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TZID:America/Toronto
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DTSTART;TZID=America/Toronto:20151116T183000
DTEND;TZID=America/Toronto:20151116T210000
DTSTAMP:20260503T165906
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:20260503T165906
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:20260503T165906
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:20260503T165906
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:20260503T165906
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:20260503T165906
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:20260503T165906
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:20260503T165906
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:20260503T165906
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:20260503T165906
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:20260503T165906
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:20260503T165906
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:20260503T165906
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:20260503T165906
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:20260503T165906
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:20260503T165906
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
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20151028T180000
DTEND;TZID=America/Halifax:20151028T210000
DTSTAMP:20260503T165906
CREATED:20151026T173558Z
LAST-MODIFIED:20151026T174242Z
UID:21364-1446055200-1446066000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Vegan Quiche Two Ways by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nRich yet light tofu quiche with either leeks\, potatoes\, and sage\, or mushrooms\, kale and garlic\, in GF pastry\, with braised red cabbage on the side.\n$12 +HST\n1/2 price after 7:30 \nDessert: St. Agnes pudding – Valencia orange panna cotta with grapes and pomegranate.\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-vegan-quiche-two-ways-by-emily-zimmerman/2015-10-28/
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_448625005321451.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20151027T190000
DTEND;TZID=America/Halifax:20151027T200000
DTSTAMP:20260503T165906
CREATED:20151026T173555Z
LAST-MODIFIED:20191114T170812Z
UID:21362-1445972400-1445976000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Horace Spence
DESCRIPTION:Horace Spence will be talking about ways the food sector can help support at-risk youth through mentorship and skills development programs like Kitchen Master. \nHorace works as a program facilitator of the Kitchen Master program with Community Empowering Enterprises\, leading group sessions and discussions about new and innovative ways to assist community members and involve the youth in more productive activities through engagement with the food and arts sectors. \nHorace has experience mentoring youth and working with community programs to raise funds\, and has been involved in production and filming of the Regent Park Focus Boyz to Men program\, generating discussions that affect the lives of young boys & men in the community\, as well as Catch the Flava\, a local television program that discusses pertinent issues that affect marginalized residents and youth in the community. \nHorace is a recent graduate of the Community Work/Social Service Worker program at George Brown College\, working towards degrees in Psychology and Social Work. His passion for working in the community\, especially at risk youth\, comes from personal experience. Growing up\, Horace experienced many hardships and obstacles that could have held him back from pursuing his dreams; however\, he did not let setbacks stop him from moving forward and is putting the credentials to his passions. \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-horace-spence/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/10/facebook_event_1036912339687421-e1573751284826.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20151027T180000
DTEND;TZID=America/Halifax:20151027T210000
DTSTAMP:20260503T165906
CREATED:20151026T173551Z
LAST-MODIFIED:20151026T174659Z
UID:21360-1445968800-1445979600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: San Francisco Cioppino by Len Senater
DESCRIPTION:Every country around the Mediterranean has some kind of big fisherman’s stew incorporating all the odds & ends of the day’s catch – Bouillabaisse (France)\, Zuppa di Pesce (Italy)\, Caldeirada (Portugal)\, Psarosoupa (Greece)\, etc. “Ciuppin” (meaning “to chop” or “chopped” in the Ligurian dialect)\, is a traditional seafood soup of Genoa\, and a version of it became tremendously popular in San Francisco in the 1800’s. It’s now a classic SF staple\, served with that city’s famous sourdough bread. \nFor my version\, shrimps & squid\, clams & mussels join chunks of tender fish in a bright\, chunky tomato broth with plenty of garlic\, wine and basil. Served with fat\, grilled\, buttered wedges of T.O.’s best sourdough bread by Grant McPherson’s Prairie Boy Bread. Fresh gluten-free herb focaccia by Nice Buns Bakery also available. \n$12 +HST\n#pescatarian #GF + #vegan option available \nThere’s also organic baby green side salad\, and fresh baked pie from the wood ovens at Dufferin Grove Park.\n—– \n7pm TABLE TALK: Horace Spence\nHorace will be talking about ways the food sector can help support at-risk youth through mentorship and skills development programs like Kitchen Master.\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-san-francisco-cioppino-by-len-senater-2/2015-10-27/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/10/facebook_event_1511824319142179.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151025T193000
DTEND;TZID=America/Toronto:20151025T223000
DTSTAMP:20260503T165906
CREATED:20150929T014624Z
LAST-MODIFIED:20151019T235337Z
UID:20701-1445801400-1445812200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Whisky-Maple Roast Pork Loin by Seasoned Comedy ft. Ben Miner
DESCRIPTION:Hot on the heels of a month-long Mac & Cheese pop-up at The Dep\, comedian Ben Miner returns with another Seasoned Comedy exclusive event. Ben goes all-out with a luscious Autumn comfort food menu topped off with live comedy by Ben himself and special guest Chantel Marostica! \n—–\nBroiled mushrooms\nstuffed with spinach\, cheese and shallots\, served with mixed greens. \nPork loin roast\nwith an outrageous apple\, whisky\, maple and ginger glaze\, served with an assortment of roasted heirloom carrots\, potatoes and seasonal veggies. \nParsnip cake\nwith cream cheese frosting – like carrot cake\, yet somehow even more delicious.\n—– \n$40 +HST \n—–\nBen Miner has been performing at comedy clubs for the past 16 years\, coast to coast\, from Just for Laughs in Montreal to the Vancouver Comedy Festival to NXNE in Toronto\, working with Jim Jefferies\, Lewis Black and Russell Peters among others. When he’s not on stage\, Ben’s still behind a mic at the long-running program on SiriusXM Comic Stripped. Ben has been featured on Recipe to Riches and was a top 16 cook on the first season of Masterchef Canada. \n+ Special Guest: Chantel Marostica\nOriginally from Winnipeg\, Chantel is known for her unique brand of high energy\, physical comedy. She brings her jokes to life through a combination of storytelling\, impressions\, and spot on timing. Chantel was The 2014 Manitoba Finalist of Sirius XM’s “Canada’s Top Comic.” Disgraced from her loss\, Manitoba banded together and voted her #80 on Manitoba’s: “Top 100 most fascinating people” list; every Winnipeg girl’s “feverishly yearned for childhood dream.” She wrote\, produced and performed her hit one woman show “Queer and Present Danger” which was super gay and amazing. Also\, she opened for Russell Peters on his “Almost Famous” Tour at The MTS Centre. \n  \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-whisky-maple-roast-pork-loin-by-seasoned-comedy-ft-ben-miner/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/09/facebook_event_1471842299812488.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151023T180000
DTEND;TZID=America/Toronto:20151023T180000
DTSTAMP:20260503T165906
CREATED:20151019T231844Z
LAST-MODIFIED:20151023T185303Z
UID:21212-1445623200-1445623200@dev.thedepanneur.ca
SUMMARY:CLOSED FOR PRIVATE EVENT
DESCRIPTION:Tonight we’re closed for a private function.\nWe’ll be back next week with our full roster of Drop-In Dinners.
URL:https://dev.thedepanneur.ca/event/closed-for-private-event-3/2015-10-23/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/10/facebook_event_428004084056072.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151021T180000
DTEND;TZID=America/Toronto:20151021T210000
DTSTAMP:20260503T165906
CREATED:20151019T231840Z
LAST-MODIFIED:20151019T232811Z
UID:21210-1445450400-1445461200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Jackfruit & Pumpkin Curry by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nJackfruit curry\, with pumpkin\, potato\, squash\, greens\, and other veggies. Rice and peas on the side.\n$12 +HST\n1/2 price after 7:30 \nDessert: Coconut Cream Cake\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-jackfruit-pumpkin-curry-by-emily-zimmerman/
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_404509973092300.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151020T190000
DTEND;TZID=America/Toronto:20151020T200000
DTSTAMP:20260503T165906
CREATED:20151019T231836Z
LAST-MODIFIED:20151020T003846Z
UID:21208-1445367600-1445371200@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Sunday Harrison
DESCRIPTION:Sunday will talk about the importance of teaching children about food and farming\, her project Green Thumbs Growing Kids and a provincial campaign called Imagine a Garden in Every School. \nSunday Harrison is the founder and Executive Director of Green Thumbs Growing Kids. Her passion is gardening with children and youth\, and remaking the education system to include authentic environmental engagement and food literacy. She has a Landscape Architecture certificate from Ryerson University and graduated in 2014 from York University with a Masters in Environmental Studies and concurrent Graduate Diploma in Environmental and Sustainability Education. \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-sunday-harrison/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/10/facebook_event_168683376807646.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151020T180000
DTEND;TZID=America/Toronto:20151020T210000
DTSTAMP:20260503T165906
CREATED:20151019T231832Z
LAST-MODIFIED:20151019T232727Z
UID:21206-1445364000-1445374800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chicken & Dumplings by Len Senater
DESCRIPTION:There’s no question about it\, comfort food season has arrived and I don’t think there’s a dish that better captures that spirit of warm\, belly-filing happiness than old-fashioned chicken & dumplings. \nTender chicken and vegetables in rich\, creamy velouté gravy topped with light\, fluffy dumplings. I like to add a bit of sour cream and a touch of horseradish to give the dish a bit of tang and complexity. It’s served with a simple crunchy cabbage salad. \n$12 (+HST)\n#GF #vegan (mushroom & squash) available \n+ soup & fresh pie from the wood ovens at Dufferin Grove\n—– \n7pm TABLE TALK: Sunday Harrison\nSunday will talk about the importance of teaching children about food and farming\, her project Green Thumbs Growing Kids and a provincial campaign called Imagine a Garden in Every School.\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-chicken-dumplings-by-len-senater/
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_1496540124005889.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151019T183000
DTEND;TZID=America/Toronto:20151019T210000
DTSTAMP:20260503T165906
CREATED:20150907T210647Z
LAST-MODIFIED:20150909T165957Z
UID:20381-1445279400-1445288400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Knife Skills by Chef Michael Kirkwood
DESCRIPTION:Knowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join veteran professional Chef Michael Kirkwood for a solid primer on knife fundamentals\, including selecting the best knife for the job\, shopping for a decent knife\, as well as knife care and maintenance including sharpening and honing. \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious chicken taco menu with pico de gallo\, mango salsa\, as well as a chicken stock. \nTopics covered will include:\n• General skills: peeling\, batonettes\, alumettes (matchsticks)\, julienne\, dice & brunoise\n• Specific vegetable skills: chopping onions\, mincing garlic\, seeding peppers\, tomatoes\, chiffonade & mincing herbs\n• Fruits: dicing mangos & citrus “supreme”\n• Breaking down & deboning a whole chicken + some specialty cuts \n$40 +HST \n—–\nChef Michael Kirkwood has honed his culinary skills in some of Toronto’s finest restaurants including Avalon\, Toro\, Opus\, and Turf Lounge. Known for his “Canadian Contemporary” style\, he’s committed to a quality food experience without compromising on using fresh\, local and artisan style ingredients to create a clever fusion of flavors in his cooking. Now\, as creator and founder of The Birchwood Kitchen — a mobile culinary studio providing cooking classes for children and adults — he enjoys catering small events and seasonal tastings. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-knife-skills-by-chef-michael-kirkwood-2/
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_987589687929828.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151019T160000
DTEND;TZID=America/Toronto:20151019T173000
DTSTAMP:20260503T165906
CREATED:20150819T211657Z
LAST-MODIFIED:20151005T222402Z
UID:20073-1445270400-1445275800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: After School Cooking Classes for Kids by Sarah Goldstein
DESCRIPTION:Mondays Oct. 5\, 19\, 26\, Nov. 2 | Ages 7-12 \nNutritionist Sarah Goldstein will focus on basic nutrition in building kids cooking skills in a safe way. Kids will not only leave with a snack and an understanding of well-rounded meals\, but also some take-home recipes to teach the family. \nOct. 5 DIY Pizza Party\nWe will make a healthy crust while discussing whole grains vs. refined grains; make a tomato sauce and kale walnut pesto; and use a variety of both classic and unique seasonal pizza toppings \nOct.19 Cookies + Mylk\nWe will make oatmeal cookies and chocolate almond milk and discuss using natural sweeteners like honey\, maple syrup and dates \nOct. 26 Vegetable Fun\nLearning how to prepare vegetables in unique ways\, including\, playing with the spirulizer\, making strawberry spinach smoothies and breading zucchini. The group will discuss fun ways to eat a “rainbow” of vegetables and fruit \nNov. 2 “Chips” + Dip\nA healthy version of chips and dip\, we will make vegetable chips\, pita chips and a creamy hemp “ranch” dip and go over the basics of healthy snacks \nThe recipes in these classes are mostly vegan and mostly gluten-free. Most all dietary preferences are welcome and can be accommodated. Organic and local foods will be used when and where possible. If you have a question about the source of any ingredients used\, please do not hesitate to contact Sarah. \n$120 +HST for 4 classes \nSibling/Buddy Discount: get 10% off if you buy 2 tickets – use promo code “KIDS” \n—–\nSarah Goldstein BA\,CNP is a Toronto based Nutritionist who is passionate about engaging children in healthy food and empowering children in the kitchen. She runs a multi-faceted nutritional consulting and education business out of The Centre for Social Innovation. Sarah holds the fundamental belief that cooking is the foundation of health and uses this philosophy to teach health-focused cooking classes and workshops. Sarah is particularly passionate about engaging children in healthy eating and has worked both privately and within the TDSB to teach various fun food workshops!\nwww.sarahgoldstein.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-after-school-cooking-class-fall-edition-by-sarah-goldstein/2015-10-19/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/08/facebook_event_876160385753858.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151017T193000
DTEND;TZID=America/Toronto:20151017T223000
DTSTAMP:20260503T165906
CREATED:20150929T014620Z
LAST-MODIFIED:20151017T231859Z
UID:20699-1445110200-1445121000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: JapaFusion Fundraiser by Quinn Cruise
DESCRIPTION:Quinn Cruise‘s Asian-inspired menus were a popular – and now sorely missed – fixture at The Depanneur in 2013. Chef Quinn has recently been selected to represent Canada a second time at the International Deaf Chef 2015 competition in Copenhagen\, Denmark. The Dep is excited to welcome her back for a fantastic dinner to help raise funds for her trip. \nThis meal will feature a combination of local & seasonal ingredients\, with a creative fusion of Japanese and Western influences and flavours. \nTwo Cheese Sweet Potato Tarte Tatin\nCaramelized Ontario sweet potatoes with gruyere and chevre on buttery puff pastry\, with a side of peppery fresh arugula \nPari Pari Chicken\nParipari is Japanese for both “crispy” and “first class”\, and with one bite of this succulent dish you’ll understand how this dish got its name. Juicy boneless chicken thighs marinated in sherry and soy sauce\, basted with toasted sesame oil and baked until deep mahogany. \nMatcha Soba Salad\nCool green tea and buckwheat noodles with cherry tomatoes\, baby spinach\, avocado\, sesame seeds and toasted nori. \nBok Choy & Mushroom Stir Fry \nJapanese-Style Cheesecake\nwith Quinn’s homemade Ontario peach preserve. \n$40 +HST \n—–\nQuinn Cruise graduated from George Brown Chef School in 2012\, and followed that with a extended internship in Shanghai and a 6-month weekly residency at The Depanneur. From here she went on to pursue professional cooking at Ristorante Julia\, more recently at the new Taste Marketeria in Oakville. Chef Quinn equally inspired by Asian cuisines and the bounty of fresh local products available from Ontario farms. \nQuinn is presently running a crowdfunding campaign to help raise money for her trip to compete at the International Deaf Chef 2015 competition in Copenhagen\, Denmark this October.\nhttps://www.gofundme.com/y42pqeyw \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-japafusion-fundraiser-by-quinn-cruise/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/09/facebook_event_937985992938602.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151016T180000
DTEND;TZID=America/Toronto:20151016T180000
DTSTAMP:20260503T165906
CREATED:20151012T174800Z
LAST-MODIFIED:20151012T181618Z
UID:21119-1445018400-1445018400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Bibimbap Sopes by Carole Nelson
DESCRIPTION:Korean & Mexican cuisines may seem odd bedfellows at first\, but these cultures have been bumping elbows in Southern California suburbs for decades. Ever since chefs like Roy Choi’s Kogi BBQ trucks’ Korean Tacos took LA by storm\, the gauntlet is down\, and countless exciting new combinations are up for discovery. \nLocal traveller\, blogger\, cook and stylist Carole Nelson has offered up her unique take on this Pacific Coast trend: bibimbap sopes. These combine the Korean flavours of bibimbap – sweet\, slow-cooked pork\, sesame-oil infused spinach\, crunchy pickled daikon and spicy red cochujang sauce\, with the hearty\, toothsome corn masa patties knowns as sopes. \n2 sopes\, served with a cool\, Korean cucumber salad\n$12 +HST\n#vegetarian jackfruit sopes also available. \nKorean mixed banchan plate including: korean pickles\, kimchi\, steamed eggplant\, spicy bean sprouts and japchae (glass noodle salad)\n$5 \n—–\nCarole Nelson Brown’s passions for food and her family–although not necessarily in that order–are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-bibimbap-sopes-by-carole-nelson/
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_909050065853792.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151014T180000
DTEND;TZID=America/Toronto:20151014T210000
DTSTAMP:20260503T165906
CREATED:20151012T174752Z
LAST-MODIFIED:20151012T181148Z
UID:21115-1444845600-1444856400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mushroom Lentil Burgers by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nLentil mushroom burgers on a homemade bun\, with sunflower sprouts and roasted red mapper mayo\, with a root veggie slaw of celery root and rainbow beets\, sweetened with Asian pear\n$12 +HST\n1/2 price after 7:30 \nDessert: Apple crumble ice cream\nHomemade apple-cinnamon vegan ice cream topped with sweet oatmeal crumble.\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-mushroom-lentil-burgers-by-emily-zimmerman/
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_509636499212523.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20151013T190000
DTEND;TZID=America/Toronto:20151013T200000
DTSTAMP:20260503T165906
CREATED:20150727T170820Z
LAST-MODIFIED:20170910T164700Z
UID:19783-1444762800-1444766400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: David Goldstein
DESCRIPTION:David Goldstein’s first book\, Eating and Ethics in Shakespeare’s England (Cambridge University Press: 2013)\, shared the biennial Shakespeare’s Globe Book Award in 2014. He has published articles on the philosophy of food\, early modern recipes\, contemporary poetry\, and the domestic politics of Martha Stewart. He has also written a book of poetry\, Laws of Rest (BookThug: 2013). He lives in Toronto with his family\, where he is Associate Professor of English at York University. \nDavid will be talking about about how new world encounters and exchange of foodstuffs have complicated notions of culinary ethics in the Elizabethan period up to today. \nEvery Tuesday at 7pm\, The Depanneur invites a local food personality to talk about something that interests them. \nFind out more on Table Talks
URL:https://dev.thedepanneur.ca/event/table-talk-david-goldstein/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/07/david-goldstein-e1441819443366.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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