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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191016T180000
DTEND;TZID=America/Toronto:20191016T210000
DTSTAMP:20260430T223735
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:20260430T223735
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:20260430T223735
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:20260430T223735
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:20260430T223735
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:20260430T223735
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:20260430T223735
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:20260430T223735
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:20260430T223735
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:20260430T223735
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:20260430T223735
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:20260430T223735
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:20260430T223735
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:20260430T223735
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:20260430T223735
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:20260430T223735
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:20260430T223735
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:20260430T223735
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:20260430T223735
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190927T183000
DTEND;TZID=America/Toronto:20190927T210000
DTSTAMP:20260430T223735
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190925T180000
DTEND;TZID=America/Toronto:20190925T210000
DTSTAMP:20260430T223735
CREATED:20190912T180413Z
LAST-MODIFIED:20190925T214442Z
UID:81468-1569434400-1569445200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Caribbean Mac & Wings by Kane Davis
DESCRIPTION:Erica (aka Kane) Davis started catering events while on maternity leave with her last son; her delicious Caribbean-inspired Macaroni Pie & Chicken Wings quickly became a big hit\, regularly selling out at her events. To celebrate the 1-year anniversary of her new entrepreneurial adventure\, Kane is bringing her specialties to The Dep to share with us some of the tasty things she has been cheffing up!\n—- \nJerk Shrimp Skewers $6\n4 big shrimp with red and green bell peppers in a spicy\, homemade Jerk marinade and sweet glaze \nKan3e’s Famous Crispy Chicken –or– Cauliflower Wings $6\n6 plump\, seasoned wings are “Air-Fried” and tossed in your choice of sauce: Honey Garlic\, BBQ\, Honey BBQ\, Lemon Pepper\, or Extra Spicy \nKan3e’s Ultimate Cheesy Mac Pie $6\nA classic Carribbean-style macaroni & cheese casserole\, made with a 4-cheese blend of Mozzarella\, Cheddar\, Parmesan\, and Havarti\, and baked for a golden\, crispy crust. \nSide Garden Salad $3\nRomaine lettuce\, cucumber\, tomato & red onions\, with an olive oil & red wine vinegar dressing \nNorthern Cornbread $6\nSweet and moist Northern style cornbread glazed with honey butter\, served with a scoop of ice cream \nPrix Fixe Menu $25\nShrimp + Wings + Mac + Salad + Dessert\n—– \nWhen she was a young girl\, Erica would sit in the kitchen and watch her grandpa cook up a storm. Little did she know that this would plant a seed that would blossom many years later as she brings her dreams of cooking to life! Kan3e has collaborated on successful events with Toronto’s MzLadyIce and New York’s Chinesekittyy\, and also loves to give back to the community by volunteering her skills for an annual Thanksgiving dinner for the less fortunate. \nYou can follow @CookingwithKan3e on Facebook and Instagram to stay up to date with her cheffing adventure. \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
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-caribbean-mac-wings-by-kane-davis/
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/kane_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190924T183000
DTEND;TZID=America/Toronto:20190924T213000
DTSTAMP:20260430T223735
CREATED:20190909T222616Z
LAST-MODIFIED:20190916T203913Z
UID:81203-1569349800-1569360600@dev.thedepanneur.ca
SUMMARY:POP-UP: Deep Dive Dinner hosted by Elenna Mosoff & Danika Zoe
DESCRIPTION:24 strangers\, 1 family style dinner\, 1 local chef = 1 remarkable conversation.\nDeep Dive Dinners are an opportunity to disconnect from the echo chamber of the online world and have a lively\, multi faceted conversation with folks you may not ever meet. \nDeep Dive Dinners are an intimate evening that provide an antidote to the world’s lack of face-to-face connection. \nWithout trying to solve or come to conclusions\, Deep Dive Dinners offers a space where we come together to hear one another in our different world views over dinner. \nTopic: Boundaries — What are yours and where do you need better ones?\n$80 \nBOOK NOW\n—– \nFAQS \nWhat is the food?\nEvery Deep Dive Dinner will have a robust set of appetizers as everyone is arriving\, and will feature a family style meal created with local ingredients by our host chef. There will be a good variety of options\, and we will accommodate all dietary needs. \nCan I see the menu?\nWe will be sharing the menu with all guests one week prior to the event. \nWill there be alcohol?\nYes. This dinner will serve wine with dinner as available. \nCan I record the dinner conversation?\nNo. The space is a closed space. We will ask you to put your cell phone in a big bowl upon entering the space. This is a symbol of everyone’s presence and commitment to being in the Deep Dive. \n—– \nAbout Elenna Mosoff\nExperience Designer\, Life & Leadership Coach\, Camp Counsellor of the Universe \nI believe in the analogue revolution. I believe we are moving farther and farther from who we are meant to be as a result of an increased relationship with technology\, and a shrinking relationship with all things that are alive. I believe in local. I believe that the change the world is longing for happens right in our own backyards. I believe it’s important to know your neighbour and the local coffee barista. I believe in making impact by connecting on a deep and intimate level with ourselves and one another. I believe nature can show us about who we are. I believe that inside each of us\, there is a deep longing to connect\, to belong\, to love and be loved. I believe we are all searching for a return to this place within us. \nI am a Certified Co-Active Coach\, a Facilitator\, a Creator\, and hold an MFA in professional theatre direction. \nelennamosoff.com
URL:https://dev.thedepanneur.ca/event/september-deep-dive-dinner-hosted-by-danika-zoe-and-elenna-mosoff/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/elenna-deep-dive.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190923T183000
DTEND;TZID=America/Toronto:20190923T210000
DTSTAMP:20260430T223735
CREATED:20190824T172914Z
LAST-MODIFIED:20190824T172950Z
UID:79732-1569263400-1569272400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Mastering the Instant Pot by Carole Nelson Brown
DESCRIPTION:Pressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other\, conventional cooking methods\, flavours are intensified and\, again\, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy\, wasting less water and how can you go wrong? \nUnfortunately\, many of us have scary memories of our grandmother’s pressure cooker\, hissing\, spitting and rattling away on the stove like a time bomb\, threatening to blow at any moment. Well\, today we are lucky enough to have access to a new generation of electric pressure cookers that are safe\, easy to use and that can save you hours in the kitchen. \nPopular food blogger\, photographer and stylist Carole Nelson Browne will show you how can use this amazing kitchen time-saver to prepare some of the most popular pressure cooker dishes. You will learn how to cook: \nPotato Leek Soup\nWhite Bean Salad\nChicken Chili Verde and basmati rice\nInstant Pot Gingerbread Bread Pudding \nAll made right in the pot! \nCarole will be using the Instant Pot\, a Canadian pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and is amazing with all manner of pulses\, grains and dried beans. We will discuss all kinds of tips and tricks\, foods that are well suited to the pressure cooker and foods that are not. \n$60 (+HST) \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup \n—–\nEvery Sunday\, 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-mastering-the-instant-pot-by-carole-nelson-brown/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/instant-pot.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190923T100000
DTEND;TZID=America/Toronto:20190923T130000
DTSTAMP:20260430T223735
CREATED:20190729T144501Z
LAST-MODIFIED:20190814T004906Z
UID:77620-1569232800-1569243600@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Mexican Street Food with Erika Araujo
DESCRIPTION:Mexican street food goes way beyond tacos\, but we rarely see any of the other amazing delicacies featured on Canadian menus. In this fun\, hands-on workshop Erika Araujo will introduce you to two popular Mexican favourites\, sopes and tlacoyos\, along with recipes for the delicious fillings and salsas that make these dishes shine. \nSopes are a traditional Mexican dish originating in the central and southern parts of Mexico. Like an extra thick tortilla\, this circle of fried corn masa has raised\, pinched sides to help it hold a wide variety of toppings like black beans\, crumbled cheese\, lettuce\, onions\, salsa verde and sour cream. \nTlacoyos are an oval-shaped pre-Hispanic Mexican dish also made from corn masa. Somewhat torpedo-shaped\, they are fatter than tortillas and often stuffed with cooked ground beans\, cheese or other ingredients before being fried or griddled. These tlacoyos will be served with nopales cactus salad and salsa. \nParticipants will learn how to make the masa dough and form the sopes and tlacoyos\, along with the recipes for the refried beans\, green tomatillo & jalapeño salsa and nopales cactus salad. There will be plenty of toppings and garnishes for everyone to customize their own sopes and tlacoyos when the class sits down for a Mexican street food feast!\n—– \n$60 +HST \n—–\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim Toronto\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games\, where she was the only Mexican chef featured. \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-mexican-street-food-with-erika-araujo-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/sopes_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190922T183000
DTEND;TZID=America/Toronto:20190922T210000
DTSTAMP:20260430T223735
CREATED:20190729T003622Z
LAST-MODIFIED:20190920T211722Z
UID:77556-1569177000-1569186000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Mastering the Instant Pot by Carole Nelson Brown
DESCRIPTION:2nd Night Added MON Sep 23\nPressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other\, conventional cooking methods\, flavours are intensified and\, again\, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy\, wasting less water and how can you go wrong? \nUnfortunately\, many of us have scary memories of our grandmother’s pressure cooker\, hissing\, spitting and rattling away on the stove like a time bomb\, threatening to blow at any moment. Well\, today we are lucky enough to have access to a new generation of electric pressure cookers that are safe\, easy to use and that can save you hours in the kitchen. \nPopular food blogger\, photographer and stylist Carole Nelson Browne will show you how can use this amazing kitchen time-saver to prepare some of the most popular pressure cooker dishes. You will learn how to cook: \nPotato Leek Soup\nWhite Bean Salad\nChicken Chili Verde and basmati rice\nInstant Pot Gingerbread Bread Pudding \nAll made right in the pot! \nCarole will be using the Instant Pot\, a Canadian pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and is amazing with all manner of pulses\, grains and dried beans. We will discuss all kinds of tips and tricks\, foods that are well suited to the pressure cooker and foods that are not. \n$60 (+HST) \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup \n—–\nEvery Sunday\, 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/workshop-intro-to-the-instant-pot-by-carole-nelson-brown-4/
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_225681854647745.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190921T193000
DTEND;TZID=America/Toronto:20190921T220000
DTSTAMP:20260430T223735
CREATED:20190729T195717Z
LAST-MODIFIED:20190814T004906Z
UID:77647-1569094200-1569103200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: La Fin de l'Eté en Roussillon by Chantal Vechambre
DESCRIPTION:France is home to the concept of terroir – the taste of a specific place – the combination of geography and season\, history and culture\, tradition and food that give each region its unique specialties. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer us a glimpse into the diverse flavours of France. \nThe Roussillon is a part of the large Languedoc region in south of France\, touching the Mediterranean Sea and bordering Spain. Roussillon shares much history with Catalonia\, the unique and independent Spanish province\, with common roots in the millennia of Greeks\, Romans\, Moors and others who have left their influence there. Their culinary tradition is indeed an ancient one\, with one of the oldest European cookbook\, the Book of Sent Sovi from 1324\, being written here\, a precious trove of medieval recipes. \nThe Roussillon was a longstanding Catalan kingdom centered in Perpignan until the Louis XIV annexed it in 1659\, but the culture\, language\, culinary traditions and ingredients remained largely Catalan for centuries. Red bell peppers\, tomatoes\, olives\, artichokes\, chorizo\, anchovies\, cod\, and garlic\, are essential foundations of this colorful and flavorful cuisine. \nNow part of the present-day département of Pyrénées-Orientales (Eastern Pyrenees)\, within the larger Languedoc-Roussillon region\, it boasts a reputation for many classic white and red wines\, as well as some more unique Vins Doux Naturels (VDN) like the famous Muscat de Rivesaltes \nBon profit! (*«Bon appetit » in Catalan)\n—–\n \nSelection of Tapas \nBrochette Cantaloup \nMelon\, spiced with sesame and thyme \nTortilla\nClassic Spanish omelet with potatoes\, onions and chorizo \nCroquetas\nDelicate blend of Bechamel and chicken\, rolled in bread crumbs and fried \nVol au Vent Catalane\nMini puff pastries filled with anchovies and tomatoes \nChampignons Marinés\nMushrooms marinated in Muscat de Rivesaltes\, with carrots julienne\, artichokes\, onions\, and spiced with cumin\n—– \nMorue à la Catalane\nFrom Portugal to Provence\, through Spain and all Languedoc\, cod is a staple in the South of Europe\, each region adding their local ingredients\, spices and vegetables. “A la Catalane” refers to cod roasted in a crust of flour\, then simmered a rich sauce of tomatoes\, red peppers\, onion\, garlic\, thyme\, bay leaves\, black pepper and olive oil. Served with Camargue rice from the salt marshes of Southern France\, and some toasted bread rubbed with garlic. \nCreme Catalane\nThe most famous of Catalunya’s desserts is a cousin to French creme brûlée — one of Chef Chantal’s specialities — but typically cooked on the stove instead of the oven. Crema catalana uses citrus peel and sometimes cinnamon to flavour the custard\, and the crisp sugar crust is traditionally caramelized using a special small round hot iron made for this purpose.\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/supper-club-la-fin-de-lete-a-roussillon-by-chantal-vechambre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/07/morue-a-la-catalane.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190920T183000
DTEND;TZID=America/Toronto:20190920T210000
DTSTAMP:20260430T223735
CREATED:20190728T233822Z
LAST-MODIFIED:20190814T004907Z
UID:77541-1569004200-1569013200@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Sous Weed — Cooking with Cannabis 101 by Carole Nelson Brown
DESCRIPTION:Finally medical and recreational cannabis is legal\, but not everyone wants to smoke… Cannabis-infused edibles offer a more pleasant\, varied and precise way to incorporate the benefits of cannabis into your lifestyle\, but uninspired\, store-bought gummies or brownies provide less control over dosage or quality of ingredients. If you are curious about understanding the world of “medibles” and want to learn how you can make them yourself\, this is the class for you. \nAt the heart of cannabis-infused products is decarboxylation\, a simple process during which cannabis is heated to activate its psychoactive and relaxing effects. Applying heat turns the THCA (the non-psychoactive acid form that is a great anti-inflammatory) into TCH (the fun stuff). This happens naturally when you smoke it but in order to cook with it\, you need to find another way — and that is where sous vide comes in. Sous vide is a method of cooking that involves sealing foods in vacuum sealed\, food-grade plastic and putting it in a temperature controlled water bath. It’s an amazing way to cook a steak\, but it’s also a perfect way to easily and precisely decarboxolate cannabis without the aggressive smell or risks associated with old-fashioned\, oven-based methods. \nIn this 2 hour demo\, Carole Nelson Brown will show you how to discreetly decarb cannabis in your own home\, as well as how to then use it to infuse any cooking oil\, butter\, milk or cream. We will discuss dosing as precisely as possible\, how different strains lend themselves to different infusions\, how to pair flavour profiles with food\, and some tricks to make your infusions more efficient and effective. \nFor this demo Carole will demonstrate infusing coconut oil\, olive oil\, dulce de leche\, and butter\, and you will get to taste some delicious dishes that will showcase some creative recipes to use infused products in your own kitchen. Recipes will printed and be available for participants to take home. \nWhipped Canna Honey Butter – served with warm\, Irish Soda Bread\nPound Cake with Thick\, Fruity Canna Whipped Cream\nGrilled Mediterranean Salad with Haloumi\nSous Vide Poached Shrimp with Infused Spicy Togarashi Garlic Oil \n—– \n$90 + HST \n—– \nNOTE: these recipes have been developed and tested with infused products in mind\, but the samples served in class will NOT be cannabis-infused.\n—–\nCarole Nelson Brown’s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \n—– \nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events \n\n\nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-sous-weed-cooking-with-cannabis-101-by-carole-nelson-brown-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Cannabis-infused-oil.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190918T180000
DTEND;TZID=America/Toronto:20190918T210000
DTSTAMP:20260430T223735
CREATED:20190729T234519Z
LAST-MODIFIED:20190814T004908Z
UID:77703-1568829600-1568840400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Italian Favourites by Riley Stadnik
DESCRIPTION:“I love cheese. There I said it. I also love meat. Said it again. My secrets are out. There is so much potential with these ingredients and they can lead you in so many different directions that all the possibilities excite me to no end. These dishes from start to finish show off the way in which cheese and meat can shine.”\n—Riley Stadnik \nRiley Stadnik has been cooking professionally all through his twenties and has fallen deeply in love with Italian cuisine. Tonight he shares some of his favourite dishes\, showcasing uniquely Italian ingredients.\n—– \nNduja Crostini  $8\n‘Nduja is a distinctive traditional Calabrese salumi\, notable for its soft\, spreadable texture\, intense red colour and potent spiciness. This crostini features ‘nduja with white anchovy\, basil\, focaccia; spicy\, fresh\, and just a hint of umami. \nMushroom Crostini  $8\nMixed mushrooms\, creme fraiche\, parmigiano reggiano\, focaccia. There’s nothing quite like mushroom toast; creamy\, funky\, and sharp all at the same time. (#vegetarian) \nCarbonara  $14\nA classic Roman pasta dish; Guanciale — cured pork jowl (imagine an exquisitely buttery and flavourful bacon) with pecorino romano\, black pepper\, egg yolk. \nCacio E Pepe  $11\n“Cheese and pepper” in several central Italian dialects\, this is another classic dish that simply combines a generous amount of pecorino romano and black pepper to great effect. (#vegetarian) \nCannoli $6\nSweet ricotta\, lemon\, pistachio. There’s nothing like a finding a way to combine sweet and cheese. Crunchy shell\, soft inside. A perfect way to finish the night. \nPrix Fixe $25  (#vegetarian $22)\nCrostini + Carbonara + Cannoli \n—–\nRiley Stadnik has trained in classic and modern Italian cuisine at places like Enoteca Sociale\, Lil Baci\, and others\, all in pursuit of an all-consuming passion for the delicious magic of Italian food. Starting from the dish pit\, he devoted himself to learning everything that has made Italian food world famous from pizza to pasta\, salumi\, cheese\, and more… \nI love to learn and plan never to stop learning everything I can about cooking from anyone I can. Food can be an expression of love and love is always found in good food and I hope to show that to anyone I cook for. \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
URL:https://dev.thedepanneur.ca/event/italian-favourites-by-riley-stadnik/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2019/07/carbonara.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190916T183000
DTEND;TZID=America/Toronto:20190916T210000
DTSTAMP:20260430T223735
CREATED:20190824T172121Z
LAST-MODIFIED:20191014T192752Z
UID:79726-1568658600-1568667600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Perfect Pies & Terrific Tarts by Shiela Labao
DESCRIPTION:At this time of year Ontario is overflowing with delicious fresh fruit — perfect for pies and tarts! Come learn how to make delicious\, Instagram-worthy and consistently knock out pies with pie-enthusiast and baker Shiela Labao.\n\nIn this hands on workshop\, Shiela will demonstrate how to make 2 types of pies — a classic apple pie and colourful fresh seasonal fruit tart. Participants will learn basic techniques and get hands on experience in making their own pie dough from scratch and assembling their own fruit tarts. \nAnd of course there will be a slice of warm pie a la mode to share at the end of class\, as well as 2 pie crusts\, a fresh fruit tart and recipes to take home. \nYou will also learn about: \n\n\n\n\n\nThe the science behind the baking so you can confidently make different kinds of pies at home\nHow to make and roll out a classic\, flaky butter & shortening pie crust from scratch\nMaking a classic lattice top for a baked pie\nMaking creme anglaise and a classic apricot glaze for a fresh fruit tarts\nTechniques on how to store your pies\nTips on how to take gorgeous photographs of your baked goods so you can share your hard work on Instagram!\n\n\n\n\n\n—– \n$60 +HST \n—–\nShiela Labao is a self-taught baker of over 10 years – so you can say that she’s had a lot of practice baking for fun. Realizing that her passion and skills can bring a community together\, she decided to get a bit more serious and start baking for a purpose. Sheila has completed professional classes at George Brown College. Always focusing on the science behind the baking. \nNow\, she hosts baking socials at her home and hosts private events as well. Being able to share her love of baking and creating truly brings fulfillment and happiness to her. You can see what she’s currently up to on her Instagram @sharesies_ and at shielas.ca \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on cooking classes & workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-perfect-pies-terrific-tarts-by-shiela-labao/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2019/07/pie.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190916T100000
DTEND;TZID=America/Toronto:20190916T130000
DTSTAMP:20260430T223735
CREATED:20190729T141749Z
LAST-MODIFIED:20190814T004908Z
UID:77612-1568628000-1568638800@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 Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-sourdough-bread-by-sonya-gammal-6/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/sourdough.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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