BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:The Depanneur
X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Halifax
BEGIN:DAYLIGHT
TZOFFSETFROM:-0400
TZOFFSETTO:-0300
TZNAME:ADT
DTSTART:20160313T060000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0300
TZOFFSETTO:-0400
TZNAME:AST
DTSTART:20161106T050000
END:STANDARD
TZID:America/Toronto
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20160313T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20161106T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160603T180000
DTEND;TZID=America/Halifax:20160603T210000
DTSTAMP:20260503T051042
CREATED:20160523T213551Z
LAST-MODIFIED:20160523T235746Z
UID:25488-1464976800-1464987600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Hawaiian Poke by Jessica Banh & Steven Wong
DESCRIPTION:Poke (pronounced “Po-Kay”) is a raw fish-based meal-in-a-bowl that’s popular dish in Hawaii\, but has recently become a hot food trend across the US. Fresh fish is cubed and mixed with various sauces – typically salty\, spicy\, or creamy – and combined with a variety of flavourful toppings. \nJessica & Steven first tried Poke in Hawaii\, and it was love at first bowl. To their surprise\, despite Toronto’s diverse food and culture\, Poke was not readily available. So began a quest to recreate that experience — using sustainable\, quality ingredients — and to share it with their city through their new food venture umamipoke. \n—–\nSurimi Coleslaw \nCabbage\, carrots\, onions and a homemade creamy-and-tangy sauce topped with shredded crab stick (aka kamaboko/imitation crab)\n$3 \nSweet Chili Mussel Salad\nA complementary combination of sweet and spicy with chilled mussels; garnished with green and red onions.\n$4 \nBuild Your Own Poke Bowl $13\n1. Choose a Base\nJapanese Rice -or – Zucchini Noodles \n2. Choose a Marinated Salmon Flavor\nMighty Mayo – A light spicy kick with a creamy texture.\nShoyu the Six – The classic Hawaiian with sesame oil and shoyu.\nK-Town – Korean chili garlic with a sweet finish. \n3. Mix-in any toppings\nCarrots\, Cucumbers\, Red Onions\, Sesame Seeds\, Red Chili Flakes\, Crispy Onions\, Jalapenos\, & Enoki Mushrooms\n$13 \nNote on ingredients: We love the Ocean and source all our seafood from Oceanwise suppliers. Oceanwise maintains standards to ensure those accredited practice ocean-friendly fishing and are committed to sustainable seafood. Our produce is always fresh and whenever possible\, locally sourced. We place great value in the quality and source of our food so that our customers can eat comfortably \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-hawaiian-poke-by-jessica-steven-wong/2016-06-03/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/poke-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160602T180000
DTEND;TZID=America/Halifax:20160602T190000
DTSTAMP:20260503T051042
CREATED:20160531T000224Z
LAST-MODIFIED:20160606T214842Z
UID:25649-1464890400-1464894000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — June 2
DESCRIPTION:Majaddarat Bulgur مجدرة برغل [vegetarian]\n				\n			\n				\n			\n				\n				Salateh Naameh سلطة ناعمة\n				\n			\n				\n			\n				\n				Halaweh bel Jebn حلاوة بالجبن\n				\n		\n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook food for themselves and their families in a fun\, social setting. Additional meals are prepared\, packaged and sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nNEW! – As a fundraising experiment\, we are offering up 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This will be available for purchase online\, on a first-come\, first-served basis. \nMenu — June 2\n——\nBurgul Behommos برغل بحمص [chicken]\nBurgul (aka bulgur wheat)\, is a dried cracked wheat that is an ancient staple of the Middle and Near East. It is typically made from whole grain durum wheat that has been coarsely ground\, soaked\, steamed and dried\, a process that enhances its shelf life and nutritional profile. Compared to white rice\, bulgur has more fiber and protein\, a lower glycemic index\, and higher levels of most vitamins and minerals.\nBurgul Behommos is a festive dish which many Syrians take pride in cooking for family gatherings and celebrations. Chicken and chickpeas are boiled with spices and set aside. Then the burgul is cooked in the rich chicken broth\, before being re-combined with the chickpeas and topped with the deboned chicken. \nMajaddarat Bulgur مجدرة برغل [vegetarian]\nWell known in many Syrian villages\, this staple dish of bulgur\, lentils and onions is highly regarded for its nutritional value and health benefits. Brown lentils are boiled then bulgur is added to the broth. Sliced onions slowly caramelized in olive oil\, until crispy and then the flavoured oil is added to the lentil bulgur mix. The finished dish is topped with fried onions\, and served with fresh yogurt\, some fresh vegetables and a selection of pickled turnips\, small cucumbers and hot peppers. \nSalateh Naameh سلطة ناعمة\nThis “fine salad” can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. The perfect\, fresh compliment to hearty burgul dishes. \nHalaweh bel Jebn حلاوة بالجبن\nSyria is home to a wide variety of cheeses\, some of which make appearances in their delicious desserts. For this dish\, an outer layer is prepared with semolina\, sugar\, and a stretchy\, chewy cheeze like mozzarella\, and then rolled around a cool milky cheese like ricotta. The soft cheese rolls are then drizzled with sugar syrup and decorated with crushed pistachios. \n——\n$20 +HST\nPurchase here:\nhttp://staging.thedepanneur.ca/event/newcomer-kitchen-june-2/ \nMeals will go on sale on Tuesday at 7am.\nMeals will be available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, June 2. \nfoodora has sponsored FREE Delivery within 3km radius \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated. \nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-june-2/2016-06-02/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_559388827566125.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160530T183000
DTEND;TZID=America/Halifax:20160530T210000
DTSTAMP:20260503T051042
CREATED:20160426T023147Z
LAST-MODIFIED:20160426T025238Z
UID:24831-1464633000-1464642000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Boozy Preserves with Christine Manning
DESCRIPTION:Come warm your cockles in this tipsy preserving class! Join Christine Manning\, owner of Manning Canning and long-time preserver\, as we make two very different boozy preserves: a vanilla bourbon jam and a raspberry prosecco jelly. \nThis hands-on class will be fast-paced and fun\, but the best part is you will go home with an assortment of handmade preserves to share with family and friends\, or keep in your pantry all for yourself! You’ll leave with a basic understanding of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving\, along with copies of the recipes and a jar of each product we make in class.\n—– \n$50 +HST\n—– \nChristine Manning is the founder of Manning Canning\, a local food company that makes a selection of unique jams\, jellies\, preserves\, pickles and other delectable spreads from locally sourced produce. Christine also runs Manning Canning Kitchens\, that offers rentable commercial production kitchens for local food entrepreneurs.\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-boozy-preserves-with-christine-manning-2/2016-05-30/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_1560211690938169.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160528T193000
DTEND;TZID=America/Halifax:20160528T223000
DTSTAMP:20260503T051042
CREATED:20160426T023143Z
LAST-MODIFIED:20180330T194202Z
UID:24829-1464463800-1464474600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Spring in Normandie by Chantal Véchambre
DESCRIPTION:France is home to the concept of terroir – the taste of a specific place – the combination of geography and season\, history and culture\, tradition and food that give each region it’s unique specialities. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer this second installment in a series exploring regional French cuisine. \nTonight’s dinner is based in Normandie\, a region in Northern France facing the English Channel\, whose long-standing fishery provides varied seafood to the local cuisine. It is also renowned for its amazing butter\, cream and cheeses — like Camembert\, Pont l’Évêque\, Brillat-Savarin\, Neufchâtel\, and Boursin — which feature prominently in the region’s cooking. It’s cool climate is also well suited for apple orchards\, making cider and apple brandies like Calavados more common than wine or beer. \n—–\nRillette de Canard\nA small amuse bouche that combines the rich flavour of duck (a specialty of Rouen) with butter and dried apple\, two other Norman delicacies. \nMarmite Dieppoise\nDieppe is a seaside town\, whose destiny became entwined with Canada’s in 1942. Home to many fishermen\, the local fish soup — once cooked on board the ships in a cast-iron pot (a marmite) — and made with mixed seafood\, carrots\, leeks\, white wine and cream\, eventually became a sophisticated dish enjoyed throughout France. \nCamembert Pannequet\nCrêpes are popular across Northern France\, which when stuffed\, folded into a square and baked\, are known as pannequet. This one is filled with Camembert\, one of the most famous cheeses of Normandie\, and served with spring greens. \nPoulet Vallée d’Auge\nThe Auge Valley is lush green region in Normandie\, and this luxurious dish celebrates the bounty of the landscape. Tender chicken breasts are sauced with a combination of apple\, cider\, mushrooms and fresh cream. Served with seasonal vegetables\, and new potatoes roasted in butter and dusted with Fleur du Sel\, another specialty of the sea coast. \nTeurgoule\nAs the Norman corsairs got rich stealing rice and the cinnamon from Spanish fleets\, this unique kind of rich\, baked rice pudding became a traditional dessert. The name\, from the old pronunciation of “Tord la gueule” (“twist mouth”)\, stems from when the dish was made very dense and over-spiced. Today\, it is made as a very creamy\, smooth and deliciously milky dish\, baked for several hours in the oven until covered in a heavily caramelized crust. It is so revered that it even has its own guild —the Confrérie des Gastronomes de Teurgoule et de Fallue de Normandie — which presides over an annual Teurgoule competition.\n—– \n$50 +HST \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and pastry-chocolate. In 2005 she moved to New Brunswick where she began her own business as caterer. Her independent research in culinary history led her to the Fortress of Louisbourg (Nova Scotia)\, a National Historic Site of Canada\, where she developed new recipes for the site’s restaurant\, and culinary workshops to the public\, inspired by the 18th century recipes. She wrote the award-winning book French Taste in Atlantic Canada\, 1604-1758\, A gastronomic history (CBU Press)\, featuring ingredients and recipes of the colonial period. Now established in Toronto\, she pursues food writing and cooking ventures about French cuisine: supper clubs\, events\, private and corporate catering\, as well as ongoing research into Canadian and French culinary history.\nhttp://www.chantalvechambre.com/ \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-spring-in-normandie-by-chantal-vechembre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_618410961655909.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160527T180000
DTEND;TZID=America/Halifax:20160527T210000
DTSTAMP:20260503T051042
CREATED:20160517T021056Z
LAST-MODIFIED:20160524T014242Z
UID:25380-1464372000-1464382800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Latino by the Sea by Mise en Place Catering Co.
DESCRIPTION:Shawn & Anton draw their inspiration from the diversity of Toronto and its melting pot of cultures and flavours from around the world. Direct access to their experimental sustainable farm allows them access to superior ingredients not limited by shelf life or seasonality. \n—-\nLime Garlic Shrimp\nCharcoal-grilled shrimp marinated in garlic confit and served over a tropical fruit salad of mango\, star fruit\, and dragon fruit\, given a South American twist with jalapeños\, roasted corn\, lime and cilantro\n$7 \nFish Tacos\nCrispy battered fresh cod served on a hand-pressed corn tortillas with fresh pico de gallo and lime sour cream. Served with black bean salad.\n$10 \nHomemade Ice Cream\nReal Vanilla with coffee\, brown sugar\, sea salt sprinkle\n-or-\nChocolate Basil with chocolate curls and basil garnish\n$5 \nPrix Fixe Menu\nShrimp + Tacos + Ice Cream\n$20 \n——\nShawn Pahwa — Chef\nShawn earned several distinctions while studying culinary arts at George Brown College in Toronto. While holding multiple positions at various O&B restaurants\, Shawn attended Ryerson University where he earned his Bachelor of Commerce in 2013. \nAnton Cobzev — Manager\nAfter graduating from the University of Ontario in 2009\, Anton took an interest in computer systems &\, drawing from his mechanical experience\, began designing new agriculture technologies aimed at providing a more sustainable means of production. \nIn addition to being partners in Mise en Place Catering Co. Shawn & Anton are working on sustainable greenhouse technologies that integrate state-of-the-art pressurized irrigation systems which allow them to passively regulate the growing environment\, harness solar energy\, capture rainwater\, and use our water extremely efficiently. Their goal is to develop a 100% self-sustaining modular greenhouses capable of operating in any geographical area\, including those with limited access to water. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-latino-by-the-sea-by-mise-en-place-catering-co/2016-05-27/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_711824488920799.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20160526T180000
DTEND;TZID=America/Toronto:20160526T190000
DTSTAMP:20260503T051042
CREATED:20160523T195902Z
LAST-MODIFIED:20160524T115546Z
UID:25477-1464285600-1464289200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — May 26
DESCRIPTION:Harraq Esbaoo حراق اصبعو \n				\n			\n				\n			\n				\n				Salateh Malfouf سلطة ملفوف \n				\n			\n				\n			\n				\n				Ghoraibeh غريبه \n				\n		\n\n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook food for themselves and their families in a fun\, social setting. Additional meals are prepared\, packaged and sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \n\n\n\nNEW! – As a fundraising experiment\, we are offering up 1 guest cook spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is be available for purchase online below\, on a first-come\, first-served basis.\n\n\n \n\n\nMenu — May 26\n\n\n——\n\n\n[beef] Shamborak شمبورك \n\n\nby Ameena from Al Qameshly\, in the North of Syria.\n\n\nProbably the ancestor of every meat pie in the Western world. Thin\, yeasted wheat flour dough is stuffed with a mixture of cooked onions and halal ground beef spiced with black pepper\, and then baked (or sometimes fried). We are going to try and bake some of these in the wood-fired bread oven in Dufferin Grove Park\, weather and logistics permitting.\n\n\n \n\n\n[vegetarian] Harraq Esbaoo حراق اصبعو \n\n\nby Ameena AlShaar from Damascus. \n\n\nA very old and well-known dish in Syria\, the name translates “burning his finger”. The notion is that the dish is so delicious\, that diners can’t resist going for it before it cools\, so they burn their fingers. Lentils and fresh\, hand-cut pasta are cooked together with spices then mixed with onions\, coriander\, and a tamarind & pomegranate molasses dressing\, then garnished with crispy fried pita croutons\, caramelized onions\, fresh coriander and fresh pomegranate seeds.\n\n\n \n\n\nOk\, here’s my stab at Syrian humour: \n\n\nHow did the Syrian hipster burn his fingers? \n\n\nHe ate his Harraq Esbaoo before it was cool. \n\n\n[#rimshot]\n\n\n \n\n\nSalateh Malfouf سلطة ملفوف \n\n\nA cool\, refreshing salad made of chopped cabbage and diced tomatoes then dressed with olive oil\, garlic\, lemon juice\, sumac\, pomegranate seeds and fresh mint.\n\n\n \n\n\nGhoraibeh غريبه \n\n\nThese delicate pistachio-topped baked shortbread cookies are usually made for Eid (the celebration at the end of Ramadan) as a festive dessert. \n\n\n—–\n\n\n$20 +HST\n\n\n\nMeals will go on sale on Tuesday at 7am.\n\n\n \n\n\nMeals will be available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, May 26.\n\n\n \n\n\nFoodora has sponsored FREE Delivery within 3km radius\n\n\n \n\n\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout.\n\n\n \n\n\nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated. \n\n\n \n\n\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-may-26/2016-05-26/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/shamborak-e1529681104331.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160523T100000
DTEND;TZID=America/Halifax:20160523T170000
DTSTAMP:20260503T051042
CREATED:20160419T000357Z
LAST-MODIFIED:20160419T004127Z
UID:24504-1463997600-1464022800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Meat Camp! Whole Animal Butchery by Chef Michael Kirkwood
DESCRIPTION:Special Full-Day Workshop (10am-5pm).\nIncludes meals and snacks throughout the day. \nThis Victoria Day\, join veteran professional Chef Michael Kirkwood for an in-depth introduction to whole-animal butchery. This hands-on\, day-long workshop will cover the techniques and cuts for three primary types of animal encountered in the kitchen: quadrupeds\, fish and fowl. You’ll be breaking down a whole young hog (the basic techniques also apply to lamb\, goat and beef)\, whole chickens\, and whole individual trouts. \nBreaking down a whole animal is not only more cost-effective than buying pre-cut parts\, but it give you much more control over the resulting cuts\, allowing you to optimize them for specific dishes. The class will also include the preparation\, sharing and tasting of several recipes: \nPORK: a roasted rack\, and an apple & sage stuffed saddle; there will also be a demo of how to cure pork belly to make bacon. \nTROUT: pan-seared fillets from one side\, a gravlax-style maple cure for the other\, and some trout tartar with the belly and other offcuts. \nCHICKEN: pan-seared breast supremes\, deboned and stuffed chicken legs\, and a basic chicken stock. \nAny leftover cuts will be divvied up amongst the participants to take home. \n$125 +HST \n—–\nChef Michael Kirkwood has honed his culinary skills in some of Toronto’s finest restaurants including Avalon\, Toro\, Opus\, and Turf Lounge. Known for his “Canadian Contemporary” style\, he’s committed to a quality food experience without compromising on using fresh\, local and artisan style ingredients to create a clever fusion of flavors in his cooking. Now\, as creator and founder of The Birchwood Kitchen — a mobile culinary studio providing cooking classes for children and adults — he enjoys catering small events and seasonal tastings. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-meat-camp-whole-animal-butchery-by-chef-michael-kirkwood/2016-05-23/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_1727577550822017.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20160522T080000
DTEND;TZID=America/Toronto:20160522T170000
DTSTAMP:20260503T051042
CREATED:20160508T155642Z
LAST-MODIFIED:20160508T155642Z
UID:25125-1463904000-1463936400@dev.thedepanneur.ca
SUMMARY:BRUNCH CLOSED FOR CLEANIN'\, FIXIN' & STUFF
DESCRIPTION:No Brunch this weekend — closed for Spring Cleaning!\nBrad K.’s Thick Cut has moved on to greener pastures.\nFollow them on Facebook or Instagram to find out more.
URL:https://dev.thedepanneur.ca/event/brunch-closed-cleanin-fixin-stuff/2016-05-22/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20160521T080000
DTEND;TZID=America/Toronto:20160521T170000
DTSTAMP:20260503T051042
CREATED:20160508T155655Z
LAST-MODIFIED:20160508T155655Z
UID:25124-1463817600-1463850000@dev.thedepanneur.ca
SUMMARY:BRUNCH CLOSED FOR CLEANIN'\, FIXIN' & STUFF
DESCRIPTION:No Brunch this weekend — closed for Spring Cleaning!\nBrad K.’s Thick Cut has moved on to greener pastures.\nFollow them on Facebook or Instagram to find out more.
URL:https://dev.thedepanneur.ca/event/closed-cleanin-fixin-stuff/2016-05-21/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160520T180000
DTEND;TZID=America/Halifax:20160520T210000
DTSTAMP:20260503T051042
CREATED:20160502T230726Z
LAST-MODIFIED:20160518T180553Z
UID:24961-1463767200-1463778000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: The Bombay Pick by Abeda Oturkar
DESCRIPTION:Abeda Oturkar grew up immersed in the flavours of Bombay (Mumbai)\, and has carried those memories with her on a professional culinary adventure that has taken her around the world. From street-food delicacies to café lunches to late-night snacks\, her menu draws from the diverse range of Indian cuisines that are drawn to this vibrant city. \n—-\nAloo Tikki Chaat\nA popular between-meals snack with a refreshing tang; four potato croquettes with yogurt mint/cilantro relish\n$5\n#vegan #GF \nKheema Pao\nOne of the most famous street food dishes in Mumbai\, this spicy mix of minced chicken and veal is enlivened with fresh green herbs infused in hot oil and served on freshly baked soft Portuguese buns (Pao) #halal\n-or-\nBhurji Pao\nMedley of mushroom\, bell pepper\, cauliflower and chick peas mashed with red onions\, garlic fried in butter – with or without paneer served on Pao.\n#Vegan & #GF \nEither Pao comes with a savoury brown gram slaw\, with legumes (Chana) and green & red cabbage in tangy tamarind sauce.\n$12 \nRhamzan Phirni\nIn a city that never sleeps\, this dessert is a favourite after-midnight treat\, served in chilled earthen bowls. An aromatic and creamy rice and semolina custard topped with pistachio.\n$4 \nPrix Fixe Menu\nAloo Tikki Chaat + Keema -or- Buhrji Pao + Ramzan Phirni\n$20 \nADD – a traditional Mumbai Pao accompaniment: Bombay-style egg salad with a fresh green chutney dressing of Koshimbir onion\, cliantro\, garlic\, and green chili\n$3 \n——\nAbeda Oturkar is a veteran food entreprenur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario… \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-the-bombay-pick-by-abeda-oturkar/2016-05-20/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_1024893214233072.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20160519T180000
DTEND;TZID=America/Toronto:20160519T190000
DTSTAMP:20260503T051042
CREATED:20160516T204137Z
LAST-MODIFIED:20160517T003116Z
UID:25307-1463680800-1463684400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — May 19
DESCRIPTION:Fatayer Muhammara (فطاير المحمره)\n				\n			\n				\n			\n				\n				Fattoush (فتوش) \n				\n			\n				\n			\n				\n				Ayran (عيران) \n				\n			\n				\n			\n				\n				Qataief (قطايف بالجبنه) \n				\n		\n\nNewcomer Kitchen is a project that invites groups of Syrian refugee moms to use restaurant kitchens to cook food for themselves and their families in a fun\, social setting. Additional meals are prepared\, packaged and sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \n[chicken] Elrgaga or al makameer (الرقاقه أو المكامير) is a very famous traditional dish from the countryside around Daraa\, a city in the southwest of Syria near the border with Jordan. When there is a big occasion with many guests\, groups of neighbourhood women get together and make a big batch. Many layers of thinly rolled dough are layered with onions caramelized in olive oil and chicken that has been poached in a spiced broth\, and then baked until golden and crispy on top. (The name translates as “the chip”\, probably referring to the crunchy top layer that absorbs the flavours of the dish). This dish was originally suggested by Majda\, so we reached out to Maryam and her daughter in law\, who are also from Daraa and experts in making it. \n[vegetarian] Muhammara (فطاير المحمره) is a spicy red pepper paste originally from Aleppo but found in countless variations throughout the Levant. The villages of Lattakia and Tartous are famous for their fatayer delicious Syrian “pizzas” made by combining muhammara with tomato paste\, onion and olive oil\, slathering it on rolled rounds of dough with a sprinkling of white & black sesame seeds before baking in wood-fired clay ovens. \nFattoush (فتوش) is a popular Levantine bread salad made from toasted or fried pieces of pita bread (khubz ‘arabi) combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but vary according to season and region. Fresh mint and parsley lend a freshness and complexity\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nAyran (عيران) is a cool savoury yogurt-based drink that is a popular accompaniment to bread and meat dishes throughout the Middle East. This version adds a touch of dried mint to make it especially refreshing. \nQataief (قطايف بالجبنه) is a very well-known Syrian dessert especially popular during Ramadan\, with roots in Damascus reaching back to the or Umayyad (661-750) or Abbasid (750-1258) dynasties. Pastry half-moons are stuffed with nuts\, unsalted cheese or cream\, and drizzled in a sweet syrup.\n—– \n$20 +HST \nMeals will be available for pickup from The Depanneur\, 1033 College Street\n(between Dufferin & Dovercourt) from 6–7pm on Thursday\, May 19. \nFoodora has sponsored FREE Delivery within 3km radius\n \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated.  \n  \nLearn more about the Newcomer Kitchen project.\n 
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-may-19/2016-05-19/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/Elrgaga-or-Al-Makameer.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160517T183000
DTEND;TZID=America/Halifax:20160517T210000
DTSTAMP:20260503T051042
CREATED:20160419T000353Z
LAST-MODIFIED:20160419T002134Z
UID:24502-1463509800-1463518800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Big-Batch Pickling for the Pantry with Christine Manning
DESCRIPTION:Want to preserve some of the wonderful Ontario harvest so that you can enjoy it for the rest of the year? In this hands-on workshop\, you’ll dive right into the process of larger-batch pickling. This class is more about producing jars to take home\, rather than a more in-depth lesson on the details of canning and preserving. \nAfter a quick demonstration\, participants will break into teams and work together – under the guidance of expert pickler Christine Manning of Manning Canning – to pickle bushels of Ontario spring asparagus using a variety of recipes. You’ll see firsthand how teamwork can increase your bounty. \nYou’ll learn the basics of preserving and canning while making delicious pickles\, and leave with recipes and a minimum of 4-6 jars of Pickled Asparagus that you can store in your pantry or give as gifts throughout the year. \n$60 +HST \n—–\nChristine Manning is the founder of Manning Canning\, a local food company that makes a selection of unique jams\, jellies\, preserves\, pickles and other delectable spreads from locally sourced produce. Christine also runs Manning Canning Kitchens\, that offers rentable commercial production kitchens for local food entrepreneurs.\nhttp://manningcanning.com/ \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-big-batch-pickling-for-the-pantry-with-christine-manning/2016-05-17/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_981422931934383.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160516T183000
DTEND;TZID=America/Halifax:20160516T210000
DTSTAMP:20260503T051042
CREATED:20160223T163002Z
LAST-MODIFIED:20160510T111528Z
UID:23398-1463423400-1463432400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Pastry 101: Shortcrust Pastry by Mardi Michels
DESCRIPTION:Do you love pies\, but are afraid of making the pastry from scratch? This class will change your opinion forever! Join Mardi Michels to learn how to make easy and versatile shortcrust pastry that can be used in a variety of dishes. In this hands-on class we’ll make mini free-form\, single crust pies (or galettes\, if you want to be a little fancy!) – both sweet and savoury\, using butter (and olive oil for a vegan option). We will make three different fillings (cheese and tomato\, vegetable and a seasonal fruit filling) and you’ll take away some of your creations at the end of the class to enjoy at home! \n$50 +HST\nCook with your kids! Bring kids under 12 for 1/2 price. \n—–\nMardi Michels is a full-time French teacher to elementary school-aged boys and the author of eat. live. travel. write – a blog focusing on culinary adventures near and far. As part of her job\, she runs a cooking class twice a week for 7-13 year-old boys\, Les Petits Chefs and Cooking Basics. She’s also a cook\, baker\, traveller\, photographer\, writer\, Food Revolution Day Ambassador for Toronto and in her spare time teaches cooking classes around Toronto. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-pastry-101-shortcrust-pastry-by-mardi-michels/2016-05-16/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_1022218137837176.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160514T193000
DTEND;TZID=America/Halifax:20160514T223000
DTSTAMP:20260503T051042
CREATED:20160411T223602Z
LAST-MODIFIED:20160411T235443Z
UID:24376-1463254200-1463265000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Mauritian Kalia & Pulao by Vanesha Khadaroo
DESCRIPTION:The island of Mauritius\, situated in the Indian Ocean\, features a culture and cuisine that is a unique combination of African\, Indian\, Chinese\, Arabic and French influences. Chef Vanesha Khadaroo of La Marmite Mauricienne has long delighted in introducing Canadians to the unique flavours of Mauritian cuisine\, and tonight is no exception: a selection of traditional Mauritian favourites\, from street-food staples to special banquet dishes\, that bring the flavours of this remote island paradise to Toronto. \nGato Assorti\nA selection of different “gato” – crispy fried savoury fritters that are a popular street food in Port Louis. Gato Piment\, made from yellow split peas; Pain Frire\, slices bread dipped in a chickpea flour batter; and Gato Arouille made from arrowroot\, these tasty snacks are served with a spicy homemade coriander chutney and lemony Sauce Illoise. \nKalia and Pulao\nKalia is a rich\, yogurt-based curry sauce that is made with chicken marinated in a unique Mauritian blend of warm masala spices\, garlic\, ginger and yogurt\, then slowly cooked with potatoes — we will also have a vegetarian version with cauliflower and carrots. It will be served alongside a Pulao\, a festive dish of basmati rice spiced with cardamom\, cinnamon\, bay leaves and studded with almonds\, raisins and vegetables. The table is also set with kuccha\, a tangy and spicy pickle condiment and refreshing cucumber raita. \nMousse Coco\nImagine the love child of piña colada and panna cotta! La mousse coco is coconut milk\, condensed milk and vanilla cooked with agar until set into a delightfully wobbly jelly\, then topped with tangy coulis d’ananas\, freshly grated pineapple gently cooked in a light cane sugar syrup. \n$50 +HST \n—–\nChef Vanesha Nuckchaddee-Khadaroo is the founder of La Marmite Mauricienne\, a catering company serving uniquely delicious Mauritian cuisine across the GTA. http://www.mauritianpot.ca \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-mauritian-kalia-by-vanesha-khadaroo/2016-05-14/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_576562122524622.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20160513T180000
DTEND;TZID=America/Toronto:20160513T210000
DTSTAMP:20260503T051042
CREATED:20160502T231722Z
LAST-MODIFIED:20170331T200334Z
UID:24963-1463162400-1463173200@dev.thedepanneur.ca
SUMMARY:Closed for Private Event
DESCRIPTION:We are closed tonight for a private event. We’ll be back next Friday with more of our great Drop In Dinners.
URL:https://dev.thedepanneur.ca/event/closed-private-event-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20160511T180000
DTEND;TZID=America/Toronto:20160511T190000
DTSTAMP:20260503T051042
CREATED:20160509T125748Z
LAST-MODIFIED:20160510T151117Z
UID:25137-1462989600-1462993200@dev.thedepanneur.ca
SUMMARY:Newcomer Kitchen — May 11
DESCRIPTION:Note: This event is not at The Depanneur — it is at  Butler’s Pantry\, 591 Markham St. \nMany people may think of cabbage rolls as a typically Polish or Ukrainian dish\, but in fact\, they have been made in Syria and the Levant for thousands of years. Highly regarded by the Ottoman Empire\, they spread across the Balkans\, North Africa and the Mediterranean\, but it may have been the Jewish diaspora that brought this Middle Eastern dish to Northern Europe and Russia. \nIn Syria\, cabbage rolls are known as malfouf (though it has many other regional names as well)\, and they are a popular winter dish; a healthy and complete meal that combines meat\, rice and vegetables. This recipe uses halal ground beef and rice seasoned with a Syrian version of baharat\, a mix of seven or eight warm spices that has countless variations across the region\, a legacy of Syria’s long history in the spice trade. There is also a vegetarian variation\, with chard leaves stuffed with rice\, tomatoes\, onion\, garlic and parsley. Both are served with salatit laban wa kh’yar\, a simple and refreshing salad of yogurt and cucumbers\, and some fresh pita bread. \nFor dessert is mahalabia\, a delicious layered pudding that is common sight at family gatherings and baby showers. It features a lemon and orange blossom scented custard and a chocolate pudding separated by a layer of biscuits – think a Syrian tiramisu!\n—– \nMeals will be available for pickup from Butler’s Pantry\, 591 Markham St. (just W. of Bathurst\, S. of Bloor) from 6–7pm on Wednesday\, May 11.\nDelivery option within 3km radius available\, courtesy of Foodora.ca\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \nLearn more about the Newcomer Kitchen project. \nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with some money left over to share amongst the cooks. Your support is greatly appreciated.  \n 
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-may-11/2016-05-11/
LOCATION:Butler’s Pantry\, 591 Markham St\, Toronto\, ON\, Toronto\, Ontario\, M6G 2L7\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/malfouf.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6640866;-79.4119163
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Butler’s Pantry 591 Markham St Toronto ON Toronto Ontario M6G 2L7 Canada;X-APPLE-RADIUS=500;X-TITLE=591 Markham St\, Toronto\, ON:geo:-79.4119163,43.6640866
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160509T183000
DTEND;TZID=America/Halifax:20160509T210000
DTSTAMP:20260503T051042
CREATED:20160404T215227Z
LAST-MODIFIED:20160503T032011Z
UID:24175-1462818600-1462827600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Sushi: Maki Rolls by Daniel Henderson
DESCRIPTION:Chef Daniel Henderson‘s sushi workshops have become one of the most popular and tastiest events we host — a fun\, family-friendly hands-on sushi making-and-eating party! \nParticipants will learn about the history of sushi and then dive into the particulars of making the foundation of good sushi: carefully prepared and seasoned sushi rice. From there everyone will learn how to make 3 iconic maki rolls: California Rolls\, Hosomaki and Futomaki. There will be plenty of snacking and Bento boxes to fill up and take home. \nFamily Special: Kids under 12 (with an adult) are 50% OFF! \n$50 +HST \n—–\nChef Daniel Henderson is a Certified Chef de Cuisine and Red Seal chef who fell in love with sushi many years ago. Trained in the art of sushi-making on the Canadian West coast and in Japan\, he has worked as the Executive Chef for Bento Sushi\, Canada’s largest sushi provider\, as well as the owner of Thisishowiroll\, a sushi catering company. Daniel currently works Director of Culinary & Strategic Sourcing for Chef’s Plate\, and innovative new food delivery project in Toronto. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-sushi-maki-rolls-by-daniel-henderson/2016-05-09/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_916931971762978.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160507T193000
DTEND;TZID=America/Halifax:20160507T223000
DTSTAMP:20260503T051042
CREATED:20160404T215216Z
LAST-MODIFIED:20160404T221728Z
UID:24173-1462649400-1462660200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Danish Home Cooking by Rune Nielsen and Minu Mark
DESCRIPTION:Danish food culture and culinary heritage has been cultivated over many generations and is mainly rooted in the old country kitchen. These traditional recipes have come from all over the Danish kingdom\, a kind of comfort-food shield to protect the Danes against the cold weather. \nThe long winters and short growing season are why the Danes for centuries have traditionally eaten a lot of meat – notably pork – but also beef. With its expansive coastline\, seafood also figures prominently\, along with the rye breads and beers that have been daily staples for thousands of years. Later\, potatoes and heavy gravies became common supplements to fish and meat dishes. \nDanish cuisine has recently become more widely known internationally as NOMA in Copenhagen became recognized as one of the best restaurants in the world. Tonight’s menu is not quite what you would find at NOMA (whose 17-course tasting menu will run you $250+ USD and several months wait!). Rather\, Rune Nielsen with help from his friend Minu Mark\, have prepared a sampling of some of the kinds of traditional Danish dishes you’d find likely in people’s homes. \n—–\nReje Cocktail\nA shrimp cocktail/salad mashup made with poached shrimp\, fresh greens and herbs\, and a creamy mayonnaise-based dressing with citrus\, paprika\, mustard\, and tomato. \nForloren Hare (“Mock Rabbit”)\nA Danish beef and pork meatloaf\, stuffed with onions and spices and wrapped in bacon. Served with carrots\, peas\, and a simple salad of cucumber\, tomatoes and bell peppers. \nStegt Flæsk med Persillesovn og Kartoffler\nFried pork belly with potatoes and parsley gravy. \nDrømmekage (“Dream cake”)\nVanilla sponge cake encrusted with a coconut and brown sugar topping. In the 60’s a woman named Jytte Andersen from the small town of Hjallerup won a baking contest with this recipe\, which eventually went on to become one of the most well-known cakes in Denmark.\n—– \n$50 +HST \n—–\nMinu Mark is ardent traveler and enjoys trying and preparing cuisines from all over the world. She found her passion in baking cakes\, muffins and pastries and is currently pursuing a certificate in cake decorating. She recently started Chez Minu and hopes to own a store some day. https://m.facebook.com/chezminu \nRune Nielsen is a guinea pig when it comes to food. He loves experimenting with new cuisines\, ingredients and preparation styles. Sometimes he succeed\, other times he learns. One of his dreams is to own a healthy gourmet restaurant serving and educating people about healthy food. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-danish-home-cooking-by-rune-nielsen-and-minu-mark/2016-05-07/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_1531925553776885.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160506T180000
DTEND;TZID=America/Halifax:20160506T210000
DTSTAMP:20260503T051042
CREATED:20160426T023138Z
LAST-MODIFIED:20160426T024010Z
UID:24827-1462557600-1462568400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Raw Eatery & Market Sneak Preview by Ali Magee & Megan Pope
DESCRIPTION:Ali & Megan’s experiences working in the kitchen of an eco-resort restaurant in Portugal and managing an eco-friendly food truck are testament to their passion for creating healthy\, plant-based foods. \nNow with the help of a wildly successful Kickstarter campaign\, they’re gearing up to open a new\, health-focused restaurant in Calgary called Raw Eatery & Market this June\, featuring veggie-centred dishes and local suppliers. C’mon down for a sneak peek of what they’ve been cooking up! \n—–\nRaw “Cheesy” Kale Salad with sunflower seeds and apricots $6 \nRaw Brazil Nut Vegetable Linguine with Roasted Red Pepper Sauce $11\nadd Chickpea “Meatballs” +$3 \nChocolate Avocado Cake $6 \nChlorophyll Elixir $3 \nPrix Fixe Menu \nEverything for $25 \n#Vegan #GF options available\n—— \nMegan Pope grew up in Kelowna BC\, and graduated from Nutrition and Food Sciences at the University of Alberta. She has a passion for healthy cooking using fresh ingredients. Together with Ali Magee\, they are planning on opening a nutrition-dense restaurant in Calgary this summer. http://thecollectiveraw.com\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-raw-eatery-market-sneak-preview-by-ali-magee-megan-pope/2016-05-06/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_1588846918073103.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160504T183000
DTEND;TZID=America/Halifax:20160504T210000
DTSTAMP:20260503T051042
CREATED:20160411T223558Z
LAST-MODIFIED:20160411T224345Z
UID:24374-1462386600-1462395600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Handmade Stuffed Pasta by Christopher & Sarah Terpstra
DESCRIPTION:Held Over a 2nd Night! \nJoin local pasta artisans Christopher & Sarah Terpstra of Alimentari at The Depanneur for a comprehensive\, hands-on evening of pasta-making! We will teach the recipe for a basic dough – versatile for making many shapes – and techniques for making beautiful sheets of pasta for stuffing. Learn how to make ravioli\, agnolotti and tortelloni using a simple\, delicious ricotta filling\, and a quick brown butter with sage pan sauce. Everyone will get to try the pasta in class\, and have extra to take home\, along with the experience to impress your friends with your new skills! \n$50 +HST \n—–\nChristopher Terpstra of Alimentari\, a budding Toronto-based fresh pasta company\, learned the craft of making pasta while living and working in Italy. He uses traditional Italian tools and techniques for making pasta but looks locally for his ingredients. Christopher and his wife\, Sarah\, strive to make the most delicious fresh pastas\, with the highest quality Ontario flours and eggs\, in a variety of unique shapes. Pasta by Alimentari is coming soon to stores throughout Toronto! \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-handmade-stuffed-pasta-by-christopher-sarah-terpstra-2/2016-05-04/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_598261297006867.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160503T180000
DTEND;TZID=America/Halifax:20160503T210000
DTSTAMP:20260503T051042
CREATED:20160404T215210Z
LAST-MODIFIED:20160503T012230Z
UID:24171-1462298400-1462309200@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Naomi Duguid
DESCRIPTION:Photographer\, storyteller\, traveller and award-winning cookbook author Naomi Duguid is known for her insatiable curiosity about food and culture. \nNaomi will reflecting on a lifetime spent travelling\, eating and researching food\, looking at food as a lens for understanding place and culture. From Burma to Iran\, the Caucasus to Tibet to Toronto\, food is a fundamental entry point into understanding local culture. \n—–\nDinner by Len Senater\nDelicate Burmese Lemongrass Fish Salad (from Naomi Duguid’s Burma: Rivers of Flavour)\nBasa fillets lightly poached in a turmeric broth\, flaked and tossed with lemongrass\, garlic\, ginger and cripsy shallots\, served with jasmine rice and Gin Thoke\, a tangy & crunchy slaw of nappa cabbage\, crispy fried lentil & broad beans\, peanuts and lemon-pickled fresh ginger.\n#GF #vegan option available \nDessert\nChocolate ginger cake with pomegranate & Chinese manadrins.\n$4\n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$20 (+HST) \n—-\nNaomi Duguid is a traveller\, writer\, photographer\, cook\, and author\, but is as often described as a culinary anthropologist. She is the author of the acclaimed BURMA: Rivers of Flavor and the co-author of six other award-winning books of food and travel\, as well as a frequent contributor to Lucky Peach\, and a contributing editor of Saveur magazine. \nHer books explore home-cooked foods in their cultural context\, with recipes and photographs as well as stories. Her latest book BURMA: Rivers of Flavor celebrates the food cultures of Burma in recipes\, stories\, and photos. It was published in October 2012 and won the IACP culinary travel cookbook award in April 2013. \nHer next book TASTE OF PERSIA: A Cook’s Travels Through Armenia\, Azerbaijan\, Georgia\, Iran\, & Kurdistan will be published in September 2016.\nhttp://naomiduguid.com/ \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours. \n—–\nPhoto Credit: Laura Berman \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.
URL:https://dev.thedepanneur.ca/event/table-talk-naomi-duguid/2016-05-03/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_1607949072862922.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160502T183000
DTEND;TZID=America/Halifax:20160502T210000
DTSTAMP:20260503T051042
CREATED:20160404T215205Z
LAST-MODIFIED:20160404T222019Z
UID:24169-1462213800-1462222800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Handmade Stuffed Pasta by Christopher & Sarah Terpstra
DESCRIPTION:Join local pasta artisans Christopher & Sarah Terpstra of Alimentari at The Depanneur for a comprehensive\, hands-on evening of pasta-making! We will teach the recipe for a basic dough – versatile for making many shapes – and techniques for making beautiful sheets of pasta for stuffing. Learn how to make ravioli\, agnolotti and tortelloni using a simple\, delicious ricotta filling\, and a quick brown butter with sage pan sauce. Everyone will get to try the pasta in class\, and have extra to take home\, along with the experience to impress your friends with your new skills! \n$50 +HST \n—–\nChristopher Terpstra of Alimentari\, a budding Toronto-based fresh pasta company\, learned the craft of making pasta while living and working in Italy. He uses traditional Italian tools and techniques for making pasta but looks locally for his ingredients. Christopher and his wife\, Sarah\, strive to make the most delicious fresh pastas\, with the highest quality Ontario flours and eggs\, in a variety of unique shapes. Pasta by Alimentari is coming soon to stores throughout Toronto!\nhttp://www.alimentarito.com/what-we-do \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-handmade-stuffed-pasta-by-christopher-sarah-terpstra/2016-05-02/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_207304092992963.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160501T193000
DTEND;TZID=America/Halifax:20160501T223000
DTSTAMP:20260503T051042
CREATED:20160411T223554Z
LAST-MODIFIED:20160418T142307Z
UID:24372-1462131000-1462141800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: PanAsia by Greg Couillard
DESCRIPTION:Held Over a 2nd Night! \nCulinary icon Chef Greg Couillard became famous for introducing Toronto to his dazzling re-imaginings of international flavours. This fantastic menu\, that flies through Japan\, Thailand and Malaysia (with stopovers in Mexico and France)\, is all about the amazingly creative colours\, spices\, textures and flavours that have earned him loyal fans for over 30 years in the kitchen. \n—–\nKamakaze Tuna Bomb\nSushi-grade tuna on crispy panko rice cakes with wasabi guacamole \nChiang Mai Grilled Chicken Salad\nSpicy and sweet grilled chicken served over riotously colourful slaw of nam prik-pickled mango\, cucumber\, red cabbage\, jicama and spinach. \nShrimp Pad Thai\nShrimp\, tofu and vegetables with rice stick noodles tossed in spicy sweet and sour tamarind\, and toasted peanut sauce\, with loads of fresh herbs and lime. \nPina Colada Crème Brulée\nGarnished with mixed fresh tropical fruit.\n—– \n$60 +HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-panasia-by-greg-couillard-2/2016-05-01/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_562056677295770.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160430T193000
DTEND;TZID=America/Halifax:20160430T223000
DTSTAMP:20260503T051042
CREATED:20160404T220223Z
LAST-MODIFIED:20160430T230620Z
UID:24177-1462044600-1462055400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: PanAsia by Greg Couillard
DESCRIPTION:Culinary icon Chef Greg Couillard became famous for introducing Toronto to his dazzling re-imaginings of international flavours. This fantastic menu\, that flies through Japan\, Thailand and Malaysia (with stopovers in Mexico and France)\, is all about the amazingly creative colours\, spices\, textures and flavours that have earned him loyal fans for over 30 years in the kitchen. \n—–\nKamakaze Tuna Bomb\nSushi-grade tuna on crispy panko rice cakes with wasabi guacamole \nChiang Mai Grilled Chicken Salad\nSpicy and sweet grilled chicken served over riotously colourful slaw of nam prik-pickled mango\, cucumber\, red cabbage\, jicama and spinach. \nShrimp Pad Thai\nShrimp\, tofu and vegetables with rice stick noodles tossed in spicy sweet and sour tamarind\, and toasted peanut sauce\, with loads of fresh herbs and lime. \nPina Colada Crème Brulée\nGarnished with mixed fresh tropical fruit.\n—– \n$60 +HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-panasia-by-greg-couillard/2016-04-30/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_897522500345306.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160429T180000
DTEND;TZID=America/Halifax:20160429T210000
DTSTAMP:20260503T051042
CREATED:20160419T000347Z
LAST-MODIFIED:20160429T040447Z
UID:24500-1461952800-1461963600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Costilla en Salsa Verde by Paola Solorzano
DESCRIPTION:El Depannistas Paola Solorzano & Adriana Rubio from Santo Pecado Mexican Catering are back in the kitchen with more amazing an authentic Mexican flavours! \n—–\nSopa\nLentils soup a la Mexicana served with crispy chorizo (optional) and fried plantain\n$4 \nCostilla en salsa verde\nPork side ribs – or – chayote squash & portobello mushrooms\, braised in a tomatillo jalapeño salsa verde\, served on a bed of rice a la Mexicana and refrito black beans with two organic blue corn tortillas\n$12 \nEnsalada\nLocally sourced cured root vegetables on a bed of arugula with a guava vinaigrette\n$4 \nDulce\nGuava and goat cheese empanada\, drizzeled with dulce de leche\n$4 \nAgua fresca\nOrange-pineapple\n$2 \nPrix Fixe Menu\nSoup -or- Salad + Main + Dulce + Agua\n$20 \n#Vegan #GF options available\n—— \nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-costilla-en-salsa-verde-by-paola-solorzano/2016-04-29/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_1530938857215265.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160428T193000
DTEND;TZID=America/Halifax:20160428T220000
DTSTAMP:20260503T051042
CREATED:20160229T205021Z
LAST-MODIFIED:20160322T155422Z
UID:23523-1461871800-1461880800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Vegan Seder Deluxe by Emily Zimmerman
DESCRIPTION:Jewish families have been celebrating holidays and gatherings with big\, festive meals for a VERY long time. For this deluxe seder-inspired dinner party\, The Dep’s resident vegan maven\, Emily Zimmerman\, offers up her unique interpretations of a number of classic Jewish dishes. \n—–\nAppetizings\nEggplant “herring”\, sunflower seed “chopped liver”\, and cashew “egg salad” served with matzos. \nGolden vegetable matzoh ball soup\nJulienned carrots\, celery root\, and golden beets in a delicate broth\, with a traditional matzoh meal dumpling \nJackfruit\, mushroom\, and walnut “brisket”\nwith sweet potato & apple tzimmes\, artichoke gratin kugel\, and quinoa tabbouleh with cucumbers\, pickled lemon & parsley \nManischewitz sorbet \nChocolate matzoh torte\nLayers of wine-soaked matzos\, chocolate cream\, and apricot jam.\n—– \n$50 +HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-vegan-seder-deluxe-by-emily-zimmerman/2016-04-28/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_826387094137763.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160425T183000
DTEND;TZID=America/Halifax:20160425T210000
DTSTAMP:20260503T051042
CREATED:20160223T162957Z
LAST-MODIFIED:20160224T172422Z
UID:23396-1461609000-1461618000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Pastry 101: Puff Pastry by Mardi Michels
DESCRIPTION:Do you love flaky puff-pastry\, but intimidated by the idea of making it from scratch? This class will change your opinion forever! \nJoin Mardi Michels to learn how to make a quick “rough puff” pastry that can be used in a wide variety of dishes\, both sweet and savoury. Puff pastry also freezes really well\, so it’s easy to have delicious\, flaky pastry on hand whenever you need it. In this hands-on class\, you’ll learn to use your puff pastry to make sausage rolls\, a seasonal vegetable pie\, and an apple tarte tatin. You’ll learn both the traditional butter pastry as well as vegan option with shortening. Participants will get to taste their handiwork in class and take the rest of their creations home to enjoy. You’ll never fear puff pastry again! \n$50 +HST\nCook with your kids! Bring kids under 12 for 1/2 price. \n—–\nMardi Michels is a full-time French teacher to elementary school-aged boys and the author of eat. live. travel. write – a blog focusing on culinary adventures near and far. As part of her job\, she runs a cooking class twice a week for 7-13 year-old boys\, Les Petits Chefs and Cooking Basics. She’s also a cook\, baker\, traveller\, photographer\, writer\, Food Revolution Day Ambassador for Toronto and in her spare time teaches cooking classes around Toronto. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-pastry-101-puff-pastry-by-mardi-michels/2016-04-25/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_731992610234636.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160423T193000
DTEND;TZID=America/Halifax:20160423T223000
DTSTAMP:20260503T051042
CREATED:20160310T234217Z
LAST-MODIFIED:20160423T164603Z
UID:23778-1461439800-1461450600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Kazakh Dastarkhan by Yuliya Tsoy
DESCRIPTION:Located in the heart of Central Asia\, Kazakhstan and its culture has been heavily influenced by the bordering countries and many cultures that have settled there. Surrounded by Russia\, China and parts of the Middle East\, Kazakh cuisine is a true melting pot of traditions and customs passed down through the generations\, making for an incredibly unique dining experience. \nKnown for their welcoming manner and hospitality\, family-style dinners are a custom of the Kazakh culture – a chance for loved ones and neighbours to come together to enjoy the rich flavours of this remarkable cuisine. \nJoin the talented Yuliya Tsoy for a Kazakh Dastarkhan – a traditional “spread” of dishes – that will feature some of the staple dishes and flavours in this truly extraordinary region. \n—–\nZakuski\nVariety of Appetizers including Baursaki (traditional Kazakh bread)\, Russian-Korean Carrot Salad\, Eggplant Stacks \nBorscht\nA rich beet and cabbage soup served with Borodinksy bread. \nHanum\nLamb & squash steamed dumpling roll \nPlov\nA flavourful rice dish cooked in kazan (round cast-iron pot) \nSharlotka\nA famous Russian Apple Cake\n—– \n$50 +HST \n—–\nBorn and raised in Kazakhstan\, Yuliya Tsoy is a 3rd generation Koryo-saram – a term for Koreans who immigrated to Russia and Central Asia in the 19th century. Food has always been a big part of Yuliya’s life and she is on a mission to preserve the recipes that fill her childhood memories. Yuliya now lives\, cooks and eats in Toronto. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-kazakh-dastarkhan-by-yuliya-tsoy/2016-04-23/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/03/facebook_event_229993070683504.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160422T180000
DTEND;TZID=America/Halifax:20160422T210000
DTSTAMP:20260503T051042
CREATED:20160411T223550Z
LAST-MODIFIED:20160412T003422Z
UID:24370-1461348000-1461358800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Surprise! [Happy Birthday Dad] by Alan Naiman
DESCRIPTION:What makes a great birthday present for Dad? For Chef Alan Naiman\, it’s cooking up a unique meal inspired by his father’s favourite food\, places and TV shows for a surprise birthday dinner. Because Alan is a talented\, experienced chef\, even fast food is transformed into delicious\, elegant dishes. And because it’s The Dep\, you can get in on all the tasty action! \n“Fried Chicken”\nFalafel blended with the Colonel’s 11 herbs and spices\, served with harissa and white bean “mashed potatoes”\n$6 #vegan #GF \nRagnar Lamb-rok\nConfit lamb shoulder – slow cooked in it’s own fat until impossibly tender – is pressed\, cut and then baked and served with a blueberry and juniper reduction\, along with a smoked rutabaga and beet gratin\, garnished with toasted hazelnuts.\n$14 #GF \nSons of Anarchy Cake\nChocolate\, bourbon and ginger cake inspired by the hit show\, and made with love with a little help from Alan’s sister.\n$5 \nPrix Fixe Menu\nApp + Main + Dessert\n$25\n—– \nAlan Naiman is a chef who dares to dream. He is a graduate from Humber College’s Culinary Arts program and has worked in some of the best restaurants in Toronto and Melbourne\, Australia. Currently he works for Daniel et Daniel Catering.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-surprise-happy-birthday-dad-by-alan-naiman/2016-04-22/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_866629876782191.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160418T183000
DTEND;TZID=America/Halifax:20160418T210000
DTSTAMP:20260503T051042
CREATED:20160307T191307Z
LAST-MODIFIED:20160418T142257Z
UID:23676-1461004200-1461013200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Spring Pickles with Christine Manning
DESCRIPTION:There is no surer sign of spring than the first crops of fresh local veggies like fiddleheads\, rhubarb\, young radishes and baby carrots beginning to pop up all over the city. How to savour these fleeting delicacies for more than just a few brief weeks? By preserving them\, of course! \nJoin Christine Manning of Manning Canning for a crash course on preserving the best of what the season has to offer. You’ll learn all the basics of preserving and canning while making delicious pickles. As a bonus\, you’ll also learn how to make a delicious rhubarb cordial to add a zing to your summer cocktails. \nYou’ll leave the class with a basic understanding safe canning practices and the important do’s and don’ts of preserving\, along with copies of the recipes and jars of all the goodies made in class to take home. \n$50 +HST \n—–\nChristine Manning is the founder of Manning Canning\, a local food company that makes a selection of unique jams\, jellies\, preserves\, pickles and other delectable spreads from locally sourced produce. Christine also runs Manning Canning Kitchens\, that offers rentable commercial production kitchens for local food entrepreneurs. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-spring-pickles-with-christine-manning-2/2016-04-18/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/03/facebook_event_578291558985913.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR