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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191201T100000
DTEND;TZID=America/Toronto:20191201T160000
DTSTAMP:20260430T161522
CREATED:20191115T155842Z
LAST-MODIFIED:20191128T174325Z
UID:87441-1575194400-1575216000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN Holiday Cooking Classes at Evergreen Brick Works!
DESCRIPTION:Over the last four years\, Newcomer Kitchen has tapped into the tremendous culinary talent in the newcomer Syrian community to create exciting economic and social opportunities. In that time\, many people have expressed interest in learning some of their fabulous recipes. So this December\, in collaboration with Evergreen Brick Works’ Winter Village\, Newcomer Kitchen will be offering 8 fun\, hands-on cooking classes! \n\nHoliday Fatayer Workshop\nCome and share the fun of making savoury Fatayer stuffed flatbreads! These tempting pastries are made with fresh bread dough and filled with three different fillings: Jibneh (cheese & parsley)\, Sabanekh (spinach & onions)\, and Muhummara (a slightly spicy paste of roasted red peppers\, walnuts\, sesame seeds\, pomegranate molasses and Aleppo pepper). Baked to golden perfection they can be made small for dainty appetizers or big for a satisfying lunchtime dish. \nBOOK NOW: SUN Dec 1 | 10 AM  &  SUN Dec 15 | 10 AM\n\nHoliday Sweets Workshop\nCome and share the joy of crafting time-honoured Syrian holiday sweets. Asawar El Sit (bracelets)\, delicate phyllo rings filled with pistachios and brushed with sweet syrup\, may look complicated\, but are fast and simple once you know the secret technique! Mamoul are tender butter cookies stuffed with date or apricot paste and formed in traditional cookie moulds. Listen to the Syrian ladies share their family stories as you prepare these precious cookies to nibble and take a box home. Rounding out the workshop you will learn to make Arabic coffee the traditional way. Simply delicious! \nBOOK NOW: SUN DEC 1 | 1:30 PM  &  SUN DEC 15 | 1:30 PM\n\nHoliday Dips Workshop\nA fun\, hands-on workshops exploring several traditional Syrian dips\, typical of the spread of “mezze” appetizers that make up the start of many Middle Eastern meals. Hummous Shmander is a traditional beet-based meze dip popular in Syria\, especially in Aleppo. A colourful relative of hummus\, it’s made with beets\, chickpeas\, tahini and parsley seasoned with a bit garlic\, and garnished with pomegranate molasses\, lemon\, za’atar and walnuts. M’tabbal Koussa is similar to baba ganoush\, this light zucchini-based dip is cool and refreshing\, made with combination of thick yogurt and tahini\, seasoned with a bit garlic\, lemon and cumin. Muhammara is a rich\, complex and slightly spicy dip of roasted red peppers\, tomato\, walnuts\, pomegranate molasses and Aleppo pepper. Originally from Aleppo but can now be found in countless variations throughout the Levant. Participants will get to enjoy their dips for lunch along with pita bread and fresh vegetables. \nBOOK NOW: SUN Dec 8 | 10 AM  &  SUN Dec 22 | 10 AM\n\nMore Holiday Sweets Workshop\nCome and share the joy of crafting time honoured Syrian holiday sweets. Working with the ladies of Newcomer Kitchen you will make Qatyef\, little semolina pancakes filled with a ricotta cream and dipped in pistachio crumbs and drizzled with lemon and rose water syrup. Next we will make simple and light Baklava Lydia — buttery phyllo dough dusted with pistachios and brushed with flavoured syrups. To round out the afternoon we will make a unique cake called S’fouf. Its sunny yellow hue comes from turmeric\, and it is complexly flavoured with anise\, sesame\, coconut and black nigella seeds. Listen to the Syrian ladies share their family stories as you prepare these delicious desserts to nibble over a glass of mint tea and take a box home. Simply delightful and delicious! \nBOOK NOW: SUN Dec 8 | 1:30 PM  &  SUN Dec 22 | 1:30 PM\n\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-holiday-cooking-classes-at-evergreen-brick-works/2019-12-01/
LOCATION:Evergreen Brick Works\, 550 Bayview Avenue\, Toronto\, Ontario\, M4W 3X8\, Canada
CATEGORIES:Newcomer Kitchen,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/NK-classes-collage_LG.jpg
ORGANIZER;CN="Newcomer Kitchen":MAILTO:info@newcomerkitchen.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191130T193000
DTEND;TZID=America/Toronto:20191130T220000
DTSTAMP:20260430T161522
CREATED:20191028T160201Z
LAST-MODIFIED:20191104T202931Z
UID:85372-1575142200-1575151200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Paella Mixta by José Arato
DESCRIPTION:Paella is the quintessential Spanish food of celebrations. Originating in Valencia\, but with countless regional variations\, this classic rice dish has five key ingredients: Spanish short-grain “Bomba” rice\, saffron\, pimentón (Spanish paprika)\, olive oil and the paellera\, the wide\, shallow\, purpose-built pan from which the dish gets its name. Join José Arato\, owner and Head Chef of Pimentón\, for an elegant Spanish meal around this signature dish. \nTapas\nTapas are the selection of small shared appetizers that are prologue to many Spanish meals\, enjoyed with friends over drinks.\nPan Tumaca | a kind of Catalan bruschetta\, Pan con Tomate is ubiquitous in Spain\, with many local variations\, but always featuring crusty bread\, juicy tomatoes and good quality olive oil;\nPimientos de Padron | a very popular Spanish tapas of thin-skinned green Galician Padron peppers sauteed in olive oil and sprinkled with salt; fresh Asian Shishito peppers make a very close substitute and are more readily available in Toronto.\nSpicy Marinated Olives | a selection of Spanish olives marinated with spices\, lemon and garlic. \nChicken & Seafood Paella\nThis slightly non-traditional twist on paella features both fresh chicken and a mix of shrimp and mussels\, with a sofrito base of red peppers\, green beans\, garlic\, tomato\, parsley\, cooked with short-grain Spanish Bomba rice in a pimentón and saffron-infused chicken stock. \nArtichoke & Mozzarella Salad \nA crisp\, refreshing romaine lettuce salad garnished with marinated artichokes and fresh mozzarella\, with a lemon\, thyme\, pepper & olive oil dressing. \nFlan\nA popular Spanish dessert similar to crème caramel\, it is an impressively rich cream & egg custard inverted to reveal the golden caramel that has formed at the bottom.\n—– \n$60 +HST \n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend. \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-paella-mixta-by-jose-arato/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_346189372506489.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191129T183000
DTEND;TZID=America/Toronto:20191129T210000
DTSTAMP:20260430T161522
CREATED:20191028T225410Z
LAST-MODIFIED:20191028T232247Z
UID:85414-1575052200-1575061200@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: The Secret Life of Truffles by Marc Eber
DESCRIPTION:“Truffles are the diamond of the kitchen” \n— Jean Anthelme Brillat-Savarin \nFor over a decade\, mushroom expert and all-around fungi (sorry) Marc Eber has supplied many of Toronto’s finest restaurants and specialty stores with rare and wild foraged mushrooms from around the world. For this Master Class\, Marc will be showcasing at least 5 different kinds of fresh truffles including: Chinese\, Oregon\, Burgundy\, Winter Black\, and the rare White Alba\, one of the most expensive foodstuffs in the world — and possibly some additional varietals depending on seasonality and availability.  \nMarc will be walk you through the differing qualities and provenance of the truffles typically available in Canada\, offer tips on how to best store and use them\, as well as sharing some of his unique experiences and insights into the global truffle industry. \nThere will be a unique opportunity to see\, touch\, smell and taste a wide range of fresh truffles\, and collaborator Chef Indira Ramnarine will be preparing several truffle-based dishes to showcase these prized ingredients. \nA selection of small hors d’oeuvres featuring the varieties of truffle species. \nWhite truffle risotto topped with shaved fresh white truffle. \nSeafood with black winter truffle butter \nCheese with truffle honey \nParticipants will get a small seasonal mushroom gift bag to take home\, and as a special bonus\, Marc will have a selection of fresh truffles available for purchase at wholesale/restaurant prices — typically less than half the price of truffles at retail gourmet food shops! This is a very special opportunity to get a rare and precious gift for yourself or any foodie on your list.\n—– \n$90 +HST \n—–\nMarc Eber has been selling truffles in Ontario and Quebec for 10 years directly to restaurants and grocery stores through his business Marc’s Mushrooms and Wild Harvest. He has experience importing over 15 species of white and black truffles from many countries including: Italy\, France\, Hungary\, Spain\, Serbia and USA. He is newly interested in making the truffle experience more affordable and accessible to the general public. \nIndira Ramnarine is an independent contract Chef and fellow truffle trailblazer with Marc’s Mushrooms. Indira supports locally sourced produce and sustainable resources within Canada\, and has worked at some of Toronto’s Top new restaurants.  \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-the-secret-life-of-truffles-by-marc-eber/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/10/truffle-FAQ.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191127T180000
DTEND;TZID=America/Toronto:20191127T210000
DTSTAMP:20260430T161522
CREATED:20191111T165857Z
LAST-MODIFIED:20191111T232229Z
UID:86919-1574877600-1574888400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Memories of the Middle East by Zoe and Tess
DESCRIPTION:Zoe and Tess are avid Middle Eastern travellers\, inspired by the flavours and textures of the varied cuisines of the region. Tonight they share the culmination of all the local food tours and cooking classes from their culinary adventures. \n—– \nRoasted Butternut Squash Lentil Soup With Dukkah $6\nThis velvety soup has a sprinkling of dukkah (an Egyptian mixture of herbs\, nuts\, and spices) and a dollop of yogurt to enhance the sweetness of the squash. \nMoroccan Chicken & Apricots Tagine  $14\nChicken\, chickpeas\, potatoes and apricots suffused with warm Moroccan spices; served with basmati rice. \nSweet Potato & Chickpea Stew  $12\nA warming\, hearty dish full of Middle Eastern flavours and a hint of coconut milk; served with basmati rice. \nRed Cabbage & Snow Pea Salad  $4\nA visually stunning\, crisp\, fresh salad that’s as a perfect accompaniment to the comforting stews. \nSpicy Double Ginger Molasses Cake $6\nA delicately textured cake\, full of spicy ginger flavour tamed by a scoop of vanilla ice cream. \nPrix Fixe Menu\nSoup + Stew/Tagine + Salad + Dessert\nVeg $24 | Chicken $26\n—– \nZoe Levitt and Tess Chen are two home cooks who enjoy working together in the kitchen and experimenting with all sorts of culturally diverse recipes. We have travelled together to a variety of Middle Eastern countries and are always on the search for street food as well as to learn how to make local recipes. Sharing our experiences through making meals for friends and family is something we love to do. \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-memories-of-the-middle-east-by-zoe-and-tess/
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/zoe-5.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191125T183000
DTEND;TZID=America/Toronto:20191125T213000
DTSTAMP:20260430T161522
CREATED:20191024T192944Z
LAST-MODIFIED:20191024T193503Z
UID:85123-1574706600-1574717400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Tibetan Momos by Sonam Yangzom
DESCRIPTION:Momos — hearty dumplings of simple dough wrapped around delectable fillings\, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact\, momos are well-loved in many of the countries around the Himalayas\, with countless variations in ingredients\, appearance and names. But especially in Tibet\, momos are not just foods; they are also symbols of festivity and celebration. They are served during important social occasions like marriages\, New Years and other special family gatherings. \nGiven the harsh Tibetan climate and lack of vegetation\, the traditional momo is typically prepared with a simply ground meat filling (yak is a Tibetan favourite)\, but more recently\, this has changed and has become more varied. These days one can find momos with virtually any combination of ground meat\, vegetables\, tofu\, cheese and more. \nJoin local momo legends Sonam & Richen for a fun\, hands-on evening of making this justly famous dumpling from scratch. Their momos are notable for their use of quality\, local ingredients\, like stoneground organic whole spelt flour (from Hoffnung Farms\, a collective of Mennonite farmers)\, Ontario beef (ethically raised by Green Gate Farms) and vegetables\, herbs and spices sourced from Toronto’s farmers’ markets or grown by Sonam herself. \nIn this class participants will learn how to make the dough for the momo wrappers\, both the beef and vegetable fillings\, as well as Sonam’s famous Tibetan hot sauce. There will be plenty of momos to eat in class and extras take home at the end of class.\n—– \n$60 +HST \n—–\nSonam Yangzom and her husband Richen are both from Tibet and now live in Parkdale with their three children\, and are active in the local Tibetan community. Sonam was a farmer back home and brings her remarkable agricultural expertise to a number of community gardening projects in Toronto such as Hope Gardens\, Christie Pits and Milky Way Community Gardens. They have been selling momos at the Sorauren and Whychwood Farmer’s Markets for many years where they has built up a loyal following\, and Sonam taught popular momo classes at the West End Food Co-Op. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-tibetan-momos-by-sonam-yangzom-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/04/momo-1-691x1024.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191125T100000
DTEND;TZID=America/Toronto:20191125T130000
DTSTAMP:20260430T161522
CREATED:20191008T030450Z
LAST-MODIFIED:20191008T030741Z
UID:83569-1574676000-1574686800@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Knife Skills with Sonya Gammal
DESCRIPTION:Knowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals\, including selecting the best knife for the job\, as well as knife safety\, storage and maintenance including sharpening and honing. \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious lunch menu. Chef Sonya will guide you through fundamental knife skills such as: selecting\, storing and handling knives; sharpening vs. honing; knife safety and cutting techniques\, classic vegetable cuts such as julienne\, brunoise\, paysanne\, chiffonade\, etc.; breaking down a whole chicken into 8 parts. \nDuring the class you will be preparing a light lunch of chicken/veggie masala curry with basmati rice and two fresh salsas. (vegan + gluten-free options available). \n$60 +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/lunch-learn-knife-skills-with-sonya-gammal-9/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/12/facebook_event_418371491912323.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191124T183000
DTEND;TZID=America/Toronto:20191124T210000
DTSTAMP:20260430T161522
CREATED:20191015T044344Z
LAST-MODIFIED:20191105T131149Z
UID:84211-1574620200-1574629200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Tibetan Momos by Sonam Yangzom
DESCRIPTION:Momos — hearty dumplings of simple dough wrapped around delectable fillings\, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact\, momos are well-loved in many of the countries around the Himalayas\, with countless variations in ingredients\, appearance and names. But especially in Tibet\, momos are not just foods; they are also symbols of festivity and celebration. They are served during important social occasions like marriages\, New Years and other special family gatherings. \nGiven the harsh Tibetan climate and lack of vegetation\, the traditional momo is typically prepared with a simply ground meat filling (yak is a Tibetan favourite)\, but more recently\, this has changed and has become more varied. These days one can find momos with virtually any combination of ground meat\, vegetables\, tofu\, cheese and more. \nJoin local momo legends Sonam & Richen for a fun\, hands-on evening of making this justly famous dumpling from scratch. Their momos are notable for their use of quality\, local ingredients\, like stoneground organic whole spelt flour (from Hoffnung Farms\, a collective of Mennonite farmers)\, Ontario beef (ethically raised by Green Gate Farms) and vegetables\, herbs and spices sourced from Toronto’s farmers’ markets or grown by Sonam herself. \nIn this class participants will learn how to make the dough for the momo wrappers\, both the beef and vegetable fillings\, as well as Sonam’s famous Tibetan hot sauce. There will be plenty of momos to eat in class and extras take home at the end of class.\n—– \n$60 +HST \n—–\nSonam Yangzom and her husband Richen are both from Tibet and now live in Parkdale with their three children\, and are active in the local Tibetan community. Sonam was a farmer back home and brings her remarkable agricultural expertise to a number of community gardening projects in Toronto such as Hope Gardens\, Christie Pits and Milky Way Community Gardens. They have been selling momos at the Sorauren and Whychwood Farmer’s Markets for many years where they has built up a loyal following\, and Sonam taught popular momo classes at the West End Food Co-Op. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-tibetan-momos-by-sonam-yangzom/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/04/momo-1-691x1024.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191123T193000
DTEND;TZID=America/Toronto:20191123T220000
DTSTAMP:20260430T161522
CREATED:20191014T194356Z
LAST-MODIFIED:20191014T212439Z
UID:84121-1574537400-1574546400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Nonya Feast by Nantha Kumar
DESCRIPTION:Centuries of migration\, spice trade and colonial history have made Malaysian food a kaleidoscopic melting pot of flavours. Nonya (or Peranakan) cuisine emerged as Chinese culinary techniques and Indian spices met local Malay ingredients and people\, cultures and cuisines intermarried in Penang\, Malacca and Singapore. Join Montreal’s renowned Nonya Chef Nantha Kumar for a culinary trip through the region with an exquisite menu of uniquely Malaysian dishes.\n—– \nAsam Laksa\nLaksa is a wide category of justly famous Nonya soups; Asam (sour) Laksa is a variation based on fish broth\, with shrimp sambal\, tamarind juice and coconut milk. \nOtak Otak\nIs another Nonya dish rarely seen outside of Malaysia; white fish marinated in lemongrass\, sambal and spices\, then rolled in pieces of banana leaf and grilled. \nNasi Lemak\nConsidered by many to be Malaysia’s national dish\, Nasi Lemak (fat rice) is very popular at breakfast as well as at big family gatherings. It consists of rice cooked in coconut milk\, topped with hard boiled eggs\, peanuts\, cucumber and various garnishes. \nBeef Rendang\nRendang is a style of curry-like stew popular in Sumatra and Malaysia\, characterized by a long slow cooking in coconut milk such that the sugars caramelize and the liquid largely evaporates\, making the sauce relatively dry. The spices\, lemongrass\, garlic\, shallot\, ginger and galangal used have antimicrobial properties and serve as natural preservative; if cooked properly\, rendang can last for as long as four weeks at room temperature. A popular but labour-intensive dish\, it’s often served on special occasions. In a 2011 online poll by CNN International\, rendang was chosen as the number one dish of the ‘World’s 50 Most Delicious Foods’. \nRoti Jala\nPandan is a fragrant leaf with notes of herbaceous vanilla and is popular flavouring in Malaysian desserts. These delicate lace pancakes features a sweet coconut filling and Canadian touch with a drizzle of maple syrup.\n—– \n$60 +HST \n—–\nNantha Kumar is a Montreal-based travelling chef. Former proprietor of Plateau restaurants Nantha’s Kitchen and Cash & Curry\, he now travels the world doing restaurant and bar popups\, cooking in people’s homes\, serving up street food and giving classes on Malaysian and South Indian cuisine. @nanthas_kitchen \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 \n 
URL:https://dev.thedepanneur.ca/event/supper-club-nonya-feast-by-nantha-kumar/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/10/otak-e1571082139326.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191122T183000
DTEND;TZID=America/Toronto:20191122T210000
DTSTAMP:20260430T161522
CREATED:20191014T201313Z
LAST-MODIFIED:20191028T225706Z
UID:84131-1574447400-1574456400@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Japanese Soba Master Class by Ted Iizuka
DESCRIPTION:Noodles are an iconic part of Japanese cuisine and culture. Ramen\, with its bold\, loud flavours is like a crowded street corner in Tokyo’s Shinjuku\, full of colour and noise and bright light; soba is more like the quiet and subtle beauty of a Zen monastery. The Depanneur is honoured to invite Ted Iizuka\, Canada’s only Soba Master\, to share an intimate and in-depth exploration of the making and enjoying of this traditional Japanese delicacy. \nSoba was originally a working person’s food — simple\, humble and nourishing — made to be enjoyed with hearty slurping. Soba in Japanese refers not only to buckwheat but also the noodle made from it. Buckwheat is not\, in fact\, a form of wheat or even a grain (it is technically a seed). There is no gluten present in buckwheat\, making it ideal for those on gluten-free diets\, but that presents unique challenges in the kitchen. \nWithout gluten’s binding quality\, which makes wheat flour elastic\, buckwheat flour falls apart easily and requires a skilled touch. A soba chef in Japan has to apprentice for over 5 years to learn the requisite skills\, and three of those are spent just learning how to make the dough. The most common soba today is called Ni Hachi\, (“two-eight” or 20% wheat flour and 80% buckwheat flour); the addition of wheat makes the dough easier to work and gives a smoother texture that is popular. \nIn Japan\, soba is a good nutritional addition to a diet reliant on white rice and wheat flour. Thiamine\, missing from white rice\, is present in soba; eating thiamine (vitamin B1) can help prevent the disease beriberi. Soba contains all eight essential amino acids\, including lysine\, which is lacking in wheat flour. \nThe preparation of soba takes place in three stages. First is Kibachi\, where the buckwheat flour is mixed in a large\, distinctive\, red lacquer bowl. The quantity of water to flour and the handling are critical in the mixing. Then comes Noshi\, where the dough is rolled into a large square using a cylindrical rolling pin. Great hand skill is required here\, and in Japan\, some of the rolling pins are reputed to have magical powers. Finally\, the rolled dough is carefully folded into layers and cut into noodles about 1.3-millimetre square. An impressive\, specialized knife\, made with the ancient skills of the swordsmith\, is used for the cutting. \nSoba noodles have a subtle nutty flavour\, and the purest way to eat them and enjoy their flavour is called zaru soba —the noodles served chilled on a bamboo wicker plate with a simple topping and a dipping sauce\, shiru\, made from bonito flakes and soy sauce. \nTed will prepare and serve zaru soba with all hand-prepared\, organic ingredients. He personally selects the buckwheat in the fields of Northern Manitoba and mills it at home between massive stones. He shaves flakes from a block of dried bonito from Japan to make the shiru. The soba noodles will be topped with a homemade oboro tofu\, unfamiliar to most of us in North America. It has a custard-like texture and a subtle flavour that you won’t find in commercial tofu. Ted extracts the milk from organic soybeans\, which is gently cooked to make the finished tofu. \nJoin us for this unique and rare opportunity to share in the preparation and eating of a traditional Japanese meal with a true master craftsman.\n—- \n$90 +HST \n—–\nIizuka Tetsuya is the formal name of Ted Iizuka\, Canada’s only Soba Master. We call him Ted-san; in Japanese the suffix -san is a mark of both respect and affection. Ted was a successful shipping executive\, posted in offices throughout the world\, including Toronto. When he was ordered back to headquarters in Tokyo\, he realized that the freedom of life in Canada would allow him to pursue his heart’s passions: soba-making and fishing. So\, he threw off suit and tie\, put on his chef’s apron and stayed in Toronto. We are lucky to have his presence here\, not for his introducing us to particular disciplines and pleasures of Japanese food\, but also for his work with the farmers of Northern Manitoba to bring the world’s highest quality buckwheat to the world. Soba Canada \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-japanese-soba-master-class-by-ted-iizuka-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/2019/10/soba-3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191121T183000
DTEND;TZID=America/Toronto:20191121T210000
DTSTAMP:20260430T161522
CREATED:20191014T214320Z
LAST-MODIFIED:20191014T214546Z
UID:84142-1574361000-1574370000@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Southeast Asian Seafood by Nantha Kumar
DESCRIPTION:Learn the fundamentals of seafood preparation — Southeast Asian-style! Join Montreal’s renowned Nonya Chef Nantha Kumar for a culinary trip through the Malaysian culinary tradition. \nParticipants will learn practical kitchen skills like how to clean crab\, fish and clams\, as well as traditional Southeast Asian techniques for utilizing tamarind and coconut. There will be an introduction to specialty ingredients\, and a general discussion of the complex history of migration\, trade and colonialism that have contributed to the cuisines of Malaysia\, Penang\, Malacca and Singapore.\n—– \nSambal Belacan\nAn aromatic Malaysian condiment made with fresh red chilies\, calamansi lime\, salt\, sugar\, and belacan\, a Malaysian dried shrimp paste that adds a uniquely funky and umami-rich base note to wide range of Malay dishes \nSingapore/Johor Bahru-style Chilli Crab & Razor Clams\nLearn how to safely and humanely handle and prepare live crabs and razor clams which are then lightly steamed and served with fresh chilli sambal. \nSteamed Fish with Ginger and Shallots\nA classic Chinese dish\, incredibly quick and simple\, but with a dramatic finishing technique of a pour-over of sizzling hot oil to release the fragrance of the aromatic ingredients. \nOtak-Otak\nA Nonya (Chinese/Indian/Malay-fusion) dish rarely seen outside of Malaysia; white fish marinated in lemongrass\, sambal and spices\, then rolled in pieces of banana leaf and grilled.\n—– \n$90 +HST \n—–\nNantha Kumar is a Montreal-based travelling chef. Former proprietor of Plateau restaurants Nantha’s Kitchen and Cash & Curry\, he now travels the world doing restaurant and bar popups\, cooking in people’s homes\, serving up street food and giving classes on Malaysian and South Indian cuisine. @nanthas_kitchen \n—–\nEvery week The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events.\nLearn more about The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-southeast-asian-seafood-by-nantha-kumar/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/10/ginger-and-shallot-steamed-fish.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191120T180000
DTEND;TZID=America/Toronto:20191120T210000
DTSTAMP:20260430T161522
CREATED:20191104T164521Z
LAST-MODIFIED:20191104T164745Z
UID:86183-1574272800-1574283600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Taste of Bavaria by Milan & Kayla
DESCRIPTION:This is the time of year for rich and hearty comfort food and nothing fits the bill quite like the food of central Europe. Tonight\, we are paying tribute to traditional dishes from around Germany\, Poland\, and the Czech Republic\, made from scratch using fresh\, local ingredients. Join us for this fun\, a la carte menu\, perfect for sharing!\n—– \nCucumber Salad $4\nThinly sliced cucumber in a dill vinaigrette (#vegan) \nCharcuterie Plate $9\nHouse-made soft pretzel with salami\, liver pate\, onion jam and assorted pickles \nCabbage Roll $9\nPork and onion filling served with sour cream\, and German potato salad \nPierogies $7\nCaramelized onion\, potato & thyme-stuffed pierogies\, with crispy shallots and garlic dip (#vegan) \nWurst Platter $9\nHouse-made sauerkraut\, pickled mustard seeds\, and Bavarian sausage \nApple Strudel $7\nFlaky pastry\, filled with apples\, cinnamon\, and raisins\, served with whipped cream (#vegan option available)\n—– \nKayla and Milan are two friends who have both worked in the restaurant industry but now find themselves in other careers. Their mutual love of food and Kayla’s Polish heritage have inspired this passion project. \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-taste-of-bavaria-by-milan-kayla/
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/milan-pierogi.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191118T183000
DTEND;TZID=America/Toronto:20191118T210000
DTSTAMP:20260430T161522
CREATED:20191024T185251Z
LAST-MODIFIED:20191024T190059Z
UID:85109-1574101800-1574110800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Perfect Pie by Shiela Labao
DESCRIPTION:The fall harvest Ontario is overflowing with delicious apples — perfect for pies! Come learn how to make delicious\, Instagram-worthy and consistently knockout pies with baker Shiela Labao. In this hands-on workshop\, Shiela will demonstrate how to make a classic apple pie — all the tips\, techniques and hands-on experience from making the flakiest pie dough to assembling a beautiful lattice crust. There will be a slice of warm pie a la mode to share at the end of class\, as well as a fully made pie for each participant to take home and bake (they freeze beautifully!) \nYou will also learn about: \n\nThe science behind the baking so you can confidently make different kinds of pies at home\nHow to make and roll out a classic\, flaky butter & shortening pie crust from scratch\nMaking a classic lattice top for a baked pie\nTechniques on how to store your pies\nTips on how to take gorgeous photographs of your baked goods so you can share your hard work on Instagram!\n\n—– \n$60 +HST \n—–\nShiela Labao is a self-taught baker of over 10 years – so you can say that she’s had a lot of practice baking for fun. Realizing that her passion and skills can bring a community together\, she decided to get a bit more serious and start baking for a purpose. Sheila has completed professional classes at George Brown College. Always focusing on the science behind the baking. \nNow\, she hosts baking socials at her home and hosts private events as well. Being able to share her love of baking and creating truly brings fulfillment and happiness to her. You can see what she’s currently up to on her Instagram @sharesies_ and at shielas.ca \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on cooking classes & workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-perfect-pie-by-shiela-labao-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/10/shiela-Pie.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191118T100000
DTEND;TZID=America/Toronto:20191118T130000
DTSTAMP:20260430T161522
CREATED:20191014T171330Z
LAST-MODIFIED:20191024T140431Z
UID:84102-1574071200-1574082000@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Polish Pierogies with Maria Rozynska
DESCRIPTION:Every culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll start the class with a warm borscht broth\, then dive into learning how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. There will also be a short presentation on Polish cuisine\, and maybe even a traditional folk song or two! \nA light lunch will be served where you’ll get a chance to try all the pierogies with a sour cream and warm caramelized onion topping\, and extras can be taken home and frozen (if you can resist eating them on the way home). \n—– \n$60  +HST \n—–\nA self-taught cook\, Maria Rozynska grew up in a Polish household observing her mother\, grandmother and great grandmother knead\, roll\, shape\, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking\, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her families recipes and traditions. A communal meal follows each of her workshops where guests can eat their creations while songs are sung and stories shared. \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-polish-pierogies-with-maria-rozynska-6/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/perogy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191117T183000
DTEND;TZID=America/Toronto:20191117T210000
DTSTAMP:20260430T161522
CREATED:20191014T181043Z
LAST-MODIFIED:20191024T190902Z
UID:84109-1574015400-1574024400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Perfect Pie by Shiela Labao
DESCRIPTION:SECOND CLASS ADDED!\nThis date has sold out but you can get tickets for MONDAY’S CLASS at https://thedepanneur.ca/event/cooking-class-perfect-pie-by-shiela-labao-2/ \n\n\nThe fall harvest Ontario is overflowing with delicious apples — perfect for pies! Come learn how to make delicious\, Instagram-worthy and consistently knockout pies with baker Shiela Labao. In this hands-on workshop\, Shiela will demonstrate how to make a classic apple pie — all the tips\, techniques and hands-on experience from making the flakiest pie dough to assembling a beautiful lattice crust. There will be a slice of warm pie a la mode to share at the end of class\, as well as a fully made pie for each participant to take home and bake (they freeze beautifully!) \nYou will also learn about: \n\nThe science behind the baking so you can confidently make different kinds of pies at home\nHow to make and roll out a classic\, flaky butter & shortening pie crust from scratch\nMaking a classic lattice top for a baked pie\nTechniques on how to store your pies\nTips on how to take gorgeous photographs of your baked goods so you can share your hard work on Instagram!\n\n—– \n$60 +HST \n—–\nShiela Labao is a self-taught baker of over 10 years – so you can say that she’s had a lot of practice baking for fun. Realizing that her passion and skills can bring a community together\, she decided to get a bit more serious and start baking for a purpose. Sheila has completed professional classes at George Brown College. Always focusing on the science behind the baking. \nNow\, she hosts baking socials at her home and hosts private events as well. Being able to share her love of baking and creating truly brings fulfillment and happiness to her. You can see what she’s currently up to on her Instagram @sharesies_ and at shielas.ca \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on cooking classes & workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-perfect-pie-by-shiela-labao/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/10/shiela-Pie.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191116T193000
DTEND;TZID=America/Toronto:20191116T220000
DTSTAMP:20260430T161522
CREATED:20191007T174903Z
LAST-MODIFIED:20191007T175017Z
UID:83449-1573932600-1573941600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Island Spice Harvest Supper by Winslow Taylor
DESCRIPTION:The harvest is a special time of year for farmers around the world; a time to celebrate and be grateful for the bounty of the season’s crops. Living in the city distances us from the joys of the harvest\, even as more and more people are becoming curious and conscious of where their food comes from. Award-winning chef Winslow Taylor takes this “farm-to-table” inspiration to source local ingredients directly from Ontario farms\, producers and farmer’s markets for this comforting\, seasonal meal infused by the complex flavours of Caribbean spices like allspice\, nutmeg\, peppers\, cinnamon and thyme.\n—- \nRoasted Red Pepper and Tomato Soup\nA spicy flavorful combination of sweet red peppers\, juicy plum tomatoes char-roasted with garlic and scotch bonnet peppers\, and blended with coconut cream. \nButternut Squash Crostini\nA melange of soft butternut squash\, goat cheese and dried cranberry dressed with cinnamon infused balsamic dressing on toasted baguette. \nApple Cider Braised Lamb\nOntario lamb shanks slow braised in apple cider\, spiced with allspice\, ginger and nutmeg; served with roasted garlic mashed sweet potatoes and sauteed green beans. \nPeach Cheesecake Parfait\nA light and creamy cheesecake layered with coulis of sweet Niagara peaches and graham cracker crumbs. \n—– \n$60 +HST \n—–\nWinslow Taylor is a native of rural Jamaica and the creator of Brawta Caribbean. The word “Brawta” is a Jamaican Patois word that means ‘A bit more than the ordinary’. Brawta Caribbean’s all natural sauces and spices take average\, everyday food and elevate them to the next level\, helping home cooks who want to eat healthy without sacrificing flavour. Since his 2013 victory in CBC’s Recipe to Riches Entree round\, Chef Winslow has made it his mission to show the world that Caribbean flavours can be used in fine dining and health conscious dining. \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-island-spice-harvest-supper-by-winslow-taylor/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/10/Lamb-shank-winslow.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191114T183000
DTEND;TZID=America/Toronto:20191114T210000
DTSTAMP:20260430T161522
CREATED:20191024T195223Z
LAST-MODIFIED:20191112T001120Z
UID:85131-1573756200-1573765200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Vegan Cheese Making 101 by Emily Zimmerman
DESCRIPTION:Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich\, melty cheese.\nEmily Zimmerman\, the Dep’s resident vegan chef\, will take you through a series of homemade vegan cheese recipes\, from quick rarebit sauce and parmesans to creamy\, tangy cultured cheeses. We’ll be using ingredients like cashews\, coconut\, hemp seeds\, tofu\, and seaweed\, and participants will learn how to make delicious\, dairy-free cheeses for any diet\, budget\, or schedule. There will also be discussion and demonstration of using plant based colours (like beet extract or achiote)\, salts\, and alcohol to colour and preserve the cheeses. \nMid-way through the workshop\, we’ll have a quick meal of baked potatoes with all sorts of cheesy toppings\, caesar salad with “parmasanalogue”\, and creamy coconut creme brulee.\n—– \n$60 +HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper; she works as a community kitchen coordinator by day\, fabulous vegan chef by night. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \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-vegan-cheese-making-101-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/2018/05/cashew-ricotta.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191113T180000
DTEND;TZID=America/Toronto:20191113T210000
DTSTAMP:20260430T161522
CREATED:20191021T212739Z
LAST-MODIFIED:20191021T212824Z
UID:84821-1573668000-1573678800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tibetan Momos by Tsewang Chodon
DESCRIPTION:It’s hardly surprising the Tibet’s cold\, windy plateau has evolved a hearty\, warming cuisine perfect for winter weather. Join Tsewang Chodon of TC’s Tibetan Momo\, for a taste of traditional Tibetan fare\, all made with local\, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets. \nTibetan Lentil Soup (vegan) $6\nPiping hot\, hearty lentil broth with subtle curry spices \nKotey Momos 6pc $12\nThese momos are elegantly leaf-shaped by hand\, and then steamed/pan-fried for an extra special bit of golden crust! \nBeef – with local beef & onions\n-or-\nVegetable – with cabbage\, carrots\, spinach\, leeks\, potato & garlic\nServed with Drang Tsal (tangy pickled cabbage salad)\, soy dipping sauce\, and TC’s fabulous homemade hot sauce.\n-or-\nFlexetarian – 1/2 beef + 1/2 veggie \nDre-Sil $4\nA very traditional New Year’s dish\, symbolizing good luck and happiness in the year ahead\nSteamed rice with butter and a mixture of dried fruits \nTibetan Butter Tea $2\nTraditionally fermented chunk of tea leaves\, steeped and mixed with butter\, milk and salt\n-or-\nTibetan Sweet Tea $2\nSweet black tea with ginger \nPrix Fixe Menu $23\nSoup + Momos + Dessert + Tea \n—–\nFrom a young age\, Tsewang Chodon has enjoyed cooking a varied selection of delicious dishes and serving yummy food to her family and friends. Now TC is sharing traditional Tibetan/Himalayan cuisine by offering her own handmade MoMo sourced from local ingredients. TC has been selling her products at local farmers’ markets\, the Evergreen Brickworks and at other local events under the banner of TC’s Tibetan Momo. \n—–\nEvery Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tibetan-momos-by-tsewang-chodon-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/2017/12/facebook_event_148133902628138.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191111T100000
DTEND;TZID=America/Toronto:20191111T130000
DTSTAMP:20260430T161522
CREATED:20191028T170344Z
LAST-MODIFIED:20191207T052735Z
UID:85384-1573466400-1573477200@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Traditional & GF Handmade Pastas by Nicole Di Nardo
DESCRIPTION:There is little more satisfying than making and eating hand-made fresh pasta! Italian-Canadian chef and nutritionist Nicole Di Nardo will guide you through making easy and versatile pasta doughs\, for both traditional egg pasta as well as a healthy\, low-carb and gluten-free pasta dough made from chickpea flour.  \nThere will be plenty of expert tips for techniques from rolling pasta dough sheets\, to cutting tagliatelle ribbons and shaping elegant stuffed mezzaluna (“half-moon” raviolis). Participants will be making traditional egg tagliatelle in a tomato ragu\, as well as a chestnut & truffle-filled mezzaluna made with chickpea flour (GF) in a brown butter and sage sauce.\n—– \n$60 +HST \n—–\nNicole Di Nardo is a holistic nutritionist\, teacher and therapeutic chef on a mission to spread awareness on the importance of home-cooked meals. She believes healthy food does not have to be costly and takes inspiration from her Sicilian ancestors. She cooks rustic ‘Cucina Povera’ dishes to create recipes from humble ingredients that are flavourful and simple. She hosts cooking classes\, conducts corporate wellness seminars and teaches at The Institute of Holistic Nutrition.\nNicole Di Nardo Nutrition \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-traditional-gf-handmade-pastas-by-nicole-di-nardo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/10/nicole-stuffed-pasta.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191110T183000
DTEND;TZID=America/Toronto:20191110T210000
DTSTAMP:20260430T161522
CREATED:20191007T203648Z
LAST-MODIFIED:20191101T230536Z
UID:83495-1573410600-1573419600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Vegan Cheese Making 101 by Emily Zimmerman
DESCRIPTION:Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich\, melty cheese.\nEmily Zimmerman\, the Dep’s resident vegan chef\, will take you through a series of homemade vegan cheese recipes\, from quick rarebit sauce and parmesans to creamy\, tangy cultured cheeses. We’ll be using ingredients like cashews\, coconut\, hemp seeds\, tofu\, and seaweed\, and participants will learn how to make delicious\, dairy-free cheeses for any diet\, budget\, or schedule. There will also be discussion and demonstration of using plant based colours (like beet extract or achiote)\, salts\, and alcohol to colour and preserve the cheeses. \nMid-way through the workshop\, we’ll have a quick meal of baked potatoes with all sorts of cheesy toppings\, caesar salad with “parmasanalogue”\, and creamy coconut creme brulee.\n—– \n$60 +HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper; she works as a community kitchen coordinator by day\, fabulous vegan chef by night. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \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-vegan-cheese-making-101-by-emily-zimmerman-3-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/cashew-ricotta.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191110T100000
DTEND;TZID=America/Toronto:20191110T170000
DTSTAMP:20260430T161522
CREATED:20191007T201814Z
LAST-MODIFIED:20191007T210051Z
UID:83476-1573380000-1573405200@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Croissants from Scratch by Leo Baduria
DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—–\nMorning  (10am-1pm) & Afternoon (2-5pm) Sessions Available \nJoin artisanal baker Leo Baduria to discover the secrets of one of French pastry’s most magical delights – the flaky\, delicate butter croissant. You will learn the whole process of creating your own croissants\, from the base yeated brioche dough\, to the techniques of butter lamination that creates the croissant’s signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat\, cinnamon swirls\, palmiers and more. There will be delicious fresh croissants to enjoy in class\, and participants will be able to take additional dough to bake at home.\n—– \n$75 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/offsite-workshop-croissants-from-scratch-by-leo-baduria-6/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/croissants.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191109T160000
DTEND;TZID=America/Toronto:20191109T210000
DTSTAMP:20260430T161522
CREATED:20191007T201901Z
LAST-MODIFIED:20191007T202720Z
UID:83465-1573315200-1573333200@dev.thedepanneur.ca
SUMMARY:The Dep + APF Futures Festival '19 — Futures of Food Roundtable + Dinner
DESCRIPTION:Food is one of our most fundamental experiences\, touching almost every aspect of human endeavor. How we approach feeding ourselves — as individuals\, as a culture and as a planet — will be one of the defining challenges of our shared future. Here in Toronto there are a remarkable array of individuals exploring novel approaches to food\, and their stories and successes are setting the stage for the Futures of Food. \nAs part of the Association of Professional Futurists‘ international virtual conference: Futures Festival ’19 — Radical Transformations\, The Depanneur is inviting 5 local food innovators to share what they have learned from the past\, what they are doing in the present and how they envision the future. Across topics from food policy\, justice and sovereignty\, to the future of bars\, restaurants and home-cooked meals\, we will explore a diverse range of perspectives on what and how we will be eating in years to come. \nOur evening will include: a 1 hr communal conference viewing\, 5 x 8 min. lightning talks + Q&A\, and a casual reception followed by a family-style dinner by Chef Amira Eskenazi of Valis Foodcraft\, where speakers and guests can unpack the topics of the day over a convivial meal. \nThis dinner is also part of Community Food Centres Canada’s Big Social fundraising campaign. Proceeds will go to CFCC to help give low-income Canadians better access to healthy food\, and programs that build health\, belonging\, and empowerment. Learn more about the issues and how Community Food Centres Canada is taking action. \n—–\nSpeakers\nPatrick Robinson  |  Proprietor\, Yes And\, Insights Curation & Instructional Design \nWayne Roberts  |  author “The No-Nonsense Guide to World Food”\, co-founder Toronto Food Policy Council \nShamez Amlani  |  Proprietor\, La Palette & Drom Taberna\, co-founder Pedestrian Sundays & Urban Repair Squad \nDr. Sarah Rotz  |  co-author “Uncertain Harvest: The future of food for a hot planet” \nLen Senater  |  Proprietor\, The Depanneur\, co-founder Newcomer Kitchen \n—–\nSchedule\n4-5pm  |  Conference viewing party; light snacks & beverages provided \n5-6pm  |  Futures of Food: mini presentations + Q&A \n6-7pm  |  casual reception with wine & cheese \n7-9pm  |  Family-style dinner \n—–\nMenu\nSeasonal dips + fresh vegetable crudité + homemade pita chips \nYellow lentil soup with crispy sage\, garlic croutons*\, sour cream* (*optional) \nBBQ chicken quarters & gravy\n–or–\nBean curd sheets stuffed with mushrooms\, kale and pumpkin seeds in teriyaki sauce \nPaprika-dusted roasted sweet and white potatoes\nChickpea salad with tomatoes\, broccoli and pumpkin seeds in olive oil and oregano \nTiramisu –or– fruit salad and gelato \n#vegan/GF options available \n—–\nPresenters\nPatrick Robinson is a social-minded design thinker. Working to elevate and activate a betterment agenda alongside educational leaders and professional associations; Patrick is an active member of APF the Association of Professional Futurists and the SDN the Service Design Network. Patrick has instructed at OCAD U\, Humber College\, George Brown College and is a past board member of the MIT Enterprise Forum. \nLen Senater is the owner of The Depanneur\, a culinary venue in Toronto that hosts thousands of pop-up food events. As an extension of this unique business model\, he co-founded Newcomer Kitchen\, a non-profit pilot that created social and economic opportunities for Syrian refugee women through food-based projects. Previously Len was a partner in Hypenotic\, a strategic design & branding agency.
URL:https://dev.thedepanneur.ca/event/the-dep-apf-futures-festival-19-futures-of-food-roundtable-dinner/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up,Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/10/Futures-of-Food-Poster.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191108T183000
DTEND;TZID=America/Toronto:20191108T210000
DTSTAMP:20260430T161522
CREATED:20191007T171508Z
LAST-MODIFIED:20191014T214044Z
UID:83440-1573237800-1573246800@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: The Art of Cheese Making by Ruth Klahsen
DESCRIPTION:Discover the fundamentals of home cheese making in this fun and engaging class with award-winning artisanal cheesemaker Ruth Klahsen of Monforte Dairy. \nParticipants will learn about the varieties of local milks\, as well has how to easily make fresh cheeses like ricotta\, paneer\, and goat chèvre at home. There will be plenty of opportunity for discussion about the theory and practice of cheese making\, such as fundamentals of the cheddaring process\, inoculation and aging\, as well as recipes\, cheese making supplies and resources. \nThere will samples of delicious Monforte cheeses to try and compare\, and participants will get to take home any cheeses made in class. It’s a unique opportunity to dig into the art and science of cheese making with a true master of the craft.\n—– \n$90 +HST \n—–\nRuth Klahsen is living proof of how an individual can have a transformative effect on local food systems. After 25 years as a professional chef\, she embarked on an adventure that would see her become one of Canada’s most celebrated cheese makers. Through innovative use of Community Shared Agriculture (CSA) fundraising\, Ruth established Monforte Dairy as an innovative and award-winningly delicious model of microproduction\, sustainable farming and just food. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about our Workshops
URL:https://dev.thedepanneur.ca/event/master-class-the-art-of-cheese-making-by-ruth-klahsen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/10/ruth-klahsen.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191107T170000
DTEND;TZID=America/Toronto:20191107T190000
DTSTAMP:20260430T161522
CREATED:20191030T164445Z
LAST-MODIFIED:20191030T164533Z
UID:85713-1573146000-1573153200@dev.thedepanneur.ca
SUMMARY:Newcomer Kitchen Pop-up Meal at The Mustard Seed
DESCRIPTION:Don’t miss out on this rare opportunity to enjoy a delicious take-home meal prepared by Newcomer Kitchen participants. Meals for this pop-up event are prepared and packaged\, and then sold online for pickup to pay for all the ingredients and provide some money for the cooks. \n“We are a group of Newcomer Kitchen women willing to work together as a powerful team to cook and to learn. We cook delicious food and our food is great medicine”.\n—Alida\, Amal\, Batoul\, Gaithaa\, Jihan and Yassmin \nMenu\nYalanji الغاز الطبيعي المسال\nYalanji is a popular Syrian vegetarian appetizer. A fragrant\, smokey rice and tomato filling is rolled into grape leaves and cooked for several hours in a tangy\, lemony sauce. The word Yalanji originates in Turkey and means ‘liar’. The famous Yalanji was associated with the word liar is because the grape leaf hid the fact that there was no meat and only vegetables inside. Women gather together and socialize while they stuff and roll these delightful and beautiful appetizers. \nCheese Fatayer – فطاير الجبنv\nCheese Fatayer are common in the Middle East. Eaten in the morning or evening as a celebration food or a simple snack\, these soft and satisfying little pies can be filled with all sorts of delicious fillings from meat to spinach and cheese. Our version of the Fatayer is filled with two types of cheese – Akawi and Ricotta and enhanced with a mixture of fragrant spices and garnished with a sprinkle of colani and sim sim (sesame seeds). \nMolokhia with Chicken ملوخية الدجاج\nMolokhia is a dish that originated in Egypt and is made with Molokhia leaves\, and chicken. The word Molokhia means ‘for royalty’. The Molokhia leaf is also called Jew’s Mallow\, Jute Mallow or Green Mallow. It can be found frozen and dried in most Middle Eastern Grocery stores. The leaf which is similar to spinach is highly nutritious filled with vitamins B6\, potassium\, iron\, vitamin A and vitamin C and is known to be very good for digestion. When stewed with ghee\, coriander\, garlic and chicken\, it becomes a rich\, hearty\, comforting dish. Lemon pairs very well with this dish so always nice to add a extran wedge of lemon as a garnish.\nVegetarians will enjoy this dish with chickpeas in place of the chicken \nSalateh Naameh سلطة ناعمة\nThis fresh and colourful chopped salad is common throughout the Middle East. Finely diced tomatoes\, cucumber\, and white onion are tossed with olive oil\, fresh mint and lemon juice. \nMiddle Eastern Orange Cake كعكة البرتقال\nFreshly squeezed orange juice\, fragrant orange zest\, and finely shredded coconut flakes make this lightly sweet\, golden and slightly citrus cake a perfect ending to a delightful meal. \nBOOK HERE\nNOTE: THIS IS A PICK-UP DINNER ONLY AT THE LOCATION SPECIFIED. THERE IS NOT AN EAT-IN OPTION.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-pop-up-meal-at-the-mustard-seed/
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/2019/10/Newcomer-Kitchen-Pop-up-Meal-at-The-Mustard-Seed.jpg
ORGANIZER;CN="Newcomer Kitchen":MAILTO:info@newcomerkitchen.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191106T180000
DTEND;TZID=America/Toronto:20191106T210000
DTSTAMP:20260430T161522
CREATED:20191021T154353Z
LAST-MODIFIED:20191021T154607Z
UID:84785-1573063200-1573074000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: From My Grandmother’s Kitchen by Naheed Sumar
DESCRIPTION:Naheed Sumar learned to cook traditional Pakistani food at her grandmother’s side as a child growing up in Karachi; shopping for vegetables in season\, grinding whole spices like cardamom\, cumin\, coriander\, cloves\, black pepper\, cinnamon\, nutmeg\, and fenugreek into special masalas (mixes) for each recipe; slowly layering and balancing flavours and ingredients into dishes that taste of home and family tradition. Tonight she shares a few of these special dishes\, a taste of classic home cooking from the Pakistani kitchen.\n—– \nSamosas $6 (3pc)\nSpiced potato\, carrots\, and peas wrapped in thin dough and fried to a golden crisp; served with tangy tamarind chutney. #vegetarian \nBiryani\nA “special occasion” dish made to celebrate weddings and holidays; assorted vegetables and legumes (peas\, corn\, carrots\, green beans\, eggplant\, potato\, and chickpeas) cooked in a special homemade spice blend\, layered with fragrant long grain basmati rice; served with cool yogurt raita. #vegetarian \nAchari Bhindi\nFresh okra infused with Indian “pickle” spices (achar) like fenugreek\, mustard seed\, cumin and coriander\, cooked with tomato and yogurt\, and served with naan bread. #vegetarian \nPalak Gosht\nTender chunks of beef shank cooked with spinach and warm spices; served with naan bread. \nVeg Plate $12\nAchari Bhindi + Vegetable Biryani + Naan \nMeat Plate $14\nPalak Gosht + Vegetable Biryani + Naan \nCombo Plate $16\nAchari Bhindi + Palak Gosht + Vegetable Biryani + Naan \nExtra Naan +$1 \nShahi Tukra $6\nA creamy pudding of bread cooked in sweet milk\, cardamon\, and saffron with pistachios sprinkled on top [optional]. \nPrix Fixe Menu\nVeg: Samosas + Veg Plate + Dessert $22\nMeat: Samosas + Meat Plate + Dessert $24\nCombo: Samosas + Combo Plate + Dessert $26\n—– \nNaheed began cooking with her grandmother at a very young age back in Karachi\, Pakistan. This menu is filled with her childhood favourites that she’s perfected through the years. If you ask anyone who’s been to one of her dinner parties\, they’ll tell you that guests don’t stop eating when they’re full\, they stop when there’s no food left.  What makes her dishes so addicting? Naheed blends each spice mix from scratch\, starting from whole spices to create unique flavours. “My grandmother loved good food and feeding people\,” says Naheed\, “And now I do the same.” \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 \n 
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-from-my-grandmothers-kitchen-by-naheed-sumar/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/10/palak-ghost.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191105T180000
DTEND;TZID=America/Toronto:20191105T210000
DTSTAMP:20260430T161522
CREATED:20191007T145901Z
LAST-MODIFIED:20191018T224050Z
UID:83427-1572976800-1572987600@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Lisa Haushofer on Wonder Foods & the History of Healthy Eating
DESCRIPTION:Eating healthy is important to many of us\, but contemporary ideas about what is considered nutritious food have emerged only relatively recently. In a time before calories\, vitamins\, and nutrients\, what foods were considered healthiest\, and why\, tells a fascinating story about our complicated relationship to what we eat. Historian of nutrition\, food\, and science Lisa Haushofer explores the fascinating history of healthy eating\, from balancing Humours\, to the discovery of nutrients and their use/misuse to support Empire-building\, to bizarre Victorian health fads like meat concentrates\, pre-digested foods\, and fanatical chewing! \n\nDinner by Len Senater\nTonight’s menu explores different conceptual models of nutrition\nBalancing Humours: Roasted Red Pepper Bisque with Chipotle Crema & Garlic Croutons\nEconomic & Chemical Nutrition: Polenta with Creamed Spinach\, Roasted Mushrooms and Fried Egg\, with Kale & Kohlrabi Slaw\nDigestion & Absorption: Ovaltine Malted Milk Mousse with Caramelized Pineapple\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—–\nLisa Haushofer is a historian of science\, food\, and economic life and a medical doctor. She is currently a Postdoctoral Fellow at the Culinaria Research Centre of the University of Toronto\, where she is working on a book of past ‘Wonder Foods.’ \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-lisa-haushofer-on-wonder-foods-the-history-of-healthy-eating/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/10/Lisa-Haushofer.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191105T173000
DTEND;TZID=America/Toronto:20191105T190000
DTSTAMP:20260430T161522
CREATED:20191030T162801Z
LAST-MODIFIED:20191030T163122Z
UID:85703-1572975000-1572980400@dev.thedepanneur.ca
SUMMARY:Newcomer Kitchen Pop-up Meal in Mississauga
DESCRIPTION:Don’t miss out on this rare opportunity to enjoy a delicious take-home meal prepared by Newcomer Kitchen participants. Meals for this pop-up event are prepared and packaged\, and then sold online for pickup to pay for all the ingredients and provide some money for the cooks. \nHello dear supporters: \nWe are three ladies that have a passion for cooking\, gathering under Newcomer Kitchen training to bring our experiences of tasty\, fresh Middle Eastern cooking to the Canadian Community. We look forward to sharing our love of food with you. \nWe hope you will spread our love of food and share our creations with others. \nwith love\, \nAseel\, Samah\, and Aia \nMenu\nمتبل باذنجان Eggplant Muttabal and crudité\nMutabal is a Middle Eastern appetizer dip\, made with smoked and roasted eggplant\, and mashed with yoghurt\, tahini\, and lemon. The dip is topped with olive oil\, parsley\, and pomegranate seeds to add a depth of flavour. It’s a smoky a smooth dip served with an assortment of crudité. \nفتوش Fattoush\nFattoush is an admired Middle-Eastern salad made with toasted or fried pieces of pita bread combined with mixed leafy greens\, fresh vegetables like tomatoes\, cucumber and radish\, varying according to the season and region. Mint creates a freshness of flavor\, and dried sumac\, lemon\, and apple cider vinegar give the olive oil-based dressing a unique tanginess. \nأوزي Auzzi\n(with chicken\, or vegetarian offer with cauliflower and chickpeas)\nAuzzi is considered one the most commonly enjoyed and delicious dishes Syria is famous for. It is filling and rich in nutritional benefits\, as it is a rice dish filled with carrots\, green peas\, and topped with spiced roasted chicken and sprinkled with nuts (almonds and cashews). Auzzi is versatile\, and we serve it at both our family gatherings and special events. \nFor vegetarians and veggie lovers\, we offer Auzzi served with cauliflower and chickpeas instead of chicken. \nبقلاوة Baklava\nBaklava is the most celebrated dessert in the middle-east; rich and sweet and made of layers of phyllo\, chopped nuts like pistachio and walnut\, and glazed with sugar syrup. A must serve at both family gatherings and weddings. Once you have a taste of Baklava\, you will never forget it! \nBOOK HERE\nNOTE: THIS IS A PICK-UP DINNER ONLY AT THE LOCATION SPECIFIED. THERE IS NOT AN EAT-IN OPTION.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-pop-up-meal-in-mississauga/
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/2019/10/Newcomer-Kitchen-Pop-up-Meal-in-Mississauga.jpg
ORGANIZER;CN="Newcomer Kitchen":MAILTO:info@newcomerkitchen.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191105T173000
DTEND;TZID=America/Toronto:20191105T183000
DTSTAMP:20260430T161522
CREATED:20191030T155400Z
LAST-MODIFIED:20191030T160931Z
UID:85693-1572975000-1572978600@dev.thedepanneur.ca
SUMMARY:Newcomer Kitchen Pop-up Meal at The Theatre Centre Cafe
DESCRIPTION:Don’t miss out on this rare opportunity to enjoy a delicious take-home meal prepared by Newcomer Kitchen participants. Meals for this pop-up event are prepared and packaged\, and then sold online for pickup to pay for all the ingredients and provide some money for the cooks.\n\n\n \n\n\n“We are the Newcomer Kitchen Ladies from Greenest City in Parkdale. We are from India\, Tibet\, Colombia and Syria. Each week we meet to share and learn about food and business. Sometimes we cook together and share our delicious creations with you. We hope you like it.”\n\n\n—Seham\, Tsering\, Yega\, Rychen and Silvia\n\n\n \n\n\nMenu\n\n\n \n\n\nSwiss Chard and Syrian Cheese Shabaley with Spicy Apple Chutney\n\n\nSha-bha-ley is one of the most popular and mouth-watering dishes of Tibetan cuisine and the first to go at any traditional gathering. Shabhaley are either deep fried or pan fried. The pan fried version is also called sokpo sha-bhaley. The pastry dough used for Shabaley is thicker than the delicate momo wrapper\, crisp on the outside while slightly airy inside. In Tibet it is common to use Yak meat in the filling since it widely available. However\, here in Canada\, it is usually made from beef or veggies. Here we have filled our Shabhaley with swiss chard\, soybeans and homemade Syrian cheese. Typically Shabaley are dipped in chili sauce but we have paired our Shabaley with a sweet and spicy seasonal apple chutney made with seasonal apples and Indian flavours.\n\n\n \n\n\nChicken Biryani stuffed Ouzi (عزي)\n\n\nThe Syrian Ouzi is a small crispy\, flaky baked parcel made out of thinly rolled phyllo pastry. You will be surprised by a delightfully spicy Indian style Chicken Briyni filling. Fragrant long-grained rice is layered with chicken\, carrots\, peas and cauliflower that have been cooked in a mixture of garlic\, ginger\, chili powder\, mint\, cilantro\, garam masala\, cinnamon\, cardamom and cumin. We have tucked this exotic one-dish meal into a Syrian Ouzi that is delicious served with our tangy Beet and Chickpea salad.\n\n\n \n\n\nVegetable lovers will enjoy an ouzi stuffed with a delicious rice pilaf featuring carrots\, peas\, cauliflower.\n\n\n \n\n\nBeet and Chickpea salad\n\n\nColourful and delicious\, this tangy salad is the perfect accompaniment to any dish. Creamy chickpeas tossed with sweet\, earthy beets pair well with a light dressing of lemon and olive oil and a garnish of fresh mint.\n\n\n \n\n\nBaklava bracelets (Asawar El Sit (سوار الست)\n\n\nBaklava is known to be the first sweet of the Middle East dating back to the 8th century BC. It is popular in Syria\, Lebanon and Turkey. Once known as a dessert only for the rich\, it is now enjoyed by everyone and served at many celebrations from weddings to festivals. Baklava comes in all shapes and sizes. This beautiful type of Baklava features layers of phyllo pastry formed into a ring and filled with ground pistachio\, drenched in an aromatic and flavourful blossom water syrup. Baklava bracelets are beautiful to look at and delicious to eat.\n\n\nORDER HERE\nNOTE: THIS IS A PICK-UP DINNER ONLY AT THE LOCATION SPECIFIED. THERE IS NOT AN EAT-IN OPTION.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-pop-up-meal-at-the-theatre-centre-cafe/
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/2019/10/Newcomer-Kitchen-Pop-up-Meal-at-The-Theatre-Centre-Cafe.jpg
ORGANIZER;CN="Newcomer Kitchen":MAILTO:info@newcomerkitchen.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191104T183000
DTEND;TZID=America/Toronto:20191104T210000
DTSTAMP:20260430T161522
CREATED:20190930T222716Z
LAST-MODIFIED:20191031T043608Z
UID:82877-1572892200-1572901200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Gluten Free Fresh Pasta by Nicole Di Nardo
DESCRIPTION:Let’s make fresh gluten free pasta! We’ll get our aprons on and start mixing the dough by hand using the best local eggs and Grade A quinoa flour and chickpea flour. Participants will learn how to make 2 types of gluten free pasta dough from scratch: Quinoa Fettuccine and Chickpea Maltagliata. Italian Chef & Nutrtionist Nicole Di Nardo will walk you through the whole process from selecting ingredients\, to dough mixing\, kneading\, and dusting\, as well as machine rolling and hand-shaping techniques\, and storage guidelines. \nWhile the dough rests\, you’ll make two healthy\, delicious sauces: a classic Italian tomato for the fettucine and a traditional Pugliese stew with chickpeas\, tomato sauce\, rosemary with the hand-cut maltagliata pasta. Finally you’ll learn how to put it all together and the importance of liquid gold (pasta water). We will share a small bowl of each pasta dish and celebrate in what we created together.\n—– \n$60 +HST \n—–\nNicole Di Nardo is a holistic nutritionist\, teacher and therapeutic chef on a mission to spread awareness on the importance of home-cooked meals. She believes healthy food does not have to be costly and takes inspiration from her Sicilian ancestors. She cooks rustic ‘Cucina Povera’ dishes to create recipes from humble ingredients that are flavourful and simple. She hosts cooking classes\, conducts corporate wellness seminars and teaches at The Institute of Holistic Nutrition.\nNicole Di Nardo Nutrition \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-gluten-free-fresh-pasta-by-nicole-di-nardo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/Nicole-Di-Nardo-fresh-pasta-dough.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191104T100000
DTEND;TZID=America/Toronto:20191104T130000
DTSTAMP:20260430T161522
CREATED:20191014T170037Z
LAST-MODIFIED:20191014T170141Z
UID:84097-1572861600-1572872400@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Traditional Indian Breads by Jaina Kapadia
DESCRIPTION:Join Jaina Kapadia for an in-depth\, hands-on exploration of traditional Indian Breads\, an essential part of any Indian meal — there is nothing like a fresh naan or paratha slathered with ghee or butter! \nTraditional Indian breads are flatbreads are cooked on a stove top using a cast iron griddle or a clay tandoor. Although there are regional specialities that utilize ancient grains\, most common Indian breads are made with wheat-based flours. \nThis workshop focuses on easy home-made versions of two essential Indian breads – naan and paratha. Using simple ingredients\, we will work with both yeasted and unleavened doughs. We will learn about traditional bread-making techniques and learn how to roll and shape a naan\, as well as how to roll out a layered paratha. Jaina will also share her tips and tricks on how to put an Indian feast on the table in 30-40 minutes! \nWe will make basic versions of these breads\, as well as variations – including a quick 20-minute naan\, garlic herb flatbread\, cumin paratha\, mint paratha\, and finally a stuffed naan or paratha using a spiced mashed potato filling. \nWe will also learn how to make a simple curry to go with the breads\, all to be enjoyed together at the end of the class with a cup of ginger and cardamom spiced chai!\n—– \n$60 +HST \n—–\nJaina Kapadia is an artisanal sourdough bread maker\, a vegan baker\, and co-founder of Toast + Thyme\, a plant-forward brunch pop-up. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-traditional-indian-breads-by-jaina-kapadia-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/06/naan-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191103T193000
DTEND;TZID=America/Toronto:20191103T220000
DTSTAMP:20260430T161522
CREATED:20190930T221227Z
LAST-MODIFIED:20191029T185611Z
UID:82867-1572809400-1572818400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Hail Seitan! by Emily Zimmerman
DESCRIPTION:The Dep’s resident vegan maven Emily Zimmerman makes a diabolically delicious roast seitan brisket that comes to the table with all the pomp and flourish of a festive holiday dinner. Join her for a plant-based celebration of the autumn harvest and the warm embrace of the return to soul-soothing comfort foods. \n—– \nSweet Corn & Carrot Bisque \nwith caramelized apples and onions\, toasted pumpkin seeds\, and sage chiffonade \nFennel\, Orange & Daikon Salad\nwith preserved lemon aioli \nRoast Seitan & Beet Brisket \nwith caramelized onion jus\, served alongside roasted delicata squash with hempseed & truffle salt\, and braised collard greens with coconut butter\, caraway\, and citrus. \nBaked Gala Apples with Walnut & Red Wine Frangipane\nserved with caramel custard and cinnamon sugar\n—– \n$60 +HST \n—–\nEmily Zimmerman Emily Zimmerman is the lady behind Pear and Pepper; she works as a community kitchen coordinator by day\, fabulous vegan chef by night. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \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-hail-seitan-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/seitan-brisket-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR