BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Depanneur X-ORIGINAL-URL:https://dev.thedepanneur.ca X-WR-CALDESC:Events for The Depanneur REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Halifax BEGIN:DAYLIGHT TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT DTSTART:20170312T060000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0300 TZOFFSETTO:-0400 TZNAME:AST DTSTART:20171105T050000 END:STANDARD TZID:America/Toronto BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20170312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20171105T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170525T180000 DTEND;TZID=America/Halifax:20170525T190000 DTSTAMP:20260503T073103 CREATED:20170522T185351Z LAST-MODIFIED:20170522T203558Z UID:39763-1495735200-1495738800@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — May 25 DESCRIPTION:Falafel فلافل\n \n \n \n \n \n Jazar bil Tahini جزر بطحينة\n \n \n \n \n \n Kaak bel Ajweh كعك بالعجوة\n \n \n\n[beef] Yabrak يبرق\nStuffed grape vine leaves can be found on tables all around the Eastern Mediterranean. This Syrian recipe\, features a ground beef and rice filling seasoned generously with parsley\, mint\, onion and black pepper. Some cooks add a bit of finely ground coffee that adds complexity and depth. They are cooked in a tangy sauce of tomato\, lemon\, pomegranate and olive oil\, and served with fresh pita bread. \n[vegetarian] Yalanji (بالنجي)\nYalanji referes to a range of vegetarian dishes stuffed with a seasoned rice filling\, including this version of stuffed grape leaves flecked with green pepper. \nFalafel فلافل\nMost people in Toronto are familiar with falafel\, probably the most universally known Middle Eastern street food as a sandwich in a pita pocket with various toppings. However Syrian falafels are unique in several ways. Larger\, donut-shaped\, and crusted in golden sesame seeds\, these deliciously seasoned chickpea fritters are served as a warm mezze for snacking. \nJazar bil Tahini جزر بطحينة\nA beautiful\, pale orange carrot and tahini dip\, perfect for dipping with the crispy falafel. \nKaak bel Ajweh كعك بالعجوة\nDelicious\, date-stuffed cookies flavoured with vanilla\, anise\, sesame seeds and mahlab\, a spice derived from cherry kernels that imparts a lovely marzipan aroma. These cookies are popular in Lebanon around Easter\, where they are known as “Crown” cookies\, their ring shape are thought to evoke Jesus’ crown of thorns. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-may-25/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_227101237786837.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170522T183000 DTEND;TZID=America/Halifax:20170522T213000 DTSTAMP:20260503T073103 CREATED:20170424T210313Z LAST-MODIFIED:20170424T224700Z UID:38881-1495477800-1495488600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska DESCRIPTION:Every culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll start the class with a warm borscht broth\, then dive into learning how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. There will also be a short presentation on Polish cuisine\, and maybe even a traditional folk song or two! You’ll get a chance to try all the pierogies in class with a sour cream and warm caramelized onion topping\, and extras can be taken home and frozen (if you can resist eating them on the way home). \n$50 +HST \n——\nMaria Rozynska quit her comfy government job to pursue her passion for cooking. A self-made Polish cook\, she grew up in a Polish household observing her mother\, grandmother and even great grandmother knead\, roll\, shape\, mallet\, and whisk up consistently yummy Polish cuisine. Maria now teaches other people how to make traditional Polish food. She hopes to share her love of her family’s food\, the cooking experience itself and her personal Polish upbringing in a warm\, fun environment. https://m.facebook.com/justbecooking\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-polish-pierogies-by-maria-rozynska-5/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_151258622073908.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170522T100000 DTEND;TZID=America/Halifax:20170522T150000 DTSTAMP:20260503T073103 CREATED:20170424T210311Z LAST-MODIFIED:20170425T183038Z UID:38879-1495447200-1495465200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Syrian Home Cooking with Newcomer Kitchen DESCRIPTION:Kibbeh Bel Sayniyeh\n \n \n \n \n \n Knafeh Nabulsia كنافة نابلسية\n \n \n \n \n \n Kaak bel Ajweh كعك بالعجوة\n \n \n\nAn immersive\, all-day cooking workshop on Victoria Day Holiday Monday! \nin 2016\, The Depanneur reached out to the Syrian newcomer community and has been delighting in the delicious results ever since. Our Newcomer Kitchen project has become something of a local sensation\, serving up 50 meals of traditional Syrian home cooking every week. \nIn that time\, many people have expressed interest in learning some of these fabulous recipes\, so for this holiday Monday\, The Dep and Newcomer Kitchen are teaming up to offer a full-day\, hands-on workshop delving into a some of our most popular Syrian dishes. The class will cover a number of delicious and traditional Syrian recipes\, and will include a light meze lunch and food to take home. \n— Morning —\nKibbeh is one of the most quintessentially Syrian dishes; I’ve been told that there are some 22 different kinds from Damascus alone! In this class we’ll be learning how to make 2 of them: \nKibbeh Lahmeh\nOne of the the most traditional and famous Syrian dishes. Bulgur wheat\, finely ground halal beef and spices are combined and formed into small football-shaped dumplings to be stuffed with a spiced mixture of ground beef and toasted pine nuts. They are then fried to give them a dark auburn and crisp exterior. \nKibbeh Bel Sayniyeh\nThis is a more unique vegetarian kibbeh\, made from two layers of bulgur and potato dough sandwiching a filling of chopped potato\, mushrooms\, nuts\, spices and pomegranate seeds. It is then artfully pre-sliced and decorated with blanched almonds before being baked. \nLUNCH\nYou’ll enjoy a light lunch of your still-warm kibbes along with a selection of Syrian mezzes\, salads and dips\, tea and sweets. \n— Afternoon —\nThe afternoon will focus on baking 2 very delicious Syrian desserts showcasing some of the special ingredients of the region. \nKnafeh Nabulsia\nThis dessert combines knafeh\, a finely shredded wheat pastry\, with a base of mild white cheese (known as Nabulsi\, originally from the Palestinian city of Nablus). It is baked until the pastry is golden and the cheese soft and gooey\, then it is all doused with a scented sugar syrup. This dish is recorded in the Levant as far back as the 10th century\, but the Ottoman Empire spread variations of it to across much of the Middle East. \nKaak bel Ajweh\nDelicious\, date-stuffed cookies flavoured with vanilla\, anise\, sesame seeds and mahlab\, a spice derived from cherry kernels that imparts a lovely marzipan aroma. These cookies are popular in Lebanon around Easter\, where they are known as “Crown” cookies\, their ring shape are thought to evoke Jesus’ crown of thorns. \nThe day will wrap up with an afternoon coffee break and chance to enjoy your freshly-made sweets. \n—– \n$125 +HST \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. The project now supports over 55 women and paid out over $30\,000 directly into the community in 2016. \nLearn more about the Newcomer Kitchen project. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-syrian-home-cooking-with-newcomer-kitchen-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_162959947565305.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170519T180000 DTEND;TZID=America/Halifax:20170519T210000 DTSTAMP:20260503T073103 CREATED:20170508T193929Z LAST-MODIFIED:20170508T194140Z UID:39337-1495216800-1495227600@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Fresh from Ontario by Drew Kell & Austin Broad DESCRIPTION:Recent George Brown grads Drew Kell and Austin Broad are teaming up to showcase a seasonal menu that draws on fresh\, Ontario-grown produce\, sourced from local suppliers within a 100-kilometre radius of Toronto. \n—–\nGazpacho $6\nFresh Ontario tomatoes with crispy cucumber\, accented with balsamic glaze and creme fraiche (vegetarian or vegan) \nBraised Beef Cheeks $15\nBraised beef cheeks complemented with a bordelaise sauce\, roasted parsnips and squash\, nestled on butternut squash puree with pickled shallots \nCreamy Mushroom Gnocchi $15\nLight and tasty gnocchi tossed in a creamy mushroom sauce\, with green peas topped with king oyster mushrooms (Vegetarian) \nVanilla Genoise $5\nA generous slice of vanilla genoise topped with meringue chunks and macerated strawberries.\nAdd handmade strawberry sorbet +$2 \nPrix Fixe $24\nSoup + Entree + Dessert\n—– \nDrew Kell and Austin Broad are recent graduates of the Culinary Management Program at George Brown College and are busy exploring different cuisines across Toronto. They find inspiration from local restaurants where they have dined and/or worked and eventually hope to open a restaurant together where they can share their belief that the best dishes start with the best produce. \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. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-fresh-from-ontario-by-drew-kell-austin-broad/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_1978505329038221.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170518T180000 DTEND;TZID=America/Halifax:20170518T190000 DTSTAMP:20260503T073103 CREATED:20170515T184842Z LAST-MODIFIED:20170516T155835Z UID:39486-1495130400-1495134000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — May 18 DESCRIPTION:Salatet Shmandar سلطة شمندر\n \n \n \n \n \n Lazakiat لزاقيات\n \n \n\n[chicken] Kabsa كبسة‎‎\nKabsa is a family of rice dishes believed to be indigenous to Saudi Arabia\, where it is commonly regarded as a national dish. I can be found in most Arab states of the Persian Gulf (where it is also known as makbūs مكبوس‎‎)\, and into Jordan\, Palestine and Southern Syria.\nThese dishes are usually made with a long-grain rice such as basmati\, meat – in our case halal chicken – some finely cut vegetables\, and a mixture of spices\, of which there are countless regional variations\, but might include black pepper\, cloves\, cardamom\, saffron\, cinnamon\, black lime\, bay leaves and nutmeg. This particular recipe also features the addition of tiny golden raisins. \n[vegetarian] Kabsa كبسة‎‎\nA vegetarian version of this dish\, garnished with green peas\, diced peppers\, cauliflower\, and fried nuts. \nSalatet Shmandar سلطة شمندر\nSweet and earthy local Ontario beets\, cooked until tender and cubed\, mixed with chickpeas\, parsley\, lemon & olive oil make for a colourful\, delicious and healthy salad. \nLazakiat لزاقيات\nA spectacular dessert composed of many layers of paper-thin crepes\, seasoned with turmeric\, ginger\, anise and black sesame with a creamy sauce made from sesame halva\, and garnished with fried walnut pieces. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-may-18/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_439614326419092.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170515T183000 DTEND;TZID=America/Halifax:20170515T213000 DTSTAMP:20260503T073103 CREATED:20170424T210308Z LAST-MODIFIED:20170424T224204Z UID:38877-1494873000-1494883800@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. There will also be discussion and demonstration of using plant based colours (like beet extract or achiote) and salts and alcohol to colour and preserve the cheeses. \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. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-vegan-cheese-making-101-by-emily-zimmerman-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_763663680465891.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170513T193000 DTEND;TZID=America/Halifax:20170513T223000 DTSTAMP:20260503T073103 CREATED:20170418T024626Z LAST-MODIFIED:20170509T145044Z UID:38558-1494703800-1494714600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Bienvenue Chez les Ch'tis by Chantal Véchambre DESCRIPTION:France is home to the concept of terroir – the taste of a specific place – the combination of geography and season\, history and culture\, tradition and food that give each region its unique specialties. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer us a glimpse into the diverse flavours of France. \nThis April marks the 100th anniversary of the Battle of Vimy Ridge — immortalized in the memorial poem “In Flanders Fields” — a key moment in WWI that cemented the deep connections in French and Canadian history. It took place in Nord-Pas-de-Calais\, the northernmost department in France\, in between Belgium and the Pas-de-Calais (Straights of Dover)\, so it would not be any surprise to find English and Flemish influences in the local food. \nThe character and dialect of North got a boost from the popularity of a 2008 comedy “Bienvenue Chez les Ch’tis” (Welcome to the Sticks)\, which went on to become one of France’s most successful films\, adding to the legacy of this part of France known for its coal mines\, majestic buildings\, grim weather and friendly people — a famous song says that the people here “have in their heart the sun they don’t have in the sky”. Beef\, cheeses and beers feature prominently alongside fish from the La Manche (English Channel). Tonight Chantal shares a selection of the hearty dishes and specialties of this region. \n—–\nLe Welsh\nWelsh rarebit\, as one might guess\, originated in Wales\, but has become something of a signature dish in the North of France\, taking advantage of the excellent beers\, bread and cheeses of the region… Strong cheese\, mustard and beer are combined into a hearty sauce that is poured over bread and broiled until bubbling and golden. \nEndives and Mimolette Velouté\nBelgian farmers originally introduced endives (leaf chicory) to this region; the area is now the number one producer in the world. It is widely used: raw\, boiled or grilled to enhance its slightly bitter but delicate taste. Here it is topped with a creamy velouté and Mimolette (literally ’half-soft’\, mi-mou)\, one of the star local cow cheeses. Round and orange\, this cheese shows its Dutch influences. \nHerring Tartar and Beet Salad\nSmoked or marinated\, herring has long played an important role in the cuisine of the North of France\, being nourishing and easy to preserve. This salad of herring tartar is served with sweet red beets\, another famous local product. \nCarbonade Flamande\nMuch like the classic boeuf bourguignon of the South\, but made with the excellent beers of the area instead of wine\, is it popular throughout Belgium and Holland. The Dutch played an important role in the European spice trade\, so spices like cloves\, nutmeg and anise appear in many cakes and cookies. Some traditional flamande recipes incorporate pieces of spiced gingerbread to add complexity and sweetness. \nChou Rouge à la Flamande\nRed cabbage is slowly braised until meltingly tender\, sometimes with a bit of apple and vinegar to enhance the sweet and sour flavour profile \nSorbet Café Chicory and Speculoos\nIt is said that “In the North there’s always a percolator on the fire” — « Dins ch’nord\, y’a toudis eun’alambic sus ch’fû » in the local dialect — which speaks to both the ubiquity of the beverage and the culture of sharing a cup at any social opportunity (much like tea in England). When Napoleonic France could not receive coffee from its colonies due to the British blockade\, roasted chicory root was a common substitute. It is still widely consumed\, blended with or instead of coffee\, for a lighter beverage that helps with digestion. This coffee & chicory sorbet is a delightful palate cleanser\, served with Speculoos\, a crunchy little spice cookie popular throughout Flanders\, Belgium and the Netherlands. \nTarte au Sucre\nAn iconic dessert from the area is sugar pie — much like what we in Ontario know as a butter tart\, and a treat that is still popular throughout Quebec — but traditionally made with vergeoise (or cassonade)\, a special brown sugar made from beets; another Napoleonic innovation \n—– \n$60 +HST \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and pastry-chocolate. In 2005 she moved to New Brunswick where she began her own business as caterer. Her independent research in culinary history led her to the Fortress of Louisbourg (Nova Scotia)\, a National Historic Site of Canada\, where she developed new recipes for the site’s restaurant\, and culinary workshops to the public\, inspired by the 18th century recipes. She wrote the award-winning book French Taste in Atlantic Canada\, 1604-1758\, A gastronomic history (CBU Press)\, featuring ingredients and recipes of the colonial period. Now established in Toronto\, she pursues food writing and cooking ventures about French cuisine: supper clubs\, events\, private and corporate catering\, as well as ongoing research into Canadian and French culinary history.\nhttp://www.chantalvechambre.com/\nhttp://www.mycremecaramel.com/ \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-bienvenue-chez-les-chtis-by-chantal-vechembre/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_328588384210891.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170512T180000 DTEND;TZID=America/Halifax:20170512T210000 DTSTAMP:20260503T073103 CREATED:20170501T040023Z LAST-MODIFIED:20170501T040740Z UID:39125-1494612000-1494622800@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Karaage Chicken & Hambaagu by Naoto Kojima DESCRIPTION:The Japanese have a long tradition of picking up certain Western ideas\, reinterpreting and improving them. For this amazing-looking dinner\, Chef Naoto Kojima is presenting a few things that may be best known as classic American fast foods – fried chicken and hamburgers – but have become hugely popular Japanese dishes in their own right . \nKaraage Chicken\nThe ultimate fried chicken\, Japanese-style! Chunks of chicken leg & thigh are steeped overnight in a flavourful soy\, sake\, ginger & garlic marinade before getting a dunk in a potato starch batter and deep fried to golden & crispy.; served with lemon & spicy mayo.\nSmall (appetizer) $6 -or- Large (entree) with rice $12 \nHambaagu Plate\nA combination pork & beef burger\, garnished with savoury Japanese Tonkatsu gravy\, shiitake mushrooms\, splash of fresh cream\, and topped with a fried egg. Served with rice $14 \nAgadashi Tofu w/ Japanese Eggplant\nDeep fried soft tofu with a light potato starch crust\, alongside Japanese eggplant\, sauced with a light kombu & soy dashi and grated daikon. Served with rice and a selection of Japanese pickles (tskuemono) #vegan $10 \nTeisyoku Set Combo: Add homemade miso soup + Japanese pickles (tskuemono) to any plate + $4 \nMatcha Crème Brûlée\nJapan is home to some of the world’s best pastry chefs\, who have a special affinity for French patisserie. This take on the classic crème brûlée incorporates the delicate flavour of matcha\, Japan’s much-loved green tea $5 \n—–\nNaoto Kojima is a professional chef from Okayama\, Japan\, where he studied traditional Japanese cuisine\, and worked in hotels in Okinawa before coming to Toronto. Chef Naoto is now working on bringing some of Japan’s most popular dishes to our city through his new catering and pop-up project\, G’ma. \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. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-karaage-chicken-hambaagu-by-naoto-kojima/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_1350893084948268.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170511T120000 DTEND;TZID=America/Halifax:20170511T120000 DTSTAMP:20260503T073103 CREATED:20170508T165910Z LAST-MODIFIED:20170508T182424Z UID:39305-1494504000-1494504000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — May 11 DESCRIPTION:Foul moukala فول مقلّى\n \n \n \n \n \n Saltett hindbeh سلطة هندبة أو هندباء \n \n \n \n \n \n Tamaria (تمرية)\n \n \n\nFor this very unique speciality of Aleppo\, I found this lovely summary by food blogger Corinne Mossati: \n“The people of Aleppo have a shared passion. Not only do they pride themselves in food that is steeped in culinary traditions and guard their recipes close to heart\, they undeniably affirm their cuisine as the best in the Middle East. As one of the world’s oldest inhabited cities\, Aleppo’s cuisine takes inspiration from the mosaic of cultures that have inhabited Syria over the millennia\, as well as more recent influences of the Ottomans and Armenians. \nTalk to Aleppians about food and they’ll sing a litany of delicacies culminating in one dish unique to their city. Kabab Bil Karaz is a cherry kabab made with minced lamb and wishna\, a small and sour black cherry that grows on the outskirts of the city… From the first taste I had in Aleppo\, I was completely taken with the perfect balance of sweet and sour flavours\, the unique presentation on triangular pieces of bread decorated with pine nuts and parsley.” \n[beef] Lahmeh bil karaz لحمة بالكرز\nLightly spiced beef meatballs in a sweet & sour sauce made from sour cherries\, garnished with pine nuts and served with fresh pita bread. \n[vegetarian] Foul moukala فول مقلّى\nBroad beans sauteed with garlic and coriander\, with radish & pickles & fresh pita \nSaltett hindbeh  سلطة هندبة أو هندباء \nDandelion greens salad with tomatoes\, onion\, mint\, garlic\, lemon & olive oil \nTamaria تمرية\nA broad term for a range of sweets made from dates (“tamar” is date)\, this attractive recipe of date paste in spiral around a buttery cookie-crumb filling is scented with spices and decorated with crushed pistachios. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-may-11-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_444834165855670.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170509T183000 DTEND;TZID=America/Halifax:20170509T213000 DTSTAMP:20260503T073103 CREATED:20170501T041200Z LAST-MODIFIED:20170501T041523Z UID:39142-1494354600-1494365400@dev.thedepanneur.ca SUMMARY:WORKSHOP: Knife Skills 101 by Christopher Showalter DESCRIPTION:2nd Night Added! \nThe foundation of good cooking is preparation\, and at the heart of prep is knowing how to use your knives. In this fun\, hands-on workshop\, veteran professional chef Christopher Showalter will help you a develop the fundamental knife skills so that all your cooking can be quicker\, easier and safer. \nChef Christopher will lead participants through a recipe for a delicious classic Italian Chicken Cacciatore\, while making a versatile chicken stock from all the leftovers and off-cuts. While the chicken bakes and the stock simmers\, you’ll practise your knife skills preparing a refreshing summer fruit salad \nThe workshop will include an overview of the main types of knives and their uses\, proper grip and handling\, and a rundown of the basics of knife safety\, storage\, maintenance and buying. From here you will dive into core knife skills: slicing\, chopping and basic vegetable cuts like batons\, matchsticks & julienne\, large & small dice\, and brunoise. You will cover specific techniques for working with tomatoes\, peppers\, onions\, garlic and fresh herbs\, as well as tips for working with big fruit like watermelon and segmenting oranges. The class will also cover how to butcher a whole chicken into parts – an invaluable and money-saving kitchen skill. \n$50 +HST \n—–\nChristopher Showalter is a journeyman chef with over twenty years of experience. A family start in the hotel industry attracted Chris to the kitchen at a young age and he ventured to Toronto to attend George Brown and continue his apprenticeship. After college a ten year tour of some great restaurants like Rosewater Supper Club\, Jump\, Sassafraz and Greg Couillard’s Spice Room\, honed Chris’ skills and eventually sent him into ownership of Tramonto Pasta in Kincardine Ontario. After 8 awesome years of ownership Chris decided to leave the countryside and head back to Toronto to get back into city life and city kitchen action. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-knife-skills-101-by-christopher-showalter-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_992752550859937.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170508T183000 DTEND;TZID=America/Halifax:20170508T213000 DTSTAMP:20260503T073103 CREATED:20170418T024623Z LAST-MODIFIED:20191019T144414Z UID:38556-1494268200-1494279000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Indian Superfoods by Abeda Oturkar DESCRIPTION:It has become increasingly clear that the modern Western diet\, while generous in calories\, is not necessarily great for overall health. There is a lot that can be learned from ancient culinary traditions that have had thousands of years to refine their use of ingredients to help promote health and wellbeing. \nJoin Abeda Oturkar as she shares her deep knowledge of South Asian culinary traditions\, walks you through a few delicious recipes and introduces you to some incredibly healthy “superfood” ingredients. Special attention will be paid to the culinary and nutritional uses of Coriander (aka Cilantro) – leaves\, stems\, roots & seeds; the incredible versatility of fresh coconut\, including coconut water\, meat\, milk and sugar\, as well as the potent healing properties of fresh turmeric. \nIt’ll be a fun\, information-packed evening with lots of action in the kitchen – tasting\, combining\, seasoning\, grinding\, blending to understand the balance of flavours and use of these healthy ingredients. \nGolden Smoothie\nTurmeric\, Kefir\, Papaya\, Pineapple (optional Vegan)\nTurmeric\, in some places called The Spice Of Life – is a staple in many South Asian cuisines and an integral part of Chinese and Ayurvedic medicine for thousands of years. A potent rhizome and relative of ginger\, this spice goes way beyond adding flavor to curries and giving yellow mustard its bright color. It’s packed with “curcumin”\, which has anti-inflammatory\, anti-viral\, and anti-bacterial properties. \nGreen Chutney – Cucumber Chutney Sandwich\nCoriander Leaves\, Coconut\, Garlic\nThis aromatic herb is considered to be beneficial for digestion and detoxification\, as well as being rich in Vitamin C\, Vitamin K which is a good for brain health. \nCurried Shrimp & Potato Salad\nCoconut\, Fresh Turmeric\, Baby Potato\, Kaffir leaves\, Spices (optional Vegan)\nCoconut offers an impressive range of uses and benefits. Fresh coconut water is a pure\, refreshing and hydrating drink. Coconut meat – delicious and nutritious in its own right – can be pressed for coconut milk\, cream or oil\, or dried and processed into flour or sugar\, making it a versatile\, healthy and eco-friendly alternative to cream or butter\, refined sugar and wheat flour. \n—– \n$50 +HST \n—–\nAbeda Bihari Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma Alimentary Food\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. She’s now running Abeda’s Kitchen in Toronto offering food catering\, cookery workshops and holistic food coaching\,\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-indian-superfoods-by-abeda-oturkar/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170506T193000 DTEND;TZID=America/Halifax:20170506T223000 DTSTAMP:20260503T073103 CREATED:20170411T002326Z LAST-MODIFIED:20170411T024505Z UID:38333-1494099000-1494109800@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Franco Mexicano Primavera by Greg Couillard DESCRIPTION:Cinco de Mayo (May 5) is a Mexican holiday that commemorates the Mexican Army’s victory over the French at the Battle of Puebla on May 5\, 1862. (In the US\, where Cinco de Mayo has become a much bigger holiday than it is in Mexico\, it is sometimes mistaken for Mexico’s Independence Day\, which is actually on September 16). In any case\, any excuse is a good one to have amazing Mexican food! \nToronto culinary icon Chef Greg Couillard has been spending the last six or so winters on the Costa Allegre\, on the Pacific coast of Mexico. Inspired by the ingredients\, spices and flavours of his winter home\, Greg brings home a dazzling new Mexican cuisine to the table with this fabulous dinner — spiked with his own idiosyncratic blend of French\, Italian and even Asian flair. \n—–\nSopa Azteca Primavera\nA quintessentially Mexican soup based on a rich chile and tomato infused chicken stock brimming with tender local spring asparagus and crispy corn tortilla shreds\, toothsome giant hominy corn and cool\, creamy queso fresco; a delightful combination of flavours\, textures and temperatures. \nCoctel de Aguachile\nGorgeous layers of sweet beet\, crunchy jicama\, tropical mango and bright pink grapefruit\, topped with bay scallops in a spicy salsa verde! \nCordero Casera\nA tip-to-tail celebration of Ontario spring lamb; braised lamb neck\, ribs and shank in a rich red Mexican casera (home-style) sauce\, emboldened with Greg’s unique blend of sweet\, smoky and complex Mexican chiles. Served with canario (mayocoba) beans and collard greens\, and Mexican arroz verde. \nChoco Flan\nA ridiculously indulgent baked chocolate dessert that combines the best of both cake and flan. \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. \nLearn more about The Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-franco-mexicano-primavera-by-greg-couillard/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_421952551491883.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170505T180000 DTEND;TZID=America/Halifax:20170505T210000 DTSTAMP:20260503T073103 CREATED:20170428T152854Z LAST-MODIFIED:20170428T153443Z UID:39083-1494007200-1494018000@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Afghani Penda by Humeira Mathew DESCRIPTION:An unforgettable tribal meal from Afghanistan\, penda (or painda) is a traditional dish from the “Khyber Pass” on the border between Afghanistan and Pakistan’s North West Frontier Province. The dish gets its name from a Pashto word “panda” which means “a lot”. True to its name\, penda is often prepared in big quantities for large groups of people to share; for special occasions such as weddings\, parties or any large celebration. It is served in large dishes called “Thal“\, and traditionally everybody eats from the same thal using their hands while sitting around it in a circle. (We’ll be serving it in individual portions\, but are happy to make a sharing plate for those who want to try it the traditional way). \nCook Humeira Mathew shares a little bit of the personal story behind this dish: “My grandmother use to make this dish and I have been in love with this dish since then. It is a simple and flavourful soul food which warms not only your belly but also your heart. I learnt the dish from my grandmother and hope to pass it down to my daughters with the same message my grandfather gave me: “penda is a dish which brings all of us together and creates harmony. While sitting around sharing a meal\, we all become “one”\, we forget our race\, our religion and our status. We all are equal — that is the true message of the dish“.” \n—-\nChicken Penda $14\nThin flatbreads are cut into small pieces and soaked in a chicken and potato curry with lots broth and the distinct flavour of roasted Garam Masala\, a classic South Asian blend of warm spices like peppercorns\, cloves\, cinnamon\, mace\, cardamom\, and cumin. It is garnished with onion\, tomatoes\, coriander leaves\, green chillie \, lemon and fried onions. It is served with a refreshing yogurt raita\, and a simple salad of cucumber and lettuce. \nBokhara Dal (Indian Black Lentil and Vegetable stew) $12\nHearty Indian soul food slow cooked with onions and tomatoes and garnished with coriander and cream (optional). Served with basmati rice\, with a refreshing yogurt raita\, and a simple salad of cucumber and lettuce. #vegetarian / #vegan & #GF \nChocolate Brownies $6\nAstonishingly chocolatey and delicious gluten-free brownies made with nutritious lentil flour\, served with coconut whipped cream and fresh strawberries.\n—– \nHumeira Mathew is a passionate cook who runs Rich Flavors of Asia\, a South Asian catering company and participates in many South Asian food events in Mississauga. Inspired by the delicious cooking of her grandmother and mother\, this love and sincerity of cooking has been passed down through the generations. She loves to experiment with different kinds of flavours and cuisines and tries to bring something new and fresh to the table each time. She believes in the power of balanced\, healthy and flavorful food to bring family\, friends and different cultures together and create harmony in society. That’s why for the past 20 years she’s cooked fresh food for her family everyday. For more information on her cooking and healthy lentil products visit: http://richfoodscompany.com \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-afghani-penda-by-humeira-mathew/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_1708133949479981.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170504T180000 DTEND;TZID=America/Halifax:20170504T190000 DTSTAMP:20260503T073103 CREATED:20170501T040020Z LAST-MODIFIED:20170503T200007Z UID:39123-1493920800-1493924400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — May 4 DESCRIPTION:Fasolia bel Zait فاصولية بالزيت\n \n \n \n \n \n Salateh Malfouf سلطة ملفوف \n \n \n \n \n \n Knafeh Nabulsia كنافة نابلسية\n \n \n\n[fish] Sayadieh صيادية\nFish and seafood is something of a rarity in Syrian cuisine\, but it does appear in the specialities of areas along the Mediterranean coast in the East. In this dish (roughly translated as “fisherman’s dish”)\, white fish (tilapia) is delicately seasoned with a blend of warm spices (baharat)\, and served atop long grain rice cooked in a flavourful\, rich brown caramelized onion and fish stock. It is garnished with fried almonds\, pine nuts and crispy fried onions\, and served with lemon & tahini sauce known as Taratour. \n[vegetarian] Fasolia bel Zait فاصوليا بالزيت و رز بالشعرية\nGreen beans and garlic slow-cooked in olive oil with tomatoes and garnished with tart pomegranate molasses; served with a side of Rez bel Shairieh (rice with vermicelli). \nSalateh Malfouf سلطة ملفوف\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint. \nKnafeh Nabulsia كنافة نابلسية\nThis version of knafeh\, a dessert with a base of mild white cheese (known as Nabulsi) topped with a crispy shredded pastry surface\, doused with a scented sugar syrup\, originates in the Palestinian city of Nablus as far back as 10th century\, but variations spread with the Ottoman Empire to include much of the Middle East. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-may-4/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_418451468532725.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170502T180000 DTEND;TZID=America/Halifax:20170502T210000 DTSTAMP:20260503T073104 CREATED:20170411T002323Z LAST-MODIFIED:20170425T182307Z UID:38331-1493748000-1493758800@dev.thedepanneur.ca SUMMARY:TABLE TALK: Patrick Robinson DESCRIPTION:Not many people can claim to have a breadth of experience that ranges from starting a restaurant to running a print shop to being a partner in an ad agency to animating the world of social innovation\, but Patrick Robinson is one of them. \nCurrently in the Masters program in Strategic Foresight and Innovation at OCAD\, Patrick will be taking a look at the intersection of food & foresight — #Foodsight — a glimpse of the future of food in the sharing economy… (which sounds a lot like The Dep to me!) \nPatrick will be starting his exploration from the question: “How might we be useful\, be inclusive and\, share well to feed our appetite to make the world a better place?” and touch on topics such as: Land Sharing\, Idle Food Redistribution\, Meal Sharing\, Kitchen Space and Equipment Sharing\, Community Supported Food Production and Food Production in Public Spaces.\n \n\n \nOur Table Talks include a seasonal meal prepared by The Depanneur founder Len Senater \nWhat will the future taste like? It’s hard to say\, but I’m going to prepare a meal based on a few important trends I see playing out in food. 1) The move towards more plant-based ingredients. It is now common knowledge that there are many ecological benefits to adopting a more plant-centric diets and eating lower on the food chain – it is much less resource-intensive and\, when grown well\, much more sustainable and even revitalizing for some ecosystems. The challenge is to discover ways to make these meals as delicious and satisfying (and carry equivalent symbolic/social/status value) as the meat-focused diet we have grown up with. This glorious grain\, bean and vegetable bowl is a spectacular assembly of flavours and textures — crispy garlic and sourdough croutons\, earthy kale and umami-packed mushrooms\, toothsome wheat berries and creamy pinto beans — one of those dishes that just happens to be vegan\, but does not call attention to the fact. 2) Exploring non-traditional\, environmentally-friendly protein sources. For those inclined\, the bowl can be garnished with a topping of crumbled C-Fu (aka TIP (Textured Insect Protein))\, an alternative meat protein made from crickets. High in nutrition\, low in cost and ecological footprint\, insects may play an important role in feeding the future. 3) The innovative use of science to improve cooking. I’ll be making a carrot and ginger soup\, but by using a bit of baking soda to adjust the pH\, and a pressure cooker to boost the cooking temperature\, it is possible to accelerate the Maillard (browning) reaction to create a soup with the sweet caramelized flavour of roasted carrots\, but the smooth\, delicate texture of boiled carrots. Science FTW! 4) Supporting local food systems & economies. I’ll make a side of crunchy coleslaw from local\, organic veggies from the Sorauren Farmer’s Market\, and for dessert we’ll have some delicious pie prepared by Leslie Lindsay in the wood oven of nearby Dufferin Grove Park. \n#vegan & #GF options will be available.\n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$20 (+HST) \n—–\nPat is a serial-voluntarist\, a conference junkie and an addict of lifelong-learning. Pat co-founded Le Petit Dejeuner – just doors down from the first Starbucks in Toronto. \nAs a social-minded design thinker\, Pat plays an evolving role in communities working to elevate and activate a betterment agenda. To this end\, he is an active member of the: Registered Graphic Design Association\, Association of Professional Futurists\, the World Future Society and the Long Now Foundation. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur URL:https://dev.thedepanneur.ca/event/table-talk-patrick-robinson/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Table Talks ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_1969385696629244.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170501T183000 DTEND;TZID=America/Halifax:20170501T213000 DTSTAMP:20260503T073104 CREATED:20170418T024620Z LAST-MODIFIED:20170501T041719Z UID:38554-1493663400-1493674200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Knife Skills 101 by Christopher Showalter DESCRIPTION:This class is SOLD OUT\, but a 2nd night has been added on Tuesday\, May 9. \nThe foundation of good cooking is preparation\, and at the heart of prep is knowing how to use your knives. In this fun\, hands-on workshop\, veteran professional chef Christopher Showalter will help you a develop the fundamental knife skills so that all your cooking can be quicker\, easier and safer. \nChef Christopher will lead participants through a recipe for a delicious classic Italian Chicken Cacciatore\, while making a versatile chicken stock from all the leftovers and off-cuts. While the chicken bakes and the stock simmers\, you’ll practise your knife skills preparing a refreshing summer fruit salad \nThe workshop will include an overview of the main types of knives and their uses\, proper grip and handling\, and a rundown of the basics of knife safety\, storage\, maintenance and buying. From here you will dive into core knife skills: slicing\, chopping and basic vegetable cuts like batons\, matchsticks & julienne\, large & small dice\, and brunoise. You will cover specific techniques for working with tomatoes\, peppers\, onions\, garlic and fresh herbs\, as well as tips for working with big fruit like watermelon and segmenting oranges. The class will also cover how to butcher a whole chicken into parts – an invaluable and money-saving kitchen skill.\n—– \n$50 +HST \n—–\nChristopher Showalter is a journeyman chef with over twenty years of experience. A family start in the hotel industry attracted Chris to the kitchen at a young age and he ventured to Toronto to attend George Brown and continue his apprenticeship. After college a ten year tour of some great restaurants like Rosewater Supper Club\, Jump\, Sassafraz and Greg Couillard’s Spice Room\, honed Chris’ skills and eventually sent him into ownership of Tramonto Pasta in Kincardine Ontario. After 8 awesome years of ownership Chris decided to leave the countryside and head back to Toronto to get back into city life and city kitchen action. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-knife-skills-101-by-christopher-showalter/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_929094030526580.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170429T193000 DTEND;TZID=America/Halifax:20170429T223000 DTSTAMP:20260503T073104 CREATED:20170403T223720Z LAST-MODIFIED:20170404T003101Z UID:38045-1493494200-1493505000@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: First Bite by Genevieve Kang and Gerald Fantone DESCRIPTION:A chance meeting-turned-longtime friendship has been the starting point for an epic culinary adventure for Gerald Fantone and Genevieve Kang. Tapping into their diverse Asian heritages (Gerald is Filipino and Gen has Chinese/Portuguese roots) they are discovering\, inventing and mashing-up dishes inspired by the cuisines they ate growing up. Their creative and eclectic menu features traditional flavours and authentic ingredients in both classic and novel combinations that are delicious\, nutrient-dense and naturally #glutenfree\, #dairyfree\, and #nutfree. \n—–\nChicken Meatballs with Chinese Mushrooms + Consommé\nChicken with water chestnuts\, shiitake mushrooms\, black fungus\, and Asian greens\, served in a mineral-rich bone broth with ginger \nBanana Blossom Fresh Rolls\nCoconut sautéed chayote\, heirloom carrots\, and banana blossoms wrapped in rice paper and served with a sweet garlic tahini sauce \nFilipino Menudo served with Coconut Pandan Rice\nA colourful stew of boneless pork\, potatoes\, carrots\, bell peppers\, raisins\, and peas in a thick liver and tomato sauce \nSichuan Green Beans\nWok-fried green beans in coconut oil with ginger\, garlic\, tamari\, and fresh red chillies\, topped with salt-preserved shrimp and ground chicken \nGinataang Bilo-Bilo (Sticky Rice Dumplings in Coconut Milk)\nSticky rice dumplings slow cooked with jackfruit\, taro\, sweet potatoes\, and saba in velvety coconut cream topped with tapioca pearls and jackfruit dust \nJasmine Moringa Tea\nMoringa leaves and jasmine flowers steeped for a highly fragrant\, soothing\, and antioxidant-rich digestive aid\n—– \n$50 +HST \n—–\nGerald and Gen grew up in a culture of food\, and as kids\, reached into the fridge for snack fixings that included marinated fresh vegetables\, cured fish\, steamed rice buns\, and dragon fruit. It sparked a sublime interest in food and nutrition that became a lasting passion for both of them. \nGerald Fantone comes from a long line of avid home cooks and started gutting fish at age five. He is a contributing chef at the Social Palette food start-up and a job coach for Common Ground Co-op\, where he manages a café and catering service operated by individuals with special needs. His approach highlights classic Asian flavours and techniques fused with those he’s adopted from his travels abroad and cooking through Jamie Oliver and Martha Stewart cookbooks. \nGenevieve Kang is a holistic nutritionist and recipe developer\, who is passionate about bringing people together through mindful nourishment and empowering them to reconnect with their food through sustainable practices — a conscious whole foods lifestyle with simple\, delicious\, and nutrient-dense sustenance. She is also the Managing Nutritionist at Village Juicery’s uptown location\, where she educates clients everyday about holistic health and wellness\, as well as designs plant-based recipes for the company’s growing menu. \nWe pride ourselves on sharing a menu that is nutrient-dense and naturally #glutenfree\, #dairyfree\, and #nutfree. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about The Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-first-bite-by-genevieve-kang-and-gerald-fantone/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_1670396123262667.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170428T180000 DTEND;TZID=America/Halifax:20170428T210000 DTSTAMP:20260503T073104 CREATED:20170418T024616Z LAST-MODIFIED:20170418T030012Z UID:38552-1493402400-1493413200@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Jodhpuri Kabuli Pilaf by Sarla Kothari DESCRIPTION:Welcome Drink – Barley Water\nThis traditional beverage is considered to be an elixir for good health. It is prepared by slowly boiling whole barley grains and then blending them together to make a light\, refreshing but fortifying beverage; it is mildly sweetened with sugar and served chilled.\n$3 \nAppetizer – Nargisi Kofta\nDelicious vegetable fritters made with minced vegetables: potato\, onion\, beetroot\, peas\, ginger\, chickpea flour and lots of different flavorful spices are rolled into “kofta” balls and delicately fried. Served hot with mint & coriander chutney.\n$6 \nMain Course – Jodhpuri Kabuli Pilaf\nA colorful\, rich\, and exotic rice dish inspired by the national dish of Afghanistan\, but a vegetarian version with an Indian twist. A complex\, layered rice dish that blends spices and sweetness\, with many colours and textures. Sauteed vegetables (potato\, onion\, cauliflower and beetroot) and fruits (grapes\, orange\, pomegranate seeds) are layered with fragrant\, saffron-infused basmati rice and topped with crunchy croutons and served with a spiced vegetable gravy. Served with refreshing mild raita yogurt on the side.\n$12 \nDessert – Sandesh\nPopular dessert in the western parts of India (West Bengal)\, Sandesh is a delicate fresh milk cheese (paneer in whey) is sweetened with sugar & cardamom and topped with rose water\, saffron and nuts.\n$4 \n—–\nSarla Kothari is a homemaker and loves to cook for family and friends. Sarla has lived in different parts of India which has not only influenced her cooking style but also enriched her skill set by learning new cuisines and techniques. Sarla Kothari is also the co-founder of ‘Ankur Pathshaala’\, a free tuition/education center for underprivileged children in Jaipur\, India. Sarla is passionate about her work and strongly believes that anyone can contribute to make the world a little bit better every day! \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. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-jodhpuri-kabuli-pilaf-by-sarla-kothari/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_697151310445948.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170427T180000 DTEND;TZID=America/Halifax:20170427T190000 DTSTAMP:20260503T073104 CREATED:20170424T152435Z LAST-MODIFIED:20170424T153448Z UID:38841-1493316000-1493319600@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — April 27 DESCRIPTION:Rez bel Shairieh\n \n \n \n \n \n Tabbouleh تبولة‎‎\n \n \n \n \n \n Sfouf صفوف\n \n \n\n[beef ] Kibbeh Summaqiyah كبة سماقية\nKibbeh in sumac sauce are a specialty of Aleppo\, considered by many to be the culinary capital of Syria. Kibbeh – egg-sized elongated balls of finely ground spiced halal beef and bulgur stuffed with a ground beef and nut mixture\, are fried and then topped with a tangy\, dark red sumac-infused sauce with lots of onion (and sometimes eggplant and/or lamb as well\, dependig on the region and the season). Served with Rez bel Shairieh (rice with vermicelli) \n[vegetarian] Kibbeh Summaqiyah كبة سماقية\nVegetarian kibbeh\, with a bulgur and potato dough and a mushroom and walnut filling\, also served with a tangy sumac sauce \nTabbouleh تبولة‎‎\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nS’fouf صفوف\nA light\, delicate semolina cake\, made golden with turmeric and fragrant with anise\, vanilla\, and coconut\, studded with black sesame seeds and topped with pistachio. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-april-27/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_1356808321052355.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170424T183000 DTEND;TZID=America/Halifax:20170424T213000 DTSTAMP:20260503T073104 CREATED:20170403T223717Z LAST-MODIFIED:20170404T003253Z UID:38043-1493058600-1493069400@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 — ramps (wild leeks)\, fiddleheads\, rhubarb\, young radishes and baby carrots beginning to pop up all over the city. But 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 homemade pickles (exact ingredients will depend on what’s available at the markets). 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—– \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. \n—–\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-spring-pickles-with-christine-manning-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_226284317847854.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20170423T103000 DTEND;TZID=America/Toronto:20170423T143000 DTSTAMP:20260503T073104 CREATED:20170418T215341Z LAST-MODIFIED:20171113T015513Z UID:38664-1492943400-1492957800@dev.thedepanneur.ca SUMMARY:BRUNCH DESCRIPTION:*Brunch will closed Sunday\, August 6 (Civic Holiday Long Weekend)\nand Sunday\, September 3 (Labour Day Long Weekend)\nGet fed by Chef Christopher Showalter and his merry band of Brunch Pirates\nEvery Sunday | 10:30 – 2:30 | Walk-In | Cash Only\n\n \n \n \n \n \n \n College | Breakfast Club with scrambled eggs\, bacon\, swiss & sprouts on toasted multigrain with mayo + home fries | 12\n \n \n \n \n \n College | Breakfast Club with scrambled eggs\, bacon\, swiss & sprouts on toasted multigrain with mayo + home fries | 12\n \n \n \n \n \n Manhattan | the classic; hollandaise\, poached egg\, Canadian bacon on English muffin + home fries | 14\n \n \n \n \n \n Havelock | Breakfast bowl with mango quinoa & waldorf salads\, poached egg (GF) | 13 | add bacon bits +1.5\n \n \n \n \n \n Rusholme | Fresh fruit\, crispy bacon\, French-toasted bread pudding\, mini pancakes\, maple syrup\, mini croissant\, compound butter | 13\n \n \n \n\n\nBENNIES\nManhattan | the classic; hollandaise\, poached egg\, Canadian bacon on English muffin + home fries | 14 \nBûcheron | thick cut double smoked bacon\, sauteéd mushrooms\, poached eggs\, hollandaise on toasted brioche + homefries | 15 \nAurore | “Indian Candy” maple-cured salmon\, gruyère\, poached eggs\, hollandaise on potato latke + Cosmo salad (GF) | 16 \nPLATES\nCollege | Breakfast Club with scrambled eggs\, bacon\, swiss & sprouts on toasted multigrain with mayo + home fries | 12 \nRusholme | Fresh fruit\, crispy bacon\, French-toasted bread pudding\, mini pancakes\, maple syrup\, mini croissant\, compound butter | 13 \nHavelock | Breakfast bowl with mango quinoa & waldorf salads\, poached egg  (GF) | 13 | add bacon bits +1.5 \nGladstone | Vegan bowl with mango quinoa & cosmo salads\, salt & pepper tofu (V\, GF) | 13 \nSALADS\nWaldorf | Red Delicious & Granny Smith apples\, celery\, seedless grapes\, walnuts\, dried currants\, scallion\, with creamy Chantilly dressing | 5 \nCapri | blistered ripe tomatoes\, bocconcini\, micro greens\, with olive oil\, white balsamic reduction\, basil\, sea salt | 6 \nCosmo | avocado\, red grapefruit\, banana\, clementine\, watermelon\, scallion\, parsley\, with olive oil\, sea salt and lime juice | 6 \nMango Quinoa | quinoa\, mango\, Asian pear\, bean sprouts\, red pepper\, cilantro\, scallion\, with ginger sesame citrus dressing | 5 \nSIDES\nHome Fries | 3    •    Toast | 2    •    Mini cornbread muffins (GF) | 3 \nBacon | 4    •    Peameal | 5    •    Egg  | 3    •    Hollandaise | 3 \nTreats | Mini pancakes & French-toasted bread pudding with maple syrup\, compound butter and fruit preserve | 5 \nJuice | 3    •    Bottomless coffee or tea | 3 URL:https://dev.thedepanneur.ca/event/brunch/2017-04-23/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Brunch ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/benny_notag.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170422T193000 DTEND;TZID=America/Halifax:20170422T223000 DTSTAMP:20260503T073104 CREATED:20170403T223715Z LAST-MODIFIED:20170604T231831Z UID:38041-1492889400-1492900200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: 3 Sisters by Taylor Parker & Matthew Knight-Barton DESCRIPTION:Any exploration of a truly Canadian concept of terroir – the flavour of a place – needs to be rooted in our indigenous culinary heritage. Taylor Parker and Matthew Anthony Knight-Barton have joined forces to combine their considerable professional kitchen experience in an exploration of the possibilities of a Native American Cuisine. \nA logical starting point would be the “3 Sisters”\, the three main agricultural crops of many First Nations in North America: winter squash\, maize (corn)\, and climbing beans. Variations on this ingenious form of self-fertilizing companion planting have been cultivated by groups as geographically diverse as the Canadian Iroquois and the Mesoamerican Maya. \nThis foundation will be expanded on with a range of wild ingredients harvested by Taylor based on experiences foraging with his father on the Six Nations Reserve. This early in the season it is up to the weather to determine exactly what things Mother Nature will share with us\, but one can hope for a range of earthy\, sweet\, smoky or pine accents to compliment the menu. \n—–\nCrostini with Smoked Salmon\, Herbed Cream Cheese \nCorn Bisque \nLobster & Squash Risotto \nArugula & Beet Salad\, Raspberry Vinaigrette. \nBraised Venison\, Roasted Garlic Mash with Fresh Green Beans \nWild Berry Sorbet\n—– \nThis menu is #GF\, #paleo & #wholefood -friendly \n—–\n$50 +HST \n—–\nTaylor Parker is from Six Nations Native Reserve in Ontario where he inherited an extensive knowledge of native plants and foraged foodstuffs from his father. Taylor has spent much of his professional life working in a diverse range of professional kitchens. \nMatthew Anthony Knight-Barton is originally from England and now based in Ontario. He has been cooking and managing kitchens\, venues and events for more than 16 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about The Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-3-sisters-by-taylor-parker-matthew-knight-barton/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_406114676411280.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170421T180000 DTEND;TZID=America/Halifax:20170421T210000 DTSTAMP:20260503T073104 CREATED:20170410T215538Z LAST-MODIFIED:20170410T220719Z UID:38313-1492797600-1492808400@dev.thedepanneur.ca SUMMARY:DROP-IN DINNNER: A World of Flavors by Ruchika Bhatia DESCRIPTION:What does Toronto taste like? It’s hard to say\, but If you took an passionate home cook with roots in New Dehli\, and had her prepare her own versions of classic French\, Mexican and American favourites\, you might get something close to the flavour of our vibrant and multicultural city. \nRuchika Bhatia has been cooking since she was 13 years old\, and by combining her family recipes with the diverse international influences of Toronto\, she creates a taste all her own. \n—–\nStuffed Mushroom Caps (v)\nJuicy mushrooms stuffed with minced mushroom\, garlic\, basil & thyme with a golden crust of melted parmesean (optional). $5 \nIndian Tacos\nThree classic Indian curries reimagined as tacos!\nChicken Korma Tacos – Tender chicken cooked in a mild\, thick yogurt sauce\nChana Masala Tacos (v) – Sauteed chickpeas cooked in a blend of spices in this special family recipe\nAloo Baigan Tacos (v) – Indian style stir-fry of potaote and eggplant with a tangy & flavorful onion and tomato gravy. \nMix & Match any 3 tacos\, served in green chili corn tortillas with fresh coriander\, pickled onions\, cool cucumber yogurt raita & a tangy carrot mango coleslaw. $15 \nMini Pineapple Upside-down Cakes\nCaramelized pineapple\, maraschino cherries and buttery poundcake with a dollop of coconut whipped cream makes for a memorable treat. $5 \n#vegetarian #vegan & #glutenfree options available \n—– \nRuchika Bhatia has had a zeal for cooking ever since she was a little kid\, inspired by a whole family of great cooks. With the recipes\, tips & secrets gleaned from each one of them growing up\, Ruchika combines those lessons into a taste that’s all her own. \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. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-a-world-of-flavors-by-ruchika-bhatia/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_404776633254298.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170420T180000 DTEND;TZID=America/Halifax:20170420T190000 DTSTAMP:20260503T073104 CREATED:20170418T024613Z LAST-MODIFIED:20170418T033544Z UID:38550-1492711200-1492714800@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — April 20 DESCRIPTION:[chicken] Fatteh Djaj فتتة جاج\nFatteh (فتّة‎‎ meaning crushed or crumbs) is a broad category of Levantine dishes made with pieces of crispy flatbread layered with yogurt and other ingredients. It is popular across Egypt\, Palestine\, Lebanon\, Jordan and Southern Syria\, but uncommon further North. This dish is so closely associated with Syrian food that it is also known as shâmiyât (شاميات ) or ‘Damascene’. This recipe\, by Suher J. from Sweida\, is notable for its use of golden\, turmeric-and-spice-infused basmati rice and its garnish of butter-fried walnuts. The dish is built up in layers of bread\, rice\, yogurt & tahini sauce\, chicken\, nuts\, and garnishes. We will be preparing this dish in parts – crispy bread (dry)\, rice & chicken (to be warmed) and sauce (room temperature) separately\, so they can be combined at the last moment for the best combination of flavours\, temperatures and textures. \n[vegetarian] Fatteh Hummus فتتة حُمُّص\nFatteh with crispy pita\, seasoned rice\, yogurt-tahini sauce and walnuts\, with chickpeas instead of chicken. \nSalateh Naameh سلطة ناعمة\nThis quintessential Mediterranean salad can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. \nJoz Al-Hind أقراص جوز الهند \nChewy coconut macaroon-like cookies with a hint of vanilla and lemon peel. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-april-20/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_111436942746937.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170417T183000 DTEND;TZID=America/Halifax:20170417T213000 DTSTAMP:20260503T073104 CREATED:20170403T223712Z LAST-MODIFIED:20170404T014759Z UID:38039-1492453800-1492464600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Intro to Peruvian Cuisine by Elias Salazar DESCRIPTION:Renowned for its remarkable diversity\, Peruvian gastronomy boasts distinctive fusions of Asian\, European\, African and Indigenous cuisine with a variety of unique ingredients from the jungles of the Amazon\, fertile valleys of the Andes and vast coastlines of the Pacific. \nIn this fascinating hands-on workshop\, you’ll join talented Peruvian Chef Elias Salazar of Limón Peruvian Cuisine to learn some of the secrets of one of Peru’s most famous dishes\, its unique ceviche cured in “leche de tigre” (tiger’s milk)\, the vibrant citrus-based marinade that cures the seafood and is widely considered to be a healthy and potent tonic. \nCeviche Carretillero (Street style Ceviche)\nTiger shrimp\, cuzco corn\, purple yam puree\, red onion\, chulpes in garlic\, lemon\, and pepper leche de tigre \nThis is accompanied with cancha (a toasted Andean chulpe corn – imagine a completely addictive and exotic form of popcorn)\, along with some delicious samples of other unique Peruvian products. \nPeru is also the original home of the potato\, and hundreds of unique varieties continue to be cultivated there. Chef Elias will also share with you his sophisticated take on this Peruvian staple. \nPapas & Crema de Rocoto\nPurple & Yukon Gold potatoes\, aji rocoto (Peruvian chilli pepper) pepper crema\, dehydrated peruvian botija olive\, black volcanic salt\, shisho\n—– \n$50 +HST \n—–\nPeruvian native and classically trained chef Elias Salazar has gained notability for popularizing Peruvian cuisine in Toronto. His early introduction to food is deeply rooted and generational\, passed down from his grandmother then further developed professionally. Skilled in Raw\, Nikkei\, Chifa\, Criollo and Native styles\, chef Salazar is also a Pisco mixologist with a specialty in Pisco macerations. \n\n@limonmodernperuviankitchen\n\n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-intro-to-peruvian-cuisine-by-elias-salazar/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_288532411581376.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170415T193000 DTEND;TZID=America/Halifax:20170415T223000 DTSTAMP:20260503T073104 CREATED:20170314T000818Z LAST-MODIFIED:20170314T002722Z UID:35046-1492284600-1492295400@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Vegan Passover Seder by Emily Zimmerman DESCRIPTION:If you’ve never been to a Seder\, or you’ve been to too many boring ones\, then Emily Zimmerman’s fresh\, creative and vegan spin on classic Jewish holiday dishes is for you. \nThe tradition of inviting strangers to Seder has its roots in the Jewish communities of what is now Eastern Europe. In medieval times\, poor people would come to the synagogue on the eve of Passover\, and they would be invited into people’s homes. A modern interpretation of that tradition encourages Jewish families to practice a hospitality that stands against a world filled with loneliness\, alienation and spiritual want. Emily Zimmerman‘s family has been hosting convivial Seders for generations\, and combined with her remarkable talents as a vegan cook\, make for a fun and delicious evening of tradition and innovation. \nFor over 3000 years\, Jews have celebrated Passover (Pesach)\, a commemoration of the Exodus\, the liberation by Moses of the Jewish people from slavery under the ancient Egyptian pharaohs. Over the millennia\, many culinary traditions have become part of this celebration; history and culture made manifest at the dinner table for this special holiday meal\, the Seder. \n—–\nAppetizings – Selection of “Befores” including sunflower seed chopped liver\, chopped string beans\, sun dried tomato pesto\, with matzoh crackers. \nBorscht – Kootenays-style beet & cabbage soup \nTzimmis – a sweet and savoury root vegetable stew\nBrisket – roast young jackfruit and mushrooms in a savoury gravy\n+Peppery mashed turnips\n+Amaranth tabouli with parsley\, lemon and olive oil \nDessert – Coffee and hazelnut mousse with coconut-marshmallow creme\, red wine sorbet\, and chocolate-covered candied fruit.\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. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-vegan-passover-seder-by-emily-zimmerman/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_1846904972194872.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170414T180000 DTEND;TZID=America/Halifax:20170414T210000 DTSTAMP:20260503T073104 CREATED:20170403T223710Z LAST-MODIFIED:20170404T001635Z UID:38037-1492192800-1492203600@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Venezuelan Flavours by José Arato DESCRIPTION:José Arato of Pimenton\, is diving deep into his culinary roots with this celebration of classic Venezuelan comfort foods. \n—–\nSTARTERS\n3 Mini Arepitas with nata\nArepas are a Venezuelan staple – a thick cornmeal patty that’s crispy on the outside and soft in the center – served alongside many dishes or split and stuffed like a sandwich\, in this case with nata\, a creamy Spanish cheese.\n—or—\nBeet salad with arugula and goat cheese\nA classic combination that’s perfect for the start of Spring.\n$6 \nMAIN\nPabellon Criollo\nConsidered by many to be the Venezuelan national dish\, pabellon is a generous plate of white rice\, black beans & carne mechada – shredded beef cooked with tomatoes\, cloves\, cumin\, onions\, garlic and red wine. When served with tajadas – fried plantain slices – it’s known as “con barandas” (baranda is Spanish for guard rail) because the long plantain slices help keep the food from falling off from the plate!\n—or—\nVegetarian Pabellon\nA vegetarian version with plantain\, white rice\, black beans & a unique vegetarian mechada with green jackfruit.\n$14 \nEither pabellon can be served topped with a fried egg – known as “a caballo” (on horseback)\, where the egg is “riding” the dish\, cowboy-style.\n$2 \nDESSERT\nTorta Tres Leche\nA favourite across much of Latin America\, a rich white cake made with 3 kinds of milk: whipped cream\, condensed milk\, and dulce de leche (condensed milk caramel).\n$5 \nPRIX FIXE MENU:\nChoice of Starter + Main + 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. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-venezuelan-flavours-by-jose-arato/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_763297643842078.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170413T180000 DTEND;TZID=America/Halifax:20170413T190000 DTSTAMP:20260503T073104 CREATED:20170410T215535Z LAST-MODIFIED:20170410T220038Z UID:38311-1492106400-1492110000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — April 13 DESCRIPTION:[beef] Mahashi Bialllahma محاشي باللحمة\n-or-\n[vegetarian] Mahashi Nabatia محاشي نباتية\nStuffed vegetables were cherished by the former Ottoman Empire\, and they made them popular from the Balkans to the Levant. Pale green young zucchinis are very popular\, but almost any vegetable can be Mashi (stuffed). Today it’s a combination of eggplants (batenjan)\, tomatoes (bandoura) and peppers (flefle)\, stuffed with a mix of ground halal beef and rice\, or a spiced rice mixture for a vegetarian option. \nMutabal Batenjan متبل باذنجان\nSyrian home cooking is notable for its economy and minimal waste. The pulp scooped out of the middle of the eggplants when they are cored to make Mahashi is not thrown out\, but rather cooked up and combined with yogurts\, tahini\, garlic & lemon to transform it into a delicious meze dip similar to baba ganoush. Served with fresh pita. \nFattoush فتوش\nThis popular Levantine salad is made using toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but vary according to season and region. Mint and parsley lend a freshness and fragrance\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nNamoura نمُّورة\nAn classic Syrian dessert\, a rich buttery semolina and yogurt cake\, garnished with almonds and drizzled with a orange-blossom infused syrup. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-april-13/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_436972886636470.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170410T183000 DTEND;TZID=America/Halifax:20170410T213000 DTSTAMP:20260503T073104 CREATED:20170321T001018Z LAST-MODIFIED:20170321T003900Z UID:35320-1491849000-1491859800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Intro to Instant Pot by Carole Nelson Brown DESCRIPTION:The hottest new kitchen product of the last few years has to be the Instant Pot – an amazing Canadian electric pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and more. Popular food blogger\, photographer and stylist Carole Nelson Browne will show you just how versatile this amazing kitchen time-saver can be. \nPressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other cooking methods\, flavours are intensified and cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy and water — how can you go wrong? Still\, many of us have scary memories of old-fashioned pressure cookers\, hissing\, spitting and rattling menacingly away on the stove. Well\, today’s new generation of electric pressure cookers are safe\, easy to use and can save you hours in the kitchen. \nMost people know that pressure cooking is great for pulses\, grains and dried beans\, but it’s the Instant Pot’s incredible versatillity that really makes it shine. Carole will walk you through a number of fast\, delicious and unexpected recipes that show off just how amazing pressure cooking can be. \nYou will learn how to cook an elegant Leek and Potato Soup (6 minutes!)\, creamy Mushroom Risotto (7 minutes!)\, and Spicy White Beans on Polenta Cakes. You’ll finish with a decadent NY-style Cheesecake with a butterscotch shortbread crumb crust (35 minutes)\, topped with a Rasberry Chambord Coulis. In addition to these great recipes\, Carole will discuss all kinds of Instant Pot tips and tricks. \n$50 (+HST) \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-intro-to-instant-pot-by-carole-nelson-brown/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_1215664768532765.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20170409T100000 DTEND;TZID=America/Toronto:20170409T140000 DTSTAMP:20260503T073104 CREATED:20170406T162200Z LAST-MODIFIED:20170406T162200Z UID:38252-1491732000-1491746400@dev.thedepanneur.ca SUMMARY:BRUNCH ON PAUSE - Rebooting Sunday Apr. 23 DESCRIPTION:Chef Showalter will be revamping the Brunch menu to incorporate some great new items\, lower prices\, more choices\, and we will be relaunching on Sunday April 23.\n\nStay tuned for details! URL:https://dev.thedepanneur.ca/event/brunch-pause-rebooting-sunday-apr-23/2017-04-09/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Brunch ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/NEW-Benny-Collage.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT END:VCALENDAR