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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201211T180000
DTEND;TZID=America/Toronto:20201211T193000
DTSTAMP:20260427T152733
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:20260427T152733
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:20260427T152733
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:20260427T152733
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:20260427T152733
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:20260427T152733
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:20260427T152733
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:20260427T152733
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:20260427T152733
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:20260427T152733
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:20260427T152733
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:20260427T152733
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:20260427T152733
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:20260427T152733
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:20260427T152733
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:20260427T152733
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:20260427T152733
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:20260427T152733
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:20260427T152733
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:20260427T152733
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200918T180000
DTEND;TZID=America/Toronto:20200918T193000
DTSTAMP:20260427T152733
CREATED:20200907T170524Z
LAST-MODIFIED:20200918T020014Z
UID:119783-1600452000-1600457400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Shanah Tovah by Emily Zimmerman
DESCRIPTION:Pre-order online until THU Sep 17\, 10pm\nPick up on FRI Sep 18\, 6-7:30pm\nRosh Hashanah is a rich and layered Jewish holiday. Colloquially considered the Jewish “New Year” it is many things: the beginning of the High Holidays\, and the lead up prior the atonement of Yom Kippur\, a marker of the start of the historical agricultural/economic year in the Middle East\, and even the commemoration of the creation of Adam & Eve! For those of us in the Northern Hemisphere\, the timing lines up with the early fall harvest\, with a bounty of beautiful local produce to revel in. \nTo celebrate\, we’ve invited The Dep’s resident vegan maven and Jewish food aficionado Emily Zimmerman to prepare a festive\, plant-based meal inspired by the holiday seder\, pulling from both the Sephardic (Middle Eastern) and Ashkenazi (Eastern European) Jewish culinary traditions. \nThis meal is presented in conjunction with The Dep’s first virtual Table Talk: Rosh Hashanah — Ritual and Renewal at the Jewish New Year. Join Emily and a panel of 3 other fascinating speakers as we explore the myriad culinary\, cultural\, musical\, religious and philosophical facets of Rosh Hashanah. \n(NB: The Pick-Up Dinner & Table Talk are independent; you can participate in one\, or the other\, or both).\n—– \nCarrot\, Green Bean\, and Tomato Salad\nA colourful medley of lightly steamed vegetables with a ginger and garlic dressing \nChickpea and Garden Tomato Stew\nChickpeas and legumes feature prominently in the Sephardic cuisine of North Africa\, and evoked by the use lemon\, garlic\, cumin and fresh herbs. \nSavoury Noodle Kugel\nAn Ashkenazi family dinner staple\, kugel is a baked pasta casserole\, often with a mix of sweet and savoury. Emily’s version features caramelized onions\, cabbage\, and apple\, with sea salt and caraway. \nRed Cabbage Coleslaw\nColourful\, crunchy and tangy ribbons of fresh purple cabbage brighten up the plate and the palate \nApple Walnut Cake\nApples dipped in honey are a classic dish for this holiday\, symbolizing the desire to invoke a “sweet new year”. Emily’s rich and moist apple cake\, studded with walnuts\, will certainly help get this year off to a good start!\n—– \nVegan\nRosh Hashanah Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\n\nEmily Zimmerman is a chef\, community worker\, food justice activist\, and the lady behind Pear and Pepper\, cooking up deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-shanah-tovah-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/09/crockpot-morrocan-chickpea-stew-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200916T180000
DTEND;TZID=America/Toronto:20200916T193000
DTSTAMP:20260427T152733
CREATED:20200909T154934Z
LAST-MODIFIED:20200915T235015Z
UID:119945-1600279200-1600284600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Mexican Independence Day by Erika Araujo
DESCRIPTION:Pre-order online until TUE Sep 15\, 10pm\nPick up on WED Sep 16\, 6-7:30pm\nThe story of Mexican independence from Spain is an epic saga that is commemorated on September 16\, the date a defrocked Catholic priest known as Father Hidalgo gave a rousing speech in the town of Dolores. It set in motion a decade-long revolution that would see him beheaded\, but ultimately Mexico freed from Spanish rule. \nBy 1821\, military commander Agustin de Iturbide (who had switched sides from the Spanish Army) had signed the Treaty of Cordoba granting Mexico its independence. En route to Mexico City he stopped in the town of Puebla where a celebratory feast was held\, and the nuns of the Santa Monica convent sought to prepare a special dish using what local ingredients were in season\, like pomegranate and walnuts. The result was Chiles en Nogada (stuffed poblano peppers in walnut sauce)\, and it has remained a popular dish for 200 years. Since it incorporates the colors of the Mexican flag—red\, white\, and green—this labour-intensive dish is considered a very patriotic and festive recipe. Join Chef Erika Araujo of Ixiim as she shares this delicious piece of Mexican history and culture with you.\n—– \nSopa de Fideos\nA classic Mexican comfort food; thin\, short vermicelli noodles\, often lightly toasted\, are cooked in a light\, tomato-infused broth. \nChiles en Nogada\nSometimes referred to as the “national dish” of Mexico\, it is often served to commemorate Mexican Independence Day. Whole Poblano peppers are carefully roasted\, skinned and de-seeded before being stuffed with picadillo\, a mixture of ground beef\, onions spices\, and dried fruit. It is then covered in a rich\, creamy white walnut-based sauce\, and finished with a garnish of pomegranate seeds and parsley\, giving it the red\, green and white colours of the Mexican flag. Served with fresh corn tortillas and Mexican-style rice. \nAlso available #vegetarian\, with a lentil & beet filling \nBuñuelos de Viento\nA festive holiday dessert\, these light fried wafers — somewhere between cookie\, donut and waffle — are made with a special tool (a buñuelera) that give them their distinctive snowflake shape\, and then dusted with powdered sugar.\n—- \nBonus! Frozen 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\, peppers and red salsa.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nMexican Independence Day Dinner\nfor 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nSorry\, we had to close orders early due to a scarcity of fresh poblano peppers in the city. \n\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.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-mexican-independence-day-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/2020/09/chiles-en-nogada-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200913T180000
DTEND;TZID=America/Toronto:20200913T193000
DTSTAMP:20260427T152733
CREATED:20200828T145605Z
LAST-MODIFIED:20210615T170943Z
UID:119539-1600020000-1600025400@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Global Fusion — Greg Couillard
DESCRIPTION:Pre-order online until FRI Sep 11\, 10pm\nPick up on SUN Sep 13\, 6-7:30pm at The Bentway\n> ORDER HERE < \nPart of The Depanneur + The Bentway’s new Communal Picnic series\nChef Greg Couillard is best known for his unique and eclectic mix of Caribbean\, Asian\, Latin\, and Indian flavours and ingredients. He has forged a reputation as a fearless culinary innovator\, a kind of supercollider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for lucky diners to marvel at. Chef Greg’s 30+ year culinary legacy has left an indelible impression on fine dining in Toronto\, opening eyes\, minds & palates to the incredible culinary diversity of our city.\n—– \nMulligatawny Soup\nMulligatawny (from the Tamil for “pepper broth”) was originally a lightly-spiced chicken soup crafted to appeal to the English colonialists in the era of the British Raj. Exported back to Britain with returning expats\, variations on this dish have since become a Commonwealth favourite from Australia to Scotland. Chef Greg’s version is vegetarian\, with brimming with seasonal vegetables\, red lentils and Ambrosia apples in a rich broth infused with Indian curry spices. \nMandalay Mango Salad\nEnglish Coleslaw meets Thai mango salad meets Indonesian Gado Gado… A summer bowl of crunchy cabbage\, shredded choy\, cucumber\, daikon\, cilantro and green onions\, topped with crispy shallots\, roasted peanuts and shredded coconut\, in a spicy tropical dressing made with Chef Greg’s No Refund Mango Mamba Hot Sauce. \nTrenchtown Jerk Bowl \nTrenchtown – the Jamaican neighbourhood that was the birthplace of Reggae and Bob Marley – inspires this modern take on classic Jerk Chicken\, with a sticky\, sweet & spicy glaze infused with thyme\, allspice\, and hot pepper. Served with coconut rice & peas\, and braised greens with yams. \nAlso available #vegetarian with seasonal vegetables in a curry coconut rundown. \nSticky Date Empire Cake\nDark & sticky “toffee pudding” — date cake glazed with a salted caramel sauce\n—– \nChicken\, Vegetarian or 1/2+1/2 \nGlobal Fusion Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS SUNDAY\, 6-7:30PM AT THE BENTWAY\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! \n\nThe Depanneur + The Bentway’s Present: Communal Picnic \nOn Sundays in August & September\, The Depanneur will curate a selection of 6 meals prepared by a diverse group of local chefs\, packaged for contactless pickup. A new kind of collective experience that can be enjoyed safely and responsibly at the unique The Bentway site. > MORE INFO \n> ORDER HERE < \n\n 
URL:https://dev.thedepanneur.ca/event/communal-picnic-global-fusion-greg-couillard/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2020
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/greg-c-jerk-bowl-copy-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200911T180000
DTEND;TZID=America/Toronto:20200911T193000
DTSTAMP:20260427T152733
CREATED:20200905T195652Z
LAST-MODIFIED:20200911T020902Z
UID:119753-1599847200-1599852600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Gastronomique by Sam Kim
DESCRIPTION:Pre-order online until THU Sep 10\, 10pm\nPick up on FRI Sep 11\, 6-7:30pm\nFrom the aristocratic recipes of Marie-Antoine Carême\, to evolution of the restaurant under Auguste Escoffier\, to modern masters like Paul Bocuse\, centuries of tradition and technique have made the cuisine of France the embodiment of the spirit of “fine dining”. Classically-trained Chef Sam Kim showcases some of the sophisticated techniques of the French kitchen in this truly remarkable meal.\n—– \nPanzanella Salad\nWhile best known as a Tuscan salad\, the summery Mediterranean flavours of ripe tomatoes and fresh local zucchini\, tossed with bread\, olive oil\, wine vinegar and herbs make this a perfect starter for this time of year. \nChicken Ballotine\nThe ballotine (from the French balle\, “a package”) is a masterpiece of sophisticated culinary technique. It starts with a small whole chicken that is entirely deboned while keeping the body and skin intact. (Watch Jacques Pepin do it in under 3 minutes!). It is then filled with a stuffing of bread\, mushroom\, onions\, celery\, and herbs before being tied up into a tidy bundle and slow cooked sous vide to a perfect\, tender doneness. A final flash in an ultra-hot oven to colour and crisp the skin\, and you have a refined\, Michelin-worthy dish far removed from your everyday roast chicken dinner. \n–or– \nPatty Pan Farcie (#vegetarian)\nFresh local patty pan squash stuffed with a ragout of wild mushrooms\, tarragon\, bread\, and cream. \nEntrées are served alongside scalloped potatoes with caramelized onions and Gruyère cheese\, and roasted Brussels sprouts tossed in olive oil\, chilli\, lemon zest and parmesan. \nKey Lime Pie\nA relatively recent American invention showcasing the aromatic and tart flavour of the Key lime\, presented as an elegant individual tartelette with whipped cream topping.\n—– \nChicken\, Vegetarian\, or 1/2+1/2*\nFrench Dinner for 2 $48 • for 4 $90\n*Note: serving is a whole chicken per 2p; 1/2+1/2 option is only available for orders for 4p \nORDERING IS CLOSED FOR THIS EVENT. PICK UP IS FRI 6-7:30PM\n\nClassically-trained Chef Sam Kim hails from Seoul\, South Korea via Vancouver. After earning his culinary chops working in multiple award-winning establishments across Canada\, Sam launched his own catering company to blend his professional and personal passions. Connect with him @cookingsamwise \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-gastronomique-by-sam-kim/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2020/09/chicken-ballotine.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200909T180000
DTEND;TZID=America/Toronto:20200909T193000
DTSTAMP:20260427T152733
CREATED:20200901T181546Z
LAST-MODIFIED:20200909T020213Z
UID:119667-1599674400-1599679800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Curry-Q by Rhoma Spencer
DESCRIPTION:Pre-order online until TUE Sep 8\, 10pm\nPick up on WED Sep 9\, 6-7:30pm\nA Curry-Q is a Trinidad and Tobago construct; a mashup of traditional Caribbean barbecue and the festive banquets served at Indian weddings and religious holidays. It is a unique\, if unsurprising\, cultural hybrid given the history of the islands. East Indians first arrived in Trinidad as indentured servants in 1845 to fulfill the shortage of labour on the sugarcane plantations after the emancipation of enslaved Africans. With them came their culinary heritage\, spices and techniques which over time became an integral part of the country’s cuisine\, so much so that today many Trini dishes are best known by their Hindi name (eg. aloo for potato\, bhagi for spinach\, dhal for yellow split peas\, and channa for chickpeas\, just to name a few). \nToday\, a Curry-Q is a favourite menu at river and beach limes (outdoor parties)\, and shows off the diverse range of curry flavours; from dark brown and extra-spicy\, to mellow and golden\, all served with “Buss Up Shut”\, tender\, thin paratha rotis (traditional Indian flatbreads) pulled into big pieces said to resemble a torn up shirt. \nJoin Chef Rhoma Spencer for a truly Trinbagonian national pastime. Hurry\, hurry come for curry!\n—– \nDhal Soup with Pholourie\nA creamy yellow split peas soup sprinkled with geera (cumin) and roasted garlic\, fortified with “boulders”\, savoury fried dumplings made from split peas flour. \nCurry-Q with Buss Up Shut \nCurry Chicken — Chicken marinated for 24 hours in herbs and spices and stewed in curry gravy.\n–or–\nCurry Bodi (veg) — Fresh green string beans braised in garlic\, geera (cumin)\, herbs and curry paste. \nwith\nCurry Aloo – potatoes cooked in a tumeric curry stew.\nCurry Channa – chickpeas with curry\, garlic\, and herbs\nMango Talkari – tart green mango stewed with garam masala\nBuss Up Shut – torn pieces of soft paratha roti \nBatey\nA sweet tropical macaroon made with a combination of coconut and banana. \n—– \nChicken\, Vegetarian or 1/2+1/2\nCurry-Q Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\n\nRhoma Spencer is an award-winning actor and director\, playwright\, acting coach\, comedienne and cultural critic. When not performing or directing\, Rhoma is an accomplished foodie at heart and shares her culinary skills with friends. She reimages the traditional cuisine of Trinidad and Tobago\, giving it a contemporary treatment in her present locale. Her moonlighting gig\, Sweethand Delights serves up all the Trinbagonian culinary traditions. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-curry-q-by-rhoma-spencer/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/09/buss-up-shut-.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200906T180000
DTEND;TZID=America/Toronto:20200906T193000
DTSTAMP:20260427T152733
CREATED:20200816T180242Z
LAST-MODIFIED:20210615T171001Z
UID:119287-1599415200-1599420600@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Mexico — Erika Araujo
DESCRIPTION:Pre-order online until FRI Sep 4\, 10pm\nPick up on SUN Sep 6\, 6-7:30pm at The Bentway\n> ORDER HERE < \nPart of The Depanneur + The Bentway’s new Communal Picnic series\nPuebla\, right in the heart of Mexico\, has a storied history. The territory has settlements reaching back to 10\,000 BCE\, and a pre-Hispanic agricultural history contemporaneous with ancient Egyptians. The city of Puebla was founded by the Spanish in 1531 to secure the trade route between Mexico City and the port of Veracruz\, and became a state after the Mexican War of Independence in the early 19th century. The victory of the Battle of Puebla is still celebrated on May 5 as a regional holiday\, which has since evolved into “Cinco De Mayo“\, a pan-Mexican cultural holiday in the United States. \nFrom the rich history of Puebla\, and borrowing from the nearby Veracruz and Mexico City\, comes this menu of classic Mexican dishes prepared by Chef Erika Araujo of Ixiim.\n—– \nCoctel de Camarones\nInspired by the big\, fresh seafood cocktails served from countless stalls near the ocean in Veracruz\, this refreshing chilled summer dish features sweet shrimps swimming in a tangy sea of tomato\, red onion\, cucumber\, jalapeño\, lime and garlic\, topped with avocado and served with classic saltine crackers. \nAlso available #vegetarian with cauliflower \nTinga de Pollo\nA classic recipe from Puebla; shredded chicken in a smoky\, spicy sauce of tomatoes\, onions and chipotle en adobo — whole ripe red jalapeño chiles that have been smoked and then preserved in vinegar with spices and salt. It is served in traditional Puebla fashion\, with crispy corn tostadas\, to be smeared with a smooth spread of frijoles (“refried’ beans)\, and garnished with a sprinkle of shredded lettuce\, crumbled cotija cheese and a drizzle of crema\, alongside Mexican rice flecked with a tomato sofrito. \nAlso available #vegetarian with a jamaica (hibiscus flower) and soya tinga. \nTorta de Tres Leches\nA popular dessert in Mexico City: rich golden sponge cake soaked with evaporated and sweetened condensed milk\, topped with whipped cream and fresh berries. \n\nChicken\, Vegetarian or 1/2+1/2\nMexican Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP WILL BE 6-7:30PM AT THE BENTWAY\n\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\nThe Depanneur + The Bentway’s Present: Communal Picnic \nOn Sundays in August & September\, The Depanneur will curate a selection of 6 meals prepared by a diverse group of local chefs\, packaged for contactless pickup. A new kind of collective experience that can be enjoyed safely and responsibly at the unique The Bentway site. > MORE INFO \n> ORDER HERE <
URL:https://dev.thedepanneur.ca/event/communal-picnic-mexico-erika-araujo/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2020
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/chicken-tinga.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200905T180000
DTEND;TZID=America/Toronto:20200905T193000
DTSTAMP:20260427T152733
CREATED:20200831T181217Z
LAST-MODIFIED:20200905T023809Z
UID:119613-1599328800-1599334200@dev.thedepanneur.ca
SUMMARY:POP-UP: Frozen Fincicles by Chef Doris Fin
DESCRIPTION:Raspberry Fincicle\n				\n			\n				\n			\n				\n				Peanut Butter Chocolate Fincicle\n				\n			\n				\n			\n				\n				Pistachio Fincicle\n				\n		\n\nPre-order online until FRI Sep 4\, 10pm\nPick up on SAT Sep 5\, 6-7:30pm\nLuscious & decadent yet healthy & wholesome — these vegan frozen treats are simply Fintastic!\nChef Doris Fin introduces Finscicles\, a deliciously luxurious plant-based frozen ‘ice cream’ bar made from 100% pure\, organic ingredients —  sunflower seeds\, maple syrup\, almond milk\, coconut oil\, local fruits and fair trade Chocosol chocolate — with no artificial flavours\, sweeteners\, or preservatives. \nOrganic • Gluten-free • No refined sugar • Vegan\nCoated in ChocoSol’s organic 65% Vanilla Sea Salt Chocolate\n12 flavours to choose from — $15 for 2 • $28 for 4 • $40 for 6\nCHOCOLATE • CHOCOLATE VANILLA • CHOCOLATE RASPBERRY •  CHOCOLATE PEANUT BUTTER • CHOCOLATE MOCHA • CHOCOLATE HAZELNUT • VANILLA • VANILLA RASPBERRY • VANILLA LAVENDER • RASPBERRY• PISTACHIO • NEW HONEY LAVENDER (contains honey) \nPre-order online for pickup on SAT Sep 5\, 6-7:30pm\nSome Fincicles will also be available for walk-up/individual purchase on SAT night\, but selection and quantities will be limited \n\nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP WILL BE SAT 6-7:30PM\n\nChef Doris Fin is an award winning international chef based out of Toronto. She specializes in plant-based culinary arts\, teaches interactive culinary classes\, caters private events\, is currently working on a cookbook and traveling for her documentary film series featuring food of the world with top chefs and farmers. She loves to ignite the intuitive inner chef in you!  chefdorisfin.com \n\n 
URL:https://dev.thedepanneur.ca/event/pop-up-frozen-fincicles-by-chef-doris-fin-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/Peanut-butter-Fincicle.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200904T180000
DTEND;TZID=America/Toronto:20200904T193000
DTSTAMP:20260427T152733
CREATED:20200829T195042Z
LAST-MODIFIED:20201010T215957Z
UID:119575-1599242400-1599247800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Dinner for Beirut by Mary Freij & Sana Daoud
DESCRIPTION:Pre-order online until THU Sep 3\, 10pm\nPick up on FRI Sep 4\, 6-7:30pm\nChef Mary Freij\, who ran The Dep’s popular Mazeh brunch in 2018-19\, joins forces with Lebanese Chef Sana Daoud for a meal of classic Lebanese comfort food as a fundraiser in support of the citizens of Beirut as they work to rebuild in the aftermath of the devastating explosion in early August. \nThe chefs will be donating all proceeds to relief efforts coordinated by Ahla Fawda\, and The Dep will also contribute 10% its revenue.\nWhen people in North America think of quintessential “Middle Eastern” food – things like hummus\, falafel\, shawarma – they are usually thinking of the food of the Levant\, the region of the Eastern Mediterranean than ranges from Egypt through Lebanon\, Jordan and Syria. One of the oldest culinary traditions in the world\, it features dishes dating back from the time of Egyptian pharaohs and biblical figures to the Ottoman Empire right through to the present day; in many ways it is the foundational cuisine of the Western world.\n—– \nHummus \nProbably the best known of all Levantine dishes\, hummus (“chickpea” in Arabic) has become a truly global phenomenon\, as readily available in a Toronto supermarket as a Middle Eastern bazaar. A creamy\, smooth dip of chickpeas and sesame tahini\, seasoned with garlic and lemon\, and drizzled with olive oil; served with fresh pita bread. \nFattoush \nA colourful summer salad of tomato\, lettuce\, cucumber\, radish and onions\, with fresh mint and a pomegranate molasses dressing\, with crispy baked pita chips. \nOuzi \nA classic Levantine pilaf; short grain Egyptian rice cooked in a flavourful chicken stock and garnished with seasoned ground beef\, shredded chicken and toasted almonds.\n–or–\nMujadara (vegetarian)\nAn ancient and hearty pilaf traditionally made with rice\, lentils\, and caramelized onions\, a staple of peasants and kings alike. \nBoth come with a side of Khyar bi Laban\, a combination of cool yogurt with garlic\, cucumbers\, and a touch of mint. \nNamoura\nA classic Levantine dessert\, a rich buttery semolina and yogurt cake\, garnished with almonds and drizzled with an orange-blossom infused syrup.\n—– \nBeef & Chicken\, Vegetarian or 1/2+1/2\nLebanese Dinner for 2 $48 • for 4 $90\nUse the “ADD A TIP” feature on the product page or checkout to donate to support this fundraiser. 100% of all tips will be donate to relief efforts in Lebanon.\nORDERING IS NOW CLOSED FOR THIS EVENT. PICK UP IS FRI 6-7:30PM\n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-dinner-for-beirut-by-mary-freij-sana-daoud/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/ouzi.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200902T180000
DTEND;TZID=America/Toronto:20200902T193000
DTSTAMP:20260427T152733
CREATED:20200822T233520Z
LAST-MODIFIED:20200902T025253Z
UID:119442-1599069600-1599075000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Turkish Gül Manti by Tuba Tunç
DESCRIPTION:Pre-order online until TUE Sep 1\, 10pm\nPick up on WED Sep 2\, 6-7:30pm\nTurkish cuisine emerges from a mix cultures and traditions spanning more than 70 civilizations who have lived in the region and under the vast umbrella of the Ottoman Empire. Chef Tuba Tunç showcases a selection of traditional Turkish dishes.\n—– \nManca Salatasi\nA classic Turkish mezze; roasted eggplant mixed with roasted red peppers\, chopped tomatoes\, garlic\, vinegar\, olive oil\, lemon juice and parsley\, and served with pita bread. \nGul Manti (4pc)\nEvery culture loves its dumplings\, and the Turks are no exception. Manti are the general name for a wide range of dumplings found in Turkish cuisine; gul (“rose”) manti get their name from their elegant spiral shape. They are made from thin yufka pastry stuffed with beef\, onions\, and spices before being rolled & baked. They are then finished with a combination of sauces and toppings: garlic yogurt\, tomato sauce\, paprika-infused butter\, and a sprinkling of dried mint\, chili and sumac. \nAlso available #vegetarian with a filling of green lentils\, onions\, parsley\, and cumin. \nPortakalli Sekerpare\nSemolina cookies perfumed with orange zest\, soaked in an orange simple syrup and garnished with crushed pistachio.\n—– \nBeef\, Vegetarian or 1/2+1/2\nTurkish Manti Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS 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-turkish-gul-manti-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/2020/08/gul-manti.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200830T180000
DTEND;TZID=America/Toronto:20200830T190000
DTSTAMP:20260427T152733
CREATED:20200811T010315Z
LAST-MODIFIED:20210615T171257Z
UID:119149-1598810400-1598814000@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Philippines — Maria Polotan
DESCRIPTION:Pre-order online until FRI Aug 28\, 10pm\nPick up on SUN Aug 30\, 6-7:30pm at The Bentway\n> ORDER HERE < \nPart of The Depanneur + The Bentway’s new Communal Picnic series\nKamayan is a Tagalog word that translates to “by hand” and refers to a traditional Filipino style of eating—communally\, and without plates or utensils. A typical kamayan meal features a table covered in banana leaves which is then artfully arranged with a variety of traditional Filipino dishes served rice\, condiments and garnishes. Maria Polotan of Mama Linda’s has taken the fun culinary experience of kamayan\, and packed it up to go in a delicious meal showcasing the flavours and traditions of Filipino cuisine.\n—- \nEmpanaditas\nThese “little empanadas” are a favourite hand pie in the Philippines\, one can find them everywhere from street food vendors to elite social gatherings. This version features a thin\, baked wheat pastry filled with fresh Ontario corn and black beans stewed in fresh tomato sauce with garlic\, onion\, cilantro\, cumin and lime\, and served with a cilantro and Thai basil dipping sauce. \nMeat Kamayan (pork\, chicken\, fish)\nHumba — Fragrant pork belly marinated for 24 hours in garlic\, soy sauce (GF) coconut vinegar\, salted black beans\, miso\, bay leaves\, brown sugar and anise. Slowly baked for hours until fork tender. \nAdobo sa Gata  — chicken braised in garlic\, coconut and sugarcane vinegars\, black pepper\, bay leaf\, and coconut milk. \nEscabeche — Fish cooked in oil and vinegar is an ancient technique for preparing fish so it can be preserved without refrigeration\, and remains popular in seaside communities. Fresh whole fish is lightly fried then marinated overnight in a sweet\, sour and tangy dressing made with vinegar\, orange juice\, garlic\, ginger\, chilies\, sweet peppers. \nGising-Gising — Green beans in spicy coconut milk sauce flavoured with garlic\, ginger\, onion\, lemon grass\, chilies\, fish sauce \nVegan Kamayan\nGinisang Mungo — Mung beans braised in onion\, garlic\, ginger and tomato sofrito \nAdobong Kangkong at Tokwa — Tofu and morning glory (aka water spinach) stir-fried in an adobo sauce of garlic\, coconut and sugarcane vinegars\, black pepper\, bay leaf\, and coconut milk. \nGinataang Langka — Thin slices of young jackfruit simmered in coconut milk sauce spiced with garlic\, ginger\, onion\, lemon grass and fresh turmeric. \nEnsaladang Ampalaya  — Young bitter melon\, radish & green onions in sweet-sour dressing of coconut sap vinegar\, muscovado sugar\, ginger and garlic \nAll Kamayan Dinners come with \nFresh white rice \nPinoy Salad — Steamed Asian veggies: Malabar spinach\, sweet potato greens\, eggplant\, & okra\, in a lime\, ginger\, garlic\, & honey dressing \nAcharang Papaya — A tangy pickle of green papaya\, carrot\, onion\, garlic\, & ginger \nMaja Blanca\nA delicate custard of young coconut juice and meat\, coconut milk\, corn\, milk\, sugar\, and cornstarch; a light dessert to end the perfect kamayan meal.\n—- \nMeat -or- Vegetarian\nFilipino Kamayan Picnic for 2 $59 • for 4 $109 • for 6 $159 \nNote: this meal is packaged in for 2 in a pizza box lined with banana leaves. We are unable to offer a mix of Meat & Vegetarian in a single order for 2\, but can offer 1/2 + 1/2 for orders of 4 only. \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS SUN 6-7:30PM AT THE BENTWAY.\n\nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others through her new catering project Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering and at Withrow Park Farmers’ Market in the summer. \n\nThe Depanneur + The Bentway’s Present: Communal Picnic \nOn Sundays in August & September\, The Depanneur will curate a selection of 6 meals prepared by a diverse group of local chefs\, packaged for contactless pickup. A new kind of collective experience that can be enjoyed safely and responsibly at the unique The Bentway site. > MORE INFO\n> ORDER HERE < \n\n\n\n\n\n\n\n\n 
URL:https://dev.thedepanneur.ca/event/communal-picnic-phillipines-maria-polotan/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2020
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/maria-kamayan-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR