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X-WR-CALDESC:Events for The Depanneur
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150414T190000
DTEND;TZID=America/Toronto:20150414T200000
DTSTAMP:20260504T105818
CREATED:20150325T165719Z
LAST-MODIFIED:20150413T201406Z
UID:17555-1429038000-1429041600@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Dawn and Edmund Rek
DESCRIPTION:For the past seven years\, Dawn and Edmund Rek have run a small business Evelyn’s Crackers\, dedicated to using only whole local organic grains. They specialize in crackers made from stone ground single varietal wheats\, such as Red Fife and avoid any white or roller milled flour or imported grains. They believe that in order to participate in the local economy\, they must support the local economy and deal directly with producers\, paying the price that they ask. They encourage farmers to grow grains as part of their crop rotation and bring heritage grains back to people’s diet. \nDawn and Ed talk about the resurgence of whole grains and the importance of building a local grain economy \n———-\nEvery Tuesday at 7pm\, The Depanneur invites a local food personality to talk about something that interests them.
URL:https://dev.thedepanneur.ca/event/table-talk-evelyn-and-edmund-rek/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/03/evelyns-crackers_kh_finals-6-e1428956036430.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150414T180000
DTEND;TZID=America/Toronto:20150414T180000
DTSTAMP:20260504T105818
CREATED:20150413T172449Z
LAST-MODIFIED:20150413T204024Z
UID:17824-1429034400-1429034400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Warm Whole Grain & Kale Salad by Len Senater
DESCRIPTION:Well\, Spring has undeniably sprung\, the promise of local produce after the long winter warms the cockles of many a foodie. Tonight’s dinner\, inspired by Dawn & Ed Rek’s commitment to local heritage and organic grains\, will feature a warm whole grain salad (some combination of local\, whole wheat\, rye\, barley\, spelt and/or farro (emmer)\, depending on what I find at Monday’s Sorauren Farmers’ Market – WEFC) combined with kale\, sweet potato\, corn\, cherry tomatoes\, onion\, fresh herbs and feta cheese (optional)\, with a tangy red wine and Dijon vinaigrette.\n$10 +HST \nAdd an Italian fennel & pork sausage\n+$3 \n#vegan #GF options available \n7pm – TABLE TALK: Dawn and Edmund Rek\nDawn and Ed of Evelyn’s Crackers will be talking about the resurgence of whole grains and the importance of building a local grain economy \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-warm-whole-grain-kale-salad-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/04/facebook_event_787513544696513-e1428957616515.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150413T183000
DTEND;TZID=America/Toronto:20150413T210000
DTSTAMP:20260504T105818
CREATED:20150225T192313Z
LAST-MODIFIED:20150321T203725Z
UID:17119-1428949800-1428958800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Honey\, Let’s Make Mead by Fran Freeman
DESCRIPTION:So you may or may not be a Mediaeval Viking\, but that should not stop you from enjoying your own home-made mead\, one of the world’s oldest alcoholic beverages. Mead is made from a simple blend of honey and water\, then fermented with yeast. Join urban beekeeper Fran Freeman as she leads a group through the making of a delicately-flavoured ginger mead with lemon zest from all-natural wildflower honey. \nFran will cover the terminology and history of mead\, issues of safety and sanitation\, and talk about hive products in the context of food security and declining pollinator health. Participants will learn about warming techniques\, cooling\, straining and pouring growlers\, and using fermentation locks. Everyone leaves with 2-litres of mead-in-the-making to continue the fermentation process at home\, simple instructions\, and recipe variations for future mead-making adventures. Each participant will be provided with a reusable glass growler\, fermentation lock and bung. \n$55 +HST \n—————\nFran Freeman is an urban beekeeper going into her tenth year. Using sustainable\, organic practices\, she cares for honey bees at several apiaries in west-end Toronto. She runs workshops on bees\, hive products\, and urban beekeeping as hive consciousness and sells small-batch harvests of honey under the name Sticky Bees Urban Honey  \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-honey-lets-make-mead-by-fran-freeman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/facebook_event_612499485549275.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150412T193000
DTEND;TZID=America/Toronto:20150412T223000
DTSTAMP:20260504T105818
CREATED:20150317T002313Z
LAST-MODIFIED:20150317T002629Z
UID:17398-1428867000-1428877800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Caribe Mexicana by Chef Greg Couillard
DESCRIPTION:It’s always exciting to watch Chef Greg Couillard‘s creative culinary imagination at work. Living in costal Mexico for the last few years\, Greg has been absorbing and integrating a whole new range of authentic Mexican flavours into his already famously eclectic kitchen repertoire. For this meal\, Greg combines elements of Mexican village cooking — smoky chiles and rustic casera sauces — with the bright and colourful flavours of the Caribbean Islands. \nMaracuya Grilled Octopus\nFresh octopus made meltingly tender by a long marinade in tart passionfruit pulp\, piquant jerk spices and fragrant chandon beni (aka culantro\, a potent herb popular in Trinidad)\, grilled with Spanish chorizo sausage and served over chorizo over buttered callaloo greens. \nShortribs Casera\nSlow-braised meaty beef shortribs in a rustic red salsa casera of grilled tomatoes\, garlic\, sweet onions and a trio of rich Pasilla\, sweet Guajillo and spicy Arbol chiles. Served over creamy corn and Manchego cheese polenta\, with a side of refreshing fennel\, radish & mandarina pico de gallo. \nBanana Cream Pie\nThis diner classic gets a sexy Latin makeover with fresh bananas\, whipped cream and sweet Mexican cajeta\, a luxurious goat’s milk dulce de leche caramel. \n$50 +HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-caribe-mexicana-by-chef-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/03/facebook_event_1582474765328948.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150411T193000
DTEND;TZID=America/Toronto:20150411T223000
DTSTAMP:20260504T105818
CREATED:20141007T000439Z
LAST-MODIFIED:20150306T204321Z
UID:12827-1428780600-1428791400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: 7 Curries & Ti-Puri by Vanesha Khadaroo
DESCRIPTION:The island of Mauritius\, situated in the Indian Ocean\, features a culture and cuisine that is a unique combination of African\, Indian\, Chinese\, Arabic and French influences. With a large Indian population\, big\, festive vegetarian meals are a common occurrence. This very special meal of 7 different vegetable curries is typical of a Hindu wedding banquet in Mauritius. \nCelebrated Mauritian Chef and longtime Dep favourite Vanesha Khadaroo of La Marmite Mauricienne has offered to prepare this very unique\, authentic (and labour-intensive!) meal to share with us. The banquet begins with a glass of lime & lemongrass-infused limounade\, then people join sit down at a table that has been covered in banana leaves and decorative oil lamps. The curries\, rice and ti-puri (fried flatbreads) are brought to the table and served directly onto the leaves\, where the meal is then eaten with one’s hands. The meal ends with small elegant sweets and cups of fragrant Mauritian chai with cardamom. \n7 CURRY & TI-PURI\nGiraumon Fricasser – mashed Jamaican pumpkin with fennel & mustard seed\nTomato Rougaille – a flavourful tomato curry with garlic and ginger\nCurry Barry – yellow split pea and herbs fritters in a rich turmeric-infused gravy\nKutchou – a tangy spinach-like leafy green (Colocasia – aka Taro leaf\, Dasheen\, or Fueilles de Songe in Mauritius) cooked with chickpeas\nGrois Pois Masala – lima beans cooked with classic curry spices\nChouchou – sautéed chayote squash & scallion\nTakkar – a bittersweet tamarind sauce with fennel & pineapple\nChili Achard – a green chili & garlic pickle\nTi-Puri – 4 small puffed fried flatbreads for scooping up the curries\nThe meal is served with basmati rice \nDESSERT\nGateau Napolitaines – small & elegant traditional Mauritian frosted shortbread cookies\nBois Cheri – Mauritian tea with cardamom \n$40+HST \n—–\nChef Vanesha Nuckchaddee-Khadaroo is the founder of La Marmite Mauricienne (Mauritian Pot)\, a catering company serving uniquely delicious Mauritian cuisine across the GTA. http://www.mauritianpot.ca \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/7-curries-ti-puri-by-vanesha-khadaroo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/10/seven_curry.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150410T180000
DTEND;TZID=America/Toronto:20150410T210000
DTSTAMP:20260504T105818
CREATED:20150402T225908Z
LAST-MODIFIED:20150407T005632Z
UID:17714-1428688800-1428699600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tour of Asian Street Food by Gordon Chow
DESCRIPTION:One of the benefits of living in Toronto is having food from around the world within walking distance. But why walk when you can have it all in one place? Gordon Chow takes you on a pan-Asian tour of street food with stops in Taiwan\, Myanmar and the Phillipines. \nStop 1 – TAIWAN\nPork Belly Bao – roasted pork belly\, kimchi fuji apples\, pickled carrots/daikon\, cheese mix\, hoisin\n-or-\nBeef Short Rib Bao – marinated short rib\, kimchi ketchup\, crispy bacon\, slaw with chili soy vinaigrette\, kimchi\, cheese mix\n-or-\nMapo Tofu Bao – Fried bao\, spicy tofu chili – vegetarian\n$4 ea. -or- 3 for $10 \nStop 2 – MYANMAR\nOhn-No Khao Swè – coconut curry broth\, egg noodles\, soft boiled egg\, fish balls\, fried shallots\, thai chilies\n$12 \nStop 3 – PHILLIPINES\nTaho – Sweet tofu with Tapioca pearls\n(plain\, mango or lychee)\n$3 \n#vegetarian and #gluten-free option available\n+$1 for gluten free substitutions \nPRIX FIXE MENU\n2 Bao + Soup + Taho\n$20 \n——\nGordon Chow established Lucky Cat Canteen​ (formerly Fat Buddha Street Food) in early 2015 after graduating from George Brown College. An experienced chef with a passion for turning popular global street food into innovative\, cosmopolitan 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.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tour-of-asian-street-food-by-gordon-chow/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/04/facebook_event_206632322700347.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150409T180000
DTEND;TZID=America/Toronto:20150409T210000
DTSTAMP:20260504T105818
CREATED:20150327T200342Z
LAST-MODIFIED:20150401T140703Z
UID:17608-1428602400-1428613200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Dutch Comfort Food by Justin Go & Alison Broverman
DESCRIPTION:Every Thursday in April\, Justin Go and Alison Broverman from BorrelTO are serving authentic Dutch snacks and comfort food. This menu conveys the concept of “gezellig”— a Dutch word that encompasses all things cozy and convivial\, really what the The Dep is all about. \nTheir main dish is a traditional boerenkool. A delicious combination of mashed potatoes and chopped kale stewed together and served with smoked sausage\, homemade bacon lardons and gravy\, a dish well suited to get you through the chilly April showers.\n$9\, vegetarian: $8 \nBitterballen are tasty little deep-fried balls consisting of either minced beef or vegetables cooked in a savoury roux and served with a special Zaanse mustard from the North of Holland. And we’ll be experimenting with some more modern flavours throughout the month as well! (Bacon and cheddar\, anyone?)\nBeef\, vegetarian: $7 \nKrokets have a minced chicken filling in a savoury roux\, deep-fried into an oblong shape\, and served on rye bread – the traditional method is to mash the kroket and spread the filling on the bread (it might sound weird\, but trust us on this one).\n$7 \nThe frikandel is Holland’s answer to the hot dog – a homemade sausage made of a blend of ground beef\, pork\, and chicken\, and served on a bun with onions\, mayonnaise\, and curried ketchup. Served with home-seasoned paprika chips.\n$7 \nFor dessert\, we have poffertjes. These tiny puffy pancakes are grilled in a special pan\, covered in icing sugar and a thin slab of butter. They’re a favourite of the young and old alike.\n$6 \n——–\nJustin Go began cooking Dutch food years ago for his friends at his annual “Holland Day in Canada” (a completely made-up holiday) party that he would host with his wife\, Alison Broverman in their home. He was pleasantly surprised when\, after tasting boerenkool for the first time\, his friends began clamouring for it every year\, and he wondered if there might be even more of an audience for Dutch food in Toronto. In early 2014\, he finally decided to find out and the pop-up Borrel was born. They’ve had successful pop-ups at The Ossington\, Cloak & Dagger Pub\, & Feast in the East.\nTwitter: @BorrelTO | Instagram: BorrelTO \nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-dutch-comfort-food-by-justin-go-alison-broverman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/03/facebook_event_206632322700347-e1427486867697.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150408T180000
DTEND;TZID=America/Toronto:20150408T210000
DTSTAMP:20260504T105818
CREATED:20150406T162715Z
LAST-MODIFIED:20150406T162819Z
UID:17767-1428516000-1428526800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Butternut Squash Quinoa Risotto by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nA creamy butternut squash risotto made with quinoa\, mushrooms and pumpkin seeds\, plus zucchini stuffed with sunflower seed paté.\n$12 \nPears poached in ginger ale with citrus custard ice cream!\n$4 \n#vegan #GF \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-butternut-squash-quinoa-risotto-by-emily-zimmerman-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/04/facebook_event_1399670757018567.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150407T190000
DTEND;TZID=America/Toronto:20150407T200000
DTSTAMP:20260504T105818
CREATED:20150311T205317Z
LAST-MODIFIED:20150311T205434Z
UID:17337-1428433200-1428436800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Ksenija Hotic
DESCRIPTION:Ksenija discusses the importance of food and the immigrant experience as well as what it’s like to cook like a Bos. \nKsenija Hotic‘s involvement with food starts in Bosnia in her grandmother’s kitchen and her father’s foraging trips into the woods. It leads through Berlin and all the way up to the Toronto Underground Market\, where she is part of the team behind this innovative showcase for alternative culinary talent. An enthusiastic gardener\, foodie and photographer\, Ksenija is combining her love for cooking and her family’s heritage for this dinner of traditional Bosnian recipes. \n———-\nEvery Tuesday at 7pm\, The Depanneur invites a local food personality to talk about something that interests them.
URL:https://dev.thedepanneur.ca/event/table-talk-ksenija-hotic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/03/facebook_event_510422742430375.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150407T180000
DTEND;TZID=America/Toronto:20150407T210000
DTSTAMP:20260504T105818
CREATED:20150402T225907Z
LAST-MODIFIED:20150406T153804Z
UID:17712-1428429600-1428440400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Romanian Varză Călită by Len Senater
DESCRIPTION:Both of my parents come from Romania\, and although I was born in Montreal\, and never really learned more Romanian than “Hello\, how are you”\, “Kiss my ass” and “Leave him alone\, Mother”\, I still consider it a fundamental part of my identity. I can easily pick out Romanian being spoken in a crowd (even if I can’t understand it)\, and grew up eating and sharing Romanian food with my family. \nTonight\, with our Table Talk guest being the lovely Ksenija Hotic\, who will be speaking about Bosnian food and the immigrant experience\, I thought I’d dig into my own Baltic roots and invite my Dad down to help me make a big batch of one of his favourite classic Romanian dishes\, Varză Călită (stewed cabbage with smoked pork hocks). It will be served up in true Romanian style\, along side a big helping of mamaliga (soft yellow corn polenta)\, topped with sour cream and crumbled feta cheese\, with a bit of cucumber and dill salad on the side. \n$12 +HST\n#GF #vegan option available \n7pm – TABLE TALK: Ksenija Hotic \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners/
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-romanian-varza-calita-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/04/varza-calita.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150406T100000
DTEND;TZID=America/Toronto:20150406T170000
DTSTAMP:20260504T105818
CREATED:20150226T162824Z
LAST-MODIFIED:20150302T190934Z
UID:17141-1428314400-1428339600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Sausage Making Intensive (Full-Day) by Dave Mottershall
DESCRIPTION:Special Full-Day Workshop (10am-5pm) including lunch \nTurn your holiday Monday into a giant pile of homemade sausage! Join Chef Dave Mottershall for a fun\, hands-on sausage-making workshop. You’ll learn all the basics of making great sausage: working with different meats and spices\, grinding and stuffing\, natural and synthetic casings\, salt-curing and smoking. \nEveryone will get a chance to grind\, mix and pipe 3 different kind of sausage from scratch: traditional salt & pepper\, chorizo\, and fennel. \nParticipants will leave with a dozen thick-cut sausages each\, all the recipes and the confidence to make your own sausages at home. The workshop will include a gourmet penne bolognese and a mixed greens salad for lunch as well as a coffee break. \n$125+HST\nBook Now \n—————\nChef Dave Mottershall was named PEI Chef of the Year in 2012 and winner of the 2013 Taste Our Island Award for his dedication to supporting the farm-to-table food movement. He moved to Toronto’s East end in 2014\, where his Loka Snacks pop-up at HiLo bar has been garnering much praise. Dave’s passion for cooking is evident in his Instagram account where he is known as @Chef_Rouge or on Facebook at Salumerume \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-sausage-making-intensive-full-day-by-dave-mottershall/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/facebook_event_658740580918282.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150405T193000
DTEND;TZID=America/Toronto:20150405T223000
DTSTAMP:20260504T105818
CREATED:20150216T200039Z
LAST-MODIFIED:20150216T225039Z
UID:16803-1428262200-1428273000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Let My People Eat! - A Vegan Passover Seder by Emily Zimmerman
DESCRIPTION:Passover is one of the major family celebrations in Jewish culture\, replete with generations of culinary tradition. The holiday meal\, or seder (a Yiddish word meaning ‘order’ or ‘arrangement’)\, is combination of food\, tradition and ritual that celebrates Jewish identity and the escape from Egyptian slavery over 3300 years ago. Like Jewish culture itself\, the seder meal has evolved a lot over the years. For this dinner\, Emily Zimmerman brings her creative\, vegan spin to a classic Jewish-American holiday menu. \n—–\nAlmond and seaweed “gefilte fish” with horseradish mousse on sautéed bitter greens\nHomemade\, wood oven baked matzoh \nGolden vegetable soup with vegan matzoh balls \nEggplant roulade with walnut & cashew ricotta\, savoury tomato sauce; served with quinoa tabbouli and roasted root vegetables \nFlourless chocolate cake\n—-\n#vegan #GF avail \n$40 +HST\n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-vegan-seder-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/facebook_event_842501275811986.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150403T180000
DTEND;TZID=America/Toronto:20150403T210000
DTSTAMP:20260504T105818
CREATED:20150311T162006Z
LAST-MODIFIED:20150330T215513Z
UID:17318-1428084000-1428094800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Yucatecan Eats by Carlos Garate
DESCRIPTION:Many costal Mexican recipes reflect the region’s complex history\, combining Mayan and Spanish cooking with colonial Caribbean and North African influences. Tonight\, Carlos Gárate\, a recent emigré from Mexico City\, will be making Pescado Tikin-Xik\, a distinctive dish from the Yucatán peninsula. It features fresh fish with orange\, oregano\, onions\, tomatoes and herbs cooked inside a banana leaf\, which helps infuse the flavours while keeping everything tender and moist. Served with plantains\, refried beans and a tangy red onion escabeche.\n$12 \nSopa de Nopales (Cactus Paddle Soup)\nDelicious chicken soup with tomatoes\, cactus paddles\, onion\, garlic and herbs; a Mexico City favourite.\n$4 \nFresas con crema\nFresh strawberries and sour cream\n$4 \n#gluten-free \n——\nCarlos M. Gárate is a Toronto based software developer and self-taught photographer who was born in Mexico City living there for three decades before relocating to Toronto in 2006. He enjoys cooking for friends and in the community\, always excited to share Mexican flavours. \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.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-yucatecan-eats-by-carlos-garate/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/03/facebook_event_1384721515179588.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150402T180000
DTEND;TZID=America/Toronto:20150402T210000
DTSTAMP:20260504T105818
CREATED:20150402T022326Z
LAST-MODIFIED:20150402T022326Z
UID:17702-1427997600-1428008400@dev.thedepanneur.ca
SUMMARY:CLOSED FOR PRIVATE FUNCTION
DESCRIPTION:The Depanneur will be closed tonight for a private event. \nPlease join us next Thursday when we will be featuring\nDutch Comfort Food by Justin Go & Alison Broverman
URL:https://dev.thedepanneur.ca/event/closed-for-private-function-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150401T180000
DTEND;TZID=America/Toronto:20150401T210000
DTSTAMP:20260504T105818
CREATED:20150330T155818Z
LAST-MODIFIED:20150330T160322Z
UID:17652-1427911200-1427922000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tempeh Chili and Quinoa Cornbread by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nEmily shows us her cooking range again this week with a smoky\, deep flavoured black bean and tempeh chili\, with hot quinoa cornbread biscuits\, and cool sunflower sour cream. Each dish comes with a roasted red beet and peashoot salad.\n$12 \nRose Water and Tart Apple Cake\n$4 \n#vegan #GF \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tempeh-chili-and-quinoa-cornbread-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/03/facebook_event_206632322700347-e1427731330275.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150331T190000
DTEND;TZID=America/Toronto:20150331T200000
DTSTAMP:20260504T105818
CREATED:20150309T192303Z
LAST-MODIFIED:20150309T192631Z
UID:17305-1427828400-1427832000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Vanessa Yu
DESCRIPTION:Vanessa Yu from caterToronto asks \nHow do we support community food systems?\n What does this mean for food security\, food sovereignty\, and food justice?\n How might policymakers support social and economic equality and equity through food? \nVanessa Yu M.A. (Health Science in Public Health) launched CaterToronto — an eclectic network of small-business food and beverage caterers — with an assets-based approach promoting health and building sustainable community food systems by bridging advocacy\, activism\, and academia. \n———-\nEvery Tuesday at 7pm\, The Depanneur invites a local food personality to talk about something that interests them.
URL:https://dev.thedepanneur.ca/event/table-talk-vanessa-yu/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/03/facebook_event_1576432859262742-e1425929094149.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150331T180000
DTEND;TZID=America/Toronto:20150331T210000
DTSTAMP:20260504T105818
CREATED:20150330T165534Z
LAST-MODIFIED:20150330T190541Z
UID:17655-1427824800-1427835600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Kimchi Noodle Soup by Len Senater
DESCRIPTION:This big bowl of spicy kimchi-spiked broth\, noodles\, veggies\, mushrooms\, tofu\, pork* and egg* (*optional) sits somewhere between soup (Kimchi Guk)\, stew (Kimchi Jjigae)\, and ramen (Kimichi Ramyun)\, served over your choice of thick udon noodles or gluten-free “cellophane” noodles (dangmyeon)\, topped with fresh scallions & toasted sesame seeds.\n$12\n#vegan #GF options available \nAdd free-run egg\n+ $1.50 \nTonight’s meal features homemade\, small-batch organic kimchi made by Bev Yap of Kyopo Kitchen in collaboration with our Table Talk guest Vanessa Ling Yu of caterToronto \nVanessa will be joining us at 7pm to discuss issues around food security\, food sovereignty\, and food justice and how they relate to local community food projects like her caterTO project.\n7pm: TABLE TALK: Vanessa Yu \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-kimchi-noodle-soup-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/03/facebook_event_206632322700347.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150329T193000
DTEND;TZID=America/Toronto:20150329T223000
DTSTAMP:20260504T105818
CREATED:20150223T171426Z
LAST-MODIFIED:20150224T153916Z
UID:17053-1427657400-1427668200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Where Spain & Morocco Meet by José Arato
DESCRIPTION:The Moors\, a vibrant culture of Islamic North Africans\, migrated to the Iberian peninsula in the 8th Century where they thrived for 700 years\, leaving an indelible mark on the culture\, music and food of southern Spain. Separated by less than 8 miles at the strait of Gibraltar\, the cuisines of Morocco and Spain continue to share and celebrate the many bounties of the Mediterranean. \nSo it comes as no surprise that a chef with a life-long interest in Spanish food like José Arato of Pimenton\, to reach the short distance to explore the cuisine of Morocco in this enticing menu. \n—–\nPomegranate Hummus\nThis smooth chickpea spread is found all across North Africa\, but the addition of pomegranate molasses and a garnish of fresh pomegranate seeds gives it a uniquely Moroccan twist. \nChicken B’stilla \nThis savoury meat pie (traditionally made with squab or pigeon) traces it’s roots to Al-Andalus\, the Moorish settlements of early medieval Spain\, though it is now more likely to be found at a Moroccan wedding or celebration. Showcasing the Moorish love for combining savoury and sweet\, tender chicken\, almonds and spices are wrapped in paper-thin werqa dough (similar to Greek phyllo)\, before being brushed with butter and topped with a dusting of sugar and cinnamon. Served with houria\, a spicy Moroccan dish of carrots with toasted cumin & cayenne\, and a fresh green mixed salad with a golden turmeric-infused vinaigrette. \nChocolate Lavender Tart\nDecadent and rich dark chocolate tartlets infused with lavender and cardamom\, evoking the heady aromas the Moroccan spice bazaars. Served with quintessential Moroccan beverage\, mint tea \n$40 +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 cooking classes\, Pimentón offers wine pairing classes that teach aspiring cooks what to drink alongside the delicious dishes they’ve made. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-moroccan-chicken-bstilla-by-jose-arato/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/pastilla.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150327T180000
DTEND;TZID=America/Toronto:20150327T210000
DTSTAMP:20260504T105818
CREATED:20150312T170907Z
LAST-MODIFIED:20150312T171210Z
UID:17353-1427479200-1427490000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Asian Tacos by Beverly Yap
DESCRIPTION:A fun and playful take on a handheld favourite. These tangy\, spicy and sweet fillings are a globetrotting adventure through Thailand\, Korea\, Vietnam and Malaysia. \n3 Tacos:\nSpicy lime and coconut beef – a delicious flank spiced with green chillis and lime leaf\, garnished with cilantro and topped with cotija cheese. \nSpicy Korean barbecue chicken – its sweet\, then it’s spicy\, with a bold punch of sesame flavour and spicy pickles\, and just a drizzle of sour cream to cool you down. \nLemongrass Smoked Tofu (#vegan) – Smoked organic Tofu marinated in fragrant lemon grass garnished with carrots and cabbage. \nAll taco trios come with a side of Kyopo Kitchen’s signature Jackpot kimchi and Thai basil salsa verde.\n$12 \n#GF #vegan \n————-\nBeverly Yap\, owner and creative driver behind Kyopo Kitchen\, has combined her Chinese and Canadian roots with her travel and work throughout Asia to craft tasty delights which you are sure to love.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-asian-tacos-by-beverly-yap/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/03/facebook_event_1414008472244701.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150326T180000
DTEND;TZID=America/Toronto:20150326T210000
DTSTAMP:20260504T105818
CREATED:20150226T202837Z
LAST-MODIFIED:20150323T174808Z
UID:17161-1427392800-1427403600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Empanadas\, Shrimp Ceviche & Patacon by Cookie Martinez
DESCRIPTION:Pop-Up Showcase for March: Cookie Martinez \nCookie is cooking up a amazing selection of Colombian street food favourites in March\, featuring her special Patacon Pisao\, a classic dish from the Colombian coast. Patacon are a hearty\, crispy tostada made of flattened green plantain fried until crispy and served with beef\, chicken or vegetarian toppings\, avocado\, cheese & special homemade criollo sauce. It is such a well-loved dish\, there’s even a popular salsa song is named after it! http://youtu.be/wiROhB46eL0 \nThere will also be Cookie’s tasty beef\, chicken or veggie empanadas\, a delicious Colombian-style shrimp ceviche with orange and lime juice\, tomato sauce\, shaved red onions and cilantro\, served with thin-cut plantain chips\, a fresh avocado salad\, and a yummy dessert too! \nTasting Plate:\nPatacon: Choice of Beef\, Chicken or Veggie\nwith Avocado\, Queso Fresco & Criollo Sauce.\n+\nEmpanadas: Choice of Beef\, Chicken or Veggie\n+\nAvocado Salad\n$15 \nA la carte menu\nPatacon\n$6 ea. \nEmpanadas\n2 for $5 \nShrimp Ceviche\nwith plantain chips\n$8 \nAvocado Salad\nA mix of spinach\, celery\, radish and red onions topped with roasted almonds\, served over 1/2 a ripe avocado\n$4 \nMaria Luisa Cake\nFrom the Region of Antioquia in Colombia\, a buttery pound case with a delicious filling of berry jam.\n$4 \n#Vegan #GF options\n—–\nCookie Martinez earned her name making delicious cookies\, macaroons and brownies – including great vegan and gluten-free options – with an eye towards organic and local ingredients and creative South American flavours. She has also participated in innovative food projects like the Future Food Salon\, creating a variety of dishes incorporating insects\, and her spicy guava sauce recently won top honors at the Empanada Throwdown at the Ritmo y Color Festival at Harbourfront Centre.\nhttp://www.cookiemartinez.com/ \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase.
URL:https://dev.thedepanneur.ca/event/march-pop-up-showcase-patacon-pisao-by-cookie-martinez-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/facebook_event_794739860606073.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150325T180000
DTEND;TZID=America/Toronto:20150325T210000
DTSTAMP:20260504T105818
CREATED:20150323T171743Z
LAST-MODIFIED:20150325T195047Z
UID:17523-1427306400-1427317200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Spring Salad with Grilled Tofu Steak by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nEmily’s grilled tofu steaks comes with a big local salad: lettuce\, kale\, grape tomatoes\, radishes\, chickpeas\, and a creamy maple-mustard dressing. She’s also baking her own herb bread.\n$12 \nOatmeal Coconut Cake and Lemon Gelato. Yum!\n$4 \n#vegan #GF \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-grilled-tofu-steaks-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/03/tofu-steak.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150324T190000
DTEND;TZID=America/Toronto:20150324T200000
DTSTAMP:20260504T105818
CREATED:20150213T190228Z
LAST-MODIFIED:20150216T221937Z
UID:16672-1427223600-1427227200@dev.thedepanneur.ca
SUMMARY:TABLE TALK: José Arato
DESCRIPTION:This week José Arato asks: \nWhat is iberico ham and why eat it?\nHow did I go from accounting to cooking?\nWhat’s the difference between Spanish and Italian food culture? \nJosé Arato can be considered a true aficionado of Spanish cuisine. He 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 cooking classes\, Pimentón offers wine pairing classes that teach aspiring cooks what to drink alongside the delicious dishes they’ve made\nhttp://www.pimenton.ca/\nhttps://www.facebook.com/PimentonTO \n———-\nEvery Tuesday at 7pm\, The Depanneur invites a local food personality to talk about something that interests them.
URL:https://dev.thedepanneur.ca/event/table-talk-jose-arato/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/facebook_event_1416410071989850.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150324T180000
DTEND;TZID=America/Toronto:20150324T210000
DTSTAMP:20260504T105818
CREATED:20150323T182230Z
LAST-MODIFIED:20180917T012209Z
UID:17525-1427220000-1427230800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Estofado a la Catalana by Len Senater
DESCRIPTION:Beef stew is a rustic dish found the world over in one form or another. In each place it incorporates elements of the local culture and terroir\, creating myriad interpretations. Around the Mediterranean\, regional variations include daubes in France\, tagines in North Africa and spezzatinos in Italy. In Spain\, and in the Catalan region specifically\, the estofado reflects several unique elements of Spanish history and cuisine. The inclusion of orange peel speaks to not only Seville’s fame as a center for citrus\, but centuries of Moorish influence in combining fruit and meat\, and the unexpected addition of dark chocolate evokes Spain’s relationship with Mexico and the New World. Red wine\, sherry\, olive oil and a hint of smoked paprika add to this rich\, fragrant stew’s complex and uniquely Spanish flavours. Served over steamed potatoes with a side of Catalan-style kale with raisins & nuts.\n$12\n#vegan #GF options available \nThis dish makes a perfect compliment to José Arato’s exploration of the contrasts between Spanish and Italian food cultures that will be the subject of this week’s Table Talk at 7pm\nTABLE TALK: José Arato \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-estofado-a-la-catalana-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/03/jose-catalan-estofado-stew.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150323T183000
DTEND;TZID=America/Toronto:20150323T203000
DTSTAMP:20260504T105818
CREATED:20150213T212531Z
LAST-MODIFIED:20150216T224733Z
UID:16678-1427135400-1427142600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska
DESCRIPTION:Every culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. \nMaria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling and/or frying homemade pierogies from scratch. You’ll learn 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 stewed prune filling. \nYou’ll get a chance to try all the pierogis in class\, with toppings like fried onions and sour cream or buttered bread crumbs\, and extras can be taken home and frozen (if you can resist eating them long enough). \n$40 +HST \n——\nMaria Rozynska\, a power-mom who loves to cook for her family and who one day dreams of running her own kitchen\, using the freshest ingredients and lots of love. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-polish-pierogies-by-maria-rozynska/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES: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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150321T193000
DTEND;TZID=America/Toronto:20150321T223000
DTSTAMP:20260504T105818
CREATED:20150209T195108Z
LAST-MODIFIED:20150211T155125Z
UID:16454-1426966200-1426977000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Flavours of Taiwan II by Chih-Yang (Sean) Kuan
DESCRIPTION:An important part of Taiwanese cuisine are xiaochi (小吃 “small eats”); small\, savoury snacks eaten together similar to tapas or meze. Taiwanese xiaochi has gained such a reputation that travelers have been known to visit Taiwan just for an unforgettable trip to the xiaochi night markets. \nYet Toronto\, for all its culinary diversity\, does not seem to have a strong Taiwanese representation\, something that became clear to Sean (Chih-Yang) Kuan upon arriving here more than ten years ago. A passionate cook with a love of classic Taiwanese dishes\, Sean has spent the better part of that last decade perfecting some of his favourites. This 3-round tasting menu is a selection of Taiwanese specialties you are unlikely to find anywhere else. \nRound 1 \n鹽酥雞 (Yan Su Dgee) Taiwanese Popcorn Chicken – A traditional appetizer that combines tenderness with crispiness. Fresh chicken breast marinated with Sean’s secret powder and sauce with a hint of garlic aroma. Crispy texture outside\, tender inside as soon as you take a bite. \n蝦鬆 (Shia Sone) – Water chestnut\, fresh shrimp and crispy fried dough wrapped in iceberg lettuce and decorated with green onion\, garlic and dry mushroom that creates an interesting texture with rich flavors for your tongue. \nRound 2 \n魯肉飯 (Lu Rou Fan) – Slow cooked minced pork with shallots and aged soy sauce. A very traditional Taiwanese dish which goes very well with rice\, vegetables and noodles. \n梅干扣肉 (Mei Gan Kou Rou) – Slow braised pork belly with a sweet scent from preserved vegetables. Don’t be intimidated by the fat part! After hours of braising\, only its tenderness and creamy taste remain that become the perfect company of the lean meat. \n鳳梨苦瓜排骨湯 (Fengli Paigu Tang) – A soup of Yin-Yang\, a soup of balance\, a soup of real bitter and sweet that will warm you up in the cold weather. The combination of pork rib\, pineapple and bitter melon creates a an experience for your taste buds. \nRound 3 \n蔥油雞 (Tsong Yo Gee) Ginger and Onion Chicken – Steaming the chicken with Taiwanese savory sauce and peppercorn makes it tender and delicate\, with rich flavors. \n沙茶牛肉空心菜 (Shacha Newrou) – Taiwanese style stir fry with vegetables\, garlic\, beef\, signature Taiwanese BBQ sauce and a touch of rice wine. It is a very popular dish especially in the summertime as it goes very well with beer. Bring your own beer if you want to experience summer earlier! \n$40 + HST \n——\nChef Sean (Chih-Yang) Kuan grew up in Taiwan and came to Canada about ten years ago. As much as he has been amazed by the multicultural environment in Toronto\, he felt surprised to see no authentic Taiwanese restaurants in town. Although he is not a chef as a profession (his academic background is actually Engineering\, which is not too far away from cooking he would say)\, he loves cooking as a hobby and loves the satisfactory faces of people enjoying his dishes as a reward. Sean has perfected his skills in the traditional dishes of Taiwanese cuisine with his passion. He wants to deliver the most authentic Taiwanese taste to you in Toronto. \nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-flavours-of-taiwan-ii-by-chih-yang-sean-kuan/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/facebook_event_1580341992211164.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150320T180000
DTEND;TZID=America/Toronto:20150320T210000
DTSTAMP:20260504T105818
CREATED:20150309T211413Z
LAST-MODIFIED:20150318T020252Z
UID:17308-1426874400-1426885200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Healthy Fish 'n’ Chips by Lauren Hunter
DESCRIPTION:What happens when you take the “junk” out of “junk food”\, and replace it with quality\, local ingredients? “Delicious” and “Happy” are some words that come to mind. \nLauren Hunter is a local artist and avid cook with a passion for eating fresh\, preservative-free food. She’s come up with a wonderful take on classic Fish ‘n’ Chips using responsibly-farmed Oceanwise tilapia (veg-fed & no hormones or antibiotics) with a light\, crispy crust of flour & fresh dill. It comes with thick-cut roasted potato & turmeric homefries\, and two homemade dipping sauces: a tangy lime preserve and a slow-cooked spicy ketchup made with organic tomatoes and maple syrup.\n$14 \n#Vegan option: crispy vegetable patties organic yam\, golden beet\, spinach + roasted fries\n$12 \nBONUS: Fresh Cold-pressed Juices\nGold Juice: carrot\, apple\, clementine\, turmeric root\n-or-\nPink Juice: apple\, grapefruit\, mint\n$4 \n——\nLauren Hunter is a local artist whose interest in eating preservative-free led her to reinterpret classic comfort food staples at home. She sources her fruits\, vegetables and herbs at the West End Food Co-Op. \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.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-fish-n-chips-n-juices-by-lauren-hunter/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/03/fish-n-chips.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150319T180000
DTEND;TZID=America/Toronto:20150319T210000
DTSTAMP:20260504T105818
CREATED:20150316T173849Z
LAST-MODIFIED:20150316T175243Z
UID:17384-1426788000-1426798800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Empanadas\, Shrimp Ceviche & Patacon by Cookie Martinez
DESCRIPTION:Pop-Up Showcase for March: Cookie Martinez \nCookie is cooking up a amazing selection of Colombian street food favourites in March\, featuring her special Patacon Pisao\, a classic dish from the Colombian coast. Patacon are a hearty\, crispy tostada made of flattened green plantain fried until crispy and served with beef\, chicken or vegetarian toppings\, avocado\, cheese & special homemade criollo sauce. It is such a well-loved dish\, there’s even a popular salsa song is named after it! \nThere will also be Cookie’s tasty beef\, chicken or veggie empanadas\, a delicious Colombian-style shrimp ceviche with orange and lime juice\, tomato sauce\, shaved red onions and cilantro\, served with thin-cut plantain chips\, a fresh avocado salad\, and a yummy dessert too! \nTasting Plate:\nPatacon: Choice of Beef\, Chicken or Veggie\nwith Avocado\, Queso Fresco & Criollo Sauce.\n+\nEmpanadas: Choice of Beef\, Chicken or Veggie\n+\nSide of Ceviche -or- Avocado Salad\n$15 \nA la carte menu\nPatacon\n$6 ea. \nEmpanadas\n2 for $5 \nShrimp Ceviche\nwith plantain chips\n$7 \nAvocado Salad\nA mix of spinach\, celery\, radish and red onions topped with roasted almonds\, served over 1/2 a ripe avocado\n$4 \nMaria Luisa Cake\nFrom the Region of Antioquia in Colombia\, a buttery pound case with a delicious filling of berry jam.\n$4 \n#Vegan #GF options\n—–\nCookie Martinez earned her name making delicious cookies\, macaroons and brownies – including great vegan and gluten-free options – with an eye towards organic and local ingredients and creative South American flavours. She has also participated in innovative food projects like the Future Food Salon\, creating a variety of dishes incorporating insects\, and her spicy guava sauce recently won top honors at the Empanada Throwdown at the Ritmo y Color Festival at Harbourfront Centre.\nhttp://www.cookiemartinez.com/ \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-empanadas-shrimp-ceviche-patacon-by-cookie-martinez/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/03/ceviche-pacifico.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20150318T180000
DTEND;TZID=America/Toronto:20150318T210000
DTSTAMP:20260504T105818
CREATED:20150316T163337Z
LAST-MODIFIED:20150316T163645Z
UID:17378-1426701600-1426712400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sunchokes\, Mushrooms\, and Crispy Rice Cake by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nJerusalem artichokes were later renamed ‘sunchokes’ possibly to avoid confusion from a Pilgrim’s innocent misnomer: they’re neither from Jerusalem or an artichoke. \nEmily slices these bulbous artichokes into circles and combines them with mushrooms\, leeks and vermouth over crispy rice and seaweed cake\, somewhat like a sushi pizza or mini dolsot bibim. Each plate comes with garlicky edamame and adzuki (red) beans.\n$12 \n+ Add cucumber salad $3 \nChocolate orange ice cream $3\n-and-\nVelvet Gingerbread $4 \n#vegan #GF \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-sunchokes-mushrooms-and-crispy-rice-cake-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/03/facebook_event_419653344877955.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20150317T190000
DTEND;TZID=America/Toronto:20150317T200000
DTSTAMP:20260504T105818
CREATED:20150213T190220Z
LAST-MODIFIED:20150226T163927Z
UID:16668-1426618800-1426622400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Chef Dave Mottershall
DESCRIPTION:This week: Chef Dave Mottershall​ and his partner Ayngelina Brogan​ recently spent 5 weeks travelling across Italy researching Italian artisanal food traditions; they are going to talk about their delicious “meatcation”: \nItalian artisanal foods\nThe truth about Parma Ham\nWith all the salty meat\, cheese and great vinegar around\, why is everything so bland? \n—–\nChef Dave Mottershall was named PEI Chef of the Year in 2012 and winner of the 2013 Taste Our Island Award for his dedication to supporting the farm-to-table food movement. He moved to Toronto’s East end in 2014\, where his Loka Snacks pop-up at HiLo bar has been garnering much praise. Dave’s passion for cooking is evident in his Instagram account where he is known as @Chef_Rouge or on facebook at Salumerume \n———-\nEvery Tuesday at 7pm\, The Depanneur invites a local food personality to talk about something that interests them. \nFind out more about The Depanneur’s Table Talks
URL:https://dev.thedepanneur.ca/event/table-talk-dave-mottershall/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/facebook_event_689720651151357.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150317T180000
DTEND;TZID=America/Toronto:20150317T210000
DTSTAMP:20260504T105818
CREATED:20150226T162819Z
LAST-MODIFIED:20150316T164743Z
UID:17139-1426615200-1426626000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Bucatini all'Amatriciana by Len Senater
DESCRIPTION:Though one of the quintessential pasta dishes of Rome\, Bucatini all’Amatriciana is named for the town of Amatrice\, about an hour to the East in Abruzzo – considered by some to be birthplace of some of Italy’s best cooks. \nThis pasta features a simple tomato sauce made a bit spicy with black pepper and some chili\, rich from the addition of guanciale (a kind of cured pancetta made from the cheek instead of belly)\, and savoury from shaved Pecorino Romano\, the hard\, salty sheep’s-milk cheese favoured in Rome. The bucatini\, a thicker\, tubular form of spaghetti\, marries well with the robust\, flavourful sauce. This is a dish that traces it’s history back nearly a millennium\, and even slight variations on the ‘authentic’ ingredients can cause a furor. \nThis particular dish illustrates one of the interesting tensions between tradition and innovation that our guest speakers\, Dave Mottershall & Ayngelina Brogan will be discussing about at our inaugural Table Talk at 7pm:\nTABLE TALK: Chef Dave Mottershall & Ayngelina Brogan \n$12\n#vegan #GF options available \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-bucatini-allamatriciana-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/facebook_event_588015147995644.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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