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DTSTART;TZID=America/Toronto:20200307T193000
DTEND;TZID=America/Toronto:20200307T220000
DTSTAMP:20260428T094225
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:20260428T094225
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:20260428T094225
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:20260428T094225
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:20260428T094225
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:20260428T094225
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:20260428T094225
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:20260428T094225
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:20260428T094225
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:20260428T094225
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:20260428T094225
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:20260428T094225
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:20260428T094225
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:20260428T094225
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:20260428T094225
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:20260428T094225
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:20260428T094225
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:20260428T094225
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:20260428T094225
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:20260428T094225
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200216T183000
DTEND;TZID=America/Toronto:20200216T210000
DTSTAMP:20260428T094225
CREATED:20191223T190415Z
LAST-MODIFIED:20200120T153949Z
UID:92216-1581877800-1581886800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Valentine’s Day Chocolates & Truffles by Emily Zimmerman
DESCRIPTION:SOLD OUT! 2nd Night Added MON Feb 17\nRich\, 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/
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:20200216T100000
DTEND;TZID=America/Toronto:20200216T160000
DTSTAMP:20260428T094225
CREATED:20191204T161415Z
LAST-MODIFIED:20191204T161559Z
UID:89306-1581847200-1581868800@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—– \nFull-Day Bread Making Workshop! \nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$150 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \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/offsite-workshop-full-day-breadmaking-intensive-by-leo-baduria-13/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_1920541871596195.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200215T193000
DTEND;TZID=America/Toronto:20200215T223000
DTSTAMP:20260428T094225
CREATED:20200113T194957Z
LAST-MODIFIED:20200113T200330Z
UID:94379-1581795000-1581805800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: La Saint-Valentin by Chantal Véchambre
DESCRIPTION:With Live Music by The Sonny Balcones\nFrance has long been associated with love and romance\, and its food\, music and joie de vivre are all part of the celebration of La Saint-Valentin. Chef Chantal Véchambre has put together a selection of classic (and not so classic) dishes inspired by this romantic notion for a fun and elegant dinner for lovers\, set to a intimate acoustic soundtrack of live jazz and French love songs performed by The Sonny Balcones. \nBy way of a little background\, the story of St. Valentine goes back to the 3rd C. when Emperor Claude II attempted to forbid marriages so that more young men could be conscripted into the Roman army. A priest named Valentine defied the law by secretly performing weddings; he was eventually caught\, jailed and sentenced to death. According to legend\, he befriended the blind daughter of his prison guard\, and corresponded with her via a heart-shaped letters signed “From your Valentine”. Right before his execution on February\, 14th 270\, he performed the miracle of restoring sight back to the blind girl. In the 5th C. Valentine was declared a saint by Pope Gelase I for his sacrifice in the defense of love. \nIt was not until the Middle Ages that Valentine’s Day became a day for the celebration of love. This was in part a political decision by the Church which wanted to address the growing popularity of Lupercalia\, a former Greek and Roman fertility celebration honouring Roman deities Luperculus (God of herds and shepherds) and Juno (Goddess of marriage). Lupercalia\, along with other older pagan festivals\, had became fashionable again after the collapse of the Roman Empire at the end of the 5th C.\, so the Pope decided to turn it into an official Christian celebration on February 14th in honour of the saint who sacrificed his life to provide the sacrament of marriage to young couples.\n—– \nBrochettes de Poulet Sauce Chocolat\nChicken skewers with a French take on mole sauce; the famous chocolate sauce from Mexico that incorporates many exotic spices including cloves\, chili\, cinnamon\, chocolate\, cumin seeds\, allspice and Espelette pepper. The extreme rarity and high cost of these warming spices contributed to their aphrodisiac reputation. \nVelouté de Céleri\nPerhaps unexpectedly\, celery was long considered an aphrodisiac by the Greeks & Romans\, a fact that Madame de Maintenon would have been aware of when she choose to popularize this creamy celery soup at private royal dinners with the Sun King in Court of Versailles. \nSole en Papillote\nA French classic\,  filet of sole delicately cooked in en Papillote (“enveloped in paper”)\, individually wrapped in a small parcels of parchment which locks in the delicate flavours of honey\, saffron and fresh ginger. Served with rice\, roasted red bell peppers\, and meli melo (a fanciful French name for mesclun\, a mix of assorted small young salad greens that originated in Provençe) with a balsamic French dressing. \nPuits d’Amour\nThis French pastry was created by royal chef Vincent de la Chapelle\, then elaborated on by Storher\, a famous pâtissier who founded the oldest patisserie in Paris in 1730. This cake can still be found at the Parisian boutique of the same name; a delicate puff pastry vol au vent\, filled with pastry cream and topped by a thin caramel glaze. In the 18th C.\, puits d’amour were something of a scandal because its name and presentation were considered to allude to female genitalia; nevertheless\, or perhaps as a result\, they were very popular at the intimate dinners of the court of Louis XV.\n—– \n$75 + HST \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. \nThe Sonny Balcones are a Toronto-based jazz band that combine 30’s and 40’s swing with soft samba and sultry torch songs. You can find them at a number of jazz clubs and jazz events around town. For this special evening\, The Sonny Balcones will be playing as a three piece with Tony Neale on guitar\, Rachel Melas on bass and Corry Ouellette on vocals.\nWEB thesonnybalcones.com  |  FB @thesonnybalcones  |  IG @thesonnybalcones \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-la-saint-valentin-by-chantal-vechambre/
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/puits-d’amour.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200214T193000
DTEND;TZID=America/Toronto:20200214T223000
DTSTAMP:20260428T094225
CREATED:20200113T203920Z
LAST-MODIFIED:20200113T204436Z
UID:94406-1581708600-1581719400@dev.thedepanneur.ca
SUMMARY:Valentine's Day SUPPER CLUB: Love Is Garbage by Mikiki
DESCRIPTION:The Dep’s 4th annual Drag Valentine’s with the ever-fabulous Mikiki\nMake the most of your VD with a haute-trash menu that celebrates the sickly indulgences of meaningful\, sustained loving intimate partnerships. Join recently UNSINGLE drag queen Mikiki to throw caution to the wind and dive headfirst into the unmitigated highs and medicated lows of True Love™ and Junk Food™.\n—– \nButterflies in the Belly of the Beast\nCaesar salad with roast pork belly\, Rondelles d’Oignons™ & szechuan aioli \nThe Lies We Tell Each Self About Our Otherselves\nButternut\, coconut\, fennel seed\, and Bud Light Lime™ soup with pecan kale pesto \nDenial Ain’t Just a River in Egypt\nChicken liver bagna càuda with white anchovies\, shimeiji mushrooms\, pear and Goldfish™ crackers \nIrreconcilable Differences\nTofu carpaccio\, pickled mustard greens\, umeboshi plum paste\, ginger buds\, and black tahineh with spicy Korean buldak-Cheez Whiz™ chicken \nMy Parents Wedding Cake Split Up\nCarrot cake-plum clafoutis hybrid\, with salted tears syrup and a Ring-Pop™\n—– \n$60 +HST \n—– \nMikiki has been feeding friends and lovers in many kitchens across the country and now would love to feed you. They have worked with food as an artist and catered many gallery openings along with their day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). They like bold flavours and hope you do too. Mikiki will be preparing and serving this meal in full regalia. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/valentines-day-supper-club-love-is-garbage-by-mikiki/
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/mikiki-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200212T180000
DTEND;TZID=America/Toronto:20200212T210000
DTSTAMP:20260428T094225
CREATED:20200127T214219Z
LAST-MODIFIED:20200127T214259Z
UID:96306-1581530400-1581541200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: The Bosnian Kitchen by Ksenija Hotic
DESCRIPTION:After a too-long hiatus\, The Dep is excited to welcome Ksenija “The Boz” Hotic back to our kitchen for another fantastic foray into the heart of Bosnian cuisine and culture.\n—– \nTrahana  $8\nTrahana is a traditional Bosnian soup with a deeply flavourful beef and a lamb broth enriched with tiny\, tangy\, hand-made dumpling-like noodles made from a fermented and dried mixture of grains & yogurt. \nSarme & Maslenica  $14\nA classic dish across the Balkans\, Bosnian cabbage rolls (Sarme) are stuffed with a mix of ground and smoked meat\, 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.\n#vegetarian cabbage rolls also available \nEditor’s Note: As someone of Eastern European descent who grew up eating cabbage rolls\, I can tell you that these babies are the best I have ever tasted! \nBaklava  $5\nDelicate baked sweets made with thin\, buttery phyllo pastry\, walnuts and honey\, the Bosnian version is outrageously delicious. \nPrix Fixe Menu  $25\nSoup + Cabbage Rolls & Bread + Dessert \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 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-the-bosnian-kitchen-by-ksenija-hotic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/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:20200211T183000
DTEND;TZID=America/Toronto:20200211T210000
DTSTAMP:20260428T094225
CREATED:20200112T235426Z
LAST-MODIFIED:20200112T235520Z
UID:94212-1581445800-1581454800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Moroccan Tagine by Dali Chehimi
DESCRIPTION:Moroccan food is complex and layered\, influenced by centuries of interactions and exchanges with other cultures and nations; a mix of Berber\, Arabic\, Andalusian\, and Mediterranean cuisines melded with European and sub-Saharan influences. \nOne of the quintessential Moroccan dishes is the tagine\, a family of fragrant spiced stews traditionally prepared in the unique earthenware cooking vessel of the same name. Join Dali Chehimi for a fun\, hands-on introduction to the preparation of a delicious and authentic Moroccan tagine — a classic Chicken Tagine with Preserved Lemons & Olives. Dali’s tagine combines the floral tartness of his homemade preserved lemons\, the rich vegetal notes of cracked green olives and the warm\, spicy flavours of ginger and saffron to great effect. It is served on a mound of fresh\, fluffy couscous and a dollop of his homemade harissa\, a spicy North African condiment. \nThe tagine will be accompanied with a traditional Tunisian salad\, Salade Mechouia\, made with grilled tomato\, garlic\, onion\, sweet and hot peppers\, seasoned with caraway\, capers and olives\, and topped with tuna\, sliced hard boiled eggs\, extra virgin olive oil\, and served with fresh baguette.\n—– \n$60 +HST \n—-\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as catering in Tunisian fare through his pop-up Casbah. \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-moroccan-tagine-by-dali-chehimi-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/06/spiced_chicken_tagine_with_preserved_lemon_and_olives_2000.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200210T183000
DTEND;TZID=America/Toronto:20200210T210000
DTSTAMP:20260428T094225
CREATED:20191223T192626Z
LAST-MODIFIED:20200113T001435Z
UID:92273-1581359400-1581368400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Moroccan Tagine by Dali Chehimi
DESCRIPTION:SOLD OUT — 3rd Night Added TUE Feb 11\nMoroccan food is complex and layered\, influenced by centuries of interactions and exchanges with other cultures and nations; a mix of Berber\, Arabic\, Andalusian\, and Mediterranean cuisines melded with European and sub-Saharan influences. \nOne of the quintessential Moroccan dishes is the tagine\, a family of fragrant spiced stews traditionally prepared in the unique earthenware cooking vessel of the same name. Join Dali Chehimi for a fun\, hands-on introduction to the preparation of a delicious and authentic Moroccan tagine — a classic Chicken Tagine with Preserved Lemons & Olives. Dali’s tagine combines the floral tartness of his homemade preserved lemons\, the rich vegetal notes of cracked green olives and the warm\, spicy flavours of ginger and saffron to great effect. It is served on a mound of fresh\, fluffy couscous and a dollop of his homemade harissa\, a spicy North African condiment. \nThe tagine will be accompanied with a traditional Tunisian salad\, Salade Mechouia\, made with grilled tomato\, garlic\, onion\, sweet and hot peppers\, seasoned with caraway\, capers and olives\, and topped with tuna\, sliced hard boiled eggs\, extra virgin olive oil\, and served with fresh baguette.\n—– \n$60 +HST \n—-\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as catering in Tunisian fare through his pop-up Casbah. \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-moroccan-tagine-by-dali-chehimi-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/06/spiced_chicken_tagine_with_preserved_lemon_and_olives_2000.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200210T100000
DTEND;TZID=America/Toronto:20200210T130000
DTSTAMP:20260428T094226
CREATED:20191206T165928Z
LAST-MODIFIED:20191206T170052Z
UID:89513-1581328800-1581339600@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Traditional & GF Handmade Pastas by Nicole Di Nardo
DESCRIPTION:There is little more satisfying than making and eating hand-made fresh pasta! Italian-Canadian chef and nutritionist Nicole Di Nardo will guide you through making easy and versatile pasta doughs\, for both traditional egg pasta as well as a healthy\, highly nutritious\, full of fibre and protein gluten-free pasta dough from chickpea flour.  \nThere will be plenty of expert tips for techniques from rolling pasta dough sheets\, to cutting tagliatelle ribbons and shaping elegant stuffed mezzaluna (“half-moon” ravioli). Participants will be making traditional egg tagliatelle in a tomato ragu\, as well as a chestnut & truffle-filled mezzaluna made with chickpea flour (GF) in a brown butter and sage sauce.\n—– \n$60 +HST \n—–\nNicole Di Nardo is a holistic nutritionist\, teacher and therapeutic chef on a mission to spread awareness on the importance of home-cooked meals. She believes healthy food does not have to be costly and takes inspiration from her Sicilian ancestors. She cooks rustic ‘Cucina Povera’ dishes to create recipes from humble ingredients that are flavourful and simple. She hosts cooking classes\, conducts corporate wellness seminars and teaches at The Institute of Holistic Nutrition.\nNicole Di Nardo Nutrition \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-traditional-gf-handmade-pastas-by-nicole-di-nardo-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/2019/10/nicole-stuffed-pasta.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200209T183000
DTEND;TZID=America/Toronto:20200209T210000
DTSTAMP:20260428T094226
CREATED:20191215T232645Z
LAST-MODIFIED:20191223T192917Z
UID:90840-1581273000-1581282000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Moroccan Tagine by Dali Chehimi
DESCRIPTION:SOLD OUT! 2nd Night Added MON Feb 10\nMoroccan food is complex and layered\, influenced by centuries of interactions and exchanges with other cultures and nations; a mix of Berber\, Arabic\, Andalusian\, and Mediterranean cuisines melded with European and sub-Saharan influences. \nOne of the quintessential Moroccan dishes is the tagine\, a family of fragrant spiced stews traditionally prepared in the unique earthenware cooking vessel of the same name. Join Dali Chehimi for a fun\, hands-on introduction to the preparation of a delicious and authentic Moroccan tagine — a classic Chicken Tagine with Preserved Lemons & Olives. Dali’s tagine combines the floral tartness of his homemade preserved lemons\, the rich vegetal notes of cracked green olives and the warm\, spicy flavours of ginger and saffron to great effect. It is served on a mound of fresh\, fluffy couscous and a dollop of his homemade harissa\, a spicy North African condiment. \nThe tagine will be accompanied with a traditional Tunisian salad\, Salade Mechouia\, made with grilled tomato\, garlic\, onion\, sweet and hot peppers\, seasoned with caraway\, capers and olives\, and topped with tuna\, sliced hard boiled eggs\, extra virgin olive oil\, and served with fresh baguette.\n—– \n$60 +HST \n—-\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as catering in Tunisian fare through his pop-up Casbah. \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-moroccan-tagine-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/06/spiced_chicken_tagine_with_preserved_lemon_and_olives_2000.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200208T193000
DTEND;TZID=America/Toronto:20200208T220000
DTSTAMP:20260428T094226
CREATED:20191221T183014Z
LAST-MODIFIED:20191223T183732Z
UID:91943-1581190200-1581199200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Modern Peruvian by Carole Nelson Brown
DESCRIPTION:“The future of gastronomy is being cooked up in Peru.” — Ferran Adria \nRenowned for its remarkable diversity\, Peruvian gastronomy boasts distinctive fusions of Asian\, European\, African and Indigenous cuisine with a variety of unique ingredients from the jungles of the Amazon\, fertile valleys of the Andes and vast coastlines of the Pacific. For this elegant dinner\, local culinary personality and Depanneur veteran Carole Nelson Brown was inspired by the amazing Peruvian dishes prepared by her best friend. Using these exciting flavours as a starting point\, Carole brings her own contemporary sensibility and sophisticated techniques to create a modern menu that’s all her own. \n—–\nRoasted Beets & Fennel with Pepita Crema\nA colourful salad with layers of textures and flavour\, earthy beets\, fragrant and sweet roasted fennel and a nutty pumpkin seed cream. \nPeruvian Shrimp with Aji Sauce\nThis light green\, medium-hot\, creamy\, salty\, tangy and oh-so-addictive sauce is most often found slathered over roast chicken — every Peruvian restaurant has its own secret recipe for this mysterious condiment. Here Carole pairs it with luscious butter-poached shrimp. \nAguadito de Pollo \nMore substantial than a soup\, more delicate than a stew\, this classic Peruvian\, comfort food (and hangover cure!) gets an elegant\, modern upgrade. A hearty and robust cilantro-infused broth\, with tender chicken pieces\, green peas\, striking black rice and crisp shards of chicken skin. \nPisco Tres Leches Trifle\nA twist on a luxurious Latin American favourite: vanilla cake soaked with condensed milk\, slathered with dulce de leche (caramelized milk) and topped with fresh whipped cream – this one is spiked with Pisco\, the potent Peruvian grape brandy.\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. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup \n—–\nEvery 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-modern-peruvian-by-carole-nelson-brown-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/Aguadito-de-Pollo-with-black-rice.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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