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DTSTART;TZID=America/Halifax:20161008T193000
DTEND;TZID=America/Halifax:20161008T223000
DTSTAMP:20260502T210428
CREATED:20160912T210516Z
LAST-MODIFIED:20160912T210758Z
UID:28396-1475955000-1475965800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Thanksgiving Dinner by Chef Michael Kirkwood
DESCRIPTION:The classic Thanksgiving Dinner: juicy turkey with stuffing and all the fixings\, roasted fall vegetables\, potatoes and gravy\, pumpking pie… There’s a lot of reasons that it is a much loved tradtion. But it is a LOT of work\, and only rarely does it really live up to its full potential. Well this year\, why not let veteran Chef Michael Kirkwood put his 20+ years experience to work to show you just how amazing a Thanksgiving dinner can really be? \nTake this opportunity to sit down with friends\, give thanks and celebrate the fall season with Chef Michael and The Depanneur’s Len Senater. The food will be out of this world and we’ll do all the dishes — now that’s something you can be thankful for! \n—-\nBrined and roasted organic turkey\n Chestnut and sourdough dressing\n Potato\, apple and Comte cheese pavé\n Roasted multi-colored carrots with birch syrup\n Roasted brussel sprouts with leek and thyme\n Pickled beet salad with walnuts\, arugula\, gooseberries\, goats cheese\n Israeli couscous and pesto salad\n Natural pan gravy\n Pumpkin pie with whipped mascarpone\n Assorted homemade cookies\n—– \n$50 +HST \nThanksgiving Special:\n10% rebate if you book a whole table (8 people) \n—–\nChef Michael Kirkwood grew up in Ajax\, Ontario where his appreciation for food and local ingredients flourished at a young age. Inspired by his parents’ gourmet interests\, he began working in local restaurants as a teenager where his passion for cooking grew. He then went on to study culinary arts in Toronto at George Brown College\, and has since established his reputation in several of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, and Turf Lounge. \nChef Michael now runs the Birchwood Kitchen\, a mobile culinary studio providing cooking classes for both children and adults\, as well as private seasonal tastings and small event catering. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal BYOB dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-thanksgiving-dinner-by-chef-michael-kirkwood/2016-10-08/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/facebook_event_1079475325423532.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161007T180000
DTEND;TZID=America/Halifax:20161007T210000
DTSTAMP:20260502T210428
CREATED:20161004T005202Z
LAST-MODIFIED:20161004T015519Z
UID:28930-1475863200-1475874000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Jump Up Soup by Greg Couillard
DESCRIPTION:Despite being such an incredible food city\, Toronto does not have much in the way of unique\, signature dishes. I hereby nominate Chef Greg Couillard’s Jump Up Soup as one. For a time this was probably Toronto’s most famous dish\, inspired by the first Caribana Parade in 1967 – a riot of colour\, music and tropical heat that crashed through the stolid grey of downtown Toronto much like Greg’s cooking would do to the restaurant scene in the decades that followed. \nBased on a traditional Jamaican “pepper pot” soup\, this hearty\, spicy soup features Jamaican pumpkin\, sweet potato\, chayote\, sweet and hot peppers and the complex spices that are Greg’s claim to fame.\nServed with Coconut Rice\n$10 \nAdd Greg’s homemade jerk chicken thigh +$4\nAdd Mango & Jicama Coleslaw +$3 \n#vegan #glutenfree \n—-\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-jump-up-soup-by-greg-couillard-2/2016-10-07/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1858348547719412.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161006T180000
DTEND;TZID=America/Halifax:20161006T190000
DTSTAMP:20260502T210428
CREATED:20161004T005200Z
LAST-MODIFIED:20161004T011758Z
UID:28928-1475776800-1475780400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — October 6
DESCRIPTION:Fattoush فتوش\n				\n			\n				\n			\n				\n				Kaak bel Ajweh كعك بالعجوة\n				\n		\n\n[chicken] Mansaf منسف\nIn Canada\, the most famous meal for a big holiday family gathering like Thanksgiving would probably be a roast turkey with all the trimmings; in parts of the Middle East\, this would be Mansaf. In Jordan\, where many people consider this their national dish\, it is traditionally made with lamb and rice covered in a tangy white sauce made from keshk or jameed\, a kind of dried yogurt. It is served on huge platters (sometime with the lamb head as a dramatic centerpiece!)\, and guests gather around and reach into the communal dish together with their right hands. (Keeping one’s left hand behind one’s back is considered polite). Tonight’s dinner is a variation of Mansaf from Sweida\, in Southern Syria\, that is made with bulgur\, halal chicken\, a tangy\, rich yogurt sauce and a garnish of walnuts and parsley. \n[vegetarian] Kibbeh bel Fatar كبة بالفطر\nFor our vegetarian option\, there will be kibbeh – small fried torpedoes of seasoned bulgur dough stuffed with a mushroom\, onion and walnut filling – instead of chicken\, served along with the bulgur and mansaf yogurt sauce \nFattoush فتوش\nThis popular Levantine salad is made using toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but vary according to season and region. Mint and parsley lend a freshness and fragrance\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nKaak bel Ajweh كعك بالعجوة\nDelicious\, date-stuffed cookies flavoured with vanilla\, anise\, sesame seeds and mahlab\, a spice derived from cherry kernels that imparts a lovely marzipan aroma. These cookies are popular in Lebanon around Easter\, where they are known as “Crown” cookies\, their ring shape are thought to Jesus’ crown of thorns. \n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Oct. 6\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-october-6/2016-10-06/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_337615526580293.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161004T180000
DTEND;TZID=America/Halifax:20161004T210000
DTSTAMP:20260502T210428
CREATED:20160621T031513Z
LAST-MODIFIED:20160927T015107Z
UID:26175-1475604000-1475614800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Abeda Oturkar
DESCRIPTION:A veteran food entrepreneur and food historian\, Abeda will be talking about legacy of the spice trade and its influence on culinary history. \n“Spice — the very word conjures up visions of exotic places and tastes. For a very long time spices were rare and exotic\, sought in far-flung parts of Asia\, Africa\, and South America for their culinary and medicinal value. Today in North America — a place itself discovered in the quest for spices — we now have all the flavours of the world at our fingertips. I am forever fascinated by the intricate and interwoven stories of these culinary treasures and their journeys that connect so many cultures. Our collective love affair with spices continues to tie us all together.”\n— Abeda Oturkar \n—–\n\nDinner by Len Senater\nTonight I’ll be making a personal favourite: Gado Gado\, whose fresh + spicy\, cool + warm combinations are perfect for a summer dinner\, and because Indonesian cuisine is so wrapped up in the history of the spice trade. This dish features cool fresh vegetables like cucumbers\, tomatoes and bean sprouts\, with warm\, cooked veggies like long beans\, blanched cabbage and turmeric-tinted potatoes\, blanketed in a rich\, spicy-sweet peanut sauce\, and garnished with tofu cubes\, hard boiled eggs (optional)\, crispy shallots and prawn crackers. On the side\, I’ll be serving a bit of tangy-spicy Acar Awak\, a Nonya/Malay pickle-cum-chutney.\n#GF #vegetarian #vegan options available \nFor dessert\, another legacy of the global spice trade: Speculaas ice cream! Speculaas is a type of heavily spiced shortcrust biscuit\, akin to a gingerbread\, traditionally made in the Netherlands. The Dutch\, whose colonization of Indonesia for its spices via The Dutch East India Company\, transformed the world in many ways—the first multinational corporation\, the first company to issue stock\, and was the first megacorporation\, possessing quasi-governmental powers\, including the ability to wage war\, negotiate treaties\, coin money\, and establish colonial settlements.\n$5 \n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$20 (+HST) \n—–\nAbeda Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours. \n—–\nDepanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur\nhttp://staging.thedepanneur.ca/drop-in-dinners/table-talk/
URL:https://dev.thedepanneur.ca/event/table-talk-abeda-oturkar/2016-10-04/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/abeda1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161003T183000
DTEND;TZID=America/Halifax:20161003T223000
DTSTAMP:20260502T210428
CREATED:20160912T195910Z
LAST-MODIFIED:20160912T202024Z
UID:28372-1475519400-1475533800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Fresh Pasta 101 by Christopher & Sarah Terpstra
DESCRIPTION:Fresh Pasta 101 will allow participants to learn the recipes and methods for making delicious fresh pasta in their own homes. The class will include a short discussion of the role of pasta in Italian cuisine\, how to prepare one versatile dough\, shaping techniques\, as well as cooking tips and demos. Participants will make and taste several types of pasta dishes and will leave with a bundle of pasta of their own! \n—–\n6:30 PM – START\nLECTURE: Role of pasta in Italian cuisine\, quality and types of ingredients\, tools required\, and recipe proportions\nHANDS-ON: Dough recipe that can be used to make several types of pasta\nHANDS-ON: Kneading and resting\nDEMO: Sauce types\, preparation\, and pairing \n7:15 PM – ANTIPASTO\nHANDS-ON: Three shapes (long\, short\, and stuffed)\nDEMO: Cooking fresh pasta and preparing a ‘pasta asciutta’ \n8:15 PM – PASTA TASTING & END OF CLASS\n—– \n$50 +HST \n—–\nChristopher Terpstra of Alimentari Foods\, a budding Toronto-based fresh pasta company\, learned the craft of making pasta while living and working in Italy. He uses traditional Italian tools and techniques for making pasta but looks locally for his ingredients. Christopher and his wife\, Sarah\, strive to make the most delicious fresh pastas\, with the highest quality Ontario flours and eggs\, in a variety of unique shapes. Pasta by Alimentari is coming soon to stores throughout Toronto! \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-fresh-pasta-101-by-christopher-sarah-terpstra-2/2016-10-03/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/facebook_event_1857498897803288.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20161001T193000
DTEND;TZID=America/Halifax:20161001T223000
DTSTAMP:20260502T210428
CREATED:20160912T195451Z
LAST-MODIFIED:20160912T224409Z
UID:28366-1475350200-1475361000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Provechito by Matt Lazin
DESCRIPTION:In Mexico\, it is customary to say “provecho” before starting a meal\, from the word aprovechar\, which means “to make the most of it.” A deeper sense of provecho is expressing the hope that something contributes to one’s health or well-being; a gracious\, inclusive\, social gesture. Mexican Spanish often uses diminutive suffixes like -ito/ita to indicate informality and affection. And so provecho becomes “provechito” – a casual ‘bon appetit’ for your friends\, which pretty much sums up the spirit of this Mexican-inspired vegetarian meal — featuring 2 homemade margaritas! — by bartender-foodie Matt Lazin.\n—– \nGuacamole Two Ways\nTwo guacs: a traditional simple avocado guacamole\, plus Matt’s own spicy guac with extra cilantro\, red onion and toasted spices. Served with 2 kinds of tostadas\, chipotle and jalapeno. \n¡Margaritas!\nClassic salt-rimmed fresh lime margaritas on the rocks \nJicama Salad\nThe crisp\, slightly sweet\, water-chestnut like texture of jicama adds a satisfying crunch to a fresh salad of romaine lettuce\, tomatoes\, bell peppers\, radish & pepitas\, accented by a balsamic-lime-cumin vinaigrette. \nEl Plato Principal\nSlow simmered red & black kidney beans with Mexican chiles\, coriander & cumin\, alongside a seasoned rice\, garnished with sauteed sweet onions\, cilantro and lime. Side dishes include corn niblets with grilled fresh pineapple & peas tossed in a butter sauce\, sauteed organic rainbow chard with garlic — grown by Matt himself! — plus tomatillo salsa verde & sour cream. \n¡Margaritas!\nDelicious ice-cold mango margaritas \nHelados\nPremium chocolate and vanilla bean ice creams\, with a spicy Mayan chocolate sauce & homemade berry coulis.\n—– \n$50 +HST \n—–\nMatt Lazin first learned cooking from his grandmother at a young age\, but it wasn’t until he started working in the restaurant/catering industry that his ideas of what food could and should be really expanded. The last 8 or so years working as a bartender and in catering have broadened his culinary horizons\, emphasizing the diversity\, quality and originality in the world of food. Combined with a life-long interest in other cultures & countries has led to and ongoing exploration of foods from around the world\, with Mexican/Latin cuisines being among his favourites. A shift towards vegetarianism over the last 2+ years has also added new knowledge and techniques in the kitchen\, and he hopes to bring it all together for a great night of food & cocktails. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club\nhttp://staging.thedepanneur.ca/supper-club/
URL:https://dev.thedepanneur.ca/event/supper-club-provechito-by-matt-lazin/2016-10-01/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/facebook_event_1705644219759489.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160930T180000
DTEND;TZID=America/Halifax:20160930T210000
DTSTAMP:20260502T210428
CREATED:20160912T195449Z
LAST-MODIFIED:20160912T214808Z
UID:28364-1475258400-1475269200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Parsi Cuisine of Bombay by Abeda Oturkar
DESCRIPTION:Over 800 years ago\, communities of Zoroastrian Persians migrated from Iran and settled along India’s West coast. Over time\, they adopted many of the customs\, dress\, and ingredients of their new home\, but they also retained some of their Persian heritage\, notably in their food. These influences became an integral part of the fabric of Bombay’s remarkable culinary traditions. \nThe Parsi community flourished in colonial India\, and they embraced many European influences which can also be found in their cuisine. They typically favour bread over chapatti or paratha and will often add eggs or potato to their dishes. Parsi flavours strive to balance a combination of methoo (sweet) and khatoo (acidic)\, so cooking with fruit is common\, as is in Persian cooking. \nAbeda Oturkar‘s menu selects some favourite Parsi dishes from her many years eating in Bombay\, some not easy to find in Toronto\, so drop-in for a unique treat.\n—– \nChutney Eada\nCrispy egg patties stuffed with a green coconut-coriander chutney\, with tangy tomato sauce.\n$6 \nMarghi ma Jardaloo\nA delicious dish of halal chicken cooked with apricots in sweet & tangy jaggery (raw sugar) and vinegar sauce\, topped with crispy shoestring potatoes\, and served with Beetroot Radish Kuchumber (chopped salad) and a thick slice of whole wheat bread.\n$12 \n#vegetarian option: Butternut squash & eddoe (a tropical potato-like tuber) in the same sweet & tangy apricot sauce. \nMeetho Sev\nSweet\, cardamom-infused vermicelli noodles topped with nuts and dry fruits\, served with a dollop of cool yogurt enriched with fresh cream.\n$6 \n#Vegetarian & #GF options available\n—— \nAbeda Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-parsi-cuisine-of-bombay-by-abeda-oturkar/2016-09-30/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/facebook_event_1124590507618297.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160929T180000
DTEND;TZID=America/Halifax:20160929T190000
DTSTAMP:20260502T210428
CREATED:20160926T234820Z
LAST-MODIFIED:20160926T235939Z
UID:28726-1475172000-1475175600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — September 29
DESCRIPTION:Salatet Alkhus سلطة خس\n				\n			\n				\n			\n				\n				Mahalabia مهلبية\n				\n		\n\n[beef] Shamborak شمبورك\nby Dilsha\, in the style of Al Kamishli City\nProbably the ancestor of every meat pie in the Western world. Thin\, yeasted wheat flour dough is stuffed with a mixture of cooked onions and halal ground beef spiced with black pepper\, and then baked (or sometimes fried). It comes with a traditional accompaniment\, ayran\, a tangy\, savoury yogurt drink garnished with dried mint. \n[vegetarian] Shamborak شمبورك\nWe’ll also be making a vegetarian version of the shamborak stuffed with a mix of spiced mushrooms and nuts. \nSalatet Alkhus سلطة خس\nA simple green salad of romaine lettuce\, tomatoes\, cucumber and carrots\, with fresh mint and a lemon\, garlic\, olive oil. \nMahalabia مهلبية\nA delicate milk and semolina pudding scented with rose water and garnished with a touch of coconut.\n—— \n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Sept. 29\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-september-29/2016-09-29/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/facebook_event_597199387072058.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160926T183000
DTEND;TZID=America/Halifax:20160926T210000
DTSTAMP:20260502T210428
CREATED:20160818T201534Z
LAST-MODIFIED:20160819T132547Z
UID:27739-1474914600-1474923600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Tomato Canning by Christine Manning
DESCRIPTION:Few things are as delicious as a truly ripe\, fresh-from-the-garden tomato. Even though they are only available for only a few precious weeks\, these local delicacies can be enjoyed throughout the year — if you jar them! \nNot to mention\, did you know the majority of commercially canned tomatoes are peeled using lye? Why would you want that? After this class you will never need to buy a tin of whole or diced tomatoes again. We will make canned whole tomatoes with sea salt and diced tomatoes with basil. \nJoin Christine Manning\, owner of Manning Canning and long-time preserver\, as she teaches you how to safely can tomatoes. You will leave the class with the basic understanding of jar sterilization\, safe canning practices and the important do’s and don’ts of canning and preserving. You will also get jar of each recipe to take home with you \n$50 +HST \n—–\nChristine Manning is the founder of Manning Canning\, a local food company that makes a selection of unique jams\, jellies\, preserves\, pickles and other delectable spreads from locally sourced produce. Christine also runs Manning Canning Kitchens\, that offers rentable commercial production kitchens for local food entrepreneurs. \n—-\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur\nhttp://staging.thedepanneur.ca/workshops/
URL:https://dev.thedepanneur.ca/event/workshop-tomato-canning-by-christine-manning-2/2016-09-26/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/facebook_event_1171144049622936.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160926T160000
DTEND;TZID=America/Halifax:20160926T173000
DTSTAMP:20260502T210428
CREATED:20160819T151203Z
LAST-MODIFIED:20160822T015447Z
UID:27749-1474905600-1474911000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Jr. Chefs After-School Cooking Classes for Kids by Joanna Marie Nicholson
DESCRIPTION:Mondays: Sept. 26\, Oct. 3\, Oct. 17 & Oct. 24   |  Ages 8-12 \nJr. Chefs is an interactive four-week after-school cooking program for kids ages 8 to 12. The course is designed to get kids cooking with easy recipes and essential kitchen skills that will help them make healthy choices\, tasty after-school snacks and delicious food for the whole family. Kids will also learn about kitchen safety\, hygiene\, etiquette and working with different utensils and ingredients — but the number one aim of this course is to have fun! \nMonday\, Sept. 26 — Chop\, chop!\nThe first class is all about getting familiar in the kitchen covering: kitchen hygiene\, chopping & knife safety. The kids will get to work with seasonal produce to make some healthy and yummy dips: Holy guacamole and Easy-peasy hummus with seasonal veggies \nMonday\, Oct. 3 — It’s All Greek to Me\nIn this Greek-themed class\, kids will practice chopping\, measuring and working with a stove to make grilled chicken gyros and Greek salad. \nMonday\, Oct. 17 — Mad About Mexican\nKids will put their chopping skills to the test while making a Mexican-themed dinner. They’ll learn about using the oven as they make baked veggie quesadillas with salsa fresca. \nMonday\, Oct. 24 — Sweet Treats\nKids will practice what they’ve learned in the course and gain experience measuring and baking and easy apple crumble \n$149 +HST for 4 classes \nSibling/Buddy Discount: get 10% off if you buy 2 tickets – use promo code “KIDS” \n—–\nJoanna Marie Nicholson grew up surrounded by family\, friends and plenty of good food. She quickly learned that a meal is more than what sustains us—it’s the heart of many fond memories. Joanna’s life-long passion for food led her to complete George Brown College’s culinary arts program after being immersed in the working world. Here\, she was able to hone her cooking style\, with a flair for transforming seasonal ingredients into simple dishes with full-on flavour. Joanna enjoys sharing her passion for cooking with others—whether it’s teaching people how to make delicious dishes\, sharing recipes or throwing a dinner party. Her cooking philosophy embraces simplicity\, local ingredients\, taste and fun. She spends her days working in the corporate communications and public relations field in downtown Toronto. When she’s not in the kitchen\, she can be found cycling\, running\, dancing\, writing\, exploring places near and far and sharing good laughs with friends and family. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-jr-chefs-after-school-cooking-classes-for-kids-by-joanna-marie-nicholson/2016-09-26/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/kids_cooking_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160924T193000
DTEND;TZID=America/Halifax:20160924T223000
DTSTAMP:20260502T210428
CREATED:20160821T151249Z
LAST-MODIFIED:20160821T151830Z
UID:27770-1474745400-1474756200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Autumn Harvest by Joanna Marie Nicholson
DESCRIPTION:The bountiful autumn harvest brings some of the year’s most succulent flavours to the kitchen — from savoury roasted squash to freshly-picked apples. Joanna Marie Nicholson will profile some of the season’s local ingredients in an elegant four-course menu. Joanna’s rendition of her grandmother’s old-fashioned spice cake is not to be missed! Prepare for a delicious journey as we welcome the new season. \n—–\nRed and golden beets\nWhipped chèvre + candied pecans + microgreens \nSpiced butternut squash bisque\nMaple cream + toasted pepitas \nProsciutto-stuffed chicken\nMaple mustard pan jus + roasted roots \nGrandma’s old fashioned spice cake\nApple compote + crème fraîche\n—– \n$50 +HST \n—–\nJoanna grew up surrounded by family\, friends and plenty of good food. She quickly learned that a meal is more than what sustains us—it’s the heart of many fond memories. Joanna’s life-long passion for food led her to complete George Brown College’s culinary arts program after being immersed in the working world. Here\, she was able to hone her cooking style\, with a flair for transforming seasonal ingredients into simple dishes with full-on flavour. Joanna enjoys sharing her passion for cooking with others—whether it’s teaching people how to make delicious dishes\, sharing recipes or throwing a dinner party. Her cooking philosophy embraces simplicity\, local ingredients\, taste and fun. She spends her days working in the corporate communications and public relations field in downtown Toronto. When she’s not in the kitchen\, she can be found cycling\, running\, dancing\, writing\, exploring places near and far and sharing good laughs with friends and family. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-autumn-harvest-by-joanna-marie-nicholson/2016-09-24/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/facebook_event_141035086340945.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160923T180000
DTEND;TZID=America/Halifax:20160923T210000
DTSTAMP:20260502T210428
CREATED:20160829T004649Z
LAST-MODIFIED:20160920T003756Z
UID:27926-1474653600-1474664400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Dutch Comfort Food by BorrelTO
DESCRIPTION:Totally stoked to have Justin Go and Alison Broverman back at The Dep serving up authentic Dutch snacks and comfort food. Their menu embodies the concept of “gezellig”— a Dutch word that encompasses all things cozy and convivial — a big part of what the The Dep is all about.\n \nBitterballen are tasty little deep-fried balls consisting of either minced beef or vegetables cooked in a savoury roux and served with a special Zaanse mustard from the North of Holland. Beef\, Vegetarian.\n$7\n \nKrokets have a minced filling in a savoury roux\, deep-fried into an oblong shape\, and served on rye bread – the traditional method is to mash the kroket and spread the filling on the bread (it might sound weird\, but trust us on this one). Chicken. Served with home-seasoned paprika chips.\n$7\n\nThe frikandel is Holland’s answer to the hotdog – a homemade sausage made of a blend of ground beef\, pork and chicken\, and served on a bun with onions\, mayonnaise and curried ketchup. Served with home-seasoned paprika chips.\n$7\n\nWe’re pleased to introduce kaassoufflé to the menu. This tasty snack consists of melted Gouda cheese inside a thin puff pastry wrap which is breaded and then\, you guessed it\, deep-fried.\n$7\n\nTheir main dish is andijviestamppot\, a delicious combination of mashed potatoes and escarole and served with smoked sausage\, homemade bacon lardons and gravy; a lighter\, early fall version of boerenkool traditionally made with kale. We’ll also have a few Dutch-style meatballs on hand as an alternative to sausage.\n$9\, vegetarian: $8\n\nFor dessert\, we’re proud to have partnered with the folks at Ed’s Real Scoop to bring you speculaas ice cream. Inspired by the popular Dutch spiced cookie\, the ice cream is flavoured similarly and contains chunks of speculaas.\n$6\n \nPRIX FIXE SPECIAL:\nChoice of:\nBitterballen -or- Kroket -or- Frikandel –or- Kaassoufflé\n+\nAndijviestamppot\n+\nSpeculaas ice cream\n$20\n(eat-in only)\n——–\n\nJustin Go began cooking Dutch food years ago for his friends at his annual “Holland Day in Canada” (a completely made-up holiday) party that he would host with his wife\, Alison Broverman in their home. He was pleasantly surprised when\, after tasting boerenkool for the first time\, his friends began clamouring for it every year\, and he wondered if there might be even more of an audience for Dutch food in Toronto. In early 2014\, he finally decided to find out and the pop-up Borrel was born. After operating as a weekly pop-up food event at The Ossington bar for eight months\, Justin and Alison have since successfully brought Borrel to bars and venues all over Toronto\, including the cozy Cloak & Dagger Pub\, the raucous Feast in the East\,Pedestrian Sundays in Kensington Market\, and more.\n\n\n\n\nTwitter: @BorrelTO | Instagram: BorrelTO\nhttps://borreltoronto.wordpress.com/ \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-dutch-comfort-food-by-borrelto-3/2016-09-23/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/facebook_event_640889379419490.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160922T180000
DTEND;TZID=America/Halifax:20160922T190000
DTSTAMP:20260502T210428
CREATED:20160919T174326Z
LAST-MODIFIED:20160919T192411Z
UID:28571-1474567200-1474570800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — September 22
DESCRIPTION:Salateh Naameh سلطة ناعمة\n				\n			\n				\n			\n				\n				Sfouf  صفوف\n				\n		\n\n[chicken] Fatteh Djaj فتتة جاج\nFatteh (فتّة‎‎ meaning crushed or crumbs) is a broad category of Levantine dishes made with pieces of crispy flatbread layered with yogurt and other ingredients. It is popular across Egypt\, Palestine\, Lebanon\, Jordan and Southern Syria\, but uncommon further North. This dish is so closely associated with Syrian food that it is also known as shâmiyât (شاميات ) or ‘Damascene’. This recipe\, by Suher J. from Sweida\, is notable for its use of golden\, turmeric-and-spice-infused basmati rice and its garnish of butter-fried walnuts. The dish is built up in layers of bread\, rice\, yogurt & tahini sauce\, chicken\, nuts\, and garnishes. We will be preparing this dish in parts – crispy bread (dry)\, rice & chicken (to be warmed) and sauce (room temperature) separately\, so they can be combined at the last moment for the best combination of flavours\, temperatures and textures. \n[vegetarian] Fatteh Hummus فتتة حُمُّص\nFatteh with crispy pita\, seasoned rice\, yogurt-tahini sauce and walnuts\, with chickpeas instead of chicken. \nSalateh Naameh سلطة ناعمة\nThis quintessential Mediterranean salad can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. \nS’fouf صفوف\nA light\, delicate semolina cake\, made golden with turmeric and fragrant with anise\, vanilla\, and coconut\, studded with black sesame seeds and topped with pistachio.\n—— \n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Sept. 15\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\n Please indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \n—–\nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nhttp://fundrazr.com/newcomerkitchen \nLearn more about the Newcomer Kitchen project.\nhttp://newcomerkitchen.ca/
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-september-22/2016-09-22/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/facebook_event_610031232502099.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160920T183000
DTEND;TZID=America/Halifax:20160920T213000
DTSTAMP:20260502T210428
CREATED:20160912T195448Z
LAST-MODIFIED:20160912T211329Z
UID:28362-1474396200-1474407000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Easy Modern Thai by Sandra Bruton
DESCRIPTION:2nd Night Added! \nJoin Chef and Culinary Nutritionist Sandra Bruton for a fun\, hands-on introduction to easy\, contemporary Thai-inspired dishes. You’ll discover secrets to fragrant Southeast Asian flavours through a trio of quick\, healthy dishes. \nThai Peanut Pork & Chive Dumplings with Chili Date Sauce\nMaking dumplings seems like a long tedious task\, but when you use the right tools and the right technique you will be shocked how quickly you can turn out these delicious little morsels of perfection. The sauce is spicy\, sticky goodness that compliments the dumplings in all the right ways. \nSpiralized Butternut Squash Chicken Pad Thai\nThis dish is a whole foods spin on the classic Chicken pad Thai. Come get your spiral on \, and learn how to make a healthy crowd pleasing dish that is sure to impress at your next dinner party. \nSankaya Phak Tong (Thai Custard In Pumpkin)\nThis is a traditional Thai dessert that is perfect for the harvest. The custard is infused with pandan leaf\, which gives it a beautiful green colour\, and a nutty yet floral flavour that ties the dish all together. \n$50 +HST \n—–\nSandra Bruton‘s goal is simple: to teach people just how simple\, healthy cooking can be. She believes that with whole\, natural\, good quality ingredients\, and a dash of inspiration you can cook your way to a happy healthy life. A certified Culinary Nutritionist\, Sandra specializes in allergen free and sugar free cooking\, but pulls inspiration from all over the world\, infusing her menus with international flavours. Sandra started her own business\, Sure Chef\, 7 years ago and has been cooking\, teaching and consulting up a storm ever since.\nhttp://www.surechef.com/ \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-easy-modern-thai-by-sandra-bruton-2/2016-09-20/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/facebook_event_1172267199500778.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160919T183000
DTEND;TZID=America/Halifax:20160919T210000
DTSTAMP:20260502T210428
CREATED:20160829T004648Z
LAST-MODIFIED:20190117T164236Z
UID:27924-1474309800-1474318800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Easy Modern Thai by Sandra Bruton
DESCRIPTION:Join Chef and Culinary Nutritionist Sandra Bruton for a fun\, hands-on introduction to easy\, contemporary Thai-inspired dishes. You’ll discover secrets to fragrant Southeast Asian flavours through a trio of quick\, healthy dishes. \nThai Peanut Pork & Chive Dumplings with Chili Date Sauce\nMaking dumplings seems like a long tedious task\, but when you use the right tools and the right technique you will be shocked how quickly you can turn out these delicious little morsels of perfection. The sauce is spicy\, sticky goodness that compliments the dumplings in all the right ways. \nSpiralized Butternut Squash Chicken Pad Thai\nThis dish is a whole foods spin on the classic Chicken pad Thai. Come get your spiral on \, and learn how to make a healthy crowd pleasing dish that is sure to impress at your next dinner party. \nSankaya Phak Tong (Thai Custard In Pumpkin)\nThis is a traditional Thai dessert that is perfect for the harvest. The custard is infused with pandan leaf\, which gives it a beautiful green colour\, and a nutty yet floral flavour that ties the dish all together. \n$50 +HST \n—–\nSandra Bruton‘s goal is simple: to teach people just how simple\, healthy cooking can be. She believes that with whole\, natural\, good quality ingredients\, and a dash of inspiration you can cook your way to a happy healthy life. A certified Culinary Nutritionist\, Sandra specializes in allergen free and sugar free cooking\, but pulls inspiration from all over the world\, infusing her menus with international flavours. Sandra started her own business\, Sure Chef\, 7 years ago and has been cooking\, teaching and consulting up a storm ever since. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-easy-modern-thai-by-sandra-bruton/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/facebook_event_1030684663719263.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160917T193000
DTEND;TZID=America/Halifax:20160917T223000
DTSTAMP:20260502T210428
CREATED:20160821T151247Z
LAST-MODIFIED:20160914T130128Z
UID:27768-1474140600-1474151400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Il Ladro Sporco by Michael Dal Maso
DESCRIPTION:Join Michael Dal Maso for an evening of communal fine dining as he put his 10+ years in professional kitchens to work on an elegant 6-course seasonal tasting menu that fuses rustic Italian flavours with French techniques\, Canadian ingredients and more than a few unique twists. \nThis meal takes its whimsical inspiration of Il Ladro Sporco (the dirty thief) from the rabbit\, the thief of the garden\, served up along with everything we found him trying to steal in the garden that day. \n—–\nAmuse bouche – rabbit liver pâté with pickled tomato & goat cheese \nWild mushroom gnocchi in a mushroom pureé\, with lardons\, cheese curds\, truffle oil and creme fraiche\, with a maple syrup gastrique \nMixed garden salad in a classic olive oil and white wine vinaigrette \nIl Ladro Sporco: Ballotine of rabbit stuffed with pancetta\, spinach\, ricotta and garden vegetables\n Charred carrots\, mashed peas and wilted greens in reduced cream \nSorbet shot of grappa and limoncello with rosemary \nDeconstructed black forest cake with tonka bean ice cream\n —– \n$50 +HST \n—–\nMichael Dal Maso is a local cook who has spent the better part of a decade working in some of the best (and worst) kitchens Toronto has to offer. After being an original member of the Byblos opening team\, and cutting his teeth at other such locations as NAO and Patria\, Michael is happy to be with the team at Oliver & Bonacini. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-il-ladro-sporco-by-michael-dal-maso/2016-09-17/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/ballotine.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160916T180000
DTEND;TZID=America/Halifax:20160916T210000
DTSTAMP:20260502T210428
CREATED:20160829T004646Z
LAST-MODIFIED:20160829T012555Z
UID:27922-1474048800-1474059600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mexican Independence by Paola Solorzano
DESCRIPTION:Come celebrate Mexican Independence Day (Sept. 16) with Paola Solorzano and Adriana Rubio from Santo Pecado Mexican Catering as they prepare this holiday’s most famous dish: Chiles en Nogada \nCrafted by the Santa Monica nuns way back in mid 18th century\, this dish evokes the patriotic fervor of Mexicans for many reasons; it is said that Chiles en Nogada were created to honour Agustín de Iturbide\, war hero responsible for the signing of the treaty that granted Mexico its independence from Spain\, and to reflect the colours of the recently unveiled Mexican flag (green\, white\, and red) \nAside from the historic significance of this dish\, the extravagant combination of flavours and textures will make for a unique and unforgettable culinary experience. \n—–\nCream of Mexican Calabacitas\nMexican squash soup\, serveded with sour cream\, and bacon (optional) tomato sofrito\n$4 \nChile en Nogada\nCharred Poblano pepper stuffed with shredded beef\, dried and fresh fruits\, pecans\, pine nuts\, and spices\, topped with cashew sherry sauce\, and garnished with pomegranate seeds.\n#Vegetarian alternative: quinoa stuffing\n$16 \nMexican egg nog panna cota\n$5 \nTepache\nA delicious fermented pineapple & orange beverage sweetened with raw sugar\n$3 \nPrix Fixe menu:\nSoup + Main + Dessert + Drink\n$25 \n#Vegetarian & #GF options available\n—— \nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mexican-independence-by-paola-solorzano/2016-09-16/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/facebook_event_851760914924367.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20160915T180000
DTEND;TZID=America/Toronto:20160915T190000
DTSTAMP:20260502T210428
CREATED:20160912T134039Z
LAST-MODIFIED:20160912T151625Z
UID:28346-1473962400-1473966000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — September 15
DESCRIPTION:Tabbouleh  (تبولة‎‎ )\n				\n			\n				\n			\n				\n				Ma’amoul el eid ( معمول العيد )\n				\n		\n\nMENU — September 15 \nEid Mubarak everyone! September 12 was Eid Ul-Adha\, a major Muslim holiday celebrating the story of the Prophet Ibrahim (aka Abraham to Jews and Christians)\, and the test of his faith that involved the near sacrifice of his son. This holiday is often marked with the sacrifice of an animal such as a sheep or a goat\, whose meat is shared with family\, friends and neighbours as well as the poor. This is also the time when many Muslims choose to perform the Hajj\, the pilgrimage to Mecca. \n——\n[beef]  Yalanji (بالنجي)\nStuffed grape vine leaves can be found on tables all around the Eastern Mediterranean. This Syrian recipe\, by Nada K. from the city of Homs\, features a ground beef and rice filling seasoned generously with parsley\, mint\, onion and black pepper\, with a bit of finely ground coffee that adds complexity and depth. The are cooked in a tangy sauce of tomato\, lemon\, pomegranate and olive oil\, and served with fresh pita bread \n[vegetarian]  Yalanji (بالنجي)\nThe vegetarian version features a seasoned rice filling flecked with green pepper. \nTabbouleh  (تبولة‎‎ )\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \n\n\nMa’amoul el eid ( معمول العيد )\nRich\, buttery shortbread cookies stuffed with a date filling are a traditional holiday treat for Eid\, often pressed into decorative shapes in carved wooden molds. \n\n\n——\n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Sept. 15\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n  \nLearn more about the Newcomer Kitchen project. \n\nMeals go on sale Tuesday morning at 7am
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-september-15/2016-09-15/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/yalanji-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160913T183000
DTEND;TZID=America/Halifax:20160913T210000
DTSTAMP:20260502T210428
CREATED:20160905T165702Z
LAST-MODIFIED:20160905T165950Z
UID:28161-1473791400-1473800400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Knife Skills by Chef Michael Kirkwood
DESCRIPTION:2nd Night Added! \nKnowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join veteran professional Chef Michael Kirkwood for a solid primer on knife fundamentals\, including selecting the best knife for the job\, shopping for a decent knife\, as well as knife care and maintenance including sharpening and honing. If you have your own knives\, feel free to bring them to class for a sharpening! \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious chicken taco menu with pico de gallo\, mango salsa\, as well as a chicken stock. \nTopics covered will include:\n• General skills: peeling\, batonettes\, alumettes (matchsticks)\, julienne\, dice & brunoise\n• Specific vegetable skills: chopping onions\, mincing garlic\, seeding peppers\, tomatoes\, chiffonade & mincing herbs\n• Fruits: dicing mangos & citrus “supreme”\n• Breaking down & deboning a whole chicken + some specialty cuts \n$50 +HST \n—–\nChef Michael Kirkwood has honed his culinary skills in some of Toronto’s finest restaurants including Avalon\, Toro\, Opus\, and Turf Lounge. Known for his “Canadian Contemporary” style\, he’s committed to a quality food experience without compromising on using fresh\, local and artisan style ingredients to create a clever fusion of flavors in his cooking. Now\, as creator and founder of The Birchwood Kitchen — a mobile culinary studio providing cooking classes for children and adults — he enjoys catering small events and seasonal tastings. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-knife-skills-by-chef-michael-kirkwood-8/2016-09-13/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/facebook_event_913426015425587.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160912T183000
DTEND;TZID=America/Halifax:20160912T210000
DTSTAMP:20260502T210428
CREATED:20160818T142118Z
LAST-MODIFIED:20160905T170055Z
UID:27714-1473705000-1473714000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Knife Skills by Chef Michael Kirkwood
DESCRIPTION:2nd Night Added — Tuesday\, Sept. 13 \nKnowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join veteran professional Chef Michael Kirkwood for a solid primer on knife fundamentals\, including selecting the best knife for the job\, shopping for a decent knife\, as well as knife care and maintenance including sharpening and honing. If you have your own knives\, feel free to bring them to class for a sharpening! \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious chicken taco menu with pico de gallo\, mango salsa\, as well as a chicken stock. \nTopics covered will include:\n• General skills: peeling\, batonettes\, alumettes (matchsticks)\, julienne\, dice & brunoise\n• Specific vegetable skills: chopping onions\, mincing garlic\, seeding peppers\, tomatoes\, chiffonade & mincing herbs\n• Fruits: dicing mangos & citrus “supreme”\n• Breaking down & deboning a whole chicken + some specialty cuts \n$50 +HST \n—–\nChef Michael Kirkwood has honed his culinary skills in some of Toronto’s finest restaurants including Avalon\, Toro\, Opus\, and Turf Lounge. Known for his “Canadian Contemporary” style\, he’s committed to a quality food experience without compromising on using fresh\, local and artisan style ingredients to create a clever fusion of flavors in his cooking. Now\, as creator and founder of The Birchwood Kitchen — a mobile culinary studio providing cooking classes for children and adults — he enjoys catering small events and seasonal tastings. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-knife-skills-by-chef-michael-kirkwood-7/2016-09-12/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/facebook_event_267299220324153.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160910T193000
DTEND;TZID=America/Halifax:20160910T193000
DTSTAMP:20260502T210428
CREATED:20160822T152011Z
LAST-MODIFIED:20160822T152318Z
UID:27862-1473535800-1473535800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Goan\, Goan\, Gone by Greg Couillard
DESCRIPTION:The Dep is very excited to kick off its fall season with the vibrant\, tropical flavours of Chef Greg Couillard‘s South Indian-inspired fusion menu. Prepare to be dazzled by a colourful and exciting display of complex and exotic spices\, prepared by one of Toronto’s pre-eminent culinary icons. \n—–\nMulti-culti Mulligatawny\nClassic Couillard\, a playful and inventive take on a colonial Indian classic. Fragrant red lentil and chicken broth infused with spices and studded with apples\, chicken and vegetables. Served with herbed garlic naan bread. \nMango Gado Gado\nA riotously colourful salad that combines South & South-East Asian flavours. Tart and sweet mango with napa cabbage\, green beans\, carrots and spourts dressed in a richly spiced cashew & peanut sauce. \nGoan Fish Curry in Banana Leaf\nFresh cod in a sweet\, creamy coconut & tamarind-based curry\, cooked “en papillote” in individual banana leaf packets. Served with delicate basmati rice\, spinach and chickpea saag paneer and a trio of Greg’s spectacular homemade chutneyrs: mango\, plum\, and green tomato & eggplant. \nGalub Jammin’\nTraditional Indian mithai (sweets) meets pineapple upside-down cake! Rich cake soaked in an orange blossom infused jaggery syrup garnished with caramelized pineapple and saffron-pistachio kulfi. \n—–\n$60 +HST\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. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-goan-goan-gone-by-greg-couillard/2016-09-10/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/facebook_event_1797350397176797.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160909T180000
DTEND;TZID=America/Halifax:20160909T210000
DTSTAMP:20260502T210428
CREATED:20160829T004644Z
LAST-MODIFIED:20160829T011837Z
UID:27920-1473444000-1473454800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Goan Crazy by Chef Greg Couillard
DESCRIPTION:The Dep is very excited to kick off its fall season with the vibrant\, tropical flavours of Chef Greg Couillard‘s South Indian-inspired fusion menu. Prepare to be dazzled by a colourful and exciting display of complex and exotic spices\, prepared by one of Toronto’s pre-eminent culinary icons. \n—–\nGoan Chicken Curry\nTender chicken in a sweet\, creamy coconut & tamarind-based curry gravy\, served with basmati rice\, mango coleslaw and homemade chutney.\n$14\n#vegan option available \nGalub Jammin’\nTraditional Indian mithai (sweets) meets pineapple upside-down cake! Spiced butter cake soaked in an orange blossom infused jaggery syrup garnished with caramelized pineapple.\n$6 \n#vegan #GF options available \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. \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-goan-crazy-by-chef-greg-couillard/2016-09-09/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/facebook_event_166162120485786.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20160908T180000
DTEND;TZID=America/Toronto:20160908T190000
DTSTAMP:20260502T210428
CREATED:20160905T163403Z
LAST-MODIFIED:20160905T164951Z
UID:28149-1473357600-1473361200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — September 8
DESCRIPTION:Salata Na’ameh  سلطة ناعمة\n				\n			\n				\n			\n				\n				Roz bel Haleeb  رز بحليب\n				\n		\n\nMENU — September 8 \n——\n[beef]  Bulgur Bandoura  برغل ببندورة\nThe perfect dish for the height of local tomato season! Bulgur\, whole wheat that has been parboiled\, dried and then cracked is one of the very nutritious staple grains in Syrian cuisine. It comes in a range of colours\, from pale yellow to dark brown\, and grinds\, from very fine to coarse. In this classic dish\, bulgur is cooked with tomatoes (bandoura)\, onions and olive oil to give it a rich\, tangy flavour and a moist texture almost approaching a risotto. It is topped with small cubes (suqaar) of halal beef\, that has been braised in a seasoned broth (which is also used to cook the bulgur)\, and garnished with some chickpeas\, parsley\, and pickles. \n[vegetarian]  Bulgur Bandoura  برغل ببندورة\nThe vegetarian version will be cooked in seasoned tomato juice with extra chickpeas\, and will come with a homemade labneh ball – a tangy salted and pressed fresh yogurt cheese that is formed into small balls and rolled in za’atar (a Middle Eastern spice mix of ground dried thyme\, oregano\, and marjoram\, mixed with toasted sesame seeds and salt)\, and cured in olive oil. \n\n\nSalata Na’ameh  سلطة ناعمة\nA colourful salad made of finely (na’ameh) chopped cucumbers\, tomatoes\, onions and parsley dressed with olive oil\, garlic\, lemon juice\, and dried mint. \n\n\n\nRoz bel Haleeb  رز بحليب\nWherever you find rice\, you’ll probably find a version of rice pudding. This creamy version is scented with cardamom\, vanilla and rosewater\, and garnished with some fresh Ontario fruit.\n\n——\n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Sept. 8\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n  \nLearn more about the Newcomer Kitchen project. \n\nMeals go on sale Tuesday morning at 7am
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-september-8/2016-09-08/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/bulgur-bandoura.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160906T180000
DTEND;TZID=America/Halifax:20160906T210000
DTSTAMP:20260502T210428
CREATED:20160818T201532Z
LAST-MODIFIED:20190220T213854Z
UID:27737-1473184800-1473195600@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Joshna Maharaj
DESCRIPTION:Join local food maverick Joshna Maharaj for an discussion about about how we understand our cultural identities through food. The pursuit of “authenticity” in food is elusive at best\, divisive at worst\, and ultimately more of a myth than perhaps we’re willing to admit. \nWhat makes a dish “authentic”? The ethnicity of the cook? The provenance of the ingredients? The techniques of preparation? The age of the recipe? All or none of these things? \nConsider for a moment that tomatoes weren’t in Italy\, potatoes weren’t in Britain and chiles were not in Asia prior to the 1500’s… Many supposedly culturally quintessential foods — sushi in Japan\, baguettes in France\, fish & chips in Britain\, tequila in Mexico\, tandoori chicken in India — have surprisingly short histories\, most less than 200 years old. \nAnd in cosmopolitain places like Toronto\, with no real distinctive culinary tradition of its own\, who is to say who makes the a truly authentic dish? A cook that shares an ethnicity with a dish but has never tasted it in its original context\, or a cook who has spent years travelling and researching a cuisine foreign to their own background? A glimpse into most any restaurant kitchens in this city will reveal a much more diverse\, multicultural mix than what may appear on the menu. \n\nDinner by Len Senater\n\nI chose to make Durban Bunny Chow for a few reasons: a nod to Joshna’s South African-Indian heritage\, because it looks delicious\, and because it touches on so many of the things that make the question of what makes a dish “authentic” interesting and problematic. First off\, let’s just clarify that it does not contain any rabbit: Bunny Chow is a popular South African street food made from a hollowed out loaf of white bread filled with a flavourful curry; a distant comfort-food relative of the Sloppy Joe. \nIt’s roots go back to the 1940’s when it is suggested that the loaf of bread was used as a convenient (and tasty!) way to make staple pulse stews more portable for Indian migrant workers in the sugar cane plantations of Durban. It has long since outgrown its humble\, vegetarian roots to become something of a national dish in South Africa\, with countless variations (mutton being the most popular) and its own slang\, lore and competitions. Hell\, I’ve even seen Instagrams of dainty little gourmet Bunny Chow canapés in toasted brioche cubes garnished with micro greens. \nNow here’s where it gets interesting: in what ways can this dish even begin to be considered “authentic”? On the one hand\, it is specific to a particular place\, and the unique cultural influences and history found there. But a loaf of white bread is pretty far removed from either traditional Indian or African cuisines. Even the notion of “curry” itself is a bit of an artificial\, post-colonial construct\, a convenience to package up a complex culinary tradition into a simple\, exportable product: curry powder\, itself made up of many ingredients from neither India nor Africa\, but the result of centuries of global trade in spices. Add to that the fact that chili peppers\, tomatoes or potatoes would have not even existed outside of the Americas prior to 1500. \nNow multiply all of this by the fact that I — a Montreal-born Romanian Jew — am attempting to make Bunny Chow having never visited South Africa\, or even having ever tasted it before\, based entirely on internet research\, culinary instinct\, and local produce. (That said\, I will try and head up to the South African store in Wilson Heights for some spices and hot sauce). Will this meal somehow\, despite all this\, still be recognizable as an “authentic” South African dish\, to be savoured nostalgically by an expat or as an exotic novelty by a curious foodie? I guess you’ll have to come down and try it to find out.\n \nAuthentically #vegan & #GF options will also be available 😉\n —– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$20 (+HST) \n—-\nJoshna Maharaj is a busy chef with big ideas about good food! Joshna’s strong social justice and sustainability ethics are rooted in her time at The Stop\, where she built innovative and delicious community food programs. Since then\, she has supported numerous community organizations and projects trying to build a more sustainable food system. Recently\, Joshna has been working with institutions in Toronto building new models for institutional food procurement\, production and service\, proving that the institution is a viable tool for social change. Joshna is currently an expert panelist on TVO’s The Agenda with Steve Paikin and makes regular appearances on CBC radio. She is also a two-time TEDx speaker and recently made the shortlist of nominees for the inaugural Basque Culinary World Prize recognizing chefs who use gastronomy to make social change. Twitter & Instagram: @joshnamaharaj \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur\nhttp://staging.thedepanneur.ca/drop-in-dinners/table-talk/
URL:https://dev.thedepanneur.ca/event/table-talk-joshna-maharaj/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/joshna-chef-jacket-e1472489320909.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160905T100000
DTEND;TZID=America/Halifax:20160905T170000
DTSTAMP:20260502T210428
CREATED:20160818T201531Z
LAST-MODIFIED:20160819T134208Z
UID:27735-1473069600-1473094800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Full-Day Breadmaking Intensive by Cara Benjamin-Pace
DESCRIPTION:LABOUR DAY Bread Making & Baking \nMaking bread from scratch maybe seem intimidating\, but it’s a labour of love that’s easy once you know how. Digging one’s hands and heart into a pile of yeasty dough is nourishment to the soul and connects us with one of the oldest and richest culinary traditions in history. \nJoin veteran baker Cara Benjamin-Pace on Labour Day for a chance to dig your hands into the joys of making a bread\, both in the kitchen and in the wood-fired bread oven in Dufferin Grove Park. This in-depth\, all-day workshop will cover a range of techniques for producing a variety of wholesome and delicious breads and rolls. \nOver the course of the day we will learn how to make: \nA super-easy\, no-knead Health Bread\, full of sesame\, sunflower and hemp seeds\, and fortified with flavourful\, high-protein amaranth and rye flours. Sweetened with a hint of molasses\, even kids love this bread! \nA traditional artisan whole wheat boule using Ontario Red Fife flour\, including some invaluable techniques to consistently turn out light\, well-rounded whole wheat loaves. \nThese loaves will be baked in the wood-fired Brick Oven in Dufferin Grove Park (weather permitting). \nWhile they bake you’ll enjoy a lovely picnic lunch of warm strata\, a type of Italian savoury bread pudding — a great use of “pain perdu” (lost bread) — with a fresh garden salad. As a special treat\, there’ll also be a chance to make traditional bannock\, cooked over an open fire\, eaten warm and slathered with jam. \nAfter lunch we will return to The Dep have fun making braided Challah bread —it’s beautiful\, impressive and easier than you think! We’ll end the day making yummy herb rolls and cinnamon rolls to take home; these rise in the fridge overnight and are ready to bake up in 20 minutes in the morning. Perfect to enjoy on the way to the first day of school or pop into a lunchbox. \nLots of discussion about the chemistry\, history and fascinating facts about bread will make this a fun-filled and rewarding last day of summer. \n$125 +HST \n—– \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-full-day-breadmaking-intensive-by-cara-benjamin-pace/2016-09-05/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/facebook_event_1743917695897213.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20160901T180000
DTEND;TZID=America/Toronto:20160901T190000
DTSTAMP:20260502T210428
CREATED:20160829T141449Z
LAST-MODIFIED:20180608T212255Z
UID:27959-1472752800-1472756400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — September 1
DESCRIPTION:Salateh Malfouf سلطة ملفوف\n				\n			\n				\n			\n				\n				El-Madlouka  المدلوقة\n				\n		\n\nMENU — September 1 \n——\n[beef]  Sheikh El Mahshi Bil Laban   شيخ المحشي باللبن\nMahshi\, meaning “stuffed”\, represents a broad category of popular Levantine dishes. Virtually any vegetable can be stuffed\, from peppers to potatoes\, but small zucchinis and eggplants are most popular; we’ll be working with fresh\, local zucchinis Sheikh El Mahshi would be the “sheikh” (respected elder or scholar) of stuffed vegetables\, meaning the richest\, fanciest version of the dish\, this one being “bil Laban”\, or cooked in a yogurt sauce thickened with eggs and seasoned with garlic and mint. Served with Egyptian rice (aka Misri or Calrose\, you’ve had this medium-grain\, slightly sticky rice if you’ve ever eaten sushi in the West). \n[vegetarian]  Sheikh El Mahshi Bil Laban   شيخ المحشي باللبن\nThe vegetarian version will be stuffed with a mushroom\, onion and pine nut mixture. \n\nSalateh Malfouf سلطة ملفوف\n\n\nA cool\, refreshing salad made of chopped cabbage and diced tomatoes dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint.\n\nEl-Madlouka  المدلوقة\nA sweet pudding of semolina cooked in milk and scented with rosewater\, topped with a rich combination of fresh cheese\, ricotta or clotted cream and garnished with pistachios.\n\n——\n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Aug. 18\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n  \nLearn more about the Newcomer Kitchen project. \n\nMeals go on sale Tuesday morning at 7am
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-september-1/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/sheihk-el-mashi.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20160818T180000
DTEND;TZID=America/Toronto:20160818T190000
DTSTAMP:20260502T210428
CREATED:20160815T220027Z
LAST-MODIFIED:20160815T223257Z
UID:27620-1471543200-1471546800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — August 18
DESCRIPTION:Vegetarian Freekeh with Chickpeas  فريكة\n				\n			\n				\n			\n				\n				Khyar Belaban خيار بلبن\n				\n			\n				\n			\n				\n				Knafeh Nabulsia  كنافة نابلسية\n				\n		\n\nMENU — August 18 \n——\n[chicken]  Freekeh  فريكة\nFreekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn\, not the seeds. In these controlled conditions\, the high moisture content of the seeds prevents them from burning\, but imparts them with a unique smoky flavour. Next\, the roasted wheat is threshed and sun-dried before being cracked into smaller pieces so they resemble a green bulgur. This Syrian freekeh recipe is seasoned with onion\, butter\, black pepper\, cinnamon\, and cumin\, topped with a quarter chicken and garnished with fried nuts. \n[vegetarian]  Freekeh  فريكة\nThe vegetarian version of freekeh is made with chickpeas\, green onion\, fresh herbs and lemon\, served more as a cool meze salad. \nKhyar Belaban خيار بلبن\nYogurt and cucumbers with a touch of garlic is popular combination throughout the Mediterranean\, but the addition of mint makes for an especially delightful\, cool and refreshing summer salad. \nKnafeh Nabulsia  كنافة نابلسية\nThis version of kanafeh\, a dessert with a base of mild white cheese (also known as Nabulsi) topped with a crispy shredded wheat surface\, doused with a scented sugar syrup\, originates in the Palestinian city of Nablus as far back as 10th century\, but variations spread with the Ottoman Empire to include much of the Middle East. Nablus is still renowned for its kanafeh — they even made a giant one weighing in at 1\,350kg for the Guinness Book of World Records! \n——\n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Aug. 18\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n  \nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-august-18/2016-08-18/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/freekeh.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20160811T180000
DTEND;TZID=America/Toronto:20160811T190000
DTSTAMP:20260502T210428
CREATED:20160809T012305Z
LAST-MODIFIED:20160809T015432Z
UID:27502-1470938400-1470942000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN - August 11
DESCRIPTION:M’tabbal koossa  متبل كوسا \n				\n			\n				\n			\n				\n				Salatet al-Zeitun سلطة زيتون\n				\n			\n				\n			\n				\n				Roz bel Haleeb  رز بحليب\n				\n		\n\nMENU — August 11 \n——\n[beef] Jazmaz  جز مز\nEggs poached or baked in a richly flavoured tomato sauce can be found in one version or another all around the Mediterranean\, across North Africa from Morocco to Israel\, where is it known as shakshouka\, with local variations also found  in Turkey\, Iraq\, Italy and Spain. I guess it should come as no surprise that Syrians have their own special version of this delicious dish. We’ll be serving it up with two mini sujuk beef sausages on the side\, and fresh pita bread. \n[vegetarian]  Jazmaz  جز مز\nThe same dish\, but with haloumi cheese.. \nM’tabbal koossa  متبل كوسا \nA relative of hummus or babaganoush\, this zucchini-based meze dip is cool and refreshing\, made with combination of thick yogurt and tahini\, seasoned with a bit garlic\, lemon and cumin. \nSalatet al-Zeitun سلطة زيتون\nAnother tasty and uncommon mezze\, this salad features chopped green olives\, tomatoes\, red & green peppers\, walnuts and green onions in a dressing of fresh thyme\, garlic\, pomegranate molasses and olive oil. \nRoz bel Haleeb  رز بحليب\nWherever you find rice\, you’ll probably find a version of rice pudding. This creamy version is scented with cardamom\, vanilla and rosewater\, and garnished with some fresh Ontario fruit.\n——\n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Aug. 11\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n  \nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-august-11/2016-08-11/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/jazmaz.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20160804T180000
DTEND;TZID=America/Toronto:20160804T190000
DTSTAMP:20260502T210428
CREATED:20160801T173521Z
LAST-MODIFIED:20160801T175940Z
UID:27397-1470333600-1470337200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — August 4
DESCRIPTION:Bulgur B-shaaria برغل بشعيرية‎\n				\n			\n				\n			\n				\n				Salateh Jarjeer صلطة جرجير\n				\n			\n				\n			\n				\n				Barazek  برازق\n				\n		\n\nMENU — August 4 \n——\n[beef] Maldoum  ملضوم\nWhen researching this dish\, I found a lovely description of it on the blog of Tony Tahhan\, a Fulbright scholar who has spent time studying the food culture in Aleppo. \n“One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between neighbourhoods\, and even families. A series of handfuls and pinches that\, when executed properly\, lead to extraordinary meals. One of the dishes that exemplifies this culinary ingenuity is called maldoum (ملضوم)\, an incredibly delicious layered meat and eggplant dish. The classic way to prepare this dish is over a grill\, where you alternate meat patties and eggplant slices on a skewer. When the dish is prepared over the grill\, it is called\, kabob banjan (كباب باذنجان). But if you don’t have access to a grill\, you can prepare kabob banjan in the oven\, and call it maldoum.” \nMaldoum can be found in kitchens from Turkey to Lebanon; this is a more rustic\, countryside version of of the dish\, that adds green peppers\, tomatoes and potatoes\, which are traditionally arranged in attractive layered patterns in a large shallow round pan before baking. It is served with bulgur b-shaaria (برغل بشعيرية‎)\, a kind of pilaf of bulgur wheat and fried vermicelli noodles. \n[vegetarian]  Maldoum  ملضوم\nThe same dish\, but with more veggies\, no meat and a generous splash of olive oil. \nSalateh Jarjeer صلطة جرجير\nA refreshing salad of peppery arugula with fresh pomegranate and onions\, with a apple cider & lemon vinaigrette. \nBarazek  برازق\nA crisp\, buttery cookie studded with pistachio pieces and covered in sesame seeds\, barazek are one of the most famous sweets of Damascus\, and a popular gift often brought by people visiting from Syria.\n——\n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Aug. 4\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n  \nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-august-4/2016-08-04/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/maldoom_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20160801T080000
DTEND;TZID=America/Toronto:20160904T170000
DTSTAMP:20260502T210428
CREATED:20160731T163212Z
LAST-MODIFIED:20170331T200506Z
UID:27395-1470038400-1473008400@dev.thedepanneur.ca
SUMMARY:Closed for August (sorta)
DESCRIPTION:Hey Y’all… So we’re taking a bit of a break for August\, working on lining up another great season of Drop-In Dinners\, Workshops\, Supper Clubs and an exciting new Brunch project! We’ll be back starting in September — stay tuned for more details! \nThe Newcomer Kitchen will continue every Thursday throughout the month.
URL:https://dev.thedepanneur.ca/event/closed-august-sorta/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/intermission.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR