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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211006T180000
DTEND;TZID=America/Toronto:20211006T200000
DTSTAMP:20260426T103846
CREATED:20210927T174236Z
LAST-MODIFIED:20211006T171604Z
UID:127892-1633543200-1633550400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Polish Thanksgiving by Maria Rozynska
DESCRIPTION:Pre-order online until TUE Oct 5\, 10pm\nPick up on WED Oct 6\, 6-7:30pm\nWhile Thanksgiving per se isn’t celebrated in Eastern Europe the way it is in North America\, most Northern countries have some type of celebration to mark the end of the farming season\, often aligned with the autumn equinox. Called Dożynki in Poland\, or Obzhynki in the Ukraine & Russia\, these feasts are an opportunity express gratitude and enjoy the bounty of the harvest. Maria Rozynska of Just Be Cooking shares some classic Polish dishes that embody this spirit of abundance and invite you to partake in this delicious celebration of fall. \nAnd if that wasn’t reason enough\, it is Pierogi Day on Friday October 8th\, so in addition to your hot\, fresh & ready-to-eat meal\,  you can also pick up packs of homemade frozen pierogi\, stuffed with potato & farmer’s cheese or mushroom & sauerkraut\, in either traditional and gluten-free recipes\, along with other delicious Polish treats for your Thanksgiving table.\n—– \nTraditional Borscht\nClassic ruby-red beet broth with bites of grated roasted beets\, made with a base of fermented kvass (imagine a kind of salty balsamic vinegar made from fermenting beet juice and rye bread)\, that adds complexity\, tang and remarkable health benefits. Served with pampushki\, soft\, freshly baked\, pull-apart wheat rolls. \nRoast Chicken with Mushroom Gravy & Red Currant Sauce\nOrganic local chicken leg quarters prepared the traditional Polish way: brined\, marinated\, buttered\, seasoned and baked to perfection. Comes with seasoned potatoes roasted in butter & olive oil\, luscious mushroom gravy and a sweet & tangy red currant sauce.\n–or–\nVegetarian Cabbage Rolls\nA Polish classic; cabbage leaves stuffed with a porcini mushroom & buckwheat filling\, baked in a mushroom and veg braise until meltingly tender. Comes with roasted potatoes\, mushroom gravy & red currant sauce. \nApple Sharlotka\nA traditional Eastern European apple cake\, with tart\, juicy apples tucked under a light vanilla-hinted cake\, dusted with icing sugar & cinnamon. \nEXTRAS!\nMade with love by Chef Maria\, these items are available frozen\, ready to heat & serve! Bring some Polish flare home for your Thanksgiving table! \nBorscht ~ 950ml ~ $15 \nPierogi ~ 15 pieces ~ $10\nPotato & Farmers Cheese –or– Mushroom & Sauerkraut \nGluten Free Pierogi ~ 15 pieces ~ $15\nPotato & Farmers Cheese –or– Mushroom & Sauerkraut \nCabbage Rolls ~ 2 Large Portions ~ $12\nRice & Pork filling in fresh tomato sauce \nMushroom & Buckwheat filling in mushroom gravy \nPumpushki ~ 6 ~ $6 \n—– \nChicken\, Vegetarian or 1/2+1/2\nPolish Thanksgiving Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\nOriginally from Warsaw\, Poland\, Maria Rozynska grew up amid great food and music. After a Masters Degree in Education\, and many years teaching History and English\, Maria rediscovered the joys of home cooking. Since 2010\, Maria has been sharing what she knows and loves about traditional Polish food and music\, hosting many cooking classes\, dinner parties & pop-ups across Toronto. Since opening her cultural cooking school\, Just Be Cooking\, in 2017\, Maria has hosted culinary & music events across the city with many fantastic chefs & musicians. Her goal has always been the same; get as many people around the table as possible for good food and good music to feed our soul. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-polish-thanksgiving-by-maria-rozynska/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/chicken-with-mushroom-sauce_2-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211001T180000
DTEND;TZID=America/Toronto:20211001T193000
DTSTAMP:20260426T103846
CREATED:20210925T220035Z
LAST-MODIFIED:20211001T021907Z
UID:127846-1633111200-1633116600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Anishinaabe Tacos by Chef Candace
DESCRIPTION:Pre-order online until THU Sep 30\, 10pm\nPick up on FRI Oct 1\, 6-7:30pm\nChef Candace — whose name is Nawatiin Kwe\, meaning Calm Water Woman — is an Anishinaabe entrepreneur from Aundeck-Omni-Kaning on Mantoulin Island. Her passion for food started as a child\, and continued to grow over the years as she helped prepare foods for lunches\, events\, and ceremonies in her community. An interest in wellness and nutrition\, emerging from more than 10 years as a frontline worker\, also informs her approach to sourcing and preparing healthy\, local\, seasonal and traditional foods and medicines\, like her Cedar Tea kits. Chef Candace has prepared this meal to share with us\, inspired by the traditional foods and connection to the land of her First Nation family.\n—– \nThree Sisters Soup\nThis hearty fall soup is centered around a mix of beans\, corn and squash — the “3 Sisters” — the three main agricultural crops of many First Nations in North America. Variations on this ingenious form of self-fertilizing companion planting have been cultivated by groups as geographically diverse as the Canadian Iroquois and the Mesoamerican Maya. \nIndian Tacos\nA delicious mashup of North American dishes — indigenous\, Mexican and colonial — that has become a powwow favourite and signature dish in the First Nations culinary renaissance. A fresh scone — a golden friend disc of wheat dough — is heaped with a thick\, meaty sauce of ground beef\, onions\, peppers\, tomatoes & spices\, and then topped with fresh lettuce\, tomatoes\, cheese\, salsa\, sour cream and green onions.  \nAlso available vegetarian with kidney bean chili sauce \nBerry Crumble\nJuicy Canadian berries topped with a golden\, buttery crumble of oats\, brown sugar\, and cinnamon. \nEXTRAS: \nStrawberry Drink | 350ml | $8\nAn exquisitely refreshing beverage made with organic honey\, water and strawberries. \nCedar Tea Kit | $25\nCedar is one of the four sacred medicines. Kits includes: 3 tea bags\, jar of organic maple syrup\, jar of organic honey\, honey dipper\, and instructions.\n—– \nBeef\, Vegetarian or 1/2+1/2\nAnishinaabe Taco Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\n\nChef Candace is an Indigenous entrepreneur who has worked in the Indigenous community as a frontline worker over the last fifteen years. Candance’s Catering was born out of a lifelong passion for food and has become another way to serve my community. Ceremony and connection to the land is a big part of my life\, and my family’s life as Anishinaabe people. My dream is to travel North America and beyond to build relationships with communities\, gain knowledge about food\, plants and medicines and share these stories and knowledge with the world. Miigwetch (thank you)! \ncandacescatering.ca | @candace_catering_ \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-anishinaabe-tacos-by-chef-candace/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/indian-taco_2-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210929T180000
DTEND;TZID=America/Toronto:20210929T193000
DTSTAMP:20260426T103846
CREATED:20210923T183513Z
LAST-MODIFIED:20210929T022200Z
UID:127814-1632938400-1632943800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Indo-Persian by Romina Arya
DESCRIPTION:Pre-order online until TUE Sep 28\, 10pm\nPick up on WED Sep 29\, 6-7:30pm\nIndian and Persian cultures have been intertwined for centuries\, part of the migration of Islam Eastward through the Indian subcontinent\, culminating in the Mughal Empire of the 16-19th C. Persian was the official language of most Indian Muslim dynasties\, and was also the dominant aristocratic language of poetry and literature. Centuries of trade in spices\, ingredients and ideas are evident in the cuisines of both cultures\, and showcased in this Indo-Persian menu by Chef Romina Arya of Auth Foods.\n—– \nPapad with Mango Salsa & Ginger Broth (vegan)\nPapadams\, delicate baked crips of urad dal (black lentils)\, served with a mango & tomato salsa\, and a bracing\, cool ginger & lemongrass broth\, to awaken the palate and stimulate the appetite. \nIndo Persian Lamb Kofta\nTender kofta (lamb meatballs) seasoned with Iranian spices like fennel\, saffron and turmeric\, gently simmered in a tomato sauce\, served with loobia polo (a Persian green bean & tomato rice pilaf)\, creamy garlic labneh (thickened yogurt)\, heirloom tomato salad\, harissa (a spicy North African red pepper paste) -infused hummus\, and homemade naan dusted with za’atar (a Middle Eastern blend of thyme\, sesame seeds & spices). \nSouth Indian Green Plantain Kofta (vegan)\nGreen plantains show off their versatility\, seasoned with curry leaf\, cumin\, and chiles\, and simmered in tomato sauce. Served with aromatic basmati rice\, heirloom tomato salad\, harrissa hummus and za’atar naan. \nChocolate ”Salami“ (vegan)\nA popular Persian-Italian dessert\, a thick\, fudgey dough made with dark chocolate\, cocoa\, coconut oil and studded with pistachios\, rolled into a log and chilled; when sliced\, it resembles a salami. Served with candied strawberries.\n—– \nLamb\, Vegan\, or 1/2+1/2\nIndo-Persian Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nChef Romina Arya is originally from Iran and learned cooking from her family’s traditional Iranian and Lebanese recipes. She quickly started developing her own recipes and experimenting with flavours from all over the Middle East. She fell in love with authentic Indian cuisine after coming to Canada and has not stopped exploring dishes from all states of India. She recently started Auth Foods\, offering Indian chutneys and a variety of Indian and Middle Eastern catering services. @authofto \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-indo-persian-by-romina-arya/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/auth-kofta_banner-scaled.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210924T180000
DTEND;TZID=America/Toronto:20210924T193000
DTSTAMP:20260426T103846
CREATED:20210917T204824Z
LAST-MODIFIED:20210924T020512Z
UID:127714-1632506400-1632511800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tunisia la Douce by Zeyneb and Fatima
DESCRIPTION:Pre-order online until THU Sep 23\, 10pm\nPick up on FRI Sep 24\, 6-7:30pm\nThe cuisine of Tunisia is a blend of Mediterranean and Berber culinary traditions. Its distinctive spiciness comes from the many civilizations which have ruled the land now known as Tunisia: Romans\, Vandals\, Byzantines\, Arabs\, Spanish\, Turkish\, Italians (Sicilians)\, French\, and the native Punics-Berber people. Cousins Zeyneb and Fatima bonded in Toronto over their shared love of traditional Tunisian food\, and are excited to share this classic couscous\, a labour-intensive\, time-consuming dish often reserved for special occasions and big family gatherings.\n—– \nSlata Mfawra\nLiterally ”steamed salad“\, this is a kind of Mediterranean potato salad\, a mix of cubes of steamed potatoes\, carrots\, green beans and peas\, drizzled with olive oil and garnished with hard boiled eggs\, olives\, and parsley. \nTunisian Couscous (halal beef -or- vegetarian)\nProbably the best known dish of Berber origin\, popular throughout the Maghreb region of North Africa. Traditionally rolled and sifted by hand\, these tiny grains of semolina pasta were made from hard part of the durum grain that resisted the grinding of the millstone\, a skill recognized as part of UNESCO’s Intangible Cultural Heritage of Humanity. Though now available in supermarkets worldwide\, authentic\, light\, fluffy couscous still requires skillful preparation by steaming in a couscoussier\, a specialize 2-tiered pot that cooks the grains in the fragrant steam of the bubbling stew below. This Tunisian recipe features the couscous served with large chunks of zucchini\, carrot\, potato and onion simmered with chickpeas in a broth infused with caraway\, pepper and the complex heat of homemade harissa\, made from smoked\, sun-dried chiles. Served with or without cubes slow-cooked halal beef\, which has been braised separately. \nMakroud\nA delicious\, buttery date-filled semolina cookie cut into a characteristic diamond shape from which the name derives. The baked cookies are dipped in the a honey syrup scented with orange blossom water.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nTunisian Couscous Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM\nZeyneb Rejeb and Fatima Khlifi are cousins\, but grew up in two different countries; Zeyneb in Tunisia and Fatima in France. Zeyneb joined Fatima in Toronto with her family to do her PHD at the University of Toronto. Despite living far apart\, they were connected their Tunisian roots and memories of spending summer holidays together in Tunisia. Zeyneb\, an experienced Tunisian cook\, and Fatima started gathering friends to share enjoy and these North African dishes rarely found in Toronto. You can follow the cousins on Instagram: Zeyneb @Zeynouba_ben_rejeb and Fatima @FatiCookInMix where she focuses on cooking international foods using a Thermomix \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-tunisia-la-douce-by-zeyneb-and-fatima/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/couscous-tunisien-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210923T183000
DTEND;TZID=America/Toronto:20210923T203000
DTSTAMP:20260426T103846
CREATED:20210909T234511Z
LAST-MODIFIED:20210909T234511Z
UID:127586-1632421800-1632429000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Quick European Flat Breads with Leo Baduria
DESCRIPTION:Join artisanal baker Leo Baduria for this fun\, hands-on workshop. Participants will learn the recipes and techniques for making traditional flatbreads found in Italy and France\, such as Focaccia\, Fougasse aux Olives\, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch\, how to handle it from kneading and resting to stretching and shaping\, as well as tips on timing and temperature for baking. \nYou’ll get to enjoy the delicious breads made in class or take them home \n—– \n$60 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n—– \nNOTE: This is our first series of post-lockdown\, in-person\, indoor events\, and will be open to those who are double vaxxed. I am asking for participants to please submit via email and/or print out and bring their vaccination receipts – these are very easy to obtain online and are a prerequisite for attending. I understand that there may be some people who have been unable to get vaccinated for various legitimate reasons\, but I would respectfully ask those people to please wait until we are in the clear before participating in this kind of group activity.  \nIn the event of a change in the local status of the COVID situation\, we reserve the right to cancel this class at any time\, in which case all participants will receive a full refund.
URL:https://dev.thedepanneur.ca/event/cooking-class-quick-european-flat-breads-with-leo-baduria/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/LEO-BADURIA_Fougasse-aux-olives_Banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210922T180000
DTEND;TZID=America/Toronto:20210922T193000
DTSTAMP:20260426T103846
CREATED:20210917T193424Z
LAST-MODIFIED:20210922T025255Z
UID:127698-1632333600-1632339000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Greek Summer by Alissa Kondogiannis
DESCRIPTION:Pre-order online until TUE Sep 21\, 10pm\nPick up on WED Sep 22\, 6-7:30pm\nWith thousands of years of culinary tradition to draw from\, the cuisine of Greee has become a popular comfort food around the world. Alissa Kondogiannis shares some personal favourites for this tasty Greek feast!\n—– \nSpanakopita\nTraditional spinach and feta pie wrapped in phyllo dough; served with homemade tzatziki\, Greece’s justly famous thick yogurt\, cucumber and garlic dip. \nMoussaka\nOne of Greece’s best known meat dishes\, with variations found throughout the Eastern Mediterranean. Layers of luscious eggplant and savoury ground beef topped with a creamy bechamel sauce\, given a healthy twist with oat milk. \nAlso available vegetarian: just as satisfying as the original\, with a tasty mix of local seasonal produce: zucchini\, red pepper\, eggplant! \nGreek Carrot Salad\nSlender batons of fresh carrots\, marinated in and aromatic dressing of honey and thyme. \nKaridopita (Walnut cake)\nA very popular Greek dessert\, this moist cake is made with lots of walnuts and topped with a fragrant orange and brandy syrup.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nGreek Summer Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS WED 6-7:30PM\nAlthough Alissa Kondogiannis is best known for her challahs\, babkas and Friday-night Shabbat meals\, she has been making delicious Greek food since she began her cooking career in the kitchen of a Greek restaurant in Johannesburg in the early 90’s. Today\, you’ll find her running a small catering company in the north of the city and teaching challah and babka classes. Follow her on Instagram or Facebook @barnstarkitchen \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-greek-summer-by-alissa-kondogiannis/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/Alissa-Moussaka-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210917T180000
DTEND;TZID=America/Toronto:20210917T193000
DTSTAMP:20260426T103846
CREATED:20210910T182626Z
LAST-MODIFIED:20210917T033511Z
UID:127602-1631901600-1631907000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tour de France by Dali Chehimi
DESCRIPTION:Pre-order online until THU Sep 16\, 10pm\nPick up on FRI Sep 17\, 6-7:30pm\nFrom the cool apple orchards of Normandy\, to sunny gardens of Provence\, take a culinary tour of France with long-time Dep favourite\, Chef Dali Chehimi. \n—– \nCrème Vichyssoise\nVichy\, in the Auvergne-Rhône-Alpes region of central France is home to one of the largest spas in France\, and its famous namesake water is exported around the world. It is also the namesake of vichyssoise\, a popular creamy leek & potato soup that is served hot in the cool months\, or chilled in the summer. It was popularized by Louis Diat\, head chef at the Hotel Ritz-Carlton who is said to have invented it in 1917\, inspired by a soup his grandmother used to make. \nPoulet à la Normande\nThe cool climate of Normandy\, in Northern France facing the English Channel\, is well suited for orchards\, making for great ciders and apple brandies. This luscious dish features whole chicken legs braised in Ontario craft cider and flambéed Calvados\, cooked with onions\, garlic\, and herbs\, and finished with cream\, dijon mustard\, and fried apples. Served with boiled potatoes with butter & parsley. \n–or– \nRatatouille \nThe warm sun of Provençe nourishes bountiful Mediterranean vegetables like peppers\, eggplants and zucchini\, the stars of this classic Provençal dish\, where they are gently stewed together in tomato sauce with olive oil and herbs. Served with crusty French baguette from local artisanal French bakers\, Patisserie27. \nMousse Au Chocolat\nA Parisian bistro classic\, rich dark chocolate transformed by butter\, cream and French culinary magic into a delicate yet decadent mousse.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nTour de France Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, a catering company specializing in Tunisian fare. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-tour-de-france-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/Chicken-Normand.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210916T183000
DTEND;TZID=America/Toronto:20210916T203000
DTSTAMP:20260426T103846
CREATED:20210830T002845Z
LAST-MODIFIED:20210909T233835Z
UID:127509-1631817000-1631824200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Mastering the Instant Pot 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: \nPotato Leek Soup\nWhite Bean Salad\nMushroom Risotto\nInstant Pot Gingerbread Bread Pudding \nAll made right in the pot! \nCarole 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$60 (+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. \n—– \nNOTE: This is our first series of post-lockdown\, in-person\, indoor events\, and will be open to those who are double vaxxed. I am asking for participants to please submit via email and/or print out and bring their vaccination receipts – these are very easy to obtain online and are a prerequisite for attending. I understand that there may be some people who have been unable to get vaccinated for various legitimate reasons\, but I would respectfully ask those people to please wait until we are in the clear before participating in this kind of group activity.  \nIn the event of a change in the local status of the COVID situation\, we reserve the right to cancel this class at any time\, in which case all participants will receive a full refund. \n 
URL:https://dev.thedepanneur.ca/event/cooking-class-mastering-the-instant-pot-by-carole-nelson-brown-5/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/instant-pot.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210915T180000
DTEND;TZID=America/Toronto:20210915T193000
DTSTAMP:20260426T103846
CREATED:20210909T225136Z
LAST-MODIFIED:20210915T020943Z
UID:127573-1631728800-1631734200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Mexican Independence Day by Erika Araujo
DESCRIPTION:Pre-order online until TUE Sep 14\, 10pm\nPick up on WED Sep 15\, 6-7:30pm\nThe story of Mexican independence from Spain is an epic saga that is commemorated on September 16\, the date a defrocked Catholic priest known as Father Hidalgo gave a rousing speech in the town of Dolores. It set in motion a decade-long revolution that would see him beheaded\, but ultimately Mexico freed from Spanish rule. \nBy 1821\, military commander Agustin de Iturbide (who had switched sides from the Spanish Army) had signed the Treaty of Cordoba granting Mexico its independence. En route to Mexico City he stopped in the town of Puebla where a celebratory feast was held\, and the nuns of the Santa Monica convent sought to prepare a special dish using what local ingredients were in season\, like pomegranate and walnuts. The result was Chiles en Nogada (stuffed poblano peppers in walnut sauce)\, and it has remained a popular dish for 200 years. Since it incorporates the colors of the Mexican flag—red\, white\, and green—this labour-intensive dish is considered a very patriotic and festive recipe. Join Chef Erika Araujo of Ixiim as she shares this delicious piece of Mexican history and culture with you.\n—– \nSopa de Fideos\nA classic Mexican comfort food; thin\, short vermicelli noodles\, often lightly toasted\, are cooked in a light\, tomato-infused broth. \nChiles en Nogada\nSometimes referred to as the “national dish” of Mexico\, it is often served to commemorate Mexican Independence Day. Whole Poblano peppers are carefully roasted\, skinned and de-seeded before being stuffed with picadillo\, a mixture of ground beef\, onions spices\, and dried fruit. It is then covered in a rich\, creamy white walnut-based sauce\, and finished with a garnish of pomegranate seeds and parsley\, giving it the red\, green and white colours of the Mexican flag. Served with fresh corn tortillas and Mexican-style rice. \nAlso available #vegetarian\, with a spiced BeyondMeat™ filling \nPastel De Elote\nThis delicately sweet\, buttery corn cake is made with a combination of masa & rice flour\, making it completely gluten-free. Baked in individual corn husk wrappers\, they are a lovely embodiment of Mexico’s great gift of corn to the world.\n—– \nBONUS! Frozen Tamales | 6 for $23\nTamales freeze beautifully\, and warm up perfectly in the microwave or steamer; a perfect\, wholesome\, quick & easy anytime snack. Choice of Pollo Verde: chicken with salsa verde\, or Rajas: vegetarian tamales with cheese\, roasted jalapeño peppers and red salsa.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nMexican Independence Day Dinner\nfor 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\n\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-mexican-independence-day-by-erika-araujo-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/09/chiles-en-nogada-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210910T180000
DTEND;TZID=America/Toronto:20210910T193000
DTSTAMP:20260426T103846
CREATED:20210823T183219Z
LAST-MODIFIED:20210910T021606Z
UID:127441-1631296800-1631302200@dev.thedepanneur.ca
SUMMARY:PICK UP DINNER: Lebanese Rosto by Mary Freij
DESCRIPTION:Pre-order online until THU Sep 9\, 10pm\nPick up on FRI Sep 10\, 6-7:30pm\nSahtein — the ‘bon appetit’ of Lebanese/Syrian Arabic dialects — is an invitation to come and share this lovely meal of Middle Easter comfort foods\, prepared with love by Palestinian/Lebanese Chef Mary Freij\, formerly of The Dep’s popular Mazeh brunch.\n—– \nShorbat Adas\nA classic way to start a meal across the entire Levant (Southeastern Mediterranean region)\, this lemony puree of yellow lentils cooked with onions and cumin\, is topped with crispy fried pita bread. \nRosto\nA comforting meal of slow-cooked roast beef infused with garlic and allspice\, rosto is made in a lot of Middle Eastern homes to celebrate special occasions. Slices of roast beef are served with mashed potatoes\, a side of carrots\, onions & peas\, and served with a rich\, delicately spiced gravy. \nAlso available vegan: a chickpea and mushrooms ‘roast’ with spices like nutmeg\, cinnamon\, cumin\, all spice and sage \nUmm Ali\nA rich\, decadent Middle Eastern bread pudding made with puff pastry that is soaked in sweetened cream\, and topped with almonds and pistachios.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nMiddle Eastern Roast Beef Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED.\nMary Freij is a food entrepreneur who has traveled the world in search of amazing culinary experiences. She is the founder of tastecapade.com – a one-stop shop for culinary experiences such as food tours\, cooking classes\, supper clubs and more. Also a passionate cook\, she has followed her passion to becoming a full time chef and hosting pop-up food events\, including the Mazeh Brunch at The Depanneur. Her menus feature foods that reflect the varied cuisines and flavours she has discovered through her travels\, combined and re-imagined in creative ways.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-sahtein-by-mary-freij/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/08/Noua-veal-pot-roast-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210909T183000
DTEND;TZID=America/Toronto:20210909T203000
DTSTAMP:20260426T103846
CREATED:20210823T173831Z
LAST-MODIFIED:20210823T174719Z
UID:127433-1631212200-1631219400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Polish Pierogies with Maria Rozynska
DESCRIPTION:Every culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. In this fun\, hands-on workshop\, Maria Rozynska of Just Be Cooking leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll start the class with a warm borscht broth\, then dive into learning how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. There will also be a short presentation on Polish cuisine\, and maybe even a traditional folk song or two! \nGuests will have the option to try all the pierogies with warm caramelized onions and/or a sour cream in class\, or can opt to take their pierogies home along with any extras made in class.\n—– \n$60  +HST \n—–\nOriginally from Warsaw\, Poland\, Maria Rozynska grew up amid great food and music. After a Masters Degree in Education\, and many years teaching History and English\, Maria rediscovered the joys of home cooking. Since 2010\, Maria has been sharing what she knows and loves about traditional Polish food and music\, hosting many cooking classes\, dinner parties & pop-ups across Toronto. Since opening her cultural cooking school\, Just Be Cooking\, in 2017\, Maria has hosted culinary & music events across the city with many fantastic chefs & musicians. Her goal has always been the same; get as many people around the table as possible for good food and good music to feed our soul. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur\n—– \nNOTE: This is our first series of post-lockdown\, in-person\, indoor events\, and will be open to those who are double vaxxed. I am asking for participants to please submit via email and/or print out and bring their vaccination receipts – these are very easy to obtain online and are a prerequisite for attending. I understand that there may be some people who have been unable to get vaccinated for various legitimate reasons\, but I would respectfully ask those people to please wait until we are in the clear before participating in this kind of group activity.  \nIn the event of a change in the local status of the COVID situation\, we reserve the right to cancel this class at any time\, in which case all participants will receive a full refund. \n\n 
URL:https://dev.thedepanneur.ca/event/cooking-class-polish-pierogies-with-maria-rozynska/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/perogy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210908T180000
DTEND;TZID=America/Toronto:20210908T193000
DTSTAMP:20260426T103846
CREATED:20210823T153027Z
LAST-MODIFIED:20210908T124301Z
UID:127417-1631124000-1631129400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Bajan Comfort by Shem Barker
DESCRIPTION:Pre-order online until TUE Sep 7\, 10pm\nPick up on WED Sep 8\, 6-7:30pm\nBajan cuisine naturally reflects it diverse history\, a mixture of African\, Portuguese\, Indian\, Irish\, Creole and British influences. While some dishes are tied closely to the island\, like flying fish\, others are more transportable\, giving Chef Shem Barker an opportunity to share some of delicious flavours of Barbadian home cooking with us here in Toronto.\n—– \nCarrot Broccoli Soup\nSmooth and healthy\, this creamy soup is packed with fresh vegetables\, and infused with garlic\, thyme\, onions\, and Shem’s special mix of herbs. \nChicken Pelau\nBajan pelau (or pilau) is but one manifestation of this family savoury one-pot meals that combine rice\, vegetables\, meat and spices. With the global spread of Islam in the 6th C. this method of cooking rice spread from India to Spain\, evolving into dishes like Spanish paella and Indian biryani. It made its way to the Caribbean with the influx of South Asian immigrants and labourers that travelled to all corners of the British empire\, and has long since become a beloved staple of Island life. Every island — maybe even every family — has their own take\, this Barbadian one featuring red kidney beans\, peppers\, okra and chicken.  \n–or– \nSaltfish & Rice Cookup\nOne of many quick and simple “cookups” that define classic Caribbean home cooking — savoury saltfish mixed with rice\, okra\, peppers\, thyme\, garlic & herbs. Saltfish (dried salted cod) was an essential staple that enabled transatlantic trade\, and big part of Canada’s relationship with the Caribbean. Canada would send down cod from the prolific fisheries of the East Coast\, and the ships would return with sugar\, spices\, molasses and rum.  \nBoth dishes come with a Cucumber\, Onion\, and Tomato Salad\nA simple\, cool fresh salad with some freshly squeezed lime juice and freshly chopped parsley is the prefect accompaniment.  \nCoconut Bread\nA sweet bread with grated coconut\, little bits of dried fruit and hint of nutmeg; a popular dessert for anytime snack.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nBajan Comfort Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nChef Shem Barker immigrated to Toronto from his native Barbados in 2018. A graduate of the Barbados Hospitality Institute\, Shem has had the opportunity to work closely with award-winning chefs who encouraged him to explore his creativity and give his Barbadian cooking an international flare. He is the owner of Shem’s Kitchen which features Shem’s unique style\, a cuisine inspired by the food\, festivals and culture of the Caribbean. For more information on Shem’s Kitchen\, follow him online at @shemkitchen4047
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-bajan-comfort-by-shem-barker/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/08/Trinidadian-Pealu-with-Chicken-and-Pigeon-Peas.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210902T180000
DTEND;TZID=America/Toronto:20210902T190000
DTSTAMP:20260426T103846
CREATED:20210615T190239Z
LAST-MODIFIED:20220603T173127Z
UID:125997-1630605600-1630609200@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Global Fusion | Greg Couillard
DESCRIPTION:The Depanneur + The Bentway Communal Picnic 2021 \nPre-order online until TUE Aug 31\, 10pm\nPick up on THU Sep 2\, 6-7pm at The Bentway\nChef Greg Couillard is best known for his unique and eclectic mix of Caribbean\, Asian\, Latin\, and Indian flavours and ingredients. He has forged a reputation as a fearless culinary innovator\, a kind of supercollider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for lucky diners to marvel at. Chef Greg’s 30+ year culinary legacy has left an indelible impression on fine dining in Toronto\, opening eyes\, minds & palates to the incredible culinary diversity of our city. For this dinner\, Greg takes a journey down the old Silk Road\, following the ancient trail of spices from Southeast Asia through India and Central Asia on their way to the Mediterranean and Europe.\n—– \nMogul Chowder\nFabulously wealthy from the spice trade\, and flush with the abundant produce of the subcontinent\, the refined courts of the Mogul Empire were home to a fabulously luxurious cuisine. This complex and layered curried squash and leek chowder is rich with coconut cream and finished with roasted corn and cilantro. \nGolden Shwedagon Kumquat Chili Roasted Chicken\nOnce a very remote kingdom\, Burma became a source of incredible wealth for its British colonizers\, producing copious spices\, rubies\, timber and more. The colonial capital Rangoon is famous for its immense gilded Buddhist shrines like the Shwedagon pagoda. The glinting golden colour\, and the exotic fragrance of fresh kumquats (aromatic miniature oranges originating from China) inspires this spicy roast chicken dish.\n-or-\nGoan Crazy Vegetable Curry\nGoa\, an ancient city on the West coast of India that became a Portuguese trading outpost was home to a remarkably multicultural population\, including the largest community of Sephardic jews in India\, and developed many unique dishes as a result. This fragrant curry’s ingredients — chickpeas\, eggplant\, red pepper\, yam and tomato — would be as at home in the Mediterranean as they were in South Asia. \nBoth dishes are served with stir-fried yu choy mustard greens and jasmine rice. \nFinger Banoffee Cake\nTropical date and banana palms inspire this dark & sticky “toffee pudding” — rich spiced date cake glazed with a salted caramel sauce — topped with miniature finger bananas.\n—– \nContains wheat\, dairy \nChicken\, Vegetarian or 1/2+1/2\nGlobal Fusion Picnic for 2 $59 • for 4 $109 • for 6 $159 \n⬇️ ORDER BELOW ⬇️ \n\n\nPay It Forward\nAt check out\, you will be given the opportunity to either contribute towards a supplemental Pay It Forward meal. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will work together to provide a second meal to double the impact of your generosity. All Pay it Forward funds will be used to create fresh meals for the The Fort York-Spadina Community Care Program; @spafycc \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. Chef Greg’s latest project includes a new line of hot sauces called No Refund — Too Hot? Too Bad!
URL:https://dev.thedepanneur.ca/event/communal-picnic-global-fusion-greg-couillard-2/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway Communal Picnic
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/06/PIC-THU-Sep-2-Global-Fusion-—-Greg-Couillard.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210826T180000
DTEND;TZID=America/Toronto:20210826T190000
DTSTAMP:20260426T103846
CREATED:20210615T185550Z
LAST-MODIFIED:20210825T032731Z
UID:125981-1630000800-1630004400@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Philippines | Maria Polotan
DESCRIPTION:  \n\n\nThe Depanneur + The Bentway Communal Picnic 2021 \nDinner & a Movie\nThe Toronto Outdoor Picture Show is once again screening some great movies at Fort York National Historic Site in August & September\, including two nights that coincide with our upcoming Communal Picnics at The Bentway. While advance tickets are all sold out\, there are some last-minute same day tickets released at 12pm on the day of the screenings.\nTHU Aug 26 — MINARI by Lee Isaac Chung\, USA\, 2020\nTHU Sep 2 — DAZED AND CONFUSED by Richard Linklater\, 1993\, USA \nThe Toronto Outdoor Picture Show has just offered The Depanneur 50 FREE TICKETS to the AUG 26 screening of Minari to the next 25 people who order the Aug 26 Communal Picnic Dinner! Order by TUE at 10pm and I will contact the lucky winners on WED to let them know how to collect their tickets. \nPre-order online until TUE Aug 24\, 10pm\nPick up on THU Aug 26\, 6-7pm at The Bentway\nThe food of the Philippines is complex\, as diverse as the more than 100 ethnic groups that populate its 7600+ islands\, and overlaid with centuries of Chinese\, Southeast Asian\, Spanish\, and American influences. Tonight’s menu by Maria Polotan incorporates local ingredients into traditional Filippino recipes.\n—— \nKinilaw na Tokwa at Labanos \nCrispy fried tofu simmered with daikon radish in a spicy\, tart\, coconut-sap vinegar sauce\, and served at room temperature topped with green onions and cilantro \nFilipino BBQ\nA summer BBQ duo of Inihaw na Manok\, boneless chicken skewers marinated in a salty-sweet-spicy-tangy marinade\, and Insarabasab\, smoky cubes of chopped grilled pork belly tossed with sweet red onions and calamansi lime juice\n-or-\nGinataang Kalabasa At Sitaw\nAsian squash and long beans simmered in a rich coconut broth flavoured with garlic\, ginger\, onion\, and lemongrass. \nBoth meals come with ensaladang inihaw na talong\, a smoky salad of grilled eggplant with garlic and ginger\, and golden annatto-infused rice. \nMaja Blanca\nA delicate custard of young coconut juice and meat\, coconut milk\, corn\, milk\, sugar\, and cornstarch.\n—– \nChicken & Pork\, Vegetarian\, or 1/2+1/2\nFilipino Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS THU 6-7PM AT THE BENTWAY. \n\nPay It Forward\nAt check out\, you will be given the opportunity to either contribute towards a supplemental Pay It Forward meal. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will work together to provide a second meal to double the impact of your generosity. All Pay it Forward funds will be used to create fresh meals for the The Fort York-Spadina Community Care Program; @spafycc \n\nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others through her new catering project Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering and at Withrow Park Farmers’ Market in the summer. @mamalindasto
URL:https://dev.thedepanneur.ca/event/communal-picnic-philippines-maria-polotan/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway Communal Picnic
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/06/PIC-THU-Aug-26-Philippines-—-Maria-Polotan.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210819T180000
DTEND;TZID=America/Toronto:20210819T190000
DTSTAMP:20260426T103846
CREATED:20210611T224235Z
LAST-MODIFIED:20210818T025207Z
UID:125718-1629396000-1629399600@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Mexico | Erika Araujo  
DESCRIPTION:The Depanneur + The Bentway Communal Picnic 2021 \nPre-order online until TUE Aug 17\, 10pm\nPick up on THU Aug 19\, 6-7pm at The Bentway\nMexican culture has a profoundly long history\, with settlements reaching back to 10\,000 BCE\, and a pre-Hispanic agricultural legacy contemporaneous with ancient Egyptians. This rich and ancient tradition\, combined with centuries of Spanish colonial influence\, has evolved into the full glory of contemporary Mexican cuisine. Tonight Chef Erika Araujo of Ixiim prepares a selection of classic Mexican dishes from Puebla\, Veracruz and Mexico City\, a colourful and flavourful picnic perfect for a warm summer night.\n—– \nEmpanadas de Atun\nSavoury baked or fried turnovers can be found nearly anywhere Spanish culture has had an influence. There countless regional variations throughout Latin America\, and these Mexican ones are made with tuna. \nTinga & Salpicon Tostadas \nTostadas are the crunchy\, open-face cousins of tacos; crispy fried corn tortillas layered with flavourful spreads\, savoury proteins and colourful garnishes for a perfect bocadillo (little snack/mouthful). Tonight’s DIY kits come with all the fixings: crunchy corn tostadas\, refried beans\, guacamole\, pico de gallo\, crumbled cotija cheese\, crema\, all ready to be topped with Chicken Tinga (a classic recipe from Puebla; shredded chicken in a spicy sauce of tomatoes\, onions and smoky chipotle en adobo) and Beef Salpicon (a cool salad of shedded beef\, lettuce\, tomato\, radish\, onion\, cucumber tossed with olive oil and oregano). \nAlso available vegetarian: with Jamaica Tinga (hibiscus flower) and Cauliflower Salpicon \nFlan Mexicano\nA classic Mexican comfort food dessert and home-cooking staple\, this creamy\, caramel-y egg custard gets an update with coconut milk base and touch of Mexican vanilla.\n—– \nContains dairy\, wheat \nChicken\, Vegetarian or 1/2+1/2\nMexican Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS THU 6-7PM AT THE BENTWAY.\n\nPay It Forward\nAt check out\, you will be given the opportunity to either contribute towards a supplemental Pay It Forward meal. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will work together to provide a second meal to double the impact of your generosity. All Pay it Forward funds will be used to create fresh meals for the The Fort York-Spadina Community Care Program; @spafycc \n\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she emigrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games.
URL:https://dev.thedepanneur.ca/event/communal-picnic-mexico-by-erika-araujo/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway Communal Picnic
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/06/PIC-THU-Aug-19-Mexico-—-Erika-Araujo.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210812T180000
DTEND;TZID=America/Toronto:20210812T190000
DTSTAMP:20260426T103846
CREATED:20210615T185102Z
LAST-MODIFIED:20210811T025115Z
UID:125975-1628791200-1628794800@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Turkey | Tuba Tunç
DESCRIPTION:The Depanneur + The Bentway Communal Picnic 2021 \nPre-order online until TUE Aug 10\, 10pm\nPick up on THU Aug 12\, 6-7pm at The Bentway\nTurkey has an ancient culinary tradition stretching back to the very beginnings of Western civilization. From these deep roots the Ottomans developed a sophisticated and aristocratic cuisine based on ingredients and influences pulled from an empire that stretched from North Africa across the Middle East and into Greece and the Balkans. The flavours of contemporary Turkish food emerge from this mix of cultures and traditions\, and shine in Chef Tuba Tunç’s selection of traditional Turkish dishes.\n—– \nHaydari & Ezme Salata\nHaydari is a cool\, creamy dip of pressed yogurt\, garlic\, dill and olive oil dip\, a perfect for the ezme salata\, a rib red blend of finely chopped tomato\, red peppers and cucumber\, combined with garlic\, vinegar\, and biber salçası a rich\, spicy Turkish tomato & pepper paste. \nTantuni\nA very popular street food in Turkey\, originating from the city of Mersin — imagine a kind of Turkish fajita. Thin strips of beef are stir fried with spices (traditionally with cottonseed oil)\, then wrapped in soft\, thin lavash bread with onions\, tomatoes\, parsley\, and fresh mint; served with pickled vegetables on the side.\nAlso available vegetarian: spicy grilled haloumi cheese wrap with onions\, tomatoes\, parsley\, and fresh mint \nTulumba\nThe appeal of sweet\, deep fried dough is pretty universal\, from Persian bamiyeh to Indian jalebis\, Mexican churros to Greek loukoumades to our very own Tim Bits. Tulumba are small round cylindrical fritters\, dunked in a sugar syrup while still hot.\n—– \nContains wheat\, dairy \nBeef\, Vegetarian\, or 1/2+1/2\nTurkish Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS THU 6-7PM AT THE BENTWAY. \n\nPay It Forward\nAt check out\, you will be given the opportunity to either contribute towards a supplemental Pay It Forward meal. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will work together to provide a second meal to double the impact of your generosity. All Pay it Forward funds will be used to create fresh meals for the The Fort York-Spadina Community Care Program; @spafycc \n\nTuba Tunç was a marketing professional in Istanbul for 10 years\, but her true passion has always been cooking. Through countless dinner parties for friends and family\, she came to realize that she needed to follow this passion and turn it into a career. Since graduating from the Culinary Management Program at George Brown College\, she has worked in various positions at restaurants including managing Anatolia\, one of the oldest Turkish Restaurants in Toronto. Tuba has recently founded LokumEats\, where she showcases Turkish & Ottoman cuisine\, as well as her take on international cuisines. \nlokumeats.com | IG: @lokumeats
URL:https://dev.thedepanneur.ca/event/communal-picnic-turkey-tuba-tunc/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway Communal Picnic
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/06/PIC-THU-Aug-12-Turkey-—-Tuba-Tunc.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210805T180000
DTEND;TZID=America/Toronto:20210805T190000
DTSTAMP:20260426T103846
CREATED:20210611T225820Z
LAST-MODIFIED:20210803T191008Z
UID:125739-1628186400-1628190000@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Spain | Jose Arato
DESCRIPTION:The Depanneur + The Bentway Communal Picnic 2021 \nPre-order online until TUE Aug 3\, 10pm\nPick up on THU Aug 5\, 6-7pm at The Bentway\nPaella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. This classic rice dish has five key ingredients: short-grain rice\, saffron\, pimentón (smoked paprika)\, olive oil and the large\, shallow paellera pan from which the dish gets its name. José Arato\, owner and Head Chef of Pimentón\, will be preparing his paella live on site in his giant 100 cm wide paellera!\n—– \nArugula\, Chèvre & Beet Salad\nFresh and colourful\, this classic combination of flavours is finished off with a mix of toasted seeds for a bit of crunch\, and a side of crusty bread. \nChicken & Chorizo Paella \nOne of José’s signature dishes\, this delicious paella features fresh chicken and paprika-infused Spanish chorizo sausage\, with onion\, garlic\, tomatoes\, green peas and red peppers\, all cooked together with short-grain rice in a saffron-scented sofrito and rich chicken stock.\nAlso available vegetarian: lima bean\, chickpeas & peppers paella prepared with a saffron-infused vegetable stock \nCrema Catalana\nA traditional Spanish dessert similar to creme brûlée\, but cooked on the stove instead of the oven. Crema catalana uses citrus peel and sometimes cinnamon to flavour the custard\, and the crisp sugar crust is traditionally caramelized using a special small round hot iron.\n—– \nContains dairy\, eggs \nChicken & Pork\, Vegetarian\, or 1/2+1/2\nSpanish Picnic for 2 $59 • for 4 $109 • for 6 $159 \nTHIS EVENT IS SOLD OUT\nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS THU 6-7PM AT THE BENTWAY.\n  \n\nPay It Forward\nAt check out\, you will be given the opportunity to either contribute towards a supplemental Pay It Forward meal. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will work together to provide a second meal to double the impact of your generosity. All Pay it Forward funds will be used to create fresh meals for the The Fort York-Spadina Community Care Program; @spafycc \n\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food.
URL:https://dev.thedepanneur.ca/event/communal-picnic-spain-by-jose-arato/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway Communal Picnic
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/06/PIC-THU-Aug-5-Spain-—-Jose-Arato.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210730T180000
DTEND;TZID=America/Toronto:20210730T193000
DTSTAMP:20260426T103846
CREATED:20210724T134316Z
LAST-MODIFIED:20210730T015201Z
UID:127219-1627668000-1627673400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Nou Deyó by Marc Kusitor
DESCRIPTION:Pre-order online until THU Jul 29\, 10pm\nPick up on FRI Jul 30\, 6-7:30pm\nNou Deyó translates to ”we’re outside“ in Haitian Kreyole — a nod to the spirit of Caribana\, warm summer weather and slowly emerging after being in lockdown for so long. And what better way to celebrate than with this fabulous meal of traditional and not-so-traditional Haitian dishes prepared by Chef Marc Kusitor of ChopTime Catering.\n—— \nPâté Kodé \nThe Haitian cousin of the empanada is filled with a umami-rich mix of smokey salt-cured herring and sweet cabbage cooked down in butter and aromatics\, with a bit of the spicy and fruity kick of scotch bonnet in the background. \nGriot\nThe essential\, utterly addictive Haitian meat candy; chunks of pork shoulder are brined in a citrus and spice mix\, then slow-braised in an epis (classic Haitian blend of aromatics) -based stock until tender and juicy. The pieces are then deep fried just long enough to give them a crispy\, caramelized exterior before being tossed in a reduction of the flavourful braising liquid. Griot is paired with a tangy\, spicy pikliz (pickled cabbage salad) which cuts through the richness of the pork and refreshes the palate\, and the dish is rounded out with a confit of peppers and onions and diri kole\, the distinctively Haitian version of Caribbean rice and peas.\n–or–\nLegim Ak Sos Pwa\nA staple in Haiti\, this vegetable stew is made with creamy eggplant\, chayote squash\, zucchini\, cabbage and peppery watercress\, with creole flavour notes of citrus zest\, clove\, and paprika\, plus a touch of smoke and heat. Paired with a silky black bean sauce\, white rice\, and crispy fried plantain\, it is a testament to the vibrant tradition of plant-based Afro-Caribbean cuisine. \nPineapple Parfait\nA ‘Tropical Tiramisu’ with a distinctly Haitian flavour; a cool summer dessert of caramelized pineapple cooked with warm spices like cinnamon\, nutmeg and ginger layered with a Haitian rhum-scented coconut pudding and vanilla wafer cookies\, topped with toasted coconut. \nBONUS: ChopTime All Purpose Kreyol Seasoning | 125ml | $8\nThe essence of Haitian cooking in a jar. Citrus zest\, clove and paprika are the stars of the show\, with a hint of smoky heat. This versatile dried spice blend enlivens everything from soups and marinades\, to griot and grilled vegetables. Sprinkle on steaks before grilling\, mix with oil for a fabulous marinade for chicken or veg\, add a dash to soups to bright\, warm finishing touch to whatever you’re making.\n—– \nPork\, Vegetarian\, or 1/2+1/2\nNou Deyó Haitian Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30pm AT THE DEPANNEUR.\nChef Marc Kusitor graduated from George Brown’s culinary program 8 years ago\, and became interested in exploring the possibilities in the space between tradition and innovation in Afro-Caribbean cuisine. He combines restaurant technique with family recipes and food memories instilled by his Haitian mother and his Ghanian father — both of whom were great cooks. The same fundamental formula that filled his home — food = love — informs the catering and pop-up events that he pursues through his culinary startup\, ChopTime. IG: @choptimecatering \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-nou-deyo-by-mac-kusitor/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2021/07/Haitian-Griot-Recipes.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210729T180000
DTEND;TZID=America/Toronto:20210729T190000
DTSTAMP:20260426T103846
CREATED:20210615T183731Z
LAST-MODIFIED:20210728T023425Z
UID:125946-1627581600-1627585200@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Jamaica | Avery Billy
DESCRIPTION:The Depanneur + The Bentway Communal Picnic 2021 \nPre-order online until TUE Jul 27\, 10pm\nPick up on THU Jul 29\, 6-7pm at The Bentway\nAfrican traditions\, Indian spices\, and tropical ingredients all go into making Jamaican food a culinary treasure that is beloved the world over. Chef Billy Bass brings his Caribbean roots to the table with this hearty meal of Jamaican-inspired recipes\, including his signature charcoal-grilled Jerk chicken\, just in time for Caribana weekend.\n—– \nMango Chow Salad\nFresh mixed spring greens tossed with Mango Chow\, a tart & spicy Trinidadian-style salsa of green mangoes\, red onions and scotch bonnet pepper\, all tossed in a sweet mango vinaigrette. \nBBQ Jerk Chicken\nJerk remains one of the most loved and iconic of Jamaican dishes; a Jamaican spice blend for which every island cook has their own secret recipe. Billy’s authentic jerk chicken starts with a 24-hour marinade in his homemade blend of smoked spices\, allspice\, molasses and scotch bonnet peppers before being grilled over hardwood charcoal.\nAlso available vegetarian: skewers of jerk-marinated grilled eggplant and portobello mushrooms finished with smokey BBQ sauce \nServed with a creamy Caribbean potato salad with roasted breadfruit and sweet potato\, peas\, carrots and fresh herbs\, and spicy roasted corn splashed with lime juice. \nBBQ Pineapple Pops\nJuicy pineapple skewers dusted with cinnamon sugar\, caramelized over a charcoal grill and served with a side of spiced whipped cream.\n—— \nContains dairy \nChicken\, Vegetarian\, or 1/2+1/2\nJamaican Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS THU 6-7PM AT THE BENTWAY. \n\nPay It Forward\nAt check out\, you will be given the opportunity to either contribute towards a supplemental Pay It Forward meal. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will work together to provide a second meal to double the impact of your generosity. All Pay it Forward funds will be used to create fresh meals for the The Fort York-Spadina Community Care Program; @spafycc \n\nAvery Billy — aka Chef Billy Bass — is a young\, ambitious professional cook with a passion for creating unique culinary experiences that reflect his Caribbean roots along with his love for international cuisines. Keep tabs on his upcoming pop-up events on Instagram at @gb_hospitality_toronto or on Facebook.
URL:https://dev.thedepanneur.ca/event/communal-picnic-jamaica-avery-billy/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway Communal Picnic
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/06/PIC-THU-July-29-Jamaica-—-Avery-Billy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210728T180000
DTEND;TZID=America/Toronto:20210728T193000
DTSTAMP:20260426T103846
CREATED:20210723T151122Z
LAST-MODIFIED:20210728T023504Z
UID:127090-1627495200-1627500600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Rock the Casbah by Joel Solish
DESCRIPTION:Pre-order online until TUE Jul 27\, 10pm\nPick up on WED Jul 28\, 6-7:30pm\nTaking inspiration from the flavours of the shuks of the Middle East\, Joel Solish — local food industry insider and man behind the popular Never Not Eating line of spice blends — presents a meal to evoke the sights and sounds of the bazaar. It is easy to imagine the hustle and bustle of narrow cobblestone streets and the scent of ancient spice vendors with this delicious mix of local ingredients and far away flavours.?\n—– \nIsraeli-Inspired Corn & Tomato Salad with Za’atar-marinated Feta\nSweet summer corn with a creamy labneh (pressed yogurt) and lime dressing\, with briny feta cheese in fused with Joel’s homemade za’atar\, a classic Middle Eastern spice blend redolent with sumac\, sesame seed\, and thyme. \nTahini & Honey Roast Chicken on Spicy Chickpeas\nTons of amazing flavours going on here: nutty sesame tahini and sweet honey glazed chicken lays a succulent foundation for Joel’s unique shawarma spice blend\, with hints of cumin\, cardamom\, cinnamon\, fennel\, clove\, and nutmeg. Served on a bed of spicy and smokey chickpeas studded with caramelized lemons\, red onion & dates.  \nAlso available vegetarian with roasted cauliflower.  \nMalabi \nThis luscious Israeli-style milk pudding is infused with tangy sumac\, and garnished with 7-Spiced pistachios.\n—– \nBONUS: Dep guests can purchase any of Joel’s signature Never Not Eating spice blends at $2 off the regular price! \nNever Not Eating Spice Blends | 100g jar | $12\nBaharat\, Chraime\, Lebanese 7 Spice\, Sumac S&P\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nRock The Casbah Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM AT THE DEPANNEUR.\nFrom a fascination with the cooking talents of his grandmothers to relationships with the best chefs and farmers in Ontario\, and abroad\, Joel Solish is a Tastemaker. Joel leverages relationships within our food system to connect people and make them hungry. With a focus on local sustainability and seasonal eating\, Joel is most often seen around the province on farms and in kitchens always trying to forward the good food movement. Professionally\, with over 20 years as an expert in marketing and reputation management in the hospitality and tourism markets\, Joel’s clients rely on him to get results. You can find him posting crave-worthy photos on his popular Instagram account: @foodie411. \n\n  \n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-rock-the-casbah-by-joel-solish/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/07/chicken-on-chickpeas_CROP.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210723T180000
DTEND;TZID=America/Toronto:20210723T193000
DTSTAMP:20260426T103846
CREATED:20210716T193230Z
LAST-MODIFIED:20220711T143026Z
UID:126920-1627063200-1627068600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Anishinaabe Dinner by Chef Candace
DESCRIPTION:Pre-order online until THU Jul 22\, 10pm\nPick up on FRI Jul 23\, 6-7:30pm\nChef Candace — whose name is Nawatiin Kwe\, meaning Calm Water Woman — is an Anishinaabe entrepreneur from Aundeck-Omni-Kaning on Mantoulin Island. Her passion for food started as a child\, and continued to grow over the years as she helped prepare foods for lunches\, events\, and ceremonies in her community. An interest in wellness and nutrition\, emerging from more than 10 years as a frontline worker\, also informs her approach to sourcing and preparing healthy\, local\, seasonal and traditional foods and medicines\, like her Cedar Tea kits. Chef Candace has prepared this meal to share with us\, inspired by the traditional foods and connection to the land of her First Nation family.\n—- \nBerry Salad\nFresh ’dinosaur’ (lacinato) kale and leafy greens\, jewelled with summer strawberries\, blueberries and raspberries\, dressed with a vinaigrette of all-organic maple syrup\, olive oil\, balsamic vinegar & mustard.  \nVenison Stew\nA simple braise of organic local produce like squash\, potatoes\, carrots\, onions\, garlic\, fresh herbs grown nearby at Black Creek Community Farm\, together with dark and tender Ontario venison\, this stew offers a rare opportunity to get close to our terroir – the taste of the place where we live. \nAlso available vegetarian \nWild Rice with Cranberries \nWild rice (manoomin in Ojibwe) was a staple for many Canadian First Nations for centuries. A highly nutritious alternative to domesticated rice (to which it is not related)\, it contains twice the protein as brown rice and is an excellent source vitamins and minerals. This nutty\, organic\, wild rice is hand-harvested in Saskatchewan\, and cooked with cranberries for touch of sweetness.  \nMini Fry Bread \nA slightly sweet\, fried relative of bannock\, this child of the ‘five white gifts’ (flour\, salt\, sugar\, milk\, and lard)\, has become a favourite treat at powwows and other gatherings\, made even more tempting with a tangy and colourful fresh berry sauce and a sprinkling of icing sugar.\n—— \nEXTRAS: \nStrawberry Drink | 350ml | $8\nAn exquisitely refreshing summer beverage; organic honey\, water and strawberries.  \nWild Rice | 525g | $25\nVersatile\, nutritious and exceptionally tasty; a uniquely Canadian ingredient that supports Indigenous communities and traditional foodways.  \nCedar Tea Kit | $25\nCedar is one of the four sacred medicines. Kits includes: 3 tea bags\, jar of organic maple syrup\, jar of organic honey\, honey dipper\, and instructions.\n—– \nVenison\, Vegetarian or 1/2+1/2\nAnishinaabe Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30 PM\n\nNEW!  Can’t make it down? We’ll come to you! \nWe’re partnering with pkgPlace for $10 flat-rate delivery of Dep Pick-Up Dinners on WED & FRIs. \nDelivery by pkgPlace\n\nChef Candace is an Indigenous entrepreneur who has worked in the Indigenous community as a frontline worker over the last fifteen years. Candance’s Catering was born out of a lifelong passion for food and has become another way to serve my community. Ceremony and connection to the land is a big part of my life\, and my family’s life as Anishinaabe people. My dream is to travel North America and beyond to build relationships with communities\, gain knowledge about food\, plants and medicines and share these stories and knowledge with the world. Miigwetch (thank you)! \ncandacescatering.ca | @candace_catering_ \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-anishinaabe-dinner-by-chef-candace/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210722T180000
DTEND;TZID=America/Toronto:20210722T190000
DTSTAMP:20260426T103846
CREATED:20210615T182800Z
LAST-MODIFIED:20210719T150218Z
UID:125913-1626976800-1626980400@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Tunisia | Dali Chehimi
DESCRIPTION:The Depanneur + The Bentway Communal Picnic 2021 \nPre-order online until TUE Jul 2o\, 10pm\nPick up on THU Jul 22\, 6-7pm at The Bentway\nLong-time Dep favourite\, Chef Dali Chehimi brings his traditional Tunisian favourites to the table for a delicious taste of the Casbah! Tunisian cuisine features all the hallmarks of delicious North African food: complex spices\, lush combinations of fruit and meat\, Mediterranean ingredients and a hint of French colonial influence. Tagines\, the flavourful stews that range from Morocco to Egypt\, get their name from the characteristic conical dishes of the same name that they are most often cooked in.\n—– \nSalade Mechouia\nHot and sweet peppers cooked until meltingly tender\, stewed with tomatoes\, onions\, garlic\, capers and black olives\, garnished with tuna\, sliced eggs and extra virgin olive oil; with fresh pita for mopping up all the deliciousness. \nChicken Tagine with Preserved Lemons & Olives\nDali’s chicken tagine combines the floral tartness of his homemade preserved lemons\, the rich vegetal notes of cracked green olives and the warm\, spicy flavours of ginger and saffron to great effect; served with fluffy couscous.\n– or –\nVegetable Tagine\nA North African classic\, a fragrant stew of zucchini\, pumpkin\, onions\, garlic\, white beets and chickpeas in a lightly spiced tomato broth; served with fluffy couscous. #vegan \nKhobzet Hwé (Breeze Cake)\nThe simplicity and comfort of no-bake ‘refrigerator’ cakes appeals even in places where refrigeration was not necessarily common. Much traditional Middle Eastern architecture was cleverly designed to maximize airflow and bring in cool drafts. This classic Tunisian dessert of crumbled butter biscuits drizzled with strong coffee and layered with rich buttercream and almonds evokes a tiramisu\, and gets its whimsical name from the cool\, breezy spots where the cake would be left to chill.\n—– \nContains eggs\, wheat\, dairy\, nuts \nChicken\, Vegetarian\, or 1/2+1/2\nTunisian Picnic for 2 $59 • for 4 $109 • for 6 $159 \nTHIS EVENT IS SOLD OUT\nPICKUP IS WED 6-7PM AT THE BENTWAY\nTICKETS ARE AVAILABLE FOR ALL OUR OTHER BENTWAY EVENTS\n\nPay It Forward\nAt check out\, you will be given the opportunity to either contribute towards a supplemental Pay It Forward meal. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will work together to provide a second meal to double the impact of your generosity. All Pay it Forward funds will be used to create fresh meals for the The Fort York-Spadina Community Care Program; @spafycc \n\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, a catering company specializing in Tunisian fare. \n\n 
URL:https://dev.thedepanneur.ca/event/communal-picnic-tunisia-dali-chehimi/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway Communal Picnic
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/06/PIC-THU-July-22-Tunisia-—-Dali-Chehimi.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210721T180000
DTEND;TZID=America/Toronto:20210721T193000
DTSTAMP:20260426T103846
CREATED:20210716T182127Z
LAST-MODIFIED:20210721T025631Z
UID:126900-1626890400-1626895800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Indo-Nigerian by Zobo
DESCRIPTION:Pre-order online until TUE Jul 20\, 10pm\nPick up on WED Jul 21\, 6-7:30pm\nChefs Romina Arya and Joy Aigbukor have come together to create Zobo\, a new Nigerian-Indian street food concept. Zobo combines Romina’s 10 years specializing in Middle Eastern and Indian food with Joy’s decade of experience in Nigerian and West African cuisines\, to offer a menu of authentic Nigerian and Indian dishes\, with a dash of Middle Eastern flavours. @zobotoronto\n—– \nAloo Meithi Puffs\nButtery baked puff pastry squares filled with potato and aromatic meithi (fenugreek) leaves\, seasoned selection of Indian spices; served with green chutney. \nBeef Suya with Jollof\nSlices of grilled prime beef chuck seasoned with Nigerian suya spice\, a savoury blend of warm spices and chili powder; served with classic West African jollof rice\, and a creamy corn & cabbage slaw.\n–or–\nVegan Curry Duo\nChana Masala: tender chickpeas slow cooked in spicy tomato gravy\, and Meithi Masala Sabzi: fenugreek leaves with moong dal (mung bean) spiced with a homemade masala (spice blend; note: contains peanuts). Served with saffron jeera (cumin) rice\, chapati whole wheat flatbreads\, kachumber salad of cucumber\, tomato and onion\, and and spicy-tart mango chili pickle. \nPuff Puffs\nA Nigerian street-food favourite; small yeasted dough balls\, deep fried until golden\, and garnished with hibiscus jam\, Nutella and caramel. \nBeef\, Vegetarian or 1/2+1/2\nIndo-Nigerian Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\n\nNEW!  Can’t make it down? We’ll come to you! \nWe’re partnering with pkgPlace for $10 flat-rate delivery of Dep Pick-Up Dinners on WED & FRIs. \nDelivery by pkgPlace\n\nChef Romina Arya is originally from Iran and learned cooking from her family’s traditional Iranian and Lebanese recipes. She quickly started developing her own recipes and experimenting with flavours from all over the Middle East. She fell in love with authentic Indian cuisine after coming to Canada and has not stopped exploring dishes from all states of India. She recently started Auth Foods\, offering Indian chutneys and  a variety of Indian and Middle Eastern catering services. \nChef Joy Aigbukor hails from Nigeria\, starting out as a little helper in her auntie and grandma’s traditional Nigerian kitchen. She moved towards professional dancing and music\, but never lost her love for cooking. Her company\, Abilawa Cooks\, cater events in across the GTA. @abilawacooks
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-indo-nigerian-by-zobo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/07/zobo_horiz.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210716T180000
DTEND;TZID=America/Toronto:20210716T193000
DTSTAMP:20260426T103846
CREATED:20210709T160542Z
LAST-MODIFIED:20210716T020138Z
UID:126791-1626458400-1626463800@dev.thedepanneur.ca
SUMMARY:PICK UP DINNER: Washoku by Yasukazu Nakajima
DESCRIPTION:Pre-order online until THU Jul 15\, 10pm\nPick up on FRI Jul 16\, 6-7:30pm\nIn 2013\, Japanese cuisine — washoku — was added to the Unesco intangible heritage list. A dynamic thing\, rooted in centuries-long traditions\, it is constantly evolving and incorporating new ideas in an ongoing exchange with the world. Diverse influences flow in: French\, Chinese\, American — Japan now host the world’s highest concentration of 3-star Michelin restaurants — and flow outwards\, with dishes like sushi and ramen becoming hugely popular worldwide.\nChef Yasukazu Nakajima has been honing his craft for more than 18 years\, developing a personal style rooted in traditional Japanese home cooking. Tonight’s dinner showcases the delicious flavours and elegant aesthetics that have turned the cuisine of this small group of islands into a truly global phenomenon.\n—– \nZensai: Gomae\, Kinpira Gobo & Potato Salad\nA trio of vegetable dishes start off the meal; gomae\, blanched spinach\, dressed with miso\, mirin\, sweet soy sauce\, and finished with sesame seeds; kinpira gobo\, a traditional dish of finely julienned burdock root and carrots\, lightly sautéed in sesame oil and sweet soy sauce; an a smooth and creamy potato salad\, with cucumber\, onion\, boiled egg and mayo complements savoury dishes. \nSaikyo Miso Salmon Yaki\nSaikyo miso is a delicately flavoured pale white-yellow\, miso (fermented soya paste)\, lightly-salted and slightly sweet\, in which the fresh salmon is marinated for 12 hours before being pan-fried \nCalifornia Omusubi\nOmusubi\, and their cousins\, onigiri\, are simple rice balls flavoured with a variety of fillings and/or toppings\, and are as popular and common in Japan as sandwiches are here. This one takes its inspiration from the popular “California Roll” (a more recent sushi innovation\, originating in the late 70s/early 80’s in LA & Vancouver). Pan fried shrimp\, scallop\, surimi (imitation crab)\, cucumber\, cherry tomato with an olive oil & wasabi mayo dressing\, attractively arranged on a ball of sushi rice. \n–or– \nCrispy Tofu and Tomato Sauce\n3 pieces of crispy\, fried tofu\, dressed with a savoury tomato sauce seasoned with garlic miso\, nutmeg\, oregano\, and studded with pieces of shiitake mushroom and carrot. \nNegi Miso Omusubi\,\nPan fried eggplant\, shiitake\, green bean\, orange pepper\, with green onion miso sauce and chilli pepper on a garlic rice ball. \nBoth meals are accompanied by a delicious\, if less traditional\, side of pan-fried chickpeas with cherry tomatoes\, spinach\, garlic and cumin\, finished bit of red chilli pepper\, lemon and olive oil. \nJapanese Cream Cheese Pudding\nA delicate panna cotta of silky soy milk and rich cream cheese\, topped with tangy fresh kiwi and blueberry.\n—– \nSalmon/Seafood\, Vegetarian or 1/2+1/2\nJapanese Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM AT THE DEPANNEUR.\nChef Yasu is dedicated to home cooked Japanese food\, and a philosophy that good food inspires people and brings them together. Over 18+ years in the food industry he has worked on developing his own personal style\, including a signature deconstructed omusubi rice ball (aka onigiri) that he is excited to share with Toronto. You can check out his other delectable dishes on Instagram at @yasu_13725 \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-washoku-by-yasukazu-nakajima/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/07/Nigi-miso-omusubi-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210715T180000
DTEND;TZID=America/Toronto:20210715T190000
DTSTAMP:20260426T103846
CREATED:20210614T185356Z
LAST-MODIFIED:20210714T015143Z
UID:125877-1626372000-1626375600@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Italy | Luciano Schipano
DESCRIPTION:The Depanneur + The Bentway Communal Picnic 2021 \nPre-order online until TUE Jul 13\, 10pm\nPick up on THU Jul 15\, 6-7pm at The Bentway\nItalian food has become one of the most popular cuisines the world over\, but like all culinary traditions it is not a fixed thing; some dishes stick very close to their ancient roots\, others have evolved to incorporate new ideas and ingredients. Tonight Chef Luciano Schipano shares with you a delicious mix of classic recipes and creative updates that capture the spirit of this justly world-class cuisine. Don’t miss the exquisite mushroom risotto\, cooked on site in the spectacular Pentolo\, a giant 1-metre wide suspended pan imported from Italy; the largest of its kind in Canada!\n—– \nPanzanella\nOne of the best-known Tuscan dishes\, this luscious tomato and bread salad tastes like summer. Fresa (toasted Italian bread) soaks up the juices from ripe beefsteak tomatoes\, together with cucumber\, red onion\, oregano\, basil\, and organic Calabrian extra virgin olive oil from Chef Luciano’s family farm\, where the olives are stil hand picked in the traditional way. \nInvoltini di Melanzane\nA supremely elegant and light summer dish; slices of Italian eggplant rolled over mozzarella and prosciutto crudo\, cooked in light fresh tomato sauce with fresh basil and thyme.\nAlso available vegetarian\, without prosciutto. \nRisotto Funghi Rosmarino\nItalian Carnaroli rice with fresh Ontario mushrooms\, infused with fresh rosemary and finished with butter and Parmigiano Reggiano. \nBudino al Limone\nA refreshing summery lemon pudding; eggs and almond milk lighten the classic custard\, and fresh lemon juice and zest highlight the tart flavour.\n—– \nContains eggs\, wheat\, dairy \nItalian Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUPS IS THU 6-7PM AT THE BENTWAY.\n\nPay It Forward\nAt check out\, you will be given the opportunity to either contribute towards a supplemental Pay It Forward meal. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will work together to provide a second meal to double the impact of your generosity. All Pay it Forward funds will be used to create fresh meals for the The Fort York-Spadina Community Care Program; @spafycc \n\nChef Luciano Schipano has a serious passion for the culinary arts. A Red Seal certified Chef\, Luciano is President of Slow Food Toronto\, as well as the director Director of the Italian Federation of Chefs\, and an active member of the Canadian Culinary Federation. He loves to share his knowledge of Italian cuisine though teaching\, both in Canada and Italy\, as well as via TV appearances and culinary tours. He is a passionate food advocate\, working with projects like Jamie Oliver’s Food Revolution and Soupalicious\, as well as an accomplished personal chef\, executive chef\, teacher and food consultant. Chef Luciano also organizes Culinary Tours in Italy\, Calabria\, offering a unique opportunity to enjoy food and culture directly with farmers\, producers and local chefs. | lucianoschipano.com \n\n 
URL:https://dev.thedepanneur.ca/event/communal-picnic-italy-luciano-schipano/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway Communal Picnic
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/06/PIC-THU-July-15-Italy-—-Luciano-Schipano.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210714T080000
DTEND;TZID=America/Toronto:20210714T170000
DTSTAMP:20260426T103846
CREATED:20210709T174248Z
LAST-MODIFIED:20210710T015416Z
UID:126810-1626249600-1626282000@dev.thedepanneur.ca
SUMMARY:Taking a Day Off
DESCRIPTION:Invited to a cottage\, can’t say no. #YOLO \nWill be back for the Communal Picnic on THU & our fab Pick Up Dinner on FRI
URL:https://dev.thedepanneur.ca/event/closed-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/hammock.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210709T180000
DTEND;TZID=America/Toronto:20210709T193000
DTSTAMP:20260426T103846
CREATED:20210702T185307Z
LAST-MODIFIED:20210709T030034Z
UID:126648-1625853600-1625859000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Flavours of Pakistan by Nasir Zuberi
DESCRIPTION:Pre-order online until THU Jul 8\, 10pm\nPick up on FRI Jul 9\, 6-7:30pm\nJoin Chef Nasir Zuberi on a culinary journey that stretches across Pakistan’s culinary landscape from Karachi to Khyber. Inspired by his mother’s kitchen\, Nasir uses only fresh ingredients and homemade spice blends to bring you this unique menu of authentic Pakistani dishes rarely seen in Toronto.\n—– \nChana Papri Chaat\nChaats are a very popular street food in Pakistan and Northern India\, prepared in countless different styles. They are a unique melange of favours\, textures and colours: crunchy and tender\, tangy and spicy\, sweet and savoury\, all at once. This particular combination features soft chickpeas\, and crispy papri (fried wheat crackers)\, topped with diced fresh tomato & onion\, sprinkled with a distinctive chaat masala seasoning and chutni (a tangy-sweet tamarind sauce). \nMurgh Achari\nThis boneless chicken curry\, cooked in a onion & tomato base\, is seasoned with a special achari spice blend\, which is also widely used to flavour a different kinds of South Asian fruit and vegetable ‘pickle’ condiments. This combination of coarsely crushed fennel\, mustard\, nigella and fenugreek seeds adds it’s unique flavour to the curry.\n–or–\nAloo Bhaji Karahi \nThis Pakistani-style vegetable stir fry gets its name from the karahi\, the large\, heavy wok-like\, round iron pan it is traditionally cooked in. Green beans\, potatoes\, and peas are cooked with tomato and onion gravy\, seasoned with a blend of roasted cumin\, coriander\, nigella\, and mustard seeds. \nBoth dishes are served with aromatic basmati rice\, scented with cinnamon\, green cardamom and saffron\, along with a cucumber and mint yogurt raita. \nKhatai\nThese traditional cookies\, a kind of shortbread\, are very popular in Pakistan\, usually served with tea and as dessert. These delicate\, eggless cookies are enriched with almonds and ghee\, and scented with fragrant cardamom.\n—– \nChicken\, Vegetarian or 1/2+1/2\nPakistani Dinner for 2 $48 • for 4 $90 \nBONUS: Add a box of assorted homemade shortbread cookies (9)\, in 3 flavours: Tangerine\, Dates\, and Coffee $12 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30 AT THE DEPANNEUR.\nNasir Zuberi was born in Karachi\, and successfully ran a catering business there during the 1990s. He’s now based in Toronto and running his meals\, catering business\, Enze’s Meals. He has passion for food and traditional home-style recipes using fresh ingredients and homemade spices. IG @enzes_meals \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-flavours-of-pakistan-by-nasir-zuberi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/07/Achari-Chicken_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210708T180000
DTEND;TZID=America/Toronto:20210708T190000
DTSTAMP:20260426T103846
CREATED:20210614T184751Z
LAST-MODIFIED:20210706T124248Z
UID:125852-1625767200-1625770800@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Indonesia | NaiNai/Chef Elita
DESCRIPTION:The Depanneur + The Bentway Communal Picnic 2021 \nPre-order online until TUE Jul 6\, 10pm\nPick up on THU Jul 8\, 6-7pm at The Bentway\nWith more than 17\,000 islands populated by more than 300 different ethnic groups\, Indonesian cuisine has incredible breadth\, depth and variety. Home of the original “Spice Islands”\, Indonesia has been a culinary destination for centuries\, sharing spices like nutmeg and clove with the rest of the world while absorbing and reimagining Indian\, Chinese\, Arabic\, Thai and Dutch influences. Indonesian food boasts many unique flavours\, textures and ingredients worth exploring\, and tonight Chef Elita of NaiNai Noodles shares a few distinctive and authentic Indonesian recipes.\n—– \nGado Gado\nAn addictive Indonesian salad; deceptively simply\, infinitely variable\, always delicious. A mix of veggies like long green beans\, lettuce\, sweet corn and bean sprouts\, dressed in a complex and spicy peanut sauce. \nJagung Bakar\nThis popular Indonesian street food — grilled corn with a sweet & spicy chili glaze — complete the picnic mood. \nBeef Rendang\nIn a 2011 online poll held by CNN International\, rendang was chosen as the number one dish of the ‘World’s 50 Most Delicious Foods’. Rendang is a style of curry-like stew popular in Sumatra and Malaysia\, characterized by a long slow cooking in coconut milk such that the sugars caramelize and the liquid largely evaporates\, making the sauce relatively dry. The spices used in rendang\, lemongrass\, garlic\, shallot\, ginger and galangal\, have antimicrobial properties and serve as natural preservatives. A popular but labour-intensive dish\, it’s often served on special occasions.\n-or-\nTempeh Satay\nTempeh is a denser\, more toothsome relative of tofu native to Indonesia. Made from fermented whole soybeans\, here it is marinated in a sweet soy glaze and cooked on an open flame grill; comes with peanut sauce\, sliced shallots and chopped chilies. \nBoth mains are served with jasmine rice\, jackfruit curry\, mixed vegetable stir fry and special green chili sambal. \nSingkong Lumer\nSweet cassava pudding made from grated cassava cooked with palm sugar\, pandan leaf and topped with creamy coconut milk sauce\n—– \nContains peanuts\, soy \nBeef\, Vegetarian\, or 1/2+1/2\nIndonesian Picnic for 2 $59 • for 4 $109 • for 6 $159 \nTHIS EVENT IS SOLD OUT!\nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS THU 6-7PM AT THE BENTWAY\n\nPay It Forward\nAt check out\, you will be given the opportunity to either contribute towards a supplemental Pay It Forward meal. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will work together to provide a second meal to double the impact of your generosity. All Pay it Forward funds will be used to create fresh meals for the The Fort York-Spadina Community Care Program; @spafycc \n\nChef Elita learned her craft from several generations of family chefs; her grandmother founded a popular noodle restaurant in Central Jakarta that has been a local staple for over 3 decades\, and now owns a noodle factory in Indonesia. Her Mother continued the restaurant business with Elita at her hip. Those indelible experiences have inspired Elita to bring her own authentic Indonesian meals to Toronto. As a food entrepreneur\, she has catered for the Indonesian embassy and has recently launched NaiNai Noodles\, an Indonesian noodle bar and take out restaurant on King St. W.\nIG @nainai.noodles | nainainoodles.com \n\n 
URL:https://dev.thedepanneur.ca/event/communal-picnic-indonesia-nainai-chef-elita/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway Communal Picnic
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/06/PIC-THU-July-8-Indonesia-—-NaiNai.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210707T180000
DTEND;TZID=America/Toronto:20210707T193000
DTSTAMP:20260426T103846
CREATED:20210702T173249Z
LAST-MODIFIED:20210707T020821Z
UID:126633-1625680800-1625686200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Hambaagu by Quinn Cruise
DESCRIPTION:Pre-order online until TUE Jul 6\, 10pm\nPick up on WED Jul 7\, 6-7:30pm\nHave you noticed that the Japanese have a particular knack for taking American ideas and giving them an Asian spin\, often improving them in the process? It worked for cars and electronics\, so why not hamburgers? Enter hambaagu; a Japanese take on the Salsbury/Hamburg steak. It’s the a perfect blend of two comfort food traditions\, and has since even managed to make its way back to the US in the guise of the Hawaiian loco moco. The Dep is delighted to welcome back Chef Quinn Cruise for a reprise of her iconic dish that debuted at The Dep back in 2013.\n—– \nHiyayakko\nA traditional Japanese summer dish of chilled fresh soft tofu\, with many variations. Quinn’s dish features a sesame seed and soy sauce dressing\, and a splash of colourful summer greens. \nHambaagu\nA uniquely Japanese take on the hamburger: a pan-fried seasoned patty of a ground beef & pork mix served over short grained rice\, topped with a sautée of mixed Asian mushrooms and a rich brown tonkatsu-style gravy\, served with a side of egg and stir fried veg.\nAlso available vegetarian: tofu tonkatsu (breaded cutlet)\, with mushroom gravy\, egg\, rice and veg stir fry \nStrawberry & Chèvre Romanoff\nFrench desserts have also become hugely popular in Japan. This classic variation on strawberries and cream features ripe local strawberries macerated in orange liqueur\, with tangy\, chèvre-infused whipped cream.\n—– \nBeef & Pork\, Vegetarian or 1/2+1/2\nHambaagu Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nIn 2012\, Quinn Cruise was the only deaf person to have graduated from the chefs program at George Brown College. Shortly after her internship in Shanghai she did a 6-month weekly residency at The Dep in 2013-14. She has since gone on to represent Canada at the International Deaf Chef 2015 competition in Copenhagen\, and graduate from the Food Science program at the University of Guelph. On the side\, Quinn runs an online jewellery supply store\, Argus Collection. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-hambaagu-by-quinn-cruise/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/07/hambaagu.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210703T120000
DTEND;TZID=America/Toronto:20210703T130000
DTSTAMP:20260426T103846
CREATED:20210702T022912Z
LAST-MODIFIED:20210723T020504Z
UID:126628-1625313600-1625317200@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Don Chingón Mexican Brunch at The Bentway
DESCRIPTION:The Depanneur + The Bentway Communal Picnic 2021\nMexican Brunch Picnic at The Bentway\nby Don Chingón Cocina Mexicana\nThe Depanneur’s brunch residents\, Don Chingon\, are partnering with The Bentway as part of their 2021 Communal Picnic series to offer their fabulous Mexican Brunch Boxes as a pick-up picnic option on Saturdays at The Bentway from July 3 to September 4. \nChoose from a trio of pre-orderable Brunch Boxes for 2 or 4 people featuring the magic trinity of Mexican comfort food — Tacos\, Tortas\, & Tamales — as well as their signature Huasteca Hot Sauce. \n\nORDERING FOR THIS EVENT IS NOW CLOSED.\nPre-Order by THU 10pm — Pick Up SAT 12-1pm at The Bentway\n\nTORTAS\n(1 Torta per person) \nBreakfast | Egg\, chorizo\, Ancho bacon\, queso\, chipotle mayo \nVegetarian Breakfast (v) | Egg\, refried beans\, guacamole\, queso\, chipotle mayo \nAhogada | Pork belly carnitas\, red onion\, refried beans\, chipotle mayo; “drowned” in Ahogada sauce. Messy! \nTAMALES\n(2 Tamales per person) \nRojo | Pork & red ancho salsa \nRajas (v) | Poblano & cheese \nFlavour of the week | Ask! \nTACOS\n(3 Tacos per person) \nBreakfast | Egg\, chorizo\, bacon & queso \nVegetarian Breakfast (v) | Egg\, beans\, queso & guac \nPollo Tinga | Pulled chicken with smoky chipotle\, onions & tomato \nCarnitas | Pulled\, slow-cooked confit pork belly \nAll Brunch Boxes come with\nEsquites (Mexican street-style corn salad)\nGuacamole\, Salsa & Totopos (homemade tortilla chips)\nPan Dulce (Mexican sweet bread)\nJarritos (imported Mexican sodas) \nBOTTLED CONDIMENTS\nLOJA Huasteca hot sauce | $9\nLOJA  Piri Piri hot sauce | $9 \n\n 
URL:https://dev.thedepanneur.ca/event/communal-picnic-don-chingon-mexican-brunch-at-the-bentway-2/2021-07-03/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway Communal Picnic
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/06/PIC-2021-commual-picnic-Don-Chingon.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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