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X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
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TZID:America/Toronto
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DTSTART:20150308T070000
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150527T180000
DTEND;TZID=America/Toronto:20150527T210000
DTSTAMP:20260504T073218
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:20260504T073218
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:20260504T073218
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:20260504T073218
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:20260504T073218
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:20260504T073218
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:20260504T073218
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:20260504T073218
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:20260504T073218
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:20260504T073218
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:20260504T073218
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:20260504T073218
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:20260504T073218
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:20260504T073218
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:20260504T073218
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:20260504T073218
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:20260504T073218
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:20260504T073218
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:20260504T073218
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:20260504T073218
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150507T180000
DTEND;TZID=America/Toronto:20150507T210000
DTSTAMP:20260504T073218
CREATED:20150504T170259Z
LAST-MODIFIED:20150504T170837Z
UID:18157-1431021600-1431032400@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 1 \nThe Good Mac\nMade from local\, quality ground beef. Topped with lettuce\, pickles\, cheddar cheese and Marni’s very own ‘Mac Sauce’\, served on a homemade sesame seed bun. Served with a tangy Caesar salad on the side with shaved Parmesan and garlic pretzel croutons\n$12 \nVanilla Ice Cream Pops\nDipped 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/
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_1562979263975888.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150506T180000
DTEND;TZID=America/Toronto:20150506T210000
DTSTAMP:20260504T073218
CREATED:20150504T163613Z
LAST-MODIFIED:20150504T165140Z
UID:18155-1430935200-1430946000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Fragrant Chickpea and Tomato Stew by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nEmily’s version of chickpea and tomato stew is about as fragrant as you can get. These garbanzos are slowly simmered with wild leeks\, rainbow chard\, lemon wedge\, cumin and dill\, on a buttery basmati rice.\n$12 \nStrawberry Buttermilk Cake\n$4 \n#vegan #GF \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-fragrant-chickpea-and-tomato-stew-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_659948070804148.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150505T190000
DTEND;TZID=America/Toronto:20150505T200000
DTSTAMP:20260504T073218
CREATED:20150302T174653Z
LAST-MODIFIED:20150302T175632Z
UID:17200-1430852400-1430856000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Sheryl Kirby
DESCRIPTION:Sheryl Kirby discusses Canadian foodways and their representation in long-form Canadian food writing (especially essays and fiction)\, particularly the lack of voices for immigrant and immigrant food stories. \nSheryl Kirby is a food writer and editor. She ran the popular Toronto online food magazine TasteTO\, and has written for publications such as NOW Magazine\, The Toronto Star\, Edible Toronto\, and TAPS. She is the author of Kitchen Party – Food Stories From Nova Scotia and Beyond and the editor of Beer and Butter Tarts – a Canadian Literary Food Journal. She currently runs Stained Pages Press\, a website and micro-imprint dedicated to Canadian food stories and writes about food and other things at http://www.sherylkirby.com
URL:https://dev.thedepanneur.ca/event/table-talk-sheryl-kirby/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/03/facebook_event_817578058289326.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150505T180000
DTEND;TZID=America/Toronto:20150505T180000
DTSTAMP:20260504T073218
CREATED:20150504T171414Z
LAST-MODIFIED:20150504T171639Z
UID:18167-1430848800-1430848800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Halifax-Style Donairs by Len Senater
DESCRIPTION:Defining truly “Canadian” culinary experiences has always been a bit challenging\, but anyone who’s ever been out for a night of drinking in Halifax knows that what goes down at “Pizza Corner” is about as Haligonian as it gets. \nA relative of the Greek gyro or Turkish döner – a classic street food that can now be found in nearly every corner of the world in one form or another – it’s a akin to a giant spiced meatloaf\, most often prepared on a vertical rotisserie. Meat is sliced off\, piled onto a flatbread of some kind\, and topped with a variety of toppings and sauces. Halifax has its own specific combination: tomatoes\, onions and a uniquely sweet “donair sauce”. \nI’ll be making my donairs from scratch\, from a recipe apparently cribbed from the Halifax donair’s legendary birthplace\, King of Donairs\, courtesy of tonight’s guest speaker & East Coaster\, Sheryl Kirby. Non-traditionally\, I’ll be serving mine up with some roasted potato wedges and a cucumber & feta salad.\n$12 +HST\n#vegan option available \n7pm: TABLE TALK: Sheryl Kirby\nSheryl Kirby discusses Canadian foodways and their representation in long-form Canadian food writing (especially essays and fiction)\, particularly the lack of voices for immigrant and immigrant food stories.\nhttp://www.sherylkirby.com \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-halifax-style-donairs-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_424301721073296.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150504T180000
DTEND;TZID=America/Toronto:20150504T210000
DTSTAMP:20260504T073218
CREATED:20150413T231241Z
LAST-MODIFIED:20150413T231241Z
UID:17852-1430762400-1430773200@dev.thedepanneur.ca
SUMMARY:CLOSED FOR PRIVATE FUNCTION
DESCRIPTION:The Depanneur will be closed tonight for a private event. \n 
URL:https://dev.thedepanneur.ca/event/closed-for-private-function-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150503T173000
DTEND;TZID=America/Toronto:20150503T193000
DTSTAMP:20260504T073218
CREATED:20150502T211448Z
LAST-MODIFIED:20150502T212141Z
UID:18125-1430674200-1430681400@dev.thedepanneur.ca
SUMMARY:Millennium Kids Make Poverty History Fundraiser
DESCRIPTION:Join Millennium Kids for a $1.75 supper to raise awareness of Canada’s promise to eradicate extreme poverty through the UN Millennium Development Goals. \nLocal youth activism group Millennium Kids is hosting a $1.75 burrito sale at The Depanneur to raise awareness about hunger\, poverty and food security issues\, and to help raise funds for Make Poverty History as part of the Live Below The Line initiative\, which encourages people to confront the challenge faced by millions of trying to eat properly on only $1.75/day. \n—– \nVegetarian burritos with pinto beans\, sweet potato & rice \nYouth: $1.75\nAdults: $5\nall proceeds go to Make Poverty History \n—– \nMillennium Kids are calling all peoples and nations to join them in bold strategic action to meet the Millennium Development Goals (MDGs). The spokes-youth of this movement are every youth born in the year 2000\, the same year every United Nation country signed a global pledge to spare no effort to achieve the Millennium Development Goals by 2015.\nhttp://millenniumkids.ca\n@MKs4MDGs
URL:https://dev.thedepanneur.ca/event/millennium-kids-make-poverty-history-fundraiser/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/05/facebook_event_1575398489415864.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150502T193000
DTEND;TZID=America/Toronto:20150502T223000
DTSTAMP:20260504T073218
CREATED:20150402T202650Z
LAST-MODIFIED:20150413T231632Z
UID:17708-1430595000-1430605800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Travels in India by Lee Dares
DESCRIPTION:Artisanal ghee maker Lee Dares of Lee’s Ghee​ returns to the Dep for an intimate Supper Club inspired by her favourite dishes encountered in her travels through India. The meal will be served on banana leaves\, and eating with your hands is encouraged! \n—–\nVeggie Samosas\nInspired by an amazing restaurant in Hampi in the South that served the best samosas I had ever tasted. Potatoes\, peas and carrots and wrapped in light\, flaky pastry crust\, bursting with the spices of curry leaves\, mustard seed and green chili. Served with a sweet tamarind chutney. \nSpring Lamb Biryani\nTender lamb & fragrant spices cooked with turmeric-infused ghee and topped with hard-boiled eggs\, based on a recipe by Madhur Jaffrey. \nBroccoli and Spinach Baji\nA deep green vegetable purée\, similar to saag\, with an unconventional addition of broccoli and daikon radish\, and served with a cool cucumber yogurt raita \nKachumber Salad\nInspired by a health food restaurant in Udaipur in Northern India\, this is a crunchy\, fresh salad of raw beetroot\, carrot\, raisins and coconut dressed with vinegar\, lemon & lime juices\, and chili powder. \nSpelt & Gram Flour Chapatis\nHandmade flatbreads \nChai Creme Brulée\nA decadent\, creamy dessert infused with aromatic chai flavours \nGinger Mint Cocktail (non-alcoholic)\n—– \n#vegetarian #GF options available \n$40 +HST \n—–\nLee Dares interest in holistic food and sustainability began volunteering at organic farms across Canada and the US before taking up an internship in India volunteering at Navdanya Biodiversity Farm. Now\, she compliments her experience with her part-time studies at the Institute of Holistic Nutrition in Toronto. Her ghee\, Lee’s Ghee\, can be found at farmer’s and flea markets across the city. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-lamb-biryani-by-lee-dares/
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/biryani1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150501T180000
DTEND;TZID=America/Toronto:20150501T210000
DTSTAMP:20260504T073218
CREATED:20150427T163907Z
LAST-MODIFIED:20150427T231638Z
UID:18060-1430503200-1430514000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Hazelnut & Chestnut Roast by Scott Graham
DESCRIPTION:A great nut loaf is a truly lovely\, if rare creature. Like it’s meatloaf cousin\, when done right it is a comfort food classic; hearty and warming\, tender and delicious. Scott Graham makes a traditional nut roast full of hazelnuts and chestnuts\, flecked with aromatic thyme and sage\, along with parsnips and sweet potatoes for sweetness. Each loaf is wrapped in napa cabbage before being steamed\, which helps lock in flavour and moisture. Slices are topped with a savoury cremini mushroom sauce and served with an asparagus salad on the side.\n$12 +HST \n#GF #vegetarian (contains eggs & dairy) \n—–\nScott Graham for the past 2 decades he has been decorating tables as a florist. A passionate vegetarian for 35 years\, he is a whole foods home cook with a flair for the hearty and savory. Having worked in Toronto vegetarian restaurants in the 80’s and 90’s he is still evolving and experimenting with recipes that suit the savory palate. \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-nut-roast-by-scott-graham/
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_472372109577799.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150429T180000
DTEND;TZID=America/Toronto:20150429T210000
DTSTAMP:20260504T073218
CREATED:20150427T163903Z
LAST-MODIFIED:20150428T000937Z
UID:18058-1430330400-1430341200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Pizza Primavera by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nAs the signs of spring are budding\, Emily’s making everyone a tasty and timely pizza primavera\, traditionally a colourful dish\, saturated with herbed tomatoes\, yellow peppers\, roasted eggplant “anchovies”\, plus a ramp and spinach pesto. Each plate comes with an arugula\, cannellini bean and mushroom salad on the side.\n$12 \nAdd Cashew Mozzarella\n$2 \nMango Gelato with Homemade Macaroons\n$4 \n#vegan #GF \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm \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-pizza-primavera-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/2015/04/facebook_event_1605134663067104.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150428T190000
DTEND;TZID=America/Toronto:20150428T200000
DTSTAMP:20260504T073218
CREATED:20150316T190626Z
LAST-MODIFIED:20150318T204117Z
UID:17389-1430247600-1430251200@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Valerie Howes
DESCRIPTION:Fogo Island\, Newfoundland\, is the most north-eastern point of the most north-eastern province in Canada. It’s so remote\, wild and ruggedly beautiful there\, that it feels like you’ve arrived at the edge of the Earth. \nOnce a thriving fishing outport\, Fogo Island saw its population decimated by the collapse of the Atlantic cod fishery in 1992. Today\, to give young people jobs and the opportunity to stay\, the island is reinventing itself as a geo-tourism destination. Fogo Island Inn is at the heart of this project—a new boutique property that has appeared on Travel + Leisure’s It List and Conde Nast Traveller’s Gold List\, as well as being named one of the ten most daring new buildings around the world\, by Architectural Digest. Their motto is “new ways with old things.” \nValerie will talk about the drinking culture of the island in this context of survival and change: \nWhat are the drinking traditions on Fogo Island–a place with a population of 2\,400 and scarcely a pub to be seen?\n Why (and how) do people harvest 10\,000-year-old icebergs to cool their drinks?\n How do you capture the taste of this place–and its seven seasons–in a craft cocktail?\n How is Fogo’s first coffee roaster making out on an island of Red Rose tea drinkers? \nValerie Howes is an award-winning food and travel writer\, based in Toronto. Formerly the food editor of Reader’s Digest\, she has written for the National Post\, enRoute\, Toronto Life and WestJet magazine\, among other publications. She’s currently working on a book about the culinary landscape of Fogo Island\, Newfoundland. You can follow Valerie’s delicious adventures at valeriehowes.com. \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-valerie-howes/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/03/facebook_event_653748768064219-e1426532844318.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VCALENDAR