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X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
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TZID:America/Toronto
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200429T180000
DTEND;TZID=America/Toronto:20200429T193000
DTSTAMP:20260428T050345
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:20260428T050345
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:20260428T050345
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:20260428T050345
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:20260428T050345
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:20260428T050345
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:20260428T050345
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:20260428T050345
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:20260428T050345
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:20260428T050345
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200405T113000
DTEND;TZID=America/Toronto:20200405T133000
DTSTAMP:20260428T050345
CREATED:20200330T191227Z
LAST-MODIFIED:20200404T190136Z
UID:104879-1586086200-1586093400@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\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 closed for this week. Thanks and see you next week. Orders for next week can be placed starting Monday.\n 
URL:https://dev.thedepanneur.ca/event/pick-up-mama-lindas-filipino-food-by-maria-polotan-2/
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:20200403T180000
DTEND;TZID=America/Toronto:20200403T200000
DTSTAMP:20260428T050345
CREATED:20200309T181316Z
LAST-MODIFIED:20200403T123534Z
UID:101582-1585936800-1585944000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER:  A Lo Cubano by Pedro Julio Quintanilla
DESCRIPTION:Pre-order online until THU Apr 2\, 10pm\nPick up on FRI Apr 4\, 6-7:30pm\nCuba has a remarkable history; Havana was a diverse\, multicultural\, global capital of universities and opera houses back when New York City was little more than wooden village. Over 500 years Cuba developed a rich and sophisticated culinary tradition drawing influences from around the world\, from Spain and the Americas\, to Africa\, the Middle East & China. While more recent history may have tarnished Cuba’s culinary reputation as a restaurant destination\, you can still find fabulous home cooking prepared across the island. Tonight accomplished Nuevo Latino Chef Pedro Quintanilla shares some of his favourite traditional Cuban dishes.\n—– \nAjiaco #vegan #GF\nA hearty vegetable soup that is traditionally made after New Year’s Eve celebrations; perhaps this has something to do with its reputation as a great hangover remedy. Cassava\, taro\, sweet potatoes\, carrots and corn in a rich\, comforting broth. \nRopa Vieja  \nOne of the best-known Cuban dishes\, Ropa Vieja (“old clothes” or “rags”) refers to the long strands of pulled beef skirt steak that make up this dish. Cooked in a flavourful sofrito\, with sweet peppers and smoked paprika\, it is served with fried ripe plantain and congri\, a mix of seasoned black beans and rice. \n–or– \nPastel de Maiz  #vegan\nA classic Latin American comfort food\, this polenta-like casserole is a close relative of the corn tamale\, but layered and baked in a pot or ceramic dish (tamal en Cazuela). Served with a vegetable fricassee\, a Cuban-style stir-fry of seasonal vegetables. #vegetarian \nPudin de Guyaba   #vegetarian\nSpiced bread pudding with guava and passion fruit crème Anglaise. \nPrix Fixe\nSoup + Ropa Vieja –or– Pastel de Maiz + Dessert\nCuban Dinner for 2 $48 • Cuban Dinner for 4 $90 \n—–\nCuban-born Chef Pedro Quintanilla passion for cooking was inspired at an early age by his ‘abuela’ (grandmother)\, who shared with him the art of the Cuban kitchen. After training as a Chef\, he worked in some of Havana’s best restaurants and spent a few years as Head Chef at the French Embassy in Havana. He arrived in Toronto in the 90’s and pioneered his personal brand of Nuevo Latino cuisine at upscale Latin establishments like Bloom\, Xango\, Latitude and Mojito\, as well as in his role a consulting chef to the Bacardi Corporation. \nThank you for ordering\, we’ll see you this evening 6-7:30pm for pickup
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-a-lo-cubano-by-pedro-julio-quintanilla/
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/ropa-vieja-congri_3-e1583772712399.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200329T113000
DTEND;TZID=America/Toronto:20200329T133000
DTSTAMP:20260428T050345
CREATED:20200323T211808Z
LAST-MODIFIED:20200328T040926Z
UID:103960-1585481400-1585488600@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\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 $32 \nMeatballs — Ground beef and Italian sausage meatballs (with garlic\, onion\, celery\, carrots\, GF bread crumbs\, eggs and spices) in a rich tomato sauce. #GlutenFree\nMeatballs for 2  $ 22  •  for 4  $ 34 \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 $32 \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\, ordering for this week is now closed.
URL:https://dev.thedepanneur.ca/event/pick-up-mama-lindas-filipino-food-by-maria-polotan/
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:20200327T180000
DTEND;TZID=America/Toronto:20200327T193000
DTSTAMP:20260428T050345
CREATED:20200323T182927Z
LAST-MODIFIED:20200327T020333Z
UID:103848-1585332000-1585337400@dev.thedepanneur.ca
SUMMARY:PICK UP DINNER: Bosnian Cabbage Rolls by Ksenija Hotic
DESCRIPTION:Pre-order online until THU Mar 26\, 10pm\nPick up on FRI Mar 27\, 6-7:30pm\nSarme\nA classic dish across the Balkans\, Bosnian cabbage rolls (Sarme) are stuffed with a mix of ground and smoked beef\, lamb\, rice\, and spices\, wrapped in cabbage leaves from whole heads of cabbage that have been patiently pickled by natural fermentation. They are slow-cooked in a tomato-flecked broth and finished with a sizzling butter-based roux. Served with fresh\, wood-fired somun bread — pillowy and deliciously chewy\, with a thin\, fire-kissed crust — by Somun Superstar. \n4 Sarme rolls + 1 Somun bread (2-4 servings) $24\n8 Sarme rolls + 2 Somun bread (4-8 servings) $44 \nBaklava \nThe Bosnian version of this classic Mediterranean pastry is outrageously delicious; a delicate baked sweet of thin\, buttery phyllo pastry\, walnuts and honey syrup. \nBaklava (2pc) $10  |  Baklava (4pc) $18 \n—– \nKsenija Hotic grew up foraging and fishing in the mountains and rivers of Bosnia\, and in cooking in her grandmothers’ kitchen. At 11\, the Hotic family fled their home due to the civil war (1992)\, and moved many times until settling in Toronto (1995). Ksenija has hosted over 30 events at the Depanneur as well as other food pop-up dinners around town. She currently works as a freelance photographer and food stylist in Toronto and is working on writing & photographing her own cookbook about Bosnian food and her journey to Canada.  ksenijahotic.com  |  IG @khzen  |  FB Ksenija Hotic Photography \n\nOrdering is now closed. Thank you and we’ll see you on Fri for pick up.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-bosnian-cabbage-rolls-by-ksenija-hotic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner,Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/SARME_BOSNIAN-COOKBOOK_KH_APR-2019-4-e1574199370900.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200322T180000
DTEND;TZID=America/Toronto:20200322T200000
DTSTAMP:20260428T050345
CREATED:20200319T192153Z
LAST-MODIFIED:20200322T213014Z
UID:103276-1584900000-1584907200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Borscht\, Pierogies & Sharlotka by Maria Rozynska
DESCRIPTION:NEW! PICK UP DINNERS\nYou can order online up to 5pm\, pickup starts at 6pm\n— or —\nCome by between 6-8pm to order/pickup\, but some items might be sold out.\n—– \nBorscht $5\nFlavourful\, slightly sweet beet and cabbage soup served over uszka — ear-shaped\, mushroom-filled dumplings. \nPierogi Snack $6\n5 pierogi: Choice of Mushroom & Sauerkraut –or– Potatoes & Cheese; pan-fried or boiled\, with a dollop of sour cream and caramelized onions\, served with beet & arugula salad with toasted pecans\, dried cranberries & feta cheese\, tossed in balsamic vinaigrette\, plus a slice of freshly baked bread. \nPierogi Plate $13\n10 pierogi: Choice of Mushroom & Sauerkraut –or– Potatoes & Cheese –or– ½+½ \nAdd-Ons $4\nGrilled Polish kielbasa sausage\nSautéed mushrooms\nBeet & arugula salad with toasted pecans\, dried cranberries & feta cheese\, tossed in balsamic vinaigrette + a slice of freshly baked bread. \nSharlotka $5\nA traditional Russian apple cake\, with tart\, juicy apples tucked under a light vanilla-hinted cake dusted with icing sugar. \nPrix Fixe Menu $26\nBorscht + 10 Pierogi w/ Salad & Bread + Sausage –or– Mushrooms + Sharlotka \n—– \nOriginally from Warsaw\, Maria Rozynska grew up in a Polish household observing her mother\, grandmother and great grandmother create consistently yummy cuisine picking up generations of knowledge and recipes. They were the recipes worth talking about and ones Maria wanted to spread. Through her cultural cooking school Just Be Cooking\, Maria now teaches others how to make traditional food\, while inviting chefs from other cultures to do the same in order to break down cultural barriers by uniting us through food and song. \n\nOnline Orders will be accepted until 5pm Sun\nYou can also order in person when you arrive; orders are for pick up/take out only.\nPlease indicate your estimated pick up time in the order notes at checkout. \n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-borscht-pierogies-sharlotka-by-maria-rozynska/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/Pierogi_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200322T100000
DTEND;TZID=America/Toronto:20200322T140000
DTSTAMP:20260428T050345
CREATED:20200322T133456Z
LAST-MODIFIED:20200322T133456Z
UID:103704-1584871200-1584885600@dev.thedepanneur.ca
SUMMARY:Sorry\, no brunch options today
DESCRIPTION:Working on some new ideas for next week. \n#StayTuned!
URL:https://dev.thedepanneur.ca/event/sorry-no-brunch-options-today/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200321T180000
DTEND;TZID=America/Toronto:20200321T200000
DTSTAMP:20260428T050345
CREATED:20200319T192156Z
LAST-MODIFIED:20200321T212314Z
UID:103271-1584813600-1584820800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: French Comfort Food by Francoise Briet
DESCRIPTION:NEW! PICK UP DINNERS\nYou can order online up to 5pm\, pickup starts at 6pm\n— or —\nCome by between 6-8pm to order/pickup\, but some items might be sold out.\n—– \nEnjoy some French comfort food and stock up on vitamins and antioxidants. \n—– \n\nCarrot and Ginger Soup $6\n\n\nWarming and hearty\, this soup is creamy and bright with notes of carrot\, orange and ginger. Served with turmeric cream\, toasted sunflower seeds and confit orange zest.\n\n\n \n\n\nFrench Pasta Gratin $14\n\n\nFrench-style macaroni gratin is a far cry from macaroni and cheese. Pasta is baked in a creamy sauce made with eggs\, milk\, heavy cream\, parsley\, gruyere and smoked cheddar. Served with a green vegetable medley salad – kale\, spinach\, cherry tomatoes\, avocado and black olives\, topped with a smokey cider vinegar & olive oil vinaigrette.\n\n\n \n\n\nBlackberry Clafoutis $6\n\n\nThe ultimate French comfort food dessert; a firm custard with enough structure to support a lot of blackberries.\n\n\n \n\n\nPrix Fixe Menu $24\n\n\nSoup + Gratin & Salad + Clafoutis\n\n\nFrancoise Briet is the former Chef of the General Consulate of France in Toronto\, and the owner of Malty and Hoppy Delicacy\, a company that uses Ontario craft beer in small-batch artisan jellies\, jams and other delicacies. Before that\, Francoise was a clinical research scientist in the area of metabolic nutrition. Over the past two years\, Francoise has personally experienced the impact of trauma and illness. She turned to her knowledge of metabolic nutrition to help support her recovery and this experience has had a tremendous impact on her wellbeing\, and has helped her to develop a more health-conscious approach to food. \nOnline Orders will be accepted until 5pm Sat\nYou can also order in person when you arrive; orders are for pick up/take out only.\nPlease indicate your estimated pick up time in the order notes at checkout. \n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-french-comfort-food-by-francoise-briet/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/03/20200316_200607-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200320T180000
DTEND;TZID=America/Toronto:20200320T200000
DTSTAMP:20260428T050345
CREATED:20200319T172233Z
LAST-MODIFIED:20200321T184648Z
UID:103201-1584727200-1584734400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Chicken & Broccoli Quiche by Chantal Vechambre
DESCRIPTION:NEW! PICK UP DINNERS\nYou can order online up to 5pm\, pickup starts at 6pm\n— or —\nCome by between 6-8pm to order/pickup\, but some items might be sold out.\n—– \nThere’s a reason why people love French food. \n—-\nCream of Vegetable Soup $6 (#glutenfree)\nCarrots\, parsnips\, potatoes & a dash of Espelette pepper \nChicken\, Broccoli & Caramelized Onion Quiche $14\nChicken breast with broccoli florets & caramelized onions in a rich egg & cream custard\, nestled in a buttery pastry crust; served with kale salad with cranberries & feta cheese\, French balsamic dressing \nWhole Quiche (5-6 portions) $28 \nRatatouille w/ Roasted Tofu & Quinoa Bowl $14 (#vegan\, #glutenfree)\nZucchini\, eggplant\, peppers & tomatoes stewed with herbes de Provence\, topped with roasted tofu & on a bed of quinoa; served with kale salad with cranberries & feta cheese*(optional)\, French balsamic dressing \nCreme Caramel $5 (#glutenfree)\nChantal’s speciality; silky egg custard with a luscious caramel sauce. \nPrix Fixe Menu $23\nSoup + Quiche -or- Ratatouille Bowl + Kale Salad + Creme Caramel\n—– \nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg\, where she developed recipes and culinary workshops inspired by the site’s 18th century recipes\, culminating in an award-winning book: French Taste in Atlantic Canada\, 1604-1758. Now established in Toronto\, Chantal pursues food writing and culinary adventures\, and professional catering through her company My Creme Caramel. \n\nOnline Orders will be accepted until 5pm Fri\nYou can also order in person when you arrive; orders are for pick up/take out only.\nPlease indicate your estimated pick up time in the order notes at checkout. \n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-chicken-broccoli-quiche-by-chantal-vechambre/
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/broccoli-chicken-quiche.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200319T180000
DTEND;TZID=America/Toronto:20200319T210000
DTSTAMP:20260428T050345
CREATED:20200318T203807Z
LAST-MODIFIED:20200319T224554Z
UID:103094-1584640800-1584651600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Shepherd's Pie by Danielle Bassett
DESCRIPTION:SOLD OUT! THANKS FOR YOUR SUPPORT!\nYou can still donate below to help support the #FamilyMeal Project \nFamily Meal is the meal that restaurant chefs cook for their staff.\nWe are all family now.\nTonight’s Pick Up Dinner is a fundraiser/soft-launch for a new collab between Chef Danielle Bassett (@divebarcooking) & The Depanneur called #FamilyMealTO. \nDani was once a homeless youth in the shelter system who worked her way up from dish pit to Chef. Now she’s taking over The Dep’s commissary kitchen on a mission to turn surplus bar & restaurant ingredients into wholesome meals to give back to the overburdened and short-staffed shelter system amid the COVID19 crisis. Follow on Instagram\, Facebook\, & Twitter @FamilyMealTO for details as they emerge. \n\nNEW! Pre-order for pickup at the bottom of the page!\nYou can also donate to support #FamilyMealTO \nThey call it comfort food for a reason.\n—– \nCreamy Sweet Potato\, Ginger & Coconut Soup $6 (#vegan) \nShepherd’s Pie $14\nSavoury mix of ground beef and veggies in a rich gravy\, topped with whipped mashed potatoes and baked to golden brown. Served with a side salad. Also available #vegan \nFrozen Pie for 2 $20 \nDouble Fudge Brownie $5 (#vegan) \nPrix Fixe Menu $24\nSoup + Shepherd’s Pie + Brownie \n—– \nDanielle Bassett has spent 20 years in kitchen working up from dishwasher to Chef\, ranging from vegan fine dining at Mythologie to hearty pub fare at the Emmet Ray. She’s always stayed invested in supporting her community and is currently working to start up a new food rescue program to get fresh food to shelters struggling to keep up with the demand and staffing shortages amid the COVID19 crisis. You can follow her on Instagram at @divebarcooking. \n\nOnline Orders will be accepted until 5pm Thu\nYou can also order in person when you arrive; orders are for pick up/take out only.\nPlease indicate your estimated pick up time in the order notes at checkout.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-shepherds-pie-by-danielle-bassett/
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/shepherds-pie-1-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200318T180000
DTEND;TZID=America/Toronto:20200318T210000
DTSTAMP:20260428T050345
CREATED:20200316T185414Z
LAST-MODIFIED:20200318T214140Z
UID:102713-1584554400-1584565200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tamales! by Erika Araujo
DESCRIPTION:NEW! Pre-order for pickup at the bottom of the page!\nTamales are an essential and ancient\, pre-Columbian Mexican dish – soft cornmeal dough (masa) stuffed with a flavourful filling\, wrapped in corn husks or banana leaves and steamed. Portable and self-contained\, tamales are a popular street food with countless variations found all across Mexico. \nTotopos & Pico de Gallo $4\nCrispy fried tortilla chips made from artisanally grown & milled local corn by Maizal\, served with a fresh tomato salsa. \nSopa Azteca $6\nA rich and hearty soup full of red tomato and beans\, with chunks of creamy feta cheese and crisp tortilla strips. Garnished with sour cream and smoked pasilla pepper. \nTamales  3 for $12\nChoice of Chicken tamales with salsa verde\, Chicken tamales with mole sauce\, Vegetarian tamale of cheese\, peppers and red salsa\, or Combo plate (one of each). \nFrozen Tamales 6 for $20\nTamales freeze beautifully\, and warm up perfectly in the microwave or steamer. The perfect\, wholesome\, quick & easy anytime snack. \nTamale Dulce  $3\nSweet tamale with raisins \nMexican Hot Chocolate (Champurrado)  $3\nA hot\, creamy beverage made with toasted corn flour\, raw piloncillo sugar\, Mexican chocolate and spices \nPrix Fixe Menu $23\nSoup + 3 Tamales + Dessert Tamale + Hot Chocolate \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—–\nEvery Wednesday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners \n\nOnline Orders will be accepted until 5pm Wed\nOrders are for pick up only; please indicate your estimated pick up time in the order notes at checkout.\n 
URL:https://dev.thedepanneur.ca/event/drop-in-dinners-tamales-by-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/tamales-1-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200317T100000
DTEND;TZID=America/Toronto:20200317T150000
DTSTAMP:20260428T050345
CREATED:20200220T215630Z
LAST-MODIFIED:20200316T181644Z
UID:99295-1584439200-1584457200@dev.thedepanneur.ca
SUMMARY:MARCH BREAK: Mexican Tamales 4 Kids by Erika Araujo
DESCRIPTION:March Break Cooking Class for Kids\nTamales are an essential and ancient Mexican dish – soft cornmeal dough (masa) stuffed with a flavourful filling\, wrapped in corn husks or banana leaves and steamed. Portable and self-contained\, tamales are a popular street food with countless variations found all across Mexico. \nIn this fun March Break class for kids 7-17\, Chef Erika Araujo will share recipes and demonstrate how to make 3 kinds of tamales popular around Mexico City: chicken tamales with green salsa\, a vegetarian tamale with cheese and red salsa\, and a sweet dessert tamale with pineapple. \nErika will also show you how to make champurrado\, a kind of creamy Mexican hot chocolate drink made with toasted corn flour\, raw piloncillo sugar\, Mexican chocolate and spices that is a popular accompaniment for tamales\, especially around the Christmas season. \nThere will be lots to taste\, learn and do in this fun\, hands-on workshop. Everyone will get to try samples in class\, make their own tamales and champurrado\, and take home recipes and extra tamales to share with their families.\n—– \nMARCH BREAK COOKING CAMP: Mexican Tamales for Kids by Erika Araujo\n10AM-12PM  |  Grades 2-5\n1PM-3PM  |  Grades 6-12 \n$40 +HST \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—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/march-break-mexican-tamales-for-kids-by-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/tamale-class.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200316T183000
DTEND;TZID=America/Toronto:20200316T210000
DTSTAMP:20260428T050345
CREATED:20200210T161731Z
LAST-MODIFIED:20200316T164342Z
UID:97763-1584383400-1584392400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Mexican Tamales by Erika Araujo
DESCRIPTION:Outside of Mexico\, not many people know that on St. Patrick’s day\, Mexicans honor the San Patricios\, Irish soldiers of the St. Patrick’s Brigade who switched sides to fight and die alongside their Catholic Mexican compatriots in the Mexican-American War of 1846 -1848. \nInteresting tidbits of Mexican culture and history are just a part of this fun\, hands-on workshop with Chef Erika Araujo\, who will walk you through the traditions and recipes of two classic Mexican dishes associated with this holiday: tamales and champurrado. \nTamales are an essential and ancient\, pre-Columbian Mexican dish – soft corn meal dough (masa) stuffed with a flavourful filling\, wrapped in corn husks or banana leaves and steamed. Portable and self-contained\, tamales are a popular street food with countless variations found all across Mexico. \nBut making tamales that are light and tender is a special skill. Erika will be sharing her recipes and demonstrating her techniques for 4 kinds of tamales popular around Mexico City: chicken tamales with salsa verde or a rich chocolate-infused mole sauce\, a vegetarian tamale of rajas (a julienne of green peppers) with cheese and red salsa\, and a sweet dessert tamale with pineapple. \nErika will also introduce you to champurrado\, a hot\, creamy beverage made with toasted corn flour\, raw piloncillo sugar\, Mexican chocolate and spices that is a popular accompaniment for tamales\, especially around the Christmas season. \nThere will be lots to taste\, learn and do in this fun\, hands-on workshop. In addition to using the familiar Maseca dry corn meal\, there will also be an opportunity to cook with\, taste and compare an artisanal fresh masa prepared by local molinero Iván Wadgymar of Maizal. Participants will get to try samples in class\, make tamales and atole in class\, enjoy a meal of the tamales they’ve made and take home extras and recipes.\n—– \n$60 +HST \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—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-mexican-tamales-by-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/tamales-1-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200316T100000
DTEND;TZID=America/Toronto:20200316T130000
DTSTAMP:20260428T050345
CREATED:20200210T211735Z
LAST-MODIFIED:20200313T180934Z
UID:97855-1584352800-1584363600@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Mexican Tamales by Erika Araujo
DESCRIPTION:Outside of Mexico\, not many people know that on St. Patrick’s day\, Mexicans honor the San Patricios\, Irish soldiers of the St. Patrick’s Brigade who switched sides to fight and die alongside their Catholic Mexican compatriots in the Mexican-American War of 1846 -1848. \nInteresting tidbits of Mexican culture and history are just a part of this fun\, hands-on workshop with Chef Erika Araujo\, who will walk you through the traditions and recipes of two classic Mexican dishes associated with this holiday: tamales and champurrado. \nTamales are an essential and ancient\, pre-Columbian Mexican dish – soft corn meal dough (masa) stuffed with a flavourful filling\, wrapped in corn husks or banana leaves and steamed. Portable and self-contained\, tamales are a popular street food with countless variations found all across Mexico. \nBut making tamales that are light and tender is a special skill. Erika will be sharing her recipes and demonstrating her techniques for 4 kinds of tamales popular around Mexico City: chicken tamales with salsa verde or a rich chocolate-infused mole sauce\, a vegetarian tamale of rajas (a julienne of green peppers) with cheese and red salsa\, and a sweet dessert tamale with pineapple. \nErika will also introduce you to champurrado\, a hot\, creamy beverage made with toasted corn flour\, raw piloncillo sugar\, Mexican chocolate and spices that is a popular accompaniment for tamales\, especially around the Christmas season. \nThere will be lots to taste\, learn and do in this fun\, hands-on workshop. In addition to using the familiar Maseca dry corn meal\, there will also be an opportunity to cook with\, taste and compare an artisanal fresh masa prepared by local molinero Iván Wadgymar of Maizal. Participants will get to try samples in class\, make tamales and atole in class\, enjoy a meal of the tamales they’ve made and take home extras and recipes.\n—– \n$60 +HST \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—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-mexican-tamales-by-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/tamales-1-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200315T183000
DTEND;TZID=America/Toronto:20200315T210000
DTSTAMP:20260428T050345
CREATED:20200210T230831Z
LAST-MODIFIED:20200315T144651Z
UID:97875-1584297000-1584306000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Naturally Fermented Pickles by Rebekka Hutton
DESCRIPTION:SOLD OUT! 2nd night added TUE March 10\nNaturally fermented foods use salt (or a culture starter in some cases) to create a welcoming environment for good bacteria. Through the process known as process lacto-fermentation\, these probiotic bacteria naturally preserve the ferments and provide the familiar sour taste of sauerkraut and sour pickles. These living cultures enhance the nutritional profile of the ingredients while retaining vitamins and digestive enzymes since no heat or vinegar is used. \nIn this hands-on workshop we will cover all of your pickle and fermentation questions while we prepare your own custom salt-brined pickles to ferment at home. There will be recipes for Spicy Mustard Carrot Pickles\, and Fennel Beets with Rosemary\, or you can mix and match spices and vegetables for your own completely unique pickle. There will be plenty of samples to taste for inspiration! Participants will get to take home 2 x 750ml jars of the ferments prepared in class. \nAt the end of class we will prepare a light rice bowl with tofu and a variety of pickled and fresh veg toppings\, along with some of Rebekka’s artisanal Alchemy kombucha to taste.\n—– \n$60+HST \n—–\nRebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. With over 15 years in the hospitality industry\, and extensive experience in the tourism\, non-profit\, and environmental sectors\, Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable\, healthy food in order to help grow the good food movement in Canada. Her experience as a cook\, program facilitator\, fundraiser\, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. \nAlchemy Pickle Company produces regional and seasonal fermented vegetable pickles\, sauerkraut and kimchi\, and naturally carbonated kombucha with produce purchased direct from Southern Ontario farmers. Since 2012 Rebekka has worked with certified organic farmers\, and sells her products through 35 retail partners in the GTA and beyond. \n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-naturally-fermented-pickles-by-rebekka-hutton/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/Alchemy-pickles.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200314T193000
DTEND;TZID=America/Toronto:20200314T220000
DTSTAMP:20260428T050345
CREATED:20200210T202144Z
LAST-MODIFIED:20200225T215825Z
UID:97818-1584214200-1584223200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Selda’s Feast - Turkish Cuisine by Selda Oncel
DESCRIPTION:This is a story from East to West… A girl born in a small village in Eastern Turkey and grew up on the Western coast near a beautiful seashore; who grew up at the gateway to Asia\, and moved to Canada to share her passion for the traditional culinary culture of her home country. \nThe taste and flavors of Anatolian 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. Chef Selda Oncel has put together a thoughtful and delicious menu drawing from many of these ancient cultures\, with the goal of crafting a unique experience of Turkish cuisine that can bring people together.\n—– \nMeze – the traditional way to start a Turkish meal\, with a selection of appetizers and dips \nAcili Ezme \nA lightly spicy spread of tomato and pepper paste\, garnished with garlic\, walnuts and traditional spices\, on bread \nShaksukha \nEggplant fried in olive oil\, tossed in a tomato-garlic sauce and yogurt \nCigkofte\nA “raw” and meatless version of kibbeh\, a historic dish from the South-Eastern (Levantine) part of Turkey\, made with fine bulgur\, pepper\, tomato paste\, onion\, garlic\, and a mixture of spices. \nPeynir Ezmesi \nA luscious dip made with feta cheese\, ricotta\, garlic and special Turkish pistachios. \nHaydari\nOne of the most traditional and well-known Turkish side dishes\, made with thickened yogurt\, feta cheese\, garlic and dill. \nYaprak Sarma\nA historic recipe from the Ottoman era; stuffed grape leaves with rice\, onion\, tomato and pepper paste and various spices\, generously dressed with quality olive oil and lemon. \n—– \nTepsi Kebabi\nKebabs have been a signature part of Turkish cuisine since the 14th Century\, and there are countless different kinds. This traditional style\, called Tepsi Kebabi\, was a favourite of Selda’s grandfather when she was a child. Minced beef and lamb\, green pepper\, onion\, grilled tomato\, garlic\, parsley\, tomato and pepper paste seasoned with various spices\, formed into a large\, family-sized patty\, broiled in a hot oven and brought out to the table with a flourish to share. \nFirik Pilavi\nLight pilaf of freekeh\, a smoky green cracked bulgur wheat\, with chickpeas and onions\, a hint of tomato paste and more than a hint of butter. \nTablaci Salatasi \nTomato Salad with onion\, parsley\, pomegranate juice seasoned with sour spices\, and the classic accompaniment to Kebab dishes in Turkish restaurants. \n—– \nBaklava \nEvery celebration in Turkey ends with baklava! Made with layers of buttery phyllo pastry & walnut stuffing drenched in sweet syrup.\n—– \n$60 +HST \n—–\nChef Selda Oncel had several degrees in business administration in Turkey\, but never really felt fulfilled until she started her Food and Beverage education at George Brown College. She has visited more than 30 countries to learn and taste different cuisines\, and loves bringing her diverse experience to tables for special occasions. Nothing makes her happier than a table full of people eating\, enjoying life and sharing an experience\, so she is making this the heart of her new catering brand — Selda’s Feast – Food that brings people together. IG @seldas_feast \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-seldas-feast-turkish-cuisine-by-selda-oncel/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/selda.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200313T193000
DTEND;TZID=America/Toronto:20200313T220000
DTSTAMP:20260428T050345
CREATED:20200220T200646Z
LAST-MODIFIED:20200313T202943Z
UID:99275-1584127800-1584136800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Selda’s Feast - Turkish Cuisine by Selda Oncel
DESCRIPTION:This is a story from East to West… A girl born in a small village in Eastern Turkey and grew up on the Western coast near a beautiful seashore; who grew up at the gateway to Asia\, and moved to Canada to share her passion for the traditional culinary culture of her home country. \nThe taste and flavors of Anatolian 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. Chef Selda Oncel has put together a thoughtful and delicious menu drawing from many of these ancient cultures\, with the goal of crafting a unique experience of Turkish cuisine that can bring people together.\n—– \nMeze – the traditional way to start a Turkish meal\, with a selection of appetizers and dips \nAcili Ezme \nA lightly spicy spread of tomato and pepper paste\, garnished with garlic\, walnuts and traditional spices\, on bread \nShaksukha \nEggplant fried in olive oil\, tossed in a tomato-garlic sauce and yogurt \nCigkofte\nA “raw” and meatless version of kibbeh\, a historic dish from the South-Eastern (Levantine) part of Turkey\, made with fine bulgur\, pepper\, tomato paste\, onion\, garlic\, and a mixture of spices. \nPeynir Ezmesi \nA luscious dip made with feta cheese\, ricotta\, garlic and special Turkish pistachios. \nHaydari\nOne of the most traditional and well-known Turkish side dishes\, made with thickened yogurt\, feta cheese\, garlic and dill. \nYaprak Sarma\nA historic recipe from the Ottoman era; stuffed grape leaves with rice\, onion\, tomato and pepper paste and various spices\, generously dressed with quality olive oil and lemon. \n—– \nTepsi Kebabi\nKebabs have been a signature part of Turkish cuisine since the 14th Century\, and there are countless different kinds. This traditional style\, called Tepsi Kebabi\, was a favourite of Selda’s grandfather when she was a child. Minced beef and lamb\, green pepper\, onion\, grilled tomato\, garlic\, parsley\, tomato and pepper paste seasoned with various spices\, formed into a large\, family-sized patty\, broiled in a hot oven and brought out to the table with a flourish to share. \nFirik Pilavi\nLight pilaf of freekeh\, a smoky green cracked bulgur wheat\, with chickpeas and onions\, a hint of tomato paste and more than a hint of butter. \nTablaci Salatasi \nTomato Salad with onion\, parsley\, pomegranate juice seasoned with sour spices\, and the classic accompaniment to Kebab dishes in Turkish restaurants. \n—– \nBaklava \nEvery celebration in Turkey ends with baklava! Made with layers of buttery phyllo pastry & walnut stuffing drenched in sweet syrup.\n—– \n$60 +HST \n—–\nChef Selda Oncel had several degrees in business administration in Turkey\, but never really felt fulfilled until she started her Food and Beverage education at George Brown College. She has visited more than 30 countries to learn and taste different cuisines\, and loves bringing her diverse experience to tables for special occasions. Nothing makes her happier than a table full of people eating\, enjoying life and sharing an experience\, so she is making this the heart of her new catering brand — Selda’s Feast – Food that brings people together. IG @seldas_feast \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-seldas-feast-turkish-cuisine-by-selda-oncel-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/selda.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200311T180000
DTEND;TZID=America/Toronto:20200311T210000
DTSTAMP:20260428T050345
CREATED:20200217T211442Z
LAST-MODIFIED:20200217T221611Z
UID:98780-1583949600-1583960400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Classic Indian with a Twist by Ridhima Kalra & Frishta Ghafoori
DESCRIPTION:Two friends and passionate cooks join forces on a menu of Indian dishes with a modern twist. From classic street snacks to comfort food favourites\, these popular Indian dishes are given a fun\, contemporary makeover for a fresh new spin on traditional flavours. \n—-\nChaat in a Tart $7 (3 pcs)\nThe quintessential Indian street snack — chaat — reimagined as a cute little tartlet. A crispy tart shell is layered with potatoes\, onions\, cucumber with cilantro and tamarind chutney\, then liberally topped with crispy sev noodles and garnished with lime and pomegranate seeds. The combination of crispy\, crunchy\, spicy\, and tangy is downright addictive! \nButter Chicken Meatballs $14\nCould a comfort-food classic like butter chicken get even better? They’ve taken it for a new spin by serving the classic creamy curried tomato gravy with tender\, delicately spiced chicken meatballs. \nAlso available #vegan with tasty vegetable kofta (mince potato\, peas\, carrots\, and cauliflower) dipped in the a smooth tomato sauce made creamy with almond milk; both are served with saffron rice and a kachumber salad of fresh chopped tomatoes\, cucumbers\, onions\, coriander\, and lemon juice. \nCaramel Kheer $7\nKheer is a traditional Indian rice pudding\, where milk\, rice\, nuts sugar and spices are slow cooked for hours until luscious and creamy. We’ve added an a extra layer of caramel to make it even more amazing! \nPrix Fixe Menu $25\nchaat + main + dessert\n—– \nRidhima Kalra is a “Banker by the day\, Baker by night”; her journey in the kitchen started at the age of 11 and it remains an integral part of her life. Ridhima has traveled between various cities in India for education and work\, collecting recipes and flavour memories in her notebooks. After a successful debut at The Depanneur\, she was inspired to take up some catering and hosting other dinner events. She also started her own page on Instagram @Raag_a_foodtale\, where you can further explore her passion for food. \nFrishta Ghafoori 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 favourite part is trying all the local delicacies. \n—–\nEvery Wednesday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-classic-indian-with-a-twist-by-ridhima-kalra-frishta-ghafoori/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/butter-chicken-meatballs.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200310T183000
DTEND;TZID=America/Toronto:20200310T210000
DTSTAMP:20260428T050345
CREATED:20200224T172322Z
LAST-MODIFIED:20200224T173156Z
UID:99768-1583865000-1583874000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Naturally Fermented Pickles by Rebekka Hutton
DESCRIPTION:Naturally fermented foods use salt (or a culture starter in some cases) to create a welcoming environment for good bacteria. Through the process known as process lacto-fermentation\, these probiotic bacteria naturally preserve the ferments and provide the familiar sour taste of sauerkraut and sour pickles. These living cultures enhance the nutritional profile of the ingredients while retaining vitamins and digestive enzymes since no heat or vinegar is used. \nIn this hands-on workshop we will cover all of your pickle and fermentation questions while we prepare your own custom salt-brined pickles to ferment at home. There will be recipes for Spicy Mustard Carrot Pickles\, and Fennel Beets with Rosemary\, or you can mix and match spices and vegetables for your own completely unique pickle. There will be plenty of samples to taste for inspiration! Participants will get to take home 2 x 750ml jars of the ferments prepared in class. \nAt the end of class we will prepare a light rice bowl with tofu and a variety of pickled and fresh veg toppings\, along with some of Rebekka’s artisanal Alchemy kombucha to taste.\n—– \n$60+HST \n—–\nRebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. With over 15 years in the hospitality industry\, and extensive experience in the tourism\, non-profit\, and environmental sectors\, Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable\, healthy food in order to help grow the good food movement in Canada. Her experience as a cook\, program facilitator\, fundraiser\, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. \nAlchemy Pickle Company produces regional and seasonal fermented vegetable pickles\, sauerkraut and kimchi\, and naturally carbonated kombucha with produce purchased direct from Southern Ontario farmers. Since 2012 Rebekka has worked with certified organic farmers\, and sells her products through 35 retail partners in the GTA and beyond. \n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-naturally-fermented-pickles-by-rebekka-hutton-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/Alchemy-pickles.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200309T183000
DTEND;TZID=America/Toronto:20200309T210000
DTSTAMP:20260428T050345
CREATED:20200210T234439Z
LAST-MODIFIED:20200210T234648Z
UID:97894-1583778600-1583787600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Kombucha by Rebekka Hutton
DESCRIPTION:Kombucha is a cultured and fermented tea that with the help of a SCOBY — a symbiotic community of bacteria and yeast — becomes tangy\, lightly sparkling\, and full of probiotics. Many people want to learn to brew kombucha at home so that they can customize the flavourings\, sugar levels\, and carbonation of this exceptionally healthy beverage. As a bonus\, you save money and can drink more kombucha! \nIn this hands-on class\, Rebekka Hutton of Alchemy Pickle will walk you through the whole process of kombucha brewing\, and answer all of your questions on safety issues\, selecting tea and flavourings\, SCOBY care\, bottling\, and carbonation\, as well as sourcing ingredients and equipment. There will be a wide range of different kinds and flavours of kombuchas to sample\, along with a light snack. Participants will leave with enough starter\, organic sugar\, and a choice of organic tea to brew 2-4 litres at home. \nFor those keen to jump into kombucha brewing\, Rebekka can optionally provide the following items on request: \n\nlarger brewing jars: 2L ($5) or 4L ($10)\,\na healthy SCOBY ($20\, but not required)\,\na copy of The Big Book of Kombucha by Hannah Crum ($30)\,\nor additional tea in bulk (bring a container\, price TBD).\n\nPlease contact Rebekka ahead of the workshop so she can bring those for you. \n—– \n$60 +HST \n—–\nRebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. With over 15 years in the hospitality industry\, and extensive experience in the tourism\, non-profit\, and environmental sectors\, Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable\, healthy food in order to help grow the good food movement in Canada. Her experience as a cook\, program facilitator\, fundraiser\, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. \nAlchemy Pickle Company produces regional and seasonal fermented vegetable pickles\, sauerkraut and kimchi\, and naturally carbonated kombucha with produce purchased direct from Southern Ontario farmers. Since 2012 Rebekka has worked with certified organic farmers\, and sells her products through 35 retail partners in the GTA and beyond. \n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-kombucha-by-rebekka-hutton/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/Alchemy-kombucha.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200308T183000
DTEND;TZID=America/Toronto:20200308T210000
DTSTAMP:20260428T050345
CREATED:20200220T183845Z
LAST-MODIFIED:20200224T155229Z
UID:99249-1583692200-1583701200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Making Chocolate Babka by Alissa Kondogiannis
DESCRIPTION:Babka is a sweet\, twisted\, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee\, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine\, savoury or sweet. \nIn this class\, participants will learn to make the yeasted dough essential to babka recipe\, and then the shaping\, folding and glazing techniques that give the babka its signature marbled swirls and gleaming finish. Working from a basic chocolate base\, we will explore several ingredients to customize your perfect babka. There will be fresh-baked chocolate babka to share in class\, and each participant goes home with their own whole unbaked babka to bake at home.\n—– \n$60 +HST \n—–\nAlissa Kondogiannis loved eating challahs and babkas her whole life\, but it was only after travelling that she really got on the path of making her own breads from scratch. Her aim is to introduce everyone to the joys of making bread\, and show that people don’t have to be intimidated by yeasted doughs. She has been teaching babka classes for a number of years in RIchmond Hill\, where she has a small catering business of her own that you can follow @barnstarkitchen \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-making-chocolate-babka-by-alissa-kondogiannis/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/Babka-e1632422559849.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR