BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Depanneur X-ORIGINAL-URL:https://dev.thedepanneur.ca X-WR-CALDESC:Events for The Depanneur REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Toronto BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20200308T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20201101T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200617T180000 DTEND;TZID=America/Toronto:20200617T193000 DTSTAMP:20260428T011209 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:20260428T011209 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:20260428T011209 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:20260428T011209 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:20260428T011209 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:20260428T011209 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:20260428T011209 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:20260428T011209 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:20260428T011209 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:20260428T011209 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 BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200522T180000 DTEND;TZID=America/Toronto:20200522T193000 DTSTAMP:20260428T011209 CREATED:20200513T173248Z LAST-MODIFIED:20200522T032143Z UID:110642-1590170400-1590175800@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Sub-Continental by Greg Couillard DESCRIPTION:Pre-order online until THU May 21\, 10pm\nPick up on FRI May 22\, 6-7:30pm\nToronto culinary icon Greg Couillard may have earned himself an international reputation with his unique fusion of diverse culinary traditions\, but food culture has been producing unexpected mash-ups for centuries. When India was under British rule\, English and Indian culinary ideas\, ingredients and influences regularly collided and combined in novel ways. With his signature creativity\, Chef Greg concocts a perfect antidote to the food blahs\, taking comfort food classics and re-imagining them with a vibrant palette of Indian spices.\n—– \nMulligatawny Soup\nMulligatawny (from the Tamil for “pepper broth”) was originally a curry-spiced chicken soup crafted to appeal to the English colonialists in the era of the British Raj. Exported back to Britain with returning expats\, variations on this dish have since become a Commonwealth favourite from Australia to Scotland. Chef Greg’s early-spring version is vegetarian\, with aromatic local vegetables like parsnip\, turnip\, celeriac and Ambrosia apples. \nEast India Co. Shepherd’s Pie\nHere Chef Greg elevates the most comforting of classic British fare – Shepherd’s Pie – with the vibrant flavours of Kerala in Southern India. A rich mix of ground lamb & beef in a spicy\, deep red gravy together with carrots\, green beans\, peas and corn\, topped with a mash of local squash\, sweet potatoes & Yukon Golds\, baked to a golden\, crispy crust; served with a fresh green sautée of spinach\, zucchini & garlic. Also available #Vegetarian \nSlumdog Millionaire Chocolate Caramel Squares\nCrispy puffed rice enrobed in a ganache of high-quality dark chocolate topped with decadent salted caramel.\n—– \nLamb & Beef –or– Vegetarian\nDinner for 2 $48  •  Dinner for 4 $90\nOrder at the bottom of this page \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\nORDERS HAVE CLOSED FOR THIS EVENT. PICK UP IS FRI 6-7:30PM URL:https://dev.thedepanneur.ca/event/pick-up-dinner-sub-continental-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/2020/05/shepherds-pie.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200520T180000 DTEND;TZID=America/Toronto:20200520T193000 DTSTAMP:20260428T011209 CREATED:20200511T222023Z LAST-MODIFIED:20200520T022040Z UID:110415-1589997600-1590003000@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Czech Yourself by Chef Stephanie Pacheco DESCRIPTION:Pre-order online until TUE May 19\, 10pm\nPick up on WED May 20\, 6-7:30pm\nMoravia represents about one third of present-day Czechoslovakia\, with a culture and traditions that stretch back thousands of years. Inspired by her Babicka (grandmother)\, Chef Stephanie Pacheco has put together a traditional Moravian dinner that pays homage to her family’s roots.\n—– \nJarní Polévka — Spring Soup\nA warming purée of seasonal vegetables including potato\, onion\, garlic\, carrot\, peas\, celery\, fennel\, and red pepper\, finished with fresh parsley\, dill\, and cream. (#Vegetarian) \nSvíčková a Houskový Knedlík — Beef with Dumplings & Sour Cream Sauce\nJuicy roast sirloin\, with large slices of Czech-style bread dumplings\, along with steamed spring vegetables\, served with a tangy\, creamy gravy\, and a side of cool\, fresh cucumber salad. \nAlso available #Vegetarian with melange of roasted oyster & cremini mushrooms\, carrot\, and fennel\, along with the dumplings\, vegetables\, sauce\, and cucumber salad. \nPalačinky — Sweet crepes\nA classic Moravian dessert\, delicate crepes with a jammy apricot filling \n—– \nBeef\, Vegetarian or 1/2+1/2\nCzech Dinner for 2  $48  •  for 4  $90 \n—–\nChef Stephanie Pacheco directs her classical French training to showcasing her personal take on a wide range of cuisines. Tonight she shares a meal that evokes fond memories of a true Moravian family night\, with her Babicka making dumplings alongside the the smell of roasting meat and baked fruit cakes\, storytelling and the lilt of polka music. \n\nORDERS HAVE CLOSED FOR THIS EVENT. PICK UP IS WED 6-7:30PM\n  URL:https://dev.thedepanneur.ca/event/pick-up-dinner-czech-yourself-by-chef-stephanie-pacheco/ 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/morovian-beef-dumplings.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200517T113000 DTEND;TZID=America/Toronto:20200517T133000 DTSTAMP:20260428T011209 CREATED:20200511T155431Z LAST-MODIFIED:20200525T152709Z UID:110315-1589715000-1589722200@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-8/ 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:20200515T180000 DTEND;TZID=America/Toronto:20200515T193000 DTSTAMP:20260428T011209 CREATED:20200505T152657Z LAST-MODIFIED:20200514T215737Z UID:109753-1589565600-1589571000@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Jamaican Me Hungry by Chef Billy Bass DESCRIPTION:Pre-order online until THU May 14\, 10pm\nPick up on FRI May 15\, 6-7:30pm\nAfrican traditions\, Indian spices\, tropical ingredients all go into making Jamaican food a culinary treasure that is beloved around the world. Chef Billy Bass brings his Caribbean roots to the table with this hearty meal of favourite Jamaican recipes.\n—– \nJamaican Chicken Soup with Dumplings\nHearty & delicious soups are found throughout the Caribbean — Sancochos\, Ajiacos and Pepper Pots come to mind. This creamy broth is infused with notes of thyme\, allspice\, garlic and scotch bonnet\, and fortified with toothsome flour dumplings and classic “provisions”\, the West Indian terms for root veg and pumpkins.\nAlso available #Vegan \nBBQ Jerk Chicken –or– BBQ Jerk Cauliflower (#Vegan)\nOne of the most loved and iconic of Jamaican dishes\, every island cook has a secret recipe for their own jerk seasoning\, and Chef Billy is no exception. 3pcs of succulent BBQ jerk chicken\, or juicy BBQ’d cauliflower steaks\, served with a side of rice\, coconut red beans\, and a cool Caribbean coleslaw. \nSweet Potato Pudding\nAnother Jamaican classic\, this one a family heirloom recipe… Think the best pumpkin pie you’ve ever had\, with notes of ginger\, cinnamon & nutmeg.\n—– \nChicken\, Vegetarian or 1/2+1/2\nJamaican Dinner for 2 $48 • for 4 $90 \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\nSORRY\, WE’VE HAD TO CLOSE ORDERS A BIT EARLY FOR THIS EVENT DUE TO HIGH DEMAND. THANKS\, AND WE’LL SEE YOU FOR PICK UP ON FRI EVE. URL:https://dev.thedepanneur.ca/event/pick-up-dinner-jamaican-me-hungry-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/2020/05/Jerk-Chicken.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200513T180000 DTEND;TZID=America/Toronto:20200513T193000 DTSTAMP:20260428T011209 CREATED:20200506T185649Z LAST-MODIFIED:20200513T020611Z UID:109820-1589392800-1589398200@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Exquisitely Italian by Chef Luciano Schipano DESCRIPTION:Pre-order online until TUE May 12\, 10pm\nPick up on Wed May 13\, 6-7:30pm\nItalian cuisine has travelled all over the world. Some dishes stick very close to their roots\, others have evolved and incorporated new ideas and ingredients\, and others still have sprung up brand new\, inspired by Italian flavours and traditions even though they might be unfamiliar in their homeland. Tonight Chef Luciano Schipano shares with you a delicious mix of classic\, novel and creative culinary ideas that can all be called Exquisitely Italian.\n—– \nCaesar Salad\nActually an American invention by Italian immigrant chef\, it has become a beloved and globally popular dish — and rightly so — even though you will likely not find it on menus in Italy. Crisp romaine lettuce in a creamy parmesan and garlic dressing with crunchy croutons. \nSaffron & Mushroom Risotto\nA classic dish of Milan\, made of imported Carnaroli rice (not the a cheaper and mushier Arborio)\, renderder silky and luxurious by slow cooking and constant stirring with strands of fragrant\, golden saffron and aromatic wild mushrooms\, finished with butter and cheese. \nMeatballs in Tomato Sauce\nOne of the most iconic Italian dishes\, with countless variations. These flavorful beef meatballs are flecked with garlic and parsley\, kept tender with breadcrumbs and parmesan\, and simmered in a tomato\, basil and olive oil sauce. Homemade #vegetarian meatballs are also available. \nCannoli\nCannoli are delicate shells of fried pastry dough that originated on the island of Sicily\, filled with a sweet\, creamy ricotta filling with notes of vanilla and orange zest\n—– \nItalian Dinner for 2 $48 • for 4 $90 \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 FOR THIS EVENT ARE NOW CLOSED. THANKS\, AND WE’LL SEE YOU FOR PICK UP ON WED 6-7:30PM URL:https://dev.thedepanneur.ca/event/pick-up-dinner-exquisitely-italian-by-chef-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/2020/05/risotto-w-meatballs_2.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200510T113000 DTEND;TZID=America/Toronto:20200510T133000 DTSTAMP:20260428T011209 CREATED:20200504T150153Z LAST-MODIFIED:20200509T173208Z UID:109527-1589110200-1589117400@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\nReady To Go Meals\n\n❤️ Mother’s Day Specials! ❤️\n\n \n \n \n \n \n \n \n \n \n\nPancit Bam-i — Stir fried shrimp\, pork belly\, Chinese sausage\, a melange of vegetables and herbs served on top of mung bean vermicelli and egg noodles cooked in bone broth.\nPancit Bam-i  for 2  $35  •  for 4  $60 \nAlso available #vegetarian with tofu\, mushrooms\, carrots\, cabbage\, sweet peppers\nVegetarian Pancit Bam-i  for 2  $25  •  for 4  $40 \nEnsaimada — Brioche was first introduced to the Philippines via Mallorca\, Spain. We loved and adapted it and we called it “ensaimada”. Pastry rich in eggs\, butter and aged cheese\, it is a favourite celebration pastry usually served with thick chocolate sauce for brunch or mid-afternoon snack.\nEnsaimada (6 pcs) with tub of chocolate sauce $40 (good for 2-4 persons) \n—– \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 \nNEW  Tocino —  sweet & savoury Filipino-style ‘bacon’. #GlutenFree\nTocino 500g  $15 \nTapa —  thinly sliced flank steak marinated in soy sauce\, garlic\, black pepper\, lemon juice and chilies. #GlutenFree\nTapa 500g  $25 \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\nORDERS ARE CLOSED FOR THIS WEEK. YOU CAN ORDER FOR NEXT WEEKEND STARTING ON MONDAY. PICKUP IS SUNDAY 11:30AM-1:30PM URL:https://dev.thedepanneur.ca/event/pick-up-mama-lindas-filipino-food-by-maria-polotan-7/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Brunch ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/12/Mama-Linda-header_LG-w-background.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200508T180000 DTEND;TZID=America/Toronto:20200508T193000 DTSTAMP:20260428T011209 CREATED:20200429T203817Z LAST-MODIFIED:20200508T023706Z UID:109013-1588960800-1588966200@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Mole Rosa by Erika Araujo DESCRIPTION:Pre-order online until THU May 7\, 10pm\nPick up on FRI May 8\, 6-7:30pm\nA Special Mother’s Day Treat — A unique and unforgettable Mexican culinary experience from Chef Erika Araujo!\nIn Mexico\, mole is the name for a variety of rich\, complex sauces made of nuts\, spices and chillies and a diverse range of ingredients from fruits and vegetables\, to seeds and most famously\, chocolate. Moles come in a rainbow of colours\, from white to green to red to black. This rarely-seen version is known as mole rosa and comes from the town of Taxco in the state of Guerrero\, south-central Mexico. The mole is traditionally cooked with local pine nuts that have a distinctive pink colour which lends the sauce a rose coloured hue\, but it is also common for beetroot to added to accentuate the colour further.\n—– \nSopa Poblana\nAn elegant\, creamy soup of green Poblano chiles\, corn and potato. \nMole Rosa de Taxco\nA luscious sauce with a gorgeous pink hue\, made of almonds\, peanuts\, chiles\, spices and a touch of beetroot\, served over tender chicken breast –or– a mix of zucchini\, chayote and cauliflower; served with rice and pinto beans; garnished with pomegranate seeds and accompanied by fresh corn tortillas. \nTorta de Tres Leches\nA classic Mexican dessert: rich golden sponge cake soaked with evaporated and sweetened condensed milk\, topped with whipped cream.\n—– \nChicken\, Vegetarian or 1/2+1/2 (1 Chicken + 1 Veg)\nMole Rosa Dinner for 2 $48 • Mole Rosa Dinner for 4 $90 \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\nORDERING HAS CLOSED FOR THIS EVENT. PICKUP IS FRI FROM 6:00-7:30PM URL:https://dev.thedepanneur.ca/event/pick-up-dinner-mole-rosa-by-erika-araujo/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Brunch ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/04/pink-mole-1.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200506T180000 DTEND;TZID=America/Toronto:20200506T193000 DTSTAMP:20260428T011209 CREATED:20200429T181457Z LAST-MODIFIED:20200506T033610Z UID:108982-1588788000-1588793400@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Grandma's Whole-Soul Indian Kitchen by Ridhima Kalra DESCRIPTION:Pre-order online until TUE May 5\, 10pm\nPick up on Wed May 6\, 6-7:30pm\nThe diverse and ancient cultures of India are reflected in the vast range of its cuisines\, and notably in its masterful use of spices. These spices are used not only enhance flavors\, but also to add medicinal and healing properties to food. This menu of heirloom recipes by Ridhima Kalra is meant to share with you a taste of the soul of an Indian family meal\, packed with nutrition\, flavor and care.\n—– \nVeg Shaami Kebab\nLightly fried patties of lentils and soy protein blended with ginger & garlic paste and spiced with a mix of cumin\, coriander\, cardamom & cinnamon; served with a mint-coriander chutney. (#vegan #GF) \nGrandma’s Chicken Curry\nA treasured family recipe; succulent chicken chunks cooked slowly in an onion & tomato sauce infused with a fragrant\, homemade Indian spice blend of cinnamon\, cloves\, cardamom\, nutmeg\, fenugreek\, and peppercorns. \n–or– \nChana Palak Masala\nTender chickpeas mixed with chopped spinach leaves in a tomato-onion gravy\, with tamarind to add tanginess to the curry. Lots of iron from spinach and protein from chickpea makes this one of the healthiest and flavourful curries. (#vegan\, #GF) \nBoth mains are served with golden turmeric rice\, cool yogurt raita\, crispy papadums and homemade tomato+ginger chutney \nSaffron Phirni\nCreamy Indian rice pudding infused with saffron and topped with almonds. (#GF)\n—– \nAvailable as Chicken\, Vegetarian or 1/2+1/2\nIndian Dinner for 2 $48 • Indian Dinner 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 \n\nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM URL:https://dev.thedepanneur.ca/event/pick-up-dinner-grandmas-whole-soul-indian-kitchen-by-ridhima-kalra/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/04/Ridhima-Chicken-Curry.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200503T113000 DTEND;TZID=America/Toronto:20200503T133000 DTSTAMP:20260428T011209 CREATED:20200427T151423Z LAST-MODIFIED:20200502T174123Z UID:108642-1588505400-1588512600@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\nReady To Go Meals\n\n\nBack by Popular Demand!\nSPECIAL: Bringhe —  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. Bringhe for 2  $35  •  For 4 $60 \nAlso available Vegetarian with sweet potatoes & squash. Vegetarian 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 \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 — MOTHER’S DAY — STARTING ON MONDAY. \nThanks & Pickup is SUN 11:30am-1:30pm URL:https://dev.thedepanneur.ca/event/pick-up-mama-lindas-filipino-food-by-maria-polotan-6/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Brunch ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/12/Mama-Linda-header_LG-w-background.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200501T180000 DTEND;TZID=America/Toronto:20200501T193000 DTSTAMP:20260428T011209 CREATED:20200427T140606Z LAST-MODIFIED:20200501T005207Z UID:108615-1588356000-1588361400@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Greek Feast by Alissa Kondogiannis DESCRIPTION:Pre-order online until THU Apr 30\, 10pm\nPick up on FRI May 1\, 6-7:30pm\nWith thousands of years of culinary tradition to draw from\, Greek cuisine has become a popular comfort food around the world. Alissa Kondogiannis shares some personal favourites for this tasty Greek feast! \nSpanakopita\nTraditional spinach and feta pie wrapped in phyllo dough; served with homemade Tzatziki\, Greece’s justly famous thick yogurt\, cucumber and garlic dip. \nGemista\nRipe tomatoes stuffed with ground beef\, rice and vegetables (eggplant\, zucchini\, and more) –or– rice & vegetables only\, slow-roasted in a flavourful tomato sauce; served with Ellinikes Patates Lemoniou (Greek Lemon Potatoes)\, soft\, roasted potatoes cooked in stock\, lemon juice\, garlic\, oregano and olive oil. \nHoriatiki Salad\nClassic Greek salad with tomatoes\, cucumbers\, olives and feta with oregano and an olive oil drizzle. \nBaklava\nHomemade treat of almonds and walnuts layered in buttery phyllo pastry with cinnamon and a honey-lemon syrup.\n—– \nGreek Dinner for 2 $48 • Greek Dinner for 4 $90 \n—–\nAlthough Alissa Kondogiannis is best known for her challahs\, babkas and Friday-night Shabbat meals\, she has been making delicious Greek food since she began her cooking career in the kitchen of a Greek restaurant in Johannesburg in the early 90’s. Today\, you’ll find her running a small catering company in the north of the city and teaching challah and babka classes. Follow her on Instagram or Facebook @barnstarkitchen. \n\nWe have closed ordering for this event. Thank you and we’ll see you on FRI for pickup. URL:https://dev.thedepanneur.ca/event/pick-up-dinner-greek-feast/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/04/Gemista.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200429T180000 DTEND;TZID=America/Toronto:20200429T193000 DTSTAMP:20260428T011209 CREATED:20200423T170638Z LAST-MODIFIED:20200429T025819Z UID:108271-1588183200-1588188600@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Indonesian Flavours by Elita Rocka DESCRIPTION:Pre-order online until TUE Apr 28\, 10pm\nPick up on WED Apr 29\, 6-7:30pm\nWith more than 17\,000 islands populated by more than 300 different ethnic groups\, Indonesian cuisine has incredible breadth\, depth and variety. Home of the original “Spice Islands”\, Indonesia has been a culinary destination for centuries\, sharing spices like nutmeg and clove with the rest of the world while absorbing and reimagining Indian\, Chinese\, Arabic\, Thai and Dutch influences. Indonesian food boasts many unique flavours\, textures and ingredients worth exploring\, and tonight Javanese Chef Elita Rocka shares a few distinctive and authentic Indonesian recipes with The Dep.\n—– \nSalad Mangga 5\nRefreshing mango salad with red onion\, bell pepper and cilantro dressing \nNasi Uduk dan Balado Kentang Buncis\nTraditional Indonesian coconut rice served with potatoes & green beans tossed in a Penang-style chili Sambal Balado and your choice of:\nAyam Gulai\, chicken in a spicy\, rich curry-like Gulai sauce\n–or–\nTempe Tahu Tauco\, tempeh\, tofu and long beans cooked in a sweet soy sauce \nAlpukat Coklat\nSilky avocado cream topped with a layer of dark chocolate pudding \n—– \nDinner for 2 $48  •  Dinner for 4 $90\nOrder at the bottom of this page \n—– \nElita Rocka is a gifted chef and accomplished baker from Jakarta\, Indonesia. Blessed with a family of cooks\, she learned her craft from generations of chefs; her grandmother created a noodle restaurant in Central Jakarta that has been a local favourite for over 3 decades\, and now also owns a noodle factory in Indonesia. Her mother continued the restaurant business with Elita constantly at her hip\, always tasting everything her mother made. Those hands-on skills and indelible memories are the foundation from which Elita strives to create authentic Indonesian meals in her new Canadian home. \nNow\, Elita has become a food entrepreneur\, working full time with a vegan food project\, as well as catering for the Indonesian Consulate.. She was recently selected to be a participant in Kedai Indonesia\, a pop-up food event hosted by the consulate that brings together the very best in Indonesian food around Toronto. You can follow her on Instagram at padi.padi2019 and royce.cakes \n\nORDERS FOR THIS DINNER HAVE BEEN CLOSED. THANK YOU\, AND MEALS CAN BE PICKED UP 6-7:30PM ON WED. URL:https://dev.thedepanneur.ca/event/pick-up-dinner-indonesian-flavours-by-elita-rocka/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/04/Gulai-Ayam.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200426T113000 DTEND;TZID=America/Toronto:20200426T133000 DTSTAMP:20260428T011209 CREATED:20200420T162928Z LAST-MODIFIED:20200425T181122Z UID:107628-1587900600-1587907800@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\nReady To Go Meals\n\n\nSPECIAL: Bringhe —  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. Bringhe for 2  $35  •  For 4 $60 \nAlso available Vegetarian with sweet potatoes & squash. Vegetarian 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 \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 now closed for this week. Order for next week starting on Monday. URL:https://dev.thedepanneur.ca/event/pick-up-mama-lindas-filipino-food-by-maria-polotan-5/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Brunch ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/12/Mama-Linda-header_LG-w-background.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200424T180000 DTEND;TZID=America/Toronto:20200424T193000 DTSTAMP:20260428T011209 CREATED:20200418T183210Z LAST-MODIFIED:20200424T024430Z UID:107419-1587751200-1587756600@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Momos! by TC Tibetan Momo's DESCRIPTION:Pre-order online until THU Apr 23\, 10pm\nPick up on FRI Apr 24\, 6-7:30pm\nIt’s hardly surprising the Tibet’s cold\, windy plateau has evolved a hearty\, warming cuisine perfect for winter weather. Join Tsewang & Lhundup of TC’s Tibetan Momo\, for a taste of traditional Tibetan fare\, all made with local\, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets. \nTibetan Lentil Soup (vegan)\nPiping hot\, hearty lentil broth with subtle curry spices \nKotey Momos 6pc per person\nThese momos are elegantly leaf-shaped by hand\, and then steamed/pan-fried for an extra special bit of golden crust! \nBeef – with local beef & onions\n–or–\nVegetable – with cabbage\, carrots\, spinach\, leeks\, potato & garlic\nServed with Drang Tsal (tangy pickled cabbage salad)\, soy dipping sauce\, and TC’s fabulous homemade hot sauce.\n–or–\nFlexetarian – 1/2 beef + 1/2 veggie \nBhaktsa Marku\nSmall gnocchi-like\, organic steamed flour dumplings mixed with butter\, and sugar and cheese \nTibetan Sweet Tea\nSweet black tea with ginger\n—– \nTibetan Dinner for 2 $48  •  Tibetan Dinner for 4 $90\nOrder at the bottom of the page \n—– \nFrozen & Pantry Items \nFrozen Momos – 18pc – $28\nBeef\, Vegan or 1/2+/2 \nDrang Tsal (Pickled Cabbage) – 750ml – $10.00\nOrganic cabbage\, garlic\, vinegar and fresh lemon. Refrigerate after opening; good for 2 weeks. \nChilli Oil – 250ml – $6\nSpicy and flavorful mixture of red chilli\, garlic\, Sichuan pepper\, and sunflower oil. \nMomo Sauce – 250ml – $6\nFresh tomato\, ginger\, garlic\, red chilli and coriander. Refrigerate after opening; good for 2 weeks. \n—–\nFrom a young age\, Tsewang Chodon has enjoyed cooking a varied selection of delicious dishes and serving yummy food to her family and friends. Now TC is sharing traditional Tibetan/Himalayan cuisine by offering her own handmade MoMo sourced from local ingredients. TC has been selling her products at local farmers’ markets\, the Evergreen Brickworks and at other local events under the banner of TC’s Tibetan Momo. \n\nORDERING IS NOW CLOSED. THANK YOU AND SEE YOU ON FRI FOR PICKUP 6-7:30PM\n  URL:https://dev.thedepanneur.ca/event/pick-up-dinner-momos-by-tc-tibetan-momos/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/12/facebook_event_148133902628138.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200422T180000 DTEND;TZID=America/Toronto:20200422T193000 DTSTAMP:20260428T011209 CREATED:20200417T170527Z LAST-MODIFIED:20200421T145637Z UID:107291-1587578400-1587583800@dev.thedepanneur.ca SUMMARY:PICK UP DINNER: Persian Chicken & Golden Rice by Greg Couillard DESCRIPTION:Due to the overwhelming response\, we have had to cut off further orders for this meal. We apologize for any disappointment\, and hope to have Chef Greg back in the kitchen very soon.\n\nPick up on WED Apr 22\, 6-7:30pm\nLong-time Dep favourite\, Chef Greg Couillard\, definitely choose a interesting time to return to Toronto from his winter home in Mexico… After weeks of isolation\, he’s eager to get back in the kitchen for this unusual 2020 Toronto debut.\n—– \nKale & Leek Soup with fennel \nPersian Chicken with Tomato and Sultanas over golden rice\n–or—\nPersian Butternut Squash\, Fava Bean & Spinach over golden rice \nCoconut Cream Pie\n—– \nDinner for 2 $48  •  Dinner for 4 $90\nOrder at the bottom of this page \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! \n\nSee you on WED for pickup URL:https://dev.thedepanneur.ca/event/pick-up-dinner-persian-chicken-golden-rice-by-greg-couillard/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2020/04/Persian-chicken-Zereshk-Polo-Ba-Morgh.png ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200419T113000 DTEND;TZID=America/Toronto:20200419T133000 DTSTAMP:20260428T011209 CREATED:20200413T144223Z LAST-MODIFIED:20200418T170129Z UID:106700-1587295800-1587303000@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 online at the bottom of the page\n\n\n\nReady To Go Meals\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 \nGrilled Vegetables Platter — asian eggplant\, sweet potatoes\, tomatoes\, chickpeas in cilantro-garlic-ginger- lemon dressing. #Vegan #GlutenFree\nGrilled Vegetables for 2  $20  •  for 4 $36 \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 \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 now closed for this week.\nPickup on SUN 11:30-1:30\nOrdering for next week starts on MON URL:https://dev.thedepanneur.ca/event/pick-up-mama-lindas-filipino-food-by-maria-polotan-4/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Brunch ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/12/Mama-Linda-header_LG-w-background.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200417T180000 DTEND;TZID=America/Toronto:20200417T193000 DTSTAMP:20260428T011209 CREATED:20200413T152712Z LAST-MODIFIED:20200417T015552Z UID:106697-1587146400-1587151800@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Middle Eastern Mazeh by Mary Freij DESCRIPTION:Pre-order online until THU Apr 16\, 10pm\nPick up on FRI Apr 17\, 6-7:30pm\nYou might know Chef Mary Freij from the popular brunch that ran at The Dep in 2018-19\, or you might be a fan of Mazeh\, her little Middle Eastern take out restaurant on Yonge St. Either way\, you know you’re in for a treat of delicious Middle Eastern home cooking when Mary’s in the kitchen!\n—– \nMutabal\nSimilar to baba ganoush\, this is a great tasting Lebanese dip made of smoky roasted eggplant\, tahini\, lemon and spices\, served with fresh pita \nKabsa\nA biryani-like rice dish popular throughout the Arabic world\, and considered the national dish of Saudi Arabia. Thousands of years of trade between the Gulf region and India introduced the fragrant spices that are at the heart of this dish. Basmati rice is cooked with tomato\, potato cubes\, sweet pepper\, and whole spices like cloves\, cinnamon\, and cumin. Served with cool yogurt and a lightly spiced tomato sauce\, as well as a Lebanese salad of chopped tomato\, cucumber and onion with sumac and pomegranate dressing. Topped with a Chicken Leg –or– Fried Eggplant (vegetarian) \nDate Caramel Cake\nMoist date cake topped with a cardamom caramel\n—– \nKabsa Dinner for 2 $48  •  Kabsa Dinner for 4 $90\nOrder at the bottom of this page \n—–\nMary Freij is a food entrepreneur who has traveled the world in search of amazing culinary experiences. Also a passionate cook\, she started her culinary career working full time as a cook and hosting pop-up food events\, including the former Mazeh Brunch at The Depanneur. She recently ventured into opening her own space\, a Middle Eastern take out restaurant serving wraps and daily dishes inspired by tastes from back home. Mazeh  |  335 Yonge Street  | mazehcatering.com | @mazehcatering \n\nOrdering is now closed. Thank you and we’ll see you 6-7:30pm on FRI for pickup. URL:https://dev.thedepanneur.ca/event/pick-up-dinner-middle-eastern-mazeh-by-mary-freij/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/04/chicken-kabsa.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200415T180000 DTEND;TZID=America/Toronto:20200415T193000 DTSTAMP:20260428T011209 CREATED:20200412T151158Z LAST-MODIFIED:20200415T202048Z UID:106623-1586973600-1586979000@dev.thedepanneur.ca SUMMARY:PICK UP DINNER: Taste of Tuscany by Chef Luciano Schipano DESCRIPTION:Pre-order online until TUE Apr 14\, 10pm\nPick up on WED Apr 15\, 6-7:30pm\nA selection of classic Tuscan comfort foods by an outstanding Italian chef.\n—– \nPanzanella Salad (#Vegan)\nRipe tomatoes\, cucumber\, red pepper\, yellow pepper\, red onion\, basil\, and capers tossed with olive oil\, vinegar and chunks of crusty bread that soak up all the delicious juices. \nSpezzatino (Italian Beef Stew) with Baked Polenta\nHearty AAA beef simmered in beef stock with carrots\, celery\, mushrooms\, onions and potatoes and fresh rosemary until meltingly tender; served with baked polenta.\n–or–\nRosemary Chickpea Stew (#Vegan / #GF)\nwith carrots\, celery\, mushrooms\, onions and potatoes\, served with a baked polenta. \nChocolate Almond Pudding (#Vegan / #GF)\nLuscious & creamy dark cocoa & almond milk pudding\n—– \nDinner for 2 $48  •  Dinner for 4 $90 \nOrder at the bottom of the page \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\nThanks for your order! Pickup is 6-7:30pm URL:https://dev.thedepanneur.ca/event/pick-up-dinner-taste-of-tuscany-by-chef-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/2020/04/spezzatino.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200412T113000 DTEND;TZID=America/Toronto:20200412T133000 DTSTAMP:20260428T011209 CREATED:20200406T170244Z LAST-MODIFIED:20200411T134947Z UID:105898-1586691000-1586698200@dev.thedepanneur.ca SUMMARY:PICK UP: Mama Linda's Filipino Food by Maria Polotan DESCRIPTION:NEW! MEALS AVAILABLE FOR PICK-UP\nMama Linda’s Filipino Food by Maria Polotan\nOrder online by FRI 10pm • 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 online at the bottom of the page\n\n\n\nReady To Go Meals\nEaster Sunday Special: Chicken & Pork Pochero\nThe Spanish influence comes strong in this celebration dish. Chunks of pork and chicken slowly braised in garlicky-oniony tomato sauce till fork tender. Complemented with cabbage\, carrots\, potatoes and saba (cooking bananas) for a perfect stew. Served with berenjena (grilled eggplant sauce)\nPochero for 2: $30   •  for 4 $50 \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 \nGrilled Vegetables Platter — asian eggplant\, sweet potatoes\, tomatoes\, chickpeas in cilantro-garlic-ginger- lemon dressing. #Vegan #GlutenFree\nGrilled Vegetables for 2  $20  •  for 4 $36 \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 \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\nThank you for ordering!\nYou can order for next weekend starting on Monday.\n  URL:https://dev.thedepanneur.ca/event/pick-up-mama-lindas-filipino-food-by-maria-polotan-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Brunch ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/12/Mama-Linda-header_LG-w-background.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200410T180000 DTEND;TZID=America/Toronto:20200410T193000 DTSTAMP:20260428T011209 CREATED:20200403T173744Z LAST-MODIFIED:20200408T200703Z UID:105574-1586541600-1586547000@dev.thedepanneur.ca SUMMARY:PICK-UP DINNER: Seder in a Box by Alissa Kondogiannis DESCRIPTION:Pre-order online until THU Apr 9\, 10pm\nPick up on FRI Apr 10\, 6-7:30pm\nThe Passover Seder is annual celebration\, an opportunity to connect with family and friends over heaping plates of Jewish comfort food. This year\, of course\, things are very different and I’m sure there are many out there missing the conviviality and comfort of this special meal. And you certainly don’t have to be Jewish to enjoy some fabulous home cooking. So we’ve invited the fabulous Alissa Kondogiannis to put a bubbe’s worth of love and care into a delicious Friday night dinner of passover favorites\, ready & waiting for you to pick up at our window. \nMatzah Ball Soup\nA rich golden vegetable broth\, with tender matzah balls and slivers of chicken\n(Note: chicken omitted for #vegetarian meals; matzah balls contains egg\, gluten) \nGarlic Honey Brisket with Roasted Root Vegetable Tzimmes\nA seder classic\, beef brisket slow cooked for hours until melting tender\, with a dark gravy infused with roasted garlic and honey. Served with Tzimmes\, a traditional medley of roasted carrots and sweet potatoes made studded with apples\, dates and apricots\, and a Hungarian cucumber salad flecked with slivers of red onion and dill. (Note: this brisket is not certified kosher for passover) \nRoot Veg Dafina with Quinoa\nDafina is the Sephardic (Mediterranean Jewish) version of the much loved Ashkenazi (Eastern European Jewish) dish\, cholent. Both are a slow cooked stew of hearty vegetables traditionally meant to cook overnight on a Friday so they can be eaten without additional preparation on the sabbath. Dafina is similar to other North African braises like tagines\, fragrant with warm spices like turmeric\, cinnamon & cumin. Served with a light pilaf of quinoa and a cool cucumber salad. (#vegan\, #GF) \nPassover double chocolate brownies with coconut chocolate frosting\nDark\, decadent and delicious\, these brownies are made with matah meal\, semi-sweet chocolate\, and a rich coconut cream and chocolate frosting. (contains eggs\, gluten)\n—– \nSeder in a Box for 2 $48  •  Seder in a Box 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. \n\nThank you for your support. Due to the high volume of orders\, we’ve had to cut off ordering early in order to be able prepare the necessary amount of food.  URL:https://dev.thedepanneur.ca/event/pick-up-dinner-seder-in-a-box-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/2020/04/garlic-honey-brisket.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20200408T180000 DTEND;TZID=America/Toronto:20200408T193000 DTSTAMP:20260428T011209 CREATED:20200330T172553Z LAST-MODIFIED:20200408T130147Z UID:104831-1586368800-1586374200@dev.thedepanneur.ca SUMMARY:PICK UP DINNER: Jiggs Dinner To Go by Chris Dunne DESCRIPTION:Pre-order online until TUE Apr 7\, 10pm\nPick up on WED Apr 8\, 6-7:30pm\nJiggs Dinner\, more affectionately known as “Sunday Dinner” in Newfoundland\, is a staple on “The Rock”. A weekly tradition that brings the whole family to the table for a feast of vegetables boiled with salt beef and pickled accompaniments\, all topped with gravy and “dressing” (or\, as it known outside of Newfoundland\, “stuffing”). It’s a meal that brings people together and warms the soul\, something we all need now\, more than ever. PS – Jiggs leftovers make an amazing hash so you can never have too much. \nJiggs Dinner To Go\nSalt Beef with Potato\, Carrot\, Turnip\, Cabbage\, Peas Pudding\, Dressing\, Gravy\, Mustard Pickles & Pickled Beets \nJam Jam Trifle\nMolasses Cake\, Custard\, Whipped Cream & Raspberry Jam\n—– \nJiggs Dinner + Jam Jam Trifle for 2  $48\nJiggs Dinner + Jam Jam Trifle for 4  $90\n—– \nOrder at the bottom of the page\n—– \nA bit of background on the Jiggs Dinner \nJiggs Dinner (also called boiled dinner or cooked dinner)\, is a traditional meal commonly prepared and eaten on Sundays in and around Newfoundland. Variations can be found all around the North Atlantic\, from the New England Boiled Dinner\, to Irish Corned Beef & Cabbage\, to Portuguese Cozido. Jiggs was the Irish central character in a popular\, long-running comic strip\, Bringing Up Father\, whose favourite meal was corned beef and cabbage\, and after whom the dish became associated in Newfoundland. \nA true Jiggs Dinner uses salt beef\, also known confusingly as both Naval and/or Navel beef because as a preserved meat\, it was commonly found on British Navy ships\, and because it was often brisket cut from navel area of the cow. It is a relative of corned beef\, which got its name from the large kernels (“corns”) of rock salt used to cure it. \nThe salt beef\, after an overnight soak\, is cooked with cabbage\, potatoes\, carrots\, turnips and a cloth bag full of split peas\, which becomes “pease pudding”\, a very old dish celebrated in nursery rhymes\, jazz standards and even rap samples. It’s served along with pickled beets and mustard. \n—–\nChris Dunne is a native of St. John’s\, Newfoundland that moved to Toronto in late 2015 to pursue his career in Marketing. By day\, Chris is a National Account Director for the Canadian Hockey League and by night\, he runs The Condo Cook\, a catering company delivering Newfoundland tasting menus and pop-ups across the GTA. His vision is to showcase the bounty of culinary riches Newfoundland has to offer and smash the stereotypes surrounding it. Most recently\, Chris was featured on The Food Networks ‘Wall of Chefs’\, an opportunity that helped him showcase the province’s cuisine on the national stage. You can find out more about Chris and The Condo Cook at condocook.ca. \nThanks for your orders. Pickup is tonight 6-7:30pm URL:https://dev.thedepanneur.ca/event/pick-up-dinner-jiggs-dinner-to-go-by-chris-dunne/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/03/jiggs-dinner.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT END:VCALENDAR