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DTSTART;TZID=America/Toronto:20180411T180000
DTEND;TZID=America/Toronto:20180411T190000
DTSTAMP:20260501T162323
CREATED:20180406T174052Z
LAST-MODIFIED:20180406T174835Z
UID:52966-1523469600-1523473200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED Apr 11\, 2018
DESCRIPTION:Roz bel Shairia\n				\n			\n				\n			\n				\n				Saltet Sabanek سلطة سبانخ\n				\n			\n				\n			\n				\n				Tamaria (تمرية)\n				\n		\n\n[Beef] Shishbarak شيش برك\nAlmost every cuisine in the world has their comfort food dumplings\, and Syria is no exception. Similar to the tortellini-like dumplings known as manti in neighbouring Turkey\, this traditional dish is popular in both the North and South of Syria. Each city has their distinctive way to make it; this recipe is typical of Damascus. \nA soft dough is made from flour\, salt and water\, and small dumplings are hand-filled with a mixture of cooked onions\, halal ground beef\, “seven spices” (baharat) and black pepper before being baked. A thick\, tangy yogurt sauce is prepared by cooking strained yogurt with starch\, which is then spiced with aromatic fried garlic. The dumplings are added to the warm sauce\, which is then garnished with fresh coriander and toasted pine nuts\, and served with Rez bel Shairieh (rice with vermicelli). \n[Vegetarian] Shishbarak شيش برك\nThese delicious dumplings are filled with a mix of chickpeas\, onions and walnuts\, spiced with baharat\, an arabic mix of seven spices. The are also served in yogurt sauce alongside Rez bel Shairieh. \nSaltet Sabanek سلطة سبانخ\nFresh spinach salad with red onion and tomato\, dressed in an olive oil vinaigrette with garlic\, sumac\, pomegranate molasses and mint. \nTamaria تمرية\nA broad term for a range of sweets made from dates (“tamar” is the word for date)\, this attractive recipe of date paste in spiral around a buttery cookie-crumb filling is scented with spices and decorated with crushed pistachios. \n$25 +HST \nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup between 6–7pm from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) MAP \nFree 3km Delivery\nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore) MAP \nFlat Rate 6km Delivery\nIf you live outside the 3km free delivery zone\, foodora can deliver for a $10 within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore) MAP \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 “Guest Cook” spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Wednesday (10:30-4:30). 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 help 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!\nSupport Newcomer Kitchen \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-apr-11-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/shish-barak-with-yoghurt.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180412T180000
DTEND;TZID=America/Halifax:20180412T210000
DTSTAMP:20260501T162323
CREATED:20180326T213237Z
LAST-MODIFIED:20180406T175630Z
UID:52485-1523556000-1523566800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Costillas con Achiote by Paola Solorzano
DESCRIPTION:Paola & Adriana from Santo Pecado Mexican Catering return to The Depanneur kitchen with their signature authentic Mexican dishes\, and a few personal favourites as well. \nSopa de Fideo $5\nClassic Mexican chicken noodle soup – thin rice noodles in rich chicken broth with tomatoes and shredded chicken. \nEnsalada de Remolachas $5\nSweet\, earthy beets with spinach\, Oaxacan cheese\, and raisins in a light vinaigrette. \nCostillas con Achiote $14\nYucatan-style pork ribs\, spiced with achiote (annato)\, orange and lime\, Mexican oregano\, cumin\, coriander seed\, garlic and onion\, and slow-cooked wrapped in banana leaves. Garnished with pickled red onion and habaneros\, and served on a bed of rice with black bean refritos.\n#vegetarian option: Portobello mushrooms in achiote sauce \nAgua de Horchata $3\nA light & creamy sweet rice milk with cinnamon \nOrange Cake $5\nA simple yet delicious gluten-free poundcake with crystallized orange peel \nPrix Fixe menu: $25\nchoice of Soup -or- Salad +\nCostillas + Horchata + Dessert \n*The whole menu is #glutenfree\n—— \nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes.\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-paola-solorzano/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_148856422449145.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180414T193000
DTEND;TZID=America/Halifax:20180414T223000
DTSTAMP:20260501T162323
CREATED:20180317T212629Z
LAST-MODIFIED:20180412T141025Z
UID:51969-1523734200-1523745000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: The Grand Tour by Amira Eskenazi
DESCRIPTION:In the 18th Century\, many upper class European young men (and a few women) undertook The Grand Tour\, a lavish trip across Europe in search of art\, culture and the roots of Western civilization. With a remarkable breadth of experience gleaned from cooking professionally all around the globe\, Chef Amira Eskenazi conveniently brings a Grand Tour of her favourite European dishes right you\, no passport required! \nA selection of elegant traditional European dishes from across France and Italy\, with delicious detours to Austria and Greece along the way. A showcase of Amira’s prodigious culinary talents\, everything is made from scratch\, from the pâté a choux and terrine\, to the sourdough bread and spätzle. Bon Voyage! \n—–\nAmuse bouche: (France)\nPâte à choux stuffed with whipped hard-boiled egg\, glazed with tomato jelly \nAppetizer: (France)\nHomemade pork terrine with cranberries\, walnuts and herbs\nHomemade sourdough bread and butter\nWarm raspberry maple onion confit\nDijon mustard \nMain Course: (Italy/Austria/Poland)\nChicken cacciatore with sweet peppers\, carrots\, mushrooms\, black olives\nButtered spätzle with and poppy seeds\nWarm sweet beets with parsley \nDessert: (Greece/France)\nButtered filo cups filled with pastry cream topped with strawberries macerated in Balsamic vinegar and buckwheat honey\n—– \n$50 +HST \n—–\nAmira Eskenazi is a veteran international chef having worked on a number of continents over the past 2 decades. She was Head Chef on tour with Cirque du Soleil for 5 years and then she spent 7 years as a private yacht chef in the US\, Caribbean and Europe.\nShe was also head chef at Tel Aviv’s only authentic Tuscan restaurant in Naveh Tzedek\, giving her insight into traditional Italian flavours. She now produces and sells her own handmade sauces\, pastas\, pestos and tapenades through her company\, VALIS foodcraft. \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-the-grand-tour-by-amira-eskenazi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_590636481286048.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180415T100000
DTEND;TZID=America/Halifax:20180415T160000
DTSTAMP:20260501T162323
CREATED:20180305T192542Z
LAST-MODIFIED:20180305T214509Z
UID:51337-1523786400-1523808000@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7 | paintboxbistro.ca\nFULL-DAY BREAD MAKING 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\, 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-6/
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/2018/03/facebook_event_1996812403973643.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/Halifax:20180415T183000
DTEND;TZID=America/Halifax:20180415T213000
DTSTAMP:20260501T162323
CREATED:20180326T232207Z
LAST-MODIFIED:20180415T144650Z
UID:52506-1523817000-1523827800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to the Vegan Kitchen by Emily Zimmerman
DESCRIPTION:Many people want to shift their diets to be more plant-based\, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire\, have more options for dinner guests\, or discover new ingredients and techniques\, this class will give you a versatile toolkit for making amazing vegan meals. \nThe Depanneur’s resident vegan maven\, Emily Zimmerman will share various techniques including manipulating texture\, tricks for marinating\, braising\, steaming\, poaching\, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry. \nAnd what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour\, turmeric\, black salt\, nutritional yeast\, agar\, and arrowroot. \nAlong the way you’ll meet affordable\, versatile and high-protein ingredients like dried yuba (tofu skin)\, which with the right smoky-sweet marinade\, makes a fabulous vegan bacon. \nYou will also learn how to make a tasty vegan sausage with kasha\, sundried tomatoes and mushrooms\, both as braised patties made with gluten flour\, pan-fried with potato starch\, and a yuba-wrapped\, steamed sausage. \nYou’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt. \nParticipants will leave with tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home. \n$60 +HST \n——-\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol.\n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-the-vegan-kitchen-by-emily-zimmerman-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_1821958448107639.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180416T183000
DTEND;TZID=America/Halifax:20180416T213000
DTSTAMP:20260501T162323
CREATED:20180328T162937Z
LAST-MODIFIED:20180328T163511Z
UID:52580-1523903400-1523914200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to the Vegan Kitchen by Emily Zimmerman (2)
DESCRIPTION:Many people want to shift their diets to be more plant-based\, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire\, have more options for dinner guests\, or discover new ingredients and techniques\, this class will give you a versatile toolkit for making amazing vegan meals. \nThe Depanneur’s resident vegan maven\, Emily Zimmerman will share various techniques including manipulating texture\, tricks for marinating\, braising\, steaming\, poaching\, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry. \nAnd what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour\, turmeric\, black salt\, nutritional yeast\, agar\, and arrowroot. \nAlong the way you’ll meet affordable\, versatile and high-protein ingredients like dried yuba (tofu skin)\, which with the right smoky-sweet marinade\, makes a fabulous vegan bacon. \nYou will also learn how to make a tasty vegan sausage with kasha\, sundried tomatoes and mushrooms\, both as braised patties made with gluten flour\, pan-fried with potato starch\, and a yuba-wrapped\, steamed sausage. \nYou’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt. \nParticipants will leave with tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home. \n$60 +HST \n——–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol.\n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-the-vegan-kitchen-by-emily-zimmerman-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_206287320135363.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180417T183000
DTEND;TZID=America/Halifax:20180417T210000
DTSTAMP:20260501T162323
CREATED:20180312T142807Z
LAST-MODIFIED:20180417T163419Z
UID:51769-1523989800-1523998800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Fabulous Rhubarb Preserves by Camilla Wynne
DESCRIPTION:Join master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to transform fresh rhubarb\, that first lovely harbinger of spring\, into a delicious rhubarb jam infused with blood oranges\, as well as a tart rhubarb chutney that pairs beautifully with cheeses & meats. \nThe class covers all the basics of canning jams and chutneys\, from selecting your produce to proper sterilization to the use of pectin\, and sampling some different styles and flavours. You will leave with a jar of each preserve\, ready to tackle any fruit canning project and able to safely modify recipes to your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale. \nIn this fun\, hands-on workshop\, participants will learn how to:\n-safely prepare pectin-free jams that taste like fruit\n -safely prepare delicious chutney\n -modify the sugar or sweeteners in any recipe\n -eliminate steps from the traditional canning process\n -create recipes for jams according to your tastes\, whims & imagination \n—–\n$60 +HST \n—–\nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \n—–\nEvery 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/workshop-fabulous-rhubarb-preserves-by-camilla-wynne/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_872817762878980.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180418T180000
DTEND;TZID=America/Toronto:20180418T190000
DTSTAMP:20260501T162323
CREATED:20180415T152549Z
LAST-MODIFIED:20180420T203513Z
UID:53274-1524074400-1524078000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED Apr 18\, 2018
DESCRIPTION:Khabbaz El Samun bel Toum (خبز السمون بالثوم)\n				\n			\n				\n			\n				\n				Salateh Naameh سلطة ناعمة\n				\n			\n				\n			\n				\n				Knafeh Nabulsia كنافة نابلسية\n				\n		\n\n\n[Beef] Makhlouta bil Awarma  مخلوطة بالأورمة\n\n\nMakhlouta means “mixed” in Arabic\, and in the Middle Eastern kitchen\, this typically refers to an ancient dish of mixed beans\, legumes and grains. A classic warm comfort food\, Makhlouta can range from a soup to a thick\, chili-like stew\, with countless different variations and ratios of ingredients. This thick\, hearty version\, popular in and near Lebanon\, is made with broad beans (foul)\, white and red kidney beans\, chickpeas\, lentils\, bulgur\, and rice slow cooked together\, flavoured with onion\, cumin\, Aleppo pepper and black pepper\, garnished with fresh parsley.\n\n\n \n\n\nThis version is topped with awarma\, a type of confit of very small cubes of beef that have been salted and slowly cooked in fat\, allowing it to be preserved for long periods of time. The result is a rich\, savoury ingredient that gives a big flavour boost to many Levantine dishes – on can think of it like halal bacon!\n\n\n \n\n\nThe #vegetarian version of the makhlouta simply does not have arawama on top. Both come with Khabbaz El Samun bel Toum\, delicious buttery garlic bread with lemon\, parsley\, and black pepper.\n\n\n \n\n\nSalateh Naameh سلطة ناعمة\n\n\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.\n\n\n \n\n\nKnafeh Nabulsia كنافة نابلسية\n\n\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\n$25 +HST \nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup between 6–7pm from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) MAP \nFree 3km Delivery\nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore) MAP \nFlat Rate 6km Delivery\nIf you live outside the 3km free delivery zone\, foodora can deliver for a $10 within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore) MAP \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 “Guest Cook” spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Wednesday (10:30-4:30). 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 help 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!\nSupport Newcomer Kitchen \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-apr-18-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/Makhlouta2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180419T180000
DTEND;TZID=America/Halifax:20180419T210000
DTSTAMP:20260501T162323
CREATED:20180402T222331Z
LAST-MODIFIED:20180402T224413Z
UID:52800-1524160800-1524171600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Pique Macho Boliviano by Alejandra Cadario
DESCRIPTION:Bolivian food\, like many in South America\, combines indigenous ingredients with elements of Spanish cuisine and diverse influences from generations of immigrants from around the world. Staples like corn\, potatoes\, quinoa and plantains feature prominently. Alejandra Cadario shares some of her family favourites with you tonight!\n—– \nMasaco de Platano $6\nA traditional Bolivian dish of mashed fried plantains (or sometimes yucca) mixed and/or topped with cheese. A popular “tea time” snack; a little sweet & a little salty \nPique Macho $14\nA spicy mountain of Bolivian flavours. Fried potatoes are topped with spicy beef seasoned with “locoto”\, the Bolivian hot pepper\, then topped with tomatoes\, green peppers\, onion\, and hard boiled eggs and a sprinkle of cheese!\n-or-\nMajadito Boliviano\nLike a kind of risotto\, this vegetarian version of majadito is made with quinoa mixed with a flavorful sofrito of carrots\, onion\, green pepper\, and tomato\, topped with a fried egg (optional)\, and garnished with slices of fried plantain and a tangy tomato & onion salad. #vegetarian / #vegan \nMermelada $6\nA simple\, wholesome but incredibly delicious dessert – creamy homemade ricotta topped with a sweet homemade strawberry compote. ¡Que Rico! \nPrix Fixe Menu $24\nMasaco + Choice of Pique Macho -or- Majadito + Dessert \n—-\nAlejandra Cadario recently arrived from Bolivia where she grew up learning from her mother who is a chef. In Toronto she is pursuing a degree in Business \, and is a spokesperson for Pure Organic Foods\, a Canadian company that promotes Bolivian products like Fair Trade organic quinoa. \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/drop-in-dinner-pique-macho-boliviano-by-alejandra-cadario/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/facebook_event_227436401151825.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180421T193000
DTEND;TZID=America/Halifax:20180421T223000
DTSTAMP:20260501T162323
CREATED:20180326T213239Z
LAST-MODIFIED:20180326T214111Z
UID:52487-1524339000-1524349800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Memories of Mauritius by Naajiyah Auladin
DESCRIPTION:Mauritius\, a small island nestled in the Indian Ocean\, is a melting pot of global cultures and traditions. Its long history has seen people from many different parts of the world migrating to the island\, each bringing new culinary ideas\, ingredients and techniques. The result is a vibrant food culture that offers a flavourful fusion of East Indian\, African and Chinese influences with distinctive French and English twists. Join Naajiyah Auladin for a night of unique Mauritian dishes that combine traditional family recipes with a contemporary twist. \n—–\nPaté de Thon Vindaye\nTuna vindaye is a popular Mauritian street food\, often served on a baguette. Here\, tuna is combined with a special mix of spices including turmeric and mustard seed — a family blend prepared by Naajiyah’s mother and sent from Mauritius — along with fresh herbs and onion\, baked in a delicate phyllo-like ‘brik’ pastry\, and served with “pima crazer”\, a delicious homemade pineapple hot sauce. \nConfit d’Ananas\nA small palate cleanser of a fresh pineapple pickled with simple syrup\, tamarind and chili. \nThere will also be a delicious tropical fruit punch with passion fruit\, mango and guava for anyone inclined to add a splash of rum for a true island cocktail. \nRougaille Boulette\, Chatini Pomme de Terres\, Cresson Étouffée & Salade Cocom\nThese meatballs combine local beef and lamb (from The Healthy Butcher) with a unique Mauritian masala\, fried onions and fresh parsley\, before being cooked in a classic rougaille\, a rich cilantro-infused tomato sauce found throughout Mauritius. It’s served with Mauritian-style spicy mash potatoes infused with caramelized onions\, brown butter and chilies\, alongside peppery watercress sautéed with ginger\, garlic\, onion and olive oil\, and a refreshing cucumber salad. \nCrêpe Banane\nDelicate\, thin French-style crêpes stuffed with caramelized bananas\, cardamom\, coconut and rum!\n—– \n$50 +HST \n—–\nEvery since coming to Canada in 2005 at the age of 17\, Naajiyah Auladin has found cooking her favourite Mauritian foods a way to reconnect to her memories\, family and culture. \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-memories-of-mauritius-by-naajiyah-auladin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_176541689811144.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180422T183000
DTEND;TZID=America/Halifax:20180422T213000
DTSTAMP:20260501T162323
CREATED:20180319T181013Z
LAST-MODIFIED:20180319T230707Z
UID:52145-1524421800-1524432600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska
DESCRIPTION:Every culture has their comfort food and warm\, hearty Polish pierogi 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 homemade pierogi from scratch. \nYou’ll start the class with a warm borscht broth\, then roll up your sleeves (literally) and dive into learning how to make several pierogi with fillings including: farmers cheese with potato\, savoury sauerkraut with mushroom and onion\, delicious dessert pierogi with sweet cherry filling. One half of the class will be working with gluten-free dough while the other with standard dough. \nSinging while making food\, or indeed during any work\, is a deeply Polish tradition. While we work guests enjoy a traditional folk song or two by Maria. There will also be a short presentation on Polish cuisine and you’ll get a chance to try all your pierogi (both gluten-free and standard) in class with a sour cream and warm caramelized onion topping. Extra Polish dishes pre-made by Maria are also served and extras can be taken home and frozen (if you can resist eating them on the way home 😉 \nNow with #glutenfree recipes too! \n$60 +HST \n——\nA self-taught cook\, Maria Rozynska grew up in a Polish household observing her mother\, grandmother and great grandmother knead\, roll\, shape\, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking\, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her families recipes and traditions. A communal meal follows each of her workshops where guests can eat their creations while songs are sung and stories shared 🙂\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-polish-pierogies-by-maria-rozynska-11/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_1003880736427879.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180423T183000
DTEND;TZID=America/Halifax:20180423T213000
DTSTAMP:20260501T162323
CREATED:20180326T215836Z
LAST-MODIFIED:20180402T145200Z
UID:52497-1524508200-1524519000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska (2)
DESCRIPTION:SOLD OUT — 3rd Night Added Tuesday April 24\, 2018\nEvery culture has their comfort food and warm\, hearty Polish pierogi 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 homemade pierogi from scratch. \nYou’ll start the class with a warm borscht broth\, then roll up your sleeves (literally) and dive into learning how to make several pierogi with fillings including: farmers cheese with potato\, savoury sauerkraut with mushroom and onion\, delicious dessert pierogi with sweet cherry filling. \nSinging while making food\, or indeed during any work\, is a deeply Polish tradition. While we work guests enjoy a traditional folk song or two by Maria. There will also be a short presentation on Polish cuisine and you’ll get a chance to try all your pierogi in class with a sour cream and warm caramelized onion topping. Extra Polish dishes pre-made by Maria are also served and extra pierogies can be taken home and frozen (if you can resist eating them on the way home!) \nNow with #glutenfree recipes too! \n$60 +HST \n——\nA self-taught cook\, Maria Rozynska grew up in a Polish household observing her mother\, grandmother and great grandmother knead\, roll\, shape\, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking\, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her families recipes and traditions. A communal meal follows each of her workshops where guests can eat their creations while songs are sung and stories shared 🙂 \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-polish-pierogies-by-maria-rozynska-2-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_552382685127452.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180424T183000
DTEND;TZID=America/Halifax:20180424T213000
DTSTAMP:20260501T162323
CREATED:20180402T145044Z
LAST-MODIFIED:20180402T145931Z
UID:52727-1524594600-1524605400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska (3)
DESCRIPTION:3rd Night Added! \nEvery culture has their comfort food and warm\, hearty Polish pierogi 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 homemade pierogi from scratch. \nYou’ll start the class with a warm borscht broth\, then roll up your sleeves (literally) and dive into learning how to make several pierogi with fillings including: farmers cheese with potato\, savoury sauerkraut with mushroom and onion\, delicious dessert pierogi with sweet cherry filling. One half of the class will be working with gluten-free dough while the other with standard dough. \nSinging while making food\, or indeed during any work\, is a deeply Polish tradition. While we work guests enjoy a traditional folk song or two by Maria. There will also be a short presentation on Polish cuisine and you’ll get a chance to try all your pierogi (both gluten-free and standard) in class with a sour cream and warm caramelized onion topping. Extra Polish dishes pre-made by Maria are also served and extras can be taken home and frozen (if you can resist eating them on the way home 😉 \nNow with #glutenfree recipes too! \n$60 +HST \n——\nA self-taught cook\, Maria Rozynska grew up in a Polish household observing her mother\, grandmother and great grandmother knead\, roll\, shape\, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking\, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her families recipes and traditions. A communal meal follows each of her workshops where guests can eat their creations while songs are sung and stories shared 🙂\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-polish-pierogies-by-maria-rozynska-3-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/facebook_event_364120774085085.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180425T180000
DTEND;TZID=America/Toronto:20180425T190000
DTSTAMP:20260501T162323
CREATED:20180420T201618Z
LAST-MODIFIED:20180422T204451Z
UID:53688-1524679200-1524682800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED Apr 25\, 2018
DESCRIPTION:Shorabit adas شوربة عدس\n				\n			\n				\n			\n				\n				Salateh Jarjeer صلطة جرجير\n				\n			\n				\n			\n				\n				Joz Al-Hind كاتو جوز الهند\n				\n		\n\nKibbeh is one of the the most famous of all Syrian dishes… I’ve been told that there are over 20 kinds in Damascus alone! These traditional small fried kibbehs\, little football-shaped fritters of bulgur dough with flavourful stuffings\, together with warm yellow lentil soup is a classic combination. \n[Beef] Kibbeh Maklieh bil Lahmeh  كبة مقلية باللحمة\nBulgur wheat\, finely ground halal beef and spices are combined and formed into small football-shaped dumplings to be stuffed with a spiced mixture of ground beef and toasted pine nuts. They are then fried to give them a crispy\, dark auburn exterior. \n[Vegetarian] Kibbeh Maklieh\nThis is a more unique vegetarian kibbeh with a filling of chopped potato\, mushrooms\, nuts\, spices and pomegranate seeds. \nShorabit Adas شوربة عدس\nThis yellow lentil soup flavoured with cumin\, onion\, Aleppo pepper\, black pepper and garnished with fresh coriander\, is probably the most popular soup in Syria. It is an essential and traditional dish during Ramadan\, when it is served hot with a slice of lemon. \nSalatet Jarjeer سلطة جرجير\nA refreshing salad of peppery arugula with onions and fresh pomegranate seeds\, and an apple cider vinegar\, lemon & olive oil vinaigrette. \nKato Al-Hind كاتو جوز الهند\nA semolina-based cake with sugar syrup\, similar to namoura or basbousa\, but the addition of eggs\, milk and lots of grated coconut gives it an added richness; garnished with pistachio. \n$25 +HST \nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup between 6–7pm from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) MAP \nFree 3km Delivery\nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore) MAP \nFlat Rate 6km Delivery\nIf you live outside the 3km free delivery zone\, foodora can deliver for a $10 within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore) MAP \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 “Guest Cook” spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Wednesday (10:30-4:30). 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 help 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!\nSupport Newcomer Kitchen \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-apr-25-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/kibbeh.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180426T180000
DTEND;TZID=America/Toronto:20180426T210000
DTSTAMP:20260501T162323
CREATED:20180409T205908Z
LAST-MODIFIED:20180422T162255Z
UID:53100-1524765600-1524776400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Veggie Tacos Three Ways by Tanya Spasic
DESCRIPTION:It’s a fact: everybody loves tacos. And with Tanya Spasic in the kitchen\, you can be sure that these little bundles of happiness are going to be packed with amazing flavours and wholesome ingredients.\n\n\n \n\n\n—–\n\n\nTortilla Soup $6\n\n\nSpicy black bean and tomato soup served with crispy corn tortillas\n\n\n \n\n\nTacos!  $5 ea or 3 for $14\n\n\n \n\n\nPulled Jackfruit \n\n\nFlavourful\, smoky and delicious; BBQ jackfruit\, topped with tomatoes\, red onions\, avocado\, cilantro and chipotle mayo\n\n\n \n\n\nFajita-Style \n\n\nwith roasted peppers\, Portobello mushrooms and refried black beans\, topped with cilantro\, chipotle mayo\, paprika and chilies.\n\n\n \n\n\nFishless\n\n\nCrispy breaded soy & pea protein with crunchy radish\, corn and avocado slices\, topped with salsa verde\, cilantro\, chipotle mayo\n\n\n \n\n\nAll tacos are served with a side of coleslaw and pico de gallo\n\n\n \n\n\nRaw Fudgy Chocolate-Raspberries Brownies $6\n\n\n \n\n\nPrix Fixe Menu $24\n\n\nSoup + 3 Tacos + Dessert\n\n\n \n\n\n—–\n\n\nTanya Spasic is the founder of Animal Liberation Kitchen\, whose goal is to make tasty\, healthy vegetarian and vegan meals as a delicious alternative to meat-centric diets.\n\n\n \n\n\n—-\n\n\nEvery Friday we invite guest cooks – amateur or professional – to come share their favourite dishes at The Depanneur. \n\n\n \n\n\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-veggie-tacos-three-ways-by-tanya-spasic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/three-tacos.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180428T193000
DTEND;TZID=America/Halifax:20180428T223000
DTSTAMP:20260501T162323
CREATED:20180402T180413Z
LAST-MODIFIED:20180425T000954Z
UID:52751-1524943800-1524954600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Hyderabadi Classics by Inder Preet Singh
DESCRIPTION:Inder Preet Singh loves cooking real Indian food. This menu features different rustic\, home-style\, Indian comfort-food dishes that showcase the flavours of his hometown of Hyderabad\, a region in South-Central India known for its unique blend of the Islamic and Hindu cultures. \nJoin us for a taste of true Indian home cooking that is often limited to house-holds or small eateries back in India\, and rarely found in Indian restaurants. This menu comprises of some local street-food staples\, as well family favourites that are dished up on holidays or special occasions.\n—— \nTalawa Gosht\nA popular late-night snack available into the wee-hours in the bylanes of the old-city to this day! Cubes of steak marinated overnight in ginger\, garlic\, dry spices\, stir-fried in a yoghurt-based sauce\, and enjoyed with a fresh flat-bread. \nMutton Dalcha\nA popular dish in households since the Nizams’ era (Nizams were the erstwhile rulers of the princely state of Hyderabad). Large bone-in pieces of goat meat cooked in a complex\, flavourful curry with split yellow chickpeas. \nBagara Baingan\nA perfect partner to the Dalcha; tender small eggplants in a tamarind and peanut-based gravy. Soft\, nutty\, and tangy! \nBagara Khaana\nThe ideal accompaniment to these flavourful curries\, this spiced rice dish is a regular feature at weddings and functions in Hyderabad. Delicate\, long-grain basmati rice cooked with ginger\, garlic\, mint and coriander. \nServed with Pickled Onions\, Green Chutney\, and plenty of warm Naan Bread \nKaddu ki Kheer\nA classic old-city number\, this rich\, creamy pudding\, is made from kaddu\, know as bottle gourd or white pumpkin\, bolstered with almonds and dusted with cinnamon.\n—– \n$50 +HST \n—–\nInder Preet Singh has been working in marketing in the telecom industry in Toronto for the past 2 years. Cooking is his his happy place\, connecting him to both the Punjabi cuisine his mother taught him\, as well as the food of his hometown of Hyderabad. \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-hyderabadi-classics-by-inder-preet-singh/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/facebook_event_576265492741338.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180429T100000
DTEND;TZID=America/Halifax:20180429T130000
DTSTAMP:20260501T162323
CREATED:20180305T192543Z
LAST-MODIFIED:20180428T002014Z
UID:51339-1524996000-1525006800@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Croissants from Scratch by Leo Baduria (AM)
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 | paintboxbistro.ca\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$60 +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 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-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/2018/03/facebook_event_389537548183517.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/Halifax:20180429T183000
DTEND;TZID=America/Halifax:20180429T213000
DTSTAMP:20260501T162323
CREATED:20180402T180415Z
LAST-MODIFIED:20180409T214446Z
UID:52753-1525026600-1525037400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Homemade Bagels by Jordan Hrycyshyn
DESCRIPTION:SOLD OUT! 2nd Night Added Monday\, April 30\nThough the origins of bagels are somewhat obscure\, it is known that they were widely consumed in Ashkenazi Jewish communities as early as the 17th century. A small yeasted bread traditionally shaped into a ring\, bagels are notable for being boiled for a short time before being baked. The result is a dense\, chewy\, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust\, with the traditional ones being poppy or sesame seeds. \nBagels are now popular around the world\, and wood-fired Montreal bagels are one of Canada’s few true culinary treasures. However\, now that most people’s bagels experiences come out of a supermarket plastic bag\, the delights of chewy\, homemade bagels are only rarely\, if ever\, experienced. \nBut with a little help from Chef Jordan Hrycyshyn\, you will be able to bake up a fabulous batch of homemade bagels anytime the craving strikes! This fun\, hands-on workshop begins with review of all the ingredients\, and then leads you through all the steps from making the “sponge” through to the final dough\, to the shaping\, boiling\, seeding and baking. Everyone will get to participate in every step of the process and be able to flavour their bagels with a wide range of herbs\, and seeds. Each participant will get to make 6 bagels to take home or enjoy with a variety of local cream cheeses and spreads. \n$60 +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. \nAfter cooking across Canada\, Jordan toured the world\, falling in love with Mediterranean and East Asian cuisine in places including South Korea\, Thailand and Spain. He has worked as a private chef since 2014 while learning under the astute tutelage of some of the world’s top industry chefs. Jordan has taken culinary courses across Asia and North America\, and strongly believes in taking time to focus on continuing to improve his craft and grow his cookbook collection. Residing in Toronto has allowed Jordan to expand his food repertoire as a freelance chef\, with a focus on specialized in-home meal preparation.  JH Culinary\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-homemade-bagels-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/2018/04/facebook_event_752502685137749.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180430T183000
DTEND;TZID=America/Toronto:20180430T210000
DTSTAMP:20260501T162323
CREATED:20180409T175626Z
LAST-MODIFIED:20180410T002534Z
UID:53073-1525113000-1525122000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Homemade Bagels by Jordan Hrycyshyn (2)
DESCRIPTION:Though the origins of bagels are somewhat obscure\, it is known that they were widely consumed in Ashkenazi Jewish communities as early as the 17th century. A small yeasted bread traditionally shaped into a ring\, bagels are notable for being boiled for a short time before being baked. The result is a dense\, chewy\, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust\, with the traditional ones being poppy or sesame seeds. \n\n\n \n\n\nBagels are now popular around the world\, and wood-fired Montreal bagels are one of Canada’s few true culinary treasures. However\, now that most people’s bagels experiences come out of a supermarket plastic bag\, the delights of chewy\, homemade bagels are only rarely\, if ever\, experienced.\n\n\n \n\n\nBut with a little help from Chef Jordan Hrycyshyn\, you will be able to bake up a fabulous batch of homemade bagels anytime the craving strikes! This fun\, hands-on workshop begins with review of all the ingredients\, and then leads you through all the steps from making the “sponge” through to the final dough\, to the shaping\, boiling\, seeding and baking. Everyone will get to participate in every step of the process and be able to flavour their bagels with a wide range of herbs\, and seeds. Each participant will get to make 6 bagels to take home or enjoy with a variety of local cream cheeses and spreads. \n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\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. \n\n\n \n\n\nAfter cooking across Canada\, Jordan toured the world\, falling in love with Mediterranean and East Asian cuisine in places including South Korea\, Thailand and Spain. He has worked as a private chef since 2014 while learning under the astute tutelage of some of the world’s top industry chefs. Jordan has taken culinary courses across Asia and North America\, and strongly believes in taking time to focus on continuing to improve his craft and grow his cookbook collection. Residing in Toronto has allowed Jordan to expand his food repertoire as a freelance chef\, with a focus on specialized in-home meal preparation.  |  JH Culinary\n\n\n—–\n\n\n \n\n\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-homemade-bagels-by-jordan-hrycyshyn-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/facebook_event_752502685137749.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180501T180000
DTEND;TZID=America/Toronto:20180501T210000
DTSTAMP:20260501T162323
CREATED:20180409T175900Z
LAST-MODIFIED:20180422T211345Z
UID:53077-1525197600-1525208400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Valerie Tarasuk
DESCRIPTION:This month’s Table Talk falls on May Day\, both an ancient celebration of the promise of Spring and a modern day of remembrance of the ongoing fight for social justice. It seems very fitting then to invite food researcher Valerie Tarasuk for an exploration of approaches to reducing food insecurity in Canada\, with a glimpse into the implications of current policies — both intended and unintended. \n\n\n —–\n\n\n\nDinner by Len Senater\nInspired by the frugal ingenuity of home cooks around the world\, tonight’s dinner features Mexican-inspired dishes specifically made from leftovers of other meals. Sopa de Fideo (broth with fine rice noodles)\, Chilaquiles (crispy tortillas tossed in chile-tomato sauce topped with egg\, cheese\, avocado & crema)\, and Chocolate Cinnamon Bread Pudding. #GF #vegetarian #vegan options available\n\n\n—–\n\n\n \n\n\nDoors open at 6pm\, talk starts at 7pm\n\n\nincludes dinner and coffee or tea.\n\n\n$25 (+HST)\n\n\n \n\n\nBOOK NOW\n\n\n\n —–\n\n\nValerie Tarasuk is a Professor in the Department of Nutritional Sciences and the Dalla Lana School of Public Health at the University of Toronto. Most recently\, she has led PROOF\, an interdisciplinary research program funded by the Canadian Institutes of Health Research and designed to identify effective policy approaches to reduce household food insecurity in Canada.\n\n\n\n \n\n\n—–\n\n\nThis Table Talk is presented in collaboration with Artery\n\n\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect.\n\n\n \n\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.\n\n\n \n\n\nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-valerie-tarasuk/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/Valerie_Tarasuk.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180502T180000
DTEND;TZID=America/Toronto:20180502T190000
DTSTAMP:20260501T162323
CREATED:20180427T222640Z
LAST-MODIFIED:20180427T223159Z
UID:54018-1525284000-1525287600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED May 2\, 2018
DESCRIPTION:Mutabal Shmander متبل شمندر\n				\n			\n				\n			\n				\n				Kobez bil foren بالفرن خبز\n				\n			\n				\n			\n				\n				Salatet Alkhus سلطة خس\n				\n			\n				\n			\n				\n				Barazek برازق\n				\n		\n\n[Beef] Mahashi Flefleh محاشي فليفلة\nStuffed vegetables were cherished by the former Ottoman Empire\, and they made them popular from the Balkans to the Levant. Small zucchinis or eggplants are perhaps the most common\, but almost any vegetable can be Mahashi (stuffed). Today it’s a combination of colourful peppers (flefleh)\, stuffed with a mix of ground halal beef\, garlic\, mint and rice. The peppers are slow-cooked in rich tomato broth for delicious spring treat. \n[Vegetarian]\nA vegetarian version\, stuffed with a rice mixture spiced with parsley\, mint\, onion\, tomato\, garlic\, and pomegranate syrup. \nIt served with Kobez bil Foren; somewhere between pita and focaccia\, this homemade flatbread is perfect mopping up the delicious sauce and for dipping in the beet hummus. \nMutabal Shmander متبل شمندر\nA traditional beet-based meze dip popular in Syria\, especially in Aleppo. A relative of hummus\, or baba ganoush\, it’s made with beets combined with thick yogurt\, tahini and parsley seasoned\nwith a bit garlic\, pomegranate molasses\, lemon\, za’atar and walnuts. \nSalatet Alkhus سلطة خس\nA simple green salad of romaine lettuce\, tomatoes\, cucumber and carrots\, with fresh mint and a lemon\, garlic\, olive oil. \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$25 +HST \nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup between 6–7pm from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) MAP \nFree 3km Delivery\nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore) MAP \nFlat Rate 6km Delivery\nIf you live outside the 3km free delivery zone\, foodora can deliver for a $10 within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore) MAP \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 “Guest Cook” spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Wednesday (10:30-4:30). 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 help 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!\nSupport Newcomer Kitchen \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-may-2-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/STUFFED_PEPPERS_mahshi.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180503T180000
DTEND;TZID=America/Toronto:20180503T210000
DTSTAMP:20260501T162323
CREATED:20180416T201416Z
LAST-MODIFIED:20180501T011704Z
UID:53407-1525370400-1525381200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tel Aviv by Amira Eskenazi
DESCRIPTION:Chef Amira Eskenazi was head chef of the iconic French restaurant La Regence at the Dan Hotel in Tel Aviv which allowed her to combine her love for classic French cooking with the colours and flavours of local\, Mediterranean ingredients. \n\n\n \n\n\nIn 2017\, she decided to return to her home country of Canada\, choosing Toronto because of its vibrant and growing food scene. She was happily surprised to see the diversity and possibilities that the city has to offer and is happy to introduce Toronto’s food lovers to her own international style.\n\n\n \n\n\nSoup $6\n\n\nHomemade chicken noodle vegetable \n\n\n \n\n\nMeze Plate $8\n\n\nMadbuha; Israeli cooked tomato & red pepper salad \n\n\nHummus with warm mushrooms \n\n\nBeet salad with parsley and crispy chicken skin (optional) \n\n\nHandmade challah roll \n\n\n \n\n\nBoureka $8\n\n\nFresh\, handmade cheese and potato pastries with hard-boiled egg\, pickled pepper and fresh tomato puree \n\n\n \n\n\nCabbage Roll $8\n\n\nStuffed cabbage with meat and rice -or- rice and bulgur wheat (vegan) in spicy\, smoky tomato sauce\n\n\n \n\n\nBlintz $6\n\n\nButtery crepe stuffed with warm cheese and berries\n\n\n \n\n\nPrix Fixe Menus\n\n\nLight Dinner $20\n\n\nChoice of Soup -or- Dessert\n\n\n+ Choice of 2 entree plates\n\n\n \n\n\nFeast $25\n\n\nSoup + Choice of 2 entree plates + Dessert\n\n\n \n\n\n—–\n\n\nAmira Eskenazi is a veteran international chef having worked on a number of continents over the past 2 decades. She was Head Chef on tour with Cirque du Soleil for 5 years and then she spent 7 years as a private yacht chef in the US\, Caribbean and Europe. \n\n\nShe was also head chef at Tel Aviv’s only authentic Tuscan restaurant in Naveh Tzedek\, giving her insight into traditional Italian flavours. She now produces and sells her own handmade sauces\, pastas\, pestos and tapenades through her company\, VALIS foodcraft\n\n\n \n\n\n—–\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\n\n \n\n\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tel-aviv-by-amira-eskenazi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/amira-collage-3.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180504T193000
DTEND;TZID=America/Toronto:20180504T223000
DTSTAMP:20260501T162323
CREATED:20180416T191117Z
LAST-MODIFIED:20180416T191254Z
UID:53376-1525462200-1525473000@dev.thedepanneur.ca
SUMMARY:Nurture x Soft Focus Harvest Table Dinner
DESCRIPTION:Each month\, Nurture: A Retreat offers a collaborative intimate dining experience that is part community incubator\, part supper club\, part creative discourse on the subject of self care – all delicious\, organic\, and served family-style. \nIncludes:\n– Welcome cocktail\n– Three course dinner inspired by the spirit and creative aesthetic of local loungewear line Soft Focus\n– Creative presentation by Sammi Smith\, showcasing the ups and downs of her creative journey building Soft Focus\n– Community and connection with people up to amazing creative things.\n**Allergies and food sensitivities wholeheartedly embraced with advance notice.** \nABOUT Soft Focus\nSoft Focus is a curated line of stylish loungewear\, focused on crafting contemporary silhouettes out of quality\, natural fabrics. \nFounder\, Sammi Smith\, is a Toronto-based designer who has 10+ years of experience working for some of Canada’s top fashion and apparel brands. \nWhen it came time to leave her 9 to 5 life behind and branch out on her own\, Sammi found herself contemplating the standard home office uniform of sweats and tees. Working from home for the first time\, she sought out easy\, casual clothing that didn’t sacrifice personal style for comfort. An added bonus\, was that luxurious feeling that comes from wearing something special at home that’s just for you. And like many designers reinterpreting pajamas and loungewear right now\, she also has her sights set beyond the bedroom. \nSoft Focus was born out of a desire to create a collection that matches the lifestyle and needs of the modern woman. Simple\, elegant yet relaxed pieces that are made for lounging\, and styled to live your best life. \nEvent cover photo by Helen Mak @helnmak \nBOOK NOW
URL:https://dev.thedepanneur.ca/event/nurture-x-soft-focus-harvest-table-dinner/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/Nurture-x-Soft-Focus-Harvest-Table-Dinner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180505T193000
DTEND;TZID=America/Toronto:20180505T223000
DTSTAMP:20260501T162323
CREATED:20180409T174345Z
LAST-MODIFIED:20180409T213452Z
UID:53068-1525548600-1525559400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Seafood Chermoula by Dali Chehimi
DESCRIPTION:Tunisian cuisine features all the hallmarks of delicious North African food: complex spices\, Mediterranean ingredients and a hint of French colonial influence. Tagines\, the flavourful stews that range from Morocco to Egypt\, get their name from the characteristic conical dishes of the same name that they are most often cooked in.\n\n\n \n\n\nDali Chehimi has put together a delightful menu featuring several classic Tunisian dishes\, many rarely seen in Toronto.\n\n\n \n\n\n—–\n\n\nSalade Mechouia with Merguez\n\n\nMechouia is a Tunisian salad of grilled tomato\, garlic\, onion\, sweet and hot peppers\, seasoned with caraway\, capers and olives. It is served with grilled merguez\, North Africa’s popular thin\, spicy lamb sausages\, and fresh baguette.\n\n\n \n\n\nChermoula Seafood Tagine\n\n\nChermoula is a unique blend of herbs and seasonings found across the Maghreb. In Algerian\, Libyan\, Moroccan and Tunisian cooking it is commonly used to flavor fish or seafood. Every family has their own unique variation\, but common ingredients include garlic\, cumin\, coriander\, and lemon juice\, but may also include pickled lemons\, chili peppers\, saffron\, or other herbs. Here delicate cod\, shrimp and calamari are marinated in the chermoula paste\, then cooked with diced tomatoes and chickpeas in the traditional North African tagine style. \n\n\n \n\n\nIt is served alongside a light steamed couscous\, a hearty Moroccan-spiced pumpkin and chickpea stew\, and Dali’s famous homemade spicy harissa.\n\n\n \n\n\nTunisian Berry Trifle\n\n\nSimilar to a tiramisu\, this delicate dessert combines fresh berries in a fragrant orange blossom syrup\, with buttery biscuits\, slivered almonds\, and cool whipped cream.\n\n\n—–\n\n\n \n\n\n$50 +HST\n\n\n \n\n\n—–\n\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\n\n \n\n\n—–\n\n\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party.\n\n\n \n\n\nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-seafood-chermoula-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_143552159539960.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180506T183000
DTEND;TZID=America/Toronto:20180506T210000
DTSTAMP:20260501T162323
CREATED:20180409T182512Z
LAST-MODIFIED:20180416T160252Z
UID:53084-1525631400-1525640400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Classic Stuffed Pastas by Laura Guanti
DESCRIPTION:SOLD OUT — 2nd Night Added Monday\, May 7\n\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.\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$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 Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-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/2016/04/facebook_event_598261297006867.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180507T183000
DTEND;TZID=America/Toronto:20180507T210000
DTSTAMP:20260501T162323
CREATED:20180416T160130Z
LAST-MODIFIED:20180416T172740Z
UID:53340-1525717800-1525726800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Classic Stuffed Pastas by Laura Guanti (2)
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$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 Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-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
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180508T183000
DTEND;TZID=America/Toronto:20180508T210000
DTSTAMP:20260501T162323
CREATED:20180416T200138Z
LAST-MODIFIED:20180416T200138Z
UID:53399-1525804200-1525813200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: 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.\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$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 Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-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:20180509T180000
DTEND;TZID=America/Toronto:20180509T190000
DTSTAMP:20260501T162323
CREATED:20180504T170117Z
LAST-MODIFIED:20180504T170117Z
UID:54263-1525888800-1525892400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED May 9\, 2018
DESCRIPTION:Khyar Belaban خيار بلبن\n				\n			\n				\n			\n				\n				Baklawa بقلاوة\n				\n			\n		\n\n\n[chicken & beef] Maqluba  مقلوبة\n\n\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 Syrian version of the recipe includes tomatoes\, eggplant\, poached halal chicken and spiced ground beef\, with a garnish of butter-fried nuts.\n\n\n \n\n\n[vegetarian] Maqluba  مقلوبة\n\n\nWe will also be preparing a vegetarian version with cauliflower\, tomato\, eggplant and green pepper.\n\n\n \n\n\nKhyar Belaban خيار بلبن\n\n\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.\n\n\n \n\n\nBaklawa بقلاوة\n\n\nProbably the most famous Middle Eastern dessert is this rich\, flaky pastry made of layers of paper-thin phyllo dough that’s been brushed with butter\, layered with chopped nuts (walnuts)\, drizzled with sweet syrup flavoured with orange blossom and rose waters\, and garnished with crushed pistachios.\n\n\n$25 +HST \nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup between 6–7pm from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) MAP \nFree 3km Delivery\nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore) MAP \nFlat Rate 6km Delivery\nIf you live outside the 3km free delivery zone\, foodora can deliver for a $10 within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore) MAP \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 “Guest Cook” spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Wednesday (10:30-4:30). 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 help 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!\nSupport Newcomer Kitchen \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-may-9-2018/
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
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20180510T180000
DTEND;TZID=America/Toronto:20180510T210000
DTSTAMP:20260501T162323
CREATED:20180422T200854Z
LAST-MODIFIED:20180425T020709Z
UID:53885-1525975200-1525986000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: West African BBQ by Kafui Nadia Klussey
DESCRIPTION:West Africa (Togo-Ghana-Nigeria-Senegal) is known for its tasty and well-seasoned food — a cuisine that I think is woefully under-represented in Toronto. For this Drop-In Dinner\, Kafui Nadia Klussey brings some authentic West African flavours to The Dep\, including her take on a classic BBQ street food — thin beef kebabs flavoured with a complex\, spicy peanut-based rub/seasoning — known variously as suya\, tchinchinga\, or debi depending on the region. \n\n\n \n\n\n—–\n\n\nPulled Pork Plantain $6 (3pcs)\n\n\nFried plantains topped with pulled pork — seasoned with a blend of rosemary\, orange zest & spices — and a crunchy red & white cabbage coleslaw\n\n\n-or-\n\n\nSalsa Plantain (vegan) $6 (4pcs)\n\n\nFried plantains\, topped with a colourful salsa of peppers\, onions spiced with a mix of coriander\, black pepper\, and lavender.\n\n\n\n\n\nBeef Suya (3pcs) -or- Mushroom Suya (4pcs)  $14\n\n\nSkewers of tender\, thinly sliced beef –or- juicy mushrooms & zucchini\, seasoned with Nadia’s signature Peanut BBQ spice blend — including ground roasted peanuts\, chili pepper\, and ginger — served with steamed sweet rice cakes\, a simple sauté of tomato\, green peppers\, onion & spices\, and a dab of spicy mayo.\n\n\n \n\n\nPof-Pof (2pcs)  $6\n\n\nA classic West-African treat; a soft yeasted doughnut\, fried until crispy and dusted with powdered sugar and cinnamon\, served with a fruit cocktail of fresh pineapple\, banana\, green grapes\, and berries with a drizzle of maple syrup\n\n\n \n\n\nPrix Fixe Menu $24\n\n\nPlantain + Suya + Pof Pof\n\n\n \n\n\n—–\n\n\nKafui Nadia Klussey hails from Togo in West Africa. Well known by her friends as a true food lover\, she decided to leverage her Business Administration background to launch a new food business\, Tchi-Tchin-Ga\, featuring a line of all-natural seasonings inspired by the flavours of West Africa. The company works closely with women’s agricultural cooperatives in West Africa to produce her unique spice blends\, which are packaged here in Toronto.\n\n\n \n\n\nTchi-Tchin-Ga | www.tchitchinga.com\n\n\n \n\n\n—–\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\n\n \n\n\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-west-african-bbq-by-kafui-nadia-klussey/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/suya_5.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180511T193000
DTEND;TZID=America/Toronto:20180511T223000
DTSTAMP:20260501T162323
CREATED:20180416T174522Z
LAST-MODIFIED:20180420T142152Z
UID:53336-1526067000-1526077800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Modern Mexican by Santo Pecado
DESCRIPTION:Consider that California was a part of Mexico right up until 1846\, so it should come as no surprize that Mexican culture and cuisine would be an integral part of the culinary landscape. Chefs Paola Solorzano and Adriana Rubio of Santo Pecado Mexican Catering recently visited California and were inspired by what they discovered: a place where the Mexican identity blends with modern life\, remains firmly rooted in ancient traditions. This menu reflects the flavours and ideas of that discovery\, an elegant and contemporary take on traditional Mexican flavours and ingredients.\n\n\n \n\n\n—–\n\n\nAmuse\n\n\nSmoky chipotle pepper stuffed with goat cheese and avocado\, drizzled with orange syrup \n\n\n \n\n\nA selection of Mexican dips: black bean refritos\, creamy cotija & chipotle dip\, tomatillo & serrano guacamole\, served with crispy totopos and warm organic blue corn tortillas.\n\n\n \n\n\nPan-seared Salmon in Mole Rojo\n\n\nScratch-made fruity mole with dried plums\, apple\, pears\, raisins\, pepitas\, sunflower seeds\, guajillo & ancho chiles\, and a touch of bitter chocolate — served over a warm lentil\, apple\, and plantain salad\, with a grilled corn\, poblano & lime relish.\n\n\n \n\n\nAgua Fresca\n\n\nA refreshing light cucumber & mint beverage\n\n\n \n\n\nCaballeros Pobres\n\n\nLiterally “poor gentlemen”\, a Yucatan French toast\, smothered in piloncillo guava syrup\, served with home-made horchata ice cream\n\n\n \n\n\n—–\n\n\nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts.\n\n\n \n\n\nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes.\n\n\n—–\n\n\n \n\n\n$50 +HST\n\n\n \n\n\n—–\n\n\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\n\n\n \n\n\nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-modern-mexican-by-santo-pecado/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/santo-pecado-salmon-mole.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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