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:20160708T180000 DTEND;TZID=America/Halifax:20160708T210000 DTSTAMP:20260505T042357 CREATED:20160704T234811Z LAST-MODIFIED:20160705T000440Z UID:26665-1468000800-1468011600@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Lebanese Fatteh by Roberto Pont DESCRIPTION:Fatteh – a glorious Lebanese layered dish comprising crispy toasted pita bread\, rice with chickpeas & cinnamon\, fried aubergine\, tomato sauce\, roasted chicken with cloves (optional)\, topped with garlic yoghurt and garnished with flat leaf parsley and toasted pine nuts.\n$12 (#vegetarian available) \nTabbouleh – light Lebanese salad comprising tomatoes\, finely chopped parsley\, mint\, bulgur and onion\, and seasoned with olive oil\, lemon juice\, and salt.\n$4 \nDessert: Chilled Lemon Yoghurt cake with pistachios and berries\n$5 \nPrix Fixe\nFatteh + Tabbouleh + Cake\n$20 \n#vegetarian options available \n—–\nRoberto Pont is a half British\, half Venezuelan frustrated chef who has worked in finance all his life. He was lucky to live in seven different countries as a child and travel through many more. As a result\, he has a passion for world foods. He has chosen a Lebanese dish that he truly enjoys cooking despite never having been to the country. \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-lebanese-fatteh-by-roberto-pont/2016-07-08/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/facebook_event_570909736445778.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160707T180000 DTEND;TZID=America/Toronto:20160707T190000 DTSTAMP:20260505T042357 CREATED:20160704T230655Z LAST-MODIFIED:20160704T231035Z UID:26653-1467914400-1467918000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — July 7 DESCRIPTION:Yalanji يالنجي\n \n \n \n \n \n Fattoush فتوش\n \n \n \n \n \n Nammoura نموره\n \n \n\nMENU — July 7 \n——\n[beef & lamb]  Kebab Hindi كباب هندي \nLevantine cuisine has no shortage of kebabs – the cooking of meat on a stick is probably one of the most ancient dishes in the world. As Islamic culture spread across the world it brought with it many dishes\, and brought back many inspirations and influences. So it comes as no surprise that there are countless kebab dishes in India\, nor that Indian culinary ideas have also filtered back through to the Middle East. Kebab Hindi\, or “Indian-Style Kebab”\, is a long-standing traditional Syrian favourite\, even as cooking meat in a tomato and onion-based reduction is a common Indian technique. This dish features skewers of a combination of halal ground beef and lamb garnished with pine nuts\, and is served alongside Rez bel Shairieh (rice with vermicelli). \n[vegetarian]   Yalanji   يالنجي\nStuffed grape vine leaves can be found on tables all around the Eastern Mediterranean. This Syrian version features a rice filling seasoned generously with parsley\, mint\, garlic\, onion and black pepper; some cooks add a bit of finely ground coffee that adds complexity and depth. The are baked in a tangy sauce of tomato\, lemon\, pomegranate and olive oil\, and served with handmade flatbread cooked on the domed saj oven. \nFattoush  فتوش\nThis popular Levantine salad is made using toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but vary according to season and region. Mint and parsley lend a freshness and fragrance\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nNammoura  نموره\nOne of the most well-known traditional Syrian desserts; a simple cake of semolina\, butter\, sugar and yogurt drizzled with simple syrup scented with lemon. This version features a generous sprinkling of pistachios. \n——\n$20 +HST \nMeals will go on sale on Tuesday at 7am.\nMeals will be available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, July 7. \nfoodora has sponsored FREE Delivery within 3km radius \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis.\nNOTE: during Ramadan (until July 7) there will be no family meal as the cooks are fasting\, but our guest cook will get a meal to take home. \nNEW! Support the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-july-7/2016-07-07/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/kebab-hindi.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160704T183000 DTEND;TZID=America/Halifax:20160704T210000 DTSTAMP:20260505T042357 CREATED:20160607T000013Z LAST-MODIFIED:20160607T010048Z UID:25861-1467657000-1467666000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Greek Mezedes by Tina Bousoulas DESCRIPTION:Greece boasts an incredibly diverse\, ancient and healthy culinary tradition; ask anyone Greek how great their food is\, and you’re sure to get a heartfelt love song to their cuisine. A lifelong passionate hoem cook of Greek food\, Tina Bousoulas will share some of her favourite family recipes with you in this fun\, hands-on workshop. \nThis workshop is also a fundraiser for Deaf Youth Empowerment; a new not-for-profit organization that works towards creating a brighter future for deaf youth and children while bridging the gap between deaf and hearing communities. Tina is herself deaf\, and will be presenting the class with the assistance of an ASL interpreter. Join us for some amazing Greek mezedes\, and you’ll also learn how to sign “Bon Apetit”! \n—–\nBourekia\nDelicious and easy to make h’ordeuvres\, these feta cheese\, sweet peppers and herbs wrapped in phyllo dough won’t last long on any plate. \nTirokafteri\nA spicy pepper and feta dip that is popular meze or appetizer throughout Greece. \nSpetzofai\nA very rustic\, Greek dish made with sausages and peppers in a rich tomato sauce. Dunk some crusty bread\, and you’re in heaven. \nShrimp Saganaki\nShrimps in a spicy tomato sauce and topped with feta\, a classic dish of countless Greek seaside tavernas.\n—– \n$50 +HST \n—–\nTina’s passion for Greek food is as old as she is. She has a degree in Classical Studies\, and was a teacher for many years. These days she also volunteers to help raise money for the Deaf Youth Empowerment project. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-greek-mezedes-by-tina-bousoulas/2016-07-04/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_629626987186169.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160702T193000 DTEND;TZID=America/Halifax:20160702T223000 DTSTAMP:20260505T042357 CREATED:20160607T000009Z LAST-MODIFIED:20160607T001301Z UID:25859-1467487800-1467498600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Summer Suenos by Greg Couillard DESCRIPTION:Toronto culinary icon Chef Greg Couillard has spent the last 5 years living on the Pacific Coast of Mexico\, absorbing and integrating a whole new range of authentic Mexican flavours into his already famously eclectic kitchen repertoire. Tonight’s gorgeous summer menu combines some of his favourite new discoveries with classic combinations honed over a lifetime in the kitchen. \n—–\nScallop Aguachile\nCarpaccio of fresh scallops lightly cured in a spicy\, tangy Mexican “chile water” of cucumber\, cilantro\, lime and green chiles\, with creamy avocado\, sweet mango and crispy totopos. \nMexican “Babaganoush”\nAn inspired fusion that’s classic Chef Greg – smoky roasted eggplant enriched with a rich serrano crema and roasted poblano chiles\, layered with tender-crisp green bean and fresh tomatoes. \nTequila-Drunk Mahi Mahi\nFresh dorado smothered in a spectacular tequila and agave beurre blanc sauce\, with Mexican rice and fresh tortillas. \nMeringue Merengue\nFrench shortcrust butter pastry topped with tart lime curd studded with fresh mangoe\, topped with bruléed meringue.\n—– \n$60 +HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-summer-suenos-by-greg-couillard/2016-07-02/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_1703405006574872.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160701T180000 DTEND;TZID=America/Halifax:20160701T210000 DTSTAMP:20260505T042357 CREATED:20160607T000004Z LAST-MODIFIED:20160607T001310Z UID:25857-1467396000-1467406800@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Goyo’s Tacqueria by Chef Greg Couillard DESCRIPTION:Toronto culinary icon Chef Greg Couillard has spent the last 5 years living on the Pacific Coast of Mexico\, absorbing and integrating a whole new range of authentic Mexican flavours into his already famously eclectic kitchen repertoire. Tonight’s gorgeous summer menu combines some of his favourite new discoveries with classic combinations honed over a lifetime in the kitchen. \n—–\nMexican Gazpacho Verde $4\nCool\, spicy\, fresh and tangy\, this green gazpacho teems with tomatillo\, cucumbers\, geen chili\, avocado & cilantro. \nTaco Trio $12\nChoice of:\nTequilla & Agave Mahi Mahi\n-or-\nCarmelized Pork Carnitas\n-or-\nSpicy sweet potato\, mushroom & spinach (v) \nTacos come with classic toppings – frijoles\, sweet onion\, & cilantro\, plus Greg’s incomparable homemade salsas: rich red casera\, vibrant green salsa verde and fresh mango & corn salsa\, and served with a side of totopos (tortilla chips) and pico de gallo (fresh tomato salsa)\n*All tacos are served on local & non-gmo corn tortillas* \nWu Tang Flan $4\nDecadent egg & cream flan with rum chantilly cream \nPrix Fixe $20\nGazpacho + Taco Trio + Flan \n#vegan #GF options available \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-goyos-tacqueria-by-chef-greg-couillard/2016-07-01/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_246495919056240.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160630T180000 DTEND;TZID=America/Toronto:20160630T190000 DTSTAMP:20260505T042357 CREATED:20160627T234758Z LAST-MODIFIED:20160628T230202Z UID:26427-1467309600-1467313200@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN - June 30 DESCRIPTION:Tabbouleh تبولة‎‎\n \n \n \n \n \n Lazakiat لزاقيات\n \n \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis.\nNOTE: during Ramadan (until July 7) there will be no family meal as the cooks are fasting\, but our guest cook will get a meal to take home. \nNEW! Support the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n  \nMenu — June 30\n——\n[beef]  Kibbeh Labaniyeh  كبة لبنية\nKibbeh is one of the most quintessential Levantine dishes; versions are found from North Africa to Central Asia\, and Syria alone boasts over 20 variations. Bulgur wheat is soaked\, combined with spices and formed into small patties\, balls or torpedos\, featuring a variety of different fillings; the results can be fried\, baked\, barbequed or cooked in many different sauces. This version features a classic filling of ground lamb\, beef\, spices and pine nuts\, and the finished kibbehs are cooked in a rich yogurt sauce. Our cook even made the yogurt from scratch last week! This dish is served alongside plain white rice. \n[vegetarian]  Kibbeh Labaniyeh  كبة لبنية\nSame as the beef kibbeh\, but stuffed with onions\, mushrooms and pinenuts.. \nTabbouleh  تبولة‎‎ \nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad\, with parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nLazakiat  لزاقيات\nA spectacular dessert composed of many layers of paper-thin crepes\, seasoned with turmeric\, ginger\, anise and black sesame – traditionally cooked on the large domed saj oven – which are layered with rich sauce made from sesame halva\, and garnished with fried walnut pieces. \n——\n$20 +HST \nMeals will go on sale on Tuesday at 7am.\nMeals will be available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, June 30. \nfoodora has sponsored FREE Delivery within 3km radius \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated. \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-june-30/2016-06-30/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/kbbeh-labanyh.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160627T183000 DTEND;TZID=America/Halifax:20160627T183000 DTSTAMP:20260505T042357 CREATED:20160530T172059Z LAST-MODIFIED:20160531T024035Z UID:25638-1467052200-1467052200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Jarred Pie Fillings by Christine Manning DESCRIPTION:Nothing beats homemade pie\, but not all fruits are available at peak flavour all year round. Solution? Turn your favourite fruits into delicious pie filling\, and then jar it for quick and easy pies any time of the year! \nIn this fun\, hands-on workshop\, Christine Manning of Manning Canning will walk you through turning fresh-picked Ontario cherries and apples into delicious pie fillings using just lemon juice\, castor sugar\, and Clearjel powder. (Note: cornstarch is not considered safe for shelf-stable preserving). The yummy result can be used for pie fillings\, but are also perfect for cobblers or turnovers\, and is equally delicious on pancakes\, waffles or cottage cheese at breakfast. \nParticipants will leave the class with a basic understanding safe canning practices and the important do’s and don’ts of preserving\, along with copies of the recipes and a jar of the goodies made in class to take home – enough for a perfect pie anytime! \n$50 +HST \n—–\nChristine Manning is the founder of Manning Canning\, a local food company that makes a selection of unique jams\, jellies\, preserves\, pickles and other delectable spreads from locally sourced produce. Christine also runs Manning Canning Kitchens\, that offers rentable commercial production kitchens for local food entrepreneurs. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur\nhttp://staging.thedepanneur.ca/workshops/ URL:https://dev.thedepanneur.ca/event/workshop-jarred-pie-fillings-by-christine-manning/2016-06-27/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_1007915422610531.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160625T193000 DTEND;TZID=America/Halifax:20160625T223000 DTSTAMP:20260505T042357 CREATED:20160524T023937Z LAST-MODIFIED:20160623T152553Z UID:25500-1466883000-1466893800@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Japanese Comfort Food by Chef Caroline Ishii DESCRIPTION:I am excited to return to my roots through this pop-up dinner in two ways. Born and raised in Toronto to Japanese parents\, I have recently returned to Toronto. This will be my first pop-up dinner in Toronto and I am excited to do it at The Depanneur. I started my career as a professional chef with pop-up dinners some eight years ago in Ottawa\, before opening the restaurant ZenKitchen\, which was the subject of a 13-part TV reality-documentary show. \nMy philosophy is that we need to mindful from farm to fork/chopsticks in the way we shop\, cook\, eat\, and share food. The food I create is beautiful\, delicious and healthful\, for our body\, spirit and communities. The menu is made with whole foods and as much organic and seasonal ingredients as possible. I am passionate about Japanese home cooking and comfort food and wanted to share this with you with love\, or as the Japanese say\, kokoro. \n—–\nInarizushi (rice stuffed into tofu pockets) with homestyle pickles \nSunomono cucumber and wakame salad with a yuzu-ginger dressing \nHandmade gyoza dumplings with a chili-soy dipping sauce \nJapanese-inspired curry with seasonal vegetables\, mushroom rice\, and house chutney \nChocolate torte with a ume (plum) strawberry coulis \nGenmaicha roasted rice green tea\n—-\n#vegan #GF \n$50 +HST\nBook Now \n—–\nCaroline Ishii is an award-winning chef\, TV personality and author. She was the creator and chef of ZenKitchen\, a gourmet vegan whole foods restaurant that was the subject of a documentary-reality show called “The Restaurant Adventures of Caroline and Dave”. The 13-part show aired on the W Network\, Asia Food Channel and Oprah Winfrey Network (OWN) Canada. Caroline garnered critical acclaim for her food\, including winning the silver medal at the prestigious Gold Medal Plates competition two years running against the best chefs in the city\, best new restaurant of the year\, and one of the best restaurants in the Ontario by Lonely Planet. A graduate of the chef program with the Natural Gourmet Institute for Health and Culinary Arts in New York City\, she is launching in June her first book with taste memories and recipes\, called The Accidental Chef. Lessons Learned In and Out of the Kitchen\, which you can pre-order through her Indiegogo campaign. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-japanese-comfort-food-by-chef-caroline-ishii/2016-06-25/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_649610695187156.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160624T180000 DTEND;TZID=America/Halifax:20160624T210000 DTSTAMP:20260505T042357 CREATED:20160621T012600Z LAST-MODIFIED:20160621T022327Z UID:26161-1466791200-1466802000@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Paella Valenciana by Santo Pecado Mexican Catering DESCRIPTION:Las Depannistas Paola Solorzano & Adriana Rubio from Santo Pecado Mexican Catering are back in the kitchen with more amazing flavours! \n—–\nSalad $6\nPoached pears\, strawberries\, and candied walnuts on a bed of arugula with prickly pear and honey dressing \nPaella Valenciana $14\nOur own interpretation of this Spanish classic comes loaded with octopus\, shrimp\, mussels\, pork belly\, and chicken thighs\, finished with fresh fennel\, cilantro\, and basil leaves. (#vegan option available\, $12) \nImpossible Cake $5\n50% chocolate cake + 50% flan = 100% delicious! \nTepache $3\nA unique Mexican fermented pineapple beverage \nPrix Fixe Menu\nSalad + Paella + Cake + Beverage\n$25 \n#vegan & #GF options available\n—— \nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-paella-valenciana-by-santo-pecado-mexican-catering/2016-06-24/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/facebook_event_291899157809659.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160623T180000 DTEND;TZID=America/Toronto:20160623T190000 DTSTAMP:20260505T042357 CREATED:20160620T230055Z LAST-MODIFIED:20160622T041454Z UID:26143-1466704800-1466708400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — June 23 DESCRIPTION:Khyar belaban خيار بلبن\n \n \n \n \n \n Sfouf صفوف\n \n \n \n \n \n Muhammara فطاير المحمره) \n \n \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis.\nNOTE: during Ramadan (until July 7) there will be no family meal as the cooks are fasting\, but our guest cook will get a meal to take home. \nNEW! Support the Newcomer Kitchen’s FundRazr campaign.\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \nMenu — June 23\n——\n[beef]   Auzy with Beef  أوزي\nA decadent and luxurious meat pie from Damascus\, auzy combines a filling of spiced ground beef (halal)\, rice and peas with rich almonds and pines nuts that have been fried to golden in butter\, all wrapped in a buttery phyllo pastry shell and baked to until crispy. \n[vegetarian]     Auzy with Mushrooms  أوزي\nSame as the beef auzy\, but made with cremini mushrooms instead of beef. \nKhyar belaban  خيار بلبن\nMuch like tzatziki\, it’s well-known Greek cousin\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially delightful\, cool and refreshing summer salad. \nSfouf  صفوف\nA light\, delicate semolina cake\, made golden with turmeric and fragrant with anise\, vanilla\, and coconut\, studded with black sesame seeds and topped with pistachio. \n——\n$20 +HST \nWe also have a few extra Fatayer Harra (فطاير المحمره) that we made for the Luminato Festival\, frozen in bags of 5. Made with spicy Aleppo pepper paste\, tomato\, walnuts and olive oil\, they reheat beautifully\, and I just cut mine in half and pop them in the toaster! Amazing with eggs\, salad or soup. [vegan]\n$10\nNote: bags of fatayer can be picked up\, but cannot be delivered separately\, only together with a meal order. \nMeals will go on sale on Tuesday at 7am.\nMeals will be available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, June 9. \n  \nfoodora has sponsored FREE Delivery within 3km radius \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated. \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-june-23/2016-06-23/ LOCATION:Ontario CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/auzy.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160620T183000 DTEND;TZID=America/Halifax:20160620T210000 DTSTAMP:20260505T042357 CREATED:20160223T163006Z LAST-MODIFIED:20160223T165535Z UID:23400-1466447400-1466456400@dev.thedepanneur.ca SUMMARY:WORKSHOP: Pastry 101: Choux Pastry by Mardi Michels DESCRIPTION:In this class\, baker\, blogger and educator Mardi Michel will teach you how to work with choux pastry to create delectable éclairs or profiteroles\, chouquettes and gougères (savoury cheese puffs). Discover the secrets to perfect choux pastry – it’s easier than you think! You’ll learn how to use the pastry to create both savoury and sweet treats as well as a variety of fillings to impress your friends with these “looks harder to make than they actually are” classic French pastries. \n$50 +HST\nCook with your kids! Bring kids under 12 for 1/2 price. \n—–\nMardi Michels is a full-time French teacher to elementary school-aged boys and the author of eat. live. travel. write – a blog focusing on culinary adventures near and far. As part of her job\, she runs a cooking class twice a week for 7-13 year-old boys\, Les Petits Chefs and Cooking Basics. She’s also a cook\, baker\, traveller\, photographer\, writer\, Food Revolution Day Ambassador for Toronto and in her spare time teaches cooking classes around Toronto. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-pastry-101-choux-pastry-by-mardi-michels/2016-06-20/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_1271825922834224.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160619T193000 DTEND;TZID=America/Halifax:20160619T223000 DTSTAMP:20260505T042357 CREATED:20160517T003604Z LAST-MODIFIED:20160517T021808Z UID:25369-1466364600-1466375400@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: A Night in Tunis by Dali Chehimi DESCRIPTION:The name Tunis is often associated with an Arabic word that means to socialize and to be friendly. With hospitality so close to the heart of Tunisian culture\, it should be no surprise that it also abounds with fantastic food. \nDali Chehimi has put together a delightful menu featuring several classic Tunisian dishes\, many rarely seen in Toronto. \nBrik a l’Oeuf\nThis is the best-known version of Brik (pronounced breek)\, a Tunisian dish consisting of thin “warka” pastry wrapped around a variety of fillings. In Brik a l’Oeuf\, a whole raw egg is included with chopped onion\, tuna\, harissa and parsley\, before it is fried to golden crisp. There is a Tunisian tradition where a bride-to-be’s mother makes brik for the potential bridegroom — if the bridegroom eats it without spilling any of the egg yolk\, he may marry the bride! \nOmmek Houria\nA spicy Tunisian starter\, somewhere between a salad and a dip\, made with sweet braised carrots combined with Dali’s homemade harissa\, garlic and olive oil. A popular dish to break the Ramadan fast. \nKabama au Poisson\nA speciality of Tunisia’s Mediterranean coast\, this is a rustic\, rich fish and calamari stew seasoned with cumin\, coriander\, garlic\, tomato\, olive oil and harissa. Served with a chunky vegetable tagine and tri-colour couscous. \nGreen Tea and Artisanal Baklava\nDinner ends with a cup of classic Tunisian tea and a selection of fine North African pastries.\n—– \n$50 +HST \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-a-night-in-tunis-by-dali-chehimi-2/2016-06-19/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_1779396552281686.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160617T180000 DTEND;TZID=America/Halifax:20160617T210000 DTSTAMP:20260505T042357 CREATED:20160517T003600Z LAST-MODIFIED:20160607T014236Z UID:25367-1466186400-1466197200@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Korean Chicken & Waffles by Richard Lee and Chris Stevens DESCRIPTION:With the advent of Toronto’s seeming obsession with “chicken & waffles”\, Richard Lee and Chris Stevens look to impress with their own Korean twist serving crispy fried chicken with sweet chili sauce on a savoury Korean street food favourite\, bubble waffle. If you’re feeling more like beef\, don’t miss out on your chance to try their braised galbi — the Korean version of a marinated grilled steak. Their menu also features two unique apps and an aesthetically pleasing dessert sure to please your eyes as much as your stomach. \nRed Hot-Octopus\nSlow cooked & blow torched Octopus smothered with a spicy in-house gochujang sauce\, a spicy fermented pepper paste – served with bibimbab slaw\n$8 \nVeggie Baos\nChinese eggplant & shiitake mushroom baos\n$6\n#Veggie \nKorean Fried Chicken with Bubble Waffles\nCrispy crunchy Korean fried chicken with sweet chilli sauce served on sweet bubble waffle.\n$14 \nBraised Galbi with Rice\nBraised korean beef with rice served with carrots garnished with kimchi & a lotus chip\n$14 \nBird Nest Funnel cake\nFunnel cake with rice vermicelli straws topped with a powder sugar & nutella coating\n$5 \nPrix Fixe Menu\nApp + Main + Dessert $25 \n————-\nKABOOM Chicken is a pop-up eatery that combines a fusion concept of the Korean culture with western food practices. Although our 2 brother in-law cooks\, Chris Stevens— a wannabe rock star and bass player — and Richard Lee — a wannabe geek and computer programmer — have no professional culinary experience\, they have a strong passion for bringing you Korean fusion flavors. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-korean-chicken-and-waffle-braised-galbi-by-richard-lee-and-chris-stevens/2016-06-17/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_1026241484136600.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160613T183000 DTEND;TZID=America/Halifax:20160613T183000 DTSTAMP:20260505T042357 CREATED:20160517T021100Z LAST-MODIFIED:20160517T041040Z UID:25382-1465842600-1465842600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Indian Legumes & Pulses by Abeda Oturkar DESCRIPTION:The 68th UN General Assembly declared 2016 the International Year of Pulses\, officially recognizing their unparalleled value towards both nutrition and sustainable agricultural practises. While the West is starting to discover these amazing culinary treasures\, the diverse and ancient culinary traditions of India have long embraced pulses and legumes as a central part of their diet. Chef\, nutritionist and culinary historian Abeda Oturkar will introduce you to some of the incredible versatility of these healthy and affordable staples. \nThe workshop will cover an introduction to a variety of different kinds of legumes and pluses\, and a brief discuss their role in a healthy\, balanced diet. You will learn how to prepare a number of simple recipes that showcase the versatility of these ingredients\, whether raw (sprouted)\, cooked or ground as flour. \nYou will be walked through the hows and whys of sprouting your own beans and peas\, which can be used as the base for many dishes\, such as a wholesome “Creamy Sprout Salad”\, full of crunch\, bite\, and flavour. You’ll also learn how to use Besan flour to make high-protein\, gluten-free\, savoury crepes called “Cheela”\, as well as a classic Indian Daal recipe with Mung beans and spinach (Palak Dal Bhaji) \nThe class will cover techniques for sprouting at legumes at home\, and participants will take home all the recipes and a starter kit for own sprouted beans. \n$50 +HST \n——\nAbeda Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario.\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-indian-legumes-pulses-by-by-abeda-oturkar/2016-06-13/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_514931882043167.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160611T193000 DTEND;TZID=America/Halifax:20160611T223000 DTSTAMP:20260505T042357 CREATED:20160509T172852Z LAST-MODIFIED:20160509T180052Z UID:25144-1465673400-1465684200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Spring 2016 - Better Late Than Never by Chef Michael Kirkwood DESCRIPTION:Over the last decade Chef Michael Kirkwood has developed an expressive and adventurous approach to cooking\, using fresh\, local and artisanal ingredients to explore the possibilities of contemporary Canadian cuisine. \nThis elegant menu showcases the bounty of the local vegetable harvest\, combining international accents with the skill and sophistication one would expect from a veteran of some of Toronto’s finest restaurant kitchens. \n—–\nChilled spring pea soup with dungeness crab\, sustainable caviar\, creme fraiche. \nPoached free range duck egg with crispy frogs legs\, grilled baguette\, garden emulsion\, cattails. \nLeek ash crusted scallop with fresh corn polenta\, morels\, asparagus tips\, celery heart\, sauce Americaine. \nPan seared magret of duck with “You got the beets!”\, fennel puree\, fiddlehead fritters\, lemon beurre blanc\, lovage. \nVanilla panna cotta\, rhubarb\, meringue and bee pollen\, seasonal berries\, crispy mint.\n—– \n$60 +HST \nBook Now \n—–\nChef Michael Kirkwood grew up in Ajax\, Ontario where his appreciation for food and local ingredients flourished at a young age. Inspired by his parents’ gourmet interests\, he began working in local restaurants as a teenager where his passion for cooking grew. He then went on to study culinary arts in Toronto at George Brown College\, and has since established his reputation in several of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, and Turf Lounge. \nChef Michael now runs the Birchwood Kitchen\, a mobile culinary studio providing cooking classes for both children and adults\, as well as private seasonal tastings and small event catering. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal BYOB dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-spring-2016-better-late-than-never-by-chef-michael-kirkwood/2016-06-11/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_596845237157382.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160610T180000 DTEND;TZID=America/Halifax:20160610T210000 DTSTAMP:20260505T042357 CREATED:20160531T012503Z LAST-MODIFIED:20160531T163958Z UID:25667-1465581600-1465592400@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Summer Appetizings by Emily Zimmerman DESCRIPTION:According to Jewish dietary laws\, meat and milk dishes have to be prepared and served separately. As a result\, North American kosher food traditions have evolved into two distinct categories: the delicatessen\, which serves the meat dishes\, and “appetizings” — ie. everything eaten with bagels — such as dairy\, fish & salads. Using a few clever tweaks and substitutions\, Emily Zimmerman turns a traditional Jewish appetizings menu into a delicious vegan nosh. This is a late Shavuot menu\, a holiday traditionally celebrated with “dairy” foods\, and almost always vegetarian. So come\, eat already! \n—–\nSchav\nOne of the true classic dishes of the Ashkenazi Jewish tradition\, a cold summer soup of sorrel\, potato\, chard\, onion\, garlic\, topped with sliced cucumber and coconut yogurt.\n$4 \nVegan “dairy” plate:\nChickpea and seaweed “tuna” salad\, Tofu “egg” salad\, and Coconut cream cheese; comes with cucumber and tomato slices\, on a bed of lettuce\, served with dark rye bread or GF sourdough. Homemade pickles too.\n$12 \nAdd old-school potato salad\n+$3 \nRhubarb and custard trifle with homemade vegan spongecake and kosher wine.\n$4 \n#vegan\, #GF options avail. \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-summer-appetizings-by-emily-zimmerman/2016-06-10/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_513053632212546.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20160609T180000 DTEND;TZID=America/Toronto:20160609T190000 DTSTAMP:20260505T042357 CREATED:20160606T230713Z LAST-MODIFIED:20160606T232307Z UID:25842-1465495200-1465498800@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — June 9 DESCRIPTION:Fasolia bel Zait فاصولية بالزيت\n \n \n \n \n \n Rez bel Shairieh\n \n \n \n \n \n Salatet Batata\n \n \n \n \n \n Namoura نمُّورة\n \n \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook food for themselves and their families in a fun\, social setting. Additional meals are prepared\, packaged and sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nMenu — June 9\n——\n[beef]   Shishbarak  شيش برك\nAlmost every cuisine in the world has their comfort food dumplings\, and Syria is no exception. A soft dough is handmade from flour\, salt and water and then filled with cooked onions\, olive oil\, halal ground beef\, salt and pepper and then baked. A thick\, tangy yogurt sauce is prepared by cooking strained yogurt with starch\, which is then spiced with aromatic fried garlic and coriander. The dumplings are added to the sauce and the dish is served alongside Rez bel Shairieh (rice with vermicelli). \n[vegetarian] Fasolia bel Zait with Rez bel Shairieh  فاصوليا بالزيت و رز بالشعرية\nGreen beans and garlic slow-cooked in olive oil with tomatoes and garnished with tart pomegranate molasses; served with a side of Rez bel Shairieh (rice with vermicelli). \nSalatet Batata سلطة بطاطا\nCubes of tender potato combined with tomatoes and finely cut fresh mint leaves and drizzled with olive oil. \nNammoura نموره\nOne of the most popular traditional Syrian desserts\, this simple cake of semolina\, butter\, sugar and yogurt is garnished with slivered almonds before being baked. The warm cake is drizzled with simple syrup scented with lemon. Today’s cake will (hopefully) be baked in the wood ovens at Dufferin Grove Park. \n——\n$20 +HST \nMeals will go on sale on Tuesday at 7am.\nMeals will be available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, June 9. \nfoodora has sponsored FREE Delivery within 3km radius \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \nTonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families\, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated. \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-june-9/2016-06-09/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/06/Shish-Burak.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160608T183000 DTEND;TZID=America/Halifax:20160608T213000 DTSTAMP:20260505T042357 CREATED:20160530T165837Z LAST-MODIFIED:20160530T170039Z UID:25633-1465410600-1465421400@dev.thedepanneur.ca SUMMARY:WORKSHOP: Kefir & Kombucha by Vandana Taxali DESCRIPTION:2nd Night Added! \nFermented and cultured beverages are some of the oldest and most universal parts of human cuisine. These nutritious\, probiotic drinks nurture our internal microbiome\, support our immune system and can even help improve our moods! \nAncient tonic drinks like kefirs are not hard to make\, and mastering the process gives you total control over the ingredients and flavours — it’s like a probiotic supplement in a glass. Kombucha is a digestive aid and contains many beneficial bacteria\, acids and enzymes that help us extract maximum nutritional value from what we eat. \nIn this fun\, hand-son workshop\, Vandana Taxali will teach you how to make these delicious sour effervescent tonics which are far healthier — and way cheaper — than soda pops and other store-bought drinks. \nIn class you’ll learn how to make chai kombucha\, coconut water kefir and a chocolate coconut kefir smoothie. You’ll get a change to be creative by making your own custom version with various flavours such as sour apple\, blueberry\, cherries\, ginger\, lavender\, chia\, mint\, cacao\, cinnamon\, turmeric and matcha flavoured kombucha. \n$50 +HST \n—–\nVandana Taxali is passionate about promoting health through cleansing and adding fermented foods to a healthy diet. A vegetarian for over 20 years (and even tried a few years as a raw foodist)\, Vandana has studied various food experts including: Olga Mueller on Donna Gates Body Ecology\, Chad Sarno\, Renee Underkoffler\, Nadine Artemis and David Wolfe. Vandana writes about detoxing and cleansing and shares her knowledge through her blog: http://www.cleansecrets.net \nVandana is also involved with the Canadian Council for Food Sovereignty (foodsovereigntycanada.com) and joins Dr. Shiv Chopra in her advocacy of the five pillars of food safety: remove GMOS\, antibiotics\, hormones\, animal wastes and pesticides from the food supply. Vandana is a practicing arts & media lawyer and art agent. See: entcounsel.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-kefir-kombucha-by-vandana-taxali/2016-06-08/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_529666620491644.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160607T180000 DTEND;TZID=America/Halifax:20160607T210000 DTSTAMP:20260505T042357 CREATED:20160509T172847Z LAST-MODIFIED:20160530T205902Z UID:25142-1465322400-1465333200@dev.thedepanneur.ca SUMMARY:TABLE TALK: Ruth Klahsen DESCRIPTION:Ruth Klahsen is living proof of how an individual can have a transformative effect on local food systems. After 25 years as a professional chef\, she embarked on an adventure that would see her become one of Canada’s most celebrated cheesemakers. Through innovative use of Community Shared Agriculture (CSA) fundraising\, Ruth established Monforte Dairy as an innovative and award-winningly delicious model of microproduction\, sustainable farming and just food. \nBut behind the many rewarding successes and daunting challenges faced along the way lies a fundamental question: “Why even bother with local food?” As small businesses feel the squeeze from corporate food giants\, and regulations such as the recent European Trade Agreement and Trans Pacific Partnership (TPP) continue to ignore the true costs of farming\, the answers to this question become more important than ever.\n—– \nDinner by Len Senater\nSpring risotto with Ontario asparagus\, sweet baby peas and edamame\, with choice of crispy pancetta or broiled shiitake mushrooms\, with Monforte Water Buffalo Fontina with Fenugreek. Comes with a fennel & arugula salad with walnuts\, apple cider vinaigrette and Monforte Goat Fresco.\n#GF #vegetarian #vegan options available\nDessert: fresh apple pie from the wood ovens at Dufferin Grove park\, courtesy of Lesley Lindsay\, with a slice of Monforte Providence (aged cheddar) $5\n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$20 (+HST) \n—–\nRuth Klahsen owns and operates Monforte Dairy\, Southwestern Ontario’s premier artisanal cheese company\, using only seasonal milk from humanely treated animals. Her cheese can be found at many of Ontario’s finest restaurants\, gourmet boutiques\, at farmers markets across the city and directly via subscription to her CSA program. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours. \n—–\nPhoto Credit: Carole Nelson Brown \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur\nhttp://staging.thedepanneur.ca/drop-in-dinners/table-talk/ URL:https://dev.thedepanneur.ca/event/table-talk-ruth-klahsen/2016-06-07/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Table Talks ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_1007664322649307.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160606T183000 DTEND;TZID=America/Halifax:20160606T210000 DTSTAMP:20260505T042357 CREATED:20160502T145921Z LAST-MODIFIED:20160503T033638Z UID:24952-1465237800-1465246800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Kefir & Kombucha by Vandana Taxali DESCRIPTION:Fermented and cultured beverages are some of the oldest and most universal parts of human cuisine. These nutritious\, probiotic drinks nurture our internal microbiome\, support our immune system and can even help improve our moods! \nAncient tonic drinks like kefirs are not hard to make\, and mastering the process gives you total control over the ingredients and flavours — it’s like a probiotic supplement in a glass. Kombucha is a digestive aid and contains many beneficial bacteria\, acids and enzymes that help us extract maximum nutritional value from what we eat. \nIn this fun\, hands-on workshop\, Vandana Taxali will teach you how to make these delicious sour effervescent tonics which are far healthier — and way cheaper — than soda pops and other store-bought drinks. \nIn class you’ll learn how to make chai kombucha\, coconut water kefir and a chocolate coconut kefir smoothie. You’ll get a change to be creative by making your own custom version with various flavours such as sour apple\, blueberry\, cherries\, ginger\, lavender\, chia\, mint\, cacao\, cinnamon\, turmeric and matcha flavoured kombucha. \n$50 + HST\nBook Now \n—–\nVandana Taxali is passionate about promoting health through cleansing and adding fermented foods to a healthy diet. A vegetarian for over 20 years (and even tried a few years as a raw foodist)\, Vandana has studied various food experts including: Olga Mueller on Donna Gates Body Ecology\, Chad Sarno\, Renee Underkoffler\, Nadine Artemis and David Wolfe. Vandana writes about detoxing and cleansing and shares her knowledge through her blog: http://www.cleansecrets.net \nVandana is also involved with the Canadian Council for Food Sovereignty (foodsovereigntycanada.com) and joins Dr. Shiv Chopra in her advocacy of the five pillars of food safety: remove GMOS\, antibiotics\, hormones\, animal wastes and pesticides from the food supply. Vandana is a practicing arts & media lawyer and art agent. See: entcounsel.com. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nhttp://staging.thedepanneur.ca/about/get-involved/#Workshops URL:https://dev.thedepanneur.ca/event/workshop-fermented-cultured-and-probiotic-beverages-by-vandana-taxali/2016-06-06/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_1121604331194041.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160604T193000 DTEND;TZID=America/Halifax:20160604T223000 DTSTAMP:20260505T042357 CREATED:20160503T001051Z LAST-MODIFIED:20160518T173605Z UID:24964-1465068600-1465079400@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Nawabi Dastarkhan by Abeda Oturkar DESCRIPTION:Dastarkhan is a Turkic word meaning “tablecloth” or “great spread”\, but has come to refer to many kinds of elaborate\, multi-course communal feasts served across Muslim Central and South Asia. Not surprisingly\, the Nawab\, the fabulously wealthy Mughal governors of colonial South Asia developed a justly famous culinary tradition in their palaces. For this unique dinner\, chef\, culinary historian and accomplished food entrepreneur Abeda Oturkar presents a selection of special dishes from a gilded age of Indian nobility. A dastarkhan like this is served in a smorgasbord style\, with all dishes placed out at once (vs. in courses) on the namesake cloth\, accompanied by chutneys and condiments\, for guests to enjoy at their leisure. \n—–\nChicken Reshmi Kabab\nTypical of the refined dishes of the Moghul court\, this decadent recipe features succulent pieces of boneless chicken that have been marinated in saffron-infused yogurt. #halal \nLamb Dum Pukht Biryani\nThe secret of this authentic recipe is the carefully crafted layers using only the choicest cut of meat\, aromatic spices and long\, elegant grains of basmati. Traditionally the pot would be sealed with dough to seal in the flavours and juices\, and then be surrounded with glowing embers to slowly cook the dish through. #halal \nBuraini Bademjan\nAubergine in cool yogurt sauce topped with golden fried onions\, this absolutely irresistible dish is likely one of the many recipes brought by Persian wives favoured by the Moghuls. \nKashmiri Tea\nAlso known as pink chai\, it is considered an after-meal refresher and digestive. A complex mix of spices\, including cardamom and saffron\, are steeped with Kashmiri green tea\, sugar and often a pinch of pink Himalayan salt\, then mixed with warm milk and sometimes thickened with ground poppy seeds or pistachios. Served with a small Indian sweet.\n—– \n$50 +HST \n—–\nAbeda Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by her lifelong study of food\, culinary history\, spices and nutrition. She’s now bringing her culinary adventure to Ontario. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-nawabi-dastarkhan-by-abeda-oturkar/2016-06-04/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_1025884204145790.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20160603T180000 DTEND;TZID=America/Halifax:20160603T210000 DTSTAMP:20260505T042357 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:20260505T042357 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:20260505T042357 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:20260505T042357 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:20260505T042357 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:20260505T042357 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:20260505T042357 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:20260505T042357 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:20260505T042357 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 END:VCALENDAR