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:20210314T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20211107T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210605T090000
DTEND;TZID=America/Toronto:20210605T140000
DTSTAMP:20260426T165029
CREATED:20210530T233141Z
LAST-MODIFIED:20210730T013327Z
UID:125139-1622883600-1622901600@dev.thedepanneur.ca
SUMMARY:Don Chingón Mexican Brunch
DESCRIPTION:Don 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 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\nWALK-UP MENU\nSATURDAY 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-4/2021-06-05/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210604T180000
DTEND;TZID=America/Toronto:20210604T190000
DTSTAMP:20260426T165029
CREATED:20210529T140219Z
LAST-MODIFIED:20210604T041730Z
UID:125065-1622829600-1622833200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Saigon Seoul by An Nguyen
DESCRIPTION:Pre-order online until THU Jun 3\, 10pm\nPick up on FRI Jun 4\, 6-7:30pm\nIn the West it might be uncommon to think of Vietnam and Korea as sharing a common coastline\, but the millennias-long history of diverse Asian cultures and cuisines are connected in many ways\, carried to every corner of the world on the winds of diaspora. The longing for the flavours of her homeland led An Nguyen to dive into the pursuit of the perfect Banh Mi sandwich\, from the 100 attempts perfect her own baguettes\, to the homemade sauces and condiments that delicately balance the flavours. But delicious food always wanders\, so along the way she also discovered Korean dishes that evoked familiar food memories and became part of her new culinary project\, Saigon Meals.\n—– \nJjolmyeon (Spicy Korean Soba Salad)\nCold buckwheat noodles are a popular summer dish in Korea\, a distant relative of colourful Vietnamese vermicelli (bún) dishes. This cool noodle salad features crispy fried tofu nuggets\, along with shredded cabbage\, cucumber\, pickled daikon and carrot\, cilantro\, topped with green onion\, roasted sesame seeds and a spicy gochujang (Korean chilli paste) and mirin dressing. \nCrispy Pork Banh Mi \nThe sandwich that memories are made of; luscious crispy pork belly is the star\, but the details make all the difference. Homemade baguette buns get a slather of “egg butter”\, an intensely rich\, yolk-heavy mayonnaise\, and a salty-sweet homemade BBQ sauce with dark soy\, black bean\, and Chinese five spice. It’s then topped with fresh cucumber\, pickled carrot & daikon\, cilantro\, green onion and a sprinkle of crispy fried onions.\n-or-\nTofu Balls Banh Mi (vegan)\nCrispy tofu nuggets\, on a bun with vegan butter & mayo\, spicy eggplant pate\, homemade BBQ sauce\, fresh cucumber\, pickled carrot & daikon\, cilantro\, green onion\, and crispy fried onions. \nVietnamese Childhood Style Yogurt\nA firm and creamy sweet yogourt made from a mixture of fresh and condensed milk. A popular snack or dessert\, garnished with a bit of crunchy granola and a touch of fruit.\n—– \nPork\, Vegetarian or 1/2+1/2\nVietnamese Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR TONIGHT’S EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM\nAn Nguyen has been in Canada for two years\, and after working in a few food service jobs\, has decide to launch her own Vietnamese Street Food project\, Saigon Meals\, specializing in a variety of Banh Mi style sandwiches and sides. \nsaigonmeals.ca  | @saigonmeal \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-saigon-seoul-by-an-nguyen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/05/CRISPY-PORK-BANH-MI.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210602T180000
DTEND;TZID=America/Toronto:20210602T193000
DTSTAMP:20260426T165029
CREATED:20210528T011625Z
LAST-MODIFIED:20210602T021657Z
UID:125043-1622656800-1622662200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: It’s All Greek To Me by Peter Minaki
DESCRIPTION:Pre-order online until TUE Jun 1\, 10pm\nPick up on WED Jun 2\, 6-7:30pm\nI don’t think I’ve every met anyone as deeply passionate and evangelical about Greek food as Peter Minaki\, whether it is as a chef\, instructor\, tour guide\, or cookbook author. We’re happy to welcome him back to the Dep after a long absence to share some delicious dishes from Greece that also have a personal connection. \n“For as long as I can remember putting food in my mouth\, I’ve been eating stuffed peppers. This recipe comes from my mom\, who was taught by my grandmother and my mom’s aunts… all excellent cooks!” \n—– \nGigandes Plaki\nTheses extra large beans are a popular a Greek dish from Kastoria\, a regional capital in northwestern Macedonia. In this family recipe\, bay leaves\, parsley and dill infuse the tomato sauce in which the beans are baked until soft and creamy. Finished with a splash of nice olive oil\, and served with a bit of bread\, they are a wonderful example of the genius of traditional cuisines: humble ingredients transformed into an exquisite dish.  \nPiperies Gemista\nStuffed vegetables – in this case red peppers – can be found in virtually every cuisine around the Mediterranean. And for good reason: they are a delightful little self-contained meals with meat\, rice\, vegetables\, herbs and spices all combined. This Greek version\, also a family favourite\, uses thick potato wedges hold up the peppers while they cook\, which then soak up all the delicious cooking juices and help thicken the tomato-y sauce.\nAlso available #vegetarian: stuffed with rice\, veggies and herbs. \nComes with Greek Spring Salad; light and fresh and all the delightful shades of green: romaine lettuce\, scallions and dill\, simple olive oil vinaigrette\, and crumbled Greek feta cheese. \nEkmek Kataifi \nA luscious dessert of crispy-sweet\, syrup-soaked kataifi (shredded phyllo pastry) layered with a thick semolina cream scented with mastiha (mastic\, an aromatic resin and thickener) and topped with whipped cream and crumbled pistachios.\n—— \nBeef\, Vegetarian or 1/2+1/2\nGreek Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\nWhether it’s cooking up a storm for the Toronto Underground Market\, leading food tours or catering epic dinner parties\, cook\, author and teacher Peter Minaki puts his passion for authentic Greek cuisine front and centre. Visit his website\, kalofagas.ca\, for delicious Greek and Mediterranean recipes\, or check out his great cookbook\, Everything Mediterranean. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-its-all-greek-to-me-by-peter-minaki/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/05/greek_stuffed_peppers_10.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210529T120000
DTEND;TZID=America/Toronto:20210529T140000
DTSTAMP:20260426T165029
CREATED:20210508T215443Z
LAST-MODIFIED:20210510T142456Z
UID:124315-1622289600-1622296800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS (ZOOM): Spring into Raw Food by Doris Fin
DESCRIPTION:Register by THU May 27\nWith Spring in full bloom\, and summer just around the corner\, it’s time to get ready to eat fresh and vibrant again. Join Chef Doris Fin\, for this fun\, flavourful hands-on “cooking” class where you will learn to make delicious\, healthy treats that celebrate the nutrition of fresh\, raw ingredients. \nKnown for her plant-based philosophy\, Chef Doris will walk you through transforming familiar favourites into plant-based\, vegan\, gluten and refined sugar-free dishes that will energize and nourish you. Whether for snacks\, appetizers\, or satisfying full meals\, these easy recipes are cool\, refreshing and as delicious as they are beautiful. \nHomemade Nut/Seed Milk and Chocolate Milk\nGoodbye store-bought\, Hello flavourful and nutritious homemade milk alternatives made from any raw nut — almond\, hazelnut\, cashew\, or raw sunflower seeds! Bonus: the leftover pulp is fantastic for recreating into other delicious treats! \nHomemade Energy Balls/Bars\nWay better than store-bought and cheaper too! Fast and flexible\, these anytime-snacks build on dates\, coconuts\, nuts and/or seeds but can take on any number of flavour or functional add ons\, from cacao nibs to hemp hearts to dried fruit to superfood powders — the combinations are endless! \nRaw Carrot Cake\nA rich\, spiced carrot base and creamy cashew frosting creates an impressive and unforgettable dessert that’s so yummy you might just forget how incredibly nutritious it is. \nKale Caesar Salad\nTenderized kale and crisp fresh veg get a caesar-style makeover with a creamy and garlicky sunflower seed dressing\, coconut “bacon”\, vegan “parmesan” and crunchy croutons.\n—– \nSAT May 29  |  12-2pm\n$45 +HST per person/device \nTICKETS CAN BE PURCHASED BELOW\nup to 48hr prior to the class \nA Zoom link along with a full list of ingredients and equipment will be sent to you 2 days before class. \n\nChef Doris Fin specializes in plant-based culinary arts\, teaches interactive culinary classes and caters retreats while encouraging people to support locals and inspire them to cook their own meals. When she isn’t foraging in the wild she is making and selling Fin Cakes and Fincicles\, her plant-based organic ice cream cakes and bars. Check out her website below for more info about these and to check out her witty YouTube videos where she weaves her knowledge and love of food and nature with a little history\, music\, and cartoons. As she inspires others to return to the kitchen\, she makes gathering\, cooking\, and feasting upon ingredients fun and educational for all ages.  |  chefdorisfin.com \n\nWant to know more about our online classes? Check out our FAQs\nAny questions regarding class content or recipes should be sent directly to Doris at chefdorisfin@gmail.com \nAny questions regarding your ticket purchase\, please contact events@thedepanneur.ca \n\n  \n 
URL:https://dev.thedepanneur.ca/event/cooking-class-zoom-spring-into-raw-food-by-doris-fin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/05/raw-carrot-cake-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210529T100000
DTEND;TZID=America/Toronto:20210529T150000
DTSTAMP:20260426T165029
CREATED:20210524T175826Z
LAST-MODIFIED:20210529T133006Z
UID:124965-1622282400-1622300400@dev.thedepanneur.ca
SUMMARY:Don Chingón Mexican Brunch
DESCRIPTION:Introducing Don Chingón Cocina Mexicana\nA new Mexican 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** Sorry\, no tamales this weekend ** \nORDERING FOR THIS WEEKEND IS NOW CLOSED. YOU CAN ORDER FOR NEXT WEEKEND STARTING MONDAY \n\nWALK-UP MENU\nSATURDAY & SUNDAY 10am-3pm | Debit\, CC or Apple Pay | NO CASH \n\nTORTAS | $12\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 | $6\n** Sorry\, no tamales this weekend ** \nRojo | Pork & red ancho salsa \nRajas (v) | Poblano & cheese \nFlavour of the week | Ask! \nTACOS | $4\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 COMBO | $15\n1 TORTA -or- 2 TAMALES -or- 3 TACOS\n+ pan dulce + coffee -or- agua fresca \nSNACKS\nGuacamole & Totopos  | Avocado dip w/ homemade tortilla chips | $8\nSalsa & Totopos | Tomato & chile salsa w/ homemade tortilla chips | $6\nEsquites | Mexican street-style corn salad | $6 \nDULCES\nPan Dulce | “Concha” Mexican sweet pastry | $2 \nBEBIDAS\nCafé de Olla | Mexican coffee w/ a hint of cinnamon\, clove & anise | $2\nAgua Fresca | Freshly made: cucumber & lime -or- pineapple & mint | $3\nJarritos | Mexican sodas; various flavours | $3 \nBOTTLED CONDIMENTS\nLOJA Huasteca hot sauce | $9\nLOJA  Piri Piri hot sauce | $9 \n\n 
URL:https://dev.thedepanneur.ca/event/don-chingon-mexican-brunch-2/2021-05-29/
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210528T180000
DTEND;TZID=America/Toronto:20210528T193000
DTSTAMP:20260426T165029
CREATED:20210521T152739Z
LAST-MODIFIED:20210527T180404Z
UID:124900-1622224800-1622230200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Dan Dan Mian by Leo Moncel
DESCRIPTION:Pre-order online until THU May 27\, 10pm\nPick up on FRI May 28\, 6-7:30pm\nDan Dan mian (noodles) – the name is an onomatopoeia for the clacking of bamboo shoulder poles once worn by street vendors in Sichuan province. Food writer and tour guide Leo Moncel recreates this robust\, intriguing dish that he fell in love with visiting Sichuan a decade ago.\n—– \nCucumber Salad\nOne of the most popular Chinese raw vegetable dishes\, this refreshing salad has a subtle garlic taste and alluring complexity from 3 year aged Zhenjiang (chinkiang) vinegar and sesame oil. Cilantro on the side. \nDan Dan Mian\nFresh wheat noodles tossed in a soy\, sesame and home-made chili oil sauce\, topped generously with mild ground pork and pickled mustard greens and garnished with lip-tingling Sichuan pepper and green onion. Blanched yu choy greens round out the dish.\nAlso available #vegan with shredded firm tofu \nMango Rice Pearls\nA simple dessert of contrasting textures – chewy rice and tapioca pearls with juicy mango pieces in a mango puree; chopped mint adds to the cooling effect.\n—– \nPork\, Vegan\, or 1/2+1/2\nDan Dan Dinner — $48 for 2  •  $90 for 4 \nLeo will donate 10% of his net profit to the Chinese Canadian National Council for Social Justice to further their essential work in combating racism. \nTHIS EVENT IS SOLD OUT. THANK YOU FOR YOUR SUPPORT!  \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM\nLeo Moncel is a freelance writer on food and the restaurant industry. He wrote and presented food tours for three years and has worked as a cook at The Stockyards and Terroni. Leo had the good fortune to visit Sichuan province in 2011. He likes British old man beers. @leomoncel \n\n 
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-dan-dan-mian-by-leo-moncel/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/05/Dan-Dan-Noodles_4-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210526T180000
DTEND;TZID=America/Toronto:20210526T193000
DTSTAMP:20260426T165029
CREATED:20210521T150357Z
LAST-MODIFIED:20210526T022350Z
UID:124880-1622052000-1622057400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Throwback by Cindy Fung & Neil Villasenor
DESCRIPTION:Pre-order online until TUE May 25\, 10pm\nPick up on WED May 26\, 6-7:30pm\nThe Dep has been a stop for many people on the long & winding road of being an independent food entrepreneur in Toronto. Some are dabblers or just passionate amateurs\, others are hardcore\, dedicated lifers that eat\, live and dream food. Long-time collaborators Cindy Fung\, and Neil Villasenor fall into this latter category. With a sophisticated pan-Asian fusion sensibility and half a dozen culinary projects on the go\, they are the kind of people that innovate and transform our city’s food scene. This dinner is a throwback to some elegant private pop-ups they hosted at The Dep ‘back in the day’\, now made public so everyone can get in on the fun.\n—— \nSpiced Carrot Fritter\nwith Sichuan Bernaise\, herb fennel salad\, garlic-bean vinaigrette\, crispy shallots\, sweet chili dip \nMiso Salmon\nwith coconut sweet potato\, jade greens\, pickled eggplant\, crispy polenta\, watermelon radish\n-or-\nCurried Cauliflower\nwith truffled mushroom medley\, chili-tofu crumble\, green goddess dressing\, lemon Yukon potato\, jewelled quinoa\, microgreens \nMango Mousse Cake\nwith rosewater-mint syrup\, mixed berries\n—– \nBONUS: goodies from some of the cool food projects they have on the go\nFrozen Dumplings (10) | $21\nPork Belly & Kimchi -or- Truffled Chicken \nChili Money Sauce (250 ml) | $10 \nDaydream Drinks | $5\nHemp-Adaptogen Sparkling Water\nBlueberry Chai\, Cucumber Lime\, or Peach Ginger\n—– \nSalmon\, Vegetarian or 1/2+1/2\nThrowback Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS WED 6-7:30PM\nChefs Cindy Fung & Neil Villasenor are the creative team behind innovative new lifestyle\, event\, and hospitality brands like Preserve Indulgence\, Pray Tell Bar\, Sixteen Ounce Prepared Meals\, and Caviar Citizen Inc.\n@preserveindulge @caviarcitizen @praytellbar @sixteenoz_ \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-throwback-by-cindy-fung-neil-villasenor-betty-chia/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/05/cindy-fung-throwback-dinner-horiz.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210525T173000
DTEND;TZID=America/Toronto:20210525T190000
DTSTAMP:20260426T165029
CREATED:20210509T192451Z
LAST-MODIFIED:20210510T142424Z
UID:124342-1621963800-1621969200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS (ZOOM): Mastering the Instant Pot by Carole Nelson Brown
DESCRIPTION:Register by SUN May 23\nPressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other\, conventional cooking methods\, flavours are intensified and\, again\, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy\, wasting less water and how can you go wrong? \nUnfortunately\, many of us have scary memories of our grandmother’s stove-top pressure cookers\, hissing\, spitting and rattling away like a time bomb\, threatening to blow up at any moment. Well\, today we are lucky enough to have access to a new generation of electric pressure cookers that are safe\, easy to use\, and can save you hours in the kitchen. \nPopular food blogger\, photographer and stylist Carole Nelson Browne will show you how can use this amazing kitchen time-saver to prepare some of the most popular pressure cooker dishes. She will cover all the fundamentals of using an electric pressure cookers\, answer question\, and walk you through making a delicious Mushroom Risotto — that cooks in 6 minutes! — as well as demonstrate a number of different Instant Pot techniques used for recipes like Potato Leek Soup\, White Bean Salad\, and Gingerbread Pudding. \nCarole will be featuring the Instant Pot\, a Canadian pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and is amazing with all manner of pulses\, grains and dried beans\, but the recipes and techniques are all applicable to any other brand of electric pressure cooker/multi-cooker as well! You’ll have a chance to ask questions\, discuss what kinds of recipes are best suited to pressure cooking\, and share all kinds of handy kitchen tips and tricks. \nTUE May 25  |  5:30-7pm\n$45 +HST per person/device \nTICKETS CAN BE PURCHASED BELOW\nup to 48hr prior to the class \nA Zoom link along with a full list of ingredients and equipment will be sent to you 2 days before class. \n\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \n\nWant to know more about our online classes? Check out our FAQs\nAny questions regarding class content or recipes should be sent directly to Carole at theyumyumfactor@gmail.com \nAny questions regarding your ticket purchase\, please contact events@thedepanneur.ca \n\n 
URL:https://dev.thedepanneur.ca/event/cooking-class-zoom-mastering-the-instant-pot-by-carole-nelson-brown/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/instant-pot.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210524T110000
DTEND;TZID=America/Toronto:20210524T160000
DTSTAMP:20260426T165029
CREATED:20210520T202819Z
LAST-MODIFIED:20210523T230850Z
UID:124821-1621854000-1621872000@dev.thedepanneur.ca
SUMMARY:VICTORIA DAY: Don Chingon Birria Pop Up
DESCRIPTION:1 DAY ONLY! Victoria Day — MON May 24 — 11am – 4pm\nBirria is the fast-rising star of the taco world here in North America\, but it’s been a long time favourite in Mexico. Due to the long\, slow cooking it is traditionally reserved for special occasions\, but is rapidly becoming a brunch staple all over the country. \nBirria de res is slow-cooked beef with chilis\, tomato\, garlic\, onion\, and a mix of spices unique to whoever is making it. It’s served with a side of consommé\, a rich broth made from the braising liquid. The tender pulled beef is stuffed into fresh tortillas\, griddled and then dunked in a bowl of the consommé when eating – messy & delicious! Ours is served with house salsa for those who like a little extra spice\, and a few classic garnishes. \nWALK UP – MON May 24\, 11am-4pm\nBirria Combo $17\n3 tacos + consommé + house salsa + drink \n\nPRE-ORDER – Until SUN 6pm\nFor 2 $33 • For 4 $65\nPRE-ORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP MON 11-4PM\n\nDon Chingon is new Mexican brunch residency at The Depanneur; two veteran professional chefs bring you the magic trinity of Mexican comfort food — Tacos\, Tortas\, & Tamales — with a TO brunch twist. Aaron 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. A 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\n 
URL:https://dev.thedepanneur.ca/event/victoria-day-don-chingon-birria-pop-up/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2021/05/birria.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210522T100000
DTEND;TZID=America/Toronto:20210522T150000
DTSTAMP:20260426T165029
CREATED:20210516T151836Z
LAST-MODIFIED:20210522T020058Z
UID:124693-1621677600-1621695600@dev.thedepanneur.ca
SUMMARY:Don Chingón Mexican Brunch
DESCRIPTION:Introducing Don Chingón Cocina Mexicana\nA new Mexican 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\nPRE-ORDERING FOR THIS WEEKEND IS NOW CLOSED. PICK UP IS SUNDAY 11-2. PRE-ORDER FOR NEXT WEEKEND STARTING MONDAY \n\nWALK-UP MENU\nSATURDAY & SUNDAY 10am-3pm | Debit\, CC or Apple Pay | NO CASH \n\nTORTAS | $12\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 | $6\nRojo | Pork & red ancho salsa \nRajas (v) | Poblano & cheese \nFlavour of the week | Ask! \nTACOS | $4\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 COMBO | $15\n1 TORTA -or- 2 TAMALES -or- 3 TACOS\n+ pan dulce + coffee -or- agua fresca \nSNACKS\nGuacamole & Totopos  | Avocado dip w/ homemade tortilla chips | $8\nSalsa & Totopos | Tomato & chile salsa w/ homemade tortilla chips | $6\nEsquites | Mexican street-style corn salad | $6 \nDULCES\nPan Dulce | “Concha” Mexican sweet pastry | $2 \nBEBIDAS\nCafé de Olla | Mexican coffee w/ a hint of cinnamon\, clove & anise | $2\nAgua Fresca | Freshly made: cucumber & lime -or- pineapple & mint | $3\nJarritos | Mexican sodas; various flavours | $3 \nBOTTLED CONDIMENTS\nLOJA Huasteca hot sauce | $9\nLOJA  Piri Piri hot sauce | $9 \n\n 
URL:https://dev.thedepanneur.ca/event/don-chingon-mexican-brunch/2021-05-22/
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210521T180000
DTEND;TZID=America/Toronto:20210521T193000
DTSTAMP:20260426T165029
CREATED:20210516T010140Z
LAST-MODIFIED:20210521T015915Z
UID:124656-1621620000-1621625400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Guyanese Oxtail Pepperpot by Eshwar Sarwan
DESCRIPTION:Pre-order online until WED May 20\, 10pm\nPick up on FRI May 21\, 6-7:30pm\nGuyana is a country of many identities. As the only country in South America where English is the first language\, a legacy of British colonial rule\, it often identifies mores closely to its Caribbean neighbours to the north. Like many ex-British colonies in the region\, the culture — and the cuisine — is a mix of many influences: indigenous peoples\, African slavery\, Indian & Chinese indentured labourers\, English institutions and the legacies of global trade. \nChef Eshwar “Chefwar” Sarwan creatively combines these inspirations to craft a cuisine rooted in Guyanese tradition\, inspired by the flavours of the Caribbean\, and elevated by his classically-trained French culinary technique.\n—– \nSaheena #vegan #GF\nThese crispy kale fritters are a take on the famous traditional Trinidadian street food commonly made with taro leaves. Seasoned kale is mixed in a savoury\,  yellow split pea & chickpea flour batter. Served with a Chefwar’s signature homemade Tamarind hot sauce. \nOxtail Pepperpot\nTraditional Guyanese pepperpot is usually reserved for special occasions because it take so long to cook\, and so is often eaten during the Christmas holiday season in Guyana. A long\, slow\, flavourful braise\, it is notable for its use of casareep (cassava molasses)\, a thick black sauce made from cassava root and local spices like cinnamon and cloves. In addition to adding a unique sweetness and rich\, dark colour\, it is considered to have tonic and antiseptic properties\, and also acts as a preservative. \nEshwar’s features oxtail\, slowly braised until meltingly tender and unctuous\, infused with garlic\, thyme\, Chef’s secret spices and touch of scotch bonnet pepper. Served with classic Caribbean rice & peas: black eye peas & long-grain rice cooked with coconut milk\, and colourful medley seasonal of steamed seasonal vegetables tossed in shallot & thyme butter. \n-or- \nCurry Eddoe & Eggplant #vegan #GF\nThe legacy of over a century of emigrant\, and often indentured\, Indian workers have made the spices and dishes of the subcontinent an integral part of the fabric of many Caribbean cultures. This vegetarian dish emerges from that tradition\, and showcases Chef Eshwar’s homemade garam masala spice blend. Eddoe (a root vegetable related to Taro root) and eggplant are braised in a coconut curry gravy\, with a hint of sweetness complimented by the warm spices. Served with a golden turmeric rice pilaf studded with carrots & red peppers\, homemade roasted garlic & herb naan\, and a colourful medley of steamed seasonal vegetables tossed with shallots & thyme. \nGuyanese Coconut Buns\nLanding somewhere in texture between tea biscuit and cookie\, this humble dessert is based on traditional ingredients\, such as freshly grated coconut and raisins\, but elevated with dark rum\, crystallized ginger\, and a blend of five spices.\n—– \nBeef\, Vegetarian or 1/2+1/2\nGuyanese Dinner — $48 for 2  •  $90 for 4 \nBONUS: Chefwars’ signature hot sauces and spice blends\nHot Sauces: Mango\, Tamarind\, or Triple Blend  |  5oz | $8\nSpice Blends: Jerk Rub\, Garam Masala\, or Tagine Blend  |  60g | $8 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30pm\n\nEshwar Sarwan is the grandson of the indentured labourers brought to Guyana from India. At the young age of eleven\, he migrated with his parents and six of his eight siblings to Canada. From a very young age\, Eshwar and his siblings worked alongside his mom whose food entrepreneur business that would support their family. By the time he graduated from high school\, it was apparent that a love of food was part of his DNA. \nAfter a successful career in Business Accounting\, Eshwar returned to his passion for food and secured his Chef’s papers from George Brown. His tenacity in the kitchen earned him the nickname “Chefwar”\, which became the name of his new catering enterprise and growing brand of hot sauces\, condiments\, and spice blends. Chefwar’s Kitchen features Caribbean-inspired flavours\, where Guyanese home cooking meets classical French techniques; all infused with an abiding passion for food. Discover his products and services chefwarskitchen.com or follow on FB & IG @chefwarskitchen. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-guyanese-oxtail-pepperpot-by-eshwar-sarwan-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/pepperpot-1.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210519T180000
DTEND;TZID=America/Toronto:20210519T193000
DTSTAMP:20260426T165029
CREATED:20210515T225214Z
LAST-MODIFIED:20210520T122057Z
UID:124634-1621447200-1621452600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Moroccan Chicken Tagine with Mushrooms by Hajar Jamaleddine
DESCRIPTION:Pre-order online until TUE May 18\, 10pm\nPick up on WED May 19\, 6-7:30pm\nMoroccan food is complex and layered\, influenced by centuries of interactions and exchanges with other cultures and nations; a mix of Berber\, Arabic\, Andalusian\, and Mediterranean cuisines melded with European and sub-Saharan influences.\nOne of the quintessential Moroccan dishes is the tagine\, a family of fragrant spiced stews traditionally prepared in the unique earthenware cooking vessel of the same name. For Hajar Jamaleddine\, the spices and aromas of a classic tagine is a connection to her family and culture that she is excited to share everywhere she travels.\n—– \nZa’alouk\nA richly flavoured Moroccan mezze (appetizer/side dish) made from a base of roasted eggplants and tomatoes\, seasoned with garlic\, cilantro\, olives\, preserved lemon\, and spices. \nChicken Tagine with Mushrooms\nThere are as many kinds of tagine as there are Moroccan cooks – each region\, each family\, each cook contributing their own unique combination of ingredients and flavours. Exquisite Moroccan saffron and turmeric give this chicken tagine a rich fragrance and beautiful golden color. Mushrooms add an earthy richness\, tomatoes sweetness and acidity\, mixing with the garlic\, cumin\, paprika\, and a touch of heat into a whole that is more than the sum of its parts.\nAlso available #vegetarian: zucchini\, carrots and potato tagine in a spiced tomato\, garlic and olive broth. \nServed with roasted potatoes seasoned with garlic\, Dijon mustard\, salt\, pepper\, olive oil and butter — a hint of French influence that has become part of Morocco’s history and culture. \nOrange Basbousa\nA distinct version of the popular Middle Eastern semolina cake infused with aroma of oranges.\n—– \nBONUS: Hajar has brought in a selection of authentic Moroccan culinary products for purchase at this event! \nChicken\, Vegetarian\, or 1/2+1/2\nMoroccan Dinner — $48 for 2 • $90 for 4 \n⬇️ ORDER BELOW ⬇️\n\n\nHajar Jamaleddine is the manager of Moroccan Way\, a new startup aimed at bringing the best of Moroccan handmade products to Canada. She’s a food lover and passionate cook who loves to share her know-how with others — because food speaks all languages. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-moroccan-chicken-tagine-with-mushrooms-by-hajar-jamaleddine/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/05/Chicken-mushroom-tagine-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210515T100000
DTEND;TZID=America/Toronto:20210515T150000
DTSTAMP:20260426T165029
CREATED:20210514T161758Z
LAST-MODIFIED:20240411T012011Z
UID:124544-1621072800-1621090800@dev.thedepanneur.ca
SUMMARY:Don Chingón Mexican Brunch SOFT LAUNCH
DESCRIPTION:SNEAK PREVIEW ‘SOFT LAUNCH’ MAY 15-16!\nIntroducing Don Chingón Cocina Mexicana\nA new Mexican 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 starting Saturday & Sunday May 15-16 at The Depanneur.. \nA trio of pre-orderable Brunch Boxes for 2 or 4 people will complement 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 10:30am-2:30pm\nPRE-ORDERING FOR THIS EVENT IS NOW CLOSED — VISIT THE WALK-UP WINDOW SAT OR SUN \n\nWALK-UP MENU\nSAT & SUN 10am-3pm | Debit\, CC or Apple Pay | NO CASH \n\nTORTAS | $12\nBreakfast | Chorizo patty\, candied ancho bacon\, fried egg\, avocado\, queso\, pickled red onion\, lettuce\, chipotle mayo\, pickled jalapeño\, cilantro. \nVegetarian Breakfast (v) | Cauliflower ‘chorizo’\, fried egg\, avocado\, pickled red onion\, lettuce\, chipotle mayo\, pickled jalapeño\, cilantro. \nRanchero (v) | Fried egg\, ranchero salsa\, refrito beans\, avocado\, queso cotija\, cilantro\, red onion. vg \nAhogada | Pork belly carnitas\, red onion\, refrito beans\, chipotle mayo\, queso fresco\, pickled jalapeño. “drowned” (ahogada) in tomato-chile sauce. Messy! \nTinga | Chicken tinga\, pickled red onion\, salsa rojo\, chipotle mayo\, queso cotija\, cilantro. \nTAMALES | $6\nPicadillo | Spiced ground beef \nPollo Verde | Chicken & green tomatillo salsa \nRojo | Pork & red ancho salsa \nRajas (v) | Poblano & cheese \nPiña (v) | Sweet pineapple & coconut \nTACOS | $4\nBreakfast | Chorizo\, egg\, bacon & queso \nVegetarian Breakfast (v) | Beans\, egg & queso \nPollo Tinga | Pulled chicken with smoky chipotle\, onions & tomato \nCarnitas | Pulled\, slow-cooked confit pork belly \nCauliflower Chorizo (v) | Cauliflower with chorizo spices \nWALK-UP COMBO | $15\n1 TORTA -or- 2 TAMALES -or- 3 TACOS\n+ pan dulce + coffee or agua fresca \nSNACKS\nGuacamole & Totopos  | Avocado dip w/ homemade tortilla chips | $8\nSalsa & Totopos | Tomato & chile salsa w/ homemade tortilla chips | $6\nElotes | Mexican street-style corn salad | $6 \nDULCES\nPan Dulce | “Concha” Mexican sweet pastry | $2\nFrutas con Tajin | Mexican street-style fruit salad w/ chile-lime sprinkle | $5 \nBEBIDAS\nCafé de Olla | Mexican coffee w/ a hint of cinnamon\, clove & anise | $2\nAgua Fresca | Freshly made: cucumber & lime -or- pineapple & mint | $3\nJarritos | Mexican sodas; various flavours | $3\nAtole | Creamy hot Mexican beverage; flavour of the week | $3 \nBOTTLED CONDIMENTS\nLOJA Huasteca hot sauce | $9\nLOJA  Piri Piri hot sauce | $9\nLOJA Miso Chili sauce | $6 \n\n 
URL:https://dev.thedepanneur.ca/event/don-chingon-mexican-brunch-soft-launch/
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210514T180000
DTEND;TZID=America/Toronto:20210514T193000
DTSTAMP:20260426T165030
CREATED:20210508T145631Z
LAST-MODIFIED:20210514T011851Z
UID:124287-1621015200-1621020600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Taste of Yemen by Najib Nasr
DESCRIPTION:Pre-order online until THU May 13\, 10pm\nPick up on FRI May 14\, 6-7:30pm\nYemen\, tucked away at the southern end of the Arabian Peninsula\, has been a trading state for thousands of years. With thousands of kilometres of coastline along the Red Sea and Gulf of Aden opening out in to the Arabian Sea and then the Indian Ocean\, it has been at the crossroads of crucial trading routes between the East and West. Many empires — Sabaean\, Arab\, Ethiopian\, Jewish\, Ottoman and British — have all left their mark. The modern Republic of Yemen\, the merger of the Yemen Arab Republic and the British protectorate of South Yemen\, is barely 30 years old\, but the culture and cuisine go back centuries. The food shares many characteristics with other Arabic and Middle Eastern cultures\, as well as Persian\, Turkish and Indian influences\, but is notable for its piquant spiciness and delicious\, homemade breads. Tonight Toronto Chef Najib Nasr\, inspired and encouraged by his friend Frishta (herself a Depanneur veteran)\, steps into The Dep kitchen to share some of these hard-to-find dishes.\n—– \nYemeni Shorba\nA hearty lentil soup with lots of capsicum peppers and caramelized onions\, richly spiced with Yemeni baharat (an Arabic 7-spice mixture) with notes of cinnamon and cardamom\, finished with fresh thyme. \nChicken Mandi\nMandi most traditionally refers to slow cooking meat\, most often whole lamb\, with rice and spices in a clay oven buried in the ground. This adaptation uses the distinctive Yemeni spice blend\, together with chicken and basmati rice which are baked together gently for several hours\, infusing everything with a rich aroma. The result is topped with caramelized onions and served with sahaweq\, thick\, spicy tomato-based hot sauce with mint\, caraway\, garlic\, olive oil and lots of cilantro.\n-or-\nFasulya\nAnother famous Yemeni dish\, a spicy cousin of Levantine foul\, it is made up of fava and kidney beans\, stewed with tomatoes\, cilantro and green chiles\, lightly mashed together and served with khobz al tawa\, a homemade buttery\, griddled flatbread seasoned with caraway seeds\, perfect for scooping up the rich beans. \nBoth dishes come with salata tahini\, a creamy salad of cucumber\, tomato\, red onion and green chili in a yogurt and tahini sauce. \nAreeka\nA traditional Yemeni dessert\, areeka is a thick pudding of mashed dates and crumbled bread that has been enriched with cream\, condensed milk\, and warm spices\, and topped with a drizzle of honey and a scattering of cashews.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nYemeni Dinner — $48 for 2 • $90 for 4 \nThis event is SOLD OUT. Thank you for your support. \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nNajib Nasr is born and raised in Yemen\,\, and works as a full time chef at a Middle Eastern restaurant in Toronto. As much as he enjoys cooking\, discovering and creating new recipes\, his biggest inspiration is his mother whose recipes he loves to recreate. Najib is always excited to share authentic food from Yemen with his friends\, and now with The Depanneur. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-taste-of-yemen-by-najib-nasr/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/05/mandi_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210512T180000
DTEND;TZID=America/Toronto:20210512T193000
DTSTAMP:20260426T165030
CREATED:20210507T003218Z
LAST-MODIFIED:20210511T194143Z
UID:124264-1620842400-1620847800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Arroz con Pollo Panameño by Rossy Earle
DESCRIPTION:Pre-order online until TUE May 11\, 10pm\nPick up on WED May 12\, 6-7:30pm\nAt the crossroads of Latin American and Caribbean culture\, Panama’s cuisine is a both familiar yet distinctive. So too is this personal menu by Chef Rossy Earle\, a reflection of her Panamanian roots planted in Canadian soil. Tonight she shares a few dishes inspired by her favourites growing up\, presented with the skill and consideration of a contemporary professional chef and food stylist. \n“When I feel nostalgic about Panama\, these are some of the things that I like to make. The smells coming from my kitchen and the flavours make me immediately think of home.” \n—– \nCeviche de Mariscos\nCitrus & ale marinated fish and shellfish with onions\, garlic\, chilies\, parsley\, cilantro. Traditionally served in Panamá with soda crackers\nAlso available #vegetarian: Ceviche de Palmito & Coliflor (Hearts of Palm & Cauliflower Ceviche) \nArroz con Pollo\nThis traditional Panamanian chicken & rice gets its beautiful golden colour from the addition of achiote (annatto) to the sofrito base that the chicken is braised in. Tender rice\, tomatoes\, peppers\, sweet peas\, green olives and culantro round up the dish.\nAlso available #vegetarian: Arroz “Sin Pollo” pero con Más Vegetales (Rice without chicken but with more vegetables!) \nQuesillo de Mango Mousse\nIt’s mango season! This is a light and airy version of a Latin American-style cheese cake flan. But instead of being baked\, it’s whipped to mousse-like perfection and served on a brown butter Maria cookie crust and topped with mango caramel sauce.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nPanameño Dinner — $48 for 2 • $90 for 4 \nBONUS: Rossy’s Supicucú Diablo’s Fuego Hot Sauce  | 250ml $12\nChunky\, smokey\, garlicky and full of herbs and chilies\, this sauce is not just about heat but also about flavour\n—- \nThis event is SOLD OUT. Thank you for supporting this event. \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30\nBorn and raised in Panama\, Rossy Earle prides herself in infusing Latin American flavours into whatever she creates\, making it her goal to bring some of her roots into Canadian food culture. Currently working as a freelance chef\, recipe developer and food stylist in Toronto\, she also has a line of hot sauces including the smoky Diablo’s Fuego hot sauce and it’s seasonal and sweeter — but not less spicy — sister sauce Diabla’s Kiss. On Instagram at @pancancooks
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-arroz-con-pollo-panameno-by-rossy-earle/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/05/arroz-con-pollo-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210509T100000
DTEND;TZID=America/Toronto:20210509T150000
DTSTAMP:20260426T165030
CREATED:20210503T180434Z
LAST-MODIFIED:20210503T182936Z
UID:124189-1620554400-1620572400@dev.thedepanneur.ca
SUMMARY:POP-UP: Mother's Day Brunch by Eats By Betty
DESCRIPTION:An exquisite collection of Taiwanese-fusion inspired dishes curated for especially for Mother’s Day by friends and culinary collaborators Betty Chia (Eats by Betty)\, Neil Villasenor & Cindy Fung (Preserve Indulgence\, Caviar Citizen). Combining night-market adventures with comfort food memories and a touch of fine dining flair\, this exciting menu showcases the craft and creativity of these accomplished chefs. \nPre-Order Online by 10pm\, FRI May 7  •  Pickup SUN May 9\, 10am-3pm\nDumps For Ma’  |  $21\nGangs of 10 Dumplings + 1 oz Chili Money sauce\nPork & Shiitake –or– Truffle Chicken\n[frozen] \nChive Box  |  $48 for 2 • $90 for 4\nMandarin orange spinach salad w/ goat cheese\, pickled onions & grapefruit blush dressing\n8-in Yellow chive and mushroom quiche\nKukki matcha Oreo cookies (2) \nShao Bing Set  |  $48 for 2 • $90 for 4\n3-egg Chinese chive omelette w/ pork floss & herbed cabbage slaw\nSesame pocket stuffed w/ 5-spice braised pork belly\, bacon jam\, garlic aioli\, nuoc mam (2)\nKukki matcha Oreo cookies (2) \nBao Wow Set  |  $48 for 2 • $90 for 4\nChinese crueller & pork floss wrapped in scallion pancake\nCold black sesame soy milk (2)\nBeef rendang baos topped w/ crispy shallot\, pickled onion\, cilantro\, cucumber\, folded egg (2)\nRed bean waffle\, fruit topping\, coconut vanilla cream \nDaydream Drinks  |  $5  |  Canada’s first Sparkling Water infused with hemp extracts and adaptogens\nHamona Coconut  |  $5  |  Ready-to-drink young coconut in the shell \n➡️ ORDER HERE ⬅️\n\nWhether studying cuisine in in Switzerland\, cheffing in fine dinning kitchens or hosting secret pop-up supper clubs\, Chef Betty Chia has always had an insatiable curiosity for the unique foods of the world. After a stint as Head Chef at Origin\, she partnered with long-time friends & collaborators Chef Cindy Fung & Neil Villasenor to explore innovative new lifestyle\, event\, and hospitality brands like Preserve Indulgence\, Pray Tell Bar and Sixteen Ounce Prepared Meals\, under the banner of Caviar Citizen Inc.\n@eatsbybetty @preserveindulge @caviarcitizen @praytellbar @sixteenoz_ \n\n 
URL:https://dev.thedepanneur.ca/event/mothers-day-brunch-pop-up-by-eats-by-betty/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch,Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/05/Mothers-Day-Brunch-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210507T180000
DTEND;TZID=America/Toronto:20210507T193000
DTSTAMP:20260426T165030
CREATED:20210430T200216Z
LAST-MODIFIED:20210507T003515Z
UID:124148-1620410400-1620415800@dev.thedepanneur.ca
SUMMARY:PICK UP DINNER: Crouching Tiger Mom\, Hidden Drag Queen by Greg Couillard
DESCRIPTION:Pre-order online until THU May 6\, 10pm\nPick up on FRI May 7\, 6-7:30pm\nThe opportunity to work with Chef Greg Couillard has been one of the tastiest rewards of The Depanneur; his distinctive\, personal style of international fusion is somehow both immediately recognizable and completely unique. Greg’s 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 he travels across China\, Japan and South East Asia for a spectacular pan-Asian feast just in time for Mother’s Day.\n—— \nHey Miki\, You’re So Fine\nA cool dish of miki noodles (fresh\, thick\, yellow egg noodles) tossed with snake beans (think extra-long green beans)\, spiced up with a Hunan-style black bean chili sauce\, and cooled down with a sesame creamy dressing. \nSo Sui Me\nPork tenderloin char sui (Chinese-style BBQ pork)\, in a honey-sweet\, five-spice glaze served with baby gai lan (Chinese broccoli) in garlic sauce\, over oyster mushroom brown fried rice.\nAvailable #vegetarian with smoked tofu char sui \nUncle David’s Japanese-style Cheesecake\nLight yet decadent mango jackfruit cheese cake squares.\n—— \nPork\, Vegetarian\, or 1/2+1/2\nTiger Mom Dinner — $48 for 2 • $90 for 4 \nBONUS: Greg’s 5-Spice Ginger Plum Chutney | 8oz jar | $9\nIf you have every tried Greg’s incredible chutneys\, you’ll know why they call him The Spicemeister. One of the tastiest things you’ll put in your mouth all year\, and a perfect Mother’s Day gift for any Red Hot Mama on your list. \nThis event is SOLD OUT!\nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS 6-7:30PM\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-crouching-tiger-mom-hidden-drag-queen-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/2021/04/char-siu-pork-7-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210505T180000
DTEND;TZID=America/Toronto:20210505T193000
DTSTAMP:20260426T165030
CREATED:20210429T222806Z
LAST-MODIFIED:20210505T020819Z
UID:124122-1620237600-1620243000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Syrian Dinner by Rahaf Alakbani
DESCRIPTION:Pre-order online until TUE May 4\, 10pm\nPick up on WED May 5\, 6-7:30pm\nIn early 2016\, The Dep extended an invitation to Rahaf Alkabani\, and her partner Esmaeel\, to bring a group of newly-arrived Syrian women to our kitchen to make and share some familiar food. From this small gesture of hospitality would evolve Newcomer Kitchen and the beginning of a delicious\, 3-year journey into the world of Syrian cuisine. Many things may have changed since then — Newcomer Kitchen has left The Dep to become its own non-profit organization\, Rahaf and Esmaeel have embarked on an even bigger adventure\, becoming parents to two beautiful children — but the food remains as delicious as ever. I’m delighted to invite Rahaf back to our kitchen for a dinner full of authentic Syrian flavours and warm memories.\n—– \nBaba Ganouj\nOne of the most famous and popular Middle Eastern mezze\, this is a smoky eggplant dip with yogurt\, tahini & garlic. The Syrian version is beautifully garnished with pomegranate molasses\, pomegranate seeds\, walnuts and parsley\, and served with fresh pita bread. \nBurgul Behommos \nBurgul (aka bulgur wheat)\, is a dried cracked wheat that is an ancient staple in the Middle East. It is made from whole grain durum wheat that has been coarsely ground\, soaked\, steamed and dried (similar to ‘converted’ rice)\, a process that enhances its shelf life and nutritional profile. Burgul behommos is very old dish in Syria\, especially in the city of Lattakia where it is often made for family gatherings and celebrations. Chicken and chickpeas are boiled with pearl onions and spices and set aside. The burgul is cooked in the rich chicken broth\, before being re-combined with the chickpeas and topped with the deboned chicken and butter-fried almonds.  \nAlso available #vegetarian\, with sautéed mushrooms\, spinach and a generous portion of chickpeas. \nServed with khyar belaban\, a cool and refreshing salad of cucumbers with yogurt\, garlic and mint. \nBasbousa \nA golden\, semolina-based cake that is soaked in an orange-blossom scented sugar syrup; the addition of yogurt and grated coconut gives it a rich\, macaroon-like quality.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nSyrian Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nRahaf Alakbani is from from Sweida City in Southern Syria. Prior to her arrival in Canada in 2016 with her husband Esmaeel Aboufakher\, they worked with various international organizations in Syria and Turkey as social workers and refugee advocates. A talented musician\, Rahaf helped establish CultureLink’s Nai Syrian Children’s Choir\, and is currently the founder and director of the Haneen Women Choir. In addition to her work for the Canadian Centre for Victims of Torture\, Rahaf has also worked as a translator and interpreter for research studies about food and integration among refugees. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-syrian-dinner-by-rahaf-alakbani/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/04/burgul-bi-hommos.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210503T183000
DTEND;TZID=America/Toronto:20210503T200000
DTSTAMP:20260426T165030
CREATED:20210419T145842Z
LAST-MODIFIED:20210420T005012Z
UID:123862-1620066600-1620072000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS (ZOOM): Sauerkraut & Fermented Veggies by Cheryl Paswater
DESCRIPTION:Register by SAT May 1\nFermentation has been used for millennia to preserve fresh vegetables while enhancing the flavours and nutritional profile. Naturally fermented foods use salt (or a culture starter in some cases) to create a welcoming environment for good bacteria. Through the process known as process lacto-fermentation\, these probiotic bacteria naturally preserve the ferments and provide the familiar sour taste of sauerkraut and sour pickles. These living cultures enhance the nutritional profile of the ingredients while retaining vitamins and digestive enzymes since no heat or vinegar is used. A diet rich in probiotic fermented foods contributes to good digestion\, gut health and a robust microbiome\, which in turn supports our immune system and well being. In this fun online course\, Cheryl Paswater of Contraband Ferments\, will walk you through the basic science behind fermenting vegetables: from sauerkraut to beets\, carrots\, corn and more! Participants will gain an understanding of the important do’s and don’ts of fermenting\, along with copies of the recipes\, and a solid foundation in safe preserving practices. \nMonday\, May 3 |  6:30-8:00pm\n$45 + HST per person/device \nTICKETS CAN BE PURCHASED BELOW\nup to 48hr prior to the class \nA full list of ingredients and equipment will be sent to you upon registration. \n\nCheryl Paswater is the Chief Fermentationist and CEO of Contraband Ferments as well as a educator\, artist\, and writer. She has guest co-hosted on the radio show “Fuhmentaboudit!” (on Heritage Food Radio Network)\, co-organizes the NYC Fermentation Festival\, and is a organizer of the NYC Ferments Meetup. She is a contributing writer for Edible Magazine as well as a contributor to the new book “Miso\, Tempeh\, Natto” and is currently working on her first book on fermentation due out sometime in the near/not-so-near future. You can find her teaching workshops and at festivals both regionally and internationally. She lives in Brooklyn\, NY with her partner\, cat named Koji (which means “moldy rice”) and all of her cultures as pets (aka: bacteria\, yeast\, and mold). \n\n\nWant to know more about our online classes? Check out our FAQs\nAny questions regarding class content\, recipes or ingredients should be sent directly to Cheryl at info@contrabandferments.com \nAny questions regarding your ticket purchase\, please contact events@thedepanneur.ca
URL:https://dev.thedepanneur.ca/event/cooking-class-zoom-sauerkraut-fermented-veggies-by-cheryl-paswater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/04/fermented_vegetable_jars_800.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210430T180000
DTEND;TZID=America/Toronto:20210430T193000
DTSTAMP:20260426T165030
CREATED:20210423T200722Z
LAST-MODIFIED:20210430T021125Z
UID:124019-1619805600-1619811000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Almost Romanian by Raluca Cojocariu
DESCRIPTION:Pre-order online until THU Apr 29\, 10pm\nPick up on FRI Apr 30\, 6-7:30pm\nRomanian cuisine\, like Romania itself\, is a combination of influences: Balkan\, Ottoman\, Austro-Hungarian all layered on top of a history stretching back to the Roman Empire from which it gets its name. Romanian emigre Raluca Cojocariu has pursued many diverse culinary interests\, personally and professionally\, but this menu is inspired by family and friends’ recipes; a personal collection of edible memories. But\, just like memories\, they have been shaped with a few personal twists here and there.\n—– \nMini Pie Duo: Leek & Feta and Sauerkraut & Dill\nLeeks are popular in traditional Romanian cooking\, eaten raw with salt and cured pork belly\, used in soups\, pies and stews. Sauerkraut pies (Varzari) are often prepared for Lent with the last of the homemade fermented cabbage. \nParjoale\nOversized\, juicy meatballs (more like chubby patties or torpedos)\, made with a mix of ground beef and pork\, carrots\, garlic\, onion and lots of fresh herbs\, and rolled in coarse corn grits before frying for a little extra crunch.\nAlso available #vegetarian: zucchini and cheese patties. \nServed with bulz\, a mamaliga (yellow corn polenta) cake cooked with milk and crumbled feta\, crisped in the oven and finished with a quail egg on top; plus smashed baked potatoes with butter and chopped parsley\, and sour cream\, garlic and parsley sauce on the side. \nTomato Juice Cake\nAn unusual dish with a mysterious history — and no\, it does not taste like tomatoes! Campbell’s lays claim to 2 versions that use its Cream of Tomato soup; a steamed Christmas pudding version from the 20’s and frosted cake that become popular in the 60’s. The acidity of the tomatoes helps activate the rising agents\, and give the cake an attractive russet color. It’s uncertain if these promotional recipes influenced this particular cake\, but the premise has come to be adopted as a component of this Romanian dessert. Layers of cake are interleaved with a lemony semolina (cream of wheat) custard and thick stripe of sour plum jam through the centre\, and the whole thing sets overnight. \nBeef & Pork\, Vegetarian\, or 1/2+1/2\nRomanian Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nRaluca Cojocariu is a chef and food entrepreneur. She travels to eat and learn new recipes. She loves farmer markets\, food stories and new ingredients. She completed her chef training at George Brown College and her most recent work experience includes the Distillery Events kitchen and her own catering project\, Aracataca.TO. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-almost-romanian-by-raluca-cojocariu/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/04/parjoale-moldovenesti-11.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210429T170000
DTEND;TZID=America/Toronto:20210429T180000
DTSTAMP:20260426T165030
CREATED:20210416T021713Z
LAST-MODIFIED:20210420T004934Z
UID:123797-1619715600-1619719200@dev.thedepanneur.ca
SUMMARY:COOOKING CLASS (ZOOM): Authentic Tiramisu by Luciano Schipano
DESCRIPTION:Register by TUE Apr 27\nThe appeal of tiramisu is pretty self-evident — a delicious trifle of light biscuits\, aromatic coffee and liqueur and rich zabaglione filling. On the strength of its undeniable charms\, and the occasional high-profile endorsements (Tom Hanks mentions it in Sleepless in Seattle in 1993)\, tiramisu — very quickly and only quite recently — has gone one to become one of the best known Italian desserts in the world\, despite not being mentioned in print in Italy until 1980.\nDeceptively simple\, but no less impressive (or addictive)\, an authentic tiramisu is an unforgettable way to finish a meal. Chef Luciano Schipano will share with you all the tips and secrets to creating a fabulous one with bold coffee flavour and a dreamy\, light mascarpone and zabaglione filling. \nThursday\, April 29 |  5:00-6:00pm\n$45 + HST per person/device \nTICKETS CAN BE PURCHASED BELOW\nup to 48hr prior to the class \nA full list of ingredients and equipment will be sent to you upon registration. \n\nOPTIONAL: Tiramisu Ingredients Kit by Culinarium $29\nThe kit contains enough ingredients for a 9″x9″ square that serves 4 people. \nIncludes: Freshly brewed Moka coffee (Lavazza)\, Savoiardi (ladyfinger cookies)\, Mascarpone (locally made by Quality Cheese)\, eggs\, sugar\, Belgium dark cocoa powder\, coffee liqueur. \n👉 ORDER KIT HERE \nPickup: day prior to the class\, 10am-12pm (1215 Weston Rd\, M6N 4P7)\nDelivery: day of class +$20 (GTA only) \n\nLuciano Schipano is a young chef\, born in Canada and raised in Italy; Red Seal certified with a serious passion for the culinary arts. His dedication to the art and science of cooking began at the age of seven when he created his first sauce. Over the years he has focused his passion on going back to his origins to discover old recipes\, adopt old practices and rekindle the authentic craft of creating wholesome flavours. | lucianoschipano.com \n\nWant to know more about our online classes? Check out our FAQs\nAny questions regarding class content\, recipes or ingredients should be sent directly to Chef Luciano at info@culinarium.to \nAny questions regarding your ticket purchase\, please contact events@thedepanneur.ca
URL:https://dev.thedepanneur.ca/event/coooking-class-zoom-authentic-tiramisu-by-luciano-schipano/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/04/tiramisu.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210428T180000
DTEND;TZID=America/Toronto:20210428T193000
DTSTAMP:20260426T165030
CREATED:20210423T160153Z
LAST-MODIFIED:20210428T034957Z
UID:123984-1619632800-1619638200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Livin' la Vida Taco by Paola Solorzano
DESCRIPTION:Pre-order online until TUE Apr 27\, 10pm\nPick up on WED Apr 28\, 6-7:30pm\nIt’s been almost a decade since Paola Solorzano and Adriana Pelayo Rubio first started showcasing their amazing\, authentic Mexican food in Toronto. Starting out modestly in the Dep’s rental kitchen\, they did scores of food festivals\, pop-ups and drop-ins before setting up Santo Pecado Mexican Catering in its new home on St. Clair Ave. Since then their spectacular signature taco bars have graced many Toronto weddings & special events\, and I’m delighted to have them back at The Dep.\n—– \nAguachile Tostadas (shrimp -or- oyster mushroom)\nA DIY open-face crispy corn tostada slathered with creamy guacamole and topped with spicy lime-cured shrimp (or mushrooms) with cucumber\, red onion\, and jalapeño pepper. \nBaja Style Taco Trio (fish -or- cauliflower)\nA long-time Santo Pecado favourite; tastes like warm weather\, sandy beaches\, cold beer\, and good times. Crispy\, deep-fried fish (or cauliflower) nestled in fresh corn tortillas\, topped with Habanero Pineapple Salsa and Creamy Coleslaw. (3) \nMayan Chocolate Flan\nLuscious Mexican chocolate custard with a hint of cinnamon and clove\, and layer of burnt sugar caramel.\n—– \nFish\, Vegetarian\, or 1/2+1/2\nMenu is #GlutenFree\nTaco Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\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. With 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 catering company specializing in authentic traditional Mexican dishes. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-livin-la-vida-taco-by-paola-solorzano/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/04/Santo-Pecado-fish-taco-e1619198248743.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210425T160000
DTEND;TZID=America/Toronto:20210425T173000
DTSTAMP:20260426T165030
CREATED:20210409T173821Z
LAST-MODIFIED:20210412T212039Z
UID:123614-1619366400-1619371800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS (ZOOM): Homemade Pierogies by Maria Rozynska
DESCRIPTION:Register by FRI Apr 23\nEvery 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 leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll learn an easy-to-make pierogi dough along with 3 traditional Polish fillings: classic potato & farmers cheese\, savoury mushroom & sauerkraut\, as well as a sweet prune filling for delicious dessert pierogies! The class includes background on Polish cuisine\, and even a traditional folk song or two! \nAs a bonus\, you’ll also get a recipe for the classic garnish of caramelized onions\, tips on how to make perfect pierogi dough\, 3 ways to seal your pierogi\, what not to do when boiling your pierogi\, suggestions for side dishes and how to present it all beautifully on a plate. \nSUN Apr 25  |  4-5:30pm\n$45 +HST per person/device \nTICKETS CAN BE PURCHASED BELOW\nup to 48hr prior to the class \nA full list of ingredients and equipment will be sent to you upon registration. \n\nA self-taught cook\, Maria Rozynska grew up in a Polish household observing her mother\, grandmother and great grandmother knead\, roll\, shape\, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking\, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her families recipes and traditions. A communal meal follows each of her workshops where guests can eat their creations while songs are sung and stories shared. \n\nWant to know more about our online classes? Check out our FAQs\nAny questions regarding class content or recipes should be sent directly to Maria at maria.rozynska@gmail.com \nAny questions regarding your ticket purchase\, please contact events@thedepanneur.ca \n\n 
URL:https://dev.thedepanneur.ca/event/cooking-class-zoom-homemade-pierogies-by-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:20210423T180000
DTEND;TZID=America/Toronto:20210423T193000
DTSTAMP:20260426T165030
CREATED:20210416T193503Z
LAST-MODIFIED:20210423T160404Z
UID:123818-1619200800-1619206200@dev.thedepanneur.ca
SUMMARY:PICK UP DINNER: Khaleeji - Flavours of the Arab Peninsula by Abeda Oturkar
DESCRIPTION:Pre-order online until THU Apr 22\, 10pm\nPick up on FRI Apr 23\, 6-7:30pm\nCountries of the Eastern Arabian Peninsula — United Arab Emirates\, Qatar\, Bahrain\, Kuwait\, and Oman — share a similar dialect of Arabic\, have similar customs and dress\, as well a distinctive style of cooking known as Khaleeji (“Gulf”) cuisine. As coastal dwellers with maritime trades like boat building\, fishing and pearl diving\, fish naturally figures prominently. But their participation in the lucrative global spice trade (and later\, oil) created a wealthy merchant class\, and an abundance of spices and other imports. Being largely desert\, the choice of other ingredients was limited\, and dependent on trade ships from India\, Iran\, and Zanzibar. Along those trade routes came South Asian and Persian culinary influences which infuses Khaleeji food with aromatic spices\, but is generally milder\, in keeping with the Mediterranean and Levantine cuisines to the North.\nAbeda Bihari Oturkar catered in Dubai for more than a decade\, gleaning insights into the unique culture and flavours of the Gulf States. As we are currently in the middle of Ramadan\, this meals is curated as a typical Iftar dinner that would be enjoyed at the end of the day to break the day-long fast.\n—– \nShorbat Asabnikh\nAn Iranian-inspired spinach soup with fresh herbs & vermicelli in a vegetable broth\, lightly flavoured with roasted cumin and garlic fried in butter. \nKoftat Alnikhi\nHalal ground beef and chickpea kofta (meatballs) in a savoury tamarind sauce. Similar to the shammi kebabs of India & Pakistan\, this version is mixed with caramelized onions\, sultanas\, fresh coriander\, and seasoned with baharat al khaleej\, a distinctive 7-spice mixture typical of the region.\nAlso available #vegetarian: sweet potato & chick-pea stuffed balls in a savoury tamarind sauce. \nServed with almoawas almutabaq\, a moist mung bean and rice pilaf\, a traditional Kuwaiti dish that’s akin to an Italian risotto or Indian khichri\, tempered with bay leaf\, cardamom and cinnamon; \nFaloudah\nChilled mango & agar-agar jelly\, a perfectly light\, refreshing treat after a long day of fasting in the hot desert.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nKhaleeji Dinner — $48 for 2 • $90 for 4 \nDue to the large volume of sales\, this event is SOLD OUT a bit early. Thanks again for your support! \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nAbeda Bihari Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma Alimentary Food\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. Since 2016 she has been offering freelance catering services for office meetings\, seminars and conferences. Abeda also runs PaperSpree\, site that offers eco-friendly paper products and personal accessories. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-khaleeji-flavours-of-the-arab-peninsula-by-abeda-oturkar/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/04/Koftat-Alnikhi-stuffed-meatballs-in-tamarind-sauce.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210422T180000
DTEND;TZID=America/Toronto:20210422T193000
DTSTAMP:20260426T165030
CREATED:20210412T175333Z
LAST-MODIFIED:20210426T172942Z
UID:123665-1619114400-1619119800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS (ZOOM): Working with Choux Pastry by Justine Lam
DESCRIPTION:Register by TUE Apr 20\nMany classic French pastries such as profiteroles\, croquembouches\, éclairs\, sweet crullers and savoury gougères\, all rely on the delicate French pastry dough known as pâte à choux\, or choux pastry (named after the French word for cabbage\, which some small round choux puffs resemble). They’re versatile for both sweet and savoury dishes\, and easy to make — once you know how! \nIn this hands-on virtual course\, pastry chef Justine Lam will lead you through preparing choux au craquelin; a dessert made of small rounds of choux pastry topped with a thin cookie disc called craquelin which adds a sweet\, crisp\, crackly crust on top\, and makes the cream puff delightfully crunchy. These are then filled with a luscious vanilla crème patissiere\, a rich\, stabilized custard often used in eclairs and other French desserts. \nAlong the way you will learn all the fundamentals working with choux pastry\, from mixing the pâte à choux dough\, with an emphasis on how to recognize the ideal consistency\, to a variety of piping and filling techniques\, as well as the the preparation of a craquelin topping and crème patissiere filling. \nTHU Apr 22  |  6–7:30pm \n$45 + HST per person/device \nTICKETS CAN BE PURCHASED BELOW\nup to 48hr prior to the class \nA full list of ingredients and equipment will be sent to you upon registration. \n\nJustine Lam is a passionate and certified Pastry Chef\, she has trained at the George Brown Culinary Art Program and has been creating exquisite desserts and pastries over the last few years. \n\nWant to know more about our online classes? Check out our FAQs\nAny questions regarding class content or recipes should be sent directly to Justine at jaimielck@gmail.com \nAny questions regarding your ticket purchase\, please contact events@thedepanneur.ca \n\n 
URL:https://dev.thedepanneur.ca/event/cooking-class-zoom-choux-au-craquelin-by-justine-lam/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/04/choux-au-craqueline-scaled-e1618249561284.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210421T180000
DTEND;TZID=America/Toronto:20210421T193000
DTSTAMP:20260426T165030
CREATED:20210414T174236Z
LAST-MODIFIED:20210421T020837Z
UID:123756-1619028000-1619033400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Jamaican Me Hungry by Chef Billy Bass
DESCRIPTION:Pre-order online until TUE Apr 20\, 10pm\nPick up on WED Apr 21\, 6-7:30pm\nAfrican traditions\, Indian spices\, and tropical ingredients all go into making Jamaican food a culinary treasure that is beloved around the world. 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.\n—– \nPumpkin Soup\nA hearty vegetable soup loaded with pumpkin and provisions — Caribbean staples like yam\, potatoes\, green banana & carrots — plus traditional\, hand-made dumplings known as spinners. (#vegan) \nJerk 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 his homemade blend of smoked spices\, allspice\, molasses and scotch bonnet peppers before being grilled over hardwood charcoal.\nAlso available #vegan: medley of jerk-spiced roast vegetables with marinated firm tofu \nServed with pineapple coleslaw and classic Jamaican rice & peas: coconut rice and red kidney beans infused with aromatic thyme and a hint of pepper \nAnnie’s Sweet Potato Pudding \nCynthia “Annie” Billy spent her life perfecting this family heirloom recipe… Think the best pumpkin pie you’ve ever had\, with notes of ginger\, cinnamon & nutmeg. (contains eggs)\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nJamaican Jerk Dinner — $48 for 2 • $90 for 4 \nBONUS: Chef Billy’s Homemade Jerk Marinade 10 oz. bottle $10 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\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/pick-up-dinner-jamaican-me-hungry-by-chef-billy-bass-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/2019/12/Jerk-Chicken-and-Marinade-9-700x1050-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210416T180000
DTEND;TZID=America/Toronto:20210416T193000
DTSTAMP:20260426T165030
CREATED:20210408T152615Z
LAST-MODIFIED:20210416T020756Z
UID:123600-1618596000-1618601400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Sayadieh Iftar by Mary Freij
DESCRIPTION:Pre-order online until THU Apr 15\, 10pm\nPick up on FRI Apr 16\, 6-7:30pm\nAll around the world\, muslims are celebration the month of Ramadan with fasting\, prayers and fabulous late-night meals known as the Ifthar (“break-fast”). Chef Mary Freij\, drawing on her Palestinian and Lebanese heritage\, has put together a delicious menu of Middle Eastern dishes that would be at home on many an Ifthar table. Join us for a taste of this delicious tradition.\n—— \nMutabal\nA luscious\, smoky dip of roasted eggplant dip enriched with creamy tahini\, lemon juice and spices; served with fresh pita bread \nSayadieh\nA delicate but flavourful dish of fish and rice rarely seen on restaurant menus. Flaky\, lightly battered pan-fried haddock with caramelized onions\, served over rice infused in Arabic spices\, and topped with butter-fried pine nuts\, a wedge of lemon and a side of tahini sauce.\nAlso available #vegan with chickpeas and arnabeet maqli (fried cauliflower) \nHalaweh bel Jebn \nA beloved and delicious Levantine sweet; an dough layer of semolina and sugar is mixed with a stretchy\, chewy cheese (like a akawi or mozzarella)\, then rolled around a cool\, cream filling before being soaked in an orange blossom syrup\, and decorated with crushed pistachios and/or crushed rose petals.\n—– \nFish\, Vegetarian\, or 1/2+1/2\nIftar Dinner — $48 for 2 • $90 for 4 \nORDER FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM\nMary Freij is a food entrepreneur who has traveled the world in search of amazing culinary experiences. Also a passionate cook\, she has followed her passion to becoming a full time chef and hosting pop-up food events\, including the Mazeh Brunch at The Depanneur. Her menus feature foods that reflect the varied cuisines and flavours she has discovered through her travels\, combined and re-imagined in creative ways. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-sayadieh-iftar-by-mary-freij/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/sayadieh_2-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210414T180000
DTEND;TZID=America/Toronto:20210414T193000
DTSTAMP:20260426T165030
CREATED:20210408T145626Z
LAST-MODIFIED:20210414T020412Z
UID:123580-1618423200-1618428600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: ‘Ono Hawaii by Big E Hawaiian Grinds
DESCRIPTION:Pre-order online until TUE Apr 13\, 10pm\nPick up on WED Apr 14\, 6-7:30pm\nErwin Joaquin presents a night of traditional Hawaiian flavours with a bit of local Toronto flair. Elements of traditional Pacific Island cuisines mix with Asian and American influences for a real taste of Hawaii in the 6ix.\n—— \nBeet Poke\nPoke — the Hawaiian take on sashimi that became a global food fad — gets a creative\, plant-based makeover. Beets marinated in shoyu soy sauce and sweet onions\, with cucumber\, carrot\, cabbage and topped with an avocado green goddess dressing. \nKalua Pig\nHawaiian smoked pulled pork; traditionally whole pig would be slow-cooked for hours with Hawaiian sea salt\, wrapped in banana leaves and steamed in its own drippings.\n–or–\nNorth Shore Garlic Shrimp\nShell-on black tiger shrimp flash-fried and finished with a rich garlic butter sauce. \nBoth mains come with steamed rice\, fresh vegetable medley of bok choy\, bell peppers\, green beans\, carrots\, cabbage and red onion stir-fried with sesame\, soy & white pepper\, and a classic Hawaiian-style creamy macaroni salad with noodles\, potatoes\, carrots\, green onions and mayo. \nSweet Butter Hawaiian Mochi\nMade from mochiko sweet rice flour and butter\, this sweet\, chewy treat is loved in the Hawaiian islands for its comfort-food simplicity and toothsome texture.\n—– \nPork\, Shrimp\, or 1/2+1/2\nHawaiian Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM.\nWith a modern spin\, Erwin Joaquin‘s Big E Hawaiian Grinds aims to re-create the most loved traditional Hawaiian dishes into elevated comfort dishes. Inspired by the local sights\, culture and food Hawai’i has to offer\, we use fresh\, local ingredients to create a fusion of Hawaiian flavours that pack an exotic twist to traditional Hawaiian favourites.\nbigegrinds.com  |  @bigegrinds \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-ono-hawaii-by-big-e-hawaiian-grinds/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/04/kaula1-copy.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210409T180000
DTEND;TZID=America/Toronto:20210409T193000
DTSTAMP:20260426T165030
CREATED:20210331T011205Z
LAST-MODIFIED:20210409T020120Z
UID:123493-1617991200-1617996600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: French Fusion Beer Bistro by Francoise Briet
DESCRIPTION:Pre-order online until THU Apr 8\, 10pm\nPick up on FRI Apr 9\, 6-7:30pm\nOver the past two decades\, craft breweries have elevated beers from the world of keg parties & sporting events onto a level playing field with fine wines. Join French Chef Francoise Briet\, for a unique menu showcasing a range of locally craft beer and apple cider through her modern and creative French bistro cuisine.\n—– \nLyonnaise Warm Cabbage Salad\nA gourmet\, warm winter salad of finely sliced white cabbage topped with grilled bacon (or apple for vegetarians)\, cubes of cheese\, beer-caramelized pecans\, and a vinaigrette of Dijon grainy mustard\, Scottish beer jelly and apple cider vinegar. \nSaison\, Black Garlic & Parmesan Chicken\nLocal craft beer and Asian black garlic meet French techniques and Italian flavours in this signature dish. Fermented black garlic is popular in Asia as much for its umami-rich\, balsamic-like flavour profile as its health benefits. Chef Francoise pairs locally-produced black garlic with Great Lakes Brewery’s Barrel-Aged Saison and Parmigiano to create a flavourful\, creamy sauce for juicy\, crispy-skinned roasted chicken thighs. Served with a delicate rice pilaf flavoured with caramelized shallot-infused apple cider. \n–or– \nIPA Caramelized Pineapple & Tofu Stir Fry\nThe sweetness of caramelized pineapple marries with the hoppy notes of Black Oak’s 10 Bitter Years Imperial IPA in this French-Asian fusion dish. Shallots\, mushrooms\, zucchini\, orange and yellow peppers\, savoy cabbage and tofu are stir fried in a distinctive sweet and sour sauce. Served with a delicate rice pilaf flavoured with caramelized shallot-infused apple cider. \nBanana Rum Cake with Beer Caramel\nBanana bread elevated with the warm notes of Cuban rum and a luscious caramel sauce infused with Great Lakes’s Canuck Pale Ale\, with a dollop of Icelandic Skyr yogurt for freshness and tang.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nBeer Bistro Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS FRI 6-7:30PM\n\n\n—–\nHailing from Burgundy\, and former Chef for the General Consulate of France in Toronto\, Chef Francoise Briet is intimately familiar with wine as an ingredient and accompaniment to French cuisine. However\, since moving to Canada\, she has discovered that craft beers offer an even larger palette of flavours to work with: from tart Sour and fruity Brett beers\, to complex IPAs\, smoky porters\, rich stouts and layered barrel-aged lagers. Over the past few years this revelation has grown into a passion and business — Malty and Hoppy Delicacy — a company that uses Ontario craft beer to create small-batch jellies\, jams\, mustards and other beer-based artisanal products. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-french-fusion-beer-bistro-by-francoise-briet/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/03/black-garlic-marinade-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210407T180000
DTEND;TZID=America/Toronto:20210407T193000
DTSTAMP:20260426T165030
CREATED:20210330T231307Z
LAST-MODIFIED:20210406T205514Z
UID:123476-1617818400-1617823800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: A Taste of Afghanistan by Frishta Ghafoori
DESCRIPTION:Pre-order online until TUE Apr 6\, 10pm\nPick up on WED Apr 7\, 6-7:30pm\nFor two millennia\, Afghanistan was the place where important trade routes between India\, China\, the Middle East and Europe converged. Marco Polo crossed the country en route to China; Arab travellers and the British passed through on their way to India. A rich culture took hold at this crossroads\, and with it a varied cuisine that has survived centuries of war\, invasion and internal upheaval. Afghan cuisine is influenced by that of Persia\, India and Mongolia\, but also has a style all its own which Frishta Ghafoori will share with The Dep tonight.\n—– \nBolani Kachalu/Gandana\nBolani is a style of stuffed\, pan-fried flat bread from Afghanistan. Similar to an Italian calzone or an Indian stuffed paratha\, it has thin crust\, a large\, half-moon shape\, and is filled with a spiced potato (kachalu\, served with meat meal) or leek (gandana\, served with vegetarian meal) mixture. It’s served with mint yoghurt and a tomato & coriander chutney. \nKofte Aloo Bokhara \nEconomical\, versatile and delicious\, meatballs of one kind or another can be found in nearly every cuisine. These Afghani kofte are made from a mix of minced lamb & beef\, spiced with garlic\, cumin and coriander\, but are distinctive for their addition of dried sour plums\, which give the resulting dish its characteristic sweet and sour flavour. \n–or– \nBorani Kachalu\nBorani is a dish of sliced potatoes sautéed in a garlic-infused tomato sauce\, drizzled with yoghurt and dried mint \nBoth dishes are served with a cumin-scented rice palau\, which takes on a pale brown color from a touch of caramelized sugar\, and afghani salata\, a mix of red onion\, tomatoes\, cucumber\, green chillies dressed with fresh mint\, coriander\, and lemon. \nShir Pera\n“Sweet milk” in Dari\, sheer pera is delicacy commonly found at Afghan weddings or parties. It’s a kind of Afghan milk fudge\, made with heavy cream\, dried milk\, cardamom and lots of pistachios.\n—– \nMeat\, Vegetarian\, or 1/2+1/2\nAfghan Dinner — $48 for 2  •  $90 for 4 \nThank you for your interest in this event. Due to high sales volume\, this event is now SOLD OUT and we have had to close ordering early. \nORDER FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\nFrishta Ghafoori originally hails from Afghanistan and works as a line cook in a Middle Eastern restaurant and loves to explore food from all over the world. Frishta has lived in 6 countries to date\, and her favorite part is trying all the local delicacies. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-a-taste-of-afghanistan-by-frishta-ghafoori/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/03/Kofte-Aloo-Bokhara.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR