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DTSTART;TZID=America/New_York:20161110T180000
DTEND;TZID=America/New_York:20161110T190000
DTSTAMP:20260502T183135
CREATED:20161107T233907Z
LAST-MODIFIED:20161108T125108Z
UID:30033-1478800800-1478804400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — November 10
DESCRIPTION:Majaddarat Bulgur مجدرة برغل\n				\n			\n				\n			\n				\n				Khyar Belaban خيار بلبن\n				\n			\n				\n			\n				\n				Harisa هريسة\n				\n		\n\n[beef] Fatayer Lahmeh فطاير لحمة\n-or-\n[cheese] Fatayer Jibneh فطاير جبنة\nFatayer are a whole category delicious small baked treats that range from open-face\, pizza-like flatbreads to cute little baked turnovers\, with countless different shapes and fillings. Tonight you can cheese fatayer lahmeh stuffed with spiced halal ground beef\, or fatayer jibneh\, stuffed with a mix of cheeses\, green onion\, parsley and black sesame seeds. \n[vegetarian] Majaddarat Bulgur مجدرة برغل\nWell known in many Syrian villages\, this staple dish of bulgur\, lentils and onions is highly regarded for its nutritional value and health benefits. In Syria\, lentils\, with their high iron content\, are sometimes called the “meat of the poor” ( المجدرة لحم الفقراء); or “nails for your knees” (المجدرة مسمامير الركب) in the sense that they help keep you on your feet for a long time. In majaddarat\, brown lentils are boiled then bulgur is added to the broth; sliced onions slowly caramelized in olive oil\, until crispy and then the flavoured oil is added to the lentil-bulgur mix. The finished dish is topped with the fried onions\, and served with a garnish of fresh vegetables and a selection of pickles. \nKhyar belaban خيار بلبن\nMuch like tzatziki\, it’s well-known Greek cousin\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially cool and refreshing salad. \nHarisa هريسة\nA relative of namoura or babousa\, this is one of the region’s many delicious syrup-soaked semolina cakes. This one doesn’t use yogurt\, but rather tahini\, giving an extra rich\, nutty flavour. \n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Nov. 10\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\n—– \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nhttp://bit.ly/2egZ0Vi \nLearn more about the Newcomer Kitchen project.\nhttp://newcomerkitchen.ca/
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-nov-10/2016-11-10/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_586844924834604.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161108T180000
DTEND;TZID=America/New_York:20161108T210000
DTSTAMP:20260502T183135
CREATED:20161010T214425Z
LAST-MODIFIED:20161024T212933Z
UID:29177-1478628000-1478638800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Tonya Surman — The Revolution starts in the Kitchen
DESCRIPTION:Tonya Surman is one of Canada’s leading social entrepreneurs\, forging visionary ideas that inspire\, models that harness collaboration\, and spaces that accelerate systemic change. \nTonight’s talk — Revolution starts in the Kitchen — will look at the power of food for social change. Food is one of the most universal and fundamental human experiences\, one that touches almost every aspect of our lives and culture\, so changing our relationship to food can have a powerful impact on nearly all facets of our society. \nThis resonates closely to the spirit of The Depanneur\, which has always sought to explore new models for food in the city. The Dep is an ongoing exploration into how we can lower barriers to entry\, increase diverstity and participation\, create economic opportunity\, support social justice and build community through food.\n—– \nDinner by Len Senater \n“Remember\, remember\, the 5th of November\nThe Gunpowder Treason and plot;\nI know of no reason why Gunpowder Treason\nShould ever be forgot”\n— Traditional Guy Fawkes Night rhyme \nWith the theme of revolution in November\, I’ve put together a UK-inspired fall menu in celebration of Guy Fawkes Night (Nov. 5). For those that are unfamiliar\, this holiday of sorts (also known as Bonfire Night) commemorates the foiling of Fawkes’ plot to blow up the British parliament in 1605. Some may be more familiar with the contemporary icon of the Guy Fawkes mask that emerged from the graphic novel and film\, V for Vendetta\, which has since become more or less the logo for the hacktivist group Anonymous. \nFor the main course\, I’ve chosen two British dishes that are quietly revolutionary in their own way: Woolton Pie and Fergus Salad. Woolton Pie introduced to the UK by Lord Woolton at the height of the WWII blockade in an effort to address severe meat shortages. Essentially a root vegetable pot pie\, it sought to encourage the use of plant-based\, local\, seasonal and abundant ingredients (many produced by Women’s Land Army\, another bit of revolutionary wartime policy) at a time when imported good were scarce; a foreshadowing of many contemporary food policy goals. One unexpected result of this government-sponsored vegetarianism was an overall boost in public health. \nFergus Salad\, made with beets\, red cabbage\, red onions and capers\, is named after acclaimed British chef Fergus Henderson\, a leading figure in the renaissance of “nose-to-tail” eating as a response to over-industrialized meat production. There’ll also be two other seasonal dishes that are associated with Bonfire Night\, including Miff’s Spicy Pumpkin Soup\, a warming harvest potage\, and a Three-Ginger Parkin\, an old-fashioned type of dark\, oatmeal gingerbread.\n—– \nMiff’s Spicy Pumpkin Soup\nA puree of pumpkin\, carrots and potatoes\, spiced with coriander\, cumin\, cinnamon\, cloves and nutmeg\, garnished with yogurt & cilantro \nWoolton Pie\nA personal pot pie of cauliflower\, turnips\, carrots and potatoes in vegetable gravy thickened with oatmeal\, and a wholewheat crust\, served with beef or vegetarian brown gravy.  #vegan #GF option available with mashed potato crust. \nFergus Salad\nRed beets\, red cabbage\, red onions and capers dressed with balsamic vinegar and olive oil. Garnished with creme fraiche and tarragon. \nThree-Ginger Parkin\nAn old-fashioned\, dark gingerbread made with treacle and oatmeal\, with a candied ginger icing.\n$4  Add vanilla ice cream +$2\n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$20 (+HST) \n—–\nTonya Surman is founding CEO of the Centre for Social Innovation\, co-creator of the Constellation Governance Model and the Community Bond\, and the leader behind the Catapult Microloan Fund. The Ashoka Foundation and the Trillium Foundation are among the many organizations that have recognized Tonya for her leadership and contributions. A vibrant speaker and a trusted advisor\, she is often tapped by civil society organizations and government for advisory and committee positions. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur\nhttp://staging.thedepanneur.ca/drop-in-dinners/table-talk/
URL:https://dev.thedepanneur.ca/event/table-talk-tonya-surman-the-revolution-starts-in-the-kitchen/2016-11-08/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_212028985877184.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20161107T183000
DTEND;TZID=America/New_York:20161107T210000
DTSTAMP:20260502T183135
CREATED:20161010T214423Z
LAST-MODIFIED:20161011T200422Z
UID:29175-1478543400-1478552400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Pressure Cooking by Carole Nelson Brown
DESCRIPTION:Pressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other\, conventional cooking methods\, flavours are intensified and\, again\, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy\, wasting less water and how can you go wrong? \nUnfortunately\, many of us have scary memories of our grandmother’s pressure cooker\, hissing\, spitting and rattling away on the stove like a time bomb\, threatening to blow at any moment. Well\, today we are lucky enough to have access to a new generation of electric pressure cookers that are safe\, easy to use and that can save you hours in the kitchen. \nPopular food blogger\, photographer and stylist Carole Nelson Brown will show you how can use this amazing kitchen time-saver to prepare some of the most popular pressure cooker dishes. You will learn how to cook whole beets in just 24 minutes to make a gorgeous salad and then whip up a delicious Smoky Mac and Cheese with crispy bacon topping. You’ll finish up with cardamom rice pudding made right in the pot! \nI will be using the Instant Pot\, a Canadian pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and is amazing with all manner of pulses\, grains and dried beans. We will discuss all kinds of tips and tricks\, foods that are well suited to the pressure cooker and foods that are not.\n—– \n$50 (+HST) \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-pressure-cooking-by-carole-nelson-brown/2016-11-07/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_628407200665493.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161105T193000
DTEND;TZID=America/Halifax:20161105T223000
DTSTAMP:20260502T183135
CREATED:20161018T010320Z
LAST-MODIFIED:20161018T024240Z
UID:29364-1478374200-1478385000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Radical Fusion by Mikiki
DESCRIPTION:Fluid boundaries\, grey zones\, ambiguous spaces\, liminal territories… Creativity thrives in spaces where things remain playful and undefined. Passionate cook and performer Mikiki manifests this spirit in their art and in their kitchen. \nIn celebration of their 20th Dragiversary\, Mikiki is preparing an eclectic 6-course tasting menu. Japanese and Jewish\, Italian and Malaysian\, Chinese and Lebanese; cultures and flavours colliding and combining in exciting and unexpected ways. Mikiki will be hosting the evening in full drag\, and the evening includes an intimate performance after dessert. \n—–\nPaellochasuke\nAs it sounds: paella as ochasuke. A shrimp and clam paella done with the mind wandering to Japan\, with lingering memories or its origin. Finished with a tea-broth. \nFatteh Jianbing\nOn a bustling street in Shanghai\, after a tumultuous night of passion and philosophical debate\, Fatteh and Jianbing wake up together and collaborate to make a new favorite. A lentil crepe stuffed with tahineh cream with preserved tofu in red rice wine\, cucumber\, tongho greens and youtiao. \nTen Zaru Kugel But Not\nThe Ashkenazi favorite redone with Ten Zaru Soba\, a deforestation of mushrooms and a Japanese-style curried mornay sauce. \nBitter Queens\nA remake of my favorite salad\, the Perigourdine. Confit of duck gizzards and bitter greens dressed with harrissa with walnuts\, chilies and homemade cheese. \nBeets do Lines\nYou’ll figure it out. \nPandancotta\nPanna cotta with pandan\, coconut and green apple.\n—– \n$50 +HST \n—–\nMikiki has been feeding friends and lovers in many kitchens across the country and now would love to feed you. They have worked with food as an artist and catered many gallery openings along with their day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). They like bold flavours and hope you do too. This is also their 20 Year Dragiversary and will be preparing and serving this meal in full regalia. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-radical-fusion-by-mikiki/2016-11-05/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1777549002484041.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161104T180000
DTEND;TZID=America/Halifax:20161104T210000
DTSTAMP:20260502T183135
CREATED:20161025T003554Z
LAST-MODIFIED:20161025T004108Z
UID:29595-1478282400-1478293200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chicken & Honeyed Pear Tagine by Dali Chehimi
DESCRIPTION:Sweet local pears are in season\, and Tunisian cook and restaurateur Dali Chehimi plans to take full advantage of them in this delicious North African meal. \n—–\nChorba Homs\nHearty and warming Moroccan chickpea and broad bean soup\, seasoned with cumin\, garlic and plum tomato\, garnished with fresh lemon zest and coriander.\n$4 \nChicken Tagine with honeyed pears and cinnamon on bed of couscous.\n#vegetarian Fennel & courgette compote with couscous\n$14\n—– \nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-chicken-honeyed-pear-tagine-by-dali-chehimi/2016-11-04/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_330367140654089.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161103T180000
DTEND;TZID=America/Halifax:20161103T190000
DTSTAMP:20260502T183135
CREATED:20161031T230422Z
LAST-MODIFIED:20161101T000833Z
UID:29857-1478196000-1478199600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — November 3
DESCRIPTION:Khabbaz El Samun bel Toum (خبز السمون بالثوم)\n				\n			\n				\n			\n				\n				Mutabal Batenjan متبل باذنجان\n				\n			\n				\n			\n				\n				Knafeh Nabulsia كنافة نابلسية\n				\n		\n\n[beef/chicken] Shorbat Silq Bis Adas شوربة سلق بعدس\nLentils have been an essential part of the Levantine winter pantry (mouneh) since biblical times; indeed\, Esau allegedly forfeited his birthright to Jacob for a bowl of lentil soup – one possibly not all that different than the one we are making tonight. This hearty winter soup is a whole\, warming meal; lentils\, potatoes and chard\, cooked with onions\, garlic and cilantro in a rich halal chicken stock\, fortified with small cubes of halal beef (suqaar) and brought to life with a generous splash of lemon. \n[vegetarian]\nThis soup is also delicious (and #vegan & #GF) when made with vegetable stock. \nThe soup comes with two delicious sides: Khabbaz El Samun bel Toum (خبز السمون بالثوم): garlic bread with butter\, lemon\, parsley\, and black pepper\, and Mutabal Kousa ( متبل كوسا)\, a delicious meze dip made with zucchini\, tahini and yogurt. \nKnafeh Nabulsia كنافة نابلسية\nThis version of knafeh\, a dessert with a base of mild white cheese (also known as Nabulsi) topped with a crispy shredded wheat surface\, doused with a scented sugar syrup\, originates in the Palestinian city of Nablus as far back as 10th century\, but variations spread with the Ottoman Empire to include much of the Middle East. Nablus is still renowned for its knafeh — they even made a giant one weighing in at 1\,350kg for the Guinness Book of World Records! \n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Nov. 3\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\n—– \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nhttp://bit.ly/2egZ0Vi \nLearn more about the Newcomer Kitchen project.\nhttp://newcomerkitchen.ca/
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-november-3/2016-11-03/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1870232446544298.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161031T183000
DTEND;TZID=America/Halifax:20161031T213000
DTSTAMP:20260502T183135
CREATED:20161004T005211Z
LAST-MODIFIED:20161004T012249Z
UID:28940-1477938600-1477949400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Dia de Muertos by Paola Solorzano
DESCRIPTION:According to ancient traditions in Mexico\, between November 1st and 2nd — Dia de Muertos — the barrier between the living and the dead worlds become blurry\, and the souls of the dead have the chance to come back\, and be celebrated by their families and friends. Ritual foods are prepared and offered to the souls of the dead in colorful altars\, providing an opportunity for families to bond around the shared memories of those that are no longer with us. \nTraditionally the offerings at the altar woud include dishes like chicken mole\, pozole\, tamales\, and pumpkin empanadas\, as well as sugar skulls\, and marigolds. Join Paola and Adriana of Santo Pecado Mexican Catering this October 31 for a fun\, immersive introduction to the Dia de Muertos tradition as you learn how to make your own sugar skulls and chicken mole tamales. They will show how an altar is set up\, and discuss the traditions in detail.\n—– \n$50 +HST \n—–\nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes.\nhttp://santopecadoto.com \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-dia-de-muertos-by-paola-solorzano/2016-10-31/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1694392840879583.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161029T193000
DTEND;TZID=America/Halifax:20161029T223000
DTSTAMP:20260502T183135
CREATED:20161010T214421Z
LAST-MODIFIED:20161010T215203Z
UID:29173-1477769400-1477780200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Diwali Festival Feast by Abeda Oturkar
DESCRIPTION:Diwali \, the “festival of lights” is an ancient Hindu festival celebrated every autumn in India and Nepal. It celebrates the story of the homecoming of the god Ram after 7 years of exile\, and spiritually signifies the victory of light over darkness\, good over evil\, knowledge over ignorance\, and hope over despair. \nThe festival typically extends over a five-day period\, but the main night of Diwali coincides with the darkest\, new moon night of the Hindu month of Kartika\, which typically falls between mid-October and mid-November. It features countless oil lamps\, candles or lights shining in homes\, outside doors and windows\, around temples and other buildings — much like Christmas decorations here. \nOn Diwali night\, many Hindus dress up in their best outfits\, light up diyas (lamps and candles) inside and outside their home\, participate in family puja (prayers)\, typically to Lakshmi – the goddess of fertility and prosperity. After puja there are sometimes fireworks\, then the highlight: a big family feast featuring mithai (sweets)\, and an exchange of gifts between family members and close friends. \nTonight chef\, caterer and culinary historian Abeda Oturkar will share a lavish Diwali meal featuring holiday specialities from all over India. The menu features lots of small bites and sweets to tempt you to “mooh mitha kijeya”\, literally meaning sweeten your mouth\, until you sit down for the main feast. Come and join us in the spirit of Diwali at The Dep: mingling and laughing with family and friends\, all around lots of delicious food. \n—–\nGalouti Kabab\nA speciality of Lucknow\, these vegetarian ‘kebabs’ are called galouti or galawat to describe their “melt-in-the-mouth” tenderness; these patties of rajma (red kidney beans) and shakar kandh (sweet potato) are delicately pan fried\, and served with a classic mint chutney \nOnion Bhaji\nCrispy fried fritters in a chickpea-flour batter are known as bhaji or pakora depending on the state\, but are deliciously addictive everywhere you go\, especially when dipped into tangy tamarind chutney \nGujia\nA must-have in the list of many traditional treats made for Diwali\, every region has a name for it (e.g. karanji or purukiya). A fried half-moon pastry filled with nuts\, coconut and raisins\, it’s a kind of sweet samosa akin to the English tradition of having mince pies at Christmas\n—-\nSheetal Chicken\nOne of Abeda’s signature dishes\, this features tender chicken in a rich white cashew and cream sauce infused with aromatic spices like cardamom\, cinnamon\, clove and black pepper. \nAchaari Aloo Gobi\nAchaar means “pickle”\, and this tangy cauliflower and potatoes dish uses many of the distinctive spices used in Indian pickles\, like fenugreek\, mustard\, cumin\, fennel and nigella seeds. \nPalak Raita\nCool and refreshing side of spinach in cumin-scented yogurt \nServed with homemade paratha flatbread\, and bagara rice; tender basmati lightly fried with cumin seeds.\n—-\nGulab Jamun\nOne of the best known Indian mithai (sweets)\, this is another classic Diwali treat. Fresh milk is slowly cooked until almost all the water has evaporated\, leaving protein-rich solids known as khoya from which a variety of sweets are made. For gulab jamun\, it is shaped into balls and deep fried to a golden colour before being soaked in a green cardamom and rose water-infused sugar syrup. They are then often garnished with nuts\, or flecks of pure silver or gold leaf. \nPaan\nThe meal finishes with a traditional mouth freshener and digestive\, paan\, of which there are countless variations. Most traditionally include a stimulant combination of areca nut and betel leaf activated by mineral lime paste\, which is considered to have many health benefits in Ayurvedic medicine. Some paan are even rumoured to contain more illicit ingredients such as hashish or opium — but ours will be a strictly culinary version with heady rose and anise flavours.\n—– \n$50 +HST\nBook Now \n—–\nAbeda Bihari Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma Alimentary Food\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-diwali-festival-feast-by-abeda-oturkar/2016-10-29/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1594244180882145.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161028T180000
DTEND;TZID=America/Halifax:20161028T210000
DTSTAMP:20260502T183136
CREATED:20161025T003553Z
LAST-MODIFIED:20161025T134449Z
UID:29593-1477677600-1477688400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Diwali Rajasthani Thali by Anjana & Neha
DESCRIPTION:Anjana & Neha are from the royal state of Rajasthan (Jaipur) who share a passion for cooking for friends and family. On the auspicious festival of Diwali\, they have teamed up to bring you a much-loved traditional Rajasthani festival meal: ‘Daal-Baati-Churma’. Their hope is to convey the flavour and spirit of a Rajasthani village celebration (Chokhi Dhani)\, and offer their fellow Torontonians a chance to participate in a unique cultural experience. \n—\nAnjana & Neha’s Rajasthani Thali consists of: \nDaal – A mixture of five different lentils is cooked slowly with garlic\, chili\, onions\, tomato and spices. \nBaati – Baked in tandoor/oven\, this is the quintessential item of the Rajasthani thali. The dough for baati is made from wheat and chickpea flour. It is essential to dip the baati in desi ghee (clarified butter) before taking a bite. \nChurma – Dal-baati is incomplete without the quintessential “Churma”. Churma is prepared by grinding or crushing bati into a fine powder using a grinder and then thoroughly mixing it with melted ghee\, sugar and dry-fruits. \nAloo Pyaz Sabzi – Potatoes slowly simmered with onions in a gravy flavored with whole Indian spices such as pepper\, clove\, cardamom\,cumin\, coriander\, bay leaves (known as khada masala). Served with white basmati rice\n$13 \nAdd a selection of traditional condiments and accompaniments including: papad\, aachar\, makhan\, shakar\, jaggery\n+$2 \nRabadi\nA delicious sweet dish that is made of concentrated milk flavored with cardamom powder\, saffron\, almonds and cashew nuts\n$5 \nChach (welcome drink) – Tangy buttermilk flavoured with cumin and coriander; similar to a savoury lassi.\n$3 \n—–\nAnjana Meel & Neha Khandelwal are both engineers by profession\, but love to cook for family and friends. They enjoy researching and experimenting with the vast range recipes from their home country\, India\, as well as discovering vegetarian dishes from around the world. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-diwali-rajistani-thali-by-anjana-neha/2016-10-28/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_895336783899516.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161027T180000
DTEND;TZID=America/Halifax:20161027T190000
DTSTAMP:20260502T183136
CREATED:20161025T003552Z
LAST-MODIFIED:20161025T004945Z
UID:29591-1477591200-1477594800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — October 27
DESCRIPTION:Ejett Kousa عجة كوسا\n				\n			\n				\n			\n				\n				Salata Na’ameh  سلطة ناعمة\n				\n			\n				\n			\n				\n				Qatayef قطايف\n				\n		\n\n[beef] Kousa Mahshi كوسا محشي\nStuffed zucchinis are a dish cherished by the former Ottoman Empire\, and popular from the Balkans to the Levant. The small\, young pale green zucchini known as white marrows are the most popular. They are hollowed out with a special tool and stuffed with a mix of spiced ground halal beef\, rice and spices\, and cooked in a tomato broth with a hint of cinnamon. It is served with bulgur b-shaaria (برغل بشعيرية‎)\, a kind of pilaf of bulgur wheat and fried vermicelli noodles \n[vegetarian] Ejett Kousa عجة كوسا\nThis dish ingeniously takes advantage of the delicious zucchini pulp that is hollowed out when preparing Koush Mahsi\, though it can just as easily be made from scratch. Zucchini is finely sliced or shredded and combined with green onion\, parsley\, garlic\, dried mint\, flour and eggs\, and can be either formed into small pancakes and fried (think zucchini latke) or baked in a tray and sliced\, like a frittata or crustless quiche. It comes with a bit of tzasiki-like yogurt and cucumber (keyar bel laban) along with bulgur and vermicelli. \nSalateh Naameh سلطة ناعمة\nThis quintessential Mediterranean salad can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. \nQatayef قطايف\nQatayef (or Katayef) is kind of sweet dumpling filled with cream or nuts commonly served during the month of Ramadan\, traditionally prepared by street vendors as well as households throughout the Levant and Egypt. A yeasted batter is used to make small round pancakes which are filled with ricotta cheese or a mixture of nuts and/or dried fruit. They are then sealed up into half-moons and deep-fried until golden and crispy\, before being dunked in honey or sugar syrup. \n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Oct. 27\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-october-27/2016-10-27/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_547492835447810.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161024T183000
DTEND;TZID=America/Halifax:20161024T213000
DTSTAMP:20260502T183136
CREATED:20161004T005209Z
LAST-MODIFIED:20161004T010115Z
UID:28938-1477333800-1477344600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making 101 by Emily Zimmerman
DESCRIPTION:Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich\, melty cheese. \nEmily Zimmerman\, the Dep’s resident vegan chef\, will take you through a series of homemade vegan cheese recipes\, from quick rarebit sauce and parmesans to creamy\, tangy cultured cheeses. We’ll be using ingredients like cashews\, coconut\, hemp seeds\, tofu\, and seaweed\, and participants will learn how to make delicious\, dairy-free cheeses for any diet\, budget\, or schedule. \nMid-way through the workshop\, we’ll have a quick meal of baked potatoes with all sorts of cheesy toppings\, caesar salad with “parmasanalogue”\, and creamy coconut creme brulee.\n—– \n$50 +HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-vegan-cheese-making-101-by-emily-zimmerman-2/2016-10-24/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_323056451386489.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161022T193000
DTEND;TZID=America/Halifax:20161022T223000
DTSTAMP:20260502T183136
CREATED:20161004T005207Z
LAST-MODIFIED:20161004T022515Z
UID:28936-1477164600-1477175400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Franco-Korean Fusion by Hyun Jung Kim
DESCRIPTION:Hyun Jung Kim is a classically-trained professional chef\, with a resume spanning some of Toronto’s best restaurant kitchens. Here Hyun delves into his Korean hertiage for inspiration\, combining rigorous French techniques\, seasonal Canadian ingredients and uniquely Korean flavours to produce an innovative and personal tasting menu.\n—– \nLightly Cured Steelhead Trout\, Trout Caviar\, Watercress\, Dill\, Cucumber\, Seaweed and Yuja\nThis dish is inspired by Miyeokguk (Seaweed Soup) in Korea. Seaweed and cucumber are classic combination in Korean cooking. This dish features Canadian steelhead trout gently cooked sous-vide with trout caviar\, watercress leaves and puree\, cucumber\, different types of seaweed\, dill flower and gel of yuja (a citrus know as yuzu in Japan). \nCrispy Red Snapper\, Korean Soybean\, Zucchini and Onion Variations\nDoenjang is a Korean fermented soybean paste is similar to Japanese miso\, and it is very widely used in Korean cooking. Here fresh red snapper is cooked in a unique way\, where extremely hot oil is poured over the fish to create crispy skin while cooking the meat. It is garnished with a delicate doenjang-infused foam and accompanied by paper thin zucchini rounds\, charred pearl onions\, onion puree\, chive oil and leek ash. \nDuck breast\, Korean Chili\, Carrots and Brussel Sprouts\nGochujang is Korean fermented chili paste that is one of the most very widely used ingredients in Korean cooking. Here this Korean chili gives a little bit of spiciness to a dish of seared sous vide duck breast\, baby carrots confit in duck fat and a vibrant carrot reduction. \nPanna Cotta with Korean Pears\nThe best bae\, or Korean pears\, are a speciality of the Naju region of South Korea\, where they are prized for their fragrance\, sweetness and juiciness. These special pears will be prepared in different ways – poached\, sliced\, and gelled – and served alongside a cream panna cotta. \n—– \n$50 +HST \n—–\nHyun Jung Kim (simply “H.” to his friends) is currently a Junior Sous Chef at George restaurant. H graduated from George Brown College in 2010\, and has worked at Scaramouche\, Globe Bistro\, C5\, The Chase and George restaurants\, as well as stages at several Michelin-starred restaurants in London\, UK. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-franco-korean-fusion-by-hyun-jung-kim/2016-10-22/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1244077008997896.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161021T180000
DTEND;TZID=America/Halifax:20161021T210000
DTSTAMP:20260502T183136
CREATED:20161010T233355Z
LAST-MODIFIED:20161018T020216Z
UID:29197-1477072800-1477083600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Vegan Deli Night by Emily Zimmerman
DESCRIPTION:Join vegan comfort food maven Emily Zimmerman for a night of old-school Jewish deli flavours with a new-school vegan twist. \nMushroom and barley soup\n$4 \nVegan Ruben Sandwich\nHouse-made\, thin-sliced\, peppercorn seitan roast\, with our own thousand island dressing and your choice of sauerkraut or kimchi on dark rye bread\, Russian potato salad on the side.\n$12 \nDate and walnut cake\, with Manischewitz sorbet and roast apple compote\n$6 \nPrix Fixe Menu: All the food: $20. \n—-\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-vegan-deli-night-by-emily-zimmerman/2016-10-21/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1116813748366796.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161020T180000
DTEND;TZID=America/Halifax:20161020T190000
DTSTAMP:20260502T183136
CREATED:20161018T010319Z
LAST-MODIFIED:20170301T185751Z
UID:29362-1476986400-1476990000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — October 20
DESCRIPTION:Yakaneh Batata bel Batinjan ( يخنة بطاطا و باذنجان)\n				\n			\n				\n			\n				\n				Tabbouleh  تبولة‎‎\n				\n			\n				\n			\n				\n				M’a’krona (معكرونة)\n				\n		\n\n[beef] Dawood Basha (داوود باشا)\nMeatballs in tomato sauce; from Italian Polpette to Indian Kofta\, nearly every cuisine has some variation of this delicious comfort food staple. In Syria\, this dish inherited the name of an Ottoman governor (“pasha”\, or “basha” in Arabic\, which does not have the letter “p”)\, Daoud\, who administered Mt. Lebanon in the 18th century\, and reputedly had one of his chefs create this recipe especially for him. The dish is deceptively simple\, ground beef meatball seasoned with onion\, black pepper and allspice\, in a rich tomato & onion sauce\, served alongside Rez bel Shairieh (rice with vermicelli). \n[vegetarian] Yakaneh Batata bel Batinjan ( يخنة بطاطا و باذنجان)\nPotatoes and eggplants are popular (if relatively recent) ingredients in Mediterranean cooking\, whether in Greek Moussaka or Turkish Güveç. Yakaneh is general Syrian name used to describe hearty\, home-style stews; in this case one featuring batata (potato) and batinjan (eggplant) in a tomato & onion gravy\, with a hint of curry powder. \nTabbouleh (تبولة‎‎ )\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nM’a’krona (معكرونة)\nMacaroons\, macarons (and macaroni) share a complicated linguistic history\, with roots in medieval Arabic and Sicilian trade in semolina\, the same kind of hard durum wheat that these delicious cookies are made from. Akin to Greek loukoumades or lokma\, these sweets are made from from deep-fried dough fritters scented with anise and vanilla and soaked in a lemon-sugar syrup. \n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Oct. 20\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-october-20/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1383370728359881.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161017T183000
DTEND;TZID=America/Halifax:20161017T213000
DTSTAMP:20260502T183136
CREATED:20161004T005205Z
LAST-MODIFIED:20161004T005935Z
UID:28934-1476729000-1476739800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Discovering Indian Spices by Abeda Oturkar
DESCRIPTION:Indian spices are so much more than just “spicy” — in fact\, Indian food did not use chili peppers until after the 16th century\, when Portuguese traders brought them to their outpost at Goa. The ancient and rich culinary tradition of the South Asian subcontinent boasts an incredible array of spices that are used in many ways to create different flavours and textures\, as well as for their diverse and specific health benefits. \nIn this fun\, hands-on workshop\, chef and culinary historian Abeda Oturkar introduces you to some of the many spices and blends used in mixtures like garam masala\, and spice-centric dishes like curries and chutneys. You’ll learn more about the history and uses of common seed spices like coriander\, cumin and mustard\, as well as be introduced to other versatile spices like fenugreek and carom (ajwain) seeds. \nYou’ll learn 3 recipes that showcase the variety and versatility of these spices: Kadu Bharta\, a delicious savoury pumpkin mash from the province of Maharashtra state; easy & delicious gluten-free herb & spice crêpes similar to dosas\, made from brown gram flour (a type of chickpea); and a “superfood” coconut chutney that uses fresh coconut\, coriander root and jaggery\, an Indian raw sugar. \nWhile you enjoy your snacks\, Abeda can dig deeper into the history and healing properties of the spices you’ll be working with\, and each participant will leave with a their own personalized spice blend\, tailored to your palate and nutritional needs\, ready to spice up your next meal!\n—– \n$50 +HST \n—–\nAbeda Bihari Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma Alimentary Food\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-discovering-indian-spices-by-abeda-oturkar/2016-10-17/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1079082355521493.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161014T180000
DTEND;TZID=America/Halifax:20161014T210000
DTSTAMP:20260502T183136
CREATED:20161004T005204Z
LAST-MODIFIED:20161004T005638Z
UID:28932-1476468000-1476478800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Lobster Mac & Cheese by Carole Nelson Brown
DESCRIPTION:Winter is coming and so we all need some comfort food\, stat! Carole Nelson Brown from The Yum Yum Factor is back with a decadent menu that will make the dropping temperatures just a little easier to take. \nSwiss fondue meets mac and cheese for your main course of Fondue Mac with a crispy topping made of bacon\, breadcrumbs and butter or a vegetarian option made with coconut “bacon”. If you really want to get crazy\, you can get a scoop of decadent lobster on that! For dessert\, there will be creme brulee with a layer of white chocolate cookie butter ganache.\n—– \nFondue Mac\nCreamy mac and cheese with all the flavours of a classic Cheese Fondue – white wine\, cherry brandy\, a blend of swiss cheeses and cream\, with your choice of crispy bacon or vegetarian coconut bacon topping.\n$12\nAdd lobster + $5 \nBeet Apple Slaw\nA colourful\, fresh and tart Fall salad that compliments the richness of the mac and cheese\n$3 \nCreme Brulee with White Chocolate Cookie Butter Ganache\nA delicious\, creamy creme brulee with a slick of white chocolate ganache infused with Trader Joe’s famous Cookie Butter\n$5 \n—-\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour.\nhttp://theyumyumfactor.blogspot.ca/ \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup\nhttp://carolenelsonmakeup.com/\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-lobster-mac-cheese-by-carole-nelson-brown/2016-10-14/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1095144650533917.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161013T180000
DTEND;TZID=America/Halifax:20161013T190000
DTSTAMP:20260502T183136
CREATED:20161010T214420Z
LAST-MODIFIED:20161010T221648Z
UID:29171-1476381600-1476385200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — October 13
DESCRIPTION:Harraq Esbaoo حراق اصبعو \n				\n			\n				\n			\n				\n				Salateh Malfouf سلطة ملفوف\n				\n			\n				\n			\n				\n				Barazek  برازق\n				\n		\n\n[chicken] El Rgaga (الرقاقه أو المكامير)\nEl Rgaga (aka Al Makameer) is a traditional dish from the countryside around Daraa\, a city in the southwest of Syria near the border with Jordan. When there is a big occasion with many guests\, groups of neighbourhood women get together and make a big batch. Many layers of thinly rolled dough are layered with onions caramelized in olive oil and chicken that has been poached in a spiced broth\, and then baked until golden and crispy on top. (The name translates as “the chip”\, probably referring to the crunchy top layer that absorbs the flavours of the dish). This dish was originally suggested by Majda\, so we reached out to Maryam and her daughter-in-law\, who are also from Daraa and experts in making it. \n[vegetarian] Harraq Esbaoo حراق اصبعو\nA very old and well-known dish in Syria\, the name translates “burning his finger”. The notion is that the dish is so delicious\, that diners can’t resist going for it before it cools\, so they burn their fingers. Lentils and fresh\, hand-cut pasta are cooked together with spices then mixed with onions\, coriander\, and a tamarind & pomegranate molasses dressing\, then garnished with crispy fried pita croutons\, caramelized onions\, fresh coriander and fresh pomegranate seeds. \nOk\, here’s my stab at Syrian humour:\nHow did the Syrian hipster burn his fingers?\n He ate his Harraq Esbaoo before it was cool.\n[#rimshot] \nSalateh Malfouf سلطة ملفوف\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint. \nBarazek برازق\nA crisp\, buttery cookie studded with pistachio pieces and covered in sesame seeds\, barazek are one of the most famous sweets of Damascus\, and a popular gift often brought by people visiting from Syria.\n—– \n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Oct. 13\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-october-13/2016-10-13/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1217012158360349.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161010T100000
DTEND;TZID=America/Halifax:20161010T170000
DTSTAMP:20260502T183136
CREATED:20160926T234822Z
LAST-MODIFIED:20160927T013405Z
UID:28728-1476093600-1476118800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Syrian Home Cooking with Newcomer Kitchen
DESCRIPTION:An all-day cooking workshop on Thanksgiving Monday! \nBack in the spring\, The Depanneur reached out to the Syrian newcomer community and has been delighting in the delicious results ever since. Our Newcomer Kitchen project has become something of a local sensation\, serving up 50 meals of traditional Syrian home cooking every week. \nIn that time\, many people have expressed tremendous interest in learning some of these fabulous recipes\, so for this Thanksgiving Monday\, The Dep and Newcomer Kitchen are teaming up to offer a full-day\, hands-on workshop delving into a some of our most popular Syrian dishes. The class will be led by Rahaf Al Akbani\, one of Newcomer Kitchen’s coordinators\, along with 2 of our talented Syrian cooks\, and facilitated by The Dep’s Emily Zimmerman. \nThe class will cover a number of delicious and traditional Syrian recipes\, and will include a meze lunch and food to take home. \n— Morning —\nMutabal kousa  متبل كوسا \nSyrian home cooking is notable for its economy and minimal waste. The pulp scooped out of the middle of the zucchinis when they are cored to make Kousa Mahshi is not thrown out\, but rather cooked up and combined with tahini and lemon to transform it into a subtle and delicious meze dip akin to baba ganoush. \nKibbeh bel Senia  كبة بالصينية\nKibbeh is one of the most quintessential Syrian dishes\, made from a thick dough of bulgur (steamed\, dried and cracked whole wheat). Many types of kibbeh are individually stuffed\, shaped and fried\, which can be very labour intensive\, but this delicious vegetarian kibbeh is stuffed with a combination of walnuts\, potatoes\, onions\, tomatoes and pomegranate seeds\, garnished with pine nuts\, baked in a tray like brownies! \nSalateh Naameh  سلطة ناعمة\nThis essential Mediterranean salad can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. \nKhabaz Saj (خبز الصاج)\nA simple fresh flatbread\, handmade on the traditional domed oven of the same name. \nLUNCH \n— Afternoon —\nKousa Mahshi  كوسا محشي\nStuffed zucchinis were cherished by the former Ottoman Empire\, and they made them popular from the Balkans to the Levant. Most popular are the beautiful\, pale green young marrow or summer squash\, but regular zucchinis work just fine. They are hollowed out with a special implement called a manakra (an apple corer works well in a pinch)\, and stuffed with a mix of ground halal beef and rice\, or a spiced rice mixture for a vegetarian option. \nNamoura  نمُّورة \nAn classic Syrian dessert\, a rich buttery semolina and yogurt cake\, garnished with almonds and drizzled with a orange-blossom infused syrup.\n—– \n$125 +HST \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. The project now supports over 55 women and has paid out over $16\,000 directly into the community in only a few months. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nLearn more about the Newcomer Kitchen project. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-syrian-home-cooking-with-newcomer-kitchen/2016-10-10/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/facebook_event_558413561031949.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161008T193000
DTEND;TZID=America/Halifax:20161008T223000
DTSTAMP:20260502T183136
CREATED:20160912T210516Z
LAST-MODIFIED:20160912T210758Z
UID:28396-1475955000-1475965800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Thanksgiving Dinner by Chef Michael Kirkwood
DESCRIPTION:The classic Thanksgiving Dinner: juicy turkey with stuffing and all the fixings\, roasted fall vegetables\, potatoes and gravy\, pumpking pie… There’s a lot of reasons that it is a much loved tradtion. But it is a LOT of work\, and only rarely does it really live up to its full potential. Well this year\, why not let veteran Chef Michael Kirkwood put his 20+ years experience to work to show you just how amazing a Thanksgiving dinner can really be? \nTake this opportunity to sit down with friends\, give thanks and celebrate the fall season with Chef Michael and The Depanneur’s Len Senater. The food will be out of this world and we’ll do all the dishes — now that’s something you can be thankful for! \n—-\nBrined and roasted organic turkey\n Chestnut and sourdough dressing\n Potato\, apple and Comte cheese pavé\n Roasted multi-colored carrots with birch syrup\n Roasted brussel sprouts with leek and thyme\n Pickled beet salad with walnuts\, arugula\, gooseberries\, goats cheese\n Israeli couscous and pesto salad\n Natural pan gravy\n Pumpkin pie with whipped mascarpone\n Assorted homemade cookies\n—– \n$50 +HST \nThanksgiving Special:\n10% rebate if you book a whole table (8 people) \n—–\nChef Michael Kirkwood grew up in Ajax\, Ontario where his appreciation for food and local ingredients flourished at a young age. Inspired by his parents’ gourmet interests\, he began working in local restaurants as a teenager where his passion for cooking grew. He then went on to study culinary arts in Toronto at George Brown College\, and has since established his reputation in several of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, and Turf Lounge. \nChef Michael now runs the Birchwood Kitchen\, a mobile culinary studio providing cooking classes for both children and adults\, as well as private seasonal tastings and small event catering. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal BYOB dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-thanksgiving-dinner-by-chef-michael-kirkwood/2016-10-08/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/facebook_event_1079475325423532.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161007T180000
DTEND;TZID=America/Halifax:20161007T210000
DTSTAMP:20260502T183136
CREATED:20161004T005202Z
LAST-MODIFIED:20161004T015519Z
UID:28930-1475863200-1475874000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Jump Up Soup by Greg Couillard
DESCRIPTION:Despite being such an incredible food city\, Toronto does not have much in the way of unique\, signature dishes. I hereby nominate Chef Greg Couillard’s Jump Up Soup as one. For a time this was probably Toronto’s most famous dish\, inspired by the first Caribana Parade in 1967 – a riot of colour\, music and tropical heat that crashed through the stolid grey of downtown Toronto much like Greg’s cooking would do to the restaurant scene in the decades that followed. \nBased on a traditional Jamaican “pepper pot” soup\, this hearty\, spicy soup features Jamaican pumpkin\, sweet potato\, chayote\, sweet and hot peppers and the complex spices that are Greg’s claim to fame.\nServed with Coconut Rice\n$10 \nAdd Greg’s homemade jerk chicken thigh +$4\nAdd Mango & Jicama Coleslaw +$3 \n#vegan #glutenfree \n—-\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-jump-up-soup-by-greg-couillard-2/2016-10-07/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1858348547719412.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161006T180000
DTEND;TZID=America/Halifax:20161006T190000
DTSTAMP:20260502T183136
CREATED:20161004T005200Z
LAST-MODIFIED:20161004T011758Z
UID:28928-1475776800-1475780400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — October 6
DESCRIPTION:Fattoush فتوش\n				\n			\n				\n			\n				\n				Kaak bel Ajweh كعك بالعجوة\n				\n		\n\n[chicken] Mansaf منسف\nIn Canada\, the most famous meal for a big holiday family gathering like Thanksgiving would probably be a roast turkey with all the trimmings; in parts of the Middle East\, this would be Mansaf. In Jordan\, where many people consider this their national dish\, it is traditionally made with lamb and rice covered in a tangy white sauce made from keshk or jameed\, a kind of dried yogurt. It is served on huge platters (sometime with the lamb head as a dramatic centerpiece!)\, and guests gather around and reach into the communal dish together with their right hands. (Keeping one’s left hand behind one’s back is considered polite). Tonight’s dinner is a variation of Mansaf from Sweida\, in Southern Syria\, that is made with bulgur\, halal chicken\, a tangy\, rich yogurt sauce and a garnish of walnuts and parsley. \n[vegetarian] Kibbeh bel Fatar كبة بالفطر\nFor our vegetarian option\, there will be kibbeh – small fried torpedoes of seasoned bulgur dough stuffed with a mushroom\, onion and walnut filling – instead of chicken\, served along with the bulgur and mansaf yogurt sauce \nFattoush فتوش\nThis popular Levantine salad is made using toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but vary according to season and region. Mint and parsley lend a freshness and fragrance\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nKaak bel Ajweh كعك بالعجوة\nDelicious\, date-stuffed cookies flavoured with vanilla\, anise\, sesame seeds and mahlab\, a spice derived from cherry kernels that imparts a lovely marzipan aroma. These cookies are popular in Lebanon around Easter\, where they are known as “Crown” cookies\, their ring shape are thought to Jesus’ crown of thorns. \n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Oct. 6\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-october-6/2016-10-06/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_337615526580293.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161004T180000
DTEND;TZID=America/Halifax:20161004T210000
DTSTAMP:20260502T183136
CREATED:20160621T031513Z
LAST-MODIFIED:20160927T015107Z
UID:26175-1475604000-1475614800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Abeda Oturkar
DESCRIPTION:A veteran food entrepreneur and food historian\, Abeda will be talking about legacy of the spice trade and its influence on culinary history. \n“Spice — the very word conjures up visions of exotic places and tastes. For a very long time spices were rare and exotic\, sought in far-flung parts of Asia\, Africa\, and South America for their culinary and medicinal value. Today in North America — a place itself discovered in the quest for spices — we now have all the flavours of the world at our fingertips. I am forever fascinated by the intricate and interwoven stories of these culinary treasures and their journeys that connect so many cultures. Our collective love affair with spices continues to tie us all together.”\n— Abeda Oturkar \n—–\n\nDinner by Len Senater\nTonight I’ll be making a personal favourite: Gado Gado\, whose fresh + spicy\, cool + warm combinations are perfect for a summer dinner\, and because Indonesian cuisine is so wrapped up in the history of the spice trade. This dish features cool fresh vegetables like cucumbers\, tomatoes and bean sprouts\, with warm\, cooked veggies like long beans\, blanched cabbage and turmeric-tinted potatoes\, blanketed in a rich\, spicy-sweet peanut sauce\, and garnished with tofu cubes\, hard boiled eggs (optional)\, crispy shallots and prawn crackers. On the side\, I’ll be serving a bit of tangy-spicy Acar Awak\, a Nonya/Malay pickle-cum-chutney.\n#GF #vegetarian #vegan options available \nFor dessert\, another legacy of the global spice trade: Speculaas ice cream! Speculaas is a type of heavily spiced shortcrust biscuit\, akin to a gingerbread\, traditionally made in the Netherlands. The Dutch\, whose colonization of Indonesia for its spices via The Dutch East India Company\, transformed the world in many ways—the first multinational corporation\, the first company to issue stock\, and was the first megacorporation\, possessing quasi-governmental powers\, including the ability to wage war\, negotiate treaties\, coin money\, and establish colonial settlements.\n$5 \n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$20 (+HST) \n—–\nAbeda Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours. \n—–\nDepanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur\nhttp://staging.thedepanneur.ca/drop-in-dinners/table-talk/
URL:https://dev.thedepanneur.ca/event/table-talk-abeda-oturkar/2016-10-04/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/abeda1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161003T183000
DTEND;TZID=America/Halifax:20161003T223000
DTSTAMP:20260502T183136
CREATED:20160912T195910Z
LAST-MODIFIED:20160912T202024Z
UID:28372-1475519400-1475533800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Fresh Pasta 101 by Christopher & Sarah Terpstra
DESCRIPTION:Fresh Pasta 101 will allow participants to learn the recipes and methods for making delicious fresh pasta in their own homes. The class will include a short discussion of the role of pasta in Italian cuisine\, how to prepare one versatile dough\, shaping techniques\, as well as cooking tips and demos. Participants will make and taste several types of pasta dishes and will leave with a bundle of pasta of their own! \n—–\n6:30 PM – START\nLECTURE: Role of pasta in Italian cuisine\, quality and types of ingredients\, tools required\, and recipe proportions\nHANDS-ON: Dough recipe that can be used to make several types of pasta\nHANDS-ON: Kneading and resting\nDEMO: Sauce types\, preparation\, and pairing \n7:15 PM – ANTIPASTO\nHANDS-ON: Three shapes (long\, short\, and stuffed)\nDEMO: Cooking fresh pasta and preparing a ‘pasta asciutta’ \n8:15 PM – PASTA TASTING & END OF CLASS\n—– \n$50 +HST \n—–\nChristopher Terpstra of Alimentari Foods\, a budding Toronto-based fresh pasta company\, learned the craft of making pasta while living and working in Italy. He uses traditional Italian tools and techniques for making pasta but looks locally for his ingredients. Christopher and his wife\, Sarah\, strive to make the most delicious fresh pastas\, with the highest quality Ontario flours and eggs\, in a variety of unique shapes. Pasta by Alimentari is coming soon to stores throughout Toronto! \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-fresh-pasta-101-by-christopher-sarah-terpstra-2/2016-10-03/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/facebook_event_1857498897803288.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161001T193000
DTEND;TZID=America/Halifax:20161001T223000
DTSTAMP:20260502T183136
CREATED:20160912T195451Z
LAST-MODIFIED:20160912T224409Z
UID:28366-1475350200-1475361000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Provechito by Matt Lazin
DESCRIPTION:In Mexico\, it is customary to say “provecho” before starting a meal\, from the word aprovechar\, which means “to make the most of it.” A deeper sense of provecho is expressing the hope that something contributes to one’s health or well-being; a gracious\, inclusive\, social gesture. Mexican Spanish often uses diminutive suffixes like -ito/ita to indicate informality and affection. And so provecho becomes “provechito” – a casual ‘bon appetit’ for your friends\, which pretty much sums up the spirit of this Mexican-inspired vegetarian meal — featuring 2 homemade margaritas! — by bartender-foodie Matt Lazin.\n—– \nGuacamole Two Ways\nTwo guacs: a traditional simple avocado guacamole\, plus Matt’s own spicy guac with extra cilantro\, red onion and toasted spices. Served with 2 kinds of tostadas\, chipotle and jalapeno. \n¡Margaritas!\nClassic salt-rimmed fresh lime margaritas on the rocks \nJicama Salad\nThe crisp\, slightly sweet\, water-chestnut like texture of jicama adds a satisfying crunch to a fresh salad of romaine lettuce\, tomatoes\, bell peppers\, radish & pepitas\, accented by a balsamic-lime-cumin vinaigrette. \nEl Plato Principal\nSlow simmered red & black kidney beans with Mexican chiles\, coriander & cumin\, alongside a seasoned rice\, garnished with sauteed sweet onions\, cilantro and lime. Side dishes include corn niblets with grilled fresh pineapple & peas tossed in a butter sauce\, sauteed organic rainbow chard with garlic — grown by Matt himself! — plus tomatillo salsa verde & sour cream. \n¡Margaritas!\nDelicious ice-cold mango margaritas \nHelados\nPremium chocolate and vanilla bean ice creams\, with a spicy Mayan chocolate sauce & homemade berry coulis.\n—– \n$50 +HST \n—–\nMatt Lazin first learned cooking from his grandmother at a young age\, but it wasn’t until he started working in the restaurant/catering industry that his ideas of what food could and should be really expanded. The last 8 or so years working as a bartender and in catering have broadened his culinary horizons\, emphasizing the diversity\, quality and originality in the world of food. Combined with a life-long interest in other cultures & countries has led to and ongoing exploration of foods from around the world\, with Mexican/Latin cuisines being among his favourites. A shift towards vegetarianism over the last 2+ years has also added new knowledge and techniques in the kitchen\, and he hopes to bring it all together for a great night of food & cocktails. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club\nhttp://staging.thedepanneur.ca/supper-club/
URL:https://dev.thedepanneur.ca/event/supper-club-provechito-by-matt-lazin/2016-10-01/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/facebook_event_1705644219759489.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160930T180000
DTEND;TZID=America/Halifax:20160930T210000
DTSTAMP:20260502T183136
CREATED:20160912T195449Z
LAST-MODIFIED:20160912T214808Z
UID:28364-1475258400-1475269200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Parsi Cuisine of Bombay by Abeda Oturkar
DESCRIPTION:Over 800 years ago\, communities of Zoroastrian Persians migrated from Iran and settled along India’s West coast. Over time\, they adopted many of the customs\, dress\, and ingredients of their new home\, but they also retained some of their Persian heritage\, notably in their food. These influences became an integral part of the fabric of Bombay’s remarkable culinary traditions. \nThe Parsi community flourished in colonial India\, and they embraced many European influences which can also be found in their cuisine. They typically favour bread over chapatti or paratha and will often add eggs or potato to their dishes. Parsi flavours strive to balance a combination of methoo (sweet) and khatoo (acidic)\, so cooking with fruit is common\, as is in Persian cooking. \nAbeda Oturkar‘s menu selects some favourite Parsi dishes from her many years eating in Bombay\, some not easy to find in Toronto\, so drop-in for a unique treat.\n—– \nChutney Eada\nCrispy egg patties stuffed with a green coconut-coriander chutney\, with tangy tomato sauce.\n$6 \nMarghi ma Jardaloo\nA delicious dish of halal chicken cooked with apricots in sweet & tangy jaggery (raw sugar) and vinegar sauce\, topped with crispy shoestring potatoes\, and served with Beetroot Radish Kuchumber (chopped salad) and a thick slice of whole wheat bread.\n$12 \n#vegetarian option: Butternut squash & eddoe (a tropical potato-like tuber) in the same sweet & tangy apricot sauce. \nMeetho Sev\nSweet\, cardamom-infused vermicelli noodles topped with nuts and dry fruits\, served with a dollop of cool yogurt enriched with fresh cream.\n$6 \n#Vegetarian & #GF options available\n—— \nAbeda Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-parsi-cuisine-of-bombay-by-abeda-oturkar/2016-09-30/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/facebook_event_1124590507618297.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160929T180000
DTEND;TZID=America/Halifax:20160929T190000
DTSTAMP:20260502T183136
CREATED:20160926T234820Z
LAST-MODIFIED:20160926T235939Z
UID:28726-1475172000-1475175600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — September 29
DESCRIPTION:Salatet Alkhus سلطة خس\n				\n			\n				\n			\n				\n				Mahalabia مهلبية\n				\n		\n\n[beef] Shamborak شمبورك\nby Dilsha\, in the style of Al Kamishli City\nProbably the ancestor of every meat pie in the Western world. Thin\, yeasted wheat flour dough is stuffed with a mixture of cooked onions and halal ground beef spiced with black pepper\, and then baked (or sometimes fried). It comes with a traditional accompaniment\, ayran\, a tangy\, savoury yogurt drink garnished with dried mint. \n[vegetarian] Shamborak شمبورك\nWe’ll also be making a vegetarian version of the shamborak stuffed with a mix of spiced mushrooms and nuts. \nSalatet Alkhus سلطة خس\nA simple green salad of romaine lettuce\, tomatoes\, cucumber and carrots\, with fresh mint and a lemon\, garlic\, olive oil. \nMahalabia مهلبية\nA delicate milk and semolina pudding scented with rose water and garnished with a touch of coconut.\n—— \n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Sept. 29\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-september-29/2016-09-29/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/facebook_event_597199387072058.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160926T183000
DTEND;TZID=America/Halifax:20160926T210000
DTSTAMP:20260502T183136
CREATED:20160818T201534Z
LAST-MODIFIED:20160819T132547Z
UID:27739-1474914600-1474923600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Tomato Canning by Christine Manning
DESCRIPTION:Few things are as delicious as a truly ripe\, fresh-from-the-garden tomato. Even though they are only available for only a few precious weeks\, these local delicacies can be enjoyed throughout the year — if you jar them! \nNot to mention\, did you know the majority of commercially canned tomatoes are peeled using lye? Why would you want that? After this class you will never need to buy a tin of whole or diced tomatoes again. We will make canned whole tomatoes with sea salt and diced tomatoes with basil. \nJoin Christine Manning\, owner of Manning Canning and long-time preserver\, as she teaches you how to safely can tomatoes. You will leave the class with the basic understanding of jar sterilization\, safe canning practices and the important do’s and don’ts of canning and preserving. You will also get jar of each recipe to take home with you \n$50 +HST \n—–\nChristine Manning is the founder of Manning Canning\, a local food company that makes a selection of unique jams\, jellies\, preserves\, pickles and other delectable spreads from locally sourced produce. Christine also runs Manning Canning Kitchens\, that offers rentable commercial production kitchens for local food entrepreneurs. \n—-\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur\nhttp://staging.thedepanneur.ca/workshops/
URL:https://dev.thedepanneur.ca/event/workshop-tomato-canning-by-christine-manning-2/2016-09-26/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/facebook_event_1171144049622936.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160926T160000
DTEND;TZID=America/Halifax:20160926T173000
DTSTAMP:20260502T183136
CREATED:20160819T151203Z
LAST-MODIFIED:20160822T015447Z
UID:27749-1474905600-1474911000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Jr. Chefs After-School Cooking Classes for Kids by Joanna Marie Nicholson
DESCRIPTION:Mondays: Sept. 26\, Oct. 3\, Oct. 17 & Oct. 24   |  Ages 8-12 \nJr. Chefs is an interactive four-week after-school cooking program for kids ages 8 to 12. The course is designed to get kids cooking with easy recipes and essential kitchen skills that will help them make healthy choices\, tasty after-school snacks and delicious food for the whole family. Kids will also learn about kitchen safety\, hygiene\, etiquette and working with different utensils and ingredients — but the number one aim of this course is to have fun! \nMonday\, Sept. 26 — Chop\, chop!\nThe first class is all about getting familiar in the kitchen covering: kitchen hygiene\, chopping & knife safety. The kids will get to work with seasonal produce to make some healthy and yummy dips: Holy guacamole and Easy-peasy hummus with seasonal veggies \nMonday\, Oct. 3 — It’s All Greek to Me\nIn this Greek-themed class\, kids will practice chopping\, measuring and working with a stove to make grilled chicken gyros and Greek salad. \nMonday\, Oct. 17 — Mad About Mexican\nKids will put their chopping skills to the test while making a Mexican-themed dinner. They’ll learn about using the oven as they make baked veggie quesadillas with salsa fresca. \nMonday\, Oct. 24 — Sweet Treats\nKids will practice what they’ve learned in the course and gain experience measuring and baking and easy apple crumble \n$149 +HST for 4 classes \nSibling/Buddy Discount: get 10% off if you buy 2 tickets – use promo code “KIDS” \n—–\nJoanna Marie Nicholson grew up surrounded by family\, friends and plenty of good food. She quickly learned that a meal is more than what sustains us—it’s the heart of many fond memories. Joanna’s life-long passion for food led her to complete George Brown College’s culinary arts program after being immersed in the working world. Here\, she was able to hone her cooking style\, with a flair for transforming seasonal ingredients into simple dishes with full-on flavour. Joanna enjoys sharing her passion for cooking with others—whether it’s teaching people how to make delicious dishes\, sharing recipes or throwing a dinner party. Her cooking philosophy embraces simplicity\, local ingredients\, taste and fun. She spends her days working in the corporate communications and public relations field in downtown Toronto. When she’s not in the kitchen\, she can be found cycling\, running\, dancing\, writing\, exploring places near and far and sharing good laughs with friends and family. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-jr-chefs-after-school-cooking-classes-for-kids-by-joanna-marie-nicholson/2016-09-26/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/kids_cooking_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160924T193000
DTEND;TZID=America/Halifax:20160924T223000
DTSTAMP:20260502T183136
CREATED:20160821T151249Z
LAST-MODIFIED:20160821T151830Z
UID:27770-1474745400-1474756200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Autumn Harvest by Joanna Marie Nicholson
DESCRIPTION:The bountiful autumn harvest brings some of the year’s most succulent flavours to the kitchen — from savoury roasted squash to freshly-picked apples. Joanna Marie Nicholson will profile some of the season’s local ingredients in an elegant four-course menu. Joanna’s rendition of her grandmother’s old-fashioned spice cake is not to be missed! Prepare for a delicious journey as we welcome the new season. \n—–\nRed and golden beets\nWhipped chèvre + candied pecans + microgreens \nSpiced butternut squash bisque\nMaple cream + toasted pepitas \nProsciutto-stuffed chicken\nMaple mustard pan jus + roasted roots \nGrandma’s old fashioned spice cake\nApple compote + crème fraîche\n—– \n$50 +HST \n—–\nJoanna grew up surrounded by family\, friends and plenty of good food. She quickly learned that a meal is more than what sustains us—it’s the heart of many fond memories. Joanna’s life-long passion for food led her to complete George Brown College’s culinary arts program after being immersed in the working world. Here\, she was able to hone her cooking style\, with a flair for transforming seasonal ingredients into simple dishes with full-on flavour. Joanna enjoys sharing her passion for cooking with others—whether it’s teaching people how to make delicious dishes\, sharing recipes or throwing a dinner party. Her cooking philosophy embraces simplicity\, local ingredients\, taste and fun. She spends her days working in the corporate communications and public relations field in downtown Toronto. When she’s not in the kitchen\, she can be found cycling\, running\, dancing\, writing\, exploring places near and far and sharing good laughs with friends and family. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-autumn-harvest-by-joanna-marie-nicholson/2016-09-24/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/facebook_event_141035086340945.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160923T180000
DTEND;TZID=America/Halifax:20160923T210000
DTSTAMP:20260502T183136
CREATED:20160829T004649Z
LAST-MODIFIED:20160920T003756Z
UID:27926-1474653600-1474664400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Dutch Comfort Food by BorrelTO
DESCRIPTION:Totally stoked to have Justin Go and Alison Broverman back at The Dep serving up authentic Dutch snacks and comfort food. Their menu embodies the concept of “gezellig”— a Dutch word that encompasses all things cozy and convivial — a big part of what the The Dep is all about.\n \nBitterballen are tasty little deep-fried balls consisting of either minced beef or vegetables cooked in a savoury roux and served with a special Zaanse mustard from the North of Holland. Beef\, Vegetarian.\n$7\n \nKrokets have a minced filling in a savoury roux\, deep-fried into an oblong shape\, and served on rye bread – the traditional method is to mash the kroket and spread the filling on the bread (it might sound weird\, but trust us on this one). Chicken. Served with home-seasoned paprika chips.\n$7\n\nThe frikandel is Holland’s answer to the hotdog – a homemade sausage made of a blend of ground beef\, pork and chicken\, and served on a bun with onions\, mayonnaise and curried ketchup. Served with home-seasoned paprika chips.\n$7\n\nWe’re pleased to introduce kaassoufflé to the menu. This tasty snack consists of melted Gouda cheese inside a thin puff pastry wrap which is breaded and then\, you guessed it\, deep-fried.\n$7\n\nTheir main dish is andijviestamppot\, a delicious combination of mashed potatoes and escarole and served with smoked sausage\, homemade bacon lardons and gravy; a lighter\, early fall version of boerenkool traditionally made with kale. We’ll also have a few Dutch-style meatballs on hand as an alternative to sausage.\n$9\, vegetarian: $8\n\nFor dessert\, we’re proud to have partnered with the folks at Ed’s Real Scoop to bring you speculaas ice cream. Inspired by the popular Dutch spiced cookie\, the ice cream is flavoured similarly and contains chunks of speculaas.\n$6\n \nPRIX FIXE SPECIAL:\nChoice of:\nBitterballen -or- Kroket -or- Frikandel –or- Kaassoufflé\n+\nAndijviestamppot\n+\nSpeculaas ice cream\n$20\n(eat-in only)\n——–\n\nJustin Go began cooking Dutch food years ago for his friends at his annual “Holland Day in Canada” (a completely made-up holiday) party that he would host with his wife\, Alison Broverman in their home. He was pleasantly surprised when\, after tasting boerenkool for the first time\, his friends began clamouring for it every year\, and he wondered if there might be even more of an audience for Dutch food in Toronto. In early 2014\, he finally decided to find out and the pop-up Borrel was born. After operating as a weekly pop-up food event at The Ossington bar for eight months\, Justin and Alison have since successfully brought Borrel to bars and venues all over Toronto\, including the cozy Cloak & Dagger Pub\, the raucous Feast in the East\,Pedestrian Sundays in Kensington Market\, and more.\n\n\n\n\nTwitter: @BorrelTO | Instagram: BorrelTO\nhttps://borreltoronto.wordpress.com/ \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-dutch-comfort-food-by-borrelto-3/2016-09-23/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/facebook_event_640889379419490.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VCALENDAR