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DTSTART;TZID=America/Toronto:20200128T183000
DTEND;TZID=America/Toronto:20200128T210000
DTSTAMP:20260428T160500
CREATED:20191223T183121Z
LAST-MODIFIED:20191223T235528Z
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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\, 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:20260428T160501
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\, 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:20260428T160501
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\, 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:20260428T160501
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:20260428T160501
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\, 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:20260428T160501
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\, 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:20260428T160501
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\, 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:20260428T160501
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\, 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:20260428T160501
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\, 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:20260428T160501
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\, 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:20260428T160501
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\, 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:20260428T160501
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\, 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:20260428T160501
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\, 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:20260428T160501
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\, 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:20260428T160501
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\, 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:20260428T160501
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\, 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:20260428T160501
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\, 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:20260428T160501
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\, 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:20260428T160501
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\, 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:20260428T160501
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\, 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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191219T163000
DTEND;TZID=America/Toronto:20191219T183000
DTSTAMP:20260428T160501
CREATED:20191128T200825Z
LAST-MODIFIED:20191216T012918Z
UID:88510-1576773000-1576780200@dev.thedepanneur.ca
SUMMARY:Newcomer Kitchen Holiday Gift Bag | Downtown East
DESCRIPTION:Newcomer Kitchen’s new “Willing to Work” project is back… just in time for the holidays!\nYou can support newcomer women this holiday season by purchasing a fabulous and festive Holiday Gift Bag. Join in the festivities and celebrate diverse newcomer women living all across Toronto and Mississauga\, bringing you delicious holiday favourites from our locations at Mustard Seed\, Greenest City\, and Arbour Mill Pathway. \nEnjoy a selection of sweet treats and savoury favourites from the womens’ country of origin\, including Syria\, Palestine\, India\, Nepal\, Egypt\, Tibet\, and Sudan. \nThese Holiday Gift Bags make for great gifts for your family\, friends\, teachers\, employees\, and more! \n\nPickup on THU\, December 19\, 2019\, 4:30 – 6:30 PM\nat Mustard Seed\n791 Queen Street East\, Toronto\, Ontario M4M 1H6 | View Map \n\nNewcomer Kitchen’s Holiday Gift Bags will feature:\nMaamoul – a widely enjoyed and beautiful Syrian cookie with a variety of fillings\, dating back to ancient Arab times and enjoyed during Eid\, “Festival of Breaking the Fast”. We have created a walnut and an apricot version. Maamoul are typically made with special wooden moulds or decorative tongs. \n\nDate Balls – a nutrient dense treat that is also traditionally enjoyed to break fast during Ramadan. Date balls are filled with protein and healthy fats\, providing energy. Our date balls are topped with shredded coconut\, pistachio\, and rose petal\, proving to be an extra special and beautiful treat. \n\nKhapse – a sweet and crispy Tibetan cookie where dough is rolled and then shaped into beautiful and intricate designs\, then fried and dusted with sugar. Most prominently enjoyed at special occasions such as “Losar\,” the Tibetan New Year’s celebrations\, weddings\, and religious events\, to bring good luck. \n\nSpiced Olives – a staple in Arab cuisine\, spiced olives pair perfectly with home cooked meals\, side dishes\, mezze platters\, and more. Olives are rich in nutrients\, and known to be one of the healthiest foods in the world. These olives are made with garlic\, lemon\, and spices\, for a complex flavour that will leave you wanting more. \n\nPickled Turnips – made popular in Middle Eastern cuisine\, these naturally beet-pink turnips combine a distinct crunch and tangy vinegar taste that is positively addicting. A perfect addition to compliment your falafel\, gyro\, roast chicken\, and favourite holiday meal. \n\nRed Chili Paste – a sambal-like condiment with complex flavours such as cumin\, coriander\, black pepper yerma\, ginger\, garlic\, and chilli flakes; this red chilli paste packs a punch. With distinct warming qualities\, you will want to serve this sambal-like condiment with nearly everything… especially momos. \n\nTsering’s Tibetan Tea – this tea blend calms the nerves\, reduces tension\, refreshes\, and gives the body new energy. The tea helps disorders such as back pain\, mental instability\, anger and insomnia. Drink a cup in the evening\, after a hectic day\, or at any time! \n\nS’fouf mix – a widely known Lebanese cake consumed on special occasions such as birthdays\, holidays\, and family reunions. A unique flavour combining ingredients such as turmeric\, sugar\, drizzled with honey and sprinkled with pistachio\, you’ll soon add sfouf into your celebratory treat repertoire. With our sfouf mix\, you can easily recreate this recipe at home… taste test approved! \n\nPita Chips and Fattoush spice – Fattoush salad is an admired Middle-Eastern salad topped with toasted or fried pita chips and a freshness of flavour largely due to the dressing’s complexity. With Newcomer Kitchen’s pita chips and fattoush spice\, you can create your own fattoush salad to enjoy any time. \n\nSeham’s Syrian Soup Mix – a classic\, thick\, golden\, hearty and energy-dense soup to keep you warm and going on a cold day. From our kitchen to your table\, you can enjoy this Syrian lentil soup at home with your loved ones. \n\n\n*Some products contain nuts and gluten \n*Please note Newcomer Kitchen is doing our best to move toward environmentally friendly packaging \n*Some featured items are subject to change \nLearn more about the Newcomer Kitchen project. \n\n  \n\n 
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-holiday-gift-bag-downtown-east/
LOCATION:The Mustard Seed\, 791 Queen St E\, Toronto\, Ontario\, M4M 1H6\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/Newcomer-Kitchen-Holiday-Gift-Bag.jpg
ORGANIZER;CN="Newcomer Kitchen":MAILTO:info@newcomerkitchen.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191217T163000
DTEND;TZID=America/Toronto:20191217T183000
DTSTAMP:20260428T160501
CREATED:20191128T200608Z
LAST-MODIFIED:20191213T190545Z
UID:88499-1576600200-1576607400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN Holiday Gift Bags | Downtown West
DESCRIPTION:Newcomer Kitchen’s new “Willing to Work” project is back… just in time for the holidays!\nYou can support newcomer women this holiday season by purchasing a fabulous and festive Holiday Gift Bag. Join in the festivities and celebrate diverse newcomer women living all across Toronto and Mississauga\, bringing you delicious holiday favourites from our locations at Mustard Seed\, Greenest City\, and Arbour Mill Pathway. \nEnjoy a selection of sweet treats and savoury favourites from the womens’ country of origin\, including Syria\, Palestine\, India\, Nepal\, Egypt\, Tibet\, and Sudan. \nThese Holiday Gift Bags make for great gifts for your family\, friends\, teachers\, employees\, and more! \n\nPickup on Tue\, December 17\, 2019\, 4:30 – 6:30 PM\nat The Theatre Centre Cafe/Bar\n1115 Queen Street West\, Toronto\, ON M6J 3T4 | View Map \n\nNewcomer Kitchen’s Holiday Gift Bags will feature:\nMaamoul – a widely enjoyed and beautiful Syrian cookie with a variety of fillings\, dating back to ancient Arab times and enjoyed during Eid\, “Festival of Breaking the Fast”. We have created a walnut and an apricot version. Maamoul are typically made with special wooden moulds or decorative tongs. \n\nDate Balls – a nutrient dense treat that is also traditionally enjoyed to break fast during Ramadan. Date balls are filled with protein and healthy fats\, providing energy. Our date balls are topped with shredded coconut\, pistachio\, and rose petal\, proving to be an extra special and beautiful treat. \n\nKhapse – a sweet and crispy Tibetan cookie where dough is rolled and then shaped into beautiful and intricate designs\, then fried and dusted with sugar. Most prominently enjoyed at special occasions such as “Losar\,” the Tibetan New Year’s celebrations\, weddings\, and religious events\, to bring good luck. \n\nSpiced Olives – a staple in Arab cuisine\, spiced olives pair perfectly with home cooked meals\, side dishes\, mezze platters\, and more. Olives are rich in nutrients\, and known to be one of the healthiest foods in the world. These olives are made with garlic\, lemon\, and spices\, for a complex flavour that will leave you wanting more. \n\nPickled Turnips – made popular in Middle Eastern cuisine\, these naturally beet-pink turnips combine a distinct crunch and tangy vinegar taste that is positively addicting. A perfect addition to compliment your falafel\, gyro\, roast chicken\, and favourite holiday meal. \n\nRed Chili Paste – a sambal-like condiment with complex flavours such as cumin\, coriander\, black pepper yerma\, ginger\, garlic\, and chilli flakes; this red chilli paste packs a punch. With distinct warming qualities\, you will want to serve this sambal-like condiment with nearly everything… especially momos. \n\nTsering’s Tibetan Tea – this tea blend calms the nerves\, reduces tension\, refreshes\, and gives the body new energy. The tea helps disorders such as back pain\, mental instability\, anger and insomnia. Drink a cup in the evening\, after a hectic day\, or at any time! \n\nS’fouf mix – a widely known Lebanese cake consumed on special occasions such as birthdays\, holidays\, and family reunions. A unique flavour combining ingredients such as turmeric\, sugar\, drizzled with honey and sprinkled with pistachio\, you’ll soon add sfouf into your celebratory treat repertoire. With our sfouf mix\, you can easily recreate this recipe at home… taste test approved! \n\nPita Chips and Fattoush spice – Fattoush salad is an admired Middle-Eastern salad topped with toasted or fried pita chips and a freshness of flavour largely due to the dressing’s complexity. With Newcomer Kitchen’s pita chips and fattoush spice\, you can create your own fattoush salad to enjoy any time. \n\nSeham’s Syrian Soup Mix – a classic\, thick\, golden\, hearty and energy-dense soup to keep you warm and going on a cold day. From our kitchen to your table\, you can enjoy this Syrian lentil soup at home with your loved ones. \n\n\n*Some products contain nuts and gluten \n*Please note Newcomer Kitchen is doing our best to move toward environmentally friendly packaging \n*Some featured items are subject to change \nLearn more about the Newcomer Kitchen project. \n\n  \n\n 
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-holiday-gift-bags-downtown-west/
LOCATION:The Theatre Centre\, 1115 Queen Street West\, Toronto\, Ontario\, M6J 1J1\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/Newcomer-Kitchen-Holiday-Gift-Bag.jpg
ORGANIZER;CN="Newcomer Kitchen":MAILTO:info@newcomerkitchen.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191217T163000
DTEND;TZID=America/Toronto:20191217T183000
DTSTAMP:20260428T160501
CREATED:20191128T175104Z
LAST-MODIFIED:20191213T190756Z
UID:88486-1576600200-1576607400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN Holiday Gift Bags | Mississagua
DESCRIPTION:Newcomer Kitchen’s new “Willing to Work” project is back… just in time for the holidays!\nYou can support newcomer women this holiday season by purchasing a fabulous and festive Holiday Gift Bag. Join in the festivities and celebrate diverse newcomer women living all across Toronto and Mississauga\, bringing you delicious holiday favourites from our locations at Mustard Seed\, Greenest City\, and Arbour Mill Pathway. \nEnjoy a selection of sweet treats and savoury favourites from the womens’ country of origin\, including Syria\, Palestine\, India\, Nepal\, Egypt\, Tibet\, and Sudan. \nThese Holiday Gift Bags make for great gifts for your family\, friends\, teachers\, employees\, and more! \n\nPickup on Tue\, December 17\, 2019\, 4:30 – 6:30 PM\nat Unitarian Congregation in Mississauga\n84 South Service Road\, Mississauga\, ON L5G 2R9 | View Map \n\nNewcomer Kitchen’s Holiday Gift Bags will feature:\nMaamoul – a widely enjoyed and beautiful Syrian cookie with a variety of fillings\, dating back to ancient Arab times and enjoyed during Eid\, “Festival of Breaking the Fast”. We have created a walnut and an apricot version. Maamoul are typically made with special wooden moulds or decorative tongs. \n\nDate Balls – a nutrient dense treat that is also traditionally enjoyed to break fast during Ramadan. Date balls are filled with protein and healthy fats\, providing energy. Our date balls are topped with shredded coconut\, pistachio\, and rose petal\, proving to be an extra special and beautiful treat. \n\nKhapse – a sweet and crispy Tibetan cookie where dough is rolled and then shaped into beautiful and intricate designs\, then fried and dusted with sugar. Most prominently enjoyed at special occasions such as “Losar\,” the Tibetan New Year’s celebrations\, weddings\, and religious events\, to bring good luck. \n\nSpiced Olives – a staple in Arab cuisine\, spiced olives pair perfectly with home cooked meals\, side dishes\, mezze platters\, and more. Olives are rich in nutrients\, and known to be one of the healthiest foods in the world. These olives are made with garlic\, lemon\, and spices\, for a complex flavour that will leave you wanting more. \n\nPickled Turnips – made popular in Middle Eastern cuisine\, these naturally beet-pink turnips combine a distinct crunch and tangy vinegar taste that is positively addicting. A perfect addition to compliment your falafel\, gyro\, roast chicken\, and favourite holiday meal. \n\nRed Chili Paste – a sambal-like condiment with complex flavours such as cumin\, coriander\, black pepper yerma\, ginger\, garlic\, and chilli flakes; this red chilli paste packs a punch. With distinct warming qualities\, you will want to serve this sambal-like condiment with nearly everything… especially momos. \n\nTsering’s Tibetan Tea – this tea blend calms the nerves\, reduces tension\, refreshes\, and gives the body new energy. The tea helps disorders such as back pain\, mental instability\, anger and insomnia. Drink a cup in the evening\, after a hectic day\, or at any time! \n\nS’fouf mix – a widely known Lebanese cake consumed on special occasions such as birthdays\, holidays\, and family reunions. A unique flavour combining ingredients such as turmeric\, sugar\, drizzled with honey and sprinkled with pistachio\, you’ll soon add sfouf into your celebratory treat repertoire. With our sfouf mix\, you can easily recreate this recipe at home… taste test approved! \n\nPita Chips and Fattoush spice – Fattoush salad is an admired Middle-Eastern salad topped with toasted or fried pita chips and a freshness of flavour largely due to the dressing’s complexity. With Newcomer Kitchen’s pita chips and fattoush spice\, you can create your own fattoush salad to enjoy any time. \n\nSeham’s Syrian Soup Mix – a classic\, thick\, golden\, hearty and energy-dense soup to keep you warm and going on a cold day. From our kitchen to your table\, you can enjoy this Syrian lentil soup at home with your loved ones. \n\n\n*Some products contain nuts and gluten \n*Please note Newcomer Kitchen is doing our best to move toward environmentally friendly packaging \n*Some featured items are subject to change \nLearn more about the Newcomer Kitchen project. \n\n  \n\n 
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-holiday-gift-bags-mississagua/
LOCATION:Unitarian Congregation in Mississauga\, 84 South Service Road\, Mississauga\, Ontario\, L5G 2R9\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/Newcomer-Kitchen-Holiday-Gift-Bag.jpg
ORGANIZER;CN="Newcomer Kitchen":MAILTO:info@newcomerkitchen.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191216T183000
DTEND;TZID=America/Toronto:20191216T210000
DTSTAMP:20260428T160501
CREATED:20191112T014928Z
LAST-MODIFIED:20191112T015017Z
UID:87006-1576521000-1576530000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Holiday Chocolates & Truffles by Emily Zimmerman
DESCRIPTION:Just in time for the holidays\, Emily Zimmerman is offering this fun\, hands-on workshop introducing basic techniques for chocolate and truffle making. Participants will leave with a box full of delicious handmade chocolates made with organic\, fairly-traded and locally processed ChocoSol chocolate\, as well as a recipe pack\, and the skills and inspiration to make all kinds of fabulous sweets of your own. \nIn this class you’ll learn how to make decadent chocolate truffles as well as delicious and attractive chocolate bark incorporating a range of sweet\, salty\, crunchy\, chewy or spicy toppings that you can customize to your taste. You’ll learn how to make white chocolate from scratch\, as well as fondant and ganache to fill your truffles\, and how to temper chocolate for a long-lasting\, glossy finish. We’ll also whip up a quick and easy batch of delicious roses-des-sables\, crunchy chocolate “haystacks” made with cornflakes. All recipes are #vegan and #glutenfree \n$60 +HST\n(quality chocolate is expensive\, yo)\nKids under 12 can join an adult participant for 1/2 price! \n—– \nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop.\n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on cooking classes. \nFind out more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-holiday-chocolates-truffles-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/facebook_event_629245820609997.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191216T100000
DTEND;TZID=America/Toronto:20191216T130000
DTSTAMP:20260428T160501
CREATED:20191111T204247Z
LAST-MODIFIED:20191125T201909Z
UID:86942-1576490400-1576501200@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: The Art of Challah by Alissa Kondogiannis
DESCRIPTION:SOLD OUT! 2nd Date Added: SUN Dec 15\, 12-2:30pm\nChallah — a golden\, egg-enriched bread that is often braided\, and typically eaten on ceremonial occasions such as Shabbat or Jewish holidays — has adorned tables since biblical days. It is an easy\, forgiving bread to make; a versatile yeasted dough that can be made sweet or savoury. Ideal for French toast and bread pudding\, challah is also the perfect bread with dips like hummus\, to mop up soups and stews or just to eat hot and tender\, straight out of the oven. \nIn this class\, participants will learn the art of yeasted dough and braiding bread. Each participant will will make and braid their own challah to take home with them. In addition\, there will be a shared lunch of oven-fresh challah\, Moroccan carrot salad and an easy to make hummus.\n—– \n$60 +HST \n—–\nAlissa Kondogiannis has been eating challah her whole life but it was only after a travelling experience that she really got on the path of challah making. Her aim is to introduce everyone to the joys of bread making and and show that people don’t have to be intimidated by yeasted doughs. For the past several years she has facilitated challah making classes and has a small catering business of her own. @barnstarkitchen \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-the-art-of-challah-by-alissa-kondogiannis/
LOCATION:1033 College Street\, Toronto\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/20180315_212046_Original.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191215T183000
DTEND;TZID=America/Toronto:20191215T210000
DTSTAMP:20260428T160501
CREATED:20191102T010930Z
LAST-MODIFIED:20191112T015127Z
UID:85949-1576434600-1576443600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Holiday Chocolates & Truffles by Emily Zimmerman
DESCRIPTION:SOLD OUT! 2nd Night Added MON Dec 16\nJust in time for the holidays\, Emily Zimmerman is offering this fun\, hands-on workshop introducing basic techniques for chocolate and truffle making. Participants will leave with a box full of delicious handmade chocolates made with organic\, fairly-traded and locally processed ChocoSol chocolate\, as well as a recipe pack\, and the skills and inspiration to make all kinds of fabulous sweets of your own. \nIn this class you’ll learn how to make decadent chocolate truffles as well as delicious and attractive chocolate bark incorporating a range of sweet\, salty\, crunchy\, chewy or spicy toppings that you can customize to your taste. You’ll learn how to make white chocolate from scratch\, as well as fondant and ganache to fill your truffles\, and how to temper chocolate for a long-lasting\, glossy finish. We’ll also whip up a quick and easy batch of delicious roses-des-sables\, crunchy chocolate “haystacks” made with cornflakes. All recipes are #vegan and #glutenfree \n$60 +HST\n(quality chocolate is expensive\, yo)\nKids under 12 can join an adult participant for 1/2 price! \n—– \nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop.\n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on cooking classes. \nFind out more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-holiday-chocolates-truffles-by-emily-zimmerman-4/
LOCATION:1033 College Street\, Toronto\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/facebook_event_629245820609997.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191215T120000
DTEND;TZID=America/Toronto:20191215T143000
DTSTAMP:20260428T160501
CREATED:20191125T022721Z
LAST-MODIFIED:20191210T050515Z
UID:88129-1576411200-1576420200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: The Art of Challah by Alissa Kondogiannis
DESCRIPTION:Challah — a golden\, egg-enriched bread that is often braided\, and typically eaten on ceremonial occasions such as Shabbat or Jewish holidays — has adorned tables since biblical days. It is an easy\, forgiving bread to make; a versatile yeasted dough that can be made sweet or savoury. Ideal for French toast and bread pudding\, challah is also the perfect bread with dips like hummus\, to mop up soups and stews or just to eat hot and tender\, straight out of the oven. \nIn this class\, participants will learn the art of yeasted dough and braiding bread. Each participant will will make and braid their own challah to take home with them. In addition\, there will be a shared lunch of oven-fresh challah\, Moroccan carrot salad and an easy to make hummus.\n—– \n$60 +HST \n—–\nAlissa Kondogiannis has been eating challah her whole life but it was only after a travelling experience that she really got on the path of challah making. Her aim is to introduce everyone to the joys of bread making and and show that people don’t have to be intimidated by yeasted doughs. For the past several years she has facilitated challah making classes and has a small catering business of her own. @barnstarkitchen \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-the-art-of-challah-by-alissa-kondogiannis/
LOCATION:1033 College Street\, Toronto\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/20180315_212046_Original.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191215T100000
DTEND;TZID=America/Toronto:20191215T160000
DTSTAMP:20260428T160501
CREATED:20191101T035937Z
LAST-MODIFIED:20191104T170654Z
UID:85846-1576404000-1576425600@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—– \nFull-Day Bread Making Workshop! \nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$150 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/offsite-workshop-full-day-breadmaking-intensive-by-leo-baduria-12/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
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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
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191214T193000
DTEND;TZID=America/Toronto:20191214T220000
DTSTAMP:20260428T160501
CREATED:20191111T215344Z
LAST-MODIFIED:20191111T215625Z
UID:86962-1576351800-1576360800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Joyeux Noël by Chantal Vechambre 
DESCRIPTION:Christmas has long been one of the central festivities in French culture\, rich with culinary traditions. The Dep is delighted to welcome Chef Chantal Véchambre for a celebration of the Temps des Fêtes\, with a selection of authentic French holiday dishes sure to put you in the festive spirit.\n—– \nAmuse Bouche\nA creamy\, savory panna cotta of sweet peas and candied beets; a splash of the iconic colours of the holiday season \nSalade de Verdures au Foie Gras\nChristmas salad of mixed greens and fennel\, topped with a decadent foie gras mousse and gingerbread croutons \nRoulade de Dinde Farcie\nTurkey breast rolled around a filling of sweet chestnut and walnuts\, decorated with peaches and candied cranberries; a sweet and savory take on a traditional Christmas poultry dish. \nGratin Dauphinois\nA very traditional and esteemed French potato dish from the Dauphiné region in south-eastern France; very thinly sliced potatoes baked in cream with a hint of garlic and nutmeg. \nEntremets\nPear sorbet with grappa \nBûche Noël\nThe most famous and traditional French Christmas dessert. the bûche (Yule Log) is made from delicate genoise sponge cake rolled around chestnut cream and decorated with rich chocolate icing to resemble a branch of a tree. A sweet tribute to the original “Yule Log” which would be burnt in the fireplace on Christmas Day — lit with the remains of the previous year’s log\, which had been kept the whole year for good luck.\n—– \n$60 +HST \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg\, where she developed recipes and culinary workshops inspired by the site’s 18th century recipes\, culminating in an award-winning book: French Taste in Atlantic Canada\, 1604-1758. Now established in Toronto\, Chantal pursues food writing and culinary adventures\, and professional catering through her company My Creme Caramel. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-joyeux-noel-by-chantal-vechambre/
LOCATION:1033 College Street\, Toronto\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20191214T153000
DTEND;TZID=America/Toronto:20191214T173000
DTSTAMP:20260428T160501
CREATED:20191202T203454Z
LAST-MODIFIED:20191202T204220Z
UID:89008-1576337400-1576344600@dev.thedepanneur.ca
SUMMARY:POP-UP: Truffle & Wild Mushroom Mini Market by Marc Eber
DESCRIPTION:Over the last decade\, Marc Eber of Marc’s Mushrooms has become the premiere supplier of wild mushrooms\, foraged ingredients and high-quality imported truffles to Toronto’s restaurant chefs. His sold-out Truffle Master Class last week was a welcome return to The Dep after many years\, and an inspiration to revisit something we had first tried out many years ago: a special Holiday Mushroom Pop-Up where Marc will be selling fresh truffles and wild mushrooms to the public at wholesale prices\, often more than 60% lower than you will find in retail shops – if you can find them at all! \n—– \nTruffles\nWhite “Alba” truffles (Tuber magnatum) | $3.50/gr \nBlack “Perigord” truffles (Tuber melanosporum) | $1.75/gr \nBlack “Burgundy” truffles (Tuber aestivum) | $1.30/gr \nTruffle Products\nTruffle slicer | $40 ea \nWhite and Black Truffle oil | $12/100ml\, $20/250ml\n(synthetic flavour\, but tasty nonetheless) \nTartufatta mushroom & truffle condiment | $15/100ml \nFresh Wild Mushrooms\nFresh Chanterelles | $15/lb \nFresh Black Trumpet | $20/lb \nDried Wild Mushrooms\nDried chaga | $20/lb \nDried wild mushroom mix | Small bag $10\, Large bag $20\n(chanterelle\, trumpet\, boletus\, porcini\, etc.) \n\nSAT Dec 14 & SAT Dec 21  |  3:30–5:30 pm  |  Pre-order by text to ‭(705) 930-3835‬ \n\n 
URL:https://dev.thedepanneur.ca/event/pop-up-truffle-wild-mushroom-mini-market-by-marc-eber/2019-12-14/
LOCATION:1033 College Street\, Toronto\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/10/truffle-FAQ.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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