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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191030T180000
DTEND;TZID=America/Toronto:20191030T210000
DTSTAMP:20260430T211437
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:20260430T211437
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:20260430T211437
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:20260430T211437
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$60 +HST \n—–\nDavid Roy spent 15 years in the restaurant industry working as a saucier\, entremetier and garde manger for some of Toronto’s top chefs. He has kept his skills sharp these last years via an undying love for hosting swank dinner parties.  His cooking techniques focus on continental European methods while embracing Canadian flavours and ingredients. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-fall-splendour-by-david-roy/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/red-wine-braised-short-ribs.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191023T180000
DTEND;TZID=America/Toronto:20191023T210000
DTSTAMP:20260430T211437
CREATED:20191007T193127Z
LAST-MODIFIED:20191009T174104Z
UID:83457-1571853600-1571864400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Medio Este Mash Up by Mary Freij & Alan Alberto Munoz Flores
DESCRIPTION:The Depanneur is delighted to welcome back Chef Mary Freij\, who ran the Dep’s popular Mazeh brunch pop-up for 18 months before opening her own spot at Yonge & Gould. Tonight she has joined forces with Mexican Chef Alan Alberto Munoz Flores for a fun and creative menu of Middle Eastern & Mexican mash-ups!\n—– \nShawarmadilla  8$\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:20260430T211437
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:20260430T211437
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:20260430T211437
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:20260430T211437
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:20260430T211437
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:20260430T211437
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:20260430T211437
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:20260430T211437
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:20260430T211437
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:20260430T211437
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:20260430T211437
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:20260430T211437
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:20260430T211437
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:20260430T211437
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:20260430T211437
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191004T163000
DTEND;TZID=America/Toronto:20191004T220000
DTSTAMP:20260430T211437
CREATED:20190909T215954Z
LAST-MODIFIED:20190909T215954Z
UID:81194-1570206600-1570226400@dev.thedepanneur.ca
SUMMARY:TFFF — Handmade Pasta Workshop + Supper Club with Nicole Di Nardo
DESCRIPTION:Presented in partnership with the Toronto Food Film Festival\nJoin Nicole Di Nardo at the Toronto Food Film Fest for a fun\, hands-on stuffed pasta making class; followed by a supper club! You will start by learning how to make a simple and versatile pasta dough sheets from scratch. Then\, working the dough into the classic tortellini shape you’ll stuff the pasta with — pork\, chicken and ricotta — learning a variety of techniques for making beautiful stuffed pasta. \n\n\n\nNext\, going back to Nicole’s Sicilian roots you’ll learn how to make busiate pasta. This type of pasta is originally from the Trapani province. They take their name from busa\, the Sicilian word for “stem of ampelodemos”\, a local grass\, which is used in preparing them and giving them their helical shape.\n\n\n \n\n\nAfter you’ve honed your new skills\, we’ll take a break. Nicole will prepare a delicious dinner featuring the hand-crafted pasta. It will be cooked and served in selected sauces for you to enjoy in a dinner featuring the pasta that you’ve learned to make that day!\n\n\n—–\n\n\n \n\n\nPrimo\n\n\nHand-made tortellini stuffed with pork\, chicken and ricotta in a rich chicken brodo. \n\n\n \n\n\nSecondo\n\n\nSicilian busiate pasta in a Trapanese pesto with almonds and tomato\, finished with toasted breadcrumbs and pecorino cheese. \n\n\n \n\n\nContorno\n\n\nSteamed broccolini with local garlic\, olive oil and chillies. \n\n\n \n\n\nDolce\n\n\nLocal goat yogurt panna cotta with apricots\, nutmeg and walnut honey. \n\n\n—–\n\n\n \n\n\nWorkshop + Supper Club\n\n\n4:30pm– 7:00pm + 8:00pm–10pm – $90 + HST\n\n\n\n\n\nSupper Club only\n\n\n8pm–10pm – $60 + HST\n\n\nGratuities not included.\nBOOK NOW\n\n\n\n\n—–\n\n\nWith over 15 years in the food industry\, Nicole Di Nardo is a holistic nutritionist\, iridologist\, teacher and therapeutic chef. Her dishes are always wholesome\, nutrient-dense and seasonally relevant. Drawing inspiration from her Sicilian-Canadian roots\, Nicole strives to bring harmonious flavour\, vibrant colour and culinary finesse to each and every bite. She hosts cooking classes\, conducts corporate wellness seminars and teaches at The Institute of Holistic Nutrition  |  Nicole Di Nardo Nutrition\n—–\nToronto Food Film Festival \nReserve 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-handmade-pasta-workshop-supper-club-with-nicole-di-nardo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/making_ravioli.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191004T100000
DTEND;TZID=America/Toronto:20191004T130000
DTSTAMP:20260430T211437
CREATED:20190909T215206Z
LAST-MODIFIED:20190910T003923Z
UID:81182-1570183200-1570194000@dev.thedepanneur.ca
SUMMARY:TFFF — Lunch & Learn with Urban Acorn
DESCRIPTION:Presented in partnership with the Toronto Food Film Festival\nJoin Chef Daniel Holloway of Urban Acorn for a sustainable plant-based workshop and meal. Holloway aims to highlight the power of sustainability by featuring vegan recipes with seasonal ingredients\, which uses a by-product called aquafaba (chickpea water). \nWhen you arrive you’ll be greeted with a hummus snack. \nParticipants will learn to make the following; \n​Lunch\nAutumn Squash Bake with Walnut and Oat Crumb with Plum Creme \nDessert\nGinger Spice Cake with Ontario Poached Pears\, Caramel Sauce\, Vanilla Bean Whipped Cream  \n​$60 + HST \nGratuities not included.  \nBOOK NOW\n​—–\nExecutive Chef Daniel Holloway of Urban Acorn Catering believes great food is achieved by harnessing bold flavours from humble ingredients. With over 15 years in the culinary industry\, he has catered for high profiled clients such as Margaret Atwood\, Prince\, former Lieutenant Governor Michaëlle Jean and Vegan athlete turned deputy general for the green part of Canada\, George Laraque. Chef Holloway’s signature style can be best described as refined comfort food\, a blend of rustic Canadian cuisine with fine French techniques. \nLooking to bridge the social gap between vegans and omnivores\, Holloway moved to Toronto in 2012 and joined forces with Haitian partner Marie Fitrion. They created Urban Acorn LTD.\, a Toronto-based sustainable plant-based food company focused on connecting food and community. By collaborating with other chefs and like-minded local businesses\, Holloway aims to create a communal connection to food and celebrate its diversity regardless of dietary restrictions. His food philosophy is simple… Food Should Unite\, Not Divide People. \n—–\nToronto Food Film Festival \nReserve 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-lunch-learn-with-urban-acorn/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Pop Up,Workshops
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/Screen-Shot-2019-09-09-at-5.50.56-PM.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191002T180000
DTEND;TZID=America/Toronto:20191002T210000
DTSTAMP:20260430T211437
CREATED:20190909T163730Z
LAST-MODIFIED:20190911T174540Z
UID:81126-1570039200-1570050000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Portugal meets Pelmeni by Roman Kliotzkin
DESCRIPTION:Roman Kliotzkin’s house is a lively mix of Eastern & Southern European backgrounds and sensibilities. So tonight\, in a spirit of culinary adventure — and to impress his Portuguese in-laws — Roman is combining classic Russian dishes with traditional Portuguese flavours. \nPelmeni are Russian home-style stuffed fresh pasta dumplings — filled with meat or vegetables and served with butter\, sour cream or broth\, they a staple of the Russian dinner table. Similarly\, Portuguese cuisine uses humble ingredients like salt cod\, pork and potatoes to great effect\, which makes it a perfect match for this fusion menu.\n—– \nCharcuterie Plate for 2 – $20\nA mix of Russian and Portuguese delicacies for snacking\nBaltic smoked sprats\, Portuguese conservas (tinned fish)\, salami & salpicão\, cheeses\, marmelada & mustard\, pickles and breads. \nPelmeni $15\nTraditional Siberian\nBeef and pork\, onion\, garlic\, spices | butter & creme fraiche \nBacalhau Com Natas\nSalt cod\, potato\, parsley\, cream | tomato & smoked paprika \nVegetarian\nPotato\, mushrooms\, farm cheese | vegetable broth \nAll pelmeni come with 2 classic Russian salads\n“Korean” Carrot – w/ garlic and sesame seeds\nRussian-style Coleslaw – w/ sunflower oil & caraway seed \nChocolate Salami $5\nA log of rich cocoa studded with broken biscuits\, served with seasonal berries and caramel sauce\n—– \n\nRoman Kliotzkin dreams of doing something cool with food one day. Born in Kaliningrad\, Roman blends Eastern European cuisine with modern techniques and seasonal ingredients. \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-portugal-meets-pelmeni-by-roman-kliotzkin/
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/pelmeni1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191001T180000
DTEND;TZID=America/Toronto:20191001T210000
DTSTAMP:20260430T211437
CREATED:20190909T185944Z
LAST-MODIFIED:20190916T154015Z
UID:81143-1569952800-1569963600@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Sang Kim on Imperfect Food In The Age of Instagram
DESCRIPTION:Wabi Sabi: Imperfect Food In The Age Of Instagram\nIn traditional Japanese aesthetics\, wabi-sabi is a concept that embraces and celebrates imperfection\, whereas in our contemporary food culture\, we are bombarded with lascivious #foodporn on Instagram while we discard tons of perfectly good food because it does not meet certain aesthetic criteria. \nJoin chef and writer Sang Kim for an exploration of the idea of imperfection in food\, from Ugly Delicious to Misfit Markets\, Imperfect Food to Rescued Meals\, what the idea of wabi-sabi might have to teach us about a more sustainable future.\n—– \n \nDinner by Len Senater\nCan imperfect ingredients make perfect meals? Are the least photogenic dishes sometimes the tastiest? Len puts these questions to the test. \n“Fridge Cleaner” Minestrone Soup\nSoup is ultimately forgiving\, welcoming unloved odds & ends in its generous embrace. A little love and patience transforms a fridge cleaning into a comforting warm bowl of autumn flavours. \nJamaican Brown Stew Chicken or Jackfruit\nIt is almost impossible to get a really attractive picture of this brown-on-brown classic Jamaican stew\, but that does not make it any less delicious. Served with Coconut Rice & Peas\, Plantain\, and Coleslaw \nUpcycled desserts by Bruized\nfeaturing imperfect and waste-diverted ingredients\nPB & Banana Nicecream\, Strawberry Reduction\, Coconut Confetti & Date Cookie \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—–\nSang Kim is an award-winning writer and chef. His third book\, Woody Allen Ate My Kimchi\, a food memoir\, will be launched in 2020. He is the recipient of the Gloria Vanderbilt Prize for Fiction\, Grain Magazine’s Short Story Contest\, and been a finalist for the CBC Prize in both the fiction and non-fiction categories. He has been behind some of Toronto’s best known Asian restaurant concepts; is the creator of Sushi Making For The Soul\, North America’s most popular hands-on sushi workshop; and been profiled in the NY Times #1 bestselling business book\, Better and Faster\, by Jeremy Gutsche for his innovative approach to food and restaurant marketing. He cooks and discusses Asian cuisine on two CTV shows\, including The Social and Your Morning. \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-sang-kim-on-imperfect-food-in-the-age-of-instagram/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/Sang-Kim-TT.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190930T183000
DTEND;TZID=America/Toronto:20190930T210000
DTSTAMP:20260430T211437
CREATED:20190902T160750Z
LAST-MODIFIED:20191130T193213Z
UID:80503-1569868200-1569877200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to the Vegan Kitchen by Emily Zimmerman
DESCRIPTION:Many people want to shift their diets to be more plant-based\, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire\, have more options for dinner guests\, or discover new ingredients and techniques\, this class will give you a versatile toolkit for making amazing vegan meals. \nThe Depanneur’s resident vegan maven\, Emily Zimmermanwill share various techniques including manipulating texture\, tricks for marinating\, braising\, steaming\, poaching\, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry. \nAnd what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour\, turmeric\, black salt\, nutritional yeast\, agar\, and arrowroot. \nAlong the way you’ll meet affordable\, versatile and high-protein ingredients like dried yuba (tofu skin)\, which with the right smoky-sweet marinade\, makes a fabulous vegan bacon. \nYou will also learn how to make a tasty vegan sausage with kasha\, sun-dried tomatoes and mushrooms\, both as braised patties made with gluten flour\, pan-fried with potato starch\, and a yuba-wrapped\, steamed sausage. \nYou’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt. \nParticipants will leave with tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home. \n——– \n$60 +HST \n——–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop.\n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-intro-to-the-vegan-kitchen-by-emily-zimmerman-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_206287320135363.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190930T100000
DTEND;TZID=America/Toronto:20190930T130000
DTSTAMP:20260430T211437
CREATED:20190729T145741Z
LAST-MODIFIED:20190814T004903Z
UID:77625-1569837600-1569848400@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Knife Skills with Sonya Gammal
DESCRIPTION:Knowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals\, including selecting the best knife for the job\, as well as knife safety\, storage and maintenance including sharpening and honing. \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious lunch menu. Chef Sonya will guide you through fundamental knife skills such as: selecting\, storing and handling knives; sharpening vs. honing; knife safety and cutting techniques\, classic vegetable cuts such as julienne\, brunoise\, paysanne\, chiffonade\, etc.; breaking down a whole chicken into 8 parts. \nDuring the class you will be preparing a light lunch of chicken/veggie masala curry with basmati rice and two fresh salsas. (vegan + gluten-free options available). \n$60 +HST \n—– \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—– \nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-knife-skills-with-sonya-gammal-8/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/knife-skills2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190929T183000
DTEND;TZID=America/Toronto:20190929T210000
DTSTAMP:20260430T211437
CREATED:20190729T004639Z
LAST-MODIFIED:20190902T160911Z
UID:77563-1569781800-1569790800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to the Vegan Kitchen by Emily Zimmerman
DESCRIPTION:SOLD OUT! 2nd Night Added MON Sep 30\nMany people want to shift their diets to be more plant-based\, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire\, have more options for dinner guests\, or discover new ingredients and techniques\, this class will give you a versatile toolkit for making amazing vegan meals. \nThe Depanneur’s resident vegan maven\, Emily Zimmermanwill share various techniques including manipulating texture\, tricks for marinating\, braising\, steaming\, poaching\, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry. \nAnd what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour\, turmeric\, black salt\, nutritional yeast\, agar\, and arrowroot. \nAlong the way you’ll meet affordable\, versatile and high-protein ingredients like dried yuba (tofu skin)\, which with the right smoky-sweet marinade\, makes a fabulous vegan bacon. \nYou will also learn how to make a tasty vegan sausage with kasha\, sun-dried tomatoes and mushrooms\, both as braised patties made with gluten flour\, pan-fried with potato starch\, and a yuba-wrapped\, steamed sausage. \nYou’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt. \nParticipants will leave with tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home. \n——– \n$60 +HST \n——–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol.\n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-intro-to-the-vegan-kitchen-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_206287320135363.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190929T100000
DTEND;TZID=America/Toronto:20190929T170000
DTSTAMP:20260430T211437
CREATED:20190824T175437Z
LAST-MODIFIED:20190824T175639Z
UID:79738-1569751200-1569776400@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Croissants from Scratch by Leo Baduria
DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—–\nMorning  (10am-1pm) & Afternoon (2-5pm) Sessions Available \nJoin artisanal baker Leo Baduria to discover the secrets of one of French pastry’s most magical delights – the flaky\, delicate butter croissant. You will learn the whole process of creating your own croissants\, from the base yeated brioche dough\, to the techniques of butter lamination that creates the croissant’s signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat\, cinnamon swirls\, palmiers and more. There will be delicious fresh croissants to enjoy in class\, and participants will be able to take additional dough to bake at home.\n—– \n$75 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/offsite-workshop-croissants-from-scratch-by-leo-baduria-5/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/croissants.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190928T193000
DTEND;TZID=America/Toronto:20190928T220000
DTSTAMP:20260430T211437
CREATED:20190825T192040Z
LAST-MODIFIED:20190825T192446Z
UID:79831-1569699000-1569708000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Modern French Bistro + Black Oak Beers by Francoise Briet
DESCRIPTION:Over the past two decades\, craft breweries have elevated beers from the world of keg parties & sporting events onto a level playing field with fine wines. Join French Chef Francoise Briet\, for a unique menu showcasing a range of locally brewed Black Oak craft beers through her modern and creative French bistro cuisine. \nHailing from Burgundy\, and presently the Chef for the General Consulate of France in Toronto\, Chef Francoise is intimately familiar with wine as an ingredient and accompaniment to French cuisine. However\, since moving to Canada\, she has discovered that craft beers offer an even larger palette of flavours to work with: from tart Sour and fruity Brett beers\, to complex IPAs\, smokey porters\, rich stouts and layered barrel-aged lagers. Over the past few years this revelation has grown into a passion and business — Malty and Hoppy Delicacy — a company that uses Ontario craft beer to create small-batch jellies\, jams\, mustards and other beer-based artisanal products.\n—– \nIPA Gougères (with Ten Bitter Years Imperial IPA)\nGougères are a kind of delicate cheese puff that are a specialty from Burgundy. Their pâte à choux dough is the same one used for éclairs or profiteroles but become gougères when mixed with a generous amount of grated Gruyère or Comté cheese. Imperial IPA brings floral flavours that perfectly complements the fruity note and the fine aroma of roasted chestnuts & hazelnuts of Gruyère. \nButternut Squash and Red Ale Soup (with Love Fuzz Red Ale)\nFall spices and red ale complement the autumnal ingredients of this dish\, and a quenelle of chilled whipped cream infused with red ale beer jelly provides a luxurious touch. Garnished with crispy butternut squash ribbons\, and toasted pumpkin seeds to accentuate the autumn flavors. \nBlack Garlic & Smoked Stout Chicken (with Nox Aeterna Smoked Oatmeal Stout)\nJuicy chicken thighs with crispy skins\, topped with a flavorful creamy sauce infused with black garlic and dark beer\, this is a favourite of Chef Francoise. Accompanied by a Provençal treat\, panisse\, a delicately crispy chickpeas flour polenta and roasted spicy tomatoes. \n—OR— \nTomato Galette with Chevre & IPA Mustard (with Ten Bitter Years Imperial IPA)\nSliced tomatoes\, fresh herbs\, homemade beer mustard\, and sliced rounds of soft goat cheese topped with Imperial IPA beer jelly layered over her grandmother Alice’s pie crust. \nBoth main dishes will be accompanied by a green salad with shallots caramelized in IPA beer jelly\, dressed with French vinaigrette made with homemade beer-infused Dijon mustard\, as well as fresh sourdough made from brewery barley grains from The Spent Goods Company\, butter and Imperial IPA beer jelly tartinade. \nCoconut Blancmange & Poached Stone Fruit (with with Love Fuzz Red Ale)\nIn the Antilles\, this classic French dessert is made with coconut milk — creamy\, smooth and silky\, and only lightly sweet\, it is almost like eating a coconut cloud; served with Ontario plums poached in red ale\, whipped cream and caramelized coconut chips.\n—– \n$60 +HST \n—–\nFrancoise Briet is the Chef of the General Consulate of France in Toronto\, and the owner of Malty and Hoppy Delicacy\, a company that uses Ontario craft beer in small-batch artisan jellies\, jams and other delicacies. Before that\, Francoise was a clinical research scientist in the area of metabolic nutrition. Over the past two years\, Francoise has personally experienced the impact of trauma and illness. She turned to her knowledge of metabolic nutrition to help support her recovery and this experience has had a tremendous impact on her wellbeing\, and has helped her to develop a more health-conscious approach to food. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-modern-french-bistro-black-oak-beers-by-francoise-briet/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/08/black-garlic-chicken-Black-Oak-logo-e1566760780246.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20190927T183000
DTEND;TZID=America/Toronto:20190927T210000
DTSTAMP:20260430T211437
CREATED:20190729T002234Z
LAST-MODIFIED:20190918T154831Z
UID:77547-1569609000-1569618000@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Master Blaster Chutney Workshop by Greg Couillard
DESCRIPTION:Goyo’s Inferno – The Spicemeister Returns\nToronto culinary icon Greg Couillard is best known for his incredible facility with spices and an enduring love of tangy\, complex and fiery condiments — so much so\, he was once christened “The Spicemeister” by renowned food critic Joanne Kates. In this fun\, hands-on workshop\, will be sharing the recipes and techniques for some of his favourite chutneys\, hot sauces and salsas from around the world. \nThese intense flavour-bombs elevate any dish they accompany\, adding a kaleidoscopic burst of spice\, umami\, sweetness and tang. Whether on a cheeseboard\, alongside roasted meats or simple legumes and rice\, these versatile and long-lasting condiments are an adventurous cooks’ secret weapon. Participants will get to make and take home 4 of Greg’s signature condiments along with recipes\, and there will be plenty of opportunity for snacking in class.\n—– \nGreen Chili and Cardamom Mango Chutney\nA sweet & spicy Indian-style tangy mango chutney\, heady with garlic\, ginger and shallots simmered with green chili\, Indian jaggery\, cardamom\, black and pink peppercorns. Served with veggie pakoras. \nIndo-Mexican Tomatillo and Garlic Chutney\nSour green tomatoes\, with a generous dose of garlic and garam masala\, sweetened with demerara dark sugar and cayenne. Served curried lamb sopes (a kind of thicker\, open face taco). \nBlack Plum Tandoori-Spice Chutney\nFruity and robust with accents of cumin\, red chili and white balsamic vinegar. Served with crispy fish fingers.\n—- \n$90 +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.\nAfter several years as Chef at a small boutique hotel in Mexico\, Chef Greg has returned to Toronto as the Executive Chef of Bellwoods Health Services Addiction Treatment Rehab Centre\, where his decades of experience contribute to a holistic approach to recovery and wellbeing.\n—– \nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events. \nLearn more about The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-master-blaster-chutney-workshop-by-greg-couillard-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Chiles_3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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