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DTSTART;TZID=America/Toronto:20220728T180000
DTEND;TZID=America/Toronto:20220728T200000
DTSTAMP:20260426T024340
CREATED:20220711T160936Z
LAST-MODIFIED:20220726T180348Z
UID:130284-1659031200-1659038400@dev.thedepanneur.ca
SUMMARY:COMMUNAL DINNER:  Creole vs Kreyól | Marc Kusitor + Daniel Holloway
DESCRIPTION:The Depanneur + The Bentway Communal Dinners 2022\nFamily-style dining in a unique urban setting\, Communal Dinners are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery. \nTHU Jul 28 • Strachan Gate at The Bentway • 6pm\nPre-order online until TUE July 26\, 10pm\nThere are many legacies of colonialism\, many terrible\, and yet still some wonderful things have emerged from this collision of cultures. In places where French and African cultures touched\, a vibrant fusion cuisine emerged. Creole (Louisiana) and Kreyól (Haiti) foodways share common roots but represent diverse branches\, informed by the idiosyncrasies of history and terroir. Chefs Marc Kusitor and Dan Holloway playfully explore the intersection of these two culinary worlds\, where French techniques meet African traditions and New World ingredients.\n—– \nCornbread with Sides\nAt the iconic Creole restaurant Dookie Chase in New Orleans\, it’s traditional to begin a meal with cornbread and a selection of spreads. Tonight homemade Southern-style cornbread is paired with a smoked mango and yellow pepper jelly brightened with sour orange\, tartinade d’avocats\, a creamy\, spicy blend of avocado and scotch bonnet\, and epis butter\, a classic French compound butter built around the traditional Haitian seasoning blend of peppers\, garlic and herbs. \nPoul Ak Kalalou \n(Braised Chicken with Okra and Andouille Scented Rice)\nA play on the flavours of Creole Gumbo and Haitian Poul ak Sos (stewed chicken). Citrus-marinated chicken legs braised in a spicy tomato based liquid and finished with whole okra to add body to the sauce. Served with rice cooked in the renderings of smoked Cajun andouille sausage.\n–or–\nCauliflower Étouffée\n(Smothered Cauliflower with Black Eyed Peas and Brown Rice)\nÉtouffée — French for ‘smothered’ —is a rich\, often spicy stew that show its French roots through the use of a nutty\, golden roux (a paste of flour cooked in oil or butter). Here cauliflower\, originally from Europe\, meets black-eyed peas\, an ingredient brought to the New World by enslaved Africans\, in a lush fresh tomato-based sauce\, smothered over toothsome brown rice. \nCorassol Ice Cream Sandwiches\nFragrant\, tropical soursop is the star in this double-churned homemade ice cream\, sandwiched between rich\, spiced ‘Maria’ cookies\n—– \nMeat\, Vegetarian or 1/2+1/2\nCreole vs Kreyól Dinner\n$69 for 2  • $129 for 4  • for 6 $189 \nTHIS EVENT IS SOLD OUT\n\nChef Daniel Holloway is a professional chef who\, together with partner Marie Fitrion\, founded Urban Acorn in 2012 to pursue innovative plant-forward connections between food and community. @urbanacornca @chefholloway @voodoohaggis \nChef Marc Kusitor\, a George Brown culinary grad\, is interested in exploring the possibilities in the space between tradition and innovation in Afro-Caribbean cuisine.  @choptimecatering \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Dinner FAQs
URL:https://dev.thedepanneur.ca/event/communal-dinner-creole-vs-kreyol-marc-kusitor-daniel-holloway/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway Dinners 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/07/July-28-DanMarc_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220724T180000
DTEND;TZID=America/Toronto:20220724T190000
DTSTAMP:20260426T024340
CREATED:20220704T152534Z
LAST-MODIFIED:20220724T002830Z
UID:130160-1658685600-1658689200@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Turkish Picnic | Tuba Tunç
DESCRIPTION:The Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Jul 24 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI July 22\, 10pm\nTurkey has an ancient culinary tradition stretching back to the very beginnings of Western civilization. From these deep roots the Ottomans developed a sophisticated and aristocratic cuisine based on ingredients and influences pulled from an empire that stretched from North Africa across the Middle East and into Greece and the Balkans. The flavours of contemporary Turkish food emerge from this mix of cultures and traditions\, and shine in Chef Tuba Tunç’s selection of traditional Turkish dishes.\n—– \nMercimek Kofte\nThis ancient dish is the Ottoman version of “Beyond Meat”\, a vegetarian version of a popular çiğ köfte traditionally made with raw meat. Here lentils and bulgur wheat are combined with green onions\, parsley\, cumin and biber salcasi (a rich and slightly spice Turkish tomato and pepper paste) into savoury little mouthfuls\, served with fresh greens. \nDolma (beef -or- vegetarian)\nStuffed vegetables – in this case red peppers & zucchinis – can be found in virtually every cuisine around the Mediterranean. They are a common dish in Turkish households\, where they are known as dolma\, meaning ‘stuffed’ — and for good reason: they are a delightful little self-contained meals with vegetables\, rice\, and beef (or currants\, cinnamon and a generous helping of olive oil for the vegetarian recipe)\, herbs and spices all combined. This version uses thick potato wedges hold up the peppers while they cook\, which then soak up all the delicious cooking juices and help thicken the tomato-y sauce. Served with a thick haydari sauce of pressed yogurt\, garlic and dill. \nRevani\nA lemon-scented\, syrup-soaked semolina cake similar to Arabic basbousa or namoura. \n—– \nMeat\, Vegetarian or 1/2+1/2\nTurkish Picnic\n$59 for 2  • $109 for 4  • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED\n\nTuba Tunç was a marketing professional in Istanbul for 10 years\, but her true passion has always been cooking. Through countless dinner parties for friends and family\, she came to realize that she needed to follow this passion and turn it into a career. Since graduating from the Culinary Management Program at George Brown College\, she has worked in various positions at restaurants including managing Anatolia\, one of the oldest Turkish Restaurants in Toronto. Tuba has recently founded LokumEats\, where she showcases Turkish & Ottoman cuisine\, as well as her take on international cuisines. \nlokumeats.com | IG: @lokumeats \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-turkish-picnic-tuba-tunc/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/07/2022-Tuba-Picnic-Jul-24-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220721T180000
DTEND;TZID=America/Toronto:20220721T200000
DTSTAMP:20260426T024340
CREATED:20220704T144822Z
LAST-MODIFIED:20220720T134318Z
UID:130161-1658426400-1658433600@dev.thedepanneur.ca
SUMMARY:COMMUNAL DINNER:  Filipino Kamayan | Maria Polotan
DESCRIPTION:The Depanneur + The Bentway Communal Dinners 2022\nFamily-style dining in a unique urban setting\, Communal Dinners are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery. \nTHU Jul 21 • Strachan Gate at The Bentway • 6pm\nPre-order online until TUE July 19\, 10pm\nKamayan is a Tagalog word that translates to “by hand” and refers to a traditional Filipino style of eating—communally\, and without plates or utensils. A typical kamayan meal features a table covered in banana leaves which is then artfully arranged with a variety of traditional Filipino dishes served rice\, condiments and garnishes. Join Maria Polotan of Mama Linda’s for the unique culinary experience of kamayan\, showcasing the flavours and traditions of Filipino cuisine.\n—– \nKinilaw na Pusong Saging\nBanana hearts\, the tender centre of the flower of the banana palm\, are a popular Filipino delicacy similar to artichoke hearts. In this dish\, thin slices of blanched banana hearts are prepared in the style of kinilaw\, a dish similar to ceviche\, with a tart\, acidic dressing of coconut vinegar\, lime juice\, shallots and ginger\, finished off with coconut cream. \nGinataang Manok (chicken) –or– Ginataang Sitaw at Kalabasa (vegetarian)\nChicken or long bean and Asian squash simmered in a rich coconut broth flavoured with garlic\, ginger\, onion\, and lemongrass. \nEnsaladang Talong\nA salad of grilled Asian eggplant\, tomatoes\, green onions in a lime-honey-ginger dressing \nApan-Apan \nAn Ilonggo dish from the Western Philippines\, this dish of kangkong (water spinach) is prepared with traditional adobo flavours of garlic\, coconut vinegar\, soy sauce\, bay leaf and black pepper. \nAchara\nA tangy pickle of green papaya\, carrot\, onion\, garlic\, and ginger. \nThis meal will be served kamayan-style\, on banana leaves\, with a mix of white & brown rices\, and a selection of condiments like cilantro chutney and crispy garlic.\nNote: food will be served communally on the tables with serving utensils\, and guests are asked to served themselves onto their own plates\n \nMaja Blanca\nA light\, delicate custard of young coconut juice and meat\, coconut milk\, corn\, milk\, sugar\, and cornstarch.\n—– \nMeat\, Vegetarian or 1/2+1/2\nFilipino Kamayan Dinner\n$69 for 2  • $129 for 4  • for 6 $189 \nORDERING FOR THIS EVENT IS NOW CLOSED\n\nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others through her catering project Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering and at Withrow Park Farmers’ Market in the summer. @mamalindasto \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Dinner FAQs
URL:https://dev.thedepanneur.ca/event/communal-dinner-filipino-kamayan-maria-polotan/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway Dinners 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/07/2022-Maria-Dinner-July-21-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220717T180000
DTEND;TZID=America/Toronto:20220717T190000
DTSTAMP:20260426T024340
CREATED:20220623T150931Z
LAST-MODIFIED:20220716T131037Z
UID:129996-1658080800-1658084400@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Taste of Indonesia | Elita Rocka
DESCRIPTION:NEW DATE: Sunday\, July 17 \nThe Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Jul 17 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI July 15\, 10pm\nWith more than 17\,000 islands populated by more than 300 different ethnic groups\, Indonesian cuisine has incredible breadth\, depth and variety. Home of the original “Spice Islands”\, Indonesia has been a culinary destination for centuries\, sharing spices like nutmeg and clove with the rest of the world while absorbing and reimagining Indian\, Chinese\, Arabic\, Thai and Dutch influences. Indonesian food boasts many unique flavours\, textures and ingredients worth exploring\, and tonight Chef Elita of NaiNai Noodles shares a few distinctive and authentic Indonesian recipes.\n—– \nTahu Goreng \nThis fried tofu snack is all about the delightful contrast between the crispy golden exterior and the soft\, creamy interior; served with a sweet soy dipping sauce and small green chilli. \nRendang Daging (beef)\nIn a 2011 online poll held by CNN International\, beef rendang was chosen as the number one dish of the ‘World’s 50 Most Delicious Foods’. Beef Rendang is a style of curry-like stew originating from the Minangkabau region in West Sumatra. It is characterized by a long\, slow cooking in coconut milk almost like a confit. The spices used\, lemongrass\, garlic\, chili\, shallot\, ginger and galangal\, also have antimicrobial properties and act as natural preservatives. A popular but labour-intensive dish\, it’s often reserved for special occasions.\n–or–\nRendang Tempeh (vegan)\nTempeh\, a traditional Indonesian food made by the controlled fermentation of soybeans into a firm cake\, works beautifully with the richness of reduced coconut milk and deep & complex flavours of the rendang spices. \nThe meal is served with with jasmine rice\, a coconut & long bean stir fry\, and terong balado\, a dish of eggplant glazed in a spicy chilli sambal with shallots\, garlic\, tomatoes and lime leaf. \nSingkong Lumer\nCassava pudding made from grated cassava cooked with palm sugar\, pandan leaf and topped with creamy coconut milk sauce; a luscious mix of sweet & salty.\n—– \nMeat\, Vegetarian or 1/2+1/2\nIndonesian Picnic\n$59 for 2  • $109 for 4  • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED\n\nChef Elita learned her craft from several generations of family chefs; her grandmother founded a popular noodle restaurant in Central Jakarta that has been a local staple for over 3 decades\, and now owns a noodle factory in Indonesia. Her Mother continued the restaurant business with Elita at her hip. Those indelible experiences have inspired Elita to bring her own authentic Indonesian meals to Toronto. As a food entrepreneur\, she has catered for the Indonesian embassy and has recently launched NaiNai Noodles\, an Indonesian noodle bar and take out restaurant on King St. W.\nIG @nainai.noodles | nainainoodles.com \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-indonesian-elita-rocka/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/2022-Elita-Picnic-Jul-17-V2-_SUN-Banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220714T180000
DTEND;TZID=America/Toronto:20220714T200000
DTSTAMP:20260426T024340
CREATED:20220623T162127Z
LAST-MODIFIED:20220714T025526Z
UID:129995-1657821600-1657828800@dev.thedepanneur.ca
SUMMARY:COMMUNAL DINNER: Teta's Palestinian Kitchen | Mary Freij
DESCRIPTION:The Depanneur + The Bentway Communal Dinners 2022\nFamily-style dining in a unique urban setting\, Communal Dinners are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery. \nTHU Jul 14 • Strachan Gate at The Bentway • 6pm\nPre-order online until TUE July 12\, 10pm\nIn so many of the world’s culinary tractions\, delicious food and their warm memories are the domain of grandmothers. Chef Mary Freij’s newest project\, Teta’s (Grandmother’s) Kitchen is an homage to those recipes\, connecting Mary to her Palestinian and Lebanese roots\, and sharing the stories and flavours from her family’s kitchen.\n—– \nWatermelon & Feta Salad\nThe perfect summer salad; juicy\, sweet watermelon and rich\, salty feta are an addictive combination\, topped with a tangy a pomegranate molasses dressing and a sprinkling of fresh mint \nSamakeh Harra (fish)\nA traditional Palestinian/Lebanese dish from the seaside\, delicate white fish fillets are cooked with a fresh\, spicy tomato sauce with plenty of onions\, garlic\, coriander and green pepper.\n–or–\nKoussa Banadoura (vegan)\nFresh summer zucchini lightly cooked with chickpeas in a spicy tomato sauce. \nServed with golden basmati rice and a simple spinach salad. \nCardamom Date Cake\nA rich\, dark & luscious date cake topped with cardamom-infused caramel\n—– \nMeat\, Vegetarian or 1/2+1/2\nTeta’s Kitchen Palestinian Dinner\n$69 for 2  • $129 for 4  • for 6 $189 \nORDERING FOR THIS EVENT IS NOW CLOSED\n\nMary Freij is a food entrepreneur who has traveled the world in search of amazing culinary experiences. She is the founder of tastecapade.com\, a marketplace for culinary activities. She is also a passionate cook\, she started her culinary career working full time as a cook and hosting pop-up food events\, including the former Mazeh Brunch at The Depanneur and Mazeh take out kisok at the Gould St Global Market (now closed). She recently ventured into opening a new IndoLab concept called Teta’s Kitchen in North York. \n@tastecapade | @tetaskitchen.ca | tetaskitchen.com \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Dinner FAQs
URL:https://dev.thedepanneur.ca/event/communal-dinner-tetas-kitchen-mary-freij/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway Dinners 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/2022-Mary-F-Dinner-Jul-14-BANNER.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220710T180000
DTEND;TZID=America/Toronto:20220710T190000
DTSTAMP:20260426T024340
CREATED:20220619T230209Z
LAST-MODIFIED:20220709T051931Z
UID:129931-1657476000-1657479600@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Tunisian Tagines | Dali Chehimi
DESCRIPTION:NEW DATE: Sunday\, July 10 \nThe Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Jul 10 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI Jul 8\, 10pm\nLong-time Dep favourite\, Chef Dali Chehimi brings a mix of traditional Tunisian and Moroccan favourites to the table for a delicious tour of North African cuisine. Complex spices\, lush combinations of sweet\, savoury and spicy\, Mediterranean ingredients and a hint of French colonial influence make for an exquisite culinary adventure.\n—– \nOmek Houria\nThis beloved Tunisian recipe — the name literally means your mother (omek)\, the fairy/angel (houria) — is a popular dish to break the Ramadan fast. A spicy starter\, somewhere between a salad and a dip\, it is made with sweet braised carrots combined with homemade harissa (a piquant North African chili paste)\, caraway\, garlic and olive oil\, and garnished with capers\, black olives\, sliced hard boiled eggs; served with pita. \nChicken Tagine with Preserved Lemons & Olives\nOne of Dali’s signature dishes\, this chicken tagine combines the floral tartness of his homemade preserved lemons\, the rich vegetal notes of cracked green olives and the warm\, spicy flavours of ginger and saffron to great effect;.\n– or –\nSweet Potato & Kale Tagine with Chickpeas\nA healthy\, modern take on Tunisian flavours\, spiced with cumin\, ginger\, nutmeg\, and a hint of curry. \nBoth are served with served with fluffy steamed couscous \nKhobzet Hwé (Breeze Cake)\nThis classic Tunisian dessert of crumbled butter biscuits drizzled with strong coffee and layered with rich buttercream and almonds evokes a tiramisu\, and gets its whimsical name from the cool\, breezy spots where the cake would be left to chill.\n—– \nMeat\, Vegetarian or 1/2+1/2\nTunisian Tagine Picnic\n$59 for 2  • $109 for 4  • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED\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\, a catering company specializing in Tunisian fare. \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-tunisian-tagines-dali-chehimi/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/2022-Dali-Picnic-Jul-10-V2_SUN-_-BANNER.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220703T180000
DTEND;TZID=America/Toronto:20220703T190000
DTSTAMP:20260426T024340
CREATED:20220607T162813Z
LAST-MODIFIED:20220702T043135Z
UID:129764-1656871200-1656874800@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Pinoy Picnic | Maria Polotan
DESCRIPTION:⚠️ NEW DATE: Sunday\, July 3 ⚠️\nThe Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Jul 3 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI June 31\, 10pm\nThe Philippines is an archipelago of thousands of islands\, with hundreds of unique and distinctive local cultures\, along with a complex and multicultural history profoundly influenced by Chinese\, Malay\, Spanish and American cultures. Yet some dishes\, like adobo\, have become beloved classics and are likely to be found in Filipino homes across the country. Tonight Maria Polotan of Mama Linda’s shares some of these traditional Filippino favourites incorporating fresh\, local ingredients.\n—– \nCorn and Black Bean Empanaditas\nThese “little empanadas” are a favourite hand pie in the Philippines\, one can find them everywhere from street food vendors to elite social gatherings. This version features a thin\, baked wheat pastry filled with fresh Ontario corn and black beans stewed in fresh tomato sauce with garlic\, onion\, coriander\, cumin and lime\, and served with a cilantro dipping sauce. \nAdobo sa Gata (meat)\nA coconut milk-infused stew with chicken & pork slowly cooked with garlic\, soy sauce\, coconut and sugarcane vinegars\, black pepper\, and bay leaf.\n—or—\nAdobong Tokwa at Kabute (vegan)\nShiitake mushroom\, tofu and Asian greens braised in classic adobo seasonings. \nServed with steamed bok choy\, white jasmine rice and achara\, a tangy pickle of green papaya\, carrot\, onion\, garlic\, and ginger. \nBiko\nA sticky and sweet rice cake topped with latik\, a gooey coconut-caramel glaze.\n—– \nMeat\, Vegetarian or 1/2+1/2\nPinoy Communal Picnic\n$59 for 2  • $109 for 4  • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED.\n\nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others through her new catering project Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering and at Withrow Park Farmers’ Market in the summer. @mamalindasto \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-pinoy-picnic-maria-polotan/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/2022-Maria-Picnic-V2-Jul-3-_Banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220630T180000
DTEND;TZID=America/Toronto:20220630T200000
DTSTAMP:20260426T024340
CREATED:20220607T174321Z
LAST-MODIFIED:20220630T182744Z
UID:129792-1656612000-1656619200@dev.thedepanneur.ca
SUMMARY:COMMUNAL DINNER:  Mama's Cuisine | Newcomer Kitchen
DESCRIPTION:The Depanneur + The Bentway Communal Dinners 2022\nFamily-style communal dining in a unique urban setting \nTHU Jun 30 • Strachan Gate at The Bentway • 6pm\nPre-order online until TUE June 28\, 10pm\nNewcomer Kitchen started at The Depanneur in 2016 as a grass-roots initiative to create social and economic opportunities for newly-arrived Syrian refugees. After a wildly successful 3-year pilot at The Depanneur\, Newcomer Kitchen expanded to become a entrepreneurial training program aimed at helping diverse groups of newcomer women gain experience in the food sector. Mama’s Cuisine is one of Newcomer Kitchen’s newest cohorts\, women from around the world who have come together to share their foods and cultures with Toronto. Hot on the heels of a successful pop-up at the Leslieville Farmers’ Market\, these ladies from Palestine\, Pakistan\, India\, Lebanon and Egypt are excited to create a truly international meal just in time for Canada Day — a celebration of everything that makes this country home for so many.\n—– \nGreen Pea Kachoris\nIn India these spiced fried spheres of delicate dough are stuffed with green peas\, poho (a kind of flattened rice) and a myriad of spices\, served with tamarind dip and cilantro chutney. \nKibbeh bil Sayniyeh (beef -or- veg)\nThis kibbeh ‘pie’ is a longstanding tradition in the Middle East. A firm dough made from cracked wheat bulgar is layered with ground beef fried with almonds and spices -or- a mix of sweet potato\, grilled onions and walnuts. It is then set in large\, round pans and cut into complex geometric patterns before baking.\n\nGrilled Market Veggies with Spiced Lentils\nFresh\, local summer vegetables garnished with spiced lentils. \nEgyptian Rice Pilaf\nAn elegant dish of medium grain Calrose rice\, cooked with vegetables stock and studded with almonds and raisins. \nNaan\nThese homemade Indian-style flatbreads will prepared on a traditional saj cooker on site! \nSalateh Malfouf \nA cool\, refreshing Egyptian shredded cabbage coleslaw\, jewelled with pomegranate seeds\, dressed with olive oil\, garlic\, and lemon. \nBasbousa\nA traditional Palestinian semolina cake made with shredded coconut and a delicately scented sugar syrup.\n—– \nMeat\, Vegetarian or 1/2+1/2\nMama’s Cuisine Communal Dinner\n$69 for 2  • $129 for 4  • for 6 $189 \nORDERING FOR THIS EVENT IS NOW CLOSED\n\nNewcomer Kitchen is a Toronto-based nonprofit organization that seeks to create social and economic opportunity for newcomer women through food-based projects. Our ‘Willing to Work” food entrepreneurship training program is now in its fourth year and has launched multiple women into their own food businesses. A federally funded pilot project\, the women in the program share 100% of the proceeds from the sales of their food to the public. newcomerkitchen.ca \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Dinner FAQs
URL:https://dev.thedepanneur.ca/event/communal-dinner-mamas-cuisine-newcomer-kitchen/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway Dinners 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/2022-NK-Dinner-Jun-30-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220623T180000
DTEND;TZID=America/Toronto:20220623T200000
DTSTAMP:20260426T024340
CREATED:20220606T182418Z
LAST-MODIFIED:20220623T124905Z
UID:129735-1656007200-1656014400@dev.thedepanneur.ca
SUMMARY:COMMUNAL DINNER: Tibetan Momos | Tsewang & Lhundup
DESCRIPTION:The Depanneur + The Bentway Communal Dinners 2022\nFamily-style communal dining in a unique urban setting \nTHU Jun 23 • Strachan Gate at The Bentway • 6pm\nPre-order online until TUE June 21\, 10pm\nMomos — hearty dumplings of simple dough wrapped around delectable fillings\, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact\, momos are well-loved in many of the countries around the Himalayas\, with countless variations in ingredients\, appearance and names. But especially in Tibet\, momos are not just food; they are also symbols of festivity and celebration. They are served during important social occasions like marriages\, New Years and other special family gatherings. Join Tsewang & Lhundup of TC’s Tibetan Momo\, for a taste of traditional Tibetan fare\, all made with local\, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets.\n—– \nHimalayan-style Vegetable Chow Mein\nChow mein is a common and popular street food across Asia. Originally from China (‘chao’ means ‘stir-fried’ and ‘mian’ means ‘noodles’)\, they are a more recent addition to the culinary repertoire of the Himalayan regions of Tibet and Nepal. Thin wheat noodles are tossed with a selection of local vegetables like cabbage\, carrots\, leeks and onions before being topped with a savoury homemade tomato and garlic sauce. Served with a side of Tsewang’s homemade spicy kichmi. \nMomo Feast\nThese kotey momos feature an organic flour dough that is elegantly shaped by hand\, then steamed and pan-fried for an extra special bit of golden crust. There will be 4 kinds of momos on the table for sharing: beef with onions\, chicken\, mixed vegetable\, and tofu & spinach — a generous helping of 8 momos per person. The momos are served with Drang Tsal\, a tangy pickled cabbage salad\, a fabulous homemade hot sauce\, and soy sauce for dipping. \nDre-Sil\nA traditional Tibetan New Year’s dish of steamed rice with butter and a mixture of dried fruits\, it symbolizes good luck and happiness for the year ahead. Served with homemade yogurt. \nTibetan Sweet Tea\nSweet black milk tea with ginger\n—– \nMeat\, Vegetarian or 1/2+1/2\nTibetan Momo Communal Dinner\n$69 for 2  • $129 for 4  • for 6 $189 \nORDERING FOR THIS EVENT IS NOW CLOSED\n\nFrom a young age\, Tsewang Chodon has enjoyed cooking a varied selection of delicious dishes and serving yummy food to her family and friends. Now TC is sharing traditional Tibetan/Himalayan cuisine by offering her own handmade MoMo sourced from local ingredients. TC has been selling her products at local farmers’ markets\, the Evergreen Brickworks and at other local events under the banner of TC’s Tibetan Momo. \n\nBONUS: Dinner & A Movie!\nFree Screening at Fort York with Toronto Outdoor Picture Show \nTHU Jun 23 – HOMECOMING\nBeyoncé Knowles-Carter’s documentary Homecoming\, co-directed by Ed Burke\, is a ground-breaking concert film matched only by the iconic stage performances it features. Her long-anticipated headlining Coachella show delayed by a year while the artist gave birth to twins\, the documentary allows audiences a rare glimpse into her private life\, laying bare her personal and production challenges as she mounts an ambitious creative project while recovering from a difficult pregnancy. \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Dinner FAQs
URL:https://dev.thedepanneur.ca/event/communal-dinner-tibetan-momos-tsewang-lhundup/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway Dinners 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/2022-TC-Momo-dinners_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220621T180000
DTEND;TZID=America/Toronto:20220621T190000
DTSTAMP:20260426T024340
CREATED:20220604T182103Z
LAST-MODIFIED:20220621T011604Z
UID:129666-1655834400-1655838000@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Global Pan | Newcomer Kitchen
DESCRIPTION:The Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nTUE Jun 21 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until SUN June 19\, 10pm\nNewcomer Kitchen started at The Depanneur in 2016 as a grass-roots initiative to create social and economic opportunities for newly-arrived Syrian refugees. After a wildly successful 3-year pilot at The Depanneur\, Newcomer Kitchen expanded to become a entrepreneurial training program aimed at helping diverse groups of newcomer women gain experience in the food sector. Global Pan is one of Newcomer Kitchen’s newest cohorts\, women from around the world who have come together to share their foods and cultures with Toronto. Featuring women from Syria\, Afghanistan\, China\, Taiwan\, and a mother & daughter team from the Bahamas\, this eclectic group has put together an exciting international menu for our inaugural Communal Picnic.\n—– \nMuhummara + Cong Yu Bing\nMuhummara is a rich\, ruby-red Syrian spread of roasted red peppers\, tomato paste\, nigella seeds and chopped walnuts. Served with Cong Yu Bing\, flaky and delicate scallion pancakes popular in northeastern China. \nTaiwanese Pickled Daikon\nThese delicious and crunchy pickled vegetables are a staple on tables in China and Taiwan with a sour/sweet/spicy/smoky flavour profile. \nChapli Kebab (meat)\nA specialty of Pashtun cuisine\, these spicy Afghan beef patties are prepared with minced Halal beef\, seasoned with ground coriander\, pomegranate seeds\, green chillies\, and mint; served with fresh flatbread.\n–or–\nMacaroni Pie (veg)\nA classic party dish across the Caribbean\, this baked Bahamian-style macaroni and cheese is an addictive mix of crunchy top and creamy centre. \nBorani Banjan\nThis delicious Afghan is made with slices of fried eggplant simmered in an aromatic tomato sauce topped with lashes of thick garlicky yogurt and mint. \nCaribbean Citrus Salad\nCrisp green lettuce with sliced citrus\, tossed with a light avocado and lime dressing. \nChinese Almond Jelly\nAlmond jelly is a light dessert enjoyed across Asia for its cool\, delicate texture. It is made with almond milk scented with ground sweet apricot seeds\, set with agar agar\, and topped with tropical fruit.\n—– \nMeat\, Vegetarian or 1/2+1/2\nGlobal Pan Communal Picnic\n$59 for 2  • $109 for 4  • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED.\n\nNewcomer Kitchen is a Toronto-based nonprofit organization that seeks to create social and economic opportunity for newcomer women through food-based projects. Our ‘Willing to Work” food entrepreneurship training program is now in its fourth year and has launched multiple women into their own food businesses. A federally funded pilot project\, the women in the program share 100% of the proceeds from the sales of their food to the public. newcomerkitchen.ca \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-global-pan-newcomer-kitchen/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/2022-NK-Picnic-Jun-21-Banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220616T180000
DTEND;TZID=America/Toronto:20220616T200000
DTSTAMP:20260426T024340
CREATED:20220603T213211Z
LAST-MODIFIED:20220616T002014Z
UID:129619-1655402400-1655409600@dev.thedepanneur.ca
SUMMARY:COMMUNAL DINNER: Taco Party | Erika Araujo  
DESCRIPTION:The Depanneur + The Bentway Communal Dinners 2022\nFamily-style communal dining in a unique urban setting \nTHU Jun 16 • Strachan Gate at The Bentway • 6pm\nPre-order online until TUE June 14\, 10pm\nAh\, tacos… warm\, savoury fillings topped with a variety of colourful garnishes\, all wrapped up in fresh\, tender corn tortillas. These little bundles of deliciousness have become the most iconic Mexican dish the world over\, and for good reason. Join Chef Erika Araujo of Ixiim for this fun and interactive DIY taco party featuring a fabulous spread of 5 different fillings and toppings that showcase the delectable diversity of authentic Mexican flavours.\n—– \nTotopos with guacamole & salsa\nKick off with this classic starter of totopos (crispy fried corn tortilla chips) served with tomatillo & avocado guacamole and piquant red arbol chile and tomato salsa. \nDIY Taco Party!\nA selection of 5 fillings served with warm corn tortillas for you to mix and match. \nChicken Pibil – tender chicken cooked in banana leaves in the style of the Yucatan; with orange\, oregano and achitote (annatto) which lends its distinctive red colouring; served with pickled red onions \nPork Carnitas – the ever-popular shredded pork shoulder of Michoacán; slowly confit in its own juices with garlic\, bay leaves and citrus. \nMole Verde – summer squash\, zucchini\, and cauliflower in a complex sauce of pumpkin seeds\, tomatillos\, poblano chiles\, scallions\, and green herbs. \nSweet potato and black beans with spiced with fragrant guajillo peppers \nRoasted corn and zucchini a la Mexicana\, with tomato\, onion & garlic \nThe party isn’t complete without the classic accompaniments: refried beans\, a fresh pico de gallo of tomato\, jalapeño\, onions\, lime & cilantro. \nArroz con Leche Palettas\nSweet\, creamy cinnamon-infused rice pudding is a Mexican favourite\, but it is sometimes also served up as a refreshing frozen paletta (popsicle). Contains dairy \n—– \nMeat\, Vegetarian or 1/2+1/2\nTaco Party Communal Dinner\n$69 for 2  • $129 for 4  • for 6 $189 \nORDERING FOR THIS EVENT IS NOW CLOSED.\n\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she emigrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim. Recently she joined forces with Chocosol to showcase their artisanal Mexican corn products. \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Dinner FAQs
URL:https://dev.thedepanneur.ca/event/communal-dinner-taco-party-erika-araujo/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway Dinners 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/2022-Erika-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211219T100000
DTEND;TZID=America/Toronto:20211219T160000
DTSTAMP:20260426T024340
CREATED:20211206T174005Z
LAST-MODIFIED:20211206T181129Z
UID:129266-1639908000-1639929600@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—– \nFull-Day Bread Making Workshop! \nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$150 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—– \nNOTE: This is our first series of post-lockdown\, in-person\, indoor events\, and will be open to those who are double vaxxed. I am asking for participants to please submit via email and/or print out and bring their vaccination receipts – these are very easy to obtain online and are a prerequisite for attending. I understand that there may be some people who have been unable to get vaccinated for various legitimate reasons\, but I would respectfully ask those people to please wait until we are in the clear before participating in this kind of group activity. \nIn the event of a change in the local status of the COVID situation\, we reserve the right to cancel this class at any time\, in which case all participants will receive a full refund. \n 
URL:https://dev.thedepanneur.ca/event/offsite-workshop-full-day-breadmaking-intensive-by-leo-baduria-18/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_1920541871596195.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211217T180000
DTEND;TZID=America/Toronto:20211217T193000
DTSTAMP:20260426T024340
CREATED:20211211T164523Z
LAST-MODIFIED:20211218T212147Z
UID:129366-1639764000-1639769400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Goan Goan Gone! by Greg Couillard
DESCRIPTION:Pre-order online until THU Dec 16\, 10pm\nPick up on FRI Dec 17\, 6-7:30pm\nWell\, this is it — The Last Supper — and I could not ask for a more perfect person to cook it than Chef Greg Couillard. In the 80s and 90s Greg blazed a trail through Toronto’s restaurant scene\, equally famous for his spectacular talent and his enfant terrible reputation. He was one of a handful of revolutionary chefs that transformed fine dining in Toronto from a provincial enclave of old French fare and stuffy steakhouses into an explosion of colours\, flavours and spices that reflected the energy and diversity of a rapidly changing city. He did to food what glam and punk did to music; similarly his rapacious addictions and wild child personality left as much chaos in its wake. \nHe would go on to do more than 70 events at The Dep\, and along the way\, undergo a quiet but radical transformation. He cleaned up his act\, stopped drinking\, and spent his winters cooking at a tiny boutique hotel in Mexico. He revelled the kaleidoscope of Mexican cuisine and ingredients and apprenticed aspiring young Mexican chefs into the world of the professional kitchen. Back in Toronto\, he kickstarted a program to bring wholesome food to a busy addiction rehab center\, perhaps the payment of a kind of karmic debt\, an act of gratitude for surviving a lifestyle that devoured many of his friends. He remains to this day the most remarkably talented chef I have ever encountered\, with an ability to elevate any dish he touches while also making it indelibly his own.\n—— \nSpinach Dahl Soup\nSimple yet complex\, classic Greg. A warming lentil broth supports a symphony of intersecting and overlapping spices\, with dark green spinach providing the perfect touch of colour\, texture and contrast. \nTandoori Pork with Coconut-Tomato Winter Veg Curry\nLusciously spiced roast pork tops a rich stew of squash\, parsnip\, chard\, peas and chickpeas in a fragrant tomato\, onion and coconut gravy. Served with Basmati rice pilau\, Greg’s signature homemade plum chutney\,  garlic naan and a cool yogurt raita. \nAlso available #vegetarian with Tandoori Jackfruit \nSaffron Rice Pudding \nThe humblest ingredient\, rice\, transformed into a creamy\, decadent luxury with saffron\, rose water\, apricots and pistachios. \n—– \nChicken\, Vegetarian or 1/2+1/2\nGoan Goan Gone! Dinner for 2 $48 • for 4 $90 \nAlso Available\nNo Refund Hot Sauce Mini Sampler | 3-Pack | $12\nLiterally\, the hottest gift of the year! Three 1oz mini-bottles of Greg’s signature No Refund Hot Sauces: a random mix of Triple Threat\, Ted’s Here\, Icky Sticky\, Mango Mamba\, Adam’s or Four Alarm! \nTHANK YOU — THIS MEAL IS SOLD OUT!!\nChef Greg Couillard has forged a life-long reputation as a fearless culinary innovator\, a kind of super-collider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for a few lucky diners to marvel at. After more than 5 decades in the kitchen\, it would not be hyperbole to suggest that he is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. Chef Greg’s latest project includes a new line of hot sauces called No Refund — Too Hot? Too Bad! \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-goan-goan-gone-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/12/Greg-Couillard_GREEN-NOODLES_DEP-COOKBOOK_KH_JAN-2021-61.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211216T183000
DTEND;TZID=America/Toronto:20211216T210000
DTSTAMP:20260426T024340
CREATED:20211129T141848Z
LAST-MODIFIED:20211129T142319Z
UID:129129-1639679400-1639688400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Bosnian Cabbage Rolls by Ksenija Hotic
DESCRIPTION:The Dep is excited to welcome Ksenija “The Boz” Hotic back to our kitchen for a fantastic foray into the heart of Bosnian cuisine and culture. This fun\, hands-on class will focus on sarme (cabbage rolls) — pickled cabbage leaves stuffed with meat\, rice and spices. \nA classic dish across the Balkans\, Bosnian cabbage rolls (Sarme) are stuffed with a mix of ground and smoked beef and lamb\, rice and spices\, wrapped in cabbage leaves from whole heads of cabbage that have been patiently pickled by natural fermentation. They are slow-cooked in a tomato-flecked broth and finished with a decadent sizzling butter-based roux. These are served with Maslenica\, a giant traditional braided bread broken up at the table for sharing. \nEd — As someone of Eastern European descent\, I can tell you that these are the best I have ever tasted! \nWhile the sarme are cooking you’ll learn how to make delicious Bosnian-style baklava\, a delicate baked sweet made with thin\, buttery phyllo pastry\, walnuts and honey. The class will end with digging into all the tasty dishes you’ve prepared\n—– \n$60 +HST \n—–\nKsenija Hotic grew up foraging and fishing in the mountains and rivers of Bosnia\, and in cooking in her grandmothers’ kitchen. At 11\, the Hotic family fled their home due to the civil war (1992)\, and moved many times until settling in Toronto (1995). Her love of food has lead her through Berlin and European delis\, up through the Toronto Underground Market and many food pop-ups around Toronto\, to a successful career as a freelance photographer and food stylist. Ksenija is the photographer for the forthcoming The Depanneur Cookbook to be published by Simon & Schuster in 2023\, and is working on her own cookbook about Bosnian food and her journey to Canada.  ksenijahotic.com  |  IG @khzen  |  FB Ksenija Hotic Photography
URL:https://dev.thedepanneur.ca/event/cooking-class-bosnian-cabbage-rolls-by-ksenija-hotic-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/11/ksenija-sarme-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211215T180000
DTEND;TZID=America/Toronto:20211215T193000
DTSTAMP:20260426T024340
CREATED:20211206T213017Z
LAST-MODIFIED:20211214T175257Z
UID:129288-1639591200-1639596600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINER: Tourtière Pot Pie by Sonya Gammal
DESCRIPTION:Pre-order online until TUE Dec 14\, 10pm\nPick up on WED Dec 15\, 6-7:30pm\nTourtière – the iconic French Canadian meat pie – is a classic part of the Christmas Eve réveillon and New Year’s Eve meal in Québec. Chef Sonya Gammal is a true tourtière aficionado whose time-tested recipe has become a much-anticipated annual holiday tradition\, but is comforting and delicious any time of year. \n“This is the best Tourtière I’ve ever had! And the crust is absolute perfection! As a former Montrealer\, I consider myself a connoisseur of Québec meat pies\, having spent years enjoying Tourtière made by French Canadian grannies. My only regret is that my freezer is small and I couldn’t buy more…” — H. Atas \n—– \nButternut Squash Soup\nSimple and delicate with accents of citrus and thyme. \nTourtière ‘Pot Pie’\nIndividual mini ‘pot pies’ filled with the classic Quebecois tourtière filling: a hearty mix of a savoury mix of vegetables and lightly-spiced ground beef & pork\, topped with a handmade organic flour crust. Served with a fresh green salad topped with roasted beets\, crumbled chevre\, and a maple mustard cider vinaigrette.\nAlso available #vegetarian with a delicious lentil and mushroom filling. \nApple Upside-Down Cake\nIn this Canadian cousin of the famous French Tarte Tatin\, the fresh apples placed at the bottom of the cake caramelize beautifully in the oven\, revealed when the cake is inverted and drizzled with a velvety salted caramel sauce. \nMeat\, Vegetarian\, or 1/2+1/2\nTourtière Dinner — $48 for 2 • $90 for 4\n—– \nAlso Available\nWhole Frozen Tourtières | 8.5″ | serves 4-6\nBeef & Pork $24 | Lentil & Mushroom $22 \nFROZEN TOURTIERES ARE SOLD-OUT; I AM WORKING ON POSSIBLY ARRANGING A 2ND BATCH FOR PICK UP NEXT WEEK\, WILL KEEP PEOPLE POSTED VIA FB\, IG & OUR EMAIL NEWSLETTER \nCranberry Sauce (with hints of clove and orange)\n200 mL jar | $8 \nTHANKS EVERYONE FOR YOUR SUPPORT – THIS EVENT IS NOW SOLD OUT!\nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\n\nChef Sonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. She has followed a local and sustainable food path from her apprenticeship under Chef Jamie Kennedy\, to her work at the West End Food Co-Op\, to her popular knife skills and sourdough baking workshops at the Depanneur.\nTW @SarnsTaste | IG: @sarns.taste | sarns.ca \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-diner-tourtiere-pot-pie-by-sonya-gammal-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/12/SONYA-GAMAL_TOURTIERE_DEP-COOKBOOK_MARCH-12_WEB-93-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211210T180000
DTEND;TZID=America/Toronto:20211210T193000
DTSTAMP:20260426T024340
CREATED:20211203T175346Z
LAST-MODIFIED:20211210T031314Z
UID:129188-1639159200-1639164600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Bosnian Sarme by Ksenija Hotic
DESCRIPTION:Pre-order online until THU Dec 9\, 10pm\nPick up on FRI Dec 10\, 6-7:30pm\nBosanska kuhinja (Bosnian cuisine) is a balance between Western and Eastern influences; like much of the food of the Balkans\, it is closely related to Turkish/Ottoman and Mediterranean cuisines\, with some Central European influences. It is a place that is deeply rooted in its foodways\, with traditional dishes that have been made from the same recipes for hundreds of years. \nKsenija Hotic — “The Boz” as she is fondly know ’round these parts — and her family introduced this amazing cuisine to The Dep many years ago and has since become a kitchen regular and a customer favourite. In that time Ksenija has also blossomed as a talented food photographer\, including all the pictures for the forthcoming Depanneur Cookbook. \nPersonal Note: I could not close out the year without having these gorgeous sarme one last time. As someone of Romanian descent who grew up eating cabbage rolls\, I can tell you that these are the best I have ever tasted! —LEN\n—– \nTrahana (meat)\nTrahana is a traditional Bosnian soup with a deeply flavourful beef and a lamb broth enriched with tiny\, tangy\, hand-made dumpling-like noodles made from a fermented and dried mixture of grains & yogurt.\n–or–\nWild Mushroom Soup (vegetarian)\nA rustic\, creamy mushroom soup with a mix of wild\, dried and fresh mushrooms and herbs. \nSarme & Maslenica  (Beef & Lamb -or- Vegan)\nA classic dish across the Balkans\, Bosnian cabbage rolls (Sarme) are stuffed with a mix of ground and smoked meat\, rice and spices\, wrapped in cabbage leaves from whole heads of cabbage that have been patiently pickled by natural fermentation. They are slow-cooked in a tomato broth with smoked lamb bones\, and finished with a sizzling butter-based roux. These are served with wedges of maslenica\, a giant braided bread traditionally broken up at the table for sharing. \n#Vegan cabbage rolls also available\, stuffed with smoked tempeh\, tofu\, sweet potato\, mushrooms & rice. \nBaklava\nDelicate baked sweets made with thin\, buttery phyllo pastry\, walnuts and honey\, the Bosnian version is outrageously delicious. \nBeef & Lamb\, Vegetarian\, or 1/2+1/2\nBosnian Dinner — $48 for 2  •  $90 for 4 \nAlso Available: \nFrozen Sarme\nMeat -or- Vegan | 4 for $24 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM\n\nDoes the thought of going another year without eating these delicious bundles of Bosnian joy makes you sad? Do not despair! You can learn how make them yourself in Ksenija’s fun\, hands-on cooking class on Thursday\, December 16! \nCOOKING CLASS: Bosnian Cabbage Rolls by Ksenija Hotic\n\nKsenija Hotic grew up foraging and fishing in the mountains and rivers of Bosnia\, and in cooking in her grandmothers’ kitchen. At 11\, the Hotic family fled their home due to the civil war\, moving many times until settling in Toronto. Her love of food lead her to European delis\, the Toronto Underground Market\, and over 30 events at the Depanneur as well as other food pop-up dinners around town. She currently works as a freelance photographer and food stylist in Toronto\, with several cookbooks under her belt and her own cookbook about Bosnian food in the works. \nksenijahotic.com  |  IG @khzen  |  FB Ksenija Hotic Photography \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-bosnian-sarme-by-ksenija-hotic-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/SARME_BOSNIAN-COOKBOOK_KH_APR-2019-4-e1574199370900.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211209T183000
DTEND;TZID=America/Toronto:20211209T203000
DTSTAMP:20260426T024340
CREATED:20211122T234757Z
LAST-MODIFIED:20211123T000003Z
UID:128996-1639074600-1639081800@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Classic Quebecois Tourtiere by Sonya Gammal
DESCRIPTION:Tourtière – a French Canadian meat pie – is a classic part of the Christmas Eve réveillon and New Year’s Eve meal in Québec. With lots or regional variations including beef\, veal\, wild game or even fish\, the classic Montreal-style features a blend of pork and beef\, mirepoix (finely chopped carrots\, celery & onion)\, potatoes\, and a traditional spice blend with hints of nutmeg\, cloves and sage. \nIn this hands-on workshop\, Chef Sonya Gammal\, a tourtière aficionado with many years of experience will be leading you through her time-tested recipe. You’ll go through all the steps\, from the organic flour pastry dough\, to the vegetable and spice blend\, to your choice of beef & pork or mushroom & lentil filling. \nParticipants will leave with recipe along with their own 9” tourtiere (4-6 servings) in a decorative window box with baking directions to take home to bake\, freeze or gift. There will also be extra tourtières baked in class for everyone to sample.\n—– \n$90 +HST \n—–\nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—– \n\nCOVID Safety protocols are in effect: Proof of vaccination is required\, and participants will be asked to wear masks during the class.
URL:https://dev.thedepanneur.ca/event/master-class-classic-quebecois-tourtiere-by-sonya-gammal-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/09/Tourtiere_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211208T180000
DTEND;TZID=America/Toronto:20211208T193000
DTSTAMP:20260426T024340
CREATED:20211203T214416Z
LAST-MODIFIED:20211207T145536Z
UID:129211-1638986400-1638991800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tamales & Tlacoyos by Iván Wadgymar
DESCRIPTION:Pre-order online until TUE Dec 7\, 10pm\nPick up on WED Dec 8\, 6-7:30pm\nIván Wadgymar has some unfamiliar job titles for a Torontonian: Tortillero\, Molinero\, and Sembrador\, each one taking him deeper into the heart of a culinary tradition. As a Tortillero\, he runs Maizal Tortilleria making artisanal Mexican tortillas and totopos (aka tortilla chips) using locally grown organic corn. As a Molinero he processes raw corn using the traditional nixtamal method that transforms it into the raw masa dough that is the foundation of much of indigenous Mesoamerican cooking\, making it more digestible and nutritious in the process. As a Sembrador (sower)\, he grows his own heirloom varietals of corn and other vegetables\, herbs and spices in the sustainable permaculture tradition of the small milpa farms of Mexico. Together\, he connects land\, seed\, process and product in a way that is a celebration of both our local terroir and his hispanic heritage\, putting the culture back into agriculture. Along the way he both protects and reveals the unique flavours of a culinary tradition that is both ancient and very much alive.\n—— \nSopa de Lentejas y Papa\nOrganic red lentils and heirloom\, red-skinned\, yellow-fleshed Mozart potatoes from Iván’s farm in Schomberg are the stars\, supported by onion\, garlic\, cumin and pepper in this hearty\, warming soup. \nTamales de Mole (2) (Chicken)\nMaizal’s artisanal yellow corn\, stuffed with seasoned chicken (from Fresh Farms Poultry Co-op in Harriston)\, wrapped in corn husks and steamed\, then dressed with a complex\, homemade mole sauce made from an assortment of chiles\, garlic\, cacao\, sesame\, almonds\, nuts\, cinnamon\, and cloves. Served with a side of guacamole and homemade totopos. \n–or– \nTlacoyos de Maíz Azul Rellenos de Frijol (2) (Vegetarian)\nTlacoyos are thick\, pointed ovals of griddled organic blue corn masa\, stuffed with organic black turtle beans (from Samsara Fields in Norfolk County)\, topped with grilled nopales cactus\, salsa and cotija cheese\, served with a side of guacamole and homemade totopos. \nArroz con Leche\nCreamy Mexican-style rice pudding\, with milk\, organic rice\, cinnamon\, raisins\, and cacao nibs.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nTamales/Tlacoyos Dinner — $48 for 2  •  $90 for 4 \nAlso Available:\nTotopos | $8\nHand cut tortilla chips made from 100% pure nixtamal corn\, lightly salted. \nRoasted Pasilla Salsa | 250ml | $9\nA semi chunky salsa of roasted tomatoes\, serrano and pasilla peppers\, seasoned with onions\, garlic and salt. \nSalsa Macha | 250ml | $13\nA rich\, infused chile oil made from an assortment of roasted peppers\, sesame\, cashews\, raisins\, cranberries\, peanuts\, hemp hearts\, cacao\, garlic\, pumpkin seeds. (non-GMO sunflower seed oil) \nThank you to everyone who ordered — this event is now SOLD OUT.\nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nIn addition to running Maizal Tortilleria\, Iván Arturo Wadgymar is an avid food grower and plant caretaker\, a bicycle enthusiast\, avid reader and writer\, a runner and soccer player\, traditional dancer\, and more recently a blogger under the handle Masa Boy (a Latinx play on Ice Cube’s “dough boy”). @MaizalTO \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-tamales-tlacoyos-by-ivan-wadgymar/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/12/IVAN_TACOYOS_DEP-COOKBOOK_2021_KH-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211205T100000
DTEND;TZID=America/Toronto:20211205T170000
DTSTAMP:20260426T024340
CREATED:20211122T155001Z
LAST-MODIFIED:20211129T135210Z
UID:128934-1638698400-1638723600@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Croissants from Scratch by Leo Baduria
DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—–\nMorning  (10am-1pm) & Afternoon (2-5pm) Sessions Available \nJoin artisanal baker Leo Baduria to discover the secrets of one of French pastry’s most magical delights – the flaky\, delicate butter croissant. You will learn the whole process of creating your own croissants\, from the base yeasted brioche dough\, to the techniques of butter lamination that creates the croissant’s signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat\, cinnamon swirls\, palmiers and more. There will be delicious fresh croissants to enjoy in class\, and participants will be able to take additional dough to bake at home.\n—– \n$75 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nCOVID Safety protocols are in effect: Proof of vaccination is required\, and participants will be asked to wear masks during the class.
URL:https://dev.thedepanneur.ca/event/offsite-workshop-croissants-from-scratch-by-leo-baduria-10/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/11/20211127_133856.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211203T180000
DTEND;TZID=America/Toronto:20211203T193000
DTSTAMP:20260426T024340
CREATED:20211127T175503Z
LAST-MODIFIED:20211203T030117Z
UID:129075-1638554400-1638559800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: A Taste of Home by Syrian Sisters
DESCRIPTION:Pre-order online until THU Dec 2\, 10pm\nPick up on FRI Dec 3\, 6-7:30pm\nIn early 2016\, shortly after hundreds of Syrian refugee families arrived in Toronto\, The Depanneur reached out with an invitation to share our kitchen. From that small gesture of hospitality emerged Newcomer Kitchen\, which evolved into a nonprofit organization dedicated to creating social and economic opportunities for newcomer women while enriching the culinary landscape of our city. Now\, 5 years and thousands of meals later\, a small group of the original participants have teamed up to form their own catering business\, Syrian Sisters. Tonight’s menu features a selection of traditional Syrian dishes that were among my favourites from the Newcomer Kitchen project.\n——— \nShamandar Hummus \nA gorgeously pink relative of hummus\, it’s made with creamy chickpeas and sweet\, earthy beets combined with yogurt\, tahini\, lemon\, and a bit garlic\, finished with walnut pieces and parsley\, and served with toasted pita chips. \nMosaqaa Batinjan bil Lahmeh\nEggplants and tomatoes are at the heart of many wonderful Levantine dishes. This dish\, a flavourful eggplant stew with tomatoes\,  peppers and halal beef  is a relative of Greek moussaka or Lebanese maghmour. \nAlso available vegetarian\, with chickpeas & potatoes. \nBoth come with a side of bulgur bel sharia\, a nutty bulgur wheat pilaf cooked with strands of golden fried vermicelli \nMalfouf Salatet  \nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint. \nBasbousa \nA golden\, semolina-based cake that is soaked in an orange-blossom scented sugar syrup; the addition of yogurt and grated coconut gives it a rich\, macaroon-like quality.\n—– \nAlso available:\nHandmade balls of pressed yogurt cheese\, flavoured with mint and nigella seeds\, preserved in olive oil \nLabneh | 375ml jar | $12\n—– \nBeef\, Vegetarian or 1/2+1/2\nSyrian Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nNewcomer Kitchen is a non-profit organization dedicated to creating economic and social opportunities for newcomer women in Toronto. @NewcomerKitchen \nSyrian Sisters is a group of seven women who came to Canada to find a new life. After meeting at Newcomer Kitchen we became great friends\, like a new family. We learned about how to start a food business. Now it was time to try out our wings and fly. We hope you enjoy our food. It is made with love and hope for a better future for us all. Thank you for supporting us. @syriansisterskitchen \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-flavours-of-damascus-by-syrian-sisters-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/11/mosaqaa_4-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211202T183000
DTEND;TZID=America/Toronto:20211202T203000
DTSTAMP:20260426T024340
CREATED:20211112T004041Z
LAST-MODIFIED:20211116T005905Z
UID:128755-1638469800-1638477000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Mexican Street Food with Erika Araujo
DESCRIPTION:Mexican street food goes way beyond tacos\, but we rarely see any of the other amazing delicacies featured on Canadian menus. In this fun\, hands-on workshop Erika Araujo will introduce you to two popular Mexican favourites\, sopes and tlacoyos\, along with recipes for the delicious fillings and salsas that make these dishes shine. \nSopes are a traditional Mexican dish originating in the central and southern parts of Mexico. Like an extra thick tortilla\, this circle of fried corn masa has raised\, pinched sides to help it hold a wide variety of toppings like black beans\, crumbled cheese\, lettuce\, onions\, salsa verde and sour cream. \nTlacoyos are an oval-shaped pre-Hispanic Mexican dish also made from corn masa. Somewhat torpedo-shaped\, they are fatter than tortillas and often stuffed with cooked ground beans\, cheese or other ingredients before being fried or griddled. These tlacoyos will be served with nopales cactus salad and salsa. \nParticipants will learn how to make the masa dough and form the sopes and tlacoyos\, along with the recipes for the refried beans\, green tomatillo & jalapeño salsa and nopales cactus salad. There will be plenty of toppings and garnishes for everyone to customize their own sopes and tlacoyos when the class sits down for a Mexican street food feast!\n—– \n$60 +HST \n—–\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim Toronto\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games\, where she was the only Mexican chef featured. \n—– \nNOTE: This is our first series of post-lockdown\, in-person\, indoor events\, and will be open to those who are double vaxxed. I am asking for participants to please submit via email and/or print out and bring their vaccination receipts – these are very easy to obtain online and are a prerequisite for attending. I understand that there may be some people who have been unable to get vaccinated for various legitimate reasons\, but I would respectfully ask those people to please wait until we are in the clear before participating in this kind of group activity. \nIn the event of a change in the local status of the COVID situation\, we reserve the right to cancel this class at any time\, in which case all participants will receive a full refund. \n 
URL:https://dev.thedepanneur.ca/event/cooking-class-mexican-street-food-with-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/sopes_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211201T180000
DTEND;TZID=America/Toronto:20211201T193000
DTSTAMP:20260426T024340
CREATED:20211126T015233Z
LAST-MODIFIED:20211201T030314Z
UID:129056-1638381600-1638387000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: A Greco-Jewish Hanukkah by Alissa Kondogiannis
DESCRIPTION:Pre-order online until TUE Nov 30\, 10pm\nPick up on WED Dec 1\, 6-7:30pm\nGreek and Jewish cuisine is not an especially common fusion\, which is actually kind of odd\, given the thousand-plus years of coexistence that they shared in antiquity\, stretching back to at least 400 BCE. The ebb and flow of empires and diasporas severed ties and diverged paths\, but some common threads remain — e.g. the tradition of leaning to the left during the Passover seder it considered by some to derive from the preferred leaning posture of reclining Greek & Roman nobles at their banquets… an emulation of the table manners of the ancient ruling class\, emphasizing the luxury of eating like a free man vs. slave. \nTonight’s dinner is a Greek-Jewish fusion\, prepared by Alissa Kondogiannis\, a Greek-Jewish mash-up herself\, equally inspired by classic Hanukkah treats and the Mediterranean flavours of Greece.\n—– \nLemony Lentil Soup\nThis lemony lentil soup is full of bright\, zesty flavours. A family favourite at this time of year\, this soup is a simple purée of red lentils\, white onion and garlic with a splash of lemon. \nLatkes\nThe main attraction at any Hannukah gathering\, fluffy on the inside and crisp on the outside\, latkes are made with grated potatoes\, eggs\, flour and onions. Fried to crispy perfection\, they are good hot or cold. \nTzatziki \nGreeks and Jews are interwoven in the Hannukah story\, this meal represents that with the addition of Greece’s most popular Mezze dish. With cucumber\, garlic\, yoghurt and dill\, it makes simple sour cream feel a little self-conscious. Available with tahini instead #vegan \nFried Eggplant Salad with Dill\nEssentially a pile of garlicky fried eggplant with a tangy vinaigrette\, this is the perfect Channukah “salad”. Layered with Aleppo pepper\, shallots and dill and a hearty helping of olive oil\, it only gets better with time. \nLoukoumades\nSold in almost every cafe in Greece\, with a zest of orange and a hint of cinnamon\, these little doughnuts are drenched in honey syrup and make the perfect end to a Channukah meal. Available #vegan\n—– \nAlso available: Frozen Latkes (8) $18\nJust reheat & serve! \nVegetarian (dairy) –or– Vegan\nHanukkah Latke Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\n\nAlthough Alissa Kondogiannis is best known for her challahs\, babkas and Friday-night Shabbat meals\, she has been making delicious Greek food since she began her cooking career in the kitchen of a Greek restaurant in Johannesburg in the early 90’s. Today\, you’ll find her running a small catering company in the north of the city and teaching challah and babka classes. Follow her on Instagram or Facebook @barnstarkitchen \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-a-greco-jewish-hanukkah-by-alissa-kondogiannis-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/11/ALISSA_latkes-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211128T100000
DTEND;TZID=America/Toronto:20211128T160000
DTSTAMP:20260426T024340
CREATED:20211115T143432Z
LAST-MODIFIED:20211116T005855Z
UID:128771-1638093600-1638115200@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—– \nFull-Day Bread Making Workshop! \nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$150 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—– \nNOTE: This is our first series of post-lockdown\, in-person\, indoor events\, and will be open to those who are double vaxxed. I am asking for participants to please submit via email and/or print out and bring their vaccination receipts – these are very easy to obtain online and are a prerequisite for attending. I understand that there may be some people who have been unable to get vaccinated for various legitimate reasons\, but I would respectfully ask those people to please wait until we are in the clear before participating in this kind of group activity. \nIn the event of a change in the local status of the COVID situation\, we reserve the right to cancel this class at any time\, in which case all participants will receive a full refund. \n 
URL:https://dev.thedepanneur.ca/event/offsite-workshop-full-day-breadmaking-intensive-by-leo-baduria-17/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211126T180000
DTEND;TZID=America/Toronto:20211126T193000
DTSTAMP:20260426T024340
CREATED:20211119T002453Z
LAST-MODIFIED:20211126T034449Z
UID:128900-1637949600-1637955000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: North African Tagines by Dali Chehimi
DESCRIPTION:Pre-order online until THU Nov 25\, 10pm\nPick up on FRI Nov 26\, 6-7:30pm\nLong-time Dep favourite\, Chef Dali Chehimi brings a mix of traditional Tunisian and Moroccan favourites to the table for a delicious tour of North African cuisine. Complex spices\, lush combinations of sweet\, savoury and spicy\, Mediterranean ingredients and a hint of French colonial influence make for an exquisite culinary adventure.\n—— \nOmek Houria & Salade Mechouia\nA sampler of two beloved Tunisian mezzes; a cooked carrot dip\, and a roasted red pepper salad. Omek houria translates as your mother (omek)\, the fairy/angel (houria); it is a popular dish to break the Ramadan fast. Delicately sweet braised carrots are blended with homemade harissa (a piquant North African chili paste)\, caraway\, garlic and olive oil. Salade mechouia features hot and sweet peppers cooked until very tender\, then stewed with tomatoes\, onions and garlic. Both come garnished with capers\, black olives\, sliced hard boiled egg and tuna (either/both can be omitted on request) and extra virgin olive oil\, along with fresh pita for scooping up all the deliciousness. \nChicken Tagine with Apricots\, Prunes & Chickpeas\nThis dish features the classic North African combination of fruit\, meat and aromatic spices. Tender chicken is braised along with dried apricots\, prunes\, carrots and chickpeas in a light tomato-flecked broth fragrant with fresh ginger\, cumin\, coriander\, and cinnamon.\n–or–\nSpicy Moroccan Pumpkin Stew with Chickpeas & Lentils\nThe combination of pumpkin\, chickpeas and lentils in a rich\, spicy\, harissa-spiked tomato broth\, with a aromatic base of onions\, garlic\, cumin\, paprika\, and coriander seed\, makes for a hearty & satisfying vegan stew. \nBoth dishes are served alongside bed of nutty\, fine bulgur wheat garnished with toasted slivered almonds. \nKhobzet Hwé (Breeze Cake)\nThe simplicity and comfort of no-bake ‘refrigerator’ cakes appeals even in places where refrigeration was not necessarily common. Much traditional Middle Eastern architecture was cleverly designed to maximize airflow and bring in cool drafts. This classic Tunisian dessert of crumbled butter biscuits drizzled with strong coffee and layered with rich buttercream and almonds evokes a tiramisu\, and gets its whimsical name from the cool\, breezy spots where the cake would be left to chill.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nNorth African Tagine Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30pm\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\, a catering company specializing in Tunisian fare. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-north-african-tagines-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/11/chicken-date-apricot-tagine-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211125T183000
DTEND;TZID=America/Toronto:20211125T203000
DTSTAMP:20260426T024340
CREATED:20211108T144347Z
LAST-MODIFIED:20211117T183611Z
UID:128632-1637865000-1637872200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Pakistani Dum Biryani by Nasir Zuberi
DESCRIPTION:Biryani is one of the most iconic dishes to emerge from the Mughal Empire\, which spanned across Pakistan and Western India from the 16th to 19th Centuries. With roots in Persia\, it blossomed in South Asia\, and then travelled the world on the wings of diaspora\, and now local variations be found everywhere from the UK to Africa\, the Middle East to the Caribbean.  \nIt is both essentially simple: a layered mix of rice\, meat and spices\, and beguilingly complex with sophisticated aromas and textures working in harmony. It also scales well\, making it a popular choice for celebrations and festivals\, or feeding the Mughal Imperial Army\, where legend suggests it originated before being refined in the royal kitchens. Dum means to ‘to keep food on slow fire’ and refers to the sealed-pot\, slow-cooking technique that infuses each grain of rice with the flavours of the ingredients and aromas of the spices it is cooked with.  \nEvery region\, sometimes even every household\, has their own unique\, distinctive blend of spices that defines its biryani. Nasir Zuberi\, inspired by his mother’s kitchen\, will walk you through all the steps to make a perfect dum biryani in this fun\, hands-on class. He will share the recipes and techniques for his homemade spice blend used to make the chicken curry\, cooked with onions and tomatoes\, that is layered with basmati rice before being sealed and finished over low heat.  \nNasir will also demonstrate a small vegetarian biryani\, along with two simple side dishes — a cucumber\, mint and yogurt raita\, and onion\, tomato and mint salad — which beautifully complements the biryanis’ rich aroma of saffron and spices. Participants will get to partake in the biryanis made in class\, as well as take home a sachet of homemade homemade biryani masala.  \n—– \n$60 + HST \n—–\nNasir Zuberi was born in Karachi\, and successfully ran a catering business there during the 1990s. He’s now based in Toronto and running his meals\, catering business\, Enze’s Meals. He has passion for food and traditional home-style recipes using fresh ingredients and homemade spices. IG @enzes_bakes \n—– \nNOTE: This is our first series of post-lockdown\, in-person\, indoor events\, and will be open to those who are double vaxxed. I am asking for participants to please submit via email and/or print out and bring their vaccination receipts – these are very easy to obtain online and are a prerequisite for attending. I understand that there may be some people who have been unable to get vaccinated for various legitimate reasons\, but I would respectfully ask those people to please wait until we are in the clear before participating in this kind of group activity. \nIn the event of a change in the local status of the COVID situation\, we reserve the right to cancel this class at any time\, in which case all participants will receive a full refund. \n 
URL:https://dev.thedepanneur.ca/event/cooking-class-pakistani-dum-biryani-by-nasir-zuberi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/11/how-to-make-chicken-dum-biryani-in-oven-3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211124T180000
DTEND;TZID=America/Toronto:20211124T193000
DTSTAMP:20260426T024340
CREATED:20211118T234935Z
LAST-MODIFIED:20211123T234322Z
UID:128882-1637776800-1637782200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Filipino Pochero by Maria Polotan
DESCRIPTION:Pre-order online until TUE Nov 23\, 10pm\nPick up on WED Nov 24\, 6-7:30pm\nLike many middle-class families growing up in the Philippines\, Maria Polotan’s family’s Sunday lunch centred around pochero — a hearty all-in-one meal based around a rich soup-stew of mixed meats and vegetables flavoured by chorizo or ham bones. The flavours speak to a strong colonial influence\, a cousin of Spanish dishes like cocido Madrileno or Portuguese cozido\, but the addition of saba (a cooking banana similar to plantain) as well as the accompanying berenjena (eggplant-garlic sauce) makes the dish uniquely Filipino. Bowls of the rich broth are served to start\, followed by a big platter of the meats and vegetables neatly arranged\, accompanied by a bowl of berenjena and\, of course\, rice.\n—– \nPochero\nChicken\, pork neck and chorizo\, slowly brased with tomatoes\, purple cabbage\, carrots\, chickpeas\, saba (cooking banana)\, onions and garlic. Also available vegetarian with sweet potatoes\, red beans\, chickpeas\, carrots\, cabbage\, and saba. \nServed with broth separately\, along with tangy\, garlicky berenjena and steamed rice \nSilvanas\nFragrant almond dacquoise – a delicate\, nutty meringue cookie similar to those used in French macrons — is the base of these popular Filipino treats\, which are first sandwiched with buttercream\, then slathered with more buttercream on the outside\, before being rolled in cookie crumbs.\n—– \nPork & Chicken\, Vegetarian\, or 1/2+1/2\nFilipino Pochero Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED.\n—–\nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others through her new catering project Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering and at Withrow Park Farmers’ Market in the summer. \nYou can also order her fabulous food for delivery and pickup via DoorDash\, or pre-order or same-day ordering for pickup on LocalLine. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-filipino-pochero-by-maria-polotan/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/11/pochero-Banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211119T180000
DTEND;TZID=America/Toronto:20211119T193000
DTSTAMP:20260426T024340
CREATED:20211112T002038Z
LAST-MODIFIED:20211119T031645Z
UID:128737-1637344800-1637350200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: CaribbAsian by Avery Billy
DESCRIPTION:Pre-order online until THU Nov 18\, 10pm\nPick up on FRI Nov 19\, 6-7:30pm\nElements of Chinese cuisine can be found in nearly every country in the world\, the product of hundreds\, and in some places thousands\, of years of Chinese emigration and trade. The Caribbean is no exception as the waves of labourers and indentured servants poured in to fill the colonial labour gaps left by the abolition of the slave trade. Today there is nary a Caribbean nation from Haiti to Guyana without its own distinct versions of Chinese dishes. Chef Avery Billy takes a fun\, modern approach to combining the flavours and ingredients of the Far East and the West Indies.\n—— \nJerk Chicken Egg Rolls \nEgg rolls stuffed with pulled jerk chicken\, mixed with cabbage onions and bean sprouts served with a mango soya sauce. (Also available vegetarian) \nCurry Shrimp \nPlump tiger shrimp in a golden\, turmeric-infused curry gravy\n–or–\nCurry Aloo\, Channa & Callaloo\nPotatoes\, chickpeas and callaloo (a spinach-like green) in a flavourful curry with tomato and shado beni (aka culantro\, a broad-leaved coriander-like herb popular throughout the Caribbean). \nBoth meals come with sticky coconut rice and a side of sesame roasted bok choy. \nJapanese Mango Cheesecake \nAll the way around the world in a dish; rich and creamy European cheesecake\, made light and delicate in the Japanese style\, given a Caribbean twist with the tropical flavour of mango. \n—— \nChicken\, Vegetarian\, or 1/2+1/2\nCarribAsian Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30pm\nAvery Billy — aka Chef Billy — is a young\, ambitious professional cook with a passion for creating unique culinary experiences that reflect his Caribbean roots along with his love for international cuisines. Keep tabs on his upcoming pop-up events on Instagram at @gb_hospitality_toronto or on Facebook. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-caribbasian-by-avery-billy/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/11/curry-shrimp-5-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211118T183000
DTEND;TZID=America/Toronto:20211118T203000
DTSTAMP:20260426T024340
CREATED:20211101T172738Z
LAST-MODIFIED:20211116T005930Z
UID:128510-1637260200-1637267400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Caribbean Patties & Tarts with Chef Billy
DESCRIPTION:Jamaican patties\, a colonial Caribbean take on the English Cornish pasty\, have evolved from a regional speciality to a snack beloved around the world. With their flaky\, golden\, turmeric-tinted pastry and spicy\, savoury beef filling with hints of thyme and scotch bonnet pepper they are certainly a fixture of Toronto’s global palate. (Vegetarian filling available on request). Another popular Caribbean treat is the Trinidadian coconut tart\, an empanada-style turnover with a sweet coconut filling infused with warm island spices like nutmeg. Together\, they are a delicious symbols of the international Caribbean diaspora. \nIn this fun\, hands-on class Chef Avery Billy will walk you through all the steps to make both these tropical treats\, from making the dough and fillings\, to shaping and baking the pies. Participants will learn a bit of history of these dishes\, tips on sourcing ingredients\, snack on freshly baked treats in class\, and get to take home samples of both dishes.\n—– \n$60 + HST \n—–\nAvery Billy — aka Chef Billy — is a young\, ambitious professional cook with a passion for creating unique culinary experiences that reflect his Caribbean roots along with his love for international cuisines. Keep tabs on his upcoming pop-up events on Instagram at @gb_hospitality_toronto or on Facebook. \n—– \nNOTE: This is our first series of post-lockdown\, in-person\, indoor events\, and will be open to those who are double vaxxed. I am asking for participants to please submit via email and/or print out and bring their vaccination receipts – these are very easy to obtain online and are a prerequisite for attending. I understand that there may be some people who have been unable to get vaccinated for various legitimate reasons\, but I would respectfully ask those people to please wait until we are in the clear before participating in this kind of group activity. \nIn the event of a change in the local status of the COVID situation\, we reserve the right to cancel this class at any time\, in which case all participants will receive a full refund.
URL:https://dev.thedepanneur.ca/event/cooking-class-caribbean-patties-tarts/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/11/jamaican-patties-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211117T180000
DTEND;TZID=America/Toronto:20211117T193000
DTSTAMP:20260426T024340
CREATED:20211111T192519Z
LAST-MODIFIED:20211117T033230Z
UID:128693-1637172000-1637177400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tibetan Momos by Tsewang & Lhundup
DESCRIPTION:Pre-order online until TUE Nov 16\, 10pm\nPick up on WED Nov 17\, 6-7:30pm\nIt’s hardly surprising the Tibet’s cold\, windy plateau has evolved a hearty\, warming cuisine perfect for winter weather. Join Tsewang & Lhundup of TC’s Tibetan Momo\, for a taste of traditional Tibetan fare\, made with local ingredients sourced from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets. \nTibetan Lentil Soup (vegan)\nPiping hot\, hearty lentil broth with subtle curry spices \nKotey Momos 6pc per person\nThese momos feature an organic flour dough that is elegantly shaped by hand\, then steamed and pan-fried for an extra special bit of golden crust! \nBeef  with local beef & onions –or– Vegetable with cabbage\, carrots\, spinach\, leeks\, potato & garlic \nServed with Drang Tsal (tangy pickled cabbage salad)\, soy dipping sauce\, and TC’s fabulous homemade hot sauce. \nDre-Sil\nA traditional Tibetan New Year’s dish\, symbolizing good luck and happiness in the year ahead; steamed rice with butter and a mixture of dried fruits \nTibetan Sweet Tea\nSweet black milk tea with ginger\n—– \nBeef\, Vegan\, or 1/2+1/2\nTibetan Momo Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\n\nFrozen & Pantry Items\nFrozen Momos – 18/20pc – $27\nOrganic Beef\, Vegan\, 1/2+1/2 Beef/Veg [18pc]\nChicken\, Cheese & Spinach\, Potato & Spinach\, Organic Tofu & Spinach [20pc] \nSpicy Vegan Kimchi 750mL  -or- Drang Tsal (Pickled Cabbage)  750mL – $12.50 \nChili Oil 250mL – $10 \nMomo Sauce 250mL – $7.50 \n\n—–\nFrom a young age\, Tsewang Chodon has enjoyed cooking a varied selection of delicious dishes and serving yummy food to her family and friends. Now TC is sharing traditional Tibetan/Himalayan cuisine by offering her own handmade MoMo sourced from local ingredients. TC has been selling her products at local farmers’ markets\, the Evergreen Brickworks and at other local events under the banner of TC’s Tibetan Momo.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-tibetan-momos-by-tsewang-lhundup-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/11/TC-Momo-banner-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211112T180000
DTEND;TZID=America/Toronto:20211112T193000
DTSTAMP:20260426T024340
CREATED:20211105T225026Z
LAST-MODIFIED:20211112T033158Z
UID:128605-1636740000-1636745400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Sous le Soleil de Provence by Jean-Pierre Boué & Fatima Khlifi
DESCRIPTION:Pre-order online until THU Nov 11\, 10pm\nPick up on FRI Nov 12\, 6-7:30pm\nThe warm and sunny Southeastern region of Provençe evokes many of the most enticing ideas of France: the French Riviera\, fields of fragrant lavender\, beautiful Medieval cities like Avignon and bustling Mediterranean ports like Marseille. And then\, of course\, there’s the food; Provençal cuisine is famous for its bright colours and big flavours. Simple\, fresh ingredients\, gilded with a generous hand of herbs and olive oil bring Mediterranean sunshine to every bite. \nJean-Pierre\, a retired Parisien chef and restaurateur\, met Fatima through cooking classes and a shared love of Mediterranean cuisines. Tonight these friends collaborate to bring you a taste of the South of France.\n—— \nSoupe au Pistou\nA classic of Provençal cuisine\, this soup showcases the regions lovely seasonal vegetables like white beans\, carrots\, and zucchini. The soup is enriched with coquillette pasta (a smaller version of the familiar elbow macaroni) and crowned with a spoonful of pistou — a French cousin of Italian pesto\, made from garlic\, fresh basil\, and olive oil. \nPoulet à la Provençale\nThis French country dish features roast chicken pieces cooked with tomatoes\, garlic and olives\, infused with herbes de provençe\, the distinctive mix of dried rosemary\, marjoram\, savory\, basil and thyme that defines many Provençal dishes. Served with ratatouille\, the celebration of the Mediterranean garden; this colourful summer vegetable stew combines zucchini\, eggplant\, bell peppers\, and tomatoes with onions\, garlic\, olive oil\, and herbs\, along with a touch of ground coriander.\n–or–\nRatatouille aux Lentilles et Pomme de Terre Rôtie\nFor a hearty vegetarian dinner\, the traditional ratatouille is enriched with lentils and beans\, and served alongside garlic roasted potatoes \nBoth meals are served with a side of white rice. \nPomme Tatin\nA lighter version of the renowned Tarte Tatin\, a kind of apple upside-down cake made famous by the Tatin sisters. A wonderful example of French culinary magic\, a humble\, fresh apple transformed into a luscious\, golden\, buttery and deliciously caramelized delicacy.\n—— \nChicken\, Vegan\, or 1/2+1/2\nProvençal Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\n—–\nJean-Pierre Boué is a Parisian soccer-lover living in Toronto since 1992. As a consultant for a high-end commercial kitchen equipment distributor\, he learned the art of fine French cuisine from many of the city’s best chefs. In 2010\, Jean-Pierre opened Lafayette\, his own French restaurant on Queen West. Now retired\, he loves gathering friends to indulge in fine French cooking and ingredients.\nFatima Khlifi grew up in Provençe\, just across the Mediterranean from her native Tunisa. An avid cook and instructor\, she is also a consultant for Thermomix\, a sophisticated\, state-of-the-art\, all-in-one kitchen appliance. Like Jean-Pierre\, she loves sharing old and new recipes with those around her. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-sous-le-soleil-de-provence-by-jean-pierre-boue-fatima-khlifi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/11/chicken-with-ratatouille-80251-1-scaled.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR