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X-WR-CALDESC:Events for The Depanneur
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210429T170000
DTEND;TZID=America/Toronto:20210429T180000
DTSTAMP:20260426T201710
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:20260426T201710
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:20260426T201710
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:20260426T201710
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:20260426T201710
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:20260426T201710
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:20260426T201710
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:20260426T201710
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:20260426T201710
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:20260426T201710
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210402T180000
DTEND;TZID=America/Toronto:20210402T193000
DTSTAMP:20260426T201710
CREATED:20210325T221517Z
LAST-MODIFIED:20210402T023144Z
UID:123395-1617386400-1617391800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Vegan Passover by Emily Zimmerman
DESCRIPTION:Pre-order online until THU Apr 1\, 10pm\nPick up on FRI Apr 2\, 6-7:30pm\nIf you’ve never been to a Seder\, or you’ve been to too many boring ones\, then Emily Zimmerman’s fresh\, dun and vegan spin on classic Jewish holiday dishes is for you. \nFor over 3000 years\, Jews have celebrated Pesach (Passover)\, a commemoration of the story of Exodus\, the liberation of the Jewish people by Moses from centuries of slavery under the ancient Egyptian pharaohs. Over the millennia\, many culinary traditions have become part of this celebration; history and culture made manifest at the dinner table for a special holiday meal\, the seder. \nThe tradition of inviting strangers to Seder has its roots in the Jewish communities of what is now Eastern Europe. In medieval times\, poor people would come to the synagogue on the eve of Passover\, and they would be invited into people’s homes. A modern interpretation of that tradition encourages Jewish families to practice a hospitality that stands against a world filled with loneliness\, alienation and spiritual want. Emily‘s family has been hosting convivial Seders for generations\, and combined with her remarkable talents as a vegan cook\, make for a creative meal where tradition meets innovation.\n—– \nBYOM (Bring Your Own Matzah) Appetizings\nNorth American/European Jewish culture has a category of dishes known as appetizings — dairy and non-‘meat’ items kept separated from meat by kosher dietary rules. You might think of them as ‘anything you’d eat with a bagel’\, and include classic offerings like cream cheese\, smoked fish\, chopped liver\, egg salad and the like. While all leavened breads are forbidden during Passover\, these delicacies make a fine accompaniment for crispy unleavened matzoh\, the flatbread that is eaten during this holiday as a commemoration of resourcefulness of the Jewish refugees who did not have time for their bread to rise while on the run. Emily’s BYOM (Bring Your Own Matzah) spread includes: sunflower seed ’chopped liver’\, jackfruit and artichoke ’smoked fish’\, and a red onion & back radish jam. \nMushroom ‘Brisket’\, Carrots & Kugel\nBrisket\, carrots & kugel are a classic Ashkenazi seder combo\, and Emily evokes these flavours in creative ways. A savoury\, slow-roasted combination of oyster\, king oyster\, portobello\, black trumpet and portobello mushrooms creates the dark\, warm bass notes\, with walnuts for added richness. Kugel\, a dense\, sometimes sweet\, sometimes savoury baked casserole is a true Jewish comfort food. There are both potato and noodle version of this dish; Emily goes the potato route\, and the addition of ground matzoh ‘cake meal’ puts it somewhere between scalloped potatoes and stuffing. A Moroccan carrot\, cumin\, and harissa slaw brings colour and tang along with a nod to Sephardic/Middle Eastern Jewish traditions. \nWhite Chocolate & Sweet Potato Pudding\nAn elegant\, crustless sweet potato & almond torte — kind of like a pumpkin pie\, but better — topped with white chocolate\, cocoa nibs\, pomegranate seeds\, and sumac.\n—– \nVegan Passover Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nEmily Zimmerman is a chef\, community worker\, food justice activist\, and the lady behind Pear and Pepper\, cooking up deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed\, pinko-commie\, Brooklyn Jews\, who relocated to Toronto 50 years ago\, but still root for the Mets. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-vegan-passover-by-emily-zimmerman/
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/Roasted-Portabello-Mushrooms7.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210331T180000
DTEND;TZID=America/Toronto:20210331T193000
DTSTAMP:20260426T201710
CREATED:20210324T202555Z
LAST-MODIFIED:20210331T022119Z
UID:123374-1617213600-1617219000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Ayam Goreng - Indonesian Fried Chicken by Elita
DESCRIPTION:Pre-order online until TUE Mar 30\, 10pm\nPick up on WED Mar 31\, 6-7:30pm\nWith more than 17\,000 islands populated by more than 300 different ethnic groups\, Indonesian cuisine has incredible breadth\, depth and variety. Home of the original “Spice Islands”\, Indonesia has been a culinary destination for centuries\, sharing spices like nutmeg and clove with the rest of the world while absorbing and reimagining Indian\, Chinese\, Arabic\, Thai and Dutch influences. Indonesian food boasts many unique flavours\, textures and ingredients worth exploring\, and tonight Javanese Chef Elita shares a few distinctive and authentic Indonesian recipes with The Dep.\n—– \nSalad Mangga \nCool\, refreshing mango salad with red onion\, bell pepper\, and cilantro dressing \nNasi Pandan\, Ayam Goreng dan Sayur Asem\nSlightly sweet and fragrant\, Indonesian-style fried chicken legs are simmered with lemongrass\, galangal\, lime leaf and ginger before being fried until golden. Served with green coconut rice infused with the complex vanilla-like fragrance of pandan leaves\, and sayur ssem\, a tangy Sundanese soup with big chunks of chayote\, jackfruit and corn\, along with long beans and candle nuts\, and soured with tamarind. A spicy homemade red chili sambal and some fresh cucumber round out the plate. \n–or– \nNasi Pandan\, Tempe Tofu Bacem dan Sayur Asem \nA mix of tempeh and tofu\, marinated in coconut water\, coriander\, galangal\, shallots\, garlic\, bay leaf\, sweet soya sauce\, and coconut sugar\, and then grilled. Served with pandan coconut rice with and sayur ssem. \nSingkong Lumer\nSweet cassava pudding made from grated cassava cooked with palm sugar\, pandan leaf and topped with creamy coconut milk sauce\n—– \nChicken\, Vegan\, or 1/2+1/2\nIndonesian Dinner — $48 for 2  •  $90 for 4\n—– \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS WED 6-7:30PM\nElita learned her craft from several generations of family chefs; her grandmother founded a popular noodle restaurant in Central Jakarta that has been a local staple for over 3 decades\, and now owns a noodle factory in Indonesia. Her Mother continued the restaurant business with Elita at her hip. Those indelible experiences have inspired Elita to bring her own authentic Indonesian meals to Toronto. As a food entrepreneur\, she has catered for the Indonesian embassy and has recently launched NaiNai Noodles\, an Indonesian noodle bar and take out restaurant on King St. W. \nIG @nainai.noodles  |  nainainoodles.com
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-ayam-goreng-indonesian-fried-chicken-by-elita/
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/ayam-goreng.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210326T180000
DTEND;TZID=America/Toronto:20210326T193000
DTSTAMP:20260426T201710
CREATED:20210320T162850Z
LAST-MODIFIED:20210326T015948Z
UID:123322-1616781600-1616787000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Holi-Days by Ridhima Kalra
DESCRIPTION:Pre-order online until THU Mar 25\, 10pm\nPick up on FRI Mar 26\, 6-7:30pm\nThis year\, the ancient Hindu festival of Holi — the “festival of spring” or the “festival of colours” — falls on March 28th. On this day\, friends and families play with vibrant colours — a break from the grey monotonony of daily life — to bring brightness and joy into the lives of their loved ones. Like many other Indian festivals\, Holi has its own special foods; while the variety of Holi dishes across the country is immense\, Ridhima Kalra has put together some of her favourite traditional dishes that evoke this celebration of colour & springtime.\n—– \nPapri Chaat\nPapris are crispy chips made from a simple wheat dough; much like nachos\, papris are often topped with an assortment of ingredients with contrasting textures and flavours. These papris are topped with tender boiled potatoes and chickpeas\, then garnished with fresh yogurt\, coriander chutney\, sweet-and-sour tamarind chutney\, and crunchy sev (fried chickpea noodles)\, and finished with colourful pomegranate seeds. \nGosht Do Pyaza\nBefore industrially-raised chickens and inexpensive pork shifted global palettes\, goat was one of the world’s most popular proteins. And for good reason — goat is delicious\, healthy and environmentally-friendly to raise. Commonly referred to as mutton in India (in Europe\, mutton refers to meat from older sheep)\, it remains a popular ingredient in festive cooking\, like in this classic Do Pyaza (“double onions“) preparation.  This boldly flavoured rustic\, relatively dry ‘curry’ is cooked in two stages: meat and onions are slowly braised over low heat until sweet and tender\, then finished with a host of Indian spices\, more onion and a garnish of fresh coriander leaves. \n-or- \nPaneer Do Pyaza (vegetarian)\nA similar preparation\, but built around tender fresh cheese cubes in a rich\,  semi-dry gravy with plenty of onions. \nBoth are served with colourful Saffron Cranberry Basmati Rice and a Pineapple Cucumber Salad dressed with lemon juice\, chat masala and cumin\, and garnished with finely chopped mint and green chilli. \nCoconut Gujiya\nThese sweet pastry turnovers are a must-have Holi treat. Similar to little empanadas\, a light flour crust is filled with mawa — a rich\, ricotta-like preparation of cooked milk — mixed with roasted semolina\, dried coconut\, nuts\, and cardamom and fried until golden & crispy before being garnished with crushed dried rose petals and pistachios.\n—– \nGoat\, Vegetarian\, or 1/2+1/2\nHoli Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nRidhima Kalra is a banker by profession and baker by passion. Her journey in the kitchen started at very early age and remains an integral part of her life. You can follow her passion for food on Instagram @raag.to.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-holi-days-by-ridhima-kalra/
LOCATION:The Depanneur\, 1033 College Street\, Toronto\, ON\, M6H 1A8\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/03/Mutton-Do-Pyaza.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6527741;-79.4293691
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Depanneur 1033 College Street Toronto ON M6H 1A8 Canada;X-APPLE-RADIUS=500;X-TITLE=1033 College Street:geo:-79.4293691,43.6527741
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210324T180000
DTEND;TZID=America/Toronto:20210324T193000
DTSTAMP:20260426T201710
CREATED:20210319T015606Z
LAST-MODIFIED:20210324T020324Z
UID:123300-1616608800-1616614200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Filippino Favourites by Maria Polotan
DESCRIPTION:Pre-order online until TUE Mar 23\, 10pm\nPick up on WED Mar 24\, 6-7:30pm\nThe food of the Philippines is complex: as diverse as the more than 100 ethnic groups that populate its 7600+ islands\, and overlaid with centuries of Chinese\, Southeast Asian\, Spanish\, and American influences. Tonight’s menu by Maria Polotan incorporates local ingredients into traditional Filippino recipes.\n—– \nCorn & Black Bean Empanada (V)\nEmpanadas are little pastry turnovers that can be found nearly anywhere Spanish culture has had an influence. In the Philippines\, they’re everywhere from street food vendors to fancy family gatherings. This version features a buttery baked wheat pastry filled with corn and black beans in fresh tomato sauce with garlic\, onion\, cilantro\, and chilies\, and served with a bright green drizzle of coconut\, cilantro\, green onions\, garlic\, ginger & lemon. \nHumba\nRich\, luscious braised pork belly\, marinated for 24 hours in a fragrant mix of  star anise\, garlic\, salted black beans\, miso\, soy sauce (GF)\, coconut vinegar\, bay leaves\, and brown sugar — then gently baked for hours until metlingly tender. \n-or- \nGinataang Kalabasa At Tokwa (V)\nAsian squash and tofu simmered in a rich coconut broth flavoured with garlic\, ginger\, onion\, lemon grass. \nBoth meals come with served with steamed bok choy\, white rice and achara\, a tangy pickle of green papaya\, carrot\, onion\, garlic\, and ginger. \nCassava Cake\nThis rich\, creamy\, custard is made from a mix of coconut\, evaporated and condensed milks thickened with eggs\, sugar\, young coconut and grated cassava. Somewhere between a cheesecake and flan\, it has a delicate\, toothsome texture and an inviting coconut and caramel aroma. \nPork\, Vegetarian\, or 1/2+1/2\nFilippino Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\n—–\nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others through her new catering project Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering and at Withrow Park Farmers’ Market in the summer.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-filippino-favourites-by-maria-polotan/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2021/03/humba.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210319T180000
DTEND;TZID=America/Toronto:20210319T193000
DTSTAMP:20260426T201710
CREATED:20210312T160208Z
LAST-MODIFIED:20210319T020203Z
UID:123224-1616176800-1616182200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tunis by the Sea by Dali Chehimi
DESCRIPTION:Pre-order online until THU Mar 18\, 10pm\nPick up on FRI Mar 19\, 6-7:30pm\nLong-time Dep favourite\, Chef Dali Chehimi brings his traditional Tunisian favourites to the table for a delicious taste of the Casbah! Tunisian cuisine features all the hallmarks of delicious North African food: complex spices\, lush combinations of sweet\, savoury and spicy\, Mediterranean ingredients and a hint of French colonial influence.\n—– \nOmek Houria\nThis beloved Tunisian recipe — the name literally means your mother (omek)\, the fairy/angel (houria) — is a popular dish to break the Ramadan fast. A spicy starter\, somewhere between a salad and a dip\, it is made with naturally sweet braised carrots combined with homemade harissa (a piquant North African chili paste)\, caraway\, garlic and olive oil\, and garnished with capers\, black olives\, sliced hard boiled eggs; served with pita. \nCod Chermoula\nChermoula is a unique blend of herbs and seasonings found across the Maghreb. In Algerian\, Libyan\, Moroccan and Tunisian cooking it is commonly used to flavour fish or seafood. Every family has their own unique variation\, but common ingredients include garlic\, cumin\, coriander\, and lemon juice\, but may also include pickled lemons\, chili peppers\, saffron\, or other herbs. Here fillets of fresh cod are marinated in the chermoula paste\, then cooked with diced tomatoes in the traditional North African tagine style. Served alongside a light steamed couscous and chickpea pilaf and a wedge of lemon.\nAlso available #vegetarian; grilled eggplant with chermoula \nKhobzet Hwé (Breeze Cake)\nThe simplicity and comfort of no-bake ‘refrigerator’ cakes appeals even in places where refrigeration was not necessarily common. Much traditional Middle Eastern architecture was cleverly designed to maximize airflow and bring in cool drafts. This classic Tunisian dessert of crumbled butter biscuits drizzled with strong coffee and layered with rich buttercream and almonds evokes a tiramisu\, and gets its whimsical name from the cool\, breezy spots where the cake would be left to chill. \nFish\, Vegetarian\, or 1/2+1/2\nChermoula Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, a catering company specializing in Tunisian fare. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-tunis-by-the-sea-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/03/5396-chermoula-cod-1120.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210317T060000
DTEND;TZID=America/Toronto:20210317T193000
DTSTAMP:20260426T201710
CREATED:20210311T214836Z
LAST-MODIFIED:20210317T020024Z
UID:123201-1615960800-1616009400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Ind-talian by Ketan Dongre
DESCRIPTION:Pre-order online until TUE Mar 16\, 10pm\nPick up on WED Mar 17\, 6-7:30pm\nBoth India and Italy are renowned for their diverse and refined cuisines\, and the never-ending flow of culinary ideas around the globe have brought pastas to the subcontinent and curries to Europe. But intrepid chefs like Ketan Dongre are combining their background and professional expertise to bring these flavours and ingredients together in new and unexpected ways. For this dinner he fuses classic Italian comfort food with the vibrant flavours of Indian street food.\n—– \nMatki Dal (Spicy Moth Bean Soup)\nMakti – aka Moth Beans – are one of the many legumes cultivated in India\, and notable for its exceptional drought-resistance and high protein content. In this spicy soup\, these small tan beans are cooked in a flavourful broth with Indian spices\, coconut\, ginger and garlic. It is served topped with a mixture of sev (crispy chickpea flour noodles)\, peanuts\, finely chopped onion and lime juice. \nBhuna Kheema Lasagna (Beef)\nBhuna kheema is a common dish in Northern India and Pakistan; minced meat flavored with yogurt\, black cardamom\, cloves and black pepper is cooked over high heat\, to create a thick\, fragrant meat sauce\, often served on a soft roll called paav as a popular street food snack. Its bolognese-like texture makes it a perfect candidate for a lasagna\, layered between wide pasta sheets\, along with a rich\, cashew béchamel and flavourful onion and coconut kofta gravy\, then topped with mozzarella\, parmesan and a cl of green chiles before being baked until gooey and golden.  \nJalfrezi Vegetable Lasagna\nJalfrezi typically refers to a spicy\, stir-fried dish featuring onion\, chili\, ginger\, garlic and tomatoes; this one has a colourful mix of veggies — carrot\, beans\, cabbage\, beetroot\, cauliflower — along with fresh paneer cheese. It all gets layered with cashew béchamel\, coconut kofta gravy\, noodles and cheese for a truly fabulous vegetarian lasagna.  \nBoth lasagnas come with a side of refreshing kachumber salad made of cubed cucumbers\, onions\, tomatoes\, carrots and radish dressed with salt\, pepper and lime. \nHaldi Ka Doodh Pannacotta\nHot turmeric-infused “golden” milk is a staple in Indian households\, a warming cup to soothe a cold or lift spirits; here it is enriched with cream and suffused with green cardamom and saffron and delicately set using pectin. \nBeef\, Vegetarian\, or 1/2+1/2\nInd-talian Dinner — $48 for 2 • $90 for \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nKetan Dongre hails from Nagpur\, a small city in situated near the center of India. He became interested in cooking through his first job as a cook at The Grand Hyatt in Mumbai. Since then\, he has worked at O&B\, The Ritz Carlton\, and The St. Regis Hotel. IG: @091_indianfood  | 091indianfood.com \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-ind-talian-by-ketan-dongre/
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/isntant-pot-indian-lasagna-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210312T180000
DTEND;TZID=America/Toronto:20210312T193000
DTSTAMP:20260426T201710
CREATED:20210301T172312Z
LAST-MODIFIED:20210310T174003Z
UID:123000-1615572000-1615577400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINER: Tourtière Pot Pie by Sonya Gammal
DESCRIPTION:Pre-order online until THU Mar 11\, 10pm\nPick up on FRI Mar 12\, 6-7:30pm\nTourtière – the iconic French Canadian meat pie – is a classic part of the Christmas Eve réveillon and New Year’s Eve meal in Québec. Chef Sonya Gammal is a true tourtière aficionado whose time-tested recipe has become a much-anticipated annual holiday tradition\, but is comforting and delicious any time of year. \n“This is the best Tourtière I’ve ever had! And the crust is absolute perfection! As a former Montrealer\, I consider myself a connoisseur of Québec meat pies\, having spent years enjoying Tourtière made by French Canadian grannies. My only regret is that my freezer is small and I couldn’t buy more…” — H. Atas \n—– \nButternut Squash Soup\nSimple and delicate with accents of citrus and thyme. \nTourtière ‘Pot Pie’\nIndividual mini ‘pot pies’ filled with the classic Quebecois tourtière filling: a hearty mix of a savoury mix of vegetables and lightly-spiced ground beef & pork\, topped with a handmade organic flour crust. Served with a fresh green salad topped with roasted beets\, crumbled chevre\, and a maple mustard cider vinaigrette.\nAlso available #vegetarian with a delicious lentil and mushroom filling. \nApple Upside-Down Cake\nIn this Canadian cousin of the famous French Tarte Tatin\, the fresh apples placed at the bottom of the cake caramelize beautifully in the oven\, revealed when the cake is inverted and drizzled with a velvety salted caramel sauce. \nMeat\, Vegetarian\, or 1/2+1/2\nTourtière Dinner — $48 for 2 • $90 for 4 \nDue to high demand\, this dinner is SOLD OUT. Thank you to everyone who ordered and sorry for any inconvenience.\nORDERING FOR THIS DINNER IS NOW CLOSED. PICK-UP IS FRI 6-7:30PM\n\nChef Sonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. She has followed a local and sustainable food path from her apprenticeship under Chef Jamie Kennedy\, to her work at the West End Food Co-Op\, to her popular knife skills and sourdough baking workshops at the Depanneur.\nTW @SarnsTaste | IG: @sarns.taste | sarns.ca \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-diner-tourtiere-pot-pie-by-sonya-gammal/
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/Tourtiere5.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210310T180000
DTEND;TZID=America/Toronto:20210310T193000
DTSTAMP:20260426T201710
CREATED:20210227T201750Z
LAST-MODIFIED:20210310T015336Z
UID:122966-1615399200-1615404600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tandoori Salmon by Greg Couillard
DESCRIPTION:Pre-order online until TUE Mar 9\, 10pm\nPick up on WED Mar 10\, 6-7:30pm\nToronto culinary icon Greg Couillard is best known for his incredible facility with spices and an enduring love of tangy\, complex and fiery condiments — so much so\, he was once dubbed The Spicemeister by local food critic Joanne Kates. The vibrant\, tropical flavours of this North Indian-inspired fusion menu are sure to heat up a chilly\, late-winter evening.\n—– \nMulligatawnish Soup\nMulligatawny (from the Tamil for “pepper broth”) was originally a curry-spiced chicken soup crafted to appeal to the English colonialists in the era of the British Raj. Exported back to Britain with returning expats\, variations on this dish have since become a Commonwealth favourite from Australia to Scotland. Chef Greg’s version is vegetarian\, with leeks\, white turnips and celery playing with dal and apples in an aromatic curry broth. \nTandoori Salmon\nTandoori masala is a distinctive Indian spice blend typically used as part of a yogurt-based marinade for items destined for roasting in the blazing heat of the round clay tandoor oven. It produces an attractive red-tinted exterior\, a tender & juicy interior\, and fragrant\, tangy and complex flavour profile with a touch of heat. Tandoori chicken (and it’s newer British derivatives like Tikka Masala) have become popular dishes the world over\, but the technique and spicing works beautifully with fish as well. \nBaked tandoori-spiced salmon fillets served over a colourful vegetable biryani and paired with a chunky cucumber & yogurt raita\, and Greg’s inimitable mango chutney. Also available #vegetarian with tandoori cauliflower. \nMango Trifle\nEnglish trifle takes a South Asian detour with passion fruit\, Alfonso mango and custard layered with pound cake. \nFish\, Vegetarian\, or 1/2+1/2\nTandoori Dinner — $48 for 2 • $90 for 4 \nDue to high demand\, this event is SOLD OUT. Thanks for your support and sorry for any inconvenience.\nORDERING FOR THIS EVENT IS CLOSED. PICKUP IS WED 6-7:30PM\n\n\n\n\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! — which can be purchased online at foxmarket.ca \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-tandoori-salmon-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/2021/02/tandoori-salmon.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210305T180000
DTEND;TZID=America/Toronto:20210305T193000
DTSTAMP:20260426T201710
CREATED:20210227T174138Z
LAST-MODIFIED:20210305T031537Z
UID:122950-1614967200-1614972600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Turkish Favourites by Tuba Tunç
DESCRIPTION:Pre-order online until THU Mar 4\, 10pm\nPick up on FRI Mar 5\, 6-7:30pm\nTurkey has an ancient culinary tradition stretching back to the very beginnings of Western civilization. It was on this solid foundation that the Ottomans developed a sophisticated and aristocratic cuisine based on ingredients and influences pulled from an empire that stretched from North Africa across the Middle East and into Greece and the Balkans. The flavours of contemporary Turkish food emerge from this mix of cultures and traditions\, and shine in Chef Tuba Tunç’s selection of traditional Turkish dishes.\n—- \nLeek & Squash Börek\nBöreks – stuffed pastries – were very popular in Ottoman Empire\, and can still be found in almost all places it touched; they also became a beloved part of Mizrahi and Sephardic Jewish traditions. This version uses yufka pastry – paper thin\, but a bit more substantial than Greek phyllo –  rolled around a savoury mix of melted leeks and golden squash\, and baked. \nHünkâr Beğendi\nHünkâr beğendi — “Sultan’s Delight” — is one of the most well known Ottoman dishes\, with historic roots in the court cuisine of the Ottoman Palace. It is one of the best-loved eggplant dishes in Turkey — no small feat considering there were some 360 eggplant dishes in old Ottoman records. Slow-cooked cubes of beef in an aromatic tomato and red peppers sauce\, served over eggplant puree enriched with béchamel sauce\, attractively plated in the hollowed eggplant.\nAlso available #vegetarian with stewed mushrooms.\nServed with Domatesli Bulgur Pilavı\, a pilaf of cracked bulgur wheat flavoured with tomatoes\, onions and Turkish pepper paste. \nIrmik Tatlısı\nSemolina – a fine meal of milled wheat\, also known as farina – has been used in Turkey for thousands of years\, hardly surprising given this is where wheat culitvation first began. From here it has become an essential ingredient worldwide\, the basis of everything from pasta to couscous to Persian and Indian halwa desserts to “Cream of Wheat” in North America. This traditional Turkish semolina pudding\, simply made with a milk\, butter\, sugar and vanilla\, is topped with chocolate sauce and fresh berries. \nBeef\, Vegetarian\, or 1/2+1/2\nTurkish Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM\n\nTuba Tunç was a marketing professional in Istanbul for 10 years\, but her true passion has always been cooking. Through countless dinner parties for friends and family\, she came to realize that she needed to follow this passion and turn it into a career. Since graduating from the Culinary Management Program at George Brown College\, she has worked in various positions at restaurants including managing Anatolia\, one of the oldest Turkish Restaurants in Toronto. Tuba has recently founded LokumEats\, where she showcases Turkish & Ottoman cuisine\, as well as her take on international cuisines. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-turkish-favourites-by-tuba-tunc/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2021/02/Hunkar-begendi.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210303T180000
DTEND;TZID=America/Toronto:20210303T193000
DTSTAMP:20260426T201710
CREATED:20210224T171556Z
LAST-MODIFIED:20210302T200622Z
UID:122892-1614794400-1614799800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Kazakh Fare by Zhanar Khamitova
DESCRIPTION:Pre-order online until TUE Mar 2\, 10pm\nPick up on WED Mar 3\, 6-7:30pm\nKazakhstan occupies the heart of Central Asia\, over a million square miles stretching from the Caspian Sea to Mongolia\, bordering China\, Russia and a handful of other nations. Home to nomadic tribes for centuries\, and an important part of Genghis Khan’s Mongol Empire\, traditional Kazakh food was simple and adapted to the nomadic lifestyle; horse meat prepared in different ways (as sausages or salted and dried)\, dried cheeses\, breads and kumis\, the national beverage made from fermented mare’s milk. Over the course of Kazakhstan’s modern history as part of the Soviet Union\, and later as an independent democratic nation\, it has absorbed many Russian\, Ukrainian\, German\, Korean\, Uighur\, Tatar and other the influences to become a diverse\, multiethnic country. Tonight’s dinner by Zhanar Khamitova showcases a typical contemporary Central Asian meal.\n—– \nBayaldi Omara\nEggplant-based appetizers are popular in Central Asia; here slices of roasted eggplants are rolled around a filling of tomatoes and garlic mayonnaise and garnished with fresh coriander. \nJasimiq Sorpasi\nLentil soups are found across the Muslim world from the Middle East to India. This Azerbaijani-style one is a light vegetarian soup based on red lentils and celery\, carrots\, onions\, tomatoes\, seasoned with black pepper\, paprika\, cumin\, and coriander\, and served with a wedge of lemon. \n“Korean” Salad\nGenerations of Koreans expats have resided in Kazakhstan and other Central Asian countries\, and over time\, their Korean dishes eventually became part of the local cuisine. Adapted to local ingredients\, they have evolved into unique dishes distinct from their historical roots\, but these flavourful and spicy dishes remain popular. A distant cousin of kimchi\, this spicy marinated cabbage and carrot salad is flavoured with coriander\, paprika\, red crushed chillies\, and garlic. \nManti\nThough they share a name with their smaller Turkish relatives\, these Central Asian dumplings are closer to Afghan mantu or Tibetan momos. Filled with meat and vegetables\, manti are a holiday staple with the whole families pitching in to roll the dough\, scoop the filing and fold the dumplings. Zhanar’s manti are filled with lamb\, onions\, butternut squash and seasoned with traditional spices such as cumin\, coriander\, and black pepper.\nAlso available #vegetarian with green lentils\, onions\, and butternut squash. Both are served with 2 sauces: a white yogurt\, garlic and coriander sauce and a red tomato and bell pepper sauce. \nZephyrs\nOne of Zhanar’s specialities\, zephyrs — a kind of soft\, light and fluffy marshmallow — are popular treats in many former Soviet countries. They are made by whipping together fruit purée with egg whites\, hot sugar syrup and agar. Three flavours will be offered with every dinner: mixed berries\, chocolate\, and vanilla. \nLamb\, Vegetarian\, or 1/2+1/2\nKazakh Dinner — $48 for 2 • $90 for 4 \nDue to the high volume of orders\, this event is SOLD OUT. Thank you for your support\, and sorry for any inconvenience.\nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\n\nZhanar Khamitova has been cooking all her life\, feeding family\, friends\, and friends-of-friends to universal acclaim. Originally from Astana\, the capital city of Kazakhstan\, she studied baking in UAE\, where she also exhibited her artworks before relocating to Toronto to be with her daughter\, Fatima. They’ll be working together to put together this meal of beloved family recipes for The Depanneur. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-kazakh-fare-by-zhanar-khamitova/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/02/Uzbek-Steamed-Dumplings-Manty-8.jpg-copy-3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210226T180000
DTEND;TZID=America/Toronto:20210226T193000
DTSTAMP:20260426T201710
CREATED:20210216T224711Z
LAST-MODIFIED:20210223T135851Z
UID:122716-1614362400-1614367800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Hummusiya by Mira Berlin
DESCRIPTION:Pre-order online until THU Feb 25\, 10pm\nPick up on FRI Feb 26\, 6-7:30pm\nIn 2000\, Mira Berlin travelled for the first of many trips to Palestine/Israel to see her family. It was during that visit that she had the most memorable eating experience of her life—one that she would continually try and reproduce in her own kitchen—at a tiny utilitarian hummusiya in the old city of Jaffa near Tel Aviv. \nLight years away from the frigid\, pasty stuff she knew from home\, the hummus here was luxuriously smooth and creamy\, nutty and slightly bittersweet. In subsequent years\, she obsessively visited hundreds of hummusiyas around Palestine/Israel each a slightly different variation — topped with sautéed mushrooms\, braised lamb or simply stewed chickpeas — but all warm and beautifully silky. \nMira remains infatuated with this dish and has since spent countless hours experimenting with recipes to recreate the true hummusiya experience. She is thrilled to share what she has learned in hopes that others will\, like her\, discover the unexpected and transcendent delights of this classic Middle Eastern dish.\n—– \nPickled Beets Salad\nwith dehydrated cucumber salt\, hazelnut gremolata & yogurt-lime dressing \nHummus b’Tahini\nFresh\, silky-smooth homemade chickpea hummus\, served warm with a choice of toppings\, fresh pita bread\, Lebanese olives\, & pickled hot peppers.\nwith Pomegranate Chicken\nTender pulled chicken braised in pomegranate molasses\, fennel & allspice and garnished with pomegranate seeds\n–or–\nwith Thyme & Garlic Roasted Mushrooms\nand garnished with pomegranate seeds and a side of homemade herbed hot sauce. \nOrange Pound Cake\nwith marmelade compote\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nHummusiya Dinner — $48 for 2 • $90 for 4 \nDue to high demand\, this event is SOLD OUT.\nThank you to everyone who ordered\, and sorry for any disappointment. \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS FRI 6-7:30PM\nEver since she can remember\, Mira has been interested in food and cooking. Many of her earliest memories are of licking spoons and stirring pots in her mother’s kitchen. Over the years\, she has spent a lot of time in Israel in the home and kitchen of her grandmother and her great aunts and uncles. Always with a notepad in hand\, Mira has collected recipes from her family and a few very kind and willing chefs she met there along the way. At home and for friends Mira regularly cooks food from the region. She is especially excited to share this hummus recipe\, which she picked up from a renowned hummus restaurant in Jaffa. In Israel they eat their hummus warm as a meal with a few side dishes. She hopes Torontonians will love eating it this way as much as she does. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-hummusiya-by-mira-berlin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/02/mushroom-hummus-recipe-feature.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210224T180000
DTEND;TZID=America/Toronto:20210224T193000
DTSTAMP:20260426T201710
CREATED:20210216T235806Z
LAST-MODIFIED:20210226T030146Z
UID:122711-1614189600-1614195000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tibetan Momos by Tsewang & Lhundup
DESCRIPTION:Pre-order online until TUE Feb 23\, 10pm\nPick up on WED Feb 24\, 6-7:30pm\nIt’s hardly surprising the Tibet’s cold\, windy plateau has evolved a hearty\, warming cuisine perfect for winter weather. Join Tsewang & Lhundup of TC’s Tibetan Momo\, for a taste of traditional Tibetan fare\, made with local ingredients sourced from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets. \nTibetan Lentil Soup (vegan)\nPiping hot\, hearty lentil broth with subtle curry spices \nKotey Momos 6pc per person\nThese momos feature an organic flour dough that is elegantly shaped by hand\, then steamed and pan-fried for an extra special bit of golden crust! \nNEW FLAVOURS!\nChicken & Onion –or– Spinach & Organic Tofu\nServed with Drang Tsal (tangy pickled cabbage salad)\, soy dipping sauce\, and TC’s fabulous homemade hot sauce. \nDre-Sil\nA traditional Tibetan New Year’s dish\, symbolizing good luck and happiness in the year ahead; steamed rice with butter and a mixture of dried fruits \nTibetan Sweet Tea\nSweet black milk tea with ginger\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nTibetan Momo Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\n\nFrozen & Pantry Items\nFrozen Momos – 18/20pc – $27\nOrganic Beef\, Vegan\, 1/2+1/2 Beef/Veg [18pc]\nChicken\, Cheese & Spinach\, Potato & Spinach\, Organic Tofu & Spinach [20pc] \nSpicy Vegan Kimchi 750mL  -or- Drang Tsal (Pickled Cabbage)  750mL – $12.50 \nChili Oil 250mL – $10 \nNepali Style Daikon Pickle -or- Momo Sauce 250mL – $7.50 \n—–\nFrom a young age\, Tsewang Chodon has enjoyed cooking a varied selection of delicious dishes and serving yummy food to her family and friends. Now TC is sharing traditional Tibetan/Himalayan cuisine by offering her own handmade MoMo sourced from local ingredients. TC has been selling her products at local farmers’ markets\, the Evergreen Brickworks and at other local events under the banner of TC’s Tibetan Momo.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-tibetan-momos-by-tsewang-lhundup/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/02/tc-momos.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210219T180000
DTEND;TZID=America/Toronto:20210219T193000
DTSTAMP:20260426T201710
CREATED:20210214T010408Z
LAST-MODIFIED:20210219T031753Z
UID:122642-1613757600-1613763000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Souvenirs of France by Chantal Vechambre
DESCRIPTION:Pre-order online until THU Feb 18\, 10pm\nPick up on FRI Feb 19\, 6-7:30pm\nChef Chantal Vechambre\, The Dep’s beloved purveyor of all things delicious and French\, comes to the deep-winter rescue with this lovely menu of family favourite recipes from her years growing up in France.\n—– \nBoursin Crêpes \nIn France February 2 is Chandeleur\, a holiday with ancient pre-Christian pagan roots which eventually merged with Catholicism. It is celebrated with candle-lit processions and savoury crêpes. Here they’re rolled around a “Boursin”-style cream cheese flavoured with herbs and garlic for a little amuse bouche. \nCreamy Semolina and Winter Vegetable Soup \nA very simple but tasty soup\, a favourite of Chantal’s grandmother Madeleine. Winter vegetables like carrots\, potatoes\, onions and kale\, sautéed in a bit of olive oil\, combined with broth\, thickened with semolina and cream\, and puréed into a smooth potage. A perfect comfort for cold days\, and a warm reminiscence of childhood. \nPoulet Basquaise\nChantal spent many years as a pre-teen in Basque Country\, a beautiful area of France nestled between the Atlantic ocean and the Pyrénées mountains\, close enough to Spain to taste the influence in the local dishes. This is an iconic Basque dish; chicken thighs slowly cooked in white wine\, broth\, and a mix of colourful peppers\, onions and tomato\, studded with small pieces of dried smoked ham and the added pique of dried Espelette pepper; served with white rice. \n–or– \nGratin Dauphinois (#vegetarian)\nA French classic and perfect example of simple ingredients transformed into a sublime result. This traditional gratin features very thin slices of potatoes placed in a heavily buttered baking dish that has been rubbed with garlic. They’re then covered in a rich\, well-peppered mixture of egg and cream\, and cooked slowly until everything melts together. Chantal likes to top hers with grated cheese for a tasty golden touch\, but not everyone in France agrees on this detail! Served with sautéed peppers. \nSalade Verte\nSimple salad of green leaves with a Dijon mustard dressing \nPavlova aux Marrons et Chocolat Blanc \nAn elegant little dessert that nods to Chantal’s training as a pâtissier. Light crunchy meringue nests topped with a chestnut and white chocolate Chantilly ganache. \nChicken\, Vegetarian\, or 1/2+1/2\nSouvenirs of France Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI6-7:30PM\n\n\n\n\n\nNEW!  🇫🇷🍷 Drinks! 🥃 🇫🇷\nThanks to an exciting new partnership with our favourite local\, The Emmet Ray\, we are able to offer a selection of wines and a signature cocktail to compliment your dinner! \n\n\n\n\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 research in culinary history led her to the Fortress of Louisbourg\, where she developed recipes and culinary workshops inspired by the site’s 18th century recipes\, culminating in an award-winning book: French Taste in Atlantic Canada\, 1604-1758. Now established in Toronto\, Chantal pursues food writing and culinary adventures\, and professional catering through her company My Creme Caramel. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-souvenirs-of-france-by-chantal-vechambre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/02/poulet-basquaise-facile.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210217T180000
DTEND;TZID=America/Toronto:20210217T193000
DTSTAMP:20260426T201710
CREATED:20210204T223825Z
LAST-MODIFIED:20210217T030208Z
UID:122447-1613584800-1613590200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Spirit of Carnival by Rhoma Spencer 
DESCRIPTION:Pre-order online until TUE Feb 16\, 10pm\nPick up on WED Feb 17\, 6-7:30pm\nEmerging from the Mardi Gras/Fat Tuesday celebrations immediately preceding the austerity and fasting of Lent\, the Carnival of Trinidad and Tobago has become one of the world’s great celebrations; an explosion of colour\, sound\, costume and culture. But with T&T’s Carnival cancelled this year due to the pandemic (along with the annual Carnivals in Rio de Janeiro\, and other Caribbean islands)\, would-be celebrants at home and abroad have had to find creative ways to keep the Spirit of Carnival alive. \nTrinidadian cultural ambassador Rhoma Spencer is doing her part\, with a meal of classic dishes evoking the tradition of the post-Carnival “Bay Watch”; after two days of rivalry\, Trinbagonians and visitors alike head to Maracas Bay on Ash Wednesday for a beach lime (hangout). So join us to savour the memories of Carnivals past — and the promise of Carnivals to come — channel your Last Lap* and herald the approaching arrival of Spring. \n*The last few hours before midnight on Tuesday when the Carnival is over\, as immortalized in song by Calypso legend Lord Kitchener\n—– \nCorn Soup (GF)\nA favourite street food sold outside the carnival fetes\, this soup is made of slices of corn on the cob with yellow split peas\, coconut milk\, pumpkin\, “Irish” (waxy) potatoes and green herbs. \nBacchanal Chicken\nChicken marinated in Caribbean green seasoning and red wine for 24 hours\, then baked and garnished with carrots and sweet peppers. \nSalundung (V)\nThis saltfish rundown ((sal)tfish r(un) dung) features salted cod braised in coconut milk with sweet peppers\, cabbage and onions. \nCalypso Bhaji Rice \nThis fluffy rice is cooked with spinach\, pumpkin\, carrots and saltfish in coconut milk with a mix of fresh green herbs like chive\, celery\, cilantro and thyme. \nCucumber Commess\nA pickled cucumber salad with garlic and shado beni (a cilantro-type herb) and a hint of scotch bonnet pepper. \nSweetbread\nA hard dough sweet coconut bread with nutmeg and spices \, cherries and raisins.\n—– \nChicken\, Fish\, or 1/2+1/2\nTrini Carnival Dinner — $48 for 2 • $90 for 4 \nORDERING IS NOW CLOSED FOR THIS EVENT. PICK-UP IS WED 6-7:30PM\n\n\n\n\n\nNEW!  🇹🇹🍺 Drinks! 🍹🇹🇹\nRhoma has prepared a special batch of her signature rum punch cordial — just add rum and ice — to bring the real Spirit of Carnival right to your door! And thanks to an exciting new partnership with innovative cocktail delivery service Home.Bar\, we are able to offer you a selection of rum and classic Trini beer as well! \n\n\n\n\n\nRhoma Akosua Spencer is an award-winning actor and director\, playwright\, acting coach\, comedienne and cultural critic. When not performing or directing\, Rhoma is an accomplished foodie at heart and shares her culinary skills with friends. She reimages the traditional cuisine of Trinidad and Tobago\, giving it a contemporary treatment in her present locale. Her moonlighting gig\, Sweethand Delights serves up all the Trinbagonian culinary traditions. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-spirit-of-carnival-by-rhoma-spencer/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/02/bhagi-rice.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210216T160000
DTEND;TZID=America/Toronto:20210216T200000
DTSTAMP:20260426T201710
CREATED:20210207T201232Z
LAST-MODIFIED:20210207T201232Z
UID:122445-1613491200-1613505600@dev.thedepanneur.ca
SUMMARY:BBF Fundraiser & NOLA Valentine's Dinner
DESCRIPTION:Serving the servers and tending the tenders\nThe Depanneur has teamed up with the Donnie Wheeler\, The Full Plate\, Bartenders Benevolent Fund\, CPBA (Canadian Professional Bartenders Association) and sponsors Remy-Cointreau/Mount Gay Rum to support hospitality workers with a festive Mardi Gras-inspired meal! \nAre you a pandemic-affected hospitality worker in Toronto?\nWe’d love to offer you a home cooked dinner and a NOLA-inspired to-go cocktail. \nDinner includes jambalaya\, cornbread and dessert. \nAdd Mount Gay Hurricanes and Munich Sours for an incredibly low donation. \nOrder your meal HERE\nNeed a little more Party in your Mardi? \nHomeBar is offering a Mount Gay rum cocktail kit that makes 10-12 servings of 3 different cocktails! \nPLEASE NOTE: this is for F&B industry folks only.\nPickup is at The Depanneur\, TUE Feb 16\, 4-8pm\n\nFriends and supporters of The Depanneur are invited to make a donation in support of hospitality workers impacted by the pandemic.\nYour donations help keep this amazing event’s food free for our industry colleagues and support The Full Plate – a Toronto based not-for-profit focused on keeping the hospitality industry fed and healthy! \n DONATE BELOW \n\n\n 
URL:https://dev.thedepanneur.ca/event/bbf-fundraiser-nola-valentines-dinner/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/02/BBF-NOLA.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210212T183000
DTEND;TZID=America/Toronto:20210212T230000
DTSTAMP:20260426T201710
CREATED:20210202T002903Z
LAST-MODIFIED:20210212T031000Z
UID:122350-1613154600-1613170800@dev.thedepanneur.ca
SUMMARY:Valentine's Day PICK-UP DINNER & A SHOW: Fresh Kookerie by Mikiki
DESCRIPTION:Pre-order online until THU Feb 11\, 10pm\nPick up on FRI Feb 12\, 6-7:30pm\nZOOM Cooking Class & Cabaret 8-10pm\nA Valentine’s Day celebration that’s ready to go blow-for-blow with the high weirdness of the last 12 months… The inimitable Mikiki\, Canada’s sultriest #SlopQueen returns to The Depanneur for their 6th annual VD Extravaganza! \nA no-holds-barred mashup of cooking class\, dinner party\, cabaret and acid trip\, tonight’s event features a 5-course tasting menu of Greatest Hits from previous years\, pre-prepped & packed for you to finish at home under the loving Zoom gaze of your fabulous hostess. Add a generous soupçon of performances by special guests BonBon Bontemps & Jacklynne Hyde\, a pinch of Mikiki’s unique brand of debauched je ne sais quoi\, a healthy dash of pearl-clutchworthy trash talk\, and a whole lot of box wine\, and you’ve got yourself a Valentine’s Day you won’t soon forget (or remember). \n“Like Julia Child on PCP” \n6-7:30pm | Pick up your pre-prepped dinner kit at The Depanneur window\n8-10pm | Join Mikiki on Zoom to be guided through the assembly & plating of your dishes\, interspersed with songs\, stories and guest cameos\n10pm+ | stick around for a DelightfullyDegenerate™ afterparty in the discomfort of your own home\n—– \nEyes Wide Open\nShiso leaf\, hoisin\, chili\, lime\nA surprising smack on the tush for your mouth to start the night. \nPaellochasuke\nShrimp & clam paella onigiri served in green tea\nThinking about two things at once; think about the word ‘coleslaw’ and say the word ‘seriously’. \nBitter Queens\nSalade Périgourdine with confit duck gizzards on long beans with harissa and walnuts\nMy favourite salad reimagined as a Gorgon extravaganza; and a good schmear campaign never hurts.\n#vegetarian: green olive and prune puttanesca on fresh\, herbed pasta \nDenial of Denial\nChicken liver bagna càuda with smoked sprats and jicama\nA bastardization of Kevin Chang’s bastardization.\n#vegetarian: tofu carpaccio with pickled mustard greens\, ginger and black sesame paste \nMénage à Trois\nTorta caprese\, durian whipped cream and salted liquorice meringue.\nHow odd pieces join together and make a really sloppy sandwich; prepare to have your face licked!\n—– \nDinner for 2 + Show $95  •  Dinner for 1 + Show $50  •  Show Only $25 \n\nNEW  🍷 Booze! 🥃\nThanks to an exciting new partnership with our favourite local\, The Emmet Ray\, we are able to offer a selection of wines and a signature cocktail to compliment/lubricate your Valentines Day experience! \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30pm\n\nMikiki has been feeding friends and lovers in many kitchens across the country and now would love to feed you. They have worked with food as an artist and catered many gallery openings along with their day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). \n\n 
URL:https://dev.thedepanneur.ca/event/valentines-day-pick-up-dinner-a-show-fresh-kookerie-by-mikiki/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2021/02/mikiki-cook-frenching-collage.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210210T180000
DTEND;TZID=America/Toronto:20210210T193000
DTSTAMP:20260426T201710
CREATED:20210131T215841Z
LAST-MODIFIED:20210209T232316Z
UID:122316-1612980000-1612985400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Colombian Ajiaco Santafereño by Cookie Martinez
DESCRIPTION:Pre-order online until TUE Feb 9\, 10pm\nPick up on WED Feb 10\, 6-7:30pm\nNatalia “Cookie” Martinez has long been a beloved part of The Depanneur’s story. From her early days as a cookie baker\, to the ice cream sandwiches that were a popular summertime treat at The Dep for many years\, to her successful kiosk at Scadding Court’s Market 707\, to her very own Columbian Street Food shop in the Junction Triangle\, she’s always brought her infectious smile and good humour to the tasty food she serves. Her delicious Colombian ajiaco was always a customer and personal favourite\, so I’m delighted to have her back for the first time since 2017.\n—- \nColombian Empanadas\nEmpanadas – savoury baked or fried turnovers – are found with countless regional variations throughout Latin America. These Colombian-style ones feature a thin\, cornmeal masa based dough filled with cheese\, and fried to a delightful crisp; served with tangy homemade aji criolo sauce \nAjiaco Santafereño\nWhile hearty chicken\, potato and corn soups are found from Cuba to Peru\, the Colombian capital of Bogota has its own distinctive style known as ajiaco santafereño. This is full meal in a bowl\, featuring chicken\, corn on the cob and several kinds of potatoes in a thick broth\, garnished with tangy capers\, creme fraiche and cilantro; served with avocado and rice on the side. #GF. Vegetarian option available \nAlfajores\nCookie didn’t get that nickname for no reason… One taste of her famous alfajores cookies – a buttery shortbread filled with arequipe (a Colombian dulce de leche caramel) and rolled in coconut — and you’ll know why.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nColombian Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\nCookie Martinez earned her name making delicious cookies with an eye towards organic and local ingredients and creative South American flavours. You can now find her at her Colombian Street Food shop at 1565 Dupont Street. cookiemartinez.com \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-colombian-ajiaco-santafereno-by-cookie-martinez/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/01/Ajiaco-Colombiano-01-1200x798-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210205T180000
DTEND;TZID=America/Toronto:20210205T193000
DTSTAMP:20260426T201710
CREATED:20210130T211024Z
LAST-MODIFIED:20210205T025622Z
UID:122281-1612548000-1612553400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tripper’s Kitchen by Divyank & Ashima
DESCRIPTION:Pre-order online until THU Feb 4\, 10pm\nPick up on FRI Feb 5\, 6-7:30pm\nCuisine is a constant interplay of tradition and innovation\, memories and discoveries\, the familiar and the novel. For New Delhi natives Divyank Butola & Ashima Sachdeva latest pop-up venture\, Tripper’s Kitchen\, it means combining classic Mughlai flavours with a fun\, contemporary street-food style – think things like Indian Nachos and Butter Chicken Poutines. For tonight’s dinner\, they are putting together some luxurious Northern Indian dishes perfect to warm up with on a chilly winter’s evening.\n—- \nPaneer Tikka\nHomemake fresh cheese cubes marinated in spiced yogurt and cream\, then oven-grilled for an addictive mix of crispy outside and creamy inside; served with mint chutney\, onions & lemon wedges. #vegetarian \nChicken Methi Malai\nThis “Royal Mughlai Curry” has all the hallmarks of its aristocratic origins in the courts of Lucknow/Hyderabad where the Mughal’s ruled: a rich\, creamy gravy thickened with expensive ground nuts and plenty of fragrant spices. Boneless marinated chicken breast\, simmered in a pale\, creamy\, lightly-spiced gravy (murgh) enriched with ground cashews\, and highlighted with a generous sprinkle of methi (fenugreek leaves) for a unique\, aromatic top note. \n–or– \nMalai Kofta \nLabour-intensive\, but oh-so delicious\, these potato and paneer kofta “meatballs” are usually reserved for special occasions. They come enrobed in a flavourful\, creamy onion and tomato gravy highlighting the delicate sweetness of almonds\, pistachios\, cashews and raisins. #vegetarian \nThese dishes feature a distinctive touch of dhungar — a technique of using hot coals and ghee to perfume food with a buttery\, smoky aroma. Both curries also come with homemade hot garlic naan made with fresh goat yogurt\, and a side of cool\, refreshing kachumber salad – the Indian version of Mexican pico de gallo or Arabic salatat \nWhite Chocolate Rabri\nRabri\, a dense and velvety Indian pudding made by condensing milk with long\, slow cooking with cardamom and saffron is given a modern spin with the addition of white chocolate\, mascarpone and a cashew & pistachio garnish. \nChicken\, Vegetarian\, or 1/2+1/2\nMughlai Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM\nSince arriving in Toronto 3 years ago\, Divyank Butola & Ashima Sachdeva grew frustrated with the lack of great late-night snack options available for a couple hungry New Delhi ex-pats. Well\, necessity is the mother of invention as they say\, so they’ve joined forces to create Tripper’s Kitchen and fill that hungry gap in the market with delicious\, crave-worthy Dehli-inspired treats. Follow on IG @tripperskitchen \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-trippers-kitchen-by-divyank-ashima/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2021/01/chicken-methi-malai-copy.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210203T180000
DTEND;TZID=America/Toronto:20210203T193000
DTSTAMP:20260426T201710
CREATED:20210129T215634Z
LAST-MODIFIED:20210202T233445Z
UID:122251-1612375200-1612380600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Día de la Candelaria by Erika Araujo
DESCRIPTION:Pre-order online until TUE Feb 2\, 10pm\nPick up on WED Feb 3\, 6-7:30pm\nIn Mexico\, Christmas interconnects with many other festivities and traditions. In early January\, Dia De Los Reyes (Three Kings Day) celebrates the three wise men who brought gifts to the newborn Jesus; it’s celebrated with the baking of a Rosca de Reyes\, a round bread ‘wreath’. One tradition is to hide a small figurine of el Niño (baby Jesus) in the bread\, and whoever gets the slice with that in it\, is expected to prepare tamales for their friends & family on Día de la Candelaria (Candlemas) on February 2. \nThis festivity has deep roots; on the same day — the eleventh day of the first month on the Aztec calendar — pre-Hispanic Mexicans had a celebration paying a tribute to the Rain God Tlaloc to ensure abundant rainfall for the crops. It believed that the Spanish adopted this to ease the conversion to the Catholic faith\, and the modern tradition retains certain common elements\, such as dressing up children for the occasion. \nAs with many other traditions in Mexico\, in the end it is just an excuse to get together with family and friends to eat great food. Join Chef Erika Araujo as she brings this delicious celebration to The Dep for this special Candelaria dinner featuring traditional tamale and atole recipes passed down from generation to generation.\n—– \nEsquites con Calabacita y Elote\nThis fun and tasty mashup combines two great Mexican favourites: Calabazas a la Mexicana\, tender zucchini sautéed with onion and tomato\, with Equites\, the popular street food snack of corn kernels garnished with chiles\, lime\, crumbled cheese and mayo or crema. \nTamales\nTamales are an ancient\, pre-Columbian Mexican dish – soft cornmeal dough (masa) stuffed with a flavourful filling\, wrapped in corn husks and steamed. Portable and self-contained\, they are a popular street food with countless variations found all across Mexico\, and the essential dish for Día de la Candelaria. \nComes with one of each:\nVerde – Green tomatillo sauce with chicken\nMole – Rich\, chocolate and chilli-infused sauce with chicken\nRajas – Strips of Serrano pepper with cheese and tomato sauce \nAlso available #vegetarian: Verde with mushrooms\, Black bean with hoja santa\, and Rajas with peppers\, cheese & tomato \nChampurrado\nA comforting hot drink based on a traditional\, pre-Colombian dish know as atole – think “Mexican Hot Chocolate” – thickened with toasted corn flour\, sweetened with raw piloncillo sugar\, flavoured with Mexican chocolate and spices like cinnamon and vanilla\, and the classic accompaniment to Candelaria tamales. \nTamales de Dulce Piña\nTamales also make a fabulous dessert\, sweetened with piloncillo sugar and studded with juicy chunks of pineapple \nChicken\, Vegetarian\, or 1/2+1/2\nCandelaria Dinner — $48 for 2  •  $90 for 4\n—– \nBONUS ITEMS \nFrozen Tamales 6 for $23\nTamales freeze beautifully\, and warm up perfectly in the microwave or steamer; a perfect\, wholesome\, quick & easy anytime snack. Choice of chicken with salsa verde –or– vegetarian with cheese\, serrano peppers and red salsa. \nArbol Salsa 250ml $6\nErika’s homemade hot sauce with a mix of smoky ancho and spicy arbol chiles\, tomato & onion. \nDue to high volume\, we’ve had to shut ordering a bit early in order to be able to fulfil all orders. Sorry for any inconvenience.\nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nChef Erika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-dia-de-la-candelaria-by-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/01/chicken-tamales-verdes.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210129T180000
DTEND;TZID=America/Toronto:20210129T193000
DTSTAMP:20260426T201710
CREATED:20210123T205734Z
LAST-MODIFIED:20210129T032114Z
UID:122156-1611943200-1611948600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tunisian Loubia by Zeyneb Rejeb & Fatima Khlifi
DESCRIPTION:Pre-order online until THU Jan 28\, 10pm\nPick up on FRI Jan 29\, 6-7:30pm\nThe food of Tunisia is a blend of Berber and Mediterranean cuisines\, written over the course of thousands of years by the many civilizations which have left their imprint on the land: Roman\, Vandal\, Byzantine\, Arab\, Spanish\, Turkish\, Sicilian\, French\, and the native Punic-Berber people. Many of the ingredients would be familiar on both sides of the Mediterranean\, but are assembled in a way that reflects a manifestly Tunisian sensibility. Tonight\, cousins Zeyneb Rejeb and Fatima Khlifi share a few distinctive dishes that would typically be served during traditional family gatherings.\n—– \nBrik (tuna & cheese or egg & cheese)\nKind of like a Tunisian samosa\, brik consists of warka\, a thin sheet of semolina flour pastry\, wrapped around a mix of fillings such as tuna\, potato\, cheese\, onion\, harissa and parsley\, before being fried to golden crisp. \nLoubia bel Kaaber (beef or vegetarian)\nClassic country-style comfort food; a hearty stew of red beans and halal beef meatballs in a fragrant tomato sauce infused with Tunisian spices like coriander seed\, cumin\, mint and a touch of harissa heat. Served with crusty homemade bread to mop up all the goodness.\nAlso available #vegetarian \nSalata Tunisien\nA simple fresh Mediterranean salad of tomatoes\, onions\, cucumbers and olives with a sprinkling of mint. \nYouyou\nA delicious Tunisian “donut”; small rings of fried dough\, dunked in an orange blossom-scented sugar syrup.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nTunisian Loubia Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30pm\nZeyneb Rejeb and Fatima Khlifi are cousins\, but grew up in two different countries; Zeyneb in Tunisia and Fatima in France. Zeyneb joined Fatima in Toronto with her family to do her PHD at the University of Toronto. Despite living far apart\, they were connected their Tunisian roots and memories of spending summer holidays together in Tunisia. Zeyneb\, an experienced Tunisian cook\, and Fatima started gathering friends to share enjoy and these North African dishes rarely found in Toronto. You can follow the cousins on Instagram: Zeyneb @Zeynouba_ben_rejeb and Fatima @FatiCookInMix where she focuses on cooking international foods using a Thermomix. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-tunisian-loubia-by-zeyneb-rejeb-fatima-khlifi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/01/loubia2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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