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/Halifax BEGIN:DAYLIGHT TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT DTSTART:20160313T060000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0300 TZOFFSETTO:-0400 TZNAME:AST DTSTART:20161106T050000 END:STANDARD TZID:America/Toronto BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20160313T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20161106T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160910T193000 DTEND;TZID=America/Halifax:20160910T193000 DTSTAMP:20260503T044748 CREATED:20160822T152011Z LAST-MODIFIED:20160822T152318Z UID:27862-1473535800-1473535800@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Goan\, Goan\, Gone by Greg Couillard DESCRIPTION:The Dep is very excited to kick off its fall season with the vibrant\, tropical flavours of Chef Greg Couillard‘s South Indian-inspired fusion menu. Prepare to be dazzled by a colourful and exciting display of complex and exotic spices\, prepared by one of Toronto’s pre-eminent culinary icons. \n—–\nMulti-culti Mulligatawny\nClassic Couillard\, a playful and inventive take on a colonial Indian classic. Fragrant red lentil and chicken broth infused with spices and studded with apples\, chicken and vegetables. Served with herbed garlic naan bread. \nMango Gado Gado\nA riotously colourful salad that combines South & South-East Asian flavours. Tart and sweet mango with napa cabbage\, green beans\, carrots and spourts dressed in a richly spiced cashew & peanut sauce. \nGoan Fish Curry in Banana Leaf\nFresh cod in a sweet\, creamy coconut & tamarind-based curry\, cooked “en papillote” in individual banana leaf packets. Served with delicate basmati rice\, spinach and chickpea saag paneer and a trio of Greg’s spectacular homemade chutneyrs: mango\, plum\, and green tomato & eggplant. \nGalub Jammin’\nTraditional Indian mithai (sweets) meets pineapple upside-down cake! Rich cake soaked in an orange blossom infused jaggery syrup garnished with caramelized pineapple and saffron-pistachio kulfi. \n—–\n$60 +HST\n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-goan-goan-gone-by-greg-couillard/2016-09-10/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/facebook_event_1797350397176797.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160909T180000 DTEND;TZID=America/Halifax:20160909T210000 DTSTAMP:20260503T044748 CREATED:20160829T004644Z LAST-MODIFIED:20160829T011837Z UID:27920-1473444000-1473454800@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Goan Crazy by Chef Greg Couillard DESCRIPTION:The Dep is very excited to kick off its fall season with the vibrant\, tropical flavours of Chef Greg Couillard‘s South Indian-inspired fusion menu. Prepare to be dazzled by a colourful and exciting display of complex and exotic spices\, prepared by one of Toronto’s pre-eminent culinary icons. \n—–\nGoan Chicken Curry\nTender chicken in a sweet\, creamy coconut & tamarind-based curry gravy\, served with basmati rice\, mango coleslaw and homemade chutney.\n$14\n#vegan option available \nGalub Jammin’\nTraditional Indian mithai (sweets) meets pineapple upside-down cake! Spiced butter cake soaked in an orange blossom infused jaggery syrup garnished with caramelized pineapple.\n$6 \n#vegan #GF options available \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-goan-crazy-by-chef-greg-couillard/2016-09-09/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/facebook_event_166162120485786.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160908T180000 DTEND;TZID=America/Toronto:20160908T190000 DTSTAMP:20260503T044748 CREATED:20160905T163403Z LAST-MODIFIED:20160905T164951Z UID:28149-1473357600-1473361200@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — September 8 DESCRIPTION:Salata Na’ameh سلطة ناعمة\n \n \n \n \n \n Roz bel Haleeb رز بحليب\n \n \n\nMENU — September 8 \n——\n[beef]  Bulgur Bandoura  برغل ببندورة\nThe perfect dish for the height of local tomato season! Bulgur\, whole wheat that has been parboiled\, dried and then cracked is one of the very nutritious staple grains in Syrian cuisine. It comes in a range of colours\, from pale yellow to dark brown\, and grinds\, from very fine to coarse. In this classic dish\, bulgur is cooked with tomatoes (bandoura)\, onions and olive oil to give it a rich\, tangy flavour and a moist texture almost approaching a risotto. It is topped with small cubes (suqaar) of halal beef\, that has been braised in a seasoned broth (which is also used to cook the bulgur)\, and garnished with some chickpeas\, parsley\, and pickles. \n[vegetarian]  Bulgur Bandoura  برغل ببندورة\nThe vegetarian version will be cooked in seasoned tomato juice with extra chickpeas\, and will come with a homemade labneh ball – a tangy salted and pressed fresh yogurt cheese that is formed into small balls and rolled in za’atar (a Middle Eastern spice mix of ground dried thyme\, oregano\, and marjoram\, mixed with toasted sesame seeds and salt)\, and cured in olive oil. \n\n\nSalata Na’ameh  سلطة ناعمة\nA colourful salad made of finely (na’ameh) chopped cucumbers\, tomatoes\, onions and parsley dressed with olive oil\, garlic\, lemon juice\, and dried mint. \n\n\n\nRoz bel Haleeb  رز بحليب\nWherever you find rice\, you’ll probably find a version of rice pudding. This creamy version is scented with cardamom\, vanilla and rosewater\, and garnished with some fresh Ontario fruit.\n\n——\n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Sept. 8\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n  \nLearn more about the Newcomer Kitchen project. \n\nMeals go on sale Tuesday morning at 7am URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-september-8/2016-09-08/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/bulgur-bandoura.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160906T180000 DTEND;TZID=America/Halifax:20160906T210000 DTSTAMP:20260503T044749 CREATED:20160818T201532Z LAST-MODIFIED:20190220T213854Z UID:27737-1473184800-1473195600@dev.thedepanneur.ca SUMMARY:TABLE TALK: Joshna Maharaj DESCRIPTION:Join local food maverick Joshna Maharaj for an discussion about about how we understand our cultural identities through food. The pursuit of “authenticity” in food is elusive at best\, divisive at worst\, and ultimately more of a myth than perhaps we’re willing to admit. \nWhat makes a dish “authentic”? The ethnicity of the cook? The provenance of the ingredients? The techniques of preparation? The age of the recipe? All or none of these things? \nConsider for a moment that tomatoes weren’t in Italy\, potatoes weren’t in Britain and chiles were not in Asia prior to the 1500’s… Many supposedly culturally quintessential foods — sushi in Japan\, baguettes in France\, fish & chips in Britain\, tequila in Mexico\, tandoori chicken in India — have surprisingly short histories\, most less than 200 years old. \nAnd in cosmopolitain places like Toronto\, with no real distinctive culinary tradition of its own\, who is to say who makes the a truly authentic dish? A cook that shares an ethnicity with a dish but has never tasted it in its original context\, or a cook who has spent years travelling and researching a cuisine foreign to their own background? A glimpse into most any restaurant kitchens in this city will reveal a much more diverse\, multicultural mix than what may appear on the menu. \n\nDinner by Len Senater\n\nI chose to make Durban Bunny Chow for a few reasons: a nod to Joshna’s South African-Indian heritage\, because it looks delicious\, and because it touches on so many of the things that make the question of what makes a dish “authentic” interesting and problematic. First off\, let’s just clarify that it does not contain any rabbit: Bunny Chow is a popular South African street food made from a hollowed out loaf of white bread filled with a flavourful curry; a distant comfort-food relative of the Sloppy Joe. \nIt’s roots go back to the 1940’s when it is suggested that the loaf of bread was used as a convenient (and tasty!) way to make staple pulse stews more portable for Indian migrant workers in the sugar cane plantations of Durban. It has long since outgrown its humble\, vegetarian roots to become something of a national dish in South Africa\, with countless variations (mutton being the most popular) and its own slang\, lore and competitions. Hell\, I’ve even seen Instagrams of dainty little gourmet Bunny Chow canapés in toasted brioche cubes garnished with micro greens. \nNow here’s where it gets interesting: in what ways can this dish even begin to be considered “authentic”? On the one hand\, it is specific to a particular place\, and the unique cultural influences and history found there. But a loaf of white bread is pretty far removed from either traditional Indian or African cuisines. Even the notion of “curry” itself is a bit of an artificial\, post-colonial construct\, a convenience to package up a complex culinary tradition into a simple\, exportable product: curry powder\, itself made up of many ingredients from neither India nor Africa\, but the result of centuries of global trade in spices. Add to that the fact that chili peppers\, tomatoes or potatoes would have not even existed outside of the Americas prior to 1500. \nNow multiply all of this by the fact that I — a Montreal-born Romanian Jew — am attempting to make Bunny Chow having never visited South Africa\, or even having ever tasted it before\, based entirely on internet research\, culinary instinct\, and local produce. (That said\, I will try and head up to the South African store in Wilson Heights for some spices and hot sauce). Will this meal somehow\, despite all this\, still be recognizable as an “authentic” South African dish\, to be savoured nostalgically by an expat or as an exotic novelty by a curious foodie? I guess you’ll have to come down and try it to find out.\n \nAuthentically #vegan & #GF options will also be available 😉\n —– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$20 (+HST) \n—-\nJoshna Maharaj is a busy chef with big ideas about good food! Joshna’s strong social justice and sustainability ethics are rooted in her time at The Stop\, where she built innovative and delicious community food programs. Since then\, she has supported numerous community organizations and projects trying to build a more sustainable food system. Recently\, Joshna has been working with institutions in Toronto building new models for institutional food procurement\, production and service\, proving that the institution is a viable tool for social change. Joshna is currently an expert panelist on TVO’s The Agenda with Steve Paikin and makes regular appearances on CBC radio. She is also a two-time TEDx speaker and recently made the shortlist of nominees for the inaugural Basque Culinary World Prize recognizing chefs who use gastronomy to make social change. Twitter & Instagram: @joshnamaharaj \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur\nhttp://staging.thedepanneur.ca/drop-in-dinners/table-talk/ URL:https://dev.thedepanneur.ca/event/table-talk-joshna-maharaj/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Table Talks ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/joshna-chef-jacket-e1472489320909.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160905T100000 DTEND;TZID=America/Halifax:20160905T170000 DTSTAMP:20260503T044749 CREATED:20160818T201531Z LAST-MODIFIED:20160819T134208Z UID:27735-1473069600-1473094800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Full-Day Breadmaking Intensive by Cara Benjamin-Pace DESCRIPTION:LABOUR DAY Bread Making & Baking \nMaking bread from scratch maybe seem intimidating\, but it’s a labour of love that’s easy once you know how. Digging one’s hands and heart into a pile of yeasty dough is nourishment to the soul and connects us with one of the oldest and richest culinary traditions in history. \nJoin veteran baker Cara Benjamin-Pace on Labour Day for a chance to dig your hands into the joys of making a bread\, both in the kitchen and in the wood-fired bread oven in Dufferin Grove Park. This in-depth\, all-day workshop will cover a range of techniques for producing a variety of wholesome and delicious breads and rolls. \nOver the course of the day we will learn how to make: \nA super-easy\, no-knead Health Bread\, full of sesame\, sunflower and hemp seeds\, and fortified with flavourful\, high-protein amaranth and rye flours. Sweetened with a hint of molasses\, even kids love this bread! \nA traditional artisan whole wheat boule using Ontario Red Fife flour\, including some invaluable techniques to consistently turn out light\, well-rounded whole wheat loaves. \nThese loaves will be baked in the wood-fired Brick Oven in Dufferin Grove Park (weather permitting). \nWhile they bake you’ll enjoy a lovely picnic lunch of warm strata\, a type of Italian savoury bread pudding — a great use of “pain perdu” (lost bread) — with a fresh garden salad. As a special treat\, there’ll also be a chance to make traditional bannock\, cooked over an open fire\, eaten warm and slathered with jam. \nAfter lunch we will return to The Dep have fun making braided Challah bread —it’s beautiful\, impressive and easier than you think! We’ll end the day making yummy herb rolls and cinnamon rolls to take home; these rise in the fridge overnight and are ready to bake up in 20 minutes in the morning. Perfect to enjoy on the way to the first day of school or pop into a lunchbox. \nLots of discussion about the chemistry\, history and fascinating facts about bread will make this a fun-filled and rewarding last day of summer. \n$125 +HST \n—– \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-full-day-breadmaking-intensive-by-cara-benjamin-pace/2016-09-05/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/facebook_event_1743917695897213.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160901T180000 DTEND;TZID=America/Toronto:20160901T190000 DTSTAMP:20260503T044749 CREATED:20160829T141449Z LAST-MODIFIED:20180608T212255Z UID:27959-1472752800-1472756400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — September 1 DESCRIPTION:Salateh Malfouf سلطة ملفوف\n \n \n \n \n \n El-Madlouka المدلوقة\n \n \n\nMENU — September 1 \n——\n[beef]  Sheikh El Mahshi Bil Laban   شيخ المحشي باللبن\nMahshi\, meaning “stuffed”\, represents a broad category of popular Levantine dishes. Virtually any vegetable can be stuffed\, from peppers to potatoes\, but small zucchinis and eggplants are most popular; we’ll be working with fresh\, local zucchinis Sheikh El Mahshi would be the “sheikh” (respected elder or scholar) of stuffed vegetables\, meaning the richest\, fanciest version of the dish\, this one being “bil Laban”\, or cooked in a yogurt sauce thickened with eggs and seasoned with garlic and mint. Served with Egyptian rice (aka Misri or Calrose\, you’ve had this medium-grain\, slightly sticky rice if you’ve ever eaten sushi in the West). \n[vegetarian]  Sheikh El Mahshi Bil Laban   شيخ المحشي باللبن\nThe vegetarian version will be stuffed with a mushroom\, onion and pine nut mixture. \n\nSalateh Malfouf سلطة ملفوف\n\n\nA cool\, refreshing salad made of chopped cabbage and diced tomatoes dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint.\n\nEl-Madlouka  المدلوقة\nA sweet pudding of semolina cooked in milk and scented with rosewater\, topped with a rich combination of fresh cheese\, ricotta or clotted cream and garnished with pistachios.\n\n——\n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Aug. 18\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n  \nLearn more about the Newcomer Kitchen project. \n\nMeals go on sale Tuesday morning at 7am URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-september-1/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/sheihk-el-mashi.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160818T180000 DTEND;TZID=America/Toronto:20160818T190000 DTSTAMP:20260503T044749 CREATED:20160815T220027Z LAST-MODIFIED:20160815T223257Z UID:27620-1471543200-1471546800@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — August 18 DESCRIPTION:Vegetarian Freekeh with Chickpeas فريكة\n \n \n \n \n \n Khyar Belaban خيار بلبن\n \n \n \n \n \n Knafeh Nabulsia كنافة نابلسية\n \n \n\nMENU — August 18 \n——\n[chicken]  Freekeh  فريكة\nFreekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn\, not the seeds. In these controlled conditions\, the high moisture content of the seeds prevents them from burning\, but imparts them with a unique smoky flavour. Next\, the roasted wheat is threshed and sun-dried before being cracked into smaller pieces so they resemble a green bulgur. This Syrian freekeh recipe is seasoned with onion\, butter\, black pepper\, cinnamon\, and cumin\, topped with a quarter chicken and garnished with fried nuts. \n[vegetarian]  Freekeh  فريكة\nThe vegetarian version of freekeh is made with chickpeas\, green onion\, fresh herbs and lemon\, served more as a cool meze salad. \nKhyar Belaban خيار بلبن\nYogurt and cucumbers with a touch of garlic is popular combination throughout the Mediterranean\, but the addition of mint makes for an especially delightful\, cool and refreshing summer salad. \nKnafeh Nabulsia  كنافة نابلسية\nThis version of kanafeh\, a dessert with a base of mild white cheese (also known as Nabulsi) topped with a crispy shredded wheat surface\, doused with a scented sugar syrup\, originates in the Palestinian city of Nablus as far back as 10th century\, but variations spread with the Ottoman Empire to include much of the Middle East. Nablus is still renowned for its kanafeh — they even made a giant one weighing in at 1\,350kg for the Guinness Book of World Records! \n——\n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Aug. 18\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n  \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-august-18/2016-08-18/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/freekeh.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160811T180000 DTEND;TZID=America/Toronto:20160811T190000 DTSTAMP:20260503T044749 CREATED:20160809T012305Z LAST-MODIFIED:20160809T015432Z UID:27502-1470938400-1470942000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN - August 11 DESCRIPTION:M’tabbal koossa متبل كوسا \n \n \n \n \n \n Salatet al-Zeitun سلطة زيتون\n \n \n \n \n \n Roz bel Haleeb رز بحليب\n \n \n\nMENU — August 11 \n——\n[beef] Jazmaz  جز مز\nEggs poached or baked in a richly flavoured tomato sauce can be found in one version or another all around the Mediterranean\, across North Africa from Morocco to Israel\, where is it known as shakshouka\, with local variations also found  in Turkey\, Iraq\, Italy and Spain. I guess it should come as no surprise that Syrians have their own special version of this delicious dish. We’ll be serving it up with two mini sujuk beef sausages on the side\, and fresh pita bread. \n[vegetarian]  Jazmaz  جز مز\nThe same dish\, but with haloumi cheese.. \nM’tabbal koossa  متبل كوسا \nA relative of hummus or babaganoush\, this zucchini-based meze dip is cool and refreshing\, made with combination of thick yogurt and tahini\, seasoned with a bit garlic\, lemon and cumin. \nSalatet al-Zeitun سلطة زيتون\nAnother tasty and uncommon mezze\, this salad features chopped green olives\, tomatoes\, red & green peppers\, walnuts and green onions in a dressing of fresh thyme\, garlic\, pomegranate molasses and olive oil. \nRoz bel Haleeb  رز بحليب\nWherever you find rice\, you’ll probably find a version of rice pudding. This creamy version is scented with cardamom\, vanilla and rosewater\, and garnished with some fresh Ontario fruit.\n——\n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Aug. 11\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n  \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-august-11/2016-08-11/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/jazmaz.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160804T180000 DTEND;TZID=America/Toronto:20160804T190000 DTSTAMP:20260503T044749 CREATED:20160801T173521Z LAST-MODIFIED:20160801T175940Z UID:27397-1470333600-1470337200@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — August 4 DESCRIPTION:Bulgur B-shaaria برغل بشعيرية‎\n \n \n \n \n \n Salateh Jarjeer صلطة جرجير\n \n \n \n \n \n Barazek برازق\n \n \n\nMENU — August 4 \n——\n[beef] Maldoum  ملضوم\nWhen researching this dish\, I found a lovely description of it on the blog of Tony Tahhan\, a Fulbright scholar who has spent time studying the food culture in Aleppo. \n“One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between neighbourhoods\, and even families. A series of handfuls and pinches that\, when executed properly\, lead to extraordinary meals. One of the dishes that exemplifies this culinary ingenuity is called maldoum (ملضوم)\, an incredibly delicious layered meat and eggplant dish. The classic way to prepare this dish is over a grill\, where you alternate meat patties and eggplant slices on a skewer. When the dish is prepared over the grill\, it is called\, kabob banjan (كباب باذنجان). But if you don’t have access to a grill\, you can prepare kabob banjan in the oven\, and call it maldoum.” \nMaldoum can be found in kitchens from Turkey to Lebanon; this is a more rustic\, countryside version of of the dish\, that adds green peppers\, tomatoes and potatoes\, which are traditionally arranged in attractive layered patterns in a large shallow round pan before baking. It is served with bulgur b-shaaria (برغل بشعيرية‎)\, a kind of pilaf of bulgur wheat and fried vermicelli noodles. \n[vegetarian]  Maldoum  ملضوم\nThe same dish\, but with more veggies\, no meat and a generous splash of olive oil. \nSalateh Jarjeer صلطة جرجير\nA refreshing salad of peppery arugula with fresh pomegranate and onions\, with a apple cider & lemon vinaigrette. \nBarazek  برازق\nA crisp\, buttery cookie studded with pistachio pieces and covered in sesame seeds\, barazek are one of the most famous sweets of Damascus\, and a popular gift often brought by people visiting from Syria.\n——\n$20 +HST \nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Aug. 4\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n  \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-august-4/2016-08-04/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/maldoom_2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160801T080000 DTEND;TZID=America/Toronto:20160904T170000 DTSTAMP:20260503T044749 CREATED:20160731T163212Z LAST-MODIFIED:20170331T200506Z UID:27395-1470038400-1473008400@dev.thedepanneur.ca SUMMARY:Closed for August (sorta) DESCRIPTION:Hey Y’all… So we’re taking a bit of a break for August\, working on lining up another great season of Drop-In Dinners\, Workshops\, Supper Clubs and an exciting new Brunch project! We’ll be back starting in September — stay tuned for more details! \nThe Newcomer Kitchen will continue every Thursday throughout the month. URL:https://dev.thedepanneur.ca/event/closed-august-sorta/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/intermission.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160728T180000 DTEND;TZID=America/Toronto:20160728T190000 DTSTAMP:20260503T044749 CREATED:20160725T164854Z LAST-MODIFIED:20160725T164854Z UID:27298-1469728800-1469732400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — July 28 DESCRIPTION:Fattoush فتوش\n \n \n \n \n \n Joz Al-Hind كاتو جوز الهند\n \n \n\nMENU — July 28 \n——\n[chicken]  Molokhia  ملوخية‎‎\nMolokhia is dish that goes by many names; I’ve come across at least half a dozen English spellings alone. It’s based on the leaves of the jute plant (the same one that produces jute fibre for rope & fabric)\, but known by many other names as well\, including West African sorrel\, bush okra and Jew’s mallow. This plant has been under cultivation in the Levant for millennia\, and was likely on the table of the ancient Egyptians. \nWhile a popular dish throughout the Middle East\, it is virtually unknown in North America. I have found only a single local farmer growing it\, as an experiment\, and she has only found a single customer for it so far. (Well\, we can now make it two!). This week’s dish will use some fresh\, organic molokhia grown and donated by Kathy Horne of Birdsong Gardens at Fresh CIty Farms in Downsview\, as well as imported product sourced at Middle Eastern specialty markets in Mississauga. \nFor the Syrian version of this dish\, this very healthy\, dark leafy green is cooked with garlic\, coriander and lemon\, and combined with shredded chicken that has been cooked separately in a broth with onion and spices. The cooked vegetable is topped with chicken and served alongside Rez bel Shairieh (rice with vermicelli). \n[vegetarian]  Molokhia  ملوخية‎‎ \nThe same dish\, but topped with whole mushrooms. \nFattoush  فتوش\nThis popular Levantine salad is made using toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but vary according to season and region. Mint and parsley lend a freshness and fragrance\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nJoz Al-Hind  كاتو جوز الهند\nA semolina-based cake with syrup\, similar to namoura or basbousa\, but the addition of lots of grated coconut gives it a rich\, macaroon-like quality.\n——\n$20 +HST \nMeals will go on sale on Tuesday at 7am.\nMeals will be available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, July 28. \nfoodora has sponsored FREE Delivery within 3km radius \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \n\nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \n  \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-july-28/2016-07-28/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/Molokhia.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160725T183000 DTEND;TZID=America/Halifax:20160725T210000 DTSTAMP:20260503T044749 CREATED:20160704T234811Z LAST-MODIFIED:20160705T000518Z UID:26667-1469471400-1469480400@dev.thedepanneur.ca SUMMARY:WORKSHOP: Pickle Party! by Christine Manning DESCRIPTION:Come and get your pickle on! Join Christine Manning\, owner of Manning Canning and long-time preserver\, as we make two very different types of pickles. One that we all know and love — spicy pickled green beans — and one that is a Southern favourite that you might not yet be familiar with\, but that you will soon love as well: pickled watermelon rind. \nThis hands-on class will be fast-paced and fun\, but the best part is you will go home with an assortment of handmade preserves to share with family and friends\, or keep in your pantry all for yourself! You’ll leave with a basic understanding of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving\, along with copies of the recipes and a jar of each product we make in class. \n$50 +HST \n—–\nChristine Manning is the founder of Manning Canning\, a local food company that makes a selection of unique jams\, jellies\, preserves\, pickles and other delectable spreads from locally sourced produce. Christine also runs Manning Canning Kitchens\, that offers rentable commercial production kitchens for local food entrepreneurs. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-pickle-party-by-christine-manning/2016-07-25/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/facebook_event_145423439197525.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160723T193000 DTEND;TZID=America/Halifax:20160723T193000 DTSTAMP:20260503T044749 CREATED:20160621T012608Z LAST-MODIFIED:20180330T194221Z UID:26165-1469302200-1469302200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Summer in Provençe by Chantal Véchambre DESCRIPTION:France is home to the concept of terroir – the taste of a specific place – the combination of geography and season\, history and culture\, tradition and food that give each region it’s unique specialities. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer this third installment in a series exploring regional French cuisine. \nTonight’s dinner is based in Provençe\, a region in the South of France along the Mediterranean. Regional specialties include many seafood dishes from the bounteous sea\, olive oil\, summer vegetables like tomatoes\, eggplants and peppers\, and the famous Herbes de Provençe (savory\, marjoram\, rosemary\, thyme & oregano\, with regional variations) that thrive in the sunny\, dry climate. The special Fleur du Sel of the Camargue salt marshes are the classic finishing touch. \n—–\nPissaladière\nA galette (flat\, open-face tart not unlike a pizza) garnished generously with onions caramelized in olive oil\, topped with anchovies and black olives. This dish is popular in Nice and Eastwards along the Cote d’Azure\, showing the influence of nearby Italy. \nSoupe au Pistou\nThis iconic soup recalls the old Pagnol movies depicting life in rural Provençe. The recipe has evolved with time and each family has its own version. The typical ingredients would include green beans\, white beans\, small pastas\, tomatoes and garlic\, finished with basil and garlic crushed with a pestle (pistou means “pounded” in the Provençal dialect) — clearly the French cousin of the Genoese pesto. Colorful and robust\, you can find all the flavours of Provence in this classic dish. \nBrandade de Morue\nFresh cod fish is gently cooked with bay leaf\, then blended with fruity olive oil\, garlic and herbs\, combined with puréed potatoes and cream\, and baked to golden crust. Rustic French country cooking at it finest. \nRatatouille\nProbably Provençe’s most well-known dish\, ratatouille is a classic stew of summer vegetables: onions\, eggplants\, zucchini\, pepper bell\, with plenty of garlic and herbes of course. \nNougat Glacé\nNougat is a traditional Provençal dessert made with honey\, candied and dried fruit and roasted nuts\, often eaten at the end of Chrismas supper. In hot days of summer\, the fresh meringue can be frozen\, similar to the Italiian semi-freddo\, scented with gorgeous aroma of the region’s famous lavender. \n—– \n$50 +HST\n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and pastry-chocolate. In 2005 she moved to New Brunswick where she began her own business as caterer. Her independent research in culinary history led her to the Fortress of Louisbourg (Nova Scotia)\, a National Historic Site of Canada\, where she developed new recipes for the site’s restaurant\, and culinary workshops to the public\, inspired by the 18th century recipes. She wrote the award-winning book French Taste in Atlantic Canada\, 1604-1758\, A gastronomic history (CBU Press)\, featuring ingredients and recipes of the colonial period. Now established in Toronto\, she pursues food writing and cooking ventures about French cuisine: supper clubs\, events\, private and corporate catering\, as well as ongoing research into Canadian and French culinary history.\nhttp://www.chantalvechambre.com/ \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-summer-in-provence-by-chantal-vechembre/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_1722402168027286.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160722T180000 DTEND;TZID=America/Halifax:20160722T210000 DTSTAMP:20260503T044749 CREATED:20160718T010419Z LAST-MODIFIED:20160718T011613Z UID:27018-1469210400-1469221200@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Flavours Across Northern India by Farzana Rimi & Anjana Meel DESCRIPTION:A selection of dishes spanning across the North of the Indian subcontinent\, from Gujarat to Nepal to Bangladesh \nSooji Dhokla\nA light and fluffy steamed dhokla (savoury cake) made from semolina and yogurt flavoured with ginger and chilli. A twist on a traditional dish from the state of Gujarat\, it’s served with a vibrant green chutney.\n$5 \nNepalese Eight-bean Curry\nA mix of eight different beans and legumes\, including chickpeas\, pinto beans\, green lentil\, black eyed peas\, etc. cooked from scratch in a rich\, aromatic sauce of onions\, tomato\, garlic and ginger spiced with cumin\, coriander\, turmeric and garam masala\, typical of Nepal and similar to many bean curries found in Northern India. Served with rice.\n$12 \nBangladeshi Chicken “Roast”\nChicken “roast “ is not roast chicken! Rather it is a festive dish made for family celebrations in Bangladesh consisting of halal chicken stewed in an onion\, tomato and yogurt-based sauce. Robustly flavoured with garlic\, ginger\, chilli and spices\, including cumin\, turmeric\, coriander\, cinnamon\, cardamom and so on\, and served with rice.\n$12 \nPayesh\nAlso known as kheer\, payesh is an especially creamy and fragrant Indian rice pudding\, flavoured with cardamom\, and studded with raisins\, cashews\, pistachios and almonds.\n$5 \n—–\nFarzana Rimi is an aspiring caterer whose specialty is combining Bangladeshi and Western influences. Rimi has loved cooking ever since she was a child\, helping her mother cook for her family\, a passion she developed further at the renowned culinary school ‘Apon Ghor’ in Bangladesh. \nIn addition to her MSc in International Marketing Management from University of Leeds\, United Kingdom\, Rimi enjoys catering for events and at specialty food fairs\, and has plans to set up a health-focused South Asian fusion café with an organic and seasonal menu. \nAnjana Meel is an engineer by profession who loves to cook for her family and friends. She enjoys researching and experimenting with the vast range recipes from her home country\, India\, as well as discovering vegetarian dishes from around the world. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-flavours-across-northern-india-by-farzana-rimi-anjana-meel/2016-07-22/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/facebook_event_1800821503537760.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160721T080000 DTEND;TZID=America/Toronto:20160721T170000 DTSTAMP:20260503T044749 CREATED:20160718T004448Z LAST-MODIFIED:20160719T130327Z UID:27004-1469088000-1469120400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — July 21 DESCRIPTION:Khyar belaban خيار بلبن\n \n \n \n \n \n Torab el Melook طراب الملوك\n \n \n\nMENU — July 21 \n——\n[beef & lamb]  Kousa Mahshi  كوسا محشي\nStuffed zucchinis (aka marrow or summer squash) is a dish cherished by the former Ottoman Empire\, and popular from the Balkans to the Levant. WIth beautiful\, local pale green young zucchini in the midst of their brief season\, there’s no better time to make this delicious dish. Stuffed with a mix of spiced ground halal beef\, lamb and rice\, and cooked with tomato and cinnamon\, the meat version is served hot\, as a main course\, while the meatless version is considered an “olive-oil dish” and is often eaten at room temperature or warm. Served with fresh saj bread\, handmade on the traditional domed oven of the same name. \n[vegetarian]  Kousa Mahshi كوسا محشي\nThe same dish\, but with a rice stuffing with garlic and mint. \nKhyar belaban خيار بلبن\nMuch like tzatziki\, it’s well-known Greek cousin\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially delightful\, cool and refreshing summer salad \nTorab el Melook  طراب الملوك\nA cool\, creamy\, layered trifle of sorts\, perfect for a warm summer night. Vanilla custard and rich clotted cream with fresh pineapple and golden crumbled biscuits\, from which the dish likely gets its name (Sand of Kings).\n——\n$20 +HST \nMeals will go on sale on Tuesday at 7am.\nMeals will be available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, July 21. \nfoodora has sponsored FREE Delivery within 3km radius \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \n\nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \nOnly 10 Days Left! We need your help to reach our goal! Please Donate Today! \n \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-july-21/2016-07-21/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/Kousa-Mahshi.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160719T183000 DTEND;TZID=America/Halifax:20160719T213000 DTSTAMP:20260503T044749 CREATED:20160711T222037Z LAST-MODIFIED:20160711T222629Z UID:26848-1468953000-1468963800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Intro to Knife Skills by Chef Michael Kirkwood DESCRIPTION:NEW! 2nd Night Added! \nKnowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join veteran professional Chef Michael Kirkwood for a solid primer on knife fundamentals\, including selecting the best knife for the job\, shopping for a decent knife\, as well as knife care and maintenance including sharpening and honing. If you have your own knives\, feel free to bring them to class for a sharpening! \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious chicken taco menu with pico de gallo\, mango salsa\, as well as a chicken stock. \nTopics covered will include:\n• General skills: peeling\, batonettes\, alumettes (matchsticks)\, julienne\, dice & brunoise\n• Specific vegetable skills: chopping onions\, mincing garlic\, seeding peppers\, tomatoes\, chiffonade & mincing herbs\n• Fruits: dicing mangos & citrus “supreme”\n• Breaking down & deboning a whole chicken + some specialty cuts \n$50 +HST \n—–\nChef Michael Kirkwood has honed his culinary skills in some of Toronto’s finest restaurants including Avalon\, Toro\, Opus\, and Turf Lounge. Known for his “Canadian Contemporary” style\, he’s committed to a quality food experience without compromising on using fresh\, local and artisan style ingredients to create a clever fusion of flavors in his cooking. Now\, as creator and founder of The Birchwood Kitchen — a mobile culinary studio providing cooking classes for children and adults — he enjoys catering small events and seasonal tastings.\nhttp://www.thebirchwoodkitchen.com/ \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-intro-to-knife-skills-by-chef-michael-kirkwood-6/2016-07-19/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/facebook_event_311564202545361.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160718T183000 DTEND;TZID=America/Halifax:20160718T210000 DTSTAMP:20260503T044749 CREATED:20160621T012604Z LAST-MODIFIED:20160621T014440Z UID:26163-1468866600-1468875600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Intro to Knife Skills by Chef Michael Kirkwood DESCRIPTION:Knowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join veteran professional Chef Michael Kirkwood for a solid primer on knife fundamentals\, including selecting the best knife for the job\, shopping for a decent knife\, as well as knife care and maintenance including sharpening and honing. If you have your own knives\, feel free to bring them to class for a sharpening! \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious chicken taco menu with pico de gallo\, mango salsa\, as well as a chicken stock. \nTopics covered will include:\n• General skills: peeling\, batonettes\, alumettes (matchsticks)\, julienne\, dice & brunoise\n• Specific vegetable skills: chopping onions\, mincing garlic\, seeding peppers\, tomatoes\, chiffonade & mincing herbs\n• Fruits: dicing mangos & citrus “supreme”\n• Breaking down & deboning a whole chicken + some specialty cuts \n$50 +HST \n—–\nChef Michael Kirkwood has honed his culinary skills in some of Toronto’s finest restaurants including Avalon\, Toro\, Opus\, and Turf Lounge. Known for his “Canadian Contemporary” style\, he’s committed to a quality food experience without compromising on using fresh\, local and artisan style ingredients to create a clever fusion of flavors in his cooking. Now\, as creator and founder of The Birchwood Kitchen — a mobile culinary studio providing cooking classes for children and adults — he enjoys catering small events and seasonal tastings.\n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-intro-to-knife-skills-by-chef-michael-kirkwood-5/2016-07-18/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_1704443293141047.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160715T180000 DTEND;TZID=America/Halifax:20160715T210000 DTSTAMP:20260503T044749 CREATED:20160711T222033Z LAST-MODIFIED:20160711T233055Z UID:26846-1468605600-1468616400@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Cashew Chicken Salad Wraps by Maria Rozynska DESCRIPTION:Cool\, fresh and delicious – everything you could hope for in a lovely summer dinner\, courtesy of Maria Rozynska \nPolish Borscht (Traditional Polish Beetroot Soup)\nServed cool or warm\, this flavorful beet broth is made the traditional way using kvas – a healthy and delicious fermented dark rye base – and served with grated beetroot\, sliced boiled egg (optional) and a side of fresh light rye bread.\n$4 \nCashew Chicken Lettuce Wraps\nBite-sized tender chicken cubes with cashews in a flavorful honey-soy-ginger-garlic & sesame sauce served on a bed of lettuce topped with diced bell peppers and cilantro. Served with Mizeria (Polish Cucumber Salad): thinly sliced cucumbers served in a sour cream and fresh dill sauce with a side of rye bread.\n(#vegan options available)\n$12 \nBanana Bread Pudding\nWarm banana bread pudding with a hint of cinnamon\, custard and warm caramel drizzle.\n$5 \nPrix Fixe Menu\nBorscht + Main + Dessert\n$20 \n—–\nMaria Rozynska\, a power-mom who loves to cook for her family and who one day dreams of running her own kitchen\, using the freshest ingredients and lots of love. \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-cashew-chicken-salad-wraps-by-maria-rozynska/2016-07-15/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/facebook_event_1690553664541951.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160714T080000 DTEND;TZID=America/Toronto:20160714T170000 DTSTAMP:20260503T044749 CREATED:20160711T180527Z LAST-MODIFIED:20160711T222341Z UID:26830-1468483200-1468515600@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — July 14 DESCRIPTION:Salttet Malfoof سلطة ملفوف\n \n \n \n \n \n Ka’ak el eid كعك العيد\n \n \n\nMENU — July 14 \n——\n[beef]  Fattet Maqdoos فتتة مكدوس\nFatteh (فتّة‎‎ meaning crushed or crumbs) is a class of southern Levantine dishes made with pieces of fresh\, toasted\, or fried flatbread layered with yogurt and other ingredients. It is so closely associated with Syrian food that it is also known as shâmiyât (شاميات ) or ‘Damascene’. This version features Maqdoos\, small eggplants that are fried until tender and then stuffed with a savoury spiced meat and nut filling. The dish is built up in layers of bread\, yogurt & tahini sauce\, tomato sauce\, eggplants and topped with fresh yogurt\, herbs and pine nuts as a garnish. (Note: if the very small eggplants prove to be too difficult or expensive to find\, we’ll work with regular eggplants). \n[vegetarian]  Fattet Maqdoos فتتة مكدوس\nThe same dish\, but with a mushroom and nut stuffing in the eggplants. \nSalttet Malfoof سلطة ملفوف\nA crisp\, refreshing cabbage salad with lemon\, sumac and pomegranate seeds \nKa’ak el eid كعك العيد\nMany kinds of cookies are baked to celebrate Eid\, the festivities at the end of Ramadan\, each family with a recipe of their own. These delicious cookies are made with semolina and sesame seeds\, scented with anise and Mahlab\, a spice derived from cherry kernels that adds a marzipan-like almond aroma.\n——\n$20 +HST \nMeals will go on sale on Tuesday at 7am.\nMeals will be available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, July 14. \nfoodora has sponsored FREE Delivery within 3km radius \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \n\nSupport the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \nOnly 10 Days Left! We need your help to reach our goal! Please Donate Today! \n \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-july-14/2016-07-14/ LOCATION:Ontario CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/fattet-makdoos.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160711T183000 DTEND;TZID=America/Halifax:20160711T210000 DTSTAMP:20260503T044749 CREATED:20160613T235249Z LAST-MODIFIED:20160613T235800Z UID:26068-1468261800-1468270800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Easy\, Breezy Summer Appetizers by Joanna Marie Nicholson DESCRIPTION:A fun\, hands-on class that will introduce you to some easy\, versatile and delicious fresh summer appetizers and sides that can be put together in a snap. Perfect for beginner cooks\, this workshop will teach you how to make three tasty side dishes or starters using fresh and local ingredients that are the perfect complement to any summer BBQ or seasonal meal. Joanna Marie Nicholson will also share lots of practical tips for choosing the best seasonal ingredients from your farmers’ market or grocery store. \nWatermelon salad\nJuicy watermelon and cool cucumbers are tossed with tangy feta cheese to make this simple and colourful summer salad. A few leaves of fresh mint\, olive oil and lime juice help tie all the flavours together. \nRoasted yams and harissa chickpeas\nIt’s the year of the pulses and harissa chickpeas are the star of this dish. Plated on top of roasted sweet yams and fresh parsley\, this easy side is a vegetarian\, gluten-free crowd-pleaser with a spicy kick. \nMango prosciutto skewers with goat cheese\nThese one-bite wonders are the perfect combination of sweet and salty. Succulent mango and goat cheese are wrapped in prosciutto\, then drizzled with balsamic glaze. \n—–\n$50 +HST \n——\nJoanna grew up surrounded by family\, friends and plenty of good food. She quickly learned that a meal is more than what sustains us—it’s the heart of many fond memories. Joanna’s life-long passion for food led her to complete George Brown College’s culinary arts program after being immersed in the working world. Here\, she was able to hone her cooking style\, with a flair for transforming seasonal ingredients into simple dishes with full-on flavour. Joanna enjoys sharing her passion for cooking with others—whether it’s teaching people how to make delicious dishes\, sharing recipes or throwing a dinner party. Her cooking philosophy embraces simplicity\, local ingredients\, taste and fun. She spends her days working in the corporate communications and public relations field in downtown Toronto. When she’s not in the kitchen\, she can be found cycling\, running\, dancing\, writing\, exploring places near and far and sharing good laughs with friends and family. \n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-easy-breezy-summer-appetizers-by-joanna-marie-nicholson/2016-07-11/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_229605724092795.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160709T193000 DTEND;TZID=America/Halifax:20160709T223000 DTSTAMP:20260503T044749 CREATED:20160613T200409Z LAST-MODIFIED:20160616T164058Z UID:26048-1468092600-1468103400@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: A Taste of Southeast Asia by Jannell Lo and Reid Witzel DESCRIPTION:After cooking together almost daily for the last 3 years\, experimenting with flavours from all over Asia\, Jannell and Reid are discovering their culinary voice: remaining true to the flavours of Asia while incorporating their favourite parts of North American cuisine. \nThis menu focuses on Thai and Malaysian cuisine\, taking you from Chiang Mai where Sai Oua is found at every other street vendor’s grill down to the beaches of Malaysia\, the birthplace of Kecap Beef. Each course is accompanied by bright vegetables to complement the richness of dishes. The menu finishes off with a Thai riff on a classic Pavlova featuring a spicy strawberry lime curd and whipped coconut cream. \nSai Oua and Shrimp Skewers\nNorthern Thai pork sausages made from turmeric\, lemongrass\, kaffir lime rind and chilies paired with lemongrass marinated shrimp. \nMalaysian Pickled Cucumber and Carrots\nMade with turmeric and black mustard seed \nKecap Beef\nBeef chuck slowly braised with kecap manis\, lemongrass\, ginger and chilies; served with coconut rice. \nAsian Slaw\nClassic coleslaw with a South East Asian twist. Dressed in fish sauce\, lime\, rice vinegar\, and peanut butter. \nThai Style Pavlova\nMeringue with a strawberry-lime curd topped with fresh fruit and whipped coconut cream\n—– \n$50 +HST \n—–\nAs a CBC (Canadian born Chinese) from Toronto\, Jannell Lo grew up eating food from a vast number of cuisines found within the city. She went to culinary school in 2011 and has been working in kitchens to discover her culinary passions in Montreal\, Hong Kong and Toronto. She works hard to make all food more accessible to Reid\, a celiac. \nReid Witzel loves to eat squishy\, crispy\, crunchy\, gooey and chewy things. He grew up learning to grill everything and anything from his parents and tries to not let his gluten allergy stop him from eating whatever he wants. This has forced him to cook constantly at home and he has become a creative home cook as a result.\nTogether\, they make a mean kitchen team. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-a-taste-of-southeast-asia-by-janelle-lo-and-reid-witzel/2016-07-09/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_510162619177431.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160708T180000 DTEND;TZID=America/Halifax:20160708T210000 DTSTAMP:20260503T044749 CREATED:20160704T234811Z LAST-MODIFIED:20160705T000440Z UID:26665-1468000800-1468011600@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Lebanese Fatteh by Roberto Pont DESCRIPTION:Fatteh – a glorious Lebanese layered dish comprising crispy toasted pita bread\, rice with chickpeas & cinnamon\, fried aubergine\, tomato sauce\, roasted chicken with cloves (optional)\, topped with garlic yoghurt and garnished with flat leaf parsley and toasted pine nuts.\n$12 (#vegetarian available) \nTabbouleh – light Lebanese salad comprising tomatoes\, finely chopped parsley\, mint\, bulgur and onion\, and seasoned with olive oil\, lemon juice\, and salt.\n$4 \nDessert: Chilled Lemon Yoghurt cake with pistachios and berries\n$5 \nPrix Fixe\nFatteh + Tabbouleh + Cake\n$20 \n#vegetarian options available \n—–\nRoberto Pont is a half British\, half Venezuelan frustrated chef who has worked in finance all his life. He was lucky to live in seven different countries as a child and travel through many more. As a result\, he has a passion for world foods. He has chosen a Lebanese dish that he truly enjoys cooking despite never having been to the country. \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-lebanese-fatteh-by-roberto-pont/2016-07-08/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/facebook_event_570909736445778.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160707T180000 DTEND;TZID=America/Toronto:20160707T190000 DTSTAMP:20260503T044749 CREATED:20160704T230655Z LAST-MODIFIED:20160704T231035Z UID:26653-1467914400-1467918000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — July 7 DESCRIPTION:Yalanji يالنجي\n \n \n \n \n \n Fattoush فتوش\n \n \n \n \n \n Nammoura نموره\n \n \n\nMENU — July 7 \n——\n[beef & lamb]  Kebab Hindi كباب هندي \nLevantine cuisine has no shortage of kebabs – the cooking of meat on a stick is probably one of the most ancient dishes in the world. As Islamic culture spread across the world it brought with it many dishes\, and brought back many inspirations and influences. So it comes as no surprise that there are countless kebab dishes in India\, nor that Indian culinary ideas have also filtered back through to the Middle East. Kebab Hindi\, or “Indian-Style Kebab”\, is a long-standing traditional Syrian favourite\, even as cooking meat in a tomato and onion-based reduction is a common Indian technique. This dish features skewers of a combination of halal ground beef and lamb garnished with pine nuts\, and is served alongside Rez bel Shairieh (rice with vermicelli). \n[vegetarian]   Yalanji   يالنجي\nStuffed grape vine leaves can be found on tables all around the Eastern Mediterranean. This Syrian version features a rice filling seasoned generously with parsley\, mint\, garlic\, onion and black pepper; some cooks add a bit of finely ground coffee that adds complexity and depth. The are baked in a tangy sauce of tomato\, lemon\, pomegranate and olive oil\, and served with handmade flatbread cooked on the domed saj oven. \nFattoush  فتوش\nThis popular Levantine salad is made using toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but vary according to season and region. Mint and parsley lend a freshness and fragrance\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nNammoura  نموره\nOne of the most well-known traditional Syrian desserts; a simple cake of semolina\, butter\, sugar and yogurt drizzled with simple syrup scented with lemon. This version features a generous sprinkling of pistachios. \n——\n$20 +HST \nMeals will go on sale on Tuesday at 7am.\nMeals will be available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, July 7. \nfoodora has sponsored FREE Delivery within 3km radius \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis.\nNOTE: during Ramadan (until July 7) there will be no family meal as the cooks are fasting\, but our guest cook will get a meal to take home. \nNEW! Support the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-july-7/2016-07-07/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/kebab-hindi.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160704T183000 DTEND;TZID=America/Halifax:20160704T210000 DTSTAMP:20260503T044749 CREATED:20160607T000013Z LAST-MODIFIED:20160607T010048Z UID:25861-1467657000-1467666000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Greek Mezedes by Tina Bousoulas DESCRIPTION:Greece boasts an incredibly diverse\, ancient and healthy culinary tradition; ask anyone Greek how great their food is\, and you’re sure to get a heartfelt love song to their cuisine. A lifelong passionate hoem cook of Greek food\, Tina Bousoulas will share some of her favourite family recipes with you in this fun\, hands-on workshop. \nThis workshop is also a fundraiser for Deaf Youth Empowerment; a new not-for-profit organization that works towards creating a brighter future for deaf youth and children while bridging the gap between deaf and hearing communities. Tina is herself deaf\, and will be presenting the class with the assistance of an ASL interpreter. Join us for some amazing Greek mezedes\, and you’ll also learn how to sign “Bon Apetit”! \n—–\nBourekia\nDelicious and easy to make h’ordeuvres\, these feta cheese\, sweet peppers and herbs wrapped in phyllo dough won’t last long on any plate. \nTirokafteri\nA spicy pepper and feta dip that is popular meze or appetizer throughout Greece. \nSpetzofai\nA very rustic\, Greek dish made with sausages and peppers in a rich tomato sauce. Dunk some crusty bread\, and you’re in heaven. \nShrimp Saganaki\nShrimps in a spicy tomato sauce and topped with feta\, a classic dish of countless Greek seaside tavernas.\n—– \n$50 +HST \n—–\nTina’s passion for Greek food is as old as she is. She has a degree in Classical Studies\, and was a teacher for many years. These days she also volunteers to help raise money for the Deaf Youth Empowerment project. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-greek-mezedes-by-tina-bousoulas/2016-07-04/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_629626987186169.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160702T193000 DTEND;TZID=America/Halifax:20160702T223000 DTSTAMP:20260503T044749 CREATED:20160607T000009Z LAST-MODIFIED:20160607T001301Z UID:25859-1467487800-1467498600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Summer Suenos by Greg Couillard DESCRIPTION:Toronto culinary icon Chef Greg Couillard has spent the last 5 years living on the Pacific Coast of Mexico\, absorbing and integrating a whole new range of authentic Mexican flavours into his already famously eclectic kitchen repertoire. Tonight’s gorgeous summer menu combines some of his favourite new discoveries with classic combinations honed over a lifetime in the kitchen. \n—–\nScallop Aguachile\nCarpaccio of fresh scallops lightly cured in a spicy\, tangy Mexican “chile water” of cucumber\, cilantro\, lime and green chiles\, with creamy avocado\, sweet mango and crispy totopos. \nMexican “Babaganoush”\nAn inspired fusion that’s classic Chef Greg – smoky roasted eggplant enriched with a rich serrano crema and roasted poblano chiles\, layered with tender-crisp green bean and fresh tomatoes. \nTequila-Drunk Mahi Mahi\nFresh dorado smothered in a spectacular tequila and agave beurre blanc sauce\, with Mexican rice and fresh tortillas. \nMeringue Merengue\nFrench shortcrust butter pastry topped with tart lime curd studded with fresh mangoe\, topped with bruléed meringue.\n—– \n$60 +HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-summer-suenos-by-greg-couillard/2016-07-02/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_1703405006574872.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160701T180000 DTEND;TZID=America/Halifax:20160701T210000 DTSTAMP:20260503T044749 CREATED:20160607T000004Z LAST-MODIFIED:20160607T001310Z UID:25857-1467396000-1467406800@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Goyo’s Tacqueria by Chef Greg Couillard DESCRIPTION:Toronto culinary icon Chef Greg Couillard has spent the last 5 years living on the Pacific Coast of Mexico\, absorbing and integrating a whole new range of authentic Mexican flavours into his already famously eclectic kitchen repertoire. Tonight’s gorgeous summer menu combines some of his favourite new discoveries with classic combinations honed over a lifetime in the kitchen. \n—–\nMexican Gazpacho Verde $4\nCool\, spicy\, fresh and tangy\, this green gazpacho teems with tomatillo\, cucumbers\, geen chili\, avocado & cilantro. \nTaco Trio $12\nChoice of:\nTequilla & Agave Mahi Mahi\n-or-\nCarmelized Pork Carnitas\n-or-\nSpicy sweet potato\, mushroom & spinach (v) \nTacos come with classic toppings – frijoles\, sweet onion\, & cilantro\, plus Greg’s incomparable homemade salsas: rich red casera\, vibrant green salsa verde and fresh mango & corn salsa\, and served with a side of totopos (tortilla chips) and pico de gallo (fresh tomato salsa)\n*All tacos are served on local & non-gmo corn tortillas* \nWu Tang Flan $4\nDecadent egg & cream flan with rum chantilly cream \nPrix Fixe $20\nGazpacho + Taco Trio + Flan \n#vegan #GF options available \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-goyos-tacqueria-by-chef-greg-couillard/2016-07-01/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_246495919056240.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160630T180000 DTEND;TZID=America/Toronto:20160630T190000 DTSTAMP:20260503T044749 CREATED:20160627T234758Z LAST-MODIFIED:20160628T230202Z UID:26427-1467309600-1467313200@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN - June 30 DESCRIPTION:Tabbouleh تبولة‎‎\n \n \n \n \n \n Lazakiat لزاقيات\n \n \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis.\nNOTE: during Ramadan (until July 7) there will be no family meal as the cooks are fasting\, but our guest cook will get a meal to take home. \nNEW! Support the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n  \nMenu — June 30\n——\n[beef]  Kibbeh Labaniyeh  كبة لبنية\nKibbeh is one of the most quintessential Levantine dishes; versions are found from North Africa to Central Asia\, and Syria alone boasts over 20 variations. Bulgur wheat is soaked\, combined with spices and formed into small patties\, balls or torpedos\, featuring a variety of different fillings; the results can be fried\, baked\, barbequed or cooked in many different sauces. This version features a classic filling of ground lamb\, beef\, spices and pine nuts\, and the finished kibbehs are cooked in a rich yogurt sauce. Our cook even made the yogurt from scratch last week! This dish is served alongside plain white rice. \n[vegetarian]  Kibbeh Labaniyeh  كبة لبنية\nSame as the beef kibbeh\, but stuffed with onions\, mushrooms and pinenuts.. \nTabbouleh  تبولة‎‎ \nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad\, with parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nLazakiat  لزاقيات\nA spectacular dessert composed of many layers of paper-thin crepes\, seasoned with turmeric\, ginger\, anise and black sesame – traditionally cooked on the large domed saj oven – which are layered with rich sauce made from sesame halva\, and garnished with fried walnut pieces. \n——\n$20 +HST \nMeals will go on sale on Tuesday at 7am.\nMeals will be available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, June 30. \nfoodora has sponsored FREE Delivery within 3km radius \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated. \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-june-30/2016-06-30/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/kbbeh-labanyh.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160627T183000 DTEND;TZID=America/Halifax:20160627T183000 DTSTAMP:20260503T044749 CREATED:20160530T172059Z LAST-MODIFIED:20160531T024035Z UID:25638-1467052200-1467052200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Jarred Pie Fillings by Christine Manning DESCRIPTION:Nothing beats homemade pie\, but not all fruits are available at peak flavour all year round. Solution? Turn your favourite fruits into delicious pie filling\, and then jar it for quick and easy pies any time of the year! \nIn this fun\, hands-on workshop\, Christine Manning of Manning Canning will walk you through turning fresh-picked Ontario cherries and apples into delicious pie fillings using just lemon juice\, castor sugar\, and Clearjel powder. (Note: cornstarch is not considered safe for shelf-stable preserving). The yummy result can be used for pie fillings\, but are also perfect for cobblers or turnovers\, and is equally delicious on pancakes\, waffles or cottage cheese at breakfast. \nParticipants will leave the class with a basic understanding safe canning practices and the important do’s and don’ts of preserving\, along with copies of the recipes and a jar of the goodies made in class to take home – enough for a perfect pie anytime! \n$50 +HST \n—–\nChristine Manning is the founder of Manning Canning\, a local food company that makes a selection of unique jams\, jellies\, preserves\, pickles and other delectable spreads from locally sourced produce. Christine also runs Manning Canning Kitchens\, that offers rentable commercial production kitchens for local food entrepreneurs. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur\nhttp://staging.thedepanneur.ca/workshops/ URL:https://dev.thedepanneur.ca/event/workshop-jarred-pie-fillings-by-christine-manning/2016-06-27/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_1007915422610531.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160625T193000 DTEND;TZID=America/Halifax:20160625T223000 DTSTAMP:20260503T044749 CREATED:20160524T023937Z LAST-MODIFIED:20160623T152553Z UID:25500-1466883000-1466893800@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Japanese Comfort Food by Chef Caroline Ishii DESCRIPTION:I am excited to return to my roots through this pop-up dinner in two ways. Born and raised in Toronto to Japanese parents\, I have recently returned to Toronto. This will be my first pop-up dinner in Toronto and I am excited to do it at The Depanneur. I started my career as a professional chef with pop-up dinners some eight years ago in Ottawa\, before opening the restaurant ZenKitchen\, which was the subject of a 13-part TV reality-documentary show. \nMy philosophy is that we need to mindful from farm to fork/chopsticks in the way we shop\, cook\, eat\, and share food. The food I create is beautiful\, delicious and healthful\, for our body\, spirit and communities. The menu is made with whole foods and as much organic and seasonal ingredients as possible. I am passionate about Japanese home cooking and comfort food and wanted to share this with you with love\, or as the Japanese say\, kokoro. \n—–\nInarizushi (rice stuffed into tofu pockets) with homestyle pickles \nSunomono cucumber and wakame salad with a yuzu-ginger dressing \nHandmade gyoza dumplings with a chili-soy dipping sauce \nJapanese-inspired curry with seasonal vegetables\, mushroom rice\, and house chutney \nChocolate torte with a ume (plum) strawberry coulis \nGenmaicha roasted rice green tea\n—-\n#vegan #GF \n$50 +HST\nBook Now \n—–\nCaroline Ishii is an award-winning chef\, TV personality and author. She was the creator and chef of ZenKitchen\, a gourmet vegan whole foods restaurant that was the subject of a documentary-reality show called “The Restaurant Adventures of Caroline and Dave”. The 13-part show aired on the W Network\, Asia Food Channel and Oprah Winfrey Network (OWN) Canada. Caroline garnered critical acclaim for her food\, including winning the silver medal at the prestigious Gold Medal Plates competition two years running against the best chefs in the city\, best new restaurant of the year\, and one of the best restaurants in the Ontario by Lonely Planet. A graduate of the chef program with the Natural Gourmet Institute for Health and Culinary Arts in New York City\, she is launching in June her first book with taste memories and recipes\, called The Accidental Chef. Lessons Learned In and Out of the Kitchen\, which you can pre-order through her Indiegogo campaign. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-japanese-comfort-food-by-chef-caroline-ishii/2016-06-25/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_649610695187156.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160624T180000 DTEND;TZID=America/Halifax:20160624T210000 DTSTAMP:20260503T044749 CREATED:20160621T012600Z LAST-MODIFIED:20160621T022327Z UID:26161-1466791200-1466802000@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Paella Valenciana by Santo Pecado Mexican Catering DESCRIPTION:Las Depannistas Paola Solorzano & Adriana Rubio from Santo Pecado Mexican Catering are back in the kitchen with more amazing flavours! \n—–\nSalad $6\nPoached pears\, strawberries\, and candied walnuts on a bed of arugula with prickly pear and honey dressing \nPaella Valenciana $14\nOur own interpretation of this Spanish classic comes loaded with octopus\, shrimp\, mussels\, pork belly\, and chicken thighs\, finished with fresh fennel\, cilantro\, and basil leaves. (#vegan option available\, $12) \nImpossible Cake $5\n50% chocolate cake + 50% flan = 100% delicious! \nTepache $3\nA unique Mexican fermented pineapple beverage \nPrix Fixe Menu\nSalad + Paella + Cake + Beverage\n$25 \n#vegan & #GF options available\n—— \nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-paella-valenciana-by-santo-pecado-mexican-catering/2016-06-24/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_291899157809659.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT END:VCALENDAR