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DTSTART;TZID=America/Toronto:20161220T080000
DTEND;TZID=America/Toronto:20170122T170000
DTSTAMP:20260502T162143
CREATED:20161220T001532Z
LAST-MODIFIED:20170201T185442Z
UID:31297-1482220800-1485104400@dev.thedepanneur.ca
SUMMARY:CLOSED for the Holidays
DESCRIPTION:Taking a much needed break! Back in 2017 with an exciting new lineup of Workshops\, Drop-In DInners & Supper Clubs — See you then!
URL:https://dev.thedepanneur.ca/event/closed-for-the-holidays-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161219T183000
DTEND;TZID=America/New_York:20161219T213000
DTSTAMP:20260502T162143
CREATED:20161205T200330Z
LAST-MODIFIED:20161205T215329Z
UID:30777-1482172200-1482183000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska
DESCRIPTION:Every culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. Plus\, pierogies are a big tradition during the Polish Christmas holidays\, so learning how to make them is a classic late December activity. \nMaria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll learn how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. You’ll get a chance to try all the pierogies in class with toppings like fried onions and sour cream or buttered bread crumbs\, and extras can be taken home and frozen (if you can resist eating them long enough). \n$50 +HST \n——\nMaria Rozynska\, a power-mom who loves to cook for her family and who one day dreams of running her own kitchen\, using the freshest ingredients and lots of love. \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nhttp://staging.thedepanneur.ca/workshops/
URL:https://dev.thedepanneur.ca/event/workshop-polish-pierogies-by-maria-rozynska-4/2016-12-19/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_1917496551819756.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161215T180000
DTEND;TZID=America/New_York:20161215T190000
DTSTAMP:20260502T162143
CREATED:20161212T165704Z
LAST-MODIFIED:20161212T172854Z
UID:31129-1481824800-1481828400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — December 15
DESCRIPTION:Salata Na’ameh  سلطة ناعمة\n				\n			\n				\n			\n				\n				Lazakiat  لزاقيات\n				\n		\n\nOur last Newcomer Kitchen of 2016!\nAfter this week\, we’ll be focusing our energy on our upcoming fundraiser Sofra Dayma — a special evening in support of Newcomer Kitchen\, and then taking a well-earned break until mid-January. \n[chicken] Kabsa كبسة‎‎\nKabsa is a family of rice dishes believed to be indigenous to Saudi Arabia\, where it is commonly regarded as a national dish. I can be found in most Arab states of the Persian Gulf (where it is also known as makbūs مكبوس‎‎)\, and into Jordan\, Palestine and Southern Syria.\nThese dishes are usually made long-grain\, such as basmati\, meat – in our case halal chicken – some finely cut vegetables\, and a mixture of spices\, of which there are countless regional variations\, but might include black pepper\, cloves\, cardamom\, saffron\, cinnamon\, black lime\, bay leaves and nutmeg. This particular recipe also features the addition of tiny golden raisins. \n[vegetarian] Kabsa كبسة‎‎\nA vegetarian version of this dish\, garnished with green peas\, diced peppers\, butter-fried nuts and hard-boiled eggs. \nSalateh Naameh سلطة ناعمة\nThis quintessential Mediterranean salad can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. \nLazakiat لزاقيات\nA spectacular dessert composed of many layers of paper-thin crepes\, seasoned with turmeric\, ginger\, anise and black sesame – traditionally cooked on the large domed saj oven – which are layered with rich sauce made from sesame halva\, and garnished with fried walnut pieces. \n$20 +HST \n\nLAST CHANCE! \nHoliday Cookie Box by Newcomer Kitchen!\n20 delicious homemade Syrian cookies — a perfect gift!\n(If you can resist eating them yourself!)\nAdd one to your Thursday order for $20. \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\nDelivery outside 3km can be arranged with Liam Woolacoot of Saoirse Couriers\n647-676-6486  |  liamgordonwoolacoot@gmail.com\n \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\n—– \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nhttp://bit.ly/2gpUUu8 \nLearn more about the Newcomer Kitchen project.\nhttp://newcomerkitchen.ca/
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-december-15/2016-12-15/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_180624222408162.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161212T183000
DTEND;TZID=America/New_York:20161212T210000
DTSTAMP:20260502T162143
CREATED:20161128T231529Z
LAST-MODIFIED:20161128T234622Z
UID:30596-1481567400-1481576400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Fresh Pasta 101 by Christopher & Sarah Terpstra
DESCRIPTION:Fresh Pasta 101 will allow participants to learn the recipes and methods for making delicious fresh pasta in their own homes. The class will include a short discussion of the role of pasta in Italian cuisine\, how to prepare one versatile dough\, shaping techniques\, as well as cooking tips and demos. Participants will make and taste several types of pasta dishes and will leave with a bundle of pasta of their own! \n6:30 PM – START\nLECTURE: Role of pasta in Italian cuisine\, quality and types of ingredients\, tools required\, and recipe proportions\nHANDS-ON: Dough recipe that can be used to make several types of pasta\nHANDS-ON: Kneading and resting\nDEMO: Sauce types\, preparation\, and pairing \n7:30 PM – ANTIPASTO\nHANDS-ON: Three shapes (long\, short\, and stuffed)\nDEMO: Cooking fresh pasta and preparing a ‘pasta asciutta’ \n8:30 PM – PASTA TASTING & DISCUSSION\n—– \n$50 +HST\nBook Now \n—–\nChristopher Terpstra of Alimentari Foods\, a budding Toronto-based fresh pasta company\, learned the craft of making pasta while living and working in Italy. He uses traditional Italian tools and techniques for making pasta but looks locally for his ingredients. Christopher and his wife\, Sarah\, strive to make the most delicious fresh pastas\, with the highest quality Ontario flours and eggs\, in a variety of unique shapes. Pasta by Alimentari is coming soon to stores throughout Toronto! \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-fresh-pasta-101-by-christopher-sarah-terpstra-3/2016-12-12/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_1065547453567324.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20161210T183000
DTEND;TZID=America/Toronto:20161210T213000
DTSTAMP:20260502T162143
CREATED:20161128T225224Z
LAST-MODIFIED:20161129T145129Z
UID:30588-1481394600-1481405400@dev.thedepanneur.ca
SUMMARY:Cook for Syria by Slow Food Toronto and Newcomer Kitchen
DESCRIPTION:In honor of Terra Madre Day – Slow Food International’s day to promote the diversity of food traditions around the world — Slow Food Toronto is proud to announce that we are partnering with The Depanneur and Newcomer Kitchen to host an event in celebration of Syrian food. It’s also a day that explores how the Slow Food movement can use its creativity and knowledge to express love for the planet and defend the future for the next generations. \nA very special thank you to 100km Foods and The Big Carrot for sponsoring this event! \nTickets are $60 for Slow Food Toronto Members and $70 for non-members.\nWe are encouraging people to purchase tickets soon if they are interested in attending this unique event. \n>> PURCHASE HERE <<\n\nStarter ~ Fattoush فتوش  |  Fattayer Jibneh فطاير جبنة \nFattoush is a popular Levantine salad made using toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but varies according to season and region. Mint and parsley lend a freshness and fragrance\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. (#vegetarian\, can be #GF) \nFatayer are a whole category delicious small baked treats that range from open-face\, pizza-like flatbreads to cute little baked turnovers\, with countless different shapes and fillings. Tonight will feature a cheese fatayer\, as well as a vegan options such as muhamarra (spicy red pepper) or zataar (thyme and sesame). \nThe Main ~ El Maldoum ملضوم  |   Khyar belaban خيار بلبن \nMaldoum can be found in kitchens from Turkey to Lebanon; this is a more rustic\, countryside version of of the dish\, that adds green peppers\, tomatoes and potatoes\, which are traditionally arranged in attractive layered patterns in a large shallow round pan before baking. A meat and vegetarian version will be served alongside a combination of short-grain rice and fried vermicelli noodles. This dish will be served with Khyar Belaban. Much like tzatziki\, it’s well-known Greek cousin\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially cool and refreshing salad. \nDessert ~ Harissa هريسة  |  Figs & Dates with Tahini and Grape Molasses \nA relative of Namoura or Babousa\, Harissa is one of the region’s many delicious syrup-soaked semolina cakes. This one doesn’t use yogurt\, but rather tahini\, giving an extra rich and nutty flavour. A traditional selection of dried figs stuffed with walnuts\, and dates stuffed with almonds will also be served\, with tahini & grape molasses for dipping. \nTea and Coffee \n 
URL:https://dev.thedepanneur.ca/event/terra-madre-day-cook-syria-slow-food-toronto-newcomer-kitchen/2016-12-10/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen,Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/slow-food-to-cook-for-syria-newcomer-kitchen.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161209T180000
DTEND;TZID=America/New_York:20161209T210000
DTSTAMP:20260502T162143
CREATED:20161122T002557Z
LAST-MODIFIED:20161122T003910Z
UID:30409-1481306400-1481317200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: French Bistro by Emilie Rosen
DESCRIPTION:There is a reason why classic French bistro fare is beloved by gastronomes the world over – it is deliciously simple and simply delicious! Join Emilie Rosen as she brings a little French flare to The Dep with a lovely late autumn menu. \nSalade Landaise\nMixed greens\, with cured duck breast\, hard boiled eggs\, tomatoes\n#vegetarian : mixed greens\, hard boiled eggs\, tomatoes\n$7 \nRoti de Porc Moutarde et Gratin Dauphinois\nPork loin baked in French mustard\, with scalloped potatoes gratin\n#vegetarian : gratin dauphinois (scalloped potatoes gratin) with ratatouille\n$13 \nFondant au Chocolat\nchocolate lava cake with vanilla ice cream\n$5 \nPrix Fixe Menu:\n$23 \n—–\nBorn and raised in France\, Emilie has been cooking for family and friends for a long time. She is always exploring new dishes and experimenting in the kitchen. Tonight is about tradition and comfort food tied to childhood memories. Although she doesn’t work in food\, Emilie is a real foodie who loves to share. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-french-bistro-by-emilie-rosen/2016-12-09/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_1171740339584336.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161208T180000
DTEND;TZID=America/New_York:20161208T190000
DTSTAMP:20260502T162143
CREATED:20161205T200328Z
LAST-MODIFIED:20161205T222214Z
UID:30775-1481220000-1481223600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — December 8
DESCRIPTION:Rez bel Shairieh\n				\n			\n				\n			\n				\n				Tabbouleh  تبولة‎‎\n				\n			\n				\n			\n				\n				Mahalabia مهلبية\n				\n		\n\n[beef ] Kibbeh summaqiyah  كبة سماقية\nKibbeh in sumac sauce are a specialty of Aleppo\, considered by many to be the culinary capital of Syria. Kibbeh – egg-sized elongated balls of finely ground spiced halal beef and bulgur stuffed with a ground beef and nut mixture\, are fried and then cooked a tangy\, dark red sumac-infused sauce with lots of onion and sometimes eggplant and/or lamb as well. Served with Rez bel Shairieh (rice with vermicelli) \n[vegetarian] Kibbeh summaqiyah  كبة سماقية\nVegetarian kibbeh\, with a bulgur and potato dough and a mushroom and walnut filling\, also cooked in a tangy sumac sauce \nTabbouleh  تبولة‎‎\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nMahalabia  مهلبية\nA delicate milk and semolina pudding scented with rose water and garnished with pistachio and a touch of coconut. \n$20 +HST \n\nFOR TWO WEEKS ONLY! \nHoliday Cookie Box by Newcomer Kitchen! \n20 delicious homemade Syrian cookies — a perfect gift!\n(If you can resist eating them yourself!)\nAdd one to your Thursday order for $20. \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\nDelivery outside 3km can be arranged with Liam Woolacoot of Saoirse Couriers\n647-676-6486  |  liamgordonwoolacoot@gmail.com\n \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\n—– \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nhttp://bit.ly/2gpUUu8 \nLearn more about the Newcomer Kitchen project.\nhttp://newcomerkitchen.ca/
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-december-8/2016-12-08/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_344781945889021.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161205T183000
DTEND;TZID=America/New_York:20161205T213000
DTSTAMP:20260502T162143
CREATED:20161114T224138Z
LAST-MODIFIED:20161114T233101Z
UID:30215-1480962600-1480973400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Chocolate Making 101 by Emily Zimmerman
DESCRIPTION:Just in time for the holidays\, join Emily Zimmerman for a fun\, hands-on opportunity to make your own delicious treats and gifts! Sweet\, simple and elegant\, your handmade chocolates can be served as treats over the holidays\, given as gifts\, or eaten on your way home – or maybe a bit of all three. \nWorking with organic\, fair trade chocolate from Chocosol\, (voted Best Chocolate in Toronto\, NOW Magazine)\, this hands-on workshop will introduce you the basic techniques for working with chocolate. Using dark chocolate and creamy chocolate ganache along with coffee\, cherries\, spiced rum\, dried fruit\, pretzels\, seeds\, coconut and more\, you’ll make your own haystacks\, bark\, and assorted truffles. \nYou’ll take get to take home a selection of your own custom-flavoured chocolate bark and a box of mixed chocolate bonbons\, as well as the knowledge and recipes to make lots more. \nAll chocolates will be vegan and nut-free. \n$60 +HST (quality chocolate is expensive\, yo)\nSpecial: Kids under 12 are 1/2 price! \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found cooking up stuff around town and hosting the occasional Supper Club or vegan Workshop. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-chocolate-making-101-by-emily-zimmerman-3/2016-12-05/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_1770430309876722.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161203T193000
DTEND;TZID=America/New_York:20161203T223000
DTSTAMP:20260502T162143
CREATED:20161114T224136Z
LAST-MODIFIED:20161114T232637Z
UID:30213-1480793400-1480804200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Rijsttafel by Justin Go and Alison Broverman
DESCRIPTION:The Dutch-Indonesian rijsttafel (rice table) is an elaborate collection of dishes that present a melange of sweet\, spicy and savoury flavours to the palette. Served in a buffet-type setting\, rijsttafel pairs the Dutch ethos of togetherness (gezelligheid) with Indonesian cuisine’s unique and vibrant flavours and spices. From sweet and sour pickled vegetables and stewed greens in coconut sauce to spicy stewed beef and chicken satays slathered in a fragrant peanut sauce\, there’s something for everyone to discover and enjoy. \nA staple in the Netherlands\, Indonesian cuisine is only recently starting to gain attention in North America. Justin Go and Alison Broverman are delighted to bring their version of the rijsttafel to The Depanneur. The meal will feature six vegetable dishes – including gado gado (an Indonesia salad of blanched and steamed vegetables topped with peanut sauce) and green beans in a spicy coconut sauce – six meat dishes – such as beef randang (a slowly stewed beef in a spicy sauce)\, babi pangang (grilled pork in a sweet and sour sauce) and chicken satay – along with a number of sides and condiments all served to nasi goreng (Indonesia fried rice) and plain rice. \nWhether familiar or completely new to the world of Indonesian cuisine\, we hope this will be a rijsttafel to remember! \nRIJSTTAFEL MENU\nVEGETABLE\nSambal goreng buncis: green beans in a spicy coconut sauce\nGado gado: Indonesian salad of blanched and steamed vegetables\nSajur lodeh: stewed vegetables in a coconut broth\nPerkedel: Indonesian fried potato patties\nAtjar ketimun manis: pickled cucumber \nMEAT\nChicken satay: skewered marinated chicken\nBeef rendang: spicy stewed beef\nBabi pangang: grilled pork in sweet and sour sauce\nAjam paniki: chicken in spicy coconut sauce\nIndonesian meatballs: seasoned meatballs in a sweet kecap sauce \nSIDES\nKrupuk: deep-fried shrimp-flavoured crackers\nSeroendeng: toasted coconut flakes and peanuts\nPeanut sauce: two types of Indonesian-spiced peanut sauce \nRICE\nPlain & Nasi goreng: Indonesian fried rice \nDESSERT\nPisang goreng: deep-fried banana fritters\nSpeculaas ice cream: spiced cookies and cream ice cream \n*** Please note that some menu items may change. ***\n *** Peanuts feature prominently in a number of dishes. ***\n—– \n$50 +HST \n—–\nFor nearly three years\, Justin Go and Alison Broverman have been running the Dutch popup restaurant Borrel. Cooking such rustic fare as boerenkool (stewed kale with mashed potato) and fast-food favourites like krokets and frikandellen (made completely from scratch)\, Borrel has helped reunite Dutch expats with the beloved food of their homeland and introduce Torontonians to the nosh of the Netherlands – a cuisine surprisingly absent from the city’s wide culinary landscape. After many requests from customers and a desire to reconnect with the food Justin fondly remembers his grandfather cooking on trips back to the Netherlands – not to mention a whole lot of trial and error in the kitchen these past few weeks – Justin and Alison are thrilled to be attempting to tackle the Indonesian rijsttafel for the very first time at The Depanneur. Their hope is that these Indonesian recipes and the rijsttafel will become as celebratory an event as their popular Borrels. \nBorrelTO: Bringing traditional Dutch snacks and comfort food to Toronto\nTwitter: @BorrelTO | Instagram: BorrelTO\nhttps://borreltoronto.wordpress.com/ \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-rijsttafel-by-justin-go-and-alison-broverman/2016-12-03/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_1171304002961115.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161202T180000
DTEND;TZID=America/New_York:20161202T210000
DTSTAMP:20260502T162144
CREATED:20161122T002555Z
LAST-MODIFIED:20161122T003241Z
UID:30407-1480701600-1480712400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sicilian Caponata by Melina Giardina
DESCRIPTION:Sicily is a large island just to the South of Italy\, with an ancient intricate culinary history. Over millennia the cuisine of Sicily has inherited elements from Phoenicians\, Levantine Arabs\, Greeks\, Romans and more\, not to mention modern Italian and European culture. Tonight\, Sicilian native and life-long cook Melina Giardina brings some favourite recipes from her family’s Italian restaurant heritage to share at The Dep. \n——\nSausage and Bean Zuppa\nA classic Southern Italian soup with sweet sausage\, beans and spinach in a rich chicken broth\, and just enough red pepper to give it a bit of kick.\n$4 \nSicilian Caponata\nA famously Sicilian dish\, caponata is a rich\, intensely flavoured combination of eggplant\, onion\, celery\, tomatoes\, green and black olives\, capers\, garlic\, extra virgin olive oil\, and red wine vinegar. The ingredients are cooked separately to preserve each flavour and texture\, but when combined pack a fantastic agrodolce (sour-sweet) punch.\nWith grilled polenta $10 #vegetarian\nWith tender sautéed chicken breast $14 \nBellini Mocktail\nA delicious Italian-Canadian mash-up: peach nectar with sparkling apple cider.\n$3 \nCassata (Sicilian Sweet Ricotta Pie)\nCreamy ricotta cheese with finely grated chocolate\, toasted almonds and lemon zest makes for a seductively delicious dessert.\n$4 \nPrix Fixe Menu:\nZuppa + Caponata + Bellini + Cassata\n$25 \n—–\nMelina Giardina was born on the island of Sicily\, into a family of amazing cooks and Italian restaurateurs\, and spent a childhood though college in restaurants in one form or another. Melina also loves to explore international flavours of all kinds\, but specializes in authentic Italian food. She also is a volunteer cook for several soup kitchens in the Toronto area\, part of a personal belief that everyone deserve a great meal no matter what their circumstances or issues. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-sicilian-caponata-by-melina-giardina/2016-12-02/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_338531806527558.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161201T180000
DTEND;TZID=America/New_York:20161201T190000
DTSTAMP:20260502T162144
CREATED:20161128T231526Z
LAST-MODIFIED:20161129T140105Z
UID:30592-1480615200-1480618800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — December 1
DESCRIPTION:Ejett Kousa عجة كوسا\n				\n			\n				\n			\n				\n				Sfouf  صفوف\n				\n		\n\nMalfouf ملفوف\nMany people may think of cabbage rolls as a typically Polish or Ukrainian dish\, but in fact\, they have been made in Syria and the Levant for thousands of years. Highly regarded by the Ottoman Empire\, they spread across the Balkans\, North Africa and the Mediterranean\, but it may have been the Jewish diaspora that brought this Middle Eastern dish to Northern Europe and Russia. \nIn Syria\, cabbage rolls are known as malfouf (though it has many other regional names as well)\, and they are a popular winter dish; a healthy and complete meal that combines meat\, rice and vegetables. This recipe uses halal ground beef and rice seasoned with a Syrian version of baharat\, a mix of seven or eight warm spices that has countless variations across the region\, a legacy of Syria’s long history in the spice trade. \nThere is also a #vegetarian variation that uses chard leaves instead of cabbage\, that is stuffed with rice\, tomatoes\, onion\, garlic and parsley. Both are served with a side of yogurt and garnish of cucumbers and radishes. \nEjett Kousa عجة كوسا\nMade with finely sliced or shredded zucchini combined with green onion\, parsley\, garlic\, dried mint\, flour and eggs. It can be either formed into small pancakes and fried (think zucchini latke) or baked in a tray and sliced\, like a frittata or crustless quiche. \nS’fouf صفوف\nA light\, delicate semolina cake\, made golden with turmeric and fragrant with anise\, vanilla\, and coconut\, studded with black sesame seeds and topped with pistachio. \n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\nDelivery outside 3km can be arranged with Liam Woolacoot of Saoirse Couriers\n647-642-8581  |  liamgordonwoolacoot@gmail.com\n \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\n—– \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nhttp://bit.ly/2egZ0Vi \nLearn more about the Newcomer Kitchen project.\nhttp://newcomerkitchen.ca/
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-december-1/2016-12-01/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_1787444451522418.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161128T183000
DTEND;TZID=America/New_York:20161128T213000
DTSTAMP:20260502T162144
CREATED:20161107T233908Z
LAST-MODIFIED:20161108T010255Z
UID:30035-1480357800-1480368600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Mexican Mole from Scratch by Paola Solorzano
DESCRIPTION:Discover the traditions\, legends\, and history of one of the most emblematic dishes in contemporary Mexican cuisine. Mole is a very sophisticated dish made with a combination of more than 20 ingredients; dried chile peppers\, nuts\, fried tortillas\, dried and fresh fruits\, and dark chocolate. \nJoin Mexican chefs Paola Solorzano and Adriana Pelayo from Santo Pecado Mexican Catering in a journey through the senses where mole origins will be discussed\, an then recreated in an interactive hands-on workshop. You will learn to appreciate some different moles in the initial tasting\, and then you’ll be guided step by step to make your own to take home.\n—– \n$50 +HST\nBook Now \n—–\nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes.\nhttp://santopecadoto.com \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-mexican-mole-from-scratch-by-paola-solorzano/2016-11-28/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_194849914299836.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161126T193000
DTEND;TZID=America/New_York:20161126T220000
DTSTAMP:20260502T162144
CREATED:20161108T002215Z
LAST-MODIFIED:20161121T171052Z
UID:30037-1480188600-1480197600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Tunisian Lamb Shank Tagine by Dali Chehimi
DESCRIPTION:Tagines are a diverse range of North African braises that get their name from the unique earthenware casseroles with tall\, conical lids in which they are traditionally cooked over a charcoal brazier. They often feature the hallmarks of delicious North African food: complex spices\, combinations of fruit and meat\, Mediterranean ingredients and a hint of French colonial influence. All of these will be on the table in abundance in this indulgent Tunisian-inspired menu by veteran restaurateur Dali Chehimi. \n—–\nSalade Mechouia\nHot and sweet peppers cooked until meltingly tender\, stewed with tomatoes\, onions\, garlic\, capers and black olives\, garnished with tuna\, sliced eggs and extra virgin olive oil. With crusty baguette for mopping up all the deliciousness. \nLamb Shank Tagine\nLamb shanks marinated for 24 hrs in a fragrant mix of Tunisian spices — coriander\, cumin\, cinnamon\, tumeric\, ginger and paprika — before being slow-cooked baked in tomato-infused broth that reduces to the most exquisite sauce imaginable. \nJewelled Couscous\nDelicate semolina couscous studded with dried fruits and pistachios. \nFennel & Courgette Compote\nA gently cooked vegetables studded with star anise results for complex flavours and delicate textures. \nBaklawa\nA selection of delicate North African phyllo pastries with nuts\, and rosewater-infused honey syrup; served with mint tea.\n—– \nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-tunisian-lamb-shank-tagine-by-dali-chehimi/2016-11-26/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/lamb-shank-tagine.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161125T180000
DTEND;TZID=America/New_York:20161125T210000
DTSTAMP:20260502T162144
CREATED:20161114T224135Z
LAST-MODIFIED:20161114T231932Z
UID:30211-1480096800-1480107600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Jerk Chicken + Vegan Mac & Cheese by Keisha Luke
DESCRIPTION:Let’s heat up the night with some nutritious Caribbean flavours courtesy of Culinary Nutritionist Keisha Luke. \n—–\nMac & “Cheese” $10\nWe are creating a homemade dairy & nut-free vegan mac & cheese that EVERYBODY can enjoy! A delicious\, “cheesy” sauce made with coconut milk\, potatoes\, carrots\, onions\, garlics served on macaroni noodles.\n#Vegan\, #DairyFree & #NutFree \nComes with slaw & fresca – a medley of shredded cabbage and carrots\, drizzled with apple cider vinegar and honey\, and a fresh blend of coconut cilantro and lime whipped with a hint of garlic. \nAdd Jerk Chicken +$5\nNative to Jamaican cuisine\, Jerk chicken is a juicy\, flavorful – but not necessarily spicy – dish that combines gracious amounts of spices such as allspice\, scotch bonnet peppers\, infused with accents of cloves\, garlic\, ginger\, cumin\, nutmeg\, thyme and marinated for 24 hours\, then baked to perfection.\n#GlutenFree \n—–\n“She may be small in stature\, but she’s big in ideas.” \nCulinary Nutritionist\, Keisha Luke has studied a broad range of holistic practices and combined with her own personal experience of profound personal healing in the culinary arts\, has developed a passion for helping people improve their well being by combining various aspects of foods (Vegan\, Vegetarian\, Meat\, etc) and fusing them to prepare wholesome foods. \nAs a Culinary Nutritionist\, Keisha strongly believes in promoting optimal health and well-being through whole food nutrition via her Nutrition-it-Up meal service\, in-home cooking/catering\, retreats\, workshops\, lunch & learns\, and many other social events. \nShe is also a Certified practitioner of Holistic and Complementary Care\, as well as a Certified Aromatherapist\, Aromatherapy Bodywork Practitioner\, Nutritional Consultant\, and Reflexologist. She has also been Certified with Honors as a Culinary Expert from the Academy of Culinary Nutrition.\nhttp://www.keishaluke.com/ \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-jerk-chicken-vegan-mac-cheese-by-keisha-luke/2016-11-25/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_316070142110190.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161124T180000
DTEND;TZID=America/New_York:20161124T190000
DTSTAMP:20260502T162144
CREATED:20161122T002552Z
LAST-MODIFIED:20161128T232705Z
UID:30405-1480010400-1480014000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — November 24
DESCRIPTION:Fattoush (فتوش) \n				\n			\n				\n			\n				\n				Roz bel Haleeb  رز بحليب\n				\n		\n\n[beef] Shishbarak شيش برك\nAlmost every cuisine in the world has their comfort food dumplings\, and Syria is no exception. A soft dough is handmade from flour\, salt and water and filled with cooked onions\, olive oil\, halal ground beef\, salt and pepper and then baked. A thick\, tangy yogurt sauce is prepared by cooking strained yogurt with starch\, which is then spiced with aromatic fried garlic. The dumpligs are added to the warm sauce\, and the dish is garnished with fresh parsley\, mint and toasted pine nuts. \n[vegetarian] Shishbarak شيش برك\nThese delicious dumplings are filled with a mix of mushrooms\, onions and spices. \nFattoush فتوش\nThis popular Levantine salad is made using toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but vary according to season and region. Mint and parsley lend a freshness and fragrance\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nRoz bel Haleeb رز بحليب\nWherever you find rice\, you’ll probably find a version of rice pudding. This delicious\, creamy version is scented with cardamom\, vanilla and rosewater\, and garnished with some fresh\, ruby-red pomegranate seeds. \n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\nDelivery outside 3km can be arranged with Liam Woolacoot of Saoirse Couriers\n647-642-8581  |  liamgordonwoolacoot@gmail.com\n \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\n—– \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nhttp://bit.ly/2egZ0Vi \nLearn more about the Newcomer Kitchen project.\nhttp://newcomerkitchen.ca/
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-november-24/2016-11-24/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_640106249494790.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161121T183000
DTEND;TZID=America/New_York:20161121T210000
DTSTAMP:20260502T162144
CREATED:20161031T230423Z
LAST-MODIFIED:20161031T231020Z
UID:29859-1479753000-1479762000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Greek Comfort Food by Tina Bousoulas
DESCRIPTION:Greece boasts an incredibly diverse\, ancient and healthy culinary tradition; ask anyone Greek how great their food is\, and you’re sure to get a heartfelt love song to their cuisine. A lifelong passionate home cook of Greek food\, Tina Bousoulas will share some of her favourite family recipes with you in this fun\, hands-on workshop. With winter on its way\, Tina has chosen some of her favourite warming Greek comfort foods that it are easy to make. \nProceeds from this workshop will go to Deaf Youth Empowerment; a new not-for-profit organization that works towards creating a brighter future for deaf youth and children while bridging the gap between deaf and hearing communities. Tina is herself deaf\, and will be presenting the class with the assistance of an ASL interpreter. Join us for some amazing Greek home cooking\, and you’ll also learn how to sign “Bon Apetit”! \n—–\nTiropitakia\nButtery phyllo pastry triangles stuffed with seasoned feta cheese \nTzatziki\nTina’s authentic family recipe for this classic cucumber\, garlic and yoghurt dip \nKotopoulo Me Bámies\nA traditional Greek stew of chicken\, tomatoes\, onions and okra; a quick and delicious main course that’s a snap to pull together. \nHalva\nQuite different than the Middle Eastern sesame-based sweet with the same name\, this decadent yet dairy-free Greek pudding is made with toasted semolina\, almonds and raisins\, and soaked a cinnamon-infused syrup.\n—– \n$50 +HST \n—–\nTina’s passion for Greek food is as old as she is. She has a degree in Classical Studies\, and was a teacher for many years. These days she also volunteers to help raise money for the Deaf Youth Empowerment project. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-greek-comfort-food-by-tina-bousoulas/2016-11-21/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1714479625540115.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161120T193000
DTEND;TZID=America/New_York:20161120T223000
DTSTAMP:20260502T162144
CREATED:20161025T003559Z
LAST-MODIFIED:20180330T194208Z
UID:29601-1479670200-1479681000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Autumn in Limousin by Chantal Véchambre
DESCRIPTION:France is home to the concept of terroir – the taste of a specific place – the combination of geography and season\, history and culture\, tradition and food that give each region it’s unique specialities. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer this fourth installment in a series exploring regional French cuisine. \nThis meal showcases Limousin\, “the land of trees and water”\, a rustic county nested in the center of France\, surrounded by Aquitaine\, Perigord and Auvergne. Limoges\, the main city of Limousin\, is very famous for supplying stained glass to many great French cathedrals\, and also for their fine porcelain. Limousin is also known for many savoury dishes and traditional foods. At this time of the year\, Limousin recipes perfectly fit the colors and flavours of fall: mushrooms\, apples\, saffron\, and such… \nIn particular\, Limousin is well know for their chestnuts (châtagna)\, which have played a very important role in the history of French cuisine\, so they can be found almost anywhere on a Limousin menu\, from soup to dessert. They are also renowned for their beef\, a rustic red-brown breed of cow known as “Limousine”\, whose linage go as far back as the ancient cave paintings in Lascaux. The butchers of Limousin are celebrated every October at La Frairie des Petits Ventres on la Rue des Bouchers (Butcher’s street). \nDear gourmets\, for this evening at the Depanneur\, Chabatz d’entrar (“Please\, come in!”) and enjoy a taste of this authentic culinary heritage! \n—–\nGaletou\nA small crêpe of black wheat\, topped with goat cheese\, lightly roasted \nVelouté de Châtaignes\nSmooth chestnut soup topped with grilled porcini mushrooms and roasted bacon crumbs. \nPounti\nA traditional one-dish farm meal\, combining savour and sweet flavours; an oven-baked gratin made with bread\, eggs\, prunes\, greens and fresh herbs. Served with a green salad with hazelnuts. \nCoufidou\nBeef slowly cooked in a red wine and brandy marinade\, with onions\, lardons and bouquet garni\, served with a red cabbage and chestnuts stew. \nClafoutis aux Myrtilles\nThis rich flan with fresh fruits is traditionally made with un-pitted cherries\, but blueberries (myrtilles) are commonly found in Limousin and are a perfect match for this recipe. \nPommes “en Chemise”\nWhole apples stuffed with dry fruits and chestnut honey\, slowly baked in the oven and topped just before serving with “red gold”: real Limousin saffron syrup\n—– \n$50 +HST \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and pastry-chocolate. In 2005 she moved to New Brunswick where she began her own business as caterer. Her independent research in culinary history led her to the Fortress of Louisbourg (Nova Scotia)\, a National Historic Site of Canada\, where she developed new recipes for the site’s restaurant\, and culinary workshops to the public\, inspired by the 18th century recipes. She wrote the award-winning book French Taste in Atlantic Canada\, 1604-1758\, A gastronomic history (CBU Press)\, featuring ingredients and recipes of the colonial period. Now established in Toronto\, she pursues food writing and cooking ventures about French cuisine: supper clubs\, events\, private and corporate catering\, as well as ongoing research into Canadian and French culinary history.\nhttp://www.chantalvechambre.com/ \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-autumn-in-limousin-by-chantal-vechembre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1794144374165814.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161118T180000
DTEND;TZID=America/New_York:20161118T210000
DTSTAMP:20260502T162144
CREATED:20161114T224134Z
LAST-MODIFIED:20161114T231321Z
UID:30209-1479492000-1479502800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Grand Trunk Road by Gurratan Singh & Gagan Harish
DESCRIPTION:The Grand Trunk Road is one of the oldest and longest running roads in South Asia. Making its way through the land of five rivers\, the Grand Trunk Road allowed for the sharing of ideas and cultures\, contributing to the rich flavours and diversity of Punjabi cuisine. \nBeginning in February of 2016\, the Grand Trunk Road popped up in markets across Toronto\, from Kensington to Union Summer Market. This exciting pop up now comes to the Depanneur! Join us as we take a culinary journey through Punjab along the Grand Trunk Road\, celebrating the best the region has to offer.\nAll our dishes are #vegetarian with #vegan and #glutenfree options. \n—–\nPunjabi Po Boy $5\nSavour our Punjabi vegan take on the traditional po boy sandwich. This sandwich is comprised of flash fried vegetables in a chickpea batter\, beet coleslaw and topped with our date-tamarind chutney (Punjabi salsa). #Vegan \nVegan Black Bean Bowl with Avocado and Plantain $8\nPunjabi spiced black beans on a bed of brown and Canadian wild rice with toasted almonds and kale\, finished with pickled cabbage\, avocado\, fried plantain and chutney. #Vegan #GlutenFree \nChef’s Special $8\nChef Gagan creates a specially curated entree for the Depanneur. He will create this dish based on the availability of the freshest and highest quality ingredients. \nDessert $4\nSatiate your sweet tooth with our Punjabi inspired desserts. \nDRINKS\nTurmeric Latte $3\nEnjoy this delicious healing drink made with turmeric\, ginger and a blend of spices. \nChai Latte $3\nOrganic blend of black tea and a medley of spices boiled to perfection and sweetened with organic cane sugar. \nPunjabi Soda Pop $3\nWe’re excited to partner once again with the good folks at ‘Sweet Ice Company’ to create a specially curated Punjabi Inspired Soda.\n—– \nGurratan Singh\, is leaving his lawyer’s briefcase behind to explore Punjabi influenced dishes. Inspired by the home-style cooking he grew up with\, Gurratan Singh hopes to bring an over 2000 year old vegetarian food culture\, along with its amazing health benefits and great taste to the world. \nGagan Harish is the culinary artist who brings the dishes of Grand Trunk Road to life. Inspired by parents with a love for food\, Gagan’s passion for cooking began at a young age. A graduate from George Brown College’s Culinary Management Program\, Gagan began his career in the kitchen at Duggan’s Brewery before moving to the prestigious Liberty Grand and Rosewater Supper Club. He then struck out on his own and has been providing catering and personal chef services over the past four years. \nGagan is an avid traveler\, always finding opportunities to explore different food scenes while away. He’s had the honour of visiting and working at the world renowned NOMA while on a short trip to Copenhagen\, taking sushi lessons in Japan\, in addition to eating at some of best Michelin starred restaurants around the world. Gagan Harish has joined up with Grand Trunk Road bringing with him his years of experience and love of food. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-grand-trunk-road-by-gurratan-singhgagan-harish/2016-11-18/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_378416302497571.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161117T180000
DTEND;TZID=America/New_York:20161117T190000
DTSTAMP:20260502T162144
CREATED:20161114T224132Z
LAST-MODIFIED:20161115T002730Z
UID:30207-1479405600-1479409200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — November 17
DESCRIPTION:Salateh Malfouf سلطة ملفوف\n				\n			\n				\n			\n				\n				Barazek  برازق\n				\n		\n\n[chicken] Freekeh فريكة\nFreekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn\, not the seeds. In these controlled conditions\, the high moisture content of the seeds prevents them from burning\, but imparts them with a unique smoky flavour. Next\, the roasted wheat is threshed and sun-dried before being cracked into smaller pieces so they resemble a green bulgur. This Syrian freekeh recipe is seasoned with onion\, butter\, black pepper\, cinnamon\, and cumin\, topped with a quarter chicken and garnished with fried nuts. \n[vegetarian] Freekeh فريكة\nThe vegetarian version of freekeh is made with green peas\, green onion\, butter-fried nuts\, fresh herbs and lemon\, served more as a warm meze salad\, with a side of cool yogurt. \nSalateh Malfouf  سلطة ملفوف\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint. \nBarazek برازق\nA crisp\, buttery cookie studded with pistachio pieces and covered in sesame seeds\, barazek are one of the most famous sweets of Damascus\, and a popular gift often brought by people visiting from Syria. \n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Nov. 10\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\n—– \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nhttp://bit.ly/2egZ0Vi \nLearn more about the Newcomer Kitchen project.\nhttp://newcomerkitchen.ca/
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-november-17/2016-11-17/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_357633727924484.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161114T183000
DTEND;TZID=America/New_York:20161114T213000
DTSTAMP:20260502T162144
CREATED:20161025T003558Z
LAST-MODIFIED:20161025T005414Z
UID:29599-1479148200-1479159000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making 201 by Emily Zimmerman
DESCRIPTION:For people with a bit of cheesemaking under their belt\, or who’ve already taken Emily Zimmerman’s cheesemaking course\, this is the advanced edition. We’ll be making new and more complex cheeses\, including a bleu cheese\, and grate-able\, melty “cheddar”\, homemade and spreadable butter\, and delicious vegan ice cream. We’ll be learning some advanced methods of culturing\, preserving and ageing cheeses. At the end of the class\, we’ll share a dinner of soft tacos with all the fixings (including cheddar\, queso fresco\, and sour coconut cream) and our homemade vegan ice cream for dessert.\n—– \n$50 +HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-vegan-cheese-making-201-by-emily-zimmerman-2/2016-11-14/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_325710247793171.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161112T193000
DTEND;TZID=America/New_York:20161112T223000
DTSTAMP:20260502T162144
CREATED:20161018T010322Z
LAST-MODIFIED:20161018T010927Z
UID:29366-1478979000-1478989800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Baby\, It's Cold Outside by Chef Michael Kirkwood
DESCRIPTION:Every once and a while\, The Depanneur breaks from our more casual\, family-style dinner parties and offers a truly exceptional fine dining experience showcasing the talents of a veteran chef; this is one of those times. Chef Michael Kirkwood earned his chops over two decades working many of Toronto’s top kitchens. Tonight he presents an exquisite late fall tasting menu that celebrates the finest local\, seasonal ingredients brought to life by talented and expert hand. \n—-\nRoast butternut squash and apple bisque\nwith chestnuts\, porcini\, smoked apple chips \nBraised pork belly\nwith barley risotto\, black kale\, roasted quince \nCognac cured halibut\nwith shaved fennel salad\, lavender soubise \nLeek ash ravioli\nwith braised lamb neck\, chevre and sage\, celeriac froth\, spruce tips \nPheasant breast “Forestiere”\nwith escargot\, wild mushroom\, black walnuts\, smoked kinome \nLemon curd\nwith whipped mascarpone and gooseberry chutney\n—– \n$60 +HST \n—–\nChef Michael Kirkwood grew up in Ajax\, Ontario where his appreciation for food and local ingredients flourished at a young age. Inspired by his parents’ gourmet interests\, he began working in local restaurants as a teenager where his passion for cooking grew. He then went on to study culinary arts in Toronto at George Brown College\, and has since established his reputation in several of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, and Turf Lounge. \nChef Michael now runs the Birchwood Kitchen\, a mobile culinary studio providing cooking classes for both children and adults\, as well as private seasonal tastings and small event catering. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal BYOB dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-baby-its-cold-outside-by-chef-michael-kirkwood/2016-11-12/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1224322980947411.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161111T180000
DTEND;TZID=America/New_York:20161111T210000
DTSTAMP:20260502T162144
CREATED:20161025T003556Z
LAST-MODIFIED:20161025T010037Z
UID:29597-1478887200-1478898000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chandraseniya Kayastha Prabhu by Mugdha Pradhan
DESCRIPTION:A peek into the delicious cuisine of Chandraseniya Kayastha Prabhu (CKP) community from Maharastra\, India. The CKP Community originated near the Chenab river in Kashmir. The Kayasthas lived in the Indus Valley and are considered to be descendants of King Chandrasena. They were conferred the title of Prabhu and thus the community got the name CKP – Chandraseniya Kayastha Prabhu. Throughout history\, CKPs have traditionally been scribes and historians. \nIt’s well known that people from this community are truly fond of their food and drink. Any meeting between two members of this community will invariably end up being drawn towards discussing food and places to obtain the best varieties of it. \nCKP food is quite distinct in ingredients\, preparation & taste from other Maharashtrian food. Their culinary traditions include the use of spices like saffron and poppy seeds\, which had its origins in Kashmir and before that\, the Indus Valley plains. They continued to acquire additions to the spice bowl as the community migrated from North India to Madhya Pradesh\, and to coastal Maharashtra. From the Konkan region (in Maharastra)\, which they now call home\, they used coastal crops like mango\, coconut and red chilli and copious amounts of fresh fish and shellfish. \n—–\nKheema Pattice\nSpicy lamb mince stuffed into mashed potato and pan fried until golden and crispy.\n$6 \nKolambichi Khichadi\nA CKP speciality where shrimp and spices are cooked together with basmati rice and coconut milk to create a rich\, flavourful dish.\n$12 \nNinav\nA yummy\, soft\, fudgy dessert made of gram (brown chickpea) flour\, coconut milk and jaggery. #vegan\n$4 \nGut Instincts Kombucha\n$4 \n—–\nMugdha Pradhan is a Toronto based Author\, Healer\, Food Artist and Entrepreneur.\n“I absolutely love cooking regional Indian cuisine and have participated in several pop-up food events in India. After I moved to Canada\, I wrote my first book ‘Winning at Parenting with Nath Yoga’ and started my Probiotic beverages company – Gut Instincts Fermented Beverages in Toronto. I am a YogaMukti Therapist and absolutely love spreading the knowledge of relaxation. My intention of hosting a drop-in dinner at the Depanneur is simply to serve the food that I love to cook and build a community around it.” \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \n 
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-chandraseniya-kayastha-prabhu-by-mugdha-pradhan/2016-11-11/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_353707138299720.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161110T180000
DTEND;TZID=America/New_York:20161110T190000
DTSTAMP:20260502T162144
CREATED:20161107T233907Z
LAST-MODIFIED:20161108T125108Z
UID:30033-1478800800-1478804400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — November 10
DESCRIPTION:Majaddarat Bulgur مجدرة برغل\n				\n			\n				\n			\n				\n				Khyar Belaban خيار بلبن\n				\n			\n				\n			\n				\n				Harisa هريسة\n				\n		\n\n[beef] Fatayer Lahmeh فطاير لحمة\n-or-\n[cheese] Fatayer Jibneh فطاير جبنة\nFatayer are a whole category delicious small baked treats that range from open-face\, pizza-like flatbreads to cute little baked turnovers\, with countless different shapes and fillings. Tonight you can cheese fatayer lahmeh stuffed with spiced halal ground beef\, or fatayer jibneh\, stuffed with a mix of cheeses\, green onion\, parsley and black sesame seeds. \n[vegetarian] Majaddarat Bulgur مجدرة برغل\nWell known in many Syrian villages\, this staple dish of bulgur\, lentils and onions is highly regarded for its nutritional value and health benefits. In Syria\, lentils\, with their high iron content\, are sometimes called the “meat of the poor” ( المجدرة لحم الفقراء); or “nails for your knees” (المجدرة مسمامير الركب) in the sense that they help keep you on your feet for a long time. In majaddarat\, brown lentils are boiled then bulgur is added to the broth; sliced onions slowly caramelized in olive oil\, until crispy and then the flavoured oil is added to the lentil-bulgur mix. The finished dish is topped with the fried onions\, and served with a garnish of fresh vegetables and a selection of pickles. \nKhyar belaban خيار بلبن\nMuch like tzatziki\, it’s well-known Greek cousin\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially cool and refreshing salad. \nHarisa هريسة\nA relative of namoura or babousa\, this is one of the region’s many delicious syrup-soaked semolina cakes. This one doesn’t use yogurt\, but rather tahini\, giving an extra rich\, nutty flavour. \n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Nov. 10\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\n—– \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nhttp://bit.ly/2egZ0Vi \nLearn more about the Newcomer Kitchen project.\nhttp://newcomerkitchen.ca/
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-nov-10/2016-11-10/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_586844924834604.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161108T180000
DTEND;TZID=America/New_York:20161108T210000
DTSTAMP:20260502T162144
CREATED:20161010T214425Z
LAST-MODIFIED:20161024T212933Z
UID:29177-1478628000-1478638800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Tonya Surman — The Revolution starts in the Kitchen
DESCRIPTION:Tonya Surman is one of Canada’s leading social entrepreneurs\, forging visionary ideas that inspire\, models that harness collaboration\, and spaces that accelerate systemic change. \nTonight’s talk — Revolution starts in the Kitchen — will look at the power of food for social change. Food is one of the most universal and fundamental human experiences\, one that touches almost every aspect of our lives and culture\, so changing our relationship to food can have a powerful impact on nearly all facets of our society. \nThis resonates closely to the spirit of The Depanneur\, which has always sought to explore new models for food in the city. The Dep is an ongoing exploration into how we can lower barriers to entry\, increase diverstity and participation\, create economic opportunity\, support social justice and build community through food.\n—– \nDinner by Len Senater \n“Remember\, remember\, the 5th of November\nThe Gunpowder Treason and plot;\nI know of no reason why Gunpowder Treason\nShould ever be forgot”\n— Traditional Guy Fawkes Night rhyme \nWith the theme of revolution in November\, I’ve put together a UK-inspired fall menu in celebration of Guy Fawkes Night (Nov. 5). For those that are unfamiliar\, this holiday of sorts (also known as Bonfire Night) commemorates the foiling of Fawkes’ plot to blow up the British parliament in 1605. Some may be more familiar with the contemporary icon of the Guy Fawkes mask that emerged from the graphic novel and film\, V for Vendetta\, which has since become more or less the logo for the hacktivist group Anonymous. \nFor the main course\, I’ve chosen two British dishes that are quietly revolutionary in their own way: Woolton Pie and Fergus Salad. Woolton Pie introduced to the UK by Lord Woolton at the height of the WWII blockade in an effort to address severe meat shortages. Essentially a root vegetable pot pie\, it sought to encourage the use of plant-based\, local\, seasonal and abundant ingredients (many produced by Women’s Land Army\, another bit of revolutionary wartime policy) at a time when imported good were scarce; a foreshadowing of many contemporary food policy goals. One unexpected result of this government-sponsored vegetarianism was an overall boost in public health. \nFergus Salad\, made with beets\, red cabbage\, red onions and capers\, is named after acclaimed British chef Fergus Henderson\, a leading figure in the renaissance of “nose-to-tail” eating as a response to over-industrialized meat production. There’ll also be two other seasonal dishes that are associated with Bonfire Night\, including Miff’s Spicy Pumpkin Soup\, a warming harvest potage\, and a Three-Ginger Parkin\, an old-fashioned type of dark\, oatmeal gingerbread.\n—– \nMiff’s Spicy Pumpkin Soup\nA puree of pumpkin\, carrots and potatoes\, spiced with coriander\, cumin\, cinnamon\, cloves and nutmeg\, garnished with yogurt & cilantro \nWoolton Pie\nA personal pot pie of cauliflower\, turnips\, carrots and potatoes in vegetable gravy thickened with oatmeal\, and a wholewheat crust\, served with beef or vegetarian brown gravy.  #vegan #GF option available with mashed potato crust. \nFergus Salad\nRed beets\, red cabbage\, red onions and capers dressed with balsamic vinegar and olive oil. Garnished with creme fraiche and tarragon. \nThree-Ginger Parkin\nAn old-fashioned\, dark gingerbread made with treacle and oatmeal\, with a candied ginger icing.\n$4  Add vanilla ice cream +$2\n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$20 (+HST) \n—–\nTonya Surman is founding CEO of the Centre for Social Innovation\, co-creator of the Constellation Governance Model and the Community Bond\, and the leader behind the Catapult Microloan Fund. The Ashoka Foundation and the Trillium Foundation are among the many organizations that have recognized Tonya for her leadership and contributions. A vibrant speaker and a trusted advisor\, she is often tapped by civil society organizations and government for advisory and committee positions. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur\nhttp://staging.thedepanneur.ca/drop-in-dinners/table-talk/
URL:https://dev.thedepanneur.ca/event/table-talk-tonya-surman-the-revolution-starts-in-the-kitchen/2016-11-08/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_212028985877184.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161107T183000
DTEND;TZID=America/New_York:20161107T210000
DTSTAMP:20260502T162144
CREATED:20161010T214423Z
LAST-MODIFIED:20161011T200422Z
UID:29175-1478543400-1478552400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Pressure Cooking by Carole Nelson Brown
DESCRIPTION:Pressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other\, conventional cooking methods\, flavours are intensified and\, again\, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy\, wasting less water and how can you go wrong? \nUnfortunately\, many of us have scary memories of our grandmother’s pressure cooker\, hissing\, spitting and rattling away on the stove like a time bomb\, threatening to blow at any moment. Well\, today we are lucky enough to have access to a new generation of electric pressure cookers that are safe\, easy to use and that can save you hours in the kitchen. \nPopular food blogger\, photographer and stylist Carole Nelson Brown will show you how can use this amazing kitchen time-saver to prepare some of the most popular pressure cooker dishes. You will learn how to cook whole beets in just 24 minutes to make a gorgeous salad and then whip up a delicious Smoky Mac and Cheese with crispy bacon topping. You’ll finish up with cardamom rice pudding made right in the pot! \nI will be using the Instant Pot\, a Canadian pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and is amazing with all manner of pulses\, grains and dried beans. We will discuss all kinds of tips and tricks\, foods that are well suited to the pressure cooker and foods that are not.\n—– \n$50 (+HST) \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-pressure-cooking-by-carole-nelson-brown/2016-11-07/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_628407200665493.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161105T193000
DTEND;TZID=America/Halifax:20161105T223000
DTSTAMP:20260502T162144
CREATED:20161018T010320Z
LAST-MODIFIED:20161018T024240Z
UID:29364-1478374200-1478385000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Radical Fusion by Mikiki
DESCRIPTION:Fluid boundaries\, grey zones\, ambiguous spaces\, liminal territories… Creativity thrives in spaces where things remain playful and undefined. Passionate cook and performer Mikiki manifests this spirit in their art and in their kitchen. \nIn celebration of their 20th Dragiversary\, Mikiki is preparing an eclectic 6-course tasting menu. Japanese and Jewish\, Italian and Malaysian\, Chinese and Lebanese; cultures and flavours colliding and combining in exciting and unexpected ways. Mikiki will be hosting the evening in full drag\, and the evening includes an intimate performance after dessert. \n—–\nPaellochasuke\nAs it sounds: paella as ochasuke. A shrimp and clam paella done with the mind wandering to Japan\, with lingering memories or its origin. Finished with a tea-broth. \nFatteh Jianbing\nOn a bustling street in Shanghai\, after a tumultuous night of passion and philosophical debate\, Fatteh and Jianbing wake up together and collaborate to make a new favorite. A lentil crepe stuffed with tahineh cream with preserved tofu in red rice wine\, cucumber\, tongho greens and youtiao. \nTen Zaru Kugel But Not\nThe Ashkenazi favorite redone with Ten Zaru Soba\, a deforestation of mushrooms and a Japanese-style curried mornay sauce. \nBitter Queens\nA remake of my favorite salad\, the Perigourdine. Confit of duck gizzards and bitter greens dressed with harrissa with walnuts\, chilies and homemade cheese. \nBeets do Lines\nYou’ll figure it out. \nPandancotta\nPanna cotta with pandan\, coconut and green apple.\n—– \n$50 +HST \n—–\nMikiki has been feeding friends and lovers in many kitchens across the country and now would love to feed you. They have worked with food as an artist and catered many gallery openings along with their day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). They like bold flavours and hope you do too. This is also their 20 Year Dragiversary and will be preparing and serving this meal in full regalia. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-radical-fusion-by-mikiki/2016-11-05/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1777549002484041.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161104T180000
DTEND;TZID=America/Halifax:20161104T210000
DTSTAMP:20260502T162144
CREATED:20161025T003554Z
LAST-MODIFIED:20161025T004108Z
UID:29595-1478282400-1478293200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chicken & Honeyed Pear Tagine by Dali Chehimi
DESCRIPTION:Sweet local pears are in season\, and Tunisian cook and restaurateur Dali Chehimi plans to take full advantage of them in this delicious North African meal. \n—–\nChorba Homs\nHearty and warming Moroccan chickpea and broad bean soup\, seasoned with cumin\, garlic and plum tomato\, garnished with fresh lemon zest and coriander.\n$4 \nChicken Tagine with honeyed pears and cinnamon on bed of couscous.\n#vegetarian Fennel & courgette compote with couscous\n$14\n—– \nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-chicken-honeyed-pear-tagine-by-dali-chehimi/2016-11-04/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_330367140654089.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161103T180000
DTEND;TZID=America/Halifax:20161103T190000
DTSTAMP:20260502T162144
CREATED:20161031T230422Z
LAST-MODIFIED:20161101T000833Z
UID:29857-1478196000-1478199600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — November 3
DESCRIPTION:Khabbaz El Samun bel Toum (خبز السمون بالثوم)\n				\n			\n				\n			\n				\n				Mutabal Batenjan متبل باذنجان\n				\n			\n				\n			\n				\n				Knafeh Nabulsia كنافة نابلسية\n				\n		\n\n[beef/chicken] Shorbat Silq Bis Adas شوربة سلق بعدس\nLentils have been an essential part of the Levantine winter pantry (mouneh) since biblical times; indeed\, Esau allegedly forfeited his birthright to Jacob for a bowl of lentil soup – one possibly not all that different than the one we are making tonight. This hearty winter soup is a whole\, warming meal; lentils\, potatoes and chard\, cooked with onions\, garlic and cilantro in a rich halal chicken stock\, fortified with small cubes of halal beef (suqaar) and brought to life with a generous splash of lemon. \n[vegetarian]\nThis soup is also delicious (and #vegan & #GF) when made with vegetable stock. \nThe soup comes with two delicious sides: Khabbaz El Samun bel Toum (خبز السمون بالثوم): garlic bread with butter\, lemon\, parsley\, and black pepper\, and Mutabal Kousa ( متبل كوسا)\, a delicious meze dip made with zucchini\, tahini and yogurt. \nKnafeh Nabulsia كنافة نابلسية\nThis version of knafeh\, a dessert with a base of mild white cheese (also known as Nabulsi) topped with a crispy shredded wheat surface\, doused with a scented sugar syrup\, originates in the Palestinian city of Nablus as far back as 10th century\, but variations spread with the Ottoman Empire to include much of the Middle East. Nablus is still renowned for its knafeh — they even made a giant one weighing in at 1\,350kg for the Guinness Book of World Records! \n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Nov. 3\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\n—– \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nhttp://bit.ly/2egZ0Vi \nLearn more about the Newcomer Kitchen project.\nhttp://newcomerkitchen.ca/
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-november-3/2016-11-03/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1870232446544298.jpg
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DTSTART;TZID=America/Halifax:20161031T183000
DTEND;TZID=America/Halifax:20161031T213000
DTSTAMP:20260502T162144
CREATED:20161004T005211Z
LAST-MODIFIED:20161004T012249Z
UID:28940-1477938600-1477949400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Dia de Muertos by Paola Solorzano
DESCRIPTION:According to ancient traditions in Mexico\, between November 1st and 2nd — Dia de Muertos — the barrier between the living and the dead worlds become blurry\, and the souls of the dead have the chance to come back\, and be celebrated by their families and friends. Ritual foods are prepared and offered to the souls of the dead in colorful altars\, providing an opportunity for families to bond around the shared memories of those that are no longer with us. \nTraditionally the offerings at the altar woud include dishes like chicken mole\, pozole\, tamales\, and pumpkin empanadas\, as well as sugar skulls\, and marigolds. Join Paola and Adriana of Santo Pecado Mexican Catering this October 31 for a fun\, immersive introduction to the Dia de Muertos tradition as you learn how to make your own sugar skulls and chicken mole tamales. They will show how an altar is set up\, and discuss the traditions in detail.\n—– \n$50 +HST \n—–\nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes.\nhttp://santopecadoto.com \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-dia-de-muertos-by-paola-solorzano/2016-10-31/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1694392840879583.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Halifax:20161029T193000
DTEND;TZID=America/Halifax:20161029T223000
DTSTAMP:20260502T162144
CREATED:20161010T214421Z
LAST-MODIFIED:20161010T215203Z
UID:29173-1477769400-1477780200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Diwali Festival Feast by Abeda Oturkar
DESCRIPTION:Diwali \, the “festival of lights” is an ancient Hindu festival celebrated every autumn in India and Nepal. It celebrates the story of the homecoming of the god Ram after 7 years of exile\, and spiritually signifies the victory of light over darkness\, good over evil\, knowledge over ignorance\, and hope over despair. \nThe festival typically extends over a five-day period\, but the main night of Diwali coincides with the darkest\, new moon night of the Hindu month of Kartika\, which typically falls between mid-October and mid-November. It features countless oil lamps\, candles or lights shining in homes\, outside doors and windows\, around temples and other buildings — much like Christmas decorations here. \nOn Diwali night\, many Hindus dress up in their best outfits\, light up diyas (lamps and candles) inside and outside their home\, participate in family puja (prayers)\, typically to Lakshmi – the goddess of fertility and prosperity. After puja there are sometimes fireworks\, then the highlight: a big family feast featuring mithai (sweets)\, and an exchange of gifts between family members and close friends. \nTonight chef\, caterer and culinary historian Abeda Oturkar will share a lavish Diwali meal featuring holiday specialities from all over India. The menu features lots of small bites and sweets to tempt you to “mooh mitha kijeya”\, literally meaning sweeten your mouth\, until you sit down for the main feast. Come and join us in the spirit of Diwali at The Dep: mingling and laughing with family and friends\, all around lots of delicious food. \n—–\nGalouti Kabab\nA speciality of Lucknow\, these vegetarian ‘kebabs’ are called galouti or galawat to describe their “melt-in-the-mouth” tenderness; these patties of rajma (red kidney beans) and shakar kandh (sweet potato) are delicately pan fried\, and served with a classic mint chutney \nOnion Bhaji\nCrispy fried fritters in a chickpea-flour batter are known as bhaji or pakora depending on the state\, but are deliciously addictive everywhere you go\, especially when dipped into tangy tamarind chutney \nGujia\nA must-have in the list of many traditional treats made for Diwali\, every region has a name for it (e.g. karanji or purukiya). A fried half-moon pastry filled with nuts\, coconut and raisins\, it’s a kind of sweet samosa akin to the English tradition of having mince pies at Christmas\n—-\nSheetal Chicken\nOne of Abeda’s signature dishes\, this features tender chicken in a rich white cashew and cream sauce infused with aromatic spices like cardamom\, cinnamon\, clove and black pepper. \nAchaari Aloo Gobi\nAchaar means “pickle”\, and this tangy cauliflower and potatoes dish uses many of the distinctive spices used in Indian pickles\, like fenugreek\, mustard\, cumin\, fennel and nigella seeds. \nPalak Raita\nCool and refreshing side of spinach in cumin-scented yogurt \nServed with homemade paratha flatbread\, and bagara rice; tender basmati lightly fried with cumin seeds.\n—-\nGulab Jamun\nOne of the best known Indian mithai (sweets)\, this is another classic Diwali treat. Fresh milk is slowly cooked until almost all the water has evaporated\, leaving protein-rich solids known as khoya from which a variety of sweets are made. For gulab jamun\, it is shaped into balls and deep fried to a golden colour before being soaked in a green cardamom and rose water-infused sugar syrup. They are then often garnished with nuts\, or flecks of pure silver or gold leaf. \nPaan\nThe meal finishes with a traditional mouth freshener and digestive\, paan\, of which there are countless variations. Most traditionally include a stimulant combination of areca nut and betel leaf activated by mineral lime paste\, which is considered to have many health benefits in Ayurvedic medicine. Some paan are even rumoured to contain more illicit ingredients such as hashish or opium — but ours will be a strictly culinary version with heady rose and anise flavours.\n—– \n$50 +HST\nBook Now \n—–\nAbeda Bihari Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma Alimentary Food\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-diwali-festival-feast-by-abeda-oturkar/2016-10-29/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1594244180882145.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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