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X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150730T180000
DTEND;TZID=America/Toronto:20150730T210000
DTSTAMP:20260504T004634
CREATED:20150727T170817Z
LAST-MODIFIED:20150727T170817Z
UID:19781-1438279200-1438290000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Bombay Street Food II by Seema and Amreen Omar
DESCRIPTION:Seema and Amreen Omar from Bombay Street Food are back as our Pop-Up Showcase for the month of July. They’ve prepared traditional Indian comfort food with a prix fixe option to try everything. \nSTARTERS\nDahi Puri $5\nCrispy puris are stuffed with potatoes\, moong daal\, smooth yogurt and delicious chutneys. Topped with sev and dry spices\, this is a flavour explosion from the streets of Mumbai. \nBhel Puri $5\nThis is the most commonly sold street food on the streets of Mumbai. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. Bhel is a savoury combination of puris\, puffed rice\, sev\, onions\, potatoes\, raw mango and chutneys. \nPuri Combo plate $7 \nMAINS\nChicken Frankie Roll $10\nAnother street food staple\, kathi rolls are flaky soft rotis dipped and fried in egg then stuffed with spicy chicken\, onions\, cabbage and a special tomato & onion sauce\, seasoned with turmeric\, coriander\, garam malsala. On the side\, chutney and a Burmese salad: cabbage\, noodles\, garlic\, chickpea flour\, tamarind\, coriander\, onions \nPaneer Bhurji Frankie Roll $10\nThis is our vegetarian kathi roll – filled with soft paneer\, potatoes\, seasoned onions\, cabbage and a special sauce not all that different from chicken. Served with chutney and a Burmese salad: cabbage\, noodles\, garlic\, chickpea flour\, tamarind\, coriander\, onions \nSWEET\nFalooda with Kulfi $5\nA refreshing layered summer dessert in a glass. Rose syrup\, milk\, falooda noodles\, basil seeds and pistachio/almond ice cream are combined for a beautiful and fragrant sweet treat. \nPRIX FIXE MENU $20\n1 Starter + 1 Main + 1 Sweet \nCOMBO PRIX FIXE $22\nCombo Starter + Combo Main + Sweet \n———–\nSeema Omar was born and brought up in Mumbai\, but after moving to Toronto\, she really missed the exciting flavours of traditional Mumbai-style street food snacks. Together with her sister-in-law\, Amreen Omar\, and they decided to start a new venture —Bombay Street Food— to introduce Toronto to this delicious and diverse cuisine. \nSourcing most of their produce from farmers’ markets\, their combination of authentic flavours\, organic halal meat\, and fresh\, local and seasonal produce has been a huge hit at farmer’s markets\, food festivals\, special events and pop ups around the city. \nYou can find them at the East York Farmer’s Market (850 Coxwell Ave.) every Tuesday until October 28th from 8am to 2pm. \nFollow Bombay Street Food on Facebook http://www.facebook.com/bombaystreetfoodintoronto\nor Twitter @bombaystfoodto \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinner
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-bombay-street-food-ii-by-seema-and-amreen-omar-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/07/facebook_event_144963662503442.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150729T180000
DTEND;TZID=America/Toronto:20150729T210000
DTSTAMP:20260504T004634
CREATED:20150727T170813Z
LAST-MODIFIED:20150729T163251Z
UID:19779-1438192800-1438203600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Etherea Sandwich by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nA bit of Toronto counter-culture history\, this sandwich was the signature dish at Rochdale College’s vegetarian dining hall\, Etherea\, who also sold the sandwiches at events like the Mariposa folk festival. Emily’s veganized version is bulked-up with tempeh bacon made from Culture City‘s chickpea tempeh. \nEtherea Sandwich \nFresh Ontario tomato\, avocado\, sprouts\, and vegan mayonnaise\, with your choice of house-made vegan cheeses — cashew mozzarella\, or marinated tofu feta.\nServed with potato-zucchini salad.\n$12 \nPeach Melba\nPoached peach halves and raspberry sauce on coconut vanilla ice cream\n$4 \n#vegan #GF \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-etherea-sandwich-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/07/facebook_event_1605665073054178.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150728T190000
DTEND;TZID=America/Toronto:20150728T200000
DTSTAMP:20260504T004634
CREATED:20150723T163304Z
LAST-MODIFIED:20170707T150615Z
UID:19657-1438110000-1438113600@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Ayal Dinner
DESCRIPTION:Ayal Dinner discusses examples and opportunities for using gardens\, markets\, kitchens\, and other community based projects to engage and animate public spaces\, breaking down barriers to create just and vibrant communities. \nAyal has a background in community work\, food security and food production. As a founding member of the West End Food Co-op\, and working in a variety of roles\, he played a key role in launching the successful Sorauren Farmers’ Market; worked to develop the Community Cannery initiative; and coordinated the opening and operation of the Co-op Food Hub\, Grocery Store\, and Kitchen. He has served as an active member of the Parkdale Food Network since its inception\, and sits on the board of the Parkdale Neighbourhood Land Trust. While working at WEFC\, and as part of the Parkdale People’s Economy project\, he worked to develop and run the Co-op Cred Program with PARC\, Greenest City\, and the Parkdale Community Health Centre. Prior to working at the West End Food Co-op Ayal worked as a community food animator with FoodShare Toronto where he developed and supported community food projects with marginalized communities in Toronto. In 2012 Ayal received a Diamond Jubilee Award presented by MP Peggy Nash – for his contributions to the community through his work at the West End Food Co-op. He lives in the West End of Toronto with his partner and 2 kids and is an active participant in local community initiatives\, schools\, and projects. When he isn’t working he is most likely to be found riding his bike\, or shopping at a farmers’ market with his kids. \nEvery Tuesday at 7pm\, The Depanneur invites a local food personality to talk about something that interests them. \nFind out more on Table Talks\nhttp://thedepanneur.ca/drop-in-dinners/table-talk/
URL:https://dev.thedepanneur.ca/event/table-talk-ayal-dinner/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/07/facebook_event_917653644947863.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150728T180000
DTEND;TZID=America/Toronto:20150728T210000
DTSTAMP:20260504T004634
CREATED:20150727T192228Z
LAST-MODIFIED:20150727T192522Z
UID:19884-1438106400-1438117200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Thai Beef & Noodle Salad by Len Senater
DESCRIPTION:The food of Southeast Asia is among my favourite cuisines\, and absolutely perfectly suited for hotter\, humid weather. This Thai-inspired cool noodle salad hits all the notes: fresh\, herbal\, sweet\, salty\, tangy\, funky\, spicy. \nIn addition to grilled steak (optional)\, rice noodles\, cucumbers\, sprouts & tomatoes\, the dish will feature Nappa cabbage\, bok choy and snap or snow peas grown in Toronto by way of Ayal Dinner’s amazing urban agriculture project\, Greenest City\, as well as piles of fresh herbs that their amazing gardeners have grown for us in The Dep’s side garden — it doesn’t get any more local than that!\n$12 +HST\n#GF #vegan available \n7pm @TABLE TALK: Ayal Dinner\nAyal Dinner discusses his latest urban agriculture project\, Greenest City\, along withexamples and opportunities for using gardens\, markets\, kitchens\, and other community based projects to engage and animate public spaces\, breaking down barriers to create just and vibrant communities. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners/
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-thai-beef-noodle-salad-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/07/facebook_event_1626935570897001.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150724T180000
DTEND;TZID=America/Toronto:20150724T210000
DTSTAMP:20260504T004634
CREATED:20150720T170838Z
LAST-MODIFIED:20150720T181751Z
UID:19635-1437760800-1437771600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mexican Pambazos by Paola Solorzano
DESCRIPTION:Popularized when the Viceroy was still a facet of Mexico\, pambazos are a staple in the street food scene in Mexico City. It’s a torta with a potato and chorizo stuffing\, dipped in medium guajillo sauce\, pan fried\, garnished with sour cream\, shredded lettuce\, and queso fresco.\n$12 \nKale\, cabagge\, and roasted summer corn slaw\n$4 \nCream of butternut squash\, poblano\, and chorizo\n$4 \nAgua fresca de tamarindo\n$3 \nFlan de Cajeta\n$4 \n#Vegan #GF\n————-\nBorn and raised in Mexico\, Chef Paola Solorzano from Santo Pecado Catering comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola co-founded a successful new catering company specializing in authentic traditional Mexican dishes.\nhttp://santopecadoto.com \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinner
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mexican-pambazos-by-paola-solorzano/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/07/facebook_event_1475926962721548.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150723T180000
DTEND;TZID=America/Toronto:20150723T180000
DTSTAMP:20260504T004634
CREATED:20150720T170834Z
LAST-MODIFIED:20150720T180344Z
UID:19633-1437674400-1437674400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Bombay Street Food II by Seema and Amreen Omar
DESCRIPTION:Seema and Amreen Omar from Bombay Street Food are back as our Pop-Up Showcase for the month of July. They’ve prepared traditional Indian comfort food with a prix fixe option to try everything. \nSTARTERS\nDahi Puri $5\nCrispy puris are stuffed with potatoes\, moong daal\, smooth yogurt and delicious chutneys. Topped with sev and dry spices\, this is a flavour explosion from the streets of Mumbai. \nBhel Puri $5\nThis is the most commonly sold street food on the streets of Mumbai. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. Bhel is a savoury combination of puris\, puffed rice\, sev\, onions\, potatoes\, raw mango and chutneys. \nPuri Combo plate $7 \nMAINS\nChicken Frankie Roll $10\nAnother street food staple\, kathi rolls are flaky soft rotis dipped and fried in egg then stuffed with spicy chicken\, onions\, cabbage and a special tomato & onion sauce\, seasoned with turmeric\, coriander\, garam malsala. On the side\, chutney and a Burmese salad: cabbage\, noodles\, garlic\, chickpea flour\, tamarind\, coriander\, onions \nPaneer Bhurji Frankie Roll $10\nThis is our vegetarian kathi roll – filled with soft paneer\, potatoes\, seasoned onions\, cabbage and a special sauce not all that different from chicken. Served with chutney and a Burmese salad: cabbage\, noodles\, garlic\, chickpea flour\, tamarind\, coriander\, onions \nSWEET\nFalooda with Kulfi $5\nA refreshing layered summer dessert in a glass. Rose syrup\, milk\, falooda noodles\, basil seeds and pistachio/almond ice cream are combined for a beautiful and fragrant sweet treat. \nPRIX FIXE MENU $20\n1 Starter + 1 Main + 1 Sweet \nCOMBO PRIX FIXE $22\nCombo Starter + Combo Main + Sweet \n———–\nSeema Omar was born and brought up in Mumbai\, but after moving to Toronto\, she really missed the exciting flavours of traditional Mumbai-style street food snacks. Together with her sister-in-law\, Amreen Omar\, and they decided to start a new venture —Bombay Street Food— to introduce Toronto to this delicious and diverse cuisine. \nSourcing most of their produce from farmers’ markets\, their combination of authentic flavours\, organic halal meat\, and fresh\, local and seasonal produce has been a huge hit at farmer’s markets\, food festivals\, special events and pop ups around the city. \nYou can find them at the East York Farmer’s Market (850 Coxwell Ave.) every Tuesday until October 28th from 8am to 2pm. \nFollow Bombay Street Food on Facebook http://www.facebook.com/bombaystreetfoodintoronto\nor Twitter @bombaystfoodto \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinner
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-bombay-street-food-ii-by-seema-and-amreen-omar-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/07/facebook_event_1037876339565179-e1437415277179.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150722T180000
DTEND;TZID=America/Toronto:20150722T180000
DTSTAMP:20260504T004634
CREATED:20150720T175504Z
LAST-MODIFIED:20150720T175849Z
UID:19637-1437588000-1437588000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tempeh\, Chard & Summer Squash Noodle Bowl by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nCrispy fried tempeh\, rainbow chard\, grilled summer squash and basil-thyme-sundried tomato-pumpkinseed pesto on glass noodles.\n$12 + HST | Pay What You Can after 7:30 \nChocolate hazelnut cake with raspberries\n$4 \n#vegan #GF \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tempeh-chard-summer-squash-noodle-bowl-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/07/facebook_event_1593191967608795.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150721T190000
DTEND;TZID=America/Toronto:20150721T190000
DTSTAMP:20260504T004634
CREATED:20150720T184355Z
LAST-MODIFIED:20150720T184605Z
UID:19641-1437505200-1437505200@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Chef Greg Couillard
DESCRIPTION:Over more than 4 decades of heading up some of Toronto’s most ground-breaking kitchens\, there is little about Toronto’s culinary history that Chef Greg Couillard has not witnessed first hand. Join Chef Greg as he reminisces about the transformation in our city’s fine dining culture\, and considers what the futures holds for food in Toronto. \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEvery Tuesday at 7pm\, The Depanneur invites a local food personality to talk about something that interests them.
URL:https://dev.thedepanneur.ca/event/table-talk-chef-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/07/facebook_event_1449388502035183.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150721T180000
DTEND;TZID=America/Toronto:20150721T180000
DTSTAMP:20260504T004634
CREATED:20150720T170831Z
LAST-MODIFIED:20150720T175939Z
UID:19631-1437501600-1437501600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Salade Niçoise by Len Senater
DESCRIPTION:A cool & refreshing summer dinner\, Niçoise has long been a favourite combination of Provençal flavours: savoury olives & tuna\, creamy potatoes & eggs\, bright green beans and juicy tomatoes\, tangy vinaigrette and lots of fragrant fresh herbs from our garden\, all on a bed of baby greens. Served with a wedge of grilled baguette.\n#vegan #GF options available\n$12 + HST \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners/
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-salade-nicoise-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/07/facebook_event_118647281809718.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150720T183000
DTEND;TZID=America/Toronto:20150720T203000
DTSTAMP:20260504T004634
CREATED:20150615T193233Z
LAST-MODIFIED:20150615T224842Z
UID:18869-1437417000-1437424200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Knife Skills by Chef Michael Kirkwood
DESCRIPTION:Knowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join veteran professional Chef Michael Kirkwood for a solid primer on knife fundamentals\, including selecting the best knife for the job\, shopping for a decent knife\, as well as knife care and maintenance including sharpening and honing. \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious chicken taco menu with pico de gallo\, mango salsa\, as well as a chicken stock. \nTopics covered will include:\n• General skills: peeling\, batonettes\, alumettes (matchsticks)\, julienne\, dice & brunoise\n• Specific vegetable skills: chopping onions\, mincing garlic\, seeding peppers\, tomatoes\, chiffonade & mincing herbs\n• Fruits: dicing mangos & citrus “supreme”\n• Breaking down & deboning a whole chicken + some specialty cuts \n$40+HST \n—–\nChef Michael Kirkwood has honed his culinary skills in some of Toronto’s finest restaurants including Avalon\, Toro\, Opus\, and Turf Lounge. Known for his “Canadian Contemporary” style\, he’s committed to a quality food experience without compromising on using fresh\, local and artisan style ingredients to create a clever fusion of flavors in his cooking. Now\, as creator and founder of The Birchwood Kitchen — a mobile culinary studio providing cooking classes for children and adults — he enjoys catering small events and seasonal tastings. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-knife-skills-by-chef-michael-kirkwood/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_1626941130851126.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150718T193000
DTEND;TZID=America/Toronto:20150718T223000
DTSTAMP:20260504T004634
CREATED:20150629T234952Z
LAST-MODIFIED:20150630T000516Z
UID:19045-1437247800-1437258600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Tunisian Flavours by Dali Chehimi & Greg Couilliard
DESCRIPTION:Veteran Tunisian restaurateur Dali Chehimi of Casbah joins forces with his old friend Chef Greg Couillard for a night of fabulous Tunisian flavours. \n—–\nGrilled Sardines with Salade Mechouia\nA classic Tunisian dish of grilled peppers\, eggplant and tomatoes\, combined with garlic\, olive oil and a hint of spice. Served with fresh grilled sardines and crusty bread. \nTagine of Chicken\, Apricots & Almonds\nA distinctive North African combination of fruit\, nuts and aromatic spices\, slowly braised until meltingly tender and fragrant. Served with harissa-spiced grilled vegetables and tri-colour couscous. (GF/rice avail on request). \nSelection of Baklawa\nAn array of small\, buttery phyllo pastries\, rich with nuts and delicately sweetened\, from Toronto’s finest Middle Easter bakery. Served with Tunisian-style mint tea.\n—– \n$40 +HST \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-tunisian-flavours-by-dali-chehimi-greg-couilliard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_1596089437316066.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150717T180000
DTEND;TZID=America/Toronto:20150717T210000
DTSTAMP:20260504T004634
CREATED:20150710T190448Z
LAST-MODIFIED:20150713T195751Z
UID:19165-1437156000-1437166800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tapas & Tacos by Rogelio Cazares
DESCRIPTION:Mexican and Spanish food have a long\, complicated\, intertwined history\, and the lines between them can sometimes get a bit hazy\, so it’s not surprising that the two cuisines can combined in many interesting ways. For this dinner Monterry native Rogelio Cazares serves up one of his hometown favourites\, alongside a traditional Spanish Galician tapa. \nPulpo a la Gallega $7\nTender octopus over slices of potato\, covered with smoked paprika\, salt\, parsley\, garlic and olive oil. \nCarne Asada Tacos $5\nBBQ’s pork tenderloin seasoned with Mexican oregano\, served up with a fresh pico de gallo (tomato\, onion\, cilantro and jalapeño peppers)\, guacamole and fresh tortilla chips \nGrilled Portobello Mushroom Tacos $5\nMeaty BBQ’d mushrooms marinated in olive oil and garlic\, with Pico de Gallo\, guacamole & chips \nTacos includes a selection of homemade salsas: chipotle mango\, salsa borracha\, and a couple of experimental fusion salsas. \nPRIX FIXE: Pulpo + 2 Tacos $15 \n————- \nRogelio Cazares was born in Monterrey\, Mexico and has lived in Toronto for about 10 years. His passion for cooking started in his childhood helping his mother and father cook and prepare BBQ “Carne Asada”\, a popular tradition in Monterrey. From there\, Rogelio experimented with ingredients for tacos and salsas\, and is currently experimenting with fusion dishes. \nTheresa Johnson is a Torontonian by birth\, but recently returned from rural England\, where she lived for 10 years. Her passion for cooking began in England where she discovered the complexity and intensity of flavour in Indian curries. She loves the alchemy and ritual of cooking\, and is meticulous about presentation\, colours\, shapes and combining flavours. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tapas-tacos-by-rogelio-cazares/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/07/facebook_event_505905692894894.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150715T180000
DTEND;TZID=America/Toronto:20150715T210000
DTSTAMP:20260504T004634
CREATED:20150713T181221Z
LAST-MODIFIED:20150713T214523Z
UID:19379-1436983200-1436994000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Blackened "Tofish" and Summer Potato Salad by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nVegan Fried “Fish”\nBlackened Caribbean-style pan-fried vegan “tofish” filets made from tofu\, veggies\, yuba (tofu skin) and wrapped in a nori seaweed skin. Comes with a fresh summer potato salad.\n$12 \nSummer Berry Ripple Ice Cream\n$4 \n#vegan #GF \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-fried-fish-and-summer-potato-salad-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/07/tofish.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150714T190000
DTEND;TZID=America/Toronto:20150714T200000
DTSTAMP:20260504T004634
CREATED:20150713T191537Z
LAST-MODIFIED:20150713T200551Z
UID:19383-1436900400-1436904000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Amy Wilson
DESCRIPTION:Amy Wilson is one of people behind the food column & website Shelf Life. An avid collector of 20th century food ephemera\, Amy has been gathering chefs & foodies to taste and compare curated selections of supermarket products for several years\, publishing the results online and in the National Post. Amy will be talking about the process of hosting and publishing Shelf Life’s Taste Tests and lessons learned along the way. There will even be a surprise Taste Test that you can participate in!\nshelflifetastetest.com \n—–\nEvery Tuesday at 7pm\, The Depanneur invites a local food personality to talk about something that interests them. \nFind out more about our Table Talks
URL:https://dev.thedepanneur.ca/event/table-talk-amy-wilson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/07/facebook_event_401561983367448.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150714T180000
DTEND;TZID=America/Toronto:20150714T210000
DTSTAMP:20260504T004634
CREATED:20150713T185940Z
LAST-MODIFIED:20150713T200743Z
UID:19381-1436896800-1436907600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sopa Azteca by Len Senater
DESCRIPTION:Sopa Azteca – aka Tortilla Soup – is one of my all-time favourite meals-in-a-bowl. It’s got everything going on: smoky & spicy tomato-chipotle broth\, savoury grilled chicken (optional)\, earthy black beans\, sweet bits of corn\, crunchy tortilla pieces\, creamy avocado\, gooey melting cheese\, cool sour cream\, juicy bits of onion and radish\, aromatic coriander\, tangy fresh lime. \n$12 +HST\n#GF\, #vegetarian & #vegan options available \n7pm TABLE TALK: Amy Wilson\nAmy Wilson is one of people behind the food column & website Shelf Life. Amy will be talking about the process of hosting and publishing Shelf Life’s Taste Tests and lessons learned along the way. There will even be a surprise Taste Test that you can participate in! \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-sopa-azteca-by-len-senater-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/07/facebook_event_961085240578999.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150713T183000
DTEND;TZID=America/Toronto:20150713T183000
DTSTAMP:20260504T004634
CREATED:20150615T221009Z
LAST-MODIFIED:20150615T225248Z
UID:18874-1436812200-1436812200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to French Mother Sauces by Chantal Vechambre
DESCRIPTION:At the heart of French cooking are the “Mother Sauces”; a series of fundamental culinary building blocks upon which countless variations and dishes are based. In this fun\, hands-on workshop\, French Chef Chantal Vechambre will introduce the key techniques behind several of these versatile sauces\, an invaluable foundation for anyone interested in exploring true French cuisine. \nStarting by learning how to make roux\, the essential base of the white Mother Sauces\, she will cover dairy-based sauces like Béchamel and Mornay\, as well as the stock-based Velouté and variants such as Soubise\, Bercy & Poulette. They will be used to accompany some simply cooked local vegetables and to make simple\, classic dishes like Talmouse en Tricorne\, small puff pastry tartlettes with a creamy Mornay filling\, for snacking on in class. There will be plenty of discussion of how these versatile sauces can be used and modified in scores of different ways from lasagna to croque monsieur. \nThe class will also cover how to make quick and easy cold sauces\, such as mayonnaise\, ailoli and tartare\, which will be served with some fresh fish and crudités. As a bonus\, you will learn how to make a quick Court Bouillon\, the classic stock for poaching fish. \n$40 +HST\nBook Now \n—–\nChantal Vechambre\, a French national and trained chef\, spent 6 years in Atlantic Canada\, in part researching her award-winning book French Taste in Atlantic Canada\, A gastronomic history 1604-1758\, about the ingredients\, adventures and history of the Acadian people who lived at the Fortress of Louisbourg in Nova Scotia.\nhttp://www.chantalvechambre.com \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur\nhttp://staging.thedepanneur.ca/about/get-involved/#Workshops
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-french-mother-sauces-by-chantal-vechambre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_946862662012173.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150712T193000
DTEND;TZID=America/Toronto:20150712T223000
DTSTAMP:20260504T004634
CREATED:20150615T221005Z
LAST-MODIFIED:20150706T212656Z
UID:18872-1436729400-1436740200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Craft Beer Tasting Menu - Summer Edition by Kendra Simmonds and Greg Clow
DESCRIPTION:This is our 4th collaboration between Chef Kendra Simmonds and Greg Clow of Canadian Beer News featuring a selection of local craft beers incorporated into an elegant 5-course menu\, served along with a tasting flight of matching brews. For this summer’s edition\, Kendra has assembled an eclectic mix of beer-infused dishes inspired by Toronto’s diversity and creativity. \nBeer Infused Summer Melon Balls\nMuskoka Brewery Detour \nChilled Sweet Pea & Popcorn Soup\nWith pea sprouts\, corn shoots\, peanuts\, and horseradish creme fraiche\nSawdust City Brewing Co. Ol’ Woody Alt \nRoasted Bone Marrow\nWith crispy capers\, lemon parsley salad and sourdough crostini\nMad & Noisy Brewing Hop & Weizen \nBraised Lamb Ravioli\nWith caramelized onions and black olives on charred tomatoes and sautéed greens\nBlack Oak Brewing Co. Nut Brown \nGrilled Ontario Stone Fruit Mess\nWith meringue\, pistachio\, balsamic and citrus cream\nAmsterdam Brewing Co. Sweetwater Squeeze Radler \nThe meal will be served with a tasting flight of all the beers used in the creation of the dishes. \n$50 +HST \nNote: Greg & Kendra kindly request that this event be scent-free; please avoid the use of colognes or perfumes. \n—–\nChef Kendra Simmonds learned the basics of working in a French kitchen while on a student exchange in France. When she returned to Canada\, she attended culinary school at both Humber and George Brown Colleges\, worked in the kitchen at the Campbell House Museum\, apprenticed at Jamie Kennedy Kitchens\, and ran her own catering company\, Salt & Sparkles. Currently based in New Zealand\, Kendra has previously worked with Greg & The Depanneur on several sold-out\, beer-themed Supper Clubs. \nGreg Clow runs Canadian Beer News is a website dedicated exclusively to coverage of Canada’s beer and brewing industry. Presenting news and information with minimal editorializing\, CBN features announcements of new beer releases\, brewery openings and closures\, news about festivals and events\, and other information from breweries all across the country. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-craft-beer-tasting-menu-summer-edition-by-kendra-simmonds-and-greg-clow/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_1444545902514120.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150710T180000
DTEND;TZID=America/Toronto:20150710T210000
DTSTAMP:20260504T004634
CREATED:20150701T160448Z
LAST-MODIFIED:20150710T163117Z
UID:19074-1436551200-1436562000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Vegan Soul Food by Jacob Saphra
DESCRIPTION:“Soul food” is a repertoire of indulgent comfort food dishes born in the home cooking of American South. Jacob Saphra takes these flavours as his inspiration and then adds his own vegan twist. \nPanko and rosemary breaded and fried seitan cutlets\, fluffy american style biscuits with a rich onion and thyme gravy\, crispy yet tender candied yams and sharp\, garlicky sautéed collard greens. \n$12 \nThere are GF options for the seitan and biscuits \nSweet Potato and Marshmallow Casserole\n$4 \n#Vegan\, GF\n————-\nJacob Saphra is the owner/chef at Brixton Grill\, an all-vegan barbecue stand at Dufferin Grove market running every Thursday from 3-7. \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-southern-style-seitan-by-jacob-saphra/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/07/facebook_event_1657099397836568.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150708T180000
DTEND;TZID=America/Toronto:20150708T180000
DTSTAMP:20260504T004634
CREATED:20150706T182004Z
LAST-MODIFIED:20150706T192144Z
UID:19120-1436378400-1436378400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Warm Roast Veg & Lentil Salad by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nWarm french lentil salad with preserved lemon\, garden sorrel\, and coconut cream\, served with herb roasted beets\, carrots\, and zucchini\, with house-made flatbread.\n$12 +HST \nHomemade mulberry ripple vegan gelato\n$4 \n#vegan #GF \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop. \nLearn more about Drop-In Dinners at The Depanneur\nhttp://staging.thedepanneur.ca/drop-in-dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-warm-roast-veg-lentil-salad-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/07/facebook_event_112627272411191.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150707T190000
DTEND;TZID=America/Toronto:20150707T200000
DTSTAMP:20260504T004634
CREATED:20150615T174447Z
LAST-MODIFIED:20150615T174942Z
UID:18866-1436295600-1436299200@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Christina Palassio
DESCRIPTION:Christina Palassio is the Director of Communications at Community Food Centres Canada and was the co-editor of The Edible City: Toronto’s Food from Farm to Fork (2009)\, one of several books in Coach House Books’ city-building uTOpia series. Christina has a graduate degree in journalism from Concordia University\, and writes and thinks about food\, place\, and cycling. \nChristina asks what role does/should food play in our cities? \nEvery Tuesday at 7pm\, The Depanneur invites a local food personality to talk about something that interests them.
URL:https://dev.thedepanneur.ca/event/table-talk-christina-palassio/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_946857815376146.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150707T180000
DTEND;TZID=America/Toronto:20150707T180000
DTSTAMP:20260504T004634
CREATED:20150706T182000Z
LAST-MODIFIED:20150706T192129Z
UID:19118-1436292000-1436292000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Peruvian Ceviche by Len Senater
DESCRIPTION:Ceviche – a method of “cooking” delicate fish & seafood using the acids in lime juice rather than heat – is popular in many costal places in Latin America\, with countless local variations. One of my favourites is the Peruvian style\, where distinctive chiles like aji rocoto or aji limo add flavour and heat to the distinctive milky white marinade known as “Leche De Tigre” (Tiger’s Milk) – to be savoured at the end of dish and considered to be a potent tonic. It’s often served with addictive cancha – a crunchy corn kernel halfway between popcorn and corn nuts – and the addition of corn on the cob and steamed or grilled sweet potato makes it into a hearty meal.\n$12 +HST\n#GF #vegan option available (avocado) \n7pm TABLE TALK: Christina Palassio\nChristina asks what role does/should food play in our cities? \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners/
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-peruvian-ceviche-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/07/facebook_event_719749798126112.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150706T183000
DTEND;TZID=America/Toronto:20150706T210000
DTSTAMP:20260504T004634
CREATED:20150601T220932Z
LAST-MODIFIED:20150706T214457Z
UID:18689-1436207400-1436216400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Sushi — Maki Rolls by Daniel Henderson
DESCRIPTION:Chef Daniel Henderson‘s sushi workshops have become one of the most popular and tastiest events we host — a fun\, family-friendly hands-on sushi making-and-eating party! \nParticipants will learn about the history of sushi and then dive into the particulars of making the foundation of good sushi: carefully prepared and seasoned sushi rice. From there everyone will learn how to make 3 iconic maki rolls: California Rolls\, Hosomaki and Futomaki. There will be plenty of snacking and Bento boxes to fill up and take home! \nFamily Special: Kids under 12 are 50% OFF! \n$40 +HST \n—–\nChef Daniel Henderson is a Certified Chef de Cuisine and Red Seal chef who fell in love with sushi many years ago. Trained in the art of sushi-making on the Canadian West coast and in Japan\, he has worked as the Executive Chef for Bento Sushi\, Canada’s largest sushi provider\, as well as the owner of Thisishowiroll\, a sushi catering company. Daniel currently works as the Manager for National Food Services at Holt Renfrew. He’s also taught a number of hands-on sushi-making Workshops and catered sold-out Supper Clubs at the Depanneur\, as well as showcasing his unique and innovative maki rolls at food events like CraveTO. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-making-maki-sushi-by-daniel-henderson-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/sushi-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150704T193000
DTEND;TZID=America/Toronto:20150704T223000
DTSTAMP:20260504T004634
CREATED:20150525T232917Z
LAST-MODIFIED:20150629T215704Z
UID:18566-1436038200-1436049000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Food for Thought — Dinner and Show by Mysterion the Mind Reader
DESCRIPTION:Mysterion the Mind Reader\, Toronto’s infamous Doctor of Mentalism may be a riddle wrapped in a mystery inside an enigma… but did you know that he is also an accomplished Red Seal Chef? \nCome discover an unexpected world of flavours and surprises at this elegant 4-course dinner prepared by Mysterion himself\, followed by a unique display of the Doctor’s astonishing mental powers\, all exploring the world of the senses in a way you never imagined possible. \n—-\nChilled watercress soup with broiled asparagus \nKelp and tofu vegan “scallops” in coconut butter with shallots\, lemon & parsley \nVegetable tagine with preserved lemon and saffron\n North African salad of blood orange\, chickpeas\, cucumber and red onion \nDeconstructed rose and apple pie with pastry shard and whipped cream\n—– \n$40 +HST \n—–\nWith a self proclaimed PhD in ESP\, Mysterion is Canada’s foremost mentalist\, magician and psychological entertainer. Prepare to be blown away as you thoughts are revealed in a showcase of magic that borders on the impossible. Watch in awe as he bends and contorts spoons\, reads minds and performs astonishing magic tricks while blindfolded. Be amazed by the high energy program of comedy\, mentalism and magic that is MYSTERION!\nhttp://mysterionthemindreader.com/ \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supperclub-food-for-thought-dinner-and-show-by-mysterion-the-mind-reader/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/05/Mysterion.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150703T180000
DTEND;TZID=America/Toronto:20150703T210000
DTSTAMP:20260504T004634
CREATED:20150629T165909Z
LAST-MODIFIED:20150629T165909Z
UID:19017-1435946400-1435957200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mostly Mediterranean by Ryan Andrade
DESCRIPTION:It’s Ryan’s birthday. He will be cooking for you 🙂  \nPrix Fixe 20 CAD \nGreek Salad\ntomatoes\, radishes\, olives\, sheep feta\, lemon and olive oil\n-or-\nSpicy Garbanzo Gazpacho\na cool soup made with fresh tomatoes\, sweet onion\, sweet pepper\, cucumber\, garlic\, garbanzo beans\, vinegar and cilantro\n$4 \nMediterranean Chicken roasted with potatoes\, garlic\, onions\, lemon and oregano. Comes with a side of kale and rapini topped with arugula\, pine nuts and olive oil\, plus a dollop of yogurt.\n-or-\nsubstitute roasted eggplant (vegan)\n$12 \nLegit apple pie\n(courtesy of Leslie Lindsay & the wood ovens at Dufferin Grove Park)\n$4\nadd vanilla ice cream +$2 \n——\nRyan Andrade has joined the ranks of the Depaneers this past year. He likes to cook and recently attempted to plant a small vegetable garden. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinner
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mostly-mediterranean-by-ryan-andrade/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_432232650293280.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150702T180000
DTEND;TZID=America/Toronto:20150702T210000
DTSTAMP:20260504T004634
CREATED:20150629T165905Z
LAST-MODIFIED:20150702T162444Z
UID:19015-1435860000-1435870800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Bombay Street Food II by Seema and Amreen Omar
DESCRIPTION:Seema and Amreen Omar from Bombay Street Food are back as our Pop-Up Showcase for the month of July. They’ve prepared traditional Indian comfort food with a prix fixe option to try everything. \nSTARTERS\nDahi Puri $5\nCrispy puris are stuffed with potatoes\, moong daal\, smooth yogurt and delicious chutneys. Topped with sev and dry spices\, this is a flavour explosion from the streets of Mumbai. \nBhel Puri $5\nThis is the most commonly sold street food on the streets of Mumbai. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. Bhel is a savoury combination of puris\, puffed rice\, sev\, onions\, potatoes\, raw mango and chutneys. \nCombo plate $7 \nMAINS\nChicken Frankie Roll $10\nAnother street food staple\, kathi rolls are flaky soft rotis dipped and fried in egg then stuffed with spicy chicken\, onions\, cabbage and a special tomato & onion sauce\, seasoned with turmeric\, coriander\, garam malsala. On the side\, chutney and a Burmese salad: cabbage\, noodles\, garlic\, chickpea flour\, tamarind\, coriander\, onions \nPaneer Bhurji Frankie Roll $10\nThis is our vegetarian kathi roll – filled with soft paneer\, potatoes\, seasoned onions\, cabbage and a special sauce not all that different from chicken. Served with chutney and a Burmese salad: cabbage\, noodles\, garlic\, chickpea flour\, tamarind\, coriander\, onions \nCombo Plate $12 \nSWEET\nFalooda with Kulfi $5\nA refreshing layered summer dessert in a glass. Rose syrup\, milk\, falooda noodles\, basil seeds and pistachio/almond ice cream are combined for a beautiful and fragrant sweet treat. \nPRIX FIXE MENU $20\n1 Starter + 1 Main + 1 Sweet \nCOMBO PRIX FIXE $22\nCombo Starter + Combo Main + Sweet \n———–\nSeema Omar was born and brought up in Mumbai\, but after moving to Toronto\, she really missed the exciting flavours of traditional Mumbai-style street food snacks. Together with her sister-in-law\, Amreen Omar\, and they decided to start a new venture — Bombay Street Food— to introduce Toronto to this delicious and diverse cuisine. \nSourcing most of their produce from farmers’ markets\, their combination of authentic flavours\, organic halal meat\, and fresh\, local and seasonal produce has been a huge hit at farmer’s markets\, food festivals\, special events and pop ups around the city. \nYou can find them at the East York Farmer’s Market (850 Coxwell Ave.) every Tuesday until October 28th from 8am to 2pm. \nFollow Bombay Street Food on Facebook or Twitter @bombaystfoodto \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-bombay-street-food-ii-by-seema-and-amreen-omar/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_1444705965838849.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150701T180000
DTEND;TZID=America/Toronto:20150701T210000
DTSTAMP:20260504T004634
CREATED:20150629T165902Z
LAST-MODIFIED:20150629T165902Z
UID:19013-1435773600-1435784400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Grilled Jerk Tofu and Salad by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nSpice up your Canada Day with some jerk: \nGrilled jerk tofu over rice’n’peas with a big colourful salad on the side with greens\, beets\, pickled onions and lemons\, and sunflower seeds\n$12 \nCoconut Cream Cake!\n$4 \n#vegan #GF \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-grilled-jerk-tofu-and-salad-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_870333116391968.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150630T190000
DTEND;TZID=America/Toronto:20150630T200000
DTSTAMP:20260504T004634
CREATED:20150618T183535Z
LAST-MODIFIED:20150619T174523Z
UID:18920-1435690800-1435694400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Ian Mosby
DESCRIPTION:Ian Mosby is a Historian of Food and Health & Nutrition as a Postdoctoral Fellow at McMaster University. He is the author of “Food Will Win the War: The Politics\, Culture and Science of Food on Canada’s Home Front” published by UBC Press\, and has written on topics ranging from the food additive MSG to the history of nutrition research and human biomedical experimentation in Indigenous communities and residential schools during the 1940s and 1950s. \nIan asks How we understand a time\, a life\, and a place through cookbooks? He’ll be looking for clues about his own grandmother’s life through the notes she made in her own cookbooks. \n—–\nEvery Tuesday at 7pm\, The Depanneur invites a local food personality to talk about something that interests them. \nFind out more on Table Talks\nhttp://staging.thedepanneur.ca/drop-in-dinners/table-talk/
URL:https://dev.thedepanneur.ca/event/table-talk-ian-mosby/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_727757170668875.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150630T180000
DTEND;TZID=America/Toronto:20150630T180000
DTSTAMP:20260504T004634
CREATED:20150629T165858Z
LAST-MODIFIED:20150629T211831Z
UID:19011-1435687200-1435687200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Matzo Ball Soup by Len Senater
DESCRIPTION:Chicken soup is probably the most quintessential Jewish grandmother dish\, and my family was no exception. Big pots of golden chicken broth\, with whole onions and big chunks of carrot and celery were a common sight in the kitchens of my youth\, and a huge bowl of soup is still one of my dad’s favourite comfort food dinners. (He has been known to complain about the inadequately small size of regular soup spoons\, preferring Asian style mini-ladles instead). Family gatherings like Passover would see this soup festively enriched with matzo balls —sometimes the dense ‘sinkers’\, other times the light ‘floaters’\, depending on who was doing the cooking — but always delicious. \nInspired by Ian Mosby‘s talk tonight about his grandmother’s cookbooks (and the likelihood of rain)\, I’m going to channel my bubbies and make up a big pot of matzo ball soup. I’ll be serving up extra large bowls along with slabs of toasted challah and a tomato and feta salad (another inherited favourite). \n$12 +HST\n#vegan #GF options available \n7pm TABLE TALK: Ian Mosby\nAuthor and historian Ian Mosby will be talking about clues to his grandmother’s life gleaned through the notes she made in her cookbooks. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-matzo-ball-soup-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_838605872892122.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150629T183000
DTEND;TZID=America/Toronto:20150629T213000
DTSTAMP:20260504T004634
CREATED:20150506T172727Z
LAST-MODIFIED:20150602T002418Z
UID:18215-1435602600-1435613400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Brandied Cherry Preserve and Mostarda by Christine Manning
DESCRIPTION:Ontario Cherries are finally arriving on the tables at farmer’s markets and on the shelves at your favourite grocery store. But the season is short\, so you need to act now so that you can enjoy them all year long. And what better way than to preserve them in a Brandy Simple Syrup. You’ll be enjoying their deliciousness over ice cream or in the cocktail of your choice for months to come. \nYou’ll also be making a wonderful Cherry Mostarda. Mostarda (also called mostarda di frutta) is an Italian condiment made of candied fruit spiked with a mustard-infused syrup. Traditionally served with meat dishes like bollito misto (a speciality of northern Italian cooking)\, it is also a fantastic on a cheeseboard. The combination of the heat from the mustard with the sweetness from the Ontario cherries makes this the perfect condiment for the meat you will bbq this summer or the roasts or vegetables you will glaze over the winter. \nJoin Christine Manning\, owner of Manning Canning and long-time preserver\, as she teaches you how to safely preserve. You will leave the class with the basic understanding of jar sterilization\, safe canning practices and the important do’s and don’ts of canning and preserving. You will also get a copy of both recipes to take home and a jar of jam each. \n$40 +HST \n—–\nChristine Manning\, runs Manning Canning\, teaches preserves and canning workshops monthly at the Dep\, and now also operates her own commercial kitchen \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-cherry-preserve-and-mostarda-by-christine-manning/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/05/facebook_event_362069570649818-e1430933305912.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150627T193000
DTEND;TZID=America/Toronto:20150627T223000
DTSTAMP:20260504T004634
CREATED:20150430T152824Z
LAST-MODIFIED:20150525T182102Z
UID:18100-1435433400-1435444200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB : “Loving it Local” 6-Course Tasting Dinner and Cookbook Launch by Dorothy Henderson
DESCRIPTION:Ex-Presbyterian minister and local food devotee Dorothy Brown Henderson\, has spent a lifetime growing\, gathering\, cooking\, and preserving fresh local food. Her newest cookbook —Loving It Local— is inspired by both her love of the amazing bounty of local Ontario farms and a desire to show others how simple and fun cooking at home can be. This delightful 6-course tasting menu will showcase a selection of recipes from the new book\, and included a signed copy of the book. \nAmuse\nTrio of early-season vegetable hors d’oeuvres on spring lettuce \nCream of Lettuce Soup\nwith cornmeal bread \nSalad\nWalnut\, baby spinach\, and bacon salad in a cucumber round \nRoast Turkey Breast\nwith asparagus and béchamel sauce\, baby spring veggies\, and crispy\, herbed new potatoes \nSpring Rhubarb “Upside-down” Cake\nwith rosette of maple cream and fresh\, chocolate-dipped strawberry \nCheese and seasonal fruit tray\nlocal goat cheese and seasonal fresh fruit \nThis meal is both gluten- and lactose-free. \n$50 +HST\n(includes a signed copy of Dorothy’s “Loving It Local”) \n—–\nDorothy Brown Henderson has a life-long curiosity about food\, especially local\, fresh\, tasty\, nutritious edibles. Now retired from a busy career\, Dorothy spends hours gardening\, cooking\, running culinary camps for children and speaking to community groups on many aspects of food (nutritional\, social\, psychological and spiritual). \nPart of the inspiration for writing “Loving it Local” came from an experience Dorothy had at the Exeter Farmer’s Market\, near her home. A vendor was gently urging a woman to buy a quart of freshly picked Saskatoon berries; “but what will I do with them when I get them home?” she asked. Loving it Local gives you many ideas for ways to easily prepare fresh\, local food at home. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-loving-it-local-6-course-tasting-dinner-and-cookbook-launch-by-dorothy-henderson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/04/facebook_event_1572614593006891-e1432578046260.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VCALENDAR