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DTSTART;TZID=America/Halifax:20160503T180000
DTEND;TZID=America/Halifax:20160503T210000
DTSTAMP:20260503T070935
CREATED:20160404T215210Z
LAST-MODIFIED:20160503T012230Z
UID:24171-1462298400-1462309200@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Naomi Duguid
DESCRIPTION:Photographer\, storyteller\, traveller and award-winning cookbook author Naomi Duguid is known for her insatiable curiosity about food and culture. \nNaomi will reflecting on a lifetime spent travelling\, eating and researching food\, looking at food as a lens for understanding place and culture. From Burma to Iran\, the Caucasus to Tibet to Toronto\, food is a fundamental entry point into understanding local culture. \n—–\nDinner by Len Senater\nDelicate Burmese Lemongrass Fish Salad (from Naomi Duguid’s Burma: Rivers of Flavour)\nBasa fillets lightly poached in a turmeric broth\, flaked and tossed with lemongrass\, garlic\, ginger and cripsy shallots\, served with jasmine rice and Gin Thoke\, a tangy & crunchy slaw of nappa cabbage\, crispy fried lentil & broad beans\, peanuts and lemon-pickled fresh ginger.\n#GF #vegan option available \nDessert\nChocolate ginger cake with pomegranate & Chinese manadrins.\n$4\n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$20 (+HST) \n—-\nNaomi Duguid is a traveller\, writer\, photographer\, cook\, and author\, but is as often described as a culinary anthropologist. She is the author of the acclaimed BURMA: Rivers of Flavor and the co-author of six other award-winning books of food and travel\, as well as a frequent contributor to Lucky Peach\, and a contributing editor of Saveur magazine. \nHer books explore home-cooked foods in their cultural context\, with recipes and photographs as well as stories. Her latest book BURMA: Rivers of Flavor celebrates the food cultures of Burma in recipes\, stories\, and photos. It was published in October 2012 and won the IACP culinary travel cookbook award in April 2013. \nHer next book TASTE OF PERSIA: A Cook’s Travels Through Armenia\, Azerbaijan\, Georgia\, Iran\, & Kurdistan will be published in September 2016.\nhttp://naomiduguid.com/ \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours. \n—–\nPhoto Credit: Laura Berman \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.
URL:https://dev.thedepanneur.ca/event/table-talk-naomi-duguid/2016-05-03/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_1607949072862922.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160502T183000
DTEND;TZID=America/Halifax:20160502T210000
DTSTAMP:20260503T070935
CREATED:20160404T215205Z
LAST-MODIFIED:20160404T222019Z
UID:24169-1462213800-1462222800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Handmade Stuffed Pasta by Christopher & Sarah Terpstra
DESCRIPTION:Join local pasta artisans Christopher & Sarah Terpstra of Alimentari at The Depanneur for a comprehensive\, hands-on evening of pasta-making! We will teach the recipe for a basic dough – versatile for making many shapes – and techniques for making beautiful sheets of pasta for stuffing. Learn how to make ravioli\, agnolotti and tortelloni using a simple\, delicious ricotta filling\, and a quick brown butter with sage pan sauce. Everyone will get to try the pasta in class\, and have extra to take home\, along with the experience to impress your friends with your new skills! \n$50 +HST \n—–\nChristopher Terpstra of Alimentari\, a budding Toronto-based fresh pasta company\, learned the craft of making pasta while living and working in Italy. He uses traditional Italian tools and techniques for making pasta but looks locally for his ingredients. Christopher and his wife\, Sarah\, strive to make the most delicious fresh pastas\, with the highest quality Ontario flours and eggs\, in a variety of unique shapes. Pasta by Alimentari is coming soon to stores throughout Toronto!\nhttp://www.alimentarito.com/what-we-do \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-handmade-stuffed-pasta-by-christopher-sarah-terpstra/2016-05-02/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_207304092992963.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160501T193000
DTEND;TZID=America/Halifax:20160501T223000
DTSTAMP:20260503T070935
CREATED:20160411T223554Z
LAST-MODIFIED:20160418T142307Z
UID:24372-1462131000-1462141800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: PanAsia by Greg Couillard
DESCRIPTION:Held Over a 2nd Night! \nCulinary icon Chef Greg Couillard became famous for introducing Toronto to his dazzling re-imaginings of international flavours. This fantastic menu\, that flies through Japan\, Thailand and Malaysia (with stopovers in Mexico and France)\, is all about the amazingly creative colours\, spices\, textures and flavours that have earned him loyal fans for over 30 years in the kitchen. \n—–\nKamakaze Tuna Bomb\nSushi-grade tuna on crispy panko rice cakes with wasabi guacamole \nChiang Mai Grilled Chicken Salad\nSpicy and sweet grilled chicken served over riotously colourful slaw of nam prik-pickled mango\, cucumber\, red cabbage\, jicama and spinach. \nShrimp Pad Thai\nShrimp\, tofu and vegetables with rice stick noodles tossed in spicy sweet and sour tamarind\, and toasted peanut sauce\, with loads of fresh herbs and lime. \nPina Colada Crème Brulée\nGarnished with mixed fresh tropical fruit.\n—– \n$60 +HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-panasia-by-greg-couillard-2/2016-05-01/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_562056677295770.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160430T193000
DTEND;TZID=America/Halifax:20160430T223000
DTSTAMP:20260503T070935
CREATED:20160404T220223Z
LAST-MODIFIED:20160430T230620Z
UID:24177-1462044600-1462055400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: PanAsia by Greg Couillard
DESCRIPTION:Culinary icon Chef Greg Couillard became famous for introducing Toronto to his dazzling re-imaginings of international flavours. This fantastic menu\, that flies through Japan\, Thailand and Malaysia (with stopovers in Mexico and France)\, is all about the amazingly creative colours\, spices\, textures and flavours that have earned him loyal fans for over 30 years in the kitchen. \n—–\nKamakaze Tuna Bomb\nSushi-grade tuna on crispy panko rice cakes with wasabi guacamole \nChiang Mai Grilled Chicken Salad\nSpicy and sweet grilled chicken served over riotously colourful slaw of nam prik-pickled mango\, cucumber\, red cabbage\, jicama and spinach. \nShrimp Pad Thai\nShrimp\, tofu and vegetables with rice stick noodles tossed in spicy sweet and sour tamarind\, and toasted peanut sauce\, with loads of fresh herbs and lime. \nPina Colada Crème Brulée\nGarnished with mixed fresh tropical fruit.\n—– \n$60 +HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-panasia-by-greg-couillard/2016-04-30/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_897522500345306.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160429T180000
DTEND;TZID=America/Halifax:20160429T210000
DTSTAMP:20260503T070935
CREATED:20160419T000347Z
LAST-MODIFIED:20160429T040447Z
UID:24500-1461952800-1461963600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Costilla en Salsa Verde by Paola Solorzano
DESCRIPTION:El Depannistas Paola Solorzano & Adriana Rubio from Santo Pecado Mexican Catering are back in the kitchen with more amazing an authentic Mexican flavours! \n—–\nSopa\nLentils soup a la Mexicana served with crispy chorizo (optional) and fried plantain\n$4 \nCostilla en salsa verde\nPork side ribs – or – chayote squash & portobello mushrooms\, braised in a tomatillo jalapeño salsa verde\, served on a bed of rice a la Mexicana and refrito black beans with two organic blue corn tortillas\n$12 \nEnsalada\nLocally sourced cured root vegetables on a bed of arugula with a guava vinaigrette\n$4 \nDulce\nGuava and goat cheese empanada\, drizzeled with dulce de leche\n$4 \nAgua fresca\nOrange-pineapple\n$2 \nPrix Fixe Menu\nSoup -or- Salad + Main + Dulce + Agua\n$20 \n#Vegan #GF options available\n—— \nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-costilla-en-salsa-verde-by-paola-solorzano/2016-04-29/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_1530938857215265.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160428T193000
DTEND;TZID=America/Halifax:20160428T220000
DTSTAMP:20260503T070935
CREATED:20160229T205021Z
LAST-MODIFIED:20160322T155422Z
UID:23523-1461871800-1461880800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Vegan Seder Deluxe by Emily Zimmerman
DESCRIPTION:Jewish families have been celebrating holidays and gatherings with big\, festive meals for a VERY long time. For this deluxe seder-inspired dinner party\, The Dep’s resident vegan maven\, Emily Zimmerman\, offers up her unique interpretations of a number of classic Jewish dishes. \n—–\nAppetizings\nEggplant “herring”\, sunflower seed “chopped liver”\, and cashew “egg salad” served with matzos. \nGolden vegetable matzoh ball soup\nJulienned carrots\, celery root\, and golden beets in a delicate broth\, with a traditional matzoh meal dumpling \nJackfruit\, mushroom\, and walnut “brisket”\nwith sweet potato & apple tzimmes\, artichoke gratin kugel\, and quinoa tabbouleh with cucumbers\, pickled lemon & parsley \nManischewitz sorbet \nChocolate matzoh torte\nLayers of wine-soaked matzos\, chocolate cream\, and apricot jam.\n—– \n$50 +HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-vegan-seder-deluxe-by-emily-zimmerman/2016-04-28/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_826387094137763.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160425T183000
DTEND;TZID=America/Halifax:20160425T210000
DTSTAMP:20260503T070935
CREATED:20160223T162957Z
LAST-MODIFIED:20160224T172422Z
UID:23396-1461609000-1461618000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Pastry 101: Puff Pastry by Mardi Michels
DESCRIPTION:Do you love flaky puff-pastry\, but intimidated by the idea of making it from scratch? This class will change your opinion forever! \nJoin Mardi Michels to learn how to make a quick “rough puff” pastry that can be used in a wide variety of dishes\, both sweet and savoury. Puff pastry also freezes really well\, so it’s easy to have delicious\, flaky pastry on hand whenever you need it. In this hands-on class\, you’ll learn to use your puff pastry to make sausage rolls\, a seasonal vegetable pie\, and an apple tarte tatin. You’ll learn both the traditional butter pastry as well as vegan option with shortening. Participants will get to taste their handiwork in class and take the rest of their creations home to enjoy. You’ll never fear puff pastry again! \n$50 +HST\nCook with your kids! Bring kids under 12 for 1/2 price. \n—–\nMardi Michels is a full-time French teacher to elementary school-aged boys and the author of eat. live. travel. write – a blog focusing on culinary adventures near and far. As part of her job\, she runs a cooking class twice a week for 7-13 year-old boys\, Les Petits Chefs and Cooking Basics. She’s also a cook\, baker\, traveller\, photographer\, writer\, Food Revolution Day Ambassador for Toronto and in her spare time teaches cooking classes around Toronto. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-pastry-101-puff-pastry-by-mardi-michels/2016-04-25/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_731992610234636.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160423T193000
DTEND;TZID=America/Halifax:20160423T223000
DTSTAMP:20260503T070935
CREATED:20160310T234217Z
LAST-MODIFIED:20160423T164603Z
UID:23778-1461439800-1461450600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Kazakh Dastarkhan by Yuliya Tsoy
DESCRIPTION:Located in the heart of Central Asia\, Kazakhstan and its culture has been heavily influenced by the bordering countries and many cultures that have settled there. Surrounded by Russia\, China and parts of the Middle East\, Kazakh cuisine is a true melting pot of traditions and customs passed down through the generations\, making for an incredibly unique dining experience. \nKnown for their welcoming manner and hospitality\, family-style dinners are a custom of the Kazakh culture – a chance for loved ones and neighbours to come together to enjoy the rich flavours of this remarkable cuisine. \nJoin the talented Yuliya Tsoy for a Kazakh Dastarkhan – a traditional “spread” of dishes – that will feature some of the staple dishes and flavours in this truly extraordinary region. \n—–\nZakuski\nVariety of Appetizers including Baursaki (traditional Kazakh bread)\, Russian-Korean Carrot Salad\, Eggplant Stacks \nBorscht\nA rich beet and cabbage soup served with Borodinksy bread. \nHanum\nLamb & squash steamed dumpling roll \nPlov\nA flavourful rice dish cooked in kazan (round cast-iron pot) \nSharlotka\nA famous Russian Apple Cake\n—– \n$50 +HST \n—–\nBorn and raised in Kazakhstan\, Yuliya Tsoy is a 3rd generation Koryo-saram – a term for Koreans who immigrated to Russia and Central Asia in the 19th century. Food has always been a big part of Yuliya’s life and she is on a mission to preserve the recipes that fill her childhood memories. Yuliya now lives\, cooks and eats in Toronto. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-kazakh-dastarkhan-by-yuliya-tsoy/2016-04-23/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/03/facebook_event_229993070683504.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160422T180000
DTEND;TZID=America/Halifax:20160422T210000
DTSTAMP:20260503T070935
CREATED:20160411T223550Z
LAST-MODIFIED:20160412T003422Z
UID:24370-1461348000-1461358800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Surprise! [Happy Birthday Dad] by Alan Naiman
DESCRIPTION:What makes a great birthday present for Dad? For Chef Alan Naiman\, it’s cooking up a unique meal inspired by his father’s favourite food\, places and TV shows for a surprise birthday dinner. Because Alan is a talented\, experienced chef\, even fast food is transformed into delicious\, elegant dishes. And because it’s The Dep\, you can get in on all the tasty action! \n“Fried Chicken”\nFalafel blended with the Colonel’s 11 herbs and spices\, served with harissa and white bean “mashed potatoes”\n$6 #vegan #GF \nRagnar Lamb-rok\nConfit lamb shoulder – slow cooked in it’s own fat until impossibly tender – is pressed\, cut and then baked and served with a blueberry and juniper reduction\, along with a smoked rutabaga and beet gratin\, garnished with toasted hazelnuts.\n$14 #GF \nSons of Anarchy Cake\nChocolate\, bourbon and ginger cake inspired by the hit show\, and made with love with a little help from Alan’s sister.\n$5 \nPrix Fixe Menu\nApp + Main + Dessert\n$25\n—– \nAlan Naiman is a chef who dares to dream. He is a graduate from Humber College’s Culinary Arts program and has worked in some of the best restaurants in Toronto and Melbourne\, Australia. Currently he works for Daniel et Daniel Catering.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-surprise-happy-birthday-dad-by-alan-naiman/2016-04-22/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_866629876782191.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160418T183000
DTEND;TZID=America/Halifax:20160418T210000
DTSTAMP:20260503T070935
CREATED:20160307T191307Z
LAST-MODIFIED:20160418T142257Z
UID:23676-1461004200-1461013200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Spring Pickles with Christine Manning
DESCRIPTION:There is no surer sign of spring than the first crops of fresh local veggies like fiddleheads\, rhubarb\, young radishes and baby carrots beginning to pop up all over the city. How to savour these fleeting delicacies for more than just a few brief weeks? By preserving them\, of course! \nJoin Christine Manning of Manning Canning for a crash course on preserving the best of what the season has to offer. You’ll learn all the basics of preserving and canning while making delicious pickles. As a bonus\, you’ll also learn how to make a delicious rhubarb cordial to add a zing to your summer cocktails. \nYou’ll leave the class with a basic understanding safe canning practices and the important do’s and don’ts of preserving\, along with copies of the recipes and jars of all the goodies made in class to take home. \n$50 +HST \n—–\nChristine Manning is the founder of Manning Canning\, a local food company that makes a selection of unique jams\, jellies\, preserves\, pickles and other delectable spreads from locally sourced produce. Christine also runs Manning Canning Kitchens\, that offers rentable commercial production kitchens for local food entrepreneurs. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-spring-pickles-with-christine-manning-2/2016-04-18/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/03/facebook_event_578291558985913.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160416T193000
DTEND;TZID=America/Halifax:20160416T223000
DTSTAMP:20260503T070935
CREATED:20160307T191303Z
LAST-MODIFIED:20190717T155702Z
UID:23674-1460835000-1460845800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: The Queen's Birthday Dinner by Paula Costa
DESCRIPTION:HRH Queen Elizabeth will be turning 90 in April and we want to celebrate with her! Come join Dep alumni\, cook\, instructor\, food blogger and royal fan Paula Costa as we enjoy some of the Queen’s favourite dishes\, gleaned from the recipes of Royal Chef Carolyn Robb who has cooked for many of the Royal family including the Queen and Prince William. \nMushroom Tartlets\nA delicious combination of mushrooms in a rich\, creamy sauce nestled in delicate butter puff pastry and garnished with fresh herbs. \nRoasted Butternut Squash & Corn Soup\nA velvety and delicate golden soup. \nSmoked Haddock Kedgeree\nKedgeree\, a lightly curried rice pilaf with smoked fish\, is a popular dish that emerged from the Anglo-Indian fusion of the Raj era. Traditionally it is served at brunch\, but when served like this — with shredded leeks\, creamed spinach and quail eggs — it’s a supper fit for royalty! \nMixed Citrus Sorbet \nChocolate Biscuit Cake\nThis cake is a favourite of the Queen and the Princes; so much so that it was the Groom’s cake for Prince William’s wedding.\n—– \n$50 +HST \n—–\nPaula Costa is an avid cook who loves to share amazing food experiences through her popular food blog\, Dragon’s Kitchen\, and by hosting food events and cooking workshops around the GTA. Her pride in her Portuguese culinary heritage and her passion for Mediterranean food is evident in her many sold-out Ottolenghi Supper Clubs at The Depanneur. Paula also enjoys stretching her kitchen creativity through elaborate theme dinners\, such as the 7-Deadly Sins\, and her remarkable 11-course recreation of the Titanic’s final meal. Paula has a new catering project in the works\, Saboroso Food & Catering. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-the-queens-birthday-dinner-by-paula-costa/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160415T180000
DTEND;TZID=America/Halifax:20160415T210000
DTSTAMP:20260503T070935
CREATED:20160328T173840Z
LAST-MODIFIED:20160411T233519Z
UID:24039-1460743200-1460754000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Spaghetti & Meatballs go Thailand by Greg Couillard
DESCRIPTION:Toronto culinary icon Chef Greg Couillard is best known for his game-changing fusions of international flavours and spices. Well tonight’s dinner is classic Greg: a Thai-inspired re-imagining of spaghetti & meatballs! \nBaked Thai-spiced meatballs in a red curry and coconut tomato sauce over rice noodles\nVegetarian -or- Chicken $12 | Shrimp $15 \nGado-gado coleslaw with chilli-coco peanut sauce\, sprouts\, cabbage and cucumber!\n$6 \nLime curd Asian Trifle with mango & soursop\n$6 \nPrix Fixe Menu:\n1 Noodles + 1 Slaw + 1 Dessert\n+ 1 Ginger-Lemongrass Ice Tea\n$25 \n#Vegetarian & #GF options available\n—– \nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-spaghetti-meatballs-go-thailand-by-creg-couillard/2016-04-15/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/03/facebook_event_1550955605202400.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160414T183000
DTEND;TZID=America/Halifax:20160414T210000
DTSTAMP:20260503T070935
CREATED:20160328T194138Z
LAST-MODIFIED:20160413T222606Z
UID:24044-1460658600-1460667600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making 201 by Emily Zimmerman
DESCRIPTION:For people with a bit of cheesemaking under their belt\, or who’ve already taken Emily Zimmerman’s cheesemaking course\, this is the advanced edition. We’ll be making new and more complex cheeses\, including a bleu cheese\, and grate-able\, melty “cheddar”\, homemade and spreadable butter\, and delicious vegan ice cream. We’ll be learning some advanced methods of culturing\, preserving and ageing cheeses. At the end of the class\, we’ll share a dinner of soft tacos with all the fixings (including cheddar\, queso fresco\, and sour coconut cream) and our homemade vegan ice cream for dessert.\n—– \n$50 +HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-vegan-cheese-making-201-by-emily-zimmerman/2016-04-14/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/03/facebook_event_968127269962146.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160413T183000
DTEND;TZID=America/Halifax:20160413T210000
DTSTAMP:20260503T070935
CREATED:20160328T194134Z
LAST-MODIFIED:20160328T194441Z
UID:24042-1460572200-1460581200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making 101 by Emily Zimmerman
DESCRIPTION:Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich\, melty cheese. \nEmily Zimmerman\, the Dep’s resident vegan chef\, will take you through a series of homemade vegan cheese recipes\, from quick rarebit sauce and parmesans to creamy\, tangy cultured cheeses. We’ll be using ingredients like cashews\, coconut\, hemp seeds\, tofu\, and seaweed\, and participants will learn how to make delicious\, dairy-free cheeses for any diet\, budget\, or schedule. \nMid-way through the workshop\, we’ll have a quick meal of baked potatoes with all sorts of cheesy toppings\, caesar salad with “parmasanalogue”\, and creamy coconut creme brulee.\n—– \n$50 +HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-vegan-cheese-making-101-by-emily-zimmerman/2016-04-13/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/03/facebook_event_985993518153394.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160411T183000
DTEND;TZID=America/Halifax:20160411T210000
DTSTAMP:20260503T070935
CREATED:20160307T191259Z
LAST-MODIFIED:20160307T193254Z
UID:23672-1460399400-1460408400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Making Mead by Fran Freeman
DESCRIPTION:So you may or may not be a Mediaeval Viking\, but that should not stop you from enjoying your own homemade mead\, one of the world’s oldest alcoholic beverages. Mead is made from a simple blend of honey and water\, then fermented with yeast. Join urban beekeeper Fran Freeman as she leads a group through the making of a delicately-flavoured ginger mead with lemon zest from all-natural wildflower honey. \nFran will cover the terminology and history of mead\, issues of safety and sanitation\, and talk about hive products in the context of food security and declining pollinator health. Participants will learn about warming techniques\, cooling\, straining and pouring growlers\, and using fermentation locks. Everyone leaves with 2-litres of mead-in-the-making to continue the fermentation process at home\, simple instructions\, and recipe variations for future mead-making adventures. Each participant will be provided with a reusable glass growler\, fermentation lock and bung. \n$65 +HST\n($50 + $15 for materials) \n—–\nFran Freeman has been managing honey bees in both urban and rural settings for over a decade. Using sustainable\, organic practices\, she cares for honey bees at several apiaries in west-end Toronto. As hive consciousness she runs workshops on bees and sustainable beekeeping\, with a particular emphasis on keeping bees in the city\, while marketing sustainable hive products as Sticky Bees Urban Honey. This fall watch for a Certificate programme in Sustainable Urban Beekeeping at Humber Arboretum’s Centre for Urban Ecology in conjunction with Humber College. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-making-mead-by-fran-freeman/2016-04-11/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/03/facebook_event_1027361240658944.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160410T193000
DTEND;TZID=America/Halifax:20160410T220000
DTSTAMP:20260503T070935
CREATED:20160229T183134Z
LAST-MODIFIED:20160229T223949Z
UID:23507-1460316600-1460325600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Home & Away: An Island Meal by Erin Stanfield & Jessica Gavin
DESCRIPTION:When you visit PEI\, you are either “back home” or you’re “from away”. But wherever you hail from\, there is something about the Island that keeps you coming back\, year after year. \nFor Erin Stanfield and Jessica Gavin\, PEI summers are all about big\, beautiful family meals made from whatever is fresh. Seafood straight from a wharf shack\, local greens from the farmer’s market\, and of course wild berries picked in the fields are staples at most suppers. \nAfter a long\, landlocked winter\, the passionate amateur chefs are ready to celebrate the coming months of sun and sea with a cottage-style cookout. \n—–\nEnticements:\nSolomon Gundy (aka pickled herring) with crème fraiche\, Chive Biscuits & Preserves \nSandbar Clam Trio\nclam broth with lobster tomalley; deep fried soft shell with Sriracha tartar sauce; raw cherrystone on half shell with mint cucumber mignonette \nColeslaw with apple cider\, crisp green apples\, almonds and fennel \nMini Island Lobster Roll with lemon zest\, haystack onions\, on a milk bun \nPEI Mussels drunk on Skreech with shallots \nBraised PEI Beef Short Ribs on a bed of mashed Island new potatoes flecked with clothbound cheddar \nStrawberry Social Shortcake with\, gingersnap garnish\n—– \n$60 +HST \n—–\nHOME: Charlottetown native Erin Stanfield grew up just a few blocks from the ocean. With brine in her bones\, she has dabbled in cooking and preserving local and fresh ingredients from a young age. \nAWAY: Jessica Gavin grew up on the left coast but fell in love with the Island after visiting Mary’s Bakery in Kensington\, PEI. Which makes sense since she would rather bake than do pretty much anything else (except sleep). \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-home-away-an-island-meal-by-erin-stanfield-jessica-gavin/2016-04-10/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_1689083358035430.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160408T180000
DTEND;TZID=America/Halifax:20160408T210000
DTSTAMP:20260503T070935
CREATED:20160404T215149Z
LAST-MODIFIED:20160404T221035Z
UID:24167-1460138400-1460149200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Pulled Pork Plus by Michael Kirkwood
DESCRIPTION:“It’s supposed to be Spring\, dammit”\n—Chef Michael Kirkwood \nEven if Mother Nature doesn’t seem to be keeping her promises\, veteran Chef Michael Kirkwood is willing to step up with a tasty menu that evokes BBQs\, fresh greens and warmer weather… \n—–\nSouthern Ontario style pulled pork sandwich with chipotle aioli & crispy onions $9\n+ smoked applewood cheddar $2 \nPotato and green apple salad with tarragon $6 \nGrilled asparagus with wild mushrooms and lavender hollandaise $6\n+ truffled poached egg $2 \nBlueberry cobbler with bee pollen whipped cream\n$6 \n#Vegetarian & #GF options available\n—– \nChef Michael Kirkwood grew up in Ajax\, Ontario where his appreciation for food and local ingredients flourished at a young age. Inspired by his parents’ gourmet interests\, he began working in local restaurants as a teenager where his passion for cooking grew. He then went on to study culinary arts in Toronto at George Brown College\, and has since worked in several of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, and Turf Lounge. \nChef Michael has now created the Birchwood Kitchen: a mobile culinary studio providing cooking classes for both children and adults\, as well as private seasonal tastings and small event catering.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-pulled-pork-plus-by-michael-kirkwood/2016-04-08/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_505548649625574.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160405T180000
DTEND;TZID=America/Halifax:20160405T210000
DTSTAMP:20260503T070935
CREATED:20160307T191255Z
LAST-MODIFIED:20160330T024411Z
UID:23670-1459879200-1459890000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Peter McClusky
DESCRIPTION:Peter McClusky is an Ontario garlic farmer and the driving force behind the Toronto Garlic Festival. His book\, “Ontario Garlic: The Story from Farm to Festival” (History Press 2015) is a social\, scientific and cultural history of garlic in Ontario. It weaves archival research with stories and anecdotes from farmers\, gardeners\, chefs and scientists. \nPeter will be discussing some of the topic covered in his book such as: garlic’s origin in central Asia 10\,000 years ago and how geography and adaptability to diverse growing conditions facilitated its adoption into cooking pots around the world. He will also talk a bit about garlic and the mechanics of human taste – how our mechanisms for tasting food plays a part in the real and perceived taste of garlic. \nSigned copies of Peter’s book will be available for purchase.\n—– \nDinner by Len Senater\nRoasted garlic and white bean soup\, with crispy garlic. \n“40 Cloves” roasted chicken -or- “40 Cloves” layered roasted vegetable tian\,\nwith sweet potato & celeriac mash\, and steamed green beans with roasted almonds with fresh garlic vinaigrette. \nBruised kale salad with Japanese pickled garlic. \nDark chocolate cake with black garlic ganache. \n#vegan & #GF options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner\, soup or salad\, and coffee or tea.\n$20 (+HST) \n—-\nPeter McClusky is an Ontario garlic farmer and the driving force behind the Toronto Garlic Festival. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.
URL:https://dev.thedepanneur.ca/event/table-talk-peter-mcclusky-2/2016-04-05/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/03/facebook_event_1657230984542235.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160404T183000
DTEND;TZID=America/Halifax:20160404T210000
DTSTAMP:20260503T070935
CREATED:20160307T191249Z
LAST-MODIFIED:20160307T194126Z
UID:23668-1459794600-1459803600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Hail Seitan! by Emily Zimmerman
DESCRIPTION:If gluten is the devil\, then I say “Hail Seitan!” \nMaking diabolically delicious vegan meats at home is easy using using wheat protein. Whether you start from scratch with whole wheat\, or get a little boost-up with gluten flour\, you can control the texture\, flavour and presentation to make a variety of toothsome\, flavourful\, better-than-Yves meat substitutes. \nAt this workshop Dep vegan maven Emily Zimmerman will be walking you through the making (and eating) of a roast seitan brisket\, served with miso gravy\, rice and greens. \nYou’ll also learn how to make spicy vegan pepperoni\, and seitan-okara “chicken breasts” that participants can take home. There’ll be a recipe package with these and other recipes and variations\, as well as an excellent metal playlist to accompany us while we rock out in the kitchen. \n$50 +HST \n——\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-hail-seitan-by-emily-zimmerman/2016-04-04/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/03/facebook_event_1048283715233582.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160403T193000
DTEND;TZID=America/Halifax:20160403T223000
DTSTAMP:20260503T070935
CREATED:20160312T151723Z
LAST-MODIFIED:20160403T192256Z
UID:23811-1459711800-1459722600@dev.thedepanneur.ca
SUMMARY:SUPPERCLUB: Ottomans in Toronto by M&T Foods
DESCRIPTION:Held over a 2nd Night! \nFor more than 600 years\, the vast Ottoman empire represented one of the most sophisticated aristocratic cultures in the world. It profoundly influenced – and was influenced by – diverse culinary traditions spanning from Central Asia to North Africa\, the Balkans to past the Arabian peninsula into Eastern Africa. The heart of Ottoman culture was in Istanbul\, the capital\, where the imperial court and the metropolitan elites established a refined culinary tradition bringing together elements of regional cuisines from across the empire. It was here\, in the kitchens of the Imperial palace\, that Ottoman cuisine reached its most refined form. \nSome dishes uniquely reflect this legacy; for example\, tonight’s main course\, Hünkar Beğendi\, translates as “the Sultan liked it”\, referring to Sultan Murad IV (1612-1640). There is also a legend that this dish was served to Empress Eugenie\, the wife of Napoleon III\, in Sultan Abdülaziz’s Beylerbeyi Palace in 1869\, and she liked it so much that Abdülaziz promised her to ask his chef to give Eugenie’s cook the recipe. And the rumor goes that Abdülaziz’s chef was reluctant to share his recipe. \nWith this lavish meal\, Chef Murat Ozsuvari\, together with business partner Tolga Ay of M&T Food Services\, showcase some of the remarkable cuisine that developed at the crossroads of Europe and Asia. \nThis special event will also feature live instrumental Turkish music by the talented multi-instrumentalist\, Selcuk Suna \n—–\nTarator Soslu Karnabahar Kizartmasi\nGolden fried cauliflower with tahini \nOrange Hum’s\nTurkish-style chickpea hummus with orange \nFistikli Dovme Salatasi\nPistachio\, cucumber and yogurt salad \nKoz Salad\nA classic Turkish meze of roasted red peppers\, eggplants and tomatoes \nHünkar Beğendi\nSlow-cooked veal stew served on a bed of creamy roasted eggplant puree \nSaffron and Almond Pilaf\nDelicate rice \nSekerpare\nSoft coconut-based baked pastry of dipped in thick lemon-flavored sugar syrup \nPestil\nDried fruit rolls filled with sesame or nut butter \nOttoman Tea\nA fragrant hot tea with mixed fruits and spices\n—– \n$60 + HST \n—–\nChef Murat Ozsuvari studied cooking in Vancouver and has worked in restaurants around the world\, including the Ritz Hotel in Miami\, and the renowned Ara Café in Istanbul. Together with Tolga Ay\, they have recently co-founded a new catering company Toronto\, M&T Food Services\, offering a broad range of Turkish-inspired and international foods for home delivery or events. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supperclub-ottomans-in-toronto-by-mt-foods-2/2016-04-03/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/03/facebook_event_901659483280547.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160402T193000
DTEND;TZID=America/Halifax:20160402T223000
DTSTAMP:20260503T070935
CREATED:20160307T191245Z
LAST-MODIFIED:20160402T154210Z
UID:23666-1459625400-1459636200@dev.thedepanneur.ca
SUMMARY:SUPPERCLUB: Ottomans in Toronto by M&T Foods
DESCRIPTION:This event is SOLD OUT!\nA second night has been added on Sunday\, April 3 \nFor more than 600 years\, the vast Ottoman empire represented one of the most sophisticated aristocratic cultures in the world. It profoundly influenced – and was influenced by – diverse culinary traditions spanning from Central Asia to North Africa\, the Balkans to past the Arabian peninsula into Eastern Africa. The heart of Ottoman culture was in Istanbul\, the capital\, where the imperial court and the metropolitan elites established a refined culinary tradition bringing together elements of regional cuisines from across the empire. It was here\, in the kitchens of the Imperial palace\, that Ottoman cuisine reached its most refined form. \nSome dishes uniquely reflect this legacy; for example\, tonight’s main course\, Hünkar Beğendi\, translates as “the Sultan liked it”\, referring to Sultan Murad IV (1612-1640). There is also a legend that this dish was served to Empress Eugenie\, the wife of Napoleon III\, in Sultan Abdülaziz’s Beylerbeyi Palace in 1869\, and she liked it so much that Abdülaziz promised her to ask his chef to give Eugenie’s cook the recipe. And the rumor goes that Abdülaziz’s chef was reluctant to share his recipe. \nWith this lavish meal\, Chef Murat Ozsuvari\, together with business partner Tolga Ay of M&T Food Services\, showcase some of the remarkable cuisine that developed at the crossroads of Europe and Asia. \nThis special event will also feature live instrumental Turkish music by the talented multi-instrumentalist\, Selcuk Suna \n—–\nTarator Soslu Karnabahar Kizartmasi\nGolden fried cauliflower with tahini \nOrange Hum’s\nTurkish-style chickpea hummus with orange \nFistikli Dovme Salatasi\nPistachio\, cucumber and yogurt salad \nKoz Salad\nA classic Turkish meze of roasted red peppers\, eggplants and tomatoes \nHünkar Beğendi\nSlow-cooked veal stew served on a bed of creamy roasted eggplant puree \nSaffron and Almond Pilaf\nDelicate scented rice pilaf \nSekerpare\nSoft coconut-based baked pastry of dipped in thick lemon-flavored sugar syrup \nPestil\nDried fruit rolls filled with sesame or nut butter \nOttoman Tea\nA fragrant hot tea with mixed fruits and spices\n—– \n$60 + HST \n—–\nChef Murat Ozsuvari studied cooking in Vancouver and has worked in restaurants around the world\, including the Ritz Hotel in Miami\, and the renowned Ara Café in Istanbul. Together with Tolga Ay\, they have recently co-founded a new catering company Toronto\, M&T Food Services\, offering a broad range of Turkish-inspired and international foods for home delivery or events. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supperclub-ottomans-in-toronto-by-mt-foods/2016-04-02/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/03/facebook_event_937166753019365.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160401T180000
DTEND;TZID=America/Halifax:20160401T210000
DTSTAMP:20260503T070935
CREATED:20160328T145537Z
LAST-MODIFIED:20160328T145844Z
UID:24036-1459533600-1459544400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Happy Birthday by Jonah Brotman
DESCRIPTION:Jonah Brotman is known for cooking amazing dinners for his friends\, whether it’s being entrusted to cater their wedding or to feed a gang of hungry revellers in the desert at Burning Man. Tonight he cooks his own birthday dinner\, and invites you all to come celebrate and eat! \nMediterranean Meze – $6\nHomemade hummus\, tahini and labneh served with fresh pita\n– or –\nLeche de Tigre Ceviche – $8\nPeruvian-style\, citrus-cured Tilapia \nGoat-Cheese Stuffed Chicken\nSautéed chicken breast stuffed with green olives\, thyme and goat cheese\n-or-\nGoat-Cheese Stuffed Portobello Cap\nOven-roasted portobello mushroom topped with green olives\, thyme and goat cheese\nAccompanied by creamy roasted garlic mashed potatoes + Asian mixed greens\n$14 \nHot Banana Goo\nA sweet shot of caramelized banana and coconut milk\, with pistachios and mixed nuts for some crunch. Salty plantains on the side for a sweet and savoury combo.\n– or –\nChocolate Mousse Surprise\nSwiss chocolate mixed with the heat of the Caribbean\n$5 \nPrix Fixe Menu:\n1 App + 1 Main + 1 Dessert\n$25 \n#Vegetarian & #GF options available\n—– \nBorn and raised in the Annex\, Chef Jonah Brotman brings years of travel and wanderlust to his culinary repertoire. Jonah’s cooking experience ranges from catering wedding weekends to a summer camp for adults\, from fine dining to the Black Rock desert. Brotman will be celebrating his birthday this week and can think of no better gift to himself than getting the chance to run The Dep for a night!\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-happy-birthday-by-jonah-brotman/2016-04-01/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/03/facebook_event_187828128266517.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160328T100000
DTEND;TZID=America/Halifax:20160328T180000
DTSTAMP:20260503T070935
CREATED:20160229T194242Z
LAST-MODIFIED:20160229T195645Z
UID:23512-1459159200-1459188000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Full-Day Cheesemaking Intensive by Brad Kurtenbach
DESCRIPTION:Discover the exciting world of cheese making with local dairy maven Brad Kurtenbach in this fun\, hands-on\, full-day intensive workshop. \nWorking with fresh\, local sheep\, goat and bovine milk\, Brad will guide participants through the fundamentals of cultured cheeses\, starting with yogurt and including Bulgarian feta\, cheese curds\, and a pressed farmer’s cheese over the course of this full-day class. \nEach person leaves with a litre of yogurt and a split of the 8 kgs of cheese we be making. \nWorkshop includes a fresh lunch prepared by Brad.\n—– \n$125 +HST \n—–\nBrad Kurtenbach\, founder of Kensington Organic Ice Cream\, is also the man behind the award-winning Thick Cut brunch at The Depanneur \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-full-day-cheesemaking-intensive-by-brad-kurtenbach-2/2016-03-28/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_1076152782446077.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160325T180000
DTEND;TZID=America/Halifax:20160325T210000
DTSTAMP:20260503T070936
CREATED:20160307T191238Z
LAST-MODIFIED:20160322T220810Z
UID:23664-1458928800-1458939600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Moroccan Flavours by José Arato
DESCRIPTION:It should comes as no surprise that a chef with a life-long interest in Spanish food like José Arato of Pimenton\, would be inspired to reach the short distance across the Straits of Gibraltar to explore the cuisine of Morocco. José recently returned from an extended culinary research trip to Morocco\, and these are some of the fantastic recipes he has brought back with him. \nSOUP: B’sarra\nB’sarra is a traditional Moroccan winter soup\, and a popular street food in Fez; a warming purée of fava beans topped with cumin\, hot paprika and olive oil. José garnishes his with some pickled fennel.\n$5 #V #GF \nMAIN: Seffa Medfouna\nThis is another famous Moroccan dish that combines sweet and savoury. features fragrant stewed chicken hidden under a mound of broken vermicelli noodles. Both are sweetened with raisins\, butter and powdered sugar\, decorated with fried almonds\, and dusted with cinnamon and powdered sugar.\n$10 \nSIDES:\nSalad of roasted beets with pomegranate & pistachio\, topped with goat cheese\n—or—\nTurmeric & butter roasted cauliflower\n$7 #V #GF \nDESSERT: Gheza-e-shiriin\nFlourless almond cake with orange syrup\n$5 #V #GF \nPRIX FIXE MENU:\nMain + 1 Side + Soup -or- Dessert $20 \n——–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can taste and experience the Mediterranean every weekend. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-moroccan-flavours-by-jose-arato/2016-03-25/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/03/facebook_event_1560694270907379.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160322T183000
DTEND;TZID=America/Halifax:20160322T210000
DTSTAMP:20260503T070936
CREATED:20160229T183130Z
LAST-MODIFIED:20160322T151208Z
UID:23505-1458671400-1458680400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making by Emily Zimmerman
DESCRIPTION:HELD OVER A 2nd NIGHT! \nJust because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich\, melty cheese. \nEmily Zimmerman\, the Dep’s resident vegan chef\, will take you through a series of homemade vegan cheese recipes\, from quick rarebit sauce and parmesans to creamy\, tangy cultured cheeses. We’ll be using ingredients like cashews\, coconut\, hemp seeds\, tofu\, and seaweed\, and participants will learn how to make delicious\, dairy-free cheeses for any diet\, budget\, or schedule. \nMid-way through the workshop\, we’ll have a quick meal of baked potatoes with all sorts of cheesy toppings\, caesar salad with “parmasanalogue”\, and creamy coconut creme brulee.\n—– \n$50 +HST\nBook Now \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-vegan-cheese-making-by-emily-zimmerman-5/2016-03-22/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_1569599040033256.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160321T183000
DTEND;TZID=America/Halifax:20160321T210000
DTSTAMP:20260503T070936
CREATED:20160222T221231Z
LAST-MODIFIED:20160222T222246Z
UID:23359-1458585000-1458594000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making by Emily Zimmerman
DESCRIPTION:Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich\, melty cheese. \nEmily Zimmerman\, the Dep’s resident vegan chef\, will take you through a series of homemade vegan cheese recipes\, from quick rarebit sauce and parmesans to creamy\, tangy cultured cheeses. We’ll be using ingredients like cashews\, coconut\, hemp seeds\, tofu\, and seaweed\, and participants will learn how to make delicious\, dairy-free cheeses for any diet\, budget\, or schedule. \nMid-way through the workshop\, we’ll have a quick meal of baked potatoes with all sorts of cheesy toppings\, caesar salad with “parmasanalogue”\, and creamy coconut creme brulee. \n$50 +HST \n——\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop. \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-vegan-cheese-making-by-emily-zimmerman-4/2016-03-21/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_570628823087151.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160320T193000
DTEND;TZID=America/Halifax:20160320T220000
DTSTAMP:20260503T070936
CREATED:20160222T221227Z
LAST-MODIFIED:20160222T223325Z
UID:23357-1458502200-1458511200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Costa Alegre by Greg Couillard
DESCRIPTION:…AND HE’S BACK! Fresh from his winter retreat on the Costa Alegre\, Toronto culinary icon Chef Greg Couillard returns to The Dep with an exciting new lineup of dishes inspired by the flavours of the Pacific coast of Mexico. \n—–\nTacquito de pato y mole con pico de pato\nSmall tortilla rolls stuffed with duck confit and a chocolate-chili mole\, with a mango\, jicama and tomato salsa. \nCoctel de cameron en aguachile\nA spicy\, tangy cocktail of lightly poached shrimp\, tossed with avocado\, cucumber\, green serrano chili\, cilantro and tomato\, served with crispy with corn totopos. \nChamorro de cordero\nSlow-braised lamb shank in a cumin-scented casera red chili sauce over creamed mexican polenta and served with a chayote with corn sautée. \nGuava pay de queso\nDecadently rich\, guava-infused cheesecake\n—– \n$60 +HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-costa-alegre-by-greg-couillard/2016-03-20/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/Chamorro-de-cordero.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160318T180000
DTEND;TZID=America/Halifax:20160318T210000
DTSTAMP:20260503T070936
CREATED:20160229T194238Z
LAST-MODIFIED:20160229T195145Z
UID:23509-1458324000-1458334800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Dutch Comfort Food by BorrelTO
DESCRIPTION:Totally stoked to have Justin Go and Alison Broverman from BorrelTO back at The Dep serving up authentic Dutch snacks and comfort food. Their menu embodies the concept of “gezellig”— a Dutch word that encompasses all things cozy and convivial — a big part of what the The Dep is all about. \nTheir main dish is a traditional boerenkool. A delicious combination of mashed potatoes and chopped kale stewed together and served with smoked sausage\, homemade bacon lardons and gravy\, a dish perfectly suited to get you through the chilly months.\n$9\, vegetarian: $8 \nBitterballen are tasty little deep-fried balls consisting of either minced beef or vegetables cooked in a savoury roux and served with a special Zaanse mustard from the North of Holland. Beef\, Ruben (pastrami & sauerkraut)\, Vegetarian or NEW Pulled Pork!\n$7 \nKrokets have a minced filling in a savoury roux\, deep-fried into an oblong shape\, and served on rye bread – the traditional method is to mash the kroket and spread the filling on the bread (it might sound weird\, but trust us on this one). Chicken or Shrimp.\n$7 \nThe Frikandel is Holland’s answer to the hot dog – a homemade sausage made of a blend of ground beef\, pork\, and chicken\, and served on a bun with onions\, mayonnaise\, and curried ketchup. Served with home-seasoned paprika chips.\n$7 \nFor dessert\, we have Poffertjes. These tiny puffy pancakes are grilled in a special pan\, covered in icing sugar and a thin slab of butter. They’re a favourite of the young and old alike.\n$6 \nPRIX FIXE SPECIAL:\nBoerenkool +\nBitterballen -or- Kroket -or- Frikandel +\nPoffertjes\n$20\n(eat-in only) \n——–\nJustin Go began cooking Dutch food years ago for his friends at his annual “Holland Day in Canada” (a completely made-up holiday) party that he would host with his wife\, Alison Broverman in their home. He was pleasantly surprised when\, after tasting boerenkool for the first time\, his friends began clamouring for it every year\, and he wondered if there might be even more of an audience for Dutch food in Toronto. In early 2014\, he finally decided to find out and the pop-up Borrel was born. After operating as a weekly pop-up food event at The Ossington bar for eight months\, Justin and Alison have since successfully brought Borrel to bars and venues all over Toronto\, including the cozy Cloak & Dagger Pub\, the raucous Feast in the East\, and they’re thrilled to be in residence at Depanneur for the month of April. \nBorrelTO: Bringing traditional Dutch snacks and comfort food to Toronto\nTwitter: @BorrelTO | Instagram: BorrelTO \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-dutch-comfort-food-by-borrelto-2/2016-03-18/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_163107524073377.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160314T183000
DTEND;TZID=America/Halifax:20160314T210000
DTSTAMP:20260503T070936
CREATED:20160222T221223Z
LAST-MODIFIED:20160222T222950Z
UID:23355-1457980200-1457989200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Tamales\, Atole and St. Patrick’s Day in Mexico by Paola Solorzano
DESCRIPTION:On St. Patrick’s day\, Mexicans honor the San Patricios or St. Patrick’s Brigade\, Irish soldiers who died fighting for Mexico in the Mexican American War of 1846 -1848. \nInteresting tidbits of Mexican culture and history are just a part of this fun\, hands-on workshop with Chef Paola Solorzano\, a knowledgeable expert in traditional Mexican cooking. Join Paola as she leads you through the traditions and recipes of two classic Mexican dishes: \nTamales\nTamales in their countless variations are an essential and ancient Mexican dish – soft corn meal dough (masa) stuffed with a flavourful filling\, wrapped in corn husks or banana leaves and steamed until light\, tender and delicate. Her recipe for chicken tamales verde has a tangy & spicy tomatillo with serrano pepper salsa. Vegetarian tamales will be made with dark poblano peppers and creamy fresh Panela cheese. \nAtole\nPaola will also introduce you to Chocolate Atole (champurrado): a hot\, creamy beverage made with toasted corn flour and Mexican chocolate. This hot drink typically accompanies tamales\, especially during Christmas holiday season. \nThere will be lots to taste\, learn and do in this fun\, hands-on workshop. Participants will get to try samples\, make tamales and atole in class\, enjoy a meal of the tamales they’ve made and take home extras and recipes. \n$50+HST \n—–\nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-tamales-atole-and-st-patricks-day-in-mexico-by-paola-solorzano-3/2016-03-14/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_1055050704537846.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160312T193000
DTEND;TZID=America/New_York:20160312T220000
DTSTAMP:20260503T070936
CREATED:20160222T221219Z
LAST-MODIFIED:20160229T211215Z
UID:23353-1457811000-1457820000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Smacznego! An Authentic Polish Dinner by Maria Rozynska
DESCRIPTION:Poland\, with its cold Canadian-like climate has had centuries to perfect the art of delicious winter comfort food. The multi-talented Maria Rozynska taps into her Polish heritage to offer up a selection of traditional favourites\, to be accompanied by a selection of live Polish music\, song and spoken word. \nJoin us for an evening of authentic Polish food and culture\, led by Maria and accompanied by traditional Polish folk musicians Ted Zdybal on accordion and Yura Rafaliu on the enchanting cimbalom\, or hammer dulcimer. \n—–\nSledzie (Pickled Herring) – the traditional starter at a Polish holiday meal\, served with fresh light rye bread \nBorscht (Beetroot Soup) – flavourful\, slightly sweet beet and cabbage broth served over “Uszka” (ear-shaped\, mushroom-filled dumplings) \nPlacki Po Wegiersku (Potato Pancakes with Goulash) – a hearty stew of slow-cooked beef\, pork and vegetables in a paprika-infused tomato sauce\, with a dollop of rich\, cool sour cream and a sprinkling of fresh parsley \nMizeria (Cucumber Salad) – served in a sour cream and fresh dill sauce \nPierogi z Wiśniami (Cherry-filled Pierogis) – served with sour cream and a drizzle of honey \nKompot – a non-alcoholic sweet beverage prepared from several kinds of dried fruit\n—– \n$50 +HST \n—–\nMaria Rozynska\, a power-mom who loves to cook for her family and who one day dreams of running her own kitchen\, using the freshest ingredients and lots of love. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-smacznego-an-authentic-polish-dinner-by-maria-rozynska/2016-03-12/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_660028290804161.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR