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X-WR-CALDESC:Events for The Depanneur
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DTSTART;TZID=America/Toronto:20210226T180000
DTEND;TZID=America/Toronto:20210226T193000
DTSTAMP:20260426T234006
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\, 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:20260426T234006
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\, 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:20260426T234006
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\, 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:20260426T234006
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\, 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:20260426T234006
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\, 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:20260426T234006
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\, 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:20260426T234006
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\, 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:20260426T234006
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\, 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:20260426T234006
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\, 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:20260426T234006
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\, 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:20260426T234006
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\, 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:20260426T234006
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:20260426T234006
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\, 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:20260426T234006
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\, 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:20260426T234006
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\, 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:20260426T234006
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\, 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:20260426T234006
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\, 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:20260426T234006
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\, 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:20260426T234006
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\, 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:20260426T234006
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\, 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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201216T200000
DTEND;TZID=America/Toronto:20201216T210000
DTSTAMP:20260426T234006
CREATED:20201205T161649Z
LAST-MODIFIED:20201212T194652Z
UID:121100-1608148800-1608152400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: A Conversation on Jewish Music — Past\, Present & Future
DESCRIPTION:“Dreidel\, dreidel\, dreidel\, I made it out of clay”… so begins what might be the best known piece of Jewish music in contemporary Canadian culture\, as close as Hanukkah gets to a “Jingle Bells” or a “Frosty the Snowman”. \nBut the Jewish tradition\, both religious and secular\, offers an incredibly rich\, varied and diverse body of musical expression. From ancient sacred melodies\, tothe myriad syncretic hybrids that emerged wherever the Jewish diaspora set foot\, Jewish musical sensibilities have had a profound influence on the development of Western music from classical to jazz\, avant garde to pop\, and beyond. \nPart of the inspiration for tonight’s conversation was my own recent discovery of some deeply unexpected facets of Jewish music\, from Black female cantors in 1920’s NYC to Hasidic rappers\, Jewish reggae to techno remixes of Yiddish show tunes… Clearly I had a LOT to learn about Jewish music! \nSo tonight\, as Jewish communities the world over celebrate Hanukkah with candles\, fried foods and family\, I have invited two acquaintances\, both deeply connected to Jewish music\, to engage in a fun and fascinating conversation exploring the the further reaches of music and Jewish identity. \nJosh “Socalled” Dolgin is a Juno-nominated pianist\, singer\, accordionist\, producer\, composer\, artist and rapper based in Montreal\, Quebec. With 8 solo albums and 5 musical comedies to his credit\, he also tours extensively with his band\, as well as performing programs of Yiddish songs around the world. socalledmusic.com \nTobaron Waxman is a critically acclaimed interdisciplinary artist and curator\, working between Brooklyn and Toronto. Traditionally trained in cantorial music and ultra-orthodox Judaism\, Tobaron also leads the Trans Collections at The Arquives\, and is the founder/artistic director of the Intergenerational LGBT Artist Residency. tobaron.com \nThis will be an online event held via Zoom\, hosted by Len Senater (owner of The Depanneur); it will run approx 1 hr with an opportunity for Q&A \nWant to enjoy this fascinating discussion with a belly full of delicious Hanukkah latkes?\nYou’re in luck! This event is hosted in conjunction with The Depanneur’s Pick-Up Dinner: A Greco-Jewish Hanukkah by Alissa Kondogiannis
URL:https://dev.thedepanneur.ca/event/table-talk-a-conversation-on-jewish-music-past-present-future/
LOCATION:1033 College Street\, Toronto\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/12/Table-Talk-Dec-16-rect.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201216T180000
DTEND;TZID=America/Toronto:20201216T193000
DTSTAMP:20260426T234006
CREATED:20201205T163913Z
LAST-MODIFIED:20201215T024351Z
UID:121106-1608141600-1608147000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: A Greco-Jewish Hanukkah by Alissa Kondogiannis
DESCRIPTION:Pre-order online until TUE Dec 15\, 10pm\nPick up on WED Dec 16\, 6-7:30pm\nGreek and Jewish cuisine is not an especially common fusion\, which is actually kind of odd\, given the thousand-plus years of coexistence that they shared in antiquity\, stretching back to at least 400 BCE. The ebb and flow of empires and diasporas severed ties and diverged paths\, but some common threads remain — e.g. the tradition of leaning to the left during the Passover seder it considered by some to derive from the preferred leaning posture of reclining Greek & Roman nobles at their banquets… an emulation of the table manners of the ancient ruling class\, emphasizing the luxury of eating like a free man vs. slave. \nTonight’s dinner is a Greek-Jewish fusion\, prepared by Alissa Kondogiannis\, a Greek-Jewish mash-up herself\, equally inspired by classic Hanukkah treats and the Mediterranean flavours of Greece. \nHow about a side of fascinating discussion about Jewish music & identity?\nTonight’s dinner is presented in conjunction with our Table Talk: A Conversation on Jewish Music: Past\, Present & Future with ­­­­­­­­­­­­­­­­Josh “Socalled” Dolgin and Tobaron Waxman.\n—– \nLemony Lentil Soup\nThis lemony lentil soup is full of bright\, zesty flavours. A family favourite at this time of year\, this soup is a simple purée of red lentils\, white onion and garlic with a splash of lemon. \nLatkes\nThe main attraction at any Hannukah gathering\, fluffy on the inside and crisp on the outside\, latkes are made with grated potatoes\, eggs\, flour and onions. Fried to crispy perfection\, they are good hot or cold. \nTzatziki \nGreeks and Jews are interwoven in the Hannukah story\, this meal represents that with the addition of Greece’s most popular Mezze dish. With cucumber\, garlic\, yoghurt and dill\, it makes simple sour cream feel a little self-conscious. Available with tahini instead #vegan \nFried Eggplant Salad with Dill\nEssentially a pile of garlicky fried eggplant with a tangy vinaigrette\, this is the perfect Channukah “salad”. Layered with Aleppo pepper\, shallots and dill and a hearty helping of olive oil\, it only gets better with time. \nLoukoumades\nSold in almost every cafe in Greece\, with a zest of orange and a hint of cinnamon\, these little doughnuts are drenched in honey syrup and make the perfect end to a Channukah meal. Available #vegan\n—– \nAlso available: Frozen Latkes (8) $18\nJust reheat & serve! \nVegetarian (dairy) –or– Vegan\nHanukkah Latke Dinner — $48 for 2  •  $90 for 4 \n  \nThank you for your overwhelming 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… Suffice it to say we are making several hundred lakes! Although we cannot make more food\, I hope you might be able to join us for the Table Talk we are also hosting Wed night. \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\n\nAlthough Alissa Kondogiannis is best known for her challahs\, babkas and Friday-night Shabbat meals\, she has been making delicious Greek food since she began her cooking career in the kitchen of a Greek restaurant in Johannesburg in the early 90’s. Today\, you’ll find her running a small catering company in the north of the city and teaching challah and babka classes. Follow her on Instagram or Facebook @barnstarkitchen \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-a-greco-jewish-hanukkah-by-alissa-kondogiannis/
LOCATION:1033 College Street\, Toronto\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/12/latkes_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201211T180000
DTEND;TZID=America/Toronto:20201211T193000
DTSTAMP:20260426T234006
CREATED:20201205T151323Z
LAST-MODIFIED:20201211T205640Z
UID:121075-1607709600-1607715000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Feast From Out East by Chris Dunne 
DESCRIPTION:Pre-order online until THU Dec 10\, 10pm\nPick up on FRI Dec 11\, 6-7:30pm\nWhat could be more perfect for a chilly December evening than the hearty\, robust flavours of Newfoundland? Using a combination of local ingredients like fresh seafood\, root vegetables and wild berries\, “Wall of Chefs” contestant Chris Dunne brings a taste of real East Coast comfort food to The Depanneur!\n—– \nScreech & Beet Salad\nA colourful winter salad evoking the earthy flavours of the The Rock’s rich soils and the sweetness of Newfoundland’s iconic Screech rum\, this hearty salad includes roasted rainbow beets\, candied pecans\, pickled red onions\, diced cucumbers\, goat cheese\, parsnip chips and a maple\, balsamic\, and Screech dressing. \nCod & Corn Chowder\nA generous portion of rich & creamy Newfoundland-style chowder made with Atlantic cod\, crispy bacon\, PEI potatoes\, roasted corn\, Mt. Scio savoury\, fresh parsley\, celery\, carrots and onions. Served with fresh\, home-made cheddar biscuits with tomato jelly. Also available #vegetarian. \nJam Jam Trifle Cakes\nHomemade molasses cakes filled with old-fashioned English custard\, and wild berry jam\, topped with whip cream and ground nutmeg.\n—– \nFish & Bacon\, Vegetarian\, or 1/2+1/2\nEast Coast Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\n\nChris Dunne is a born and bred Newfoundlander who moved to Toronto 5 years ago to pursue a career in marketing. A self-taught home cook\, Chris competed on the Food Network Canada TV series where he finished Runner-Up. Focusing on the tastes of his native province\, he’s been dedicated to changing the perception of Newfoundland’s culinary scene by showcasing all the incredible ingredients and flavours it has to offer through his catering company Condo Cook where he delivers in-home dinner parties\, event catering and pop-ups. condocook.ca  | IG: @Condo_Cook \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-feast-from-out-east-by-chris-dunne/
LOCATION:1033 College Street\, Toronto\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/12/Chris-Dunne-Cod-Chowder.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201209T180000
DTEND;TZID=America/Toronto:20201209T193000
DTSTAMP:20260426T234006
CREATED:20201204T194536Z
LAST-MODIFIED:20201209T135542Z
UID:121059-1607536800-1607542200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Bajan Independence by Shem Barker
DESCRIPTION:Pre-order online until TUE Dec 8\, 10pm\nPick up on WED Dec 9\, 6-7:30pm\nBarbados officially announced its independence from Britain on November 30\, 1966\, creating national holiday that is celebrated every year. On this day\, many Bajans show their pride by cooking and sharing their national dishes: Conkies (a sweet dumpling steamed in banana leaves) being the all-time favourite\, closely followed by such cherished dishes as Cou-Cou & Fish\, and Pudding & Souse. To ring in Independence Day this year\, Chef Shem Barker proudly presents a selection of Bajan favourites to give you a authentic taste of what an independent Barbados is all about.\n—– \nSoup du Kadooment\nA light but flavourful vegetable broth with large chunks of corn on the cob\, together with carrots\, pumpkin\, and herbs. \nPudding & Souse with Green Bananas (pork & chicken)\nUsing acids like lime or vinegar to preserve and flavour food is popular technique throughout the Caribbean\, from ceviche to escabeche. For this classic Bajan dish\, pickled pig foot\, chicken foot and pork pieces are dressed in spicy lime juice together with onions\, cucumbers and fresh herbs\, and served at room temperature. Served with a warm mound of steamed and mashed sweet potatoes seasoned with onions\, garlic\, thyme and warm spices\, alongside boiled green bananas. \nCou-Cou & Saltfish with Cucumber Salsa (fish)\nSalt cod braised with onions\, sweet peppers\, thyme\, garlic and hot paprika. Served with a creamy moist cornmeal polenta cooked with ochroes (okra)\, and a zesty salsa of pickled cucumbers\, onions and peppers. \nCrop Over Conkies\nThe quintessential and most-requested Independence treat\, this sweet corn meal dumpling is made with sweet potatoes\, coconut\, raisins\, pumpkin and Caribbean spices\, steamed in a banana leaf.\n—– \nPork & Chicken\, Fish\, or 1/2+1/2\nBajan Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\n\nChef Shem Barker immigrated to Toronto from his native Barbados in 2018. A graduate of the Barbados Hospitality Institute\, Shem has had the opportunity to work closely with award-winning chefs who encouraged him to explore his creativity and give his Barbadian cooking an international flare. \nHe is the owner of Shem’s Kitchen which features Shem’s unique style\, a cuisine inspired by the food\, festivals and culture of the Caribbean. For more information on Shem’s Kitchen\, follow him online at @shembarker \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-bajan-independence-by-shem-barker/
LOCATION:1033 College Street\, Toronto\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/12/Shem-Barker.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201204T180000
DTEND;TZID=America/Toronto:20201204T193000
DTSTAMP:20260426T234006
CREATED:20201129T171927Z
LAST-MODIFIED:20201204T031048Z
UID:120987-1607104800-1607110200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tunisia la Douce by Zeyneb & Fatima
DESCRIPTION:Pre-order online until THU Dec 3\, 10pm\nPick up on FRI Dec 4\, 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—– \nKafteji\nA uniquely Tunisian dish\, sitting somewhere between a stir-fry and a ratatouille. A mix of vegetable peppers\, tomato\, onion\, potato and pumpkin are sautéed with eggs and delicate spices\, and served as a room-temperature salad. \nTajine\nAlthough this shares its name with the well known Moroccan stew (and the conical earthenware dish it is traditionally prepared in)\, the Tunisian dish is entirely unrelated. Tunisian tajine is a closer relative of the Spanish tortilla or Italian frittata: a large\, slow-cooked omelette made with eggs\, chicken\, potato\, onion\, parsley\, and a blend of cheese\, and a hint of turmeric; cut into squares\, it is served as part of a course of mezze appetizers. Also available #vegetarian \nTunisian Couscous\nCouscous\, a small grain-like semolina pasta is found in countless variations across North Africa. In Tunisia\, it is popularly served with a braise of large chunks of potato\, carrot\, zucchini\, onion\, and chickpeas\, seasoned with paste of garlic coriander seed\, and spicy homemade harissa\, a paste of red chilies\, garlic spices and crushed orange leaf. Available with stewed halal beef\, or all #vegetarian. \nMakroudh\nPerhaps the noble ancestor of the fig newton\, this traditional Tunisan sweet is made with semolina dough wrapped around a date filling\, cut into small diamonds and being fried until golden\, then soaked in a fragrant sugar syrup.\n—– \nBeef & Chicken –or– Vegetarian\nTunisian Dinner — $48 for 2  •  $90 for 4 \n\nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP 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-tunisia-la-douce-by-zeyneb-fatima/
LOCATION:1033 College Street\, Toronto\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/11/couscous-tunisien.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201202T180000
DTEND;TZID=America/Toronto:20201202T193000
DTSTAMP:20260426T234006
CREATED:20201128T175553Z
LAST-MODIFIED:20201202T181029Z
UID:120973-1606932000-1606937400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Lebanese Molokhia by Sana Mahmoud
DESCRIPTION:Pre-order online until TUE Dec 1\, 10pm\nPick up on WED Dec 2\, 6-7:30pm\nMolokhia is dish that goes by many names; I’ve come across at least half a dozen English spellings alone. While a popular dish throughout the Middle East\, it is virtually unknown in North America. It’s based on the leaves of the jute plant (the same one that produces jute fibre for rope & fabric)\, but known by many other names as well\, including West African sorrel\, bush okra and Jew’s mallow. This plant has been under cultivation in the Levant for millennia\, and was likely on the table of the ancient Egyptians\, where it has been long prized for its health benefits. \nThese days it is a classic comfort food across the Middle East\, from Egypt to Syria\, a favourite to warm up with on cold winter evenings. Each country gives the dish its own particular twist; Chef Sana Mahmoud’s Lebanese recipe with large chunks of poached chicken — one of her personal favourites — is the centrepiece of tonight’s meal.\n—– \nManakeesh\nManakeesh are a wide range of seasoned flatbreads that are a popular street food across the Middle East. Sana’s homemade versions are rolled around two different fillings: zaatar (thyme\, sumac and sesame seeds) and muhammara\, a flavourful red pesto of tomato\, onions\, peppers\, pomegranate molasses\, baharat spices\, sesame and olive oil. \nSalatet Shmandar\nA colourful and nourishing winter salad of beetroot\, carrot\, onion\, tomato\, pickled cucumber and chickpeas\, topped with minced parsley and tossed in a cumin lemony garlic dressing. \nMolokhia\nA delicious stew of dark green jute leaves cooked with chicken in a spicy\, lemony broth with garlic and coriander; served with a sprinkle of tangy pickled onions and white rice. Available #vegetarian with seared halloumi cheese. \nMaamoul Med Bettamer\nThe original date square! Traditional Lebanese sweets made of layers of lightly crispy semolina dough filled with chewy dates and a touch of cinnamon. \n—– \nChicken\, Vegetarian\, or 1/2+1/2\nLebanese Molokhia Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nSana Mahmoud has always been passionate about cooking and baking. She believes that food is a way to express love and caring and it is a common language that brings people together and creates feelings of connection and happiness. Throughout a 20+ year career in academic teaching\, her most joyful moments were sharing her creative dishes with her students and team and has finally quit her day job to focus on catering. Chef Sana chose to specialize in the Lebanese cuisine as she thinks it is one of the healthiest\, freshest and most delicious cuisines. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-lebanese-molokhia-by-sana-mahmoud/
LOCATION:1033 College Street\, Toronto\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/Molokhia.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201127T180000
DTEND;TZID=America/Toronto:20201127T193000
DTSTAMP:20260426T234006
CREATED:20201122T212607Z
LAST-MODIFIED:20201127T032757Z
UID:120908-1606500000-1606505400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Polish Schnitzel by Maria Rozynska
DESCRIPTION:Pre-order online until THU Nov 26\, 10pm\nPick up on FRI Nov 27\, 6-7:30pm\nThere is something so fundamentally satisfying about a crispy breaded cutlet that they are popular all over the world — Wikipedia lists 29 geographical variations\, from Japanese katsu to Mexican milanesa — with Germany alone featuring over half a dozen variations. Given Poland’s long border with Germany and even longer history with the Austro-Hungarian Empire\, it comes as no surprise that Poland has its own beloved take on schnitzel. Maria Rozynska of Just Be Cooking brings on the classic Polish comfort food for this perfect-for-the-season dinner.\n—– \nBorscht\nFlavourful\, slightly sweet beet and cabbage soup\, made the traditional way\, with a base of homemade kvass\, made from fermented rye bread\, served over uszka\, plump\, ear-shaped\, mushroom-filled dumplings. \nKotlety Schabowy\nBoneless center-cut pork chops pounded thin\, marinated in yogurt\, breaded and fried to a golden perfection. Served on a bed of caramelized onions with a drizzle of fresh mushroom gravy along with creamy garlic mashed potatoes. #Vegetarian eggplant cutlets also available \nSurówka z Marchewki i Jabłek\nSalad of coarsely grated sweet carrots and apples tossed in olive oil\, sour cream with a hint of horseradish. \nKutia\nTraditional Polish wheat berry & poppy seed pudding sweetened with honey and topped with toasted walnuts\, almonds & figs.\n—– \nPork\, Vegetarian\, or 1/2+1/2\nPolish Schnitzel Dinner — $48 for 2  •  $90 for 4 \n\nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nFounder and owner of Just Be Cooking\, mother\, wife and chef\, Maria Rozynska has taught people how to make traditional Polish food while singing songs from the Polish Highlands for most of her adult life. Why? To preserve her heritage\, recipes and traditions that may be losing their traditional roots with the passing of older generations\, dishes that we have cooked\, served and eaten our whole lives. They were the recipes and songs worth talking about and ones she wanted to spread. Through her cultural cooking school Just Be Cooking\, Maria has invited other international chefs from many different backgrounds to do the same in order to break down cultural barriers by uniting\, not dividing\, through food and song.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-polish-schnitzel-by-maria-rozynska/
LOCATION:1033 College Street\, Toronto\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/11/Kotlety-Schabowy-breaded-porks-chops-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201125T180000
DTEND;TZID=America/Toronto:20201125T193000
DTSTAMP:20260426T234006
CREATED:20201120T211802Z
LAST-MODIFIED:20201125T025609Z
UID:120878-1606327200-1606332600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Mexican Pambazos by Erika Araujo
DESCRIPTION:Pre-order online until TUE Nov 24\, 10pm\nPick up on WED Nov 25\, 6-7:30pm\nThe Dep welcomes back Chef Erika Araujo of Ixiim for another delicious foray into the world of Mexican street foods. Outside of Mexico\, tacos tend to get all the attention\, despite having an incredible variety street foods\, including some seriously phenomenal sandwiches like pambazo. Similar to a torta\, but more specific\, pambazo tends to have a very specific combination of bread\, filling and sauce: soft but resilient wheat bun\, chorizo and potato (or potato-only) filling\, and a flavourful\, ruby-red guajillo pepper sauce\, into which the sandwich is dipped before being griddled until crispy on both sides. It is then garnished with shredded lettuce\, salsa\, crema\, and queso fresco for a delightfully messy and delicious eating experience.\n—– \nFrijoles Charros (Chorizo -or- Vegetarian)\nA classic Mexican bean dish\, frijoles charros (named after charros\, Mexican cowboys) has creamy black beans stewed with onion\, garlic\, red peppers\, tomatoes\, and cilantro\, topped with a crumble of chorizo or cotija cheese and served with crispy totopos (tortilla chips) for dipping. \nPambazos (Chorizo -or- Vegetarian)\n2 mid-sized pambazo sandwiches\, filled with potato and Mexican pork sausage (papas con chorizo) -or- potato & mushroom\, garnished with lettuce\, green salsa\, sour cream and fresh cheese. Served with nopales (cactus) salad with tomato\, onion and cilantro. \nPastisetas\nSimilar to French petit fours\, these buttery Mexican cookies are garnished with chocolate or fig marmalade. \nBONUS\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.\n—– \nChorizo\, Vegetarian\, or 1/2+1/2\nMexican Pambazo Dinner — $48 for 2  •  $90 for 4 \n\nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\nErika 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  \n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-mexican-pambazos-by-erika-araujo/
LOCATION:1033 College Street\, Toronto\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/11/Pambazo-Mexican-Sandwich4.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201120T180000
DTEND;TZID=America/Toronto:20201120T193000
DTSTAMP:20260426T234006
CREATED:20201114T172955Z
LAST-MODIFIED:20201120T030138Z
UID:120793-1605895200-1605900600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Dhaba Bites by Ridhima Kalra
DESCRIPTION:Pre-order online until THU Nov 19\, 10pm\nPick up on FRI Nov 20\, 6-7:30pm\nLocated on the highways and in outskirts of villages and towns\, and often operated 24-7\, dhabas are the ‘diners’ of India; typically small\, modest roadside restaurants found throughout the subcontinent. The food is wholesome\, unpretentious\, inexpensive and full of rustic flavour\, with a homemade feel. Some dhabas have evolved into successful chains\, others remain famous for perfecting a particular regional dish. Tonight Ridhima Karla of Raag recreates some of her favourite dishes that might be found on any one of countless dhaba menus.\n—– \nBread Pakora\nThe snack is prepared by dipping triangular bread slices into a spiced gram (chickpea) flour batter and deep frying until crispy; served with fresh cilantro chutney. \nChicken Tangri Masala\nChicken legs marinated in yoghurt and slow cooked on the bone in a spiced tomato and onion gravy.\n– or –\nSubz Korma (vegetarian)\nA mixed vegetable curry of chopped beans\, peas\, potatoes\, peppers\, carrots\, and cauliflower cooked in fragrant tomato and onion gravy. \nBoth meals are served with Dal Fry\, yellow lentils enriched with ghee\, cumin and asafoetida (aka hing)\, an odiferous tree resin that is a widely used Indian spice\, and imbues the dish with a complex\, smoky flavour; Phulka\, A soft and thin\, puffed whole wheat flat bread\, and pickled onions. \nGulab Jamun\nProbably one of India’s best known and beloved sweets\, these homemade fresh cottage cheese balls are fried and then steeped in a fragrant rose and saffron scented syrup.\n—– \nChicken\, Vegetarian\, or 1/2+1/2 \nDhaba Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS FRI 6-7:30PM\n\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. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-dhaba-bites-by-ridhima-kalra/
LOCATION:1033 College Street\, Toronto\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/11/Chicken-tangdi-dal-.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201118T180000
DTEND;TZID=America/Toronto:20201118T193000
DTSTAMP:20260426T234006
CREATED:20201114T163023Z
LAST-MODIFIED:20201118T025939Z
UID:120776-1605722400-1605727800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: A Taste of Paris by Robert Yee
DESCRIPTION:Pre-order online until TUE Nov 17\, 10pm\nPick up on WED Nov 18\, 6-7:30pm\nI think it might be fair to say that when most people think of a global culinary capital\, Paris would be one of the first places to comes to mind. Paris was birthplace of the modern restaurant and the “Classical” culinary techniques that are the foundation of Western restaurant culture. For hundreds of years\, the definitive benchmark of ‘fine dining\, and certainly eating out in the “City of Light” for the first time is likely to be a transformative experience\, as it was for Robert Yee: \n“I lived in Paris as a teenager where I fell in love with the city\, the people\, and the food. Growing up on sandwich bread\, I never knew how amazing bread can be until I had my first bite of a Parisian baguette. When people think of French cuisine\, their thoughts tend to drift towards classic dishes such as duck confit\, beef bourguignon\, cassoulet\, and fine pastries. When I was visiting Normandy\, seafood was the predominant dish at the restaurants. And in Paris\, it is common to find places that specialize in cold seafood platters. This dinner is a nod to the fresh seafood of France.”\n—– \nPetite Brioche au Fromage\nA freshly baked\, buttery brioche with cheese baked in. \nSaumon à la Crème aux Fines Herbes (Pescatarian)\nSashimi-grade salmon filet\, cooked sous vide to a medium-well\, and then finished with a quick sear; served with a herb cream sauce. \n– or – \nLégumes et Fromage en Croûte (Vegetarian)\nWilted spinach and leeks mixed with a blend of creamy cheeses and fine herbs\, enveloped in a buttery\, puff pastry. \nserved with \nGnocchi à la Parisienne\nFlour and cheese dumplings that are baked to a puffed crisp. \nRatatouille\nClassic medley of sautéed seasonal vegetables such as pepper\, eggplant\, courgettes\, tomatoes\, and herbs. \nBeignets\nThe noble ancestor of donuts\, golden\, lightly crispy fried fritters of yeast dough with a touch of cinnamon and a dusting of icing sugar.\n—– \nFish\, Vegetarian\, or 1/2+1/2 \nParisian Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\n\nRaised by his grandmother’s cuisine\, Robert Yee has always had a strong interest in the culinary arts. A software developer by day\, he trained in the Culinary Arts program by night\, with a focus on global cuisines. A traveller who “eats the world”\, he brings back inspirations and techniques from local artisans as well as Michelin starred restaurants. You can follow his culinary adventures on Instagram and Facebook @superbgourmand. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-a-taste-of-paris-by-robert-yee/
LOCATION:1033 College Street\, Toronto\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/11/Baked-Salmon-with-Lemon-Cream-Sauce-8.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VCALENDAR