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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200317T100000
DTEND;TZID=America/Toronto:20200317T150000
DTSTAMP:20260428T081045
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:20260428T081045
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:20260428T081045
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:20260428T081045
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:20260428T081045
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:20260428T081045
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:20260428T081045
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:20260428T081045
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:20260428T081045
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:20260428T081045
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200307T193000
DTEND;TZID=America/Toronto:20200307T220000
DTSTAMP:20260428T081045
CREATED:20200210T182055Z
LAST-MODIFIED:20200210T182609Z
UID:97775-1583609400-1583618400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Little Portugal\, Old & New by Ryan da Silva & Annalisa Lattavo
DESCRIPTION:Portuguese gastronomy includes influences of Asian\, European\, African\, South American and Indian cuisine with a bountiful supply of unique ingredients. All these influences inspired Chefs Annalisa Lattavo and Ryan da Silva of Black Ovis to explore Ryan’s background and co-create an elegant dinner exploring traditional Portuguese dishes in a new light. Using techniques honed in some of Toronto’s top fine dining establishments\, the two of them are reinterpreting favourite dishes from Ryan’s childhood in Little Portugal with a sophisticated\, modern twist.\n—– \nCaldo Verde\nA traditional Portuguese soup served at virtually every family gathering; very much a classic peasant’s dish consisting of greens from the garden and potatoes poured over smoked chouriço sausage. These homemade chouriço are flavoured with a pimenta made from chillies picked and fermented in Caledon in Autumn 2018\, and smoked for several hours over apricot wood from Annalisa’s grandfather’s property. It is accompanied with marinated kale\, and smoked paprika oil. \nChurrasqueira Roulade\nDrawing inspiration from Toronto’s many churrasqueiras (Portuguese rotisserie chicken restaurants\, but translates to “barbeque grill”)\, this dish holds onto the classic flavours but elevates the experience with sophisticated culinary techniques. The chicken breast is deboned\, brined\, precisely slow cooked via sous vide\, then flash-seared for colour; the dark meat is flattened and tenderized\, rolled around the breasts and fresh herbs into a classic French roulade\, and then gently poached. Any remaining bones are cooked down to a produce silky jus. \nThis will be the centerpiece of a family-style banquet of Portuguese-inspired side dishes such as Parisienne potatoes cooked in paprika oil\, tender pea shoots sautéed in sofrito\, butter-glazed peas and variegated carrots\, and a simple green salad. The meal is accompanied by fresh Portuguese corn bread\, preserved peppers in oil and vinegar with celery hearts and garlic\, and a homemade Anaheim chilli piri piri hot sauce. \nArroz Doce\nRice pudding is a very traditional dessert in many cultures\, but this one is prepared in the Portuguese style that Ryan remembers from his childhood\, but with a little contemporary spin. Served warm\, the arroz doce is topped with homemade dark chocolate ice cream\, almond tuille\, dried cherry port sauce\, and a dusting of cinnamon.\n—– \n$60 +HST \n—–\nAnnalisa Lattavo and Ryan da Silva are Red Seal certified Chefs whose paths in the culinary industry crossed in March 2016 while working for the McEwan Group. Since then they have done private dining at The Depanneur\, Merchant of Green Coffee\, and The Exchange in Bolton\, as well as at Campbell’s Cross Farm in Caledon where they put on farm-to-table dinners in the farm’s sunflower fields. In the last year\, Ryan and Annalisa have been travelling to gain inspiration with stops including Aldea in New York City\, a one-Michelin star Portuguese restaurant run by George Mendes\, co-author of My Portugal\, and a big inspiration for the young chef duo. When they are not busy farming\, cooking\, hosting private dining events\, or working in some of Toronto’s finest restaurants\, Annalisa and Ryan are posting their projects and future events at @Black.Ovis \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-little-portugal-old-new-by-ryan-da-silva-annalisa-lattavo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/Roulade.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200306T183000
DTEND;TZID=America/Toronto:20200306T210000
DTSTAMP:20260428T081045
CREATED:20191214T060119Z
LAST-MODIFIED:20200302T190920Z
UID:90585-1583519400-1583528400@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Intro to Japanese Tea Ceremony by Momo Yoshida
DESCRIPTION:  \nJoin Momo Yoshida\, the founder of Momo Tea\, on a journey into the world of Japanese tea. In this fun\, hands-on workshop you will get to discover and savor the beauty and variety of Japanese teas. Momo will introduce you to a wide array of Japanese tea\, including Sencha\, Hojicha\, Genmaicha\, Gyokuro\, and Matcha. \nThere will be ample opportunity to examine the particular characteristics and different flavor profiles based on growing regions\, while Momo gives a tea brewing demonstration\, sharing tips for making the perfect cup of tea at home. \nYou will also look into the art of “pairing” tea with food and utensils in the tradition of a Japanese Afternoon Tea. Food will be served on a special 3 Tier cake tray made by local potter Secret Teatime. Momo will present various sweets and few evening snacks such as tea-flavored rice\, scones\, daifuku\, macarons\, and more. \nAs a finale\, you will get a taste of the traditional Japanese tea ceremony. After getting a hands-on experience on whisking a bowl of matcha\, you will savor an exquisite cup of ceremonial grade Matcha paired with traditional sweets. It will be an unforgettable journey for all tea lovers.\n—– \n$90 +HST \n—–\nMomo Yoshida is the founder and owner of Momo Tea\, an online tea store based in Toronto. She selects high quality tea in her home country of Japan and offers them at affordable prices in Canada. \nMomo is serious tea lover. She is a certified Tea Sommelier with George Brown College and Tea Association of Canada. She is also a member of Tea Guild of Canada\, as well as belonging to the Urasenke school of Chanoyu (Tea Ceremony). \nMomo is actively participating in various tea events\, and Momo Tea is one of the primary exhibitors for of the annual Toronto Tea Festival. At last year’s festival\, Momo Tea’s Hojicha was awarded first place & her Genmaicha as second green tea for 2018. \nAs a tireless tea advocate\, Momo continues to share her passion and expertise in tea with all tea lovers at numerous cultural events around the city\, including seasonal festivals at the Japanese Canadian Cultural Center\, the Japan Festival in Mississauga\, as well as hosting her tea workshops\, and appearing as a guest speaker at tea seminars all over Toronto. \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/master-class-intro-to-japanese-tea-ceremony-by-momo-yoshida-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/japanese-tea_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200304T180000
DTEND;TZID=America/Toronto:20200304T210000
DTSTAMP:20260428T081045
CREATED:20200217T164401Z
LAST-MODIFIED:20200302T155419Z
UID:98748-1583344800-1583355600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Vegan Winter Comfort by Emily Zimmerman
DESCRIPTION:#VegOut with Emily Zimmerman\, The Dep’s favourite vegan maven. She’s back in the kitchen serving up some of her fabulous plant-based goodness with this hearty meal of warming\, winter comfort food. \n—–\nKootenay Borscht $6\nCreamy root vegetable and cabbage soup \nNikujaga $12\nJapanese style “meat and potatoes” stew\, with dried mushrooms and yuba as the meat\, seasoned with mirin\, kombu\, and homemade chickpea miso.\n—or—\nVegan Tzimmes $12\nClassic Jewish fare: carrot and sweet potato stew with roasted garlic and seitan “brisket” \nBoth served with herbed rice and lemon-chili greens \nCoconut custard with cherry-apricot compote  $6\nwith cranberry-pumpkin seed Mandelbrot. \nPrix Fixe $23\nBorscht + Nikujaga -or- Tzimmes + Dessert \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 food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. \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-vegan-winter-comfort-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/2020/02/Nikujaga.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200303T180000
DTEND;TZID=America/Toronto:20200303T210000
DTSTAMP:20260428T081045
CREATED:20200203T223027Z
LAST-MODIFIED:20200217T215027Z
UID:97026-1583258400-1583269200@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Chef Luciano Schipano on Slow Food
DESCRIPTION:Chef Luciano Schipano\, President of Slow Food Toronto\, will be talking about the principles at the heart of the Slow Food International movement\, a key force in the global transformation of attitudes towards local and sustainable agriculture and culinary culture. \nSlow Food began in Italy in 1986 to resist the opening of a McDonald’s in Rome. By 1989\, the founding manifesto of the international Slow Food movement was signed by delegates from 15 countries. The Slow Food organization has since expanded to include over 100\,000 members with branches in over 150 countries and 35\,000 members. Luciano will discuss the vision\, values and practices of Slow Food\, in it’s birthplace of Italy\, here in Canada\, and around the world. \n\n\nDinner by Len Senater \nIn the spirit of Slow Food\, I’m making some Romanian recipes I learned from my Dad\, working with some uniquely local and artisanal Canadian ingredients. \nTurkey\, Wild Mushroom & Wild Rice Soup \nVarză călită (stewed cabbage with Tamworth smoked pork) with mamaliga (soft yellow corn polenta)\, topped with sour cream and crumbled feta cheese\, and salata cu ridiche si morcovi (heirloom carrot & radish salad) \nOntario Red Fife wheat crepes with Saskatoonberry jam\, maple syrup & creme fraiche \n#vegan #GF options available \n—–\nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea. \n$35 (includes HST) \nBOOK NOW\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect.\n—– \nChef Luciano Schipano has a serious passion for the culinary arts. A Red Seal certified Chef\, Luciano is also the director Director of the Italian Federation of Chefs\, and an active member of the Canadian Culinary Federation. He loves to share his knowledge of Italian cuisine though teaching\, both in Canada and Italy\, as well as via TV appearances and culinary tours. He is a passionate food advocate\, working with projects like Jamie Oliver’s Food Revolution and Soupalicious\, as well as an accomplished personal chef\, executive chef\, teacher and food consultant. Chef Luciano also organizes Culinary Tours in Italy\, Calabria\, offering a unique opportunity to enjoy food and culture directly with farmers\, producers and local chefs.  |   lucianoschipano.com\n—– \n\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-chef-luciano-schipano-on-slow-food/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/Luciano-Schipano-e1580769834223.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200302T183000
DTEND;TZID=America/Toronto:20200302T210000
DTSTAMP:20260428T081045
CREATED:20200120T194402Z
LAST-MODIFIED:20200219T220228Z
UID:95388-1583173800-1583182800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Bosnian Cabbage Rolls by Ksenija Hotic
DESCRIPTION:The Dep is excited to welcome Ksenija “The Boz” Hotic back to our kitchen for a fantastic foray into the heart of Bosnian cuisine and culture. This fun\, hands-on class will focus on sarme (cabbage rolls)— pickled cabbage leaves stuffed with meat\, rice and spices. \nEd — As someone of Eastern European descent\, I can tell you that these are the best I have ever tasted! \nA classic dish across the Balkans\, Bosnian cabbage rolls (Sarme) are stuffed with a mix of ground and smoked beef and 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 decadent sizzling butter-based roux. These are served with Maslenica\, a giant traditional braided bread broken up at the table for sharing. \nWhile the sarme are cooking you’ll learn how to make delicious Bosnian-style baklava\, a delicate baked sweet made with thin\, buttery phyllo pastry\, walnuts and honey. The class will end with a delicious family-style feast of all the tasty dishes you’ve prepared\n—– \n$60 +HST \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). Her love of food has lead her through Berlin and European delis\, up through the Toronto Underground Market and pop-ups\, working at a restaurant in Parkdale for a few years\, to recently photographing & styling The Great Shellfish Cookbook for Penguin Random House Canada. \nKsenija has hosted over 30 events at the Depanneur as well as other food pop-up dinners around town. She holds two honours bachelor degrees from York University\, and spent over a decade working in the mental health field at CAMH and the UofT. 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—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on cooking classes. \nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-bosnian-cabbage-rolls-by-ksenija-hotic-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
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:20200302T100000
DTEND;TZID=America/Toronto:20200302T130000
DTSTAMP:20260428T081045
CREATED:20200127T154901Z
LAST-MODIFIED:20200127T155009Z
UID:96238-1583143200-1583154000@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Bosnian Cabbage Rolls by Ksenija Hotic
DESCRIPTION:The Dep is excited to welcome Ksenija “The Boz” Hotic back to our kitchen for a fantastic foray into the heart of Bosnian cuisine and culture. This fun\, hands-on class will focus on sarme (cabbage rolls)— pickled cabbage leaves stuffed with meat\, rice and spices. \nEd — As someone of Eastern European descent\, I can tell you that these are the best I have ever tasted! \nA classic dish across the Balkans\, Bosnian cabbage rolls (Sarme) are stuffed with a mix of ground and smoked beef and 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 decadent sizzling butter-based roux. These are served with Maslenica\, a giant traditional braided bread broken up at the table for sharing. \nWhile the sarme are cooking you’ll learn how to make delicious Bosnian-style baklava\, a delicate baked sweet made with thin\, buttery phyllo pastry\, walnuts and honey. The class will end with a delicious family-style feast of all the tasty dishes you’ve prepared\n—– \n$60 +HST \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). Her love of food has lead her through Berlin and European delis\, up through the Toronto Underground Market and pop-ups\, working at a restaurant in Parkdale for a few years\, to recently photographing & styling The Great Shellfish Cookbook for Penguin Random House Canada. \nKsenija has hosted over 30 events at the Depanneur as well as other food pop-up dinners around town. She holds two honours bachelor degrees from York University\, and spent over a decade working in the mental health field at CAMH and the UofT. 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—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on cooking classes. \nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-bosnian-cabbage-rolls-by-ksenija-hotic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
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:20200301T183000
DTEND;TZID=America/Toronto:20200301T210000
DTSTAMP:20260428T081045
CREATED:20200210T022213Z
LAST-MODIFIED:20200210T024454Z
UID:97699-1583087400-1583096400@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Advanced Plating Techniques by Daniel Holloway
DESCRIPTION:In the fiercely competitive world of fine dining — and more recently\, Instagram — accomplished chefs know that people don’t just eat with their mouths; first they eat with their eyes. Beautiful plates are meticulously constructed works miniature sculptures that meld creativity\, composition\, and colour with flavour\, texture and technique. \nJoin Executive Chef Daniel Holloway of Urban Acorn as he guides you through the art and science of sophisticated modern plating techniques. This hands-on class will cover a broad range of topics and participants will get to eat the beautiful dishes they create. From concept\, colour\, texture and composition to specific\, techniques\, skills\, ideas and ingredients\, this class will enable any enthusiastic amateur or fledgling professional to transform their plates into edible works of art.\n—– \nSalmon Romsås\nSwedish salmon dish served with caviar sour cream sauce; explores elevated garnishing techniques\, cultural influences & re-invention \nGreen Apple Broth with Julienne Medley\nA modern soup\, lavishly garnished with leeks\, cucumber\, white strawberries\, daikon\, yellow pepper\, zucchini; explores advanced knife skills\, challenging flavour composition\, negative space & evoking a clean plating profile \nStudy of Chocolate\nLuxurious dessert of vanilla crème Anglais\, brownie crumb\, chocolate feuillette\, white chocolate ganache\, chocolate foam and mulberry glacé; explores complex interplay of textures\, foams\, creams and quenelles\, and the journey of taking a dish from inspiration to final plate.\n—– \n$90 +HST \n—–\nWith more than more than 15 years of culinary expertise\, Chef Daniel Holloway’s innovative vegetable-forward cuisine and stunning plates have been featured in Wedluxe magazine\, Vice Daily\, Toronto Life and Edible Magazine\, and has catered for high-profile clients such as Margaret Atwood\, Prince\, and former Lt. Governor Michaëlle Jean. \nLooking to bridge the social gap between vegans and omnivores\, Holloway moved to Toronto in 2012 and joined forces with Haitian partner Marie Fitrion. They created Urban Acorn LTD.\, a Toronto-based sustainable plant-based food company focused on connecting food and community. By collaborating with other chefs and like-minded local businesses\, Holloway aims to create a communal connection to food and celebrate its diversity regardless of dietary restrictions. \n\n—–\n\n\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-advanced-plating-techniques-by-daniel-holloway/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/advanced-plating-collage-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200229T193000
DTEND;TZID=America/Toronto:20200229T220000
DTSTAMP:20260428T081045
CREATED:20200210T021133Z
LAST-MODIFIED:20200210T021525Z
UID:97687-1583004600-1583013600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Aščinica — Sarajevo\, Family-Style by Ksenija Hotic
DESCRIPTION:For centuries\, small\, traditional Bosnian storefront restaurants known as Aščinicas have been making and serving family-style meals for sharing. These “small dishes with a spoon” showcase the diversity and depth of rustic Bosnian comfort foods. Tonight Ksenija “The Boz” Hotic will share with you a true taste of old Sarajevo. \nThe evening will be accompanied by a thoughtfully curated vintage music playlist\, as well as a short poetry reading by Derviš Hotić\, Ksenija’s father\, who has been writing poetry and short stories alongside Bosnian river banks since the 1970’s.  The Dep & the Hotic family look forward to spending a special evening sharing this traditional meal and breaking bread together.\n—– \nBegova Čorba\n“Bey’s Soup”\, a rich homemade chicken broth with okra\, served with a dollop of sour cream. \nDolmas & Sarmas\nDolmas — stuffed vegetables — features seasonal vegetables such as onions and peppers stuffed with a variety of meats like ground beef\, and smoked lamb\, along with rice and spices. Ksenija’s justly-famous sarmas (cabbage rolls) are made with fermented cabbage leaves\, filled with smoked tempeh\, sweet potato\, mushrooms\, rice\, sauerkraut\, and spices\, simmered in a fire-roasted tomato broth. \nThese are served alongside stewed okra\, a herbed yogurt & cucumber salad\, and fresh\, wood-fired somun bread — pillowy and deliciously chewy\, with a thin\, fire-kissed crust — for all the dipping\, dunking\, and wrapping. \nHurmašica\nThese golden and buttery\, syrup-soaked sweets are a Bosnian favourite. A cross between a biscuit and a little cake\, they can come in various shapes\, sizes and flavours. These ones are both stuffed and garnished with walnuts\, and saturated with a sweet\, lemon-scented simple syrup.\n—– \n$60 +HST \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). Her love of food has lead her through Berlin and European delis\, up through the Toronto Underground Market and pop-ups\, working at a restaurant in Parkdale for a few years\, to recently photographing & styling The Great Shellfish Cookbook for Penguin Random House Canada. \nKsenija has hosted over 30 events at the Depanneur as well as other food pop-up dinners around town. She holds two honours bachelor degrees from York University\, and spent over a decade working in the mental health field at CAMH and the UofT. 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—–\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-ascinica-sarajevo-family-style-by-ksenija-hotic/
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/ksenija-FAMILY-MEAL_BOSNIAN-COOKBOOK_JUNE-2019_KH-4.jpg.crdownload.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200226T180000
DTEND;TZID=America/Toronto:20200226T210000
DTSTAMP:20260428T081045
CREATED:20200210T030927Z
LAST-MODIFIED:20200210T214555Z
UID:97719-1582740000-1582750800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Borscht\, Pierogies & Pączki by Maria Rozynska
DESCRIPTION:Pierogies; can one really improve on the perfect winter comfort food? Turns out\, yes… Add some delicious\, warm borscht with mushroom dumplings\, and fresh paczki\, puffy round Polish donuts stuffed with jam\, and you’ve got yourself a spectacular Polish feast that keep you warm all the way home.\n—- \nBorscht $5\nFlavourful\, slightly sweet beet and cabbage soup served over uszka — ear-shaped\, mushroom-filled dumplings. \nPierogies Snack $6\n5 pierogies: Choice of Mushroom & Sauerkraut –or– Potatoes & Cheese; pan-fried or boiled\, with a dollop of sour cream and caramelized onions\, \nPierogi Plate $13\n10 pierogies: Choice of Mushroom & Sauerkraut –or– Potatoes & Cheese –or– ½+½; served with beet & arugula salad with toasted pecans\, dried cranberries & feta cheese\, tossed in balsamic vinaigrette\, plus a slice of freshly baked bread. \nAdd:\nGrilled Polish kielbasa sausage $4\nSautéed mushrooms $4\nBeet & arugula salad + a slice of freshly baked bread $4 \nPączki $5\nIn honor of National Pączki Day (Feb. 25th)\, Maria will be serving up fresh batches of Poland’s most popular dessert\, the paczki — round donuts filled with rose-hip jam. 2 per order. \nPrix Fixe Menu $26\nBorscht + 10 Pierogies w/ Salad & Bread + Sausage –or– Mushrooms + Pączki \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—–\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-borscht-pierogies-paczki-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:20200224T183000
DTEND;TZID=America/Toronto:20200224T210000
DTSTAMP:20260428T081045
CREATED:20200113T151900Z
LAST-MODIFIED:20200113T151951Z
UID:94326-1582569000-1582578000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Marmalade & Grapefruit Supremes by Camilla Wynne
DESCRIPTION:Join master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to bring a little sunshine into your life by transforming citrus fruits into gorgeous\, shelf-stable preserves. \nThis class covers all the basics of water bath canning\, from selecting your produce to proper sterilization to basic microbiology. You will also get to sample some different citrus preserves. Then you’ll dive into making a delicious marmalade and grapefruit supremes in customizable light syrup\, as well as leaving with peels to candy at home. \nParticipants will leave with a jar of each preserve. You’ll also leave ready to tackle any canning project and able to safely modify recipes to suit your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale. \nIn this fun\, hands-on workshop\, participants will learn how to: \n– safely prepare pectin-free\, lower sugar whole fruit marmalade\n– safely prepare canned fruits in syrup (or any other liquid!)\n– modify ingredients in any recipe to satisfy your creative urges\n– eliminate steps from the traditional canning process \n$60 +HST \n—–\nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \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-marmalade-grapefruit-supremes-by-camilla-wynne-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/Orange-Marmalade-3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200224T140000
DTEND;TZID=America/Toronto:20200224T170000
DTSTAMP:20260428T081045
CREATED:20200220T175618Z
LAST-MODIFIED:20200220T175719Z
UID:99230-1582552800-1582563600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: The Art of Challah by Alissa Kondogiannis
DESCRIPTION:Challah — a golden\, egg-enriched bread that is often braided\, and typically eaten on ceremonial occasions such as Shabbat or Jewish holidays — has adorned tables since biblical days. It is an easy\, forgiving bread to make; a versatile yeasted dough that can be made sweet or savoury. Ideal for French toast and bread pudding\, challah is also the perfect bread with dips like hummus\, to mop up soups and stews or just to eat hot and tender\, straight out of the oven. \nIn this class\, participants will learn the art of yeasted dough and braiding bread. Each participant will will make and braid their own challah to take home with them. In addition\, there will be a shared lunch of oven-fresh challah\, Moroccan carrot salad and an easy to make hummus.\n—– \n$60 +HST \n—–\nAlissa Kondogiannis has been eating challah her whole life but it was only after a travelling experience that she really got on the path of challah making. Her aim is to introduce everyone to the joys of bread making and and show that people don’t have to be intimidated by yeasted doughs. For the past several years she has facilitated challah making classes and has a small catering business of her own. @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-the-art-of-challah-by-alissa-kondogiannis-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/20180315_212046_Original.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200224T100000
DTEND;TZID=America/Toronto:20200224T130000
DTSTAMP:20260428T081045
CREATED:20191207T053142Z
LAST-MODIFIED:20200220T175834Z
UID:89563-1582538400-1582549200@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: The Art of Challah by Alissa Kondogiannis
DESCRIPTION:SOLD OUT — 2nd Class Added 2-5pm\nChallah — a golden\, egg-enriched bread that is often braided\, and typically eaten on ceremonial occasions such as Shabbat or Jewish holidays — has adorned tables since biblical days. It is an easy\, forgiving bread to make; a versatile yeasted dough that can be made sweet or savoury. Ideal for French toast and bread pudding\, challah is also the perfect bread with dips like hummus\, to mop up soups and stews or just to eat hot and tender\, straight out of the oven. \nIn this class\, participants will learn the art of yeasted dough and braiding bread. Each participant will will make and braid their own challah to take home with them. In addition\, there will be a shared lunch of oven-fresh challah\, Moroccan carrot salad and an easy to make hummus.\n—– \n$60 +HST \n—–\nAlissa Kondogiannis has been eating challah her whole life but it was only after a travelling experience that she really got on the path of challah making. Her aim is to introduce everyone to the joys of bread making and and show that people don’t have to be intimidated by yeasted doughs. For the past several years she has facilitated challah making classes and has a small catering business of her own. @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/lunch-learn-the-art-of-challah-by-alissa-kondogiannis-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/20180315_212046_Original.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200223T183000
DTEND;TZID=America/Toronto:20200223T210000
DTSTAMP:20260428T081045
CREATED:20191210T034345Z
LAST-MODIFIED:20200113T152030Z
UID:90007-1582482600-1582491600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Marmalade & Grapefruit Supremes by Camilla Wynne
DESCRIPTION:SOLD OUT — 2nd Night Added MON Feb 24\nJoin master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to bring a little sunshine into your life by transforming citrus fruits into gorgeous\, shelf-stable preserves. \nThis class covers all the basics of water bath canning\, from selecting your produce to proper sterilization to basic microbiology. You will also get to sample some different citrus preserves. Then you’ll dive into making a delicious marmalade and grapefruit supremes in customizable light syrup\, as well as leaving with peels to candy at home. \nParticipants will leave with a jar of each preserve. You’ll also leave ready to tackle any canning project and able to safely modify recipes to suit your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale. \nIn this fun\, hands-on workshop\, participants will learn how to: \n– safely prepare pectin-free\, lower sugar whole fruit marmalade\n– safely prepare canned fruits in syrup (or any other liquid!)\n– modify ingredients in any recipe to satisfy your creative urges\n– eliminate steps from the traditional canning process \n$60 +HST \n—–\nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \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-marmalade-grapefruit-supremes-by-camilla-wynne/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/Orange-Marmalade-3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200222T193000
DTEND;TZID=America/Toronto:20200222T220000
DTSTAMP:20260428T081045
CREATED:20200120T212454Z
LAST-MODIFIED:20200121T011203Z
UID:95418-1582399800-1582408800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Guangxi Home Cooking by Cheng Feng
DESCRIPTION:Chinese cuisine in Canada may have come a long way since the days of sweet-and-sour chicken balls\, but astonishing breadth and depth of Chinese regional cuisine (estimated at nearly 80\,000 dishes!) means that there are countless dishes that we rarely if ever see in local restaurants. \nCheng Feng\, originally from the province of Guangxi\, found many of his favourite dishes were not available here\, so he has put together a menu of recipes passed down from his grandparents that embody the flavours of his home town\, the memories of his childhood\, and the spirit of the home cooking of Xīnán\, the South-western region of China. \n“These dishes capture some very personal feelings and memories of mine\, especially now that my grandfather has passed away and my grandmother is now near the end of her life.”\n—– \n柠檬鸭  Lemon Duck Breast\nMedium-rare duck breast with golden\, crispy skin\, with a glaze made from pickled garlic\, onion and lemon\, garnished with lemon zest. \n柳州豆腐酿  Stuffed Tofu with Cucumber Skin\nPuffed tofu cubes stuffed with sticky rice\, wood-ear mushrooms\, shiitake mushrooms and five-spiced ground beef. Topped with shiitake mushroom gravy and paired with pickled cucumber skin. \n老友面 Lao-You Noodles\n“Old Friend Noodles” are a speciality of the city of Nanning; thin wheat noodles with garlic\, ginger\, tomatoes and pickled bamboo shoots. Fresh\, spicy\, salty\, sour and fragrant\, they are served with bean sprouts\, bok choy\, lotus root\, oyster mushrooms\, and garnished with green onions. \nRaindrop Cake\nA dramatic edible illusion – a crystal clear jelly sphere with flavours of cinnamon\, lemon and raspberry jam\, garnished with mint and lemon zest. \n—- \nCheng Feng was born and raised in the province of Guangxi in the South-western part of China\, where his grandparents taught me how to cook when he was very young. Cheng came to Canada about 6 years ago\, and works in the food and hospitality industry. \n“I have not been able to find much of the amazing food that I grew up with in the many local restaurants I have tried in Canada\, so it is my hope to share some of this genuine Southern Chinese home cooking with my new friends in this land that I am now proud to call home.” \nCheng is currently involved in supporting a sponsor group for a Iranian couple who are refugees in Turkey; if you would like to support his cause\, the crowdfunding page is here. \n\n—–\n\n\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\n\n\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-guangxi-home-cooking-by-cheng-feng/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/01/lemon-duck.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200221T183000
DTEND;TZID=America/Toronto:20200221T210000
DTSTAMP:20260428T081045
CREATED:20191210T044840Z
LAST-MODIFIED:20191210T044840Z
UID:90071-1582309800-1582318800@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Japanese Soba Master Class by Ted Iizuka
DESCRIPTION:Noodles are an iconic part of Japanese cuisine and culture. Ramen\, with its bold\, loud flavours is like a crowded street corner in Tokyo’s Shinjuku\, full of colour and noise and bright light; soba is more like the quiet and subtle beauty of a Zen monastery. The Depanneur is honoured to invite Ted Iizuka\, Canada’s only Soba Master\, to share an intimate and in-depth exploration of the making and enjoying of this traditional Japanese delicacy. \nSoba was originally a working person’s food — simple\, humble and nourishing — made to be enjoyed with hearty slurping. Soba in Japanese refers not only to buckwheat but also the noodle made from it. Buckwheat is not\, in fact\, a form of wheat or even a grain (it is technically a seed). There is no gluten present in buckwheat\, making it ideal for those on gluten-free diets\, but that presents unique challenges in the kitchen. \nWithout gluten’s binding quality\, which makes wheat flour elastic\, buckwheat flour falls apart easily and requires a skilled touch. A soba chef in Japan has to apprentice for over 5 years to learn the requisite skills\, and three of those are spent just learning how to make the dough. The most common soba today is called Ni Hachi\, (“two-eight” or 20% wheat flour and 80% buckwheat flour); the addition of wheat makes the dough easier to work and gives a smoother texture that is popular. \nIn Japan\, soba is a good nutritional addition to a diet reliant on white rice and wheat flour. Thiamine\, missing from white rice\, is present in soba; eating thiamine (vitamin B1) can help prevent the disease beriberi. Soba contains all eight essential amino acids\, including lysine\, which is lacking in wheat flour. \nThe preparation of soba takes place in three stages. First is Kibachi\, where the buckwheat flour is mixed in a large\, distinctive\, red lacquer bowl. The quantity of water to flour and the handling are critical in the mixing. Then comes Noshi\, where the dough is rolled into a large square using a cylindrical rolling pin. Great hand skill is required here\, and in Japan\, some of the rolling pins are reputed to have magical powers. Finally\, the rolled dough is carefully folded into layers and cut into noodles about 1.3-millimetre square. An impressive\, specialized knife\, made with the ancient skills of the swordsmith\, is used for the cutting. \nSoba noodles have a subtle nutty flavour\, and the purest way to eat them and enjoy their flavour is called zaru soba —the noodles served chilled on a bamboo wicker plate with a simple topping and a dipping sauce\, shiru\, made from bonito flakes and soy sauce. \nTed will prepare and serve zaru soba with all hand-prepared\, organic ingredients. He personally selects the buckwheat in the fields of Northern Manitoba and mills it at home between massive stones. He shaves flakes from a block of dried bonito from Japan to make the shiru. The soba noodles will be topped with a homemade oboro tofu\, unfamiliar to most of us in North America. It has a custard-like texture and a subtle flavour that you won’t find in commercial tofu. Ted extracts the milk from organic soybeans\, which is gently cooked to make the finished tofu. \nJoin us for this unique and rare opportunity to share in the preparation and eating of a traditional Japanese meal with a true master craftsman.\n—- \n$90 +HST \n—–\nIizuka Tetsuya is the formal name of Ted Iizuka\, Canada’s only Soba Master. We call him Ted-san; in Japanese the suffix -san is a mark of both respect and affection. Ted was a successful shipping executive\, posted in offices throughout the world\, including Toronto. When he was ordered back to headquarters in Tokyo\, he realized that the freedom of life in Canada would allow him to pursue his heart’s passions: soba-making and fishing. So\, he threw off suit and tie\, put on his chef’s apron and stayed in Toronto. We are lucky to have his presence here\, not for his introducing us to particular disciplines and pleasures of Japanese food\, but also for his work with the farmers of Northern Manitoba to bring the world’s highest quality buckwheat to the world. Soba Canada \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/master-class-japanese-soba-master-class-by-ted-iizuka-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/10/soba-3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20200220
DTEND;VALUE=DATE:20200221
DTSTAMP:20260428T081045
CREATED:20200203T203147Z
LAST-MODIFIED:20200330T174820Z
UID:96992-1582156800-1582243199@dev.thedepanneur.ca
SUMMARY:CLOSED for a Private Event
DESCRIPTION:Host your next culinary event at The Depanneur!\nTake advantage of our fully-equipped kitchen and turnkey dining room for fun and intimate private dinner parties or workshops for 12-24 people. You can cook yourself\, together with your friends\, host a potluck\, work with a chef or caterer of your choice\, or we’re happy to connect you with any of the amazing cooks we’ve worked with in the past. \n*Other weekday & weeknight slots also available on a first-come\, first-served basis \nFIND OUT MORE!
URL:https://dev.thedepanneur.ca/event/closed-for-a-private-event/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2017/12/dinner-party.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200219T180000
DTEND;TZID=America/Toronto:20200219T210000
DTSTAMP:20260428T081045
CREATED:20200203T220829Z
LAST-MODIFIED:20200203T220958Z
UID:97021-1582135200-1582146000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Indonesian Flavours by Elita Rocka
DESCRIPTION:With 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 bean tossed in a Penang-style chili Sambal Balado and your choice of:\nTempe Orek\, fried tempeh cooked in a sweet and spicy soy glaze $12\n–or–\nAyam Gulai\, chicken in a spicy\, rich curry-like Gulai sauce $14\n–or–\nCombo\, 1/2 Ayam Gulai + 1/2 Tempe Orek $16 \nSingkong Lumer $5\nCassava pudding cooked with palm sugar\, pandan leaf and topped with coconut milk sauce \nWedang Ronde Jahe $5\nGlutinous Rice filled sweet black bean paste in a ginger broth \nPrix Fixe Menu $25\nSalad + Nasi Uduk Combo + choice of dessert –or– Salad + Nasi Uduk Tempe + 2 desserts\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—– \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-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/2020/02/AYAM-GULAI-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200218T180000
DTEND;TZID=America/Toronto:20200218T200000
DTSTAMP:20260428T081045
CREATED:20200203T193415Z
LAST-MODIFIED:20200205T170842Z
UID:96983-1582048800-1582056000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN: Fun with Falafel Workshop
DESCRIPTION:Over the last four years\, Newcomer Kitchen has tapped into the tremendous culinary talent in the newcomer Syrian community to create exciting economic and social opportunities. Recently Newcomer Kitchen received funding to do a new “Willing to Work” program in which a diverse group of newcomer women participate in a variety of food-entrepreneurship activities. \nThe women from this program are excited to present their first public workshop: an interactive\, hands-on cooking class called Fun with Falafel. \nIn this workshop you will learn to make crispy golden and delicious chickpea falafel which you will wrap in a warm pita and smother in all of the famous falafel toppings from creamy tahini sauce to tangy\, pickled turnip.  The women will share with you their secret to the perfect falafel dough and demonstrate how to make three different flavours of hummus. \nSave room for dessert because you will have a chance to make baklava from scratch.  No doubt you will be amazed at how easy and delicious it is! \nWe hope you can join us and look forward to cooking with you! \nBOOK NOW
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-fun-with-falafel-workshop/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/NK-Fun-with-Falafel.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200217T183000
DTEND;TZID=America/Toronto:20200217T210000
DTSTAMP:20260428T081045
CREATED:20200120T153701Z
LAST-MODIFIED:20200205T164038Z
UID:95361-1581964200-1581973200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Valentine’s Day Chocolates & Truffles by Emily Zimmerman
DESCRIPTION:Rich\, indulgent chocolates may be a classic Valentine’s Day gift\, but how much more romantic and intimate would they be if you made them yourself? \nJust in time for Valentine’s Day\, Emily Zimmerman is offering this fun\, hands-on workshop introducing basic techniques for chocolate and truffle making. Participants will leave with a box full of delicious handmade chocolates made with organic\, fairly-traded and locally processed ChocoSol chocolate\, as well as a recipe pack\, and the skills and inspiration to make all kinds of seductive sweets. \nIn this class you’ll learn how to make decadent chocolate truffles as well as delicious and attractive chocolate bark incorporating a range of sweet\, salty\, crunchy\, chewy or spicy toppings that you can customize to your taste. You’ll learn how to make white chocolate from scratch\, as well as fondant and ganache to fill your truffles\, and how to temper chocolate for a long-lasting\, glossy finish. We’ll also whip up a quick and easy batch of delicious roses-des-sables\, crunchy chocolate “haystacks” make with GF cornflakes. \n—–\n$60 +HST\nKids under 12 can accompany an adult for 1/2 price! \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 food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. \n—–\nEvery Monday\, 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-valentines-day-chocolates-truffles-by-emily-zimmerman-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/facebook_event_629245820609997.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200217T100000
DTEND;TZID=America/Toronto:20200217T130000
DTSTAMP:20260428T081045
CREATED:20191210T035846Z
LAST-MODIFIED:20191210T040152Z
UID:90016-1581933600-1581944400@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: That's a Wrap! Wonton Hacks by Carole Nelson Brown
DESCRIPTION:If you think that pre-made Asian dumpling wrappers are for potstickers only\, you are missing out. Sure\, they are perfect for making a traditional Chinese-style dumpling but did you know that you use them in all kinds of other cool ways? \nYou can deep fry them up for a quick\, crispy treat\, or they are also a perfect cheat for stuffed pasta\, or they can be baked with either sweet or savoury spices for a quick\, last minute crisp to use on a cheese tray or as a dessert. We will talk about lots of fun ways to use them and then we will get into the kitchen for the hands-on portion of the class. \nJoin multi-talented cook\, stylist and food blogger Carole Nelson Brown of The Yum Yum Factor as she guides you through a bunch of fast\, tasty & clever dumpling wrapper recipes: \nPork Dumplings in Mushroom Broth\nChinese pork\, cabbage & scallion dumplings served in a light\, gingery mushroom broth \nCacio e Pepe Ravioli with Brown Butter\nItalian ravioli filled with ricotta\, pecorino cheese and lots of freshly cracked black pepper\, served with a bit of browned butter. \nCrispy Wonton Crackers with Za’atar and Cardamom Sugar Crisps\nLight\, crispy chips made with wonton wrappers – a savoury one perfect for dips\, and a sweet sweet to eat with ice cream! \nFried Edamame Dumplings with Spicy Garlic Togarashi Oil\nDeep fried dumplings filled with wasabi\, edamame and garlic oil that gets some heat from Togorashi\, a spicy\, Japanese spice blend. \nRed Pepper Arugula Feta Mini Quiche\nCrispy wonton wrapper crusts\, baked in muffin tins\, make perfect mini-quiche crusts. \nEveryone gets a chance to cook\, to taste all of the dishes and you will leave with the recipes for everything we have made.\n—– \n$60 +HST \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. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-thats-a-wrap-wonton-hacks-by-carole-nelson-brown-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/06/wonton-hacks.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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