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DTSTART;TZID=America/Toronto:20200207T193000
DTEND;TZID=America/Toronto:20200207T223000
DTSTAMP:20260428T142259
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:20260428T142259
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:20260428T142259
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:20260428T142259
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:20260428T142259
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:20260428T142259
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:20260428T142259
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:20260428T142259
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:20260428T142259
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:20260428T142259
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:20260428T142259
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:20260428T142259
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:20260428T142259
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:20260428T142259
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:20260428T142259
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:20260428T142259
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:20260428T142259
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:20260428T142259
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:20260428T142259
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:20260428T142259
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200118T193000
DTEND;TZID=America/Toronto:20200118T220000
DTSTAMP:20260428T142259
CREATED:20191209T161659Z
LAST-MODIFIED:20191209T215843Z
UID:89817-1579375800-1579384800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Boeuf Bourguignon by Dali Chehimi
DESCRIPTION:Rustic French cooking lies deep at the heart of continental cuisine; much of the heritage of fine European cooking can find its roots in the traditional ingredients of the French countryside: beef\, aromatic vegetables\, herbs\, butter and wine. Join Chef Dali Chehimi for an elegant dinner of soul-warming classics from the French country kitchen\, including authentic boeuf bourguignon\, the dish Julia Child once called “certainly one of the most delicious beef dishes concocted by man”. \nCalamari Provençal\nTender squid in a tomatoes sauce with capers\, black olives & chickpeas\, infused with garlic\, herbs de provence and a touch of chili\, served with warm baguette. \nSalade Verte\nA simple salad of tender butter lettuce with a classic French wine vinegar vinaigrette. \nBoeuf Bourguignon\nOne of the true classics of French cuisine\, this refined stew from Burgundy features large pieces of tender beef braised in that region’s famous red wine\, along with mushrooms\, carrots and small pearl onions. Served with roast garlic potato puree. \nCrème Caramel\nOne of the classics of the French kitchen — caramelized sugar\, milk\, and eggs\, transformed with patience and skill into a truly magical dessert — a delicate golden-topped custard in pool of glorious caramel sauce.\n—– \n$60 +HST \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery weekend The Depanneur invites an amateur or professional 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-boeuf-bourguignon-with-dali-chehimi-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/01/beef-bourguignon.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200118T100000
DTEND;TZID=America/Toronto:20200118T143000
DTSTAMP:20260428T142259
CREATED:20191223T230616Z
LAST-MODIFIED:20200323T195838Z
UID:92356-1579341600-1579357800@dev.thedepanneur.ca
SUMMARY:BRUNCH: Mama Linda's Filipino Brunch by Maria Polotan
DESCRIPTION:  \nMama Linda’s Filipino Brunch\nby Maria Polotan\nSat & SUN • 10am-2:30pm • cash/cc/debit • FB/IG @mamalindasto \n\nSocial distancing got you down?\nLet Mama Linda’s cheer you up!\nBRUNCH NOW AVAILABLE FOR TAKE OUT & PICK-UP\n(Of course\, you can dine in as well!) \nEnjoy the delicious flavours of Maria Polotan’s Fabulous FIlipino Brunch in the comfort of your own home! \n\nPop by The Dep between 10am-2pm this Sunday and get your order to go\, or give Maria a call at 416-573-3108 and she’ll have your order ready for you when you arrive. \n\n\n\n		\n		\n			\n				\n			\n				\n				Kamayan Platter for 2\n				\n			\n				\n			\n				\n				Silog with corned beef hash\n				\n			\n				\n			\n				\n				Breakfast bun with longanisa sausage patty\n				\n			\n				\n			\n				\n				Silog with tocino\n				\n			\n		\n\nSilog 8 (GF)\nSi is short for sinangag (garlic fried rice)\, Log is for itlog (egg). Together\, topped with a bit of meat\, they make the quintessential Filipino breakfast. Garlicky fried rice\, two sunny-side up Ontario free-range eggs\, and homemade achara (green papaya pickle). Duck egg +3 \nToppings 5 ea.\nTocino House-cured Filipino-style bacon \nLonganisang Bisaya Lightly sweet homemade skinless pork sausages in Visayan (central Philippines) style; my local version uses maple syrup! \nCorned Beef Hash Homemade corned beef brisket\, with garlic\, onion\, sweet peppers & potatoes \nMushroom\, Tofu & Kale Adobo (v) Meaty shiitake mushrooms\, firm tofu & kale sautéed with garlic\, sugarcane vinegar\, soy & black pepper \nKamayan Platter for 2 30\nDouble portion of garlic fried rice\, 4 eggs\, achara + choice of 3 toppings \nCloudcakes 8\nStack of 6 small\, extra fluffy and tender pancakes served with tropical fruit compote & real maple syrup. Add tocino bacon +5 \nBreakfast Bun 12\nBrioche bun stuffed with longanisa sausage –or– tocino bacon\, topped with fried egg\, cilantro aioli\, pickled veggies & fresh greens. \nKid’s Menu \nMini Silog 8\n½ portion of garlic fried rice\, one egg + ½ portion of tocino bacon\, longanisa sausage or corned beef hash. \nMini Cloudcakes 6\n3 small extra fluffy and tender pancakes with tropical fruit compote & real maple syrup \nBeverages\nSalabat 3\nFilipino ginger tea — fresh steeped ginger with local honey and lemon juice \nTsokolate Eh 5\nFilipino hot chocolate — rich hot chocolate made from 100% cacao chocolate from the Philippines\, with whole milk and muscovado sugar. Available non-dairy \nBottomless Coffee or Tea 3 \nOntario Apple Cider 4 \n\nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others through her new catering project Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering and at Withrow Park Farmers’ Market in the summer. \n\nSat & SUN • 10am-2:30pm • cash/cc/debit • FB/IG @mamalindasto
URL:https://dev.thedepanneur.ca/event/brunch-mama-lindas-filipino-brunch-by-maria-polotan/2020-01-18/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/gif:https://dev.thedepanneur.ca/wp-content/uploads/2019/12/Mama-Linda-header_LG.gif
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200117T183000
DTEND;TZID=America/Toronto:20200117T210000
DTSTAMP:20260428T142259
CREATED:20191202T165516Z
LAST-MODIFIED:20191223T221627Z
UID:88885-1579285800-1579294800@dev.thedepanneur.ca
SUMMARY:MASTER CLASS — Mozzarella & Burrata by Chef Luciano Schipano
DESCRIPTION:SOLD OUT! 2nd Night Added FRI Jan 31\nJoin 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-3/
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:20200115T180000
DTEND;TZID=America/Toronto:20200115T210000
DTSTAMP:20260428T142259
CREATED:20191215T221520Z
LAST-MODIFIED:20191215T221832Z
UID:90788-1579111200-1579122000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Memories of Jamaica by Mary Freij
DESCRIPTION:Jamaica is a favourite getaway for Chef Mary Freij; the lingering memories of curry and jerk spices help keep the spirit warm as we head into the Canadian winter. Tonight she prepares some of her favourite dishes from her trips to give us all a little taste of island sunshine.\n—– \nStuffed Johnny Cakes $5\n2 fluffy fried wheat dumplings stuffed with curried veggies and served with a white “Jamaican Ranch” aioli with thyme\, garlic\, & chili. \nJerk Chicken with Rice & Peas $14\nOne of the most iconic Jamaican dishes; chicken leg & thigh quarters piquantly seasoned with allspice\, thyme and scotch bonnet peppers\, served with classic rice & peas\, and some cool coleslaw.\n#vegeatarian options available with curried veggies \nJamaican Rum Cake $5\nJamaican rum cake is made with prunes\, currents\, cranberries and raisins soaked in Jamaican rum and blended in along with spices like nutmeg\, cinnamon\, close and allspice; served with a coconut whip to go on top. \nPrix Fixe Menu $23\nJohnny Cakes + Jerk Chicken w/ Rice & Peas + Rum Cake \n—–\nMary Freij is a food entrepreneur who has traveled the world in search of amazing culinary experiences. Also a passionate cook\, she started her culinary career working full time as a cook and hosting pop-up food events\, including the former Mazeh Brunch at The Depanneur. She recently ventured into opening her own space\, a Middle Eastern take out restaurant serving wraps and daily dishes inspired by tastes from back home.\nMazeh  |  335 Yonge Street  | mazehcatering.com | @mazehcatering \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-dinne-memories-of-jamaica-by-mary-freij/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/12/Jerk-Chicken-and-Marinade-9-700x1050-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200113T183000
DTEND;TZID=America/Toronto:20200113T210000
DTSTAMP:20260428T142259
CREATED:20191209T144350Z
LAST-MODIFIED:20191209T144828Z
UID:89783-1578940200-1578949200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to the Vegan Kitchen by Emily Zimmerman
DESCRIPTION:Many people want to shift their diets to be more plant-based\, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire\, have more options for dinner guests\, or discover new ingredients and techniques\, this class will give you a versatile toolkit for making amazing vegan meals. \nThe Depanneur’s resident vegan maven\, Emily Zimmerman will share various techniques including manipulating texture\, tricks for marinating\, braising\, steaming\, poaching\, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry. \nAnd what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour\, turmeric\, black salt\, nutritional yeast\, agar\, and arrowroot. \nAlong the way you’ll meet affordable\, versatile and high-protein ingredients like dried yuba (tofu skin)\, which with the right smoky-sweet marinade\, makes a fabulous vegan bacon. \nYou will also learn how to make a tasty vegan sausage with kasha\, sun-dried tomatoes and mushrooms\, both as braised patties made with gluten flour\, pan-fried with potato starch\, and a yuba-wrapped\, steamed sausage. \nYou’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt. \nParticipants will leave with tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home. \n——– \n$60 +HST \n——–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol.\n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-intro-to-the-vegan-kitchen-by-emily-zimmerman-5/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_206287320135363.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200112T183000
DTEND;TZID=America/Toronto:20200112T210000
DTSTAMP:20260428T142259
CREATED:20191202T164630Z
LAST-MODIFIED:20191209T144657Z
UID:88875-1578853800-1578862800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to the Vegan Kitchen by Emily Zimmerman
DESCRIPTION:SOLD OUT! 2nd Night Added MON Jan 13\nMany people want to shift their diets to be more plant-based\, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire\, have more options for dinner guests\, or discover new ingredients and techniques\, this class will give you a versatile toolkit for making amazing vegan meals. \nThe Depanneur’s resident vegan maven\, Emily Zimmerman will share various techniques including manipulating texture\, tricks for marinating\, braising\, steaming\, poaching\, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry. \nAnd what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour\, turmeric\, black salt\, nutritional yeast\, agar\, and arrowroot. \nAlong the way you’ll meet affordable\, versatile and high-protein ingredients like dried yuba (tofu skin)\, which with the right smoky-sweet marinade\, makes a fabulous vegan bacon. \nYou will also learn how to make a tasty vegan sausage with kasha\, sun-dried tomatoes and mushrooms\, both as braised patties made with gluten flour\, pan-fried with potato starch\, and a yuba-wrapped\, steamed sausage. \nYou’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt. \nParticipants will leave with tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home. \n——– \n$60 +HST \n——–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol.\n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-intro-to-the-vegan-kitchen-by-emily-zimmerman-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_1821958448107639.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20191222
DTEND;VALUE=DATE:20191223
DTSTAMP:20260428T142259
CREATED:20191219T205503Z
LAST-MODIFIED:20191219T205826Z
UID:91650-1576972800-1577059199@dev.thedepanneur.ca
SUMMARY:CLOSED
DESCRIPTION:The Dep will be closed from Dec 22–Jan 11\nThere will be no Weekend Brunch in December\nStay tuned for an exciting new brunch coming in January!\nSign up for our newsletter for first dibs on all our amazing 2020 events.
URL:https://dev.thedepanneur.ca/event/closed-on-holiday/2019-12-22/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/hammock.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191221T120000
DTEND;TZID=America/Toronto:20191221T143000
DTSTAMP:20260428T142259
CREATED:20191125T162919Z
LAST-MODIFIED:20191125T173142Z
UID:88186-1576929600-1576938600@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Sous Weed — Cooking with Cannabis 101 by Carole Nelson Brown
DESCRIPTION:Finally medical and recreational cannabis is legal\, but not everyone wants to smoke… Cannabis-infused edibles offer a more pleasant\, varied and precise way to incorporate the benefits of cannabis into your lifestyle\, but uninspired\, store-bought gummies or brownies provide less control over dosage or quality of ingredients. If you are curious about understanding the world of “medibles” and want to learn how you can make them yourself\, this is the class for you. \nAt the heart of cannabis-infused products is decarboxylation\, a simple process during which cannabis is heated to activate its psychoactive and relaxing effects. Applying heat turns the THCA (the non-psychoactive acid form that is a great anti-inflammatory) into TCH (the fun stuff). This happens naturally when you smoke it but in order to cook with it\, you need to find another way — and that is where sous vide comes in. Sous vide is a method of cooking that involves sealing foods in vacuum sealed\, food-grade plastic and putting it in a temperature controlled water bath. It’s an amazing way to cook a steak\, but it’s also a perfect way to easily and precisely decarboxolate cannabis without the aggressive smell or risks associated with old-fashioned\, oven-based methods. \nIn this 2 hour demo\, Carole Nelson Brown will show you how to discreetly decarb cannabis in your own home\, as well as how to then use it to infuse any cooking oil\, butter\, milk or cream. We will discuss dosing as precisely as possible\, how different strains lend themselves to different infusions\, how to pair flavour profiles with food\, and some tricks to make your infusions more efficient and effective. \nFor this demo Carole will demonstrate infusing coconut oil\, olive oil\, dulce de leche\, and butter\, and you will get to taste some delicious dishes that will showcase some creative recipes to use infused products in your own kitchen. Recipes will printed and be available for participants to take home. \nHoney Jerk Roasted Cauliflower with Pickled Cucumber with coconut oil and honey\nSpanish Garlic Shrimp with Chili Olive Oil\nChimichurri compound butter served with sous vide steak\nDulce de Leche Brownie Bites \n—– \n$90 + HST \n—– \nNOTE: these recipes have been developed and tested with infused products in mind\, but the samples served in class will NOT be cannabis-infused.\n—–\nCarole Nelson Brown’s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \n—– \nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events \n\n\nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-sous-weed-cooking-with-cannabis-101-by-carole-nelson-brown-6/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Cannabis-infused-oil.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191220T183000
DTEND;TZID=America/Toronto:20191220T210000
DTSTAMP:20260428T142259
CREATED:20191104T151813Z
LAST-MODIFIED:20191125T201753Z
UID:86158-1576866600-1576875600@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Sous Weed — Cooking with Cannabis 101 by Carole Nelson Brown
DESCRIPTION:SOLD OUT! 2nd Class Added SAT Dec 21 — 12-2:30pm\nFinally medical and recreational cannabis is legal\, but not everyone wants to smoke… Cannabis-infused edibles offer a more pleasant\, varied and precise way to incorporate the benefits of cannabis into your lifestyle\, but uninspired\, store-bought gummies or brownies provide less control over dosage or quality of ingredients. If you are curious about understanding the world of “medibles” and want to learn how you can make them yourself\, this is the class for you. \nAt the heart of cannabis-infused products is decarboxylation\, a simple process during which cannabis is heated to activate its psychoactive and relaxing effects. Applying heat turns the THCA (the non-psychoactive acid form that is a great anti-inflammatory) into TCH (the fun stuff). This happens naturally when you smoke it but in order to cook with it\, you need to find another way — and that is where sous vide comes in. Sous vide is a method of cooking that involves sealing foods in vacuum sealed\, food-grade plastic and putting it in a temperature controlled water bath. It’s an amazing way to cook a steak\, but it’s also a perfect way to easily and precisely decarboxolate cannabis without the aggressive smell or risks associated with old-fashioned\, oven-based methods. \nIn this 2 hour demo\, Carole Nelson Brown will show you how to discreetly decarb cannabis in your own home\, as well as how to then use it to infuse any cooking oil\, butter\, milk or cream. We will discuss dosing as precisely as possible\, how different strains lend themselves to different infusions\, how to pair flavour profiles with food\, and some tricks to make your infusions more efficient and effective. \nFor this demo Carole will demonstrate infusing coconut oil\, olive oil\, dulce de leche\, and butter\, and you will get to taste some delicious dishes that will showcase some creative recipes to use infused products in your own kitchen. Recipes will printed and be available for participants to take home. \nHoney Jerk Roasted Cauliflower with Pickled Cucumber with coconut oil and honey\nSpanish Garlic Shrimp with Chili Olive Oil\nChimichurri compound butter served with sous vide steak\nDulce de Leche Brownie Bites \n—– \n$90 + HST \n—– \nNOTE: these recipes have been developed and tested with infused products in mind\, but the samples served in class will NOT be cannabis-infused.\n—–\nCarole Nelson Brown’s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \n—– \nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events \n\n\nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-sous-weed-cooking-with-cannabis-101-by-carole-nelson-brown-5/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Cannabis-infused-oil.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191219T183000
DTEND;TZID=America/Toronto:20191219T210000
DTSTAMP:20260428T142259
CREATED:20191104T220646Z
LAST-MODIFIED:20191125T201545Z
UID:86249-1576780200-1576789200@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Classic Québécois Tourtière by Sonya Gammal
DESCRIPTION:SOLD OUT! 2nd Date Added SAT Dec 14 — 12-2:30pm\nTourtière – a French Canadian meat pie – is a classic part of the Christmas Eve réveillon and New Year’s Eve meal in Québec. With lots or regional variations including beef\, veal\, wild game or even fish\, the classic Montreal-style features a blend of pork and beef\, mirepoix (finely chopped carrots\, celery & onion)\, potatoes\, and a traditional spice blend with hints of nutmeg\, cloves and sage. \nIn this hands-on workshop\, Chef Sonya Gammal\, a tourtière aficionado with many years of experience will be leading you through her time-etested recipe. You’ll go through all the steps\, from the organic flour pastry dough\, to the vegetable and spice blend\, to your choice of beef & pork or mushroom & lentil filling. \nParticipants will leave with recipe along with their own 9” tourtiere (4-6 servings) in a decorative window box with baking directions to take home to bake\, freeze or gift. There will also be extra tourtières baked in class for everyone to sample.\n—– \n$90 +HST \n—–\nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—–\nEvery week The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-classic-quebecois-tourtiere-by-sonya-gammal/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/09/Tourtiere_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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