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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150606T193000
DTEND;TZID=America/Toronto:20150606T223000
DTSTAMP:20260504T063217
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:20260504T063217
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150604T180000
DTEND;TZID=America/Toronto:20150604T210000
DTSTAMP:20260504T063217
CREATED:20150601T172636Z
LAST-MODIFIED:20150602T000745Z
UID:18681-1433440800-1433451600@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 taco 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 — Roast 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.\nAl Pastor — Spicy & sweet chili-rubbed roasted pork with pineapple\, and topped with cilantro and lime\nFrijoles & Aguacate (v) — Pinto 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) \nTaco del Dia $4 — Each week there will be a different BONUS taco!\nSmokey grilled shrimp with aguachile verde\, mango\, black beans\, cucumber\, roasted red peppers and serrano chile \nAll tacos are served on local & non-gmo corn tortillas\n*Any Trio taco can be substituted for any other\, but not for the Taco del Dia \nCajeta Creme Caramel $5\nDecadent Mexican goat’s milk dulce de leche cream custard with a caramelized sugar glaze\, garnished with fresh berries \nPRIX FIXE $20\nGazpacho + 3 Tacos + 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.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-goyos-pollo-y-tacqueria-by-chef-greg-couillard/
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/Taco-Trio-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150603T180000
DTEND;TZID=America/Toronto:20150603T210000
DTSTAMP:20260504T063217
CREATED:20150601T172633Z
LAST-MODIFIED:20150601T173109Z
UID:18679-1433354400-1433365200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Caponata and Panelle by Emily Zimmerman
DESCRIPTION:Don’t miss out on Emily’s version of a Sicilian favourite. \nA flavourful caponata stew with diced organic eggplant\, tomatoes\, red peppers\, zucchini\, and capers for a sweet and sour contrast plated with pan-fried chickpea panelle wedges.\n$12 \nRhubarb Cheesecake\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-caponata-and-panelle-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2015/06/facebook_event_1458676821092254.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150602T190000
DTEND;TZID=America/Toronto:20150602T200000
DTSTAMP:20260504T063217
CREATED:20150511T200616Z
LAST-MODIFIED:20150513T163910Z
UID:18270-1433271600-1433275200@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Toby Davidson
DESCRIPTION:Toby Davidson is the founder of Cookin’ Greens brand and the President of Concept to Shelf. Born and raised in Toronto\, she has spent her entire career in the food industry. Along with her dedicated team of “Unbelievable Resources”\, they are responsible for a variety innovative and intriguing lifestyle products currently found on the shelves of Canadian grocery stores. \nToby talks about her life after “The Dragon’s Den” and how she developed a healthy local product Cookin’ Greens™ for your freezer. \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-toby-davidson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/05/facebook_event_1639178576311679.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150602T180000
DTEND;TZID=America/Toronto:20150602T180000
DTSTAMP:20260504T063217
CREATED:20150601T183001Z
LAST-MODIFIED:20150601T220045Z
UID:18684-1433268000-1433268000@dev.thedepanneur.ca
SUMMARY:Warm Kale & Spinach Super Bowl by Len Senater & Madeleine Link
DESCRIPTION:How much good stuff can you cram into one dish? \nStart with warm local and organic kale & spinach + 3 kinds of rice: chewy black “forbidden” rice\, nutty red “cargo” rice & fragrant basmati rice\, add corn\, squash\, quinoa\, roasted sweet potato & red onion\, drizzle with a balsamic vinaigrette\, top with cranberries\, almonds and crumbled feta (optional) and you’ve got yourself a one incredible dinner.\n$12 +HST\n#GF #vegan option \nAdd grilled Italian sausage\n+$3 \nBecause I’m going to be pitching for Team Dep at the Philantropitch Competition tonight\, (https://www.facebook.com/events/778125235628441/)\, Depanneer & Brunch rock star Madeline Link is going to be holding down in the kitchen. \n7pm: TABLE TALK: Toby Davidson\nToby talks about being a food entrepreneur\, her life after “The Dragon’s Den” and developing Cookin’ Greens™\, a healthy local produce for your freezer. \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/warm-kale-spinach-super-bowl-by-len-senater-madeleine-link/
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/Black_rice_kale_pilaf_01.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150601T183000
DTEND;TZID=America/Toronto:20150601T213000
DTSTAMP:20260504T063217
CREATED:20150506T181814Z
LAST-MODIFIED:20150602T010654Z
UID:18219-1433183400-1433194200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Homemade Bone Broth by Kerri Cooper
DESCRIPTION:Join Nutritionist Kerri Cooper for a hands-on class where you will learn everything you need to know about bone broth – an exceptionally healthy and ancient food that is experiencing a renaissance. True bone broths cook much longer than traditional stocks and are rich in protein and amino acids like glycine\, proline. Not only are they good for your health but they make use of all parts of the animal that we would otherwise waste. \nTogether we will will make 2 different broths; beef and chicken\, in 3 different ways; stove-top\, crock-pot and oven. Learn the different tools\, techniques and ingredients needed to make the most nutritious and delicious bone broth possible\, why gelatin is the magic substance in a good bone broth\, where to source the best ingredients\, and how it benefits our digestive system\, bones\, joints\, skin\, hair and immune system. Sample the broth in class and leave with an incredible knowledge of bone broth\, recipes\, tips on how to incorporate broth into your daily diet and a jar of carefully prepared 24 hour bone broth to use at home. \n$40 +HST\nbook now \n—–\nA long-standing member of the Depanneur family\, Nutritionist Kerri Cooper also runs a meal delivery business\, Roots of Health Nutrition in Toronto where she uses 24 hour beef and chicken bone broth as the base for most of her food. Her passion for bone broth was ignited in 2007 when at the time a vegetarian\, she learned in Nutrition school the incredible medicinal powers of this simple\, ancient food. \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-homemade-bone-broth-by-kerri-cooper/
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_433373586840379.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150531T193000
DTEND;TZID=America/Toronto:20150531T223000
DTSTAMP:20260504T063217
CREATED:20150413T185132Z
LAST-MODIFIED:20150511T234425Z
UID:17842-1433100600-1433111400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB : Seasoned Comedy by Ben Miner
DESCRIPTION:In a city where the foodie scene can often take itself too seriously\, professional comedian Ben Miner lightens up the mood a bit with a unique dinner event combining his considerable skills in the kitchen with comedy chops honed over a 16-year career. A delicious 3-course\, home-cooked dinner followed by an impromptu comedy show by one of Canada’s most exciting comics should give a whole new meaning to belly laughs. \n—–\nBeets-by-Ben\nA sweet and savory slaw with red & golden beets\, apples\, pears\, sliced toasted almonds and goat cheese \nSlow-Roasted Beef Tenderloin\nMarinated in pineapple juice and smoky morita peppers\, served with a sextet of orange\, green\, white seasonal veggies: sweet potatoes & baby carrots\, brussel sprouts & fiddleheads\, and roast potatoes & parsnips. \nVanilla-lemon Cheesecake\nwith fresh berry coulis\n—– \n$40 +HST\nBook Now \n————-\nBen Miner has been performing at comedy clubs for the past 16 years\, coast to coast\, from Just for Laughs in Montreal to the Vancouver Comedy Festival to NXNE in Toronto\, working with Jim Jefferies\, Lewis Black and Russell Peters among others. When he’s not on stage\, Ben’s still behind a mic at the long-running program on SiriusXM Comic Stripped. Ben has been featured on Recipe to Riches and was a top 16 cook on the first season of Masterchef Canada. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-seasoned-comedy-by-ben-miner/
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_1578018055782570.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150529T180000
DTEND;TZID=America/Toronto:20150529T210000
DTSTAMP:20260504T063217
CREATED:20150525T173736Z
LAST-MODIFIED:20150526T135526Z
UID:18551-1432922400-1432933200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Grilled Jerk Chicken Tacos by Mark Foreman
DESCRIPTION:If you’re part French and part Jamaican\, chances are you’re going to make some pretty tasty food. Mark Foreman will be getting some milage out this multicultural upbringing with some delicious dishes that evoke the favourite flavours of his youth. \nJumbo jerk chicken tacos\nwith mango salsa and avocado puree\, on grilled flour tortillas\n3 for $12 ($4.50 each) \nButtermilk-marinated\, deep fried drumsticks (2)\nwith coleslaw and bread\n$12 \n#GF option avail \nOriginally from a fashion/animation background\, Mark Foreman has always enjoyed cooking for his friends and is now looking for new friends to show off his culinary skills. \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-grilled-jerk-chicken-tacos-by-mark-foreman/
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_371561973054133-e1432575589962.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150528T180000
DTEND;TZID=America/Toronto:20150528T180000
DTSTAMP:20260504T063217
CREATED:20150504T171343Z
LAST-MODIFIED:20150525T172257Z
UID:18165-1432836000-1432836000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Wolf It Down - Fast Food Faves Done Right by Marni Wolf
DESCRIPTION:Pop-Up Showcase for May: Marni Wolf of Wolf It Down \nWhat if you took the junk out of junk food? If you could indulge guilty pleasures without the guilt? If you kept the classic fast-food flavours that have won fans the world over\, but swapped in wholesome ingredients and from-scratch cooking? Well\, that’s exactly what Marni Wolf will be doing at The Dep every Thursday in May. \nWEEK 4 – People’s Choice!\n Crispy Fried Chicken Sandwich \nFor the final week the the people have spoken! Come grab a fried chicken sandwich: topped with lettuce\, pickled red onions\, and homemade roasted garlic aioli and Southwestern jalapeño slaw on the side\n12 \nvegetarian option: fried eggplant\n\nHomemade Corn Chips and Dip\n4\n \nVanilla Ice Cream Pops\nDipped chocolate and covered in sprinkles!\n4 \n—–\nMarni Wolf is an experimental and dedicated amateur cook. She spends most of her free time making a mess in the kitchen\, or reading about new ways that she can make a mess in the kitchen. She has worked for many years in the food industry\, honing her chops on the line of one of Toronto’s premier food trucks before managing a café in Little India. She recently switched gears to take on new office gig\, leaving her hungrier than ever to get back into the kitchen. Check out her cooking blog at http://www.wolfitdown.com \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-wolf-it-down-fast-food-faves-done-right-by-marni-wolf-4/
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_802095616535440.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150527T180000
DTEND;TZID=America/Toronto:20150527T210000
DTSTAMP:20260504T063217
CREATED:20150525T165811Z
LAST-MODIFIED:20150525T171931Z
UID:18548-1432749600-1432760400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Handmade Maltagliati Pasta by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nEmily will make her own fresh pasta with French lentils\, green garlic\, fresh tomato and enoki mushrooms. A baby kale salad will be served on the side.\n$12 \nDouble Chocolate Cake with toasted coconut gelato.\n$4 \n#vegan #GF \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-handmade-maltagliati-pasta-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/2015/05/facebook_event_409357765902726.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150526T180000
DTEND;TZID=America/Toronto:20150526T180000
DTSTAMP:20260504T063217
CREATED:20150525T165807Z
LAST-MODIFIED:20150525T165807Z
UID:18546-1432663200-1432663200@dev.thedepanneur.ca
SUMMARY:CLOSED FOR PRIVATE FUNCTION
DESCRIPTION:Sorry y’all\, but The Dep will be closed tonight for a private function. Please join us next Tues for another great Drop-In Dinner.
URL:https://dev.thedepanneur.ca/event/closed-for-private-function-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/05/facebook_event_974419372570577.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150525T183000
DTEND;TZID=America/Toronto:20150525T210000
DTSTAMP:20260504T063217
CREATED:20150410T155831Z
LAST-MODIFIED:20150506T171447Z
UID:17810-1432578600-1432587600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Low Sugar Strawberry Jam by Christine Manning
DESCRIPTION:It is possible to reduce the sugar in your jam without sacrificing quality and taste\, but it requires first understanding the important role that sugar plays in preserving. In this class\, we will look closely at the differences in recipes and techniques for making full sugar vs. low-sugar jams\, so you can see the difference in taste\, texture and consistency for yourself. \nJoin Christine Manning\, owner of Manning Canning​ and long-time preserver\, as she teaches you how to safely preserve with full- and reduced-sugar recipes. 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—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-low-sugar-strawberry-jam-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/2015/04/facebook_event_1394725187516233.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150524T193000
DTEND;TZID=America/Toronto:20150524T223000
DTSTAMP:20260504T063217
CREATED:20150427T174715Z
LAST-MODIFIED:20150427T224434Z
UID:18062-1432495800-1432506600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB : Basque Cuisine by Chantal Véchambre
DESCRIPTION:The Basque region straddles France and Spain and is well known for its excellent food. It’s also where Chef Chantal Véchambre spent much of her childhood\, growing up near the ocean in Biarritz\, France. Her menu is a reminiscence of her upbringing and the food of her youth\, and features a selection of classic French Basque dishes \nTtoro Soup\nThis is a classic fisherman’s soup similar to the Provençal bouillabaisse\, made with a variety of fish\, gambas (Mediterranean shrimp)\, mussels\, and tomatoes\, and spiced with the distinctive Espelette pepper\, from the Espelette region in the Pyrenees. Served with large croutons of bread. \nChicken Basquaise and Piperade\nSeared chicken legs are a slow-cooked with a Basque piperade stew of onions\, garlic\, green & red peppers\, plenty of tomatoes\, and spiced with the traditional Espelette pepper. Served over rice\, with a light green salad. \nGateau Basque\nOne of the most well know Basque specialities\, this dessert is neither strictly a tart nor a cake\, but rather a sweet sourdough pastry with one of two traditional fillings. You’ll get to try both versions; one with rich creme patissiere\, and the traditional dark cherry marmalade using the Itxasxou cherries found in the region. \nBayonne Hot Chocolate\nThe Bayonne region has had a rich history of chocolate makers\, many of whom were Sephardic Jews who resettled there after being driven away from other areas outside Iberia and the Basque region. This spicy hot chocolate\, gets its kick from the characteristic Espelette pepper. \n$40 +HST \n—–\nChantal Vechambre\, a French national and trained chef\, spent 6 years in Atlantic Canada\, in part researching her award-winning book French Taste in Atlantic Canada\, A gastronomic history 1604-1758\, about the ingredients\, adventures and history of the Acadian people who lived at the Fortress of Louisbourg in Nova Scotia.\nhttp://www.chantalvechambre.com \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-basque-cuisine-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/2015/04/Poulet-Basquaise_Photo-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150522T180000
DTEND;TZID=America/Toronto:20150522T210000
DTSTAMP:20260504T063217
CREATED:20150513T173313Z
LAST-MODIFIED:20150518T202112Z
UID:18343-1432317600-1432328400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Cookin’ it like a Boz by Ksenija Hotic
DESCRIPTION:Ksenija is back at the Dep for another great Bosnian offering! \nBosnian Ćevapi on Lepinja\nA delicious grilled beef dish\, like a cross between a hamburger and a sausage\, served on lepinje\, a traditional flatbread\, with side fixings of kajmak\, creamed Balkan cheese and ajvar\, a roasted red peppers\, garlic and eggplant spread\, garnished with chopped onions.\n$12 \nHomemade Zeljanica\nA baked savoury pastry made of a thin flaky hand-made dough known as yufka (phyllo)\, stuffed with various cheeses\, spinach & swiss chard and egg\, and served with a cool cabbage slaw.\n$10 #vegetarian \nCombo like a Boz! Get both Ćevapi & Zeljanica\n$15 \nHomemade Baklava\nDelicate baked sweets made with thin\, buttery phyllo pastry\, walnuts and honey\, the Bosnian version is outrageously delicious.\n$4 \n————-\nKsenija Hotic‘s involvement with food starts in Bosnia in her grandmother’s kitchen and her father’s foraging trips into the woods. It leads through Berlin and all the way up to the Toronto Underground Market\, where she is part of the team behind this innovative showcase for alternative culinary talent. An enthusiastic gardener\, foodie and photographer\, Ksenija is combining her love for cooking and her family’s heritage for this dinner of traditional Bosnian recipes. \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-cookin-it-like-a-boz-by-ksenija-hotic-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/05/facebook_event_1605723363031997.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150521T180000
DTEND;TZID=America/Toronto:20150521T210000
DTSTAMP:20260504T063217
CREATED:20150504T170307Z
LAST-MODIFIED:20150521T164936Z
UID:18161-1432231200-1432242000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Wolf It Down - Fast Food Faves Done Right by Marni Wolf
DESCRIPTION:Pop-Up Showcase for May: Marni Wolf of Wolf It Down \nWhat if you took the junk out of junk food? If you could indulge guilty pleasures without the guilt? If you kept the classic fast-food flavours that have won fans the world over\, but swapped in wholesome ingredients and from-scratch cooking? Well\, that’s exactly what Marni Wolf will be doing at The Dep every Thursday in May. \nWEEK 3 \nCrispy Fried Chicken Sandwich and Coleslaw\ntopped with lettuce\, pickled red onions\, and homemade roasted garlic aioli and Southwestern jalapeño slaw on the side\n$12 \n#vegetarian option: Southern fried eggplant \nHomemade Corn Chips and Dip\n$4 \nVanilla Ice Cream Pops\nDipped in chocolate and covered in sprinkles!\n$4 \n—–\nMarni Wolf is an experimental and dedicated amateur cook. She spends most of her free time making a mess in the kitchen\, or reading about new ways that she can make a mess in the kitchen. She has worked for many years in the food industry\, honing her chops on the line of one of Toronto’s premier food trucks before managing a café in Little India. She recently switched gears to take on new office gig\, leaving her hungrier than ever to get back into the kitchen. Check out her cooking blog at http://www.wolfitdown.com \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-wolf-it-down-fast-food-faves-done-right-by-marni-wolf-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/05/facebook_event_802095616535440.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150520T180000
DTEND;TZID=America/Toronto:20150520T210000
DTSTAMP:20260504T063217
CREATED:20150518T181708Z
LAST-MODIFIED:20150518T182124Z
UID:18427-1432144800-1432155600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Grilled Asparagus Sandwiches by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nLate spring is the perfect time to pick up some seasonal asparagus. \nEmily’s done just that. She’ll be grilling asparagus to layer in a deluxe sandwich on a soft roll with a creamy white bean and sunchoke pate\, all of which is plated with a rich coleslaw and sweet potato hash on the side.\n$12 \nadd slices of tomato sausage $2 \nGinger Nectarine Panna Cotta $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-grilled-asparagus-sandwiches-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/2015/05/facebook_event_420597381450720.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150519T190000
DTEND;TZID=America/Toronto:20150519T200000
DTSTAMP:20260504T063217
CREATED:20150429T190457Z
LAST-MODIFIED:20150429T190739Z
UID:18091-1432062000-1432065600@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Paula Costa
DESCRIPTION:Growing up in a Portuguese household with a large extended family in Kitchener\, Ont.\, Paula has been eating the food of great cooks for her whole life. Her own culinary journey started in her early 20s. As she grew more confident in her cooking\, she began to improvise and develop her own creations. Paula learned to become fearless in the kitchen and try anything. Her most recent creations are inspired by Yotam Ottolenghi’s cooking. \nJoin her as she discusses the benefits of the Mediterranean diet and Ottolenghi’s style\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.”\nPaula loves teaching cooking classes\, competing in cooking competitions\, catering and hosting supper clubs.
URL:https://dev.thedepanneur.ca/event/table-talk-paula-costa/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/04/facebook_event_1396738280650624.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150519T180000
DTEND;TZID=America/Toronto:20150519T180000
DTSTAMP:20260504T063217
CREATED:20150518T161307Z
LAST-MODIFIED:20150518T162139Z
UID:18416-1432058400-1432058400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Ervilhas Guisadas & Milho Frito by Len Senater
DESCRIPTION:Despite living in the middle of “Little Portugal”\, there is so much terrific Portuguese home cooking that I rarely see on local menus\, which lean more towards Churrasqueira staples like roast chicken\, grilled fish and suckling pig. Tonight’s dish — inspired by Paula Costa‘s enthusiastic evangelism of Portuguese cuisine — emphasizes Portugal’s connection to the Mediterranean\, as well as the North African Moorish & Sephardic Jewish influences that it shares with Spain. \nErvilhas Guisadas com Linguica e Ovos (Stewed Peas with Linguica Sausage and Eggs) is the Portuguese interpretation of Shakshouka — eggs poached in a flavourful tomato-based sauce — that is found across the Mediterranean from Morocco to Syria. It is given a characteristic Portuguese flavour through the addition of linguiça or chouriço sausage (optional)\, and a generous helping of green peas. It’s served with another Portuguese specialty\, Milho Frito – delicious fried polenta cubes laced with garlic and finely shredded kale or collard greens – usually served with the giant meat skewers known as Espetada in the Madeira region.\n$12 +HST\n#GF #vegan option \n7pm: TABLE TALK: Paula Costa\nAvid cook\, food blogger Paula Costa talks about the benefits of the Mediterranean diet and Yottam Ottolenghi’s influence. \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-ervilhas-guisadas-milho-frito-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/2015/05/facebook_event_429353153903170.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150518T100000
DTEND;TZID=America/Toronto:20150518T170000
DTSTAMP:20260504T063217
CREATED:20150413T225407Z
LAST-MODIFIED:20150413T232616Z
UID:17848-1431943200-1431968400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Whole Animal Butchery by Chef Michael Kirkwood
DESCRIPTION:Special Full-Day Workshop (10am-5pm).\nIncludes meals and snacks throughout the day. \nThis Victoria Day\, join veteran professional Chef Michael Kirkwood for an in-depth introduction to whole-animal butchery. This hands-on\, day-long workshop will cover the techniques and cuts for three primary types of animal encountered in the kitchen: quadrupeds\, fish and fowl. You’ll be breaking down a whole young hog (the basic techniques also apply to lamb\, goat and beef)\, a whole salmon\, and whole chickens. \nBreaking down a whole animal is not only more cost-effective than buying pre-cut parts\, but it give you much more control over the resulting cuts\, allowing you to optimize them for specific dishes. The class will also include the preparation\, sharing and tasting of several recipes: \nPORK: a roasted rack\, and an apple & sage stuffed saddle; there will also be a demo of how to cure pork belly to make bacon. \nSALMON: pan-seared fillets from one side\, a gravlax-style maple cure for the other\, and some salmon tartar with the belly and other offcuts. \nCHICKEN: pan-seared breast supremes\, deboned and stuffed chicken legs\, and a basic chicken stock. \nAny leftover cuts will be divvied up amongst the participants to take home. \n$125 +HST \n—–\nChef Michael Kirkwood has honed his culinary skills in some of Toronto’s finest restaurants including Avalon\, Toro\, Opus\, and Turf Lounge. Known for his “Canadian Contemporary” style\, he’s committed to a quality food experience without compromising on using fresh\, local and artisan style ingredients to create a clever fusion of flavors in his cooking. Now\, as creator and founder of The Birchwood Kitchen — a mobile culinary studio providing cooking classes for children and adults — he enjoys catering small events and seasonal tastings. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-whole-animal-butchery-by-chef-michael-kirkwood/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/04/facebook_event_1557592054514156.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150516T193000
DTEND;TZID=America/Toronto:20150516T223000
DTSTAMP:20260504T063217
CREATED:20150413T225403Z
LAST-MODIFIED:20150513T193157Z
UID:17846-1431804600-1431815400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Dragon Boat Festival Banquet by Lejen Chen
DESCRIPTION:The Chinese year is marked by several key celebrations: Chinese New Year in February\, the Moon Festival in the fall\, and the Dragon Boat Festival in early summer. Each festival has a rich culinary tradition associated with it\, and we’re excited to announce that organic food entrepreneur Lejen Chen will be returning to The Dep to prepare another authentic Chinese banquet — featuring local\, organic\, seasonal and sustainable ingredients wherever possible — in anticipation of June’s Lóngchuánjié 端午节 or Dragon Boat Festival. \nThe Dragon Boat Festival commemorates the life and thought of Chinese minister and poet Qu Yuan who drowned himself in Miluo river after being ostracized unjustly from his community. Traditionally\, people would offer sticky rice dumplings known as zongzi or zong into a river or body of water to symbolically protect Qu Yuan from being eaten up by fish\, and also hold boat racing competitions to scare off evil spirits. \nLejen explains:\n“The centrepiece of this meal is the zong or zongzi. In the South it’s a savory sticky rice pyramid stuffed with pork belly ham\, salted duck yolk\, and either chestnuts\, peanuts\, or mung beans; sometimes all three. In the North it’s normally plain sticky rice stuffed with dates\, red beans or sweetened bean paste and wrapped in reed leaves since they don’t have bamboo. Not as tasty but it retains its natural fragrance and it’s normally eaten with other savory dishes. Zongzis are eaten throughout China on this day. In Chaozhou\, my family’s hometown\, the zongzi is often a combination of savory and sweet. This type of zongzi is only sold in the Chaozhou area and I have not found it anywhere else in China. \n…The Chinese zongzi is certainly one of my favorite comfort foods. I think this is mostly because every family and very place makes a slightly different zongzi. When you cut into the zongzi with your chopsticks the best part is always in the filling. It never fails to surprise. Will it have salted egg or not? What kind of pork will it have? Ham\, bacon or sausage? I always look forward to a good salted duck yolk. If it’s been made well it will ooze with oil and has a meltingly smooth texture not unlike shortbread. \nThen I look forward to finding the pork belly. I don’t like it when it’s too fatty but the fat adds to the overall smoothness of the sticky rice. The texture of the sticky rice is really important too. It should be boiled until each grain is meshed into a pudding texture so you can easily cut it with your chopsticks. Wrapping and cooking it in bamboo leaves impart a subtle fragrance of bamboo into the rice. This is a meal in itself and is quite filling. Sometimes as a street food it is served fried and the outer crust becomes crispy and crunchy. It’s so good that you look forward to eating this year after year. \nFor this meal I reach back into my family’s rich food culture from Chaozhou\, and make my interpretation of our unique savoury and sweet zongzi.” \n—–\n Citrus Infused Kefir Soda\n Homemade kefir water with pink grapefruit and/or blood orange \nScallion Pancakes\nTraditional Chinese scallion pancakes with the addition of local wild ramps \nOsmanthus Rice Stuffed Lotus Root \nSmoked Garlic\nfrom Vickis Veggies \n“Small Steamer” Beef Meatball Dumplings\nwith pickled garlic vinegar and soy dipping sauce \nDragonhead Salad\nLocal fiddleheads (known as “Dragonheads” in China)\, in a light vinegar dressing \nDandelion Egg Foo Young\nLocal dandelion greens pan-fried with organic eggs from Marvelous Edibles \nBraised Bamboo Shoots with Shiitake Mushrooms \nDragon Boat Festival Stuffed Rice Zongzi\n(aka Chinese Tamale) a savory\, sticky rice pudding stuffed with pork belly and salted duck yolk\, wrapped with bamboo leaves and steamed \nMugwort Aiwowo filled with Sweet Lotus Cream\n(aka Green Mochi).\n—– \n$50 +HST \n—–\nA Chinese-American native of Brooklyn\, NY\, Lejen Chen returned to China to open Mrs. Shanen’s\, Beijing’s first bagel bakery! Dismayed by the difficulty of sourcing local organic produce and dairy\, she went on to found Green Cow Farms\, an organic farm and CSA that supplies her two popular Beijing cafés. She’s traveled extensively in China in search of heritage seeds\, breeds and traditional Chinese comfort foods\, which historically were mostly organic. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-dragon-boat-festival-banquet-by-lejen-chen/
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_1557875284489956.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150515T180000
DTEND;TZID=America/Toronto:20150515T210000
DTSTAMP:20260504T063217
CREATED:20150413T185128Z
LAST-MODIFIED:20150512T001316Z
UID:17840-1431712800-1431723600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Brussel Sprout Pappardelle Alfredo by Ben Miner
DESCRIPTION:Turns out that Ben Miner is more than just an accomplished stand-up comic; his cooking chops have been featured on Recipe to Riches and Masterchef Canada. Now Ben brings his comfort food favourites to the Dep kitchen to share with all of us. \nHomemade fresh pappardelle pasta with roasted brussel sprouts in a creamy alfredo sauce\, with a crispy pancetta or broiled mushrooms.\n$12 +HST \n#vegetarian option available \n—–\nBen Miner has been performing at comedy clubs for the past 16 years\, coast to coast\, from Just for Laughs in Montreal to the Vancouver Comedy Festival to NXNE in Toronto\, working with Jim Jefferies\, Lewis Black and Russell Peters among others. When he’s not on stage\, Ben’s still behind a mic at the long-running program on SiriusXM “Comic Stripped”. \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-brussel-sprout-parppardelle-alfredo-by-ben-miner/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/04/facebook_event_321843051273082.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150514T180000
DTEND;TZID=America/Toronto:20150514T210000
DTSTAMP:20260504T063217
CREATED:20150504T170303Z
LAST-MODIFIED:20150513T175741Z
UID:18159-1431626400-1431637200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Wolf It Down - Fast Food Faves Done Right by Marni Wolf
DESCRIPTION:Pop-Up Showcase for May: Marni Wolf of Wolf It Down \nWhat if you took the junk out of junk food? If you could indulge guilty pleasures without the guilt? If you kept the classic fast-food flavours that have won fans the world over\, but swapped in wholesome ingredients and from-scratch cooking? Well\, that’s exactly what Marni Wolf will be doing at The Dep every Thursday in May. \nWEEK 2 \nTex-Mex Pulled Pork Burrito\nFilled with bourbon-braised pork\, rice ‘n’ beans\, salsa roja\, and jalapeño crema. Mexican elotes (corn on the cob) on the side with all the fixings — lime\, queso\, cayenne\, cilantro.\n$12 \nOven Baked Corn Tortilla Chips and Dip\n$4 \nVanilla Ice Cream Pops\nDipped in chocolate and covered in sprinkles!\n$4 \n—–\nMarni Wolf is an experimental and dedicated amateur cook. She spends most of her free time making a mess in the kitchen\, or reading about new ways that she can make a mess in the kitchen. She has worked for many years in the food industry\, honing her chops on the line of one of Toronto’s premier food trucks before managing a café in Little India. She recently switched gears to take on new office gig\, leaving her hungrier than ever to get back into the kitchen. Check out her cooking blog at http://www.wolfitdown.com \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-wolf-it-down-fast-food-faves-done-right-by-marni-wolf-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/2015/05/facebook_event_950643721663211-e1430759489635.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150513T180000
DTEND;TZID=America/Toronto:20150513T210000
DTSTAMP:20260504T063217
CREATED:20150511T161940Z
LAST-MODIFIED:20150513T160144Z
UID:18256-1431540000-1431550800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Middle Eastern Mujadara by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nArabic mujadara is traditionally made with rice\, lentils\, and caramelized onions. Also called ‘Esau’s favourite’\, this dish has been consumed by peasants and kings alike. Emily punctuates her version with a side of miso and rosemary roasted carrots\, wilted local greens — wild leeks\, fiddleheads\, spinach — plus chili\, lemon\, and coconut butter.\n$12 \nAdd sundried tomato seitan sausage $3 \nCinnamon Ice Cream $5\nwith cinnamon-toasted pumpkin seed chocolate bark \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-middle-eastern-mujadara-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/2015/05/facebook_event_690940367678511.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150512T190000
DTEND;TZID=America/Toronto:20150512T200000
DTSTAMP:20260504T063217
CREATED:20150420T231437Z
LAST-MODIFIED:20150512T152557Z
UID:17977-1431457200-1431460800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Lejen Chen
DESCRIPTION:Award-winning Beijing restaurateur and organic food entrepreneur\, Lejen Chen will be talking about the changing face of traditional Chinese foodways\, in China and abroad. \nHow to eat Chinese food safely (organic\, non-GMO foods\, low-arsenic rice etc.)?\nWhich uncommon Chinese foods can save on your budget?\nWhere to buy local Chinese foods?\nHow to grow sustainable Chinese staples in Ontario? \n———\nBorn in Taiwan and raised in Brooklyn\, NY\, Lejen Chen returned to China to open Mrs. Shanen’s\, Beijing’s first bagel bakery! Dismayed by the difficulty of sourcing local organic produce and dairy\, she went on to found Green Cow Farms\, an organic farm and CSA that supplies her two popular Beijing cafés. She’s traveled extensively in China in search of heritage seeds\, breeds and traditional Chinese comfort foods\, which historically were mostly organic. \nTime Out Beijing Food Awards 2015 Winner:\nBest Café – Green Cow City Café\nhttp://bit.ly/1KyKU9X \n—–\nEvery Tuesday at 7pm\, The Depanneur invites a local food personality to talk about something that interests them.
URL:https://dev.thedepanneur.ca/event/table-talk-lejen-chen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/04/facebook_event_1571844419757059.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150512T180000
DTEND;TZID=America/Toronto:20150512T180000
DTSTAMP:20260504T063217
CREATED:20150511T161935Z
LAST-MODIFIED:20150511T161935Z
UID:18254-1431453600-1431453600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Zha Jiang Mian - Beijing Street Noodles by Len Senater
DESCRIPTION:Zha Jiang Mian (炸酱面\, literally “Fried Sauce Noodles”) are one of Beijing’s most well-known and well-loved street foods. Although there are countless regional variations (a version of the dish is also very popular in Korea\, where it’s known as jajangmyeon) the key elements can always be found: chewy wheat noodles\, ground pork in a dark\, sweet\, soy bean paste-based sauce and a variety of cool\, crunchy garnishes. \nI’ll be doing pork and tofu-based versions\, both with chopped mushrooms\, preserved vegetables\, ginger and garlic along with two kinds of soy bean pastes (the hoisin-like Sweet Bean Paste and the chunkier & funkier Ground Bean Paste). I’ll be topping the bowls with an assortment of fresh veggies: shredded carrot and cucumber\, scallion and bean sprouts\, edamame and peanuts. Chili oil will be available for those who like it spicy.\n$12 +HST \n#vegan available  \n7pm: TABLE TALK: Lejen Chen\nAward-winning Beijing restaurateur and organic food entrepreneur\, Lejen will be talking about the changing face of traditional Chinese foodways\, in China and abroad. \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-zha-jiang-mian-beijing-street-noodles-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/05/facebook_event_903698713006560.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150511T183000
DTEND;TZID=America/Toronto:20150511T203000
DTSTAMP:20260504T063217
CREATED:20150309T165345Z
LAST-MODIFIED:20150412T202813Z
UID:17289-1431369000-1431376200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Homemade Sauerkraut by Leor Israelski
DESCRIPTION:In this fun\, hand-on class\, you’ll be cutting\, mashing\, salting and stirring your way into a healthy and tangy naturally fermented cabbage sauerkraut as Leor Israelski guides you through the process of home fermentation. You’ll also learn about the many benefits of sauerkraut bacteria for your gut\, as well as how to supplement cabbage preserves with apples\, carrots\, beets\, burdock root\, ginger or garlic. \nEveryone will leave the class with a basic understanding safe canning practices and the important do’s and don’ts of fermenting\, along with copies of the recipes and jars of all the goodies made in class. You’ll go home with an understanding of the chemistry\, ingredients and steps necessary to make a killer kraut every time. \n$40 +HST \n—–\nLeor Israelski began fermenting cabbage three years ago after some experimentation. He believes eating nutrient dense foods\, of which\, sauerkraut is a member is a great part of a healthy diet. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-home-made-sauerkraut-by-leor-israelski/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/03/facebook_event_915639935134436.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150510T193000
DTEND;TZID=America/Toronto:20150510T223000
DTSTAMP:20260504T063217
CREATED:20150502T010003Z
LAST-MODIFIED:20150502T010219Z
UID:18119-1431286200-1431297000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Couillard del Mar II by Greg Couillard
DESCRIPTION:SECOND NIGHT ADDED! \nToronto culinary icon Chef Greg Couillard brings more of his dazzling Mexican cuisine to the table with this fabulous seafood dinner\, inspired by the ingredients\, spices and flavours of living along the Costa Allegre\, on the Pacific coast of Mexico. \n—–\nLobster Pozole Rojo\nA hearty & spicy classic Mexican soup gets an elegant upgrade with chunks of lobster nestled among toothsome hominy corn\, in a deep red tomato\, guajillo & pulla chile broth. \nGarropas con Salas Verde\nDelicate grouper baked in a bright and spicy green tomatillo salsa\, garnished with tequila butter. With golden Mexican rice\, and served alongside roasted poblano peppers and tender nopales cactus in a rich crema sauce. \nTropical Trifle\nSeasonal tropical fruits\, coconut custard\, banana-graham crumble\, whipped cream and Mexican cajeta (goat’s-milk dulce de leche) come together in this spectacular dessert. \n$50 +HST\nBook Now \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-couillard-del-mar-ii-by-greg-couillard/
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_841655782573920.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150509T193000
DTEND;TZID=America/Toronto:20150509T193000
DTSTAMP:20260504T063217
CREATED:20150413T172502Z
LAST-MODIFIED:20150413T173922Z
UID:17830-1431199800-1431199800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Couillard del Mar by Greg Couillard
DESCRIPTION:Toronto culinary icon Chef Greg Couillard brings more of his dazzling Mexican cuisine to the table with this fabulous seafood dinner\, inspired by the ingredients\, spices and flavours of living along the Costa Allegre\, on the Pacific coast of Mexico. \n—–\nLobster Pozole Rojo\nA hearty & spicy classic Mexican soup gets an elegant upgrade with chunks of lobster nestled among toothsome hominy corn\, in a deep red tomato\, guajillo & pulla chile broth. \nGarropas con Salas Verde\nDelicate grouper baked in a bright and spicy green tomatillo salsa\, garnished with tequila butter. With golden Mexican rice\, and served alongside roasted poblano peppers and tender nopales cactus in a rich crema sauce. \nTropical Trifle\nSeasonal tropical fruits\, coconut custard\, banana-graham crumble\, whipped cream and Mexican cajeta (goat’s-milk dulce de leche) come together in this spectacular dessert. \n$50 +HST\nBook Now \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-couillard-del-mar-by-greg-couillard/
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_841655782573920.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150508T180000
DTEND;TZID=America/Toronto:20150508T210000
DTSTAMP:20260504T063217
CREATED:20150504T145402Z
LAST-MODIFIED:20150508T164822Z
UID:18146-1431108000-1431118800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Piri-Piri in Little Portugal by Kyle Wyatt
DESCRIPTION:Chef Kyle Thomas Wyatt of Craft Paper Catering fell in love twice: once with his girlfriend\, and again with the world of amazing Portuguese food that her family introduced him to. A recent GBC grad\, Kyle is combining his passion for from-scratch cooking with his new-found enthusiasm for the under-appreciated flavours of Portugal. \nPortuguese food has all the hallmarks of the great Mediterranean food traditions\, but rarely gets the attention afforded to its Spanish\, French or Italian neighbours. Living in “Little Portugal” gives one a glimpse into the cuisine\, but there’s a lot more to discovers than just rotisserie chicken and custard tarts. \nBolinho de Bacalhau $5\nSalt cod (bacalhau) has long been a Portuguese staple\, fished from the North Atlantic for centuries\, as far West as the Grand Banks. These classic fritters combine the fish with potatoes\, onions\, parsley and oregano\, fried until dark gold and crunchy\, and served with a Piri-Piri tartare sauce. \nPiri-Piri Chicken Sausage $12\nThese mild\, homemade sausages are richly seasoned with paprika and oregano\, a bit of lemon and vinegar\, plus onions\, and Portuguese pimenta (salted & fermented red pepper)\, served on fresh Blackbird Bakery buns slathered with a garlicky aioli. Each plate comes with a side of roasted potato wedges. \nArroz Doce $4\nA favourite dessert\, this creamy long grain rice pudding infused with lemon peel and topped with cinnamon. \nPrix Fixe\nBolinho + Piri-Piri Chicken Sausage + Arroz Doce\n $20\n————-\nKyle Thomas Wyatt\, a George Brown College graduate\, was greatly influenced by his upbringing in rural Sault Ste Marie to source and use natural local produce. And thanks to a large italian community\, his knowledge and skills in Italian cookery were fostered. He has an obsession with food and is always looking to find new techniques and ingredients. At the core of his cooking philosophy\, everything comes full circle: our stewardship of the land begets healthy\, flavourful food. After GBC\, Kyle refined his butchery skills taking his passion to local farmers who shared a common philosophy\, leading Kyle to begin building Craft Paper Catering. \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-piri-piri-in-little-portugal-by-kyle-wyatt/
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_464365963725772.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR