BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:The Depanneur
X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Toronto
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20200308T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20201101T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200216T183000
DTEND;TZID=America/Toronto:20200216T210000
DTSTAMP:20260428T124808
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:20260428T124808
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:20260428T124808
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:20260428T124808
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:20260428T124808
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:20260428T124808
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:20260428T124808
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:20260428T124808
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:20260428T124808
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200208T193000
DTEND;TZID=America/Toronto:20200208T220000
DTSTAMP:20260428T124808
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200207T193000
DTEND;TZID=America/Toronto:20200207T223000
DTSTAMP:20260428T124808
CREATED:20191221T183351Z
LAST-MODIFIED:20200121T213131Z
UID:91950-1581103800-1581114600@dev.thedepanneur.ca
SUMMARY:CLOSED FOR PRIVATE FUNCTION
DESCRIPTION:Content is protected.
URL:https://dev.thedepanneur.ca/event/privatecnb/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200205T180000
DTEND;TZID=America/Toronto:20200205T210000
DTSTAMP:20260428T124808
CREATED:20200120T205419Z
LAST-MODIFIED:20200120T205600Z
UID:95400-1580925600-1580936400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mole Verde by Erika Araujo
DESCRIPTION:Join Chef Erika Araujo for a menu that will transport you to Mexico — from street food favourites from the streets of Mexico City to the rich and complex sauces of Oaxaca\, these classic recipes showcase the flavours and textures of authentic Mexican cuisine. \n—–\nTlacoyos $6\nTlacoyos are an oval-shaped pre-Hispanic Mexican dish also made from corn masa. Somewhat torpedo-shaped\, they are fatter than tortillas and often stuffed with cooked ground beans\, cheese or other ingredients before being fried or griddled. These tlacoyos will be served with crema & crumbled cheese (optional)\, nopales (cactus) salad\,  and homemade salsa. #vegetarian/#vegan \nMole Verde $14\nIn addition to the well-known\, chocolate-infused mole sauce from Oaxaca\, there are many other kinds of equally delicious but less common mole dishes such as mole verde\, (green mole) which gets its colour from a combination of green ingredients like pumpkin seeds\, green tomatillos\, green poblano chiles\, green onion\, radish leaves\, cilantro\, chard\, parsley\, and epazote. The result is a rich\, thick\, deeply flavoured and complex sauce that enrobes tender cubes of pork; served with rice\, beans and fresh tortillas. \nAlso available #vegetarian/#vegan with a mix of vegetables such as chayote\, calabacita (Mexican zucchini)\, and cauliflower. \nAgua de Jamaica $2\nRefreshing & tangy cold tea made from Hibiscus flowers \nTorta Tres Leches $6\nA classic Mexican dessert: rich golden sponge cake soaked with sweetened milk\, topped with whipped cream and drizzled with dulce de leche milk caramel. \nPrix Fixe Menu $26\nTlacoyos + Mole Verde + Agua + Tres Leches \n—–\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games. \n—–\nEvery Wednesday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mole-verde-by-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/01/mole-verde.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200204T180000
DTEND;TZID=America/Toronto:20200204T210000
DTSTAMP:20260428T124808
CREATED:20191216T185745Z
LAST-MODIFIED:20200114T013755Z
UID:90983-1580839200-1580850000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Grayson Bass on Farm to Family
DESCRIPTION:Trends\, Supply\, and The New Future \nFood and Story are the most powerful tools we have to change the world. Climate change demands an unprecedented transformation in how we eat\, what we eat\, and our understanding of this very thing that unites all people. Join teacher\, consultant and inventor Grayson Bass for a unique perspective on food\, farming\, climate and how we connect as people in the 21st century. \nGrayson is one of the founders of D.I.G. Community Lab\, whose goal is to provide resources that will help improve the lives of farmers\, access to capital\, access to technology\, and build resilience into the global food supply chain. The Community Lab is a working demonstration farm where farmers\, students\, and researchers from all over the world can learn how to integrate their skills with new technologies\, gain access to tools and resources to increase productivity in farming while mitigating challenges related to climate adaptation.\n—– \nDinner by Len Senater\nThis menu focuses on a mix of local & seasonal ingredients (no small feat in Canada in February)\, preserved ingredients\, and ingredients whose abundance we may take for granted.\nWhite Winter Soup (Parsnip\, Rutabaga\, Celeriac\, Apple & Pear)\nWild Mushroom\, Barley & Lentil ‘Risotto’ with Salt Cod & Dulse Fishcakes and Preserved Red Cabbage & Pickled Beet Salad\nWarm Peanut Butter & Chocolate Chip Banana Bread with Vanilla Ice Cream\n#vegan 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—– \nGrayson Bass is globally renowned for his consulting work with governments and corporations solving complex problems. As a Teacher\, Leader and Inventor\, Grayson has formed and lead strategy initiatives and operations for start-ups to established multinationals around the world focusing on Innovation and Product/Portfolio Management. The father of three small children\, Grayson has focused his expertise and experience on solving the most important issues of the 21st century: Climate Adaptation and Food Security. A native Texan and a global nomad\, when he is not home in Toronto\, you can find him on different parts of the globe seeking out innovative ideas and having conversations with interesting people.  adigidea.com  |  mayorw.com \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-grayson-bass-on-farm-to-family/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/12/Grayson-Bass-BW-Headshot.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200203T183000
DTEND;TZID=America/Toronto:20200203T210000
DTSTAMP:20260428T124808
CREATED:20191214T062109Z
LAST-MODIFIED:20191216T001734Z
UID:90595-1580754600-1580763600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Sourdough Bread by Sonya Gammal
DESCRIPTION:Join  Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours\, you’ll learn about the history of sourdough and its health benefits\, how to create and maintain a starter\, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful\, hand-crafted artisanal — and very tasty! — sourdough loaf. \nEveryone will get to try some freshly baked bread\, and take home their very own freshly-baked loaf\, plus additional dough to bake off at home\, a sourdough starter\, recipe\, and a memorable culinary experience where laughs and knowledge are shared by all!\n—- \n$60 +HST \n—–\nSonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids\, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to make cooking aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that they can easily do on their own or can be shared with family and friends. \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-sourdough-bread-by-sonya-gammal-5/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/sourdough.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200203T100000
DTEND;TZID=America/Toronto:20200203T130000
DTSTAMP:20260428T124808
CREATED:20191203T050958Z
LAST-MODIFIED:20191203T051200Z
UID:89128-1580724000-1580734800@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Sourdough Bread by Sonya Gammal
DESCRIPTION:Join  Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours\, you’ll learn about the history of sourdough and its health benefits\, how to create and maintain a starter\, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful\, hand-crafted artisanal — and very tasty! — sourdough loaf. \nEveryone will get to try some freshly baked bread\, and take home their very own freshly-baked loaf\, plus additional dough to bake off at home\, a sourdough starter\, recipe\, and a memorable culinary experience where laughs and knowledge are shared by all!\n—- \n$60 +HST \n—–\nSonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids\, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to cooking\, aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that can be shared with family and friends. \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-sourdough-bread-by-sonya-gammal-8/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/sourdough.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200202T183000
DTEND;TZID=America/Toronto:20200202T210000
DTSTAMP:20260428T124808
CREATED:20191203T041255Z
LAST-MODIFIED:20191203T041518Z
UID:89112-1580668200-1580677200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Sourdough Bread by Sonya Gammal
DESCRIPTION:Join  Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours\, you’ll learn about the history of sourdough and its health benefits\, how to create and maintain a starter\, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful\, hand-crafted artisanal — and very tasty! — sourdough loaf. \nEveryone will get to try some freshly baked bread\, and take home their very own freshly-baked loaf\, plus additional dough to bake off at home\, a sourdough starter\, recipe\, and a memorable culinary experience where laughs and knowledge are shared by all!\n—- \n$60 +HST \n—–\nSonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids\, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to make cooking aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that they can easily do on their own or can be shared with family and friends. \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-sourdough-bread-by-sonya-gammal-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/sourdough.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200201T193000
DTEND;TZID=America/Toronto:20200201T220000
DTSTAMP:20260428T124808
CREATED:20191216T172906Z
LAST-MODIFIED:20191224T185820Z
UID:90961-1580585400-1580594400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Anatolian & Ottoman by Tuba Tunç
DESCRIPTION:Anatolia\, the region that is now largely the modern country of Turkey\, has a Levantine culinary tradition stretching back to the very birth of modern Western civilization. From the 14th up until the early 20th centuries the Ottoman Empire\, based in Constantinople (now Istanbul)\, developed a sophisticated and aristocratic cuisine based on ingredients and influences pulled from an Empire that stretched from North Africa across the Middle East and into Greece and the Balkans. \nTonight’s menu\, prepared by Turkish Chef Tuba Tunç showcases a combination of traditional Turkish (Anatolian) and Ottoman dishes. It is a homage to the food of her home city\, as well to her mother and grandmothers\, amazing cooks who passed on many recipes that had been in the family for centuries.\n—– \nAcili Yoğurt Çorbası — Spicy Yogurt Soup\nOne of the most popular traditional soups in Turkey\, and an old family favourite\, enlivened with a hint of spicy pepper paste (biber salçası)\, and garnished with butter and mint sauce. \nSigara Böreği — Cigar Rolls\nDeep-fried rolls of yufka — a very thin round\, unleavened flat bread — stuffed with feta cheese and parsley\, and served with tomato sauce. Sigara Böreği are a must-have for tea parties where neighbours\, relatives and friends come together. Every neighbourhood in Istanbul has its own local bakery that makes fresh yufka daily. \nHünkâr beğendi — “Sultan’s Delight”\nSlow-cooked cubes of beef in tomato sauce\, served over eggplant puree enriched with béchamel sauce. Hünkâr beğendi is one of the most well known Ottoman dishes\, with historic roots in the court cuisine of the Ottoman Palace. It is one of the best-loved eggplant dishes in Turkey — no small feat considering there were some 360 eggplant dishes in old Ottoman records.\nAvailable #vegetarian on request \nIrmik Helvasi — Semolina Halva\nSemolina halva – a traditional Turkish sweet somewhere between a cake\, a pudding and a fudge – stuffed with vanilla ice cream\, and garnished with pine nuts and a drizzle of chocolate sauce. Irmik Helvasi is a delight of sad and happy occasions. Roasting halva is a ritual when someone you love passes away; friends and family gather around the pot of halva and say a prayer as they stir. It is a way of saying goodbye to someone you have lost\, to say what you may not have been able to say; a quiet ritual that offers peace and calm. I decided to make this dessert to honour my mother who recently passed away.\n—– \n$60 +HST \n——\nTuba Tunç was a marketing professional in Istanbul for 10 years\, but her true passion has always been cooking. Through countless dinner parties for friends and family\, she came to realize that she needed to follow this passion and turn it into a career. Tuba moved to Canada and enrolled in the Culinary Management Program at George Brown College — it was a challenge to make the change from high heels to chef shoes\, but she thrived! Since graduating\, she has worked in various positions at restaurants such as El Catrin\, Mercatto\, 7 Enoteca\, Capocaccia\, Vertical\, Oretta\, and most recently\, managing Anatolia\, one of the oldest Turkish Restaurants in Toronto. After her time there\, Tuba decided to continue her journey by founding LokumEats\, where she showcases Turkish & Ottoman cuisine\, as well as her take on international cuisines. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\nLearn more about Supper Club’s at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-anatolian-ottoman-by-tuba-tunc/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/12/Hunkar-Begendi-sultans-delight1-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200201T100000
DTEND;TZID=America/Toronto:20200201T140000
DTSTAMP:20260428T124808
CREATED:20200127T220954Z
LAST-MODIFIED:20200127T221816Z
UID:96310-1580551200-1580565600@dev.thedepanneur.ca
SUMMARY:POP-UP: Día de la Candelaria — Tamale Brunch by Erika Araujo
DESCRIPTION:SAT & SUN Feb 1-2 ONLY!\n\n\nMama Linda’s Filipino Brunch returns Feb 8\n\n—–\nIn Mexico\, Christmas interconnects with many other festivities and traditions. In early January\, Dia De Los Reyes (Three Kings Day) celebrates the three wise men who brought gifts to the newborn Jesus; it’s celebrated with the baking of a Rosca de Reyes\, a round bread ‘wreath’. One tradition is to hide a small figurine of el Niño (baby Jesus) in the bread\, and whoever gets the slice with that in it\, is expected to prepare tamales for their friends & family on Día de la Candelaria (Candlemas) on February 2. \nThis festivity has deep roots; on the same day — the eleventh day of the first month on the Aztec calendar — pre-Hispanic Mexicans had a celebration paying a tribute to the Rain God Tlaloc to ensure abundant rainfall for the crops. It believed that the Spanish adopted this to ease the conversion to the Catholic faith\, and the modern tradition retains certain common elements\, such as dressing up children for the occasion. \nAs with many other traditions in Mexico\, in the end it is just an excuse to get together with family and friends to eat great food. Join Chef Erika Araujo as she brings this delicious celebration to The Dep for this special brunch pop-up featuring traditional tamale and atole recipes passed down from generation to generation. \n—– \nTamales $6\nRich\, moist corn masa stuffed with a flavourful fillings\, wrapped in corn husks and steamed.\nVerde – Green tomatillo sauce with chicken\nMole – Rich\, chocolate and chilli-infused sauce with chicken\nRajas – Strips of Serrano pepper with cheese and tomato sauce \nTamales de Dulce $5\nRosado — Pink tamale with raisins\nPiña — Pineapple \nSopes $12\n3 thick discs of griddled corn masa\, topped with black beans\, lettuce\, feta cheese and sour cream\, and salsa \nChilaquiles Verde $12\nCrispy corn totopos (fried tortilla chips) drenched in green salsa verde and topped with two sunny-side up eggs garnished with feta cheese\, sour cream and refried beans \nHuevos Divorciados $10\n2 sunny eggs over 2 warm\, fresh tortillas; half covered in green salsa verde and half in red salsa rojo\, with a side of refried beans \nAdd pollo (pulled chicken)\, chorizo (spicy pork sausage)\, or carne asada (grilled steak) to any dish +$3 \n  \nDrinks \nOrange Juice $3 \nAtole $4\nA traditional Mexican beverage of thickened corn masa\nGuava or Arroz (rice & cinnamon) \nCafe de la Olla $3\nMexican coffee with cinnamon \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  \n  \n  \n 
URL:https://dev.thedepanneur.ca/event/pop-up-dia-de-la-candelaria-tamale-brunch-by-erika-araujo/2020-02-01/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/01/Candelaria-brunch-collage_3-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200131T183000
DTEND;TZID=America/Toronto:20200131T210000
DTSTAMP:20260428T124808
CREATED:20191223T221506Z
LAST-MODIFIED:20191223T221612Z
UID:92333-1580495400-1580504400@dev.thedepanneur.ca
SUMMARY:MASTER CLASS — Mozzarella & Burrata by Chef Luciano Schipano
DESCRIPTION:Join passionate and knowledgeable Italian culinary expert Chef Luciano Schipano for a unique\, in-depth exploration and live demonstration of one of Italy’s most famous cheeses\, mozzarella\, and its much rarer and sophisticated cousin\, burrata. This fun and delicious evening will begin with general introduction to the world of Italian cheeses\, and demonstration and tasting of traditional Italian mozzarella knots. \nWe’ll then look at the making of burrata\, one of Italy’s unique culinary treasures. Fresh mozzarella is hand-shaped into a small pouch and filled with a combination of fine shreds of mozzarella curd (stracciatella) and fresh cream. The pouch is closed\, and sometimes wrapped in a leaf of the Asphodelus plant. (The leaves and the cheese last about the same time\, 3-4 days\, and thus fresh leaves are considered a sign of a fresh cheese). \nWhen the resulting burrata (literally “buttered” in Italian) is sliced open\, a spurt of thickened cream flows out in a moment of high culinary drama. The cheese has a rich\, buttery flavour and retains its fresh milkiness. It is best when eaten within 24 hours and is considered by some to past its prime after 48 hours; hence the extreme rarity — and price — of the authentic Italian product in Canada. \nChef Luciano will prepare a few dishes that highlight burrata’s luxurious qualities\, and discuss other recipe ideas. There will be ample tasting opportunities and a lively discussion of Italy’s rich culinary heritage\, history and ongoing role in the preservation of traditional foodways. \n$90 + HST \n—–\nChef Luciano Schipano has a serious passion for the culinary arts. A Red Seal certified Chef\, Luciano is also President of Slow Food Toronto\, Board Director of the Italian Federation of Chefs\, and an active member of the Canadian Culinary Federation. He loves to share his remarkable knowledge of Italian cuisine though teaching\, both in Canada and Italy\, as well as 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. Join him at March Break tour or July for the opportunity to enjoy food and culture directly with farmers\, producers and local chefs\n—– \n\n—–\nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events\n\n\n Find out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-mozzarella-burrata-by-chef-luciano-schipano-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/2019/02/Burrata.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200129T180000
DTEND;TZID=America/Toronto:20200129T210000
DTSTAMP:20260428T124808
CREATED:20191215T221950Z
LAST-MODIFIED:20191215T222238Z
UID:90798-1580320800-1580331600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Indian Street Snax & Noodles by Thindi
DESCRIPTION:Many people in North America are familiar with Ramen\, but Anuja Mehta & Abhilash Achar are introducing them to Thindi\, a uniquely Indian take on noodles. Flavoured with authentic Indian spices and fresh\, local ingredients these noodle dishes are more saucy than soupy — the noodles are really the star of the show with their toothsome texture and ability to absorb a ton of flavour.\n—– \nNoodle (Maggi) Cheese Bombs $7\nDeep-fried noodle balls with a gooey cheesy center. \nPineapple Grilled Cheese Sandwich $9\nA 3-tiered sandwich layered with home-made\, preservative-free pineapple jam\, slices of pineapple\, and mozzarella cheese. A mellow yellow delight! \nChutney Cheese Sandwich $10\nA 3-tiered grilled cheese layered with house-made green chutney (fresh cilantro\, yogurt\, peanuts\, lime juice\, and spices) — a twist on a classic. \nTadka Sizzle Noodles $9\nNoodles sizzled with ‘Tadka’ on top! Tadka is clarified butter (ghee) sautéed with cumin seeds\, curry leaves\, red chili powder & flakes. Our most aromatic creation (yet). \nMasala Mushroom Noodles $12\nNoodles in a creamy mushroom and caramelized onion sauce made with aromatic spices. Topped with parmesan cheese & fresh cracked pepper…  A fan favorite! \n—–\nAnuja & Abhilash are taking their passion project to the next level! It all began a few years ago. When not at her day job\, Anuja loves to indulge in ‘foodsploration’ at her home kitchen where she created variations of ‘maggi’ noodles and indian street side eats\, using fresh ingredients found locally. Her husband became the first victim of her creations. They decided to share their creations with friends and family. But it didn’t stop there… after an overwhelmingly positive response from several people at food festivals they decided to share these off-beat noodle dishes with all of Toronto. After incubating for 6 months in The Depanneur’s commissary kitchen\, Thindi has set up a bricks & mortar location in the street food marketplace at 335 Yonge St & Gould St. thindi.ca \n—–\nEvery Thursday 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-indian-street-snax-noodles-by-thindi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/12/Tadka-Maggie-for-IG-7865-e1576439978666.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200128T183000
DTEND;TZID=America/Toronto:20200128T210000
DTSTAMP:20260428T124808
CREATED:20191223T183121Z
LAST-MODIFIED:20191223T235528Z
UID:92182-1580236200-1580245200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to Gut Health by Keisha Luke
DESCRIPTION:Though many holistic nutritional practitioners have long emphasized the importance a healthy gut\, modern nutritional science is only now beginning to discover the complexity and importance of the role of the digestive microbiome in everything from our immune system to overall well being. Holistic Culinary Nutritionist Keisha Luke has studied a broad range of holistic health practices\, and combined with her own experience of profound personal healing\, has developed a passion for helping people improve their well being through optimizing their gut health. \nIn this fun\, hands-on workshop\, Keisha will be sharing the remarkable story of how she overcame her own health issues and obstacles through improved whole food nutrition. There will be discussion of the nature of the digestive process\, factors in digestive health and how to maintain a healthy gut ecosystem. \nOther topics covered include: whole food nutrition\, foods that harm vs. foods that heal\, an understanding of fibre\, fats\, probiotics\, greens\, and their role in the body\, exploring the relationship between our minds and our digestive system (aka that “gut feeling”)\, and ways to collaborate with holistic health practitioners to help accelerate and elevate your health. \nThese approaches can be especially beneficial for those struggling with symptoms like: gas\, bloating\, inflammation\, constipation\, diarrhea\, acid reflux\, indigestion\, or conditions such as: irritable bowel syndrome (IBS)\, crohn’s\, colitis\, diabetes and more. \nParticipants will learn recipes and get to make and sample different kind of gut-friendly foods such as Keisha’s famous sweet potato\, carrot & ginger soup\, herbed chicken gluten-free Caesar salad wraps\, as well as easy & delicious gluten-free and vegan apple banana muffins. There will also be some of Keisha’s Qrazy Quinoa power balls and Digestive Warrior Tea from Keisha Teas Collection\, as well as\, Keisha’s high fiber juices to sample in class: Green Machine\, Beet Berry & Mango Tango from her Juice-It-Up collection.\n—– \n$60 +HST \n—–\n“She may be small in stature\, but she’s big in ideas.” \nKeisha Luke is a wild woman in the kitchen\, who brings digestive healing to your gut and digestive clarity to your cupboards. As a Holistic Culinary Nutritionist\, she strongly believes in promoting optimal health and well- being through foods that we prepare and consume via her many in-home cooking/ classes\, catering\, retreats\, workshops\, lunch & learns\, and many other social events. \nShe is also a Certified practitioner of Holistic and Complementary Care\, as well as a Certified Aromatherapist\, Aromatherapy Bodywork Practitioner\, Nutritional Consultant\, and Reflexologist. She has also been Certified with Honors as a Culinary Expert from the Academy of Culinary Nutrition. \nHealth is Wealth ♡\nKeisha Luke Nutrition & Catering\nhttp://www.keishaluke.com/\nInstagram @keishanutrition\nTwitter @keishaluke \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-intro-to-gut-health-by-keisha-luke-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/gut-health.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200127T100000
DTEND;TZID=America/Toronto:20200127T130000
DTSTAMP:20260428T124808
CREATED:20191209T194114Z
LAST-MODIFIED:20191209T195718Z
UID:89858-1580119200-1580130000@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Winter Soups with Chef Doris Fin
DESCRIPTION:Vegetable soups are fast\, flexible\, forgiving\, and encourage endless improvisation — and winter is the perfect time of year for warm and comforting homemade soups. Winter produce and a bit of creativity can still create delicious soups that are flavourful and nutritious\, freeze beautifully and offer incredible value. \nJoin Chef Doris Fin for a fun\, hands-on class focussing on the practical skills that will save you time\, money and effort while adding 3 new\, delicious and healthy recipes to your kitchen repertoire. You’ll learn how to maximize the flavour and nutritional value of seasonal ingredients\, along with the techniques\, seasonings and garnishes that make the perfect bowl of soup. \nCreamy Squash and Apple Soup\nGolden squash blended with tart and sweet apple makes for a warming and perfectly balanced soup. Garnished with toasted walnuts and a coconut drizzle for a bit of texture and contrast. \nRed Pepper Bisque with Baked Mushrooms\nRoasted red peppers\, chickpeas and veggies are the base of this elegant and flavourful soup\, complemented with broiled mushrooms for a savoury and delicious touch. Garnished with fresh herbs\, the vibrant red and green will brighten any winter day\, and perfect for the holidays! \nRussian Borscht\nThis classic Eastern European soup is filled with loads of chunky veggies: mainly beets\, cabbage\, carrots\, onions\, and of course a generous amount of dill — because Russians love dill — and garnished with sour cream (optional). \nWe’ll end off the class enjoying the warmth of sharing a family-style meal around the table. Bring containers and/or jars — There will be lots of leftovers to take home! \nAll soups are #vegan & #gluten-free\n—– \n$60 +HST \n—–\nChef Doris Fin is an award winning international chef based out of Toronto. She specializes in plant-based culinary arts\, teaching interactive culinary classes\, catering private events\, and is currently working on a cookbook and a documentary film series featuring food of the world with top chefs and farmers. She loves to ignite the intuitive inner chef in you! | chefdorisfin.com \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-winter-soups-with-chef-doris-fin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/12/squash-soup-with-nuts.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200126T183000
DTEND;TZID=America/Toronto:20200126T210000
DTSTAMP:20260428T124808
CREATED:20191202T170446Z
LAST-MODIFIED:20200123T210649Z
UID:88893-1580063400-1580072400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to Gut Health by Keisha Luke
DESCRIPTION:Though many holistic nutritional practitioners have long emphasized the importance a healthy gut\, modern nutritional science is only now beginning to discover the complexity and importance of the role of the digestive microbiome in everything from our immune system to overall well being. Holistic Culinary Nutritionist Keisha Luke has studied a broad range of holistic health practices\, and combined with her own experience of profound personal healing\, has developed a passion for helping people improve their well being through optimizing their gut health. \nIn this fun\, hands-on workshop\, Keisha will be sharing the remarkable story of how she overcame her own health issues and obstacles through improved whole food nutrition. There will be discussion of the nature of the digestive process\, factors in digestive health and how to maintain a healthy gut ecosystem. \nOther topics covered include: whole food nutrition\, foods that harm vs. foods that heal\, an understanding of fibre\, fats\, probiotics\, greens\, and their role in the body\, exploring the relationship between our minds and our digestive system (aka that “gut feeling”)\, and ways to collaborate with holistic health practitioners to help accelerate and elevate your health. \nThese approaches can be especially beneficial for those struggling with symptoms like: gas\, bloating\, inflammation\, constipation\, diarrhea\, acid reflux\, indigestion\, or conditions such as: irritable bowel syndrome (IBS)\, crohn’s\, colitis\, diabetes and more. \nParticipants will learn recipes and get to make and sample different kind of gut-friendly foods such as Keisha’s famous sweet potato\, carrot & ginger soup\, herbed chicken gluten-free Caesar salad wraps\, as well as easy & delicious gluten-free and vegan apple banana muffins. There will also be some of Keisha’s Qrazy Quinoa power balls and Digestive Warrior Tea from Keisha Teas Collection\, as well as\, Keisha’s high fiber juices to sample in class: Green Machine\, Beet Berry & Mango Tango from her Juice-It-Up collection.\n—– \n$60 +HST \n—–\n“She may be small in stature\, but she’s big in ideas.” \nKeisha Luke is a wild woman in the kitchen\, who brings digestive healing to your gut and digestive clarity to your cupboards. As a Holistic Culinary Nutritionist\, she strongly believes in promoting optimal health and well- being through foods that we prepare and consume via her many in-home cooking/ classes\, catering\, retreats\, workshops\, lunch & learns\, and many other social events. \nShe is also a Certified practitioner of Holistic and Complementary Care\, as well as a Certified Aromatherapist\, Aromatherapy Bodywork Practitioner\, Nutritional Consultant\, and Reflexologist. She has also been Certified with Honors as a Culinary Expert from the Academy of Culinary Nutrition. \nHealth is Wealth ♡\nKeisha Luke Nutrition & Catering\nhttp://www.keishaluke.com/\nInstagram @keishanutrition\nTwitter @keishaluke \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-intro-to-gut-health-by-keisha-luke-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/gut-health.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200126T100000
DTEND;TZID=America/Toronto:20200126T170000
DTSTAMP:20260428T124808
CREATED:20191101T041402Z
LAST-MODIFIED:20200120T035809Z
UID:85852-1580032800-1580058000@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Croissants from Scratch 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—–\nMorning  (10am-1pm) & Afternoon (2-5pm) Sessions Available \nJoin artisanal baker Leo Baduria to discover the secrets of one of French pastry’s most magical delights – the flaky\, delicate butter croissant. You will learn the whole process of creating your own croissants\, from the base yeated brioche dough\, to the techniques of butter lamination that creates the croissant’s signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat\, cinnamon swirls\, palmiers and more. There will be delicious fresh croissants to enjoy in class\, and participants will be able to take additional dough to bake at home.\n—– \n$75 +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-croissants-from-scratch-by-leo-baduria-7/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/croissants.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200125T193000
DTEND;TZID=America/Toronto:20200125T223000
DTSTAMP:20260428T124808
CREATED:20191209T182110Z
LAST-MODIFIED:20191209T182538Z
UID:89827-1579980600-1579991400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Where Poland & Ukraine Meet by Maria Rozynska
DESCRIPTION:A Night of Polish & Ukrainian Food\, Music & Culture\nIn Eastern European culture\, food & music are deeply intertwined\, with folksongs filling kitchens as much as the welcoming smells of simmering soups and stews. Maria Rozynska grew up in a Polish & Ukrainian household\, and tonight she will be sharing several favourite traditional dishes from her childhood\, spanning several generations of family recipes. Also a talented singer\, Maria has joined forces with Ewelina Ferenc from Polky Village Band\, and award-winning ethnomusicologist\, singer and folklorist Marichka Marczyk to round out this evening with a live performance of traditional and contemporary songs from Poland & Ukraine. \n—–\nForshmak\nA creamy fish paste made of salted herring\, eggs\, apples and onions\, served over thinly sliced dark rye\, most often triangular shaped. In Odessa\, which is considered the ‘capital’ of this dish in Ukraine\, herring is sometimes replaced with sprats. \nŻurek in a Bread Bowl\nAlso known as ‘white barszcz’\, żurek —pronounced “zhu-reak” — is the most humble of all Polish soups\, and at the same time the most exotic. Sour\, salty and creamy\, it’s served with small bits of smoked kielbasa\, potatoes and hard-boiled egg in a freshly baked bread roll. \nBigos (Hunters Stew)\nPopularized by the Polish nobility in the 14th C.\, it is said that hunters would add whatever meat they brought back with them in the stew\, making it different every time. Maria’s recipe is enriched with smoky bacon\, Polish kielbasa sausage and shredded pork shoulder plus plenty of tender cabbage & sauerkraut\, slow-cooked onions\, carrots as well as infused with red wine and prunes for a hint of sweetness. \nDeruny \nLarge Ukrainian-style potato pancakes (a close relative of the Jewish holiday latke)\, cooked with onions\, eggs and garlic\, stuffed with minced wild borowiki mushrooms straight from the forests of Poland. \nBeet Salad with Arugula and Balsamic Vinaigrette\nWith toasted pecans\, dried cranberries & feta cheese tossed in balsamic vinaigrette; a modern twist on a favorite regional ingredient. \nEntremets\nBlackcurrent sorbet with mint garnish \nLviv Syrnik (Cheesecake) \nMade with rich cottage cheese\, quality eggs\, a generous amount of butter\, flavored with fresh lemon zest and glazed with chocolate\, Lviv Syrnik is the most popular dessert in Western Ukraine. Its light\, fluffy\,  and delicate texture melts in your mouth\, a traditional Eastern European dish that long predates trendy and immensely popular Japanese souffle cheesecakes. \n—– \n$75 +HST \n—– \nOriginally from Warsaw\, Maria Rozynska grew up in a Polish/Ukrainian 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 people how to make traditional food\, while inviting other cultures to do the same in order to break down cultural barriers by uniting us through food and song. \nEwelina Ferenc is a founding member of Polky Village Band\, a professional Polish folk band based in Toronto\, and Blisk\, an all female Balkan band. Ewelina’s repertoire consists of songs learned growing up in Poland\, as well as a shared passion for the enigmatic and upbeat style of Eastern European music. \nMarichka Marczyk is an ethnomusicologist\, singer and folklorist who graduated from the National Academy of Music in Kyiv in 2002. She is one of the founding members and soloists of Bozhychi\, a legendary folk choir that has toured the world presenting traditional Central and Eastern Ukrainian vocal music for over 15 years. Marichka has over 1000 songs in her repertoire\, which she collected over countless ethnographic research expeditions\, and which she performs regularly in different iterations with a number of groups both traditional and contemporary. Her solo projects\, Sonce Klosh\, Kyky Shanel and Lemonchiki Projekt have performed all over Ukraine\, Russia\, and Europe at folk\, jazz\, and world music festivals and she often works with renowned Ukrainian and Canadian musicians such as Oleg Skrypka\, Vasyl Popadiuk\, and Lemon Bucket Orkestra\, and was one of the creators of an award-winning immersive musical about the 2014 Kiev Uprising\, Counting Sheep. \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-where-poland-ukraine-meet-by-maria-rozynska/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/12/zurek.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200122T180000
DTEND;TZID=America/Toronto:20200122T210000
DTSTAMP:20260428T124808
CREATED:20191215T185025Z
LAST-MODIFIED:20191217T155344Z
UID:90790-1579716000-1579726800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Latin-American Comfort Food by Mirelle Blassnig
DESCRIPTION:As the weather gets cold and we search for comforting food\, these re-imagined Latin-American favourites will warm your soul. These dishes blend flavours from various Central and South American countries to tantalize your taste buds. \n—–\nBurrito Bowl Soup  $6\nA hearty soup that combines all of the ingredients of a burrito bowl into a warm-hug of an appetizer. Soup contains nutritious red rice\, protein-packed navy beans\, sweet bell peppers\, salsa verde and shredded chicken.\nAvailable #vegetarian without chicken\, topped with tortilla strips. \nTamale Pie  $14\nNearly every Latin-American country has a version of tamales – this iteration is a casserole-like version\, with a silky cornmeal base\, layered with pulled chicken and generously topped with melted cheese. Available #vegetarian with pulled jackfruit \nServed with a side of black beans\, fried plantains and a crunchy Southwestern slaw containing corn\, pickled red onions\, cilantro and mixed with a creamy avocado dressing. \nRico Pavê (pronounced like Rico Suavé) $6\nA velvety dessert made with milk soaked biscuits and layered with rich chocolate cream and sweetened condensed milk. \nPrixe Fixe Menu $25\nSoup + Tamale Pie + Dessert \n—–\nMirelle Blassnig is an avid home cook who loves to experiment with new flavours and techniques. At the heart of all of her kitchen adventures is her love of entertaining\, believing that the best meals are those shared with good company. She has a passion for preserving her Central American heritage and is inspired to bring the sights\, smells and tastes of Latin America to the palates of those who enjoy her cooking. Mirelle is happiest when she is creating and sharing new dishes filled with the freshest ingredients and boldest flavours. Find Mirelle on Instagram @Cocina.de.Alvarez \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-latin-american-comfort-food-by-mirelle-blassnig/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/12/MIrelle-B-burrito-bowl.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200121T183000
DTEND;TZID=America/Toronto:20200121T210000
DTSTAMP:20260428T124808
CREATED:20191223T181542Z
LAST-MODIFIED:20191223T181807Z
UID:92165-1579631400-1579640400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Mastering the Instant Pot by Carole Nelson Brown
DESCRIPTION:Pressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other\, conventional cooking methods\, flavours are intensified and\, again\, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy\, wasting less water and how can you go wrong? \nUnfortunately\, many of us have scary memories of our grandmother’s pressure cooker\, hissing\, spitting and rattling away on the stove like a time bomb\, threatening to blow at any moment. Well\, today we are lucky enough to have access to a new generation of electric pressure cookers that are safe\, easy to use and that can save you hours in the kitchen. \nPopular food blogger\, photographer and stylist Carole Nelson Browne will show you how can use this amazing kitchen time-saver to prepare some of the most popular pressure cooker dishes. You will learn how to cook: \nPotato Leek Soup\nWhite Bean Salad\nMushroom Risotto\nInstant Pot Gingerbread Bread Pudding \nAll made right in the pot! \nCarole will be using the Instant Pot\, a Canadian pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and is amazing with all manner of pulses\, grains and dried beans. We will discuss all kinds of tips and tricks\, foods that are well suited to the pressure cooker and foods that are not. \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 Sunday\, 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/cooking-class-mastering-the-instant-pot-by-carole-nelson-brown-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/instant-pot.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200120T183000
DTEND;TZID=America/Toronto:20200120T210000
DTSTAMP:20260428T124808
CREATED:20191215T223517Z
LAST-MODIFIED:20191223T181624Z
UID:90825-1579545000-1579554000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Mastering the Instant Pot by Carole Nelson Brown
DESCRIPTION:SOLD OUT! 3rd Night Added TUE Jan 21\nPressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other\, conventional cooking methods\, flavours are intensified and\, again\, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy\, wasting less water and how can you go wrong? \nUnfortunately\, many of us have scary memories of our grandmother’s pressure cooker\, hissing\, spitting and rattling away on the stove like a time bomb\, threatening to blow at any moment. Well\, today we are lucky enough to have access to a new generation of electric pressure cookers that are safe\, easy to use and that can save you hours in the kitchen. \nPopular food blogger\, photographer and stylist Carole Nelson Browne will show you how can use this amazing kitchen time-saver to prepare some of the most popular pressure cooker dishes. You will learn how to cook: \nPotato Leek Soup\nWhite Bean Salad\nMushroom Risotto\nInstant Pot Gingerbread Bread Pudding \nAll made right in the pot! \nCarole will be using the Instant Pot\, a Canadian pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and is amazing with all manner of pulses\, grains and dried beans. We will discuss all kinds of tips and tricks\, foods that are well suited to the pressure cooker and foods that are not. \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 Sunday\, 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/cooking-class-mastering-the-instant-pot-by-carole-nelson-brown-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/instant-pot.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200120T100000
DTEND;TZID=America/Toronto:20200120T130000
DTSTAMP:20260428T124808
CREATED:20191207T054007Z
LAST-MODIFIED:20191209T223042Z
UID:89572-1579514400-1579525200@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Indian Treats — Samosas & Naan by Jaina Kapadia
DESCRIPTION:Join Jaina Kapadia for an exploration of some of the most popular Indian treats – crispy Samosas and fresh Naan! You’ll start with a hands-on demonstration of one of the most beloved Indian flatbreads – the pillowy naan! Using simple ingredients\, you will create a quick yeasted dough\, and learn how to roll and shape a naan. There will be options to make a few variations\, including garlic-herb\, and stuffed naans. \nNext up\, you’ll be making Samosas; after quick demo of how the dough is made from scratch\, you’ll learn how to roll outs & shape the wrappers\, fill it with a spiced potato and green pea stuffing\, and how to fold and form the pastry. \nThere will also be a simple chana masala (chickpea curry) prepared to accompany the fresh naan\, as well as to make a samosa chaat appetizer garnished using flavourful cilantro-lime and date-tamarind chutneys. \nThere’ll be plenty of opportunity to talk about how many ingredients can cross over and be used in different ways with minimal effort. Everyone will end the class with a cup of cardamon and ginger spiced chai while enjoying everything we cooked together!\n—– \n$60 +HST \n—–\nJaina Kapadia is an artisanal sourdough bread maker\, a vegan baker\, and co-founder of Toast + Thyme\, a plant-forward brunch pop-up. \n—–\nEvery Monday\, 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-indian-breads-by-jaina-kapadia-3/
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/naan-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200119T183000
DTEND;TZID=America/Toronto:20200119T210000
DTSTAMP:20260428T124808
CREATED:20191202T171726Z
LAST-MODIFIED:20191223T182126Z
UID:88909-1579458600-1579467600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Mastering the Instant Pot by Carole Nelson Brown
DESCRIPTION:SOLD OUT! 3rd Night Added TUE Jan 21\nPressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other\, conventional cooking methods\, flavours are intensified and\, again\, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy\, wasting less water and how can you go wrong? \nUnfortunately\, many of us have scary memories of our grandmother’s pressure cooker\, hissing\, spitting and rattling away on the stove like a time bomb\, threatening to blow at any moment. Well\, today we are lucky enough to have access to a new generation of electric pressure cookers that are safe\, easy to use and that can save you hours in the kitchen. \nPopular food blogger\, photographer and stylist Carole Nelson Browne will show you how can use this amazing kitchen time-saver to prepare some of the most popular pressure cooker dishes. You will learn how to cook: \nPotato Leek Soup\nWhite Bean Salad\nRisotto\nInstant Pot Gingerbread Bread Pudding \nAll made right in the pot! \nCarole will be using the Instant Pot\, a Canadian pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and is amazing with all manner of pulses\, grains and dried beans. We will discuss all kinds of tips and tricks\, foods that are well suited to the pressure cooker and foods that are not. \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 Sunday\, 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/cooking-class-mastering-the-instant-pot-by-carole-nelson-brown-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/instant-pot.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR