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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200828T180000
DTEND;TZID=America/Toronto:20200828T193000
DTSTAMP:20260427T201743
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:20260427T201743
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:20260427T201743
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:20260427T201743
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:20260427T201743
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:20260427T201743
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:20260427T201743
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:20260427T201743
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:20260427T201743
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:20260427T201743
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:20260427T201743
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:20260427T201743
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:20260427T201743
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:20260427T201743
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:20260427T201743
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:20260427T201743
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:20260427T201743
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:20260427T201743
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200724T180000
DTEND;TZID=America/Toronto:20200724T193000
DTSTAMP:20260427T201743
CREATED:20200716T210219Z
LAST-MODIFIED:20200724T000459Z
UID:117368-1595613600-1595619000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Salsiccie! Artisanal Italian Sausage by Luciano Schipano
DESCRIPTION:Pre-order online until THU Jul 23\, 10pm\nPick up on FRI Jul 24\, 6-7:30pm\nThere was a time when nearly all things like bread\, cheese\, sausage\, pickles and preserves were homemade. But with the ubiquity of industrial food and the supermarket\, there are now so many foods that we rarely ever get to taste the way they were originally made: by hand\, at home\, from scratch. \nTonight’s dinner takes you back to the basics — simple dishes\, carefully made with fresh\, local ingredients — but with the skills of master Italian Chef like Luciano Schipano.\n—– \nChilled Minestrone\nLike the well-known Spanish gazpacho\, Italian summer minestrone can also be served chilled\, for a refreshing starter. This cold soup showcases fresh local vegetables like zucchini\, celery\, carrot\, onion\, and mushroom\, with beans and orzo pasta in a light tomato broth. \nSalsiccie \n2 grilled homemade Italian sausages\, made with organic Ontario pork\, fennel and scamorza (smoked mozzarella) \n–or– \nGrigliata di Verdure\nA colourful selection of grilled fresh summer vegetables — zucchini\, eggplant\, peppers\, onions & mushrooms \nBoth served with roasted rosemary potatoes\, grilled corn salad with green beans & carrots\, and a dollop of Luciano’s mom’s secret BBQ sauce! \nFragole all’Aceto Balsamico\nThe absolutely perfect summer dessert: a light salad of fresh Ontario strawberries drizzled with a balsamic reduction.\n—– \nPork\, Vegetarian\, or ½ + ½\nItalian Sausage Dinner  $48 for 2  •  $90 for 4 \nORDERING IS CLOSED FOR THIS EVENT. PICKUP IS FRI 6PM-7:30PM\n\nChef Luciano Schipano has a serious passion for the culinary arts. A Red Seal certified Chef\, Luciano is President of Slow Food Toronto\, as well as the director Director of the Italian Federation of Chefs\, and an active member of the Canadian Culinary Federation. He loves to share his knowledge of Italian cuisine though teaching\, both in Canada and Italy\, as well as via TV appearances and culinary tours. He is a passionate food advocate\, working with projects like Jamie Oliver’s Food Revolution and Soupalicious\, as well as an accomplished personal chef\, executive chef\, teacher and food consultant. Chef Luciano also organizes Culinary Tours in Italy\, Calabria\, offering a unique opportunity to enjoy food and culture directly with farmers\, producers and local chefs.  |   lucianoschipano.com \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-salsiccie-artisanal-italian-sausage-by-luciano-schipano/
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/grilled-sausages-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200722T180000
DTEND;TZID=America/Toronto:20200722T193000
DTSTAMP:20260427T201743
CREATED:20200715T010251Z
LAST-MODIFIED:20200722T021620Z
UID:117178-1595440800-1595446200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: 卤菜粉 Guilin Rice Noodle by Cheng Feng
DESCRIPTION:Pre-order online until TUE Jul 21\, 10pm\nPick up on WED Jul 22\, 6-7:30pm\nJoin guest cook Cheng Feng for a taste of the signature spicy\, sour & savoury flavors of Guangxi. Guilin is a mid-sized city (only 4.7 million people!) at the top of South China’s Guangxi Zhuang Autonomous Region\, and a popular local tourist destination for its fragrant osmanthus forests and dramatic limestone karst formations. Like many Chinese cities\, it has a few culinary specialities\, and Guilin’s rice noodles\, mi fen\, are probably its most famous local dish. Popular for breakfast\, lunch\, or dinner\, there are tens of thousands of rice noodles stalls\, shops & restaurants in the region. The noodles can be prepared a a variety of ways\, but the most common is “Dry” or “Gravy” Noodles (卤菜粉 lu cai fen /loo-tsigh-fnn)\, with a savoury sauce base and variety of toppings.\n—– \nSpicy and Sour Lotus Root\nA cool dish of crunchy slices of lotus root\, tossed in a spicy\, tangy dressing of vinegar & chili oil \nGuilin Noodles with Crispy Pork Belly –or– Braised Tofu\nA warm\, brothless dish built on a bed of soft yet resilient round rice noodles\, flavoured with a concentrated stock infused with Chinese five spice (star anise\, cinnamons\, cloves\, fennel seeds and Sichuan pepper). It is topped with crispy\, roasted pork belly –or– braised tofu\, plus a soft boiled\, soy-marinated egg\, pickled long beans\, peanuts and green onions. \nGrass Jelly with Red Bean Paste\nGrass jelly is delicately flavoured jelly popular in desserts in China and Taiwan. It is derived from the Chinese Mesona plant\, whose leaves and stems are processed much like tea; it is considered to be quite healthy\, with strong antioxidant qualities. Served chilled\, with sweetened red bean paste\, it is a cool\, fresh and lightly sweet dish\, perfect for summer.\n—– \nPork\, Vegetarian or 1/2+1/2\nGuilin Rice Noodle Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\n\nCheng Feng was born and raised in the province of Guangxi in the South-western part of China\, where his grandparents taught me how to cook when he was very young. Cheng came to Canada about 6 years ago\, and works in the food and hospitality industry. \n“I have not been able to find much of the amazing food that I grew up with in the many local restaurants I have tried in Canada\, so it is my hope to share some of this genuine Southern Chinese home cooking with my new friends in this land that I am now proud to call home.” \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-guilin-rice-noodle-by-cheng-feng/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/Cheng-Feng-Guilin-Noodles-.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200720T180000
DTEND;TZID=America/Toronto:20200720T193000
DTSTAMP:20260427T201743
CREATED:20200713T154412Z
LAST-MODIFIED:20200713T181157Z
UID:116989-1595268000-1595273400@dev.thedepanneur.ca
SUMMARY:SPECIAL EVENT: Newcomer Kitchen Syrian Picnic Pop Up
DESCRIPTION:The Dep welcomes back Newcomer Kitchen for a Syrian Picnic Pop-Up\nNewcomer Kitchen\, a non-profit project that started at The Depanneur in 2016 to help newly-arrived Syrian women engage through food\, has been quietly evolving into robust organization that offers a variety of entrepreneurial training & programs to a range of newcomers. After a year-long hiatus\, we’re delighted to welcome back a group of talented Syrian cooks for a Pick-Up Pop-Up: The Flavors of al-Shaam. \n\n\n➡️ Menu & Order Here ⬅️
URL:https://dev.thedepanneur.ca/event/special-event-newcomer-kitchen-syrian-picnic-pop-up/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/Screen-Shot-2020-07-13-at-11.39.37-AM.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200717T180000
DTEND;TZID=America/Toronto:20200717T193000
DTSTAMP:20260427T201743
CREATED:20200705T231434Z
LAST-MODIFIED:20200717T020348Z
UID:116273-1595008800-1595014200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tun Up & Nyam — Trini Flavours by Chef Billy Bass
DESCRIPTION:Pre-order online until THU Jul 16\, 10pm\nPick up on FRI Jul 17\, 6-7:30pm\nWhen the weather gets hot\, it makes sense to look to the tropics for culinary inspiration. Avery Billy — aka Chef Billy Bass — has pulled some ‘cutters’\, popular snack foods often found in bars on the islands of Trinidad & Tobago\, to put together a tasty summer menu. Sit back\, Tun Up (have a good time) and Nyam (eat)!\n—– \nMango Chow Salad\nSpring mix & baby kale tossed in a mango vinaigrette & topped with Trini-style mango chow\, a tart slaw of seasoned green mango and shado beni (aka chadon beni or culantro\, a broad-leaf herb with a coriander-like flavour). \nGeera Pork\nCubes of pork are marinated overnight in “green seasoning”\, a blend of herbs\, shallots\, garlic and peppers. It is then fried with a generous amount of toasted cumin\, followed by slow braising until most of the water has evaporated\, resulting in almost a confit-like tenderness & richness. (Cumin\, known as geera in India\, reflects the strong Indian influence in Trinidadian cuisine; it is also the second most popular spice in the world after black pepper!)\n–or–\nGeera Jackfruit (vegetarian) \nServed with a side of golden turmeric rice\, studded with carrots\, celery & raisins\, and boiled plantain\, another Trinidadian staple. \nCoconut Tart\nA home-style classic\, a rich pastry turnover stuffed with spiced toasted coconut filling \n\nPork\, Vegetarian\, or ½+½ \nTrini Dinner — $48 for 2 • $90 for 4 \nORDERING IS NOW CLOSED FOR THIS EVENT. PICK UP IS FRI 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 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-tun-up-nyam-trini-flavours-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/2020/07/geera-pork.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200715T180000
DTEND;TZID=America/Toronto:20200715T193000
DTSTAMP:20260427T201743
CREATED:20200705T215116Z
LAST-MODIFIED:20240622T105829Z
UID:116255-1594836000-1594841400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: AfroFeast by Afrobeat Kitchen
DESCRIPTION:Pre-order online until TUE Jul 14\, 10pm\nPick up on WED Jul 15\, 6-7:30pm\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 and dawadawa (fermented locust beans)\, that adds a deep\, earthy\, almost chocolaty note. Served with a cool cabbage\, carrot & fennel slaw 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 whole split chickens marinated for 48h in citrus\, ginger and cloves before roasting. \n–or– \nAkara Honey Bean Fritters (vegetarian)\nHoney Beans are a relative of black eyed peas\, but with a subtle sweetness that shines in these crispy fritters\, seasoned with chilli\, ginger\, shepherd pepper\, and nutmeg\, and served with tomato & caramelised onion relish \nPineapple Upside Down Cake\nCaramelized pineapple tops golden pound cake infused with a captivating hint of orange blossom. \n\nChicken\, Vegetarian or 1/2+12\nAfroFeast Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30pm\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\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-afrofeast-by-afrobeat-kitchen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200710T180000
DTEND;TZID=America/Toronto:20200710T193000
DTSTAMP:20260427T201743
CREATED:20200630T191823Z
LAST-MODIFIED:20200710T015914Z
UID:115716-1594404000-1594409400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Pique-Nique Provençal by Chantal Véchambre
DESCRIPTION:Pre-order online until THU Jul 9\, 10pm\nPick up on FRI Jul 10\, 6-7:30pm\nA picnic is a near-universal delight; to enjoy an informal meal outdoors\, with friends in a tranquil setting\, is one of life’s little treasures. Chef Chantal Véchambre has put together a selection of specialities of Provençe\, the warm\, sunny region of the South of France\, that will make for a lovely meal whether at your table on a blanket.\n—– \nPissaladiere  \nFrench flatbread with caramelized onions and topped with black olive and a sliver of anchovy. \nPalmiers Tapenade \nLittle pastry puffs rolled around a mix of Provençal olives & capers \nRatatouille \nA classic Provençal dish of summer vegetables — peppers\, eggplants and zucchini — lightly cooked together in a tomato sauce with olive oil and herbs. \nSalade Verte\nA generous fresh green salad with cucumber\, peppers\, green beans\, sun dried tomatoes\, and herbs in white wine vinegar & olive oil dressing\, topped with skewers of chicken breast –or– hard boiled eggs \nHomemade “Boursin”\nA mix of fresh cream cheese & chevre with garlic and herbs. \nBaguette\nThe iconic symbol of French cuisine\, each dinner comes with a baguette to share. \nPanna Cotta\nA light mousse of soy and coconut milk\, set with agar agar\, topped with fresh strawberries and coconut flakes.\n—– \nChicken\, Vegetarian or 1/2+1/2\nPique-Nique Provençal by Chantal Véchambre\n$48 for 2  •  $90 for 4 \nORDERING IS CLOSED FOR THIS EVENT. PICK UP IS FRI 6-7:30PM\n\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg\, where she developed recipes and culinary workshops inspired by the site’s 18th century recipes\, culminating in an award-winning book: French Taste in Atlantic Canada\, 1604-1758. Now established in Toronto\, Chantal pursues food writing and culinary adventures\, and professional catering through her company My Creme Caramel.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-pique-nique-provencal-by-chantal-vechambre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/06/chantal-collage.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200708T180000
DTEND;TZID=America/Toronto:20200708T193000
DTSTAMP:20260427T201743
CREATED:20200630T171750Z
LAST-MODIFIED:20200708T022519Z
UID:115685-1594231200-1594236600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Filipino Kamayan by Maria Polotan
DESCRIPTION:Pre-order online until TUE Jul 7\, 10pm\nPick up on WED Jul 8\, 6-7:30pm\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. \nThis menu is Gluten Free\n—- \nMeat Kamayan \nChicharron\nCrispy pork served with spicy vinegar \nChicken Inasal\nGrilled chicken skewers of dark meat marinated in garlic\, ginger\, chili\, lemongrass\, coconut sap  vinegar and brown sugar. \nHipon sa Gata\nShrimp cooked in latik (coconut oil that oozes out of coconut milk after a long simmer) flavoured with ginger\, garlic and chilies. \nPata Tim\nPork hocks braised in garlic\, onion\, ginger\, soy\, black vinegar\, dark brown sugar\, black pepper\, bay leaf and shiitake mushrooms. \n–or– \nVegetarian Kamayan \nPinais na Kabute\nFresh mushrooms with ginger & green onions\, wrapped in banana leaf and steamed to cook in its own juices. \nEnsaladang Ampalaya\nBitter melon\, cucumber\, ginger\, green onions in a sweet-sour dressing \nMongo Guisado\nMung beans braised in tomatoes\, garlic\, ginger\, onion\, green chilies; topped with cilantro and Asian greens \nAll Kamayan dinners come with white rice and: \nEnsaladang Talong\nGrilled eggplant\, tomatoes and green onion dressed in lime-ginger-garlic vinaigrette. \nGinataang Kalabasa\nAsian squash simmered in coconut broth flavoured with garlic\, ginger\, onion\, lemon grass\, Thai basil \nAcharang Papaya\nA tangy pickled 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\, Vegetarian or 1/2+1/2 (for 4 p only)\nFilipino Kamayan by Maria Polotan\n$48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30pm\n\n\n\n\n\n\n\n\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.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-filipino-kamayan-by-maria-polotan/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/06/Maria-P-kamayan_1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200703T180000
DTEND;TZID=America/Toronto:20200703T193000
DTSTAMP:20260427T201743
CREATED:20200622T222045Z
LAST-MODIFIED:20200703T020028Z
UID:114740-1593799200-1593804600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Trini Dougla Dinner by Rhoma Spencer
DESCRIPTION:Pre-order online until THU Jul 2\, 10pm\nPick up on FRI Jul 3\, 6-7:30pm\nThe food of the Caribbean carries in it the history of colonization\, slavery and independence. The creative and resourceful people who found themselves in these new lands brought with them traditions\, ideas and recipes that forged a new culture – music\, art\, theatre and of course cuisine – that has become popular around the world. \nChef Rhoma Spencer explains: \n“This menu takes inspiration from the mix of Afro- and Indo-Trinidadian cuisine. A Dougla is a mixed race person of East Indian and African heritage. The East Indians first came to Trinidad as indentured servants after the emancipation of the enslaved Africans in 1845. In time\, both races mixed to form what is called a Dougla in Trinidad and Tobago. \nThis cross-breeding meant we were literally eating out of each other’s pot. Pigtails were the parts of the pork designated for the enslaved bodies\, not suited for the Master’s consumption.  The salted codfish\, another staple enslaved food\, was imported from the Maritime provinces in Canada\, while Doubles and Kitcharee were two foods brought over by the East Indians.” \nDoubles\n2 fried baras (a small round of dough inspired by the Indian chapati)\, filled with curry channa\, garnished with a mango and cucumber chutney \nKitcharee Pilaf\nA thick\, comforting ‘risotto’ of split peas and rice cooked in coconut milk and herbs. \nSalundung\nThis Creole saltfish rundung (aka “run down”\, a long-simmered braise) is a salted codfish stew with cabbage and carrots\, scallions\, onions and tomatoes in coconut milk \n–or– \nKichouri Patties\nKind of like falafel\, these tasty fritters are made with ground chickpeas\, chickpeas flour\, turmeric and herbs. #Vegan & GF \nCucumber Comess\nA zesty cucumber salad with garlic and cilantro \nadd Roasted Pigtails (2pc) +$3 \nCoconut Drops\nA dense\, sweet Caribbean coconut “macaroon” with raisins and mixed fruits accentuated with cinnamon and nutmeg.\n—– \nFish\, Vegan\, or 1/2+1/2\nTrini Dougla Dinner for 2 $48  •  for 4 $90 \n—– \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM\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 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-a-dougla-dinner-by-rhoma-spencer/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2020/06/doubles.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200701T180000
DTEND;TZID=America/Toronto:20200701T193000
DTSTAMP:20260427T201743
CREATED:20200623T145806Z
LAST-MODIFIED:20200701T021311Z
UID:114916-1593626400-1593631800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Canada Day Global Picnic by Rossy Earle
DESCRIPTION:Pre-order online until TUE Jun 30\, 10pm\nPick up on WED Jul 1\, 6-7:30pm\nMy favourite thing about Canada in general\, and Toronto in particular\, is that you can find a little bit of the whole world at your doorstep. So to celebrate Canada Day\, it seemed a perfect fit to ask talented chef & food stylist Rossy Earle to tackle the task of putting a taste of the whole world in a basket… 5 scrumptious dishes\, one from each continent\, packed up and ready for you to find your favourite shady spot for a truly international picnic.\n—– \nAmerica – Guasacaca & Plantain Chips\nGuasacaca is a Venezuelan style avocado dipping sauce served with crispy plantain chips for scooping up all that delicious green goodness! \nEurope – Niçoise Salad \nFrench style composed salad with oil-packed tuna\, hard boiled eggs\, green beans\, tomatoes\, onions\, capers\, olives\, potatoes and vinaigrette. \nAfrica – Peri Peri Chicken & Moroccan Couscous  \nMarinated Chicken in Mozambique/South African Peri Peri Sauce. Making it mild for everyone to enjoy\, but with a few extra chilies on the side for those who like the burn! Comes with a North African style Couscous side dish full of spices\, chickpeas\, nuts\, dried fruits and tossed in a citrus dressing. \nAlso available vegetarian\, with Peri Peri Cauliflower \nAsia –  Japchae\nKorean style stir-fried glass noodles with shiitake mushrooms\, julienned carrots\, spinach & scallions in a lightly sweet garlic\, soy & sesame dressing. \nAustralia – Strawberry Handpies\nThe name says it all… A pie you can eat with your hands! Fresh & flaky pastry pocket filled with summer strawberries.\n—– \nChicken or Vegetarian \nCANADA DAY Global Picnic for 2 $48 • for 4 $90 \nRossy’s Supicucú Diablo’s Fuego Hot Sauce 250ml $12\nChunky\, smokey\, garlicky and full of herbs and chilies\, this sauce is not just about heat but also about flavour \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nBorn and raised in Panama\, Rossy Earle prides herself in infusing Latin American flavours into whatever she creates\, making it her goal to bring some of her roots into Canadian food culture. Currently working as a freelance chef\, recipe developer and food stylist in Toronto\, she also has a line of hot sauces including the smoky Diablo’s Fuego hot sauce and it’s seasonal and sweeter — but not less spicy — sister sauce Diabla’s Kiss. On Instagram at @pancancooks
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-canada-day-global-picnic-by-rossy-earle/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/06/japchae.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200626T180000
DTEND;TZID=America/Toronto:20200626T193000
DTSTAMP:20260427T201743
CREATED:20200612T161642Z
LAST-MODIFIED:20200626T003953Z
UID:113786-1593194400-1593199800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Pulled Pork Picnic by Sonya Gammal & Nicolette Felix
DESCRIPTION:Pre-order online until THU Jun 25\, 10pm\nPick up on FRI Jun 26\, 6-7:30pm\nGreat summer evenings are about leisurely sunsets\, smoky BBQ and sticky fingers. Friends & Chefs Sonya Gammal and Nicolette Felix have joined forces to bring you a scrumptious\, scratch-made summertime treat to help celebrate and savour the longest days of the year.\n—– \nWatermelon Feta Stacks\nwith Mint\, Balsamic Reduction Drizzle and Olives \nBBQ Pulled Pork on a Bun\nPork shoulder rubbed with chili\, garlic\, cumin and paprika; slow-braised in its juices then pulled and layered with a tangy homemade BBQ sauce. \n–or– \nBBQ Pulled Jackfruit & Black Beans on a Bun\nYoung jackfruit\, braised in smoky spices\, pulled and flashed under the broiler for a touch of caramelized & crispy deliciousness\, layered with black beans and a tangy homemade BBQ sauce. \nWe pack it\, you stack it!\nSandwiches come with a crunchy\, maple-mustard rainbow cabbage slaw\, citrusy cilantro-lime crema and a soft\, homemade sesame seed bun for you to assemble. (This makes for fresher sammies\, more customizability\, better leftovers\, and is more kid-friendly too!) \nPicnic Potato Salad\nThe perfect sidekick\, with a hint of onion\, dill pickle\, crunchy celery and an apple-cidery zing! \nChocolate Caramel S’more Bars\nFluffy marshmallows and chocolate chips nestled on a golden graham cracker crust and drizzled with silky smooth homemade caramel!\n—– \nPork\, Vegetarian or 1/2+1/2\nBBQ Picnic Dinner for 2 $48  •  for 4 $90 \n—– \nDue to high demand\, and to ensure that we are able to fulfil all orders\, we have had to close ordering a little bit early. Thanks to everyone for their support. \nORDERING FOR THIS EVENT HAS BEEN CLOSED. PICKUP IS FRI 6-7:30PM\n\nChefs Sonya Gammal and Nicolette Felix are both actively committed to food security in Toronto\, working both in the private and public sectors to promote and support the local food movement with a mandate to provide access to good food for all. \nSonya Gammal has long followed the local and sustainable food path from her apprenticeship under Chef Jamie Kennedy\, to her work at the West End Food Co-Op\, to her popular knife skills and sourdough baking workshops at the Depanneur.\nTW @SarnsTaste | IG: @sarns.taste | sarns.ca \nNicolette Felix loves combining flavour profiles and ingredients that are both familiar and exotic. An honours grad from George Brown\, Nicolette launched Undercover Chef\, a private chef and culinary management consulting business while managing a not-for-profit kitchen.\nTW: @UndercoverChef | IG: @flavafelix | undercoverchef.ca
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-pulled-pork-picnic-by-sonya-gammal-nicolette-felix/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/06/Sonya-pulled_pork-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200624T180000
DTEND;TZID=America/Toronto:20200624T193000
DTSTAMP:20260427T201743
CREATED:20200612T183531Z
LAST-MODIFIED:20200624T022755Z
UID:113824-1593021600-1593027000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Trenchtown Jerk Bowl by Greg Couillard
DESCRIPTION:Pre-order online until TUE Jun 23\, 10pm\nPick up on WED Jun 24\, 6-7:30pm\nToronto culinary icon Greg Couillard is perhaps best known for his Jump Up Soup\, a dish inspired by the first Caribana parades that would light up the drab Toronto streets of the early 70’s with the raucous colours\, flavours and energy of the Caribbean. Chef Greg’s abiding love of island spices and flavours has not waned in the decades that have passed\, and tonight he brings his signature fusion twist to a tribute to the Caribbean cultures and people that have so enriched our city.\n—– \nOkra Tomato Hot Pot\nA vibrant soup in the spirit of Greg’s classic Jump Up\, with  okra\, tomato\, leeks\, Jamaican pumpkin\, and a kiss of Scotch Bonnet pepper in a cumin & thyme scented veggie broth! \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 & Beans\, greens and yams\, and a Charred Pineapple Slaw. \nVegetarian Bowl also available with Grilled Jerk Eddoes\, Yams\, Pumpkin and Okra\, served with Coconut Rice & Beans and Charred Pineapple Slaw \nMiss Mary’s Mango Sorrel Fool\nJuicy mango folded into coconut rum whipped cream topped with red sorrel jelly and ginger snap!\n—– \nChicken\, Vegetarian or 1/2+1/2\nJamaican Dinner for 2 $48 • for 4 $90 \nAdd a 4 oz. bottle of Greg’s Signature No Refund Hot Sauce (No Plain Jayne) for $12 \nORDERING HAS 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-trenchtown-jerk-bowl-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/2020/06/greg-c-jerk-bowl-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200619T180000
DTEND;TZID=America/Toronto:20200619T193000
DTSTAMP:20260427T201743
CREATED:20200612T032704Z
LAST-MODIFIED:20200619T013742Z
UID:113725-1592589600-1592595000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Beer-Infused BBQ Ribs by Francoise Briet
DESCRIPTION:Pre-order online until THU Jun 18\, 10pm\nPick up on FRI Jun 19\, 6-7:30pm\nChef Francoise Briet‘s love for diverse and delicious local craft beers led her to found Malty and Hoppy Delicacy\, a company that uses Ontario craft beer to create small-batch jellies\, jams\, mustards and other beer-based artisanal products. Francoise’s passion was the perfect fit for a gourmet\, summertime\, beer-infused Father’s Day-inspired menu! \nSlow-roasted Pork Ribs with Reserve Ale BBQ Sauce\nRibs\, beer & BBQ are a surefire combination for almost any Dad! A hearty full pound of tender\, slow-cooked pork ribs glazed with a savoury and complex BBQ sauce made with Nickel Brook Brewery’s Glory & Gold – Bourbon Barrel-Aged Cuvee. Served with buttery potatoes dressed with fresh herbs\, and a crisp\, refreshing garden salad with Francoise’s signature beer-infused French vinaigrette. \n–or– \nTomatoes Provençal \nRoasted ripe vine tomatoes topped with seasoned bread crumb and extra-virgin olive oil\, served with a French potato salad with green beans and fresh herbs. Accompanied by a selection of gougères\, a kind of cheese puff that is a specialty of Burgundy; delicate pâte à choux dough infused with local craft beers from Folly Brewing and Amsterdam Brewery and mixed with nutty Gruyère cheese. \nOatmeal Brown Ale Chocolate Meringue Cookies\nA festive touch of dark chocolate; these rich\, flourless chocolate cookies have shiny\, crisp exteriors and chewy interiors. The nutty flavor of Eephus Oatmeal Brown Ale from Left Field Brewery reinforces the deep chocolate flavor of this reimagined French delicacy. \n+ Special Father’s Day GIFTS!\nBeer Jellies – Complex\, layered\, sweet\, tart & aromatic – the perfect companion for a charcuterie and cheeses plate\, or grilled meats. \nPale Ale (Canuck\, Great Lakes Brewery) – Perfect with Brie\, mozzarella\, and mild-flavor Gouda or cheddar –or– Oatmeal Brown Ale (Eephus\, Left Field Brewery) – Excellent with charcuterie and older\, firm cheeses\, and amazing with grilled sausage.\n—– \nPork\, Vegetarian\, or 1/2+1/2\nBeer & BBQ Dinner for 2 $48 • for 4 $90 \nBeer Jelly 125 ml jar $8 \n\nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\n\nFrancoise Briet is the former Chef of the General Consulate of France in Toronto\, and the owner of Malty and Hoppy Delicacy\, a company that uses Ontario craft beer in small-batch artisan jellies\, jams and other delicacies. Before that\, Francoise was a clinical research scientist in the area of metabolic nutrition.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-beer-infused-bbq-ribs-by-francoise-briet/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/06/Ribs-Final-Feature-500x500-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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