BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Depanneur X-ORIGINAL-URL:https://dev.thedepanneur.ca X-WR-CALDESC:Events for The Depanneur REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Halifax BEGIN:DAYLIGHT TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT DTSTART:20170312T060000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0300 TZOFFSETTO:-0400 TZNAME:AST DTSTART:20171105T050000 END:STANDARD TZID:America/Toronto BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20170312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20171105T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171009T100000 DTEND;TZID=America/Halifax:20171009T160000 DTSTAMP:20260501T162249 CREATED:20170910T212233Z LAST-MODIFIED:20170912T171945Z UID:44536-1507543200-1507564800@dev.thedepanneur.ca SUMMARY:Thanksgiving Day Cooking Workshop with Newcomer Kitchen DESCRIPTION:MONDAY\, Oct. 9 | 10am-4pm \nAn all-day cooking workshop on Thanksgiving Monday!\nIn the last year and half\, Newcomer Kitchen has tapped into the tremendous culinary talent in the newcomer Syrian community to create exciting economic and social opportunities for over 60 families. In that time\, many people have expressed interest in learning some of their fabulous recipes\, so for this Thanksgiving Monday\, The Dep and Newcomer Kitchen are teaming up to offer a full-day\, hands-on workshop delving into some of our most popular Syrian dishes. The class will cover a number of delicious and traditional Syrian recipes\, and will include a light meze lunch and delicious food to take home. \n— Morning —\nKibbeh Lahmeh Bel Sayniyeh\nA unique version of one of the the most traditional and famous Syrian dishes. Bulgur wheat\, finely ground halal beef and spices are combined into two layers sandwiching a filling of spiced ground beef\, toasted pine nuts\, and pomegranate seeds. It is then artfully pre-sliced and decorated with blanched almonds before being baked. \nMutabal Kousa\nLess common than the familiar baba ganoush or hummus\, this delicious meze dip made is with zucchini\, tahini\, yogurt and garlic. This Newcomer Kitchen recipe was recently featured in Lucy Waverman’s column in LCBO Food & Drink Magazine! \n— LUNCH — \nYalanji\nVersions of stuffed grape vine leaves can be found on tables all around the Eastern Mediterranean. This Syrian recipe features a seasoned rice and tomato filling flecked with green pepper. The are cooked in a tangy sauce of tomato\, lemon\, pomegranate and olive oil. \nHalaweh bel Jebn\nSyria is home to a wide variety of cheeses\, some of which make appearances in their delicious desserts. For this dish\, a specialty of Homs\, an outer layer is prepared with semolina\, sugar\, and a stretchy\, chewy Akawi cheese (like a fresh mozzarella). It is then rolled around a cool creamy filling like clotted cream or ricotta. These soft cheese rolls are then drizzled with sugar syrup and decorated with crushed pistachios. \n—– \n$125 +HST \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nYou can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! Help us take this idea into any restaurant kitchen\, in any city in the world! \nLearn more about the Newcomer Kitchen project. \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/thanksgiving-day-cooking-workshop-with-newcomer-kitchen/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_145893972682630.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171007T193000 DTEND;TZID=America/Halifax:20171007T223000 DTSTAMP:20260501T162250 CREATED:20170905T021525Z LAST-MODIFIED:20170905T022223Z UID:43639-1507404600-1507415400@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Vegan Thanksgiving by Emily Zimmerman DESCRIPTION:Discover a whole new way to celebrate Thanksgiving!\nThanksgiving is probably North America’s foremost culinary holiday; a feast of gratitude for the autumn harvest and a celebration of all the hard work invested in a fruitful season of farming. All the incredible bounty of the local harvest makes a cliche meal of dry turkey and gloopy cranberry sauce seem like are real missed opportunity to celebrate what season is all about. (Both are relatively modern introductions to a day that was only declared a national holiday in the US in 1863 by Abraham Lincoln\, and in Canada sixteen years later. In fact\, Canada didn’t officially settle on a date until 1957) \nTo bring a fresh spin to this celebration of the season\, The Dep’s resident vegan maven\, Emily Zimmerman\, brings her creative and diverse repertoire of influences to create a truly festive harvest table that everyone can enjoy. \n—–\nColcannon (an Irish mix of scallions and mashed potatoes) mini knishes and sun-dried tomato seitan sausage rolls\, served with homemade mustard. \nBroccoli\, pepita and cranberry salad \nHomemade seitan roast with mushroom stuffing and crispy yuba skin.\n Smashed potatoes with beer-smoked sea salt\, olive oil\, and cracked black pepper.\n Garlic-infused winter squash with sage and cacao nib pesto.\n Miso and onion gravy \nChilled cranberry soup with sour coconut cream\n Chocolate-pumpkin cheesecake.\n—– \n$50 +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 weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-vegan-thanksgiving-by-emily-zimmerman/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_115712212469698.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171006T180000 DTEND;TZID=America/Halifax:20171006T210000 DTSTAMP:20260501T162250 CREATED:20170919T001401Z LAST-MODIFIED:20171003T004708Z UID:44811-1507312800-1507323600@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Korean-Mexican Mashup by Manuel Hinojosa DESCRIPTION:At first glance\, Mexican and Korean cuisines might seem pretty far removed\, but if the wild success of trends like Los Angeles’ famous Korean Tacos Trucks is any indication\, they make great friends. It’s not that surprising really – both cultures have an abiding love of chilies\, garlic\, meat\, varied textures and bold flavours. Chef Manuel Hinojosa combines ingredients from his Mexican background with a modern Korean twist for a unique and delicious meal.  #glutenfree \n\nPan-fried shishito peppers $6\n\n\n \n\n\nSlow-cooked roast beef with sweet Korean glaze\n\n\nstuffed with a mix of bell peppers\, caramelized onions\, olives\, and cheddar cheese\, served with a colourful grilled corn salad\, studded with mango\, cucumber\, jalapeño\, cilantro and mint in a lime and sesame vinaigrette.\n\n\n-OR-\n\n\nHoney and balsamic marinated portobello [#vegetarian]\n\n\ntopped with cheddar cheese and a bell pepper\, black olive\, sun dried tomato mix\, and organic salad with soy and honey vinaigrette\, served with grilled broccoli\, green beans\, roasted almonds\, lentils and parmesan cheese\, with bread & pesto on the side. \n\n\n$14 \n\n\n \n\n\nCreamy citrus panna cotta topped with lemon zest \n\n\n$6\n\n\n \n\n\nPrix Fixe Menu\n\n\nApp + Main + Dessert\n\n\n $24\n\n—–\nManuel Hinojosa is a professional chef who has trained in both his hometown of Guadalajara\, Mexico\, as well as in London\, England. Manuel was head chef at Cochon\, a French fusion restaurant in Guadalajara before recently moving to Toronto\, where is involved in a couple of cool new food projects:\nhttp://www.mexicanthaifusion.wordpress.com &  http://www.eatwith.com/@manuelhinojosa/ \n“My love and passion for food comes from my family legacy. I come from a big family full of great cooks and our family reunions centred around the kitchen: cooking\, drinking and sharing recipes — I can’t wait to share my love for cooking with my new city!” \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-korean-mexican-mashup-by-manuel-hinojosa/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_795884323916966.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171005T180000 DTEND;TZID=America/Halifax:20171005T190000 DTSTAMP:20260501T162250 CREATED:20171002T183638Z LAST-MODIFIED:20171005T183602Z UID:45184-1507226400-1507230000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — Oct 5 DESCRIPTION:  \n\n \n \n \n \n \n \n Kobez bil foron خبز بالفرن\n \n \n \n \n \n Salateh Malfouf سلطة ملفوف\n \n \n \n \n \n Knafeh Nabulsia كنافة نابلسية\n \n \n\n[beef] -or- [vegetarian] Mahashi Flefleh فليفلة محشي\nStuffed vegetables were cherished by the former Ottoman Empire\, and they made them popular from the Balkans to the Levant. Pale green young zucchinis are perhaps the most common\, but almost any vegetable can be Mashi (stuffed). Today it’s a combination of colourful peppers (flefle) that have come into season\, stuffed with a mix of ground halal beef\, garlic\, mint and rice\, or a spiced rice mixture with parsley\, mint\, onion\, tomato\, garlic\, and pomegranate syrup for the vegetarian option. The peppers are slow-cooked in a bit of tomato broth for delicious early fall treat. \nKobez bil foron خبز بالفرن\nSomewhere between pita and focaccia\, this homemade flatbread is perfect for mopping up delicious sauces. \nSalateh Malfouf سلطة ملفوف\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint. \nKnafeh Nabulsia كنافة نابلسية\nThis version of knafeh\, a dessert with a base of mild white cheese (also known as Nabulsi) topped with a crispy shredded wheat dough (kataifi)\, doused with a scented sugar syrup\, originates in the Palestinian city of Nablus as far back as 10th century\, but variations spread with the Ottoman Empire to include much of the Middle East. Nablus is still renowned for its knafeh — they even made a giant one weighing in at 1\,350kg for the Guinness Book of World Records! \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-oct-5/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_1889773674618227.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171003T180000 DTEND;TZID=America/Halifax:20171003T210000 DTSTAMP:20260501T162250 CREATED:20170918T224853Z LAST-MODIFIED:20170926T010239Z UID:44802-1507053600-1507064400@dev.thedepanneur.ca SUMMARY:TABLE TALK: Corry Ouellette & Cookie Roscoe DESCRIPTION:Over the last decade\, farmers’ markets have become a vibrant and dynamic part of Toronto’s food landscape\, and this is in part thanks to the hard work of these two fabulous ladies. \nFor nearly 10 years\, veteran market managers Corry Ouellette & Cookie Roscoe have been working behind the scenes at some of Toronto’s best markets\, including Sorauren Farmers’ Market and The Stop’s farmers’ market at Wychwood Barns. Join us for a fun\, candid look into the many joys\, challenges and rewards of running a farmers’ market.\n—– \nTable Talks include a seasonal meal prepared by The Depanneur founder Len Senater. Menu will feature produce from the Sorauren Farmers Market. \nWith all of the spectacular fall harvest to choose from\, how about a glorious Shepherd’s Pie\, full of ground beef and market veggies and topped with a buttery potato and mixed root veg mash baked to golden\, crispy perfection! Served with tomato relish and a fresh salad of mixed market greens. \n#vegetarian\, #vegan and/or #glutenfree options will be available.\n—– \nFresh seasonal fruit pie\, baked by Leslie Lindsay in the wood ovens at Dufferin Grove Park will be available for dessert. $5\nAdd vanilla ice cream +$2 \nDoors open at 6pm\, talk starts at 7pm\n$20 (+HST) — includes dinner \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-corry-ouellette-cookie-roscoe/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Table Talks ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/Screen-Shot-2017-09-23-at-3.21.22-PM.png ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20171002T183000 DTEND;TZID=America/Halifax:20171002T210000 DTSTAMP:20260501T162250 CREATED:20170911T231953Z LAST-MODIFIED:20170911T232225Z UID:44576-1506969000-1506978000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Chutneys Master Class by Greg Couillard DESCRIPTION:Toronto 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 dubbed The Spicemeister by local food critic Joanne Kates. In this fun\, hands-on workshop\, will be sharing the recipes and techniques for some of his favourite chutneys. \nParticipants will get to make and take home 4 of Greg’s signature chutneys\, and there will be plenty of opportunity for snacking in class: Tomatillo\, garlic and garam masala; Mango\, star anise and green chili; Tandoori plum\, and Pear\, mirin and clove. \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. \n$50 +HST \n—–\nChef Greg Couillard has forged a life-long reputation as a fearless culinary innovator\, a kind of super-collider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for a few lucky diners to marvel at. After more than 5 decades in the kitchen\, it would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n——\nEvery 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/workshop-chutneys-master-class-by-greg-couillard/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_287144795026269.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170930T193000 DTEND;TZID=America/Halifax:20170930T223000 DTSTAMP:20260501T162250 CREATED:20170905T035629Z LAST-MODIFIED:20170905T040000Z UID:43646-1506799800-1506810600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Seafoods of Southwestern India by Abeda Oturkar DESCRIPTION:Chef\, restaurateur and culinary historian Abeda Oturkar grew up in Bombay; living by the beach\, surrounded by coconut palms and an abundance of fresh fish just off the boat\, it should come as no surprise that she developed an abiding love for seafood. \nFor this meal\, Abeda picks some of her favourite dishes from the 990 miles of coastline along the Western coast of India\, a region rich in diverse cuisines. From Mumbai to Goa to Calicut\, every 200 km or so the languages change\, along with what is served at the table. Some staples stays — fish\, coconut\, rice — but the flavours and recipe are as unique as the people. Traditionally fish recipes throughout the region are prepared in earthenware pots; Abeda will keep the tradition going here in Toronto\, lending this rustic flavour to the dishes. \n—–\nKolambi Vada\nA crispy fried dumpling made from Pohe (flattened rice) and Besan (chickpea flour) stuffed with prawns and cashews in green chili chutney. Served with butter\, cilantro\, lemon dip. \nKokum Sherbat\nA unique Sweet & spicy beverage made with Kokum (also known as the Malabar Tamarind)\, a vibrant purple/magenta fruit native to this region considered to be very healthy. The dried & powdered fruit is combined with fresh coconut milk\, cinnamon\, sugar\, ginger and cumin. \nMeen Ghassi\nA traditional Mangalorean cocnut and fish curry\, popular in the Catholic communities between Goa and Kerala. It gets its distinct flavour from a special masala blend made from roasted coriander seeds\, fenugreek seeds\, cloves and the very aromatic (but not spicy) Bydagi chili which gives the dish its beautiful vermilion colour. \nFoogath\nOriginating from Portuguese verb “refogar” (to braise)\, this Goan dish features braised cabbage with sprouted beans and topped with toasted coconut shavings. \nIdiyappam\nPerhaps better known as “String Hoppers”\, this quintessentially South Indian dish — freshly-made\, steamed fine rice vermicelli — makes a delicate and unique alternative to rice or chapati. \nKakdichi Tavsali\nA dessert from the Goan belt\, this steamed cake gets its moistness and subtle aromatic flavour from cucumber\, combined with semolina\, fresh coconut\, jaggery or coconut sugar\, cardamom\, and ghee. Served with fresh coconut whipped cream.\n—– \n$50 +HST \n—–\nAbeda Bihari Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma Alimentary Food\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-seafoods-of-southwestern-india-by-abeda-oturkar/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_1851497928499092.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170929T180000 DTEND;TZID=America/Halifax:20170929T210000 DTSTAMP:20260501T162250 CREATED:20170918T173041Z LAST-MODIFIED:20170918T173203Z UID:44781-1506708000-1506718800@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Congolese Chicken Moambe by Chef Momo DESCRIPTION:Chevre & Fall Vegetable Tartlet\nA colourful savoury tartlet full of zucchini\, peppers and eggplant\, with a touch of tangy\, sweet apple and creamy goat cheese. Comes with a fresh green salad topped with red oignons\, cucumber\, radish & tomatoes\n$7 \nCongolese Chicken Moambe\nMoambe has been called the national dish of the Congo; tender chicken in a rich\, savoury peanut gravy with a touch of heat served with delicate long-grain rice. A delicious example of African cooking at its finest!\n$13 \nMixed Vegetable Pilaf\nAn exotic blend of spices & brown rice studded with carrots\, peas\, and corn\, cooked with tomatoes\, coriander\, and coconut milk.\n$9 #vegan #glutenfree \nBlueberry Ricotta Tart\nDelicate pastry\, creamy ricotta\, and juicy\, sweet blueberries – what could be better?\n$6 \n—–\nChef Momo (Monique) is a foodie with a passion to make people happy through her cuisine. She left her native Congo to study in Europe and has since embraced Spanish\, French and Italian cultures and cuisines along with her African heritage. A newcomer in Canada\, Monique wants to showcase her talent and share her favourite dishes with her fellow Torontonians. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-congolese-chicken-moambe-by-chef-momo/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_278133026021904.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170928T180000 DTEND;TZID=America/Halifax:20170928T190000 DTSTAMP:20260501T162250 CREATED:20170925T172405Z LAST-MODIFIED:20170928T180645Z UID:44937-1506621600-1506625200@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — Sep 28 DESCRIPTION:Rez bel Shairieh\n \n \n \n \n \n Fattoush فتوش\n \n \n \n \n \n Ma’amoul el eid ( معمول العيد )\n \n \n\n#throwbackthursday This is the very first dish that Newcomer Kitchen ever sold\, back in May of 2016. It was so incredibly delicious\, but for some reason hasn’t appeared on the menu since\, so we’re excited to offer it again! \n[beef] Shakriya\nTender cubes of halal beef with onions in a rich yogurt sauce\, spiced with fried garlic and mint. \n[vegetarian] Mushroom Shakriya\nWhole mushrooms in a rich yogurt sauce \nboth come with Rez bel Shairieh – short grain Egyptian rice with shards of golden toasted vermicelli noodles \nFattoush (فتوش) is a popular Levantine bread salad made from toasted or fried pieces of pita bread (khubz ‘arabi) combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but vary according to season and region. Fresh mint and parsley lend a freshness and complexity\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nMa’amoul ( معمول العيد )\nRich\, buttery shortbread cookies stuffed with a date filling are a traditional holiday treat for Eid\, often pressed into decorative shapes in carved wooden molds. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-sep-28/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_207373379802796.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170925T183000 DTEND;TZID=America/Halifax:20170925T213000 DTSTAMP:20260501T162250 CREATED:20170829T040817Z LAST-MODIFIED:20170829T133217Z UID:43381-1506364200-1506375000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Pâte à Choux\, Profiteroles & Eclairs by Justine Lam DESCRIPTION:Many classic French patisseries\, such as profiteroles\, croquembouches\, éclairs\, French crullers\, gougères\, and many more rely on the delicate French pastry dough known as pâte à choux\, or choux pastry (named after the French word for cabbage\, which some small round choux puffs resemble). It’s remarkably easy and versatile for both sweet and savoury dishes — once you know how to make it! \nIn this hands-on course\, pastry chef Justine Lam will lead you through preparing and mixing the pâte à choux dough\, with an emphasis on how to recognize the ideal consistency. You will also cover a variety of piping and filling techniques as well as different types of filling which can be used. \nWhen the choux are ready\, you will have the chance to taste your creations and discuss them with Chef Justine. If there are any left\, you can leave with the pastries.\n—– \n$50 +HST \n—–\nJustine Lam is a self-taught pastry chef who discovered the art of French pastry while living in Paris\, developing a repertoire of patisserie specialties including croissants\, chocolate bread\, brioche\, and more. After her stint in Paris\, Justine came to Toronto and graduated from George Brown. In addition to being an avid home baker\, Justine also caters desserts for personal and corporate events in Toronto through her company\, Quintessence Cakes & Pastries \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/workshop-pate-a-choux-profiteroles-eclairs-by-justine-lam/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_168601227039306.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170923T193000 DTEND;TZID=America/Halifax:20170923T223000 DTSTAMP:20260501T162250 CREATED:20170821T213650Z LAST-MODIFIED:20170821T215713Z UID:43198-1506195000-1506205800@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: A La Japonaise by Greg Couillard DESCRIPTION:Chef Greg Couillard has forged a life-long reputation as a fearless culinary innovator\, a kind of super-collider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for a few lucky diners to marvel at. After more than 5 decades in the kitchen\, Greg’s insatiable curiosity and creativity show no signs of slowing down\, and this exquisite French-Japanese fusion dinner is proof positive of a chef at the top of his game. \n—–\nSeared bay scallops over soba noodles\, white miso broth\, and shiso leaf \nDuck confit sushi roll\, plum chutney\, pickled ginger\, and green onion. \nBeef short rib yakitori with ginger honey soy glaze\, peppers\, toasted sesame seeds.\nWith sweet yam mash & seasonal green veg. \nDamson plum Japanese cheesecake\n—– \n$60 +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. The executive chef for an exclusive boutique hotel on Mexico’s Costa Allegre\, while in Toronto Chef Greg is currently helming a white-hot pop-up dinner series at Reverie At Weldon Park \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party. \nLearn more about the Rusholme Park Supper Club at The Depanneur URL:https://dev.thedepanneur.ca/event/supper-club-a-la-japonaise-by-greg-couillard/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_496993153995031.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170922T180000 DTEND;TZID=America/Halifax:20170922T210000 DTSTAMP:20260501T162250 CREATED:20170904T184047Z LAST-MODIFIED:20170904T184357Z UID:43610-1506103200-1506114000@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Rouz Djerbi by Dali Chehimi DESCRIPTION:Rouz Djerbi (also known as “Riz Djerbien”) is named after the island of Djerba in Tunisia from where this dish hails. Similar to a biryani in that a variety of ingredients are combined with the rice before it is cooked\, but unique in that it is steamed for an hour\, much like the couscous dishes of North Africa. In Tunisia\, every family would have their own personal combination of spices and ingredients\, but spinach\, peppers\, chickpeas\, spicy harissa and sometimes beef or lamb cubes are typical. The result is a rich\, flavourful dish where the rice soaks up the flavors as it cooks. Served with a side of refreshing carrot salad with a lemon\, honey and rosewater dressing. \nRouz Djerbi — Beef or Vegetarian $14 \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinner URL:https://dev.thedepanneur.ca/event/drop-in-dinner-rouz-djerbi-by-dali-chehimi/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_1150007975129339.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170921T180000 DTEND;TZID=America/Halifax:20170921T190000 DTSTAMP:20260501T162250 CREATED:20170918T163259Z LAST-MODIFIED:20170918T165620Z UID:44765-1506016800-1506020400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — Sep 21 DESCRIPTION:Khyar Belaban خيار بلبن\n \n \n \n \n \n Namoura نمُّورة\n \n \n\n[chicken & beef] Maqluba (مقلوبة)\nMaqluba is a traditional dish from the Levant that includes meat\, rice\, and fried vegetables layered in a pot\, which is then tipped over before serving\, hence the name which translates literally as “upside-down”. This Syrain version of the recipe includes tomatoes\, eggplant\, poached halal chicken and spiced ground beef\, with a garnish of butter-fried nuts. \n[vegetarian] Maqluba (مقلوبة)\nWe will also be preparing a vegetarian version with cauliflower\, tomato\, eggplant and green pepper. \nKhyar Belaban خيار بلبن\nMuch like tzatziki\, it’s well-known Greek cousin\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially delightful\, cool and refreshing salad. \nNamoura نمُّورة\nAn classic Syrian dessert\, a rich buttery semolina and yogurt cake\, garnished with almonds and drizzled with a orange-blossom infused syrup. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. \n\n  \n  URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-sep-21/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/maqulba-copy.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170918T183000 DTEND;TZID=America/Halifax:20170918T213000 DTSTAMP:20260501T162250 CREATED:20170829T040811Z LAST-MODIFIED:20170829T132920Z UID:43379-1505759400-1505770200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Beef and Kimchi Bao by Jordan Hrycyshyn DESCRIPTION:Baozi (or simply known as bao) are a type of steamed\, filled bun found in many Chinese cuisines\, with countless variations as to the fillings and the preparations. Recently Asian-American celebrity chefs like David Chang (Momofuku) and Eddie Huang (BaoHaus) have transformed this humble traditional dish into one of North American’s hottest food trends. \nIn this class\, chef Jordan Hrycyshyn shares some of the techniques he picked up living in Korea\, Hong Kong\, and Taiwan to show you how to make these delicious steamed buns yourself\, with an unexpected and delicious Korean twist. Jordan explains: ”Traditionally Bao is made with pork\, but one of my favourites from my time spent in Taiwan was the Beef and Kimchi. Every morning before I went to my teacher I tried different Bao’s and noticed everyone in Taipei was eating the Kimchi ones!” \nThis class will be preparing Beef and Kimchi Bao (or kimchi-only; the kimchi is fish sauce-free for vegetarians). We will start by mixing the dough\, and then setting it aside to let it rise. Next\, we will prepare the beef and kimchi mixture for everyone to use. Students will then get a portion of the dough to roll out\, fill with the provided mixture and fold into the finished product\, ready to be steamed. \nWhile they are steaming\, you’ll get to make a quick Kimchi Salad Banchan (Korean side dish) with gochujang (Korean chili paste)\, spring onion\, Chinese leeks and Nappa cabbage to serve alongside your freshly made bao! \nRecipes and instructions will be provided on steamed bun dough\, beef and kimchi mixture\, and instructions on how to roll\, fold and steam. \n$50 +HST \n—–\nJordan Hrycyshyn is from Barrie\, Canada and began his culinary career as a dishwasher/prep cook at a bakery when he was just 15 years old. Since then he has worked at Fairmont Hotels and Resorts properties in New Brunswick\, Quebec and British Columbia.\nIn 2012 he left Canada and moved to South Korea where he fell in love with the country’s gastronomy. After year and a half immersing himself in Korean culture\, he spent time training in Thailand\, Cambodia and Spain and stumbled into the private chef industry. Since then he has spent the past four years working on luxury yachts and estates around the world.\nJordan has trained in Hong Kong\, Taiwan\, the United States and most recently completed a Pastry Arts Program in Toronto. He is currently working as a freelance personal chef based in Toronto\, with a culinary philosophy based around seasonal and regional ingredients with a strong focus on herbs and vegetables.\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/workshop-beef-and-kimchi-bao-by-jordan-hrycyshyn/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_1384823228280900.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20170917T080000 DTEND;TZID=America/Toronto:20170917T170000 DTSTAMP:20260501T162250 CREATED:20170915T200400Z LAST-MODIFIED:20171010T010903Z UID:44736-1505635200-1505667600@dev.thedepanneur.ca SUMMARY:Sorry Folks\, No Brunch for a little while DESCRIPTION:Got an idea for a killer brunch pop-up? Got the skills & crew to make it happen? \nDrop me a line! URL:https://dev.thedepanneur.ca/event/sorry-folks-no-brunch-little/2017-09-17/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Brunch ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170915T180000 DTEND;TZID=America/Halifax:20170915T180000 DTSTAMP:20260501T162250 CREATED:20170911T220238Z LAST-MODIFIED:20170911T222542Z UID:44558-1505498400-1505498400@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Spanish Paella by José Arato DESCRIPTION:Paella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice\, saffron\, pimentón\, olive oil and a paella pan. Beyond that\, there are innumerable local versions incorporating everything from seafood to snails to rabbit. José Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this classic dish at Evergreen Brickworks Farmer’s Market. \nPaella with Chorizo & Chicken\nOne of José’s signature dishes\, this delicious paella features fresh chicken\, and high quality\, locally-made Spanish chorizo & mixed vegetables over special short-grain Bomba rice cooked in a saffron-scented chicken stock.\n-or-\nPaella with Chickpeas & Asparagus #Vegan\n$12 \nBeet Salad\nwith goat cheese & arugula.\n$6 \nCrema Catalana\nis a Spanish dessert similar to creme brûlée\, but cooked on the stove instead of the oven. Crema catalana uses citrus peel and sometimes cinnamon to flavor the custard\, and the crisp sugar crust is traditionally caramelized using a special small round hot iron.\n$6 \nPRIX FIXE MENU\nPaella + Salad + Dessert $22 \n——–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can taste and experience the Mediterranean every weekend. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-spanish-paella-by-jose-arato/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_1449504611793989.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170914T180000 DTEND;TZID=America/Halifax:20170914T190000 DTSTAMP:20260501T162250 CREATED:20170910T201250Z LAST-MODIFIED:20170910T204001Z UID:44515-1505412000-1505415600@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — Sep 14 DESCRIPTION:Khabbaz El Samun bel Toum (خبز السمون بالثوم)\n \n \n \n \n \n Yalanji يالنجي\n \n \n \n \n \n Asawar El Sit (سوار الست)\n \n \n\n[lamb] Shorbat Silq Bis Adas شوربة سلق بعدس\nLentils have been an essential part of the Levantine winter pantry (mouneh) since biblical times; indeed\, Esau allegedly forfeited his birthright to Jacob for a bowl of lentil soup – one possibly not all that different than the one we are making tonight. This hearty soup is a whole\, warming meal; lentils and chard\, cooked with onions\, garlic and cilantro\, fortified with small cubes of halal lamb (suqaar) and brought to life with a generous splash of lemon. \n[vegetarian]\nThis soup is also delicious (and #vegan & #GF) when made with added potatoes and vegetable stock. \nThe soups come with Khabbaz El Samun bel Toum (خبز السمون بالثوم): garlic bread with butter\, lemon\, parsley\, and black pepper. \nYalanji (بالنجي)\nStuffed grape vine leaves can be found on tables all around the Eastern Mediterranean. This Syrian recipe features a seasoned rice and tomato filling flecked with green pepper. The are cooked in a tangy sauce of tomato\, lemon\, pomegranate and olive oil. \nAsawar El Sit (سوار الست)\nA traditional Aleppan baklava made from phyllo dough that has been rolled into a cylinder\, then again into the form of a ring (the name means “bracelet”). The small pastries are baked\, sprinkled with simple syrup\, and filled with finely chopped pistachios. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. \n\n  URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-sep-14/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_1326783984099431.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170912T183000 DTEND;TZID=America/Halifax:20170912T213000 DTSTAMP:20260501T162250 CREATED:20170901T183643Z LAST-MODIFIED:20170901T183902Z UID:43525-1505241000-1505251800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Secrets of Paella Valenciana II by José Arato DESCRIPTION:2nd Night Added!\nPaella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice\, saffron\, pimentón\, olive oil and a paella pan. Beyond that\, there are innumerable variations incorporating everything from shrimp\, clams and mussels\, to rabbit\, chicken and chorizo. An impressive and delicious party dish\, it’s remarkably easy to master with a little bit of help and knowledge. \nJosé Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this signature dish at Evergreen Brickworks Farmer’s Market. In this workshop\, José will lead participants through the history\, ingredients\, preparation\, serving – and eating! – of a classic chicken and seafood Paella Valenciana. There will also be some small tapas to nibble on while the paellla finished cooking. \n$50 +HST \n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend. \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/workshop-secrets-of-paella-valenciana-ii-by-jose-arato/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_346189372506489.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170911T183000 DTEND;TZID=America/Halifax:20170911T210000 DTSTAMP:20260501T162250 CREATED:20170821T163254Z LAST-MODIFIED:20170901T184148Z UID:43167-1505154600-1505163600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Secrets of Paella Valenciana by José Arato DESCRIPTION:SOLD OUT! 2nd Night Added Tuesday\, Sept. 12\nPaella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice\, saffron\, pimentón\, olive oil and a paella pan. Beyond that\, there are innumerable variations incorporating everything from shrimp\, clams and mussels\, to rabbit\, chicken and chorizo. An impressive and delicious party dish\, it’s remarkably easy to master with a little bit of help and knowledge. \nJosé Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this signature dish at Evergreen Brickworks Farmer’s Market. In this workshop\, José will lead participants through the history\, ingredients\, preparation\, serving – and eating! – of a classic chicken and seafood Paella Valenciana. There will also be some small tapas to nibble on while the paella finishes cooking. \n$50 +HST \n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend. \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/workshop-secrets-of-paella-valenciana-by-jose-arato/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_1917742391813953.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170910T100000 DTEND;TZID=America/Halifax:20170910T170000 DTSTAMP:20260501T162250 CREATED:20170829T135412Z LAST-MODIFIED:20170829T141914Z UID:43394-1505037600-1505062800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Full-Day Breadmaking Intensive II by Leo Baduria DESCRIPTION:2nd Class Added!\nJoin artisanal baker Leo J. 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$125 +HST \n—–\nLeo J. 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 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/workshop-full-day-breadmaking-intensive-by-leo-baduria-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_502182560126457.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170909T193000 DTEND;TZID=America/Halifax:20170909T223000 DTSTAMP:20260501T162250 CREATED:20170815T023622Z LAST-MODIFIED:20170815T033252Z UID:43081-1504985400-1504996200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: E Viva la Coïna Nissarda by Chantal Véchambre 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. \nWith its proximity to Italy and Provençe\, Niçoise cuisine shares many of the sunny and colorful flavors\, but retains an identity all its own — not surprising given that for more than 400 years it was an independent country (the Comté de Nice)\, only later becoming part of France. For this summer dinner\, Chantal showcases some of the unique and wonderful dishes from the heart of the Côte d’Azur. \n—–\nSocca\nA thin chickpea flour polenta akin to Sicilian panelle\, Socca is a popular street food found almost exclusively in the old city of Nice; burning your fingers on hot slivers just out of the wood oven is a quintessentially Niçoise experience. \nPitchoun pots of tapenade and eggplant butter\nIn Nice\, « Pitchoun » is a term of endearment for anything small\, like Nice’s famous tiny\, black and very flavorful very ripe olives.. Here we have tiny pots of tapenade — from « tapeno »\, the Provençal word for « caper » — a very traditional condiment from south of France\, made with olives and capers finely chopped and blended with olive oil. There will also be a smooth roasted eggplant purée to go along with this. \nCrespéou\nPerhaps only Niçoise ladies are patient enough to prepare the labour-intensive crespéou\, a beautiful layered dish of several thin omelets\, each one given a unique colour from the addition of spinach\, tomato\, onions\, etc. \n—–\nVeal Petits Farcis\nVariations of stuffed vegetables are found all around the Mediterranean. Here\, small Southern vegetables such as eggplants\, peppers and zucchinis are stuffed with delicate mix of ground veal and herbs\, topped with breadcrumbs and gently broiled. \nVegetable Tian\nAnother rustic Provençal dish that showcase the luscious summer vegetables of the region\, this time as a gently baked gratin. Colourful layers of tomatoes\, eggplants\, onions\, and zucchini are garnished with parmesan\, basil and olive oil. \nMonte Carlo Salad\nFresh salad greens and spinach are topped with roasted pine nuts and an olive oil vinaigrette\, and served with Oeufs Mimosa – similar to a deviled egg\, but garnished with a beautiful sprinkling of grated egg yolk said to evoke the brilliant yellow mimosa flowers that abound in Provençe. \nPain au Pistou\nHome made French bread with a slathering of pistou\, the Niçoise version of pesto. \n—–\nSorbet Citron et Lavande\nProvençe is well known for its lavender\, but lemons are also something of a celebrity in the city of Menton. For centuries\, the microclimate of the area has made it the perfect place for exquisite lemons — there is even an annual culinary festival held there every year celebrating them. \nTuiles Vielha Villa\nTuiles are thin and crunchy almond cookies — once upon a time\, local bakers used the local curved terra cotta roof tiles as the mold for these\, giving them their signature gently curved shape. The tradition and the almonds remain a part of the region\, even if the molds have changed. \nFigs Gratin with White Wine Sabayon and Thyme Honey\nFigs are one of the jewels of the Mediterranean. Sabayon\, a classic French emulsion of sweetened wine and egg yolks gives a decidedly decadent and elegant end to this lovely summer meal. \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 she began her own business as caterer. Her independent research in culinary history led her to the Fortress of Louisbourg (Nova Scotia)\, a National Historic Site of Canada\, where she developed new recipes for the site’s restaurant\, and culinary workshops to the public\, inspired by the 18th century recipes. She wrote the award-winning book French Taste in Atlantic Canada\, 1604-1758\, A gastronomic history (CBU Press)\, featuring ingredients and recipes of the colonial period. Now established in Toronto\, she pursues food writing and cooking ventures about French cuisine: supper clubs\, events\, private and corporate catering\, as well as ongoing research into Canadian and French culinary history.\nhttp://www.chantalvechambre.com/\nhttp://www.mycremecaramel.com/ \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-e-viva-la-coina-nissarda-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/2017/08/facebook_event_264624550692644.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170908T180000 DTEND;TZID=America/Halifax:20170908T180000 DTSTAMP:20260501T162250 CREATED:20170829T040805Z LAST-MODIFIED:20170829T145531Z UID:43377-1504893600-1504893600@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Le Swank Saigon by Greg Couillard DESCRIPTION:What better way way to kick off The Dep’s 2017 Fall calendar than with a fabulous Drop-In Dinner by Toronto culinary icon Greg Couillard! \nChef Greg has forged a life-long reputation as a fearless culinary innovator\, a kind of super-collider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for a few lucky diners to marvel at. After more than 5 decades in the kitchen\, Greg’s insatiable curiosity and creativity show no signs of slowing down. \nThis Drop-In explores the French colonial influences in Vietnamese cuisine\, with a luxe soup & sandwich combo.\n—– \nFrench Onion Oxtail Pho $10\nRich\, star-anise infused bone broth with fragrant Thai basil\, rice noodles and bok choy (veggie option available) \nOxtail and Kim Chi Banh Mi Panini $10\nTender braised oxtail and melted cheese\, with pickled veggie and fresh Vietnamese herbs (also available in veggie). \nBlack rice pudding $6\nwith mango\, jackfruit and coconut cream. \nPrix Fixe Menu\n$25\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. The executive chef for an exclusive boutique hotel on Mexico’s Costa Allegre\, while in Toronto Chef Greg is currently helming a white-hot pop-up dinner series at Reverie At Weldon Park \n—–\nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-le-swank-saigon-by-greg-couillard/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_691072627756251.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170907T180000 DTEND;TZID=America/Halifax:20170907T190000 DTSTAMP:20260501T162250 CREATED:20170904T160521Z LAST-MODIFIED:20170907T140845Z UID:43584-1504807200-1504810800@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — Sep 7 DESCRIPTION:Hummus (مسبحة)\n \n \n \n \n \n Salateh Jarjeer صلطة جرجير\n \n \n \n \n \n Sfouf صفوف\n \n \n\n[beef ] Kibbeh summaqiyah كبة سماقية\nKibbeh in sumac sauce are a specialty of Aleppo\, considered by many to be the culinary capital of Syria. Kibbeh – egg-sized elongated balls of finely ground spiced halal beef and bulgur stuffed with a ground beef and nut mixture\, are fried and then topped with tangy\, dark red sumac-infused sauce with lots of onion (sometimes recipes can include eggplant and/or lamb as well) \n[vegetarian] Kibbeh summaqiyah كبة سماقية\nVegetarian kibbeh\, with a bulgur and potato dough and a mushroom and walnut filling\, also cooked in a tangy sumac sauce \nBoth kibbehs come with a generous side of homemade Syrian chickpea hummus and fresh pita bread \nSalateh Jarjeer صلطة جرجير\nA refreshing salad of peppery arugula with fresh pomegranate and onions\, with a apple cider & lemon vinaigrette. \nS’fouf صفوف\nA light\, delicate semolina cake\, made golden with turmeric and fragrant with anise\, vanilla\, and coconut\, studded with black sesame seeds and topped with pistachio. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-sep-7/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_1972515546341028-e1504542292634.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170906T180000 DTEND;TZID=America/Halifax:20170906T210000 DTSTAMP:20260501T162250 CREATED:20170815T031254Z LAST-MODIFIED:20170905T161634Z UID:43086-1504720800-1504731600@dev.thedepanneur.ca SUMMARY:TABLE TALK: Charlotte Langley DESCRIPTION:Last-minute change – Moved to Wed. Sep. 6!\nPEI-native Chef Charlotte Langley’s “Maritime Chic” permeates the many fun and interesting food projects she has on the go. She is the founder of Scout Canning and Events\, offering a range of small-batch artisanal canned goods\, and the animating force behind a slew of fabulous food events from pop-up oyster bars to Farm-to-Table Dinners parties. Known for her combination of East Coast hospitality and sassy personality\, Charlotte brings more than a decade of food passion to the table. \nCharlotte will be diving into some of her favourite topics: traceability\, seafood\, canning and the exciting tension between traditional vs non-traditional things\, be they recipes or restaurants.\n—– \nTable Talks include a seasonal meal prepared by The Depanneur founder Len Senater. \n \nAs the weather has taken on the first hint of chill\, but all the lovely late summer veg are still available\, I’ll be making a warm Soupe au Pistou; Southern France’s lighter version of minestrone topped with a fresh basil pesto direct from The Dep garden.\nAnd since we’re talking about canned fish\, and to keep the Provençal vibe going\, I’ll make one of my favourite summer meals — Salade Niçoise. The Niçoise is a classic combination of Provençal flavours: briny olives & meaty tuna (or chickpeas and artichoke hearts for the vegetarians)\, creamy new potatoes & eggs\, bright green beans and juicy tomatoes\, tangy vinaigrette and lots of fresh herbs from our garden\, all on a bed of baby greens. Served with a wedge of grilled baguette. \n#vegetarian\, #vegan and/or #glutenfree options will be available.\n—– \nFresh seasonal fruit pie\, baked by Leslie Lindsay in the wood ovens at Dufferin Grove Park will be available for dessert. $5\nAdd vanilla ice cream +$2 \nDoors open at 6pm\, talk starts at 7pm\n$20 (+HST) — includes dinner \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-charlotte-langley/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Table Talks ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_1331666530281175.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170904T100000 DTEND;TZID=America/Halifax:20170904T170000 DTSTAMP:20260501T162250 CREATED:20170815T023616Z LAST-MODIFIED:20170829T142127Z UID:43079-1504519200-1504544400@dev.thedepanneur.ca SUMMARY:WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria DESCRIPTION:Sold Out! 2nd Day Added on Sunday\, September 10th\nLABOUR DAY: Full-Day Bread Making & Baking Workshop \nJoin artisanal baker Leo J. 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 and classic 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$125 +HST\nBook Now \n—–\nLeo J. 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 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/workshop-full-day-breadmaking-intensive-by-leo-baduria/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_1489688931096568.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170831T180000 DTEND;TZID=America/Halifax:20170831T190000 DTSTAMP:20260501T162250 CREATED:20170829T025732Z LAST-MODIFIED:20170829T031442Z UID:43360-1504202400-1504206000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — Aug 31 DESCRIPTION:Yakanett a’arnabeet يخنة قرنبيط\n \n \n \n \n \n Salatet Alkhus سلطة خس\n \n \n \n \n \n Halaweh bel Jebn حلاوة بالجبن\n \n \n\n[chicken] D’jaj mishwi bil thoom wil za’tar w’ eklil el Jabal\n دجاج مشوي باللثوم و الزعتر و إكليل الجبل\nPotatoes have become part of the comfort food repertoire all over the world\, and the Mediterranean is no exception. Everywhere from France to Greece to Egypt has their own version of a simple and satisfying meal of roast chicken and potatoes. This popular Syrian recipe features halal chicken quarters roasted with thyme and rosemary along with plenty of garlic\, and a side of local new potatoes roasted with thyme. \n[vegetarian] Yakanett a’arnabeet يخنة قرنبيط\nThe bountiful autumn harvests of Syria and Canada are the inspiration for this traditional light stew of grilled cauliflower\, onions\, and green beens and chickpeas simmered in a sauce of fresh tomatoes and seasoned with cumin and garlic. Served over a bed of fluffy calrose rice and sprinkled with freshly chopped parsley. \nSalatet Alkhus سلطة خس\nA simple green salad of romaine lettuce\, tomatoes\, cucumber and carrots\, with fresh mint and a lemon\, garlic\, olive oil. \nHalaweh bel Jebn حلاوة بالجبن\nSyria is home to a wide variety of cheeses\, some of which make appearances in their delicious desserts. For this dish\, a specialty of Homs\, an outer layer is prepared with semolina\, sugar\, and a stretchy\, chewy Akawi cheese (like a fresh mozzarella). It is then rolled around a cool creamy filling like clotted cream or ricotta. These soft cheese rolls are then drizzled with sugar syrup and decorated with crushed pistachios. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-aug-31/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_1817689074912244.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170824T180000 DTEND;TZID=America/Halifax:20170824T190000 DTSTAMP:20260501T162250 CREATED:20170821T175548Z LAST-MODIFIED:20170822T004943Z UID:43173-1503597600-1503601200@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — Aug 24 DESCRIPTION:Majaddarat Bulgur مجدرة برغل\n \n \n \n \n \n Khyar Belaban خيار بلبن\n \n \n \n \n \n Kaak bel Ajweh كعك بالعجوة\n \n \n\n[beef] Maldoum ملضوم\nWhen researching this dish\, I found a lovely description of it on the blog of Tony Tahhan\, a Fulbright scholar who has spent time studying the food culture in Aleppo. \n“One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between neighbourhoods\, and even families. A series of handfuls and pinches that\, when executed properly\, lead to extraordinary meals. One of the dishes that exemplifies this culinary ingenuity is called maldoum (ملضوم)\, an incredibly delicious layered meat and eggplant dish. The classic way to prepare this dish is over a grill\, where you alternate meat patties and eggplant slices on a skewer. When the dish is prepared over the grill\, it is called\, kabob banjan (كباب باذنجان). But if you don’t have access to a grill\, you can prepare kabob banjan in the oven\, and call it maldoum.” \nMaldoum can be found in kitchens from Turkey to Lebanon; this is a more rustic\, summery version of of the dish\, that take advantage of the lovely local eggplants\, peppers\, zucchini and tomatoes that are in season. All the sliced vegetables are traditionally arranged in attractive layered patterns in a large shallow round pan before baking. \n[vegetarian] Maldoum ملضوم\nThe same dish\, but with more veggies\, no meat\, and a generous splash of olive oil. \nBoth come with a side of Majaddarat Bulgur مجدرة برغل\nWell known in many Syrian villages\, this staple dish of bulgur\, lentils and onions is highly regarded for its nutritional value and health benefits. In Syria\, lentils\, with their high iron content\, are sometimes called the “meat of the poor” ( المجدرة لحم الفقراء); or “nails for your knees” (المجدرة مسمامير الركب) in the sense that they help keep you on your feet for a long time. In majaddarat\, brown lentils are boiled then bulgur is cooked in the broth. While it cooks\, sliced onions are slowly caramelized in olive oil until crispy and then the flavoured oil is added to the lentil-bulgur mix. The finished dish is topped with the fried onions. \nKhyar belaban خيار بلبن\nMuch like tzatziki\, it’s well-known Greek cousin\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially delightful\, cool and refreshing summer salad. \nKaak bel Ajweh كعك بالعجوة\nDelicious\, date-stuffed cookies flavoured with vanilla\, anise\, sesame seeds and mahlab\, a spice derived from cherry kernels that imparts a lovely marzipan aroma. These cookies are popular in Lebanon around Easter\, where they are known as “Crown” cookies\, their ring shape are thought to evoke Jesus’ crown of thorns. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-aug-24/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_482276702149941.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170817T180000 DTEND;TZID=America/Halifax:20170817T190000 DTSTAMP:20260501T162250 CREATED:20170814T203346Z LAST-MODIFIED:20170814T204758Z UID:43044-1502992800-1502996400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — Aug 17 DESCRIPTION:Saltet bakleh سلطة بقلة\n \n \n \n \n \n Barazek برازق\n \n \n\n[chicken] Djaj del Moghrabieh مُغربية\nMoghrabieh\, meaning ”a dish from the Maghreb”\, is a kind of giant couscous – small balls of semolina flour pasta that were traditionally rolled by hand. It is especially popular in Lebanon where it is made with either lamb shanks or chicken – or sometimes both – and served at big family gatherings. The chicken is cooked with onion and spices like caraway\, cumin\, white pepper and cinnamon to create a rich\, flavourful stock\, which is then used to cook the moghrabieh along with chickpeas. \n[vegetarian] Moghrabieh مُغربية\nA version of moghrabieh topped with a mix of vegetables including mushrooms\, carrots and green peppers\, along with the onions and chickpeas. \nSaltet bakleh سلطة بقلة\nA wonderful\, tangy salad using the woefully underappreciated purslane\, along with tomatoes\, mint and pomegranates. Purslane is often considered a common weed in Canada\, but it is uncommonly good for you. It tops the list of plants high in vitamin E and essential omega-3 fatty acid (ALA)\, as well as having six times more vitamin E than spinach and seven times more beta carotene than carrots. It’s also rich in vitamin C\, magnesium\, riboflavin\, potassium and phosphorus! \nBarazek برازق\nA crisp\, buttery cookie studded with pistachio pieces and covered in sesame seeds\, barazek are one of the most famous sweets of Damascus\, and a popular gift often brought by people visiting from Syria. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-aug-17/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_1579633712096645.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170810T180000 DTEND;TZID=America/Halifax:20170810T210000 DTSTAMP:20260501T162250 CREATED:20170722T210253Z LAST-MODIFIED:20170722T212341Z UID:42804-1502388000-1502398800@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — Aug 10 DESCRIPTION:Fatayer Jibneh فطاير جبنة\n \n \n \n \n \n Musabaha (مسبحة)\n \n \n \n \n \n Muhammara (فطاير المحمره)\n \n \n \n \n \n Salateh Naameh سلطة ناعمة\n \n \n \n \n \n Roz bel Haleeb رز بحليب\n \n \n\nA light\, summery meze menu\, perfect for a picnic or patio: fresh-baked flatbreads\, a selection of delicious dips and a cool summer salad. \n[beef] Fatayer Lahmeh فطاير لحمة (Sfiha صفيحة ) + Fatayer Sabaneh فطاير سبانخ\n-or-\n[cheese] Fatayer Jibneh فطاير جبنة + Fatayer Sabaneh فطاير سبانخ \nFatayer are a whole category delicious small baked treats that range from open-face\, pizza-like flatbreads to cute little baked turnovers\, with countless different shapes and fillings. Tonight menu features 3 different fatayers: a type of beef fatayer known as Sfiha with spiced halal ground beef\, tomato\, parsley\, onion\, pomegranate molasses and pine nuts -or- or fatayer jibneh with a mix of cheeses\, green onion\, parsley and black sesame seeds\, as well as a fatayer sabaneh with spinach\, onions and sumac. \nMuhammara (فطاير المحمره)\nis a spicy red pepper paste originally from Aleppo but found in countless variations throughout the Levant. \nMusabaha مسبحة\nIs a Syrian variation on what is probably the best known Levantine dish – chickpea hummus. The ingredients are the same\, but the chickpeas are left whole\, enrobed in a rich tahini sauce.\nServed with fresh veggies\, pickles & olives \nSalateh Naameh سلطة ناعمة\nThis “fine salad” can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. \nRoz bel Haleeb رز بحليب\nWherever you find rice\, you’ll probably find a version of rice pudding. This delicious\, creamy version is scented with cardamom\, vanilla and rosewater\, and garnished with fresh seasonal fruit. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. \n\n  \nTickets for this meal go on sale Friday\, August 4 at 8am URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-aug-10/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/facebook_event_1190156367794763.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20170806T080000 DTEND;TZID=America/Toronto:20170806T170000 DTSTAMP:20260501T162250 CREATED:20170713T001818Z LAST-MODIFIED:20170815T033211Z UID:42539-1502006400-1502038800@dev.thedepanneur.ca SUMMARY:Sorry\, We're CLOSED DESCRIPTION:Brunch will closed Sunday\, August 6 (Civic Holiday Long Weekend)\nSunday\, September 3 (Labour Day Long Weekend)\, and and Sunday\, September 10 URL:https://dev.thedepanneur.ca/event/sorry-were-closed-2/2017-08-06/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Brunch ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/closed-sign.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT END:VCALENDAR