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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150704T193000
DTEND;TZID=America/Toronto:20150704T223000
DTSTAMP:20260504T023752
CREATED:20150525T232917Z
LAST-MODIFIED:20150629T215704Z
UID:18566-1436038200-1436049000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Food for Thought — Dinner and Show by Mysterion the Mind Reader
DESCRIPTION:Mysterion the Mind Reader\, Toronto’s infamous Doctor of Mentalism may be a riddle wrapped in a mystery inside an enigma… but did you know that he is also an accomplished Red Seal Chef? \nCome discover an unexpected world of flavours and surprises at this elegant 4-course dinner prepared by Mysterion himself\, followed by a unique display of the Doctor’s astonishing mental powers\, all exploring the world of the senses in a way you never imagined possible. \n—-\nChilled watercress soup with broiled asparagus \nKelp and tofu vegan “scallops” in coconut butter with shallots\, lemon & parsley \nVegetable tagine with preserved lemon and saffron\n North African salad of blood orange\, chickpeas\, cucumber and red onion \nDeconstructed rose and apple pie with pastry shard and whipped cream\n—– \n$40 +HST \n—–\nWith a self proclaimed PhD in ESP\, Mysterion is Canada’s foremost mentalist\, magician and psychological entertainer. Prepare to be blown away as you thoughts are revealed in a showcase of magic that borders on the impossible. Watch in awe as he bends and contorts spoons\, reads minds and performs astonishing magic tricks while blindfolded. Be amazed by the high energy program of comedy\, mentalism and magic that is MYSTERION!\nhttp://mysterionthemindreader.com/ \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supperclub-food-for-thought-dinner-and-show-by-mysterion-the-mind-reader/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/05/Mysterion.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150703T180000
DTEND;TZID=America/Toronto:20150703T210000
DTSTAMP:20260504T023752
CREATED:20150629T165909Z
LAST-MODIFIED:20150629T165909Z
UID:19017-1435946400-1435957200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mostly Mediterranean by Ryan Andrade
DESCRIPTION:It’s Ryan’s birthday. He will be cooking for you 🙂  \nPrix Fixe 20 CAD \nGreek Salad\ntomatoes\, radishes\, olives\, sheep feta\, lemon and olive oil\n-or-\nSpicy Garbanzo Gazpacho\na cool soup made with fresh tomatoes\, sweet onion\, sweet pepper\, cucumber\, garlic\, garbanzo beans\, vinegar and cilantro\n$4 \nMediterranean Chicken roasted with potatoes\, garlic\, onions\, lemon and oregano. Comes with a side of kale and rapini topped with arugula\, pine nuts and olive oil\, plus a dollop of yogurt.\n-or-\nsubstitute roasted eggplant (vegan)\n$12 \nLegit apple pie\n(courtesy of Leslie Lindsay & the wood ovens at Dufferin Grove Park)\n$4\nadd vanilla ice cream +$2 \n——\nRyan Andrade has joined the ranks of the Depaneers this past year. He likes to cook and recently attempted to plant a small vegetable garden. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinner
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mostly-mediterranean-by-ryan-andrade/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_432232650293280.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150702T180000
DTEND;TZID=America/Toronto:20150702T210000
DTSTAMP:20260504T023752
CREATED:20150629T165905Z
LAST-MODIFIED:20150702T162444Z
UID:19015-1435860000-1435870800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Bombay Street Food II by Seema and Amreen Omar
DESCRIPTION:Seema and Amreen Omar from Bombay Street Food are back as our Pop-Up Showcase for the month of July. They’ve prepared traditional Indian comfort food with a prix fixe option to try everything. \nSTARTERS\nDahi Puri $5\nCrispy puris are stuffed with potatoes\, moong daal\, smooth yogurt and delicious chutneys. Topped with sev and dry spices\, this is a flavour explosion from the streets of Mumbai. \nBhel Puri $5\nThis is the most commonly sold street food on the streets of Mumbai. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. Bhel is a savoury combination of puris\, puffed rice\, sev\, onions\, potatoes\, raw mango and chutneys. \nCombo plate $7 \nMAINS\nChicken Frankie Roll $10\nAnother street food staple\, kathi rolls are flaky soft rotis dipped and fried in egg then stuffed with spicy chicken\, onions\, cabbage and a special tomato & onion sauce\, seasoned with turmeric\, coriander\, garam malsala. On the side\, chutney and a Burmese salad: cabbage\, noodles\, garlic\, chickpea flour\, tamarind\, coriander\, onions \nPaneer Bhurji Frankie Roll $10\nThis is our vegetarian kathi roll – filled with soft paneer\, potatoes\, seasoned onions\, cabbage and a special sauce not all that different from chicken. Served with chutney and a Burmese salad: cabbage\, noodles\, garlic\, chickpea flour\, tamarind\, coriander\, onions \nCombo Plate $12 \nSWEET\nFalooda with Kulfi $5\nA refreshing layered summer dessert in a glass. Rose syrup\, milk\, falooda noodles\, basil seeds and pistachio/almond ice cream are combined for a beautiful and fragrant sweet treat. \nPRIX FIXE MENU $20\n1 Starter + 1 Main + 1 Sweet \nCOMBO PRIX FIXE $22\nCombo Starter + Combo Main + Sweet \n———–\nSeema Omar was born and brought up in Mumbai\, but after moving to Toronto\, she really missed the exciting flavours of traditional Mumbai-style street food snacks. Together with her sister-in-law\, Amreen Omar\, and they decided to start a new venture — Bombay Street Food— to introduce Toronto to this delicious and diverse cuisine. \nSourcing most of their produce from farmers’ markets\, their combination of authentic flavours\, organic halal meat\, and fresh\, local and seasonal produce has been a huge hit at farmer’s markets\, food festivals\, special events and pop ups around the city. \nYou can find them at the East York Farmer’s Market (850 Coxwell Ave.) every Tuesday until October 28th from 8am to 2pm. \nFollow Bombay Street Food on Facebook or Twitter @bombaystfoodto \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-bombay-street-food-ii-by-seema-and-amreen-omar/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_1444705965838849.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150701T180000
DTEND;TZID=America/Toronto:20150701T210000
DTSTAMP:20260504T023752
CREATED:20150629T165902Z
LAST-MODIFIED:20150629T165902Z
UID:19013-1435773600-1435784400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Grilled Jerk Tofu and Salad by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nSpice up your Canada Day with some jerk: \nGrilled jerk tofu over rice’n’peas with a big colourful salad on the side with greens\, beets\, pickled onions and lemons\, and sunflower seeds\n$12 \nCoconut Cream Cake!\n$4 \n#vegan #GF \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-grilled-jerk-tofu-and-salad-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_870333116391968.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150630T190000
DTEND;TZID=America/Toronto:20150630T200000
DTSTAMP:20260504T023752
CREATED:20150618T183535Z
LAST-MODIFIED:20150619T174523Z
UID:18920-1435690800-1435694400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Ian Mosby
DESCRIPTION:Ian Mosby is a Historian of Food and Health & Nutrition as a Postdoctoral Fellow at McMaster University. He is the author of “Food Will Win the War: The Politics\, Culture and Science of Food on Canada’s Home Front” published by UBC Press\, and has written on topics ranging from the food additive MSG to the history of nutrition research and human biomedical experimentation in Indigenous communities and residential schools during the 1940s and 1950s. \nIan asks How we understand a time\, a life\, and a place through cookbooks? He’ll be looking for clues about his own grandmother’s life through the notes she made in her own cookbooks. \n—–\nEvery Tuesday at 7pm\, The Depanneur invites a local food personality to talk about something that interests them. \nFind out more on Table Talks\nhttp://staging.thedepanneur.ca/drop-in-dinners/table-talk/
URL:https://dev.thedepanneur.ca/event/table-talk-ian-mosby/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_727757170668875.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150630T180000
DTEND;TZID=America/Toronto:20150630T180000
DTSTAMP:20260504T023752
CREATED:20150629T165858Z
LAST-MODIFIED:20150629T211831Z
UID:19011-1435687200-1435687200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Matzo Ball Soup by Len Senater
DESCRIPTION:Chicken soup is probably the most quintessential Jewish grandmother dish\, and my family was no exception. Big pots of golden chicken broth\, with whole onions and big chunks of carrot and celery were a common sight in the kitchens of my youth\, and a huge bowl of soup is still one of my dad’s favourite comfort food dinners. (He has been known to complain about the inadequately small size of regular soup spoons\, preferring Asian style mini-ladles instead). Family gatherings like Passover would see this soup festively enriched with matzo balls —sometimes the dense ‘sinkers’\, other times the light ‘floaters’\, depending on who was doing the cooking — but always delicious. \nInspired by Ian Mosby‘s talk tonight about his grandmother’s cookbooks (and the likelihood of rain)\, I’m going to channel my bubbies and make up a big pot of matzo ball soup. I’ll be serving up extra large bowls along with slabs of toasted challah and a tomato and feta salad (another inherited favourite). \n$12 +HST\n#vegan #GF options available \n7pm TABLE TALK: Ian Mosby\nAuthor and historian Ian Mosby will be talking about clues to his grandmother’s life gleaned through the notes she made in her cookbooks. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-matzo-ball-soup-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_838605872892122.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150629T183000
DTEND;TZID=America/Toronto:20150629T213000
DTSTAMP:20260504T023752
CREATED:20150506T172727Z
LAST-MODIFIED:20150602T002418Z
UID:18215-1435602600-1435613400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Brandied Cherry Preserve and Mostarda by Christine Manning
DESCRIPTION:Ontario Cherries are finally arriving on the tables at farmer’s markets and on the shelves at your favourite grocery store. But the season is short\, so you need to act now so that you can enjoy them all year long. And what better way than to preserve them in a Brandy Simple Syrup. You’ll be enjoying their deliciousness over ice cream or in the cocktail of your choice for months to come. \nYou’ll also be making a wonderful Cherry Mostarda. Mostarda (also called mostarda di frutta) is an Italian condiment made of candied fruit spiked with a mustard-infused syrup. Traditionally served with meat dishes like bollito misto (a speciality of northern Italian cooking)\, it is also a fantastic on a cheeseboard. The combination of the heat from the mustard with the sweetness from the Ontario cherries makes this the perfect condiment for the meat you will bbq this summer or the roasts or vegetables you will glaze over the winter. \nJoin Christine Manning\, owner of Manning Canning and long-time preserver\, as she teaches you how to safely preserve. You will leave the class with the basic understanding of jar sterilization\, safe canning practices and the important do’s and don’ts of canning and preserving. You will also get a copy of both recipes to take home and a jar of jam each. \n$40 +HST \n—–\nChristine Manning\, runs Manning Canning\, teaches preserves and canning workshops monthly at the Dep\, and now also operates her own commercial kitchen \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-cherry-preserve-and-mostarda-by-christine-manning/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/05/facebook_event_362069570649818-e1430933305912.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150627T193000
DTEND;TZID=America/Toronto:20150627T223000
DTSTAMP:20260504T023752
CREATED:20150430T152824Z
LAST-MODIFIED:20150525T182102Z
UID:18100-1435433400-1435444200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB : “Loving it Local” 6-Course Tasting Dinner and Cookbook Launch by Dorothy Henderson
DESCRIPTION:Ex-Presbyterian minister and local food devotee Dorothy Brown Henderson\, has spent a lifetime growing\, gathering\, cooking\, and preserving fresh local food. Her newest cookbook —Loving It Local— is inspired by both her love of the amazing bounty of local Ontario farms and a desire to show others how simple and fun cooking at home can be. This delightful 6-course tasting menu will showcase a selection of recipes from the new book\, and included a signed copy of the book. \nAmuse\nTrio of early-season vegetable hors d’oeuvres on spring lettuce \nCream of Lettuce Soup\nwith cornmeal bread \nSalad\nWalnut\, baby spinach\, and bacon salad in a cucumber round \nRoast Turkey Breast\nwith asparagus and béchamel sauce\, baby spring veggies\, and crispy\, herbed new potatoes \nSpring Rhubarb “Upside-down” Cake\nwith rosette of maple cream and fresh\, chocolate-dipped strawberry \nCheese and seasonal fruit tray\nlocal goat cheese and seasonal fresh fruit \nThis meal is both gluten- and lactose-free. \n$50 +HST\n(includes a signed copy of Dorothy’s “Loving It Local”) \n—–\nDorothy Brown Henderson has a life-long curiosity about food\, especially local\, fresh\, tasty\, nutritious edibles. Now retired from a busy career\, Dorothy spends hours gardening\, cooking\, running culinary camps for children and speaking to community groups on many aspects of food (nutritional\, social\, psychological and spiritual). \nPart of the inspiration for writing “Loving it Local” came from an experience Dorothy had at the Exeter Farmer’s Market\, near her home. A vendor was gently urging a woman to buy a quart of freshly picked Saskatoon berries; “but what will I do with them when I get them home?” she asked. Loving it Local gives you many ideas for ways to easily prepare fresh\, local food at home. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-loving-it-local-6-course-tasting-dinner-and-cookbook-launch-by-dorothy-henderson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/04/facebook_event_1572614593006891-e1432578046260.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150626T180000
DTEND;TZID=America/Toronto:20150626T210000
DTSTAMP:20260504T023752
CREATED:20150622T224517Z
LAST-MODIFIED:20150622T225512Z
UID:18951-1435341600-1435352400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mexican Summer by Carlos Garate
DESCRIPTION:Carlos M. Gárate prepares a light and luscious Mexican-inspired summer menu \nSopa de Hongos y Flor de Calabaza\nClear mushroom broth with chunks of mushrooms and seasonal zucchini flowers and fresh panela cheese\n$5 \nPescado en Salsa de Ciruela\nTilapia in a warm salsa of fresh yellow plums\, served with a side of white rice\, and salad of watercress\, avocado & tomato with a Dijon vinaigrette\n$12 \nAguacate Relleno\nAvocados stuffed with fresh panela cheese\, young peas\, and tomato; served with watercress salad\n$10 \nChocolate madelines\n$4 \n————-\nCarlos M. Gárate is a Toronto based software developer and self-taught photographer who was born in Mexico City living there for three decades before relocating to Toronto in 2006. He enjoys cooking for friends and in the community\, always excited to share Mexican flavours. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mexican-summer-by-carlos-garate/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_758272744319208.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150625T180000
DTEND;TZID=America/Toronto:20150625T210000
DTSTAMP:20260504T023752
CREATED:20150622T173515Z
LAST-MODIFIED:20150622T173515Z
UID:18948-1435255200-1435266000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Goyo’s Pollo y Tacqueria by Chef Greg Couillard
DESCRIPTION:The Dep is delighted to welcome Toronto culinary icon Chef Greg Couillard as our showcase chef for the month of June. \nEvery Thursday has been inspired by the ingredients\, spices and flavours of Costa Alegre\, on the Pacific coast of Mexico. \n—–\nWhite Bean Gazpacho $4\nA cool & fresh summer soup with tomatoes\, onions\, garlic\, chiles and white beans \nTaco Trio $12\nGoyo’s Pollo\nRoast chicken with Secreto de Goyo spice rub and a casera red salsa made from roasted pasillo\, arbol\, pulla and cascabel chiles\, with spiced pinto beans\, lime & cilantro.\n&\nAl Pastor\nSpicy & sweet chili-rubbed roasted pork with pineapple\, and topped with cilantro and lime\n&\nIndian Taco (v)\nRoasted cauliflower\, spinach with a dahl spread and panela cheese \nServed with a side of totopos (tortilla chips) and pico de gallo (fresh tomato salsa) \n*All tacos are served on local & non-gmo corn tortillas* \nGrilled Tuna Tostada $5\nwatercress\, jicima and lime jalapeno mayo \nCajeta Creme Caramel $4\nDecadent Mexican goat’s milk dulce de leche cream custard with a caramelized sugar glaze \nPrix Fixe $20\nGazpacho + Taco Trio + Creme Caramel \n#vegan #GF options available \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinner
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-goyos-pollo-y-tacqueria-by-chef-greg-couillard-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_1030316736992806.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150624T180000
DTEND;TZID=America/Toronto:20150624T210000
DTSTAMP:20260504T023752
CREATED:20150622T172137Z
LAST-MODIFIED:20150622T172513Z
UID:18946-1435168800-1435179600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Jewish Deli Classics by Emily Zimmerman
DESCRIPTION:Emily continues her adventure into Jewish deli favourites starting off with a sorrel or schav soup\, which tastes similar to borscht but with a lively green colour. \nSchav Soup\ncreamy garden sorrel\, spinach\, potato and onion soup\n$4 \nSeitan or jackfruit brisket (GF option)\nboth options are made with carrots and ginger with a sunflower salad full of wilted greens on the side plus *homemade* bread\n$12 \nStrawberry Macaroon Mess\n$4 \n#vegan #GF \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-jewish-deli-classics-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_113007162370181.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150623T190000
DTEND;TZID=America/Toronto:20150623T200000
DTSTAMP:20260504T023752
CREATED:20150604T163333Z
LAST-MODIFIED:20150604T172201Z
UID:18739-1435086000-1435089600@dev.thedepanneur.ca
SUMMARY:TABLE TALK: James Partanen
DESCRIPTION:James Partanen began growing and preserving food at age six while gardening with his grandparents. Born in Vancouver\, he grew up on a farm in Northern Ontario experiencing first-hand how food gets from field to table. James helped open West End Food Co-op‘s Food Hub to provide a place for community engagement and education about food (in)security and access to quality food for all. \nJames joins us at the Dep to discuss the benefits of group canning and other programs at WEFC \nEvery Tuesday at 7pm\, The Depanneur invites a local food personality to talk about something that interests them.
URL:https://dev.thedepanneur.ca/event/table-talk-james-partanen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_339462232844863.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150623T180000
DTEND;TZID=America/Toronto:20150623T180000
DTSTAMP:20260504T023752
CREATED:20150622T172133Z
LAST-MODIFIED:20150622T172313Z
UID:18944-1435082400-1435082400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Stoplight Curries by Len Senater
DESCRIPTION:There is really no such thing as a “curry”; the concept is more of the legacy of a colonial attempt to condense a continent’s worth of culinary diversity into a single dish or spice blend. Unpack it\, and there are thousands of unique regional dishes across a staggering range of flavours and ingredients waiting to be discovered. \nTo showcase the versatility/absurdity of the curry idea\, I’m going to do a trio of three very different Indian-inspired dishes\, ranging from brilliant red\, to golden yellow\, to bright green. There will be a rogan josh chicken\, with tomatoes & red peppers\, a mixed grain dal with onion and turmeric\, and a fresh spinach and chard saag with cubes of seared tofu ‘paneer’. They’ll be served along with some simple whole wheat chapatis\, some basmati rice\, minted yogurt and a delicious Indian-style pumpkin pickle made the West End Food Co-op as part of their urban cannery project\, which our guest speaker James Partanen will be talking about. \n$12 +HST\n#vegan #GF options \n7pm TABLE TALK: James Partanen\nJames will talk about the West End Food Co-op’s in-house cannery program and the important role of canning in moving towards a more sustainable agricultural model. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners/
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-stoplight-curries-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_1594137174168930.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150622T183000
DTEND;TZID=America/Toronto:20150622T213000
DTSTAMP:20260504T023752
CREATED:20150514T171150Z
LAST-MODIFIED:20150521T214339Z
UID:18374-1434997800-1435008600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Appetizings: Jewish Deli Classics Go Vegan by Emily Zimmerman
DESCRIPTION:According to Jewish dietary laws\, meat and milk dishes have to be prepared and served separately. As a result\, North American kosher food traditions have evolved into two distinct categories: the delicatessen\, which serves the meat dishes\, and “appetizings” — ie. everything eaten with bagels — such as dairy\, fish & salads. Using a few clever tweaks and substitutions\, a traditional appetizings menu can be made into a delicious vegan feast. Come\, eat! \nJoin The Dep’s resident vegan maven\, Emily Zimmerman\, and learn how to turn homemade bread dough into old-school bagels\, to eat along with a rich schmear of quick cashew cream cheese. We’ll also make eggplant creamed “herring”\, using nori for that salty seafood flavour\, as well as an even-better-than-egg salad with tofu\, veggies\, and special salts and seasonings. \nAnd as a bonus\, we’ll make a celery seed and sweet cicely soda\, based on the unique Brooklyn appetizing drink\, Dr. Brown’s Cel-Ray soda. It may not be unavailable on this side of the border\, but we’ll make a cordial that when mixed with seltzer\, tastes just like the real deal. \nParticipants will enjoy a delish “dairy platter” of our bagels\, with all the above toppings\, along with a cucumber salad\, and take home a portion of mock egg salad\, and celery soda syrup. \n$40 +HST\n \n——\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop. \n——\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-appetizings-jewish-deli-classics-go-vegan-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/05/appetizings.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150619T180000
DTEND;TZID=America/Toronto:20150619T210000
DTSTAMP:20260504T023752
CREATED:20150615T165640Z
LAST-MODIFIED:20150615T170935Z
UID:18862-1434736800-1434747600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Newfoundland Cod Cakes by Andrea Lloyd and Kristen Prevost
DESCRIPTION:Andrea and Kristen met back in their grade 9 first period English Media class and have remained friends ever since. Each of them has developed their own taste and interests in food: Kristen likes to cook for friends while Andrea has been in the food industry for 16 years and currently assists with managing a catering non-profit for a local community centre on the East side. \nThey’ll be cooking traditional Newfoundland cod cakes with a cool aioli slaw and roasted asparagus on the side.\n$12 \n————-\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-newfoundland-cod-cakes-by-andrea-lloyd-and-kristen-prevost/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_374091929455665-e1434388164260.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150618T180000
DTEND;TZID=America/Toronto:20150618T210000
DTSTAMP:20260504T023752
CREATED:20150615T165637Z
LAST-MODIFIED:20150615T165637Z
UID:18860-1434650400-1434661200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Goyo’s Pollo y Tacqueria by Chef Greg Couillard
DESCRIPTION:The Dep is delighted to welcome Toronto culinary icon Chef Greg Couillard as our showcase chef for the month of June. \nEvery Thursday try three classic tacos inspired by the ingredients\, spices and flavours of Costa Alegre\, on the Pacific coast of Mexico\, as well as a different bonus dish each week! \n—–\nWhite Bean Gazpacho $4\nA cool & fresh summer soup with tomatoes\, onions\, garlic\, chiles and white beans \nTaco Trio $12\nGoyo’s Pollo\nRoast chicken with Secreto de Goyo spice rub and a casera red salsa made from roasted pasillo\, arbol\, pulla and cascabel chiles\, with spiced pinto beans\, lime & cilantro.\n&\nAl Pastor\nSpicy & sweet chili-rubbed roasted pork with pineapple\, and topped with cilantro and lime\n&\nIndian Taco (v)\nRoasted cauliflower\, spinach with a dahl spread and panela cheese \nServed with a side of totopos (tortilla chips) and pico de gallo (fresh tomato salsa) \n*All tacos are served on local & non-gmo corn tortillas* \nOctopus and Chorizo Tostada $5\nOctopus and chorizo sausage\, roasted peppers and chipotle crema on a crispy corn tostada \nCajeta Creme Caramel $4\nDecadent Mexican goat’s milk dulce de leche cream custard with a caramelized sugar glaze \nPrix Fixe $20\nGazpacho + Taco Trio + Creme Caramel \n#vegan #GF options available \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinner
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-goyos-pollo-y-tacqueria-by-chef-greg-couillard-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_1636939546543317.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150617T180000
DTEND;TZID=America/Toronto:20150617T210000
DTSTAMP:20260504T023752
CREATED:20150615T165633Z
LAST-MODIFIED:20150615T170803Z
UID:18858-1434564000-1434574800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sweet Potato and Quinoa Patties by Emily Zimmerman
DESCRIPTION:This week Emily combines sweet potatoes\, quinoa and sunflower seeds into delicious patties served with coconut buttery herbed rice\, and green salad topped with pickled radish slaw.\n$12 \nFor dessert an aromatic Lavender-Lemon sponge cake with strawberry-Chardonnay sorbet\n$4 \n#vegan #GF \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-sweet-potato-and-quinoa-patties-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_372864419586962-e1434388061530.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150616T190000
DTEND;TZID=America/Toronto:20150616T200000
DTSTAMP:20260504T023752
CREATED:20150604T163331Z
LAST-MODIFIED:20150604T172017Z
UID:18737-1434481200-1434484800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Lisa Kates
DESCRIPTION:Lisa Kates has been part of the Toronto food community working in cafe’s\, operating her own catering business Afoodgypsy and also an artisanal soup maker. Currently she is working as a consultant with Food Forward on a project called Building Roots\, writing for Edible Toronto\, and photographing for the Sorauren Market. \nLisa will talk about the relationship between food and social media and how it drives the food economy for better or worse. \nEvery Tuesday at 7pm\, The Depanneur invites a local food personality to talk about something that interests them.
URL:https://dev.thedepanneur.ca/event/table-talk-lisa-kates/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_1586471384954540-e1433435818382.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150616T180000
DTEND;TZID=America/Toronto:20150616T180000
DTSTAMP:20260504T023752
CREATED:20150615T165629Z
LAST-MODIFIED:20150615T170331Z
UID:18856-1434477600-1434477600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Salmon & Corn Chowder by Len Senater
DESCRIPTION:A huge bowl of hearty soup\, with some fresh crusty bread\, is one of my favourite meals. Our guest speaker tonight\, Lisa Kates\, ran a soup company for many years\, so I think she knows where I’m coming from on this. \nTonight it’s a rich\, creamy seafood chowder\, made with Pacific salmon\, fresh corn\, new potatoes\, Ontario asparagus\, and fresh herbs\, served with some warm baguette and a side salad of organic baby greens.\n$12 \nAdd crispy bacon +$1 \nCorn & Potato Chowder\n#Vegan #GF\n$10 \n7pm: TABLE TALK: Lisa Kates\nLisa Kates will be talking about the relationship between food and social media and how it drives the food economy for better or worse. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners/
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-salmon-corn-chowder-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_405516116239905.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150615T183000
DTEND;TZID=America/Toronto:20150615T213000
DTSTAMP:20260504T023752
CREATED:20150504T145410Z
LAST-MODIFIED:20150615T213019Z
UID:18150-1434393000-1434403800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Discovering Kefir by Danielle Franz & Vandana Taxali
DESCRIPTION:Kefir is a traditional fermented beverage originating from the North Caucasus mountains that is refreshing\, delicious and versatile. It is rich in enzymes\, supplies a complete protein\, essential minerals and valuable B vitamins. Its living\, probiotic culture of symbiotic bacteria and yeasts are widely considered to be beneficial for maintaining a healthy gut and immune system. \nIn this hands-on workshop\, Danielle & Vandana will introduce you to how to make both milk and non-dairy kefirs as well as how to make delicious frozen kefir desserts and invite you get creative with other sweet toppings such as coconut maple “bacon” bits and whey syrup. \nEveryone will be provided with their very own Yogalicious Living Kefir Kit (including kefir jar\, kefir culture and toppings)\, and will get to try Yogalicious’ three berry frozen kefir and Vandana’s chocolate coconut kefir freeze. At the end of the day\, you’ll understand how easy it is to add probiotics to every meal – especially your desserts!\n \n$40 +HST \n—–\nDanielle Franz is an entrepreneur and inventor of Yogalicious — the first frozen kefir to market in Canada. She shares her recipe suggestions for making your very own kefir\, a ‘smart and balanced’ food choice. Choosing foods with probiotic benefits offers digestive support making it easier to absorb key nutrients. \nVandana Taxali is passionate about promoting health through cleansing and adding fermented foods to a healthy diet. A vegetarian and raw foodist\, she writes about detoxing\, cleansing and shares her knowledge through her blog: cleansecrets.net. She’s also a director on the Canadian Council for Food Sovereignty\, joining Dr. Shiv Chopra in her advocacy of the five pillars of food safety: remove GMOS\, antibiotics\, hormones\, animal wastes and pesticides from the food supply; and is a practicing arts & media lawyer and art agent at Entcounsel. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-kefir-creations-by-danielle-franz-vandana-taxali/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/05/facebook_event_1078824175468274-e1430752565950.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150613T193000
DTEND;TZID=America/Toronto:20150613T223000
DTSTAMP:20260504T023752
CREATED:20150518T165533Z
LAST-MODIFIED:20150518T214038Z
UID:18419-1434223800-1434234600@dev.thedepanneur.ca
SUMMARY:SUPPERCLUB: Fado - Sounds & Flavours of the Portuguese Diaspora  by Paula Costa feat. Raizes e Ramos
DESCRIPTION:Musical traditions\, much like culinary ones\, are often the result of the cultural fusion that comes about through conquest or migration. Fado is a perfect musical example; while evocative of Portugal it is spiced with hints of Brazil\, Mozambique\, Angola and Cape Verde. \nThe Afro-Brazilian musical tradition of Fado\, or ‘fate’\, dates back before the 19th century in Portugal where it’s signature rubato tempo and themes of the melancholic sea life of fisherman and the resignation of the poor were the soundtrack to the bohemian margins of society. \nWhen played in the local taverns or “Fado Houses” of Lisbon and Coimbra\, the experience of Fado is often intertwined with food —a few songs\, a few dishes\, a few more songs\, more food and drink — and so the night goes… \nTonight\, we seek to re-create this kind of experience\, highlighting the sensuous flavours and sounds of the Portuguese diaspora though a collaboration by Paula Costa of Dragon’s Kitchen\, and local Fado trio Raízes e Ramos. \n—–\nBacalhau (Salt Cod) & Chickpea Salad\nwith Herb & Citrus Vinaigrette \nFrango a Minha Maneira\nRoast chicken with chillies and herbs\, served with roasted potatoes & tomatoes. Homemade Piri Piri sauce on the side for those who like the extra spice. \nOrange & Olive Oil Cake\nwith Orange & Honey Syrup and vanilla whipped cream\n—– \n$50 +HST \n—–\nPaula Costa started her blog\, Dragon’s Kitchen\, as a way to share recipes with friends and family\, but was pleasantly surprised when strangers began visiting the blog and leaving comments. It encouraged her to continue and expand how she used it. Social media has opened up an entire “foodie” world of new people and experiences for Paula. She finds that “each new meeting or outing expands my knowledge\, increases my passion and (I hope) makes my blog better.” \nRaízes e Ramos a Fado musical group with Louis Simão\, a composer\, singer\, bassist\, accordionist and guitarist\, and pianist\, acting as one of the pillars of the Brazilian music scene here in Toronto. Next is Larry Lewis\, a guitarist\, he plays regularly with The Tich Maredza Band\, an African group and Jessica Lloyd\, singer\, with her classical training and performance experience is versatile with a capital V. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supperclub-fado-sounds-flavours-of-the-portuguese-diaspora-by-paula-costa-and-raizes-e-ramos/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/05/facebook_event_1655111734712505.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150612T180000
DTEND;TZID=America/Toronto:20150612T210000
DTSTAMP:20260504T023752
CREATED:20150608T175701Z
LAST-MODIFIED:20150612T162227Z
UID:18781-1434132000-1434142800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Colombian Sancocho by Carlos Delgado
DESCRIPTION:A popular stew — and hangover remedy —in many Latin American countries\, sancocho is rich in meat and vegetables. Local artist Carlos Delgado follows the tradition of his native Colombia by combining potatoes\, onions\, tomatoes\, cassava (yuca)\, plantains and plenty of chicken. Sancocho is always served with avocado\, and along with a salad and plate of white rice for for a hearty and comforting meal.\n$12 \nGuava jam and cheese – a classic Colombian dessert.\n$4 \n————-\nCarlos Delgado was born in rural Colombia and currently living in Toronto. He is a highly sought out artist\, muralist and live painter who has been nominated as the only painter for TELUS and Toronto Arts Foundation’s Newcomer Artist Award in 2014. His love for Colombian food never left him as he often finds it fun to cook for friends while keeping his native traditions alive.\nhttp://www.artcarlosdelgado.com/ \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-colombian-sancocho-by-carlos-delgado/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_1418692031789388-e1433786272549.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150611T180000
DTEND;TZID=America/Toronto:20150611T210000
DTSTAMP:20260504T023752
CREATED:20150608T190012Z
LAST-MODIFIED:20150608T202905Z
UID:18784-1434045600-1434056400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Goyo’s Pollo y Tacqueria by Chef Greg Couillard
DESCRIPTION:The Dep is delighted to welcome Toronto culinary icon Chef Greg Couillard as our showcase chef for the month of June. \nEvery Thursday try three classic tacos inspired by the ingredients\, spices and flavours of Costa Alegre\, on the Pacific coast of Mexico\, as well as a different bonus dish each week! \n—–\nWhite Bean Gazpacho $4\nA cool & fresh summer soup with tomatoes\, onions\, garlic\, chiles and white beans \nTaco Trio $12\nGoyo’s Pollo\nRoast chicken with Secreto de Goyo spice rub and a casera red salsa made from roasted pasillo\, arbol\, pulla and cascabel chiles\, with spiced pinto beans\, lime & cilantro.\n&\nAl Pastor\nSpicy & sweet chili-rubbed roasted pork with pineapple\, and topped with cilantro and lime\n&\nFrijoles & Aguacate (v)\nPinto Beans and avocado topped with jicama\, grilled garlic\, onions and zucchini\, with a tomatillo\, spinach and avocado salsa verde\, and shredded manchego cheese (optional) \nServed with a side of totopos (tortilla chips) and pico de gallo (fresh tomato salsa) \n*All tacos are served on local & non-gmo corn tortillas* \nTuna and Scallop Ceviche Tostada $5\nFresh tuna and wild bay scallops marinated in chile\, lime\, cucumber\, cherry tomatoes\, jicama\, avocado and cilantro on a crispy corn tostada. \nCajeta Creme Caramel $4 \nDecadent Mexican goat’s milk dulce de leche cream custard with a caramelized sugar glaze \nPrix Fixe $20\n Gazpacho + 3 Tacos + Creme Caramel \n#vegan #GF options available \n—–\nIt would not be hyperbole to suggest that Chef Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-goyos-pollo-y-tacqueria-by-chef-greg-couillard-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_1455873248045243.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150610T180000
DTEND;TZID=America/Toronto:20150610T210000
DTSTAMP:20260504T023752
CREATED:20150608T164654Z
LAST-MODIFIED:20150608T170721Z
UID:18779-1433959200-1433970000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Vegan Bar Snacks by Emily Zimmerman
DESCRIPTION:Emily shows us the possibilities of what bar food could be like with an amazing combination of popcorn cauliflower paired with homemade coconut yogurt tzatziki\, spicy chickpea wings\, and a vegan caesar salad.\n$12 \nLemon and Thyme Ice Cream with molasses gingerbread\n$4 \n#vegan #GF \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-vegan-bar-snacks-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_427846994064529.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150609T190000
DTEND;TZID=America/Toronto:20150609T200000
DTSTAMP:20260504T023752
CREATED:20150513T163542Z
LAST-MODIFIED:20150513T164158Z
UID:18338-1433876400-1433880000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Ran Goel
DESCRIPTION:Ran Goel is founder and CEO of Fresh City\, a city farm that delivers seasonal produce and recipe bags. Fresh City grows organically on six acres and in an aquaponic greenhouse at Toronto’s Downsview Park. Prior to launching Fresh City\, Ran was an investment lawyer in New York. He holds degrees from York University\, the London School of Economics and the University of Toronto’s Faculty of Law. \nRan asks: is city farming is a fad? \nEvery Tuesday at 7pm\, The Depanneur invites a local food personality to talk about something that interests them.
URL:https://dev.thedepanneur.ca/event/table-talk-ran-goel/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2015/05/facebook_event_1445362655758601.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150609T180000
DTEND;TZID=America/Toronto:20150609T210000
DTSTAMP:20260504T023752
CREATED:20150608T194824Z
LAST-MODIFIED:20150608T195147Z
UID:18788-1433872800-1433883600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Roast Cauliflower\, Bacon & Breadcrumb Campanelle by Len Senater
DESCRIPTION:Cauliflower is probably the vegetable that has suffered the most from terrible cooking. Too often boiled to a flavourless mush\, it’s hardly surprising that it gets a bad rap. But when seasoned and pan-roasted or seared\, with crispy gold corners and hint of char\, it is simply amazing – sweet\, nutty\, meaty and deeply satisfying. \nThis rustic dish of seared cauliflower is served with a flavourful and crunchy “pangrattato“\, a classic Southern Italian pasta topping of breadcrumbs cooked with garlic\, olive oil and something salty like anchovies or pancetta. I’ll be doing one with bacon (and one without)\, along with an al dente campanelle pasta cooked in wine & stock\, and finished with fresh basil\, parmesan and some fresh lemon. \nThe pasta will be served with spring salad of fresh greens grown right in Toronto by tonight’s guests speaker’s company\, Fresh City Farms\, along with shaved Ontario asparagus\, carrots and beets. \n$12 +HST \n#vegan and #GF options available \n7pm: TABLE TALK: Ran Goel\nRan Goel\, founder and CEO of Fresh City Farms\, talks about the present and future or urban farming in Toronto. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-roast-cauliflower-bacon-breadcrumb-campanelle-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_945569682161063.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150608T183000
DTEND;TZID=America/Toronto:20150608T213000
DTSTAMP:20260504T023752
CREATED:20150511T183920Z
LAST-MODIFIED:20150512T000219Z
UID:18266-1433788200-1433799000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Healing the Gut by Keisha Luke
DESCRIPTION:Though many holistic nutritional practitioners have long been emphasizing the importance of prioritizing a healthy gut\, modern nutritional science is only now beginning to discover the complexity and importance of the role of the gut in everything from our immune system to overall well being. \nHolistic Culinary Nutritionista Keisha Luke has studied a broad range of holistic health practises\, 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 nutrition. There will be discussion of the nature of the digestive process\, digestive health and how to maintain a healthy gut ecosystem. Other topics covered include: foods that harm vs. foods that heal\, an understanding of fibre\, fats\, probiotics\, greens\, and their role in the body\, and ways to collaborate with holistic health practitioners to help accelerate the healing process. \nParticipants will learn about and get to sample different kind of gut-friendly foods like Keisha’s own Berry Komboucha & Qrazy Quinoa Balls. The class also includes recipes and a hands-on opportunity to learn how to make easy gluten-free and vegan banana and apple breakfast muffins\, as well as an avocado\, raw chocolate\, and chia seeds “Superfood Pudding”. \n$40 +HST\n Book Now \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 Nutritionista\, 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 ♡\nhttp://www.keishaluke.com \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-healing-the-gut-by-keisha-luke/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/05/facebook_event_791835907590952.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150607T193000
DTEND;TZID=America/Toronto:20150607T223000
DTSTAMP:20260504T023752
CREATED:20150525T202724Z
LAST-MODIFIED:20150525T203152Z
UID:18555-1433705400-1433716200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Ottoman Palace Cuisine II by Chef Murat Ozsuvari
DESCRIPTION:**Returning for a Second Night by popular demand** \nFor more than 600 years\, the vast Ottoman empire represented one of the most sophisticated aristocratic cultures in the world. It profoundly influenced – and was influenced by – diverse culinary traditions spanning from Central Asia to North Africa\, the Balkans to past the Arabian peninsula into Eastern Africa. If you have ever enjoyed yogurt\, döners or shawarma\, pita bread\, feta cheese\, baklava\, lahmacun (“Turkish Delight”)\, sarma (cabbage rolls)\, or rice pilaf\, you have tasted a bit of the lasting legacy of Ottoman influence on global cuisine. \nThe heart of Ottoman culture was in Istanbul\, the capital\, where the imperial court and the metropolitan elites established a refined culinary tradition bringing together elements of regional cuisines from across the empire. It was here\, in the kitchens of the Imperial palace\, that Ottoman cuisine reached it’s most refined form. \nChef Murat Ozsuvari\, studied and cooked around the world before basing himself Istanbul Beyoglu based where he ran a successful catering business. With this lavish meal\, Chef Murat seeks to showcase the remarkable cuisine that developed at the crossroads of Europe and Asia. \n—–\nMeze – Turkish meals often start with a selection of small tapas-like dishes \nMaydanoz Salatasi (Parsley Salad)\nA traditional Agean salad and a popular meze dish\, msde with red onions\, sumac\, and olive oil\, with a pomegranate reduction seasoned with black pepper. \nPatlıcan Salatası (Roasted Eggplant Salad)\nTender eggplant infused with a smokey flavor\, accented with olive oil\, tahini\, lemon juice\, garlic and parsley. \nZeytinyağlı Enginar (Olive-oil Poached Artichokes)\nArtichoke hearts cooked in olive oil and stuffed with mixed vegetables.\n—– \nKuzu tandır (Slow-roasted Leg of Lamb)\nWhole lamb leg cooked with red wine for over 8 hours\, with caramelized onions\, garlic and chestnuts. \nSultan Pilavi (Sultan’s Rice Pilaf)\nA rich\, aromatic rice pilaf with\, chestnuts\, butter\, currants\, roasted pine nuts and black pepper. \nCacik (Thick Yogurt and Cucumber)\nThe original “tzatziki”; thick\, ice-cold strained yogurt with fresh cucumbers\, flecked with dill and mint.\n—– \nRevani with Kaymak (Semolina Cake with Clotted Cream)\nA delicate traditional cake\, soaked in a light sugar syrup and paired with an intensely rich clotted cream made from water buffalo milk imported from Turkey. \nSakizli Muhallebi (Mastic Pudding)\nA delicate custard similar to a blancmange or panna cotta\, made with a unique resin gum\, obtained from the mastic tree (Pistacia lentiscus).\n—– \nAs a special bonus\, Chef Murat will be sharing some recipes and stories behind some of tonight’s dishes\, along with a special of $25 Catering Gift Card for each guest. \n$40 +HST\n Book Now \n—–\nChef Murat Ozsuvari studied cooking in Vancouver and has worked in restaurants around the world\, including the Ritz Hotel in Miami\, and the renowned Ara Café in Istanbul. He has recently co-founded a new catering company Toronto\, M&T\, offering a broad range of Turkish-inspired and international foods for home delivery or events.\nhttp://www.mtfoodservices.com/ \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-ottoman-palace-cuisine-ii-by-chef-murat-ozsuvari/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/05/facebook_event_417971681715759.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150606T193000
DTEND;TZID=America/Toronto:20150606T223000
DTSTAMP:20260504T023752
CREATED:20150511T200620Z
LAST-MODIFIED:20150525T204328Z
UID:18272-1433619000-1433629800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Ottoman Palace Cuisine by Chef Murat Ozsuvari
DESCRIPTION:**A Second Night has been added by popular demand** \nFor more than 600 years\, the vast Ottoman empire represented one of the most sophisticated aristocratic cultures in the world. It profoundly influenced – and was influenced by – diverse culinary traditions spanning from Central Asia to North Africa\, the Balkans to past the Arabian peninsula into Eastern Africa. If you have ever enjoyed yogurt\, döners or shawarma\, pita bread\, feta cheese\, baklava\, lahmacun (“Turkish Delight”)\, sarma (cabbage rolls)\, or rice pilaf\, you have tasted a bit of the lasting legacy of Ottoman influence on global cuisine. \nThe heart of Ottoman culture was in Istanbul\, the capital\, where the imperial court and the metropolitan elites established a refined culinary tradition bringing together elements of regional cuisines from across the empire. It was here\, in the kitchens of the Imperial palace\, that Ottoman cuisine reached it’s most refined form. \nChef Murat Ozsuvari\, studied and cooked around the world before basing himself Istanbul Beyoglu where he ran a successful catering business. With this lavish meal\, Chef Murat seeks to showcase the remarkable cuisine that developed at the crossroads of Europe and Asia. \n—–\nMeze – Turkish meals often start with a selection of small tapas-like dishes \nMaydanoz Salatasi (Parsley Salad)\nA traditional Agean salad and a popular meze dish\, msde with red onions\, sumac\, and olive oil\, with a pomegranate reduction seasoned with black pepper. \nPatlıcan Salatası (Roasted Eggplant Salad)\nTender eggplant infused with a smokey flavor\, accented with olive oil\, tahini\, lemon juice\, garlic and parsley. \nZeytinyağlı Enginar (Olive-oil Poached Artichokes)\nArtichoke hearts cooked in olive oil and stuffed with mixed vegetables.\n—– \nKuzu tandır (Slow-roasted Leg of Lamb)\nWhole lamb leg cooked with red wine for over 8 hours\, with caramelized onions\, garlic and chestnuts. \nSultan Pilavi (Sultan’s Rice Pilaf)\nA rich\, aromatic rice pilaf with\, chestnuts\, butter\, currants\, roasted pine nuts and black pepper. \nCacik (Thick Yogurt and Cucumber)\nThe original “tzatziki”; thick\, ice-cold strained yogurt with fresh cucumbers\, flecked with dill and mint.\n—– \nRevani with Kaymak (Semolina Cake with Clotted Cream)\nA delicate traditional cake\, soaked in a light sugar syrup and paired with an intensely rich clotted cream made from water buffalo milk imported from Turkey. \nSakizli Muhallebi (Mastic Pudding)\nA delicate custard similar to a blancmange or panna cotta\, made with a unique resin gum\, obtained from the mastic tree (Pistacia lentiscus).\n—– \nAs a special bonus\, Chef Murat will be sharing some recipes and stories behind some of tonight’s dishes\, along with a special of $25 Catering Gift Card for each guest. \n$40 +HST \n—–\nChef Murat Ozsuvari studied cooking in Vancouver and has worked in restaurants around the world\, including the Ritz Hotel in Miami\, and the renowned Ara Café in Istanbul. He has recently co-founded a new catering company Toronto\, M&T\, offering a broad range of Turkish-inspired and international foods for home delivery or events. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-ottoman-palace-cuisine-by-chef-murat-ozsuvari/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/05/facebook_event_621252688009980.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150605T180000
DTEND;TZID=America/Toronto:20150605T210000
DTSTAMP:20260504T023752
CREATED:20150513T183213Z
LAST-MODIFIED:20150526T210251Z
UID:18346-1433527200-1433538000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: BBQ Quail and Spring Salad by Chef Michael Kirkwood
DESCRIPTION:Where else can you find such a fine spring offering than from Chef Michael Kirkwood. \nBBQ Boneless Quail\nEach quail is served with garlic jus\, wild mushrooms and a fresh cauliflower caponata salsa comprised of fennel\, onion\, celery\, cauliflower\, currants\, pine nuts\, parsley\, and olive oil\n$14 \nShaved Spring Vegetable Salad\nwith a hearty offering of carrots\, asparagus\, zucchini\, black kale\, fiddleheads\, artichoke puree\, truffle vinaigrette\, wild flowers\, and herb gel\n$12 \n#Vegan\, GF options\n————-\nChef Michael Kirkwood has honed his culinary skills in some of Toronto’s finest restaurants including Avalon\, Toro\, Opus\, and Turf Lounge. Known for his “Canadian Contemporary” style\, he’s committed to a quality food experience without compromising on using fresh\, local and artisan style ingredients to create a clever fusion of flavors in his cooking. Now\, as creator and founder of The Birchwood Kitchen — a mobile culinary studio providing cooking classes for children and adults — he enjoys catering small events and seasonal tastings. \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-bbq-quail-and-spring-salad-by-chef-michael-kirkwood/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/05/Ben_Handley_Quail_celeriac.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR