BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Depanneur X-ORIGINAL-URL:https://dev.thedepanneur.ca X-WR-CALDESC:Events for The Depanneur REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Toronto BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20200308T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20201101T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200921T080000 DTEND;TZID=America/Toronto:20201012T170000 DTSTAMP:20260427T063748 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:20260427T063748 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:20260427T063748 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:20260427T063748 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:20260427T063748 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:20260427T063748 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:20260427T063748 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:20260427T063748 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:20260427T063748 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:20260427T063748 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:20260427T063748 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:20260427T063748 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 BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200828T180000 DTEND;TZID=America/Toronto:20200828T193000 DTSTAMP:20260427T063748 CREATED:20200818T205341Z LAST-MODIFIED:20200828T021236Z UID:119354-1598637600-1598643000@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Xinjiang BBQ by Robert Yee DESCRIPTION:Pre-order online until THU Aug 27\, 10pm\nPick up on FRI Aug 28\, 6-7:30pm\nFrom familiar American-style BBQ\, to the remote mountains of China’s Xinjiang province\, meat cooked over a fire remains probably one of the most fundamental and universal of all culinary traditions. The Xinjiang Uygur Autonomous Region (XUAR) — China’s largest province — is located in the country’s extreme northwest. For centuries\, the Silk Road trade routes ran through the territory\, connecting the Far East with Central Asia\, the Middle East and Europe. As a result\, there are myriad ethnic influences in the local culture and the population remains predominantly Muslim. \nRobert Yee draws inspiration from this remote but cosmopolitan cuisine to showcase a less familiar approach to BBQ\, one that represents a fusion of cultures at the intersection of East & Central Asia .\n—– \nPai Huang Gua — Smashed Cucumber Salad\nFresh cucumber is chopped and lightly ‘smashed’ to facilitate more thorough absorption of a tasty dressing of garlic\, soy sauce\, black rice (chinkiang) vinegar\, sesame oil\, and sugar. \nXinjiang Yang Rou Chuan — Lamb –or– Tofu skewers\nProbably the most iconic of Xinjiang dishes would be the ubiquitous lamb skewers found in street stalls and markets throughout the region. Halal lamb\, potently seasoned with cumin\, coriander seed\, chili powder\, and salt\, and typically grilled over hot coals. \nServed with fresh Chinese greens (Yu Choy or Gai Lan) stir-fried with garlic\, fresh jasmine rice\, and a small side of Northern-style pickled bamboo shoots preserved in chili oil. \nXing Ren Do Fu — Almond Jelly with Osmanthus Syrup\nA delicate dessert made from Chinese “almonds” (technically sweet apricot seeds)\, whose milk is bound into a light jelly with sugar and agar\, and then garnished with a syrup in which fragrant osmanthus flowers have been steeped.\n—– \nLamb\, Vegetarian\, or 1/2+1/2\nXinjiang Dinner for 2 $48 • for 4 $90 \nORDERING IS NOW CLOSED FOR THIS EVENT. PICK UP IS FRI 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-xinjiang-bbq-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/2020/08/muslimbeefskewers.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200826T180000 DTEND;TZID=America/Toronto:20200826T193000 DTSTAMP:20260427T063748 CREATED:20200818T213200Z LAST-MODIFIED:20200826T021214Z UID:119371-1598464800-1598470200@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Birria a la Zacateca by Greg Couillard DESCRIPTION:Pre-order online until TUE Aug 25\, 10pm\nPick up on WED Aug 26\, 6-7:30pm\nChef Greg Couillard’s culinary curiosity never rests; he has spent the last decade or so on the Pacific coast of Mexico\, deepening his understanding of the regional cuisines there. Inspired by the ingredients\, spices and flavours of his winter home\, Greg brings his unique personal take on Mexican cuisine to the table with this exquisite dinner.\n—– \nSopa de Calabaza\nGolden squash\, white beans\, zucchini and corn\, oregano and thyme in tomatillo and chile infused broth. \nBirria de Res a la Zacateca\nBirria\, a traditional Mexican slow-cooked braise of meat — goat\, mutton or beef in a red chile broth — can be found everywhere from street carts in Jalisco\, to weddings in Zacatecas. Greg braises beef chuck in a blend of pasilla and guajillo peppers\, and chile arbol\, along with tomatoes and the distinctive Mexican herb epazote. The result is a rich\, deep red stew with tender meat and a complex\, layered flavour\, complemented by the classic toppings of onion\, cilantro and lime.\n–or–\nVegetable Medley Birria\nSweet potato\, chayote\, corn\, pumpkin\, and black beans in a rich\, red tomato & chile broth. \nServed with rajas — strips of poblano & red peppers\, with fresh corn tossed in crema and topped with a crumble of cotija cheese — plus Mexican rice\, and fresh corn tortillas. \nTorta De Tres Leches Melocotón\nDense sponge cake soaked in three kinds of milk: evaporated milk\, condensed milk\, and heavy cream\, topped with fresh Ontario summer peaches and a drizzle of golden cajeta (goats’ milk caramel).\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nBirria Dinner for 2 $48 • for 4 $90 \nAdd Greg’s No Refund Hot Sauce — Triple Threat or Ted’s Here +$12 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS WED 6-7:30PM\n\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. Chef Greg’s latest project includes a new line of hot sauces called No Refund — Too Hot? Too Bad! — which can be purchased online at foxmarket.ca \n\n  \n  URL:https://dev.thedepanneur.ca/event/pick-up-dinner-birria-a-la-zacateca-by-greg-couillard/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/BeefBirria.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200824T180000 DTEND;TZID=America/Toronto:20200824T193000 DTSTAMP:20260427T063748 CREATED:20200818T144557Z LAST-MODIFIED:20200818T144806Z UID:119344-1598292000-1598297400@dev.thedepanneur.ca SUMMARY:POP-UP: Syrian Picnic & DIY Qatayef Kit by Newcomer Kitchen DESCRIPTION:Pre-order online by SAT Aug 22\nPick Up MON Aug 24\, 6-7:30pm\nSince branching out on their own\, Newcomer Kitchen has been busy training newcomer women to be food entrepreneurs. With funding support from the IRCC\, teams of 4-6 women are spinning out their own small businesses. The first cohorts\, The Flavors of Al-Shaam and Dreamer’s Kitchen\, have put together 2 exciting food projects: a Syrian Pick Up Picnic & a DIY Qatayef Kit. \n➡️  MENU & ORDER HERE  ⬅️\n\n  URL:https://dev.thedepanneur.ca/event/pop-up-syrian-picnic-diy-qatayef-kit-by-newcomer-kitchen/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Pop Up ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/NK-Aug-25-Collage-FB.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200823T180000 DTEND;TZID=America/Toronto:20200823T190000 DTSTAMP:20260427T063748 CREATED:20200805T181429Z LAST-MODIFIED:20210615T171235Z UID:118956-1598205600-1598209200@dev.thedepanneur.ca SUMMARY:COMMUNAL PICNIC: Nigeria — Victor Uguweke DESCRIPTION:Pre-order online until FRI Aug 21\, 10pm\nPick up on SUN Aug 23\, 6-7:30pm at The Bentway\n> ORDER HERE < \nPart of The Depanneur + The Bentway’s new Communal Picnic series\nChef Victor Uguweke grew up in a restaurant family in Lagos\, and went on to work in kitchens here\, in London (UK)\, and Beijing. Now he is proudly reclaiming his culinary heritage with his latest project\, Afrobeat Kitchen\, a mash-up of authentic recipes from the motherland with flavours and techniques acquired around the world.\n—– \nPlantain Kelewele\nFried plantains tossed with fresh thyme\, cinnamon and chilli flakes\, served with an addictive spicy aioli dipping sauce \nParty Jollof\nSmoky\, spicy paella-style rice cooked in a sofrito base spiked with African aromatics like fragrant lemongrass\, umami-rich smoked crayfish (shiitake mushroom for vegetarian orders)\, and dawadawa (fermented locust beans)\, that adds a deep\, earthy\, almost chocolaty note. Served with Tribe Slaw — a cool cabbage\, carrot & fennel salad in a creamy & tangy dressing topped with sesame seeds. \nO.G. Ayilata Chicken\nChef Victor’s signature take on “peppered” chicken\, a West African favourite\, has chicken legs marinated for 48h in citrus\, ginger and cloves before roasting. \n–or– \nAkara Honey Bean Falafel (vegetarian)\nHoney Beans are a relative of black eyed peas\, but with a subtle sweetness that shines in these crispy fritters\, studded with shepherd peppers\, zucchini and corn. \nShayo Chocolate Cake\nLocal Indie Ale House Porter makes a decadent chocolate stout cake\, intensely flavourful\, airy and delicious. \n\nChicken\, Vegetarian or 1/2+1/2\nNigerian Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDERING IS NOW CLOSED FOR THIS EVENT. PICKUP IS SUN 6-7PM AT THE BENTWAY\n\nAfrobeat Kitchen is Chef Victor Uguweke’s exciting new private chef/catering project. It is a mash-up of authentic recipes\, ingredients from the motherland\, diaspora dishes and global ideas that come together to reimagine a Modern African cuisine. Dancing in the kitchen is how he gets extra ‘faaji’ (the pleasure from having a good time) in all his food. As a family cook & dad of two\, his menus are also kid-tested for adventurous eaters. Connect with him @naked.sol.food \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-nigeria-victor-uguweke/ 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/jollof_2-scaled.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200823T180000 DTEND;TZID=America/Toronto:20200823T190000 DTSTAMP:20260427T063748 CREATED:20200725T203943Z LAST-MODIFIED:20210615T171457Z UID:118280-1598205600-1598209200@dev.thedepanneur.ca SUMMARY:COMMUNAL PICNIC: Nigeria — Victor Ugwueke DESCRIPTION:Details coming soon… URL:https://dev.thedepanneur.ca/event/communal-picnic-nigeria-victor-ugwueke/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Bentway 2020 ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/chicken-jollof_5.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200822T180000 DTEND;TZID=America/Toronto:20200822T193000 DTSTAMP:20260427T063748 CREATED:20200812T173803Z LAST-MODIFIED:20200822T020744Z UID:119226-1598119200-1598124600@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 Aug 21\, 10pm\nPick up on SAT Aug 22\, 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\n11 flavours to choose from — $15 for 2 • $28 for 4 • $40 for 6\nCHOCOLATE • CHOCOLATE VANILLA • CHOCOLATE RASPBERRY •  CHOCOLATE PEANUT BUTTER • CHOCOLATE MOCHA • NEW CHOCOLATE HAZELNUT • VANILLA • VANILLA RASPBERRY • NEW VANILLA LAVENDER • RASPBERRY• PISTACHIO \nPre-order online for pickup on SAT Aug 8\, 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 IS NOW CLOSED FOR THIS EVENT. PICKUP IS 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-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/Peanut-butter.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200821T180000 DTEND;TZID=America/Toronto:20200821T193000 DTSTAMP:20260427T063748 CREATED:20200807T195823Z LAST-MODIFIED:20200821T032144Z UID:119060-1598032800-1598038200@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Tunisian Chicken & Apricot Tagine by Dali Chehimi DESCRIPTION:Pre-order online until THU Aug 20\, 10pm\nPick up on FRI Aug 21\, 6-7:30pm\nLong-time Dep favourite\, Chef Dali Chehimi brings his traditional Tunisian favourites to the table for a delicious taste of the Casbah! Tunisian cuisine features all the hallmarks of delicious North African food: complex spices\, lush combinations of fruit and meat\, Mediterranean ingredients and a hint of French colonial influence. Tagines\, the flavourful stews that range from Morocco to Egypt\, get their name from the characteristic conical dishes of the same name that they are most often cooked in.\n—– \nOmek Houria\nThis beloved Tunisian recipe — the name literally means your mother (omek)\, the fairy/angel (houria) — is a popular dish to break the Ramadan fast. A spicy starter\, somewhere between a salad and a dip\, it is made with sweet braised carrots combined with homemade harissa (a piquant North African chili paste)\, caraway\, garlic and olive oil\, and garnished with capers\, black olives\, sliced hard boiled eggs and tuna; served with pita. \nChicken & Apricot Tagine with Chickpeas \nThis dish features the classic North African combination of fruit\, meat and aromatic spices. Tender chicken braised in a tomato broth fragrant with fresh ginger\, cumin\, coriander\, and cinnamon\, garnished with slivered almonds and served on a bed of fluffy couscous. \n– or – \nSweet Potato & Kale Tagine with Chickpeas\nA healthy\, modern take on Tunisian flavours\, spiced with cumin\, ginger\, nutmeg\, and a hint of curry. \nBaklawa\nDelicate phyllo\, nut and honey pastry.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nMoroccan Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\n\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, a catering company specializing in Tunisian fare. \n\n  URL:https://dev.thedepanneur.ca/event/pick-up-dinner-tunisian-chicken-apricot-tagine-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/2020/08/chicken-tagine-with-chickpeas-and-apricots-005.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200819T180000 DTEND;TZID=America/Toronto:20200819T193000 DTSTAMP:20260427T063748 CREATED:20200811T020431Z LAST-MODIFIED:20200819T020024Z UID:119192-1597860000-1597865400@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Jerk Chicken Sammich by Chef Billy Bass DESCRIPTION:Pre-order online until TUE Aug 18\, 10pm\nPick up on WED Aug 19\, 6-7:30pm\nAfrican traditions\, Indian spices\, tropical ingredients all go into making Jamaican food a culinary treasure that is beloved around the world. Chef Billy Bass brings his Caribbean roots to the table with this hearty meal of Jamaican-inspired recipes.\n—– \nCallaloo Crostini\nA Caribbean-fusion take on spinach dip: a rich\, cream cheese and sour cream spread mixed with chopped callaloo and island seasonings. Served with toasted slices of “spice bun”\, a kind of Caribbean fruitcake with loaded with spices like nutmeg\, mace\, cinnamon & cloves. \nJerk Chicken on Coco Bread\nJerk remains one of the most loved and iconic of Jamaican dishes; a Jamaican spice blend that typically features allspice\, thyme and spicy scotch bonnet peppers\, and every island cook has their own secret recipe. Boneless chicken thighs glazed with Chef Billy’s signature jerk sauce\, nestled in coco bread — a buttery Jamaican bun made with a coconut milk — with Boston lettuce\, tomatoes\, Havarti cheese and jerk aioli. Served with pineapple slaw and crispy plantain chips. \nAvailable #vegetarian with jerk tofu \nRum Raisin Parfait\nCreamy mascarpone mousse studded with rum-soaked raisins and a crunchy granola bottom. \nChicken\, Vegetarian\, or ½ + ½\nJamaican Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\n\nAvery Billy — aka Chef Billy Bass — is a young\, ambitious professional cook with a passion for creating unique culinary experiences that reflect his Caribbean roots along with his love for international cuisines. \n\n  URL:https://dev.thedepanneur.ca/event/pick-up-dinner-jerk-chicken-sammich-by-chef-billy-bass/ 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/jerk-chicken-sandwich.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200816T180000 DTEND;TZID=America/Toronto:20200816T190000 DTSTAMP:20260427T063748 CREATED:20200731T183030Z LAST-MODIFIED:20210615T171212Z UID:118819-1597600800-1597604400@dev.thedepanneur.ca SUMMARY:COMMUNAL PICNIC: Indonesia — Elita Rocka DESCRIPTION:Pre-order online until FRI Aug 14\, 10pm\nPick up on SUN Aug 16\, 6-7:30pm at The Bentway\n> ORDER HERE < \nPart of The Depanneur + The Bentway’s new Communal Picnic series\nWith more than 17\,000 islands populated by more than 300 different ethnic groups\, Indonesian cuisine has incredible breadth\, depth and variety. Home of the original “Spice Islands”\, Indonesia has been a culinary destination for centuries\, sharing spices like nutmeg and clove with the rest of the world while absorbing and reimagining Indian\, Chinese\, Arabic\, Thai and Dutch influences. Indonesian food boasts many unique flavours\, textures and ingredients worth exploring\, and tonight Javanese Chef Elita Rocka shares a few distinctive and authentic Indonesian recipes.\n—– \nSalad Mangga \nA cool\, refreshing mango salad with red onion\, bell pepper and cilantro dressing \nAyam Gulai –or– Tempe Tahu Gulai\nChicken thighs –or– a mix of tempeh and tofu cooked in a spicy gulai sauce\, a rich\, curry-like gravy popular in Sumatra. The multitude of spices slowly simmered in coconut milk — turmeric\, coriander\, black pepper\, galangal\, ginger\, chilli pepper\, shallot\, garlic\, fennel\, lemongrass\, cinnamon and caraway — speak to Indonesia’s centuries-old history in the spice trade. \nNasi Uduk\nFragrant Traditional Indonesian coconut rice — jasmine rice cooked in coconut milk with tropical aromatics like pandan leaf\, lemongrass\, and galangal — served with a garlicky stir-fry of shredded green cabbage\, carrots\, and green beans. \nJagung Bakar Pedas Manis \nGrilled corn on the cob\, Indonesian style\, lacquered with a spicy sweet chili sauce \nSingkong Lumer\nSweet cassava pudding made from grated cassava cooked with palm sugar\, pandan leaf and topped with creamy coconut milk sauce\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nIndonesian Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDER FOR THIS EVENT IS NOW CLOSED. PICKUP IS ON SUN 6-7PM AT THE BENTWAY.\n\nElita Rocka is a gifted chef and accomplished baker from Jakarta\, Indonesia. Blessed with a family of cooks\, she learned her craft from generations of chefs; her grandmother created a noodle restaurant in Central Jakarta that has been a local favourite for over 3 decades\, and now also owns a noodle factory in Indonesia. Her mother continued the restaurant business with Elita constantly at her hip\, always tasting everything her mother made. Those hands-on skills and indelible memories are the foundation from which Elita strives to create authentic Indonesian meals in her new Canadian home. \nNow\, Elita has become a food entrepreneur\, working full time with a vegan food project\, as well as catering for the Indonesian Consulate.. She was recently selected to be a participant in Kedai Indonesia\, a pop-up food event hosted by the consulate that brings together the very best in Indonesian food around Toronto. You can follow her on Instagram at padi.padi2019 and royce.cakes. \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-indonesia-elita-rocka/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Bentway 2020 ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/AYAM-GULAI-copy-1.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200814T180000 DTEND;TZID=America/Toronto:20200814T193000 DTSTAMP:20260427T063748 CREATED:20200806T160325Z LAST-MODIFIED:20200814T020152Z UID:119021-1597428000-1597433400@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Kalí Óreksi! Greek Night by Alissa Kondogiannis DESCRIPTION:Pre-order online until THU Aug 13\, 10pm\nPick up on FRI Aug 14\, 6-7:30pm\nWith thousands of years of culinary tradition to draw from\, Greek cuisine has become a popular comfort food around the world. Alissa Kondogiannis shares some personal favourites for this tasty Greek feast!\n—– \nSpanakopita\nTraditional spinach and feta pie wrapped in phyllo dough; served with homemade tzatziki\, Greece’s justly famous thick yogurt\, cucumber and garlic dip. \nChicken Souvlakia\nSkewers of cubed chicken breast\, marinated in lemon\, oregano\, and olive oil\, and grilled to perfection.\n–or–\nRoasted Vegetable Moussaka\nThis vegetarian version of the famous Greek dish is just as delicious and satisfying as the meat version. Made with roasted eggplant\, zucchini\, andred peppers\, with onions\, garlic\, and fresh thyme\, and topped with a layer of Greek yoghurt and feta cheese. \nPilafi Me Domata\nPilafi is the Greek name given to savory rice dishes\, and tomatoes are a popular addition. This tomato pilaf is a great side to both meat and veg. \nHoriatiki Salad\nClassic Greek salad with tomatoes\, cucumbers\, red onions\, kalamata olives and crumbled feta with oregano and an olive oil drizzle; comes with fresh sesame pita bread. \nRizogalo\nThis creamy rice pudding has hints of lemon and cinnamon. In Greece\, it is always served cold\, and is often eaten for breakfast as well as for dessert.\n—– \nChicken\, Vegetarian\, or ½ + ½\nGreek Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\n\nAlthough Alissa Kondogiannis is best known for her challahs\, babkas and Friday-night Shabbat meals\, she has been making delicious Greek food since she began her cooking career in the kitchen of a Greek restaurant in Johannesburg in the early 90’s. Today\, you’ll find her running a small catering company in the north of the city and teaching challah and babka classes. Follow her on Instagram or Facebook @barnstarkitchen. \n\n  URL:https://dev.thedepanneur.ca/event/pick-up-dinner-kali-oreksi-greek-night-by-alissa-kondogiannis/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/Chicken-souvlaki-copy.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200812T180000 DTEND;TZID=America/Toronto:20200812T193000 DTSTAMP:20260427T063748 CREATED:20200804T212058Z LAST-MODIFIED:20200810T225515Z UID:118923-1597255200-1597260600@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Surasang — Korean Royal Feast by Sam Kim DESCRIPTION:Pre-order online until TUE Aug 11\, 10pm\nPick up on WED Aug 12\, 6-7:30pm\nSince at least the 14th Century\, the Korean royal court was renowned for its tradition of surasang: elaborate meals featuring dozens of small dishes\, with wide range of flavours\, ingredients\, techniques and textures\, reflecting the bounty of the Korean kingdom. This legacy can still be found in the array of banchan\, or small appetizers\, that precede most Korean meals. \nTonight Chef Sam Kim recreates a more modest version of this ceremonial “Royal Feast” for you to enjoy in the comfort of your own home. Discover nine unique dishes that will showcase the remarkable diversity of Korean cuisine.\n—– \nBossam (pork –or– tofu)\nThick-sliced pork belly/firm tofu wrapped in flavorful brined Napa cabbage\, with crunchy marinated daikon \n\nYangnyeom (chicken –or– cauliflower)\nCrispy Korean-style fried chicken/cauliflower\, smothered in a deliciously sticky\, garlicky and spicy gochujang sauce \nGalbijjim (beef –or– tofu)\nTender braised beef cheeks/firm tofu\, simmered with carrots and daikon\, in a rich sauce of soy sauce\, Asian pear\, rice wine and sesame oil \nOi Sobagi\nRefreshing cucumber kimchi stuffed with fresh chives and a sprinkle of chili flakes \nZucchini Jeon\nGolden-brown battered Korean zucchini fritters \nKimchi-buchimgae\nA savory\, pan-fried pancake flavoured with kimchi for a medley of chewy\, crunchy\, salty and spicy flavors \nGamja Jorim\nSticky\, sweet soy-glazed potatoes \nJapchae\nSavory\, slightly sweet and chewy “glass” (sweet potato starch) noodles with mixed vegetables \nMiyeok-muchim\nSoft\, lightly sweetened seaweed tossed in rice wine vinegar and sesame oil \nServed with fresh medium grain white rice \n\nHotteok\nSweet Korean pancake with a gooey\, sugary center\n—– \nMeat\, Vegetarian or 1/2+1/2\nKorean Dinner  $48 for 2  •  $90 for 4 \nSORRY\, THIS EVENT IS SOLD OUT. ORDERING FOR THIS EVENT IS CLOSED. PICKUP IS WED 6-7:30PM\n\nChef 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 passion. Defying expectations of Asian cuisine as a cheap or unhealthy indulgence\, Sam believes in showcasing authentic Korean cuisine\, prepared using the same refined skills and quality ingredients expected of European tradition. Connect with him @cookingsamwise \n\n  URL:https://dev.thedepanneur.ca/event/pick-up-dinner-surasang-korean-royal-feast-by-sam-kim/ 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/Surasang-03.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200809T180000 DTEND;TZID=America/Toronto:20200809T190000 DTSTAMP:20260427T063748 CREATED:20200725T203414Z LAST-MODIFIED:20210615T171448Z UID:118273-1596996000-1596999600@dev.thedepanneur.ca SUMMARY:COMMUNAL PICNIC: Spain — Jose Arato DESCRIPTION:Pre-order online until FRI Aug 7\, 10pm\nPick up on SUN Aug 9\, 6-7:30pm at The Bentway\n> ORDER HERE < \nPart of The Depanneur + The Bentway’s new Communal Picnic series\nPaella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain rice\, saffron\, pimentón (smoked paprika)\, olive oil and a paella pan. Beyond that\, there are innumerable local versions incorporating everything from seafood to snails to rabbit. José Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this classic dish at Evergreen Brickworks Farmers’ Market.\n—– \nEscalivada\nA Catalonian grilled vegetable salad named from the Catalan word escalivar\, meaning “to roast over ashes or embers\,” as it is traditional to cook the vegetables over open flame. A selection of Mediterranean vegetables — most commonly red peppers\, eggplants and onions — typically grilled in their skins and dressed with lots of garlic\, parsley\, lemon & olive oil. \nPork & Chicken Paella \nOne of José’s signature dishes\, this delicious paella features fresh chicken and tender cubes of pork shoulder\, with onion\, garlic\, tomatoes & peppers cooked with short-grain rice in a saffron-scented chicken stock.\n–or–\nVegetarian Paella\nLima & green beans along with onion\, garlic\, tomatoes & peppers cooked with short-grain rice in a saffron-scented vegetable stock \nTarta de Santiago\nA speciality of Galicia; rich\, fragrant almond cake with hint of lemon zest and dusting of powdered sugar. #GF \n—–\nChicken & Pork\, Vegetarian\, or 1/2+1/2\nSpanish Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS SUN 6-7PM AT THE BENTWAY\n\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend. \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-spain-jose-arato/ 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/2020/07/jose-@-bentway.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200808T180000 DTEND;TZID=America/Toronto:20200808T193000 DTSTAMP:20260427T063748 CREATED:20200801T142002Z LAST-MODIFIED:20200808T020509Z UID:118848-1596909600-1596915000@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 Aug 7\, 10pm\nPick up on SAT Aug 8\, 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\n9 flavours to choose from — $15 for 2 • $28 for 4 • $40 for 6\nVANILLA • CHOCOLATE • RASPBERRY• CHOCOLATE VANILLA • VANILLA RASPBERRY • CHOCOLATE RASPBERRY •  CHOCOLATE PEANUT BUTTER • CHOCOLATE MOCHA • PISTACHIO \nPre-order online for pickup on SAT Aug 8\, 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. PICKUP IS 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-2/ 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.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200807T180000 DTEND;TZID=America/Toronto:20200807T193000 DTSTAMP:20260427T063748 CREATED:20200731T153818Z LAST-MODIFIED:20200807T020014Z UID:118802-1596823200-1596828600@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Baxter’s Road\, Barbados by Shem Barker DESCRIPTION:Pre-order online until THU Aug 6\, 10pm\nPick up on FRI Aug 7\, 6-7:30pm\nIn Bridgetown\, the capital of Barbados\, the countless restaurants\, food shops\, street vendors and markets that line Baxter’s Road have been drawing locals and tourist to eat Bajan fare for well over 100 years. As a child growing up on Baxter’s Road\, young Shem would take in all the tastes and aromas of this bustling marketplace. Men ran the many rum shops and women sold food — fishcakes\, fried fish\, chicken and chips were the preferred fare — known as “liver cutters”\, served to compliment and buffer the cold beer & strong rum. \nToday Baxter’s Road is a cosmopolitan urban center offering everything from Caribbean street food to international fine dining\, where Chef Shem Barker cut his teeth after graduating from the Barbados Hospitality Institute. Tonight he brings some of the flavour of Bridgetown Road to The Dep — traditional Bajan dishes with his own personal and creative twist.\n—– \nBajan Fishcakes\nGolden brown salt cod fritters\, seasoned with scallions\, thyme & red pepper\, are a classic Bajan street food; served with Shem’s signature dipping sauce. \nBaxter’s BBQ Chicken\nYou’ll encounter the mouth-watering smell of chicken cooking over coals in pretty much every corner of Barbados. Juicy roasted chicken leg quarters in tangy\, sweet BBQ sauce with a touch of heat and hickory smoke.\n–or–\nOistins Frizzle\nOistins is a coastal town just southeast of the capital\, famous for its Friday night Fish Fry – a lively night market of full food & drinks\, music & dancing. Braised salt cod with onions\, tomatoes and sweet peppers scented with garlic and thyme. \nServed with \nCalypso Rice\nColourful Caribbean-style fried rice with corn\, carrots\, broccoli & sweet pepper\, seasoned with thyme\, garlic & green onions — served in a pineapple dish! \nBajan Macaroni Pie\nWho doesn’t love a good Mac ‘n’ Cheese? Barbados certainly does! Baked Macaroni Pie\, with its crispy golden top\, is an island favourite and one of Shem’s most requested dishes. \nCreamy Coleslaw\nCool & creamy\, a little tangy and a little sweet; shredded cabbage & carrots in a light mayonnaise & vinegar dressing. \nGrilled Pineapple\nThis is how we have all those pineapple bowls! Slabs of fresh\, juicy pineapple\, roasted until well caramelized\, dusted with cinnamon and served with a dollop of whipped cream. \n—– \nChicken\, Fish\, or ½ + ½\nBajan Dinner  $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 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-baxters-road-barbados-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/2020/07/shem-barker-roast-chicken.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200805T180000 DTEND;TZID=America/Toronto:20200805T193000 DTSTAMP:20260427T063748 CREATED:20200730T131553Z LAST-MODIFIED:20200805T032414Z UID:118772-1596650400-1596655800@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Classic Pakistani Curries by Nasir Zuberi DESCRIPTION:Pre-order online until TUE Aug 4\, 10pm\nPick up on WED Aug 5\, 6-7:30pm\nNasir Zuberi\, a long-time Karachi resident and caterer\, has put together a delightful summer menu of authentic Pakistani dishes that showcase the cosmopolitan history of Pakistan’s role in the spice trade.\n—– \nEggplant Bourani\nA very old dish that can trace its history through Afghanistan and on to Persia along the ancient trade routes of the Silk Road. Slices of fried eggplant soaked in yogurt raita topped with a sizzling splash of hot oil in which cumin seeds\, curry leaves\, and garlic have been tempered; served with toasted pita bread. \nBeef Kofta Salan\nThe Pakistani take on classic meatballs & gravy. Halal beef meatballs are seasoned with fresh coriander\, mint\, green chilli & onion\, and cooked in a mild tomato\, onion and yogurt curry seasoned with coriander\, turmeric\, and cumin\, and finished with the warm aromas of whole garam masala spices. \n–or– \nLauki ka Dalcha\nBottle gourd (aka snake gourd\, long squash or calabash) is an underappreciated ingredient in Western cuisine\, despite being one of the most ancient cultivated vegetables in the world. A common staple in Africa and Asia\, in Pakistan it is often cooked with pulses for protein\, like in this mild curry made with red lentils. They are simmered together in a tomato and onion based curry gravy with turmeric\, chilli & cumin\, and then finished with a tempering of ginger\, mustard seeds & onion seeds and garnished with caramelized fried onions. \nBoth curries are served with an aromatic basmati rice\, scented with cinnamon\, green cardamom and saffron\, along with a small side of achaar\, a spicy-sour traditional Pakistani “pickle”; an intensely flavoured condiment made from mangos\, limes\, or mixed vegetables preserved in oil with lots of spices. \nSheer Khorma\nAnother Pakistani favourite\, this rich & creamy vermicelli pudding is cooked in sweetened milk with green cardamom\, and garnished with nuts & dates.\n—– \nBeef\, Vegetarian\, or ½ + ½\nPakistani Dinner  $48 for 2  •  $90 for 4 \nORDERING IS CLOSED FOR THIS EVENT. PICKUP IS WED 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 (enzesmeals.ca coming soon). He has passion for food and traditional home-style recipes. He uses fresh ingredients and fresh home made spices. \nNasir’s extensive travelling across the Middle East\, Africa\, CIS and Indian sub-continent as a Product & Business Development professional has exposed him to many different cuisines\, but his favorite remains traditional Pakistani food. \n\n  URL:https://dev.thedepanneur.ca/event/pick-up-dinner-classic-pakistani-curries-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/2020/07/beef-kofta-.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200731T180000 DTEND;TZID=America/Toronto:20200731T193000 DTSTAMP:20260427T063748 CREATED:20200724T231751Z LAST-MODIFIED:20200731T021134Z UID:118156-1596218400-1596223800@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Barbacoa! by Erika Araujo DESCRIPTION:Pre-order online until THU Jul 30\, 10pm\nPick up on FRI Jul 31\, 6-7:30pm\nBarbacoa is an ancient form of cooking meat in Mexico\, Central America and the Caribbean. Despite being the origin of the word “barbecue”\, barbacoa does not cook on a grill directly over hot coals; rather the traditional method involves meat — often whole goats or sheep — wrapped in leaves and cooked in a hole in the ground for a long time. The result of this long\, slow\, moist cooking is meat that is essentially steamed until meltingly tender. \nIn contemporary Mexico\, barbacoa it still generally refers to meats slow-cooked over an open fire\, although the interpretation is loose. It is a popular taco filling and is much prized for its rich fat content and intense flavour.  Stuffed into a fresh corn tortilla\, topped with a little onion\, cilantro and squeeze of lime\, it is one of the true treasures of Mexican cuisine — one that Chef Erika Araujo is delighted to share with you tonight!\n—– \nCauliflower Ceviche\nA cool\, modern twist on ceviche (more commonly made with seafood)\, made with fresh cauliflower\, cucumber\, peaches\, tomato\, onion\, cilantro and a bit of jalapeño in a tangy lime dressing\, served with crispy corn tostadas. \nBeef Barbacoa Tacos\nErika’s beef brisket barbacoa is seasoned with flavourful but not intensely spicy Mexican guajillo and pasilla chile peppers\, and slow cooked until it literally falls apart. Served with the classic accompaniments of chopped onion\, fresh cilantro and a wedge of lime\, as well as a zesty salsa borracha (drunk salsa) made with smoky chipotle peppers and a splash of beer. \nSoft\, fresh corn tortillas from artisanal molinero Maizal are the perfect companion\, and come alongside for you to assemble your tacos. The meal also comes with a side of Erika’s homemade guacamole\, and Mexican rice flecked with a tomato sofrito. \nAlso available vegetarian with Barbacoa Mushrooms. \nOrange Apricot Cake\nLight orange-scented sponge cake spread with apricot jam and a Swiss butter cream garnish.\n—– \nBeef\, Vegetarian\, or ½ + ½\nBarbacoa Dinner  $48 for 2  •  $90 for 4 \nBONUS: Erika’s famous tamales — chicken w/ salsa verde -or- serrano chile w/ tomato and cheese — (frozen) 6 for $22 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\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\n  URL:https://dev.thedepanneur.ca/event/pick-up-dinner-barbacoa-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/2020/07/Slow-Cooker-Barbacoa-Beef-16.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200729T180000 DTEND;TZID=America/Toronto:20200729T193000 DTSTAMP:20260427T063748 CREATED:20200716T213547Z LAST-MODIFIED:20200729T022357Z UID:117395-1596045600-1596051000@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Trop Trop Tropical by Greg Couillard DESCRIPTION:Pre-order online until TUE Jul 28\, 10pm\nPick up on WED Jul 29\, 6-7:30pm\nBurma is situated in between Thailand\, China and India\, with long historical connections to those cultures\, so it’s cuisine naturally reflects a fusion of these influences.  Add in a stretch as a Victorian British colony\, and you get a whole other dimension. It’s that kind of Southeast Asian fusion that’s inspiring Chef Greg Couillard’s singular culinary imagination for this colourful and eclectic summer meal.\n—– \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 signature No Refund Mango Mamba Hot Sauce. \nRangoon Lemongrass Chili Chicken\nRoasted chicken legs & thighs marinated in tropical Asian aromatics — citrus\, honey\, lemongrass\, lime leaf\, tamarind\, ginger & chili — and finished with a creamed coconut curry sauce. \n–or– \nSurabaya Stir Fry\nA lavish tofu and Asian veggie stir fry\, also featuring Greg’s spicy\, aromatic lemongrass & citrus glaze and a splash of rich creamed coconut curry sauce. \nBoth served with Fried Black Rice \nSticky Date Empire Cake\nDark & sticky “toffee pudding” — date cake glazed with a salted caramel sauce \n—– \nChicken\, Vegetarian\, or ½ + ½\nTrop Tropical Dinner  $48 for 2  •  $90 for 4 \nNo Refund Hot Sauce (Mango Mamba –or– Triple Threat) 125ml bottle • $12 \nORDERING IS CLOSED FOR THIS EVENT. PICKUP IS WED 6-7:30PM\n\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. Chef Greg’s latest project includes a new line of hot sauces called No Refund — Too Hot? Too Bad! — which can be purchased online at foxmarket.ca \n\n  URL:https://dev.thedepanneur.ca/event/pick-up-dinner-trop-trop-tropical-by-greg-couillard/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/mango-and-cabbage-salad-with-lime-and-jalapeno-dressing-110578-1.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200725T180000 DTEND;TZID=America/Toronto:20200725T193000 DTSTAMP:20260427T063748 CREATED:20200719T160509Z LAST-MODIFIED:20200805T191644Z UID:117675-1595700000-1595705400@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 Jul 24\, 10pm\nPick up on SAT Jul 25\, 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\n10 flavours to choose from — $15 for 2 • $28 for 4 • $40 for 6\nPre-order online for pickup on SAT Jul 26\, 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 CLOSED. PICK-UP IS SAT 6-7:30pm\nTo order for SAT Aug 8\, please go here \n  \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/ 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.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT END:VCALENDAR