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DTSTART:20210314T070000
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210909T183000
DTEND;TZID=America/Toronto:20210909T203000
DTSTAMP:20260426T121421
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:20260426T121421
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:20260426T121421
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:20260426T121421
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:20260426T121421
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:20260426T121421
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:20260426T121421
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:20260426T121421
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:20260426T121421
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:20260426T121421
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:20260426T121421
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:20260426T121421
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:20260426T121421
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:20260426T121421
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:20260426T121421
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210714T080000
DTEND;TZID=America/Toronto:20210714T170000
DTSTAMP:20260426T121421
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:20260426T121421
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:20260426T121421
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:20260426T121421
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:20260426T121421
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210702T180000
DTEND;TZID=America/Toronto:20210702T193000
DTSTAMP:20260426T121421
CREATED:20210625T150731Z
LAST-MODIFIED:20210702T023030Z
UID:126474-1625248800-1625254200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Asiatique by Greg Couillard
DESCRIPTION:Pre-order online until THU Jul 1\, 10pm\nPick up on FRI Jul 2\, 6-7:30pm\nChef Greg Couillard’s distinctive\, personal style of international fusion is somehow both immediately recognizable and completely unique. His deft hand with spices\, colours and textures elevates every dish he touches\, and the breadth and depth of his knowledge combines influences and ingredients in always surprising and innovative ways. Tonight’s menu mixes Japanese and Chinese flavours with French bistro classics for a delightful early summer dinner.\n—– \nFraponaise Beet Salad\nSweet\, earthy roasted beats tossed with crispy daikon and carrots in a light mirin and rice vinegar dressing. \nChinoiserie BBQ Roasted Chicken\nRoast chicken dinner gets a Chinese BBQ makeover with a char sui/hoisin/5 spice glaze — a touch of sweet and hint of heat.\n-or-\nSmoked Cheddar Summer Veggie Tian\nA colourful blend of early summer veggies – peppers\, zucchini\, edamame – baked with creamy eggs and smoked cheddar for a luscious gratin. \nBoth meals come with a fingerling potato salad\, fresh\, young potatoes in a Alsatian mustard shallot vinaigrette sprinkled with crispy sesame nori\, and a medley of early summer greens \nBrioche and Berries Summer Pudding\nButtery brioche soaks up the gorgeous purple juices of macerated berries for this exquisite summer dessert\, topped with brandy-spiked Chantilly cream.\n—– \nChicken\, Vegetarian or 1/2+1/2\nAsiatique Dinner for 2 $48 • for 4 $90 \nBONUS: Add a jar of Greg’s incredible Mango and Kumquat Chutney with green chili and cardamom for $10 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM AT THE DEPANNEUR.\nChef Greg Couillard has forged a life-long reputation as a fearless culinary innovator\, a kind of super-collider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for a few lucky diners to marvel at. After more than 5 decades in the kitchen\, it would not be hyperbole to suggest that he 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! \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-asiatique-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/06/Hoisin-Roast-Chicken-21768-copy-rotated.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210701T180000
DTEND;TZID=America/Toronto:20210701T190000
DTSTAMP:20260426T121421
CREATED:20210614T163023Z
LAST-MODIFIED:20210630T020534Z
UID:125779-1625162400-1625166000@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Syria | Newcomer Kitchen + Syrian Sisters
DESCRIPTION:The Depanneur + The Bentway Communal Picnic 2021 \nPre-order online until TUE Jun 29\, 10pm\nPick up on THU Jul 1\, 6-7pm at The Bentway\nIn early 2016\, shortly after hundreds of Syrian refugee families arrived in Toronto\, The Depanneur reached out with an invitation to share their kitchen. From that small gesture of hospitality emerged Newcomer Kitchen\, growing into a non profit organization dedicated to creating social and economic opportunities for newcomer women while enriching the culinary landscape of our city. Now\, 5 years and tens of thousands of meals later\, a small group of the original participants have teamed up to form their own catering business\, Syrian Sisters. We could not be more proud to give them this opportunity to showcase their talent on Canada Day — a celebration of hope\, resilience\, pride\, ambition\, perseverance\, and delicious food. \nSyria is renowned throughout the Middle East for its diverse culinary traditions\, many of them reaching back thousands of years. Tonight’s menu features a selection of traditional Syrian dishes\, including handmade saj flatbread\, which will be served fresh from the traditional domed griddle from which it gets its name.\n—– \nMezze — a selection of dips and small plates served with fresh saj bread \nMuhammara\nA luscious deep red spread made with roasted red peppers\, walnuts\, pomegranate syrup and spicy Aleppo pepper\, served with fresh vegetables & seasoned black olives. \nHummus\nThe ancient Levantine dish that has become popular all around the world; creamy chickpeas and sesame tahini blended with a touch of garlic and lemon \nYalanji\nStuffed grape vine leaves can be found on tables all around the Eastern Mediterranean. This Syrian version features a seasoned rice and tomato filling flecked with green pepper\, cooked in a tangy sauce of tomato\, lemon\, pomegranate and olive oil. \nServed with warm saj bread\, a traditional handmade flatbread cooked on a domed griddle. \nOuzi\nA luxurious pilaf from Damascus\, ouzi combines delicately spiced halal ground beef\, short grain rice and green peas\, topped with almonds and pines nuts that have been fried in butter.\nAlso available vegetarian\, with a mix of mushroom\, carrots and green beans. \nServed with Salata Shamander; a colourful beet and chickpea salad dressed with lemon\, olive oil\, sumac and parsley\, and Kh’yer bel Laban\, a refreshing cucumber\, yogurt & mint condiment \nS’fouf\nA delicate semolina cake with turmeric\, anise\, vanilla\, and coconut\, studded with black sesame seeds and topped with crumbled pistachio.\n—– \nContains nuts\, dairy\, wheat \nBeef\, Vegetarian\, or 1/2+1/2\nSyrian Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS THU JUL 1\, 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\nNewcomer Kitchen is a non-profit organization dedicated to creating economic and social opportunities for newcomer women in Toronto. @NewcomerKitchen \nSyrian Sisters is a group of seven women who came to Canada to find a new life. After meeting at Newcomer Kitchen we became great friends\, like a new family. We learned about how to start a food business. Now it was time to try out our wings and fly. We hope you enjoy our food. It is made with love and hope for a better future for us all. Thank you for supporting us. @syriansisterskitchen
URL:https://dev.thedepanneur.ca/event/communal-picnic-syria-newcomer-kitchen-syrian-sisters/
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-1-Syria-—-Newcomer-Kitchen.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210630T180000
DTEND;TZID=America/Toronto:20210630T193000
DTSTAMP:20260426T121421
CREATED:20210625T140138Z
LAST-MODIFIED:20210630T020653Z
UID:126454-1625076000-1625081400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Nigerian Small Chops by Afrobeat Kitchen
DESCRIPTION:Pre-order online until TUE Jun 29\, 10pm\nPick up on WED Jun 30\, 6-7:30pm\nIn Nigeria\, finger foods are referred to as small chops\, and all different kinds can be found in the profusion of street stalls and market vendors. Chef Victor from Afrobeat Kitchen has put together a selection of delicious African-inspired snacks perfect for a Canada Day picnic.\n—– \nMeat Picnic Basket for 2\nSticky Suya wings (1lb)\nChicken wings tossed in suya\, a spicy Nigerian peanut-based seasoning. \nScotch Eggs (2)\nNot-quite-hard boiled egg encased in turmeric chicken sausage\, breaded and fried\, served on a bed of salad greens \nGreen Bean & Potato Salad\nTopped with a jammy egg and a spicy peanut-ginger-lime dressing \n–or– \nVegan Picnic Basket for 2\nCurried Lentil & Potato Samosas (6)\nCrispy fried pastry pockets stuffed with mild curried veg \nStuffed Tatashe Pepper\nGrilled Nigerian red peppers stuffed with guava membrillo\, cassava cheez + toasted pinenuts \nGreen Bean & Potato Salad\nTopped with grilled peppers & eggplant\,  and a spicy peanut-ginger-lime dressing \nBoth picnic baskets come with:\nShishito\nSmall\, thin-skinned green peppers\, pan-seared and dusted with tart hibiscus & spicy cayenne \nAta Din Din Pepper Sauce\nRich\, homemade hot sauce of slow-cooked chillies\, sweet peppers\, onions\, thyme\, ginger & garlic \nBoli\nRoasted sweet & savoury plantains topped with a peanut & chilli crumble\n—– \nChicken\, Vegan or 1/2+1/2 (avail. for 4 only)\nNigerian Small Chops Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM AT THE DEPANNEUR.\nAfrobeat Kitchen is Nigerian Chef Victor Uguweke’s exciting New African Eats pop-up food project\, a mash-up of authentic recipes\, ingredients from the motherland\, diaspora dishes and global ideas. Drawing from experiences at his family’s restaurants in Lagos to gastropub kitchens in the UK\, he offers a contemporary spin on African cooking with an emphasis on seasonal and local ingredients. Through music and food he is sharing his ‘faaji’ (the pleasure from having a good time) with Toronto. Connect with him @afrobeatkitchen \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-nigerian-small-chops-by-afrobeat-kitchen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/06/chicken-wings-suya-img-1-2-rotated-e1624629687114.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210625T180000
DTEND;TZID=America/Toronto:20210625T193000
DTSTAMP:20260426T121421
CREATED:20210619T233058Z
LAST-MODIFIED:20210625T023359Z
UID:126368-1624644000-1624649400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Eritrean Highland Fare by Selam Teclu
DESCRIPTION:Pre-order online until THU Jun 24\, 10pm\nPick up on FRI Jun 25\, 6-7:30pm\nEritrea is an ancient\, complex and diverse society. Nine ethnic groups\, each with their own language\, inhabit ecosystems ranging from coastal Red Sea lowlands\, to fertile mountainous highlands\, arid desserts to sub-tropical rainforests\, each home to distinct ingredients and cuisines. Tonight’s dishes are inspired by those typical of the rural\, agrarian highland villages: predominantly plant-based and complexly spiced. Chef\, urban farmer and nutritionist Selam Teclu gives these traditional recipes a contemporary twist\, combining regional herbs and spices with local ingredients for a unique dining experience.\n——- \nBirsin\nA spicy Eritrean spread of red lentils\, enriched with a coconut-oil version of the spice-infused butter known as tegelese tesmi (or niter kibeh in Ethiopia)\, and finished with Eritrean wild basil; served with mini pitas. \nBamya Duba\nPumpkin and okra are the stars of this traditional village dish\, made with small cubes of lean\, grass-fed beef simmered with clarified butter\, a smoky & piquant berbere spice blend\, and rue\, an aromatic herb once popular in Mediterranean antiquity\, but now rarely used outside of East Africa and some parts of the Balkans. Served with whole grain teff taita (aka injera)\, a fermented sourdough flatbread; teff is a highly nutritious grain unique to the Horn of Africa and an important staple in Eritrea.\nAlso available vegan\, without beef. \nArugula and Mixed Spring Greens\nThe rich\, spicy stew is balanced against this fresh\, summery green salad with a creamy raspberry-dill vinaigrette. \nChocolate & Black Cardamon Teff Brownies\nMade with nutty\, gluten-free teff flour\, dates\, raw chocolate\, and coconut milk\, and spiced with black cardamon cultivated in the Eritrean highlands. \nBeef\, Vegan\, or 1/2+1/2\nEritrean Dinner for 2 $48 • for 4 $90 \nALSO AVAILABLE\nBirsin – Eritrean spicy red lentil dip | 125ml | $6\nSilsi – Eritrean spicy stew base: onions\, ginger & garlic cooked with berbere & vegan tesmi | 125ml | $6\nTesmi – Clarified butter infused with onion\, garlic\, turmeric and 14 Eritrean herbs | vegan -or- regular | 125ml | $12 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nSelam Teclu was born in Eritrea and immigrated to Canada at an early age. She currently lives in Toronto where she works as an Urban Farmer\, Registered Holistic Nutritionist (RHN)\, Holistic Chef\, Culinary Instructor and Writer. Selam is also part of Village Kanteen\, a catering project that aims to offer nutritious vegan and vegetarian African fusion cuisine made with ingredients that are sourced from the eclectic bounty of the village of Toronto. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-eritrean-highland-fare-by-selam-teclu/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/06/lamb-stew-okra-pods-pumpkin.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210623T180000
DTEND;TZID=America/Toronto:20210623T193000
DTSTAMP:20260426T121421
CREATED:20210616T204420Z
LAST-MODIFIED:20210623T020655Z
UID:126105-1624471200-1624476600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Sucuk Kofte by Tuba Tunç
DESCRIPTION:Pre-order online until TUE Jun 22\, 10pm\nPick up on WED Jun 23\, 6-7:30pm\nThe true origin of the hamburger/meatball remains a mystery. The most likely candidate seems to be kofta\, a dish of minced meat\, typically fashioned into small cylinders\, balls or patties. It is believed to have originated with the Persians\, who passed it to the Arabs where it traveled along trade routes and then spread throughout the Ottoman Empire. Nearly every culture from India to Morocco has a myriad versions of kofta\, and these classic Turkish ones by Tuba Tunç\, are a testament to the enduring and universal appeal of a scrumptious little nuggets of grilled meat and spices.\n—– \nMercimekli Muska Boregi\nBorek is another local iteration of a global phenomenon – the savoury stuffed pastry. These triangular turnovers made with delicate yufka pastry are filled with delicious green lentil stuffing with onions\, parsley\, turmeric\, cumin\, and garnished with black nigella seeds. \nSucuk Kofte\nSlightly spicy\, these Turkish kofte are made with minced beef\, spiced with garlic\, cumin\, and paprika\, a blend of warm spices and bit of a milk-soaked bread panade to keep them tender and succulent.\n–or–\nFirin Mucver\nThis summery dish\, somewhere between a latke and a gratin\, is made with grated zucchini\, carrots and potato enlivened with a mix of mint\, basil\, dill and feta cheese\, baked in a tray and cut into thick slabs. (Contains eggs & flour) \nBoth meals come with buttery basmati rice\, a creamy haydari sauce of pressed yogurt\, garlic\, dill\, and olive oil\, and a colourful red cabbage salad with apples\, carrot\, and parsley\, in an olive oil\, lemon and apple cider vinaigrette. \nRevani\nA lemon-scented\, syrup-soaked semolina cake similar to Arabic basbousa or namoura\, served with whipped cream and seasonal berries.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nKofte Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30pm\nTuba Tunç was a marketing professional in Istanbul for 10 years\, but her true passion has always been cooking. Through countless dinner parties for friends and family\, she came to realize that she needed to follow this passion and turn it into a career. Since graduating from the Culinary Management Program at George Brown College\, she has worked in various positions at restaurants including managing Anatolia\, one of the oldest Turkish Restaurants in Toronto. Tuba has recently founded LokumEats\, where she showcases Turkish & Ottoman cuisine\, as well as her take on international cuisines. \n\n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-kofte-by-tuba-tunc/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/06/sucukkofte3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210618T180000
DTEND;TZID=America/Toronto:20210618T193000
DTSTAMP:20260426T121421
CREATED:20210610T192036Z
LAST-MODIFIED:20210618T015430Z
UID:125664-1624039200-1624044600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Beer-Infused BBQ Ribs by Francoise Briet
DESCRIPTION:Pre-order online until THU Jun 17\, 10pm\nPick up on FRI Jun 18\, 6-7:30pm\nA huge hit last year\, Chef Francoise Briet is back with another gourmet\, beer-infused Father’s Day-inspired menu! Francoise’s love for diverse and delicious local craft beers led her to create Malty and Hoppy Delicacy\, a company that uses Ontario craft beer to create small-batch jellies\, jams\, mustards and other beer-based artisanal products. Her passion for local beer can be found infused throughout all the delicious recipes in this menu. \n—— \nPork Ribs with Chocolate Stout BBQ Sauce\nRibs\, beer & BBQ are a pretty surefire combination for almost any Dad! A hearty full pound of tender\, slow-roasted pork ribs glazed with a savoury and complex BBQ sauce made with Wellington Chocolate Milk Stout. \n–or– \nMushroom Asparagus Quiche\nThis rich quiche is loaded with flavourful spring vegetables and a generous helping of nutty gruyere cheese. Fresh Ontario asparagus and aromatic leeks contrast earthy mushrooms in this classic French flavour combination. \nBoth meals come with buttery potatoes dressed with fresh herbs\, and a crisp\, refreshing garden salad with Francoise’s signature beer-infused French vinaigrette. \nCrispy Berry Cake\nA delightful summertime combination of flavours and textures; moist\, rich vanilla cake with tart and fruity mixed berries\, topped with a sweet\, crunchy crumble! \n+ SPECIAL FATHER’S DAY GIFTS!\nChef Francoise’s Malty and Hoppy Delicacy Beer Jellies are complex\, layered\, sweet\, tart & aromatic – the perfect companion for a charcuterie\, cheeses or grilled meats.\nScottish Beer Jelly (South River Brewery)  | $9\nPerfect with goat Brie\, Grey Owl\, and Alpine-style cow’s milk cheese like cave-aged Gruyere or Emmental \nImperial Russian Stout Beer Jelly (Wellington Brewery)  | $9\nExcellent with charcuterie and blue cheese or older\, firm cheeses. Amazing on your gourmet burger with blue cheese!\n—– \nPork\, Vegetarian\, or 1/2+1/2\nBeer & BBQ Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nFrancoise Briet is the former Chef of the General Consulate of France in Toronto\, and the owner of Malty and Hoppy Delicacy\, a company that uses Ontario craft beer in small-batch artisan jellies\, jams and other delicacies. Before that\, Francoise was a clinical research scientist in the area of metabolic nutrition.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-beer-infused-bbq-ribs-by-francoise-briet-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/2020/06/Ribs-Final-Feature-500x500-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210616T180000
DTEND;TZID=America/Toronto:20210616T193000
DTSTAMP:20260426T121422
CREATED:20210610T174836Z
LAST-MODIFIED:20210616T021328Z
UID:125649-1623866400-1623871800@dev.thedepanneur.ca
SUMMARY:PICK UP DINNER: From Volta With Love by Marc Kusitor
DESCRIPTION:Pre-order online until TUE Jun 15\, 10pm\nPick up on WED Jun 16\, 6-7:30pm\nIn the heart of Ghana\, the White Volta and Black Volta rivers meet to form Lake Volta — where the construction of the Akosombo Dam in 1965 created the largest reservoir in the world — and the intersection of many overlapping ancient and modern West Africa cultures. Culinary exchange has been going on for centuries; okra\, cowpeas\, and rice migrating to North America with the enslaved\, corn\, tomatoes and chiles crossing back to become national staples. \nA continuation and evolution of that exchange\, this dinner is inspired by the traditional dishes from the Volta region in Northern Ghana\, brought to Canada by Marc Kusitor’s father\, and then reimagined by this talented young chef as part of his contemporary repertoire. \nHappy Father’s Day\, from Volta\, with love.\n—— \nGhanian Chop Salad\nMixed greens with pickled okra\, cherry tomato\, shaved carrots and onion\, with a coconut salad cream; a play on the typical salad you would receive with a meal at a chop bar (roadside restaurant) in Northern Ghana where okro (okra) is a staple. \nBlack Star Jollof \nJollof is the quintessential West African rice dish\, a spicy tomato-based pilaf that is the ancestor of American classics like Jambalaya and Hoppin’ John. This Ghanian-style jollof\, spiked with umami-packed African smoked crayfish powder\, is paired with tender beef stewed in tomato\, ginger\, African chilli peppers\, and various aromatics. The dish is garnished with a hard boiled egg\, a popular chop bar side dish\, given a Japanese ramen twist with a 24 hour brine marinade. \n–or– \nRed Red (v)\nA personal favourite of the chef\, and a staple street food from Ghana; black eyed peas cooked in the smoky\, bright red oil of the palm fruit\, along with tomatoes\, garlic\, ginger\, and scotch bonnet for a rich and spicy vegan stew. Served with sweet fried ripe plantains and steamed jasmine rice. \nKimBits\nEvery Canadian knows those infamous doughnut holes\, whose Ghanian cousins\, bofrot\, are an equally beloved street snack. These addictive little fried balls of dough are finished with a dusting of Kelewele spice blend — nutmeg\, clove\, ginger and black peppercorn — often used on fried ripe plantains in Ghana.\n—— \nBeef\, Vegetarian\, or 1/2+1/2\nGhanian Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\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-from-volta-with-love-by-marc-kusitor/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/06/Marc-K-jollof.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210611T180000
DTEND;TZID=America/Toronto:20210611T193000
DTSTAMP:20260426T121422
CREATED:20210605T175131Z
LAST-MODIFIED:20210611T020854Z
UID:125564-1623434400-1623439800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Pancit Malabon by Hannah Grace Medalla
DESCRIPTION:Pre-order online until THU Jun 10\, 10pm\nPick up on FRI Jun 11\, 6-7:30pm\nAttend a big family gathering or fiesta in Malabon district of Manilla\, and you’ll very likely find a big bilao\, a round woven rattan platter\, piled high with pancit malabon\, a delicious noodle and seafood dish that is one of the specialities of the region. Considering that the Philippines is more than 13\,000 kms away\, it is probably a lot easier to get a taste of this delicious dish from one of our city’s many talented Filipino chefs\, like Hannah Grace Medalla.\n—- \nPuto\nThese white steamed wheat buns\, like their Chinese cousins\, bao\, are delicate and fluffy\, lightly sweet and fragrant\, only one of the many of sizes\, shapes\, colours\, and flavours of puto that complement a wide range of Filippino meals.  \nPancit Malabon\nThis classic dish is made with thick cornstarch noodles tossed in a red-orange sauce which gets its colour from achuette (annatto)\, and flavour from shrimp broth and luscious crab fat. It is topped with a mix of shrimp\, napa cabbage\, hardboiled eggs\, crumbled chicharron\, scallions and wedges of lime.\nAlso available #vegetarian with a turmeric-infused sauce\, topped with eggs and vegan ’scallops’ (king oyster mushrooms) \nCassava Cake\nThis rich\, creamy\, custard is made from a mix of evaporated and condensed milks thickened with eggs\, sugar\, coconut and grated cassava. Somewhere between a cheesecake and flan\, it has a rich\, toothsome texture and an inviting coconut and caramel aroma. \nShrimp\, Vegetarian\, or 1/2+1/2\nFilippino Pancit Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IN NOW CLOSED. PICKUP IS FRI 6-7:30PM\nHannah Grace Medalla is a spontaneous cook that draws inspiration from authentic and fusion cuisines from around the world\, a mix of travel\, family recipes and professional experiences.  Hannah arrived in Toronto in 2014\, studied Culinary Arts at George Brown College\, and developed her professional experience in the demanding kitchens of Casa Loma\, Marriott Hotel and The Ritz Carlton.\nFind out more at medalla.ca or follow @medallaprivatechef.catering \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-pancit-malabon-by-hannah-grace-medalla/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/06/pancit-malabon.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210609T180000
DTEND;TZID=America/Toronto:20210609T193000
DTSTAMP:20260426T121422
CREATED:20210604T231150Z
LAST-MODIFIED:20210609T021606Z
UID:125547-1623261600-1623267000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Kintsugi by Stuart Sakai
DESCRIPTION:Pre-order online until TUE Jun 8\, 10pm\nPick up on WED Jun 9\, 6-7:30pm\nKintsugi is a Japanese tradition of repairing broken pottery using lacquer mixed with powdered gold; as a philosophy\, it treats damage and repair as part of the integral history of an object\, its imperfections something to be celebrated rather than hidden. Creating familiar food in a foreign land can be similar\, filling the gaps and memories with a mix of creativity and available ingredients\, creating something new in the process.  \nStuart Sakai has a deep and abiding interest in traditional Japanese cuisine\, from fermenting his own pickles to delving into the myriad forms of sake. Tonight’s menu is a mix of very traditional elements\, some more modern interpretations\, and an idiosyncratic dish that from Stuart’s dad who forged his own Japanese-inspired comfort food from ingredients that could be found here.\n—— \nTsukemono\nLiterally “pickled things”\, tsukemono are Japanese preserved vegetables served as a drinking snack\, side dish\, garnish\, or even sometimes as a dedicated course as part of a Japanese tea ceremony. Stuart has long been fascinated by the astonishing range of Japanese pickles (in Japan there are entire stores dedicated to nothing but pickles)\, and makes these cucumber nukazuke pickles from scratch by quickly fermenting them in salted rice bran overnight. \nKinpira Gobo\nA very traditional dish\, kinpira (to sauté/simmer) gobo (burdock root) is made with a julienne of  of carrot and burdock root cooked with a lightly sweet blend of soy sauce\, sake\, and mirin\, and sprinkle of toasted sesame seeds.  \nTuna & Tofu\nThis family recipe is made from a mix of ingredients from different cultures\, typical of  immigrant cuisines that have to be resourceful with what is at their disposal. This dish sits somewhere between Japanese nikudofu (braised tofu) and Chinese mapo tofu with maybe a touch of Canadian tuna casserole in the mix. It features tuna\, silken tofu\, funyu (Chinese fermented tofu)\, shoyu\, ginger\, and a generous topping of green onions; served with short grain white rice.\nAlso available #vegan: braised tofu with a mix of mushrooms and vegetables  \nAmazake Rhubarb Parfait\nA mix of local and exotic\, modern and traditional\, this light and creamy parfait is based on amazake\, a sweet\, low-alcohol Japanese drink made from rice fermented with koji\, the same mold that produces miso\, soy sauce\, and sake. It is seasoned with lilac honey and strawberries macerated in a sake and ume (Japanese plum) syrup\, with a dollop of rhubarb jam and a buckwheat crumble for crunch.\n—— \nTuna\, Vegetarian\, or 1/2+1/2\nJapanese Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nStuart Sakai is the owner/operator of Sakai Bar – an intimate sake-focused restaurant with a focus on Japanese country cuisine through a contemporary lens.  He is a forth generation Japanese Canadian with 15 years of restaurant experience with a strong focus on Sake and many other interests that intersect with Japan crafts and country living. | @sakaibarto \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-kintsugi-by-stuart-sakai/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/06/tuna-tofu.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210606T090000
DTEND;TZID=America/Toronto:20210606T140000
DTSTAMP:20260426T121422
CREATED:20210604T155337Z
LAST-MODIFIED:20210717T132523Z
UID:125507-1622970000-1622988000@dev.thedepanneur.ca
SUMMARY:Don Chingón Mexican Brunch
DESCRIPTION:PRE-ORDERING FOR THIS DATE IS NOW CLOSED; \nYOU CAN STILL POP-BY THE WALK UP WINDOW SAT OR SUN\nFRIST COME\, FIRST SERVED\nTo pre-order Brunch Boxes for another weekend\,\nplease select the SUNDAY you wish to pick up. \n \nDon Chingón Cocina Mexicana\nMexican brunch residency at The Depanneur\nTwo veteran professional chefs bring you the magic trinity of Mexican comfort food — Tacos\, Tortas\, & Tamales — with a TO brunch twist. \nAaron Okada\, a talented local chef with nearly 15 years in some of Toronto’s top kitchens\, has joined forces with Oskar Diaz from Tampico\, Mexico (where he ran several restaurants\, and his mom ran a tamale business with over 35 flavours of tamales!) to create Don Chingon\, an exciting new Mexican weekend brunch concept on Saturdays & Sundays at The Depanneur. \nA trio of pre-orderable Brunch Boxes for 2 or 4 people complements a walk-up menu of Tacos\, Tortas\, and Tamales\, along with a selection of authentic Mexican snacks\, drinks\, and their signature Huasteca Hot Sauce. \n\nPre-Order Brunch Boxes\nPre-Order by FRIDAY 10pm — Pick Up SUNDAY 11-2pm\n>> PRE-ORDERING FOR THIS DATE IS NOW CLOSED; YOU CAN STILL POP-BY THE WALK UP WINDOW SAT OR SUN\, FRIST COME\, FIRST SERVED. << \nTo pre-order Brunch Boxes for another weekend\, please select the SUNDAY you wish to pick up. \n\nWALK-UP MENU\nSATURDAY & SUNDAY 9am-2pm | Debit\, CC or Apple Pay | NO CASH \n\nTORTAS\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\nRojo | Pork & red ancho salsa \nRajas (v) | Poblano & cheese \nFlavour of the week | Ask! \nTACOS\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 \nWALK-UP COMBOS\n1 TORTA -or- 2 TAMALES -or- 3 TACOS\n+ pan dulce + coffee -or- agua fresca \nSNACKS\nGuacamole & Totopos  | Avocado dip w/ homemade tortilla chips\nSalsa & Totopos | Tomato & chile salsa w/ homemade tortilla chips\nEsquites | Mexican street-style corn salad \nDULCES\nPan Dulce | “Concha” Mexican sweet pastry \nBEBIDAS\nCafé de Olla | Mexican coffee w/ a hint of cinnamon\, clove & anise\nAgua Fresca | Freshly made: cucumber & lime -or- pineapple & mint\nJarritos | Mexican sodas; various flavours \nBOTTLED CONDIMENTS\nLOJA Huasteca hot sauce\nLOJA  Piri Piri hot sauce \n\n 
URL:https://dev.thedepanneur.ca/event/don-chingon-mexican-brunch-5/2021-06-06/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2021/05/Don-Chingon-Brunch-Box-Combos-Banner.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR