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X-WR-CALDESC:Events for The Depanneur
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DTSTART:20200308T070000
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200812T180000
DTEND;TZID=America/Toronto:20200812T193000
DTSTAMP:20260427T220034
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:20260427T220034
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:20260427T220034
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:20260427T220034
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:20260427T220034
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:20260427T220034
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:20260427T220034
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:20260427T220034
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:20260427T220034
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:20260427T220034
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:20260427T220034
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:20260427T220034
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:20260427T220034
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:20260427T220034
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:20260427T220034
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:20260427T220034
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:20260427T220034
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:20260427T220034
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:20260427T220034
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200619T180000
DTEND;TZID=America/Toronto:20200619T193000
DTSTAMP:20260427T220034
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200617T180000
DTEND;TZID=America/Toronto:20200617T193000
DTSTAMP:20260427T220034
CREATED:20200607T160429Z
LAST-MODIFIED:20200617T021039Z
UID:113254-1592416800-1592422200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Mehmani Afghan by Ridhima & Frishta
DESCRIPTION:Pre-order online until TUE Jun 16\, 10pm\nPick up on Wed Jun 17\, 6-7:30pm\nFor two millennia\, Afghanistan was the place where important trade routes between India\, China\, the Middle East and Europe converged. Marco Polo crossed the country en route to China; Arab travelers and the British passed through on their way to India. A rich culture took hold at this crossroads\, and with it a varied cuisine that has survived centuries of war\, invasion and internal upheaval. Afghan cuisine is mainly influenced by that of Persia\, India and Mongolia\, but also has a style all its own. Afghans tend to prefer their food not very spicy\, and a flair for rice\, often with cool yoghurt used as a garnish\, and are renowned for their use of dried fruit and nuts.\n—– \nSambosa\nSavory pastry filled with a delicately spiced mix of potato\, peas and carrots\, baked and served with coriander-yoghurt dip. \nKabuli Pulao (beef)\nConsidered the National Dish of Afghanistan this dish of rice and halal beef gets its rich\, complex flavor from the fragrantly spiced beef stock in which the rice is cooked\, and the dry fruits that are added at the end.\n–or–\nNarenj Palau (vegetarian)\nRice simmered together in an aromatic broth with onions\, garlic\, turmeric\, and coriander. Narenj (dried orange peel) and almonds are added towards the end of cooking which makes this rice dish particularly fragrant and flavorful. \nBoth our mains are served with Borani Kachalu\, a dish of potatoes sautéed in an infused tomato sauce. A creamy yoghurt\, minced garlic with aromatic dried mint is poured over it. \nSheer Pira\nMeaning sweet milk in Dari\, this a traditional Afghan dessert made with a mixture of full-cream milk powder\, ground cardamom\, rosewater\, and ground nuts (almonds & pistachios) combined with hot sugar syrup. The creamy mixture\, akin to fudge\, is set out to cool and then sprinkled with additional chopped or powdered nuts. \n—– \nBeef or Vegetarian\nAfghan Dinner for 2 $48 • for 4 $90 \n—– \nRidhima Kalra is a banker by profession and baker by passion. Her journey in the kitchen started at very early age and remains an integral part of her life. You can follow her passion for food on Instagram @Raag_a_foodtale. \nFrishta Ghafoori originally hails from Afghanistan and works as a line cook in a Middle Eastern restaurant and loves to explore food from all over the world. Frishta has lived in 6 countries to date\, and her favorite part is trying all the local delicacies. \n\nORDERING IS CLOSED FOR THIS EVENT. PICKUP IS WED 6-7:30PM
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-mehmani-afghan-by-ridhima-frishta/
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/afghan-lamb-pilaf_1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200612T180000
DTEND;TZID=America/Toronto:20200612T193000
DTSTAMP:20260427T220034
CREATED:20200606T225523Z
LAST-MODIFIED:20200612T020541Z
UID:113186-1591984800-1591990200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Lasagne! by Luciano Schipano
DESCRIPTION:Pre-order online until THU Jun 11\, 10pm\nPick up on FRI Jun 12\, 6-7:30pm\nTonight Chef Luciano Schipano shares with you a luscious classic of Northern Italian cuisine – Lasagne Bolognese – that has become one of the best loved Italian dishes around the world.\n—– \nCaprese Bruschetta\nGarlic bread with fresh mozzarella cheese\, tomatoes and basil\, \nLasagne Bolognese\nLayers of pasta\, parmesan\, mozzarella\, Parmigiano Reggiano and homemade meat sauce.\n–or–\nSpinach Lasagne\nLayers of pasta with spinach\, tomato sauce\, Parmigiano Reggiano and mozzarella. \nComes with a mixed green salad and balsamic vinaigrette \nNOTE: The lasagne are pre-cooked\, but will need to be warmed up prior to serving — see instructions at the bottom of this page \nCrostata\nMiniature fruit tarts filled with delicious custard and topped with fresh fruit\n—– \nBeef or Vegetarian\nLasagne Dinner for 2 $48 • for 4 $90 \nDouble-Size Lasagne only (1/2 pan (13″x10″) serves 6-8 people) $50 \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\nORDERS ARE CLOSED FOR THIS EVENT. PICKUP IS FRI 6-7:30PM\n\nReheating Instructions\nOVEN\nPreheat oven to 350°F/180°C\nUse a fork to poke 8-10 holes all the way through the lasagna noodles\, careful not to go through the foil container.\nDrizzle 1-2 of tablespoons of water into the holes and tightly cover the dish with foil.\nBake the lasagna for 20 minutes or until it is warmed all the way through.\nLet rest for 2-3 minutes before serving\n\nMICROWAVE\nNote: Do not place foil container in microwave!\n\nPlace a slice of lasagna on a microwave-safe dish \nUse a fork to poke 8-10 holes all the way through the lasagna noodles\nDrizzle 1-2 of tablespoons of water into the holes\nCover the lasagna with some plastic wrap or microwave lid.\nHear for 3-5 min on high until heated through and bubbling\nLet rest for 2-3 minutes before serving
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-lasagne-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/2020/06/lasagna-bolognese.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200610T180000
DTEND;TZID=America/Toronto:20200610T193000
DTSTAMP:20260427T220034
CREATED:20200603T194122Z
LAST-MODIFIED:20200610T021503Z
UID:112898-1591812000-1591817400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Turkish Delights by Tuba Tunç
DESCRIPTION:Pre-order online until TUE Jun 9\, 10pm\nPick up on WED Jun 10\, 6-7:30pm\nThe taste and flavors of Turkish cuisine emerge from a mix cultures and traditions spanning more than 70 civilizations who have lived in the region and under the vast umbrella of the Ottoman Empire. Turkish Chef Tuba Tunç showcases a selection of traditional Turkish dishes. \nHavuc Borani\nA savoury carrot and yogurt dip carrot dip with yogurt\, garlic and walnuts\, served with fresh\, homemade Bazlama bread (similar to pita\, but a bit thicker) \nKarniyarik\nWhole eggplants are split\, fried and filled with a ground beef and vegetable filling spiced with onions\, garlic\, parsley\, tomato and Turkish pepper paste\, then slowly simmered in a tomato sauce.\n–or–\nImam Bayildi\nEggplant stuffed with onions\, peppers\, lots of garlic\, tomato\, parsley\, sugar\, salt & pepper\, and gently simmered until meltingly tender. \nBoth come with Bulgur Pilaf seasoned with peppers\, onions\, tomato\, tomato & olive oil. \nKemal Pasa\nCookies soaked in simple syrup and served with whipped cream.\n—– \nBeef\, Vegetarian or 1/2+1/2\nTurkish Dinner for 2 $48 • for 4 $90 \n—- \nTuba Tunç was a marketing professional in Istanbul for 10 years\, but her true passion has always been cooking. Through countless dinner parties for friends and family\, she came to realize that she needed to follow this passion and turn it into a career. Since graduating from the Culinary Management Program at George Brown College\, she has worked in various positions at restaurants including managing Anatolia\, one of the oldest Turkish Restaurants in Toronto. Tuba has recently founded LokumEats\, where she showcases Turkish & Ottoman cuisine\, as well as her take on international cuisines. \nORDERS ARE CLOSED FOR THIS EVENT. PICK UP IS WED 6-7:30PM\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-turkish-delights-by-tuba-tunc/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/06/karniyarik-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200607T180000
DTEND;TZID=America/Toronto:20200607T193000
DTSTAMP:20260427T220034
CREATED:20200601T173749Z
LAST-MODIFIED:20240411T012137Z
UID:112627-1591552800-1591558200@dev.thedepanneur.ca
SUMMARY:PICK UP: Mama Linda's Filipino Food by Maria Polotan
DESCRIPTION:Pickup SUN 6pm-7:30pm \nFB/IG @mamalindasto \n\nMEALS AVAILABLE FOR PICK-UP!\nMama Linda’s Filipino Food by Maria Polotan\nSocial distancing got you down?\nLet Mama Linda’s cheer you up!\nEnjoy the delicious flavours of Maria Polotan’s fabulous Filipino food in the comfort of your own home! Order online by SUN 1pm\, or give Maria a call at 416-573-3108 and she’ll have your order ready for you when you arrive. \nCheck out the latest menus & place your order at mamalindas.ca\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. \n\nOrder at mamalindas.ca\n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-mama-lindas-filipino-food-by-maria-polotan-11/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/05/Mama-Linda-logo-w-background.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200605T180000
DTEND;TZID=America/Toronto:20200605T193000
DTSTAMP:20260427T220034
CREATED:20200528T195030Z
LAST-MODIFIED:20200605T034917Z
UID:112287-1591380000-1591385400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Spanish Paella by José Arato
DESCRIPTION:Pre-order online until THU June 4\, 10pm\nPick up on FRI June 5\, 6-7:30pm\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 Bomba rice\, saffron\, pimentón\, 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 Farmer’s 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 Bomba rice in a saffron-scented chicken stock.\n–or–\nVegetarian Paella\nLima & green beans along with onion\, garlic\, tomatoes & peppers cooked with short-grain Bomba 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 –or– Vegetarian\nSpanish Dinner for 2 $48 • for 4 $90 \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\nORDERING IS NOW CLOSED FOR THIS EVENT. PICK UP IS FRI 6-7:30PM
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-spanish-paella-by-jose-arato/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/05/chicken-pork-paella.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200603T180000
DTEND;TZID=America/Toronto:20200603T193000
DTSTAMP:20260427T220034
CREATED:20200529T151733Z
LAST-MODIFIED:20200603T024432Z
UID:112405-1591207200-1591212600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Middle Eastern Mezze by Alissa Kondogiannis
DESCRIPTION:Pre-order online until TUE Jun 2\, 10pm\nPick up on WED Jun 3\, 6-7:30pm\nThe Middle East is the birthplace of the cuisine of the Western world. Thousands of years\, countless empires and a global spice trade later\, it comes as no surprise to find a sophisticated and delicious cuisine on offer\, with myriad local variations. Alissa Kondogiannis pulls together some of her favourites\, old and new\, for a fresh and colourful banquet of mezze (small dishes) perfect for early summer. \nHummus\nClassic homemade chickpea hummus\, rich with sesame tahini\, topped with crispy spiced chickpeas. \nMoroccan Carrot Salad \nFresh carrots elevated with complex layers of flavour from cilantro\, lemon\, cinnamon and harissa (a spicy North African condiment). \nServed with freshly baked sesame seeded pita bread \nChunky Chicken Shwarma\nTender pieces of chicken thigh\, infused with a cardamom-scented shwarma spice blend\, sautéed until juicy inside and crispy and golden at the edges. \n–or– \nRoasted Eggplant\nChunks of tender roasted eggplant drizzled with a mix of tahini date syrup and silan (a Middle Easter date syrup) \nServed with Jewelled Couscous\, studded with with dried fruit\, nuts\, seeds and herbs \nTahini Cookies\nNutty and addictive\, these rich\, chewy-crisp\, sesame-sprinkled cookies are a delight!\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nMiddle Eastern Dinner for 2 $48 • for 4 $90 \n—–\nAlissa Kondogiannis has a small business in the north of the city that mainly caters sabbath meals on Fridays. Though she was brought up Ashkenazi\, she truly believes she has a Sephardic heart and it comes out in most of her cooking. Passover food is the one time where she tries to recreate the tastes of her Hungarian grandmother and makes traditional Eastern European food. In addition to Friday night meals\, she also teaches challah and babka making classes. Follow her on Instagram or Facebook @barnstarkitchen. \n\nORDERING FOR THIS EVENT HAS CLOSED. THANK YOU & WE’LL SEE YOU WED FOR PICKUP.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-middle-eastern-mezze-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/2020/05/mezze-collage_HORIZ.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200531T113000
DTEND;TZID=America/Toronto:20200531T133000
DTSTAMP:20260427T220034
CREATED:20200525T152934Z
LAST-MODIFIED:20200601T170625Z
UID:111878-1590924600-1590931800@dev.thedepanneur.ca
SUMMARY:PICK UP: Mama Linda's Filipino Food by Maria Polotan
DESCRIPTION:MEALS AVAILABLE FOR PICK-UP!\nMama Linda’s Filipino Food by Maria Polotan\nOrder online by SAT 1pm • Pickup SUN 11:30am-1:30pm • FB/IG @mamalindasto \n\nSocial distancing got you down? Let Mama Linda’s cheer you up!\nEnjoy the delicious flavours of Maria Polotan’s fabulous FIlipino food in the comfort of your own home! Order online by FRI night\, or give Maria a call at 416-573-3108 and she’ll have your order ready for you when you arrive. \nOrder at the bottom of the page\n\n\n\n		\n		\n			\n				\n			\n				\n				Bringhe\n				\n			\n				\n			\n				\n				Adobo\n				\n			\n				\n			\n				\n				Humba\n				\n		\n\nReady To Go Meals\n\nBringhe —  The Filipino version of paella; sticky rice simmered in coconut milk broth\, flavored with shrimp\, chicken\, garlic\, onion\, ginger\, lemon grass\, turmeric\, sweet peas\, sweet peppers\, garnished with hardboiled eggs.\nBringhe for 2  $35  •  For 4 $60 \nAlso available Vegetarian with sweet potatoes & squash.\nVegetarian Bringhe for 2 $25  •  for 4 $40 \nAdobo sa Gata  — chicken braised in garlic\, coconut and sugar cane vinegars\, black pepper\, bay leaf\, coconut milk and salt. #GlutenFree\nChicken Adobo for 2 $20  •  for 4 $36 \nHumba — Fragrant pork belly marinated for 24 hours in garlic\, soy sauce (GF) coconut vinegar\, salted black beans\, miso\, bay leaves\, brown sugar and anise. Slowly baked for hours until fork tender.\nBraised Pork Belly for 2  $22  •  for 4 – $ 40 \nMongo sa Gata  — hearty soup made with mung beans\, garlic\, ginger\, onion\, lemon grass\, coconut milk and spices. #Vegan #GlutenFree\nMung Bean Soup 500 ml  $7.5  •  1000 ml  $12 \nSteamed Rice for 2  $3 •  for 4  $5 \nCassava Cake for 4-6  $10 \nFrozen/Ready-to-cook\nLonganisa — Ontario raised pork shoulder\, garlic\, maple syrup\, black pepper\, chilies\, salt\, coconut vinegar\, curing salt. #GlutenFree\nLonganisa 1 dozen  $15 \nTapa —  thinly sliced flank steak marinated in soy sauce\, garlic\, black pepper\, lemon juice and chiies. #GlutenFree\nTapa 500g  $25 \nTocino —  sweet & savoury Filipino-style ‘bacon’. #GlutenFree\nTocino 500g  $15 \nBrunch To Go\nSilog — Si is short for sinangag (garlic fried rice)\, Log is for itlog (egg). Together\, topped with a bit of meat\, they make the quintessential Filipino breakfast. Garlicky fried rice\, two sunny-side up Ontario free-range eggs\, and homemade achara (green papaya pickle). #GlutenFree\nSilog $8  •  Add Longanisa sausage\, Beef Tapa –or– Mushroom-tofu-kale adobo  #vegan +$5 \nBreakfast Bun — Breakfast sandwich on fresh brioche bun with: longanisa sausage patty\, oven roasted tomatoes\, fried egg\, aioli sauce and achara –or– vegetarian — grilled eggplant and sweet potatoes\, oven roasted tomatoes\, scrambled eggs\, cilantro aioli.\nBreakfast Bun  $12 \n\nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others through her new catering project Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering and at Withrow Park Farmers’ Market in the summer. \n\n ORDER BELOW 
URL:https://dev.thedepanneur.ca/event/pick-up-mama-lindas-filipino-food-by-maria-polotan-10/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/05/Mama-Linda-logo-w-background.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200529T180000
DTEND;TZID=America/Toronto:20200529T193000
DTSTAMP:20260427T220034
CREATED:20200522T204053Z
LAST-MODIFIED:20200528T204338Z
UID:111684-1590775200-1590780600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Rock the Casbah by Dali Chehimi
DESCRIPTION:Pre-order online until THU May 28\, 10pm\nPick up on FRI May 29\, 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 there name from the characteristic conical dishes of the same name that they are most often cooked in.\n—– \nSalade Mechouia\nHot and sweet peppers cooked until meltingly tender\, stewed with tomatoes\, onions\, garlic\, capers and black olives\, garnished with tuna\, sliced eggs and extra virgin olive oil; with fresh pita for mopping up all the deliciousness. \nChicken Tagine with Preserved Lemons & Olives\nDali’s chicken tagine combines the floral tartness of his homemade preserved lemons\, the rich vegetal notes of cracked green olives and the warm\, spicy flavours of ginger and saffron to great effect; served with fluffy couscous. \n– or – \nVegetable Tagine\nA North African classic\, a fragrant stew of zucchini\, pumpkin\, onions\, garlic\, white beets and chickpeas in a lightly spiced tomatoes broth; served with fluffy couscous. #vegan \nBoth tagines come with a side of Moroccan Carrot Salad. \nSelection of Baklawa \n2 pieces of delicate phyllo\, nut and honey pastry.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nMoroccan Dinner for 2 $48 • for 4 $90 \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\nSORRY\, BUT DUE TO THE LARGE NUMBER OF ORDERS\, WE HAVE HAD TO CLOSE ORDERING A BIT EARLY TO ENSURE WE ARE ABLE TO FILL ALL THE ORDERS. THANK YOU FOR YOUR UNDERSTANDING.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-rock-the-casbah-by-dali-chehimi-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/06/spiced_chicken_tagine_with_preserved_lemon_and_olives_2000.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200527T180000
DTEND;TZID=America/Toronto:20200527T193000
DTSTAMP:20260427T220034
CREATED:20200518T175831Z
LAST-MODIFIED:20200527T023441Z
UID:111170-1590602400-1590607800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Indian Street Food by Ketan Dongre
DESCRIPTION:Pre-order online until TUE May 26\, 10pm\nPick up on WED May 27\, 6-7:30pm\nDiscover the unique flavours of special regional street food favourites from across the Indian subcontinent\, presented with a contemporary twist\, showcasing Chef Ketan Dongre‘s Indian roots combined with his experience working in fine dining restaurants around the world.\n—– \nDahi Vada\nSoft & light lentil fritters which are soaked and covered in yogurt\, topped with with a tamarind & date chutney\, and coriander & mint chutney\, then garnished with pomegranate seeds. \nGilauti Kebab Roll\nGround beef tenderized using raw papaya (Gilauti means “melt-in-mouth”)\, flavored with spices and pan-fried\, then wrapped in a large thin roti with a mint & chilli chutney\, thinly sliced onions and yogurt. \n–or– \nPaneer & Veg Kofta Wrap\nSmall light kofta’s (vegetarian “meatballs”) made of mixed vegetables and fresh paneer cheese\, deep fried until golden\, then wrapped in large thin roti along with mint & chilli chutney\, sliced onions and yogurt. \nBoth served with crispy\, pan-fried potatoes with sweet & tangy tamarind & spices. \nSemolina and Coconut Laddu (2pcs)\nLaddu is a traditional round Indian sweet; in this recipe it’s made with shredded coconut mixed with semolina and scented with crushed green cardamom.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nIndian Street Food Dinner for 2 $48  •  for 4 $90 \n—–\nKetan Dongre hails from Nagpur\, a small city in situated near the center of India. He became interested in cooking through his first job as a cook at The Grand Hyatt in Mumbai. Since then\, he has worked at O&B\, The Ritz Carlton\, and The St. Regis Hotel. IG: @fooodbyketan \n\nORDERING HAS CLOSED FOR THIS EVENT. PICKUP IS 6-7:30PM.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-indian-street-food-by-ketan-dongre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/05/ketan-Gilauti-Kebab-Roll.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200524T113000
DTEND;TZID=America/Toronto:20200524T133000
DTSTAMP:20260427T220034
CREATED:20200518T151954Z
LAST-MODIFIED:20200523T204904Z
UID:111085-1590319800-1590327000@dev.thedepanneur.ca
SUMMARY:PICK UP: Mama Linda's Filipino Food by Maria Polotan
DESCRIPTION:MEALS AVAILABLE FOR PICK-UP!\nMama Linda’s Filipino Food by Maria Polotan\nOrder online by SAT 1pm • FB/IG @mamalindasto \n➡️ Pickup SUN 11:30am-1:30pm ⬅️\n\nSocial distancing got you down? Let Mama Linda’s cheer you up!\nEnjoy the delicious flavours of Maria Polotan’s fabulous FIlipino food in the comfort of your own home! Order online by FRI night\, or give Maria a call at 416-573-3108 and she’ll have your order ready for you when you arrive. \nOrder at the bottom of the page\n\n\n\n		\n		\n			\n				\n			\n				\n				Buntaa\n				\n			\n				\n			\n				\n				Adobo\n				\n			\n				\n			\n				\n				Humba\n				\n		\n\nReady To Go Meals\n\nSPECIAL: Buntaa\nCrabmeat and shredded young coconut wrapped in banana leaves with garlic\, onion\, ginger\, chilies\, squash\, coconut milk & fish sauce\nBuntaa for 2  $40 •  for 4 $75 \nAdobo sa Gata  — chicken braised in garlic\, coconut and sugar cane vinegars\, black pepper\, bay leaf\, coconut milk and salt. #GlutenFree\nChicken Adobo for 2 $20  •  for 4 $36 \nHumba — Fragrant pork belly marinated for 24 hours in garlic\, soy sauce (GF) coconut vinegar\, salted black beans\, miso\, bay leaves\, brown sugar and anise. Slowly baked for hours until fork tender.\nBraised Pork Belly for 2  $22  •  for 4 $ 40 \nMongo sa Gata  — hearty soup made with mung beans\, garlic\, ginger\, onion\, lemon grass\, coconut milk and spices. #Vegan #GlutenFree\nMung Bean Soup 500 ml  $7.5  •  1000 ml  $12 \nSteamed Rice for 2  $3 •  for 4  $5 \nCassava Cake for 4-6  $10 \nFrozen/Ready-to-cook\nLonganisa — Ontario raised pork shoulder\, garlic\, maple syrup\, black pepper\, chilies\, salt\, coconut vinegar\, curing salt. #GlutenFree\nLonganisa 1 dozen  $15 \nTapa —  thinly sliced flank steak marinated in soy sauce\, garlic\, black pepper\, lemon juice and chiies. #GlutenFree\nTapa 500g  $25 \nTocino —  sweet & savoury Filipino-style ‘bacon’. #GlutenFree\nTocino 500g  $15 \nBrunch To Go\nSilog — Si is short for sinangag (garlic fried rice)\, Log is for itlog (egg). Together\, topped with a bit of meat\, they make the quintessential Filipino breakfast. Garlicky fried rice\, two sunny-side up Ontario free-range eggs\, and homemade achara (green papaya pickle). #GlutenFree\nSilog $8  •  Add Longanisa sausage\, Beef Tapa –or– Mushroom-tofu-kale adobo  #vegan +$5 \nBreakfast Bun — Breakfast sandwich on fresh brioche bun with: longanisa sausage patty\, oven roasted tomatoes\, fried egg\, aioli sauce and achara –or– vegetarian — grilled eggplant and sweet potatoes\, oven roasted tomatoes\, scrambled eggs\, cilantro aioli.\nBreakfast Bun  $12 \n\nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others through her new catering project Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering and at Withrow Park Farmers’ Market in the summer. \n\nORDERING IS CLOSED FOR THIS WEEK. YOU CAN ORDER FOR NEXT WEEKEND STARTING ON MONDAY.
URL:https://dev.thedepanneur.ca/event/pick-up-mama-lindas-filipino-food-by-maria-polotan-9/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/05/Mama-Linda-logo-w-background.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR