BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Depanneur X-ORIGINAL-URL:https://dev.thedepanneur.ca X-WR-CALDESC:Events for The Depanneur REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Toronto BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20160313T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20161106T060000 END:STANDARD TZID:America/Halifax BEGIN:DAYLIGHT TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT DTSTART:20160313T060000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0300 TZOFFSETTO:-0400 TZNAME:AST DTSTART:20161106T050000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160804T180000 DTEND;TZID=America/Toronto:20160804T190000 DTSTAMP:20260502T210600 CREATED:20160801T173521Z LAST-MODIFIED:20160801T175940Z UID:27397-1470333600-1470337200@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — August 4 DESCRIPTION:Bulgur B-shaaria برغل بشعيرية‎\n \n \n \n \n \n Salateh Jarjeer صلطة جرجير\n \n \n \n \n \n Barazek برازق\n \n \n\nMENU — August 4 \n——\n[beef] Maldoum  ملضوم\nWhen researching this dish\, I found a lovely description of it on the blog of Tony Tahhan\, a Fulbright scholar who has spent time studying the food culture in Aleppo. \n“One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between neighbourhoods\, and even families. A series of handfuls and pinches that\, when executed properly\, lead to extraordinary meals. One of the dishes that exemplifies this culinary ingenuity is called maldoum (ملضوم)\, an incredibly delicious layered meat and eggplant dish. The classic way to prepare this dish is over a grill\, where you alternate meat patties and eggplant slices on a skewer. When the dish is prepared over the grill\, it is called\, kabob banjan (كباب باذنجان). But if you don’t have access to a grill\, you can prepare kabob banjan in the oven\, and call it maldoum.” \nMaldoum can be found in kitchens from Turkey to Lebanon; this is a more rustic\, countryside version of of the dish\, that adds green peppers\, tomatoes and potatoes\, which are traditionally arranged in attractive layered patterns in a large shallow round pan before baking. It is served with bulgur b-shaaria (برغل بشعيرية‎)\, a kind of pilaf of bulgur wheat and fried vermicelli noodles. \n[vegetarian]  Maldoum  ملضوم\nThe same dish\, but with more veggies\, no meat and a generous splash of olive oil. \nSalateh Jarjeer صلطة جرجير\nA refreshing salad of peppery arugula with fresh pomegranate and onions\, with a apple cider & lemon vinaigrette. \nBarazek  برازق\nA crisp\, buttery cookie studded with pistachio pieces and covered in sesame seeds\, barazek are one of the most famous sweets of Damascus\, and a popular gift often brought by people visiting from Syria.\n——\n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Aug. 4\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n  \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-august-4/2016-08-04/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/maldoom_2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160801T080000 DTEND;TZID=America/Toronto:20160904T170000 DTSTAMP:20260502T210600 CREATED:20160731T163212Z LAST-MODIFIED:20170331T200506Z UID:27395-1470038400-1473008400@dev.thedepanneur.ca SUMMARY:Closed for August (sorta) DESCRIPTION:Hey Y’all… So we’re taking a bit of a break for August\, working on lining up another great season of Drop-In Dinners\, Workshops\, Supper Clubs and an exciting new Brunch project! We’ll be back starting in September — stay tuned for more details! \nThe Newcomer Kitchen will continue every Thursday throughout the month. URL:https://dev.thedepanneur.ca/event/closed-august-sorta/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/intermission.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160728T180000 DTEND;TZID=America/Toronto:20160728T190000 DTSTAMP:20260502T210600 CREATED:20160725T164854Z LAST-MODIFIED:20160725T164854Z UID:27298-1469728800-1469732400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — July 28 DESCRIPTION:Fattoush فتوش\n \n \n \n \n \n Joz Al-Hind كاتو جوز الهند\n \n \n\nMENU — July 28 \n——\n[chicken]  Molokhia  ملوخية‎‎\nMolokhia is dish that goes by many names; I’ve come across at least half a dozen English spellings alone. It’s based on the leaves of the jute plant (the same one that produces jute fibre for rope & fabric)\, but known by many other names as well\, including West African sorrel\, bush okra and Jew’s mallow. This plant has been under cultivation in the Levant for millennia\, and was likely on the table of the ancient Egyptians. \nWhile a popular dish throughout the Middle East\, it is virtually unknown in North America. I have found only a single local farmer growing it\, as an experiment\, and she has only found a single customer for it so far. (Well\, we can now make it two!). This week’s dish will use some fresh\, organic molokhia grown and donated by Kathy Horne of Birdsong Gardens at Fresh CIty Farms in Downsview\, as well as imported product sourced at Middle Eastern specialty markets in Mississauga. \nFor the Syrian version of this dish\, this very healthy\, dark leafy green is cooked with garlic\, coriander and lemon\, and combined with shredded chicken that has been cooked separately in a broth with onion and spices. The cooked vegetable is topped with chicken and served alongside Rez bel Shairieh (rice with vermicelli). \n[vegetarian]  Molokhia  ملوخية‎‎ \nThe same dish\, but topped with whole mushrooms. \nFattoush  فتوش\nThis popular Levantine salad is made using toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but vary according to season and region. Mint and parsley lend a freshness and fragrance\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nJoz Al-Hind  كاتو جوز الهند\nA semolina-based cake with syrup\, similar to namoura or basbousa\, but the addition of lots of grated coconut gives it a rich\, macaroon-like quality.\n——\n$20 +HST \nMeals will go on sale on Tuesday at 7am.\nMeals will be available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, July 28. \nfoodora has sponsored FREE Delivery within 3km radius \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \n\nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \n  \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-july-28/2016-07-28/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/Molokhia.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160725T183000 DTEND;TZID=America/Halifax:20160725T210000 DTSTAMP:20260502T210600 CREATED:20160704T234811Z LAST-MODIFIED:20160705T000518Z UID:26667-1469471400-1469480400@dev.thedepanneur.ca SUMMARY:WORKSHOP: Pickle Party! by Christine Manning DESCRIPTION:Come and get your pickle on! Join Christine Manning\, owner of Manning Canning and long-time preserver\, as we make two very different types of pickles. One that we all know and love — spicy pickled green beans — and one that is a Southern favourite that you might not yet be familiar with\, but that you will soon love as well: pickled watermelon rind. \nThis hands-on class will be fast-paced and fun\, but the best part is you will go home with an assortment of handmade preserves to share with family and friends\, or keep in your pantry all for yourself! You’ll leave with a basic understanding of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving\, along with copies of the recipes and a jar of each product we make in class. \n$50 +HST \n—–\nChristine Manning is the founder of Manning Canning\, a local food company that makes a selection of unique jams\, jellies\, preserves\, pickles and other delectable spreads from locally sourced produce. Christine also runs Manning Canning Kitchens\, that offers rentable commercial production kitchens for local food entrepreneurs. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-pickle-party-by-christine-manning/2016-07-25/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/facebook_event_145423439197525.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160723T193000 DTEND;TZID=America/Halifax:20160723T193000 DTSTAMP:20260502T210600 CREATED:20160621T012608Z LAST-MODIFIED:20180330T194221Z UID:26165-1469302200-1469302200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Summer in Provençe by Chantal Véchambre DESCRIPTION:France is home to the concept of terroir – the taste of a specific place – the combination of geography and season\, history and culture\, tradition and food that give each region it’s unique specialities. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer this third installment in a series exploring regional French cuisine. \nTonight’s dinner is based in Provençe\, a region in the South of France along the Mediterranean. Regional specialties include many seafood dishes from the bounteous sea\, olive oil\, summer vegetables like tomatoes\, eggplants and peppers\, and the famous Herbes de Provençe (savory\, marjoram\, rosemary\, thyme & oregano\, with regional variations) that thrive in the sunny\, dry climate. The special Fleur du Sel of the Camargue salt marshes are the classic finishing touch. \n—–\nPissaladière\nA galette (flat\, open-face tart not unlike a pizza) garnished generously with onions caramelized in olive oil\, topped with anchovies and black olives. This dish is popular in Nice and Eastwards along the Cote d’Azure\, showing the influence of nearby Italy. \nSoupe au Pistou\nThis iconic soup recalls the old Pagnol movies depicting life in rural Provençe. The recipe has evolved with time and each family has its own version. The typical ingredients would include green beans\, white beans\, small pastas\, tomatoes and garlic\, finished with basil and garlic crushed with a pestle (pistou means “pounded” in the Provençal dialect) — clearly the French cousin of the Genoese pesto. Colorful and robust\, you can find all the flavours of Provence in this classic dish. \nBrandade de Morue\nFresh cod fish is gently cooked with bay leaf\, then blended with fruity olive oil\, garlic and herbs\, combined with puréed potatoes and cream\, and baked to golden crust. Rustic French country cooking at it finest. \nRatatouille\nProbably Provençe’s most well-known dish\, ratatouille is a classic stew of summer vegetables: onions\, eggplants\, zucchini\, pepper bell\, with plenty of garlic and herbes of course. \nNougat Glacé\nNougat is a traditional Provençal dessert made with honey\, candied and dried fruit and roasted nuts\, often eaten at the end of Chrismas supper. In hot days of summer\, the fresh meringue can be frozen\, similar to the Italiian semi-freddo\, scented with gorgeous aroma of the region’s famous lavender. \n—– \n$50 +HST\n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and pastry-chocolate. In 2005 she moved to New Brunswick where she began her own business as caterer. Her independent research in culinary history led her to the Fortress of Louisbourg (Nova Scotia)\, a National Historic Site of Canada\, where she developed new recipes for the site’s restaurant\, and culinary workshops to the public\, inspired by the 18th century recipes. She wrote the award-winning book French Taste in Atlantic Canada\, 1604-1758\, A gastronomic history (CBU Press)\, featuring ingredients and recipes of the colonial period. Now established in Toronto\, she pursues food writing and cooking ventures about French cuisine: supper clubs\, events\, private and corporate catering\, as well as ongoing research into Canadian and French culinary history.\nhttp://www.chantalvechambre.com/ \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-summer-in-provence-by-chantal-vechembre/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_1722402168027286.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160722T180000 DTEND;TZID=America/Halifax:20160722T210000 DTSTAMP:20260502T210600 CREATED:20160718T010419Z LAST-MODIFIED:20160718T011613Z UID:27018-1469210400-1469221200@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Flavours Across Northern India by Farzana Rimi & Anjana Meel DESCRIPTION:A selection of dishes spanning across the North of the Indian subcontinent\, from Gujarat to Nepal to Bangladesh \nSooji Dhokla\nA light and fluffy steamed dhokla (savoury cake) made from semolina and yogurt flavoured with ginger and chilli. A twist on a traditional dish from the state of Gujarat\, it’s served with a vibrant green chutney.\n$5 \nNepalese Eight-bean Curry\nA mix of eight different beans and legumes\, including chickpeas\, pinto beans\, green lentil\, black eyed peas\, etc. cooked from scratch in a rich\, aromatic sauce of onions\, tomato\, garlic and ginger spiced with cumin\, coriander\, turmeric and garam masala\, typical of Nepal and similar to many bean curries found in Northern India. Served with rice.\n$12 \nBangladeshi Chicken “Roast”\nChicken “roast “ is not roast chicken! Rather it is a festive dish made for family celebrations in Bangladesh consisting of halal chicken stewed in an onion\, tomato and yogurt-based sauce. Robustly flavoured with garlic\, ginger\, chilli and spices\, including cumin\, turmeric\, coriander\, cinnamon\, cardamom and so on\, and served with rice.\n$12 \nPayesh\nAlso known as kheer\, payesh is an especially creamy and fragrant Indian rice pudding\, flavoured with cardamom\, and studded with raisins\, cashews\, pistachios and almonds.\n$5 \n—–\nFarzana Rimi is an aspiring caterer whose specialty is combining Bangladeshi and Western influences. Rimi has loved cooking ever since she was a child\, helping her mother cook for her family\, a passion she developed further at the renowned culinary school ‘Apon Ghor’ in Bangladesh. \nIn addition to her MSc in International Marketing Management from University of Leeds\, United Kingdom\, Rimi enjoys catering for events and at specialty food fairs\, and has plans to set up a health-focused South Asian fusion café with an organic and seasonal menu. \nAnjana Meel is an engineer by profession who loves to cook for her family and friends. She enjoys researching and experimenting with the vast range recipes from her home country\, India\, as well as discovering vegetarian dishes from around the world. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-flavours-across-northern-india-by-farzana-rimi-anjana-meel/2016-07-22/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/facebook_event_1800821503537760.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160721T080000 DTEND;TZID=America/Toronto:20160721T170000 DTSTAMP:20260502T210600 CREATED:20160718T004448Z LAST-MODIFIED:20160719T130327Z UID:27004-1469088000-1469120400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — July 21 DESCRIPTION:Khyar belaban خيار بلبن\n \n \n \n \n \n Torab el Melook طراب الملوك\n \n \n\nMENU — July 21 \n——\n[beef & lamb]  Kousa Mahshi  كوسا محشي\nStuffed zucchinis (aka marrow or summer squash) is a dish cherished by the former Ottoman Empire\, and popular from the Balkans to the Levant. WIth beautiful\, local pale green young zucchini in the midst of their brief season\, there’s no better time to make this delicious dish. Stuffed with a mix of spiced ground halal beef\, lamb and rice\, and cooked with tomato and cinnamon\, the meat version is served hot\, as a main course\, while the meatless version is considered an “olive-oil dish” and is often eaten at room temperature or warm. Served with fresh saj bread\, handmade on the traditional domed oven of the same name. \n[vegetarian]  Kousa Mahshi كوسا محشي\nThe same dish\, but with a rice stuffing with garlic and mint. \nKhyar belaban خيار بلبن\nMuch like tzatziki\, it’s well-known Greek cousin\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially delightful\, cool and refreshing summer salad \nTorab el Melook  طراب الملوك\nA cool\, creamy\, layered trifle of sorts\, perfect for a warm summer night. Vanilla custard and rich clotted cream with fresh pineapple and golden crumbled biscuits\, from which the dish likely gets its name (Sand of Kings).\n——\n$20 +HST \nMeals will go on sale on Tuesday at 7am.\nMeals will be available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, July 21. \nfoodora has sponsored FREE Delivery within 3km radius \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \n\nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \nOnly 10 Days Left! We need your help to reach our goal! Please Donate Today! \n \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-july-21/2016-07-21/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/Kousa-Mahshi.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160719T183000 DTEND;TZID=America/Halifax:20160719T213000 DTSTAMP:20260502T210600 CREATED:20160711T222037Z LAST-MODIFIED:20160711T222629Z UID:26848-1468953000-1468963800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Intro to Knife Skills by Chef Michael Kirkwood DESCRIPTION:NEW! 2nd Night Added! \nKnowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join veteran professional Chef Michael Kirkwood for a solid primer on knife fundamentals\, including selecting the best knife for the job\, shopping for a decent knife\, as well as knife care and maintenance including sharpening and honing. If you have your own knives\, feel free to bring them to class for a sharpening! \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious chicken taco menu with pico de gallo\, mango salsa\, as well as a chicken stock. \nTopics covered will include:\n• General skills: peeling\, batonettes\, alumettes (matchsticks)\, julienne\, dice & brunoise\n• Specific vegetable skills: chopping onions\, mincing garlic\, seeding peppers\, tomatoes\, chiffonade & mincing herbs\n• Fruits: dicing mangos & citrus “supreme”\n• Breaking down & deboning a whole chicken + some specialty cuts \n$50 +HST \n—–\nChef Michael Kirkwood has honed his culinary skills in some of Toronto’s finest restaurants including Avalon\, Toro\, Opus\, and Turf Lounge. Known for his “Canadian Contemporary” style\, he’s committed to a quality food experience without compromising on using fresh\, local and artisan style ingredients to create a clever fusion of flavors in his cooking. Now\, as creator and founder of The Birchwood Kitchen — a mobile culinary studio providing cooking classes for children and adults — he enjoys catering small events and seasonal tastings.\nhttp://www.thebirchwoodkitchen.com/ \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-intro-to-knife-skills-by-chef-michael-kirkwood-6/2016-07-19/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/facebook_event_311564202545361.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160718T183000 DTEND;TZID=America/Halifax:20160718T210000 DTSTAMP:20260502T210600 CREATED:20160621T012604Z LAST-MODIFIED:20160621T014440Z UID:26163-1468866600-1468875600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Intro to Knife Skills by Chef Michael Kirkwood DESCRIPTION:Knowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join veteran professional Chef Michael Kirkwood for a solid primer on knife fundamentals\, including selecting the best knife for the job\, shopping for a decent knife\, as well as knife care and maintenance including sharpening and honing. If you have your own knives\, feel free to bring them to class for a sharpening! \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious chicken taco menu with pico de gallo\, mango salsa\, as well as a chicken stock. \nTopics covered will include:\n• General skills: peeling\, batonettes\, alumettes (matchsticks)\, julienne\, dice & brunoise\n• Specific vegetable skills: chopping onions\, mincing garlic\, seeding peppers\, tomatoes\, chiffonade & mincing herbs\n• Fruits: dicing mangos & citrus “supreme”\n• Breaking down & deboning a whole chicken + some specialty cuts \n$50 +HST \n—–\nChef Michael Kirkwood has honed his culinary skills in some of Toronto’s finest restaurants including Avalon\, Toro\, Opus\, and Turf Lounge. Known for his “Canadian Contemporary” style\, he’s committed to a quality food experience without compromising on using fresh\, local and artisan style ingredients to create a clever fusion of flavors in his cooking. Now\, as creator and founder of The Birchwood Kitchen — a mobile culinary studio providing cooking classes for children and adults — he enjoys catering small events and seasonal tastings.\n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-intro-to-knife-skills-by-chef-michael-kirkwood-5/2016-07-18/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_1704443293141047.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160715T180000 DTEND;TZID=America/Halifax:20160715T210000 DTSTAMP:20260502T210600 CREATED:20160711T222033Z LAST-MODIFIED:20160711T233055Z UID:26846-1468605600-1468616400@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Cashew Chicken Salad Wraps by Maria Rozynska DESCRIPTION:Cool\, fresh and delicious – everything you could hope for in a lovely summer dinner\, courtesy of Maria Rozynska \nPolish Borscht (Traditional Polish Beetroot Soup)\nServed cool or warm\, this flavorful beet broth is made the traditional way using kvas – a healthy and delicious fermented dark rye base – and served with grated beetroot\, sliced boiled egg (optional) and a side of fresh light rye bread.\n$4 \nCashew Chicken Lettuce Wraps\nBite-sized tender chicken cubes with cashews in a flavorful honey-soy-ginger-garlic & sesame sauce served on a bed of lettuce topped with diced bell peppers and cilantro. Served with Mizeria (Polish Cucumber Salad): thinly sliced cucumbers served in a sour cream and fresh dill sauce with a side of rye bread.\n(#vegan options available)\n$12 \nBanana Bread Pudding\nWarm banana bread pudding with a hint of cinnamon\, custard and warm caramel drizzle.\n$5 \nPrix Fixe Menu\nBorscht + Main + Dessert\n$20 \n—–\nMaria Rozynska\, a power-mom who loves to cook for her family and who one day dreams of running her own kitchen\, using the freshest ingredients and lots of love. \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-cashew-chicken-salad-wraps-by-maria-rozynska/2016-07-15/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/facebook_event_1690553664541951.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160714T080000 DTEND;TZID=America/Toronto:20160714T170000 DTSTAMP:20260502T210600 CREATED:20160711T180527Z LAST-MODIFIED:20160711T222341Z UID:26830-1468483200-1468515600@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — July 14 DESCRIPTION:Salttet Malfoof سلطة ملفوف\n \n \n \n \n \n Ka’ak el eid كعك العيد\n \n \n\nMENU — July 14 \n——\n[beef]  Fattet Maqdoos فتتة مكدوس\nFatteh (فتّة‎‎ meaning crushed or crumbs) is a class of southern Levantine dishes made with pieces of fresh\, toasted\, or fried flatbread layered with yogurt and other ingredients. It is so closely associated with Syrian food that it is also known as shâmiyât (شاميات ) or ‘Damascene’. This version features Maqdoos\, small eggplants that are fried until tender and then stuffed with a savoury spiced meat and nut filling. The dish is built up in layers of bread\, yogurt & tahini sauce\, tomato sauce\, eggplants and topped with fresh yogurt\, herbs and pine nuts as a garnish. (Note: if the very small eggplants prove to be too difficult or expensive to find\, we’ll work with regular eggplants). \n[vegetarian]  Fattet Maqdoos فتتة مكدوس\nThe same dish\, but with a mushroom and nut stuffing in the eggplants. \nSalttet Malfoof سلطة ملفوف\nA crisp\, refreshing cabbage salad with lemon\, sumac and pomegranate seeds \nKa’ak el eid كعك العيد\nMany kinds of cookies are baked to celebrate Eid\, the festivities at the end of Ramadan\, each family with a recipe of their own. These delicious cookies are made with semolina and sesame seeds\, scented with anise and Mahlab\, a spice derived from cherry kernels that adds a marzipan-like almond aroma.\n——\n$20 +HST \nMeals will go on sale on Tuesday at 7am.\nMeals will be available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, July 14. \nfoodora has sponsored FREE Delivery within 3km radius \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \n\nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \nOnly 10 Days Left! We need your help to reach our goal! Please Donate Today! \n \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-july-14/2016-07-14/ LOCATION:Ontario CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/fattet-makdoos.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160711T183000 DTEND;TZID=America/Halifax:20160711T210000 DTSTAMP:20260502T210600 CREATED:20160613T235249Z LAST-MODIFIED:20160613T235800Z UID:26068-1468261800-1468270800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Easy\, Breezy Summer Appetizers by Joanna Marie Nicholson DESCRIPTION:A fun\, hands-on class that will introduce you to some easy\, versatile and delicious fresh summer appetizers and sides that can be put together in a snap. Perfect for beginner cooks\, this workshop will teach you how to make three tasty side dishes or starters using fresh and local ingredients that are the perfect complement to any summer BBQ or seasonal meal. Joanna Marie Nicholson will also share lots of practical tips for choosing the best seasonal ingredients from your farmers’ market or grocery store. \nWatermelon salad\nJuicy watermelon and cool cucumbers are tossed with tangy feta cheese to make this simple and colourful summer salad. A few leaves of fresh mint\, olive oil and lime juice help tie all the flavours together. \nRoasted yams and harissa chickpeas\nIt’s the year of the pulses and harissa chickpeas are the star of this dish. Plated on top of roasted sweet yams and fresh parsley\, this easy side is a vegetarian\, gluten-free crowd-pleaser with a spicy kick. \nMango prosciutto skewers with goat cheese\nThese one-bite wonders are the perfect combination of sweet and salty. Succulent mango and goat cheese are wrapped in prosciutto\, then drizzled with balsamic glaze. \n—–\n$50 +HST \n——\nJoanna grew up surrounded by family\, friends and plenty of good food. She quickly learned that a meal is more than what sustains us—it’s the heart of many fond memories. Joanna’s life-long passion for food led her to complete George Brown College’s culinary arts program after being immersed in the working world. Here\, she was able to hone her cooking style\, with a flair for transforming seasonal ingredients into simple dishes with full-on flavour. Joanna enjoys sharing her passion for cooking with others—whether it’s teaching people how to make delicious dishes\, sharing recipes or throwing a dinner party. Her cooking philosophy embraces simplicity\, local ingredients\, taste and fun. She spends her days working in the corporate communications and public relations field in downtown Toronto. When she’s not in the kitchen\, she can be found cycling\, running\, dancing\, writing\, exploring places near and far and sharing good laughs with friends and family. \n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-easy-breezy-summer-appetizers-by-joanna-marie-nicholson/2016-07-11/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_229605724092795.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160709T193000 DTEND;TZID=America/Halifax:20160709T223000 DTSTAMP:20260502T210600 CREATED:20160613T200409Z LAST-MODIFIED:20160616T164058Z UID:26048-1468092600-1468103400@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: A Taste of Southeast Asia by Jannell Lo and Reid Witzel DESCRIPTION:After cooking together almost daily for the last 3 years\, experimenting with flavours from all over Asia\, Jannell and Reid are discovering their culinary voice: remaining true to the flavours of Asia while incorporating their favourite parts of North American cuisine. \nThis menu focuses on Thai and Malaysian cuisine\, taking you from Chiang Mai where Sai Oua is found at every other street vendor’s grill down to the beaches of Malaysia\, the birthplace of Kecap Beef. Each course is accompanied by bright vegetables to complement the richness of dishes. The menu finishes off with a Thai riff on a classic Pavlova featuring a spicy strawberry lime curd and whipped coconut cream. \nSai Oua and Shrimp Skewers\nNorthern Thai pork sausages made from turmeric\, lemongrass\, kaffir lime rind and chilies paired with lemongrass marinated shrimp. \nMalaysian Pickled Cucumber and Carrots\nMade with turmeric and black mustard seed \nKecap Beef\nBeef chuck slowly braised with kecap manis\, lemongrass\, ginger and chilies; served with coconut rice. \nAsian Slaw\nClassic coleslaw with a South East Asian twist. Dressed in fish sauce\, lime\, rice vinegar\, and peanut butter. \nThai Style Pavlova\nMeringue with a strawberry-lime curd topped with fresh fruit and whipped coconut cream\n—– \n$50 +HST \n—–\nAs a CBC (Canadian born Chinese) from Toronto\, Jannell Lo grew up eating food from a vast number of cuisines found within the city. She went to culinary school in 2011 and has been working in kitchens to discover her culinary passions in Montreal\, Hong Kong and Toronto. She works hard to make all food more accessible to Reid\, a celiac. \nReid Witzel loves to eat squishy\, crispy\, crunchy\, gooey and chewy things. He grew up learning to grill everything and anything from his parents and tries to not let his gluten allergy stop him from eating whatever he wants. This has forced him to cook constantly at home and he has become a creative home cook as a result.\nTogether\, they make a mean kitchen team. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-a-taste-of-southeast-asia-by-janelle-lo-and-reid-witzel/2016-07-09/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_510162619177431.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160708T180000 DTEND;TZID=America/Halifax:20160708T210000 DTSTAMP:20260502T210600 CREATED:20160704T234811Z LAST-MODIFIED:20160705T000440Z UID:26665-1468000800-1468011600@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Lebanese Fatteh by Roberto Pont DESCRIPTION:Fatteh – a glorious Lebanese layered dish comprising crispy toasted pita bread\, rice with chickpeas & cinnamon\, fried aubergine\, tomato sauce\, roasted chicken with cloves (optional)\, topped with garlic yoghurt and garnished with flat leaf parsley and toasted pine nuts.\n$12 (#vegetarian available) \nTabbouleh – light Lebanese salad comprising tomatoes\, finely chopped parsley\, mint\, bulgur and onion\, and seasoned with olive oil\, lemon juice\, and salt.\n$4 \nDessert: Chilled Lemon Yoghurt cake with pistachios and berries\n$5 \nPrix Fixe\nFatteh + Tabbouleh + Cake\n$20 \n#vegetarian options available \n—–\nRoberto Pont is a half British\, half Venezuelan frustrated chef who has worked in finance all his life. He was lucky to live in seven different countries as a child and travel through many more. As a result\, he has a passion for world foods. He has chosen a Lebanese dish that he truly enjoys cooking despite never having been to the country. \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-lebanese-fatteh-by-roberto-pont/2016-07-08/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/facebook_event_570909736445778.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160707T180000 DTEND;TZID=America/Toronto:20160707T190000 DTSTAMP:20260502T210600 CREATED:20160704T230655Z LAST-MODIFIED:20160704T231035Z UID:26653-1467914400-1467918000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — July 7 DESCRIPTION:Yalanji يالنجي\n \n \n \n \n \n Fattoush فتوش\n \n \n \n \n \n Nammoura نموره\n \n \n\nMENU — July 7 \n——\n[beef & lamb]  Kebab Hindi كباب هندي \nLevantine cuisine has no shortage of kebabs – the cooking of meat on a stick is probably one of the most ancient dishes in the world. As Islamic culture spread across the world it brought with it many dishes\, and brought back many inspirations and influences. So it comes as no surprise that there are countless kebab dishes in India\, nor that Indian culinary ideas have also filtered back through to the Middle East. Kebab Hindi\, or “Indian-Style Kebab”\, is a long-standing traditional Syrian favourite\, even as cooking meat in a tomato and onion-based reduction is a common Indian technique. This dish features skewers of a combination of halal ground beef and lamb garnished with pine nuts\, and is served alongside Rez bel Shairieh (rice with vermicelli). \n[vegetarian]   Yalanji   يالنجي\nStuffed grape vine leaves can be found on tables all around the Eastern Mediterranean. This Syrian version features a rice filling seasoned generously with parsley\, mint\, garlic\, onion and black pepper; some cooks add a bit of finely ground coffee that adds complexity and depth. The are baked in a tangy sauce of tomato\, lemon\, pomegranate and olive oil\, and served with handmade flatbread cooked on the domed saj oven. \nFattoush  فتوش\nThis popular Levantine salad is made using toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but vary according to season and region. Mint and parsley lend a freshness and fragrance\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nNammoura  نموره\nOne of the most well-known traditional Syrian desserts; a simple cake of semolina\, butter\, sugar and yogurt drizzled with simple syrup scented with lemon. This version features a generous sprinkling of pistachios. \n——\n$20 +HST \nMeals will go on sale on Tuesday at 7am.\nMeals will be available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, July 7. \nfoodora has sponsored FREE Delivery within 3km radius \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis.\nNOTE: during Ramadan (until July 7) there will be no family meal as the cooks are fasting\, but our guest cook will get a meal to take home. \nNEW! Support the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-july-7/2016-07-07/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/kebab-hindi.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160704T183000 DTEND;TZID=America/Halifax:20160704T210000 DTSTAMP:20260502T210600 CREATED:20160607T000013Z LAST-MODIFIED:20160607T010048Z UID:25861-1467657000-1467666000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Greek Mezedes by Tina Bousoulas DESCRIPTION:Greece boasts an incredibly diverse\, ancient and healthy culinary tradition; ask anyone Greek how great their food is\, and you’re sure to get a heartfelt love song to their cuisine. A lifelong passionate hoem cook of Greek food\, Tina Bousoulas will share some of her favourite family recipes with you in this fun\, hands-on workshop. \nThis workshop is also a fundraiser for Deaf Youth Empowerment; a new not-for-profit organization that works towards creating a brighter future for deaf youth and children while bridging the gap between deaf and hearing communities. Tina is herself deaf\, and will be presenting the class with the assistance of an ASL interpreter. Join us for some amazing Greek mezedes\, and you’ll also learn how to sign “Bon Apetit”! \n—–\nBourekia\nDelicious and easy to make h’ordeuvres\, these feta cheese\, sweet peppers and herbs wrapped in phyllo dough won’t last long on any plate. \nTirokafteri\nA spicy pepper and feta dip that is popular meze or appetizer throughout Greece. \nSpetzofai\nA very rustic\, Greek dish made with sausages and peppers in a rich tomato sauce. Dunk some crusty bread\, and you’re in heaven. \nShrimp Saganaki\nShrimps in a spicy tomato sauce and topped with feta\, a classic dish of countless Greek seaside tavernas.\n—– \n$50 +HST \n—–\nTina’s passion for Greek food is as old as she is. She has a degree in Classical Studies\, and was a teacher for many years. These days she also volunteers to help raise money for the Deaf Youth Empowerment project. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-greek-mezedes-by-tina-bousoulas/2016-07-04/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_629626987186169.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160702T193000 DTEND;TZID=America/Halifax:20160702T223000 DTSTAMP:20260502T210600 CREATED:20160607T000009Z LAST-MODIFIED:20160607T001301Z UID:25859-1467487800-1467498600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Summer Suenos by Greg Couillard DESCRIPTION:Toronto culinary icon Chef Greg Couillard has spent the last 5 years living on the Pacific Coast of Mexico\, absorbing and integrating a whole new range of authentic Mexican flavours into his already famously eclectic kitchen repertoire. Tonight’s gorgeous summer menu combines some of his favourite new discoveries with classic combinations honed over a lifetime in the kitchen. \n—–\nScallop Aguachile\nCarpaccio of fresh scallops lightly cured in a spicy\, tangy Mexican “chile water” of cucumber\, cilantro\, lime and green chiles\, with creamy avocado\, sweet mango and crispy totopos. \nMexican “Babaganoush”\nAn inspired fusion that’s classic Chef Greg – smoky roasted eggplant enriched with a rich serrano crema and roasted poblano chiles\, layered with tender-crisp green bean and fresh tomatoes. \nTequila-Drunk Mahi Mahi\nFresh dorado smothered in a spectacular tequila and agave beurre blanc sauce\, with Mexican rice and fresh tortillas. \nMeringue Merengue\nFrench shortcrust butter pastry topped with tart lime curd studded with fresh mangoe\, topped with bruléed meringue.\n—– \n$60 +HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-summer-suenos-by-greg-couillard/2016-07-02/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_1703405006574872.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160701T180000 DTEND;TZID=America/Halifax:20160701T210000 DTSTAMP:20260502T210600 CREATED:20160607T000004Z LAST-MODIFIED:20160607T001310Z UID:25857-1467396000-1467406800@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Goyo’s Tacqueria by Chef Greg Couillard DESCRIPTION:Toronto culinary icon Chef Greg Couillard has spent the last 5 years living on the Pacific Coast of Mexico\, absorbing and integrating a whole new range of authentic Mexican flavours into his already famously eclectic kitchen repertoire. Tonight’s gorgeous summer menu combines some of his favourite new discoveries with classic combinations honed over a lifetime in the kitchen. \n—–\nMexican Gazpacho Verde $4\nCool\, spicy\, fresh and tangy\, this green gazpacho teems with tomatillo\, cucumbers\, geen chili\, avocado & cilantro. \nTaco Trio $12\nChoice of:\nTequilla & Agave Mahi Mahi\n-or-\nCarmelized Pork Carnitas\n-or-\nSpicy sweet potato\, mushroom & spinach (v) \nTacos come with classic toppings – frijoles\, sweet onion\, & cilantro\, plus Greg’s incomparable homemade salsas: rich red casera\, vibrant green salsa verde and fresh mango & corn salsa\, and served with a side of totopos (tortilla chips) and pico de gallo (fresh tomato salsa)\n*All tacos are served on local & non-gmo corn tortillas* \nWu Tang Flan $4\nDecadent egg & cream flan with rum chantilly cream \nPrix Fixe $20\nGazpacho + Taco Trio + Flan \n#vegan #GF options available \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-goyos-tacqueria-by-chef-greg-couillard/2016-07-01/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_246495919056240.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160630T180000 DTEND;TZID=America/Toronto:20160630T190000 DTSTAMP:20260502T210600 CREATED:20160627T234758Z LAST-MODIFIED:20160628T230202Z UID:26427-1467309600-1467313200@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN - June 30 DESCRIPTION:Tabbouleh تبولة‎‎\n \n \n \n \n \n Lazakiat لزاقيات\n \n \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis.\nNOTE: during Ramadan (until July 7) there will be no family meal as the cooks are fasting\, but our guest cook will get a meal to take home. \nNEW! Support the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n  \nMenu — June 30\n——\n[beef]  Kibbeh Labaniyeh  كبة لبنية\nKibbeh is one of the most quintessential Levantine dishes; versions are found from North Africa to Central Asia\, and Syria alone boasts over 20 variations. Bulgur wheat is soaked\, combined with spices and formed into small patties\, balls or torpedos\, featuring a variety of different fillings; the results can be fried\, baked\, barbequed or cooked in many different sauces. This version features a classic filling of ground lamb\, beef\, spices and pine nuts\, and the finished kibbehs are cooked in a rich yogurt sauce. Our cook even made the yogurt from scratch last week! This dish is served alongside plain white rice. \n[vegetarian]  Kibbeh Labaniyeh  كبة لبنية\nSame as the beef kibbeh\, but stuffed with onions\, mushrooms and pinenuts.. \nTabbouleh  تبولة‎‎ \nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad\, with parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nLazakiat  لزاقيات\nA spectacular dessert composed of many layers of paper-thin crepes\, seasoned with turmeric\, ginger\, anise and black sesame – traditionally cooked on the large domed saj oven – which are layered with rich sauce made from sesame halva\, and garnished with fried walnut pieces. \n——\n$20 +HST \nMeals will go on sale on Tuesday at 7am.\nMeals will be available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, June 30. \nfoodora has sponsored FREE Delivery within 3km radius \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated. \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-june-30/2016-06-30/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/kbbeh-labanyh.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160627T183000 DTEND;TZID=America/Halifax:20160627T183000 DTSTAMP:20260502T210600 CREATED:20160530T172059Z LAST-MODIFIED:20160531T024035Z UID:25638-1467052200-1467052200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Jarred Pie Fillings by Christine Manning DESCRIPTION:Nothing beats homemade pie\, but not all fruits are available at peak flavour all year round. Solution? Turn your favourite fruits into delicious pie filling\, and then jar it for quick and easy pies any time of the year! \nIn this fun\, hands-on workshop\, Christine Manning of Manning Canning will walk you through turning fresh-picked Ontario cherries and apples into delicious pie fillings using just lemon juice\, castor sugar\, and Clearjel powder. (Note: cornstarch is not considered safe for shelf-stable preserving). The yummy result can be used for pie fillings\, but are also perfect for cobblers or turnovers\, and is equally delicious on pancakes\, waffles or cottage cheese at breakfast. \nParticipants will leave the class with a basic understanding safe canning practices and the important do’s and don’ts of preserving\, along with copies of the recipes and a jar of the goodies made in class to take home – enough for a perfect pie anytime! \n$50 +HST \n—–\nChristine Manning is the founder of Manning Canning\, a local food company that makes a selection of unique jams\, jellies\, preserves\, pickles and other delectable spreads from locally sourced produce. Christine also runs Manning Canning Kitchens\, that offers rentable commercial production kitchens for local food entrepreneurs. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur\nhttp://staging.thedepanneur.ca/workshops/ URL:https://dev.thedepanneur.ca/event/workshop-jarred-pie-fillings-by-christine-manning/2016-06-27/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_1007915422610531.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160625T193000 DTEND;TZID=America/Halifax:20160625T223000 DTSTAMP:20260502T210600 CREATED:20160524T023937Z LAST-MODIFIED:20160623T152553Z UID:25500-1466883000-1466893800@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Japanese Comfort Food by Chef Caroline Ishii DESCRIPTION:I am excited to return to my roots through this pop-up dinner in two ways. Born and raised in Toronto to Japanese parents\, I have recently returned to Toronto. This will be my first pop-up dinner in Toronto and I am excited to do it at The Depanneur. I started my career as a professional chef with pop-up dinners some eight years ago in Ottawa\, before opening the restaurant ZenKitchen\, which was the subject of a 13-part TV reality-documentary show. \nMy philosophy is that we need to mindful from farm to fork/chopsticks in the way we shop\, cook\, eat\, and share food. The food I create is beautiful\, delicious and healthful\, for our body\, spirit and communities. The menu is made with whole foods and as much organic and seasonal ingredients as possible. I am passionate about Japanese home cooking and comfort food and wanted to share this with you with love\, or as the Japanese say\, kokoro. \n—–\nInarizushi (rice stuffed into tofu pockets) with homestyle pickles \nSunomono cucumber and wakame salad with a yuzu-ginger dressing \nHandmade gyoza dumplings with a chili-soy dipping sauce \nJapanese-inspired curry with seasonal vegetables\, mushroom rice\, and house chutney \nChocolate torte with a ume (plum) strawberry coulis \nGenmaicha roasted rice green tea\n—-\n#vegan #GF \n$50 +HST\nBook Now \n—–\nCaroline Ishii is an award-winning chef\, TV personality and author. She was the creator and chef of ZenKitchen\, a gourmet vegan whole foods restaurant that was the subject of a documentary-reality show called “The Restaurant Adventures of Caroline and Dave”. The 13-part show aired on the W Network\, Asia Food Channel and Oprah Winfrey Network (OWN) Canada. Caroline garnered critical acclaim for her food\, including winning the silver medal at the prestigious Gold Medal Plates competition two years running against the best chefs in the city\, best new restaurant of the year\, and one of the best restaurants in the Ontario by Lonely Planet. A graduate of the chef program with the Natural Gourmet Institute for Health and Culinary Arts in New York City\, she is launching in June her first book with taste memories and recipes\, called The Accidental Chef. Lessons Learned In and Out of the Kitchen\, which you can pre-order through her Indiegogo campaign. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-japanese-comfort-food-by-chef-caroline-ishii/2016-06-25/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_649610695187156.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160624T180000 DTEND;TZID=America/Halifax:20160624T210000 DTSTAMP:20260502T210600 CREATED:20160621T012600Z LAST-MODIFIED:20160621T022327Z UID:26161-1466791200-1466802000@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Paella Valenciana by Santo Pecado Mexican Catering DESCRIPTION:Las Depannistas Paola Solorzano & Adriana Rubio from Santo Pecado Mexican Catering are back in the kitchen with more amazing flavours! \n—–\nSalad $6\nPoached pears\, strawberries\, and candied walnuts on a bed of arugula with prickly pear and honey dressing \nPaella Valenciana $14\nOur own interpretation of this Spanish classic comes loaded with octopus\, shrimp\, mussels\, pork belly\, and chicken thighs\, finished with fresh fennel\, cilantro\, and basil leaves. (#vegan option available\, $12) \nImpossible Cake $5\n50% chocolate cake + 50% flan = 100% delicious! \nTepache $3\nA unique Mexican fermented pineapple beverage \nPrix Fixe Menu\nSalad + Paella + Cake + Beverage\n$25 \n#vegan & #GF options available\n—— \nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-paella-valenciana-by-santo-pecado-mexican-catering/2016-06-24/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_291899157809659.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160623T180000 DTEND;TZID=America/Toronto:20160623T190000 DTSTAMP:20260502T210600 CREATED:20160620T230055Z LAST-MODIFIED:20160622T041454Z UID:26143-1466704800-1466708400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — June 23 DESCRIPTION:Khyar belaban خيار بلبن\n \n \n \n \n \n Sfouf صفوف\n \n \n \n \n \n Muhammara فطاير المحمره) \n \n \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis.\nNOTE: during Ramadan (until July 7) there will be no family meal as the cooks are fasting\, but our guest cook will get a meal to take home. \nNEW! Support the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \nMenu — June 23\n——\n[beef]   Auzy with Beef  أوزي\nA decadent and luxurious meat pie from Damascus\, auzy combines a filling of spiced ground beef (halal)\, rice and peas with rich almonds and pines nuts that have been fried to golden in butter\, all wrapped in a buttery phyllo pastry shell and baked to until crispy. \n[vegetarian]     Auzy with Mushrooms  أوزي\nSame as the beef auzy\, but made with cremini mushrooms instead of beef. \nKhyar belaban  خيار بلبن\nMuch like tzatziki\, it’s well-known Greek cousin\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially delightful\, cool and refreshing summer salad. \nSfouf  صفوف\nA light\, delicate semolina cake\, made golden with turmeric and fragrant with anise\, vanilla\, and coconut\, studded with black sesame seeds and topped with pistachio. \n——\n$20 +HST \nWe also have a few extra Fatayer Harra (فطاير المحمره) that we made for the Luminato Festival\, frozen in bags of 5. Made with spicy Aleppo pepper paste\, tomato\, walnuts and olive oil\, they reheat beautifully\, and I just cut mine in half and pop them in the toaster! Amazing with eggs\, salad or soup. [vegan]\n$10\nNote: bags of fatayer can be picked up\, but cannot be delivered separately\, only together with a meal order. \nMeals will go on sale on Tuesday at 7am.\nMeals will be available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, June 9. \n  \nfoodora has sponsored FREE Delivery within 3km radius \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated. \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-june-23/2016-06-23/ LOCATION:Ontario CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/auzy.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160620T183000 DTEND;TZID=America/Halifax:20160620T210000 DTSTAMP:20260502T210600 CREATED:20160223T163006Z LAST-MODIFIED:20160223T165535Z UID:23400-1466447400-1466456400@dev.thedepanneur.ca SUMMARY:WORKSHOP: Pastry 101: Choux Pastry by Mardi Michels DESCRIPTION:In this class\, baker\, blogger and educator Mardi Michel will teach you how to work with choux pastry to create delectable éclairs or profiteroles\, chouquettes and gougères (savoury cheese puffs). Discover the secrets to perfect choux pastry – it’s easier than you think! You’ll learn how to use the pastry to create both savoury and sweet treats as well as a variety of fillings to impress your friends with these “looks harder to make than they actually are” classic French pastries. \n$50 +HST\nCook with your kids! Bring kids under 12 for 1/2 price. \n—–\nMardi Michels is a full-time French teacher to elementary school-aged boys and the author of eat. live. travel. write – a blog focusing on culinary adventures near and far. As part of her job\, she runs a cooking class twice a week for 7-13 year-old boys\, Les Petits Chefs and Cooking Basics. She’s also a cook\, baker\, traveller\, photographer\, writer\, Food Revolution Day Ambassador for Toronto and in her spare time teaches cooking classes around Toronto. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-pastry-101-choux-pastry-by-mardi-michels/2016-06-20/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_1271825922834224.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160619T193000 DTEND;TZID=America/Halifax:20160619T223000 DTSTAMP:20260502T210600 CREATED:20160517T003604Z LAST-MODIFIED:20160517T021808Z UID:25369-1466364600-1466375400@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: A Night in Tunis by Dali Chehimi DESCRIPTION:The name Tunis is often associated with an Arabic word that means to socialize and to be friendly. With hospitality so close to the heart of Tunisian culture\, it should be no surprise that it also abounds with fantastic food. \nDali Chehimi has put together a delightful menu featuring several classic Tunisian dishes\, many rarely seen in Toronto. \nBrik a l’Oeuf\nThis is the best-known version of Brik (pronounced breek)\, a Tunisian dish consisting of thin “warka” pastry wrapped around a variety of fillings. In Brik a l’Oeuf\, a whole raw egg is included with chopped onion\, tuna\, harissa and parsley\, before it is fried to golden crisp. There is a Tunisian tradition where a bride-to-be’s mother makes brik for the potential bridegroom — if the bridegroom eats it without spilling any of the egg yolk\, he may marry the bride! \nOmmek Houria\nA spicy Tunisian starter\, somewhere between a salad and a dip\, made with sweet braised carrots combined with Dali’s homemade harissa\, garlic and olive oil. A popular dish to break the Ramadan fast. \nKabama au Poisson\nA speciality of Tunisia’s Mediterranean coast\, this is a rustic\, rich fish and calamari stew seasoned with cumin\, coriander\, garlic\, tomato\, olive oil and harissa. Served with a chunky vegetable tagine and tri-colour couscous. \nGreen Tea and Artisanal Baklava\nDinner ends with a cup of classic Tunisian tea and a selection of fine North African pastries.\n—– \n$50 +HST \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-a-night-in-tunis-by-dali-chehimi-2/2016-06-19/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_1779396552281686.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160617T180000 DTEND;TZID=America/Halifax:20160617T210000 DTSTAMP:20260502T210600 CREATED:20160517T003600Z LAST-MODIFIED:20160607T014236Z UID:25367-1466186400-1466197200@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Korean Chicken & Waffles by Richard Lee and Chris Stevens DESCRIPTION:With the advent of Toronto’s seeming obsession with “chicken & waffles”\, Richard Lee and Chris Stevens look to impress with their own Korean twist serving crispy fried chicken with sweet chili sauce on a savoury Korean street food favourite\, bubble waffle. If you’re feeling more like beef\, don’t miss out on your chance to try their braised galbi — the Korean version of a marinated grilled steak. Their menu also features two unique apps and an aesthetically pleasing dessert sure to please your eyes as much as your stomach. \nRed Hot-Octopus\nSlow cooked & blow torched Octopus smothered with a spicy in-house gochujang sauce\, a spicy fermented pepper paste – served with bibimbab slaw\n$8 \nVeggie Baos\nChinese eggplant & shiitake mushroom baos\n$6\n#Veggie \nKorean Fried Chicken with Bubble Waffles\nCrispy crunchy Korean fried chicken with sweet chilli sauce served on sweet bubble waffle.\n$14 \nBraised Galbi with Rice\nBraised korean beef with rice served with carrots garnished with kimchi & a lotus chip\n$14 \nBird Nest Funnel cake\nFunnel cake with rice vermicelli straws topped with a powder sugar & nutella coating\n$5 \nPrix Fixe Menu\nApp + Main + Dessert $25 \n————-\nKABOOM Chicken is a pop-up eatery that combines a fusion concept of the Korean culture with western food practices. Although our 2 brother in-law cooks\, Chris Stevens— a wannabe rock star and bass player — and Richard Lee — a wannabe geek and computer programmer — have no professional culinary experience\, they have a strong passion for bringing you Korean fusion flavors. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-korean-chicken-and-waffle-braised-galbi-by-richard-lee-and-chris-stevens/2016-06-17/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_1026241484136600.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160613T183000 DTEND;TZID=America/Halifax:20160613T183000 DTSTAMP:20260502T210600 CREATED:20160517T021100Z LAST-MODIFIED:20160517T041040Z UID:25382-1465842600-1465842600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Indian Legumes & Pulses by Abeda Oturkar DESCRIPTION:The 68th UN General Assembly declared 2016 the International Year of Pulses\, officially recognizing their unparalleled value towards both nutrition and sustainable agricultural practises. While the West is starting to discover these amazing culinary treasures\, the diverse and ancient culinary traditions of India have long embraced pulses and legumes as a central part of their diet. Chef\, nutritionist and culinary historian Abeda Oturkar will introduce you to some of the incredible versatility of these healthy and affordable staples. \nThe workshop will cover an introduction to a variety of different kinds of legumes and pluses\, and a brief discuss their role in a healthy\, balanced diet. You will learn how to prepare a number of simple recipes that showcase the versatility of these ingredients\, whether raw (sprouted)\, cooked or ground as flour. \nYou will be walked through the hows and whys of sprouting your own beans and peas\, which can be used as the base for many dishes\, such as a wholesome “Creamy Sprout Salad”\, full of crunch\, bite\, and flavour. You’ll also learn how to use Besan flour to make high-protein\, gluten-free\, savoury crepes called “Cheela”\, as well as a classic Indian Daal recipe with Mung beans and spinach (Palak Dal Bhaji) \nThe class will cover techniques for sprouting at legumes at home\, and participants will take home all the recipes and a starter kit for own sprouted beans. \n$50 +HST \n——\nAbeda Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario.\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-indian-legumes-pulses-by-by-abeda-oturkar/2016-06-13/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_514931882043167.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160611T193000 DTEND;TZID=America/Halifax:20160611T223000 DTSTAMP:20260502T210600 CREATED:20160509T172852Z LAST-MODIFIED:20160509T180052Z UID:25144-1465673400-1465684200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Spring 2016 - Better Late Than Never by Chef Michael Kirkwood DESCRIPTION:Over the last decade Chef Michael Kirkwood has developed an expressive and adventurous approach to cooking\, using fresh\, local and artisanal ingredients to explore the possibilities of contemporary Canadian cuisine. \nThis elegant menu showcases the bounty of the local vegetable harvest\, combining international accents with the skill and sophistication one would expect from a veteran of some of Toronto’s finest restaurant kitchens. \n—–\nChilled spring pea soup with dungeness crab\, sustainable caviar\, creme fraiche. \nPoached free range duck egg with crispy frogs legs\, grilled baguette\, garden emulsion\, cattails. \nLeek ash crusted scallop with fresh corn polenta\, morels\, asparagus tips\, celery heart\, sauce Americaine. \nPan seared magret of duck with “You got the beets!”\, fennel puree\, fiddlehead fritters\, lemon beurre blanc\, lovage. \nVanilla panna cotta\, rhubarb\, meringue and bee pollen\, seasonal berries\, crispy mint.\n—– \n$60 +HST \nBook Now \n—–\nChef Michael Kirkwood grew up in Ajax\, Ontario where his appreciation for food and local ingredients flourished at a young age. Inspired by his parents’ gourmet interests\, he began working in local restaurants as a teenager where his passion for cooking grew. He then went on to study culinary arts in Toronto at George Brown College\, and has since established his reputation in several of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, and Turf Lounge. \nChef Michael now runs the Birchwood Kitchen\, a mobile culinary studio providing cooking classes for both children and adults\, as well as private seasonal tastings and small event catering. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal BYOB dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-spring-2016-better-late-than-never-by-chef-michael-kirkwood/2016-06-11/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_596845237157382.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160610T180000 DTEND;TZID=America/Halifax:20160610T210000 DTSTAMP:20260502T210600 CREATED:20160531T012503Z LAST-MODIFIED:20160531T163958Z UID:25667-1465581600-1465592400@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Summer Appetizings by Emily Zimmerman DESCRIPTION:According to Jewish dietary laws\, meat and milk dishes have to be prepared and served separately. As a result\, North American kosher food traditions have evolved into two distinct categories: the delicatessen\, which serves the meat dishes\, and “appetizings” — ie. everything eaten with bagels — such as dairy\, fish & salads. Using a few clever tweaks and substitutions\, Emily Zimmerman turns a traditional Jewish appetizings menu into a delicious vegan nosh. This is a late Shavuot menu\, a holiday traditionally celebrated with “dairy” foods\, and almost always vegetarian. So come\, eat already! \n—–\nSchav\nOne of the true classic dishes of the Ashkenazi Jewish tradition\, a cold summer soup of sorrel\, potato\, chard\, onion\, garlic\, topped with sliced cucumber and coconut yogurt.\n$4 \nVegan “dairy” plate:\nChickpea and seaweed “tuna” salad\, Tofu “egg” salad\, and Coconut cream cheese; comes with cucumber and tomato slices\, on a bed of lettuce\, served with dark rye bread or GF sourdough. Homemade pickles too.\n$12 \nAdd old-school potato salad\n+$3 \nRhubarb and custard trifle with homemade vegan spongecake and kosher wine.\n$4 \n#vegan\, #GF options avail. \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-summer-appetizings-by-emily-zimmerman/2016-06-10/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_513053632212546.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160609T180000 DTEND;TZID=America/Toronto:20160609T190000 DTSTAMP:20260502T210600 CREATED:20160606T230713Z LAST-MODIFIED:20160606T232307Z UID:25842-1465495200-1465498800@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — June 9 DESCRIPTION:Fasolia bel Zait فاصولية بالزيت\n \n \n \n \n \n Rez bel Shairieh\n \n \n \n \n \n Salatet Batata\n \n \n \n \n \n Namoura نمُّورة\n \n \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook food for themselves and their families in a fun\, social setting. Additional meals are prepared\, packaged and sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nMenu — June 9\n——\n[beef]   Shishbarak  شيش برك\nAlmost every cuisine in the world has their comfort food dumplings\, and Syria is no exception. A soft dough is handmade from flour\, salt and water and then filled with cooked onions\, olive oil\, halal ground beef\, salt and pepper and then baked. A thick\, tangy yogurt sauce is prepared by cooking strained yogurt with starch\, which is then spiced with aromatic fried garlic and coriander. The dumplings are added to the sauce and the dish is served alongside Rez bel Shairieh (rice with vermicelli). \n[vegetarian] Fasolia bel Zait with Rez bel Shairieh  فاصوليا بالزيت و رز بالشعرية\nGreen beans and garlic slow-cooked in olive oil with tomatoes and garnished with tart pomegranate molasses; served with a side of Rez bel Shairieh (rice with vermicelli). \nSalatet Batata سلطة بطاطا\nCubes of tender potato combined with tomatoes and finely cut fresh mint leaves and drizzled with olive oil. \nNammoura نموره\nOne of the most popular traditional Syrian desserts\, this simple cake of semolina\, butter\, sugar and yogurt is garnished with slivered almonds before being baked. The warm cake is drizzled with simple syrup scented with lemon. Today’s cake will (hopefully) be baked in the wood ovens at Dufferin Grove Park. \n——\n$20 +HST \nMeals will go on sale on Tuesday at 7am.\nMeals will be available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, June 9. \nfoodora has sponsored FREE Delivery within 3km radius \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated. \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-june-9/2016-06-09/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/Shish-Burak.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT END:VCALENDAR