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X-WR-CALDESC:Events for The Depanneur
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191120T180000
DTEND;TZID=America/Toronto:20191120T210000
DTSTAMP:20260430T174854
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:20260430T174854
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:20260430T174854
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:20260430T174854
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:20260430T174854
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:20260430T174855
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:20260430T174855
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:20260430T174855
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:20260430T174855
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:20260430T174855
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:20260430T174855
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:20260430T174855
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:20260430T174855
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:20260430T174855
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:20260430T174855
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:20260430T174855
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:20260430T174855
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:20260430T174855
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:20260430T174855
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:20260430T174855
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191030T180000
DTEND;TZID=America/Toronto:20191030T210000
DTSTAMP:20260430T174855
CREATED:20191014T155933Z
LAST-MODIFIED:20191014T170400Z
UID:84085-1572458400-1572469200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Quintessentially Filipino by Maria Polotan
DESCRIPTION:“This is the food I grew up with\, the recipes I learned from my Mom.”— Maria Polotan\n\n\n \n\n\nThe Philippines is an archipelago of thousands of islands\, with hundreds of unique and distinctive local cultures\, along with a complex and multicultural history profoundly influenced by Chinese\, Malay\, Spanish and American cultures. Yet some classic dishes have become national favourites and are likely to be found in Filipino homes across the country. \n\n\n—–\n\n\n \n\n\nMongo sa Gata | Mungbean Soup $6\n\n\nMungbean soup flavoured with onion\, garlic\, ginger\, lemongrass\, cilantro and coconut milk\n\n\n \n\n\nUkoy | Crispy Shrimp Fritters $6\n\n\nA popular & ubiquitous street snack in the Philippines; chopped shrimp with julienned sweet potatoes in rice flour batter\, deep fried to golden & crispy\, and served with garlicky vinegar\n\n\n \n\n\nAdobo sa Gata | Chicken Adobo $12\n\n\nConsidered by may to be the Philippine national dish; chicken slow-braised in coconut sap vinegar\, with black pepper\, bay leaf\, garlic\, soy and coconut milk\n\n\n \n\n\nHumba | Braised Pork Belly $12\n\n\nChinese and Malay influences are evident in this fragrant braise of pork belly with garlic\, ginger\, fermented black beans\, dark soy\, dark brown sugar\, vinegar and star anise as braise. \n\n\n \n\n\nGinataang Kalabasa | Squash in coconut broth $10\n\n\nOntario grown organic squash simmered in coconut broth flavoured with garlic\, onion\, ginger\, lemon grass and cilantro\n\n\n \n\n\nSM Combo | Chicken –or– Pork + Veg $15\n\n\nLG Combo | Chicken + Pork + Veg $18\n\n\n \n\n\nAll main courses are served with white rice and achara (green papaya relish)\n\n\n \n\n\nLeche Flan | Creme Caramel $6\n\n\nA classic Filipino dessert — part of the legacy of Spanish colonialism — a rich flan of egg yolks\, milk and cream on a base of caramel. \n\n\n \n\n\nPrix Fixe $25\n\n\nAppetizer + SM Combo + Dessert\n\n\nLG Combo +$3; Veg only -$3\n\n\n—–\n\n\n \n\n\nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others through her new catering project Mama Linda’s to offering traditional Filipino home cooking at Withrow Park Farmers’ Market this summer. IG: @mamalindasTO\n\n\n \n\n\n\n\n—–\n\n\nEvery Wednesday The Depanneur hosts an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.\n\n\n \n\n\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-quintessentially-filipino-by-maria-polotan/
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/adobo.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191028T183000
DTEND;TZID=America/Toronto:20191028T210000
DTSTAMP:20260430T174855
CREATED:20190930T203022Z
LAST-MODIFIED:20191027T065444Z
UID:82848-1572287400-1572296400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to Making Miso by Wakaba Hoshino & Aoi Yoshida
DESCRIPTION:Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice\, barley\, or other ingredients. The result is a thick paste used for sauces and spreads\, pickling vegetables or meats\, or mixing with dashi stock to serve as the familiar miso soup called misoshiru (味噌汁)\, a Japanese culinary staple. \nTypically\, miso is salty\, but its flavor and aroma can vary widely depending on the ingredients and fermentation process. Different varieties of miso have been described as salty\, sweet\, earthy\, fruity\, and savory. High in protein and rich in vitamins and minerals\, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan\, both in traditional and modern cooking\, and has been gaining worldwide interest as a healthy and delicious fermented food. \nJoin Wakaba Hoshino and Aoi Yoshida from Toronto’s Local Koji Co. for a fun\, hands-on introduction to making your own miso from scratch. They will explain the background\, techniques and uses of different kinds of miso\, such as white\, red and mixed. Participants will get to make and take home 500g of their own miso from local\, non-GMO Ontario soya beans\, salt and koji — rice inoculated with a special fungus. You will also learn how to use miso to make a traditional miso soup\, as well as flavourful paste that can be used as the base of a salad dressing or marinade.\n—– \n$60 +HST \n—–\nWakaba Hoshino and Aoi Yoshida are two local moms from Japan who love good\, yummy\, and healthy food. We love Miso so much that we learned the traditional techniques and started to make it from scratch. Our passion and love of Miso and Koji fungus extended to opening a business called Local Koji Co. We go back to traditional Miso-making: simple local ingredients\, and a lot of patience.  We believe including fermented foods with local ingredients in our everyday lives enrich your health and most importantly taste bud. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur \n 
URL:https://dev.thedepanneur.ca/event/cooking-class-intro-to-making-miso-by-wakaba-hoshino/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/1-kind-of-miso.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191028T100000
DTEND;TZID=America/Toronto:20191028T130000
DTSTAMP:20260430T174855
CREATED:20191007T204609Z
LAST-MODIFIED:20191007T204737Z
UID:83502-1572256800-1572267600@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Sourdough Bread by Sonya Gammal
DESCRIPTION:Join  Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours\, you’ll learn about the history of sourdough and its health benefits\, how to create and maintain a starter\, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful\, hand-crafted artisanal — and very tasty! — sourdough loaf. \nEveryone will get to try some freshly baked bread\, and take home their very own freshly-baked loaf\, plus additional dough to bake off at home\, a sourdough starter\, recipe\, and a memorable culinary experience where laughs and knowledge are shared by all!\n—- \n$60 +HST \n—–\nSonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids\, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to cooking\, aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that can be shared with family and friends. \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-sourdough-bread-by-sonya-gammal-7/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/sourdough.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191027T193000
DTEND;TZID=America/Toronto:20191027T220000
DTSTAMP:20260430T174855
CREATED:20190930T195808Z
LAST-MODIFIED:20190930T195947Z
UID:82835-1572204600-1572213600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Fall Splendour by David Roy
DESCRIPTION:Cooling temperatures inspire bigger flavours; as the season changes we begin to crave richer\, more indulgent comfort foods in preparation for the coming winter season. A veteran of some of Toronto’s top kitchens\, David Roy brings some seasonal favourites to the table; as his father would say: “Food that sticks to your ribs”. This menu seeks to deliver that special kind of autumn comfort that nourishes the body and soul — like a long\, warm hug from the inside — especially when shared with loved ones or new friends.\n—– \nDuck Crostini\nRare duck breast on wafer-thin crostini with dried blueberry compote \nBeet Salad with Chevre Dumpling\nSalad of roasted beets\, shallots & toasted hazelnuts\, dressed with olive oil and champagne vinegar\, served alongside a delicate poached dumpling filled with roasted garlic and goat’s cheese. \nWine-Brased Short Ribs with Root Veg Gratin & Wilted Greens\nHearty beef short ribs\, slow-braised in Niagara Cabernet Franc\, served with a creamy fall vegetable gratin of Yukon gold potato\, sweet potato\, butternut squash and celery root\, with double-smoked bacon\, cream\, caramelized onions\, and Pecorino Romano; accompanied by wilted spinach and Swiss chard in shallot butter a touch of nutmeg. \nRegan’s Sexy Chocolate Pie\nLuscious Callebaut chocolate pudding in a black Oreo crust topped with Chantilly cream.\n—– \n$60 +HST \n—–\nDavid Roy spent 15 years in the restaurant industry working as a saucier\, entremetier and garde manger for some of Toronto’s top chefs. He has kept his skills sharp these last years via an undying love for hosting swank dinner parties.  His cooking techniques focus on continental European methods while embracing Canadian flavours and ingredients. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-fall-splendour-by-david-roy/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/red-wine-braised-short-ribs.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191023T180000
DTEND;TZID=America/Toronto:20191023T210000
DTSTAMP:20260430T174855
CREATED:20191007T193127Z
LAST-MODIFIED:20191009T174104Z
UID:83457-1571853600-1571864400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Medio Este Mash Up by Mary Freij & Alan Alberto Munoz Flores
DESCRIPTION:The Depanneur is delighted to welcome back Chef Mary Freij\, who ran the Dep’s popular Mazeh brunch pop-up for 18 months before opening her own spot at Yonge & Gould. Tonight she has joined forces with Mexican Chef Alan Alberto Munoz Flores for a fun and creative menu of Middle Eastern & Mexican mash-ups!\n—– \nShawarmadilla  8$\nFlour tortilla\, cheese\, chicken shawarma\, chopped tomato and onion\, hot sauce\, folded & grilled.\nAvailable #vegan with spiced quinoa and vegan cheese. \nCarne Ashawarma $14\nSliced steak marinated in lemon\, garlic\, onion\, bitter orange\, and Worcestershire\, with chickpea & avocado hummamole and tablouleh de gallo; served as a wrap or with rice.\nAvailable #vegan with braised jamaica flowers and vegan cheese. \nSaffron Tres Leches 6$\nFluffy sponge cake soaked in sweet milk & orange blossom\, topped with saffron whipped cream. \nPrix Fixe Menu $26\nShawarmadilla  + Carne Ashawarma + Saffron Tres Leches\n—– \nMary Freij is a food entrepreneur who has traveled the world in search of amazing culinary experiences. Also a passionate cook\, she started her culinary career catering & hosting pop-up food events\, including the popular Mazeh brunch at The Depanneur. She recently opened her own space\, a Middle Eastern take out restaurant serving wraps and daily dishes inspired by tastes from back home.\nMazeh | 335 Yonge Street | mazehcatering.com | @mazehcatering \nChef Alan Alberto Munoz Flores has several degrees in gastronomy and culinary arts. Over the last 9 years\, he has worked in top restaurants around different cities in Mexico specializing in Mexican\, Japanese and vegan cuisine. \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-medio-este-mash-up-by-mary-freij-alan-alberto-munoz-flores/
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/carne-asada.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191021T183000
DTEND;TZID=America/Toronto:20191021T210000
DTSTAMP:20260430T174855
CREATED:20191004T221701Z
LAST-MODIFIED:20191004T221839Z
UID:83257-1571682600-1571691600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Classic French Bistro Desserts by Chantal Vechambre
DESCRIPTION:French cuisine is justly famous for its remarkable array of desserts and pastries\, with many classic recipes going back hundreds of years. Join French Chef\, Patissier and Culinary Historian Chantal Vechambre for a fun\, hands-on workshop featuring some of the most famous classic French desserts.\n—– \nFinanciers\nLiving somewhere between a cake and cookie\, financiers are a small golden pastry that is delicious on its own\, and the foundation of many other classic desserts. Originally made by Visitandine nuns and known as «gateau de voyage» (“travel cake”)\, the high fat content and absence of cream meant this treat could last a long trips without refrigeration. \nIle Flottante\nPart of the vast legacy of French gastronome Auguste Escoffier\, this “floating island” is a classic dessert of Parisian bistros and brasseries. An island of lightly sweet egg white meringue floats on a sea of golden Crème Anglaise (soft\, English-style custard)\, garnished with a drizzle of caramel\, toasted almonds or a berries. \nCrème Brûlée\nAn iconic French dessert that has found its way onto menus around the world. The delightful contrast between the cold\, creamy custard and the thrill of shattering of the torched caramel crust has delighted countless diners since its inception in the 17th century. More recently\, the character of Amélie Poulain reminded the world of the unique charms of this little culinary treasure.\n—– \n$60 +HST \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg\, where she developed recipes and culinary workshops inspired by the site’s 18th century recipes\, culminating in an award-winning book: French Taste in Atlantic Canada\, 1604-1758. Now established in Toronto\, Chantal pursues food writing and culinary adventures\, and professional catering through her company My Creme Caramel. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/cooking-class-classic-french-bistro-desserts-by-chantal-vechambre-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/creme-brulee.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191021T100000
DTEND;TZID=America/Toronto:20191021T130000
DTSTAMP:20260430T174855
CREATED:20190916T195153Z
LAST-MODIFIED:20190916T202728Z
UID:81793-1571652000-1571662800@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Autumn Soups with Chef Doris Fin
DESCRIPTION:Vegetable soups are fast\, flexible and forgiving\, encouraging endless improvisation and creativity. The abundance of the harvest make fall the perfect time of year for creating warm and comforting homemade soups that are flavourful and nutritious\, freeze beautifully and offer incredible value. \nJoin Chef Doris Fin for a fun\, hands-on class focussing on the practical skills that will save you time\, money and effort while adding 3 new\, delicious and healthy recipes to your kitchen repertoire. You’ll learn how to maximize the flavour and nutritional value of seasonal ingredients\, along with the techniques\, seasonings and garnishes that make the perfect bowl of soup. \nHearty Minestrone\nTomato base with loads of veggies\, beans\, and pasta\, served with a bonus cornbread \nCreamy Roasted Squash and Mushroom \nCreamy Roasted Red Pepper\, Sweet Potato\, and Chickpea \nWe’ll end off the class enjoying the warmth of sharing a family-style meal around the table. Bring containers and/or jars — There will be lots of leftovers to take home! \nAll soups are #vegan & #gluten-free\n—– \n$60 +HST \n—–\nChef Doris Fin is an award winning international chef based out of Toronto. She specializes in plant-based culinary arts\, teaching interactive culinary classes\, catering private events\, and is currently working on a cookbook and a documentary film series featuring food of the world with top chefs and farmers. She loves to ignite the intuitive inner chef in you! | chefdorisfin.com \n—–\nEvery 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-autumn-soups-with-chef-doris-fin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/doris-soup.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191020T183000
DTEND;TZID=America/Toronto:20191020T210000
DTSTAMP:20260430T174855
CREATED:20190916T013329Z
LAST-MODIFIED:20191016T002739Z
UID:81712-1571596200-1571605200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Classic French Bistro Desserts by Chantal Vechambre
DESCRIPTION:SOLD OUT — 2nd Night Added MON Oct 21\nFrench cuisine is justly famous for its remarkable array of desserts and pastries\, with many classic recipes going back hundreds of years. Join French Chef\, Patissier and Culinary Historian Chantal Vechambre for a fun\, hands-on workshop featuring some of the most famous classic French desserts.\n—– \nFinanciers\nLiving somewhere between a cake and cookie\, financiers are a small golden pastry that is delicious on its own\, and the foundation of many other classic desserts. Originally made by Visitandine nuns and known as «gateau de voyage» (“travel cake”)\, the high fat content and absence of cream meant this treat could last a long trips without refrigeration. \nIle Flottante\nPart of the vast legacy of French gastronome Auguste Escoffier\, this “floating island” is a classic dessert of Parisian bistros and brasseries. An island of lightly sweet egg white meringue floats on a sea of golden Crème Anglaise (soft\, English-style custard)\, garnished with a drizzle of caramel\, toasted almonds or a berries. \nCrème Brûlée\nAn iconic French dessert that has found its way onto menus around the world. The delightful contrast between the cold\, creamy custard and the thrill of shattering of the torched caramel crust has delighted countless diners since its inception in the 17th century. More recently\, the character of Amélie Poulain reminded the world of the unique charms of this little culinary treasure.\n—– \n$60 +HST \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg\, where she developed recipes and culinary workshops inspired by the site’s 18th century recipes\, culminating in an award-winning book: French Taste in Atlantic Canada\, 1604-1758. Now established in Toronto\, Chantal pursues food writing and culinary adventures\, and professional catering through her company My Creme Caramel. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/cooking-class-classic-french-bistro-desserts-by-chantal-vechambre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/creme-brulee.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191020T100000
DTEND;TZID=America/Toronto:20191020T160000
DTSTAMP:20260430T174855
CREATED:20190923T144620Z
LAST-MODIFIED:20190923T144740Z
UID:82295-1571565600-1571587200@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—– \nFull-Day Bread Making Workshop! \nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$150 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/offsite-workshop-full-day-breadmaking-intensive-by-leo-baduria-11/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_1920541871596195.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191019T193000
DTEND;TZID=America/Toronto:20191019T220000
DTSTAMP:20260430T174855
CREATED:20190915T235305Z
LAST-MODIFIED:20190916T233200Z
UID:81704-1571513400-1571522400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Persian Tapas by Pouria Lofti
DESCRIPTION:Many cultures have developed and elevated the idea of ‘bar food’ — dishes meant to be shared with friends overs drinks — into a delicious cuisine all its own: think Spanish Tapas or Pintxos\, Japanese Izakaya\, or the Shao Kao of Chinese night markets. \nFor this upcoming dinner restaurateur Pouria Lofti has crafted a menu that’s a dialogue between Iranian home cooking and bar food. Back in Iran\, eateries serve food people typically don’t cook at home like kebabs\, offal\, and pastries. Since there haven’t been bars in Iran for the past 40 years\, bar food per se doesn’t have a place in Iranian cuisine\, so tonight she will be reinterpreting a number of popular Persian dishes in a format meant to be shared over drinks. \nWhile rice\, a staple of most Persian meals\, would typically accompany some of these dishes\, tonight we’re forgoing it in favour of a selection of traditional breads. Iranian cuisine relies heavily on herbs\, nuts and fruits — sweet and sour are common flavour profiles in Iran — but the focus will be on more savoury dishes. This menu seeks to embrace the Iranian culinary tradition while exploring some new ideas that will make their way into a new venue Pouria will be opening in the near future. \n—– \nDishes will be served banquet/tapas-style for sharing \nKuku Sabzi \nPotato omelette with parsley\, cilantro\, leeks\, and chives. \nJujeh Kabab \nGrilled chicken thighs with saffron\, lemon and onion marinade. \nBaghali Ghatogh \nShredded duck confit with poached egg on a bed of white beans cooked with tumeric\, garlic and dill. \nHaleem Bademjan \nBraised lamb shoulder served on a mash of green lentils and eggplants \nFesenjan \nA savoury stew of walnuts and pomegranate molasses served with pork meatballs. The most well known dish from the Caspian provinces of the north. \nThe dishes will be accompanied by a selection of various types of Iranian breads and pickles. \nFaloodeh\na vermicelli sorbet flavoured with rosewater\, with sour cherry compote\, lime and pistachios.\n—– \n$60 +HST \n—–\nPouria Lotfi has been an on-again\, off-again resident of Toronto. Since opening Cafe Pamenar in late 2010 Toronto has become more home than anywhere else. Last year around this time he had plans to put Pamenar in a caretaker’s hands and move away for a while but as is often the case\, life had a different plan. A new opportunity came up and he doubled down on staying in the city. Currently he has just begun work on a new project in the soon to be build neighbouring building. Pamenar will soon have a twin bar equipped with a kitchen. The food will be inspired by the cuisines of Iran\, Central Asia and the Caucasus. \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-iranian-tapas-by-pouria-lofti/
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/pouria-lofti.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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