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DTSTART;TZID=America/Toronto:20190222T183000
DTEND;TZID=America/Toronto:20190222T213000
DTSTAMP:20260501T165224
CREATED:20181221T172255Z
LAST-MODIFIED:20190129T221742Z
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SUMMARY:MASTER CLASS: Intro to Japanese Tea by Momo Yoshida
DESCRIPTION:Join Momo Yoshida\, the founder of Momo Tea\, on a journey into the world of Japanese tea. In this fun\, hands-on workshop you will get to discover and savor the beauty and variety of Japanese teas. Momo will introduce you to a wide array of Japanese tea\, including Sencha\, Hojicha\, Genmaicha\, Gyokuro\, and Matcha. \nThere will be ample opportunity to examine the particular characteristics and different flavor profiles based on growing regions\, while Momo gives a tea brewing demonstration\, sharing tips for making the perfect cup of tea at home. \nYou will also look into the art of “pairing” tea with food and utensils in the tradition of a Japanese Afternoon Tea. Food will be served with 3 Tier-Tray made by local potter Secret Teatime. Momo will present various sweets and few evening snacks such as tea-flavored rice\, scones\, daifuku\, macarons\, and more. \nAs a finale\, you will get a taste of the traditional Japanese tea ceremony. After getting a hands-on experience on whisking a bowl of matcha\, you will savor an exquisite cup of ceremonial grade Matcha paired with traditional sweets. It will be an unforgettable journey for all tea lovers.\n—– \n$90 +HST \n—–\nMomo Yoshida is the founder and owner of Momo Tea\, an online tea store based in Toronto. She selects high quality tea in her home country of Japan and offers them at affordable prices in Canada. \nMomo is serious tea lover. She is a certified Tea Sommelier with George Brown College and Tea Association of Canada. She is also a member of Tea Guild of Canada\, as well as belonging to the Urasenke school of Chanoyu (Tea Ceremony). \nMomo is actively participating in various tea events\, and Momo Tea is one of the primary exhibitors for of the annual Toronto Tea Festival. At this year’s festival\, Momo Tea’s Hojicha was awarded first place & her Genmaicha as second green tea for 2018. \nAs a tireless tea advocate\, Momo continues to share her passion and expertise in tea with all tea lovers. \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/master-class-intro-to-japanese-tea-by-momo-yoshida/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/japanese-tea_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190223T193000
DTEND;TZID=America/Toronto:20190223T220000
DTSTAMP:20260501T165224
CREATED:20190121T235342Z
LAST-MODIFIED:20190121T235614Z
UID:65905-1550950200-1550959200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: En Passant Par la Lorraine 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. \nThe Lorraine region\, in the Northeast of France is blessed with a rich historical heritage. In 1725\, the French king\, Louis XV\, married the beautiful daughter of the King of Poland\, Stanislas Leszczynski\, and after many historical adventures\, he became known as the Duc de Lorraine. Erudite\, rich and a notable gourmand\, he established many things in the region of Nancy\, around the capital of Lorraine. The Place Stanislas in Nancy is one of the most beautiful squares in France\, and his castle in Luneville was nicknamed “Versailles lorrain”. The Lorraine has many connections to the dining table\, from elegant tableware and Baccarat crystal\, to its famous quiches and sweets. \n‘En passant par la Lorraine’ is an old 16th C. French song\, but saw a patriotic revival at the end of the 19th century when the Lorraine was lost by France in 1870 in it war with Prussia. \n—–\nMuenster en Brik\nOne of the most famous cheeses of France is shared between Alsace and Lorraine. Originating in among abbeys and monasteries around the town of Muenster in the Vosgian mountains\, the cheese was originally matured in monks’ cellars. The cows of this region still give a unique milk for this flavorful cheese\, protected with an appellation since 1969. The cheese is baked in a thin\, flaky pastry similar to filo familiarly known as “brik” \nQuiche Lorraine\nProbably one of France’s best known dishes\, quiche lorraine is very old dish\, dating back to at least the 16th century. Known in the regional dialect as kuchen (meaning “cake”)\, it was thinner and more frugal than today’s version. A delicate butter pastry crust has since replaced the original bread dough\, but the topping is still the traditional smoked pork belly\, eggs and cream. Served with a light salad of dandelion greens. \nPalette de Porc avec Miel des Vosges\nFor a long time\, almost all pork meat was or salted or smoked (or both) to preserve it; many homes were equipped with a fumoir or smoking room for this purpose. This dish of smoky roast pork shoulder evokes the Vosges region of Lorraine\, an area of mountains\, fir\, spruce and lakes which earned the area the nickname of “French Canada”. It is accented with a caramelized glaze of local honey from the fir forests\, along with a green cabbage puree and brimbelles\, wild blueberries \nBaba au Rhum\nThe Duc de Lorraine was well known for his sweet tooth. The baba au rhum is said to come from his inspiration to moisten the dry Alsacian Kougelhopf cake with rum. This pastry was promoted by his daughter and the king himself as being very gourmet\, and the recipe was later refined by the legendary Patisserie Stohrer\, (the oldest pastry shop in Paris)\, enshrining its place in the canon of French pastries. \nMadeleines\nChef Chantal will send guests home with a bag of small Madeleines for your breakfast. This soft cookie has become something of a literary legend through the memoirs of the famous French writer Marcel Proust. The original culinary legend is that this shell-shaped cookie was quickly baked by a young cook girl named Madeleine when the pastry chef in charge of the duke of Lorraine’s kitchen suddenly left. \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 Catering. \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-en-passant-par-la-lorraine-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/2019/01/quiche-lorraine-2-640.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190224T100000
DTEND;TZID=America/Toronto:20190224T170000
DTSTAMP:20260501T165224
CREATED:20190205T010230Z
LAST-MODIFIED:20190205T043041Z
UID:66530-1551002400-1551027600@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—–\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 \nMorning Session 10am-1pm  •  Afternoon Session 2pm-5pm \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-am-2/
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:20190224T183000
DTEND;TZID=America/Toronto:20190224T213000
DTSTAMP:20260501T165224
CREATED:20190117T022950Z
LAST-MODIFIED:20190117T023318Z
UID:65647-1551033000-1551043800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to Gut Health by Keisha Luke
DESCRIPTION:Though many holistic nutritional practitioners have long emphasized the importance a healthy gut\, modern nutritional science is only now beginning to discover the complexity and importance of the role of the digestive microbiome in everything from our immune system to overall well being. Holistic Culinary Nutritionist Keisha Luke has studied a broad range of holistic health practices\, and combined with her own experience of profound personal healing\, has developed a passion for helping people improve their well being through optimizing their gut health. \nIn this fun\, hands-on workshop\, Keisha will be sharing the remarkable story of how she overcame her own health issues and obstacles through improved whole food nutrition. There will be discussion of the nature of the digestive process\, factors in digestive health and how to maintain a healthy gut ecosystem. \nOther topics covered include: whole food nutrition\, foods that harm vs. foods that heal\, an understanding of fibre\, fats\, probiotics\, greens\, and their role in the body\, exploring the relationship between our minds and our digestive system (aka that “gut feeling”)\, and ways to collaborate with holistic health practitioners to help accelerate and elevate your health. \nThese approaches can be especially beneficial for those struggling with symptoms like: gas\, bloating\, inflammation\, constipation\, diarrhea\, acid reflux\, indigestion\, or conditions such as: irritable bowel syndrome (IBS)\, crohn’s\, colitis\, diabetes and more. \nParticipants will learn recipes and get to make and sample different kind of gut-friendly foods such as Keisha’s famous sweet potato\, carrot & ginger soup\, herbed chicken gluten-free Caesar salad wraps\, as well as easy & delicious gluten-free and vegan apple banana muffins. There will also be some of Keisha’s Qrazy Quinoa power balls and Digestive Warrior Tea from Keisha Teas Collection\, as well as\, Keisha’s high fiber juices to sample in class: Green Machine\, Beet Berry & Mango Tango from her Juice-It-Up collection. \n$60 +HST\nBook Now \n—–\n“She may be small in stature\, but she’s big in ideas.” \nKeisha Luke is a wild woman in the kitchen\, who brings digestive healing to your gut and digestive clarity to your cupboards. As a Holistic Culinary Nutritionist\, she strongly believes in promoting optimal health and well- being through foods that we prepare and consume via her many in-home cooking/ classes\, catering\, retreats\, workshops\, lunch & learns\, and many other social events. \nShe is also a Certified practitioner of Holistic and Complementary Care\, as well as a Certified Aromatherapist\, Aromatherapy Bodywork Practitioner\, Nutritional Consultant\, and Reflexologist. She has also been Certified with Honors as a Culinary Expert from the Academy of Culinary Nutrition. \nHealth is Wealth ♡\nKeisha Luke Nutrition & Catering\nhttp://www.keishaluke.com/\nInstagram @keishanutrition\nTwitter @keishaluke \n—–\nEvery Sunday\, 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-intro-to-gut-health-by-keisha-luke/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/gut-health.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190226T183000
DTEND;TZID=America/Toronto:20190226T210000
DTSTAMP:20260501T165224
CREATED:20181215T232921Z
LAST-MODIFIED:20190219T170212Z
UID:64410-1551205800-1551214800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Knife Skills with Sonya Gammal (3)
DESCRIPTION:3rd Night Added!\nKnowing 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—– \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/cooking-class-knife-skills-with-sonya-gammal/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
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:20190227T180000
DTEND;TZID=America/Toronto:20190227T190000
DTSTAMP:20260501T165224
CREATED:20190214T212114Z
LAST-MODIFIED:20190214T212422Z
UID:67017-1551290400-1551294000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN at CSI Annex — WED Feb 27
DESCRIPTION:Roz bel Shairia\n				\n			\n				\n			\n				\n				Salata Na’ameh  سلطة ناعمة\n				\n			\n				\n			\n				\n				Namoura نمُّورة\n				\n		\n\n[beef & lamb] Kibbeh Summaqiyah كبة بسماقية\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 walnuts — are cooked directly in a tangy\, dark red\, sumac-infused sauce with small cubes of lamb\, lamb stock\,eggplant\, tomato\, and onion; served with radishes and fresh pepper. \n[vegetarian] Kibbeh Summaqiyah كبة بسماقية\nVegetarian kibbeh\, with a bulgur and potato dough and a mushroom and walnut filling\, cooked in a tangy sumac sauce\, with eggplant\, tomato\, and onion; served with radish and fresh pepper. \nBoth kibbehs come with a side of Rez bel Shairieh (rice with vermicelli). \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. \nNamoura نمُّورة\nA classic Syrian dessert\, a rich buttery semolina and yogurt cake\, garnished with almonds and drizzled with a orange-blossom infused syrup. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS \nThis week’s meals are available for pickup from CSI Annex\n720 Bathurst Street (between Bloor & Harbord) between 6–7pm\nMAP \nPLEASE CHECK THE MAPS TO ENSURE THAT YOU ARE IN THE DELIVERY AREAS! \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx. Symmington to Sherbourne\, St. Clair to Lakeshore)\nMAP \nFlat Rate 6km Delivery \nIf you live outside the 3km free delivery zone\, foodora can deliver for $10 within a 6km radius\n(approx. Runnymede to Jones\, Glencairn to Lakeshore).\nMAP \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer 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 a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \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-at-csi-annex-wed-feb-27/
LOCATION:CSI Annex\, 720 Bathurst Street\, Toronto\, Ontario\, M5S 2R4\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/Kibbeh-b-summaqiyah.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190228T180000
DTEND;TZID=America/Toronto:20190228T210000
DTSTAMP:20260501T165224
CREATED:20190211T152514Z
LAST-MODIFIED:20190225T220851Z
UID:66734-1551376800-1551387600@dev.thedepanneur.ca
SUMMARY:DROP IN DINNER: Khaleeji Dinner by Mary Freij
DESCRIPTION:Khaleeji (Arabic for “gulf”) food shares many of the aromas and flavours of India and Iran\, as they are historically been influenced by spice trade with these cultures. Their food reflects the wealth of the people\, making liberal use of expensive spices and “athar” fragrant essential oils. This dinner menu brings you a taste of what is referred to as “Local Food”\, and is often served at special banquets as a show of pride in their culinary heritage. Interestingly “Local” is a name given to the native residents\, who make up only 15 to 20 percent of the population – the rest are international expats working and living in the region. \nFor this dinner\, Chef Mary Freij of the The Dep’s fabulous Mazeh Brunch will be bringing her favourite dishes from her time cooking and living in Dubai\, for a unique taste of the Gulf states.\n— \nStuffed Paratha $6\nSmall flatbread stuffed with cheese\, spinach\, mushroom) with a chickpea curry dipping sauce \nLamb Kabsa $14\nFall-off-the-bone lamb cooked with rice infused with whole spices (cardamom\, cloves\, pepper\, cinnamon)\, tomato and dried lemon (lumi).  Served with a side of spicy tomato sauce (daqous) + yogurt\nAvailable #vegetarian $12 \nLugaimat $6\nThe word lugma means “bites” and describes this dessert perfectly: small fried dough balls soaked in pure date syrup. \nChai Karak $5\nBlack tea infused in spices and mixed with condensed milk\, a traditional Khaleeji drink usually bought as takeout from a cafeteria drive thru.\n—– \n\nMary Freij is a food entrepreneur who has traveled the world in search of amazing culinary experiences. Also a passionate cook\, she has recently decided to follow her passion full time working as a cook and hosting pop-up food events\, including the Mazeh Brunch at The Depanneur. Her menus feature foods that reflect the varied cuisines and flavors she has discovered through her travels\, combined and re-imagined in creative ways.\n—-\n\nEvery Thursday 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/khaleeji-dinner-by-mary-freij/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/Chicken_Machboos-kabsa.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190301T100000
DTEND;TZID=America/Toronto:20190301T130000
DTSTAMP:20260501T165224
CREATED:20190111T004245Z
LAST-MODIFIED:20190218T205659Z
UID:65357-1551434400-1551445200@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-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/2018/10/knife-skills2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190302T193000
DTEND;TZID=America/Toronto:20190302T220000
DTSTAMP:20260501T165224
CREATED:20190129T001756Z
LAST-MODIFIED:20190129T002220Z
UID:66251-1551555000-1551564000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Hunter‘s Harvest by Taylor Parker & Mark Cutrara
DESCRIPTION:Two acclaimed chefs go on a hunting and ice-fishing expedition. They talk food\, share knowledge\, soak in inspiration from the landscape and the terroir. They return to the city with their bounty\, and use their combined skills to transform it into an unforgettable meal that evokes the story of their adventure and the land we all share. Join Chefs Taylor Parker & Mark Cutrara for unique dining experience that weaves together the spirit of the hunter and forager\, the farmer and chef. \n—–\nCabbage Roll\nstuffed with seasonal vegetables\, mushroom\, rice \nHoney Glazed Carrots\nwith medley of cooked\, raw & pickled root vegetables \nLake Fish over Fingerling Potatoes\nwith soft egg\, aioli and dill \nHunters Plate\nselection of wild game (based on availability) with jus\, served with wild rice & mixed mushrooms \nVanilla Panna Cotta\nwith rum-infused berries \n—-\nChef Taylor 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. \nChef Mark Cutrara has been a critical figure in the evolution of Toronto’s food landscape. His acclaimed restaurant Cowbell was a foundational link in fostering the farm-to-table fabric across Southern Ontario. His commitment to local food and sustainable farming is clearly reflected in the food he butchers\, cures\, smokes\, and pickles according to the seasons of local producers. Cutrara now spends his time consulting for restaurants\, caterers and craft breweries. \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-hunters-harvest-by-taylor-parker-mark-cutrara/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/01/spoils-of-the-hunt-SM.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190303T183000
DTEND;TZID=America/Toronto:20190303T210000
DTSTAMP:20260501T165224
CREATED:20190211T173916Z
LAST-MODIFIED:20190211T192200Z
UID:66851-1551637800-1551646800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: DIY Dairy-Free Milks by Emily Anderson
DESCRIPTION:Even with the growing popularity of dairy-free milks in the market today\, they can often be expensive or can lack good flavour. Join plant-based cook\, Emily Anderson\, as she shares the simplicity\, satisfaction\, and deliciousness of creating your own homemade nut and oat milks! \nIn this class\, you will learn the simple preparation methods of plant-based milk making\, the range of flavour possibilities\, the tried and true techniques\, and some additional recipe ideas for future kitchen fun. Each participant will take home some fresh milk – so please bring a reusable jar with you! \nIn this class we will be making:\nBasic Cashew\, Almond\, and Oat Milks\nFun Flavoured Milks including Chocolate\, Strawberry\, and Spiced Chai\nHomemade Granola – using our leftover milk ‘pulp’ \nThe idea of making homemade milks can feel daunting but with a bit guidance\, you will see really how simple and delicious it can be!\n—- \n$60 +HST \n—-\nEmily is an emerging self-taught plant-based chef and artist. Her passion lies in creating beautiful food that is both nourishing and full of simple\, delicious ingredients. She enjoys working as a vegan sous-chef for a local plant-based catering company. In her own kitchen\, she explores new flavour combinations through her recipe development. When she isn’t in the kitchen\, Emily is often exploring her creativity further through mixed media abstract painting and modern calligraphy art. She loves to connect and bring people together through immersive food-focused experiences. In sharing her culinary methods\, Emily hopes to encourage others to explore and create in their kitchen. Check out Emily’s Instagram. \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-diy-dairy-free-milk-by-emily-anderson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/nut-milk.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190304T100000
DTEND;TZID=America/Toronto:20190304T130000
DTSTAMP:20260501T165224
CREATED:20190110T182435Z
LAST-MODIFIED:20190128T201250Z
UID:65317-1551693600-1551704400@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-3/
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:20190305T180000
DTEND;TZID=America/Toronto:20190305T210000
DTSTAMP:20260501T165224
CREATED:20190211T013129Z
LAST-MODIFIED:20190211T013129Z
UID:66804-1551808800-1551819600@dev.thedepanneur.ca
SUMMARY:PANCAKE TUESDAY Pop-Up by Elysia and Sarah
DESCRIPTION:Dating back to the 16th century\, Pancake Tuesday\, aka Shrove Tuesday or Mardi Gras\, is traditionally the day before the season of Lent\, when Christians and Catholics are supposed to repent for their sins and then gorge themselves on fat and sugar before the fasting begins. \nWhile we believe repentance to be optional\, we’re very fond of pancakes and will take any opportunity to eat them for breakfast\, lunch\, or dinner. For Pancake Tuesday this year\, local bakers Elysia and Sarah will be indulging in fluffy pancakes and teen movies (prepare for a punny menu and nostalgic playlist). It won’t be too sweet\, we promise\, and no repentance necessary.\n—– \n10 Things I Cake About You  $9\nFluffy buttermilk pancakes + blueberries\n*available vegan (+$1) \nThree For You Glenn Cocoa  $9\nCocoa buckwheat crepes + banana\n*gluten free \nTotal Buttermilk Betty  $9\nButtermilk flapjack with pink peppercorn and grapefruit + coconut cream\n*available vegan (+$1) \nSpice Swirld  $9\nCinnamon swirl buncake + cardamom poached pear \nSides \nGlazed and Confused  $4\nHouse made sage pork sausage \nNever Bacon Kissed  $4\nVegan coconut “bacon”\n—– \nBesides being fans of 90’s teen movies\, Elysia and Sarah have been baking your favourite treats at Bakerbots Baking for 7 and 3 years respectively. Elysia trained as a social worker and musician before realizing she’s supposed to be a baker and cake decorator. An avid traveler\, she likes finding local holes in the wall with menus she can’t read. She can usually be found singing loudly while experimenting in the kitchen. Sarah trained as a piano technician\, before making her way into baking\, so I guess she likes repetitive manual labour a lot. She has recently begun a bread baking journey this past year working with Patti Robinson\, at Robinson Bread\, learning about long-fermented sourdoughs and homegrown whole grains. At home\, she enjoys hosting campfire dinners for neighbourhood pals\, and making lots of mistakes but never giving up.
URL:https://dev.thedepanneur.ca/event/pancake-tuesday-pop-up-by-elysia-and-sarah/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner,Pop Up
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/pancake-sabrina-1.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190306T180000
DTEND;TZID=America/Toronto:20190306T190000
DTSTAMP:20260501T165224
CREATED:20190301T152628Z
LAST-MODIFIED:20190306T222051Z
UID:68116-1551895200-1551898800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN @ The 519 — WED Mar 6
DESCRIPTION:Salateh Jarjeer صلطة جرجير\n				\n			\n				\n			\n				\n				Akras joz el hind bi m’rabah el moshmosh أقراص جوز الهند بمربى المشمش\n				\n			\n		\n\n[chicken] Moghrabieh bil D’jaj   مغربیة بالدجاجُ \nMoghrabieh\, meaning ”a dish from the Maghreb”\, is based on a kind of giant couscous — small balls of semolina flour pasta. While now it is now common to purchase it pre-made\, this week’s cooks Maryam and Mona with be leading the kitchen team and teaching everyone how to make them the traditional way: rolled by hand. \nMoghrabieh is especially popular in Lebanon and Palestine — where it is called Maftoul (rolled). It is made with either lamb shanks or chicken – or sometimes both – and served at big family gatherings like Eid or weddings. The chicken is cooked with onion and spices like\, cumin\, black pepper and cinnamon to create a rich\, chicken stock\, which is then used to cook the moghrabieh along with chickpeas and pearl onions. \n[vegetarian] Moghrabieh\nA version of moghrabieh topped by chickpeas\, pearl onions and potato. \nSalateh Jarjeer صلطة جرجير\nArugula is a widespread the Middle East since it thrives in sandy soils. This refreshing salad of peppery arugula is topped with fresh pomegranates seeds\, tomato and onions\, and dressed with a sumac\, lemon\, apple cider vinegar & olive oil. \nAkras joz el hind bi m’rabah el moshmosh  أقراص جوز الهند بمربى المشمش\nMiddle-Eastern coconuts macaroons with a light layer of apricot jam. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS \nThis week’s meals are available for pickup from The 519\n519 Church Street (between Wellesley & Isabella) between 6–7pm\nMAP \nPLEASE CHECK THE MAPS TO ENSURE THAT YOU ARE IN THE DELIVERY AREAS! \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx. Christie to Carlaw\, St. Clair to Lakeshore)\nMAP \nFlat Rate 6km Delivery \nIf you live outside the 3km free delivery zone\, foodora can deliver for $10 within a 6km radius\n(approx. Brock to Main\, Eglinton to Lakeshore)\nMAP \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer 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 a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \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-the-519-wed-mar-6/
LOCATION:The 519\, 519 Church Street\, Toronto\, ON\, M4Y2C9\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/Moghrabieh.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6665315;-79.3809699
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The 519 519 Church Street Toronto ON M4Y2C9 Canada;X-APPLE-RADIUS=500;X-TITLE=519 Church Street:geo:-79.3809699,43.6665315
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190307T180000
DTEND;TZID=America/Toronto:20190307T210000
DTSTAMP:20260501T165224
CREATED:20190211T235508Z
LAST-MODIFIED:20190212T000114Z
UID:66899-1551981600-1551992400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Hummusiya by Mira Berlin
DESCRIPTION:In 2000\, Mira Berlin travelled for the first of many trips to Palestine/Israel to see her family. It was during that visit that she had the most memorable eating experience of her life—one that she would continually try and reproduce in her own kitchen—at a tiny utilitarian hummusiya in the old city of Jaffa near Tel Aviv.  \nLight years away from the frigid\, pasty stuff she knew from home\, the hummus here was luxuriously smooth and creamy\, nutty and slightly bittersweet. In subsequent years\, she obsessively visited hundreds of hummusiyas around Palestine/Israel each a slightly different variation — topped with sautéed mushrooms\, braised lamb or simply stewed chickpeas — but all warm and beautifully silky.  \nMira remains infatuated with this dish and has since spent countless hours experimenting with recipes to recreate the true hummusiya experience. She is thrilled to share what she has learned in hopes that others will\, like her\, discover the unexpected and transcendent delights of this classic Middle Eastern dish.\n—– \nRoasted Cauliflower $6\nwith labneh (strained yoghurt)\, garlic and mint \nHummus b’Tahini\nFresh\, silky-smooth homemade chickpea hummus\, served warm with a choice of toppings\, warm\, fluffy pita bread\, white onion\, some Lebanese pickles and olives\, and a side of chopped salad\nPlain $10\nWith braised fava beans (Ful) $12  #vegan\nWith slow roasted lamb shoulder $14\nExtra Pita +$2 \nMalabi $6\nDelicate rosewater & pistachio pudding\n—– \nEver since she can remember\, Mira has been interested in food and cooking. Many of her earliest memories are of licking spoons and stirring pots in her mother’s kitchen. Over the years\, she has spent a lot of time in Israel in the home and kitchen of her grandmother and her great aunts and uncles. Always with a notepad in hand\, Mira has collected recipes from her family and a few very kind and willing chefs she met there along the way. At home and for friends Mira regularly cooks food from the region. She is especially excited to share this hummus recipe\, which she picked up from a renowned hummus restaurant in Jaffa. In Israel they eat their hummus warm as a meal with a few side dishes. She hopes Torontonians will love eating it this way as much as she does. \n\n—–\nEvery Thursday 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.\n\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-hummusiya-by-mira-berlin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/hummus-JERUSALEM.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190309T193000
DTEND;TZID=America/Toronto:20190309T223000
DTSTAMP:20260501T165224
CREATED:20190205T022400Z
LAST-MODIFIED:20190205T205203Z
UID:66532-1552159800-1552170600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Modern Peruvian by Carole Nelson Brown
DESCRIPTION:“The future of gastronomy is being cooked up in Peru.” — Ferran Adria \nRenowned for its remarkable diversity\, Peruvian gastronomy boasts distinctive fusions of Asian\, European\, African and Indigenous cuisine with a variety of unique ingredients from the jungles of the Amazon\, fertile valleys of the Andes and vast coastlines of the Pacific. For this elegant dinner\, local culinary personality and Depanneur veteran Carole Nelson Brown was inspired by the amazing Peruvian dishes prepared by her best friend. Using these exciting flavours as a starting point\, Carole brings her own contemporary sensibility and sophisticated techniques to create a modern menu that’s all her own. \n—–\nRoasted Beets & Fennel with Pepita Crema\nA colourful salad with layers of textures and flavour\, earthy beets\, fragrant and sweet roasted fennel and a nutty pumpkin seed cream. \nPeruvian Shrimp with Aji Sauce\nThis light green\, medium-hot\, creamy\, salty\, tangy and oh-so-addictive sauce is most often found slathered over roast chicken — every Peruvian restaurant has its own secret recipe for this mysterious condiment. Here Carole pairs it with luscious butter-poached shrimp. \nAguadito de Pollo \nMore substantial than a soup\, more delicate than a stew\, this classic Peruvian\, comfort food (and hangover cure!) gets an elegant\, modern upgrade. A hearty and robust cilantro-infused broth\, with tender chicken pieces\, green peas\, striking black rice and crisp shards of chicken skin. \nPisco Tres Leches Cake\nA luxurious Latin American favourite: vanilla cake soaked with condensed milk\, slathered with dulce de leche (caramelized milk) and topped with fresh whipped cream – this one is spiked with Pisco\, the potent Peruvian grape brandy.\n—– \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 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-modern-peruvian-by-carole-nelson-brown/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/Aguadito-de-Pollo-with-black-rice.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190310T183000
DTEND;TZID=America/Toronto:20190310T213000
DTSTAMP:20260501T165224
CREATED:20181221T175447Z
LAST-MODIFIED:20190219T015328Z
UID:64816-1552242600-1552253400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Sausage Making with Amber Farrell
DESCRIPTION:2nd class added \nMonday March 11th \nDiscover the fundamentals of sausage making with Chef Amber Farrell. Learn some tricks\, get your hands dirty and have fun learning how to make 3 different kinds of pork sausage. \nAt this workshop you will be making:\nBreakfast Sausage made with pork\, sage\, brown sugar\, nutmeg; \nPolish Sausage made with pork\, marjoram\, paprika\, garlic; and\nGerman Hunter Sausage filled with fine and coarse ground pork\, mustard seed\, coriander seed\, garlic\, coarse black pepper\, and nutmeg. \nThe class will teach you how to season\, mix and shape sausages\, discuss grind and fat rations\, how to preparing casings and stuffing tools & techniques. There will be a chance to taste all the sausages in class\, along with some fabulous homemade condiments\, and there will an extra sausage or two for everyone to take home. \n$60 +HST \n—–\nAmber Farrell is the Chef at City Betty\, an enthusiastic sausage maker and eater\, and a big fan of mustard. She has worked at various restaurants across the city\, and has successfully competed against other heavyweight sausage makers in Toronto. \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-sausage-making-with-amber-farrell/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/sausages.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190311T100000
DTEND;TZID=America/Toronto:20190311T130000
DTSTAMP:20260501T165224
CREATED:20190111T030635Z
LAST-MODIFIED:20190111T031240Z
UID:65381-1552298400-1552309200@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Gnocchi with Laura Guanti
DESCRIPTION:Gnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, start with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi\, a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin — gnudi — where potato is replaced with fresh ricotta cheese. \n—– \n$60 + HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\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-gnocchi-with-laura-guanti-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/2018/01/facebook_event_196296880954548.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190311T183000
DTEND;TZID=America/Toronto:20190311T210000
DTSTAMP:20260501T165224
CREATED:20190110T202138Z
LAST-MODIFIED:20190110T202755Z
UID:65337-1552329000-1552338000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Sausage Making with Amber Farrell (2)
DESCRIPTION:Discover the fundamentals of sausage making with Chef Amber Farrell. Learn some tricks\, get your hands dirty and have fun learning how to make 3 different kinds of pork sausage. \nAt this workshop you will be making:\nBreakfast Sausage made with pork\, sage\, brown sugar\, nutmeg; \nPolish Sausage made with pork\, marjoram\, paprika\, garlic; and\nGerman Hunter Sausage filled with fine and coarse ground pork\, mustard seed\, coriander seed\, garlic\, coarse black pepper\, and nutmeg. \nThe class will teach you how to season\, mix and shape sausages\, discuss grind and fat rations\, how to preparing casings and stuffing tools & techniques. There will be a chance to taste all the sausages in class\, along with some fabulous homemade condiments\, and there will an extra sausage or two for everyone to take home. \n$60 +HST \n—–\nAmber Farrell is the Chef at City Betty\, an enthusiastic sausage maker and eater\, and a big fan of mustard. She has worked at various restaurants across the city\, and has successfully competed against other heavyweight sausage makers in Toronto. \n—–\nEvery Sunday & 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/cooking-class-sausage-making-with-amber-farrell-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_1033587260113641.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190312T180000
DTEND;TZID=America/Toronto:20190312T210000
DTSTAMP:20260501T165224
CREATED:20190211T025500Z
LAST-MODIFIED:20190225T234953Z
UID:66810-1552413600-1552424400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Suzanne Barr on Intersectionality in the Kitchen
DESCRIPTION:Suzanne Barr occupies a space where many passions overlap: local community\, food security\, and advocacy for people of colour & LGBTQ communities. Join us for a conversation about intersectionality within kitchen culture as a woman of colour\, the importance of storytelling\, and understanding our positions of power and how we influence the next generation.\n—– \n \nDinner by Len Senater\nTonight’s menu features recipes by chefs of colour from around North America who are changing the face of our culinary landscape. \nKimchi Quesadilla by Chef Roy Choi\nGrassroots fusion emerging out of a community\n(available w/ vegan cheese and/or corn tortillas) \nPork Ribs with Guava Hoisin Glaze by Chef Lee Anne Wong\n2nd gen immigrant making it up the ranks to Top Chef\n(available as marinated tofu cutlet) \nCornbread Kush by Chef Michael Twitty\nChef using food to connect past & present issues around race\, identity & food\n(slightly adapted to be vegan) \nSimple Coleslaw by me \nCross Creek Chocolate Pie by Idella Parker via The Jemima Code by Toni Tipton-Martin\nCookbook author confronting the erasure of culinary contributions by POC \n#GF #vegan options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea. Dessert is available a la carte.\n$35 (includes HST) \nBOOK NOW\n—–\nChef Suzanne Barr was the owner of the popular restaurant Saturday Dinette\, and the inaugural chef-in-residence at the Gladstone Hotel. She has presented at the James Beard Foundation Chef’s Bootcamp\, MAD Symposium in Copenhagen\, Denmark\, the Women In Hospitality United symposium in New York City\, and was one of the chefs featured in Maya Gallus’ documentary film The Heat: A Kitchen (R)evolution. In 2019 Suzanne will begin her next journey as Head Chef at Avling Kitchen and Brewery in Toronto. She lives in Toronto with her husband and young son\, and still spends time in Florida with her family. \n—–\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. \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 \n 
URL:https://dev.thedepanneur.ca/event/table-talk-suzanne-barr-on-intersectionality-in-the-kitchen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/suzanne-barr.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190314T180000
DTEND;TZID=America/Toronto:20190314T210000
DTSTAMP:20260501T165224
CREATED:20190224T234826Z
LAST-MODIFIED:20190314T151604Z
UID:67559-1552586400-1552597200@dev.thedepanneur.ca
SUMMARY:DROP IN DINNER: Taste of Maharashtra by Ketan Dongre
DESCRIPTION:Discover the unique flavours of the Western Indian province of Maharashtra – light\, flavourful and sophisticated\, with a hint of the tropical coast. These are special regional dishes\, uncommon in restaurants\, but regularly cooked in homes\, presented in a modern way showcasing Chef Ketan Dongre experience working in fine dining around the world. \nSabudana Vada — Fried Tapioca Pearl & Peanut Fritters  $6\nCrispy on the outside and soft on the inside\, this is a mixture of tapioca pearls\, peanuts and potatoes\, spiced with chilli and toasted cumin; served with coconut chutney and yogurt. \nMatki Usal with Poha — Moth Bean Curry with Flattened Rice  $12\nLegume curry spiced with red chilli\, coconut\, coriander seed\, cumin\, fennel seed and black peppercorn\, mellowed with tomatoes; served with poha\, flattened rice with turmeric. \nChicken Roulade with Fenugreek  $14\nRoulade is a sophisticated French technique of deboning poultry and then rolling it into a tight cylinder before poaching. The elegant round discs of tender meat are then seared and served with a mild curry of onion\, ginger\, garlic\, tomato and chilli\, and garnished with fenugreek leaves sautéed with garlic. Served with delicate basmati rice scented with cumin seeds. \nCombo Plate — Matki Usal + Chicken Roulade $16\nWith choice of basmati or poha rice \nMango Shrikhand — Hung Yogurt with Saffron and Mango  $6\nFresh yogurt is strained overnight until thick and creamy\, then flavoured with sugar\, green cardamom\, saffron and mango puree. \nPrix Fixe Menu\nApp + Main + Dessert: Veg $23 • Chicken $25 • Combo $27 \n—–\nKetan Dongre hails from Nagpur\, a small city in situated near the center of India. He became interested in cooking through his first job as a cook at The Grand Hyatt in Mumbai. Since then\, he has worked at O&B\, The Ritz Carlton\, and The St. Regis Hotel. IG: @foodbyketan \n\n—-\nEvery Thursday 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.\n\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-taste-of-maharashtra-by-ketan-dongre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/Moth-Bean-Curry-with-Flattened-Rice.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190315T100000
DTEND;TZID=America/Toronto:20190315T130000
DTSTAMP:20260501T165224
CREATED:20190128T163622Z
LAST-MODIFIED:20190311T142046Z
UID:66219-1552644000-1552654800@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Paella Valenciana with 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 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—– \n$60 + 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 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-paella-valenciana-with-jose-arato-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_346189372506489.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190315T183000
DTEND;TZID=America/Toronto:20190315T210000
DTSTAMP:20260501T165224
CREATED:20190219T004104Z
LAST-MODIFIED:20190313T153955Z
UID:67187-1552674600-1552683600@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Pairing Wine & Food by Madeleine Legoe
DESCRIPTION:Take your taste buds on an around the world trip\, tasting award-winning wines from California\, New Zealand\, Spain and Australia. Pernod Ricard wine ambassador Madeleine Legoe\, in collaboration with Chef Jose Arato of Pimenton\, will lead you on a 2-hour sensory journey designed to broaden your palate\, highlight the complexity of the wines\, and explore the art of pairing wines and food. Wines and regions to be explored include: \nMumm Napa Sparkling — California\nOrange chicken crostini with caramelized ginger \nStoneleigh Marlborough Sauvignon Blanc — New Zealand\nGrapefruit & Passionfruit ceviche \nCampo Viejo Reserva — Spain\nPulpo a la Gallega; octopus with paprika\, potatoes & olive oil \nJacob’s Creek Double Barrel Shiraz — Australia\nScotch-braised smoked pulled pork on brioche \nLearn about the stories behind each wine\, their varietals and terrior\, discuss tasting notes\, and have an opportunity to taste wines alongside different ingredients\, flavours and dishes. You will get to enjoy a sparkling wine\, a white\, and two reds\, each paired with a tasting plate crafted to showcase different elements of the wine and the complex harmony between flavour and expression. \nThere will be a generous gift bag for each participant to take home including a bottle opener\, tasting notes booklet and more.\n—– \n$90 +HST \n—–\nMadeleine Legoe has widespread experience in viticulture and winemaking having spent 6 months at Pernod Ricard wine brand homes across the globe spending time with winemakers\, making wine at vintage\, and is WSET (Wine & Spirit Education Trust) accredited. She has a background in marketing and her passion for wine led her to be a Pernod Ricard Wine Ambassador representing an array of international brands such as Jacob’s Creek\, Stoneleigh\, and Campo Viejo. \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\n—–\nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events\n\n\n Find out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-intro-to-wine-pairing-with-madeleine-legoe/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/wine-and-food-pairing-chart.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190316T100000
DTEND;TZID=America/Toronto:20190316T143000
DTSTAMP:20260501T165224
CREATED:20190301T160536Z
LAST-MODIFIED:20190320T191252Z
UID:68052-1552730400-1552746600@dev.thedepanneur.ca
SUMMARY:POP-UP: Cleveland Soul Kitchen - Soul Food Brunch Remix by Chef Avaughn Wells
DESCRIPTION:Smoked Pork Hash & Eggs\n				\n			\n				\n			\n				\n				Chicken & Waffle Benny\n				\n			\n				\n			\n				\n				Biscuits & Gravy\n				\n		\n\nBRUNCH POP-UP: Sat/Sun Mar 16-17 & 23-24\nAvaughn Wells brings a taste of Cleveland to The Dep with this menu of American Soul Food classics remixed for brunch. \n“When my grandparents traveled North to Ohio\, they brought their Southern flavours with them. My mother would have made some of these items; others were from my grandmother. This menu is my own twist on food that I grew up on.”\n—– \nClassic Breakfast  9\n2 eggs any style – roasted tomato – buttered toast – fruit preserves \nBiscuits & Gravy   9\nHand-cut buttermilk biscuits – house-ground sausage gravy – preserves and whipped butter \nChicken & Waffle Benny  16\nButtermilk corn waffle – country fried chicken – charred collard greens – 2 poached eggs – cayenne hollandaise \nHash & Eggs  14  #GF\nSmoked pork shoulder – skillet potatoes – roasted onions and peppers – 2 eggs any style \nCheese Grits & Sausage  14   #GF\n3-year cheddar grits – hand-formed sage sausage – 2 eggs any style – red-eye gravy \nGrits & Succotash  12   #vegan #GF\nHominy grits – charred collard greens – roasted corn succotash – red-eye gravy \nall dishes come with choice of baby kale salad or skillet potatoes \nStuffed French Toast  11\nVanilla cream cheese filled Texas toast – macerated berries \nSides  4\n2 eggs\, sausage\, sausage gravy\, cheese grits\, biscuits\, collards\, succotash \nToast & Whipped Butter  2 \nBottomless Coffee  3  |  Juice  4 \n—–\nChef Avaughn Wells began cooking in 1992 as a highschool student in Cleveland\, Ohio. Over the next 24 years\, Chef Avaughn worked his way up through various hotels and upscale restaurants to the helm of such kitchens as The Amsterdam Brewhouse\, Real Sports Bar & Grill\, Rec Room and Coq of the Walk\, as well as consulting and pop-ups through his own culinary brand\, ONYX Hospitality \n—–\nThe Depanneur is showcase for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about The Depanneur
URL:https://dev.thedepanneur.ca/event/pop-up-cleveland-soul-kitchen-soul-food-brunch-remix-by-chef-avaughn-wells/2019-03-16/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/gif:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/cleveland-soul-kitchen_2.gif
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190316T193000
DTEND;TZID=America/Toronto:20190316T220000
DTSTAMP:20260501T165224
CREATED:20190219T024625Z
LAST-MODIFIED:20190219T024903Z
UID:67222-1552764600-1552773600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Ontario Grown by Patryk Laskowski
DESCRIPTION:Patryk Laskowski feels fortunate to live in a place that offers such a flavourful and diverse variety of foods. His menu is a celebration of local Ontario ingredients and producers\, showcased using French\, Italian and Spanish culinary styles to emphasize their flavours. All of the vegetables\, grains\, meats\, and eggs are Ontario-grown or raised: the birch syrup and mushrooms are locally harvested\, the mustard greens and strawberries were grown by Patryk himself.\n—– \nCarrot meets Koji\nSlow braised carrots with a butter-fried koji (a fungus traditionally used to ferment soya beans to make soy sauce & miso); buckwheat koji has a beautiful dark maple smell and an umami flavour. \nEinkorn Carbonara\nFresh-made egg pasta using Ontario-grown Einkorn flour\, with guanciale (cured pork cheek)\, eggs\, pecorino and romano cheese. \nSpicy Greens with Fermented Strawberry \nMustard greens\, frisé\, garlic sprouts\, and a mix of other spicy\, sharp\, and bitter greens contrasting against a dressing featuring fermented strawberry brine. \nBraised Beef Cheeks\nBeef cheeks braised for 7 hours until meltingly tender\, in a sauce enriched with a dried wild mushrooms\, birch syrup\, miso\, and celery root\, finished with a fresh herb chimichurri. Served with with potato pavé: thinly sliced stacked potato cooked in cream\, compressed\, sliced and pan fried. \nChocolate and Mushrooms\nDark chocolate mousse\, fennel caramel\, and porcini powder creates a dessert that’s uniquely complex\, earthy\, rich\, and intensely chocolatey.\n—– \n$60 +HST \n—-\nPatryk Laskowski is a passionate cook who has been surrounded by the love of food from a very young age. He grew up around a grandma who was a chef and spent many weekends foraging for wild mushrooms and blueberries. His grandfather was a beekeeper and his honey was a first introduction to the complexities of flavour. He is inspired to understand cultures through food and has done so in Morocco\, France\, and Burma. Following in the footsteps of chefs such as Rene Redzepi\, he is drawn to local ingredients and his food experiments have led him into new realms of flavour. \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-ontario-grown-by-patryk-laskowski/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/Beef-Cheeks.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190317T183000
DTEND;TZID=America/Toronto:20190317T210000
DTSTAMP:20260501T165224
CREATED:20190211T193238Z
LAST-MODIFIED:20190211T193507Z
UID:66865-1552847400-1552856400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Classic Stuffed Pastas by Laura Guanti
DESCRIPTION:Join Laura Guanti at The Depanneur for a fun\, hands-on evening of stuffed pasta making! You will start by learning how to make a simple and versatile pasta dough sheets from scratch. Then\, working with two delicious fillings — ricotta with spinach\, and goat cheese with squash — you will learn a variety of techniques for making beautiful stuffed pastas like Ravioli\, Agnolotti\, Mezzaluna\, Tortellini and Cappelletti.\n\n\n \n\n\nYour finished pasta will be cooked up in a choice of delicious sauces for you to taste in class. Any extras can be taken home\, along with your new skills to impress your friends!\n\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\n\n\n \n\n\n—–\n\n\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-classic-stuffed-pastas-by-laura-guanti/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES: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:20190318T100000
DTEND;TZID=America/Toronto:20190318T130000
DTSTAMP:20260501T165224
CREATED:20190111T032815Z
LAST-MODIFIED:20190311T143459Z
UID:65397-1552903200-1552914000@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: French & Italian Flatbreads with Leo Baduria
DESCRIPTION:Join artisanal baker Leo Baduria for this fun\, hands-on workshop where participants will learn the recipes and techniques for making traditional flatbreads found in Italy and France\, such as Focaccia\, Fougasse aux Olives\, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch\, how to handle it from kneading and resting to stretching and shaping\, as well as tips on timing and temperature for baking.\n—– \n$60 + 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 Cooking Classes at The Dep
URL:https://dev.thedepanneur.ca/event/lunch-learn-french-italian-flatbreads-with-leo-baduria/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/tarte-flambee.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190318T183000
DTEND;TZID=America/Toronto:20190318T210000
DTSTAMP:20260501T165224
CREATED:20190219T015355Z
LAST-MODIFIED:20190226T003033Z
UID:67189-1552933800-1552942800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Classic Stuffed Pastas by Laura Guanti (2)
DESCRIPTION:3rd class added! March 19th\n\nJoin Laura Guanti at The Depanneur for a fun\, hands-on evening of stuffed pasta making! You will start by learning how to make a simple and versatile pasta dough sheets from scratch. Then\, working with two delicious fillings — ricotta with spinach\, and goat cheese with squash — you will learn a variety of techniques for making beautiful stuffed pastas like Ravioli\, Agnolotti\, Mezzaluna\, Tortellini and Cappelletti\nYour finished pasta will be cooked up in a choice of delicious sauces for you to taste in class. Any extras can be taken home\, along with your new skills to impress your friends! \n$60 + HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up she was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world! \n—– \nEvery Sunday & 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/cooking-class-classic-stuffed-pastas-by-laura-guanti-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/making_ravioli.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190319T183000
DTEND;TZID=America/Toronto:20190319T210000
DTSTAMP:20260501T165224
CREATED:20190226T002955Z
LAST-MODIFIED:20190226T003228Z
UID:67637-1553020200-1553029200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Classic Stuffed Pastas by Laura Guanti (3)
DESCRIPTION:Join Laura Guanti at The Depanneur for a fun\, hands-on evening of stuffed pasta making! You will start by learning how to make a simple and versatile pasta dough sheets from scratch. Then\, working with two delicious fillings — ricotta with spinach\, and goat cheese with squash — you will learn a variety of techniques for making beautiful stuffed pastas like Ravioli\, Agnolotti\, Mezzaluna\, Tortellini and Cappelletti\nYour finished pasta will be cooked up in a choice of delicious sauces for you to taste in class. Any extras can be taken home\, along with your new skills to impress your friends! \n$60 + HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up she was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world! \n—– \nEvery Sunday & 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/cooking-class-classic-stuffed-pastas-by-laura-guanti-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES: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:20190321T180000
DTEND;TZID=America/Toronto:20190321T210000
DTSTAMP:20260501T165224
CREATED:20190304T193822Z
LAST-MODIFIED:20190304T194223Z
UID:68275-1553191200-1553202000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Edendale\, Tobago by Rhoma Spencer
DESCRIPTION:Rhoma Spencer grew up in Tobago\, in a guesthouse named Edendale operated by her parents. The establishment’s popularity was in no small part on account of her mother’s cooking\, fondly called ‘Muriel’s sweet hand’.   \nIn the middle of the Lenten season\, exactly two days after St Joseph’s Day (March 19)\, the radio stations in Trinidad and Tobago would play calypsos or secular music and party promoters would have parties on this day as St Joseph’s Day was a break in the Holy season. This menu is inspired by this time period of Rhoma’s childhood; when no meats were cooked\, and fish was the regular fare for the Lenten season. \nThe choice of fish was and still remains salted cod fish — imported from Canada’s East Coast as far back as the 18th century\, when it was used to feed enslaved workers — a reminder of our complicated and intertwined colonial histories.\n—— \nDingolay $7\nThis split peas inspired soup is given a smooth buttery texture infused with roasted garlic\, a touch of curry\, turmeric and roasted cumin. Cornmeal dumplings and Trinidadian pimentos complete this opening appetizer. \nSaltfish Buljol Bacchanal and Cucumber Comess $14\nA salted cod fish salad made with onions\, cabbage and carrot\, sweet peppers\, cilantro tossed in olive oil with a sprinkling of lime juice. Accompanied with 3 fried ‘bakes’ (aka Johnny cakes or fried bread)\, and a spicy cucumber salad with ground garlic and shado beni\, a Caribbean herb similar to cilantro. \nCote-ci Cote-la $12 #vegan #gluten free\nInspired by Indo-Trinidadian doubles\, this curried channa (chickpea) stew is cooked with a variety of spices and infused with shado beni. Garnished with a cucumber chutney\, served on two large corn tortillas. \nPone du Jour $7\nA cassava pudding made with coconut\, pumpkin and ginger with the rich aroma of nutmeg\, cinnamon and bay leaves.\n—– \nRhoma Spencer is an award-winning actor and director\, playwright\, acting coach\, comedienne and cultural critic. Her works have been critically acclaimed in the Globe and Mail\, Now Magazine and the Toronto Star. In summer 2014 she was the recipient of a US Proclamation from the House of Congress and a Citation from the Brooklyn Borough President for her contribution to Caribbean Theatre with the play Jean and Dinah. She is also named in the Who is Who in Black Canada and in the Trinidad and Tobago 50th Anniversary Publication of Distinguished Nationals in Canada in the field of Arts and Culture. \nWhen not performing or directing\, Rhoma is an accomplished foodie at heart and shares her culinary skills with friends. She reimages the traditional cuisine of Trinidad and Tobago\, giving it a contemporary treatment in her present locale. Her moonlighting gig\, Sweethand Delights serves up all the Trinbagonian Christmas culinary traditions and is quite a hit within her community. \n\n—-\nEvery Thursday 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.\n\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-edendale-tobago-by-rhoma-spencer/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/buljol.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190322T100000
DTEND;TZID=America/Toronto:20190322T130000
DTSTAMP:20260501T165224
CREATED:20190128T165054Z
LAST-MODIFIED:20190128T165344Z
UID:66224-1553248800-1553259600@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Polish Pierogies with Maria Rozynska
DESCRIPTION:Every culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll start the class with a warm borscht broth\, then dive into learning how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. There will also be a short presentation on Polish cuisine\, and maybe even a traditional folk song or two! You’ll get a chance to try all the pierogies in class with a sour cream and warm caramelized onion topping\, and extras can be taken home and frozen (if you can resist eating them on the way home).
URL:https://dev.thedepanneur.ca/event/lunch-learn-polish-pierogies-with-maria-rozynska-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/2015/02/perogy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR