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DTSTART;TZID=America/Toronto:20200118T193000
DTEND;TZID=America/Toronto:20200118T220000
DTSTAMP:20260430T113451
CREATED:20191209T161659Z
LAST-MODIFIED:20191209T215843Z
UID:89817-1579375800-1579384800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Boeuf Bourguignon by Dali Chehimi
DESCRIPTION:Rustic French cooking lies deep at the heart of continental cuisine; much of the heritage of fine European cooking can find its roots in the traditional ingredients of the French countryside: beef\, aromatic vegetables\, herbs\, butter and wine. Join Chef Dali Chehimi for an elegant dinner of soul-warming classics from the French country kitchen\, including authentic boeuf bourguignon\, the dish Julia Child once called “certainly one of the most delicious beef dishes concocted by man”. \nCalamari Provençal\nTender squid in a tomatoes sauce with capers\, black olives & chickpeas\, infused with garlic\, herbs de provence and a touch of chili\, served with warm baguette. \nSalade Verte\nA simple salad of tender butter lettuce with a classic French wine vinegar vinaigrette. \nBoeuf Bourguignon\nOne of the true classics of French cuisine\, this refined stew from Burgundy features large pieces of tender beef braised in that region’s famous red wine\, along with mushrooms\, carrots and small pearl onions. Served with roast garlic potato puree. \nCrème Caramel\nOne of the classics of the French kitchen — caramelized sugar\, milk\, and eggs\, transformed with patience and skill into a truly magical dessert — a delicate golden-topped custard in pool of glorious caramel sauce.\n—– \n$60 +HST \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-boeuf-bourguignon-with-dali-chehimi-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/01/beef-bourguignon.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200118T100000
DTEND;TZID=America/Toronto:20200118T143000
DTSTAMP:20260430T113451
CREATED:20191223T230616Z
LAST-MODIFIED:20200323T195838Z
UID:92356-1579341600-1579357800@dev.thedepanneur.ca
SUMMARY:BRUNCH: Mama Linda's Filipino Brunch by Maria Polotan
DESCRIPTION:  \nMama Linda’s Filipino Brunch\nby Maria Polotan\nSat & SUN • 10am-2:30pm • cash/cc/debit • FB/IG @mamalindasto \n\nSocial distancing got you down?\nLet Mama Linda’s cheer you up!\nBRUNCH NOW AVAILABLE FOR TAKE OUT & PICK-UP\n(Of course\, you can dine in as well!) \nEnjoy the delicious flavours of Maria Polotan’s Fabulous FIlipino Brunch in the comfort of your own home! \n\nPop by The Dep between 10am-2pm this Sunday and get your order to go\, or give Maria a call at 416-573-3108 and she’ll have your order ready for you when you arrive. \n\n\n\n		\n		\n			\n				\n			\n				\n				Kamayan Platter for 2\n				\n			\n				\n			\n				\n				Silog with corned beef hash\n				\n			\n				\n			\n				\n				Breakfast bun with longanisa sausage patty\n				\n			\n				\n			\n				\n				Silog with tocino\n				\n			\n		\n\nSilog 8 (GF)\nSi is short for sinangag (garlic fried rice)\, Log is for itlog (egg). Together\, topped with a bit of meat\, they make the quintessential Filipino breakfast. Garlicky fried rice\, two sunny-side up Ontario free-range eggs\, and homemade achara (green papaya pickle). Duck egg +3 \nToppings 5 ea.\nTocino House-cured Filipino-style bacon \nLonganisang Bisaya Lightly sweet homemade skinless pork sausages in Visayan (central Philippines) style; my local version uses maple syrup! \nCorned Beef Hash Homemade corned beef brisket\, with garlic\, onion\, sweet peppers & potatoes \nMushroom\, Tofu & Kale Adobo (v) Meaty shiitake mushrooms\, firm tofu & kale sautéed with garlic\, sugarcane vinegar\, soy & black pepper \nKamayan Platter for 2 30\nDouble portion of garlic fried rice\, 4 eggs\, achara + choice of 3 toppings \nCloudcakes 8\nStack of 6 small\, extra fluffy and tender pancakes served with tropical fruit compote & real maple syrup. Add tocino bacon +5 \nBreakfast Bun 12\nBrioche bun stuffed with longanisa sausage –or– tocino bacon\, topped with fried egg\, cilantro aioli\, pickled veggies & fresh greens. \nKid’s Menu \nMini Silog 8\n½ portion of garlic fried rice\, one egg + ½ portion of tocino bacon\, longanisa sausage or corned beef hash. \nMini Cloudcakes 6\n3 small extra fluffy and tender pancakes with tropical fruit compote & real maple syrup \nBeverages\nSalabat 3\nFilipino ginger tea — fresh steeped ginger with local honey and lemon juice \nTsokolate Eh 5\nFilipino hot chocolate — rich hot chocolate made from 100% cacao chocolate from the Philippines\, with whole milk and muscovado sugar. Available non-dairy \nBottomless Coffee or Tea 3 \nOntario Apple Cider 4 \n\nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others through her new catering project Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering and at Withrow Park Farmers’ Market in the summer. \n\nSat & SUN • 10am-2:30pm • cash/cc/debit • FB/IG @mamalindasto
URL:https://dev.thedepanneur.ca/event/brunch-mama-lindas-filipino-brunch-by-maria-polotan/2020-01-18/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/gif:https://dev.thedepanneur.ca/wp-content/uploads/2019/12/Mama-Linda-header_LG.gif
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200117T183000
DTEND;TZID=America/Toronto:20200117T210000
DTSTAMP:20260430T113451
CREATED:20191202T165516Z
LAST-MODIFIED:20191223T221627Z
UID:88885-1579285800-1579294800@dev.thedepanneur.ca
SUMMARY:MASTER CLASS — Mozzarella & Burrata by Chef Luciano Schipano
DESCRIPTION:SOLD OUT! 2nd Night Added FRI Jan 31\nJoin passionate and knowledgeable Italian culinary expert Chef Luciano Schipano for a unique\, in-depth exploration and live demonstration of one of Italy’s most famous cheeses\, mozzarella\, and its much rarer and sophisticated cousin\, burrata. This fun and delicious evening will begin with general introduction to the world of Italian cheeses\, and demonstration and tasting of traditional Italian mozzarella knots. \nWe’ll then look at the making of burrata\, one of Italy’s unique culinary treasures. Fresh mozzarella is hand-shaped into a small pouch and filled with a combination of fine shreds of mozzarella curd (stracciatella) and fresh cream. The pouch is closed\, and sometimes wrapped in a leaf of the Asphodelus plant. (The leaves and the cheese last about the same time\, 3-4 days\, and thus fresh leaves are considered a sign of a fresh cheese). \nWhen the resulting burrata (literally “buttered” in Italian) is sliced open\, a spurt of thickened cream flows out in a moment of high culinary drama. The cheese has a rich\, buttery flavour and retains its fresh milkiness. It is best when eaten within 24 hours and is considered by some to past its prime after 48 hours; hence the extreme rarity — and price — of the authentic Italian product in Canada. \nChef Luciano will prepare a few dishes that highlight burrata’s luxurious qualities\, and discuss other recipe ideas. There will be ample tasting opportunities and a lively discussion of Italy’s rich culinary heritage\, history and ongoing role in the preservation of traditional foodways. \n$90 + HST \n—–\nChef Luciano Schipano has a serious passion for the culinary arts. A Red Seal certified Chef\, Luciano is also President of Slow Food Toronto\, Board Director of the Italian Federation of Chefs\, and an active member of the Canadian Culinary Federation. He loves to share his remarkable knowledge of Italian cuisine though teaching\, both in Canada and Italy\, as well as TV appearances and culinary tours. He is a passionate food advocate\, working with projects like Jamie Oliver’s Food Revolution and Soupalicious\, as well as an accomplished personal chef\, executive chef\, teacher and food consultant. Chef Luciano also organizes Culinary Tours in Italy\, Calabria. Join him at March Break tour or July for the opportunity to enjoy food and culture directly with farmers\, producers and local chefs\n—– \n\n—–\nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events\n\n\n Find out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-mozzarella-burrata-by-chef-luciano-schipano-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/Burrata.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200115T180000
DTEND;TZID=America/Toronto:20200115T210000
DTSTAMP:20260430T113451
CREATED:20191215T221520Z
LAST-MODIFIED:20191215T221832Z
UID:90788-1579111200-1579122000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Memories of Jamaica by Mary Freij
DESCRIPTION:Jamaica is a favourite getaway for Chef Mary Freij; the lingering memories of curry and jerk spices help keep the spirit warm as we head into the Canadian winter. Tonight she prepares some of her favourite dishes from her trips to give us all a little taste of island sunshine.\n—– \nStuffed Johnny Cakes $5\n2 fluffy fried wheat dumplings stuffed with curried veggies and served with a white “Jamaican Ranch” aioli with thyme\, garlic\, & chili. \nJerk Chicken with Rice & Peas $14\nOne of the most iconic Jamaican dishes; chicken leg & thigh quarters piquantly seasoned with allspice\, thyme and scotch bonnet peppers\, served with classic rice & peas\, and some cool coleslaw.\n#vegeatarian options available with curried veggies \nJamaican Rum Cake $5\nJamaican rum cake is made with prunes\, currents\, cranberries and raisins soaked in Jamaican rum and blended in along with spices like nutmeg\, cinnamon\, close and allspice; served with a coconut whip to go on top. \nPrix Fixe Menu $23\nJohnny Cakes + Jerk Chicken w/ Rice & Peas + Rum Cake \n—–\nMary Freij is a food entrepreneur who has traveled the world in search of amazing culinary experiences. Also a passionate cook\, she started her culinary career working full time as a cook and hosting pop-up food events\, including the former Mazeh Brunch at The Depanneur. She recently ventured into opening her own space\, a Middle Eastern take out restaurant serving wraps and daily dishes inspired by tastes from back home.\nMazeh  |  335 Yonge Street  | mazehcatering.com | @mazehcatering \n—–\nEvery Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinne-memories-of-jamaica-by-mary-freij/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/12/Jerk-Chicken-and-Marinade-9-700x1050-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200113T183000
DTEND;TZID=America/Toronto:20200113T210000
DTSTAMP:20260430T113451
CREATED:20191209T144350Z
LAST-MODIFIED:20191209T144828Z
UID:89783-1578940200-1578949200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to the Vegan Kitchen by Emily Zimmerman
DESCRIPTION:Many people want to shift their diets to be more plant-based\, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire\, have more options for dinner guests\, or discover new ingredients and techniques\, this class will give you a versatile toolkit for making amazing vegan meals. \nThe Depanneur’s resident vegan maven\, Emily Zimmerman will share various techniques including manipulating texture\, tricks for marinating\, braising\, steaming\, poaching\, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry. \nAnd what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour\, turmeric\, black salt\, nutritional yeast\, agar\, and arrowroot. \nAlong the way you’ll meet affordable\, versatile and high-protein ingredients like dried yuba (tofu skin)\, which with the right smoky-sweet marinade\, makes a fabulous vegan bacon. \nYou will also learn how to make a tasty vegan sausage with kasha\, sun-dried tomatoes and mushrooms\, both as braised patties made with gluten flour\, pan-fried with potato starch\, and a yuba-wrapped\, steamed sausage. \nYou’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt. \nParticipants will leave with tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home. \n——– \n$60 +HST \n——–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol.\n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-intro-to-the-vegan-kitchen-by-emily-zimmerman-5/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_206287320135363.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200112T183000
DTEND;TZID=America/Toronto:20200112T210000
DTSTAMP:20260430T113451
CREATED:20191202T164630Z
LAST-MODIFIED:20191209T144657Z
UID:88875-1578853800-1578862800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to the Vegan Kitchen by Emily Zimmerman
DESCRIPTION:SOLD OUT! 2nd Night Added MON Jan 13\nMany people want to shift their diets to be more plant-based\, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire\, have more options for dinner guests\, or discover new ingredients and techniques\, this class will give you a versatile toolkit for making amazing vegan meals. \nThe Depanneur’s resident vegan maven\, Emily Zimmerman will share various techniques including manipulating texture\, tricks for marinating\, braising\, steaming\, poaching\, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry. \nAnd what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour\, turmeric\, black salt\, nutritional yeast\, agar\, and arrowroot. \nAlong the way you’ll meet affordable\, versatile and high-protein ingredients like dried yuba (tofu skin)\, which with the right smoky-sweet marinade\, makes a fabulous vegan bacon. \nYou will also learn how to make a tasty vegan sausage with kasha\, sun-dried tomatoes and mushrooms\, both as braised patties made with gluten flour\, pan-fried with potato starch\, and a yuba-wrapped\, steamed sausage. \nYou’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt. \nParticipants will leave with tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home. \n——– \n$60 +HST \n——–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol.\n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-intro-to-the-vegan-kitchen-by-emily-zimmerman-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_1821958448107639.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20191222
DTEND;VALUE=DATE:20191223
DTSTAMP:20260430T113451
CREATED:20191219T205503Z
LAST-MODIFIED:20191219T205826Z
UID:91650-1576972800-1577059199@dev.thedepanneur.ca
SUMMARY:CLOSED
DESCRIPTION:The Dep will be closed from Dec 22–Jan 11\nThere will be no Weekend Brunch in December\nStay tuned for an exciting new brunch coming in January!\nSign up for our newsletter for first dibs on all our amazing 2020 events.
URL:https://dev.thedepanneur.ca/event/closed-on-holiday/2019-12-22/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/hammock.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191221T120000
DTEND;TZID=America/Toronto:20191221T143000
DTSTAMP:20260430T113451
CREATED:20191125T162919Z
LAST-MODIFIED:20191125T173142Z
UID:88186-1576929600-1576938600@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Sous Weed — Cooking with Cannabis 101 by Carole Nelson Brown
DESCRIPTION:Finally medical and recreational cannabis is legal\, but not everyone wants to smoke… Cannabis-infused edibles offer a more pleasant\, varied and precise way to incorporate the benefits of cannabis into your lifestyle\, but uninspired\, store-bought gummies or brownies provide less control over dosage or quality of ingredients. If you are curious about understanding the world of “medibles” and want to learn how you can make them yourself\, this is the class for you. \nAt the heart of cannabis-infused products is decarboxylation\, a simple process during which cannabis is heated to activate its psychoactive and relaxing effects. Applying heat turns the THCA (the non-psychoactive acid form that is a great anti-inflammatory) into TCH (the fun stuff). This happens naturally when you smoke it but in order to cook with it\, you need to find another way — and that is where sous vide comes in. Sous vide is a method of cooking that involves sealing foods in vacuum sealed\, food-grade plastic and putting it in a temperature controlled water bath. It’s an amazing way to cook a steak\, but it’s also a perfect way to easily and precisely decarboxolate cannabis without the aggressive smell or risks associated with old-fashioned\, oven-based methods. \nIn this 2 hour demo\, Carole Nelson Brown will show you how to discreetly decarb cannabis in your own home\, as well as how to then use it to infuse any cooking oil\, butter\, milk or cream. We will discuss dosing as precisely as possible\, how different strains lend themselves to different infusions\, how to pair flavour profiles with food\, and some tricks to make your infusions more efficient and effective. \nFor this demo Carole will demonstrate infusing coconut oil\, olive oil\, dulce de leche\, and butter\, and you will get to taste some delicious dishes that will showcase some creative recipes to use infused products in your own kitchen. Recipes will printed and be available for participants to take home. \nHoney Jerk Roasted Cauliflower with Pickled Cucumber with coconut oil and honey\nSpanish Garlic Shrimp with Chili Olive Oil\nChimichurri compound butter served with sous vide steak\nDulce de Leche Brownie Bites \n—– \n$90 + HST \n—– \nNOTE: these recipes have been developed and tested with infused products in mind\, but the samples served in class will NOT be cannabis-infused.\n—–\nCarole Nelson Brown’s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \n—– \nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events \n\n\nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-sous-weed-cooking-with-cannabis-101-by-carole-nelson-brown-6/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Cannabis-infused-oil.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191220T183000
DTEND;TZID=America/Toronto:20191220T210000
DTSTAMP:20260430T113451
CREATED:20191104T151813Z
LAST-MODIFIED:20191125T201753Z
UID:86158-1576866600-1576875600@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Sous Weed — Cooking with Cannabis 101 by Carole Nelson Brown
DESCRIPTION:SOLD OUT! 2nd Class Added SAT Dec 21 — 12-2:30pm\nFinally medical and recreational cannabis is legal\, but not everyone wants to smoke… Cannabis-infused edibles offer a more pleasant\, varied and precise way to incorporate the benefits of cannabis into your lifestyle\, but uninspired\, store-bought gummies or brownies provide less control over dosage or quality of ingredients. If you are curious about understanding the world of “medibles” and want to learn how you can make them yourself\, this is the class for you. \nAt the heart of cannabis-infused products is decarboxylation\, a simple process during which cannabis is heated to activate its psychoactive and relaxing effects. Applying heat turns the THCA (the non-psychoactive acid form that is a great anti-inflammatory) into TCH (the fun stuff). This happens naturally when you smoke it but in order to cook with it\, you need to find another way — and that is where sous vide comes in. Sous vide is a method of cooking that involves sealing foods in vacuum sealed\, food-grade plastic and putting it in a temperature controlled water bath. It’s an amazing way to cook a steak\, but it’s also a perfect way to easily and precisely decarboxolate cannabis without the aggressive smell or risks associated with old-fashioned\, oven-based methods. \nIn this 2 hour demo\, Carole Nelson Brown will show you how to discreetly decarb cannabis in your own home\, as well as how to then use it to infuse any cooking oil\, butter\, milk or cream. We will discuss dosing as precisely as possible\, how different strains lend themselves to different infusions\, how to pair flavour profiles with food\, and some tricks to make your infusions more efficient and effective. \nFor this demo Carole will demonstrate infusing coconut oil\, olive oil\, dulce de leche\, and butter\, and you will get to taste some delicious dishes that will showcase some creative recipes to use infused products in your own kitchen. Recipes will printed and be available for participants to take home. \nHoney Jerk Roasted Cauliflower with Pickled Cucumber with coconut oil and honey\nSpanish Garlic Shrimp with Chili Olive Oil\nChimichurri compound butter served with sous vide steak\nDulce de Leche Brownie Bites \n—– \n$90 + HST \n—– \nNOTE: these recipes have been developed and tested with infused products in mind\, but the samples served in class will NOT be cannabis-infused.\n—–\nCarole Nelson Brown’s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \n—– \nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events \n\n\nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-sous-weed-cooking-with-cannabis-101-by-carole-nelson-brown-5/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Cannabis-infused-oil.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191219T183000
DTEND;TZID=America/Toronto:20191219T210000
DTSTAMP:20260430T113451
CREATED:20191104T220646Z
LAST-MODIFIED:20191125T201545Z
UID:86249-1576780200-1576789200@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Classic Québécois Tourtière by Sonya Gammal
DESCRIPTION:SOLD OUT! 2nd Date Added SAT Dec 14 — 12-2:30pm\nTourtière – a French Canadian meat pie – is a classic part of the Christmas Eve réveillon and New Year’s Eve meal in Québec. With lots or regional variations including beef\, veal\, wild game or even fish\, the classic Montreal-style features a blend of pork and beef\, mirepoix (finely chopped carrots\, celery & onion)\, potatoes\, and a traditional spice blend with hints of nutmeg\, cloves and sage. \nIn this hands-on workshop\, Chef Sonya Gammal\, a tourtière aficionado with many years of experience will be leading you through her time-etested recipe. You’ll go through all the steps\, from the organic flour pastry dough\, to the vegetable and spice blend\, to your choice of beef & pork or mushroom & lentil filling. \nParticipants will leave with recipe along with their own 9” tourtiere (4-6 servings) in a decorative window box with baking directions to take home to bake\, freeze or gift. There will also be extra tourtières baked in class for everyone to sample.\n—– \n$90 +HST \n—–\nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—–\nEvery week The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-classic-quebecois-tourtiere-by-sonya-gammal/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/09/Tourtiere_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191219T163000
DTEND;TZID=America/Toronto:20191219T183000
DTSTAMP:20260430T113451
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:20260430T113451
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:20260430T113451
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:20260430T113451
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\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/facebook_event_629245820609997.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191216T100000
DTEND;TZID=America/Toronto:20191216T130000
DTSTAMP:20260430T113451
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\, Ontario\, 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:20260430T113451
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\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/facebook_event_629245820609997.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191215T120000
DTEND;TZID=America/Toronto:20191215T143000
DTSTAMP:20260430T113451
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\, Ontario\, 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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191215T100000
DTEND;TZID=America/Toronto:20191215T160000
DTSTAMP:20260430T113451
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
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_1920541871596195.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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:20191214T193000
DTEND;TZID=America/Toronto:20191214T220000
DTSTAMP:20260430T113451
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\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/IMG_20181224_173240_616.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191214T153000
DTEND;TZID=America/Toronto:20191214T173000
DTSTAMP:20260430T113451
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\, Ontario\, 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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191214T120000
DTEND;TZID=America/Toronto:20191214T143000
DTSTAMP:20260430T113451
CREATED:20191125T164220Z
LAST-MODIFIED:20191209T200348Z
UID:88192-1576324800-1576333800@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Classic Québécois Tourtière by Sonya Gammal
DESCRIPTION:Flash Sale — Save $10\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—– \nFlash Sale — Save $10\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-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/09/Tourtiere_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191211T180000
DTEND;TZID=America/Toronto:20191211T210000
DTSTAMP:20260430T113451
CREATED:20191202T211303Z
LAST-MODIFIED:20191202T211948Z
UID:89024-1576087200-1576098000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Russian & Jewish by Chef Doris Fin
DESCRIPTION:Chef Doris Fin is thrilled to share with you a few of her favourite childhood memories. She has been cooking since the age of seven\, travelling the world for over a decade\, and learning about various cuisines from various people. Doris loves to share her knowledge and fun personality through her cooking classes\, catering\, and dinner events. She is currently working on her e-book series Gather Cook Feast\, which focuses on inspiring others to return to their kitchens to cook their own meals\, invite communal meals to happen often and support locals and sustainability.\n—– \nBorscht with sour cream $7\nThis classic Russian soup filled with loads of veggies\, mainly beets\, cabbage\, carrots\, onions\, sour cream (optional)\, and of course a generous amount of dill — because Russians love dill! #vegetarian/#vegan\n— or —\nMatzo Ball Chicken Soup $7\nThe ultimate Jewish chicken soup that truly warms the soul. Matzo balls make this soup extra special because matzo is traditionally eaten once a year for Passover\, but Chef Doris likes this style of soup any time of the year. \nCholent and Pampushki $14\nCholent is a traditional dish eaten for the Jewish Sabbath\, with countless variations in both the European Ashkenazi tradition\, as well as the Middle-Eastern Sephardic kitchen (where it is know as dafina). Essentially a slow-cooked stew of hearty ingredients\, it was often made overnight in the leftover heat of the bread oven\, since cooking on the Sabbath was forbidden. Doris’ classic recipe features brisket\, potatoes\, carrots\, beans\, and barley\, and is served with homemade pampushki\, Russian-style soft rye-wheat buns. Also available #vegan \nMedovik  $6\nA popular Russian cake that truly gives you a sense of the culture: soft thin cookie layers smeared with a honey cream. This is definitely not a dessert to rush\, even if you’re Russian. \nPrix Fixe Menu $25\nSoup + cholent & bread + dessert \n—–\nChef Doris Fin is an award winning international chef based out of Toronto. She specializes in plant-based culinary arts\, teaches interactive culinary classes\, caters private events\, is currently working on a cookbook and traveling for her 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 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-russian-jewish-by-chef-doris-fin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/12/cholent.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191209T100000
DTEND;TZID=America/Toronto:20191209T130000
DTSTAMP:20260430T113451
CREATED:20191102T004349Z
LAST-MODIFIED:20191104T161414Z
UID:85943-1575885600-1575896400@dev.thedepanneur.ca
SUMMARY:LUNCH AND LEARN: Holiday Preserves by Camilla Wynne
DESCRIPTION:Join master preserver Camilla Wynne of Preservation Society spread holiday cheer with homemade edible gifts! In this workshop we cover the basics of water bath canning\, from selecting your produce to proper sterilization. We then move to the kitchen and prepare one marmalade recipe (such as a Three Citrus-Ginger marmalade) and one chutney (like a Cranberry-Tamarind chutney)\, both of which make amazing stocking stuffers\, hostess gifts\, or a pantry arsenal perfect for complementing cheese plates or cozy morning breakfasts. You will leave the class ready to tackle any project and able to safety modify recipes to your taste. \nIn this fun\, hands-on workshop\, participants will learn how to: \n\nsafely prepare lower sugar\, no pectin marmalade\nsafely prepare delicious chutney\nmodify ingredients in any recipe to satisfy your creative urges\neliminate steps from the traditional canning process\nchoose the best produce for canning\n\nThis class will run from 10am – 1pm and therefore will serve a light lunch featuring some of the items you will be learning to make. \n—– \n$60 +HST \n—– \nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \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-and-learn-preserving-your-own-holiday-gifts-by-camilla-wynne/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/Orange-Marmalade-3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191208T183000
DTEND;TZID=America/Toronto:20191208T210000
DTSTAMP:20260430T113451
CREATED:20191102T002209Z
LAST-MODIFIED:20191126T190241Z
UID:85931-1575829800-1575838800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Holiday Preserves by Camilla Wynne
DESCRIPTION:SOLD OUT! 2nd Class Added SUN Dec 8 — 12-2:30pm\nJoin master preserver Camilla Wynne of Preservation Society spread holiday cheer with homemade edible gifts! In this workshop we cover the basics of water bath canning\, from selecting your produce to proper sterilization. We then move to the kitchen and prepare one marmalade recipe (such as a Three Citrus-Ginger marmalade) and one chutney (like a Cranberry-Tamarind chutney)\, both of which make amazing stocking stuffers\, hostess gifts\, or a pantry arsenal perfect for complementing cheese plates or cozy morning breakfasts. You will leave the class ready to tackle any project and able to safety modify recipes to your taste. \nIn this fun\, hands-on workshop\, participants will learn how to: \n\nsafely prepare lower sugar\, no pectin marmalade\nsafely prepare delicious chutney\nmodify ingredients in any recipe to satisfy your creative urges\neliminate steps from the traditional canning process\nchoose the best produce for canning\n\n—– \n$60 +HST \n—– \nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \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-preserving-your-own-holiday-gifts-by-camilla-wynne/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/Orange-Marmalade-3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191208T120000
DTEND;TZID=America/Toronto:20191208T143000
DTSTAMP:20260430T113451
CREATED:20191125T015259Z
LAST-MODIFIED:20191125T015442Z
UID:88112-1575806400-1575815400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Holiday Preserves by Camilla Wynne
DESCRIPTION:Join master preserver Camilla Wynne of Preservation Society spread holiday cheer with homemade edible gifts! In this workshop we cover the basics of water bath canning\, from selecting your produce to proper sterilization. We then move to the kitchen and prepare one marmalade recipe (such as a Three Citrus-Ginger marmalade) and one chutney (like a Cranberry-Tamarind chutney)\, both of which make amazing stocking stuffers\, hostess gifts\, or a pantry arsenal perfect for complementing cheese plates or cozy morning breakfasts. You will leave the class ready to tackle any project and able to safety modify recipes to your taste. \nIn this fun\, hands-on workshop\, participants will learn how to: \n\nsafely prepare lower sugar\, no pectin marmalade\nsafely prepare delicious chutney\nmodify ingredients in any recipe to satisfy your creative urges\neliminate steps from the traditional canning process\nchoose the best produce for canning\n\n—– \n$60 +HST \n—– \nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \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-holiday-preserves-by-camilla-wynne/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/Orange-Marmalade-3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191207T193000
DTEND;TZID=America/Toronto:20191207T220000
DTSTAMP:20260430T113451
CREATED:20191104T202915Z
LAST-MODIFIED:20191104T203257Z
UID:86213-1575747000-1575756000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Filipino Kamayan by Maria Lourdes Polotan
DESCRIPTION:The Philippines is an archipelago of thousands of islands\, with hundreds of unique and distinctive local cultures\, along with a complex and multicultural history profoundly influenced by Chinese\, Malay\, Spanish and American cultures. \nKamayan is a Tagalog word that translates to “by hand” and refers to a traditional Filipino style of eating—communally\, and without plates or utensils. A typical kamayan meal features a table covered in banana leaves which is then artfully arranged with a variety of traditional Filipino dishes served rice\, condiments and garnishes. \nJoin Maria Polotan of Mama Linda’s for a unique and unforgettable dining experience showcasing the flavours and traditions of Filipino cuisine.\n—– \nBulalo\nBeef bone broth; clear yet unctuous and rich\, flavoured with bulb and green onions\, lemongrass and ginger\n—– \nBicol Express\nA complex stew of pork belly cooked adobo style\, with long green peppers\, thai chilies\, fermented shrimp and coconut milk; spicy yet highly addictive \nChicken Inasal\nGrilled chicken skewers of dark meat marinated in garlic\, ginger\, chilli\, lemongrass\, coconut vinegar and brown sugar. \nHipon Sa Data\nShrimp in luscious coconut milk sauce enriched with crab fat \nKinilaw\nLike a Filipino ceviche\, fresh fish is marinated in coconut sap vinegar\, then tossed with minced onions\, ginger\, chillies\, lime juice and salt. \nEnsaladang Talong\nA salad of grilled Asian eggplant\, tomatoes\, green onions in a lime-honey-ginger dressing \nGising-Gising\nSpicy green beans simmered in coconut milk\, garlic\, ginger and onion \nServed on banana leaves with white & brown rice\, achara (green papaya relish)\, cilantro sauce\, garlic vinegar and assorted condiments\n—– \nBibingkang Kamoteng Kahoy\nA rich\, sweet cake of cassava\, young coconut\, coconut milk\, condensed and evaporated milk and sugar \nSans Rival\nA Filipino take on the French dacquoise\, with layers of crunchy cashew meringue and buttercream\n—– \n$60 +HST \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 to offering traditional Filipino home cooking at Withrow Park Farmers’ Market this summer. IG: @mamalindasTO \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \n\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-filipino-kamayan-by-maria-lourdes-polotan/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/kamayan.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191206T183000
DTEND;TZID=America/Toronto:20191206T210000
DTSTAMP:20260430T113451
CREATED:20191125T012715Z
LAST-MODIFIED:20191125T013040Z
UID:88107-1575657000-1575666000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Bosnian Cabbage Rolls by Ksenija Hotic
DESCRIPTION:The Dep is excited to welcome Ksenija “The Boz” Hotic back to our kitchen for a fantastic foray into the heart of Bosnian cuisine and culture. This fun\, hands-on class will focus on sarme (cabbage rolls)— pickled cabbage leaves stuffed with meat\, rice and spices. \nEd — As someone of Eastern European descent\, I can tell you that these are the best I have ever tasted! \nA classic dish across the Balkans\, Bosnian cabbage rolls (Sarme) are stuffed with a mix of ground and smoked beef and lamb\, rice and spices\, wrapped in cabbage leaves from whole heads of cabbage that have been patiently pickled by natural fermentation. They are slow-cooked in a tomato-flecked broth and finished with a decadent sizzling butter-based roux. These are served with Maslenica\, a giant traditional braided bread broken up at the table for sharing. \nWhile the sarme are cooking you’ll learn how to make delicious Bosnian-style baklava\, a delicate baked sweet made with thin\, buttery phyllo pastry\, walnuts and honey. The class will end with a delicious family-style feast of all the tasty dishes you’ve prepared\n—– \n$60 +HST \n—–\nKsenija Hotic grew up foraging and fishing in the mountains and rivers of Bosnia\, and in cooking in her grandmothers’ kitchen. At 11\, the Hotic family fled their home due to the civil war (1992)\, and moved many times until settling in Toronto (1995). Her love of food has lead her through Berlin and European delis\, up through the Toronto Underground Market and pop-ups\, working at a restaurant in Parkdale for a few years\, to recently photographing & styling The Great Shellfish Cookbook for Penguin Random House Canada. \nKsenija has hosted over 30 events at the Depanneur as well as other food pop-up dinners around town. She holds two honours bachelor degrees from York University\, and spent over a decade working in the mental health field at CAMH and the UofT. She currently works as a freelance photographer and food stylist in Toronto and is working on writing & photographing her own cookbook about Bosnian food and her journey to Canada.  ksenijahotic.com  |  IG @khzen  |  FB Ksenija Hotic Photography \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on cooking classes. \nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-bosnian-cabbage-rolls-by-ksenija-hotic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/SARME_BOSNIAN-COOKBOOK_KH_APR-2019-4-e1574199370900.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191204T180000
DTEND;TZID=America/Toronto:20191204T210000
DTSTAMP:20260430T113451
CREATED:20191111T221815Z
LAST-MODIFIED:20191124T195012Z
UID:86969-1575482400-1575493200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: The Bosnian Kitchen by Ksenija Hotic
DESCRIPTION:After a too-long hiatus\, The Dep is excited to welcome Ksenija “The Boz” Hotic back to our kitchen for another fantastic foray into the heart of Bosnian cuisine and culture.\n—– \nTrahana  $8\nTrahana is a traditional Bosnian soup with a deeply flavourful beef and a lamb broth enriched with tiny\, tangy\, hand-made dumpling-like noodles made from a fermented and dried mixture of grains & yogurt. \nSarme & Maslenica  $14\nA classic dish across the Balkans\, Bosnian cabbage rolls (Sarme) are stuffed with a mix of ground and smoked meat\, rice and spices\, wrapped in cabbage leaves from whole heads of cabbage that have been patiently pickled by natural fermentation. They are slow-cooked in a tomato-flecked broth and finished with a decadent sizzling butter-based roux. These are served with Maslenica\, a giant traditional braided bread broken up at the table for sharing.\n#vegetarian cabbage rolls also available \nEditor’s Note: As someone of Eastern European descent who grew up eating cabbage rolls\, I can tell you that these babies are the best I have ever tasted! \nBaklava  $5\nDelicate baked sweets made with thin\, buttery phyllo pastry\, walnuts and honey\, the Bosnian version is outrageously delicious. \nPrix Fixe Menu  $25\nSoup + Cabbage Rolls & Bread + Dessert \n—–\nKsenija Hotic grew up foraging and fishing in the mountains and rivers of Bosnia\, and in cooking in her grandmothers’ kitchen. At 11\, the Hotic family fled their home due to the civil war (1992)\, and moved many times until settling in Toronto (1995). Her love of food has lead her through Berlin and European delis\, up through the Toronto Underground Market and pop-ups\, working at a restaurant in Parkdale for a few years\, to recently photographing & styling The Great Shellfish Cookbook for Penguin Random House Canada. \nKsenija has hosted over 30 events at the Depanneur as well as other food pop-up dinners around town. She holds two honours bachelor degrees from York University\, and spent over a decade working in the mental health field at CAMH and the UofT. She currently works as a freelance photographer and food stylist in Toronto and is working on writing & photographing her own cookbook about Bosnian food and her journey to Canada.  ksenijahotic.com  |  IG @khzen  |  FB Ksenija Hotic Photography \n—–\nEvery Wednesday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/the-bosnian-kitchen-by-ksenija-hotic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/SARME_BOSNIAN-COOKBOOK_KH_APR-2019-4-e1574199370900.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191203T180000
DTEND;TZID=America/Toronto:20191203T210000
DTSTAMP:20260430T113451
CREATED:20191111T232145Z
LAST-MODIFIED:20191118T184805Z
UID:86982-1575396000-1575406800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Iván Wadgymar on The Past and Future of Maize
DESCRIPTION:Maize\, the staple grain of many pre-Colombian civilizations\, is now one of the most widely cultivated crops on Earth. But along the way\, so much of what made corn culturally central and sacred is under threat of being erased by the soulless commodity products flooding the global market. \nArtisanal producers like Iván Wadgymar are returning to the heritage varietals and traditional processing techniques\, along with zero-waste agricultural practices. This produces a higher quality\, more authentic\, and far more delicious product that honours this precious gift of nature and culture.\n—–\n \n \nDinner by Len Senater\nThis menu showcases the versatility of maize in Mexican cuisine\nTostadas – crispy tortillas topped with squash\, beans\, chorizo (optional) & garnishes\nPozole Verde – a pre-colombian soup of whole nixtamal corn (hominy) in a green chicken broth w/ tomatillos\, green chiles\, cilantro and pepitas\nTamales Dulces – festive dessert tamales filled with dried fruit and garnished with cajeta caramel\nChocolate Atole – a cornflour thickened beverage with vanilla and Mexican cacao.\n#GF #vegan options available \n—–\nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea. \n$35 (includes HST) \nBOOK NOW\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \n—–\nIván Wadgymar is a tortillero and molinero who runs Maizal\, a tortilleria that evolved from a Mexican restaurant into an end-to-end producer of artisanal corn masa\, tortillas & totopos. They grow heritage maize locally\, nixtamalize it in traditional ways and produce products that seek to reconnect to centuries of cultural tradition and wisdom. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-ivan-wadgymar-on-the-past-present-and-future-of-maize/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/Iván-Wadgymar.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191201T183000
DTEND;TZID=America/Toronto:20191201T210000
DTSTAMP:20260430T113451
CREATED:20191021T171741Z
LAST-MODIFIED:20191104T210616Z
UID:84793-1575225000-1575234000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Herbal Cold & Flu Remedies by Juliana Nogueira
DESCRIPTION:Get ready for winter & flu season by learning how to prepare your own herbal tea blend\, natural cough syrup\, and immune-boosting herbal tincture with this informative introduction to natural herbal medicine. \nHerbal medicine is the oldest\, most widely and continuously used form of medicine. It has thrived in every culture and throughout every period of history. It has also been described as Ecological Healing because it works within the context of our shared ecological and evolutionary heritage with the plant kingdom; it uses whole plants to treat whole people. \nThis informative workshop\, led by Juliana Nogueira\, Certified Nutritional Practitioner and Registered Herbalist from Tincture and Tonic Apothecary\, will introduce you to herbal medicine concepts and give you the confidence to create simple herbal formulas yourself. The class will explore some of the powerful medicinal and immune supporting properties of common kitchen herbs and spices. \nParticipants will get to sample\, learn how to prepare\, and take home: \n\nA herbal tea blend for cold & flu support using herbs commonly found in our kitchens like oregano\, sage\, thyme\, clove\, and ginger\nAn all-natural cough syrup using elderberry\, cinnamon and other medicinal herbs\nAn immune-boosting herbal tincture with echinacea\, astragalus\, reishi\, cat’s claw\, etc.\nHelpful additional herbs such as hyssop\, catnip\, plantain\, and slippery elm will be discussed as well.\n\nSamples of all ingredients will be passed around to touch\, taste and smell\, and there will be a homemade apple cake to enjoy together at the end along with a cup of your newly created custom tea blend.\n—– \n$60 +HST \n—–\nLike many of her colleagues\, Juliana Nogueira’s journey started when conventional medicine failed to help. Despite taking the meds and following the doctor’s directions but still wasn’t well\, so was left with no other alternative but to take charge of her own well-being. The transition to nutrient dense foods\, herbs\, natural supplements and positive lifestyle changes worked wonders. Her newfound health\, energy and passion led to becoming a Certified Nutritional Practitioner\, and a Registered Herbalist a few years later. Juliana works with Tincture and Tonic Apothecary in Toronto’s West End.  tinctureandtonic.ca \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/workshop-herbal-remedies-for-immunity-and-cold-flu-support-by-juliana-nogueira/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/10/herbal-medicine.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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