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X-WR-CALDESC:Events for The Depanneur
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210120T180000
DTEND;TZID=America/Toronto:20210120T193000
DTSTAMP:20260427T135522
CREATED:20210117T180914Z
LAST-MODIFIED:20210120T032210Z
UID:122004-1611165600-1611171000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Filipino Arroz Caldo by Hannah Grace Medalla
DESCRIPTION:Pre-order online until TUE Jan 19\, 10pm\nPick up on WED Jan 20\, 6-7:30pm\nAs incredibly diverse as the cuisines of the world may be\, there are some things that feel really universal\, like the deep comfort of a hot bowl of chicken soup on a chilly night. In the Philippines\, this is arroz caldo (aka aroskaldo) — “rice soup” — a descendant of Chinese congee that has become an integral and beloved part of Filippino cuisine\, loaded up with ginger and fried garlic. Tonight Chef Hannah Grace Medalla shares a little Pinoy comfort food for the soul.\n—– \nTokwa’t Baboy (pork or vegan)\nCrispy pan-seared tofu\, tossed with pork and scallions\, dressed with black sesame seed\, soy sauce\, galangal and ginger. A perfect side dish for the soup.\nAlso available #vegan with tofu\, eggplant and Brussels sprouts. \nAroskaldo (chicken or vegan) #GF\nArroz Caldo\, a rich rice congee cooked with a fragrant ginger and galangal-infused chicken stock\, topped with pulled chicken breast\, scallion\, fried garlic flakes\, and a hard boiled egg.\nAlso available #vegan with mushroom\, scallion\, fried garlic flakes\, cooked in vegetable broth \nMango Coconut Pudding #GF\nSweet and tropical mango meets rich coconut cream in this luscious pudding topped with a sprinkle of coconut.\n—– \nPork/Chicken\, Vegan or 1/2+1/2\nFilipino Arroz Caldo Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS WED 6-7:30pm\nHannah Grace Medalla is a spontaneous cook that draws inspiration from authentic and fusion cuisines from around the world\, a mix of travel\, family recipes and professional experiences.  Hannah arrived in Toronto in 2014\, studied Culinary Arts at George Brown College\, and developed her professional experience in the demanding kitchens of Casa Loma\, Marriott Hotel and The Ritz Carlton. Find out more at medalla.ca or follow @medallaprivatechef.catering \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-filipino-aroskaldo-by-hannah-grace-medalla/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/01/arroz-caldo_4-Hannah-Grace-Medalla-e1611071680963.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210115T180000
DTEND;TZID=America/Toronto:20210115T193000
DTSTAMP:20260427T135522
CREATED:20210110T022635Z
LAST-MODIFIED:20210115T030626Z
UID:121681-1610733600-1610739000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Karachi to Khyber by Nasir Zuberi
DESCRIPTION:Pre-order online until THU Jan 14\, 10pm\nPick up on FRI Jan 15\, 6-7:30pm\nKarachi is the the most populous city in Pakistan with over 20-million people — a bustling commercial hub and port\, with a vibrant\, cosmopolitan food scene. Khyber Pakhtunkhwa is a province in the north of Pakistan\, famous for its towering mountains\, lush green valleys\, mighty rivers\, beautiful lakes & amazing wildlife. Together they represent the breadth and depth of Pakistan’s diverse landscape. \nJoin Chef Nasir Zuberi on a culinary journey from Karachi to Khyber\, featuring popular dishes from across the country. Inspired by his mother’s kitchen\, Nasir uses only fresh ingredients and homemade spice blends to bring you this unique menu of authentic Pakistani dishes rarely seen in Toronto.\n—– \nDal Ka Soup\nDal (lentils) are an integral part of every home in Pakistan\, cooked in myriad different ways\, but especially popular in winter as a warm and comforting soup. For this traditional recipe\, a mix of moong & masoor dals are cooked with onion\, tomato\, celery\, red capsicum\, fresh garlic & ginger and topped with a special seasoning of roasted cumin and mint. \nMurgh Hara Masala \nHara (green) masala is a distinctive green “curry” made with fresh green herbs is an exquisite dish rarely seen in restaurants. Chicken quarters are marinated overnight in yogurt\, coriander\, mint\, green chillies\, and a homemade spice blend then finished with fresh ginger \nKarahi Aloo\nA karahi is a type of cooking pot\, sort of a thick wok\, that is widely used in Pakistan; it lends its name to a variety of different dishes that are cooked in it (similar to how tagines\, casseroles or paellas inherited their names). Karahi aloo (potatoes) is a vegetarian dish cooked with tomatoes\, ginger & garlic with homemade freshly ground spices & garnished with fresh ginger & coriander. \nBoth dishes are served with matar pulao\, a pilaf of basmati rice studded with green peas\, scented with cinnamon\, green cardamom and saffron\, along with a cucumber and mint yogurt raita. \nKhubani Ka Meetha\nThis traditional dessert is a kind of apricot “trifle” composed of a puree of dried apricots layered with vanilla custard and garnished with almonds.\n—– \nChicken\, Vegetarian or 1/2+1/2\nKarachi to Khyber Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-730PM\nNasir Zuberi was born in Karachi\, and successfully ran a catering business there during the 1990s. He’s now based in Toronto and running his meals\, catering business\, Enze’s Meals. (www.enzesmeals.com) He has passion for food and traditional home-style recipes using fresh ingredients and homemade spices. IG @enzes_meals \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-karachi-to-khyber-by-nasir-zuberi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Hara-Green-Masala-Chicken.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210113T180000
DTEND;TZID=America/Toronto:20210113T193000
DTSTAMP:20260427T135522
CREATED:20210107T175501Z
LAST-MODIFIED:20210112T233211Z
UID:121640-1610560800-1610566200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Bosnian Sarme by Ksenija Hotic
DESCRIPTION:Pre-order online until TUE Jan 12\, 10pm\nPick up on WED Jan 13\, 6-7:30pm\nBosanska kuhinja (Bosnian cuisine) is a balance between Western and Eastern influences; like much of the food of the Balkans\, it is closely related to Turkish/Ottoman and Mediterranean cuisines\, with some Central European influences. It is a place that is deeply rooted in its foodways\, with traditional dishes that have been made from the same recipes for hundreds of years. \nKsenija Hotic — “The Boz” as she fondly know ’round these parts — and her family introduced this amazing cuisine to The Dep many years ago and has since become a kitchen regular and a customer favourite. In that time Ksenija has also blossomed as a talented food photographer\, and will be taking the picture for the forthcoming Depanneur Cookbook. \nPersonal Note: As someone of Eastern European (Romanian) descent who grew up eating cabbage rolls\, I can tell you that these babies are the best I have ever tasted! —LEN\n—– \nWild Mushroom Soup\nA rustic\, creamy mushroom soup with a mix of wild\, dried and fresh mushrooms and herbs. \nSarme & Maslenica  (Beef & Lamb -or- Vegan)\nA classic dish across the Balkans\, Bosnian cabbage rolls (Sarme) are stuffed with a mix of ground and smoked meat\, rice and spices\, wrapped in cabbage leaves from whole heads of cabbage that have been patiently pickled by natural fermentation. They are slow-cooked in a tomato-flecked broth and finished with a decadent sizzling butter-based roux. These are served with Maslenica\, a giant traditional braided bread broken up at the table for sharing. \n#Vegan cabbage rolls also available\, stuffed with smoked tempeh\, tofu\, sweet potato\, mushrooms & rice. \nBaklava\nDelicate baked sweets made with thin\, buttery phyllo pastry\, walnuts and honey\, the Bosnian version is outrageously delicious. \nBeef & Lamb\, Vegetarian\, or 1/2+1/2\nBosnian Dinner — $48 for 2  •  $90 for 4 \nBONUS: Frozen Sarme\nMeat -or- Vegan | 4 for $22 \nDue to exceptionally high number of orders\, we have had to close ordering a bit early for this event. Sorry for any inconvenience. \nORDER FOR THIS EVENT IS NOW CLOSED. PICK-UP IS WED 6-7:30PM\n—–\nKsenija Hotic grew up foraging and fishing in the mountains and rivers of Bosnia\, and in cooking in her grandmothers’ kitchen. At 11\, the Hotic family fled their home due to the civil war\, moving many times until settling in Toronto. Her love of food lead her to European delis\, the Toronto Underground Market\, and over 30 events at the Depanneur as well as other food pop-up dinners around town. She currently works as a freelance photographer and food stylist in Toronto\, with several cookbooks under her belt and her own cookbook about Bosnian food in the works. \nksenijahotic.com  |  IG @khzen  |  FB Ksenija Hotic Photography \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-bosnian-sarme-by-ksenija-hotic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/SARME_BOSNIAN-COOKBOOK_KH_APR-2019-4-e1574199370900.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210108T180000
DTEND;TZID=America/Toronto:20210108T193000
DTSTAMP:20260427T135522
CREATED:20210104T152454Z
LAST-MODIFIED:20210108T032950Z
UID:121591-1610128800-1610134200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Pollo Alla Cacciatora by Dali Chehimi
DESCRIPTION:Pre-order online until THU Jan 7\, 10pm\nPick up on FRI Jan 8\, 6-7:30pm\nVersatile chef\, restaurateur and Dep regular Dali Chehimi is back in the kitchen with a selection of Italian comfort food favourites. Cacciatore means “hunter” in Italian; in cuisine\, it refers to any of a number of rustic Italian dishes prepared “hunter-style”\, of which pollo alla cacciatora (Chicken Cacciatore) is the most famous. Made with the ingredients an Italian villager might have most readily on hand in the fall: a few tomatoes and fresh herbs from the garden\, some forest mushrooms or seasonal vegetables\, olive oil and local wine. The result is a classic of Italian home cooking\, and a dish that has become popular the world over.\n——- \nRibollita\nA Tuscan peasant classic\, this white bean and kale soup gets better each time you reheat it — hence the name\, which means “re-boiled”. Dali’s version features a rustic vegetable stock of onion\, carrots\, garlic\, and herbs topped with grated Parmesan cheese. \nChicken Cacciatore\nA classic of the Italian repertoire\, and for good reason. Chicken simmered with tomatoes\, mixed peppers\, carrots\, mushrooms\, black olives\, oregano\, and white wine; served with egg noodles.\n–or–\nSicilian Eggplant Stew\nTender eggplant braised with red onions\, garlic\, capers and olives in a light herbed tomato sauce\, served with egg noodles. \nMains come with a light arugula salad with red wine vinaigrette. \nTiramisu\nOne of the Italy’s most renowned desserts\, a rich trifle of lady finger biscuits dipped in coffee\, layered with luxurious sweetened mascarpone cheese and topped with cocoa. \nChicken\, Vegetarian or 1/2+1/2\nItalian Cacciatora Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\n\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, a catering company specializing in Tunisian fare. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-pollo-alla-cacciatora-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/01/Chicken-Cacciatore-IMAGE-12.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210106T180000
DTEND;TZID=America/Toronto:20210106T193000
DTSTAMP:20260427T135522
CREATED:20210101T190545Z
LAST-MODIFIED:20210106T031255Z
UID:121511-1609956000-1609961400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Old School Guju Classics by Bimal Patel
DESCRIPTION:Pre-order online until TUE Jan 5\, 10pm\nPick up on WED Jan 6\, 6-7:30pm\nEven when Indo-Canadians like Bimal Patel go out for Indian food there is a habit to order those go-to\, comfort-food dishes like butter chicken\, tikka masala\, and naan. And why not? They are delicious and familiar\, but they’re but just a tiny fraction of what Indian cuisine is all about. For Bimal\, growing up Gujarati meant a lot more than spicy curries and naan; it was hot rotis with sugar\, and lots of lentils\, and vegetables never seen in Western supermarkets. Tonight\, let them share with you a mix of favourite old-school Guju classics with a few new twists too. \nSev Khamani\nThis chaat (savoury snack) starts with khaman (a batter of fermented chickpeas and rice steamed into a fluffy loaf) which is crumbled and mixed with a vaghar (hot infused oil) of mustard seeds and curry leaves\, then topped with sev (crispy noodles of fried chickpea flour) and garnished with cilantro\, raw and pickled onions. Bimal likes to add a non-traditional tamarind & date chutney for a little extra sweet and sour note. \nShaak (chicken or soy chunks)\nLike many “curries”\, shaak starts with a tomato & onion base infused with spices like turmeric\, cumin\, coriander\, and kasuri methi (fenugreek)\, but gets its Guju personality from a generous dose of garam masala and touch of jaggery (raw palm sugar) that gives it its distinctive sweet-heat mix. \nAll meals are served with 2 rotis\, buttery basmati rice\, fried papad\, mixed pickles\, and steamed green chili hot sauce on the side for those who like heat. \nShrikhand with Rava Maida Puri\nFinishing with a good shrikhand\, a dessert of strained yogurt mixed with sugar\, cardamom\, saffron\, pistachios and almonds\, is considered by some Gujus to be the sign of great meal\, especially when served with rava maida puri\, a fried buttery and crispy semolina “cookie” \nChicken\, Vegetarian or 1/2+1/2\nGujurarti Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\n\nFood has always been a big part of Bimal Patel’s life. He grew up watching his mom cook\, studying the details of her techniques\, and Saturday afternoons were spent immersed in back-to-back cooking shows on PBS. Although he studied Environmental Science\, he’s been working in the hospitality and food industry for close to 20 years. Follow Bimal’s culinary adventures on Instagram at @storyofameal \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-old-school-guju-classics-by-bimal-patel/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/01/bimal-patel-gugu-thali.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201223T180000
DTEND;TZID=America/Toronto:20201223T193000
DTSTAMP:20260427T135522
CREATED:20201212T234414Z
LAST-MODIFIED:20201223T021340Z
UID:121249-1608746400-1608751800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Merry MeXmas by Greg Couillard
DESCRIPTION:Pre-order online until TUE Dec 22\, 10pm\nPick up on WED Dec 23\, 6-7:30pm\nFor a some of us\, 2020 can’t end soon enough\, but that doesn’t mean we can’t see it out in style. For this very special holiday Pick-Up Dinner\, I’ve invited one of The Dep’s best-loved chefs\, Toronto culinary icon Chef Greg Couillard\, to bring some welcome delight into our homes. Drawing from the colours and flavours of his winter home on the Pacific Coast of Mexico\, where he hopes to return in January\, Greg puts his inimitable talents to the noble task of filling our bellies & hearts with the spirit of Navidad.\n—– \nEnsalada de Betabel y Ejotes\nColourful and festive salad of beets and green beans tossed in a passionfruit\, fresh dill and agave dressing\, topped with crumbled cotija cheese and crema. \nPavo Rostisado con Mole\nHoliday turkey as only Chef Greg could imagine it; rubbed in his Secreto de Goyo blend of toasted Mexican pasilla\, guajillo\, ancho and morita chiles and perfectly roasted. Served with a rich\, chocolate & chilli-infused mole giblet gravy\, a cornbread stuffing studded with arandanas (dried cranberries)\, a luxurious yam and potato mash\, and tangy fresh cranberry salsa. Feliz Navidad! \nAlso available #vegetarian: chilli-rubbed Acorn squash with veggie mole gravy\, cornbread stuffing\, mash\, and cranberry salsa. \nDisfruta la Fruta\nFlourless date and mango mini fruitcakes made with dried tropical fruit\, ground almonds and coconut. \n—– \nBONUS! No Refund Gift Packs\nMini Hot Sauce 3-Pack | 3 x 1oz | $13\nMini Hot Sauce Gift Box | 6 x 1oz | $20 \nTurkey -or- Vegetarian\nMexican Xmas Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\n\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. Chef Greg’s latest project includes a new line of hot sauces called No Refund — Too Hot? Too Bad! — which can be purchased online at foxmarket.ca \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-merry-mexmas-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/12/turkey-mole_2-HORIZ-crop.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201222T180000
DTEND;TZID=America/Toronto:20201222T193000
DTSTAMP:20260427T135522
CREATED:20201213T020537Z
LAST-MODIFIED:20201222T141407Z
UID:121272-1608660000-1608665400@dev.thedepanneur.ca
SUMMARY:POP-UP: Holiday Truffle & Mushroom Mini Market by Marc Eber
DESCRIPTION:Pre-order online until MON Dec 21\, 10pm\nPick up on TUE Dec 22\, 6-7:30pm\nOver the last decade\, Marc Eber of Marc’s Mushrooms has become the premiere supplier of wild mushrooms\, foraged ingredients and high-quality imported truffles to Toronto’s restaurant chefs. His sold-out Truffle Master Class last year was a welcome return to The Dep after many years\, and an inspiration to revisit something we had first tried out many years ago: a special Holiday Mushroom Pop-Up where Marc will be selling fresh truffles and dried wild mushrooms to the public at wholesale prices\, often more than 60% lower than you will find in retail shops – if you can find them at all! \nTruffles\nBlack “Perigord” truffles (Tuber melanosporum) | $2.50/g \nHow truffles will be sold for minimized-contact pickup: \n\n\n\nWhole truffles will be weighed and individually vacuum sealed\nThe truffles range in weight from 10g-20g\nAs cutting truffles shortens their shelf life\, we will be selling only whole truffles\nSince it is impossible to predict how many of what size truffles will be in a shipment\, we cannot guarantee the exact size/price of your truffles\nYou will be asked what approximate size truffles you would like\, and we will do the best to match what is available with your request\nWe are asking for a $20 deposit for each truffle order\, and you will pay the balance at the time of pickup by credit card or debit.\n\n\n\nDried Wild Mushrooms\nDried wild mushroom mix | 100g bag $15\n(chanterelle\, trumpet\, boletus\, porcini\, etc.) \nDried Morels | 50g bag $25 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS TUE 6-7:30PM\n\n 
URL:https://dev.thedepanneur.ca/event/pop-up-holiday-truffle-mushroom-mini-market-by-marc-eber/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/10/truffle-FAQ.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201218T180000
DTEND;TZID=America/Toronto:20201218T193000
DTSTAMP:20260427T135522
CREATED:20201212T185645Z
LAST-MODIFIED:20201217T205300Z
UID:121216-1608314400-1608319800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Haitian Creole by Marc Kusitor
DESCRIPTION:Pre-order online until THU Dec 17\, 10pm\nPick up on FRI Dec 18\, 6-7:30pm\nAfro-Haitians account for 95% of the population in Haiti\, tracing a lineage back to Africa ranging from Senegal to the Congo to as far afield as of Madagascar. These diasporic traditions have informed the culture of the nation ever since the Haitian Revolution\, the first successful insurrection by self-liberated slaves against colonial rule. These histories\, as well as broader Caribbean\, colonial French & Spanish\, and global influences can all be found reflected in the country’s cuisine. Tonight’s menu by Chef Marc Kusitor of ChopTime Catering represents a mix of traditions from Haiti and Africa\, much like Marc himself.\n—– \nVeggie Soup Bouyon\nThough traditionally made with goat or beef stock\, this version is a completely vegetarian take on a Haitian classic. Savoury broth flavoured with aromatic leeks\, peppers\, ginger and garlic\, loaded up with cassava\, chayote\, spinach\, and sweet potato\, and finished with toothsome tapered miniature flour dumplings known as spinners in the Caribbean. \nDiri Djon Djon with Roast Chicken (2pcs)\nA dish usually reserved for Haitian family celebrations; rice and lima beans and cooked in a fragrant stock made from jet black mushrooms found in Northern Haiti. Served with slow-roasted chicken brined in epices\, the distinctive aromatic green seasoning of Haitian cooking\, and finished with and a spicy tomato sauce infused with thyme\, clove\, and scotch bonnet. \nRed Red with Plantain and Steamed Rice \nA staple street food from Ghana; black eyed peas cooked in the smoky\, bright red oil of the palm fruit\, along with tomatoes\, garlic\, ginger\, and scotch bonnet for a rich and spicy vegan stew. Served with sweet fried ripe plantains and steamed jasmine rice. \nBoth mains come with a side salad with seasonal greens\, tomato\, radish\, pickled beets and red onions\, with a burnt orange vinaigrette. \nHaitian Pineapple Upside Down Cake with Pineapple Syrup and Rhum Whipped Cream\nVanilla and cinnamon flavour this buttery cake topped with caramelized pineapple\, sweet pineapple syrup\, and whipped cream infused with Haitian rum.\n—– \nChicken –or– Vegetarian\nHaitian Creole Dinner — $48 for 2  •  $90 for 4 \nThank you for your enthusiasm for this event. Due to the tremendous interest\, we have had to shut ordering early in order to be able produce enough to meet the orders that have been placed… \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM\n\nChef Marc Kusitor graduated from George Brown’s culinary program 8 years ago\, and became interested in exploring the possibilities in the space between tradition and innovation in Afro-Caribbean cuisine. He combines restaurant technique with family recipes and food memories instilled by his Haitian mother and his Ghanian father — both of whom were great cooks. The same fundamental formula that filled his home — food = love — informs the catering and pop-up events that he pursues through his culinary startup\, ChopTime. IG: @choptimecatering \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-haitian-creole-by-marc-kusitor/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/12/Red-Red-by-Mark-K.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201216T200000
DTEND;TZID=America/Toronto:20201216T210000
DTSTAMP:20260427T135522
CREATED:20201205T161649Z
LAST-MODIFIED:20201212T194652Z
UID:121100-1608148800-1608152400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: A Conversation on Jewish Music — Past\, Present & Future
DESCRIPTION:“Dreidel\, dreidel\, dreidel\, I made it out of clay”… so begins what might be the best known piece of Jewish music in contemporary Canadian culture\, as close as Hanukkah gets to a “Jingle Bells” or a “Frosty the Snowman”. \nBut the Jewish tradition\, both religious and secular\, offers an incredibly rich\, varied and diverse body of musical expression. From ancient sacred melodies\, tothe myriad syncretic hybrids that emerged wherever the Jewish diaspora set foot\, Jewish musical sensibilities have had a profound influence on the development of Western music from classical to jazz\, avant garde to pop\, and beyond. \nPart of the inspiration for tonight’s conversation was my own recent discovery of some deeply unexpected facets of Jewish music\, from Black female cantors in 1920’s NYC to Hasidic rappers\, Jewish reggae to techno remixes of Yiddish show tunes… Clearly I had a LOT to learn about Jewish music! \nSo tonight\, as Jewish communities the world over celebrate Hanukkah with candles\, fried foods and family\, I have invited two acquaintances\, both deeply connected to Jewish music\, to engage in a fun and fascinating conversation exploring the the further reaches of music and Jewish identity. \nJosh “Socalled” Dolgin is a Juno-nominated pianist\, singer\, accordionist\, producer\, composer\, artist and rapper based in Montreal\, Quebec. With 8 solo albums and 5 musical comedies to his credit\, he also tours extensively with his band\, as well as performing programs of Yiddish songs around the world. socalledmusic.com \nTobaron Waxman is a critically acclaimed interdisciplinary artist and curator\, working between Brooklyn and Toronto. Traditionally trained in cantorial music and ultra-orthodox Judaism\, Tobaron also leads the Trans Collections at The Arquives\, and is the founder/artistic director of the Intergenerational LGBT Artist Residency. tobaron.com \nThis will be an online event held via Zoom\, hosted by Len Senater (owner of The Depanneur); it will run approx 1 hr with an opportunity for Q&A \nWant to enjoy this fascinating discussion with a belly full of delicious Hanukkah latkes?\nYou’re in luck! This event is hosted in conjunction with The Depanneur’s Pick-Up Dinner: A Greco-Jewish Hanukkah by Alissa Kondogiannis
URL:https://dev.thedepanneur.ca/event/table-talk-a-conversation-on-jewish-music-past-present-future/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/12/Table-Talk-Dec-16-rect.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201216T180000
DTEND;TZID=America/Toronto:20201216T193000
DTSTAMP:20260427T135522
CREATED:20201205T163913Z
LAST-MODIFIED:20201215T024351Z
UID:121106-1608141600-1608147000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: A Greco-Jewish Hanukkah by Alissa Kondogiannis
DESCRIPTION:Pre-order online until TUE Dec 15\, 10pm\nPick up on WED Dec 16\, 6-7:30pm\nGreek and Jewish cuisine is not an especially common fusion\, which is actually kind of odd\, given the thousand-plus years of coexistence that they shared in antiquity\, stretching back to at least 400 BCE. The ebb and flow of empires and diasporas severed ties and diverged paths\, but some common threads remain — e.g. the tradition of leaning to the left during the Passover seder it considered by some to derive from the preferred leaning posture of reclining Greek & Roman nobles at their banquets… an emulation of the table manners of the ancient ruling class\, emphasizing the luxury of eating like a free man vs. slave. \nTonight’s dinner is a Greek-Jewish fusion\, prepared by Alissa Kondogiannis\, a Greek-Jewish mash-up herself\, equally inspired by classic Hanukkah treats and the Mediterranean flavours of Greece. \nHow about a side of fascinating discussion about Jewish music & identity?\nTonight’s dinner is presented in conjunction with our Table Talk: A Conversation on Jewish Music: Past\, Present & Future with ­­­­­­­­­­­­­­­­Josh “Socalled” Dolgin and Tobaron Waxman.\n—– \nLemony Lentil Soup\nThis lemony lentil soup is full of bright\, zesty flavours. A family favourite at this time of year\, this soup is a simple purée of red lentils\, white onion and garlic with a splash of lemon. \nLatkes\nThe main attraction at any Hannukah gathering\, fluffy on the inside and crisp on the outside\, latkes are made with grated potatoes\, eggs\, flour and onions. Fried to crispy perfection\, they are good hot or cold. \nTzatziki \nGreeks and Jews are interwoven in the Hannukah story\, this meal represents that with the addition of Greece’s most popular Mezze dish. With cucumber\, garlic\, yoghurt and dill\, it makes simple sour cream feel a little self-conscious. Available with tahini instead #vegan \nFried Eggplant Salad with Dill\nEssentially a pile of garlicky fried eggplant with a tangy vinaigrette\, this is the perfect Channukah “salad”. Layered with Aleppo pepper\, shallots and dill and a hearty helping of olive oil\, it only gets better with time. \nLoukoumades\nSold in almost every cafe in Greece\, with a zest of orange and a hint of cinnamon\, these little doughnuts are drenched in honey syrup and make the perfect end to a Channukah meal. Available #vegan\n—– \nAlso available: Frozen Latkes (8) $18\nJust reheat & serve! \nVegetarian (dairy) –or– Vegan\nHanukkah Latke Dinner — $48 for 2  •  $90 for 4 \n  \nThank you for your overwhelming enthusiasm for this event. Due to the tremendous interest\, we have had to shut ordering early in order to be able produce enough to meet the orders that have been placed… Suffice it to say we are making several hundred lakes! Although we cannot make more food\, I hope you might be able to join us for the Table Talk we are also hosting Wed night. \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\n\nAlthough Alissa Kondogiannis is best known for her challahs\, babkas and Friday-night Shabbat meals\, she has been making delicious Greek food since she began her cooking career in the kitchen of a Greek restaurant in Johannesburg in the early 90’s. Today\, you’ll find her running a small catering company in the north of the city and teaching challah and babka classes. Follow her on Instagram or Facebook @barnstarkitchen \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-a-greco-jewish-hanukkah-by-alissa-kondogiannis/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/12/latkes_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201211T180000
DTEND;TZID=America/Toronto:20201211T193000
DTSTAMP:20260427T135522
CREATED:20201205T151323Z
LAST-MODIFIED:20201211T205640Z
UID:121075-1607709600-1607715000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Feast From Out East by Chris Dunne 
DESCRIPTION:Pre-order online until THU Dec 10\, 10pm\nPick up on FRI Dec 11\, 6-7:30pm\nWhat could be more perfect for a chilly December evening than the hearty\, robust flavours of Newfoundland? Using a combination of local ingredients like fresh seafood\, root vegetables and wild berries\, “Wall of Chefs” contestant Chris Dunne brings a taste of real East Coast comfort food to The Depanneur!\n—– \nScreech & Beet Salad\nA colourful winter salad evoking the earthy flavours of the The Rock’s rich soils and the sweetness of Newfoundland’s iconic Screech rum\, this hearty salad includes roasted rainbow beets\, candied pecans\, pickled red onions\, diced cucumbers\, goat cheese\, parsnip chips and a maple\, balsamic\, and Screech dressing. \nCod & Corn Chowder\nA generous portion of rich & creamy Newfoundland-style chowder made with Atlantic cod\, crispy bacon\, PEI potatoes\, roasted corn\, Mt. Scio savoury\, fresh parsley\, celery\, carrots and onions. Served with fresh\, home-made cheddar biscuits with tomato jelly. Also available #vegetarian. \nJam Jam Trifle Cakes\nHomemade molasses cakes filled with old-fashioned English custard\, and wild berry jam\, topped with whip cream and ground nutmeg.\n—– \nFish & Bacon\, Vegetarian\, or 1/2+1/2\nEast Coast Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\n\nChris Dunne is a born and bred Newfoundlander who moved to Toronto 5 years ago to pursue a career in marketing. A self-taught home cook\, Chris competed on the Food Network Canada TV series where he finished Runner-Up. Focusing on the tastes of his native province\, he’s been dedicated to changing the perception of Newfoundland’s culinary scene by showcasing all the incredible ingredients and flavours it has to offer through his catering company Condo Cook where he delivers in-home dinner parties\, event catering and pop-ups. condocook.ca  | IG: @Condo_Cook \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-feast-from-out-east-by-chris-dunne/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/12/Chris-Dunne-Cod-Chowder.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201209T180000
DTEND;TZID=America/Toronto:20201209T193000
DTSTAMP:20260427T135522
CREATED:20201204T194536Z
LAST-MODIFIED:20201209T135542Z
UID:121059-1607536800-1607542200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Bajan Independence by Shem Barker
DESCRIPTION:Pre-order online until TUE Dec 8\, 10pm\nPick up on WED Dec 9\, 6-7:30pm\nBarbados officially announced its independence from Britain on November 30\, 1966\, creating national holiday that is celebrated every year. On this day\, many Bajans show their pride by cooking and sharing their national dishes: Conkies (a sweet dumpling steamed in banana leaves) being the all-time favourite\, closely followed by such cherished dishes as Cou-Cou & Fish\, and Pudding & Souse. To ring in Independence Day this year\, Chef Shem Barker proudly presents a selection of Bajan favourites to give you a authentic taste of what an independent Barbados is all about.\n—– \nSoup du Kadooment\nA light but flavourful vegetable broth with large chunks of corn on the cob\, together with carrots\, pumpkin\, and herbs. \nPudding & Souse with Green Bananas (pork & chicken)\nUsing acids like lime or vinegar to preserve and flavour food is popular technique throughout the Caribbean\, from ceviche to escabeche. For this classic Bajan dish\, pickled pig foot\, chicken foot and pork pieces are dressed in spicy lime juice together with onions\, cucumbers and fresh herbs\, and served at room temperature. Served with a warm mound of steamed and mashed sweet potatoes seasoned with onions\, garlic\, thyme and warm spices\, alongside boiled green bananas. \nCou-Cou & Saltfish with Cucumber Salsa (fish)\nSalt cod braised with onions\, sweet peppers\, thyme\, garlic and hot paprika. Served with a creamy moist cornmeal polenta cooked with ochroes (okra)\, and a zesty salsa of pickled cucumbers\, onions and peppers. \nCrop Over Conkies\nThe quintessential and most-requested Independence treat\, this sweet corn meal dumpling is made with sweet potatoes\, coconut\, raisins\, pumpkin and Caribbean spices\, steamed in a banana leaf.\n—– \nPork & Chicken\, Fish\, or 1/2+1/2\nBajan Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\n\nChef Shem Barker immigrated to Toronto from his native Barbados in 2018. A graduate of the Barbados Hospitality Institute\, Shem has had the opportunity to work closely with award-winning chefs who encouraged him to explore his creativity and give his Barbadian cooking an international flare. \nHe is the owner of Shem’s Kitchen which features Shem’s unique style\, a cuisine inspired by the food\, festivals and culture of the Caribbean. For more information on Shem’s Kitchen\, follow him online at @shembarker \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-bajan-independence-by-shem-barker/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/12/Shem-Barker.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201204T180000
DTEND;TZID=America/Toronto:20201204T193000
DTSTAMP:20260427T135522
CREATED:20201129T171927Z
LAST-MODIFIED:20201204T031048Z
UID:120987-1607104800-1607110200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tunisia la Douce by Zeyneb & Fatima
DESCRIPTION:Pre-order online until THU Dec 3\, 10pm\nPick up on FRI Dec 4\, 6-7:30pm\nThe food of Tunisia is a blend of Berber and Mediterranean cuisines\, written over the course of thousands of years by the many civilizations which have left their imprint on the land: Roman\, Vandal\, Byzantine\, Arab\, Spanish\, Turkish\, Sicilian\, French\, and the native Punic-Berber people. Many of the ingredients would be familiar on both sides of the Mediterranean\, but are assembled in a way that reflects a manifestly Tunisian sensibility. Tonight\, cousins Zeyneb Rejeb and Fatima Khlifi share a few distinctive dishes that would typically be served during traditional family gatherings.\n—– \nKafteji\nA uniquely Tunisian dish\, sitting somewhere between a stir-fry and a ratatouille. A mix of vegetable peppers\, tomato\, onion\, potato and pumpkin are sautéed with eggs and delicate spices\, and served as a room-temperature salad. \nTajine\nAlthough this shares its name with the well known Moroccan stew (and the conical earthenware dish it is traditionally prepared in)\, the Tunisian dish is entirely unrelated. Tunisian tajine is a closer relative of the Spanish tortilla or Italian frittata: a large\, slow-cooked omelette made with eggs\, chicken\, potato\, onion\, parsley\, and a blend of cheese\, and a hint of turmeric; cut into squares\, it is served as part of a course of mezze appetizers. Also available #vegetarian \nTunisian Couscous\nCouscous\, a small grain-like semolina pasta is found in countless variations across North Africa. In Tunisia\, it is popularly served with a braise of large chunks of potato\, carrot\, zucchini\, onion\, and chickpeas\, seasoned with paste of garlic coriander seed\, and spicy homemade harissa\, a paste of red chilies\, garlic spices and crushed orange leaf. Available with stewed halal beef\, or all #vegetarian. \nMakroudh\nPerhaps the noble ancestor of the fig newton\, this traditional Tunisan sweet is made with semolina dough wrapped around a date filling\, cut into small diamonds and being fried until golden\, then soaked in a fragrant sugar syrup.\n—– \nBeef & Chicken –or– Vegetarian\nTunisian Dinner — $48 for 2  •  $90 for 4 \n\nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS FRI 6-7:30PM\nZeyneb Rejeb and Fatima Khlifi are cousins\, but grew up in two different countries; Zeyneb in Tunisia and Fatima in France. Zeyneb joined Fatima in Toronto with her family to do her PHD at the University of Toronto. Despite living far apart\, they were connected their Tunisian roots and memories of spending summer holidays together in Tunisia. Zeyneb\, an experienced Tunisian cook\, and Fatima started gathering friends to share enjoy and these North African dishes rarely found in Toronto. You can follow the cousins on Instagram: Zeyneb @Zeynouba_ben_rejeb and Fatima @FatiCookInMix where she focuses on cooking international foods using a Thermomix. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-tunisia-la-douce-by-zeyneb-fatima/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/11/couscous-tunisien.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201202T180000
DTEND;TZID=America/Toronto:20201202T193000
DTSTAMP:20260427T135522
CREATED:20201128T175553Z
LAST-MODIFIED:20201202T181029Z
UID:120973-1606932000-1606937400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Lebanese Molokhia by Sana Mahmoud
DESCRIPTION:Pre-order online until TUE Dec 1\, 10pm\nPick up on WED Dec 2\, 6-7:30pm\nMolokhia is dish that goes by many names; I’ve come across at least half a dozen English spellings alone. While a popular dish throughout the Middle East\, it is virtually unknown in North America. It’s based on the leaves of the jute plant (the same one that produces jute fibre for rope & fabric)\, but known by many other names as well\, including West African sorrel\, bush okra and Jew’s mallow. This plant has been under cultivation in the Levant for millennia\, and was likely on the table of the ancient Egyptians\, where it has been long prized for its health benefits. \nThese days it is a classic comfort food across the Middle East\, from Egypt to Syria\, a favourite to warm up with on cold winter evenings. Each country gives the dish its own particular twist; Chef Sana Mahmoud’s Lebanese recipe with large chunks of poached chicken — one of her personal favourites — is the centrepiece of tonight’s meal.\n—– \nManakeesh\nManakeesh are a wide range of seasoned flatbreads that are a popular street food across the Middle East. Sana’s homemade versions are rolled around two different fillings: zaatar (thyme\, sumac and sesame seeds) and muhammara\, a flavourful red pesto of tomato\, onions\, peppers\, pomegranate molasses\, baharat spices\, sesame and olive oil. \nSalatet Shmandar\nA colourful and nourishing winter salad of beetroot\, carrot\, onion\, tomato\, pickled cucumber and chickpeas\, topped with minced parsley and tossed in a cumin lemony garlic dressing. \nMolokhia\nA delicious stew of dark green jute leaves cooked with chicken in a spicy\, lemony broth with garlic and coriander; served with a sprinkle of tangy pickled onions and white rice. Available #vegetarian with seared halloumi cheese. \nMaamoul Med Bettamer\nThe original date square! Traditional Lebanese sweets made of layers of lightly crispy semolina dough filled with chewy dates and a touch of cinnamon. \n—– \nChicken\, Vegetarian\, or 1/2+1/2\nLebanese Molokhia Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nSana Mahmoud has always been passionate about cooking and baking. She believes that food is a way to express love and caring and it is a common language that brings people together and creates feelings of connection and happiness. Throughout a 20+ year career in academic teaching\, her most joyful moments were sharing her creative dishes with her students and team and has finally quit her day job to focus on catering. Chef Sana chose to specialize in the Lebanese cuisine as she thinks it is one of the healthiest\, freshest and most delicious cuisines. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-lebanese-molokhia-by-sana-mahmoud/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/Molokhia.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201127T180000
DTEND;TZID=America/Toronto:20201127T193000
DTSTAMP:20260427T135522
CREATED:20201122T212607Z
LAST-MODIFIED:20201127T032757Z
UID:120908-1606500000-1606505400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Polish Schnitzel by Maria Rozynska
DESCRIPTION:Pre-order online until THU Nov 26\, 10pm\nPick up on FRI Nov 27\, 6-7:30pm\nThere is something so fundamentally satisfying about a crispy breaded cutlet that they are popular all over the world — Wikipedia lists 29 geographical variations\, from Japanese katsu to Mexican milanesa — with Germany alone featuring over half a dozen variations. Given Poland’s long border with Germany and even longer history with the Austro-Hungarian Empire\, it comes as no surprise that Poland has its own beloved take on schnitzel. Maria Rozynska of Just Be Cooking brings on the classic Polish comfort food for this perfect-for-the-season dinner.\n—– \nBorscht\nFlavourful\, slightly sweet beet and cabbage soup\, made the traditional way\, with a base of homemade kvass\, made from fermented rye bread\, served over uszka\, plump\, ear-shaped\, mushroom-filled dumplings. \nKotlety Schabowy\nBoneless center-cut pork chops pounded thin\, marinated in yogurt\, breaded and fried to a golden perfection. Served on a bed of caramelized onions with a drizzle of fresh mushroom gravy along with creamy garlic mashed potatoes. #Vegetarian eggplant cutlets also available \nSurówka z Marchewki i Jabłek\nSalad of coarsely grated sweet carrots and apples tossed in olive oil\, sour cream with a hint of horseradish. \nKutia\nTraditional Polish wheat berry & poppy seed pudding sweetened with honey and topped with toasted walnuts\, almonds & figs.\n—– \nPork\, Vegetarian\, or 1/2+1/2\nPolish Schnitzel Dinner — $48 for 2  •  $90 for 4 \n\nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nFounder and owner of Just Be Cooking\, mother\, wife and chef\, Maria Rozynska has taught people how to make traditional Polish food while singing songs from the Polish Highlands for most of her adult life. Why? To preserve her heritage\, recipes and traditions that may be losing their traditional roots with the passing of older generations\, dishes that we have cooked\, served and eaten our whole lives. They were the recipes and songs worth talking about and ones she wanted to spread. Through her cultural cooking school Just Be Cooking\, Maria has invited other international chefs from many different backgrounds to do the same in order to break down cultural barriers by uniting\, not dividing\, through food and song.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-polish-schnitzel-by-maria-rozynska/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/11/Kotlety-Schabowy-breaded-porks-chops-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201125T180000
DTEND;TZID=America/Toronto:20201125T193000
DTSTAMP:20260427T135522
CREATED:20201120T211802Z
LAST-MODIFIED:20201125T025609Z
UID:120878-1606327200-1606332600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Mexican Pambazos by Erika Araujo
DESCRIPTION:Pre-order online until TUE Nov 24\, 10pm\nPick up on WED Nov 25\, 6-7:30pm\nThe Dep welcomes back Chef Erika Araujo of Ixiim for another delicious foray into the world of Mexican street foods. Outside of Mexico\, tacos tend to get all the attention\, despite having an incredible variety street foods\, including some seriously phenomenal sandwiches like pambazo. Similar to a torta\, but more specific\, pambazo tends to have a very specific combination of bread\, filling and sauce: soft but resilient wheat bun\, chorizo and potato (or potato-only) filling\, and a flavourful\, ruby-red guajillo pepper sauce\, into which the sandwich is dipped before being griddled until crispy on both sides. It is then garnished with shredded lettuce\, salsa\, crema\, and queso fresco for a delightfully messy and delicious eating experience.\n—– \nFrijoles Charros (Chorizo -or- Vegetarian)\nA classic Mexican bean dish\, frijoles charros (named after charros\, Mexican cowboys) has creamy black beans stewed with onion\, garlic\, red peppers\, tomatoes\, and cilantro\, topped with a crumble of chorizo or cotija cheese and served with crispy totopos (tortilla chips) for dipping. \nPambazos (Chorizo -or- Vegetarian)\n2 mid-sized pambazo sandwiches\, filled with potato and Mexican pork sausage (papas con chorizo) -or- potato & mushroom\, garnished with lettuce\, green salsa\, sour cream and fresh cheese. Served with nopales (cactus) salad with tomato\, onion and cilantro. \nPastisetas\nSimilar to French petit fours\, these buttery Mexican cookies are garnished with chocolate or fig marmalade. \nBONUS\nFrozen Tamales 6 for $23\nTamales freeze beautifully\, and warm up perfectly in the microwave or steamer; a perfect\, wholesome\, quick & easy anytime snack. Choice of chicken with salsa verde –or– vegetarian with cheese\, serrano peppers and red salsa. \nArbol Salsa 250ml $6\nErika’s homemade hot sauce with a mix of smoky ancho and spicy arbol chiles\, tomato & onion.\n—– \nChorizo\, Vegetarian\, or 1/2+1/2\nMexican Pambazo Dinner — $48 for 2  •  $90 for 4 \n\nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games. \n\n  \n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-mexican-pambazos-by-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/11/Pambazo-Mexican-Sandwich4.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201120T180000
DTEND;TZID=America/Toronto:20201120T193000
DTSTAMP:20260427T135522
CREATED:20201114T172955Z
LAST-MODIFIED:20201120T030138Z
UID:120793-1605895200-1605900600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Dhaba Bites by Ridhima Kalra
DESCRIPTION:Pre-order online until THU Nov 19\, 10pm\nPick up on FRI Nov 20\, 6-7:30pm\nLocated on the highways and in outskirts of villages and towns\, and often operated 24-7\, dhabas are the ‘diners’ of India; typically small\, modest roadside restaurants found throughout the subcontinent. The food is wholesome\, unpretentious\, inexpensive and full of rustic flavour\, with a homemade feel. Some dhabas have evolved into successful chains\, others remain famous for perfecting a particular regional dish. Tonight Ridhima Karla of Raag recreates some of her favourite dishes that might be found on any one of countless dhaba menus.\n—– \nBread Pakora\nThe snack is prepared by dipping triangular bread slices into a spiced gram (chickpea) flour batter and deep frying until crispy; served with fresh cilantro chutney. \nChicken Tangri Masala\nChicken legs marinated in yoghurt and slow cooked on the bone in a spiced tomato and onion gravy.\n– or –\nSubz Korma (vegetarian)\nA mixed vegetable curry of chopped beans\, peas\, potatoes\, peppers\, carrots\, and cauliflower cooked in fragrant tomato and onion gravy. \nBoth meals are served with Dal Fry\, yellow lentils enriched with ghee\, cumin and asafoetida (aka hing)\, an odiferous tree resin that is a widely used Indian spice\, and imbues the dish with a complex\, smoky flavour; Phulka\, A soft and thin\, puffed whole wheat flat bread\, and pickled onions. \nGulab Jamun\nProbably one of India’s best known and beloved sweets\, these homemade fresh cottage cheese balls are fried and then steeped in a fragrant rose and saffron scented syrup.\n—– \nChicken\, Vegetarian\, or 1/2+1/2 \nDhaba Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS FRI 6-7:30PM\n\nRidhima Kalra is a banker by profession and baker by passion. Her journey in the kitchen started at very early age and remains an integral part of her life. You can follow her passion for food on Instagram @raag.to. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-dhaba-bites-by-ridhima-kalra/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/11/Chicken-tangdi-dal-.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201118T180000
DTEND;TZID=America/Toronto:20201118T193000
DTSTAMP:20260427T135522
CREATED:20201114T163023Z
LAST-MODIFIED:20201118T025939Z
UID:120776-1605722400-1605727800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: A Taste of Paris by Robert Yee
DESCRIPTION:Pre-order online until TUE Nov 17\, 10pm\nPick up on WED Nov 18\, 6-7:30pm\nI think it might be fair to say that when most people think of a global culinary capital\, Paris would be one of the first places to comes to mind. Paris was birthplace of the modern restaurant and the “Classical” culinary techniques that are the foundation of Western restaurant culture. For hundreds of years\, the definitive benchmark of ‘fine dining\, and certainly eating out in the “City of Light” for the first time is likely to be a transformative experience\, as it was for Robert Yee: \n“I lived in Paris as a teenager where I fell in love with the city\, the people\, and the food. Growing up on sandwich bread\, I never knew how amazing bread can be until I had my first bite of a Parisian baguette. When people think of French cuisine\, their thoughts tend to drift towards classic dishes such as duck confit\, beef bourguignon\, cassoulet\, and fine pastries. When I was visiting Normandy\, seafood was the predominant dish at the restaurants. And in Paris\, it is common to find places that specialize in cold seafood platters. This dinner is a nod to the fresh seafood of France.”\n—– \nPetite Brioche au Fromage\nA freshly baked\, buttery brioche with cheese baked in. \nSaumon à la Crème aux Fines Herbes (Pescatarian)\nSashimi-grade salmon filet\, cooked sous vide to a medium-well\, and then finished with a quick sear; served with a herb cream sauce. \n– or – \nLégumes et Fromage en Croûte (Vegetarian)\nWilted spinach and leeks mixed with a blend of creamy cheeses and fine herbs\, enveloped in a buttery\, puff pastry. \nserved with \nGnocchi à la Parisienne\nFlour and cheese dumplings that are baked to a puffed crisp. \nRatatouille\nClassic medley of sautéed seasonal vegetables such as pepper\, eggplant\, courgettes\, tomatoes\, and herbs. \nBeignets\nThe noble ancestor of donuts\, golden\, lightly crispy fried fritters of yeast dough with a touch of cinnamon and a dusting of icing sugar.\n—– \nFish\, Vegetarian\, or 1/2+1/2 \nParisian Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\n\nRaised by his grandmother’s cuisine\, Robert Yee has always had a strong interest in the culinary arts. A software developer by day\, he trained in the Culinary Arts program by night\, with a focus on global cuisines. A traveller who “eats the world”\, he brings back inspirations and techniques from local artisans as well as Michelin starred restaurants. You can follow his culinary adventures on Instagram and Facebook @superbgourmand. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-a-taste-of-paris-by-robert-yee/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/11/Baked-Salmon-with-Lemon-Cream-Sauce-8.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201113T180000
DTEND;TZID=America/Toronto:20201113T193000
DTSTAMP:20260427T135522
CREATED:20201107T162921Z
LAST-MODIFIED:20201113T032735Z
UID:120644-1605290400-1605295800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Quel Bordelaise by Chantal Vechambre
DESCRIPTION:Pre-order online until THU Nov 12\, 10pm\nPick up on FRI Nov 13\, 6-7:30pm\nBordelaise refers to the sauces and flavours of the Bordeaux region of France\, which is justly famous for its wine. (The phrase quel bordel\, which translates to\, more politely\, “what a mess”\, is unrelated\, and shares its roots with bordello.) Fricasée is a bit more uncertain: it is a French word\, but the exact etymology is unknown; some people suggest it is a mash-up of frire (to fry) and casser (to break in pieces). \nIn any case\, chicken fricassée\, a rustic braise of chicken pieces in a wine-infused sauce — “halfway between a sauté and a stew” according to Julia Child — is so tasty that it has found a foothold anywhere French culture has touched down\, from Louisiana to the Caribbean. Chef Chantal Vechambre brings you a little taste of France with this selection of classic French bistro fare. Bon appétit!\n—– \nAmuse bouche\nSavoury mini muffins with goat cheese\, caramelized onions and sundried tomato. \nCrème Vichyssoise \nOne of the most famous French soups\, named after the town of Vichy. Leeks\, potatoes\, onions\, broth\, and cream\, it is served hot in the cool months\, or chilled in the summer. \nFricassée Bordelaise\nBoneless chicken in a Bordelaise style ragoût with red wine\, lardons\, shallots\, carrots\, mushrooms & pearl onions. Served with buttered egg noodles\, and a crunchy red cabbage salad. Also available #vegetarian with white wine\, white beans\, and mixed vegetables. \nTruffe au Chocolat\nLuscious\, extra dark (64%) chocolate truffles rolled in a soft 100% cacao powder in a decorative little MyCremeCaramel ballotin.\n—– \nChicken\, Vegetarian or 1/2+1/2\nBordelaise Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\n\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg\, where she developed recipes and culinary workshops inspired by the site’s 18th century recipes\, culminating in an award-winning book: French Taste in Atlantic Canada\, 1604-1758. Now established in Toronto\, Chantal pursues food writing and culinary adventures\, and professional catering through her company My Creme Caramel. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-quel-bordelaise-by-chantal-vechambre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/11/Chicken-Stew.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201111T180000
DTEND;TZID=America/Toronto:20201111T193000
DTSTAMP:20260427T135522
CREATED:20201106T182727Z
LAST-MODIFIED:20201111T031208Z
UID:120615-1605117600-1605123000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Turkey Visits Albania by Tuba Tunç
DESCRIPTION:Pre-order online until TUE Nov 10\, 10pm\nPick up on WED Nov 11\, 6-7:30pm\nAlbania and Turkey have long\, complicated\, intertwining histories\, but food and culture are more porous\, and a delicious dish knows no borders or political allegiances. Chef Tuba Tunç has put together a sumptuous menu of dishes beloved in Turkey\, but found in many variations throughout the Balkans\, speaking to the widespread influence of the Ottoman Empire as two-way route for the exchange of culinary traditions.\n—– \nKısır\nBulgur wheat — whole wheat berries that have been steamed then dried (similar to “converted” rice) and then cracked — has been widely used in Turkish cuisine for centuries. Kısır is one of many bulgur dishes; this one consumed cold or at room temperature as a salad\, flavoured with herbs & pomegranate molasses and served with lettuce & pickles. \nTavuklu Elbasan Tava \nTavë kosi is considered by some to be the national dish of Albania\, but it has earned a beloved place in the Turkish culinary repertoire\, especially in the northern Trakya region (aka Thrace in Western history)\, where it is known as Elbasan tava\, named after the Albanian city of Elbasan. A recognizable cousin to Greek moussaka\, it is a baked casserole of a rich\, creamy yogurt & egg sauce layered over seasoned chicken and vegetables (though lamb is also popular). A #vegetarian version is also available with mushrooms\, zucchini\, onions\, carrots\, & green peppers. Both are served with a Turkish-style rice pilaf of medium grain rice and flecked with golden toasted orzo pasta. \nFıstıklı Burma Baklava\nBaklava is one of the best-known delicacies of Turkish cuisine; Ottoman Chefs in the imperial kitchens of the Topkapı Palace in Istanbul created over 200 variations. Paper-thin\, buttery sheets of phyllo pastry rolled into crispy hollow tubes\, garnished with pistachios and sweetened with lemon-scented simple syrup.\n—– \nChicken\, Vegetarian or 1/2+1/2\nAlbanian/Turkish Dinner — $48 for 2  •  $90 for 4 \nORDERS FOR THIS EVENT ARE NOW CLOSED. PICKUP IS WED 6-7:30PM\n\nTuba Tunç was a marketing professional in Istanbul for 10 years\, but her true passion has always been cooking. Through countless dinner parties for friends and family\, she came to realize that she needed to follow this passion and turn it into a career. Since graduating from the Culinary Management Program at George Brown College\, she has worked in various positions at restaurants including managing Anatolia\, one of the oldest Turkish Restaurants in Toronto. Tuba has recently founded LokumEats\, where she showcases Turkish & Ottoman cuisine\, as well as her take on international cuisines. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-albania-meets-turkey-by-tuba-tunc/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/11/Moussaka_H-copy-2-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201106T180000
DTEND;TZID=America/Toronto:20201106T193000
DTSTAMP:20260427T135522
CREATED:20201101T015303Z
LAST-MODIFIED:20201106T210928Z
UID:120485-1604685600-1604691000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Indian Comfort Classics by SpiceGirlEats
DESCRIPTION:Pre-order online until THU Nov 5\, 10pm\nPick up on FRI Nov 6\, 6-7:30pm\nIndian food\, being something developed over thousands of years by hundreds of millions of people\, cannot be easily defined as one thing. It is an entire continent worth of culinary history under vast umbrella\, from luxurious Mughlai banquet dishes to resourceful peasant fare. But as diverse Indian foods made their way around the world\, certain dishes have become an especially beloved part of the global comfort food canon. Becca Pereira serves up some of these classic recipes for a delicious Indian dinner that feels at home anywhere in the world.\n—– \nVeg Samosas (V)\nPerfectly spiced potato-filled pastry\, fried until crisp. Served with sweet and tangy tamarind chutney. \nButter Chicken\nNot your average Butter Chicken! Boneless chicken breast marinated overnight in our homemade blend of tikka masala spices\, grilled then simmered in a creamy spiced fenugreek tomato sauce with notes of kashmiri chili and hints of cardamom. \n–or– \nSaag Paneer (V)\nHealthy and packed with protein! Fresh spinach pureed along ginger\, garlic and green chili mixed with layers of spices including nutmeg\, cloves and fenugreek. Topped with lightly pan-fried spiced paneer. Finished with a tempering of hot oil\, cumin seeds and dried red chili. \nBoth dishes come with fluffy and fragrant turmeric-basmati rice pilaf\, and a cool\, refreshing kachumber salad. \nIndian Summer Mango Mousse (V)\nHomemade with love and sparking memories of summer\, a rich and creamy mango mousse topped with flaked almonds.\n—– \nChicken\, Vegetarian or 1/2+1/2\nIndian Comfort Food Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS CLOSED. PICKUP IS FRI 6-7:30\n\nBecca Pereira started cooking at a young age\, inspired by evokes her mother’s + grandmother’s recipes from Mumbai and Goa. Years spent traveling as a model developed a deep love for home cooked meals connected to real people. Becca has channelled her passion for accessible\, affordable\, and delicious food — and a desire to be her own boss — into a new food delivery business\, SpiceGirlEats\, based out of The Depanneur’s commissary kitchen. You can follow what’s she’s cooking up at spicegirleats.com or on IG @spice.girl.eats \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-indian-comfort-classics-by-spicegirleats/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/10/Becca-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201104T180000
DTEND;TZID=America/Toronto:20201104T193000
DTSTAMP:20260427T135522
CREATED:20201024T132753Z
LAST-MODIFIED:20201103T223250Z
UID:120397-1604512800-1604518200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Guyanese Oxtail Pepperpot by Eshwar Sarwan
DESCRIPTION:Pre-order online until TUE Nov 3\, 10pm\nPick up on WED Nov 4\, 6-7:30pm\nGuyana is a country of many identities. As the only country in South America where English is the first language\, a legacy of British colonial rule\, it often identifies mores closely to its Caribbean neighbours to the north. Like many ex-British colonies in the region\, the culture — and the cuisine — is a mix of many influences: indigenous peoples\, African slavery\, Indian & Chinese indentured labourers\, English institutions and the legacies of global trade. \nChef Eshwar “Chefwar” Sarwan creatively combines these inspirations to craft a cuisine rooted in Guyanese tradition\, inspired by the flavours of the Caribbean\, and elevated by his classically-trained French culinary technique.\n—– \nBaiganee\nThese crispy eggplant fritters are a take on a popular traditional Guyanese street food. Moist eggplant in a savoury golden batter made from yellow split pea flour\, chickpea flour & breadfruit flour; served with a Chefwan’s signature homemade Tamarind hot sauce. #vegan #GF \nOxtail Pepperpot\nTraditional Guyanese pepperpot is usually reserved for special occasions because it take so long to cook\, and so is often eaten during the Christmas holiday season in Guyana. A long\, slow\, flavourful braise\, it is notable for its use of casareep (cassava molasses)\, a thick black sauce made from cassava root and local spices like cinnamon and cloves. In addition to adding a unique sweetness and rich\, dark colour\, it is considered to have tonic and antiseptic properties\, and also acts as a preservative. \nEshwar’s features oxtail\, slowly braised until meltingly tender and unctuous\, infused with garlic\, thyme\, Chef’s secret spices and touch of scotch bonnet pepper. Served with classic Caribbean rice & peas: black eye peas & long-grain rice cooked with coconut milk\, and colourful medley seasonal of steamed seasonal vegetables tossed in shallot & thyme butter. \nCurry Coconut Cauliflower\nThe legacy of over a century of emigrant\, and often indentured\, Indian workers have made the spices and dishes of the subcontinent an integral part of the fabric of many Caribbean cultures. This vegetarian dish emerges from that tradition\, and showcases Chef Eshwar’s homemade garam masala spice blend. Cauliflower and potatoes in a coconut curry gravy\, with a hint of sweetness complimented by the warm spices. Served with a golden turmeric rice pilaf studded with carrots & red peppers\, homemade roasted garlic & herb naan\, and a colourful medley of steamed seasonal vegetables tossed with shallots & thyme. \nCassava Coconut Pone\nLanding somewhere in texture between a crust-less cheesecake and a flan\, this luscious dessert is made with finely grated cassava and coconut baked in a rich coconut milk and egg custard\, topped with caramelized coconut.\n—– \nBeef\, Vegetarian or 1/2+1/2\nGuyanese Dinner — $48 for 2  •  $90 for 4 \nAlso available: Chefwars’ signature hot sauces and spice blends\nHot Sauces: Mango\, Tamarind\, or Triple Blend  |  5oz\nSpice Blends: Jerk Rub\, or Garam Masala  |  60g\n$7.50 \nDue to a very high number of orders\, we have had to close ordering for this event a little earlier than usual. Sorry for any inconvenience.\nORDER FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\n\nEshwar Sarwan is the grandson of the indentured labourers brought to Guyana from India. At the young age of eleven\, he migrated with his parents and six of his eight siblings to Canada. From a very young age\, Eshwar and his siblings worked alongside his mom whose food entrepreneur business that would support their family. By the time he graduated from high school\, it was apparent that a love of food was part of his DNA. \nAfter a successful career in Business Accounting\, Eshwar returned to his passion for food and secured his Chef’s papers from George Brown. His tenacity in the kitchen earned him the nickname “Chefwar”\, which became the name of his new catering enterprise and growing brand of hot sauces\, condiments\, and spice blends. Chefwar’s Kitchen features Caribbean-inspired flavours\, where Guyanese home cooking meets classical French techniques; all infused with an abiding passion for food. Discover his products and services chefwarskitchen.com or follow on FB & IG @chefwarskitchen. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-guyanese-oxtail-pepperpot-by-eshwar-sarwan/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/10/CHEFWAR-oxtail-e1603485601188.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201030T180000
DTEND;TZID=America/Toronto:20201030T193000
DTSTAMP:20260427T135522
CREATED:20201013T202722Z
LAST-MODIFIED:20201030T015754Z
UID:120240-1604080800-1604086200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Boeuf Bourguignon by Dali Chehimi
DESCRIPTION:Pre-order online until THU Oct 29\, 10pm\nPick up on FRI Oct 30\, 6-7:30pm\nRustic French cooking lies at the heart of continental cuisine; much of the heritage of European ‘fine dining’ can find its roots in the traditional ingredients of the French countryside like beef\, aromatic vegetables\, herbs\, butter and wine. Join Chef Dali Chehimi for an elegant dinner of soul-warming classics from the French country kitchen.\n—– \nCeleriac Remoulade\nA classic French winter salad that strikes the perfect balance between tangy\, earthy and creamy. The tragically underappreciated celery root (relative of the more common stalk celery) shines in this simple dish; julienned celeriac in a creamy Dijon mustard\, mayo and lemon dressing. Served with crusty baguette. \nBoeuf Bourguignon\nOne of the true classics of French cuisine — the dish Julia Child once called “certainly one of the most delicious beef dishes concocted by man”. This refined stew from Burgundy features large pieces of tender beef braised in that region’s famous red wine\, along with mushrooms\, carrots and small pearl onions. Served with creamy mashed potatoes. #Vegetarian Mushroom Bourguignon also available. \nGateau Basque\nThis simple yet refined cake from the region along the Spanish frontier features a crunchy\, almond-flour pastry crust with a rich crème pâtissière cream filling.\n—– \nBeef\, Vegetarian or 1/2+1/2\nBourguignon Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM\n\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, a catering company specializing in Tunisian fare. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-boeuf-bourguignon-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/10/beef-burguinon.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201028T180000
DTEND;TZID=America/Toronto:20201028T193000
DTSTAMP:20260427T135522
CREATED:20201022T194555Z
LAST-MODIFIED:20201028T021526Z
UID:120380-1603908000-1603913400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Spanish-Filipino Fusion by Hannah Grace Medalla
DESCRIPTION:Pre-order online until TUE Oct 27\, 10pm\nPick up on WED Oct 28\, 6-7:30pm\nThe Philippines has storied and complex history: thousands of years of indigenous culture overlaid with centuries of colonial rule and a contemporary global cosmopolitanism that all finds expression in its diverse and delicious cuisine. This meal\, like its chef\, Hannah Grace Medalla\, has roots in both Spanish and Filipino traditions\, and in the many dishes that connect Hannah to her 92-year-old lola (grandmother) in the Central Luzon region of the Philippines.\n—– \nButternut Squash Frittata\nA delectable autumn snack inspired by seasonal fall favours; fried butternut squash fritters in a light corn flour batter evoke both the classic Spanish tortilla and the traditional Filipino favourite okoy; served with a piquant ancho chile aioli. \nFilipino-Style Paella (Chicken or Vegetarian)\nPaella is one of the best known dishes in Spanish cuisine\, and has long found a place on the Filipino table\, where it is known as Arroz a la Valenciana. It has evolved to reflect the favours and ingredients of its new home\, where it is made with a mix of glutinous and short-grained sushi rice instead of the more traditional Spanish bomba rice. It is also served quite a bit creamier\, closer to risotto in texture\, thanks to the added richness of coconut milk infused with the flavours of garlic\, rosemary\, tomato. Available with chicken or a mix of local vegetables (cauliflower\, eggplant and roasted garlic scapes) and finished with roasted piquillo peppers and green peas. Comes with a small side of atchara\, a tangy pickled salad of green papaya and pineapple vinegar. \nMaja Blanca \nA Filipino comfort food favourite\, a delicate coconut milk pudding with sweet corn.\n—– \nChicken\, Vegetarian or 1/2+1/2\nSpanish-Filipino Fusion Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\n\nHannah Grace Medalla is a spontaneous cook that draws inspiration from authentic and fusion cuisines from around the world\, a mix of travel\, family recipes and professional experiences.  Hannah arrived in Toronto in 2014\, studied Culinary Arts at George Brown College\, and developed her professional experience in the demanding kitchens of Casa Loma\, Marriott Hotel and The Ritz Carlton. Find out more at medalla.ca or follow @medallaprivatechef.catering \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-spanish-filipino-fusion-by-hannah-grace-medalla/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/10/filipino-paella.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201023T180000
DTEND;TZID=America/Toronto:20201023T193000
DTSTAMP:20260427T135522
CREATED:20201013T194619Z
LAST-MODIFIED:20201023T020750Z
UID:120262-1603476000-1603481400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: A Taste of Lahore by Nasir Zuberi
DESCRIPTION:Pre-order online until THU Oct 22\, 10pm\nPick up on FRI Oct 23\, 6-7:30pm\nAny country as old and populous as Pakistan will naturally have a plethora of diverse regional cuisines. Lahore\, capital of the province of Punjab\, and the country’s 2nd largest city after Karachi\, (18th largest in the world\, with nearly 12 million people) is a perfect example. Wealthy\, cosmopolitan and progressive\, Lahore is the cultural capital of Pakistan. With roots in the Mughal Empire and the Sikh homeland\, Lahore has many distinctive dishes that are nonetheless enjoyed throughout Pakistan\, India and the global Desi diaspora. \nInspired by his mother kitchen\, Chef Nasir Zuberi uses only fresh ingredients and homemade spice blends to bring you this delightful menu of authentic Pakistani dishes that showcase the specialties of the City of Lahore.\n—– \nDahi Boondi Chaat\nChaats are a popular traditional street food in Pakistan and the region. They come in countless variations that feature lively combinations of ingredients and condiments. Boondi are small\, crispy deep fried droplets of spiced gram (chickpea) flour batter; these are soaked in yogurt with small chunks of potato and fresh tomatoes\, seasoned with special chaat masala spices\, roasted crushed cumin seeds\, and garnished with fresh coriander. The result is crunchy & creamy\, salty & sweet\, savoury & fresh all at once. \nMurgh Cholay\nA very traditional\, chicken and chickpea curry that is beloved in city of Lahore. Halal chicken legs enrich a flavorful tomato-based chickpeas curry prepared with a distinctive homemade spice blend including freshly-roasted cumin\, coriander\, cardamom\, and cinnamon; it is garnished with coriander and slivers of fresh ginger. \nAloo Palak Methi  (#vegetarian)\nA well known vegetarian dish in Lahorie cuisine\, this spinach curry with potato & fenugreek is cooked in a mild onion and yogurt sauce seasoned with cumin\, turmeric\, cinnamon\, chili and garnished with cream\, fresh ginger and lime. \nBoth curries are served with aromatic basmati rice\, scented with cinnamon\, green cardamom and saffron\, along with a small side of achaar\, an intensely flavoured\, spicy-sour traditional Pakistani “pickle” condiment made from limes preserved in oil with lots of spices. \nBesan ka Halwa\nThere are many varieties of halwa – fudgy sweets made variously with diary\, nuts\, pulses\, fruit or sometime vegetables like carrots or pumpkin\, cooked down with aromatic spices and sugar. Besan\, or gram (chickpea) flour\, is used to make one of the most popular ones; combined milk\, sugar and nuts\, it develops a unique\, nutty aroma that comes from first roasting the besan in ghee (clarified butter).\n—– \nHalal Chicken\, Vegetarian or 1/2+1/2\nLahorie Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM\n\nNasir Zuberi was born in Karachi\, and successfully ran a catering business there during the 1990s. He’s now based in Toronto and launching a new catering business\, Enze’s Meals. He has passion for food and traditional home-style recipes using fresh ingredients and homemade spices. IG @enzes_meals \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-a-taste-of-lahore-by-nasir-zuberi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/10/murgh-cholay-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201021T180000
DTEND;TZID=America/Toronto:20201021T193000
DTSTAMP:20260427T135522
CREATED:20201012T135911Z
LAST-MODIFIED:20201021T021140Z
UID:120205-1603303200-1603308600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Russian Autumn by Chef Doris Fin
DESCRIPTION:Pre-order online until TUE Oct 20\, 10pm\nPick up on WED Oct 21\, 6-7:30pm\nGrowing up in a Russian household\, being surrounded by the delightful traditional dishes of her mother and grandmother inspired Chef Doris’ life-long love of cooking. Autumn is her favourite season\, boasting all the vibrant colours of root veggies and the cooler temperatures inviting the comfort of warm and nourishing Russian cuisine. This menu is a nostalgic memory of her childhood\, a glimpse into a dinner at the Fin family table. Nasdarov’ye! (To your health!) \nSPECIAL FEATURE: You can also learn how to make these authentic Russian dishes with a special online cooking class hosted by Chef Doris Fin on Sunday\, Oct 18th (3–4:30pm)\, presented as part of the Toronto Food Film Festival in conjunction with the Russian film Sockeye Salmon. Red Fish by Dmitriy Shpilenok & Vladislav Grishin.\nToronto Food Film Festival Info • Red Fish Trailer • Movie Tickets $8 • Workshop Tickets $35 \nDEPANNEUR BONUS:\nOCT 18: Get tix to Chef Doris Fin’s Russian Cooking Workshop and TFFF will send you a coupon for $8 off her Russian Pick Up Dinner\nOCT 21: Order Doris’ Russian Pick Up Dinner and get Free Tix to Sockeye Salmon. Red Fish\n(tix will be sent on OCT 21)\n—– \nBorscht with Pampushki\nThis ruby-red\, traditional Russian beet soup is beloved throughout all of Eastern Europe. It has a deep\, satisfying flavour unlike any other soup and is packed with loads of beets\, carrots\, onions\, potatoes\, celery\, and cabbage. It’s topped with optional sour cream (available #vegan)\, a squeeze of fresh lemon juice and fresh dill. Chef Doris’ freshly baked pampushki (Russian garlic buns) are the perfect complement! \nBeef or Mushroom Plov\nPlov is the Russian version of a baked rice pilaf\, available with the traditional seared beef or a vegan version with mushrooms with chickpeas. These are combined with delicate basmati rice\, aromatic Russian spices\, onions\, garlic\, carrots\, celery\, and homemade veggie broth\, then baked until light\, fluffy and suffused with a heavenly aroma. Served with a Russian carrot salad\, studded with apples\, raisins & walnuts. \nApple Sharlotka\nThis moist\, and fluffy Russian apple cake is most popular in the fall\, a delicious celebration of the apple harvest. A nostalgic taste of Chef Doris’ fondest childhood memories\, it’s the perfect end to a Russian family meal. (Available #vegan).\n—– \nBeef\, Vegan or 1/2+1/2\nRussian Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS WED 6-7:30PM\n\nDoris Fin began cooking from the age of seven and travelling from the age of eighteen\, exploring various cultures and cuisines. She cooked and foraged with locals and various chefs\, while learning the necessity of cooking with quality ingredients\, specifically local and seasonal. Chef Doris specializes in plant-based (mostly plants\, not plant-only) culinary arts\, teaches interactive culinary classes\, while encouraging people to support locals and inspire them to cook their own meals. Learn more about Chef Doris’ products\, workshops and fun YouTube videos at chefdorisfin.com or @chefdorisfin. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-russian-autumn-by-chef-doris-fin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/10/Doris-borscht-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201016T180000
DTEND;TZID=America/Toronto:20201016T193000
DTSTAMP:20260427T135522
CREATED:20201011T001705Z
LAST-MODIFIED:20201016T020318Z
UID:120180-1602871200-1602876600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Bilad al-Sham by Sana Mahmoud
DESCRIPTION:Pre-order online until THU Oct 15\, 10pm\nPick up on FRI Oct 16\, 6-7:30pm\nBilad al-Sham is the Arabic name for what is known in the West as the Levant\, the lands and cultures of the south-eastern Mediterranean incorporating present-day Palestine\, Israel\, Jordan\, Lebanon\, and Syria\, bleeding over into some of Egypt and eastern Turkey. It is understood as the “land to the north”\, or more literally “land on the left-hand” from the vantage point of someone in Mecca\, at the center of the Islamic world. This region is home to one of the most ancient culinary traditions in the world\, reaching back thousands of years across eras of Phoenician\, Roman\, Greek\, Persian\, Byzantine\, Egyptian\, Arab\, and Ottoman Turk rule. \nContemporary Lebanese cuisine embodies much of this ancient history\, together with more modern\, cosmopolitan influences. Chef Sana Mahmoud has curated a selection of classic Lebanese dishes that showcase the diverse flavours\, and healthy\, fresh ingredients that have made Mediterranean food so popular the world over.\n—– \nSalata\nColourful salad of chopped romaine lettuce\, tomatoes\, bell pepper\, onions\, cucumber\, with a lemony-mint and pomegranate dressing. #vegan \nKibbeh\nConsidered the national dish of Lebanon; these pointy\, torpedo-shaped dumplings feature a crunchy shell made of bulgur\, semolina\, minced beef\, onions\, marjoram and baharat\, the classic 7-spice blend of the Levant. It is stuffed with halal ground beef & onions\, and deep fried until deep mahogany and delightfully crispy. The vegan version is made from potato & bulgur\, and feature a lemony spinach and chickpeas filling.  #halal beef or #vegan \nWarak Enab\nGrape leaves stuffed with a mixture of rice\, fresh tomato\, parsley\, mint\, onions\, allspice\, and pomegranate molasses\, slowly cooked in a lemony broth and finished with olive oil. #vegan \nBamia \nThis hearty Lebanese recipe is a rich stew of okra with chunks of halal beef in a tomato-based sauce with cilantro\, garlic and sautéed onions. It is served with riiz bi sh’arieh\, a Lebanese staple of toasted vermicelli pasta cooked together with medium grain rice and butter. \n–or– \nBulgur Dafeen\nAn aromatic\, biryani-like pilaf made with bulgur\, lentils\, and a mix of veggies (fresh carrots\, green peas\, mushrooms and squares of fried potato)\, scented with herbs & baharat\, turmeric & paprika\, and topped with fried onions\, raisins and nuts. Served with a tangy\, tomato-based gravy infused with garlic\, onion\, ginger and spices like cumin\, paprika\, coriander\, and nutmeg. #vegan \nTamar Cake\nSweet dates — tamar in both Arabic and Hebrew — are used widely throughout the Levant and there are many regional versions of this rich\, dark brown cake\, which is likely the ancestor of British sticky toffee pudding. Flavoured with dates\, brown sugar\, cardamom\, and rose water\, and topped with a buttery\, sticky brown sauce and walnuts. A #vegan version is also available.\n—– \nHalal Beef\, Vegan or 1/2+1/2\nLebanese Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS 6-7:30PM\n\nSana Mahmoud has always been passionate about cooking and baking. She believes that food is a way to express love and caring and it is a common language that brings people together and creates feelings of connection and happiness. Throughout a 20+ year career in academic teaching\, her most joyful moments were sharing her creative dishes with her students and team and has finally quit her day job to focus on catering. Chef Sana chose to specialise in the Lebanese cuisine as she thinks it is one of the healthiest\, freshest and most delicious cuisines. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-bilad-al-sham-by-sana-daoud/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/10/Lebanese-okra-beef-stew-bamya.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201014T180000
DTEND;TZID=America/Toronto:20201014T193000
DTSTAMP:20260427T135522
CREATED:20201010T161837Z
LAST-MODIFIED:20201014T022403Z
UID:120162-1602698400-1602703800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Fall In Southern China by Cheng Feng
DESCRIPTION:Pre-order online until TUE Oct 13\, 10pm\nPick up on WED Oct 14\, 6-7:30pm\nWherever in the world the weather starts to turn cold and damp\, warming comfort foods start to emerge\, and the provinces of Southern China — Hunan\, Guangdong\, Guangxi\, and Hainan — are no exception. Chef Cheng Feng brings us some regional and seasonal Chinese specialties to usher in this cool and colourful season.\n—– \nApple Snail with Shiso & Black Bean\nSnails are a popular street food in China\, and they come into season in autumn. Freshwater Apple Snails are larger than their land-dwelling French escargots cousins\, and have a lighter\, more lobster/shellfish flavour. This recipe sees slices stir fried with aromatic shiso leaves (aka purple perilla\, a relative of mint and basil\, popular in Japanese and Korean cooking)\, along with the holy trinity of ginger\, garlic\, and scallions\, fermented black beans\, and preserved bamboo shoots. Served on a bed of fresh arugula with lemon on the side. \nOld Friend Noodles (老友粉)\nLaoyou rice noodles — known as “Old Friend Noodles” — are an iconic dish in Chef Cheng’s hometown of Nanning\, with a charming\, if apocryphal\, origin story: \n“A long time ago\, a man named Zhou owned a tea shop. Every day for many years an old man came to drink tea and soon became friends with Zhou. One day\, the old man didn’t come to the tea shop. Zhou went to the man’s house and found him deathly ill. Wanting to do something for his ailing friend\, Zhou went back to his tea house and whipped up a dish of rice noodles\, bamboo shoots\, garlic\, fermented beans\, chili\, beef\, and peppers. He ran back to the old man’s house and fed him the noodle dish. Miraculously\, the noodles cured the man of his illness and he lived for many more years. Zhou’s dish became legendary in Nanning for its healing properties and is now a staple throughout the city.” \nWide\, flat rice noodles (ho-fun)\, pan-fried with fermented black bean\, pickled bamboo shoots\, tomato\, bean sprouts\, charred kale and Chef Cheng’s homemade chili oil (garlic\, ginger\, scallion\, Sichuan pepper and chipotle\, ancho\, arbol\, and guajillo chiles). Available with slices of pork belly\, or vegetarian with blanched bok choy. \nPumpkin Spice Mochi (南瓜饼)\nA traditional Chinese dessert with a North American holiday twist. Soft glutinous rice cake with pumpkin\, coconut\, and pumpkin spices\, served with sticky caramel and crushed peanuts.\n—– \nPork\, Vegetarian or 1/2+1/2\nSouthern Chinese Fall Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS WED 6-7:30PM\n\nCheng Feng was born and raised in the province of Guangxi in the South-western part of China\, where his grandparents taught him how to cook when he was very young. Cheng came to Canada about 6 years ago\, and works in the food and hospitality industry. \nImpasta Noodles is Feng’s new catering business with an affordable and unfussy approach to genuine Chinese cooking. @Impastanoodles on Instagram. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-fall-in-southern-china-by-cheng-feng/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/10/ChengF-2-1-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200921T080000
DTEND;TZID=America/Toronto:20201012T170000
DTSTAMP:20260427T135522
CREATED:20200921T145045Z
LAST-MODIFIED:20201205T153009Z
UID:120112-1600675200-1602522000@dev.thedepanneur.ca
SUMMARY:Closed For a Short Break
DESCRIPTION:The Dep will be closed from Sep 21 – Oct 12 for a little break\nWe’ll be back in October with more great Pick Up Dinners and a VERY EXCITING NEW PROJECT — stay tuned!
URL:https://dev.thedepanneur.ca/event/closed-for-a-short-break/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/09/2017914-fall-colours-ontario.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200918T193000
DTEND;TZID=America/Toronto:20200918T203000
DTSTAMP:20260427T135522
CREATED:20200907T175326Z
LAST-MODIFIED:20200918T230248Z
UID:119798-1600457400-1600461000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Rosh Hashanah — Ritual and Renewal at the Jewish New Year
DESCRIPTION:Since 2015\, The Dep’s Table Talks have showcased the myriad ideas that intersect with the world of food\, with more than 65 speakers reflecting the incredible diversity of knowledge and expertise in Toronto’s culinary community. \nNow The Dep leaps into the virtual with our first online Table Talk\, featuring short presentations\, a panel discussion\, and Q &A exploring the culinary\, cultural\, musical\, religious and philosophical facets of Rosh Hashanah\, the Jewish “New Year”. \nThe talk will be accompanied by a delicious Rosh Hashanah Pick-Up Dinner by The Dep’s resident vegan maven\, Emily Zimmerman\, available earlier in the evening\, featuring a creative\, plant-based seasonal menu inspired by Ashkenazi and Sephardic culinary traditions. \n(NB: The Pick-Up Dinner & Table Talk are independent; you can participate in one\, or the other\, or both). \nThen join us for a fascinating exploration of the incredibly rich\, layered and diverse traditions that make up this important Jewish celebration. (Teaser: did you know that Rosh Hashanah is considered anniversary of the creation of Adam and Eve?) \nShanah Tovah! \nSpeakers\nTobaron Waxman: Motifs and Mysticism of Rosh Hashanah \nTobaron will outline some of the fundamental ideas of Rosh Hashanah\, as well as a few poetic\, musical and mystical theme associated with this holiday\, including a blowing of the shofar (an ancient instrument made from a ram’s horn). \nTobaron is a critically acclaimed interdisciplinary artist and curator\, working between Brooklyn and Toronto. Traditionally trained in cantorial music and ultra-orthodox Judaism\, Tobaron also leads the Trans Collections at The Arquives\, and is the founder/artistic director of the  Intergenerational LGBT Artist Residency.  \nEmily Zimmerman: Communal Meals as Healing Rituals\nEmily looks at defeating collective trauma through good food and community care. (‘Cause\, damn\, couldn’t we all really use a sweet year?). \nEmily is a chef\, community worker\, and food justice activist. She comes from a large family of loudmouthed\, pinko-commie\, Brooklyn Jews\, who relocated to Toronto 50 years ago\, but still root for the Mets. \nSharoni Sibony: The Rise of the Rosh Hashanah Seder\nSharoni explores the role that symbolic foods play in the celebration of Rosh Hashanah\, in particular the influence of Sephardi culture and Moroccan customs. \nSharoni is a Jewish studies educator/lecturer who has worked with numerous Jewish cultural organizations & festivals in TO. \nRuth Bretholz: Roots & Recipes\, Food & Family\nRuth\, who is working on a cookbook of Jewish family recipes\, will look at some of the origins and legacies of dishes that have been passed down through generations. \nRuth is passionate about cooking and her Jewish heritage; as an educator and an artist she is interested in communal cooking\, learning new recipes and connecting to her roots. \n\nNote: This will be a ‘virtual’ event using the Zoom video conferencing platform.
URL:https://dev.thedepanneur.ca/event/table-talk-rosh-hashanah-ritual-and-renewal-at-the-jewish-new-year/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/09/xlarge-yemenite-shofar-horn-315-35-inch_3-e1599500543699.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR