BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:The Depanneur
X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Toronto
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20210314T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20211107T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211208T180000
DTEND;TZID=America/Toronto:20211208T193000
DTSTAMP:20260426T062606
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:20260426T062606
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:20260426T062606
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:20260426T062606
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:20260426T062606
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:20260426T062606
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
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:20211126T180000
DTEND;TZID=America/Toronto:20211126T193000
DTSTAMP:20260426T062606
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:20260426T062606
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:20260426T062606
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:20260426T062606
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:20260426T062606
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:20260426T062606
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:20260426T062606
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211111T183000
DTEND;TZID=America/Toronto:20211111T210000
DTSTAMP:20260426T062606
CREATED:20211021T220821Z
LAST-MODIFIED:20211102T155256Z
UID:128377-1636655400-1636664400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Sourdough Bread with Sonya Gammal
DESCRIPTION:Join  Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours\, you’ll learn about the history of sourdough and its health benefits\, how to create and maintain a starter\, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful\, hand-crafted artisanal — and very tasty — sourdough loaf. \nWe’ll start out by preparing and baking off 2 large loaves using the Dutch Oven method\, that everyone will get to share at the end of class\, accompanied by a bowl of warm butternut squash soup\, and some cheese & nuts. While the loaves are baking in the oven\, participants will prepare their own a sourdough starter and dough\, and everyone will leave with their own loaf to finish baking at home\, all the recipes\, and an unforgettable culinary experience!\n—- \n$60 +HST \n—–\nSonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids\, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to make cooking aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that they can easily do on their own or can be shared with family and friends. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-sourdough-bread-by-sonya-gammal-6/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/sourdough.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211110T180000
DTEND;TZID=America/Toronto:20211110T193000
DTSTAMP:20260426T062606
CREATED:20211104T181853Z
LAST-MODIFIED:20220208T205817Z
UID:128573-1636567200-1636572600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Memories of Trinidad by Sheldon Holder
DESCRIPTION:Pre-order online until TUE Nov 9\, 10pm\nPick up on WED Nov 10\, 6-7:30pm\nOne of the central themes that has surfaced over the last decade of dinners at The Dep is the connection between food and memories\, both personal and collective. Culinary traditions embody memories of migration and diaspora\, portable seeds of culture and identity that people carry from place to place. \nEast Indians first arrived in the Caribbean the 1800’s\, and with them came their culinary heritage\, spices and techniques. Over time they merged with the African traditions of the enslaved populations — delicious food keep few borders —  and evolved into the distinct cuisines of the region. Even today many ingredients are still known by their Hindi names\, like aloo for potato\, dhal for yellow split peas\, and channa for chickpeas. \nThrough food and music Sheldon Holder connects to memories; of his mother’s kitchen\, and of cooking for friends and fellow artists and musicians at the innovative arts & culture space Alice Yard in Port of Spain\, Trinidad. Tonight he shares these memories with family and friends here in his new home of Toronto through his retelling of the flavours of Trinidad and Tobago.\n—— \nDhal Soup \nA warming split pea soup\, seasoned with garlic\, scallions\, thyme\, and rosemary. \nCurry Stewed Chicken\nCurry blends\, or masalas\, are themselves a condensation of complex culinary traditions\, with countless regional variations. This distinctly Trini version curried chicken gets its smoky\, caramel notes from browning sugar together with Trinbagonian ”Chief” brand curry powder\, then searing the chicken in the mix before a long\, slow braise.\n—or—\nChanna & Aloo\nA Trinidadian staple\, especially during Diwali when the islands’ many Hindus abstain from meat\, fish & eggs. A hearty mix of chickpeas and potatoes infused with curry spices\, enrobed in rich\, golden gravy. \nBoth meals come with Fry Bodi; Chinese long beans\, known in Trinidad as bodi\, sautéed with garlic\, fresh tomatoes\, and amchar masala\, a toasted spice blend of fenugreek\, black pepper\, coriander\, fennel\, cumin and brown mustard seeds often used in flavouring Indian pickles\, accompanied by saffron basmati rice\, and a side of organic greens. \nCoconut Sugar Cake\nA popular\, fudge-like sweet found in countless street markets and shops in Trinidad and Tobago\, often brown or white\, but also sometimes dyed a festive pink or green. Made rich with coconut and scented with almond essence\, it is sweet\, flaky and chewy all at once.\n—— \nChicken\, Vegan\, or 1/2+1/2\nTrinbagonian Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30pm\n\n\n\n\n\n—–\nSheldon Holder is a musician\, a singer and a songwriter. He is the lead singer of the Toronto band Avenue for Outrage (AFO). He is also a Gestalt Psychotherapist in Training. Most of all Sheldon loves curry; specifically curry powder that is made in Trinidad and Tobago. \n  \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-memories-of-trinidad-by-sheldon-holder/
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/trini-curry-chicken.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211105T180000
DTEND;TZID=America/Toronto:20211105T193000
DTSTAMP:20260426T062606
CREATED:20211028T144109Z
LAST-MODIFIED:20211105T195845Z
UID:128480-1636135200-1636140600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Keşkek by Tuba Tunç
DESCRIPTION:Pre-order online until THU Nov 4\, 10pm\nPick up on FRI Nov 5\, 6-7:30pm\nWhat does it mean to have a culinary tradition? Here in Canada\, a very young country far removed from its agrarian roots\, there is little in the way of ’traditional’ foods that appears on most tables. But in Turkey\, where food\, culture\, land\, religion\, music and tradition have been dancing together for thousands of years\, one can find many examples of dishes that embody this deep and layered relationship. \nKeşkek is a traditional Turkish ceremonial dish of wheat and meat prepared in huge cauldrons for weddings and religious holidays. The wheat is washed with prayers the preceding day\, and then carried to a large stone mortar to be hulled\, accompanied by music from the davul drum and zurna double-reed pipe. The cooking is usually carried out outdoors: hulled wheat\, chunks of meat on the bone\, onions\, spices\, water and oil are added to the cauldrons and cooked all night. Towards noon\, the strongest of the village youth are called to beat the keşkek with wooden mallets\, while the crowd cheers and zurna players perform\, announcing the thickening of the stew with a specific melody. This dish\, and the rich history and culture embodied in it has been recognized as part of Unesco’s list of the Intangible Cultural Heritage of Humanity.\n(You can watch Unesco’s short video of the traditional ceremonial preparation here) \nWhile it is not possible to recreate this experience in its full splendour\, Chef Tuba Tunç uses it as an inspiration for this elegant fall menu\, evoking the flavours and memories entwined in her Turkish heritage.\n—— \nButternut Squash and Lentil Soup\nEvery Turkish kitchen has their own version of a lentil soup; this is Chef Tuba’s\, with a little fall sweetness from butternut squash\, a touch of warmth from biber salcasi (a quintessentially Turkish red pepper & tomato paste)\, along with turmeric\, thyme\, olive oil\, a touch of cumin. This velvety purée is garnished with paprika butter\, pumpkin seeds and croutons \nKeşkek\nA modern\, urban interpretation of the traditional keşkek\, this slow-cooked\, creamy dish sits somewhere between a risotto and a savoury porridge. Whole hulled wheat berries are cooked until very tender and finished with brown butter\, paprika\, and parmesan cheese\, an untraditional but delicious twist. It is topped with a small portion of tender\, slow-cooked beef\, braised with onions\, garlic\, tomato and herbs. \nAlso available #vegetarian with sautéed mushrooms with thyme and garlic. \nPoached Pears\nAn elegant dessert of fall pears\, cooked in sour cherry juice and marsala wine\, infused with cinnamon\, cloves and star anise\, and served with thick\, creamy pressed yogurt sweetened with vanilla and honey.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nKeşkek Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30 PM\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. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-keskek-by-tuba-tunc/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/10/Keskek.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211104T183000
DTEND;TZID=America/Toronto:20211104T203000
DTSTAMP:20260426T062606
CREATED:20211017T155943Z
LAST-MODIFIED:20211017T160259Z
UID:128254-1636050600-1636057800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Gnocchi from Scratch with Laura Guanti
DESCRIPTION:Gnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, start with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi\, a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin — gnudi — where potato is replaced with fresh ricotta cheese.\n—– \n$60 + HST \n—–\nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world! \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-gnocchi-from-scratch-with-laura-guanti/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/10/gnocchi_1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211103T180000
DTEND;TZID=America/Toronto:20211103T193000
DTSTAMP:20260426T062606
CREATED:20211027T183219Z
LAST-MODIFIED:20211103T020047Z
UID:128449-1635962400-1635967800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Bosnian Sarme by Ksenija Hotic
DESCRIPTION:Pre-order online until TUE Nov 2\, 10pm\nPick up on WED Nov 3\, 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: 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 \nBONUS: Frozen Sarme\nMeat -or- Vegan | 4 for $24 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\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-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/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:20211029T180000
DTEND;TZID=America/Toronto:20211029T193000
DTSTAMP:20260426T062606
CREATED:20211021T184840Z
LAST-MODIFIED:20211029T020541Z
UID:128356-1635530400-1635535800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Enak Sekali by NaiNai
DESCRIPTION:Pre-order online until THU Oct 28\, 10pm\nPick up on FRI Oct 29\, 6-7:30pm\nWith more than 17\,000 islands populated by more than 300 different ethnic groups\, Indonesian food boasts many unique flavours\, textures and ingredients that reward discovering. 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. Tonight Chef Elita of NaiNai Noodles shares a few distinctive and authentic Indonesian recipes — you can be sure it will be enak sekali (very delicious)!\n—– \nGado Gado\nAn addictive Indonesian salad; deceptively simply\, infinitely variable\, always delicious. A mix of blanched vegetables like Siamese pumpkin\, sweet corn\, potato\, long bean\, cucumber\, and tofu\, dressed in a complex and spicy peanut sauce. \nBeef Rendang\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’. Rendang is a style of curry-like stew popular in Sumatra and Malaysia\, characterized by a long\, slow cooking in coconut milk such that the sugars caramelize and the liquid largely evaporates\, making the sauce relatively dry\, almost like a confit. The spices used in rendang\, lemongrass\, garlic\, chili\, shallot\, ginger and galangal\, also have antimicrobial properties and serve as natural preservatives. A popular but labour-intensive dish\, it’s often reserved for special occasions. Served with jasmine rice\, jackfruit curry\, mixed vegetable stir fry. \nAlso available #vegetarian\, with a tempeh & potato rending. \nSingkong Lumer\nSweet cassava pudding made from grated cassava cooked with palm sugar\, pandan leaf and topped with creamy coconut milk sauce.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nIndonesian Dinner\nfor 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRIDAY 6-7:30PM\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
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-enak-sekali-by-nainai/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/10/nai-nai-rendang_2-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211028T183000
DTEND;TZID=America/Toronto:20211028T210000
DTSTAMP:20260426T062606
CREATED:20211008T160623Z
LAST-MODIFIED:20211028T203610Z
UID:128129-1635445800-1635454800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Fall Pickles and Chutney by Camilla Wynne
DESCRIPTION:Join master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to transform the autumn harvest into delectable pickles and intriguing chutney\, bringing life to your holiday cheese plates and tangy foils to your winter comfort cooking. \nThe class covers all the basics of canning pickles and chutney\, from selecting your produce to proper sterilization to basic microbiology\, and we’ll sample some different styles and flavours. You will leave with a jar of each\, ready to tackle any acidified vegetable canning project and able to safely modify recipes to suit your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale. \nIn this fun\, hands-on workshop\, participants will learn how to: \n\nsafely prepare flavourful\, crunchy\, shelf-stable pickles\nsafely prepare delicious chutney\nmodify ingredients in any recipe to satisfy your creative urges\neliminate steps from the traditional canning process\nchoose the best produce for canning\n\n—– \n$60 +HST \n—– \nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-fall-pickles-and-chutney-by-camilla-wynne-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/10/camilla-pickles-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211027T180000
DTEND;TZID=America/Toronto:20211027T193000
DTSTAMP:20260426T062606
CREATED:20211021T161601Z
LAST-MODIFIED:20211027T021249Z
UID:128336-1635357600-1635363000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Dia de los Muertos by Erika Araujo
DESCRIPTION:Pre-order online until TUE Oct 26\, 10pm\nPick up on WED Oct 27\, 6-7:30pm\nDia de los Muertos (Day of the Dead) is a two-day festival that takes place every November 1 and 2. Although most strongly identified with Mexico\, Dia de los Muertos is celebrated throughout Latin America and in many places with a Latino population. Dia de los Muertos has its origins in both Aztec tradition and Catholic observance of All Saints Day (November 1) and All Souls Day (November 2). Although trick-or-treating has become more common on Dia de los Muertos\, the holiday actually has nothing to do with Halloween\, which is a Northern European tradition. \nImagery of calacas (skeletons)\, calaveras (skulls) and Catrinas (a specific type of calavera: well-dressed\, wealthy women in the fashion of the early 20th century) are the well known visual symbols of the holiday. Sweets\, such as pan de muertos (bread of the dead) and spun-sugar candies like the famous calaveras de azucar (sugar skulls)\, are eaten or left for the dead in ofrendas (small\, personal altars) or gravesites; the sweets offering a balance to the bitterness of death. Dia de los Muertos celebrates death as a part of the human experience. Tradition holds that the dead would be offended by grieving and sadness\, so festivities honor them with laughter and joy.  \nJoin Chef Erika Araujo for a meal that welcomes you to celebrate the flavours and traditions of authentic Mexican cuisine.\n—– \nCreamy Chipotle Pumpkin Soup\nPerfect for fall\, this hearty soup features the sweetness of autumn pumpkins with the smoky heat of chipotle peppers\, studded with corn\, carrots\, and red bell peppers. \nMole Verde\nIn addition to the well-known\, dark\, chocolate-infused mole sauce from Oaxaca\, there are many other kinds of less common mole dishes such as mole verde\, (green mole) which gets its colour from a combination of green ingredients like pumpkin seeds\, green tomatillos\, green poblano chiles\, green onion\, radish leaves\, cilantro\, chard\, parsley\, and epazote. The result is a rich\, thick\, deeply flavoured and complex sauce that enrobes tender cubes of pork; served with rice\, beans and fresh tortillas. \nAlso available #vegetarian with a mix of vegetables such as chayote\, calabacita (Mexican zucchini)\, and cauliflower. \nPan de Meurto\nPan de Muerto is an important part of the Day of the Dead\, and can be found at Mexican bakeries and supermarkets in the last few weeks of October. There are many regional variations; one might find it as a simple bun\, sometimes decorated with dough ‘bones’\, or shaped like figures of people\, animals\, or a crescent moon. It is typically a sweetened\, yeasted bread\, sometimes flavoured with orange\, anise\, or sprinkled with coloured sugar. \nBONUS! Frozen Tamales | 6 for $25\nTamales freeze beautifully\, and warm up perfectly in the microwave or steamer; a perfect\, wholesome\, quick & easy anytime snack. Choice of Pollo Verde: chicken with salsa verde\, or Rajas: vegetarian tamales with cheese\, roasted jalapeño peppers and red salsa.\n—– \nPork\, Vegetarian\, or 1/2+1/2\nDia de los Muertos Dinner\nfor 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nErika Araujo is a trained nurse from Mexico who discovered a passion for Mexican 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\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-dia-de-los-muertos-by-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/01/mole-verde.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211022T180000
DTEND;TZID=America/Toronto:20211022T193000
DTSTAMP:20260426T062606
CREATED:20211016T224023Z
LAST-MODIFIED:20211022T022415Z
UID:128232-1634925600-1634931000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Flavours of Damascus by Syrian Sisters
DESCRIPTION:Pre-order online until THU Oct 21\, 10pm\nPick up on FRI Oct 22\, 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——— \nMutabal Kousa ( متبل كوسا)\nA delicious meze dip that manages to be both light and rich at the same time. Lightly cooked shredded zucchini is mixed with tahini\, yogurt\, and garlic\, then garnished with parsley\, walnuts and olive oil. Served with crispy pita chips\, brushed with olive oil and dusted with thyme\, red pepper and sumac. \nOuzi  (أوزي)\nA decadent and luxurious meat pie from Damascus\, ouzi combines a filling of spiced halal ground beef\, short-grained “Egyptian” rice\, and green peas with almonds and cashews\, all wrapped in a buttery phyllo pastry shell and baked until crispy and golden. \nAlso available #vegetarian stuffed with spiced rice\, carrots\, peas and nuts. \nServed with Keyar bil Laban  (خيار باللبن)\nA traditional middle eastern cucumber salad\, similar to Greek tzatziki\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially delightful and refreshing salad. \nMahalabia مهلبية\nA delicate\, creamy milk pudding scented with mastic\, a aromatic resin popular in middle eastern desserts\, and garnished with crumbled pistachios.\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 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/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/10/ouzi9.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211021T183000
DTEND;TZID=America/Toronto:20211021T210000
DTSTAMP:20260426T062606
CREATED:20211008T200753Z
LAST-MODIFIED:20211016T230553Z
UID:128144-1634841000-1634850000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Moroccan Tea Party with Fatima Khlifi
DESCRIPTION:Morocco is home to Marrakesh and Fez\, some of the world’s oldest continuously inhabited cities with histories spanning back more than 4000 years. Put a lot of people in close proximity for a long enough time and I think you will inevitably end up with a tradition of sharing tasty snacks! Another universal is that pretty much everybody everywhere loves to save time and effort\, so even the most traditional recipes can find novel ways to take advantage of new technology to make things quicker and easier. \nIn this fun\, hands-on workshop\, Fatima Khlifi offers a bit of both; a mix of old-world flavours and new-world convenience. The class will walk you through recipes and techniques for three traditional Moroccan treats: savoury m’semen and sweet baghrir\, served with fresh Moroccan mint tea. As an added bonus\, Fatima will show you some cool\, time-saving techniques using her favourite state-of-the-art kitchen tool\, the Thermomix TM6\, that combines all the benefits of a food processor and a multi-cooker into an award-winning\, all-in-one appliance. (Super helpful\, but not at all required to make these dishes). \nM’semen is a traditional flatbread originally from the Maghreb\, common to Algeria\, Tunisia and Morocco. It can be served plain\, maybe with a little honey for breakfast with a cup of tea or coffee\, or as a heartier snack stuffed with spiced minced beef or a mix of carrots\, peas\, potatoes and cheese. Here the Thermomix is used to mix and knead the dough\, which is then stretched out thin to be folded over the fillings and griddled. \nBaghrir is known as the “thousand-hole crepe“\, a traditional Moroccan yeasted semolina pancake that is cooked only on one side\, revealing a multitude of tiny holes on top\, kind of like a crumpet — perfect for soaking up delicious toppings like butter and honey\, jam\, or amlou\, a delicious spread of toasted almonds\, argan oil and honey. For this recipe\, the Thermomix is simply used as a blender\, and the crepes are finished traditional way in a pan. \nThe best companion for any Moroccan gathering is piping hot\, traditional Moroccan mint tea\, made with fresh mint leaves — and with it’s built-in heating functionality the Themomix can even help with this! \n—– \n$60 +HST \n—– \nFatima Khlifi is passionate about cooking and technology. A French teacher who grew up surrounded by a diverse world of food\, she loves to discover\, and rediscover\, gastronomic ideas. She enjoys sharing family recipes and exploring North African gastronomy through pop-up food events\, and fun virtual or face-to-face cooking classes. Fatima is also works with Thermomix to develop recipes and promote the remarkable capabilities of their kitchen tools. You can follow her on Facebook and instagram @faticookinmix_canada \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-moroccan-tea-party-with-fatima-khlifi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/10/morrocan-tea-party-collage-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211020T180000
DTEND;TZID=America/Toronto:20211020T193000
DTSTAMP:20260426T062606
CREATED:20211015T155020Z
LAST-MODIFIED:20211020T020425Z
UID:128212-1634752800-1634758200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Mughlai Treasures by Nasir Zuberi
DESCRIPTION:Pre-order online until TUE Oct 19\, 10pm\nPick up on WED Oct 20\, 6-7:30pm\nThe cuisine of the Mughal Empire emerged from a combination of Turkic\, Persian\, Central Asian\, and Afghan influences that merged as Islamic culture spread eastward across the Indian continent in the 15-18th centuries. Fuelled by intercontinental trade along the Silk Road\, its legacy can be felt in the diverse and aromatic foods found throughout Pakistan today\, notably in their genenerous use of whole and freshly ground spices. Join Chef Nasir Zuberi on a culinary journey that stretches across Pakistan’s culinary landscape from Karachi to Khyber. Inspired by his mother’s kitchen\, Nasir uses only fresh ingredients and homemade spice blends to bring you this unique menu of authentic Pakistani dishes rarely seen in Toronto.\n———– \nMix Plate Chaat\nChaats are a very popular street food in Pakistan and Northern India\, prepared in countless different styles. They are a unique melange of favours\, textures and colours: crunchy and tender\, tangy and spicy\, sweet and savoury\, all at once. This particular combination features tender chickpeas and boiled potato\, mixed with crunchy bits of puffed gram flour & yoghurt\, topped with diced tomatoes\, seasoned with distinctive chaat masala spice blend and a tangy-sweet tamarind chutni \nMurgh Do Piyaza \nAn old recipe beloved in Afghanistan and Pakistan\, and a favourite of the Mughal Emperors. It gets its name from the Persian for “two onions”\, referring to the generous amount of melted onions that sweeten the base of the sauce\, and the additional onions added later in the cooking. This Pakistani version features tender chicken braised in a mild\, rich onion and tomato gravy\, seasoned with fresh garlic & ginger\, fragrant whole garam masala spices\, roasted cumin & coriander\, and finished with fresh coriander.  \n–or– \nDhaba Dal Karahi \nA favourite of Pakistan’s countless dhabas (roadside restaurants) where it can be found bubbling away in the heavy\, round iron karahis (wok-like pots) from which it gets its name. Chana daal (split chickpeas) cooked with fresh tomatoes\, seasoned with Nasir’s personal\, fresh-ground spice blend including cumin\, turmeric\, and fenugreek\, garam masala and then finished with a sizzling tadka (temper) of ginger and caramelized fried onions.  \nBoth dishes are served with matar pulao\, a pilaf of basmati rice studded with green peas\, scented with cinnamon\, green cardamom and saffron.  \nSuji ki Barfi\nThis traditional dessert is a kind of rich fudge made with semolina and coconut enriched with sweet milk\, ghee (clarified butter) and almonds\, and infused with the heady aroma of cardamom.\n—– \nChicken\, Vegetarian or 1/2+1/2\nPakistani Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30pm\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\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-mughlai-treasures-by-nasir-zuberi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/10/Murgh-Do-Piyaza-_banner-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211015T180000
DTEND;TZID=America/Toronto:20211015T193000
DTSTAMP:20260426T062606
CREATED:20211007T235505Z
LAST-MODIFIED:20211015T054529Z
UID:128082-1634320800-1634326200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Trini Chula Flavas by Avé Dinzey
DESCRIPTION:Pre-order online until THU Oct 14\, 10pm\nPick up on FRI Oct 15\, 6-7:30pm\nCaribbean flavours emerged from centuries of interaction between Carib\, Arawak\, African\, East Indian\, Chinese\, and European cultures. Each island\, with its own unique historical trajectory and individual culinary talents\, developed distinct specialities\, many of which are now beloved the world over. Nearly a decade ago Chef Avé Dinzey created Purple Hibiscus in Winnipeg’s French Quarter to pay homage to the culture\, people\, and history of the Caribbean\, and carry on the culinary traditions that have run in her family for generations. Now based in Toronto\, she offers a unique taste of the islands with an illustrious pedigree.\n—— \nAli’s Doubles\n“There’s Doubles\, and then there’s Ali’s Doubles!”\nAve’s grandparents and their siblings founded Ali’s Doubles in Princes Town in 1936\, a beloved food tradition born on the streets of Trinidad & Tobago. Legend has it that when brothers Asgar Ali and Ashraf Choat Ali were selling their baras (fried flatbreads) and  channa (curried chickpeas) — for 6¢! — from their converted bicycle\, hungry students would ask them to “double it up “ with an extra bara on top\, and the name “doubles“ stuck around ever since. Since then Ali’s Doubles have become an iconic street food tradition in T&T\, with generations of dedicated fans\, and even their own musical tributes. Based on Avé’s grandmother’s original recipes\, this is a very rare opportunity to enjoy real Ali’s Doubles right here in Toronto. Warm channa nestled between 2 baras\, topped with tamarind & coconut chutneys\, cucumber\, and hot peppa on the side. \nGeera Pork with Roasted Peppa Pumpkin Rice\nGenerations of islanders did their cooking on a chula\, also known as a fireside\, a wood-fired outdoor clay stove first introduced to Trinidad & Tobago in the late 1800s by indentured labourers from India. Choka is a cooking technique that involves fire-roasting\, traditionally done on a chula\, and remains symbolic of the flavours and memories of authentic home cooking.\nIn this classic island dish\, slow-cooked chunks of pork are infused with the aroma of geera\, (cumin)\, a legacy of the Indian influence in Trinidadian cuisine (that\, and it is also the second most popular spice in the world after black pepper!) It is served with a savoury rice cooked with choka sweet peppers\, pumpkin and coconut\, as well as Green Bean Créolé (with local and seasonal beans straight from the farm) cooked with choka tomatoes\, and Multani\, a spicy condiment of smashed choka hot peppers and veggies. \nAlso available #vegetarian\, with Geera Gandules (pigeon peas)\, a hearty legume with a subtle nutty flavour. \nSoursop Ice Cream\nSoursop\, also known as guanabana and graviola\, is a favourite fruit throughout the Caribbean; tangy\, fragrant and tropical\, it makes an exquisite ice cream.\n—– \nPork\, Vegetarian\, or 1/2+1/2\nTrini Chula Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nAvé Dinzey was born in Princes Town\, Trinidad & Tobago and migrated to Toronto in the late 1970s. She retired from Air Canada\, where she worked as a Flight Attendant\, to pursue her passion for all things food with Purple Hibiscus. For the last 10 yrs Avé has enjoyed what she describes as a “crazy-delicious” culinary adventure\, with a restaurant\, doing pop-ups\, catering a variety of weddings and events\, as one of the haCHere Collective\, and in general being part of the very vibrant Winnipeg food scene. Having moved from Toronto to Winnipeg a couple decades ago\, she has recently returned to her hometown and is looking forward to bringing her flavas to you! @_purplehibiscus \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-trini-chula-flavas-by-ave-dinzey/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/10/ali-doubles-collage-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211013T180000
DTEND;TZID=America/Toronto:20211013T193000
DTSTAMP:20260426T062606
CREATED:20211008T020411Z
LAST-MODIFIED:20211013T021334Z
UID:128099-1634148000-1634153400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Mauritian Legacy by Melanie Anthony
DESCRIPTION:Pre-order online until TUE Oct 12\, 10pm\nPick up on WED Oct 13\, 6-7:30pm\nMauritian cuisine embodies the values of this remote island nation: family\, community\, and a heritage told through stories and recipes. Situated in the Indian Ocean at the junction of old Spice Routes\, it blends diverse influences from Africa\, Asia and Europe. This menu by Melanie Anthony is inspired by legacy recipes from Chef Raginee\, a fellow Mauritian friend from the town of Quatre-Bornes where Chef Melanie is also from. These dishes showcase a combination of the tropical island’s best flavours: spicy and tangy\, creamy and sweet.\n—- \nSamoussa ek Baja\nPopular throughout Mauritius\, Samoussa ek Baja are often sold “so so” (piping hot) by food street hawkers on main street corners. Samoussa (the local version of the Indian samosa)\, is a triangular fried pastry of thin dough wrapped around a savoury filling of curried potatoes\, and a popular gajack (appetizer) at family dinners. Baja is is another fried treat in Mauritius\, made with besan (chickpea flour) mixed with wheat flour and deep-fried; they are both served with pima vert craze\, a green chilli sauce. \nRoti ek Cari Poule\nRoti\, thin\, hand-rolled flatbreads\, are an essential part of Mauritian cuisine; the secret lies in the multiple layers that keep it soft but creates bits of crispiness. Roti is best enjoyed to mop up a fragrant curry like Cari Poule (chicken curry)\, with pieces of chicken cooked with toasted curry massala (blend) imported directly from Mauritius\, to which fresh herbs\, tomatoes\, and potatoes are added to enrich the thick\, creamy sauce. \nAlso available vegetarian with Masala Gros Pois (lima beans)\, also a very popular dish on the island. \nBoth dishes are come with a crisp lettuce & cucumber side salad\, and tomato chutney. \nSagoo Mauricien\nCassava\, manioc\, and yuca all names for a hearty tuber that has been a staple ingredient in Mauritius since the time of colonization\, with enslaved people and indentured labourers preparing it many different ways\, both savoury and sweet. This very old recipe uses it two ways\, with soft chunks of cassava together with bouncy little sagoo (tapioca pearls)\, made from the starch extracted from the same plant\, cooked together in creamy coconut milk. \nEXTRAS\nHandmade samoussas available frozen; deep fry or bake in the oven and enjoy!\nSamoussa | 6 pieces | $6 \n—– \nChicken\, Vegetarian\, or 1/2+1/2\nMauritian Legacy Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\n\n\n\nFrom an early age\, Melanie Anthony was her dad’s kitchen assistant and her mom’s food taster. She is inspired by her diverse\, multicultural upbringing on the tropical island of Mauritius and abiding love for different cuisines from around the world. She believes that food is the language of love and is thankful for all the legacy recipes that have been passed down to her including those inspired by her friend Raginee. Now based in Toronto\, Melanie is exploring many different culinary opportunities and designing recipes and blogging about them as Food is my BFF. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-mauritian-legacy-by-melanie-anthony/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/10/Roti-ek-Cari-Poule_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211008T180000
DTEND;TZID=America/Toronto:20211008T193000
DTSTAMP:20260426T062606
CREATED:20210930T235847Z
LAST-MODIFIED:20211008T152811Z
UID:128001-1633716000-1633721400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Across India by Ketan Dongre
DESCRIPTION:Pre-order online until THU Oct 7\, 10pm\nPick up on FRI Oct 8\, 6-7:30pm\nDiscover the unique flavours of special regional dishes from across the Indian subcontinent presented with a contemporary twist\, showcasing Chef Ketan Dongre‘s Indian roots combined with his experience working in fine dining restaurants around the world. \n“The most exciting part about making these dishes is to introduce people to a variety of regional dishes from India that they might not get a chance to try unless they travel to India. I want to not only showcase unique regional dishes\, but also give them a modern and international touch in their presentations and plating.“ \n—– \nSplit Green Mung & Lemon Rassam\nA light split green mung soup\, with polished black gram\, and a tadka\, or temper of sizzling oil infused with mustard seeds\, green chilies\, ginger and curry leaves\, and finished with a splash of fresh lemon juice. \nKozi Vellai Kozhambu\nBone-in pieces of chicken\, marinated in yogurt infused with spices\, ginger and garlic\, then simmered with onion in coconut milk until tender.\n–or–\nGatte Ki Sabzee\nChickpea dumplings made with clarified butter\, carrom seeds (aka ajwain\, notable for its pronounced thyme-like flavour)\, cumin seeds\, fennel seeds\, turmeric and chili powder. They are first poached\, then fried\, before being simmered in a tangy sauce made with onion\, chilies and tomatoes. \nBoth dishes are served with steamed basmati rice tempered with clarified butter & cumin seeds\, as well as an Indian-style coleslaw of shredded cabbage\, onion and julienne carrots in a light\, creamy dressing\, along with fresh and spicy green chutney and a sweet date & tamarind chutney. \nRasabali\nGolden fried fritters of fresh milk curd\, like an Indian ricotta\, are mixed with semolina\, flour\, green cardamom and sugar\, soaked in a sweet saffron-infused milk reduction.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nIndian Regional Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED; PICK UP IS FRI 6-7:30PM\nKetan Dongre hails from Nagpur\, a small city in situated near the center of India. He became interested in cooking through his first job as a cook at The Grand Hyatt in Mumbai. Since then\, he has worked at O&B\, The Ritz Carlton\, and The St. Regis Hotel. IG: @091_indianfood  | 091indianfood.com \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-across-india-by-ketan-dongre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/Ketan-_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211007T183000
DTEND;TZID=America/Toronto:20211007T210000
DTSTAMP:20260426T062606
CREATED:20210923T185058Z
LAST-MODIFIED:20210923T191354Z
UID:127829-1633631400-1633640400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Making Chocolate Babka with Alissa Kondogiannis
DESCRIPTION:Babka is a sweet\, twisted\, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee\, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine\, savoury or sweet. \nIn this class\, participants will learn to make the yeasted dough essential to babka recipe\, and then the shaping\, folding and glazing techniques that give the babka its signature marbled swirls and gleaming finish. Working from a basic chocolate base\, we will explore several ingredients to customize your perfect babka. There will be fresh-baked chocolate babka to share in class\, and each participant goes home with their own whole unbaked babka to bake at home.\n—– \n$60 +HST \n—–\nAlissa Kondogiannis loved eating challahs and babkas her whole life\, but it was only after travelling that she really got on the path of making her own breads from scratch. Her aim is to introduce everyone to the joys of making bread\, and show that people don’t have to be intimidated by yeasted doughs. She has been teaching babka classes for a number of years in Thornhill\, where she has a small catering business of her own that you can follow @barnstarkitchen \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-making-chocolate-babka-by-alissa-kondogiannis-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/Babka-e1632422559849.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211006T180000
DTEND;TZID=America/Toronto:20211006T200000
DTSTAMP:20260426T062606
CREATED:20210927T174236Z
LAST-MODIFIED:20211006T171604Z
UID:127892-1633543200-1633550400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Polish Thanksgiving by Maria Rozynska
DESCRIPTION:Pre-order online until TUE Oct 5\, 10pm\nPick up on WED Oct 6\, 6-7:30pm\nWhile Thanksgiving per se isn’t celebrated in Eastern Europe the way it is in North America\, most Northern countries have some type of celebration to mark the end of the farming season\, often aligned with the autumn equinox. Called Dożynki in Poland\, or Obzhynki in the Ukraine & Russia\, these feasts are an opportunity express gratitude and enjoy the bounty of the harvest. Maria Rozynska of Just Be Cooking shares some classic Polish dishes that embody this spirit of abundance and invite you to partake in this delicious celebration of fall. \nAnd if that wasn’t reason enough\, it is Pierogi Day on Friday October 8th\, so in addition to your hot\, fresh & ready-to-eat meal\,  you can also pick up packs of homemade frozen pierogi\, stuffed with potato & farmer’s cheese or mushroom & sauerkraut\, in either traditional and gluten-free recipes\, along with other delicious Polish treats for your Thanksgiving table.\n—– \nTraditional Borscht\nClassic ruby-red beet broth with bites of grated roasted beets\, made with a base of fermented kvass (imagine a kind of salty balsamic vinegar made from fermenting beet juice and rye bread)\, that adds complexity\, tang and remarkable health benefits. Served with pampushki\, soft\, freshly baked\, pull-apart wheat rolls. \nRoast Chicken with Mushroom Gravy & Red Currant Sauce\nOrganic local chicken leg quarters prepared the traditional Polish way: brined\, marinated\, buttered\, seasoned and baked to perfection. Comes with seasoned potatoes roasted in butter & olive oil\, luscious mushroom gravy and a sweet & tangy red currant sauce.\n–or–\nVegetarian Cabbage Rolls\nA Polish classic; cabbage leaves stuffed with a porcini mushroom & buckwheat filling\, baked in a mushroom and veg braise until meltingly tender. Comes with roasted potatoes\, mushroom gravy & red currant sauce. \nApple Sharlotka\nA traditional Eastern European apple cake\, with tart\, juicy apples tucked under a light vanilla-hinted cake\, dusted with icing sugar & cinnamon. \nEXTRAS!\nMade with love by Chef Maria\, these items are available frozen\, ready to heat & serve! Bring some Polish flare home for your Thanksgiving table! \nBorscht ~ 950ml ~ $15 \nPierogi ~ 15 pieces ~ $10\nPotato & Farmers Cheese –or– Mushroom & Sauerkraut \nGluten Free Pierogi ~ 15 pieces ~ $15\nPotato & Farmers Cheese –or– Mushroom & Sauerkraut \nCabbage Rolls ~ 2 Large Portions ~ $12\nRice & Pork filling in fresh tomato sauce \nMushroom & Buckwheat filling in mushroom gravy \nPumpushki ~ 6 ~ $6 \n—– \nChicken\, Vegetarian or 1/2+1/2\nPolish Thanksgiving Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\nOriginally from Warsaw\, Poland\, Maria Rozynska grew up amid great food and music. After a Masters Degree in Education\, and many years teaching History and English\, Maria rediscovered the joys of home cooking. Since 2010\, Maria has been sharing what she knows and loves about traditional Polish food and music\, hosting many cooking classes\, dinner parties & pop-ups across Toronto. Since opening her cultural cooking school\, Just Be Cooking\, in 2017\, Maria has hosted culinary & music events across the city with many fantastic chefs & musicians. Her goal has always been the same; get as many people around the table as possible for good food and good music to feed our soul. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-polish-thanksgiving-by-maria-rozynska/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/chicken-with-mushroom-sauce_2-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211001T180000
DTEND;TZID=America/Toronto:20211001T193000
DTSTAMP:20260426T062606
CREATED:20210925T220035Z
LAST-MODIFIED:20211001T021907Z
UID:127846-1633111200-1633116600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Anishinaabe Tacos by Chef Candace
DESCRIPTION:Pre-order online until THU Sep 30\, 10pm\nPick up on FRI Oct 1\, 6-7:30pm\nChef Candace — whose name is Nawatiin Kwe\, meaning Calm Water Woman — is an Anishinaabe entrepreneur from Aundeck-Omni-Kaning on Mantoulin Island. Her passion for food started as a child\, and continued to grow over the years as she helped prepare foods for lunches\, events\, and ceremonies in her community. An interest in wellness and nutrition\, emerging from more than 10 years as a frontline worker\, also informs her approach to sourcing and preparing healthy\, local\, seasonal and traditional foods and medicines\, like her Cedar Tea kits. Chef Candace has prepared this meal to share with us\, inspired by the traditional foods and connection to the land of her First Nation family.\n—– \nThree Sisters Soup\nThis hearty fall soup is centered around a mix of beans\, corn and squash — the “3 Sisters” — the three main agricultural crops of many First Nations in North America. Variations on this ingenious form of self-fertilizing companion planting have been cultivated by groups as geographically diverse as the Canadian Iroquois and the Mesoamerican Maya. \nIndian Tacos\nA delicious mashup of North American dishes — indigenous\, Mexican and colonial — that has become a powwow favourite and signature dish in the First Nations culinary renaissance. A fresh scone — a golden friend disc of wheat dough — is heaped with a thick\, meaty sauce of ground beef\, onions\, peppers\, tomatoes & spices\, and then topped with fresh lettuce\, tomatoes\, cheese\, salsa\, sour cream and green onions.  \nAlso available vegetarian with kidney bean chili sauce \nBerry Crumble\nJuicy Canadian berries topped with a golden\, buttery crumble of oats\, brown sugar\, and cinnamon. \nEXTRAS: \nStrawberry Drink | 350ml | $8\nAn exquisitely refreshing beverage made with organic honey\, water and strawberries. \nCedar Tea Kit | $25\nCedar is one of the four sacred medicines. Kits includes: 3 tea bags\, jar of organic maple syrup\, jar of organic honey\, honey dipper\, and instructions.\n—– \nBeef\, Vegetarian or 1/2+1/2\nAnishinaabe Taco Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\n\nChef Candace is an Indigenous entrepreneur who has worked in the Indigenous community as a frontline worker over the last fifteen years. Candance’s Catering was born out of a lifelong passion for food and has become another way to serve my community. Ceremony and connection to the land is a big part of my life\, and my family’s life as Anishinaabe people. My dream is to travel North America and beyond to build relationships with communities\, gain knowledge about food\, plants and medicines and share these stories and knowledge with the world. Miigwetch (thank you)! \ncandacescatering.ca | @candace_catering_ \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-anishinaabe-tacos-by-chef-candace/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/indian-taco_2-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR