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DTSTART;TZID=America/Toronto:20210402T180000
DTEND;TZID=America/Toronto:20210402T193000
DTSTAMP:20260426T215848
CREATED:20210325T221517Z
LAST-MODIFIED:20210402T023144Z
UID:123395-1617386400-1617391800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Vegan Passover by Emily Zimmerman
DESCRIPTION:Pre-order online until THU Apr 1\, 10pm\nPick up on FRI Apr 2\, 6-7:30pm\nIf you’ve never been to a Seder\, or you’ve been to too many boring ones\, then Emily Zimmerman’s fresh\, dun and vegan spin on classic Jewish holiday dishes is for you. \nFor over 3000 years\, Jews have celebrated Pesach (Passover)\, a commemoration of the story of Exodus\, the liberation of the Jewish people by Moses from centuries of slavery under the ancient Egyptian pharaohs. Over the millennia\, many culinary traditions have become part of this celebration; history and culture made manifest at the dinner table for a special holiday meal\, the seder. \nThe tradition of inviting strangers to Seder has its roots in the Jewish communities of what is now Eastern Europe. In medieval times\, poor people would come to the synagogue on the eve of Passover\, and they would be invited into people’s homes. A modern interpretation of that tradition encourages Jewish families to practice a hospitality that stands against a world filled with loneliness\, alienation and spiritual want. Emily‘s family has been hosting convivial Seders for generations\, and combined with her remarkable talents as a vegan cook\, make for a creative meal where tradition meets innovation.\n—– \nBYOM (Bring Your Own Matzah) Appetizings\nNorth American/European Jewish culture has a category of dishes known as appetizings — dairy and non-‘meat’ items kept separated from meat by kosher dietary rules. You might think of them as ‘anything you’d eat with a bagel’\, and include classic offerings like cream cheese\, smoked fish\, chopped liver\, egg salad and the like. While all leavened breads are forbidden during Passover\, these delicacies make a fine accompaniment for crispy unleavened matzoh\, the flatbread that is eaten during this holiday as a commemoration of resourcefulness of the Jewish refugees who did not have time for their bread to rise while on the run. Emily’s BYOM (Bring Your Own Matzah) spread includes: sunflower seed ’chopped liver’\, jackfruit and artichoke ’smoked fish’\, and a red onion & back radish jam. \nMushroom ‘Brisket’\, Carrots & Kugel\nBrisket\, carrots & kugel are a classic Ashkenazi seder combo\, and Emily evokes these flavours in creative ways. A savoury\, slow-roasted combination of oyster\, king oyster\, portobello\, black trumpet and portobello mushrooms creates the dark\, warm bass notes\, with walnuts for added richness. Kugel\, a dense\, sometimes sweet\, sometimes savoury baked casserole is a true Jewish comfort food. There are both potato and noodle version of this dish; Emily goes the potato route\, and the addition of ground matzoh ‘cake meal’ puts it somewhere between scalloped potatoes and stuffing. A Moroccan carrot\, cumin\, and harissa slaw brings colour and tang along with a nod to Sephardic/Middle Eastern Jewish traditions. \nWhite Chocolate & Sweet Potato Pudding\nAn elegant\, crustless sweet potato & almond torte — kind of like a pumpkin pie\, but better — topped with white chocolate\, cocoa nibs\, pomegranate seeds\, and sumac.\n—– \nVegan Passover Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nEmily Zimmerman is a chef\, community worker\, food justice activist\, and the lady behind Pear and Pepper\, cooking up deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed\, pinko-commie\, Brooklyn Jews\, who relocated to Toronto 50 years ago\, but still root for the Mets. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-vegan-passover-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/03/Roasted-Portabello-Mushrooms7.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210331T180000
DTEND;TZID=America/Toronto:20210331T193000
DTSTAMP:20260426T215848
CREATED:20210324T202555Z
LAST-MODIFIED:20210331T022119Z
UID:123374-1617213600-1617219000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Ayam Goreng - Indonesian Fried Chicken by Elita
DESCRIPTION:Pre-order online until TUE Mar 30\, 10pm\nPick up on WED Mar 31\, 6-7:30pm\nWith more than 17\,000 islands populated by more than 300 different ethnic groups\, Indonesian cuisine has incredible breadth\, depth and variety. Home of the original “Spice Islands”\, Indonesia has been a culinary destination for centuries\, sharing spices like nutmeg and clove with the rest of the world while absorbing and reimagining Indian\, Chinese\, Arabic\, Thai and Dutch influences. Indonesian food boasts many unique flavours\, textures and ingredients worth exploring\, and tonight Javanese Chef Elita shares a few distinctive and authentic Indonesian recipes with The Dep.\n—– \nSalad Mangga \nCool\, refreshing mango salad with red onion\, bell pepper\, and cilantro dressing \nNasi Pandan\, Ayam Goreng dan Sayur Asem\nSlightly sweet and fragrant\, Indonesian-style fried chicken legs are simmered with lemongrass\, galangal\, lime leaf and ginger before being fried until golden. Served with green coconut rice infused with the complex vanilla-like fragrance of pandan leaves\, and sayur ssem\, a tangy Sundanese soup with big chunks of chayote\, jackfruit and corn\, along with long beans and candle nuts\, and soured with tamarind. A spicy homemade red chili sambal and some fresh cucumber round out the plate. \n–or– \nNasi Pandan\, Tempe Tofu Bacem dan Sayur Asem \nA mix of tempeh and tofu\, marinated in coconut water\, coriander\, galangal\, shallots\, garlic\, bay leaf\, sweet soya sauce\, and coconut sugar\, and then grilled. Served with pandan coconut rice with and sayur ssem. \nSingkong Lumer\nSweet cassava pudding made from grated cassava cooked with palm sugar\, pandan leaf and topped with creamy coconut milk sauce\n—– \nChicken\, Vegan\, or 1/2+1/2\nIndonesian Dinner — $48 for 2  •  $90 for 4\n—– \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS WED 6-7:30PM\nElita learned her craft from several generations of family chefs; her grandmother founded a popular noodle restaurant in Central Jakarta that has been a local staple for over 3 decades\, and now owns a noodle factory in Indonesia. Her Mother continued the restaurant business with Elita at her hip. Those indelible experiences have inspired Elita to bring her own authentic Indonesian meals to Toronto. As a food entrepreneur\, she has catered for the Indonesian embassy and has recently launched NaiNai Noodles\, an Indonesian noodle bar and take out restaurant on King St. W. \nIG @nainai.noodles  |  nainainoodles.com
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-ayam-goreng-indonesian-fried-chicken-by-elita/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/03/ayam-goreng.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210326T180000
DTEND;TZID=America/Toronto:20210326T193000
DTSTAMP:20260426T215848
CREATED:20210320T162850Z
LAST-MODIFIED:20210326T015948Z
UID:123322-1616781600-1616787000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Holi-Days by Ridhima Kalra
DESCRIPTION:Pre-order online until THU Mar 25\, 10pm\nPick up on FRI Mar 26\, 6-7:30pm\nThis year\, the ancient Hindu festival of Holi — the “festival of spring” or the “festival of colours” — falls on March 28th. On this day\, friends and families play with vibrant colours — a break from the grey monotonony of daily life — to bring brightness and joy into the lives of their loved ones. Like many other Indian festivals\, Holi has its own special foods; while the variety of Holi dishes across the country is immense\, Ridhima Kalra has put together some of her favourite traditional dishes that evoke this celebration of colour & springtime.\n—– \nPapri Chaat\nPapris are crispy chips made from a simple wheat dough; much like nachos\, papris are often topped with an assortment of ingredients with contrasting textures and flavours. These papris are topped with tender boiled potatoes and chickpeas\, then garnished with fresh yogurt\, coriander chutney\, sweet-and-sour tamarind chutney\, and crunchy sev (fried chickpea noodles)\, and finished with colourful pomegranate seeds. \nGosht Do Pyaza\nBefore industrially-raised chickens and inexpensive pork shifted global palettes\, goat was one of the world’s most popular proteins. And for good reason — goat is delicious\, healthy and environmentally-friendly to raise. Commonly referred to as mutton in India (in Europe\, mutton refers to meat from older sheep)\, it remains a popular ingredient in festive cooking\, like in this classic Do Pyaza (“double onions“) preparation.  This boldly flavoured rustic\, relatively dry ‘curry’ is cooked in two stages: meat and onions are slowly braised over low heat until sweet and tender\, then finished with a host of Indian spices\, more onion and a garnish of fresh coriander leaves. \n-or- \nPaneer Do Pyaza (vegetarian)\nA similar preparation\, but built around tender fresh cheese cubes in a rich\,  semi-dry gravy with plenty of onions. \nBoth are served with colourful Saffron Cranberry Basmati Rice and a Pineapple Cucumber Salad dressed with lemon juice\, chat masala and cumin\, and garnished with finely chopped mint and green chilli. \nCoconut Gujiya\nThese sweet pastry turnovers are a must-have Holi treat. Similar to little empanadas\, a light flour crust is filled with mawa — a rich\, ricotta-like preparation of cooked milk — mixed with roasted semolina\, dried coconut\, nuts\, and cardamom and fried until golden & crispy before being garnished with crushed dried rose petals and pistachios.\n—– \nGoat\, Vegetarian\, or 1/2+1/2\nHoli Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nRidhima Kalra is a banker by profession and baker by passion. Her journey in the kitchen started at very early age and remains an integral part of her life. You can follow her passion for food on Instagram @raag.to.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-holi-days-by-ridhima-kalra/
LOCATION:The Depanneur\, 1033 College Street\, Toronto\, ON\, M6H 1A8\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/03/Mutton-Do-Pyaza.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6527741;-79.4293691
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210324T180000
DTEND;TZID=America/Toronto:20210324T193000
DTSTAMP:20260426T215848
CREATED:20210319T015606Z
LAST-MODIFIED:20210324T020324Z
UID:123300-1616608800-1616614200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Filippino Favourites by Maria Polotan
DESCRIPTION:Pre-order online until TUE Mar 23\, 10pm\nPick up on WED Mar 24\, 6-7:30pm\nThe food of the Philippines is complex: as diverse as the more than 100 ethnic groups that populate its 7600+ islands\, and overlaid with centuries of Chinese\, Southeast Asian\, Spanish\, and American influences. Tonight’s menu by Maria Polotan incorporates local ingredients into traditional Filippino recipes.\n—– \nCorn & Black Bean Empanada (V)\nEmpanadas are little pastry turnovers that can be found nearly anywhere Spanish culture has had an influence. In the Philippines\, they’re everywhere from street food vendors to fancy family gatherings. This version features a buttery baked wheat pastry filled with corn and black beans in fresh tomato sauce with garlic\, onion\, cilantro\, and chilies\, and served with a bright green drizzle of coconut\, cilantro\, green onions\, garlic\, ginger & lemon. \nHumba\nRich\, luscious braised pork belly\, marinated for 24 hours in a fragrant mix of  star anise\, garlic\, salted black beans\, miso\, soy sauce (GF)\, coconut vinegar\, bay leaves\, and brown sugar — then gently baked for hours until metlingly tender. \n-or- \nGinataang Kalabasa At Tokwa (V)\nAsian squash and tofu simmered in a rich coconut broth flavoured with garlic\, ginger\, onion\, lemon grass. \nBoth meals come with served with steamed bok choy\, white rice and achara\, a tangy pickle of green papaya\, carrot\, onion\, garlic\, and ginger. \nCassava Cake\nThis rich\, creamy\, custard is made from a mix of coconut\, evaporated and condensed milks thickened with eggs\, sugar\, young coconut and grated cassava. Somewhere between a cheesecake and flan\, it has a delicate\, toothsome texture and an inviting coconut and caramel aroma. \nPork\, Vegetarian\, or 1/2+1/2\nFilippino Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\n—–\nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others through her new catering project Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering and at Withrow Park Farmers’ Market in the summer.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-filippino-favourites-by-maria-polotan/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2021/03/humba.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210319T180000
DTEND;TZID=America/Toronto:20210319T193000
DTSTAMP:20260426T215848
CREATED:20210312T160208Z
LAST-MODIFIED:20210319T020203Z
UID:123224-1616176800-1616182200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tunis by the Sea by Dali Chehimi
DESCRIPTION:Pre-order online until THU Mar 18\, 10pm\nPick up on FRI Mar 19\, 6-7:30pm\nLong-time Dep favourite\, Chef Dali Chehimi brings his traditional Tunisian favourites to the table for a delicious taste of the Casbah! Tunisian cuisine features all the hallmarks of delicious North African food: complex spices\, lush combinations of sweet\, savoury and spicy\, Mediterranean ingredients and a hint of French colonial influence.\n—– \nOmek Houria\nThis beloved Tunisian recipe — the name literally means your mother (omek)\, the fairy/angel (houria) — is a popular dish to break the Ramadan fast. A spicy starter\, somewhere between a salad and a dip\, it is made with naturally sweet braised carrots combined with homemade harissa (a piquant North African chili paste)\, caraway\, garlic and olive oil\, and garnished with capers\, black olives\, sliced hard boiled eggs; served with pita. \nCod Chermoula\nChermoula is a unique blend of herbs and seasonings found across the Maghreb. In Algerian\, Libyan\, Moroccan and Tunisian cooking it is commonly used to flavour fish or seafood. Every family has their own unique variation\, but common ingredients include garlic\, cumin\, coriander\, and lemon juice\, but may also include pickled lemons\, chili peppers\, saffron\, or other herbs. Here fillets of fresh cod are marinated in the chermoula paste\, then cooked with diced tomatoes in the traditional North African tagine style. Served alongside a light steamed couscous and chickpea pilaf and a wedge of lemon.\nAlso available #vegetarian; grilled eggplant with chermoula \nKhobzet Hwé (Breeze Cake)\nThe simplicity and comfort of no-bake ‘refrigerator’ cakes appeals even in places where refrigeration was not necessarily common. Much traditional Middle Eastern architecture was cleverly designed to maximize airflow and bring in cool drafts. This classic Tunisian dessert of crumbled butter biscuits drizzled with strong coffee and layered with rich buttercream and almonds evokes a tiramisu\, and gets its whimsical name from the cool\, breezy spots where the cake would be left to chill. \nFish\, Vegetarian\, or 1/2+1/2\nChermoula Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, a catering company specializing in Tunisian fare. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-tunis-by-the-sea-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/03/5396-chermoula-cod-1120.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210317T060000
DTEND;TZID=America/Toronto:20210317T193000
DTSTAMP:20260426T215848
CREATED:20210311T214836Z
LAST-MODIFIED:20210317T020024Z
UID:123201-1615960800-1616009400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Ind-talian by Ketan Dongre
DESCRIPTION:Pre-order online until TUE Mar 16\, 10pm\nPick up on WED Mar 17\, 6-7:30pm\nBoth India and Italy are renowned for their diverse and refined cuisines\, and the never-ending flow of culinary ideas around the globe have brought pastas to the subcontinent and curries to Europe. But intrepid chefs like Ketan Dongre are combining their background and professional expertise to bring these flavours and ingredients together in new and unexpected ways. For this dinner he fuses classic Italian comfort food with the vibrant flavours of Indian street food.\n—– \nMatki Dal (Spicy Moth Bean Soup)\nMakti – aka Moth Beans – are one of the many legumes cultivated in India\, and notable for its exceptional drought-resistance and high protein content. In this spicy soup\, these small tan beans are cooked in a flavourful broth with Indian spices\, coconut\, ginger and garlic. It is served topped with a mixture of sev (crispy chickpea flour noodles)\, peanuts\, finely chopped onion and lime juice. \nBhuna Kheema Lasagna (Beef)\nBhuna kheema is a common dish in Northern India and Pakistan; minced meat flavored with yogurt\, black cardamom\, cloves and black pepper is cooked over high heat\, to create a thick\, fragrant meat sauce\, often served on a soft roll called paav as a popular street food snack. Its bolognese-like texture makes it a perfect candidate for a lasagna\, layered between wide pasta sheets\, along with a rich\, cashew béchamel and flavourful onion and coconut kofta gravy\, then topped with mozzarella\, parmesan and a cl of green chiles before being baked until gooey and golden.  \nJalfrezi Vegetable Lasagna\nJalfrezi typically refers to a spicy\, stir-fried dish featuring onion\, chili\, ginger\, garlic and tomatoes; this one has a colourful mix of veggies — carrot\, beans\, cabbage\, beetroot\, cauliflower — along with fresh paneer cheese. It all gets layered with cashew béchamel\, coconut kofta gravy\, noodles and cheese for a truly fabulous vegetarian lasagna.  \nBoth lasagnas come with a side of refreshing kachumber salad made of cubed cucumbers\, onions\, tomatoes\, carrots and radish dressed with salt\, pepper and lime. \nHaldi Ka Doodh Pannacotta\nHot turmeric-infused “golden” milk is a staple in Indian households\, a warming cup to soothe a cold or lift spirits; here it is enriched with cream and suffused with green cardamom and saffron and delicately set using pectin. \nBeef\, Vegetarian\, or 1/2+1/2\nInd-talian Dinner — $48 for 2 • $90 for \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nKetan Dongre hails from Nagpur\, a small city in situated near the center of India. He became interested in cooking through his first job as a cook at The Grand Hyatt in Mumbai. Since then\, he has worked at O&B\, The Ritz Carlton\, and The St. Regis Hotel. IG: @091_indianfood  | 091indianfood.com \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-ind-talian-by-ketan-dongre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/03/isntant-pot-indian-lasagna-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210312T180000
DTEND;TZID=America/Toronto:20210312T193000
DTSTAMP:20260426T215848
CREATED:20210301T172312Z
LAST-MODIFIED:20210310T174003Z
UID:123000-1615572000-1615577400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINER: Tourtière Pot Pie by Sonya Gammal
DESCRIPTION:Pre-order online until THU Mar 11\, 10pm\nPick up on FRI Mar 12\, 6-7:30pm\nTourtière – the iconic French Canadian meat pie – is a classic part of the Christmas Eve réveillon and New Year’s Eve meal in Québec. Chef Sonya Gammal is a true tourtière aficionado whose time-tested recipe has become a much-anticipated annual holiday tradition\, but is comforting and delicious any time of year. \n“This is the best Tourtière I’ve ever had! And the crust is absolute perfection! As a former Montrealer\, I consider myself a connoisseur of Québec meat pies\, having spent years enjoying Tourtière made by French Canadian grannies. My only regret is that my freezer is small and I couldn’t buy more…” — H. Atas \n—– \nButternut Squash Soup\nSimple and delicate with accents of citrus and thyme. \nTourtière ‘Pot Pie’\nIndividual mini ‘pot pies’ filled with the classic Quebecois tourtière filling: a hearty mix of a savoury mix of vegetables and lightly-spiced ground beef & pork\, topped with a handmade organic flour crust. Served with a fresh green salad topped with roasted beets\, crumbled chevre\, and a maple mustard cider vinaigrette.\nAlso available #vegetarian with a delicious lentil and mushroom filling. \nApple Upside-Down Cake\nIn this Canadian cousin of the famous French Tarte Tatin\, the fresh apples placed at the bottom of the cake caramelize beautifully in the oven\, revealed when the cake is inverted and drizzled with a velvety salted caramel sauce. \nMeat\, Vegetarian\, or 1/2+1/2\nTourtière Dinner — $48 for 2 • $90 for 4 \nDue to high demand\, this dinner is SOLD OUT. Thank you to everyone who ordered and sorry for any inconvenience.\nORDERING FOR THIS DINNER IS NOW CLOSED. PICK-UP IS FRI 6-7:30PM\n\nChef Sonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. She has followed a local and sustainable food path from her apprenticeship under Chef Jamie Kennedy\, to her work at the West End Food Co-Op\, to her popular knife skills and sourdough baking workshops at the Depanneur.\nTW @SarnsTaste | IG: @sarns.taste | sarns.ca \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-diner-tourtiere-pot-pie-by-sonya-gammal/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/03/Tourtiere5.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210310T180000
DTEND;TZID=America/Toronto:20210310T193000
DTSTAMP:20260426T215848
CREATED:20210227T201750Z
LAST-MODIFIED:20210310T015336Z
UID:122966-1615399200-1615404600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tandoori Salmon by Greg Couillard
DESCRIPTION:Pre-order online until TUE Mar 9\, 10pm\nPick up on WED Mar 10\, 6-7:30pm\nToronto culinary icon Greg Couillard is best known for his incredible facility with spices and an enduring love of tangy\, complex and fiery condiments — so much so\, he was once dubbed The Spicemeister by local food critic Joanne Kates. The vibrant\, tropical flavours of this North Indian-inspired fusion menu are sure to heat up a chilly\, late-winter evening.\n—– \nMulligatawnish Soup\nMulligatawny (from the Tamil for “pepper broth”) was originally a curry-spiced chicken soup crafted to appeal to the English colonialists in the era of the British Raj. Exported back to Britain with returning expats\, variations on this dish have since become a Commonwealth favourite from Australia to Scotland. Chef Greg’s version is vegetarian\, with leeks\, white turnips and celery playing with dal and apples in an aromatic curry broth. \nTandoori Salmon\nTandoori masala is a distinctive Indian spice blend typically used as part of a yogurt-based marinade for items destined for roasting in the blazing heat of the round clay tandoor oven. It produces an attractive red-tinted exterior\, a tender & juicy interior\, and fragrant\, tangy and complex flavour profile with a touch of heat. Tandoori chicken (and it’s newer British derivatives like Tikka Masala) have become popular dishes the world over\, but the technique and spicing works beautifully with fish as well. \nBaked tandoori-spiced salmon fillets served over a colourful vegetable biryani and paired with a chunky cucumber & yogurt raita\, and Greg’s inimitable mango chutney. Also available #vegetarian with tandoori cauliflower. \nMango Trifle\nEnglish trifle takes a South Asian detour with passion fruit\, Alfonso mango and custard layered with pound cake. \nFish\, Vegetarian\, or 1/2+1/2\nTandoori Dinner — $48 for 2 • $90 for 4 \nDue to high demand\, this event is SOLD OUT. Thanks for your support and sorry for any inconvenience.\nORDERING FOR THIS EVENT IS CLOSED. PICKUP IS WED 6-7:30PM\n\n\n\n\nChef Greg Couillard has forged a life-long reputation as a fearless culinary innovator\, a kind of super-collider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for a few lucky diners to marvel at. After more than 5 decades in the kitchen\, it would not be hyperbole to suggest that he is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. Chef Greg’s latest project includes a new line of hot sauces called No Refund — Too Hot? Too Bad! — which can be purchased online at foxmarket.ca \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-tandoori-salmon-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/02/tandoori-salmon.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210305T180000
DTEND;TZID=America/Toronto:20210305T193000
DTSTAMP:20260426T215848
CREATED:20210227T174138Z
LAST-MODIFIED:20210305T031537Z
UID:122950-1614967200-1614972600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Turkish Favourites by Tuba Tunç
DESCRIPTION:Pre-order online until THU Mar 4\, 10pm\nPick up on FRI Mar 5\, 6-7:30pm\nTurkey has an ancient culinary tradition stretching back to the very beginnings of Western civilization. It was on this solid foundation that the Ottomans developed a sophisticated and aristocratic cuisine based on ingredients and influences pulled from an empire that stretched from North Africa across the Middle East and into Greece and the Balkans. The flavours of contemporary Turkish food emerge from this mix of cultures and traditions\, and shine in Chef Tuba Tunç’s selection of traditional Turkish dishes.\n—- \nLeek & Squash Börek\nBöreks – stuffed pastries – were very popular in Ottoman Empire\, and can still be found in almost all places it touched; they also became a beloved part of Mizrahi and Sephardic Jewish traditions. This version uses yufka pastry – paper thin\, but a bit more substantial than Greek phyllo –  rolled around a savoury mix of melted leeks and golden squash\, and baked. \nHünkâr Beğendi\nHünkâr beğendi — “Sultan’s Delight” — is one of the most well known Ottoman dishes\, with historic roots in the court cuisine of the Ottoman Palace. It is one of the best-loved eggplant dishes in Turkey — no small feat considering there were some 360 eggplant dishes in old Ottoman records. Slow-cooked cubes of beef in an aromatic tomato and red peppers sauce\, served over eggplant puree enriched with béchamel sauce\, attractively plated in the hollowed eggplant.\nAlso available #vegetarian with stewed mushrooms.\nServed with Domatesli Bulgur Pilavı\, a pilaf of cracked bulgur wheat flavoured with tomatoes\, onions and Turkish pepper paste. \nIrmik Tatlısı\nSemolina – a fine meal of milled wheat\, also known as farina – has been used in Turkey for thousands of years\, hardly surprising given this is where wheat culitvation first began. From here it has become an essential ingredient worldwide\, the basis of everything from pasta to couscous to Persian and Indian halwa desserts to “Cream of Wheat” in North America. This traditional Turkish semolina pudding\, simply made with a milk\, butter\, sugar and vanilla\, is topped with chocolate sauce and fresh berries. \nBeef\, Vegetarian\, or 1/2+1/2\nTurkish Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM\n\nTuba Tunç was a marketing professional in Istanbul for 10 years\, but her true passion has always been cooking. Through countless dinner parties for friends and family\, she came to realize that she needed to follow this passion and turn it into a career. Since graduating from the Culinary Management Program at George Brown College\, she has worked in various positions at restaurants including managing Anatolia\, one of the oldest Turkish Restaurants in Toronto. Tuba has recently founded LokumEats\, where she showcases Turkish & Ottoman cuisine\, as well as her take on international cuisines. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-turkish-favourites-by-tuba-tunc/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2021/02/Hunkar-begendi.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210303T180000
DTEND;TZID=America/Toronto:20210303T193000
DTSTAMP:20260426T215848
CREATED:20210224T171556Z
LAST-MODIFIED:20210302T200622Z
UID:122892-1614794400-1614799800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Kazakh Fare by Zhanar Khamitova
DESCRIPTION:Pre-order online until TUE Mar 2\, 10pm\nPick up on WED Mar 3\, 6-7:30pm\nKazakhstan occupies the heart of Central Asia\, over a million square miles stretching from the Caspian Sea to Mongolia\, bordering China\, Russia and a handful of other nations. Home to nomadic tribes for centuries\, and an important part of Genghis Khan’s Mongol Empire\, traditional Kazakh food was simple and adapted to the nomadic lifestyle; horse meat prepared in different ways (as sausages or salted and dried)\, dried cheeses\, breads and kumis\, the national beverage made from fermented mare’s milk. Over the course of Kazakhstan’s modern history as part of the Soviet Union\, and later as an independent democratic nation\, it has absorbed many Russian\, Ukrainian\, German\, Korean\, Uighur\, Tatar and other the influences to become a diverse\, multiethnic country. Tonight’s dinner by Zhanar Khamitova showcases a typical contemporary Central Asian meal.\n—– \nBayaldi Omara\nEggplant-based appetizers are popular in Central Asia; here slices of roasted eggplants are rolled around a filling of tomatoes and garlic mayonnaise and garnished with fresh coriander. \nJasimiq Sorpasi\nLentil soups are found across the Muslim world from the Middle East to India. This Azerbaijani-style one is a light vegetarian soup based on red lentils and celery\, carrots\, onions\, tomatoes\, seasoned with black pepper\, paprika\, cumin\, and coriander\, and served with a wedge of lemon. \n“Korean” Salad\nGenerations of Koreans expats have resided in Kazakhstan and other Central Asian countries\, and over time\, their Korean dishes eventually became part of the local cuisine. Adapted to local ingredients\, they have evolved into unique dishes distinct from their historical roots\, but these flavourful and spicy dishes remain popular. A distant cousin of kimchi\, this spicy marinated cabbage and carrot salad is flavoured with coriander\, paprika\, red crushed chillies\, and garlic. \nManti\nThough they share a name with their smaller Turkish relatives\, these Central Asian dumplings are closer to Afghan mantu or Tibetan momos. Filled with meat and vegetables\, manti are a holiday staple with the whole families pitching in to roll the dough\, scoop the filing and fold the dumplings. Zhanar’s manti are filled with lamb\, onions\, butternut squash and seasoned with traditional spices such as cumin\, coriander\, and black pepper.\nAlso available #vegetarian with green lentils\, onions\, and butternut squash. Both are served with 2 sauces: a white yogurt\, garlic and coriander sauce and a red tomato and bell pepper sauce. \nZephyrs\nOne of Zhanar’s specialities\, zephyrs — a kind of soft\, light and fluffy marshmallow — are popular treats in many former Soviet countries. They are made by whipping together fruit purée with egg whites\, hot sugar syrup and agar. Three flavours will be offered with every dinner: mixed berries\, chocolate\, and vanilla. \nLamb\, Vegetarian\, or 1/2+1/2\nKazakh Dinner — $48 for 2 • $90 for 4 \nDue to the high volume of orders\, this event is SOLD OUT. Thank you for your support\, and sorry for any inconvenience.\nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\n\nZhanar Khamitova has been cooking all her life\, feeding family\, friends\, and friends-of-friends to universal acclaim. Originally from Astana\, the capital city of Kazakhstan\, she studied baking in UAE\, where she also exhibited her artworks before relocating to Toronto to be with her daughter\, Fatima. They’ll be working together to put together this meal of beloved family recipes for The Depanneur. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-kazakh-fare-by-zhanar-khamitova/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/02/Uzbek-Steamed-Dumplings-Manty-8.jpg-copy-3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210226T180000
DTEND;TZID=America/Toronto:20210226T193000
DTSTAMP:20260426T215848
CREATED:20210216T224711Z
LAST-MODIFIED:20210223T135851Z
UID:122716-1614362400-1614367800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Hummusiya by Mira Berlin
DESCRIPTION:Pre-order online until THU Feb 25\, 10pm\nPick up on FRI Feb 26\, 6-7:30pm\nIn 2000\, Mira Berlin travelled for the first of many trips to Palestine/Israel to see her family. It was during that visit that she had the most memorable eating experience of her life—one that she would continually try and reproduce in her own kitchen—at a tiny utilitarian hummusiya in the old city of Jaffa near Tel Aviv. \nLight years away from the frigid\, pasty stuff she knew from home\, the hummus here was luxuriously smooth and creamy\, nutty and slightly bittersweet. In subsequent years\, she obsessively visited hundreds of hummusiyas around Palestine/Israel each a slightly different variation — topped with sautéed mushrooms\, braised lamb or simply stewed chickpeas — but all warm and beautifully silky. \nMira remains infatuated with this dish and has since spent countless hours experimenting with recipes to recreate the true hummusiya experience. She is thrilled to share what she has learned in hopes that others will\, like her\, discover the unexpected and transcendent delights of this classic Middle Eastern dish.\n—– \nPickled Beets Salad\nwith dehydrated cucumber salt\, hazelnut gremolata & yogurt-lime dressing \nHummus b’Tahini\nFresh\, silky-smooth homemade chickpea hummus\, served warm with a choice of toppings\, fresh pita bread\, Lebanese olives\, & pickled hot peppers.\nwith Pomegranate Chicken\nTender pulled chicken braised in pomegranate molasses\, fennel & allspice and garnished with pomegranate seeds\n–or–\nwith Thyme & Garlic Roasted Mushrooms\nand garnished with pomegranate seeds and a side of homemade herbed hot sauce. \nOrange Pound Cake\nwith marmelade compote\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nHummusiya Dinner — $48 for 2 • $90 for 4 \nDue to high demand\, this event is SOLD OUT.\nThank you to everyone who ordered\, and sorry for any disappointment. \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS FRI 6-7:30PM\nEver since she can remember\, Mira has been interested in food and cooking. Many of her earliest memories are of licking spoons and stirring pots in her mother’s kitchen. Over the years\, she has spent a lot of time in Israel in the home and kitchen of her grandmother and her great aunts and uncles. Always with a notepad in hand\, Mira has collected recipes from her family and a few very kind and willing chefs she met there along the way. At home and for friends Mira regularly cooks food from the region. She is especially excited to share this hummus recipe\, which she picked up from a renowned hummus restaurant in Jaffa. In Israel they eat their hummus warm as a meal with a few side dishes. She hopes Torontonians will love eating it this way as much as she does. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-hummusiya-by-mira-berlin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/02/mushroom-hummus-recipe-feature.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210224T180000
DTEND;TZID=America/Toronto:20210224T193000
DTSTAMP:20260426T215848
CREATED:20210216T235806Z
LAST-MODIFIED:20210226T030146Z
UID:122711-1614189600-1614195000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tibetan Momos by Tsewang & Lhundup
DESCRIPTION:Pre-order online until TUE Feb 23\, 10pm\nPick up on WED Feb 24\, 6-7:30pm\nIt’s hardly surprising the Tibet’s cold\, windy plateau has evolved a hearty\, warming cuisine perfect for winter weather. Join Tsewang & Lhundup of TC’s Tibetan Momo\, for a taste of traditional Tibetan fare\, made with local ingredients sourced from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets. \nTibetan Lentil Soup (vegan)\nPiping hot\, hearty lentil broth with subtle curry spices \nKotey Momos 6pc per person\nThese momos feature an organic flour dough that is elegantly shaped by hand\, then steamed and pan-fried for an extra special bit of golden crust! \nNEW FLAVOURS!\nChicken & Onion –or– Spinach & Organic Tofu\nServed with Drang Tsal (tangy pickled cabbage salad)\, soy dipping sauce\, and TC’s fabulous homemade hot sauce. \nDre-Sil\nA traditional Tibetan New Year’s dish\, symbolizing good luck and happiness in the year ahead; steamed rice with butter and a mixture of dried fruits \nTibetan Sweet Tea\nSweet black milk tea with ginger\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nTibetan Momo Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\n\nFrozen & Pantry Items\nFrozen Momos – 18/20pc – $27\nOrganic Beef\, Vegan\, 1/2+1/2 Beef/Veg [18pc]\nChicken\, Cheese & Spinach\, Potato & Spinach\, Organic Tofu & Spinach [20pc] \nSpicy Vegan Kimchi 750mL  -or- Drang Tsal (Pickled Cabbage)  750mL – $12.50 \nChili Oil 250mL – $10 \nNepali Style Daikon Pickle -or- Momo Sauce 250mL – $7.50 \n—–\nFrom a young age\, Tsewang Chodon has enjoyed cooking a varied selection of delicious dishes and serving yummy food to her family and friends. Now TC is sharing traditional Tibetan/Himalayan cuisine by offering her own handmade MoMo sourced from local ingredients. TC has been selling her products at local farmers’ markets\, the Evergreen Brickworks and at other local events under the banner of TC’s Tibetan Momo.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-tibetan-momos-by-tsewang-lhundup/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/02/tc-momos.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210219T180000
DTEND;TZID=America/Toronto:20210219T193000
DTSTAMP:20260426T215848
CREATED:20210214T010408Z
LAST-MODIFIED:20210219T031753Z
UID:122642-1613757600-1613763000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Souvenirs of France by Chantal Vechambre
DESCRIPTION:Pre-order online until THU Feb 18\, 10pm\nPick up on FRI Feb 19\, 6-7:30pm\nChef Chantal Vechambre\, The Dep’s beloved purveyor of all things delicious and French\, comes to the deep-winter rescue with this lovely menu of family favourite recipes from her years growing up in France.\n—– \nBoursin Crêpes \nIn France February 2 is Chandeleur\, a holiday with ancient pre-Christian pagan roots which eventually merged with Catholicism. It is celebrated with candle-lit processions and savoury crêpes. Here they’re rolled around a “Boursin”-style cream cheese flavoured with herbs and garlic for a little amuse bouche. \nCreamy Semolina and Winter Vegetable Soup \nA very simple but tasty soup\, a favourite of Chantal’s grandmother Madeleine. Winter vegetables like carrots\, potatoes\, onions and kale\, sautéed in a bit of olive oil\, combined with broth\, thickened with semolina and cream\, and puréed into a smooth potage. A perfect comfort for cold days\, and a warm reminiscence of childhood. \nPoulet Basquaise\nChantal spent many years as a pre-teen in Basque Country\, a beautiful area of France nestled between the Atlantic ocean and the Pyrénées mountains\, close enough to Spain to taste the influence in the local dishes. This is an iconic Basque dish; chicken thighs slowly cooked in white wine\, broth\, and a mix of colourful peppers\, onions and tomato\, studded with small pieces of dried smoked ham and the added pique of dried Espelette pepper; served with white rice. \n–or– \nGratin Dauphinois (#vegetarian)\nA French classic and perfect example of simple ingredients transformed into a sublime result. This traditional gratin features very thin slices of potatoes placed in a heavily buttered baking dish that has been rubbed with garlic. They’re then covered in a rich\, well-peppered mixture of egg and cream\, and cooked slowly until everything melts together. Chantal likes to top hers with grated cheese for a tasty golden touch\, but not everyone in France agrees on this detail! Served with sautéed peppers. \nSalade Verte\nSimple salad of green leaves with a Dijon mustard dressing \nPavlova aux Marrons et Chocolat Blanc \nAn elegant little dessert that nods to Chantal’s training as a pâtissier. Light crunchy meringue nests topped with a chestnut and white chocolate Chantilly ganache. \nChicken\, Vegetarian\, or 1/2+1/2\nSouvenirs of France Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI6-7:30PM\n\n\n\n\n\nNEW!  🇫🇷🍷 Drinks! 🥃 🇫🇷\nThanks to an exciting new partnership with our favourite local\, The Emmet Ray\, we are able to offer a selection of wines and a signature cocktail to compliment your dinner! \n\n\n\n\n\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg\, where she developed recipes and culinary workshops inspired by the site’s 18th century recipes\, culminating in an award-winning book: French Taste in Atlantic Canada\, 1604-1758. Now established in Toronto\, Chantal pursues food writing and culinary adventures\, and professional catering through her company My Creme Caramel. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-souvenirs-of-france-by-chantal-vechambre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/02/poulet-basquaise-facile.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210217T180000
DTEND;TZID=America/Toronto:20210217T193000
DTSTAMP:20260426T215848
CREATED:20210204T223825Z
LAST-MODIFIED:20210217T030208Z
UID:122447-1613584800-1613590200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Spirit of Carnival by Rhoma Spencer 
DESCRIPTION:Pre-order online until TUE Feb 16\, 10pm\nPick up on WED Feb 17\, 6-7:30pm\nEmerging from the Mardi Gras/Fat Tuesday celebrations immediately preceding the austerity and fasting of Lent\, the Carnival of Trinidad and Tobago has become one of the world’s great celebrations; an explosion of colour\, sound\, costume and culture. But with T&T’s Carnival cancelled this year due to the pandemic (along with the annual Carnivals in Rio de Janeiro\, and other Caribbean islands)\, would-be celebrants at home and abroad have had to find creative ways to keep the Spirit of Carnival alive. \nTrinidadian cultural ambassador Rhoma Spencer is doing her part\, with a meal of classic dishes evoking the tradition of the post-Carnival “Bay Watch”; after two days of rivalry\, Trinbagonians and visitors alike head to Maracas Bay on Ash Wednesday for a beach lime (hangout). So join us to savour the memories of Carnivals past — and the promise of Carnivals to come — channel your Last Lap* and herald the approaching arrival of Spring. \n*The last few hours before midnight on Tuesday when the Carnival is over\, as immortalized in song by Calypso legend Lord Kitchener\n—– \nCorn Soup (GF)\nA favourite street food sold outside the carnival fetes\, this soup is made of slices of corn on the cob with yellow split peas\, coconut milk\, pumpkin\, “Irish” (waxy) potatoes and green herbs. \nBacchanal Chicken\nChicken marinated in Caribbean green seasoning and red wine for 24 hours\, then baked and garnished with carrots and sweet peppers. \nSalundung (V)\nThis saltfish rundown ((sal)tfish r(un) dung) features salted cod braised in coconut milk with sweet peppers\, cabbage and onions. \nCalypso Bhaji Rice \nThis fluffy rice is cooked with spinach\, pumpkin\, carrots and saltfish in coconut milk with a mix of fresh green herbs like chive\, celery\, cilantro and thyme. \nCucumber Commess\nA pickled cucumber salad with garlic and shado beni (a cilantro-type herb) and a hint of scotch bonnet pepper. \nSweetbread\nA hard dough sweet coconut bread with nutmeg and spices \, cherries and raisins.\n—– \nChicken\, Fish\, or 1/2+1/2\nTrini Carnival Dinner — $48 for 2 • $90 for 4 \nORDERING IS NOW CLOSED FOR THIS EVENT. PICK-UP IS WED 6-7:30PM\n\n\n\n\n\nNEW!  🇹🇹🍺 Drinks! 🍹🇹🇹\nRhoma has prepared a special batch of her signature rum punch cordial — just add rum and ice — to bring the real Spirit of Carnival right to your door! And thanks to an exciting new partnership with innovative cocktail delivery service Home.Bar\, we are able to offer you a selection of rum and classic Trini beer as well! \n\n\n\n\n\nRhoma Akosua Spencer is an award-winning actor and director\, playwright\, acting coach\, comedienne and cultural critic. When not performing or directing\, Rhoma is an accomplished foodie at heart and shares her culinary skills with friends. She reimages the traditional cuisine of Trinidad and Tobago\, giving it a contemporary treatment in her present locale. Her moonlighting gig\, Sweethand Delights serves up all the Trinbagonian culinary traditions. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-spirit-of-carnival-by-rhoma-spencer/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/02/bhagi-rice.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210216T160000
DTEND;TZID=America/Toronto:20210216T200000
DTSTAMP:20260426T215848
CREATED:20210207T201232Z
LAST-MODIFIED:20210207T201232Z
UID:122445-1613491200-1613505600@dev.thedepanneur.ca
SUMMARY:BBF Fundraiser & NOLA Valentine's Dinner
DESCRIPTION:Serving the servers and tending the tenders\nThe Depanneur has teamed up with the Donnie Wheeler\, The Full Plate\, Bartenders Benevolent Fund\, CPBA (Canadian Professional Bartenders Association) and sponsors Remy-Cointreau/Mount Gay Rum to support hospitality workers with a festive Mardi Gras-inspired meal! \nAre you a pandemic-affected hospitality worker in Toronto?\nWe’d love to offer you a home cooked dinner and a NOLA-inspired to-go cocktail. \nDinner includes jambalaya\, cornbread and dessert. \nAdd Mount Gay Hurricanes and Munich Sours for an incredibly low donation. \nOrder your meal HERE\nNeed a little more Party in your Mardi? \nHomeBar is offering a Mount Gay rum cocktail kit that makes 10-12 servings of 3 different cocktails! \nPLEASE NOTE: this is for F&B industry folks only.\nPickup is at The Depanneur\, TUE Feb 16\, 4-8pm\n\nFriends and supporters of The Depanneur are invited to make a donation in support of hospitality workers impacted by the pandemic.\nYour donations help keep this amazing event’s food free for our industry colleagues and support The Full Plate – a Toronto based not-for-profit focused on keeping the hospitality industry fed and healthy! \n DONATE BELOW \n\n\n 
URL:https://dev.thedepanneur.ca/event/bbf-fundraiser-nola-valentines-dinner/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/02/BBF-NOLA.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210212T183000
DTEND;TZID=America/Toronto:20210212T230000
DTSTAMP:20260426T215848
CREATED:20210202T002903Z
LAST-MODIFIED:20210212T031000Z
UID:122350-1613154600-1613170800@dev.thedepanneur.ca
SUMMARY:Valentine's Day PICK-UP DINNER & A SHOW: Fresh Kookerie by Mikiki
DESCRIPTION:Pre-order online until THU Feb 11\, 10pm\nPick up on FRI Feb 12\, 6-7:30pm\nZOOM Cooking Class & Cabaret 8-10pm\nA Valentine’s Day celebration that’s ready to go blow-for-blow with the high weirdness of the last 12 months… The inimitable Mikiki\, Canada’s sultriest #SlopQueen returns to The Depanneur for their 6th annual VD Extravaganza! \nA no-holds-barred mashup of cooking class\, dinner party\, cabaret and acid trip\, tonight’s event features a 5-course tasting menu of Greatest Hits from previous years\, pre-prepped & packed for you to finish at home under the loving Zoom gaze of your fabulous hostess. Add a generous soupçon of performances by special guests BonBon Bontemps & Jacklynne Hyde\, a pinch of Mikiki’s unique brand of debauched je ne sais quoi\, a healthy dash of pearl-clutchworthy trash talk\, and a whole lot of box wine\, and you’ve got yourself a Valentine’s Day you won’t soon forget (or remember). \n“Like Julia Child on PCP” \n6-7:30pm | Pick up your pre-prepped dinner kit at The Depanneur window\n8-10pm | Join Mikiki on Zoom to be guided through the assembly & plating of your dishes\, interspersed with songs\, stories and guest cameos\n10pm+ | stick around for a DelightfullyDegenerate™ afterparty in the discomfort of your own home\n—– \nEyes Wide Open\nShiso leaf\, hoisin\, chili\, lime\nA surprising smack on the tush for your mouth to start the night. \nPaellochasuke\nShrimp & clam paella onigiri served in green tea\nThinking about two things at once; think about the word ‘coleslaw’ and say the word ‘seriously’. \nBitter Queens\nSalade Périgourdine with confit duck gizzards on long beans with harissa and walnuts\nMy favourite salad reimagined as a Gorgon extravaganza; and a good schmear campaign never hurts.\n#vegetarian: green olive and prune puttanesca on fresh\, herbed pasta \nDenial of Denial\nChicken liver bagna càuda with smoked sprats and jicama\nA bastardization of Kevin Chang’s bastardization.\n#vegetarian: tofu carpaccio with pickled mustard greens\, ginger and black sesame paste \nMénage à Trois\nTorta caprese\, durian whipped cream and salted liquorice meringue.\nHow odd pieces join together and make a really sloppy sandwich; prepare to have your face licked!\n—– \nDinner for 2 + Show $95  •  Dinner for 1 + Show $50  •  Show Only $25 \n\nNEW  🍷 Booze! 🥃\nThanks to an exciting new partnership with our favourite local\, The Emmet Ray\, we are able to offer a selection of wines and a signature cocktail to compliment/lubricate your Valentines Day experience! \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30pm\n\nMikiki has been feeding friends and lovers in many kitchens across the country and now would love to feed you. They have worked with food as an artist and catered many gallery openings along with their day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). \n\n 
URL:https://dev.thedepanneur.ca/event/valentines-day-pick-up-dinner-a-show-fresh-kookerie-by-mikiki/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2021/02/mikiki-cook-frenching-collage.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210210T180000
DTEND;TZID=America/Toronto:20210210T193000
DTSTAMP:20260426T215848
CREATED:20210131T215841Z
LAST-MODIFIED:20210209T232316Z
UID:122316-1612980000-1612985400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Colombian Ajiaco Santafereño by Cookie Martinez
DESCRIPTION:Pre-order online until TUE Feb 9\, 10pm\nPick up on WED Feb 10\, 6-7:30pm\nNatalia “Cookie” Martinez has long been a beloved part of The Depanneur’s story. From her early days as a cookie baker\, to the ice cream sandwiches that were a popular summertime treat at The Dep for many years\, to her successful kiosk at Scadding Court’s Market 707\, to her very own Columbian Street Food shop in the Junction Triangle\, she’s always brought her infectious smile and good humour to the tasty food she serves. Her delicious Colombian ajiaco was always a customer and personal favourite\, so I’m delighted to have her back for the first time since 2017.\n—- \nColombian Empanadas\nEmpanadas – savoury baked or fried turnovers – are found with countless regional variations throughout Latin America. These Colombian-style ones feature a thin\, cornmeal masa based dough filled with cheese\, and fried to a delightful crisp; served with tangy homemade aji criolo sauce \nAjiaco Santafereño\nWhile hearty chicken\, potato and corn soups are found from Cuba to Peru\, the Colombian capital of Bogota has its own distinctive style known as ajiaco santafereño. This is full meal in a bowl\, featuring chicken\, corn on the cob and several kinds of potatoes in a thick broth\, garnished with tangy capers\, creme fraiche and cilantro; served with avocado and rice on the side. #GF. Vegetarian option available \nAlfajores\nCookie didn’t get that nickname for no reason… One taste of her famous alfajores cookies – a buttery shortbread filled with arequipe (a Colombian dulce de leche caramel) and rolled in coconut — and you’ll know why.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nColombian Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\nCookie Martinez earned her name making delicious cookies with an eye towards organic and local ingredients and creative South American flavours. You can now find her at her Colombian Street Food shop at 1565 Dupont Street. cookiemartinez.com \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-colombian-ajiaco-santafereno-by-cookie-martinez/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/01/Ajiaco-Colombiano-01-1200x798-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210205T180000
DTEND;TZID=America/Toronto:20210205T193000
DTSTAMP:20260426T215848
CREATED:20210130T211024Z
LAST-MODIFIED:20210205T025622Z
UID:122281-1612548000-1612553400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tripper’s Kitchen by Divyank & Ashima
DESCRIPTION:Pre-order online until THU Feb 4\, 10pm\nPick up on FRI Feb 5\, 6-7:30pm\nCuisine is a constant interplay of tradition and innovation\, memories and discoveries\, the familiar and the novel. For New Delhi natives Divyank Butola & Ashima Sachdeva latest pop-up venture\, Tripper’s Kitchen\, it means combining classic Mughlai flavours with a fun\, contemporary street-food style – think things like Indian Nachos and Butter Chicken Poutines. For tonight’s dinner\, they are putting together some luxurious Northern Indian dishes perfect to warm up with on a chilly winter’s evening.\n—- \nPaneer Tikka\nHomemake fresh cheese cubes marinated in spiced yogurt and cream\, then oven-grilled for an addictive mix of crispy outside and creamy inside; served with mint chutney\, onions & lemon wedges. #vegetarian \nChicken Methi Malai\nThis “Royal Mughlai Curry” has all the hallmarks of its aristocratic origins in the courts of Lucknow/Hyderabad where the Mughal’s ruled: a rich\, creamy gravy thickened with expensive ground nuts and plenty of fragrant spices. Boneless marinated chicken breast\, simmered in a pale\, creamy\, lightly-spiced gravy (murgh) enriched with ground cashews\, and highlighted with a generous sprinkle of methi (fenugreek leaves) for a unique\, aromatic top note. \n–or– \nMalai Kofta \nLabour-intensive\, but oh-so delicious\, these potato and paneer kofta “meatballs” are usually reserved for special occasions. They come enrobed in a flavourful\, creamy onion and tomato gravy highlighting the delicate sweetness of almonds\, pistachios\, cashews and raisins. #vegetarian \nThese dishes feature a distinctive touch of dhungar — a technique of using hot coals and ghee to perfume food with a buttery\, smoky aroma. Both curries also come with homemade hot garlic naan made with fresh goat yogurt\, and a side of cool\, refreshing kachumber salad – the Indian version of Mexican pico de gallo or Arabic salatat \nWhite Chocolate Rabri\nRabri\, a dense and velvety Indian pudding made by condensing milk with long\, slow cooking with cardamom and saffron is given a modern spin with the addition of white chocolate\, mascarpone and a cashew & pistachio garnish. \nChicken\, Vegetarian\, or 1/2+1/2\nMughlai Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM\nSince arriving in Toronto 3 years ago\, Divyank Butola & Ashima Sachdeva grew frustrated with the lack of great late-night snack options available for a couple hungry New Delhi ex-pats. Well\, necessity is the mother of invention as they say\, so they’ve joined forces to create Tripper’s Kitchen and fill that hungry gap in the market with delicious\, crave-worthy Dehli-inspired treats. Follow on IG @tripperskitchen \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-trippers-kitchen-by-divyank-ashima/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2021/01/chicken-methi-malai-copy.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210203T180000
DTEND;TZID=America/Toronto:20210203T193000
DTSTAMP:20260426T215848
CREATED:20210129T215634Z
LAST-MODIFIED:20210202T233445Z
UID:122251-1612375200-1612380600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Día de la Candelaria by Erika Araujo
DESCRIPTION:Pre-order online until TUE Feb 2\, 10pm\nPick up on WED Feb 3\, 6-7:30pm\nIn Mexico\, Christmas interconnects with many other festivities and traditions. In early January\, Dia De Los Reyes (Three Kings Day) celebrates the three wise men who brought gifts to the newborn Jesus; it’s celebrated with the baking of a Rosca de Reyes\, a round bread ‘wreath’. One tradition is to hide a small figurine of el Niño (baby Jesus) in the bread\, and whoever gets the slice with that in it\, is expected to prepare tamales for their friends & family on Día de la Candelaria (Candlemas) on February 2. \nThis festivity has deep roots; on the same day — the eleventh day of the first month on the Aztec calendar — pre-Hispanic Mexicans had a celebration paying a tribute to the Rain God Tlaloc to ensure abundant rainfall for the crops. It believed that the Spanish adopted this to ease the conversion to the Catholic faith\, and the modern tradition retains certain common elements\, such as dressing up children for the occasion. \nAs with many other traditions in Mexico\, in the end it is just an excuse to get together with family and friends to eat great food. Join Chef Erika Araujo as she brings this delicious celebration to The Dep for this special Candelaria dinner featuring traditional tamale and atole recipes passed down from generation to generation.\n—– \nEsquites con Calabacita y Elote\nThis fun and tasty mashup combines two great Mexican favourites: Calabazas a la Mexicana\, tender zucchini sautéed with onion and tomato\, with Equites\, the popular street food snack of corn kernels garnished with chiles\, lime\, crumbled cheese and mayo or crema. \nTamales\nTamales are an ancient\, pre-Columbian Mexican dish – soft cornmeal dough (masa) stuffed with a flavourful filling\, wrapped in corn husks and steamed. Portable and self-contained\, they are a popular street food with countless variations found all across Mexico\, and the essential dish for Día de la Candelaria. \nComes with one of each:\nVerde – Green tomatillo sauce with chicken\nMole – Rich\, chocolate and chilli-infused sauce with chicken\nRajas – Strips of Serrano pepper with cheese and tomato sauce \nAlso available #vegetarian: Verde with mushrooms\, Black bean with hoja santa\, and Rajas with peppers\, cheese & tomato \nChampurrado\nA comforting hot drink based on a traditional\, pre-Colombian dish know as atole – think “Mexican Hot Chocolate” – thickened with toasted corn flour\, sweetened with raw piloncillo sugar\, flavoured with Mexican chocolate and spices like cinnamon and vanilla\, and the classic accompaniment to Candelaria tamales. \nTamales de Dulce Piña\nTamales also make a fabulous dessert\, sweetened with piloncillo sugar and studded with juicy chunks of pineapple \nChicken\, Vegetarian\, or 1/2+1/2\nCandelaria Dinner — $48 for 2  •  $90 for 4\n—– \nBONUS ITEMS \nFrozen Tamales 6 for $23\nTamales freeze beautifully\, and warm up perfectly in the microwave or steamer; a perfect\, wholesome\, quick & easy anytime snack. Choice of chicken with salsa verde –or– vegetarian with cheese\, serrano peppers and red salsa. \nArbol Salsa 250ml $6\nErika’s homemade hot sauce with a mix of smoky ancho and spicy arbol chiles\, tomato & onion. \nDue to high volume\, we’ve had to shut ordering a bit early in order to be able to fulfil all orders. Sorry for any inconvenience.\nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nChef Erika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-dia-de-la-candelaria-by-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/01/chicken-tamales-verdes.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210129T180000
DTEND;TZID=America/Toronto:20210129T193000
DTSTAMP:20260426T215848
CREATED:20210123T205734Z
LAST-MODIFIED:20210129T032114Z
UID:122156-1611943200-1611948600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tunisian Loubia by Zeyneb Rejeb & Fatima Khlifi
DESCRIPTION:Pre-order online until THU Jan 28\, 10pm\nPick up on FRI Jan 29\, 6-7:30pm\nThe food of Tunisia is a blend of Berber and Mediterranean cuisines\, written over the course of thousands of years by the many civilizations which have left their imprint on the land: Roman\, Vandal\, Byzantine\, Arab\, Spanish\, Turkish\, Sicilian\, French\, and the native Punic-Berber people. Many of the ingredients would be familiar on both sides of the Mediterranean\, but are assembled in a way that reflects a manifestly Tunisian sensibility. Tonight\, cousins Zeyneb Rejeb and Fatima Khlifi share a few distinctive dishes that would typically be served during traditional family gatherings.\n—– \nBrik (tuna & cheese or egg & cheese)\nKind of like a Tunisian samosa\, brik consists of warka\, a thin sheet of semolina flour pastry\, wrapped around a mix of fillings such as tuna\, potato\, cheese\, onion\, harissa and parsley\, before being fried to golden crisp. \nLoubia bel Kaaber (beef or vegetarian)\nClassic country-style comfort food; a hearty stew of red beans and halal beef meatballs in a fragrant tomato sauce infused with Tunisian spices like coriander seed\, cumin\, mint and a touch of harissa heat. Served with crusty homemade bread to mop up all the goodness.\nAlso available #vegetarian \nSalata Tunisien\nA simple fresh Mediterranean salad of tomatoes\, onions\, cucumbers and olives with a sprinkling of mint. \nYouyou\nA delicious Tunisian “donut”; small rings of fried dough\, dunked in an orange blossom-scented sugar syrup.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nTunisian Loubia Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30pm\nZeyneb Rejeb and Fatima Khlifi are cousins\, but grew up in two different countries; Zeyneb in Tunisia and Fatima in France. Zeyneb joined Fatima in Toronto with her family to do her PHD at the University of Toronto. Despite living far apart\, they were connected their Tunisian roots and memories of spending summer holidays together in Tunisia. Zeyneb\, an experienced Tunisian cook\, and Fatima started gathering friends to share enjoy and these North African dishes rarely found in Toronto. You can follow the cousins on Instagram: Zeyneb @Zeynouba_ben_rejeb and Fatima @FatiCookInMix where she focuses on cooking international foods using a Thermomix. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-tunisian-loubia-by-zeyneb-rejeb-fatima-khlifi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/01/loubia2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210127T180000
DTEND;TZID=America/Toronto:20210127T193000
DTSTAMP:20260426T215848
CREATED:20210123T171154Z
LAST-MODIFIED:20210127T030140Z
UID:122129-1611770400-1611775800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Saigon Meatloaf by Greg Couillard
DESCRIPTION:Pre-order online until TUE Jan 26\, 10pm\nPick up on WED Jan 27\, 6-7:30pm\nChef Greg Couillard has always had a particular genius for combining the familiar with the exotic. He brings global flavours to local ingredients and gives beloved comfort food classics a refreshing new spin. This menu is the perfect example: squash soup\, meatloaf\, mash & gravy would be at home on his Acadian grandmother’s table\, but his masterful use of South East Asian spices creates a unique meal that would be just as recognizable in Vietnam.\n—- \nCoconut Cream Squash Soup\nThe warmth of roasted squash with the luxurious richness of coconut cream\, spiced with the subtle heat and sweetness of Thai massaman yellow curry\, and the fragrant notes of lemongrass and lime leaf. \nSaigon Meatloaf\nA flavourful ground beef chuck and pork blend spiked with birds eye chili and Thai basil\, and finished with a glorious Asian mushroom gravy redolent with Vietnamese flavours. Served with coral yam mash and Szechuan dry sautéed green beans.\nAlso available #vegan\, with a tofu and Beyond Meat veggie loaf. \nPassion Fruit Chia Pudding\nChia seeds in almond milk and maple syrup; a luscious backdrop for tart passion fruit and sweet jackfruit.\n—– \nBeef/Pork\, Vegetarian or 1/2+1/2\nSaigon Meatloaf Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30pm\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. Chef Greg’s latest project includes a new line of hot sauces called No Refund — Too Hot? Too Bad! — which can be purchased online at foxmarket.ca \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-saigon-meatloaf-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/01/Asian-Meatloaf.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210122T180000
DTEND;TZID=America/Toronto:20210122T193000
DTSTAMP:20260426T215848
CREATED:20210117T204537Z
LAST-MODIFIED:20210122T033458Z
UID:122021-1611338400-1611343800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Guangxi Street Eats by Cheng Feng
DESCRIPTION:Pre-order online until THU Jan 21\, 10pm\nPick up on FRI Jan 22\, 6-7:30pm\nChef Cheng Feng\, originally from the province of Guangxi\, found many of his favourite street food dishes were not available here\, so he has set out to recreate some of the unique savoury\, sour and spicy flavours of Southwest China with his new culinary project\, Impasta Noodles. \n——- \nWok Style Chicken Offal (chicken or vegan)\nDon’t freak out — it’s just chicken! North American menus stick tightly to only chicken breasts\, legs & wings\, missing out a whole range of amazing flavours and textures that are enormously popular in other parts of the world. This dish was Chef Cheng’s personal must-order when dining out with my friends in China. This warm appetizer features stir-fried chicken gizzard\, heart and tripe for a mix of crunchy\, crispy and meaty textures\, seasoned with ginger\, garlic\, spring onions\, pickle chillis\, celery\, green pepper\, and Tamari soy sauce.\nAlso available #vegan with yuba aka tofu skin. \nBinyang Sour Noodles (pork or vegan)\nThis room-temperature rice noodle dish features a delicate rolled and sliced rice noodle sheet\, dressed with crispy pork belly and char siu (Chinese BBQ pork) in a sweet and sour master stock garnished with ginger\, garlic\, spring onions\, cucumbers\, roasted peanuts\, pickled chilies\, and pickled long beans.\nAlso available #vegan with mushrooms\, fried tofu and bean sprouts. \nCranberry Water Chestnut Cake\nWater chestnuts (bí qí)\, the crunchy white vegetable often found in veggie stir-fries\, is surprisingly versatile; it is also dried and ground into a flour\, which is used to make sweet and savoury cakes with soft\, bouncy texture\, popular for dim sum or Chinese New Year celebrations. In this chilled dessert\, it is used to make soft\, translucent\, lightly-sweetened cake studded with bits of crunchy chestnut and flecked with tangy dried cranberries.\n—– \nChicken/Pork\, Vegan or 1/2+1/2\nGuangxi Street Food Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS FRI 6-7:30pm\nCheng Feng was born and raised in the province of Guangxi in the South-western part of China\, where his grandparents taught him how to cook when he was very young. Cheng came to Canada about 6 years ago\, and works in the food and hospitality industry. Impasta Noodles is Feng’s new catering business with an affordable and unfussy approach to genuine Chinese cooking. @impastanoodles on Instagram. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-guangxi-street-eats-by-cheng-feng/
LOCATION:The Depanneur\, 1033 College Street\, Toronto\, ON\, M6H 1A8\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/01/Binyang-Sour-Noodle.jpg
GEO:43.6527741;-79.4293691
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Depanneur 1033 College Street Toronto ON M6H 1A8 Canada;X-APPLE-RADIUS=500;X-TITLE=1033 College Street:geo:-79.4293691,43.6527741
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210120T180000
DTEND;TZID=America/Toronto:20210120T193000
DTSTAMP:20260426T215848
CREATED:20210117T180914Z
LAST-MODIFIED:20210120T032210Z
UID:122004-1611165600-1611171000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Filipino Arroz Caldo by Hannah Grace Medalla
DESCRIPTION:Pre-order online until TUE Jan 19\, 10pm\nPick up on WED Jan 20\, 6-7:30pm\nAs incredibly diverse as the cuisines of the world may be\, there are some things that feel really universal\, like the deep comfort of a hot bowl of chicken soup on a chilly night. In the Philippines\, this is arroz caldo (aka aroskaldo) — “rice soup” — a descendant of Chinese congee that has become an integral and beloved part of Filippino cuisine\, loaded up with ginger and fried garlic. Tonight Chef Hannah Grace Medalla shares a little Pinoy comfort food for the soul.\n—– \nTokwa’t Baboy (pork or vegan)\nCrispy pan-seared tofu\, tossed with pork and scallions\, dressed with black sesame seed\, soy sauce\, galangal and ginger. A perfect side dish for the soup.\nAlso available #vegan with tofu\, eggplant and Brussels sprouts. \nAroskaldo (chicken or vegan) #GF\nArroz Caldo\, a rich rice congee cooked with a fragrant ginger and galangal-infused chicken stock\, topped with pulled chicken breast\, scallion\, fried garlic flakes\, and a hard boiled egg.\nAlso available #vegan with mushroom\, scallion\, fried garlic flakes\, cooked in vegetable broth \nMango Coconut Pudding #GF\nSweet and tropical mango meets rich coconut cream in this luscious pudding topped with a sprinkle of coconut.\n—– \nPork/Chicken\, Vegan or 1/2+1/2\nFilipino Arroz Caldo Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS WED 6-7:30pm\nHannah Grace Medalla is a spontaneous cook that draws inspiration from authentic and fusion cuisines from around the world\, a mix of travel\, family recipes and professional experiences.  Hannah arrived in Toronto in 2014\, studied Culinary Arts at George Brown College\, and developed her professional experience in the demanding kitchens of Casa Loma\, Marriott Hotel and The Ritz Carlton. Find out more at medalla.ca or follow @medallaprivatechef.catering \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-filipino-aroskaldo-by-hannah-grace-medalla/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/01/arroz-caldo_4-Hannah-Grace-Medalla-e1611071680963.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210115T180000
DTEND;TZID=America/Toronto:20210115T193000
DTSTAMP:20260426T215848
CREATED:20210110T022635Z
LAST-MODIFIED:20210115T030626Z
UID:121681-1610733600-1610739000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Karachi to Khyber by Nasir Zuberi
DESCRIPTION:Pre-order online until THU Jan 14\, 10pm\nPick up on FRI Jan 15\, 6-7:30pm\nKarachi is the the most populous city in Pakistan with over 20-million people — a bustling commercial hub and port\, with a vibrant\, cosmopolitan food scene. Khyber Pakhtunkhwa is a province in the north of Pakistan\, famous for its towering mountains\, lush green valleys\, mighty rivers\, beautiful lakes & amazing wildlife. Together they represent the breadth and depth of Pakistan’s diverse landscape. \nJoin Chef Nasir Zuberi on a culinary journey from Karachi to Khyber\, featuring popular dishes from across the country. Inspired by his mother’s kitchen\, Nasir uses only fresh ingredients and homemade spice blends to bring you this unique menu of authentic Pakistani dishes rarely seen in Toronto.\n—– \nDal Ka Soup\nDal (lentils) are an integral part of every home in Pakistan\, cooked in myriad different ways\, but especially popular in winter as a warm and comforting soup. For this traditional recipe\, a mix of moong & masoor dals are cooked with onion\, tomato\, celery\, red capsicum\, fresh garlic & ginger and topped with a special seasoning of roasted cumin and mint. \nMurgh Hara Masala \nHara (green) masala is a distinctive green “curry” made with fresh green herbs is an exquisite dish rarely seen in restaurants. Chicken quarters are marinated overnight in yogurt\, coriander\, mint\, green chillies\, and a homemade spice blend then finished with fresh ginger \nKarahi Aloo\nA karahi is a type of cooking pot\, sort of a thick wok\, that is widely used in Pakistan; it lends its name to a variety of different dishes that are cooked in it (similar to how tagines\, casseroles or paellas inherited their names). Karahi aloo (potatoes) is a vegetarian dish cooked with tomatoes\, ginger & garlic with homemade freshly ground spices & garnished with fresh ginger & coriander. \nBoth dishes are served with matar pulao\, a pilaf of basmati rice studded with green peas\, scented with cinnamon\, green cardamom and saffron\, along with a cucumber and mint yogurt raita. \nKhubani Ka Meetha\nThis traditional dessert is a kind of apricot “trifle” composed of a puree of dried apricots layered with vanilla custard and garnished with almonds.\n—– \nChicken\, Vegetarian or 1/2+1/2\nKarachi to Khyber Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-730PM\nNasir Zuberi was born in Karachi\, and successfully ran a catering business there during the 1990s. He’s now based in Toronto and running his meals\, catering business\, Enze’s Meals. (www.enzesmeals.com) He has passion for food and traditional home-style recipes using fresh ingredients and homemade spices. IG @enzes_meals \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-karachi-to-khyber-by-nasir-zuberi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Hara-Green-Masala-Chicken.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210113T180000
DTEND;TZID=America/Toronto:20210113T193000
DTSTAMP:20260426T215848
CREATED:20210107T175501Z
LAST-MODIFIED:20210112T233211Z
UID:121640-1610560800-1610566200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Bosnian Sarme by Ksenija Hotic
DESCRIPTION:Pre-order online until TUE Jan 12\, 10pm\nPick up on WED Jan 13\, 6-7:30pm\nBosanska kuhinja (Bosnian cuisine) is a balance between Western and Eastern influences; like much of the food of the Balkans\, it is closely related to Turkish/Ottoman and Mediterranean cuisines\, with some Central European influences. It is a place that is deeply rooted in its foodways\, with traditional dishes that have been made from the same recipes for hundreds of years. \nKsenija Hotic — “The Boz” as she fondly know ’round these parts — and her family introduced this amazing cuisine to The Dep many years ago and has since become a kitchen regular and a customer favourite. In that time Ksenija has also blossomed as a talented food photographer\, and will be taking the picture for the forthcoming Depanneur Cookbook. \nPersonal Note: As someone of Eastern European (Romanian) descent who grew up eating cabbage rolls\, I can tell you that these babies are the best I have ever tasted! —LEN\n—– \nWild Mushroom Soup\nA rustic\, creamy mushroom soup with a mix of wild\, dried and fresh mushrooms and herbs. \nSarme & Maslenica  (Beef & Lamb -or- Vegan)\nA classic dish across the Balkans\, Bosnian cabbage rolls (Sarme) are stuffed with a mix of ground and smoked meat\, rice and spices\, wrapped in cabbage leaves from whole heads of cabbage that have been patiently pickled by natural fermentation. They are slow-cooked in a tomato-flecked broth and finished with a decadent sizzling butter-based roux. These are served with Maslenica\, a giant traditional braided bread broken up at the table for sharing. \n#Vegan cabbage rolls also available\, stuffed with smoked tempeh\, tofu\, sweet potato\, mushrooms & rice. \nBaklava\nDelicate baked sweets made with thin\, buttery phyllo pastry\, walnuts and honey\, the Bosnian version is outrageously delicious. \nBeef & Lamb\, Vegetarian\, or 1/2+1/2\nBosnian Dinner — $48 for 2  •  $90 for 4 \nBONUS: Frozen Sarme\nMeat -or- Vegan | 4 for $22 \nDue to exceptionally high number of orders\, we have had to close ordering a bit early for this event. Sorry for any inconvenience. \nORDER FOR THIS EVENT IS NOW CLOSED. PICK-UP IS WED 6-7:30PM\n—–\nKsenija Hotic grew up foraging and fishing in the mountains and rivers of Bosnia\, and in cooking in her grandmothers’ kitchen. At 11\, the Hotic family fled their home due to the civil war\, moving many times until settling in Toronto. Her love of food lead her to European delis\, the Toronto Underground Market\, and over 30 events at the Depanneur as well as other food pop-up dinners around town. She currently works as a freelance photographer and food stylist in Toronto\, with several cookbooks under her belt and her own cookbook about Bosnian food in the works. \nksenijahotic.com  |  IG @khzen  |  FB Ksenija Hotic Photography \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-bosnian-sarme-by-ksenija-hotic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/SARME_BOSNIAN-COOKBOOK_KH_APR-2019-4-e1574199370900.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210108T180000
DTEND;TZID=America/Toronto:20210108T193000
DTSTAMP:20260426T215848
CREATED:20210104T152454Z
LAST-MODIFIED:20210108T032950Z
UID:121591-1610128800-1610134200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Pollo Alla Cacciatora by Dali Chehimi
DESCRIPTION:Pre-order online until THU Jan 7\, 10pm\nPick up on FRI Jan 8\, 6-7:30pm\nVersatile chef\, restaurateur and Dep regular Dali Chehimi is back in the kitchen with a selection of Italian comfort food favourites. Cacciatore means “hunter” in Italian; in cuisine\, it refers to any of a number of rustic Italian dishes prepared “hunter-style”\, of which pollo alla cacciatora (Chicken Cacciatore) is the most famous. Made with the ingredients an Italian villager might have most readily on hand in the fall: a few tomatoes and fresh herbs from the garden\, some forest mushrooms or seasonal vegetables\, olive oil and local wine. The result is a classic of Italian home cooking\, and a dish that has become popular the world over.\n——- \nRibollita\nA Tuscan peasant classic\, this white bean and kale soup gets better each time you reheat it — hence the name\, which means “re-boiled”. Dali’s version features a rustic vegetable stock of onion\, carrots\, garlic\, and herbs topped with grated Parmesan cheese. \nChicken Cacciatore\nA classic of the Italian repertoire\, and for good reason. Chicken simmered with tomatoes\, mixed peppers\, carrots\, mushrooms\, black olives\, oregano\, and white wine; served with egg noodles.\n–or–\nSicilian Eggplant Stew\nTender eggplant braised with red onions\, garlic\, capers and olives in a light herbed tomato sauce\, served with egg noodles. \nMains come with a light arugula salad with red wine vinaigrette. \nTiramisu\nOne of the Italy’s most renowned desserts\, a rich trifle of lady finger biscuits dipped in coffee\, layered with luxurious sweetened mascarpone cheese and topped with cocoa. \nChicken\, Vegetarian or 1/2+1/2\nItalian Cacciatora Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\n\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, a catering company specializing in Tunisian fare. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-pollo-alla-cacciatora-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/01/Chicken-Cacciatore-IMAGE-12.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210106T180000
DTEND;TZID=America/Toronto:20210106T193000
DTSTAMP:20260426T215848
CREATED:20210101T190545Z
LAST-MODIFIED:20210106T031255Z
UID:121511-1609956000-1609961400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Old School Guju Classics by Bimal Patel
DESCRIPTION:Pre-order online until TUE Jan 5\, 10pm\nPick up on WED Jan 6\, 6-7:30pm\nEven when Indo-Canadians like Bimal Patel go out for Indian food there is a habit to order those go-to\, comfort-food dishes like butter chicken\, tikka masala\, and naan. And why not? They are delicious and familiar\, but they’re but just a tiny fraction of what Indian cuisine is all about. For Bimal\, growing up Gujarati meant a lot more than spicy curries and naan; it was hot rotis with sugar\, and lots of lentils\, and vegetables never seen in Western supermarkets. Tonight\, let them share with you a mix of favourite old-school Guju classics with a few new twists too. \nSev Khamani\nThis chaat (savoury snack) starts with khaman (a batter of fermented chickpeas and rice steamed into a fluffy loaf) which is crumbled and mixed with a vaghar (hot infused oil) of mustard seeds and curry leaves\, then topped with sev (crispy noodles of fried chickpea flour) and garnished with cilantro\, raw and pickled onions. Bimal likes to add a non-traditional tamarind & date chutney for a little extra sweet and sour note. \nShaak (chicken or soy chunks)\nLike many “curries”\, shaak starts with a tomato & onion base infused with spices like turmeric\, cumin\, coriander\, and kasuri methi (fenugreek)\, but gets its Guju personality from a generous dose of garam masala and touch of jaggery (raw palm sugar) that gives it its distinctive sweet-heat mix. \nAll meals are served with 2 rotis\, buttery basmati rice\, fried papad\, mixed pickles\, and steamed green chili hot sauce on the side for those who like heat. \nShrikhand with Rava Maida Puri\nFinishing with a good shrikhand\, a dessert of strained yogurt mixed with sugar\, cardamom\, saffron\, pistachios and almonds\, is considered by some Gujus to be the sign of great meal\, especially when served with rava maida puri\, a fried buttery and crispy semolina “cookie” \nChicken\, Vegetarian or 1/2+1/2\nGujurarti Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\n\nFood has always been a big part of Bimal Patel’s life. He grew up watching his mom cook\, studying the details of her techniques\, and Saturday afternoons were spent immersed in back-to-back cooking shows on PBS. Although he studied Environmental Science\, he’s been working in the hospitality and food industry for close to 20 years. Follow Bimal’s culinary adventures on Instagram at @storyofameal \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-old-school-guju-classics-by-bimal-patel/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/01/bimal-patel-gugu-thali.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201223T180000
DTEND;TZID=America/Toronto:20201223T193000
DTSTAMP:20260426T215848
CREATED:20201212T234414Z
LAST-MODIFIED:20201223T021340Z
UID:121249-1608746400-1608751800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Merry MeXmas by Greg Couillard
DESCRIPTION:Pre-order online until TUE Dec 22\, 10pm\nPick up on WED Dec 23\, 6-7:30pm\nFor a some of us\, 2020 can’t end soon enough\, but that doesn’t mean we can’t see it out in style. For this very special holiday Pick-Up Dinner\, I’ve invited one of The Dep’s best-loved chefs\, Toronto culinary icon Chef Greg Couillard\, to bring some welcome delight into our homes. Drawing from the colours and flavours of his winter home on the Pacific Coast of Mexico\, where he hopes to return in January\, Greg puts his inimitable talents to the noble task of filling our bellies & hearts with the spirit of Navidad.\n—– \nEnsalada de Betabel y Ejotes\nColourful and festive salad of beets and green beans tossed in a passionfruit\, fresh dill and agave dressing\, topped with crumbled cotija cheese and crema. \nPavo Rostisado con Mole\nHoliday turkey as only Chef Greg could imagine it; rubbed in his Secreto de Goyo blend of toasted Mexican pasilla\, guajillo\, ancho and morita chiles and perfectly roasted. Served with a rich\, chocolate & chilli-infused mole giblet gravy\, a cornbread stuffing studded with arandanas (dried cranberries)\, a luxurious yam and potato mash\, and tangy fresh cranberry salsa. Feliz Navidad! \nAlso available #vegetarian: chilli-rubbed Acorn squash with veggie mole gravy\, cornbread stuffing\, mash\, and cranberry salsa. \nDisfruta la Fruta\nFlourless date and mango mini fruitcakes made with dried tropical fruit\, ground almonds and coconut. \n—– \nBONUS! No Refund Gift Packs\nMini Hot Sauce 3-Pack | 3 x 1oz | $13\nMini Hot Sauce Gift Box | 6 x 1oz | $20 \nTurkey -or- Vegetarian\nMexican Xmas Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\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. Chef Greg’s latest project includes a new line of hot sauces called No Refund — Too Hot? Too Bad! — which can be purchased online at foxmarket.ca \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-merry-mexmas-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/12/turkey-mole_2-HORIZ-crop.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201222T180000
DTEND;TZID=America/Toronto:20201222T193000
DTSTAMP:20260426T215848
CREATED:20201213T020537Z
LAST-MODIFIED:20201222T141407Z
UID:121272-1608660000-1608665400@dev.thedepanneur.ca
SUMMARY:POP-UP: Holiday Truffle & Mushroom Mini Market by Marc Eber
DESCRIPTION:Pre-order online until MON Dec 21\, 10pm\nPick up on TUE Dec 22\, 6-7:30pm\nOver the last decade\, Marc Eber of Marc’s Mushrooms has become the premiere supplier of wild mushrooms\, foraged ingredients and high-quality imported truffles to Toronto’s restaurant chefs. His sold-out Truffle Master Class last year was a welcome return to The Dep after many years\, and an inspiration to revisit something we had first tried out many years ago: a special Holiday Mushroom Pop-Up where Marc will be selling fresh truffles and dried wild mushrooms to the public at wholesale prices\, often more than 60% lower than you will find in retail shops – if you can find them at all! \nTruffles\nBlack “Perigord” truffles (Tuber melanosporum) | $2.50/g \nHow truffles will be sold for minimized-contact pickup: \n\n\n\nWhole truffles will be weighed and individually vacuum sealed\nThe truffles range in weight from 10g-20g\nAs cutting truffles shortens their shelf life\, we will be selling only whole truffles\nSince it is impossible to predict how many of what size truffles will be in a shipment\, we cannot guarantee the exact size/price of your truffles\nYou will be asked what approximate size truffles you would like\, and we will do the best to match what is available with your request\nWe are asking for a $20 deposit for each truffle order\, and you will pay the balance at the time of pickup by credit card or debit.\n\n\n\nDried Wild Mushrooms\nDried wild mushroom mix | 100g bag $15\n(chanterelle\, trumpet\, boletus\, porcini\, etc.) \nDried Morels | 50g bag $25 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS TUE 6-7:30PM\n\n 
URL:https://dev.thedepanneur.ca/event/pop-up-holiday-truffle-mushroom-mini-market-by-marc-eber/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/10/truffle-FAQ.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201218T180000
DTEND;TZID=America/Toronto:20201218T193000
DTSTAMP:20260426T215848
CREATED:20201212T185645Z
LAST-MODIFIED:20201217T205300Z
UID:121216-1608314400-1608319800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Haitian Creole by Marc Kusitor
DESCRIPTION:Pre-order online until THU Dec 17\, 10pm\nPick up on FRI Dec 18\, 6-7:30pm\nAfro-Haitians account for 95% of the population in Haiti\, tracing a lineage back to Africa ranging from Senegal to the Congo to as far afield as of Madagascar. These diasporic traditions have informed the culture of the nation ever since the Haitian Revolution\, the first successful insurrection by self-liberated slaves against colonial rule. These histories\, as well as broader Caribbean\, colonial French & Spanish\, and global influences can all be found reflected in the country’s cuisine. Tonight’s menu by Chef Marc Kusitor of ChopTime Catering represents a mix of traditions from Haiti and Africa\, much like Marc himself.\n—– \nVeggie Soup Bouyon\nThough traditionally made with goat or beef stock\, this version is a completely vegetarian take on a Haitian classic. Savoury broth flavoured with aromatic leeks\, peppers\, ginger and garlic\, loaded up with cassava\, chayote\, spinach\, and sweet potato\, and finished with toothsome tapered miniature flour dumplings known as spinners in the Caribbean. \nDiri Djon Djon with Roast Chicken (2pcs)\nA dish usually reserved for Haitian family celebrations; rice and lima beans and cooked in a fragrant stock made from jet black mushrooms found in Northern Haiti. Served with slow-roasted chicken brined in epices\, the distinctive aromatic green seasoning of Haitian cooking\, and finished with and a spicy tomato sauce infused with thyme\, clove\, and scotch bonnet. \nRed Red with Plantain and Steamed Rice \nA staple street food from Ghana; black eyed peas cooked in the smoky\, bright red oil of the palm fruit\, along with tomatoes\, garlic\, ginger\, and scotch bonnet for a rich and spicy vegan stew. Served with sweet fried ripe plantains and steamed jasmine rice. \nBoth mains come with a side salad with seasonal greens\, tomato\, radish\, pickled beets and red onions\, with a burnt orange vinaigrette. \nHaitian Pineapple Upside Down Cake with Pineapple Syrup and Rhum Whipped Cream\nVanilla and cinnamon flavour this buttery cake topped with caramelized pineapple\, sweet pineapple syrup\, and whipped cream infused with Haitian rum.\n—– \nChicken –or– Vegetarian\nHaitian Creole Dinner — $48 for 2  •  $90 for 4 \nThank you for your enthusiasm for this event. Due to the tremendous interest\, we have had to shut ordering early in order to be able produce enough to meet the orders that have been placed… \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM\n\nChef Marc Kusitor graduated from George Brown’s culinary program 8 years ago\, and became interested in exploring the possibilities in the space between tradition and innovation in Afro-Caribbean cuisine. He combines restaurant technique with family recipes and food memories instilled by his Haitian mother and his Ghanian father — both of whom were great cooks. The same fundamental formula that filled his home — food = love — informs the catering and pop-up events that he pursues through his culinary startup\, ChopTime. IG: @choptimecatering \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-haitian-creole-by-marc-kusitor/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/12/Red-Red-by-Mark-K.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR