BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Depanneur X-ORIGINAL-URL:https://dev.thedepanneur.ca X-WR-CALDESC:Events for The Depanneur REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20170312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20171105T060000 END:STANDARD TZID:America/Halifax BEGIN:DAYLIGHT TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT DTSTART:20170312T060000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0300 TZOFFSETTO:-0400 TZNAME:AST DTSTART:20171105T050000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20171108T183000 DTEND;TZID=America/New_York:20171108T213000 DTSTAMP:20260501T133102 CREATED:20171016T172611Z LAST-MODIFIED:20171018T010038Z UID:45621-1510165800-1510176600@dev.thedepanneur.ca SUMMARY:Workshop: Polish Pierogies II by Maria Rozynska DESCRIPTION:Third night added! Sunday\, Nov. 12\nNow with #glutenfree recipes too! \nEvery culture has their comfort food and warm\, hearty Polish pierogi are right up there with the best of them helping you get through these chilly autumn days. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading\, rolling\, filling\, shaping\, and boiling homemade pierogi from scratch. \nYou’ll start the class with a warm borscht broth\, then roll up your sleeves (literally) and dive into learning how to make several pierogi with fillings including: farmers cheese with potato\, savoury sauerkraut with mushroom and onion\, delicious dessert pierogi with sweet cherry filling. One half of the class will be working with gluten-free dough while the other with standard dough. \nSinging while making food\, or indeed during any work\, is a deeply Polish tradition. While we work guests enjoy a traditional folk song or two by Maria. There will also be a short presentation on Polish cuisine and you’ll get a chance to try all your pierogi (both gluten-free and standard) in class with a sour cream and warm caramelized onion topping. Extra Polish dishes pre-made by Maria are also served and extras can be taken home and frozen (if you can resist eating them on the way home 😉 \n$50 +HST \n—— \nA self-taught cook\, Maria Rozynska grew up in a Polish household observing her mother\, grandmother and great grandmother knead\, roll\, shape\, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking\, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her family’s recipes and traditions. A communal meal follows each of her workshops where guests can eat their creations while songs are sung and stories shared.\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-polish-pierogies-ii-by-maria-rozynska/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_493710280994956.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20171107T180000 DTEND;TZID=America/New_York:20171107T210000 DTSTAMP:20260501T133102 CREATED:20171009T233951Z LAST-MODIFIED:20171024T000525Z UID:45466-1510077600-1510088400@dev.thedepanneur.ca SUMMARY:TABLE TALK: David B. Goldstein DESCRIPTION:Shakespeare for Foodies!\nShakespeare teaches us about good and evil\, the power of language\, the nature of love — but can he teach us how to eat? Shakespeare is not usually thought of as a fount of culinary information\, but in fact his plays shed light not only on attitudes toward food in Renaissance England\, but on many of the most pressing issues in our own relationships to food\, including food ethics and security\, vegetarianism\, locavorism\, and the meaning of hospitality. \nDavid Goldstein is a critic\, poet\, food writer\, and Associate Professor at York University in Toronto. His scholarly book\, Eating and Ethics in Shakespeare’s England\, shared the Shakespeare’s Globe Book Award. He’s also co-edited two essay collections\, Culinary Shakespeare and Shakespeare and Hospitality\, and written two books of poetry. A former food magazine editor and restaurant critic\, he loves to think about how old books can help us think about food in new ways. \n—–\nTable Talks include a seasonal meal prepared by The Depanneur founder Len Senater. \nA foray into Elizabethan recipes\, this one based on one from “The English Huswife” (1596) is typical of dishes of the period\, combining meat with fruit and aromatic spices like cinnamon\, mace and rosewater: Chicken & Prune Tudor Pie (also available #vegan with root veg)\, with a Winter Salad of savoy cabbage\, beets\, olives\, lemons and a raisin & caper vinaigrette\, and Baked Apples with cinnamon “stems” from “Shakespeare’s Kitchen” (2003) by Francine Segan. \n—–\nDoors open at 6pm\, talk starts at 7pm\n$20 (+HST) — includes dinner \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur URL:https://dev.thedepanneur.ca/event/table-talk-david-b-goldstein/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Table Talks ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_1750725088333072.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20171106T183000 DTEND;TZID=America/New_York:20171106T213000 DTSTAMP:20260501T133102 CREATED:20171009T221559Z LAST-MODIFIED:20171016T174051Z UID:45453-1509993000-1510003800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska DESCRIPTION:2nd Night Added! -Wednesday\, November 8th\nNow with #glutenfree recipes too! \nEvery culture has their comfort food and warm\, hearty Polish pierogi are right up there with the best of them helping you get through these chilly autumn days. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading\, rolling\, filling\, shaping\, and boiling homemade pierogi from scratch. \nYou’ll start the class with a warm borscht broth\, then roll up your sleeves (literally) and dive into learning how to make several pierogi with fillings including: farmers cheese with potato\, savoury sauerkraut with mushroom and onion\, delicious dessert pierogi with sweet cherry filling. One half of the class will be working with gluten-free dough while the other with standard dough. \nSinging while making food\, or indeed during any work\, is a deeply Polish tradition. While we work guests enjoy a traditional folk song or two by Maria. There will also be a short presentation on Polish cuisine and you’ll get a chance to try all your pierogies (both gluten-free and standard) in class with a sour cream and warm caramelized onion toppings. Extra Polish dishes pre-made by Maria are also served\, and extra pierogies can be taken home and frozen (if you can resist eating them on the way home 😉 \n$50 +HST \n—— \nA self-taught cook\, Maria Rozynska grew up in a Polish household observing her mother\, grandmother and great grandmother knead\, roll\, shape\, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking\, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her family’s recipes and traditions. A communal meal follows each of her workshops where guests can eat their creations while songs are sung and stories shared 🙂\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-polish-pierogies-by-maria-rozynska-7/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_1682391571770978.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20171105T190000 DTEND;TZID=America/New_York:20171105T220000 DTSTAMP:20260501T133102 CREATED:20171016T232647Z LAST-MODIFIED:20171017T005209Z UID:45708-1509908400-1509919200@dev.thedepanneur.ca SUMMARY:Nurture x Lorette Harvest Table Dinner DESCRIPTION:About:\nEach month\, Nurture offers a collaborative intimate dining experience for like-minded creatives and entrepreneurs (and those that love to support them). Part community incubator\, part supper club\, part creative discourse on the subject of self care – all delicious\, organic\, and served family-style. Hosted at The Depanneur – “A place where interesting food things happen.” \nIncludes:\nWelcome cocktail\nThree course dinner\nDrinks\nCreative presentation by our October guest collaborator\, Lorette Lingerie.\nCommunity and connection with people who have your back. \nSeats are limited. Allergies and food sensitivities wholeheartedly embraced with advance notice \nAbout Lorette:\nLorette was created for women who want to celebrate their female sensuality while declaring that it’s ok to be vulnerable. This is our strength. That space where love and fear exist simultaneously. This makes us both strong and soft. \nWhen la fille Lorette’s focus is on love\, she becomes herself. And that’s what she likes: to be herself. Oui\, elle est French mais no need to make any fuss about it. She hates a fuss. \nLorette empowers women with a choice. No more conforming to the hypersexualized standards of the fashion industry. The Lorette girl instead revels in her feminine individuality and self-confidence. \nItalian fabric + Canadian embroiderers and skilled craftswomen + French love.\nLorette creates unique embroidered lingerie inspired through womanhood. \n“Love is the emblem of eternity: it confounds all notion of time\, effaces all memory of a beginning\, all fear of an end.” – Madame de Stael \nAbout our host\, The Depanneur\nFounded in 2011 by Len Senater\, The Dep is an ongoing\, evolving experiment\, prototype and proof-of-concept exploring food’s role in building community\, creating opportunity and celebrating diversity. It has evolved over the years into a kind of convivial urban food hub where food producers\, creators and consumers can connect and explore new food ideas in a fun\, informal setting. It’s “a place where interesting food things happen.” \nWe’re all so looking forward to feeding you\, body & spirit! \nTickets available here URL:https://dev.thedepanneur.ca/event/nurture-x-lorette-harvest-table-dinner/ LOCATION:The Depanneur\, 1033 College Street\, Toronto\, ON\, M6H 1A8\, Canada CATEGORIES:Pop Up ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_138922126735416.jpg GEO:43.6527741;-79.4293691 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Depanneur 1033 College Street Toronto ON M6H 1A8 Canada;X-APPLE-RADIUS=500;X-TITLE=1033 College Street:geo:-79.4293691,43.6527741 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171103T180000 DTEND;TZID=America/Halifax:20171103T210000 DTSTAMP:20260501T133102 CREATED:20171019T144927Z LAST-MODIFIED:20171020T005321Z UID:45886-1509732000-1509742800@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Mediterranean Veggie Bowl by Matt Mathews DESCRIPTION:Big\, bold Mediterranean flavours and fresh herbs from his own organic garden elevate Matt Mathew‘s health-conscious\, plant-based comfort food to an whole new level: food that feels as good as it tastes. \n—–\nCreamy chickpea & tahini hummus platter\nwith pickled turnips & fresh veggie crudités and choice of white or whole wheat pita.\n$6\nAdd warm mixed spiced olives\n$4 \nA colourful trio of Mediterranean-inspired dishes showcasing organic herbs from the chef’s personal garden. \nSautéed shiitake & cremini mushroom with onions and golden sage + Roasted carrots\, potatoes\, red onions and black olives with rosemary + Steamed yellow & green beans with tarragon vinaigrette. \nOn your choice of either short grain brown rice with parsley\, scallions & lemon -or- long grain white rice with spanish paprika & garlic.\n$14 \nRaw fruit & nut truffles\nintense date\, apple\, and walnut balls with a salted coconut caramel sauce (#raw & #vegan)\n$6 \nPrix Fixe\nStarter + Main + Dessert\n$24 \n—–\nMatt first learned cooking from his grandmother at a young age\, but it wasn’t until he started working in the restaurant/catering industry that his ideas of what food could and should be really expanded. The last 8 or so years working as a bartender and in catering have broadened his culinary horizons\, revealing the diversity\, quality and originality alive in the world of food. A shift towards vegetarianism over the last 3+ years has ignited a passion for new ingredients\, flavours and techniques in Matt’s kitchen.\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. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mediterranean-veggie-bowl-by-matt-mathews/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_2025295364366865-e1508426682566.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171102T180000 DTEND;TZID=America/Halifax:20171102T190000 DTSTAMP:20260501T133102 CREATED:20171030T171152Z LAST-MODIFIED:20171031T204837Z UID:46148-1509645600-1509649200@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — Nov 2 DESCRIPTION:Salateh Naameh سلطة ناعمة\n \n \n \n \n \n Joz Al-Hind كاتو جوز الهند\n \n \n \n\n[chicken] Fatteh Djaj فتّة الدجاج\nFatteh (فتّة‎‎ meaning crushed or crumbs) is a broad category of Levantine dishes made with pieces of crispy flatbread layered with yogurt and other ingredients. It is popular across Egypt\, Palestine\, Lebanon\, Jordan and Southern Syria\, but uncommon further North. This dish is so closely associated with Syrian food that it is also known as shâmiyât (شاميات ) or ‘Damascene’. This recipe\, by Soheer J. from Sweida\, is notable for its use of golden\, turmeric-and-spice-infused basmati rice and its garnish of butter-fried walnuts. The dish is built up in layers of bread\, rice\, yogurt & tahini sauce\, chicken\, nuts\, and garnishes. We will be preparing this dish in parts – crispy bread (dry)\, rice & chicken (to be warmed) and sauce (room temperature) separately\, so they can be combined at the last moment for the best combination of flavours\, temperatures and textures. \n[vegetarian] Fatteh Hummus فتتة حُمُّص\nFatteh with crispy pita\, seasoned rice\, yogurt-tahini sauce and walnuts\, with chickpeas and broccoli. \nSalateh Naameh سلطة ناعمة\nThis quintessential Mediterranean salad can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. \nKato Al-Hind كاتو جوز الهند\nA semolina-based cake with syrup\, similar to namoura or basbousa\, but the addition of lots of grated coconut gives it a rich\, macaroon-like quality. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-nov-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_134034493986029.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171030T183000 DTEND;TZID=America/Halifax:20171030T210000 DTSTAMP:20260501T133102 CREATED:20170925T205506Z LAST-MODIFIED:20171016T183658Z UID:44968-1509388200-1509397200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Fall Fruit Jams & Jellies by Camilla Wynne DESCRIPTION:The trees are bursting with fall fruits. It’s time to capture their flavours and what better way than in delicious jams and jellies. \nIn this workshop master preserver Camilla Wynne will cover the basics of canning fruits\, from selecting your produce to proper sterilization\, the pectin question\, and sampling some different styles and flavours. In the kitchen we’ll transform local crabapples into a jewel-like jelly\, and pears into a gorgeous\, customizable jam. You will leave with a jar of each preserve\, ready to tackle any canning project and able to safely modify recipes to your taste. \nYou’ll learn to:\n-safely prepare pectin-free jams that taste like real fruit\n-safely prepare canned fruits to save the bounty of fall for winter\n-modify the sugar or sweeteners in any recipe\n-eliminate steps from the traditional canning process\n-create recipes for jams & canned fruits according to your tastes\, whims & imagination \n$50 +HST \n—–\nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-fall-fruit-jams-jellies-by-camilla-wynne/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_1913514368900345.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171029T183000 DTEND;TZID=America/Halifax:20171029T213000 DTSTAMP:20260501T133102 CREATED:20171002T225427Z LAST-MODIFIED:20171019T205039Z UID:45237-1509301800-1509312600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Instant Pot & Anova Sous Vide by Carole Nelson Brown DESCRIPTION:2nd Night Added! Go Go Gadget Dinner!\nThere have been some remarkable innovations in culinary technology in the last few years\, and at the vanguard are exciting new tools like the Instant Pot and Anova Precision Cooker. Popular food blogger\, photographer and stylist Carole Nelson Brown will show you just how versatile these amazing kitchen tools can be. \nThere has been a renaissance in pressure cooking thanks to a new generation of safe\, easy to use electric pressure cookers like the Instant Pot\, an amazing Canadian appliance that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and more. The introduction of portable\, accurate and affordable water circulators such as the Anova Precision Cooker has revolutionized “sous vide” cooking\, a technique once only found high-end restaurants\, and made it accessible to the home cook. \nPressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other cooking methods\, flavours are intensified and cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy and water — how can you go wrong? Still\, many of us have scary memories of old-fashioned pressure cookers\, hissing\, spitting and rattling menacingly away on the stove. By contrast\, today’s new programmable electric pressure cookers are safe\, easy to use and can save you hours in the kitchen. \nSous vide is French for “under vacuum” and refers to the technique of cooking foods that have been put into vacuum-sealed\, food grade plastic bags and cooked in a water bath at a very controlled temperature. This results in almost complete retention of moisture\, perfectly even cooking from end to end\, and allows for much more latitude in terms of timing. Almost foolproof for things like meat and eggs\, but can also be used for desserts\, infused alcohols and more. \nYou will learn how to cook a creamy Instant Pot Risotto (in 7 minutes!)\, Sous Vide Steak\, and the perfect sous vide poached egg\, cooked right in the shell. You’ll finish with a decadent Creme Brulée and will get to taste and compare both Pressure Cooker and Sous Vide versions. In addition to these great recipes\, Carole will discuss all kinds of Instant Pot and Sous Vide tips and tricks and share a few other fun kitchen gadgets that make cooking a lot more fun. \n$50 (+HST) \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup \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-instant-pot-anova-sous-vide-by-carole-nelson-brown-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_1411334148919941.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171028T193000 DTEND;TZID=America/Halifax:20171028T223000 DTSTAMP:20260501T133102 CREATED:20171002T212339Z LAST-MODIFIED:20171030T005930Z UID:45211-1509219000-1509229800@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Voodoo Creole by Greg Couillard DESCRIPTION:Get spooky with Toronto culinary icon Greg Couillard at this New Orleans-inspired dinner\, smoking with cajun spices and Greg’s unique brand of evil genius. \n—–\nCrabcake Magnolia\nSucculent snow crab meat\, scallions\, chili and peas in a golden crispy panko crust with hot & sweet red pepper sauce. \nLouisiana Maque Choux\nRoasted corn and cauliflower salad with blackened shrimp \nMolasses\, peach & bourbon-glazed pork backribs\nRibs that will haunt your dreams \nDeep Soul Sides\nCollard greens\, Buttered grits\, and black-eyed peas \nShoo Fly Pie\nThe South’s molasses-y answer to the butter tart\, with a dollop of cool whipped cream.\n—– \n$60 +HST\nBook Now \n—–\nChef Greg Couillard has forged a life-long reputation as a fearless culinary innovator\, a kind of super-collider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for a few lucky diners to marvel at. After more than 5 decades in the kitchen\, it would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n——\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about the Supper Clubs at The Depanneur\nhttps://thedepanneur.ca/supper-club/ URL:https://dev.thedepanneur.ca/event/supper-club-voodoo-creloe-by-greg-couillard/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_1412433335538390.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171027T180000 DTEND;TZID=America/Halifax:20171027T210000 DTSTAMP:20260501T133102 CREATED:20171016T215804Z LAST-MODIFIED:20171017T223001Z UID:45689-1509127200-1509138000@dev.thedepanneur.ca SUMMARY:DROP-IN-DINNER: Persian Dinner by Sonbol Zand and Nasim Mirzaie DESCRIPTION:Persian food is one of the world’s oldest culinary traditions and has had a profound influence on cuisines from the Middle East to India. Discover the unique flavours of a home-cooked Persian meal with this tasting menu of traditional dishes made by two passionate Persian food lovers.\n— \nDoogh $2\nA savoury yogurt beverage with dried mint that is a wonderful complement to Persian food. \nKashk-e Bademjaan $6\nEggplant sautéed with garlic and topped with kashk\, a type of yogurt that has been strained and dried\, and then reconstituted into a a tangy\, creamy sauce. It’s topped with crispy onions and dried mint\, and served with Persian barbarry flatbread \nZereshk Polo ba Morgh $12\nChicken sautéed in butter\, onion\, garlic\, cinnamon\, tumeric and Persian saffron\, served on a bed of delicate and fragrant long-grain basmati rice studded with red barberries. Comes with a sliver of crispy tahdig\, the golden brown buttery crust formed at the bottom of the rice pot\, a favourite part of many Persian meals. \nDolmehe Felfel $10\nSweet bell pepper stuffed with rice\, herbs\, saffron\, and mushroom in a luxurious tomato sauce. #vegetarian \nBoth dishes come with a side of Salad Shirazi\, a traditional Persian salad made with cucumber\, red onion and tomato salad topped with fresh herbs\, with a dressing of lemon\, olive oil and verjuice\, a sour juice made from unripe grapes. \nChocolate bark\nwith pomegranate\, pistachios and dried rose petals $4 \nPrix Fixe Menu\nDrink + App + Main + Dessert\nChicken $22  |  Vegetarian $20\n—- \nSonbol’s passion for cooking has become a favorite hobby\, a sanctuary after long hours at work as an IT manager. It has has led her to courses at George Brown College and in Bordeaux\, France. Growning up in an Iranian home\, Persian dishes are among her favorite dishes which she is excited to share. \nNasim’s is passionate and joyful about everything she does\, from her work as an IT Project Manager to cooking Persian food\, but also hiking\, biking and being a racquetball instructor. Simple yet sophisticated Persian dishes are her speciality. \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. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-persian-dinner-by-sonbol-zand-and-nasim-mirzaie/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_1945121319063523.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171026T180000 DTEND;TZID=America/Halifax:20171026T190000 DTSTAMP:20260501T133102 CREATED:20171023T214913Z LAST-MODIFIED:20171024T002821Z UID:45947-1509040800-1509044400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — Oct 26 DESCRIPTION:Batata harra ( بطاطا حرّة)\n \n \n \n \n \n Saltet k’as w zeitoun (سلطة خس و زيتون)\n \n \n \n \n \n Mamonia ( مامونية)\n \n \n\n[beef] Shamborak شمبورك\nProbably the ancestor of every meat pie in the Western world. Thin\, yeasted wheat flour dough is stuffed with a mixture of cooked onions and halal ground beef spiced with black pepper\, and then baked into a self-contained parcel\, much like a panzerotti or calzone\, making it a popular street-food snack. \n[mushroom] Shamborak شمبورك\nAn equally delicious version stuffed with seasoned chopped mushrooms & onions. \nBatata harra ( بطاطا حرّة)\nRoasted potatoes flavoured with Aleppo pepper\, garlic\, coriander and lemon juice \nSaltet k’as w zeitoun (سلطة خس و زيتون)\nA light\, refreshing green salad with tomato\, onion and black olives\nin a tangy dressing of apple cider vinegar\, sumac\, pomegranate molasses\, olive oil & lemon \nMamonia ( مامونية)\nA wonderful Syrian dessert from the city of Aleppo\, a smooth and velvety semolina pudding enriched with ghee and topped with cinnamon and nuts. It is also a popular winter breakfast\, similar to cream of wheat\, where it is served with string cheese\, cream and pita bread to balance the sweetness of the mamounia. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-oct-26/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_1198062503628574.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171023T183000 DTEND;TZID=America/Halifax:20171023T213000 DTSTAMP:20260501T133102 CREATED:20170925T212254Z LAST-MODIFIED:20171023T173912Z UID:44978-1508783400-1508794200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Intro to the Vegan Kitchen by Emily Zimmerman DESCRIPTION:Many people want to shift their diets to be more plant-based\, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire\, have more options for dinner guests\, or discover new ingredients and techniques\, this class will give you a versatile toolkit for making amazing vegan meals. \nThe Depanneur’s resident vegan maven\, Emily Zimmerman will share various techniques including manipulating texture\, tricks for marinating\, braising\, steaming\, poaching\, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry. \nAnd what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour\, turmeric\, black salt\, nutritional yeast\, agar\, and arrowroot. \nAlong the way you’ll meet affordable\, versatile and high-protein ingredients like dried yuba (tofu skin)\, which with the right smoky-sweet marinade\, makes a fabulous vegan bacon. \nYou will also learn how to make a tasty vegan sausage with kasha\, sun-dried tomatoes and mushrooms\, both as braised patties made with gluten flour\, pan-fried with potato starch\, and a yuba-wrapped\, steamed sausage. \nYou’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt. \nParticipants will leave with tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home. \n$50 +HST \n——–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol. \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-intro-to-the-vegan-kitchen-by-emily-zimmerman/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_285282821973672.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171021T193000 DTEND;TZID=America/Halifax:20171021T223000 DTSTAMP:20260501T133102 CREATED:20170925T205459Z LAST-MODIFIED:20170925T211231Z UID:44966-1508614200-1508625000@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: A Canadian Story by Alex Chen DESCRIPTION:Alex Chen has lived and worked all across Canada\, and the great mosaic of cultures he has encountered along that journey has influenced his identity as a Canadian and the food he cooks. \nThis eclectic meal combines elements of many of the diverse dishes that Alex has encountered across the country\, reflected and combined with some of his favourite Taiwanese flavours from his childhood growing up in BC. \n—–\nCorn Soup\nwith roasted oyster mushrooms \nQorma-E-Sabzi dumplings\nA traditional Afghan spinach stew gets a Taiwanese dumpling makeover \nSauteed Chinese greens with Tzatziki and Smoked Eggplant\nDark leafy greens meet vibrant Mediterranean flavours \n3-spice Taiwanese-Style Crispy Pork Belly\nClassic Taiwanese slow-cooked pork belly (Lu Ron Fan) is braised in a flavourful “red sauce” with ginger\, anise\, chilli\, rock sugar and soy. This version gets updated with a crispy crackling crust. \nFresh Fall Vegetable Frittata\nwith pumpkin\, edamame\, and sweet corn \nGarlic Bread\nNo meal in the Chen house growing up was complete with a side of garlic bread\, so this one is no exception. \nCondensed milk toast with ice cream\nA Cantonese specialty that has become an international sensation. Thick cut squares of lightly-sweet egg bread is toasted and topped with a generous slather of sweetened condensed milk. The addition of matcha green tea ice cream and a sprinkle of black sesame make for a beautiful and decadent dessert.\n—– \n$50 +HST \n—–\nAlex Chen grew up in Coquitlam\, British Columbia. He’s lived all across Canada\, from a Buddhist temple in Madeira Park to Charlottetown to Toronto. Though he still really really misses the mountains and ocean\, he enjoys cooking for lots of people and hopes you can come and join him on this culinary adventure. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-a-canadian-story-by-alex-chen/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_1325471007595777.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171020T180000 DTEND;TZID=America/Halifax:20171020T210000 DTSTAMP:20260501T133102 CREATED:20171002T203329Z LAST-MODIFIED:20171017T032514Z UID:45202-1508522400-1508533200@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Oktoberfest Schnitzel Party by Agata Siczek DESCRIPTION:Armed with her grandmother’s famous schnitzel recipe\, Agata Siczek is back at The Dep to get y’all into Oktoberfest mode with a serious schnitzel party! \n—–\nTraditional Pork -or- Portobello Mushroom Schnitzel \n+ choice of 2 sides :\nFingerling potatoes with parsley\n Slow cooked sauerkraut with mushrooms\n Polish beet salad with dill\n Creamy cucumber salad\n$14 \nExtra sides +$2 ea. \nTop your schnitzel with sautéed mushrooms or apples +$2 ea. \nApple strudel\nwith whipped cream $6 \n  \n#DaSchnitz Prix Fixe\nSchnitzel + ALL THE SIDES + 1 topping + dessert\n$24 \n—–\nAgata has hosted several successful and delicious Drop-In Dinners at the Depanneur. The Dep’s kitchen is where she gets to let her favourite hobby take over and do what she really loves. Her meals are honest and simple yet sophisticated. She believes that authentic\, homemade food is what brings people together\, and over food and drink they open up and share their lives. \n“Schniztel has been my favourite food for as long as I remember\, and it’s one I often forget to mention when talking about my favourite dish because growing up it’s always been easily available to me. When I visit my family in Poland\, one of the first things I want my grandma to make me after my long journey is a plate of crispy pork schnitzel. So I’d love to share a dish with you that’s always been in my background” \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. \nLearn more about our Drop-In Dinners\nhttp://thedepanneur.ca/drop-in-dinner URL:https://dev.thedepanneur.ca/event/drop-in-dinner-oktoberfest-schnitzel-party-by-agata-siczek/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_169871483567087.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171019T180000 DTEND;TZID=America/Halifax:20171019T190000 DTSTAMP:20260501T133102 CREATED:20171016T180637Z LAST-MODIFIED:20171017T231417Z UID:45631-1508436000-1508439600@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — Oct 19 DESCRIPTION:Tabbouleh تبولة‎‎\n \n \n \n \n \n Qatayef قطايف\n \n \n\n[chicken] Freekeh فريكة\nFreekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn\, not the seeds. In these controlled conditions\, the high moisture content of the seeds prevents them from burning\, but imparts them with a unique smoky flavour. Next\, the roasted wheat is threshed and sun-dried before being cracked into smaller pieces so they resemble a green bulgur. This Syrian freekeh recipe is seasoned with onion\, butter\, black pepper\, cinnamon\, and cumin\, topped with a quarter chicken and garnished with fried nuts. \n[vegetarian] Freekeh فريكة\nThe vegetarian version of freekeh is made with chickpeas\, green peas\, and local squash. \nTabbouleh تبولة‎‎\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad\, with parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nQatayef قطايف\nQatayef (or Katayef) is kind of sweet filled with ricotta\, clotted cream\, fruit and/or nuts\, commonly served during the month of Ramadan\, traditionally prepared by street vendors as well as households throughout the Levant and Egypt. A yeasted batter is used to make small round pancakes which are are folded into little bundles (or sometimes deep-fried) before being drizzled with a honey or sugar syrup. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-oct-19/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_136024927121806-e1508178530351.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171016T183000 DTEND;TZID=America/Halifax:20171016T213000 DTSTAMP:20260501T133102 CREATED:20170918T191942Z LAST-MODIFIED:20171005T205220Z UID:44795-1508178600-1508189400@dev.thedepanneur.ca SUMMARY:WORKSHOP: Instant Pot & Anova Sous Vide by Carole Nelson Brown DESCRIPTION:2nd Night Added — Sunday\, Oct. 29\nGo Go Gadget Dinner!\nThere have been some remarkable innovations in culinary technology in the last few years\, and at the vanguard are exciting new tools like the Instant Pot and Anova Precision Cooker. Popular food blogger\, photographer and stylist Carole Nelson Brown will show you just how versatile these amazing kitchen tools can be. \nThere has been a renaissance in pressure cooking thanks to a new generation of safe\, easy to use electric pressure cookers like the Instant Pot\, an amazing Canadian appliance that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and more. The introduction of portable\, accurate and affordable water circulators such as the Anova Precision Cooker has revolutionized “sous vide” cooking\, a technique once only found high-end restaurants\, and made it accessible to the home cook. \nPressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other cooking methods\, flavours are intensified and cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy and water — how can you go wrong? Still\, many of us have scary memories of old-fashioned pressure cookers\, hissing\, spitting and rattling menacingly away on the stove. By contrast\, today’s new programmable electric pressure cookers are safe\, easy to use and can save you hours in the kitchen. \nSous vide is French for “under vacuum” and refers to the technique of cooking foods that have been put into vacuum-sealed\, food grade plastic bags and cooked in a water bath at a very controlled temperature. This results in almost complete retention of moisture\, perfectly even cooking from end to end\, and allows for much more latitude in terms of timing. Almost foolproof for things like meat and eggs\, but can also be used for desserts\, infused alcohols and more. \nYou will learn how to cook a creamy Instant Pot Risotto (in 7 minutes!)\, Sous Vide Steak\, and the perfect sous vide poached egg\, cooked right in the shell. You’ll finish with a decadent Creme Brulée and will get to taste and compare both Pressure Cooker and Sous Vide versions. In addition to these great recipes\, Carole will discuss all kinds of Instant Pot and Sous Vide tips and tricks and share a few other fun kitchen gadgets that make cooking a lot more fun. \n$50 (+HST) \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup \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-instant-pot-anova-sous-vide-by-carole-nelson-brown/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_616724068498005.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171014T193000 DTEND;TZID=America/Halifax:20171014T223000 DTSTAMP:20260501T133102 CREATED:20170911T220253Z LAST-MODIFIED:20171010T153056Z UID:44562-1508009400-1508020200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Harvest Table by Chef Michael Kirkwood DESCRIPTION:One of life’s great joys is to sit down at a big table at the height of the harvest season and enjoy a fabulous spread of delicious food. For this celebration of the season\, join veteran Chef Michael Kirkwood for the ultimate fall feast and indulge in all the bounty that our amazing local farms have to offer. This promises to be a big\, raucous\, family-style dinner with everything served in platters and bowls for sharing — like dinner at Grandma’s\, if Grandma had been professional chef in Toronto’s top fine dining kitchens for more than 25 years \n—-\nArtisanal greens with goat’s cheese\, strawberries\, walnuts \nBeef short ribs\, slow-braised for 24 hours in red wine\, with a hint of dark chocolate\n Yorkshire pudding\n Roasted brussel sprouts with double smoked bacon\n Spaghetti squash with maple and arugula\n Potato and Granny Smith apple pavé \nVanilla Pavlova with whipped mascarpone\, lemon curd\, burnt marshmallow\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. \nMicheal is currently the Executive Chef of Holt Renfrew at Yorkdale where he continues to educate and inspire through his signature Luxury Canadian style\, emphasizing local\, seasonal ingredients with modern preparation and elegant presentation. \nChef Michael also 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 BYOB dinner party. \nLearn more about the Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-harvest-table-by-chef-michael-kirkwood/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_102697820475582.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171013T180000 DTEND;TZID=America/Halifax:20171013T180000 DTSTAMP:20260501T133102 CREATED:20170904T184040Z LAST-MODIFIED:20170907T190311Z UID:43608-1507917600-1507917600@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Ceviche Trio by Carole Nelson Brown DESCRIPTION:Popular food blogger\, stylist and photographer Carole Nelson Brown won’t let go of summer quite yet\, so she’s offering up some big\, fresh\, Mexican-infused flavours with this fabulous ceviche tasting menu! \n—–\nMexican Corn Chowder $5\nFresh corn\, potato\, jalapeños served with ancho chili powder\, queso fresco and poblano oil \nOctopus Aguachile $10\nSous vide\, charred octopus\, cucumber\, radish\, red onion in a spicy\, green chili sauce served with tortilla chips \nAsian Citrus Shrimp Ceviche $10\nin spicy Ponzu sauce served with tortilla chips \nHearts of Palm Ceviche w/Guacamole Tostada $8\nClassic\, Mexican-style lime ceviche with hearts of palm served with guacamole #vegan \nCeviche flight – try a bit of all three! $20 \nCompost Cookies\nAddictive salty-sweet kitchen-sink cookies a la Momokfuku Milk Bar\, with Doritos & Mexican chocolate\n$3 \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. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-ceviche-trio-by-carole-nelson-brown/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_142216326381409.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171012T180000 DTEND;TZID=America/Halifax:20171012T190000 DTSTAMP:20260501T133102 CREATED:20171009T210604Z LAST-MODIFIED:20171012T220355Z UID:45423-1507831200-1507834800@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — Oct 12 DESCRIPTION:Rez bel Shairieh\n \n \n \n \n \n Salateh Naameh سلطة ناعمة\n \n \n \n \n \n Kato bil toffah كاتو بالتفاح\n \n \n\n[beef] or [vegetarian] Yakaneh Batata bel Batinjan ( يخنة بطاطا و باذنجان)\nPotatoes and eggplants are popular ingredients in Mediterranean cooking\, whether in Greek Moussaka or Turkish Güveç. Yakaneh is general Syrian name used to describe hearty\, home-style stews; in this case one featuring batata (potato) and batinjan (eggplant) in a tomato & onion gravy infused with bharat\, a Syrian spice blend that includes allspice\, black pepper\, cinnamon\, ginger\, nutmeg\, cloves and cardamom. It is available with or without cubes of halal beef\, and comes with a side of Rez bel Shairieh (rice with vermicelli). \nSalateh Naameh سلطة ناعمة\nThis “fine salad” can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. \nKato bil toffah كاتو بالتفاح\nA lovely apple-topped walnut cake with warm spices and raisins \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-oct-12/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_132845704029554.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171009T183000 DTEND;TZID=America/Halifax:20171009T213000 DTSTAMP:20260501T133102 CREATED:20170911T220246Z LAST-MODIFIED:20171004T185412Z UID:44560-1507573800-1507584600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Cannelloni From Scratch by Laura Guanti DESCRIPTION:One of pastas great joys is the infinite variety of shapes and forms it can take. Cannelloni (“large reeds” in Italian) is a classic dish made with large pasta tubes\, or fresh pasta sheets\, that are stuffed\, covered in sauce and baked. Fun\, versatile and delicious\, this is a great introduction to the joys of fresh\, homemade pasta. \nIn this hands-on workshop veteran pasta-maker Laura Guanti will walk you through all the steps of making the classic dish\, from creating fresh pasta dough and rolling out sheets to filing and shaping the cannelloni and the final finishing in the sauce. \nThere will be a few recipes explored in class\, including the classic white egg noodle with creamy ricotta filling and tomato sauce\, as well as vibrant green spinach pasta with butternut squash and goat cheese filling baked in a white bechamel sauce. There will also be food to eat\, recipes to take home\, and a discussion and demonstration of other related dishes\, such as the attractive rotolo (“little wheels”). \n—– \n$50 +HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program in Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up surrounded by beautiful Italian food. Laura hopes to one day open her own store\, making fresh homemade pasta to share with the world! \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-cannelloni-from-scratch-by-laura-guanti/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_237146246811479.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171009T100000 DTEND;TZID=America/Halifax:20171009T160000 DTSTAMP:20260501T133102 CREATED:20170910T212233Z LAST-MODIFIED:20170912T171945Z UID:44536-1507543200-1507564800@dev.thedepanneur.ca SUMMARY:Thanksgiving Day Cooking Workshop with Newcomer Kitchen DESCRIPTION:MONDAY\, Oct. 9 | 10am-4pm \nAn all-day cooking workshop on Thanksgiving Monday!\nIn the last year and half\, Newcomer Kitchen has tapped into the tremendous culinary talent in the newcomer Syrian community to create exciting economic and social opportunities for over 60 families. In that time\, many people have expressed interest in learning some of their fabulous recipes\, so for this Thanksgiving Monday\, The Dep and Newcomer Kitchen are teaming up to offer a full-day\, hands-on workshop delving into some of our most popular Syrian dishes. The class will cover a number of delicious and traditional Syrian recipes\, and will include a light meze lunch and delicious food to take home. \n— Morning —\nKibbeh Lahmeh Bel Sayniyeh\nA unique version of one of the the most traditional and famous Syrian dishes. Bulgur wheat\, finely ground halal beef and spices are combined into two layers sandwiching a filling of spiced ground beef\, toasted pine nuts\, and pomegranate seeds. It is then artfully pre-sliced and decorated with blanched almonds before being baked. \nMutabal Kousa\nLess common than the familiar baba ganoush or hummus\, this delicious meze dip made is with zucchini\, tahini\, yogurt and garlic. This Newcomer Kitchen recipe was recently featured in Lucy Waverman’s column in LCBO Food & Drink Magazine! \n— LUNCH — \nYalanji\nVersions of stuffed grape vine leaves can be found on tables all around the Eastern Mediterranean. This Syrian recipe features a seasoned rice and tomato filling flecked with green pepper. The are cooked in a tangy sauce of tomato\, lemon\, pomegranate and olive oil. \nHalaweh bel Jebn\nSyria is home to a wide variety of cheeses\, some of which make appearances in their delicious desserts. For this dish\, a specialty of Homs\, an outer layer is prepared with semolina\, sugar\, and a stretchy\, chewy Akawi cheese (like a fresh mozzarella). It is then rolled around a cool creamy filling like clotted cream or ricotta. These soft cheese rolls are then drizzled with sugar syrup and decorated with crushed pistachios. \n—– \n$125 +HST \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nYou can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! Help us take this idea into any restaurant kitchen\, in any city in the world! \nLearn more about the Newcomer Kitchen project. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/thanksgiving-day-cooking-workshop-with-newcomer-kitchen/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_145893972682630.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171007T193000 DTEND;TZID=America/Halifax:20171007T223000 DTSTAMP:20260501T133102 CREATED:20170905T021525Z LAST-MODIFIED:20170905T022223Z UID:43639-1507404600-1507415400@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Vegan Thanksgiving by Emily Zimmerman DESCRIPTION:Discover a whole new way to celebrate Thanksgiving!\nThanksgiving is probably North America’s foremost culinary holiday; a feast of gratitude for the autumn harvest and a celebration of all the hard work invested in a fruitful season of farming. All the incredible bounty of the local harvest makes a cliche meal of dry turkey and gloopy cranberry sauce seem like are real missed opportunity to celebrate what season is all about. (Both are relatively modern introductions to a day that was only declared a national holiday in the US in 1863 by Abraham Lincoln\, and in Canada sixteen years later. In fact\, Canada didn’t officially settle on a date until 1957) \nTo bring a fresh spin to this celebration of the season\, The Dep’s resident vegan maven\, Emily Zimmerman\, brings her creative and diverse repertoire of influences to create a truly festive harvest table that everyone can enjoy. \n—–\nColcannon (an Irish mix of scallions and mashed potatoes) mini knishes and sun-dried tomato seitan sausage rolls\, served with homemade mustard. \nBroccoli\, pepita and cranberry salad \nHomemade seitan roast with mushroom stuffing and crispy yuba skin.\n Smashed potatoes with beer-smoked sea salt\, olive oil\, and cracked black pepper.\n Garlic-infused winter squash with sage and cacao nib pesto.\n Miso and onion gravy \nChilled cranberry soup with sour coconut cream\n Chocolate-pumpkin cheesecake.\n—– \n$50 +HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-vegan-thanksgiving-by-emily-zimmerman/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_115712212469698.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171006T180000 DTEND;TZID=America/Halifax:20171006T210000 DTSTAMP:20260501T133102 CREATED:20170919T001401Z LAST-MODIFIED:20171003T004708Z UID:44811-1507312800-1507323600@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Korean-Mexican Mashup by Manuel Hinojosa DESCRIPTION:At first glance\, Mexican and Korean cuisines might seem pretty far removed\, but if the wild success of trends like Los Angeles’ famous Korean Tacos Trucks is any indication\, they make great friends. It’s not that surprising really – both cultures have an abiding love of chilies\, garlic\, meat\, varied textures and bold flavours. Chef Manuel Hinojosa combines ingredients from his Mexican background with a modern Korean twist for a unique and delicious meal.  #glutenfree \n\nPan-fried shishito peppers $6\n\n\n \n\n\nSlow-cooked roast beef with sweet Korean glaze\n\n\nstuffed with a mix of bell peppers\, caramelized onions\, olives\, and cheddar cheese\, served with a colourful grilled corn salad\, studded with mango\, cucumber\, jalapeño\, cilantro and mint in a lime and sesame vinaigrette.\n\n\n-OR-\n\n\nHoney and balsamic marinated portobello [#vegetarian]\n\n\ntopped with cheddar cheese and a bell pepper\, black olive\, sun dried tomato mix\, and organic salad with soy and honey vinaigrette\, served with grilled broccoli\, green beans\, roasted almonds\, lentils and parmesan cheese\, with bread & pesto on the side. \n\n\n$14 \n\n\n \n\n\nCreamy citrus panna cotta topped with lemon zest \n\n\n$6\n\n\n \n\n\nPrix Fixe Menu\n\n\nApp + Main + Dessert\n\n\n $24\n\n—–\nManuel Hinojosa is a professional chef who has trained in both his hometown of Guadalajara\, Mexico\, as well as in London\, England. Manuel was head chef at Cochon\, a French fusion restaurant in Guadalajara before recently moving to Toronto\, where is involved in a couple of cool new food projects:\nhttp://www.mexicanthaifusion.wordpress.com &  http://www.eatwith.com/@manuelhinojosa/ \n“My love and passion for food comes from my family legacy. I come from a big family full of great cooks and our family reunions centred around the kitchen: cooking\, drinking and sharing recipes — I can’t wait to share my love for cooking with my new city!” \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. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-korean-mexican-mashup-by-manuel-hinojosa/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_795884323916966.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171005T180000 DTEND;TZID=America/Halifax:20171005T190000 DTSTAMP:20260501T133102 CREATED:20171002T183638Z LAST-MODIFIED:20171005T183602Z UID:45184-1507226400-1507230000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — Oct 5 DESCRIPTION:  \n\n \n \n \n \n \n \n Kobez bil foron خبز بالفرن\n \n \n \n \n \n Salateh Malfouf سلطة ملفوف\n \n \n \n \n \n Knafeh Nabulsia كنافة نابلسية\n \n \n\n[beef] -or- [vegetarian] Mahashi Flefleh فليفلة محشي\nStuffed vegetables were cherished by the former Ottoman Empire\, and they made them popular from the Balkans to the Levant. Pale green young zucchinis are perhaps the most common\, but almost any vegetable can be Mashi (stuffed). Today it’s a combination of colourful peppers (flefle) that have come into season\, stuffed with a mix of ground halal beef\, garlic\, mint and rice\, or a spiced rice mixture with parsley\, mint\, onion\, tomato\, garlic\, and pomegranate syrup for the vegetarian option. The peppers are slow-cooked in a bit of tomato broth for delicious early fall treat. \nKobez bil foron خبز بالفرن\nSomewhere between pita and focaccia\, this homemade flatbread is perfect for mopping up delicious sauces. \nSalateh Malfouf سلطة ملفوف\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint. \nKnafeh Nabulsia كنافة نابلسية\nThis version of knafeh\, a dessert with a base of mild white cheese (also known as Nabulsi) topped with a crispy shredded wheat dough (kataifi)\, doused with a scented sugar syrup\, originates in the Palestinian city of Nablus as far back as 10th century\, but variations spread with the Ottoman Empire to include much of the Middle East. Nablus is still renowned for its knafeh — they even made a giant one weighing in at 1\,350kg for the Guinness Book of World Records! \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-oct-5/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_1889773674618227.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171003T180000 DTEND;TZID=America/Halifax:20171003T210000 DTSTAMP:20260501T133102 CREATED:20170918T224853Z LAST-MODIFIED:20170926T010239Z UID:44802-1507053600-1507064400@dev.thedepanneur.ca SUMMARY:TABLE TALK: Corry Ouellette & Cookie Roscoe DESCRIPTION:Over the last decade\, farmers’ markets have become a vibrant and dynamic part of Toronto’s food landscape\, and this is in part thanks to the hard work of these two fabulous ladies. \nFor nearly 10 years\, veteran market managers Corry Ouellette & Cookie Roscoe have been working behind the scenes at some of Toronto’s best markets\, including Sorauren Farmers’ Market and The Stop’s farmers’ market at Wychwood Barns. Join us for a fun\, candid look into the many joys\, challenges and rewards of running a farmers’ market.\n—– \nTable Talks include a seasonal meal prepared by The Depanneur founder Len Senater. Menu will feature produce from the Sorauren Farmers Market. \nWith all of the spectacular fall harvest to choose from\, how about a glorious Shepherd’s Pie\, full of ground beef and market veggies and topped with a buttery potato and mixed root veg mash baked to golden\, crispy perfection! Served with tomato relish and a fresh salad of mixed market greens. \n#vegetarian\, #vegan and/or #glutenfree options will be available.\n—– \nFresh seasonal fruit pie\, baked by Leslie Lindsay in the wood ovens at Dufferin Grove Park will be available for dessert. $5\nAdd vanilla ice cream +$2 \nDoors open at 6pm\, talk starts at 7pm\n$20 (+HST) — includes dinner \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur URL:https://dev.thedepanneur.ca/event/table-talk-corry-ouellette-cookie-roscoe/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Table Talks ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/Screen-Shot-2017-09-23-at-3.21.22-PM.png ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171002T183000 DTEND;TZID=America/Halifax:20171002T210000 DTSTAMP:20260501T133102 CREATED:20170911T231953Z LAST-MODIFIED:20170911T232225Z UID:44576-1506969000-1506978000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Chutneys Master Class by Greg Couillard DESCRIPTION:Toronto culinary icon Greg Couillard is best known for his incredible facility with spices and an enduring love of tangy\, complex and fiery condiments — so much so\, he was once dubbed The Spicemeister by local food critic Joanne Kates. In this fun\, hands-on workshop\, will be sharing the recipes and techniques for some of his favourite chutneys. \nParticipants will get to make and take home 4 of Greg’s signature chutneys\, and there will be plenty of opportunity for snacking in class: Tomatillo\, garlic and garam masala; Mango\, star anise and green chili; Tandoori plum\, and Pear\, mirin and clove. \nThese intense flavour-bombs elevate any dish they accompany\, adding a kaleidoscopic burst of spice\, umami\, sweetness and tang. Whether on a cheeseboard\, alongside roasted meats or simple legumes and rice\, these versatile and long-lasting condiments are an adventurous cooks’ secret weapon. \n$50 +HST \n—–\nChef Greg Couillard has forged a life-long reputation as a fearless culinary innovator\, a kind of super-collider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for a few lucky diners to marvel at. After more than 5 decades in the kitchen\, it would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n——\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-chutneys-master-class-by-greg-couillard/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_287144795026269.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170930T193000 DTEND;TZID=America/Halifax:20170930T223000 DTSTAMP:20260501T133102 CREATED:20170905T035629Z LAST-MODIFIED:20170905T040000Z UID:43646-1506799800-1506810600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Seafoods of Southwestern India by Abeda Oturkar DESCRIPTION:Chef\, restaurateur and culinary historian Abeda Oturkar grew up in Bombay; living by the beach\, surrounded by coconut palms and an abundance of fresh fish just off the boat\, it should come as no surprise that she developed an abiding love for seafood. \nFor this meal\, Abeda picks some of her favourite dishes from the 990 miles of coastline along the Western coast of India\, a region rich in diverse cuisines. From Mumbai to Goa to Calicut\, every 200 km or so the languages change\, along with what is served at the table. Some staples stays — fish\, coconut\, rice — but the flavours and recipe are as unique as the people. Traditionally fish recipes throughout the region are prepared in earthenware pots; Abeda will keep the tradition going here in Toronto\, lending this rustic flavour to the dishes. \n—–\nKolambi Vada\nA crispy fried dumpling made from Pohe (flattened rice) and Besan (chickpea flour) stuffed with prawns and cashews in green chili chutney. Served with butter\, cilantro\, lemon dip. \nKokum Sherbat\nA unique Sweet & spicy beverage made with Kokum (also known as the Malabar Tamarind)\, a vibrant purple/magenta fruit native to this region considered to be very healthy. The dried & powdered fruit is combined with fresh coconut milk\, cinnamon\, sugar\, ginger and cumin. \nMeen Ghassi\nA traditional Mangalorean cocnut and fish curry\, popular in the Catholic communities between Goa and Kerala. It gets its distinct flavour from a special masala blend made from roasted coriander seeds\, fenugreek seeds\, cloves and the very aromatic (but not spicy) Bydagi chili which gives the dish its beautiful vermilion colour. \nFoogath\nOriginating from Portuguese verb “refogar” (to braise)\, this Goan dish features braised cabbage with sprouted beans and topped with toasted coconut shavings. \nIdiyappam\nPerhaps better known as “String Hoppers”\, this quintessentially South Indian dish — freshly-made\, steamed fine rice vermicelli — makes a delicate and unique alternative to rice or chapati. \nKakdichi Tavsali\nA dessert from the Goan belt\, this steamed cake gets its moistness and subtle aromatic flavour from cucumber\, combined with semolina\, fresh coconut\, jaggery or coconut sugar\, cardamom\, and ghee. Served with fresh coconut whipped cream.\n—– \n$50 +HST \n—–\nAbeda Bihari Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma Alimentary Food\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-seafoods-of-southwestern-india-by-abeda-oturkar/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_1851497928499092.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170929T180000 DTEND;TZID=America/Halifax:20170929T210000 DTSTAMP:20260501T133102 CREATED:20170918T173041Z LAST-MODIFIED:20170918T173203Z UID:44781-1506708000-1506718800@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Congolese Chicken Moambe by Chef Momo DESCRIPTION:Chevre & Fall Vegetable Tartlet\nA colourful savoury tartlet full of zucchini\, peppers and eggplant\, with a touch of tangy\, sweet apple and creamy goat cheese. Comes with a fresh green salad topped with red oignons\, cucumber\, radish & tomatoes\n$7 \nCongolese Chicken Moambe\nMoambe has been called the national dish of the Congo; tender chicken in a rich\, savoury peanut gravy with a touch of heat served with delicate long-grain rice. A delicious example of African cooking at its finest!\n$13 \nMixed Vegetable Pilaf\nAn exotic blend of spices & brown rice studded with carrots\, peas\, and corn\, cooked with tomatoes\, coriander\, and coconut milk.\n$9 #vegan #glutenfree \nBlueberry Ricotta Tart\nDelicate pastry\, creamy ricotta\, and juicy\, sweet blueberries – what could be better?\n$6 \n—–\nChef Momo (Monique) is a foodie with a passion to make people happy through her cuisine. She left her native Congo to study in Europe and has since embraced Spanish\, French and Italian cultures and cuisines along with her African heritage. A newcomer in Canada\, Monique wants to showcase her talent and share her favourite dishes with her fellow Torontonians. \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. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-congolese-chicken-moambe-by-chef-momo/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_278133026021904.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170928T180000 DTEND;TZID=America/Halifax:20170928T190000 DTSTAMP:20260501T133102 CREATED:20170925T172405Z LAST-MODIFIED:20170928T180645Z UID:44937-1506621600-1506625200@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — Sep 28 DESCRIPTION:Rez bel Shairieh\n \n \n \n \n \n Fattoush فتوش\n \n \n \n \n \n Ma’amoul el eid ( معمول العيد )\n \n \n\n#throwbackthursday This is the very first dish that Newcomer Kitchen ever sold\, back in May of 2016. It was so incredibly delicious\, but for some reason hasn’t appeared on the menu since\, so we’re excited to offer it again! \n[beef] Shakriya\nTender cubes of halal beef with onions in a rich yogurt sauce\, spiced with fried garlic and mint. \n[vegetarian] Mushroom Shakriya\nWhole mushrooms in a rich yogurt sauce \nboth come with Rez bel Shairieh – short grain Egyptian rice with shards of golden toasted vermicelli noodles \nFattoush (فتوش) is a popular Levantine bread salad made from toasted or fried pieces of pita bread (khubz ‘arabi) combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but vary according to season and region. Fresh mint and parsley lend a freshness and complexity\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nMa’amoul ( معمول العيد )\nRich\, buttery shortbread cookies stuffed with a date filling are a traditional holiday treat for Eid\, often pressed into decorative shapes in carved wooden molds. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-sep-28/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_207373379802796.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170925T183000 DTEND;TZID=America/Halifax:20170925T213000 DTSTAMP:20260501T133102 CREATED:20170829T040817Z LAST-MODIFIED:20170829T133217Z UID:43381-1506364200-1506375000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Pâte à Choux\, Profiteroles & Eclairs by Justine Lam DESCRIPTION:Many classic French patisseries\, such as profiteroles\, croquembouches\, éclairs\, French crullers\, gougères\, and many more rely on the delicate French pastry dough known as pâte à choux\, or choux pastry (named after the French word for cabbage\, which some small round choux puffs resemble). It’s remarkably easy and versatile for both sweet and savoury dishes — once you know how to make it! \nIn this hands-on course\, pastry chef Justine Lam will lead you through preparing and mixing the pâte à choux dough\, with an emphasis on how to recognize the ideal consistency. You will also cover a variety of piping and filling techniques as well as different types of filling which can be used. \nWhen the choux are ready\, you will have the chance to taste your creations and discuss them with Chef Justine. If there are any left\, you can leave with the pastries.\n—– \n$50 +HST \n—–\nJustine Lam is a self-taught pastry chef who discovered the art of French pastry while living in Paris\, developing a repertoire of patisserie specialties including croissants\, chocolate bread\, brioche\, and more. After her stint in Paris\, Justine came to Toronto and graduated from George Brown. In addition to being an avid home baker\, Justine also caters desserts for personal and corporate events in Toronto through her company\, Quintessence Cakes & Pastries \n—-\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-pate-a-choux-profiteroles-eclairs-by-justine-lam/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_168601227039306.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT END:VCALENDAR