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DTSTART;TZID=America/Halifax:20160320T193000
DTEND;TZID=America/Halifax:20160320T220000
DTSTAMP:20260503T071009
CREATED:20160222T221227Z
LAST-MODIFIED:20160222T223325Z
UID:23357-1458502200-1458511200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Costa Alegre by Greg Couillard
DESCRIPTION:…AND HE’S BACK! Fresh from his winter retreat on the Costa Alegre\, Toronto culinary icon Chef Greg Couillard returns to The Dep with an exciting new lineup of dishes inspired by the flavours of the Pacific coast of Mexico. \n—–\nTacquito de pato y mole con pico de pato\nSmall tortilla rolls stuffed with duck confit and a chocolate-chili mole\, with a mango\, jicama and tomato salsa. \nCoctel de cameron en aguachile\nA spicy\, tangy cocktail of lightly poached shrimp\, tossed with avocado\, cucumber\, green serrano chili\, cilantro and tomato\, served with crispy with corn totopos. \nChamorro de cordero\nSlow-braised lamb shank in a cumin-scented casera red chili sauce over creamed mexican polenta and served with a chayote with corn sautée. \nGuava pay de queso\nDecadently rich\, guava-infused cheesecake\n—– \n$60 +HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-costa-alegre-by-greg-couillard/2016-03-20/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/Chamorro-de-cordero.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160318T180000
DTEND;TZID=America/Halifax:20160318T210000
DTSTAMP:20260503T071009
CREATED:20160229T194238Z
LAST-MODIFIED:20160229T195145Z
UID:23509-1458324000-1458334800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Dutch Comfort Food by BorrelTO
DESCRIPTION:Totally stoked to have Justin Go and Alison Broverman from BorrelTO back at The Dep serving up authentic Dutch snacks and comfort food. Their menu embodies the concept of “gezellig”— a Dutch word that encompasses all things cozy and convivial — a big part of what the The Dep is all about. \nTheir main dish is a traditional boerenkool. A delicious combination of mashed potatoes and chopped kale stewed together and served with smoked sausage\, homemade bacon lardons and gravy\, a dish perfectly suited to get you through the chilly months.\n$9\, vegetarian: $8 \nBitterballen are tasty little deep-fried balls consisting of either minced beef or vegetables cooked in a savoury roux and served with a special Zaanse mustard from the North of Holland. Beef\, Ruben (pastrami & sauerkraut)\, Vegetarian or NEW Pulled Pork!\n$7 \nKrokets have a minced filling in a savoury roux\, deep-fried into an oblong shape\, and served on rye bread – the traditional method is to mash the kroket and spread the filling on the bread (it might sound weird\, but trust us on this one). Chicken or Shrimp.\n$7 \nThe Frikandel is Holland’s answer to the hot dog – a homemade sausage made of a blend of ground beef\, pork\, and chicken\, and served on a bun with onions\, mayonnaise\, and curried ketchup. Served with home-seasoned paprika chips.\n$7 \nFor dessert\, we have Poffertjes. These tiny puffy pancakes are grilled in a special pan\, covered in icing sugar and a thin slab of butter. They’re a favourite of the young and old alike.\n$6 \nPRIX FIXE SPECIAL:\nBoerenkool +\nBitterballen -or- Kroket -or- Frikandel +\nPoffertjes\n$20\n(eat-in only) \n——–\nJustin Go began cooking Dutch food years ago for his friends at his annual “Holland Day in Canada” (a completely made-up holiday) party that he would host with his wife\, Alison Broverman in their home. He was pleasantly surprised when\, after tasting boerenkool for the first time\, his friends began clamouring for it every year\, and he wondered if there might be even more of an audience for Dutch food in Toronto. In early 2014\, he finally decided to find out and the pop-up Borrel was born. After operating as a weekly pop-up food event at The Ossington bar for eight months\, Justin and Alison have since successfully brought Borrel to bars and venues all over Toronto\, including the cozy Cloak & Dagger Pub\, the raucous Feast in the East\, and they’re thrilled to be in residence at Depanneur for the month of April. \nBorrelTO: Bringing traditional Dutch snacks and comfort food to Toronto\nTwitter: @BorrelTO | Instagram: BorrelTO \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-dutch-comfort-food-by-borrelto-2/2016-03-18/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_163107524073377.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160314T183000
DTEND;TZID=America/Halifax:20160314T210000
DTSTAMP:20260503T071009
CREATED:20160222T221223Z
LAST-MODIFIED:20160222T222950Z
UID:23355-1457980200-1457989200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Tamales\, Atole and St. Patrick’s Day in Mexico by Paola Solorzano
DESCRIPTION:On St. Patrick’s day\, Mexicans honor the San Patricios or St. Patrick’s Brigade\, Irish soldiers who died fighting for Mexico in the Mexican American War of 1846 -1848. \nInteresting tidbits of Mexican culture and history are just a part of this fun\, hands-on workshop with Chef Paola Solorzano\, a knowledgeable expert in traditional Mexican cooking. Join Paola as she leads you through the traditions and recipes of two classic Mexican dishes: \nTamales\nTamales in their countless variations are an essential and ancient Mexican dish – soft corn meal dough (masa) stuffed with a flavourful filling\, wrapped in corn husks or banana leaves and steamed until light\, tender and delicate. Her recipe for chicken tamales verde has a tangy & spicy tomatillo with serrano pepper salsa. Vegetarian tamales will be made with dark poblano peppers and creamy fresh Panela cheese. \nAtole\nPaola will also introduce you to Chocolate Atole (champurrado): a hot\, creamy beverage made with toasted corn flour and Mexican chocolate. This hot drink typically accompanies tamales\, especially during Christmas holiday season. \nThere will be lots to taste\, learn and do in this fun\, hands-on workshop. Participants will get to try samples\, make tamales and atole in class\, enjoy a meal of the tamales they’ve made and take home extras and recipes. \n$50+HST \n—–\nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-tamales-atole-and-st-patricks-day-in-mexico-by-paola-solorzano-3/2016-03-14/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_1055050704537846.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160312T193000
DTEND;TZID=America/New_York:20160312T220000
DTSTAMP:20260503T071009
CREATED:20160222T221219Z
LAST-MODIFIED:20160229T211215Z
UID:23353-1457811000-1457820000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Smacznego! An Authentic Polish Dinner by Maria Rozynska
DESCRIPTION:Poland\, with its cold Canadian-like climate has had centuries to perfect the art of delicious winter comfort food. The multi-talented Maria Rozynska taps into her Polish heritage to offer up a selection of traditional favourites\, to be accompanied by a selection of live Polish music\, song and spoken word. \nJoin us for an evening of authentic Polish food and culture\, led by Maria and accompanied by traditional Polish folk musicians Ted Zdybal on accordion and Yura Rafaliu on the enchanting cimbalom\, or hammer dulcimer. \n—–\nSledzie (Pickled Herring) – the traditional starter at a Polish holiday meal\, served with fresh light rye bread \nBorscht (Beetroot Soup) – flavourful\, slightly sweet beet and cabbage broth served over “Uszka” (ear-shaped\, mushroom-filled dumplings) \nPlacki Po Wegiersku (Potato Pancakes with Goulash) – a hearty stew of slow-cooked beef\, pork and vegetables in a paprika-infused tomato sauce\, with a dollop of rich\, cool sour cream and a sprinkling of fresh parsley \nMizeria (Cucumber Salad) – served in a sour cream and fresh dill sauce \nPierogi z Wiśniami (Cherry-filled Pierogis) – served with sour cream and a drizzle of honey \nKompot – a non-alcoholic sweet beverage prepared from several kinds of dried fruit\n—– \n$50 +HST \n—–\nMaria Rozynska\, a power-mom who loves to cook for her family and who one day dreams of running her own kitchen\, using the freshest ingredients and lots of love. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-smacznego-an-authentic-polish-dinner-by-maria-rozynska/2016-03-12/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_660028290804161.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160311T180000
DTEND;TZID=America/New_York:20160311T210000
DTSTAMP:20260503T071009
CREATED:20160229T183126Z
LAST-MODIFIED:20160229T194618Z
UID:23503-1457719200-1457730000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Kofta Wraps & Meze Trio by Carole Nelson Brown
DESCRIPTION:Food blogger\, stylist and photographer Carole Nelson Brown is back in The Dep kitchen with a selection of Middle-Eastern favourites given her delicious personal twist. \nSpiced Kofta Wraps\nTender beef meatballs\, spiked with earthy spices\, fresh herbs\, a touch of preserved citrus and some hot pepper zing. Served as a wrap in a flour tortilla wrap garnished with tzatziki\, hummus\, tomato\, pickled turnip\, mint and zhug (a Yemeni hot sauce).\n#vegetarian ricotta kofta also available\n$9 \nTrio of Meze Dips\nThree middle eastern dips: Spicy Beet Dip\, Creamy Chickpea & Tahini Hummus and Smoky Eggplant Babaganoush\, served with za’atar pita chips.\n#vegetarian\n$9 \nCardamom Rice Pudding\nwith pistachios and a pomegranate drizzle\n$4 \nPrix Fixe\nKofta + Meze + Dessert\n$20 \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-kofta-wraps-meze-trio-by-carole-nelson-brown/2016-03-11/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_1708456242746194.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160308T180000
DTEND;TZID=America/New_York:20160308T210000
DTSTAMP:20260503T071009
CREATED:20160208T194434Z
LAST-MODIFIED:20160301T002455Z
UID:23193-1457460000-1457470800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Ran Goel
DESCRIPTION:Ran Goel is founder and CEO of Fresh City Farms\, an urban agriculture and CSA project that grows and delivers and organic produce and products across the GTA. Ran will be talking about the entrepreneurial opportunities and challenges in re-imagining our food systems to be more local and sustainable\, with an eye towards the role of urban agriculture in Canada. \n—–\nMoroccan Dinner by Len Senater\nI will be making a seasonal meal featuring local and organic ingredients available through Fresh City Farms’ organic food box. \nSoup: Cumin-scented brown lentil with lemon & crispy onion\n—or—\nSalad: Moroccan Carrot salad with honey\, cinnamon & rosewater \nMain: Winter vegetable tagine (with or without chicken) with green olives and preserved lemon\, served over couscous with chickpeas\, toasted almonds\, golden raisins and smoked paprika \nDessert: Moroccan Orange Salad with halva\, orange blossom water\, mint and yogurt $4\n#vegan & #GF options available \n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner\, soup or salad\, and coffee or tea.\n$20 \n—-\nRan Goel is founder and CEO of Fresh City Farms\, a city farm that delivers seasonal produce and recipe bags. Fresh City grows organically on six acres and in an aquaponic greenhouse at Toronto’s Downsview Park. Prior to launching Fresh City\, Ran was an investment lawyer in New York. He holds degrees from York University\, the London School of Economics and the University of Toronto’s Faculty of Law.\nhttp://www.freshcityfarms.com \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur\nhttp://staging.thedepanneur.ca/drop-in-dinners/table-talk/
URL:https://dev.thedepanneur.ca/event/table-talk-ran-goel-2/2016-03-08/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_101465616909325.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160307T183000
DTEND;TZID=America/New_York:20160307T210000
DTSTAMP:20260503T071009
CREATED:20160210T031335Z
LAST-MODIFIED:20160210T032024Z
UID:23215-1457375400-1457384400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Whole Hog Butchery by Chef Michael Kirkwood
DESCRIPTION:The ability to break down a whole animal in the kitchen is an essential part of a professional cook’s skill set\, even as it slowly disappears from the home kitchen. Not only does it afford a cook total control over their cuts\, it is also a great way to maximize value – butchering a whole animal can save you hundreds of dollars compared to buying individual cuts. \nJoin Chef Michael Kirkwood of The Birchwood Kitchen as he guides you step by step through the process of whole animal butchery. as well as providing recipe suggestions. He will be cooking up a few dishes to sample and there will be the opportunity to take some cuts home. \nDishes include:\n• Fruit and chard stuffed loin.\n• Roasted rack with horseradish and marjoram crust.\n• Curing of the belly to make rustic bacon \n$50 (+HST) \n—–\nChef Michael Kirkwood grew up in Ajax\, Ontario where his appreciation for food and local ingredients flourished at a young age. Inspired by his parents’ gourmet interests\, he began working in local restaurants as a teenager where his passion for cooking grew. He then went on to study culinary arts in Toronto at George Brown College\, and has since worked in several of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, and Turf Lounge. \nChef Michael has now created the Birchwood Kitchen: a mobile culinary studio providing cooking classes for both children and adults\, as well as private seasonal tastings and small event catering.\nhttp://www.thebirchwoodkitchen.com/ \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-whole-hog-butchery-by-chef-michael-kirkwood/2016-03-07/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_1134424726582512.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160305T193000
DTEND;TZID=America/New_York:20160305T223000
DTSTAMP:20260503T071009
CREATED:20160211T140748Z
LAST-MODIFIED:20180330T194214Z
UID:23233-1457206200-1457217000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Winter in l’Auvergne by Chantal Véchambre
DESCRIPTION:France is home to the concept of terroir – the taste of a specific place – the combination of geography and season\, history and culture\, tradition and food that give each region it’s unique specialities. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer this first installment in a series exploring regional French cuisine. \nTonight’s dinner is based in Auvergne\, a region in central France known for its rounded hilltops called puys (the remnants of ancient extinct volcanoes). It is renowned for its hearty peasant-style cooking featuring the characteristic ingredients (e.g. Lentil du Puy)\, cheese and wines that have been produced in the area for centuries. \nA typical late-winter menu would feature potatoes\, lentils and cabbage\, salted pork\, cheese and wine\, apples\, butter and flour… hearty fare for the cold weather\, making the most of the last of the winter pantry in anticipation or the first new crops of Spring. \n—–\nAligot – a rich\, fondue-like dish of flavourful cheese vigorously beaten into a delicate potato purée. \nSoupe aux Lentilles – a classic French winter soup\, made with the famous Lentilles Vertes du Puy that are unique to this region (recognized and protected by an AOP (Appellation d’Origine Protégée) designation)\, simmered with onions\, pork belly and stock. \nCoq au Vin – one of the most quintessential dishes in the French repetoire\, this dish can trace its history all the way back to when Caesar invaded the Gaulle. Chicken slow-braised with lardons\, mushroom\, carrot\, celery\, onion and lots and lots of wine that reduces into an intensely dark and flavourful sauce. \nTruffade – thinly sliced potatoes and cheese combined into a sort of thick gratin/casserole and baked in the oven. Perhaps a little unsightly\, but undeniably delicious. \nGalette au Chou – A sort of cabbage “pâte” – like a deep-dish crustless cabbage pie – seasoned with shallots\, garlic and herbs \nFlaugnard – sliced pears arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis (which is made with cherries)\, it gets its name from the Occitan dialect word for “soft” or “downy”.\n—– \n$50 \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and pastry-chocolate. In 2005 she moved to New Brunswick where she began her own business as caterer. Her independent research in culinary history led her to the Fortress of Louisbourg (Nova Scotia)\, a National Historic Site of Canada\, where she developed new recipes for the site’s restaurant\, and culinary workshops to the public\, inspired by the 18th century recipes. She wrote the award-winning book French Taste in Atlantic Canada\, 1604-1758\, A gastronomic history (CBU Press)\, featuring ingredients and recipes of the colonial period. Now established in Toronto\, she pursues food writing and cooking ventures about French cuisine: supper clubs\, events\, private and corporate catering\, as well as ongoing research into Canadian and French culinary history.\nhttp://www.chantalvechambre.com/ \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-winter-in-lauvergne-by-chantal-vechembre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_1673762346232709.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160304T180000
DTEND;TZID=America/New_York:20160304T210000
DTSTAMP:20260503T071009
CREATED:20160222T221214Z
LAST-MODIFIED:20160222T221756Z
UID:23351-1457114400-1457125200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Just Palestinian by Basil AlZeri
DESCRIPTION:A mid-winter/early-spring Palestinian-inspired menu that offers both the warm\, rich and comforting\, with the crisp\, fresh\, and bright. \n—–\nFatteh: a complex\, multi-part dish of made with rice layered with crisp toasted pita\, chicken and chickpeas\, drenched in a flavourful broth\, and then topped with cool yogurt\, toasted almonds and parsley.\n#vegetarian and #vegan options available\n$12 \nSides\nMana’eesh: Mini fresh zaa’tar and cheese pizzas\n2 for $5 \nFatoush: A tangy salad of lettuce\, watercress\, carrots\, radish\, tomatoes\, cucumbers\, onions\, and pomegranates’ seeds dressed in a pomegranate molasses\, lemon juice\, salt and olive oil dressing\n$5 \nHummus: The classic Middle Eastern favourite: chickpea and tahini dip\, with comes with fresh\, warm pita bread.\n$5 \nDessert\nMahalabeyeh – A delicate sweet milk pudding made with orange blossom essence and pistachios.\n$5 \nPrix Fixe Menu: Main + 1 side + dessert\n$20 \n—–\nBasil AlZeri is a visual artist working and living in Toronto. Basil’s ongoing food projects have been dealing with ingredients\, recipes and food culture both as a subject and a medium. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-just-palestinian-by-basil-alzeri/2016-03-04/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_935991826498782.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160229T183000
DTEND;TZID=America/New_York:20160229T210000
DTSTAMP:20260503T071009
CREATED:20160122T000046Z
LAST-MODIFIED:20160122T000516Z
UID:22836-1456770600-1456779600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Mixed Citrus Marmalade with Christine Manning
DESCRIPTION:What make artisanal Marmalade so exquisite is the complex\, aromatic flavour of different kinds of citrus. In this fun\, hands-on workshop\, you will learn the difference between a jam\, jelly and a marmalade\, and the techniques for making your own fantastic citrus preserves. \nJoin Christine Manning\, owner of Manning Canning and award-winning marmalade maker as she walks you through all of the steps to making a wonderful tasting marmalade. You’ll work with a combination orange\, lemon\, lime and grapefruit\, as well as Seville or Blood oranges if they happen to be available in the market. What makes a great marmalade\, how to properly prepare the peel and the difference between premium and standard marmalades will all be covered. \nYou will walk out of this class with the basic understanding of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving. You will also get a copy of the recipe to take home and 1 jar of marmalade for your pantry. \n$50 +HST \n—–\nChristine Manning is the founder of Manning Canning\, a local food company that makes a selection of unique jams\, jellies\, preserves\, pickles and other delectable spreads from locally sourced produce. Christine also runs Manning Canning Kitchens\, that offers rentable commercial production kitchens for local food entrepreneurs. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-mixed-citrus-marmalade-with-christine-manning/2016-02-29/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/01/facebook_event_1555691528084522.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160228T193000
DTEND;TZID=America/New_York:20160228T223000
DTSTAMP:20260503T071009
CREATED:20160208T194430Z
LAST-MODIFIED:20160208T224952Z
UID:23191-1456687800-1456698600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Leap Year Veganalia by Emily Zimmerman
DESCRIPTION:Emily Zimmerman‘s inventive\, delicious and comforting vegan food has been a revelation; over the last 4+ years at The Depanneur\, her skill and creativity in the kitchen has taught me so much about the culinary possibilities of contemporary plant-based cuisine. \nFor this elegant late-winter dinner\, Emily combines local ingredients with international influences for a modern and sophisticated vegan dinner party. \n—–\nCreamy artichoke soup with mushroom-stuffed dumplings \nSeitan Puttanesca: savoury homemade seitan cutlets served with a piquant sauce of spiced olives\, roasted red peppers\, capers\, lemon\, and eggplant “anchovies”; served with dark greens over a brown jasmine & wild rice pilaf. \nBroccoli florettes\, pumpkin seed\, and cranberry salad \nLemon curd tart with fig and cherry compote.\n—– \n$50 +HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-leap-year-veganalia-by-emily-zimmerman/2016-02-28/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_450416445154707.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160226T180000
DTEND;TZID=America/New_York:20160226T210000
DTSTAMP:20260503T071009
CREATED:20160210T031331Z
LAST-MODIFIED:20160210T031628Z
UID:23213-1456509600-1456520400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Yucatán Eats by Santo Pecado Mexican Catering
DESCRIPTION:Freshly returned from an inspiring trip back to Mexico\, Paola Solorzano and Adriana Rubio of Santo Pecado Mexican Catering are cooking up one of the specialities of the Yucatán peninsula – cochinita pibil. Traditionally made with whole young piglets\, seasoned with citrus and stained red with achiote (a paste made from annatto seeds)\, which are then wrapped in banana leaves and cooked whole over coals in large pits. The resulting tender\, delicious flesh is then used in a variety of dishes from tortas to tacos to tamales. \nSopa de Lima – a traditional soup from Merida; a fresh\, light chicken broth brightened with lime juice\, garnished with crispy tortilla strips\n$4 \nTorta de Cochinita – Pork in a citrus and achiote sauce slow-cooked wrapped in banana leaves\, served in a fresh bun with refried beans spread and pickled red onion. Accompanied with a Mexican salad.\n$12 \nAgua de Tamarindo – a cool\, refreshing tamarind drink\n$2 \nDessert: Assorted Artisanal Mexican sweets\n$5 \nPRIX FIXE MENU: Taste everything for $20! \n#Vegan and/or #GF options available \n—–\nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes.\nhttp://santopecadoto.com/ \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-yucatan-eats-by-santo-pecado-mexican-catering/2016-02-26/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_816903698432411.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160222T180000
DTEND;TZID=America/New_York:20160222T210000
DTSTAMP:20260503T071009
CREATED:20160201T175924Z
LAST-MODIFIED:20160201T180227Z
UID:23070-1456164000-1456174800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to the New Pressure Cooking by Carole Nelson Brown
DESCRIPTION:Pressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other\, conventional cooking methods\, flavours are intensified and\, again\, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy\, wasting less water and how can you go wrong? \nUnfortunately\, many of us have scary memories of our grandmother’s pressure cooker\, hissing\, spitting and rattling away on the stove like a time bomb\, threatening to blow at any moment. Well\, today we are lucky enough to have access to a new generation of electric pressure cookers that are safe\, easy to use and that can save you hours in the kitchen. \nPopular food blogger\, photographer and stylist Carole Nelson Browne will show you how can use this amazing kitchen time-saver to prepare some of the most popular pressure cooker dishes. You will learn how to cook whole beets and dried cannellini beans in 20 minutes to make a gorgeous salad\, a 1/2-hour chicken stock that can be used for a 6-minute risotto! (a #vegetarian version will also be available). You’ll finish up with a beautiful creme brûlée made right in the pot! \nI will be using the Instant Pot\, a Canadian pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and is amazing with all manner of pulses\, grains and dried beans. We will discuss all kinds of tips and tricks\, foods that are well suited to the pressure cooker and foods that are not. \n$50 (+HST) \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup\nhttp://carolenelsonmakeup.com/ \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-the-new-pressure-cooking-by-carole-nelson-brown/2016-02-22/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_564411270375019.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160220T193000
DTEND;TZID=America/New_York:20160220T223000
DTSTAMP:20260503T071009
CREATED:20160122T000042Z
LAST-MODIFIED:20160205T005108Z
UID:22834-1455996600-1456007400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Mangiacake! Seasoned Comedy by Ben Miner feat. Sandra Battaglini
DESCRIPTION:Professional comedian\, radio host and MasterChef Canada alumni Ben Miner has been mixing cooking and comics in his hilariously delicious (deliciously hilarious?) Seasoned Comedy dinner series. Each event is a collaboration with a different guest comedian that is also the sous chef. Together they cook up a great meal\, and drop some fantastic stand-up comedy along the way. \nBen is kicking off 2016 with an old-school Italian-Canadian inspired menu\, put together with the help of award-winning comedienne Sandra Battaglini. Join them for a night great food and big laughs\, Italian-style. \n—–\nAntipasti – a selection of Italian charcuterie\, cheeses and preserved vegetables. \nPenne alla Vodka – a popular pasta dish that uses vodka to combine cream with tomatoes into a rich\, tangy rosé sauce. \nChicken Involtini – delicate chicken cutlets rolled around a flavourful filling mozzarella\, peppers and prosciutto \nEggplant Parmigiana – an Italian-American classic\, lightly breaded eggplant medallions layered with tomato sauce and cheese\, and then baked. \nTiramisu – in this quintessential Italian dessert\, rich mascarpone custard is layered with whipped cream and ladyfingers biscuits soaked in rum and coffee\n—– \n$50 +HST \n—–\nBen Miner has been performing at comedy clubs for the past 16 years\, coast to coast\, from Just for Laughs in Montreal to the Vancouver Comedy Festival to NXNE in Toronto\, working with Jim Jefferies\, Lewis Black and Russell Peters among others. When he’s not on stage\, Ben’s still behind a mic at the long-running program on SiriusXM “Comic Stripped”. Ben has been featured on Recipe to Riches and was a top 16 cook on the first season of Masterchef Canada. \n—–\nSandra Battaglini is a two time Canadian Comedy Award Winner and was voted NOW Magazine’s Best Female Stand-up of 2015. She’s toured with Yuk Yuks and Absolute Comedy and co-hosts one of Toronto’s most alternative comedy shows Family Slides and The Sal & Sandy Show with Phil Luzi. Sandra appears in David Cronenberg’s latest feature\, Maps to the Stars that premiered at TIFF in 2014 and CBC’s Humantown. http://sandrabattaglini.net/ \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-mangiacake-seasoned-comedy-by-ben-miner-feat-sandra-battaglini/2016-02-20/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/01/facebook_event_1249642428447056.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160219T180000
DTEND;TZID=America/New_York:20160219T210000
DTSTAMP:20260503T071009
CREATED:20160208T194426Z
LAST-MODIFIED:20160208T194426Z
UID:23189-1455904800-1455915600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tempeh "Meatloaf" by Emily Zimmerman
DESCRIPTION:Meatloaf may be a classic dish\, but the funny thing is that it really doesn’t need meat at all to be a big\, delicious plate of winter comfort food. Vegan cook extraordinaire\, Emily Zimmerman’s back in the Dep kitchen to make it happen. \n—–\nBubbe-style yuba and barley soup\n$4 \nTempeh meatloaf\, with wilted chard and herbed rice\, served with miso gravy and homemade mustard.\n$12 \nWinter apple cake with walnuts and poppy seeds\n$4 \n#vegan\, #GF options avail. \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinner
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tempeh-meatloaf-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_1659705357623118.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160215T183000
DTEND;TZID=America/New_York:20160215T213000
DTSTAMP:20260503T071009
CREATED:20160118T172628Z
LAST-MODIFIED:20160118T175137Z
UID:22763-1455561000-1455571800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska
DESCRIPTION:Every culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. Maria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll learn how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. You’ll get a chance to try all the pierogies in class with toppings like fried onions and sour cream or buttered bread crumbs\, and extras can be taken home and frozen (if you can resist eating them long enough). \n$50 +HST \n——\nMaria Rozynska\, a power-mom who loves to cook for her family and who one day dreams of running her own kitchen\, using the freshest ingredients and lots of love.
URL:https://dev.thedepanneur.ca/event/workshop-polish-pierogies-by-maria-rozynska-3/2016-02-15/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/01/facebook_event_1691878434385431.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160215T153000
DTEND;TZID=America/New_York:20160215T170000
DTSTAMP:20260503T071009
CREATED:20160118T172624Z
LAST-MODIFIED:20160118T174944Z
UID:22761-1455550200-1455555600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Pierogies for Kids by Maria Rozynska
DESCRIPTION:Special Family Day Workshop for Kids 6-12 yrs \nMaking dumplings of one kind or another is a traditional family activity all around the world. Poland’s warm and hearty pierogies have become a popular Canadian comfort-food staple and they are fun easy to make. \nIn this class\, pierogie maven and mom Maria Rozynska invites kids 6-12 to get hands-on to learn how to stuff and shape their own tasty Polish dumplings. They’ll be making 2 different kinds: a classic potato and cottage cheese filling\, and a lightly sweet fruit-filled dessert pierogi. \nDoughs and fillings will be pre-made (recipes will be provided)\, and kids will get the opportunity to roll out the dough\, cut out the wrappers and stuff the individual pierogies. Maria will cook up a batch to snack on in class\, and there will be plenty extra to take home and share with everyone. \nParents are encouraged to hang out and help – it is Family Day after all! \n$30 +HST \n——\nMaria Rozynska\, a power-mom who loves to cook for her family and who one day dreams of running her own kitchen\, using the freshest ingredients and lots of love.
URL:https://dev.thedepanneur.ca/event/workshop-pierogies-for-kids-by-maria-rozynska/2016-02-15/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/01/facebook_event_174616116234022.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160214T193000
DTEND;TZID=America/New_York:20160214T223000
DTSTAMP:20260503T071009
CREATED:20160111T200827Z
LAST-MODIFIED:20160205T005123Z
UID:22608-1455478200-1455489000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: 7 Deadly Sins Valentine's Day by Paula Costa
DESCRIPTION:“Lead me not into temptation…” Never mind\, we know a shortcut! \nCall me a hopeless romantic\, but Valentine’s Day is the one night a year The Depanneur pulls out all the stops and goes for an over-the-top\, all-out indulgent food experience. And who better to call on than talented cook\, food writer and instructor Paula Costa\, with her unique flair for the decadent and delicious. \nTreat your Valentine to an exquisite 7-course tasting menu that interprets each temptation through beautiful food and a sinfully delightful dining experience. Come with an open mind\, an open heart and an empty stomach. \n—–\nGreed: The Devil’s Egg\nAn amuse bouche that will whet your appetite and leave you wanting more. \nWrath: Piri Piri Chicken Balls with Lemon\, Garlic & Parsley Aioli\nFiery chicken meatballs served with a sweet & spicy piri piri sauce and a merciful cooling aioli. \nEnvy: Shrimp Ravioli with Rosa Vodka Sauce\nShrimp\, Ricotta and Herb filled homemade pasta served with a rustic tomato & vodka sauce. If fortune smiles upon you\, you will also enjoy some butter poached lobster with your ravioli. All the other sinners\, will be green with envy. \nSloth: Slow Roasted Vegetable Salad with Aged Balsamic Vinaigrette And Blue Cheese\nLike love\, you can’t rush a good thing. \nPride: Port Braised Short Ribs served with a Creamy Potato Puree & Roasted Tomatoes\nThis is one of the cook’s signature dishes that it reflects her pride in her Portuguese roots. \nLust: Vanilla & Spiced Chocolate Chai Ice Cream with Almond Brittle\nThe ingredients in this decadent dessert are considered aphrodisiacs and are meant to encourage other more sinful appetites. \nGluttony: Orange & Walnut Baklava Cigars\nWhat can be more gluttonous than a second dessert? This unique and luscious Orange & Walnut baklava is scented with cinnamon and drenched in an orange blossom and honey syrup.\n—– \n$80 +HST \n—–\nPaula Costa is an avid cook who loves to share amazing food experiences through her popular food blog\, Dragon’s Kitchen\, and by hosting food events and cooking workshops around the GTA. Her pride in her Portuguese culinary heritage and her passion for Mediterranean food is evident in her many sold-out Ottolenghi Supper Clubs at The Depanneur. Paula also enjoys stretching her kitchen creativity through elaborate theme dinners\, such as the 7-Deadly Sins\, and her remarkable 11-course recreation of the Titanic’s final meal. Paula has a new catering project in the works\, Saboroso Food & Catering. \n—-\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-7-deadly-sins-valentines-day-by-paula-costa/2016-02-14/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/01/facebook_event_551163848380727.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160212T180000
DTEND;TZID=America/New_York:20160212T210000
DTSTAMP:20260503T071009
CREATED:20160201T175920Z
LAST-MODIFIED:20160201T180443Z
UID:23068-1455300000-1455310800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Masala Dosas by Lee Dares
DESCRIPTION:Artisanal ghee maker Lee Dares of Lee’s Ghee returns to the Dep for a tasty Drop-In Dinner inspired by some of her favourite dishes encountered in her travels in India. \nMasala Dosa\nDosas are crispy\, fermented rice flour crêpes which are commonly eaten for breakfast in South India\, but are equally delicious eaten for supper. This version is inspired by dosas I had in Hampi\, South India. They are filled with a potato curry and served on banana leafs with Coconut and Spicy Red Chutney. #GF\n$12 \nMixed Greens\nA side of organic\, mixed greens with avocado\, cucumber\, broccoli and alfalfa\, tossed in a balsamic vinaigrette (with a touch of ghee for good measure).\n$3 \nGolden Milk Tea\nA soothing Winter concoction made from home-made almond milk\, turmeric\, ginger\, ghee and honey.\n$3 \nBanana Bread\nA dense\, moist banana bread made with ghee that is sure to fill your craving for something sweet. Goes well with tea.\n$3 \nPrix Fixe Menu – try everything for $20! \n—–\nLee Dares interest in holistic food and sustainability began volunteering at organic farms across Canada and the US before taking up an internship in India volunteering at Navdanya Biodiversity Farm. Now\, she compliments her experience with her studies at the Institute of Holistic Nutrition in Toronto. Her ghee\, Lee’s Ghee\, can be found at markets and specialty stores across the city. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent inTO\, where we invite guest cooks\, amatuer or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-masala-dosas-by-lee-dares/2016-02-12/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_812931578835698.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160209T183000
DTEND;TZID=America/New_York:20160209T210000
DTSTAMP:20260503T071009
CREATED:20160201T175916Z
LAST-MODIFIED:20160208T223851Z
UID:23066-1455042600-1455051600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to French Mother Sauces by Chantal Vechambre
DESCRIPTION:HELD OVER A 2ND NIGHT! \nAt the heart of French cooking are the “Mother Sauces”; a series of fundamental culinary building blocks upon which countless variations and dishes are based. In this fun\, hands-on workshop\, French Chef Chantal Vechambre will introduce the key techniques behind several of these versatile sauces\, an invaluable foundation for anyone interested in exploring true French cuisine. \nStarting by learning how to make roux\, the essential base of the white Mother Sauces\, she will cover dairy-based sauces like Béchamel and Mornay\, as well as the stock-based Velouté and variants such as Soubise & Poulette. They will be used to accompany some simply cooked local vegetables and to make simple\, classic dishes like Talmouse en Tricorne\, small puff pastry tartlettes with a creamy Mornay filling\, for snacking on in class. There will be plenty of discussion of how these versatile sauces can be used and modified in scores of different ways from lasagna to croque monsieur. \nThe class will also cover how to make quick and easy cold sauces\, such as mayonnaise\, ailoli and tartare\, which will be served with some fresh fish and crudités. As a bonus\, you will learn how to make a quick court bouillon\, the classic stock for poaching fish. \n$50 +HST \n—–\nChantal Vechambre\, a French national and trained chef\, spent 6 years in Atlantic Canada\, in part researching her award-winning book French Taste in Atlantic Canada\, A gastronomic history 1604-1758\, about the ingredients\, adventures and history of the Acadian people who lived at the Fortress of Louisbourg in Nova Scotia.\nhttp://www.chantalvechambre.com \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-french-mother-sauces-by-chantal-vechambre-3/2016-02-09/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/02/facebook_event_409239032600329.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160208T183000
DTEND;TZID=America/New_York:20160208T210000
DTSTAMP:20260503T071009
CREATED:20160105T005936Z
LAST-MODIFIED:20160105T173631Z
UID:22454-1454956200-1454965200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Valentine’s Day Chocolate and Truffles by Emily Zimmerman
DESCRIPTION:Rich\, indulgent chocolates may be a classic Valentine’s Day gift\, but how much more romantic and intimate would they be if you made them yourself? \nJust in time for Valentine’s Day\, Emily Zimmerman is offering this fun\, hands-on workshop introducing basic techniques for chocolate and truffle making. Participants will leave with a box full of delicious handmade chocolates made with organic\, fairly-traded and locally processed ChocoSol chocolate\, as well as a recipe pack\, and the skills and inspiration to make all kinds of seductive sweets. \nIn this class you’ll learn how to make: chocolate-dipped dried fruit\, salty\, sweet & smoky maple-coconut “bacon” with chocolate drizzle\, and three kinds of truffles: cherry cordial\, cinnamon spice and vanilla roses. \nAll chocolates will be vegan and nut-free. \n$60 +HST\n(quality chocolate is expensive\, yo)\nKids under 12 can attend for 1/2 price! \n——–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. \n\n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-valentines-day-chocolate-and-truffles-by-emily-zimmerman-2/2016-02-08/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/01/facebook_event_991529530916360.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160206T193000
DTEND;TZID=America/New_York:20160206T223000
DTSTAMP:20260503T071009
CREATED:20160105T010946Z
LAST-MODIFIED:20160205T005132Z
UID:22456-1454787000-1454797800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: 7 Curries & Ti-Puri by Vanesha Khadaroo
DESCRIPTION:The island of Mauritius\, situated in the Indian Ocean\, features a culture and cuisine that is a unique combination of African\, Indian\, Chinese\, Arabic and French influences. With a large Indian population\, big\, festive vegetarian meals are a common occurrence. This very special meal of 7 different vegetable curries is typical of a Hindu wedding banquet in Mauritius. \nCelebrated Mauritian Chef and longtime Dep favourite Vanesha Khadaroo of La Marmite Mauricienne has offered to prepare this very unique\, authentic (and labour-intensive!) meal to share with us. The banquet begins with a glass of lime & lemongrass-infused limounade\, then people join sit down at a table that has been covered in banana leaves and decorative oil lamps. The curries\, rice and ti-puri (fried flatbreads) are brought to the table and served directly onto the leaves\, where the meal is then eaten with one’s hands. The meal ends with small elegant sweets and cups of fragrant Mauritian chai with cardamom. \n7 CURRY & TI-PURI\nGiraumon Fricasser – mashed Jamaican pumpkin with fennel & mustard seed\nTomato Rougaille – a flavourful tomato curry with garlic and ginger\nCurry Barry – yellow split pea and herbs fritters in a rich turmeric-infused gravy\nKutchou – a tangy spinach-like leafy green (Colocasia – aka Taro leaf\, Dasheen\, or Fueilles de Songe in Mauritius) cooked with chickpeas\nGrois Pois Masala – lima beans cooked with classic curry spices\nChouchou – sautéed chayote squash & scallion\nTakkar – a bittersweet tamarind sauce with fennel & pineapple\nChili Achard – a green chili & garlic pickle\nTi-Puri – 4 small puffed fried flatbreads for scooping up the curries\nThe meal is served with basmati rice \nDESSERT\nGateau Napolitaines – small & elegant traditional Mauritian frosted shortbread cookies\nBois Cheri – Mauritian tea with cardamom \n$50 +HST \n—–\nChef Vanesha Nuckchaddee-Khadaroo is the founder of La Marmite Mauricienne – Mauritian Pot\, a catering company serving uniquely delicious Mauritian cuisine across the GTA. http://www.mauritianpot.ca \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-7-curries-ti-puri-by-vanesha-khadaroo-2/2016-02-06/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/01/facebook_event_1624648981132380.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160205T180000
DTEND;TZID=America/New_York:20160205T210000
DTSTAMP:20260503T071009
CREATED:20160122T000037Z
LAST-MODIFIED:20160122T000717Z
UID:22832-1454695200-1454706000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Irish Beef & Guinness Stew by Maria Rozynska
DESCRIPTION:Some dishes are just meant to warm you up on a cold winter evening\, and a classic dark & hearty Irish Beef Stew is definitely one of them. In the 1800’s this stew would be made with goat or mutton\, but nowadays beef is most popular. Guinness\, a traditional Irish dry stout originally from Dublin\, is added for extra depth of flavour. \n—-\nIrish Beef & Guinness Stew with beef\, potatoes\, carrots and onions simmered in Guinness and red wine\n#Vegetarian: Mushroom & Guinness Stew\n$12\nAdd a thick slice of freshly baked Irish Soda Bread with butter +$2 \nIrish Apple Crumble with warm custard sauce\n$4\nAdd vanilla ice cream +$2 \n—–\nMaria Rozynska\, a power-mom who loves to cook for her family and who one day dreams of running her own kitchen\, using the freshest ingredients and lots of love. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent inTO\, where we invite guest cooks\, amatuer or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-irish-beef-guinness-stew-by-maria-rozynska/2016-02-05/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2016/01/facebook_event_1496524280657112.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160202T180000
DTEND;TZID=America/New_York:20160202T210000
DTSTAMP:20260503T071009
CREATED:20160111T200824Z
LAST-MODIFIED:20160111T213718Z
UID:22606-1454436000-1454446800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Darcy Higgins
DESCRIPTION:Darcy will be talking about the challenges and rewards of bringing food to the people — how making fresh food more accessible can benefit all Torontonians. This is something he has learned a lot about over the past five years though the efforts of his advocacy group FoodForward\, and the initiatives of his new consultancy\, Building Roots. This will be a fascinating and insightful conversation for anyone interested in participating in effective food advocacy\, influencing food policy and playing a part in improving our food system. \n—–\nTourtière Montréalaise by Len Senater\nTourtière is a classic French Canadian meat pie that is a traditional part of the Christmas and New Year’s Eve réveillon meal. I’ll be making mine Montreal-style\, with pork and beef mix and a hint of cinnamon and cloves. Served with roasted potatoes\, minted peas\, and chunky tomato chili chutney.\nA #vegan Tourtière with mushrooms\, bulgur & chestnuts will also be available. \n—–\nDoors open at 6pm\, talk starts at 7pm\nincludes dinner + soup or salad\, and coffee or tea.\n$20 (+HST) \n—-\nDarcy Higgins is a food\, community and sustainability advocate and consultant in Toronto. He founded FoodForward in 2010 to connect and support Toronto food work and advocate for policy change\, and is presently a partner and consultant at Building Roots. He has brought together thousands of Torontonians in dozens of successful events and projects. Darcy has advised politicians and officials on policy at institutional\, municipal\, provincial and federal levels\, and enjoys writing\, gardening and community engagement. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.
URL:https://dev.thedepanneur.ca/event/table-talk-darcy-higgins/2016-02-02/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/01/facebook_event_1097617033616192.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160201T183000
DTEND;TZID=America/New_York:20160201T210000
DTSTAMP:20260503T071009
CREATED:20160105T005933Z
LAST-MODIFIED:20160105T012234Z
UID:22452-1454351400-1454360400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to French Mother Sauces by Chantal Vechambre
DESCRIPTION:At the heart of French cooking are the “Mother Sauces”; a series of fundamental culinary building blocks upon which countless variations and dishes are based. In this fun\, hands-on workshop\, French Chef Chantal Vechambre will introduce the key techniques behind several of these versatile sauces\, an invaluable foundation for anyone interested in exploring true French cuisine. \nStarting by learning how to make roux\, the essential base of the white Mother Sauces\, she will cover dairy-based sauces like Béchamel and Mornay\, as well as the stock-based Velouté and variants such as Soubise\, Bercy & Poulette. They will be used to accompany some simply cooked local vegetables and to make simple\, classic dishes like Talmouse en Tricorne\, small puff pastry tartlettes with a creamy Mornay filling\, for snacking on in class. There will be plenty of discussion of how these versatile sauces can be used and modified in scores of different ways from lasagna to croque monsieur. \nThe class will also cover how to make quick and easy cold sauces\, such as mayonnaise\, ailoli and tartare\, which will be served with some fresh fish and crudités. As a bonus\, you will learn how to make a quick Court Bouillon\, the classic stock for poaching fish. \n$50 +HST \n—–\nChantal Vechambre\, a French national and trained chef\, spent 6 years in Atlantic Canada\, in part researching her award-winning book French Taste in Atlantic Canada\, A gastronomic history 1604-1758\, about the ingredients\, adventures and history of the Acadian people who lived at the Fortress of Louisbourg in Nova Scotia.\nhttp://www.chantalvechambre.com \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-french-mother-sauces-by-chantal-vechambre-2/2016-02-01/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/01/facebook_event_895838017159534.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160130T193000
DTEND;TZID=America/New_York:20160130T223000
DTSTAMP:20260503T071009
CREATED:20160108T165753Z
LAST-MODIFIED:20160108T201258Z
UID:22561-1454182200-1454193000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Winter Nights by Chef Michael Kirkwood
DESCRIPTION:Over the last decade Chef Michael Kirkwood has developed an expressive and adventurous approach to cooking\, using fresh\, local and artisanal ingredients to explore the possibilities of contemporary Canadian cuisine. \nThis elegant menu is a mix of local and seasonal products combined with international ingredients\, and put together with the skill and sophistication one would expect from a veteran of some of Toronto’s finest restaurant kitchens. \nPork and apple rillette\, pickled cabbage\, apple butter \nSmoked duck carpaccio\, pinto beans\, fine herb salad\, black truffle \nAhi tuna tataki\, tempura sea beans\, radish\, yuzu ice\, broken soy vinaigrette \nConfit lamb shoulder with ricotta gnocchi\, Tokyo turnips\, acorn squash puree\, lavender jus \nChocolate and cardamom “pot du creme” with poached pear salsa \n$50 +HST \n—–\nChef Michael Kirkwood grew up in Ajax\, Ontario where his appreciation for food and local ingredients flourished at a young age. Inspired by his parents’ gourmet interests\, he began working in local restaurants as a teenager where his passion for cooking grew. He then went on to study culinary arts in Toronto at George Brown College\, and has since established his reputation in several of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, and Turf Lounge. \nChef Michael now runs the Birchwood Kitchen\, a mobile culinary studio providing cooking classes for both children and adults\, as well as private seasonal tastings and small event catering. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-winter-nights-by-chef-michael-kirkwood/2016-01-30/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2016/01/lamb-confit.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160129T180000
DTEND;TZID=America/New_York:20160129T180000
DTSTAMP:20260503T071009
CREATED:20160111T200820Z
LAST-MODIFIED:20160111T201244Z
UID:22604-1454090400-1454090400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chickpea and Butternut Squash Curry by Adrienne Amato
DESCRIPTION:One of the most rewarding things that can happen at The Dep is when a long-time customer steps up to become one of our guest cooks. This embodies so much of what The Dep is all about: food as a convivial and participatory activity that engages and fosters our community. I’m delighted to have the lovely Adrienne Amato in our kitchen\, preparing a meal that is close to her heart. \nAdrienne recounts\, “My friend Emilie is a vegan and an inspirational person and cook. When we get together we cook\, eat and converse voraciously! She passed on these recipes to me from her and her Sri Lankan grandmother. This is perfect Winter food\, which is both comforting and nourishing and makes you feel like it is made by your own grandmother\, a meal in honour of our Ancestors.” \nChickpea and Butternut Squash Curry with Ginger and Lemongrass\nserved with a side of Grandma Karuna’s Coconut Cabbage on a bed of Basmati Rice. It is topped with fresh mint and coriander.\n$12 \nDessert is vegan coconut tahini balls that are a perfect\, not too sweet\, way to end the meal.\n$4 \n#vegan #GF \n—–\nAdrienne Amato was born in Zimbabwe and immigrated to Canada when she was 16 years old. She received a degree in Occupational Therapy and then went on to do her Masters in Counselling Psychology. She currently has a private practice in downtown Toronto and is also a filmmaker who has made several award-winning documentaries. Adrienne enjoys the daily ritual of cooking simple\, healthy meals while listening and dancing to music and then sharing these meals with loved ones. She takes her inspiration from her Sephardic grandfather\, Papou Alberto\, who was a creative and resourceful cook who used simple\, fresh ingredients to make delicious Mediterranean food. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-chickpea-and-butternut-squash-curry-by-adrienne-amato/2016-01-29/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/01/facebook_event_1774780049416948.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160126T183000
DTEND;TZID=America/New_York:20160126T210000
DTSTAMP:20260503T071009
CREATED:20160121T172933Z
LAST-MODIFIED:20160121T173151Z
UID:22827-1453833000-1453842000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Hand-Formed Pastas by Christopher & Sarah Terpstra
DESCRIPTION:BY POPULAR DEMAND – HELD OVER 2nd NIGHT! \nNo need for machines\, or even a rolling pin\, for this class. Learn how to make traditional Italian short pasta shapes the traditional way… by hand! Christopher and Sarah Terpstra of Alimentari will teach you how to make a versatile dough for making cavatelli and orecchiette shapes. Use traditional brass and wooden tools from the ever-growing Alimentari collection. Recipes for the dough and paired sauces provided. Tastings and take-homes included\, as well! \n$50 +HST \n—–\nChristopher Terpstra of Alimentari\, a budding Toronto-based fresh pasta company\, learned the craft of making pasta while living and working in Italy. He uses traditional Italian tools and techniques for making pasta but looks locally for his ingredients. Christopher and his wife\, Sarah\, strive to make the most delicious fresh pastas\, with the highest quality Ontario flours and eggs\, in a variety of unique shapes. Pasta by Alimentari is coming soon to stores throughout Toronto! \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur\nhttp://staging.thedepanneur.ca/about/get-involved/#Workshops
URL:https://dev.thedepanneur.ca/event/workshop-hand-formed-pastas-by-christopher-sarah-terpstra-2/2016-01-26/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/01/facebook_event_865756543523620.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160125T183000
DTEND;TZID=America/New_York:20160125T210000
DTSTAMP:20260503T071009
CREATED:20160105T172620Z
LAST-MODIFIED:20160105T173044Z
UID:22480-1453746600-1453755600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Hand-Formed Pastas by Christopher & Sarah Terpstra
DESCRIPTION:No need for machines\, or even a rolling pin\, for this class. Learn how to make traditional Italian short pasta shapes the traditional way… by hand! Christopher and Sarah Terpstra of Alimentari will teach you how to make a versatile dough for making cavatelli and orecchiette shapes. Use traditional brass and wooden tools from the ever-growing Alimentari collection. Recipes for the dough and paired sauces provided. Tastings and take-homes included\, as well! \n$50 +HST \n—–\nChristopher Terpstra of Alimentari\, a budding Toronto-based fresh pasta company\, learned the craft of making pasta while living and working in Italy. He uses traditional Italian tools and techniques for making pasta but looks locally for his ingredients. Christopher and his wife\, Sarah\, strive to make the most delicious fresh pastas\, with the highest quality Ontario flours and eggs\, in a variety of unique shapes. Pasta by Alimentari is coming soon to stores throughout Toronto! \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-hand-formed-pastas-by-christopher-sarah-terpstra/2016-01-25/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/01/facebook_event_447083728830108.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160122T180000
DTEND;TZID=America/New_York:20160122T180000
DTSTAMP:20260503T071009
CREATED:20160105T005925Z
LAST-MODIFIED:20160105T201527Z
UID:22448-1453485600-1453485600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Southwestern Chili Verde by Carole Nelson Brown
DESCRIPTION:Food blogger\, stylist and photographer Carole Nelson Brown offers up a big\, warming bowl full of the Mexican-infused flavours of the American Southwest. \nSouthwestern Chili Verde\nPork stew with poblano chilis\, tomatillos and cilantro\, served with lime and warm corn tortillas. (#GF)\n-or-\nJackfruit Pozole\nMeaty jackfruit and hearty hominy corn in a poblano and tomatillo broth (#vegan #GF)\n$12 \nBeet\, Orange and Fennel Salad\nwith a pepita dressing and queso fresco\n$6 \nCompost Cookies\nAddictive salty-sweet kitchen-sink cookies a la Momokfuku Milk Bar\, with Doritos & Mexican chocolate\n$3 \nPrix Fixe\nChili/Pozole + Salad + Cookie\n$20 \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-southwestern-chili-verde-by-carole-nelson-brown/2016-01-22/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/01/facebook_event_508443532669675.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR