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DTSTART:20150308T070000
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150514T180000
DTEND;TZID=America/Toronto:20150514T210000
DTSTAMP:20260504T073138
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:20260504T073138
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:20260504T073138
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:20260504T073138
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:20260504T073138
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:20260504T073138
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:20260504T073138
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:20260504T073138
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:20260504T073138
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:20260504T073138
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:20260504T073139
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:20260504T073139
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:20260504T073139
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:20260504T073139
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:20260504T073139
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150501T180000
DTEND;TZID=America/Toronto:20150501T210000
DTSTAMP:20260504T073139
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150429T180000
DTEND;TZID=America/Toronto:20150429T210000
DTSTAMP:20260504T073139
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150428T190000
DTEND;TZID=America/Toronto:20150428T200000
DTSTAMP:20260504T073139
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150428T180000
DTEND;TZID=America/Toronto:20150428T210000
DTSTAMP:20260504T073139
CREATED:20150427T224609Z
LAST-MODIFIED:20150427T225257Z
UID:18071-1430244000-1430254800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Newfoundland Jiggs Dinner by Len Senater
DESCRIPTION:Jiggs Dinner (also called boiled dinner or cooked dinner)\, is a traditional meal commonly prepared and eaten on Sundays in and around Newfoundland. Variations can be found all around the North Atlantic\, from the New England Boiled Dinner\, to Irish Corned Beef & Cabbage\, to Portuguese Cozido. Jiggs was the Irish central character in a popular\, long-running comic strip\, Bringing Up Father\, whose favourite meal was corned beef and cabbage\, and after whom the dish became associated in Newfoundland. \nA true Jiggs Dinner uses salt beef\, also known confusingly as both Naval and/or Navel beef because as a preserved meat\, it was commonly found on British Navy ships\, and because it was often brisket cut from navel area of the cow. It is a relative of corned beef\, which got its name from the large kernels (“corns”) of rock salt used to cure it. \nThe salt beef\, after an overnight soak\, is cooked with cabbage\, potatoes\, carrots\, turnips and a cloth bag full of split peas\, which becomes “pease pudding”\, a very old dish celebrated in nursery rhymes\, jazz standards and even rap samples. It’s served along with pickled beets and mustard. \nThis particular recipe comes from Chef Murray McDonald\, executive chef of the Fogo Island Inn\, which tonight’s guest speaker\, Valerie Howes\, will be talking more about. \n$12 +HST\n#vegan #GF options available \n7pm: TABLE TALK: Valerie Howes\nValerie Howes is an award-winning food and travel writer who is working on a book about the culinary landscape of Fogo Island\, Newfoundland.\nhttp://www.valeriehowes.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-newfoundland-jiggs-dinner-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/2015/04/facebook_event_947176215322235.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150427T183000
DTEND;TZID=America/Toronto:20150427T210000
DTSTAMP:20260504T073139
CREATED:20150303T174106Z
LAST-MODIFIED:20150330T190458Z
UID:17237-1430159400-1430168400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Spring Pickles & Rhubarb Cordial by Christine Manning
DESCRIPTION:There is no surer sign of spring than the first crops of fresh local veggies like fiddleheads\, rhubarb\, young radishes and baby carrots beginning to pop up all over the city. How to savour these fleeting delicacies for more than just a few brief weeks? By preserving them\, of course! \nJoin Christine Manning of Manning Canning​ for a crash course on preserving the best of what the season has to offer. You’ll learn all the basics of preserving and canning while making delicious pickles. As a bonus\, you’ll also learn how to make a delicious rhubarb cordial to add a zing to your summer cocktails. \nYou’ll leave the class with a basic understanding safe canning practices and the important do’s and don’ts of preserving\, along with copies of the recipes and jars of all the goodies made in class to take home. \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-pickle-and-rhubarb-cordial-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/2015/03/fiddleheads.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150425T193000
DTEND;TZID=America/Toronto:20150425T223000
DTSTAMP:20260504T073139
CREATED:20150327T160247Z
LAST-MODIFIED:20150608T204835Z
UID:17591-1429990200-1430001000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Spring Fling by Michael Kirkwood
DESCRIPTION:Chef Michael Kirkwood\, a 25-year veteran of some of Toronto’s top fine-dining kitchens\, has recently launched The Birchwood Kitchen\, a culinary project focussed on contemporary Canadian cuisine with an emphasis on the best local and seasonal ingredients. For this elegant menu\, Chef Michael has sourced true local delicacies like fresh pickerel from Georgian Bay\, young fiddleheads\, wild leeks (ramps)\, foraged mushrooms\, and spring rhubarb to feature in this delicious celebration of Spring in Ontario. \nPan seared pork belly atop barley and peas with wild leek pesto \nHand made orecchiette (Italian for ‘small ear’) pasta with wild forest mushrooms\, asparagus\, cavolo nero (Italian black kale)\, and smoked olive oil \nRoast pickerel with beets\, fiddlehead fritters\, and Meyer lemon beurre blanc \nBlood orange and vanilla panna cotta with strawberry and rhubarb compote \n$40 +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 Birchwood Kitchen — a mobile culinary studio providing cooking classes for children and adults — he enjoys catering small events and seasonal tastings. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-spring-fling-by-michael-kirkwood/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/03/facebook_event_206632322700347-e1427472272667.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150424T180000
DTEND;TZID=America/Toronto:20150424T210000
DTSTAMP:20260504T073139
CREATED:20150420T212647Z
LAST-MODIFIED:20150420T212647Z
UID:17974-1429898400-1429909200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tunisian Lemon & Olive Chicken Tagine by Dali Chehimi
DESCRIPTION:Tunisian cuisine features all the hallmarks of delicious North African food: complex spices\, combinations of fruit and meat\, Mediterranean ingredients and a hint of French colonial influence. Tagines\, the flavourful stews that range from Morocco to Egypt\, get there name from the characteristic conical dishes of the same name that they are most often cooked in. \nDali’s chicken tagine combines the floral tartness of preserved lemons\, the rich vegetal notes of cracked green olives and the warm\, spicy flavours of ginger and saffron to great effect. Served on a mound of fresh couscous or rice\n.\n$12 +HST\n#vegan & #GF options available. \nDali will also be bring by a selection of delicious Tunisian baklawa pastries for dessert. \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery 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. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinner
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tunisian-lemon-olive-chicken-tagine-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/04/facebook_event_770008893095952.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150422T180000
DTEND;TZID=America/Toronto:20150422T210000
DTSTAMP:20260504T073139
CREATED:20150420T185437Z
LAST-MODIFIED:20150420T185655Z
UID:17969-1429725600-1429736400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Kimchi Bubble 'n' Squeak by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nEmily tweaks the original English ‘Bubble and Squeak’ — a stir up of leftover potatoes and napa cabbage that would actually bubble and squeak in the pan — by using fermented cabbage a.k.a. Korean kimchi and grilled jerk tofu\, tingling your tongue in all the right ways only to finally cool off with a green bean and roasted beet salad.\n$12 \nMinneola Tangerine Ice Cream\nMinneola’s\, a grapefruit-tangerine hybrid (not to be confused with the ugli fruit)\, are so uniquely juicy and sweet they’re referred to as honeybells in Florida. Each dessert comes with a delicate and crisp oatmeal lace cookie.\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-kimchi-bubble-n-squeak-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_452778111553572.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150421T180000
DTEND;TZID=America/Toronto:20150421T190000
DTSTAMP:20260504T073139
CREATED:20150223T191923Z
LAST-MODIFIED:20150223T210408Z
UID:17060-1429639200-1429642800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Leehe Lev
DESCRIPTION:Learn how to grow\, cook\, and cure sweet potatoes. Also learn which varieties to choose for a savoury\, sweet\, or dessert dish. And how they differ from yam selections. \nLeehe Lev is a personal trainer\, fitness instructor and healthy eating expert. When she’s not selling at one of the many Farmer’s markets around the city\, she tends to her fitness programs as the owner of Whole Self Fitness\, which provides fitness training for Older Adults. http://www.wholeself.ca \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-leehe-lev/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/facebook_event_996659030363817.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150421T180000
DTEND;TZID=America/Toronto:20150421T180000
DTSTAMP:20260504T073139
CREATED:20150420T212642Z
LAST-MODIFIED:20150420T215935Z
UID:17972-1429639200-1429639200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sweet Potato Thai Curry by Len Senater
DESCRIPTION:My Table Talk guest tonight\, Lehee Lev of Whole Self Fitness and Living Centre\, is a self-professed sweet potato fanatic. So I’ve put together a menu that showcases the flavours and versatility of this healthy local veggie. \nOrganic local sweet potatoes and carrots with a choice of chicken or oyster mushrooms\, in a rich coconut Thai red curry\, infused with lemongrass\, ginger and shallots\, topped with fragrant fresh herbs\, crispy fried onions and a fat lime wedge. Served with steamed jasmine rice and a tangy\, spicy “som tam”-style salad of green papaya or mango\, crunchy raw sweet potato\, long beans\, cherry tomatoes\, chiles\, and roasted peanuts (optional) in a tamarind dressing.\n$12 +HST\n#vegan #gf options \n7pm TABLE TALK: Leehe Lev\nTonight\, Lehee talks all about sweet potatoes – how to grow\, cure and cook them\, which varieties to choose for savoury\, sweet\, or dessert dishes\, their health benefits and how they differ from yams! \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-sweet-potato-thai-curry-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/04/facebook_event_931699290208422.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150420T183000
DTEND;TZID=America/Toronto:20150420T210000
DTSTAMP:20260504T073139
CREATED:20150122T210419Z
LAST-MODIFIED:20150305T213050Z
UID:15905-1429554600-1429563600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Making Maki Sushi by Daniel Henderson
DESCRIPTION:Chef Daniel Henderson‘s sushi workshops have become one of the most popular and tastiest events we host — a fun\, family-friendly hands-on sushi making-and-eating party! \nParticipants will learn about the history of sushi and then dive into the particulars of making the foundation of good sushi: carefully prepared and seasoned sushi rice. From there everyone will learn how to make 3 iconic maki rolls: California Rolls\, Hosomaki and Futomaki. There will be plenty of snacking and Bento boxes to fill up and take home. \n$40 +HST\n—–\nChef Daniel Henderson is a Certified Chef de Cuisine and Red Seal chef who fell in love with sushi many years ago. Trained in the art of sushi-making on the Canadian West coast and in Japan\, he is currently the Executive Chef for Bento Sushi\, Canada’s largest sushi provider\, as well as the owner of Thisishowiroll\, a sushi catering company. Daniel has taught a number of hands-on sushi-making Workshops and catered sold-out Supper Clubs at the Depanneur\, as well as showcasing his unique and innovative maki rolls at food events like CraveTO.
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-making-maki-sushi-by-daniel-henderson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/01/facebook_event_783396768410407.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150418T193000
DTEND;TZID=America/Toronto:20150418T223000
DTSTAMP:20260504T073139
CREATED:20150309T185320Z
LAST-MODIFIED:20150309T233819Z
UID:17301-1429385400-1429396200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Paleo Tapas by Amanda Li
DESCRIPTION:Dietitian & culinary enthusiast Amanda Li is inspired by the paleo philosophy of eating: no dairy\, grains\, legumes or refined sugar\, just wholesome ingredients grown and cooked with love and care. For this meal\, Amanda presents a nourishing\, whole-food menu of tapas-style small plates for sharing. \nSpring Chicken Broth\nLemon Poppyseed Jicama Beet Salad Over Sweet Leaf Lettuce\nTandoori Spiced Cauliflower Bites\nSmoked Trout Pate\nSesame Honey Garlic Glazed Drumettes\nBraised Pork Tongue with Shiitake Mushrooms on Glass Noodles\nCoconut Key Lime Tarts\nChocolate Black Pepper Sorbet \n$40 +HST \n—–\nAmanda Li is a Registered Dietitian who combines her Masters in Nutrition and culinary arts diploma with a lifelong enthusiasm for cuisine. Amanda’s mission is to use her skills as a dietitian and chef to inspire others about how living a healthy lifestyle and eating a whole-foods based diet can be enjoyable and delicious! She believes in the profound connection between how we nourish our bodies and how we feel physically\, mentally\, emotionally\, and spiritually.\nhttp://www.nutritionwellnesssimplified.com
URL:https://dev.thedepanneur.ca/event/supper-club-paleo-tapas-by-amanda-li/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/03/facebook_event_846118892111363.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150417T180000
DTEND;TZID=America/Toronto:20150417T210000
DTSTAMP:20260504T073139
CREATED:20150413T174205Z
LAST-MODIFIED:20150413T174609Z
UID:17836-1429293600-1429304400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Salmon and Lentils by Derek Ratcliffe
DESCRIPTION:Salmon and lentils are a classic French combination: the rich\, tender fish pairs wonderfully with the earthy nuttiness of the lentils\, and touch of mustard enlivens them both. \nOrganic food entrepreneur Derek Ratcliffe will be sharing some of his tremendous enthusiasm for great food with us tonight\, featuring organic ingredients sourced through his company\, Organics Live. \nDaal Soup\nA warm\, Indian-inspired purée of organic red lentils\, onions\, garlic\, and turmeric with fresh bread.\n$4 \nSalmon in a honey mustard dill sauce\, served over organic green lentils braised with onions\, celery\, carrots and dark greens\, with a side of olive oil mashed potatoes\n$14 \n#GF #vegan option available $12 \nBanana walnut mini-breads with cranberries\, walnuts\, blueberries.\n$4 \n—–\nDerek Ratcliffe owns and operates two businesses in the organic food industry — At Home Organic Farms\, a design-build firm that specializes in vegetable gardens\, and Organics Live\, an organic grocery delivery service. Derek seeks to enable people in their path to healthier living through assistance whether it is growing fresh vegetables in their own backyards or learning more about food through cooking classes and information sessions. \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-salmon-and-lentils-by-derek-ratcliffe/
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_1567868673483949.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150416T180000
DTEND;TZID=America/Toronto:20150416T210000
DTSTAMP:20260504T073139
CREATED:20150413T172458Z
LAST-MODIFIED:20150413T231016Z
UID:17828-1429207200-1429218000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Dutch Comfort Food by Justin Go & Alison Broverman
DESCRIPTION:Every Thursday in April\, Justin Go and Alison Broverman from @BorrelTO are serving authentic Dutch snacks and comfort food. This menu conveys the concept of “gezellig”— a Dutch word that encompasses all things cozy and convivial\, really what the The Dep is all about. \nTheir main dish is a traditional boerenkool. A delicious combination of mashed potatoes and chopped kale stewed together and served with smoked sausage\, homemade bacon lardons and gravy\, a dish well suited to get you through the chilly April showers.\n$9\, vegetarian: $8 \nBitterballen are tasty little deep-fried balls consisting of either minced beef or vegetables cooked in a savoury roux and served with a special Zaanse mustard from the North of Holland. And we’ll be experimenting with some more modern flavours throughout the month as well! (Bacon and cheddar\, anyone?)\nBeef\, vegetarian: $7 \nKrokets have a minced chicken filling in a savoury roux\, deep-fried into an oblong shape\, and served on rye bread – the traditional method is to mash the kroket and spread the filling on the bread (it might sound weird\, but trust us on this one).\n$7 \nThe frikandel is Holland’s answer to the hot dog – a homemade sausage made of a blend of ground beef\, pork\, and chicken\, and served on a bun with onions\, mayonnaise\, and curried ketchup. Served with home-seasoned paprika chips.\n$7 \nFor dessert\, we have poffertjes. These tiny puffy pancakes are grilled in a special pan\, covered in icing sugar and a thin slab of butter. They’re a favourite of the young and old alike.\n$6 \n——–\nJustin Go began cooking Dutch food years ago for his friends at his annual “Holland Day in Canada” (a completely made-up holiday) party that he would host with his wife\, Alison Broverman in their home. He was pleasantly surprised when\, after tasting boerenkool for the first time\, his friends began clamouring for it every year\, and he wondered if there might be even more of an audience for Dutch food in Toronto. In early 2014\, he finally decided to find out and the pop-up Borrel was born. After operating as a weekly pop-up food event at The Ossington bar for eight months\, Justin and Alison have since successfully brought Borrel to bars and venues all over Toronto\, including the cozy Cloak & Dagger Pub\, the raucous Feast in the East\, and they’re thrilled to be in residence at Depanneur for the month of April.\nTwitter: @BorrelTO | Instagram: BorrelTO\nhttps://borreltoronto.wordpress.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-dutch-comfort-food-by-justin-go-alison-broverman-2/2015-04-16/
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_1578852255733695.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150415T180000
DTEND;TZID=America/Toronto:20150415T210000
DTSTAMP:20260504T073139
CREATED:20150413T172453Z
LAST-MODIFIED:20150413T173238Z
UID:17826-1429120800-1429131600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Butter Chicken-style Jackfruit Curry by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nEmily serves up an Indian twist substituting jackfruit for chicken in a curry that’s sure to taste as good as it smells \nButter Chicken-style Jackfruit Curry\nsliced green jackfruit\, potatoes\, and spinach in a creamy sauce of coconut yogurt\, pureed cashews\, and tomatoes. Served with basmati rice\, cucumber raita\, and a golden beet and apple slaw.\n$12 \nCarrot Cake Gelato\nwith soft buckwheat molasses cookies.\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-butter-chicken-style-jackfruit-curry-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_1424181124557498.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR