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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191109T160000
DTEND;TZID=America/Toronto:20191109T210000
DTSTAMP:20260430T193000
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:20260430T193000
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:20260430T193000
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:20260430T193000
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:20260430T193000
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:20260430T193000
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:20260430T193000
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:20260430T193000
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:20260430T193000
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:20260430T193000
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:20260430T193000
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:20260430T193000
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:20260430T193000
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:20260430T193000
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$60 +HST \n—–\nDavid Roy spent 15 years in the restaurant industry working as a saucier\, entremetier and garde manger for some of Toronto’s top chefs. He has kept his skills sharp these last years via an undying love for hosting swank dinner parties.  His cooking techniques focus on continental European methods while embracing Canadian flavours and ingredients. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-fall-splendour-by-david-roy/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/red-wine-braised-short-ribs.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191023T180000
DTEND;TZID=America/Toronto:20191023T210000
DTSTAMP:20260430T193000
CREATED:20191007T193127Z
LAST-MODIFIED:20191009T174104Z
UID:83457-1571853600-1571864400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Medio Este Mash Up by Mary Freij & Alan Alberto Munoz Flores
DESCRIPTION:The Depanneur is delighted to welcome back Chef Mary Freij\, who ran the Dep’s popular Mazeh brunch pop-up for 18 months before opening her own spot at Yonge & Gould. Tonight she has joined forces with Mexican Chef Alan Alberto Munoz Flores for a fun and creative menu of Middle Eastern & Mexican mash-ups!\n—– \nShawarmadilla  8$\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:20260430T193000
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:20260430T193000
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:20260430T193000
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:20260430T193000
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:20260430T193000
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191016T180000
DTEND;TZID=America/Toronto:20191016T210000
DTSTAMP:20260430T193000
CREATED:20190930T212655Z
LAST-MODIFIED:20191008T181048Z
UID:82859-1571248800-1571259600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Himalayan Flavors by Suman Ralhan
DESCRIPTION:The Himalayas — the largest mountain range on Earth — is home to a diverse range of cultures and many unique cuisines. Tonight Suman Ralhan presents a few authentic\, home-style dishes from the Indian province of Himachal Pradesh\, nestled in the Western foothills of the Himalayas.\n—— \nTomato Daal Soup $5\nFlavourful and hearty red lentil soup slowly cooked with tomatoes\, onion\, cumin & black pepper. #vegetarian \nHimachali Goat Curry $14\nGoat or mutton curry is a staple of Himalayan cuisine; succulent chunks of meat are slow cooked in a rich gravy made from onions\, garlic\, ginger and tomatoes\, and infused with many whole spices like cardamom\, cinnamon\, cloves and bay leaves. Served with basmati rice. \nKadai Kaddu + Madra  $12\nDiced pumpkin (kaddu) cooked in a wok with a mix of fresh ground spices including mustard seeds\, coriander\, cumin and red chilli\, known as kadai masala; served with poori (1pc)\, a puffy\, deep-fried Indian whole wheat bread. Madra is a kidney bean curry is unique to the Himalayan region of Chamba; a simple\, mild curry made with kidney beans\, yoghurt and a blend of spices\, and served with rice. #vegetarian \nCombo Plate $16\n1/2 Goat Curry + 1/2 Kadai Kaddu + 1/2 Madra + Rice + Poori (1pc) \nExtra Poori $1.50 \nPhirni $5\nMade with ground rice\, milk\, crushed cardamom and sugar\, phirni has the delicious\, subtly sweet taste of rice pudding\, but with a smoother\, creamier texture; served chilled and topped with nuts. \nVegetarian Prix Fixe $21\nSoup + Kadai Kaddu + Madra + Dessert \nMeat Prix Fixe $23\nSoup + Goat Curry + Dessert \nCombo Prix Fixe $25\nSoup + Combo Plate + Dessert \n—–\nSuman Ralhan is a homemaker\, who lives with her husband in Chamba\, a beautiful town situated in the lower Himalayas in Himachal Pradesh\, India. She has 2 sons\, one of who is an IT engineer\, working in Toronto. For her\, cooking for friends and family is not a hobby\, it is her passion! \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/himalayan-flavors-by-suman-ralhan/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/goat-curry.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191014T183000
DTEND;TZID=America/Toronto:20191014T210000
DTSTAMP:20260430T193000
CREATED:20190909T205919Z
LAST-MODIFIED:20190909T210001Z
UID:81165-1571077800-1571086800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: 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 will take with you an understanding of the chemistry\, ingredients and steps necessary to make a killer kraut every time. \n—– \nLeor Israelski began fermenting cabbage seven 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 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-homemade-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/2018/08/sauerkraut.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191014T100000
DTEND;TZID=America/Toronto:20191014T160000
DTSTAMP:20260430T193000
CREATED:20190909T211651Z
LAST-MODIFIED:20191002T183948Z
UID:81172-1571047200-1571068800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Thanksgiving Syrian Brunch with Newcomer Kitchen
DESCRIPTION:What better way to celebrate Thanksgiving than with immersive\, all-day cooking workshop with Newcomer Kitchen on the delights of Syrian home cooking? \nIn late 2016\, The Depanneur & Butler’s Pantry teamed up with the fabulous cooks from Newcomer Kitchen to host Canada’s first Syrian Brunch Pop-Up\, a sold-out event that reached as far as the pages of SAVEUR Magazine. \nSince then\, many people have expressed interest in learning some of these fabulous recipes\, so for this holiday Monday\, The Dep and Newcomer Kitchen are teaming up to offer a full-day\, hands-on workshop delving into a some of the most popular dishes\, as well as some new ones. The class will cover a number of delicious and traditional Syrian recipes\, and will include a light meze lunch and food to take home. \n— Morning —\nPrepare the dough for the saj bread\, and set it aside to rise. \nJazmaz — a stellar dish of eggs cooked in a delicious tomato sauce and garnished with awarma (optional) — a unique preparation of small cubes of salted halal beef confit — the Syrian answer to bacon bits! \nFoul mokhala — broad beans are a popular breakfast dish throughout the Levant. This delightful dish of sautéed broad beans with garlic and coriander is extra special when made with fresh young beans\, but is also easily made with readily-available frozen beans. \n— Lunch —\nA fabulous brunch spread of the fresh Jazmaz and Foul will be served along with some labneh\, pitta bread and a selection of Middle Eastern jams\, juice and coffee or tea. \n— Afternoon —\nYou’ll learn how to make 2 exquisite mezze dips\, as well as a chance to roll out and bake traditional Syrian flatbread on the domed saj oven. \nMuhammara — a rich\, complex and slightly spicy dip of roasted red peppers\, tomato\, walnuts\, pomegranate molasses and Aleppo pepper. \nM’tabbal Kousa — a light\, refreshing alternative to the more common baba ganoush\, made with zucchini in a light yogurt and tahini dressing with garlic and fresh herbs. \nThe day will wrap up with an afternoon coffee break and chance to enjoy your freshly-made mezzes and bread\, and take home any extras.\n—– \n\n		\n		\n			\n				\n			\n			\n				\n			\n			\n				\n			\n			\n				\n			\n			\n				\n			\n			\n				\n			\n			\n				\n			\n			\n		\n\n—– \n$125 +HST \n—–\nNewcomer Kitchen is a nonprofit initiative\, started at The Depanneur in 2016\, that aims to create social and economic opportunities for newcomer women through food based projects. What started as small gesture of hospitality blossomed into an innovative new model of facilitated entrepreneurship that has worked with more than 80 Syrian families\, and paid out over $150\,000 directly to these amazing women. Our goal is to create a model that can be replicated with any newcomer group\, in any restaurant kitchen\, in any city in the world. \nLearn more about the Newcomer Kitchen project\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-thanksgiving-syrian-brunch-with-newcomer-kitchen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/jazmaz.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191012T193000
DTEND;TZID=America/Toronto:20191012T220000
DTSTAMP:20260430T193000
CREATED:20190909T204443Z
LAST-MODIFIED:20190909T205207Z
UID:81155-1570908600-1570917600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Mexican Thanksgiving with Greg Couillard
DESCRIPTION:A Thanksgiving Turkey like nothing you’ve never seen!\nChef Greg’s culinary curiosity never rests; he has spent the last decade or so on the Pacific coast of Mexico\, deepening his understanding of the regional cuisines there. Inspired by the ingredients\, spices and flavours of his winter home\, Greg brings a dazzling new Mexican cuisine to the table with this unique and unforgettable take on the classic Thanksgiving turkey dinner.\n—– \nSopa de Chayote\nLuscious deep red fall soup with roasted squash\, chayote and white beans in a four-chili and tomato casera broth. \nTostada con Ceviche de Vieiras\nChopped bay scallops cold-cooked in fresh lime and red onion over sea-salted mini toasted corn tortilla and topped with tomato and corn salsa. \nPavo Rellenos con Mole\nBoneless turkey breast stuffed with cornbread and chorizo stuffing with a complex cacao and chile-infused Puebla-style mole gravy; served with coral yam mash\, buttered beans and cranberry chutney. \nChili Chocolate Truffle Mousse\nExactly as decadent as it sounds.\n—– \n$75 +HST \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. Chef Greg’s latest project includes a new line of hot sauces called No Refund — Too Hot? Too Bad! \n—–\nEvery weekend The Depanneur invites a 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-a-mexican-thanksgiving-with-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/2019/09/turkey-mole.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191012T100000
DTEND;TZID=America/Toronto:20191012T140000
DTSTAMP:20260430T193000
CREATED:20190916T182041Z
LAST-MODIFIED:20190930T171811Z
UID:81772-1570874400-1570888800@dev.thedepanneur.ca
SUMMARY:POP-UP: Beko Bruncho 2
DESCRIPTION:Brunch with a Modern Nigerian Twist\nSAT Oct 12 + & SUN Oct 13  |  10am-2pm\nChef Beko — aka Beko The Food Mixologist — has been reaching into the rich tradition of West African cuisine and combining it with his classical Western training to bring to Toronto a sophisticated take on what Nigerian food can be.\n—– \nSuya Benedict $12\nPoached eggs with suya*-spiked hollandaise over homemade cheddar buttermilk biscuits topped with roasted cherry tomatoes\, served with a Gang Green salad of romaine\, alfalfa & chives.\nAdd Spicy Suya Grilled Shrimp +$4 \nLagos Hot Chicken  $14\n3pcs of juicy fried chicken\, brined for 24 hours in a mix of orange\, apple\, thyme\, garlic and spices\, in a crispy crust spiked with chili\, cumin\, curry and black pepper and drizzled with maple syrup and Chef Beko’s homemade Mixology Vol. 1 roasted Scotch Bonnet hot sauce. Served with a cheddar buttermilk biscuit & suya*-dusted corn on the cob. (Can be ordered plain – no syrup or hot sauce – on request)\nExtra maple syrup or Hot Sauce +$1 ea. \nFried Chicken Platter for 2 $30\n6pc chicken + 4pc cheddar buttermilk biscuits + suya corn \nSweet Well Well  1pc $5  |  3pc $12\nMilo-dusted challah French Toast with malted whipped cream\, maple syrup & fresh summer berries. \nSIDES\nNigerian Fried Chicken 1pc $4\nSpicy Suya Grilled Shrimp  3pc $4\nCheddar Buttermilk Biscuits  2pc  $4\nSuya-dusted Corn  4 pc  $4 \nDRINKS\nHomemade Lemongrass Iced Tea  $3\nOrange Juice  $4\nBottomless Coffee or Tea  $3 \n*contains peanuts; Suya is a classic spice mix of the countless street-side barbeques in Nigeria\, a complex and potent mix of powdered peanuts\, chiles and spices; each blend personal and unique to the chef and the region \n—–\nAt the age of 4\, a young Beko first visited Nigeria\, a discovery that would change his life forever and plant the seed of a life-long desire to share the gifts of Nigeria with the world. Since then Chef Beko — aka Beko The Food Mixologist — has been cultivating his passion for Nigerian cuisine. Graduating from Humber Culinary in 2010\, Chef Beko developed a person style of cooking merging traditional Nigerian flavours and ingredients with classic Western techniques. Chef Beko has cooked in various restaurants around the GTA\, from Mark McEwan’s ONE Restaurant to 17 Steakhouse. In 2017\, Chef Beko launched a catering project focussing on high-end\, Afro-centric\, Nigerian-inspired modern cuisine. To take part in Chef Beko’s journey\, follow him and his one-of-a-kind creations on Instagram @bekothefoodmixologist.
URL:https://dev.thedepanneur.ca/event/pop-up-beko-bruncho-2/2019-10-12/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch,Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/beko-bruncho-2-poster-e1568658006192.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191009T180000
DTEND;TZID=America/Toronto:20191009T180000
DTSTAMP:20260430T193000
CREATED:20190923T190507Z
LAST-MODIFIED:20190923T201501Z
UID:82320-1570644000-1570644000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Crossing Borders by Ridhima Kalra & Frishta Ghafoori
DESCRIPTION:Ridhima hails from India and Frishta from Afghanistan — they met in the summer of 2018 and instantly connected over food. Since then it has been no looking back for these two cook-aholics. They decided to join forces and “Cross Borders” to create a fusion menu to showcase some of their favourite dishes from their home nations at their inaugural dinner at The Depanneur.\n—– \nChicken Shami Kebab $ 8 (3 pcs)\nMinced chicken marinated overnight with papaya and spices\, formed into small patties and carefully fried to crispy golden perfection; served with Indian flatbread. \nSpinach & Cheese Bolani $8 (3 pcs)\nBolani are traditional Afghan savoury treats\, somewhere between a dumpling and stuffed flatbread. A chopped spinach\, cottage cheese and onion filling is wrapped in phyllo pastry\, baked until golden and served with a homemade garlic sauce. \nLamb Dopiaza $15\nSlow cooked lamb shank with black pepper and caramelized onion. From the Persian meaning “two onions”\, this classic dish starts by melting onions and spices to start the sauce\, and ends with golden onions as a garnish. \nRajma Masala  $13\nSlow-cooked red kidney beans cooked in North Indian style\, in a richly spiced tomato and onion gravy. \nBoth are main dishes are served with Jeera (cumin) Rice and a light side salad. \nSeviyan Kheer $7\nFragrant saffron and sweet milk pudding laced with thin vermicelli noodles and garnished with almonds (optional) \nRoyal Walnut Cake $7\nThe cake is loaded with toasted walnuts and filled with a layer of homemade cardamom carrot jam. \nPrix Fixe Menu  \nVegetarian $24 – Bolani + Rajma + Choice of Dessert\nNon-Veg $26 – Shami Kebab + Dopiaza + Choice of Dessert\n—– \nRidhima Kalra is a “Banker by the day\, Baker by night” — Her journey in the kitchen started at the age of 11 and it remains an integral part of her life. Ridhima traveled between various cities in India for education and work\, collecting recipes and flavour memories in her notebooks. \nFrishta Ghafoori works as a line cook in a Middle Eastern restaurant and loves to explore food from all over the world. Frishta has lived in 6 countries to date\, and her favourite part is trying all the local delicacies. \n\n—–\nEvery week 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. \nLearn more about our Drop-In Dinners \n\n 
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-crossing-borders-by-ridhima-frishta/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/IMG_0284-e1569269634115.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191008T183000
DTEND;TZID=America/Toronto:20191008T210000
DTSTAMP:20260430T193000
CREATED:20190923T135349Z
LAST-MODIFIED:20190924T010840Z
UID:82289-1570559400-1570568400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Fall Pickles and Chutney by Camilla Wynne
DESCRIPTION:Join master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to transform the autumn harvest into delectable pickles and intriguing chutney\, bringing life to your holiday cheese plates and tangy foils to your winter comfort cooking. \nThe class covers all the basics of canning pickles and chutney\, from selecting your produce to proper sterilization to basic microbiology\, and we’ll sample some different styles and flavours. You will leave with a jar of each\, ready to tackle any acidified vegetable canning project and able to safely modify recipes to suit your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale. \nIn this fun\, hands-on workshop\, participants will learn how to: \n\nsafely prepare flavourful\, crunchy\, shelf-stable pickles\nsafely prepare delicious chutney\nmodify ingredients in any recipe to satisfy your creative urges\neliminate steps from the traditional canning process\nchoose the best produce for canning\n\n—– \n$60 +HST \n—– \nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \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-fall-pickles-and-chutney-by-camilla-wynne-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/07/Camilla-lowres-0366.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191007T183000
DTEND;TZID=America/Toronto:20191007T210000
DTSTAMP:20260430T193000
CREATED:20190902T155604Z
LAST-MODIFIED:20190923T141544Z
UID:80494-1570473000-1570482000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Fall Pickles and Chutney by Camilla Wynne
DESCRIPTION:SOLD OUT! 3rd Night Added TUE Oct 8\nJoin master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to transform the autumn harvest into delectable pickles and intriguing chutney\, bringing life to your holiday cheese plates and tangy foils to your winter comfort cooking. \nThe class covers all the basics of canning pickles and chutney\, from selecting your produce to proper sterilization to basic microbiology\, and we’ll sample some different styles and flavours. You will leave with a jar of each\, ready to tackle any acidified vegetable canning project and able to safely modify recipes to suit your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale. \nIn this fun\, hands-on workshop\, participants will learn how to: \n\nsafely prepare flavourful\, crunchy\, shelf-stable pickles\nsafely prepare delicious chutney\nmodify ingredients in any recipe to satisfy your creative urges\neliminate steps from the traditional canning process\nchoose the best produce for canning\n\n—– \n$60 +HST \n—– \nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \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-fall-pickles-and-chutney-by-camilla-wynne/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/07/Camilla-lowres-0366.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191006T183000
DTEND;TZID=America/Toronto:20191006T210000
DTSTAMP:20260430T193000
CREATED:20190729T010642Z
LAST-MODIFIED:20190903T015447Z
UID:77571-1570386600-1570395600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Fall Pickles and Chutney by Camilla Wynne
DESCRIPTION:SOLD OUT! 2nd Night Added MON Oct 7\nJoin master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to transform the autumn harvest into delectable pickles and intriguing chutney\, bringing life to your holiday cheese plates and tangy foils to your winter comfort cooking. \nThe class covers all the basics of canning pickles and chutney\, from selecting your produce to proper sterilization to basic microbiology\, and we’ll sample some different styles and flavours. You will leave with a jar of each\, ready to tackle any acidified vegetable canning project and able to safely modify recipes to suit your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale. \nIn this fun\, hands-on workshop\, participants will learn how to: \nsafely prepare flavourful\, crunchy\, shelf-stable pickles\nsafely prepare delicious chutney\nmodify ingredients in any recipe to satisfy your creative urges\neliminate steps from the traditional canning process\nchoose the best produce for canning \n—– \n$60 +HST \n—– \nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \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/workshop-fall-pickles-and-chutney-by-camilla-wynne-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/07/Camilla-lowres-0366.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191005T193000
DTEND;TZID=America/Toronto:20191005T220000
DTSTAMP:20260430T193000
CREATED:20190909T220642Z
LAST-MODIFIED:20190910T003228Z
UID:81198-1570303800-1570312800@dev.thedepanneur.ca
SUMMARY:TFFF — Rooted in North American Harvest Supper Club with Taylor Parker
DESCRIPTION:Presented in partnership with the Toronto Food Film Festival\nExploring the idea of a truly North American cuisine and with the characteristic taste and flavour imparted by the landscape\, Taylor Parker and guest chef\, turn to our indigenous culinary heritage for inspiration. \n\n\n\n \n\n\nWith a range of ingredients harvested by Chef Parker based on experiences foraging with his father on the Six Nations Reserve. Chef Parker will transform these ingredients into an unforgettable meal that evokes the story of adventure and the land we all share. This unique dining experience weaves together the spirit of the hunter and forager\, the farmer and chef.\n—–\n\n\n\n\n\nSweet Grass Smoked Trout Croquette\nwith mushroom and cranberry.\n\n\n \n\n\nBraised Boar with peach and plum\nover chard corn\, squash and wild rice. \n\n\n \n\n\nFingerling Potato\, Tomato\, Asparagus & Crispy Boar Salad. \n\n\n \n\n\nFry Bread Taco\nwith venison\, lyed corn\, beans\, cheese and greens. \n\n\n \n\n\nGin poached pear\, wild bergamot Sorbet\nwith honeycomb wild rice. \n\n\n \n\n\nSome ingredients may change based on seasonality/availability. \n\n\n—–\n\n\n\n​$60 + HST\n\n\n \n\n\nGratuities not included.\n\n\nBOOK NOW​\n\n\n \n\n\n—–\nTaylor Parker is from Six Nations Native Reserve in Ontario where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens. Taylor currently runs MT Hospitality Ltd. where he enjoys bringing like-minded Chefs together to feed our neighbours.\n\n\n\n—–\n\n\nToronto Food Film FestivalReserve your seat at Toronto’s only multi-day food film festival. Don’t miss your chance to screen mouth-watering\, thought-provoking\, conversation-starting independent films about food from around the world. \nWatch. Learn. Eat.
URL:https://dev.thedepanneur.ca/event/tfff-supper-club-rooted-in-north-american-harvest-supper-club-with-taylor-parker/
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/2019/09/Taylor-Parker-TFFF-e1568066738924.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR