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DTSTART;TZID=America/New_York:20160205T180000
DTEND;TZID=America/New_York:20160205T210000
DTSTAMP:20260503T115849
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:20260503T115849
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:20260503T115849
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:20260503T115849
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:20260503T115849
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:20260503T115849
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:20260503T115849
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:20260503T115849
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
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160119T183000
DTEND;TZID=America/New_York:20160119T210000
DTSTAMP:20260503T115849
CREATED:20160114T003031Z
LAST-MODIFIED:20160114T003600Z
UID:22676-1453228200-1453237200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Knife Skills by Chef Michael Kirkwood
DESCRIPTION:HELD OVER – 2nd Night \nKnowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join veteran professional Chef Michael Kirkwood for a solid primer on knife fundamentals\, including selecting the best knife for the job\, shopping for a decent knife\, as well as knife care and maintenance including sharpening and honing. If you have your own knives\, feel free to bring them to class for a sharpening! \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious chicken taco menu with pico de gallo\, mango salsa\, as well as a chicken stock. \nTopics covered will include:\n• General skills: peeling\, batonettes\, alumettes (matchsticks)\, julienne\, dice & brunoise\n• Specific vegetable skills: chopping onions\, mincing garlic\, seeding peppers\, tomatoes\, chiffonade & mincing herbs\n• Fruits: dicing mangos & citrus “supreme”\n• Breaking down & deboning a whole chicken + some specialty cuts \n$50 +HST \n—–\nChef Michael Kirkwood has honed his culinary skills in some of Toronto’s finest restaurants including Avalon\, Toro\, Opus\, and Turf Lounge. Known for his “Canadian Contemporary” style\, he’s committed to a quality food experience without compromising on using fresh\, local and artisan style ingredients to create a clever fusion of flavors in his cooking. Now\, as creator and founder of The Birchwood Kitchen — a mobile culinary studio providing cooking classes for children and adults — he enjoys catering small events and seasonal tastings. \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-knife-skills-by-chef-michael-kirkwood-4/2016-01-19/
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_876296952468776.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160118T183000
DTEND;TZID=America/New_York:20160118T203000
DTSTAMP:20260503T115849
CREATED:20160105T005922Z
LAST-MODIFIED:20160114T013624Z
UID:22446-1453141800-1453149000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Knife Skills by Chef Michael Kirkwood
DESCRIPTION:THIS CLASS IS SOLD OUT\, BUT HAS BEEN HELD OVER FOR A SECOND DATE ON TUES. JAN 19 \nKnowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join veteran professional Chef Michael Kirkwood for a solid primer on knife fundamentals\, including selecting the best knife for the job\, shopping for a decent knife\, as well as knife care and maintenance including sharpening and honing. If you have your own knives\, feel free to bring them to class for a sharpening! \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious chicken taco menu with pico de gallo\, mango salsa\, as well as a chicken stock. \nTopics covered will include:\n• General skills: peeling\, batonettes\, alumettes (matchsticks)\, julienne\, dice & brunoise\n• Specific vegetable skills: chopping onions\, mincing garlic\, seeding peppers\, tomatoes\, chiffonade & mincing herbs\n• Fruits: dicing mangos & citrus “supreme”\n• Breaking down & deboning a whole chicken + some specialty cuts \n$50 +HST \n—–\nChef Michael Kirkwood has honed his culinary skills in some of Toronto’s finest restaurants including Avalon\, Toro\, Opus\, and Turf Lounge. Known for his “Canadian Contemporary” style\, he’s committed to a quality food experience without compromising on using fresh\, local and artisan style ingredients to create a clever fusion of flavors in his cooking. Now\, as creator and founder of The Birchwood Kitchen — a mobile culinary studio providing cooking classes for children and adults — he enjoys catering small events and seasonal tastings.\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-intro-to-knife-skills-by-chef-michael-kirkwood-3/2016-01-18/
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_934818036608300.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20160101T090000
DTEND;TZID=America/New_York:20160101T160000
DTSTAMP:20260503T115849
CREATED:20151214T221225Z
LAST-MODIFIED:20151214T221924Z
UID:22252-1451638800-1451664000@dev.thedepanneur.ca
SUMMARY:Thick Cut New Year's Day Brunchathon
DESCRIPTION:No matter how 2015 ended\, your 2016 is gonna start off great.\nBK (aka Free Range Human)\, has been heading up the award-winning brunch at The Dep for the last 18+ months. Come Friday\, January 1\, he’ll be kicking his Thick Cut Brunch into full gear with a special New Year’s Day Brunchathon from 9am to 4pm. \nHit snooze on your resolutions with a today-only selection of classic brunch cocktails: caesars\, mimosas & screwdrivers made with fresh-squeezed orange juice\, for only $5. \nThere’ll be all your brunch faves: free-run eggs\, thick cut house-cured bacon & organic sourdough toast\, delicious Mix’n’Match sides (vegan & gluten-free options abound!)\, plus the signature Flapjack Stack. \n—– \nMix’n’Match Menu \nTwo Local Free Run Eggs  3\nUpgrade to Duck Eggs  +1\nPotato Smash Hash*  3\nSourdough Toast & Housemade Jam  3\nPineapple Baked Beans*°  3\nCreamy Corn Grits*°  3\nOrganic Baby Green & Pickled Veg Salad*°  3\nSweet Potato & Chickpea Panelle*°  3\nHouse Cured Thick Cut Molasses Bacon*  4\nTwo Housemade Sausage Patties*  4\nHouse Smoked Salmon*  5\nAdd Cheese or Tomato Sauce to Anything  +1\n*Gluten Free   °Vegan \nThe Works  14\nTwo Eggs\, Thick Cut Bacon\, Hash\, Greens & Toast \nThe Vegan  12\nPanelle\, Baked Beans\, Grits\, Greens & Toast \nFlapjack Stack  12\nTwo Pancakes! Bacon! Sausage! Greens! Over Easy Egg! Marmalade Mayo! Crème Fraîche! Yogurt! Seeds! Fruit! Compote! #Stacked \nFrench Toast Royale  9\nPan Fried Cranberry & Pumpkin Seed Bread Pudding Cubes\, Crème Fraîche\, Yogurt\, Seeds\, Fruit Compote & Maple Syrup \nPancake Plate  9\nTwo Pancakes\, Crème Fraîche\, Yogurt\, Pumpkin Seeds\, Fruit Compote & Maple Syrup \nGranola Parfait  6\nHemp & Oat Granola \, Housemade Yogurt\, Pumpkin & Sunflower Seeds\, Fruit & Fruit Compote \nKids’ Plates  5\nOne Egg Any Style\, Bacon\, & Toast\n-or-\nOne Pancake with Butter & Syrup \nDrinks\nBottomless Coffee or Tea  2\nHot Cocoa  3\nFresh-squeezed Orange or Grapefruit juice  4 \nSpecial New Year’s Day Cocktails\nBloody Ceasar – Mimosa – Screwdriver  5
URL:https://dev.thedepanneur.ca/event/thick-cut-new-years-day-brunchathon/2016-01-01/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/12/facebook_event_1011686688852620.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151228T080000
DTEND;TZID=America/Toronto:20151231T170000
DTSTAMP:20260503T115849
CREATED:20151214T214111Z
LAST-MODIFIED:20151214T221049Z
UID:22247-1451289600-1451581200@dev.thedepanneur.ca
SUMMARY:CLOSED for the Holidays
DESCRIPTION:The depanneur will be OPEN for Thick Cut Brunch every Saturday & Sunday 10am–3pm including Boxing Day (Sat Dec 26) and New Year’s Day (Fri Jan 1) \nWe’ll be CLOSED weekdays Dec 21–Jan 15 \nWe’ll be back with a new lineup of Drop-In Dinners\, Workshops & Supper Clubs in 2016 \nHave a Great Holiday!
URL:https://dev.thedepanneur.ca/event/closed-for-the-holidays-2015-12-28/2015-12-28/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2015/12/Closed-for-holiday_DEC_2015.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151221T080000
DTEND;TZID=America/Toronto:20151225T170000
DTSTAMP:20260503T115849
CREATED:20151214T214111Z
LAST-MODIFIED:20151214T214356Z
UID:22246-1450684800-1451062800@dev.thedepanneur.ca
SUMMARY:CLOSED for the Holidays
DESCRIPTION:The depanneur will be OPEN for Thick Cut Brunch every Saturday & Sunday 10am–3pm including Boxing Day (Sat Dec 26) and New Year’s Day (Fri Jan 1) \nWe’ll be CLOSED weekdays Dec 21–Jan 15 \nWe’ll be back with a new lineup of Drop-In Dinners\, Workshops & Supper Clubs in 2016 \nHave a Great Holiday!
URL:https://dev.thedepanneur.ca/event/closed-for-the-holidays/2015-12-21/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2015/12/Closed-for-holiday_DEC_2015.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151218T180000
DTEND;TZID=America/Toronto:20151218T210000
DTSTAMP:20260503T115849
CREATED:20151207T211414Z
LAST-MODIFIED:20170401T221616Z
UID:22152-1450461600-1450472400@dev.thedepanneur.ca
SUMMARY:CLOSED for Private Event
DESCRIPTION:Tonight we’re closed for a private function. \nHave a great holiday – see you in 2016! \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. \n 
URL:https://dev.thedepanneur.ca/event/closed-for-private-event-7/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151217T180000
DTEND;TZID=America/New_York:20151217T210000
DTSTAMP:20260503T115849
CREATED:20151211T214937Z
LAST-MODIFIED:20151211T215114Z
UID:22202-1450375200-1450386000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: X-Mas Perogies by Meganne Boucher
DESCRIPTION:What if you could take all your favourite holiday foods and wrap them up into little festive dumplings? Well\, Meganne Boucher of Perogies and Pies has done just that with her amazing Christmas Dinner Perogies! \nHomemade herbed turkey stuffing-flavoured perogie dough\, stuffed with turkey & gravy\, on a bed of caramelized onions & mushrooms\, served with potato purée\, cranberry sauce\, extra gravy and garnished with fresh pea shoots.\n$12 (+HST) \nThere’ll also be #vegetarian perogies with classic potato and ricotta cheese filling\, with same sides & garnishes and veggie gravy. \nFennel and arugula salad with crispy baked goat cheese\, with pickled cranberries and toasted walnuts and a grapefruit vinaigrette.\n$6 \n—–\nMeganne Boucher is the chef/pastry chef for Perogies and Pies\, creating homemade perogies and pies from scratch for festivals and farmers markets.\nhttps://www.facebook.com/MegannesPerogiesPies\nhttps://www.instagram.com/pielovemegs/ \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-x-mas-perogies-by-meganne-boucher/2015-12-17/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/12/facebook_event_108651922840530.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151216T180000
DTEND;TZID=America/New_York:20151216T210000
DTSTAMP:20260503T115849
CREATED:20151214T181359Z
LAST-MODIFIED:20151214T213504Z
UID:22229-1450288800-1450299600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Vegan Paella by Emily Zimmerman
DESCRIPTION:Veg Out with Emily Zimmerman \nVegetable paella with celery root\, Jerusalem artichokes \, and sweet potatoes in fragrant saffron and turmeric rice\, with crispy pan-fried tofu fish.\n$12 +HST\n1/2 price after 7:30 \nDessert: Pumpkin cheesecake\n$4\n#vegan #GF \nFresh City Farms CSA box pickup 5-8pm \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 The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-vegan-paella-by-emily-zimmerman/2015-12-16/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/12/facebook_event_142240092809649.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151215T180000
DTEND;TZID=America/Toronto:20151215T210000
DTSTAMP:20260503T115849
CREATED:20151207T210921Z
LAST-MODIFIED:20170331T200341Z
UID:22150-1450202400-1450213200@dev.thedepanneur.ca
SUMMARY:CLOSED for Private Event
DESCRIPTION:Tonight we’re closed for a private function. \nHave a great holiday – see you in 2016!
URL:https://dev.thedepanneur.ca/event/closed-for-private-event-6/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151214T183000
DTEND;TZID=America/New_York:20151214T210000
DTSTAMP:20260503T115849
CREATED:20151116T211149Z
LAST-MODIFIED:20151209T170556Z
UID:21806-1450117800-1450126800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Chocolate Making 101 by Emily Zimmerman
DESCRIPTION:Just in time for the holidays\, join Emily Zimmerman for a fun\, hands-on opportunity to make your own delicious treats and gifts! Sweet\, simple and elegant\, your handmade chocolates can be served as treats over the holidays\, given as gifts\, or eaten on your way home – or maybe a bit of all three. \nWorking with organic\, fair trade chocolate from Chocosol\, (voted Best Chocolate in Toronto\, Now Magazine)\, this hands-on workshop will introduce you the basic techniques for working with chocolate. Using dark chocolate and creamy chocolate ganache along with coffee\, cherries\, spiced rum\, dried fruit\, pretzels\, seeds\, coconut and more\, you’ll make your own haystacks\, bark\, and assorted truffles. \nYou’ll take get to take home a selection of your own custom-flavoured chocolate bark and a box of mixed chocolate bonbons\, as well as the knowledge and recipes to make lots more. \nAll chocolates will be vegan and nut-free. \n$50 +HST (quality chocolate is expensive\, yo)\nSpecial: Kids under 12 are 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 The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-chocolate-making-101-by-emily-zimmerman-2/2015-12-14/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_1642885032666460.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151211T180000
DTEND;TZID=America/New_York:20151211T210000
DTSTAMP:20260503T115849
CREATED:20151207T210612Z
LAST-MODIFIED:20151207T211839Z
UID:22148-1449856800-1449867600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Holiday in Mauritius by Vanesha Khadaroo
DESCRIPTION:We’re excited to have Chef Vanesha Khadaroo back at The Dep with a festive menu of authentic Mauritian holiday dishes. \n—–\nGato Piment – yellow split peas with herbs\, cumin and dried chillies\, fried into delicious crispy fritters\, served with our famous Sauce Illoise (spicy lemon sauce)\n4 for $3 \nSauce Rouge Crevette – jumbo shrimp in a flavourful spiced tomato sauce enriched with shrimp stock $15\n-or-\nMauritian Masala – big\, juicy chunks of boneless chicken breast and potatoes in authentic Mauritian curry gravy $12\n-or-\nCauliflower and potato masala curry (#vegetarian) $10 \nMix ‘n’ Match if you like! Served with Riz Imperial\, a buttery fried rice with green peas and shallots\, and a tropical mango/green papaya salad. \nFenousse – for this famous Mauritian dessert\, whole milk is cooked down into a kind of sweet ricotta cheese with saffron\, cinnamon\, cardamom\, fennel\, almonds and sultanas; a real holiday treat $7\n—– \nMauritius\, a small island nestled in the Indian Ocean\, is a melting pot of global cultures and traditions. Its long history has seen people from many different parts of the world migrating to the island\, each contributing new ingredients and techniques. The result is a vibrant street food culture that offers a flavourful fusion of East Indian\, African and Chinese influences with distinctive French and English twists. \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 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/holiday-in-mauritius-by-vanesha-khadaroo/2015-12-11/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/12/facebook_event_807212292742833.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151210T180000
DTEND;TZID=America/New_York:20151210T210000
DTSTAMP:20260503T115849
CREATED:20151207T210609Z
LAST-MODIFIED:20151207T211935Z
UID:22146-1449770400-1449781200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Vegan Gyros by Jacob Saphra
DESCRIPTION:A vegan take on the Greek classic! Tender\, garlic-tomato braised seitan strips served in a fluffy pita bread with creamy\, garlicky cucumber-tzatziki sauce\, tomatoes\, lettuce and onions. On the side a serving of sharp and tangy Greek-style lemon roasted potatoes and a helping of minty couscous tabbouleh.\n#vegan #GF option avail.\n$12 (+HST) \nDessert: Walnut & Agave Baklava!\n$4 \n—–\nJacob Saphra is the owner/chef at Brixton Grill\, an all-vegan barbecue stand at Dufferin Grove Farmers Market. \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.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-vegan-gyros-by-jacob-saphra/2015-12-10/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/12/facebook_event_931334226961068.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151209T180000
DTEND;TZID=America/New_York:20151209T210000
DTSTAMP:20260503T115849
CREATED:20151207T210606Z
LAST-MODIFIED:20151207T212030Z
UID:22144-1449684000-1449694800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Whole Latke Love by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nPotato and pumpkin latkes with roasted apple sauce and lemony coconut-white bean cream.\n$12 +HST\nAdd jackfruit brisket +$3\n1/2 price after 7:30 \nDessert: Strawberry sufganyot – classic Hanukkah donughts\n$4\n#vegan #GF \nFresh City Farms CSA box pickup 5-8pm \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 The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-whole-latke-love-by-emily-zimmerman/2015-12-09/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/12/facebook_event_1697402983823169.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151208T190000
DTEND;TZID=America/New_York:20151208T200000
DTSTAMP:20260503T115849
CREATED:20151207T210602Z
LAST-MODIFIED:20151207T212218Z
UID:22142-1449601200-1449604800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Margret Hefner
DESCRIPTION:Margret will be talking about her new ebook project: Frutas y Verduras – an interactive guide to the fresh taste of Mexico\, that explores the many unique fruits\, vegetables\, herbs and spices that can be found in Mexican markets and tianguis. \nThe importance of Mexican foods cannot be overstated. Mexican cuisine has been designated a UNESCO World Cultural Treasure. A deeper understanding of regional and local food gives us richer connection to a place and its culture\, and to those who grow\, forage\, harvest and sell it. Eating indigenous foods not only helps support the local community behind it\, it ultimately preserves the taste of Mexico\, its biodiversity and sustainable agricultural practices. \n—-\nMargret Heffner studied at the Rhode Island School of Design leading to a BFA in Jewelry Design. This I did for about 15 years\, but the tools of the kitchen and a love of serving good food (thanks to my Polish dad) always called me. Eventually\, afters years in-and-out restaurant kitchens\, I turned to cooking for private clients\, with a focus on nurturing with food and helping clients improve their health by gently influencing them to eat fresh\, local\, sustainable… in general\, more plant foods\, less meat. \nIn Mexico\, my work has been ideal for discovering ingredients I have never tasted or cooked with before. The wealth of regional ingredients\, particularly those that are indigenous is staggering. In late 2013 I began work on ‘Frutas y Verduras’\, the field guide I’m now funding on KickStarter\, an interactive guide to familiarize English-speakers with the abundance of foods that are the heritage and culture of this country.\nhttp://foodforhealthmexico.com/\nhttps://www.kickstarter.com/projects/fyv/frutas-y-verduras-guide-to-the-fresh-taste-of-mexi \n—–\nEvery Tuesday at 7pm\, The Depanneur invites a local food personality to talk about something that interests them.
URL:https://dev.thedepanneur.ca/event/table-talk-margret-hefner/2015-12-08/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/12/facebook_event_652548281553907.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151208T180000
DTEND;TZID=America/New_York:20151208T210000
DTSTAMP:20260503T115849
CREATED:20151207T210559Z
LAST-MODIFIED:20151208T000324Z
UID:22140-1449597600-1449608400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Pozole Verde by Len Senater
DESCRIPTION:Pozole refers to the giant kernels of nixtamalized corn (aka hominy\, maiz cacahuacintle\, maiz mote or giant corn) used to make tortillas\, as well as the famously hearty soup that features them – a dish whose history reaches back to Aztec times. \nWhile the red pozole rojo of Jalisco is well known outside of Mexico\, the green pozole verde of Guerrero is a rarer treat: big tender kernels in rich\, tangy chicken and pork broth (also available vegan)\, tinted pale green by tomatillos\, garlic\, pepitas (pumpkin seeds)\, and the unique Mexican herbs of epazote and hoja santa. \nServed with a colourful array of fresh toppings: radishes\, finely shredded lettuce\, avocado\, jalapeño\, Mexican oregano\, lime\, cilantro\, and crispy chicharrones or tortilla strips.\n$12 (+HST)\n#vegan and #GF options available. \nPlus fresh-baked pie from the wood ovens at Dufferin Grove Park! \n—–\n7pm TABLE TALK: Margret Hefner will be talking about her new ebook project: Frutas y Verduras – an interactive guide to the fresh taste of Mexico\, that explores the many unique fruits\, vegetables\, herbs and spices that can be found in Mexican markets and tianguis. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-pozole-verde-by-len-senater-3/2015-12-08/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/12/facebook_event_191858631161508.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151207T183000
DTEND;TZID=America/New_York:20151207T203000
DTSTAMP:20260503T115849
CREATED:20151109T173442Z
LAST-MODIFIED:20151109T180808Z
UID:21674-1449513000-1449520200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Home-made Sauerkraut by Leor Israelski
DESCRIPTION:In this fun\, hand-on class\, you’ll be cutting\, mashing\, salting and stirring your way into a healthy and tangy naturally fermented cabbage sauerkraut as Leor Israelski guides you through the process of home fermentation. You’ll also learn about the many benefits of sauerkraut bacteria for your gut\, as well as how to supplement cabbage preserves with apples\, carrots\, beets\, burdock root\, ginger or garlic. \nEveryone will leave the class with a basic understanding safe canning practices and the important do’s and don’ts of fermenting\, along with copies of the recipes and jars of all the goodies made in class. You’ll go home with an understanding of the chemistry\, ingredients and steps necessary to make a killer kraut every time. \n$40+HST \n—–\nLeor Israelski began fermenting cabbage three years ago after some experimentation. He believes eating nutrient dense foods\, of which\, sauerkraut is a member is a great part of a healthy diet. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-home-made-sauerkraut-by-leor-israelski-2/2015-12-07/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_1683538178548055.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151205T193000
DTEND;TZID=America/New_York:20151205T223000
DTSTAMP:20260503T115849
CREATED:20151116T211142Z
LAST-MODIFIED:20151116T221532Z
UID:21802-1449343800-1449354600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Taste of the Birchwood Kitchen 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. \n—–\nRoast autumn vegetables with kohlrabi puree\, smoked apple\, black olive tapenade\, garden oil\, wildflower\, herb gel. \nPan seared sea scallop atop dashi custard with sea asparagus\, dried miso\, wasabi tobiko\, organic seedlings. \nBerkshire pork cheek roasted on cedar bows with pine mushroom\, pain epice couscous\, confit celeriac\, puffed amaranth\, mulberry jus. \nVanilla creme brulee with fall fruit.\n—– \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-taste-of-the-birchwood-kitchen-by-chef-michael-kirkwood-2/2015-12-05/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_850312018419764.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151204T180000
DTEND;TZID=America/New_York:20151204T210000
DTSTAMP:20260503T115849
CREATED:20151129T214908Z
LAST-MODIFIED:20151129T215555Z
UID:22061-1449252000-1449262800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Udon Noodle Soup by Marni Wolf
DESCRIPTION:When it’s cold\, there’s nothing like a big bowl of hot soup! \nThick\, chewy udon noodles in soup is a popular Japanese dish dating back to the 12th century. Although there are over a hundred varieties today\, they all share the same delicious slurping satsisfaction. Marni adds her own mix of spices\, vegetables and garnishes for a personal twist on one of Asia’s most popular dishes. \nFresh Veggie Roll\nA fresh roll stuffed with rice noodles\, veggies and herbs in a thin rice paper wrapper\, served with creamy peanut dipping sauce\n$3 \nUdon Noodle Soup with Chicken and Bok Choi\nScratch made chicken broth simmered with ginger\, mirin and soy sauce\, served with bok choi\, slow roasted chicken\, scallions and fresh red chilies\n#GF #Vegan options available\n$12 \nFried Banana Spring Roll\ndrizzled with chocolate sauce and coconut whipped cream\n$4 \n—–\nMarni Wolf is an experimental and dedicated amateur cook. She spends most of her free time making a mess in the kitchen\, or reading about new ways that she can make a mess in the kitchen. She has worked for many years in the food industry\, honing her chops on the line of one of Toronto’s premier food trucks before managing a café in Little India. She recently switched gears to take on new office gig\, leaving her hungrier than ever to get back into the kitchen. Check out her cooking blog at http://www.wolfitdown.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-udon-noodle-soup-by-marni-wolf/2015-12-04/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_923653294369846.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151203T180000
DTEND;TZID=America/New_York:20151203T210000
DTSTAMP:20260503T115849
CREATED:20151129T214904Z
LAST-MODIFIED:20151207T211037Z
UID:22059-1449165600-1449176400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mexi-Cuban Tacos by Jacob Saphra
DESCRIPTION:Cuban flavours meet Mexican tortillas in this Latin-inspired vegan taco mashup! \nMexi-Cuban Tacos: 2 corn tortillas – one with guava\, orange zest & chipotle BBQ pulled seitan\, with crunchy red cabbage slaw\, and the other lime & ancho fried plantains with toasted pepitas & salsa-verde. Tacos come topped with shredded lettuce & sunflower sour-cream and a side of Cuban style rice ‘n’ beans.\n#vegan #GF option avail.\n$12 (+HST) \nTorta Tres Leches – an updated take on this classic Latin American dessert\, with coconut\, almond & hemp milks!\n$4 \n—–\nJacob Saphra is the owner/chef at Brixton Grill\, an all-vegan barbecue stand at Dufferin Grove Farmers Market. \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.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mexi-cuban-tacos-by-jacob-saphra/2015-12-03/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_1066287570070515.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151202T180000
DTEND;TZID=America/New_York:20151202T210000
DTSTAMP:20260503T115849
CREATED:20151129T214901Z
LAST-MODIFIED:20151129T215657Z
UID:22057-1449079200-1449090000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Roasted Carrot Gnocchi by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nRoasted carrot gnocchi\, with sun-dried tomatoes\, crushed chili\, and lemony sage and kale pesto\, served with a warm lentil salad.\n$12 +HST\n1/2 price after 7:30 \nDessert: Dark chocolate and rosemary mousse.\n$4\n#vegan #GF \nFresh City Farms CSA box pickup 5-8pm \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 The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-roasted-carrot-gnocchi-by-emily-zimmerman/2015-12-02/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_531752183660668.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151201T180000
DTEND;TZID=America/New_York:20151201T180000
DTSTAMP:20260503T115849
CREATED:20151129T214855Z
LAST-MODIFIED:20151129T214855Z
UID:22055-1448992800-1448992800@dev.thedepanneur.ca
SUMMARY:CLOSED for Private Event
DESCRIPTION:Tonight we’re closed for a private function. \nLen will be back next week with his regular Drop-In Dinner. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners
URL:https://dev.thedepanneur.ca/event/closed-for-private-event-5/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_433754236811883.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151130T183000
DTEND;TZID=America/Toronto:20151130T210000
DTSTAMP:20260503T115849
CREATED:20150922T031316Z
LAST-MODIFIED:20151026T185619Z
UID:20609-1448908200-1448917200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Grapefruit Curd & Intro to Pressure Canning with Christine Manning
DESCRIPTION:Join Christine Manning\, owner of Manning Canning and long-time preserver\, as she teaches you how to safely use a pressure canner while you learn how to make a delicious grapefruit curd. \nTraditional water-bath canning works great for acidic foods like pickles\, salsas\, jams or jellies. But dishes containing meat\, fish\, dairy or eggs require the use of a pressure canner to safely preserve. \nLearning to use a pressure canner greatly expands the range of foods that can be safely canned – these shelf-stable jars can then stored at room temperature for long periods of time. But pressure canning\, with it’s dedicated\, high-temperature and high-pressure equipment can be intimidating to the first-timer. \nYou will leave this class with a 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 for your pantry. \n$40 +HST \n——\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-grapefruit-curd-intro-to-pressure-canning-with-christine-manning/2015-11-30/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/09/facebook_event_1343544375659283.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR