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X-WR-CALDESC:Events for The Depanneur
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151201T180000
DTEND;TZID=America/New_York:20151201T180000
DTSTAMP:20260503T121744
CREATED:20151129T214855Z
LAST-MODIFIED:20151129T214855Z
UID:22055-1448992800-1448992800@dev.thedepanneur.ca
SUMMARY:CLOSED for Private Event
DESCRIPTION:Tonight we’re closed for a private function. \nLen will be back next week with his regular Drop-In Dinner. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners
URL:https://dev.thedepanneur.ca/event/closed-for-private-event-5/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_433754236811883.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151130T183000
DTEND;TZID=America/Toronto:20151130T210000
DTSTAMP:20260503T121744
CREATED:20150922T031316Z
LAST-MODIFIED:20151026T185619Z
UID:20609-1448908200-1448917200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Grapefruit Curd & Intro to Pressure Canning with Christine Manning
DESCRIPTION:Join Christine Manning\, owner of Manning Canning and long-time preserver\, as she teaches you how to safely use a pressure canner while you learn how to make a delicious grapefruit curd. \nTraditional water-bath canning works great for acidic foods like pickles\, salsas\, jams or jellies. But dishes containing meat\, fish\, dairy or eggs require the use of a pressure canner to safely preserve. \nLearning to use a pressure canner greatly expands the range of foods that can be safely canned – these shelf-stable jars can then stored at room temperature for long periods of time. But pressure canning\, with it’s dedicated\, high-temperature and high-pressure equipment can be intimidating to the first-timer. \nYou will leave this class with a basic understanding of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving. You will also get a copy of the recipe to take home and 1 jar for your pantry. \n$40 +HST \n——\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-grapefruit-curd-intro-to-pressure-canning-with-christine-manning/2015-11-30/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/09/facebook_event_1343544375659283.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151129T193000
DTEND;TZID=America/New_York:20151129T223000
DTSTAMP:20260503T121744
CREATED:20151109T173438Z
LAST-MODIFIED:20151109T174928Z
UID:21672-1448825400-1448836200@dev.thedepanneur.ca
SUMMARY:SUPPERCLUB: Black Sea Coast Dinner II by M&T Foods
DESCRIPTION:2nd night added due to popular demand! This night also features live jazz-folk instrumental sax and clarinet music of the Turkish Black Sea Coast by Selcuk Suna \n“Masmavi\, yemyeşil” – bluest blue\, greenest green – is how the landscape in the north of Turkey is often described. Nestled between the verdant Kaçkar mountains and the Black Sea Coast is the homeland of the Laz people\, a distinct ethnic minority with roots reaching back thousands of years. Sharing influences from its Ottoman history as well as its Georgian and Armenian neighbours\, this famously independent people continue to celebrate their unique language\, music and cuisine. Lazi food is notable for its extensive use of corn and the abundant anchovies (hamsi) that school in the Black Sea from September to April. Chef Murat Ozsuvari and Tolga Ay of M&T Food Services return to The Dep with a special meal showcasing many of the unique specialities of this region. \n—–\nMuhlama – Soft polenta and cheese fondue\nCollard Sarma – Collard green rolls stuffed with spiced beef and rice mixture\nPazı Kavurma – Sautéed Swiss chard with yogurt\nTurşu Kavurma – Fried pickled green beans\nTursu – Mixed pickled vegetables\nMısır Ekmegi – Homemade cornbread with olive oil\nHamsi Pilaf – Seasoned rice baked in a an elaborate wrapping of thin\, fresh anchovies\nLaz Boregi – A custard and phyllo pastry dessert seasoned with black pepper\nTurkish Tea\nLokum – One of Turkey’s most famous culinary exports\, “Turkish Delight”\n—– \nTickets also include a Gift Card towards M&T catering services. \n$50 + HST \n—–\nChef Murat Ozsuvari studied cooking in Vancouver and has worked in restaurants around the world\, including the Ritz Hotel in Miami\, and the renowned Ara Café in Istanbul. Together with Tolga Ay\, they have recently co-founded a new catering company Toronto\, M&T Food Services\, offering a broad range of Turkish-inspired and international foods for home delivery or events.\nhttp://www.mtfoodservices.com/ \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club\nhttp://staging.thedepanneur.ca/supper-club/
URL:https://dev.thedepanneur.ca/event/supperclub-black-sea-coast-dinner-ii-by-mt-foods/2015-11-29/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_171358046543378.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151128T193000
DTEND;TZID=America/New_York:20151128T223000
DTSTAMP:20260503T121744
CREATED:20151102T221314Z
LAST-MODIFIED:20151102T224110Z
UID:21492-1448739000-1448749800@dev.thedepanneur.ca
SUMMARY:SUPPERCLUB: Black Sea Coast Dinner by M&T Foods
DESCRIPTION:“Masmavi\, yemyeşil” – bluest blue\, greenest green – is how the landscape in the north of Turkey is often described. Nestled between the verdant Kaçkar mountains and the Black Sea Coast is the homeland of the Laz people\, a distinct ethnic minority with roots reaching back thousands of years. Sharing influences from its Ottoman history as well as its Georgian and Armenian neighbours\, this famously independent people continue to celebrate their unique language\, music and cuisine. Lazi food is notable for its extensive use of corn and the abundant anchovies (hamsi) that school in the Black Sea from September to April. Chef Murat Ozsuvari and Tolga Ay of M&T Food Services return to The Dep with a special meal showcasing many of the unique specialities of this region. \n—–\nMuhlama – Soft polenta and cheese fondue \nCollard Sarma – Collard green rolls stuffed with spiced beef and rice mixture \nPazı Kavurma – Sautéed Swiss chard with yogurt \nTurşu Kavurma – Fried pickled green beans \nTurşu – Mixed pickled vegetables \nMısır Ekmegi – Homemade cornbread with olive oil \nHamsi Pilaf – Seasoned rice baked in a an elaborate wrapping of thin\, fresh anchovies \nLaz Boregi – A custard and phyllo pastry dessert seasoned with black pepper \nTurkish Tea \nLokum – One of Turkey’s most famous culinary exports\, “Turkish Delight”\n—– \nTickets also include a Gift Card towards M&T catering services. \n$40 + HST \n—–\nChef Murat Ozsuvari studied cooking in Vancouver and has worked in restaurants around the world\, including the Ritz Hotel in Miami\, and the renowned Ara Café in Istanbul. Together with Tolga Ay\, they have recently co-founded a new catering company Toronto\, M&T Food Services\, offering a broad range of Turkish-inspired and international foods for home delivery or events. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supperclub-black-sea-coast-dinner-by-mt-foods/2015-11-28/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_1677037855867079.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151127T180000
DTEND;TZID=America/New_York:20151127T180000
DTSTAMP:20260503T121744
CREATED:20151123T203435Z
LAST-MODIFIED:20151124T000417Z
UID:22023-1448647200-1448647200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Bosnian Cabbage Rolls by Ksenija Hotic
DESCRIPTION:The Dep is delighted to welcome back The Boz\, Ksenija Hotic for more of her fabulous Bosinan Sarme (Cabbage Rolls)\, served with Maslenica (homemade bread). As someone of Eastern European descent\, I can tell you that these babies are as good as they get. \nSmoked Meat Plate\nThin slices of home-smoked beef (Pasturma) and cured beef & lamb sausage (Sudzuk) with homemade pickled garden veggies salad.\n$8 \nSarme & Maslenica\nA classic dish across the Balkans\, cabbage rolls (sarme) with stuffed meat\, rice and spices rolled in pickled cabbage and slow cooked until incredibly tender and delicious. Served with a slice of gigantic Bosnian traditional bread (maslenica).\n$14 \nBaklava\nDelicate baked sweets made with thin\, buttery phyllo pastry\, walnuts and honey\, the Bosnian version is outrageously delicious.\n$5 \n—–\nKsenija Hotic‘s involvement with food starts in Bosnia in her grandmother’s kitchen and her father’s foraging trips in the woods. It leads through Berlin and all the way up to the Toronto Underground Market\, where she is part of the team behind this innovative showcase for alternative culinary talent. An enthusiastic gardener\, foodie and photographer\, Ksenija is combining her love for cooking and her family’s heritage for this dinner of traditional Bosnian recipes. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-bosnian-cabbage-rolls-by-ksenija-hotic/2015-11-27/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_727662117334562.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151125T180000
DTEND;TZID=America/New_York:20151125T180000
DTSTAMP:20260503T121744
CREATED:20151123T190231Z
LAST-MODIFIED:20151123T202803Z
UID:22016-1448474400-1448474400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Veggie Jerk Tacos by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nRoasted winter veggie tacos with kabocha squash\, leek\, red cabbage\, jerk-seasoned yuba (tofu sheets) and sharp coconut queso\, with rice and collard greens on the side.\n$12 +HST\n1/2 price after 7:30 \nDessert: Coconut-cream cheeze leche flan for dessert.\n$4 \n#vegan #GF \nFresh City Farms CSA box pickup 5-8pm \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-veggie-jerk-tacos-by-emily-zimmerman/2015-11-25/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_642727769163599.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151124T190000
DTEND;TZID=America/New_York:20151124T200000
DTSTAMP:20260503T121744
CREATED:20151123T190228Z
LAST-MODIFIED:20151123T203237Z
UID:22014-1448391600-1448395200@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Signe Langford
DESCRIPTION:Former restaurant chef\, food writer\, cookbook author and avid chicken enthusiast Signe Langford will be talking about the benefits and challenges of raising chickens in an urban setting. \nSigne will also have copies of her brand new book\, Happy Hens & Fresh Eggs: Keeping Chickens in the Kitchen Garden\, a combination guide to keeping chickens\, along with 100 egg recipes. \n—–\nRaised in the town of Hudson\, Quebec\, Signe Langford grew up surrounded by an ever-changing menagerie of critters\, wild and domestic\, and her special affection for all things feathered – present from day one – has never flagged. For Langford\, keeping a tiny flock of laying hens is about so much more than real eggs; for her it’s about offering hens a quality of life that\, sadly\, the vast majority of egg-laying hens will never enjoy. “For every hen in someone’s backyard – even if the set up isn’t palatial or absolutely ideal – it is one less hen in a factory cage.” \nThis chef-turned-writer tells stories and creates recipes for such publications as: The Globe and Mail\, LCBO’s Food & Drink\, The National Post\, Garden Making\, and many others. Langford received a Gold National Magazine Award for her writing. Her work as a chef has garnered excellent reviews\, including four star ratings. She studied Fine Art History and Humanities at the University of Toronto\, and York University\, graduating with honours from OCAD University. Langford earned her Wine Specialist Certificate from George Brown College. No doubt she can advise which varietal will go best with an egg dish. \nShe shares her downtown Toronto Victorian cottage with her own menagerie – wild and domestic – though she could do without the raccoons. For more information please visit http://signelangford.weebly.com/ \n—–\nEvery Tuesday at 7pm\, The Depanneur invites a local food personality to talk about something that interests them.
URL:https://dev.thedepanneur.ca/event/table-talk-signe-langford/2015-11-24/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_768193409976648.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151124T180000
DTEND;TZID=America/New_York:20151124T210000
DTSTAMP:20260503T121744
CREATED:20151123T190224Z
LAST-MODIFIED:20151124T000410Z
UID:22012-1448388000-1448398800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Curried Eggs with Paneer by Len Senater
DESCRIPTION:Eggs in any kind of rich spicy sauce is one of my favourite comfort foods – think Middle Eastern shakshuka\, Mexican chilaquiles or Italian uova al purgatorio – clearly I’m not the only one who feels this way. Tonight I’m taking inspiration from our guest speaker Signe Langford‘s new book “Happy Hens & Fresh Eggs“\, a combination guide to keeping chickens\, along with 100 egg recipes. I’ve picked out a yummy-looking dish of whole eggs cooked in a North Indian-style masala curry along with tender panneer cheese\, served with a bit yogurt\, warm naan bread and a crunchy Burmese-style ginger\, cabbage and crispy lentil salad. \n#vegan (tofu paneer\, peas & mushrooms) and #GF options (basmati rice) will also be available.\n$12 (+HST) \nPlus fresh-baked pie from the wood ovens at Dufferin Grove Park! \n—–\n7pm TABLE TALK: Signe Langford will be talking about the benefits and challenges of raising chickens in an urban setting. \nSigne will also have copies of her brand new book\, “Happy Hens & Fresh Eggs: Keeping Chickens in the Kitchen Garden“. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-curried-eggs-with-paneer-by-len-senater/2015-11-24/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_1650210251934385.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151123T183000
DTEND;TZID=America/New_York:20151123T210000
DTSTAMP:20260503T121744
CREATED:20151102T221311Z
LAST-MODIFIED:20151102T223802Z
UID:21490-1448303400-1448312400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Thai Curry from Scratch by Aliya Somani
DESCRIPTION:At the heart of many popular Thai dishes is a intensely flavourful base known as Phrik Kaeng (curry paste). Although this is now more widely available in packaged form\, it is also possible – and worthwhile – to make it from scratch\, offering more vibrant flavours and greater control over the quality of ingredients. Join Aliya Somani from Spice Lab as she shows you how\, with a bit of preparation and know-how\, preparing authentic and delicious Thai dishes at home can be quick and simple. \nIn this hands-on workshop participants will be learning to make Phrik Kaeng Phed\, an authentic red Thai curry paste from scratch using dried red chillies and thai herbs and spices including shallots\, garlic\, galangal\, ginger\, fresh lemongrass\, cilantro root and more. \nParticipants will then learn how to make two popular dishes using the red curry paste\, while learning about more about their background and how they are traditionally made and eaten in Thailand\, followed by a tasting of these dishes. \nKaeng Phed: A red Thai curry with coconut milk\, made with an assortment vegetables like eggplant\, red pepper and squash\, and finished with basil and kaffir leaves. This will be served alongside fragrant jasmine rice. \nGai Pad Phrik Kaeng : A fragrant street-style stir fry using the red curry paste together with green beans\, chicken and kaffir lime leaves \nParticipants will also be able to take some curry paste home so that they recreate the experience for their friends and family. \n$40 +HST \n—–\nAt the Spice Lab\, Aliya Somani demystifies Indian and Thai cooking so students are equipped with the skills to easily cook these cuisines at home. When she is not teaching\, Aliya is catering intimate events\, travelling to India and Thailand on food explorations and developing recipes from her latest travels.\nhttp://www.thespicelab.ca/ \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-thai-curry-from-scratch-by-aliya-somani/2015-11-23/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_430433997153337.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151122T193000
DTEND;TZID=America/Toronto:20151122T223000
DTSTAMP:20260503T121744
CREATED:20151019T231854Z
LAST-MODIFIED:20151019T233412Z
UID:21218-1448220600-1448231400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Indian Summer by Greg Couillard
DESCRIPTION:When the warm heat of summer lingers late into autumn\, it’s known as an “Indian Summer”. So when the vibrant\, tropical flavours of Chef Greg Couillard‘s North Indian-inspired fusion menu heat up a chilly November evening\, we can all bask in the warm glow of a special meal by a unique culinary talent. \nMulligatawny Soup\nWith smoked turkey and Ambrosia apples in a fragrant broth. \nTandoori Salmon Salad\nIndian BBQ salmon fillet pieces over passionfruit and mango raita slaw. \nLucknowi Gosht Korma\nLucknow-spiced lamb with fragrant spices\, hot chiles and sweet tropical aromas in a rich North Indian curry with chapati flatbread. \nChocolate Passionfruit Mousse\nwith tuiles\, raspberry ripple cream and salted caramel \n$50 +HST \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.
URL:https://dev.thedepanneur.ca/event/supper-club-indian-summer-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/2015/10/facebook_event_890377544390556.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151120T180000
DTEND;TZID=America/New_York:20151120T210000
DTSTAMP:20260503T121744
CREATED:20151116T211138Z
LAST-MODIFIED:20151116T212411Z
UID:21800-1448042400-1448053200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Dutch Comfort Food by BorrelTO
DESCRIPTION:Totally stoked to have Justin Go and Alison Broverman from BorrelTO back at The Dep serving up authentic Dutch snacks and comfort food. Their menu embodies the concept of “gezellig”— a Dutch word that encompasses all things cozy and convivial — a big part of what the The Dep is all about. \nTheir main dish is a traditional boerenkool. A delicious combination of mashed potatoes and chopped kale stewed together and served with smoked sausage\, homemade bacon lardons and gravy\, a dish perfectly suited to get you through the chilly months.\n$9\, vegetarian: $8 \nBitterballen are tasty little deep-fried balls consisting of either minced beef or vegetables cooked in a savoury roux and served with a special Zaanse mustard from the North of Holland. Beef\, Ruben (pastrami & sauerkraut) or Vegetarian\n$7 \nKrokets have a minced filling in a savoury roux\, deep-fried into an oblong shape\, and served on rye bread – the traditional method is to mash the kroket and spread the filling on the bread (it might sound weird\, but trust us on this one). Chicken or Shrimp.\n$7 \nThe frikandel is Holland’s answer to the hot dog – a homemade sausage made of a blend of ground beef\, pork\, and chicken\, and served on a bun with onions\, mayonnaise\, and curried ketchup. Served with home-seasoned paprika chips.\n$7 \nFor dessert\, we have poffertjes. These tiny puffy pancakes are grilled in a special pan\, covered in icing sugar and a thin slab of butter. They’re a favourite of the young and old alike.\n$6 \nPRIX FIXE SPECIAL:\nBoerenkool +\nBitterballen -or- Kroket -or- Frikandel +\nPoffertjes\n$20\n(eat-in only) \n——–\nJustin Go began cooking Dutch food years ago for his friends at his annual “Holland Day in Canada” (a completely made-up holiday) party that he would host with his wife\, Alison Broverman in their home. He was pleasantly surprised when\, after tasting boerenkool for the first time\, his friends began clamouring for it every year\, and he wondered if there might be even more of an audience for Dutch food in Toronto. In early 2014\, he finally decided to find out and the pop-up BorrelTO was born. After operating as a weekly pop-up food event at The Ossington bar for eight months\, Justin and Alison have since successfully brought Borrel to bars and venues all over Toronto\, including the cozy Cloak & Dagger Pub\, the raucous Feast in the East\, and they’re thrilled to be in residence at Depanneur for the month of April. \nFB: BorrelTO  |  Twitter: @BorrelTO  |  Instagram: BorrelTO\nhttps://borreltoronto.wordpress.com/ \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-dutch-comfort-food-by-borrelto/2015-11-20/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_1629946370600621.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151119T180000
DTEND;TZID=America/New_York:20151119T210000
DTSTAMP:20260503T121744
CREATED:20151116T211134Z
LAST-MODIFIED:20151116T212400Z
UID:21798-1447956000-1447966800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Comida Corrida by Santo Pecado Mexican Catering
DESCRIPTION:Note: Cookie Martinez is away this week\, so Paula Solorzano will be hosting tonight; Cookie will be back next Thursday with her Colombian Ajiaco. \nPart of the busy life of Mexicans living and working in cities\, is the comida corrida\, an always-changing\, prix-fixe daily special late lunch or early dinner served at countless small family restaurants known as fondas. Open for la hora de la comida\, a kind of culinary happy hour when colleagues\, clients\, and vendors can take a break\, catch up\, share great food\, and still conduct business a bit of business here & there. \nTonight\, Paola Solorzano from Santo Pecado Mexican Catering turns The Dep into a little fonda for a comida corrida of her own with a selection of Mexico City favourites. \n—–\nComida Corrida\nSoup -or- Guacamole + 4 Tacos + Rice & Beans + Churros\n$20\n—– \nSopa de Fideos – Rice vermicelli noodles in tomato broth\, served with queso fresco $4\n(#vegetarian\, #GF)\n-or-\nGuacamole and corn chips $4\n(#vegan #GF) \nTaco Quartet – mix and match (4)\n–\nBeef barbacoa\, slowly braised beef loin in traditional guajillo sauce and Mexican spices\, served with finely diced onion\, morita salsa\, and pickled cactus\n–\nPork carnitas\, pork shoulder cooked in its own fat\, served with cilantro\, onion\, salsa verde\, and a splash of lime juice\n–\nChicken tinga\, pulled chicken breast in tomato chipotle broth\, and caramleized onion\, served with crema Mexicana\, and queso fresco\n–\n“Al Pastor” mushrooms\, seasoned with a combination of pasilla\, and guajillo peppers\, served with finely diced onion\, cilantro\, and marinated pineapple. (#vegan)\n–\n$12 for 4 tacos\n#GF \nRice a la Mexicana $2\nSkinny charro beans $2\n(#vegan\, #GF) \nChurros! Served with dulce de leche $4 \nAuga Fresca – Tamarind or Jamaica (Hibiscus) $2 \n—–\nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes.\nhttp://santopecadoto.com/ \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-comida-corrida-by-santo-pecado-mexican-catering/2015-11-19/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_908177965917296.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151118T180000
DTEND;TZID=America/New_York:20151118T210000
DTSTAMP:20260503T121744
CREATED:20151116T211131Z
LAST-MODIFIED:20151116T212518Z
UID:21796-1447869600-1447880400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Bubble 'n' Squeak by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nSweet potato\, parsnip\, and Napa cabbage bubble’n’squeak (British style potato & cabbage hash)\, with house-made chickpea and mushroom sausages\, and a big\, supergreens salad with sprouts & pickled onions\, in a citrus-pear vinaigrette.\n$12 +HST\n1/2 price after 7:30 \nDessert: Old school apple pie\n$4\nAdd a scoop of pear or chocolate vegan froyo +$2 \n#vegan #GF \nFresh City Farms CSA box pickup 5-8pm \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-bubble-n-squeak-by-emily-zimmerman/2015-11-18/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_1521460788176422.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151117T180000
DTEND;TZID=America/New_York:20151117T180000
DTSTAMP:20260503T121744
CREATED:20151116T211127Z
LAST-MODIFIED:20151116T220011Z
UID:21794-1447783200-1447783200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Peruvian Chupe De Camarones by Len Senater
DESCRIPTION:“The future of gastronomy is being cooked up in Peru.” — Ferran Adria \nIf you haven’t tried this classic Peruvian dish before\, get ready for one of the most amazing soups you’ll ever taste. This is a hearty and extremely satisfying (some even say aphrodisiac!) dish — a rich\, creamy shrimp stock fortified with whole shrimps\, yellow potatoes\, cob corn\, and green peas\, seasoned with Peruvian aji panca and aji amarillo chilies. It’s served over rice and topped with queso fresco (fresh cheese) and a fried egg. \n$12 (+HST)\n#GF #pescetarian \nPlus fresh-baked pie from the wood ovens at Dufferin Grove Park! \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-peruvian-chupe-de-camarones-by-len-senater-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/2015/11/facebook_event_139846769708409.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151116T183000
DTEND;TZID=America/Toronto:20151116T210000
DTSTAMP:20260503T121744
CREATED:20151019T231851Z
LAST-MODIFIED:20151021T154343Z
UID:21216-1447698600-1447707600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Fresh Pasta 101 by Christopher & Sarah Terpstra
DESCRIPTION:Fresh Pasta 101 will allow participants to learn the recipes and methods for making delicious fresh pasta in their own homes. The class will include a short discussion of the role of pasta in Italian cuisine\, how to prepare one versatile dough\, shaping techniques\, as well as cooking tips and demos. Participants will make and taste several types of pasta dishes and will leave with a bundle of pasta of their own! \nCLASS STRUCTURE\n6:30 PM – START OF CLASS\nLECTURE: Role of pasta in Italian cuisine\, quality and types of ingredients\, tools required\, and recipe proportions\nHANDS-ON: Dough recipe that can be used to make several types of pasta\nHANDS-ON: Kneading and resting\nDEMO: Sauce types\, preparation\, and pairing\n7:15 PM – ANTIPASTO\nHANDS-ON: Three shapes (long\, short\, and stuffed)\nDEMO: Cooking fresh pasta and preparing a ‘pasta asciutta’\n8:15 PM – PASTA TASTING & END OF CLASS \n$40 +HST \n—–\nChristopher Terpstra of Alimentari\, a budding Toronto-based fresh pasta company\, learned the craft of making pasta while living and working in Italy. He uses traditional Italian tools and techniques for making pasta but looks locally for his ingredients. Christopher and his wife\, Sarah\, strive to make the most delicious fresh pastas\, with the highest quality Ontario flours and eggs\, in a variety of unique shapes. Pasta by Alimentari is coming soon to stores throughout Toronto! \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-fresh-pasta-101-by-christopher-sarah-terpstra/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/10/facebook_event_911732952243411.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151115T193000
DTEND;TZID=America/Toronto:20151115T223000
DTSTAMP:20260503T121744
CREATED:20151005T221658Z
LAST-MODIFIED:20151005T225739Z
UID:21023-1447615800-1447626600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Ottolenghi III by Paula Costa
DESCRIPTION:There has been such an overwhelmingly positive response to Paula Costa’s previous Ottolenghi-inspired events\, and so many more tantalizing recipes in Yottam Ottlenghi’s award-winning cookbooks\, that we couldn’t wait to invite her back for another Eastern Mediterranean-inspired dinner. \nIsraeli-born\, London-based Chef Yottam Ottolenghi\, together with Palestinian Chef Sami Tamimi\, have been leading a quiet\, delicious food revolution since opening their first spaces in 2002. They have transformed their personal take on fresh\, authentic Middle-Eastern flavours\, colourful vegetable dishes and exotic spices into an influential chain of restaurants and series of award-winning cookbooks. \n—–\nBarley Risotto with Marinated Feta \nHarrissa Chicken with Red Grapefruit Salad\n Herb and Garlic Green Beans \nOrange & Walnut Phyllo Cigars in Orange Blossom Syrup\n—– \n$40 +HST \n—–\nGrowing up in a Portuguese household with a large extended family in Kitchener\, Ont.\, Paula Costa has been eating the food of great cooks for her whole life. Her own culinary journey started in her early 20s. As she grew more confident in her cooking\, she began to improvise and develop her own creations. Paula learned to become fearless in the kitchen and try anything.\nPaula started her blog\, Dragon’s Kitchen\, as a way to share recipes with friends and family\, but was pleasantly surprised when strangers began visiting the blog and leaving comments. It encouraged her to continue and expand how she used it. Social media has opened up an entire “foodie” world of new people and experiences for Paula\, including teaching cooking classes\, competing in cooking competitions\, catering and hosting supper clubs.\nhttp://www.thedragonskitchen.com/ \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-ottolenghi-iii-by-paula-costa/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/10/facebook_event_735524659885342.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151114T193000
DTEND;TZID=America/Toronto:20151114T223000
DTSTAMP:20260503T121744
CREATED:20151019T231847Z
LAST-MODIFIED:20151108T192401Z
UID:21214-1447529400-1447540200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Végételiene - A Vegan French Dinner Party by Emily Zimmerman
DESCRIPTION:Join Emily Zimmerman\, The Dep’s resident vegan maven for an elegant\, French-inspired menu showcasing the remarkable range of sophisticated plant-based cuisine. \nOyster (mushrooms) on the half-shell\nSeared oyster mushrooms topped with toasted bead crumbs\, with creamy parsley sauce\, on a pastry shell. \nBitter greens salad with sweet citrus dressing \nBouillabasse\nSeaweed toasted jackfruit fish in a savoury herbed tomato stew\, with homemade crusty bread. (GF option available) \nSpinach-aquafaba soufflé\nDelicate baked mousse made from chickpea stock. \nSalted caramel\, pear\, and coconut cream frozen yogurt. \nCheese plate\nChef’s choice of homemade vegan cheeses\, including coconut brie\, cashew chevre\, and hemp bleu cheese\, with seasonal fruit. \n$40 +HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop. \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/supper-club-vegeteliene-a-vegan-french-dinner-party-by-emily-zimmerman/2015-11-14/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/10/facebook_event_1101535246523162.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151113T180000
DTEND;TZID=America/New_York:20151113T210000
DTSTAMP:20260503T121744
CREATED:20151109T173434Z
LAST-MODIFIED:20151109T185936Z
UID:21670-1447437600-1447448400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Korean Gondrae-bap by Myung-Sun Kim
DESCRIPTION:Bibimbap\, literally “mixed rice”\, is a Korean dish of warm rice topped with a variety of sautéed and seasoned vegetables (namul). Although it has become well known and widely available\, the version usually found in local restaurants is only one take on this traditional dish. \nTonight Toronto-based Korean artist Myung-Sun Kim will be sharing a more unique variation of this dish – gondrae-bap – a bibimbap featuring the leaves of the wild-foraged milk thistle plant served with a delicious sauce\, alongside an assortment of small side dishes (banchan). Milk thistle is known to be very healthy and good for the liver\, which is a little ironic given how the plant’s floppy movements earned it it’s Korean name (gon-d-rae)\, which describes the staggering of a drunk person on their way home… \nGondrae-bap – Warm rice with milk thistle\, chili-scallion sauce & sesame seeds\nGa-ji moochim – Steamed eggplant dressed in soy sauce\, garlic\, green onions\, peppers\, and sesame oil.\nDo-la-ji Oi-muchim – Balloon flower roots with pickled cucumber\nOi-muchim – Fresh crunchy cucumber dressed in typical Korean banchan dressing with ginger\, garlic\, pepper flakes\, soy sauce\, sesame seeds\, sesame oil\, and green onions\n$15 (+HST) \nKimchi-jeon – Crispy fried kimchi pancakes with pork\n(vegan option available)\n+ $3 \n—–\nMyung-Sun Kim is a Korean artist based in Toronto\, primarily working in the field of sculpture\, installation\, and drawing. Kim’s current work and interests explore the relationship between history and the evolution of culinary practices. She will be a part of Artscape Gibraltar Point’s Winter Island Artist in Residence Series this November. www.myungsunkim.com \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-korean-gondrae-bap-by-myung-sun-kim/2015-11-13/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_974164869306925.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151111T180000
DTEND;TZID=America/New_York:20151111T180000
DTSTAMP:20260503T121744
CREATED:20151109T173427Z
LAST-MODIFIED:20151109T173427Z
UID:21666-1447264800-1447264800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Jackfruit Crab Cakes by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nYoung jackfruit crab cakes\, sautéed winter greens\, and a salad of roasted rainbow beets and carrots with herbed tofu feta.\n$12 +HST\n1/2 price after 7:30 \nDessert: Double chocolate frozen yogurt\n$4\n#vegan #GF \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop. \nLearn more about our Drop-In Dinners at The Depanneur\nhttp://staging.thedepanneur.ca/drop-in-dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-jackfruit-crab-cakes-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_818583368254657.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151110T190000
DTEND;TZID=America/New_York:20151110T190000
DTSTAMP:20260503T121744
CREATED:20151109T173423Z
LAST-MODIFIED:20151109T173423Z
UID:21664-1447182000-1447182000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Gail Gordon Oliver
DESCRIPTION:Gail will be talking about the challenges of publishing a print food magazine in the digital- and food blog-age. \nAs a Culinary Management grad of George Brown’s Chef School\, a member of Canadian Living’s test kitchen\, and as a food consultant and cookbook author\, Gail Gordon Oliver has a gathered a wealth of experience across many facets of food and food publishing. \nAs the owner\, publisher and editor of Edible Toronto Magazine since 2007\, Gail has the opportunity to showcase and applaud Ontario’s culinary heritage\, its present-day gustatory pleasures\, and its healthy\, safe and sustainable future\, all in a beautifully presented magazine her readers can savour season after season.\nhttp://www.edibletoronto.com \n—–\nEvery Tuesday at 7pm\, The Depanneur invites a local food personality to talk about something that interests them. \nFind out more on Table Talks at The Depanneur\nhttp://staging.thedepanneur.ca/drop-in-dinners/table-talk/
URL:https://dev.thedepanneur.ca/event/table-talk-gail-gordon-oliver/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_1933277923564100.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151110T180000
DTEND;TZID=America/New_York:20151110T180000
DTSTAMP:20260503T121744
CREATED:20151109T173420Z
LAST-MODIFIED:20151109T173420Z
UID:21662-1447178400-1447178400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Smoked Turkey Cassoulet by Len Senater
DESCRIPTION:A classic of French country cooking\, cassoulet is a hearty winter dish from Provençe traditionally baked in an earthenware “cassole”\, from which it gets its name (and where we also get “casserole”). \nMy version features white beans and veggies slowly cooked with smoked turkey\, chunks of bacon and garlic sausage\, in a rich chicken and wine stock\, buried under a thick crust of herbed bread crumbs; served with crusty fresh bread. \nI’ll also have a vegan version with mushrooms and extra veggies. \n$12 (tax-in)\n#Vegan #GF options available \nAdd a side salad of organic baby greens +$3 \n+ soup & fresh pie from the wood ovens at Dufferin Grove\n—– \n7pm TABLE TALK: Gail Gordon Oliver\nPublisher and editor of Edible Toronto Magazine\, Gail will be talking about the challenges of publishing a print food magazine in the digital- and food blog-age.\n—– \nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night.\n—– \nLearn more about our Drop-In Dinners at The Depanneur\nhttp://staging.thedepanneur.ca/drop-in-dinners/
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-smoked-turkey-cassoulet-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_627717960700883.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151109T183000
DTEND;TZID=America/Toronto:20151109T210000
DTSTAMP:20260503T121744
CREATED:20151016T222322Z
LAST-MODIFIED:20151021T155208Z
UID:21179-1447093800-1447102800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making by Emily Zimmerman
DESCRIPTION:Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich\, melty cheese. \nEmily Zimmerman\, the Dep’s resident vegan chef\, will take you through a series of homemade vegan cheese recipes\, from quick rarebit sauce and parmesans to creamy\, tangy cultured cheeses. We’ll be using ingredients like cashews\, coconut\, hemp seeds\, tofu\, and seaweed\, and participants will learn how to make delicious\, dairy-free cheeses for any diet\, budget\, or schedule. \nMid-way through the workshop\, we’ll have a quick meal of baked potatoes with all sorts of cheesy toppings\, caesar salad with “parmasanalogue”\, and creamy coconut creme brulee. \n$40 +HST \n——\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop. \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-vegan-cheese-making-by-emily-zimmerman-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/10/facebook_event_853094548107292.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151107T193000
DTEND;TZID=America/Toronto:20151107T223000
DTSTAMP:20260503T121744
CREATED:20151016T165005Z
LAST-MODIFIED:20151016T170310Z
UID:21169-1446924600-1446935400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Agneau a la Catalane by Dali Chehimi
DESCRIPTION:Catalonia is a region bordered by Spain\, France and the Balearic Sea known for its distinctive language and food. Combining elements of French\, Spanish\, Basque and North African influences\, Catalan cuisine is a celebration of the Mediterranean terroir and millennia of cultural dialogue. Tunisian restaurateur Dali Chehimi offers up a special meal of Catalonian favourites for you to savour. \n—–\nSalade des Moines (Green Salad with Oka Cheese Croutons)\nFor centuries\, European monasteries were masters of the technology of fermentation: famous for their breads\, beers and cheeses. This tradition continued in Canada by Trappist monks in Oka\, Quebec\, who created one of the province’s most popular cheeses. \nEpaule d’Agneau a la Catalane (Catalan-Style Shoulder of Lamb)\nSlow-braised in sweet Port wine\, with herbs and cinnamon\, until meltingly tender. Served with ratatouille\, a classic Provençal vegetable stew of peppers\, zucchini\, tomatoes\, eggplant\, onions\, garlic and herbs\, and fresh crusty bread. \nPoires Pochées\nLocal & seasonal ripe pears poached in sweet white wine and spices.\n—– \n$40 +HST \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\, an innovative pop-up food project specializing in Tunisian fare. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-agneau-a-la-catalane-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/10/facebook_event_900100886748126.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151106T180000
DTEND;TZID=America/New_York:20151106T180000
DTSTAMP:20260503T121744
CREATED:20151102T221308Z
LAST-MODIFIED:20151103T024619Z
UID:21488-1446832800-1446832800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Quinoa Burger & Spinach Salad by Marchelle Mckenzie
DESCRIPTION:Culinary Institute of America grad and Eleven Madison Park alumni Marchelle McKenzie takes a night off from one of Canada’s premier kitchens (hint: a Zagat “World’s Top Restaurant” 3 years running!) to pop by the Dep to make one of her favourite dishes: quinoa burgers on artisanal buns\, topped with goat cheese\, arugula and roasted red peppers\, served alongside a spinach salad with dried cranberries and oregano.\n$12 +HST\nAdd maple-glazed bacon +$2 \nDessert: Cranberry Ginger Crumble\n$4\nAdd organic vanilla ice cream +$2 \n—–\nMarchelle McKenzie‘s interest in baking and pastries can be traced all the way back to the Easy Bake Oven she received when she turned five. In high school\, she interned for Bonnie Gordon College of Confectionary Arts\, and then went on to an associates degree in Baking and Pastry from the Culinary Institute of America. Marchelle honed her skills in places like Eleven Madison Park and Betony in NYC\, and is currently the head pastry chef at Enville Catering Company in Toronto and the owner of Butter and Spice Bakeshop. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-quinoa-burger-spinach-salad-by-marchelle-mckenzie/2015-11-06/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_1622957631311458.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151105T180000
DTEND;TZID=America/New_York:20151105T210000
DTSTAMP:20260503T121744
CREATED:20151102T221304Z
LAST-MODIFIED:20151102T222902Z
UID:21486-1446746400-1446757200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Colombian Ajiaco by Cookie Martinez
DESCRIPTION:You might know Natalia aka Cookie Martinez from her amazing cookies and ice cream sandwiches\, or from \, her popular Colombian street food stall at Market 707. \nThursdays in November\, Cookie will be at The Dep making Ajiaco\, a hearty traditional Colombian chicken soup\, along with her famous empanadas and cookies for dessert. \nColombian Empanadas\n2 crispy fried corn pockets stuffed with your choice of chicken\, beef or vegetables\, served with tangy homemade aji criolo sauce\n$6 \nAjiaco\nA distinctive dish from the Colombian capital of Bogota\, ajiaco is full meal in a bowl. It features chicken\, corn on the cob and potatoes in a thick broth\, garnished with capers\, creme fraiche and cilantro\, served with avocado and rice on the side.\n(#GF\, #vegetarian option available)\n$13 \nAlfajores + Agua de Panela\nA warm traditional wintertime drink made with raw sugar and spices\, served with one of Cookie’s famous alfajores cookies – a buttery shortbread filled with arequipe (a Colombian dulce de leche caramel) and rolled in coconut.\n$3 \n“El Gran Combo”\nPrix Fixe Menu: Empanadas + Ajiaco + Agua de Panela + Alfajores\n$20\n—– \nCookie Martinez earned her name making delicious cookies\, including great vegan and gluten-free options – with an eye towards organic and local ingredients and creative South American flavours. She has also participated in innovative food projects like the Future Food Salon\, creating a variety of dishes incorporating insects\, and her spicy guava sauce recently won top honors at the Empanada Throwdown at the Ritmo y Color Festival at Harbourfront Centre. Also you can find her Colombian Street Food at Market 707.\nhttp://www.cookiemartinez.com/\n—– \nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-colombian-ajiaco-by-cookie-martinez/2015-11-05/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_943340212405274.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151104T180000
DTEND;TZID=America/New_York:20151104T210000
DTSTAMP:20260503T121744
CREATED:20151102T221300Z
LAST-MODIFIED:20151102T222650Z
UID:21484-1446660000-1446670800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sweet Potato Latkes by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nSweet potato latkes with homemade\, ginger-apple sauce\, and creamy white bean purée\, with roasted brussel sprouts and black radishes in a plum vinegar dressing.\n$12 +HST\n1/2 price after 7:30 \nDessert: Pear and hazelnut tart.\n$4\n#vegan #GF \nFresh City Farms CSA box pickup 5-8pm \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-sweet-potato-latkes-by-emily-zimmerman/2015-11-04/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_1521403591506736.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20151103T180000
DTEND;TZID=America/New_York:20151103T210000
DTSTAMP:20260503T121744
CREATED:20151102T221257Z
LAST-MODIFIED:20170331T200348Z
UID:21482-1446573600-1446584400@dev.thedepanneur.ca
SUMMARY:CLOSED - Len will back next Tuesday
DESCRIPTION:I won’t be cooking tonight as I’ll be participating as part of a panel discussion on shared kitchen spaces in Toronto. \n“How To Rent a Shared-Use Commercial Kitchen – Panel Discussion with Q&A”\npresented by caterToronto & Food Forward \nTuesday\, November 3\, 2015 from 5:00 PM to 6:30 PM (EST) \nCentre for Social Innovation – Spadina\n215 Spadina Avenue\n4th floor – “Whole Connector” room\nToronto\, ON M5T 2C7 \nTickets available here:\nhttps://www.eventbrite.com/e/how-to-rent-a-shared-use-commercial-kitchen-panel-discussion-with-qa-presented-by-catertoronto-food-tickets-18963182389 \n—–\nI’ll be back next Tuesday with another tasty Drop-In Dinner\, along with our Table Talk guest speaker\, Gail Gordon Oliver\, editor of Edible Toronto Magazine. \nLearn more about our Drop-In Dinners at The Depanneur\nhttp://staging.thedepanneur.ca/drop-in-dinners/
URL:https://dev.thedepanneur.ca/event/closed-len-will-back-next-tuesday/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/11/facebook_event_1514903425487574.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151102T183000
DTEND;TZID=America/Toronto:20151102T203000
DTSTAMP:20260503T121744
CREATED:20151005T221655Z
LAST-MODIFIED:20151021T155222Z
UID:21021-1446489000-1446496200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Healing the Gut by Keisha Luke
DESCRIPTION:Though many holistic nutritional practitioners have long been emphasizing the importance of prioritizing a healthy gut\, modern nutritional science is only now beginning to discover the complexity and importance of the role of the gut in everything from our immune system to overall well being. \nHolistic Culinary Nutritionista Keisha Luke has studied a broad range of holistic health practises\, and combined with her own experience of profound personal healing\, has developed a passion for helping people improve their well being through optimizing their gut health. \nIn this fun\, hands-on workshop\, Keisha will be sharing the remarkable story of how she overcame her own health issues and obstacles through improved nutrition. There will be discussion of the nature of the digestive process\, digestive health and how to maintain a healthy gut ecosystem. Other topics covered include: foods that harm vs. foods that heal\, an understanding of fibre\, fats\, probiotics\, greens\, and their role in the body\, and ways to collaborate with holistic health practitioners to help accelerate the healing process. \nParticipants will learn about and get to sample different kind of gut-friendly foods like Keisha’s own Berry Komboucha & Qrazy Quinoa Balls. The class also includes recipes and a hands-on opportunity to learn how to make easy gluten-free and vegan banana and apple breakfast muffins\, as well as an avocado\, raw chocolate\, and chia seeds “Superfood Pudding”. \n$40 +HST \n—–\n“She may be small in stature\, but she’s big in ideas.” \nKeisha Luke is a wild woman in the kitchen\, who brings digestive healing to your gut and digestive clarity to your cupboards. As a Holistic Culinary Nutritionista\, she strongly believes in promoting optimal health and well-being through foods that we prepare and consume via her many in-home cooking/ classes\, catering\, retreats\, workshops\, lunch & learns\, and many other social events. \nShe is also a Certified practitioner of Holistic and Complementary Care\, as well as a Certified Aromatherapist\, Aromatherapy Bodywork Practitioner\, Nutritional Consultant\, and Reflexologist. She has also been Certified with Honors as a Culinary Expert from the Academy of Culinary Nutrition. \nHealth is Wealth ♡\nhttp://www.keishaluke.com \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-healing-the-gut-by-keisha-luke-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/10/facebook_event_421843814682463.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151101T193000
DTEND;TZID=America/Toronto:20151101T223000
DTSTAMP:20260503T121744
CREATED:20151012T211836Z
LAST-MODIFIED:20151013T043152Z
UID:21130-1446406200-1446417000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Sukiyaki Party by Shinji Yamaguchi
DESCRIPTION:Join Chef Shinji Yamaguchi of Gushi Japanese Street Food for a fun and delicious home-style sukiyaki party! \nIn Japan\, as it gets towards the end of the year\, there is a tradition to invite friends or co-workers to a fun\, casual eating & drinking party called a bōnenkai (忘年会 literally “forget the year gathering”)\, to let go of the troubles of the past year and look forward to the possibilities of the upcoming one. A popular party dish is Sukiyaki\, the Japanese version of hot pot\, where ingredients are cooked at the table in simmering broth by the diners. \nThere will be 2 appetizers: Nanban-zuke\, fried fish pickled in rice vinegar with carrot\, onion and chili; and Koya Tofu\, a special kind of freeze-dried tofu cooked with dashi with a very unique texture. \nShinji’s sukiyaki features thinly sliced beef\, enoki & shiitake mushrooms\, nappa cabbage\, tofu\, green onion\, carrot\, and thick\, chewy udon noodles cooked in a lightly sweet soy-based stock. \nFor dessert\, there will be a special Yogurt cake\, served with kiwi sauce – this is the cake that Shinji’s mom used to make him for his birthday! \nGuests are encouraged to bring a bottle of their favourite sake to enjoy with the meal. \n$40 +HST \n—–\nShinji Yamaguchi the chef and owner of Gushi Foods. As a young entrepreneur he turned his passion for culinary arts and hospitality by starting Gushi\, Toronto’s purveyor ofauthentic Japanese street food experience. Through Gushi\, Shinji is responsible for popularizing karrage (Japanese style fried chicken)\, introducing Kushi- Katsu (panko skewered meat or veggies)\, and most recently\, home-style Japanese hotpot or nabé. \nWith his innovative approach\, emphasis and quality and service\, Shinji provides unique and delicious meals for his patrons which has gained popularity and recognition as Best Street Food in Toronto by Now Magazine\, and Best Fried Chicken in BlogTo. \nIn his fifth year in Toronto\, Shinji has made a loyal following by sticking to his “omotenashi” roots or the spirit of Japanese hospitality and service. Through this he is able to consistently provide quality service\, introduce new and delicious foods\, and provide an extraordinary experience for his patrons.
URL:https://dev.thedepanneur.ca/event/supper-club-sukiyaki-party-by-shinji-yamaguchi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/gif:https://dev.thedepanneur.ca/wp-content/uploads/2015/10/sukiyaki.gif
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151030T180000
DTEND;TZID=America/Toronto:20151030T180000
DTSTAMP:20260503T121744
CREATED:20151021T162607Z
LAST-MODIFIED:20151021T163333Z
UID:21270-1446228000-1446228000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Ricotta Gnocchi with Peas\, Pancetta & Spinach by Agata Siczek
DESCRIPTION:The Dep is excited to welcome back Agata Siczek for the first time since her fantastically popular Currywurst Pop-Up that she did with Maria Rozynska last year. This time she’s swinging it solo with a fabulous fall meal of handmade ricotta gnocchi\, followed by warm apple crisp. \nRicotta gnocchi with peas\, spinach & pancetta\, served with a crispy fresh brussel sprout salad.\n$12 +HST\n*Pancetta can swapped for broiled mushrooms (#vegetarian) or double-down with both for an extra +$2 \nDessert: warm apple crisp\n$4 add organic vanilla ice cream +$2 \n—–\nAgata is an amateur chef who loves to cook for friends and family\, who gets the occasional cooking fix at George Brown College’s Culinary School a few times a year to learn more about regional cooking and new techniques. Volunteering at Toronto’s Underground Market inspired her to explore becoming a food entrepreneur herself\, starting with some great pop-ups at The Depanneur. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-ricotta-gnocchi-with-peas-pancetta-spinach-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/2015/10/facebook_event_1031421163575326.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR