BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:The Depanneur
X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Toronto
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20190310T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20191103T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191004T163000
DTEND;TZID=America/Toronto:20191004T220000
DTSTAMP:20260501T001108
CREATED:20190909T215954Z
LAST-MODIFIED:20190909T215954Z
UID:81194-1570206600-1570226400@dev.thedepanneur.ca
SUMMARY:TFFF — Handmade Pasta Workshop + Supper Club with Nicole Di Nardo
DESCRIPTION:Presented in partnership with the Toronto Food Film Festival\nJoin Nicole Di Nardo at the Toronto Food Film Fest for a fun\, hands-on stuffed pasta making class; followed by a supper club! You will start by learning how to make a simple and versatile pasta dough sheets from scratch. Then\, working the dough into the classic tortellini shape you’ll stuff the pasta with — pork\, chicken and ricotta — learning a variety of techniques for making beautiful stuffed pasta. \n\n\n\nNext\, going back to Nicole’s Sicilian roots you’ll learn how to make busiate pasta. This type of pasta is originally from the Trapani province. They take their name from busa\, the Sicilian word for “stem of ampelodemos”\, a local grass\, which is used in preparing them and giving them their helical shape.\n\n\n \n\n\nAfter you’ve honed your new skills\, we’ll take a break. Nicole will prepare a delicious dinner featuring the hand-crafted pasta. It will be cooked and served in selected sauces for you to enjoy in a dinner featuring the pasta that you’ve learned to make that day!\n\n\n—–\n\n\n \n\n\nPrimo\n\n\nHand-made tortellini stuffed with pork\, chicken and ricotta in a rich chicken brodo. \n\n\n \n\n\nSecondo\n\n\nSicilian busiate pasta in a Trapanese pesto with almonds and tomato\, finished with toasted breadcrumbs and pecorino cheese. \n\n\n \n\n\nContorno\n\n\nSteamed broccolini with local garlic\, olive oil and chillies. \n\n\n \n\n\nDolce\n\n\nLocal goat yogurt panna cotta with apricots\, nutmeg and walnut honey. \n\n\n—–\n\n\n \n\n\nWorkshop + Supper Club\n\n\n4:30pm– 7:00pm + 8:00pm–10pm – $90 + HST\n\n\n\n\n\nSupper Club only\n\n\n8pm–10pm – $60 + HST\n\n\nGratuities not included.\nBOOK NOW\n\n\n\n\n—–\n\n\nWith over 15 years in the food industry\, Nicole Di Nardo is a holistic nutritionist\, iridologist\, teacher and therapeutic chef. Her dishes are always wholesome\, nutrient-dense and seasonally relevant. Drawing inspiration from her Sicilian-Canadian roots\, Nicole strives to bring harmonious flavour\, vibrant colour and culinary finesse to each and every bite. She hosts cooking classes\, conducts corporate wellness seminars and teaches at The Institute of Holistic Nutrition  |  Nicole Di Nardo Nutrition\n—–\nToronto Food Film Festival \nReserve your seat at Toronto’s only multi-day food film festival. Don’t miss your chance to screen mouth-watering\, thought-provoking\, conversation-starting independent films about food from around the world. \nWatch. Learn. Eat.
URL:https://dev.thedepanneur.ca/event/tfff-handmade-pasta-workshop-supper-club-with-nicole-di-nardo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/making_ravioli.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191004T100000
DTEND;TZID=America/Toronto:20191004T130000
DTSTAMP:20260501T001108
CREATED:20190909T215206Z
LAST-MODIFIED:20190910T003923Z
UID:81182-1570183200-1570194000@dev.thedepanneur.ca
SUMMARY:TFFF — Lunch & Learn with Urban Acorn
DESCRIPTION:Presented in partnership with the Toronto Food Film Festival\nJoin Chef Daniel Holloway of Urban Acorn for a sustainable plant-based workshop and meal. Holloway aims to highlight the power of sustainability by featuring vegan recipes with seasonal ingredients\, which uses a by-product called aquafaba (chickpea water). \nWhen you arrive you’ll be greeted with a hummus snack. \nParticipants will learn to make the following; \n​Lunch\nAutumn Squash Bake with Walnut and Oat Crumb with Plum Creme \nDessert\nGinger Spice Cake with Ontario Poached Pears\, Caramel Sauce\, Vanilla Bean Whipped Cream  \n​$60 + HST \nGratuities not included.  \nBOOK NOW\n​—–\nExecutive Chef Daniel Holloway of Urban Acorn Catering believes great food is achieved by harnessing bold flavours from humble ingredients. With over 15 years in the culinary industry\, he has catered for high profiled clients such as Margaret Atwood\, Prince\, former Lieutenant Governor Michaëlle Jean and Vegan athlete turned deputy general for the green part of Canada\, George Laraque. Chef Holloway’s signature style can be best described as refined comfort food\, a blend of rustic Canadian cuisine with fine French techniques. \nLooking to bridge the social gap between vegans and omnivores\, Holloway moved to Toronto in 2012 and joined forces with Haitian partner Marie Fitrion. They created Urban Acorn LTD.\, a Toronto-based sustainable plant-based food company focused on connecting food and community. By collaborating with other chefs and like-minded local businesses\, Holloway aims to create a communal connection to food and celebrate its diversity regardless of dietary restrictions. His food philosophy is simple… Food Should Unite\, Not Divide People. \n—–\nToronto Food Film Festival \nReserve your seat at Toronto’s only multi-day food film festival. Don’t miss your chance to screen mouth-watering\, thought-provoking\, conversation-starting independent films about food from around the world. \nWatch. Learn. Eat.
URL:https://dev.thedepanneur.ca/event/tfff-lunch-learn-with-urban-acorn/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Pop Up,Workshops
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/Screen-Shot-2019-09-09-at-5.50.56-PM.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191002T180000
DTEND;TZID=America/Toronto:20191002T210000
DTSTAMP:20260501T001108
CREATED:20190909T163730Z
LAST-MODIFIED:20190911T174540Z
UID:81126-1570039200-1570050000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Portugal meets Pelmeni by Roman Kliotzkin
DESCRIPTION:Roman Kliotzkin’s house is a lively mix of Eastern & Southern European backgrounds and sensibilities. So tonight\, in a spirit of culinary adventure — and to impress his Portuguese in-laws — Roman is combining classic Russian dishes with traditional Portuguese flavours. \nPelmeni are Russian home-style stuffed fresh pasta dumplings — filled with meat or vegetables and served with butter\, sour cream or broth\, they a staple of the Russian dinner table. Similarly\, Portuguese cuisine uses humble ingredients like salt cod\, pork and potatoes to great effect\, which makes it a perfect match for this fusion menu.\n—– \nCharcuterie Plate for 2 – $20\nA mix of Russian and Portuguese delicacies for snacking\nBaltic smoked sprats\, Portuguese conservas (tinned fish)\, salami & salpicão\, cheeses\, marmelada & mustard\, pickles and breads. \nPelmeni $15\nTraditional Siberian\nBeef and pork\, onion\, garlic\, spices | butter & creme fraiche \nBacalhau Com Natas\nSalt cod\, potato\, parsley\, cream | tomato & smoked paprika \nVegetarian\nPotato\, mushrooms\, farm cheese | vegetable broth \nAll pelmeni come with 2 classic Russian salads\n“Korean” Carrot – w/ garlic and sesame seeds\nRussian-style Coleslaw – w/ sunflower oil & caraway seed \nChocolate Salami $5\nA log of rich cocoa studded with broken biscuits\, served with seasonal berries and caramel sauce\n—– \n\nRoman Kliotzkin dreams of doing something cool with food one day. Born in Kaliningrad\, Roman blends Eastern European cuisine with modern techniques and seasonal ingredients. \n\n\n \n\n\n—–\n\n\nEvery Wednesday The Depanneur hosts an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.\n\n\n \n\n\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-portugal-meets-pelmeni-by-roman-kliotzkin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/pelmeni1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191001T180000
DTEND;TZID=America/Toronto:20191001T210000
DTSTAMP:20260501T001108
CREATED:20190909T185944Z
LAST-MODIFIED:20190916T154015Z
UID:81143-1569952800-1569963600@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Sang Kim on Imperfect Food In The Age of Instagram
DESCRIPTION:Wabi Sabi: Imperfect Food In The Age Of Instagram\nIn traditional Japanese aesthetics\, wabi-sabi is a concept that embraces and celebrates imperfection\, whereas in our contemporary food culture\, we are bombarded with lascivious #foodporn on Instagram while we discard tons of perfectly good food because it does not meet certain aesthetic criteria. \nJoin chef and writer Sang Kim for an exploration of the idea of imperfection in food\, from Ugly Delicious to Misfit Markets\, Imperfect Food to Rescued Meals\, what the idea of wabi-sabi might have to teach us about a more sustainable future.\n—– \n \nDinner by Len Senater\nCan imperfect ingredients make perfect meals? Are the least photogenic dishes sometimes the tastiest? Len puts these questions to the test. \n“Fridge Cleaner” Minestrone Soup\nSoup is ultimately forgiving\, welcoming unloved odds & ends in its generous embrace. A little love and patience transforms a fridge cleaning into a comforting warm bowl of autumn flavours. \nJamaican Brown Stew Chicken or Jackfruit\nIt is almost impossible to get a really attractive picture of this brown-on-brown classic Jamaican stew\, but that does not make it any less delicious. Served with Coconut Rice & Peas\, Plantain\, and Coleslaw \nUpcycled desserts by Bruized\nfeaturing imperfect and waste-diverted ingredients\nPB & Banana Nicecream\, Strawberry Reduction\, Coconut Confetti & Date Cookie \n#GF #vegan options available \n—–\nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea. \n$35 (includes HST) \nBOOK NOW\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \n—–\nSang Kim is an award-winning writer and chef. His third book\, Woody Allen Ate My Kimchi\, a food memoir\, will be launched in 2020. He is the recipient of the Gloria Vanderbilt Prize for Fiction\, Grain Magazine’s Short Story Contest\, and been a finalist for the CBC Prize in both the fiction and non-fiction categories. He has been behind some of Toronto’s best known Asian restaurant concepts; is the creator of Sushi Making For The Soul\, North America’s most popular hands-on sushi workshop; and been profiled in the NY Times #1 bestselling business book\, Better and Faster\, by Jeremy Gutsche for his innovative approach to food and restaurant marketing. He cooks and discusses Asian cuisine on two CTV shows\, including The Social and Your Morning. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-sang-kim-on-imperfect-food-in-the-age-of-instagram/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/Sang-Kim-TT.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190930T183000
DTEND;TZID=America/Toronto:20190930T210000
DTSTAMP:20260501T001108
CREATED:20190902T160750Z
LAST-MODIFIED:20191130T193213Z
UID:80503-1569868200-1569877200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to the Vegan Kitchen by Emily Zimmerman
DESCRIPTION:Many people want to shift their diets to be more plant-based\, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire\, have more options for dinner guests\, or discover new ingredients and techniques\, this class will give you a versatile toolkit for making amazing vegan meals. \nThe Depanneur’s resident vegan maven\, Emily Zimmermanwill share various techniques including manipulating texture\, tricks for marinating\, braising\, steaming\, poaching\, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry. \nAnd what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour\, turmeric\, black salt\, nutritional yeast\, agar\, and arrowroot. \nAlong the way you’ll meet affordable\, versatile and high-protein ingredients like dried yuba (tofu skin)\, which with the right smoky-sweet marinade\, makes a fabulous vegan bacon. \nYou will also learn how to make a tasty vegan sausage with kasha\, sun-dried tomatoes and mushrooms\, both as braised patties made with gluten flour\, pan-fried with potato starch\, and a yuba-wrapped\, steamed sausage. \nYou’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt. \nParticipants will leave with tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home. \n——– \n$60 +HST \n——–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop.\n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-intro-to-the-vegan-kitchen-by-emily-zimmerman-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_206287320135363.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190930T100000
DTEND;TZID=America/Toronto:20190930T130000
DTSTAMP:20260501T001108
CREATED:20190729T145741Z
LAST-MODIFIED:20190814T004903Z
UID:77625-1569837600-1569848400@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Knife Skills with Sonya Gammal
DESCRIPTION:Knowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals\, including selecting the best knife for the job\, as well as knife safety\, storage and maintenance including sharpening and honing. \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious lunch menu. Chef Sonya will guide you through fundamental knife skills such as: selecting\, storing and handling knives; sharpening vs. honing; knife safety and cutting techniques\, classic vegetable cuts such as julienne\, brunoise\, paysanne\, chiffonade\, etc.; breaking down a whole chicken into 8 parts. \nDuring the class you will be preparing a light lunch of chicken/veggie masala curry with basmati rice and two fresh salsas. (vegan + gluten-free options available). \n$60 +HST \n—– \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—– \nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-knife-skills-with-sonya-gammal-8/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/knife-skills2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190929T183000
DTEND;TZID=America/Toronto:20190929T210000
DTSTAMP:20260501T001108
CREATED:20190729T004639Z
LAST-MODIFIED:20190902T160911Z
UID:77563-1569781800-1569790800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to the Vegan Kitchen by Emily Zimmerman
DESCRIPTION:SOLD OUT! 2nd Night Added MON Sep 30\nMany people want to shift their diets to be more plant-based\, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire\, have more options for dinner guests\, or discover new ingredients and techniques\, this class will give you a versatile toolkit for making amazing vegan meals. \nThe Depanneur’s resident vegan maven\, Emily Zimmermanwill share various techniques including manipulating texture\, tricks for marinating\, braising\, steaming\, poaching\, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry. \nAnd what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour\, turmeric\, black salt\, nutritional yeast\, agar\, and arrowroot. \nAlong the way you’ll meet affordable\, versatile and high-protein ingredients like dried yuba (tofu skin)\, which with the right smoky-sweet marinade\, makes a fabulous vegan bacon. \nYou will also learn how to make a tasty vegan sausage with kasha\, sun-dried tomatoes and mushrooms\, both as braised patties made with gluten flour\, pan-fried with potato starch\, and a yuba-wrapped\, steamed sausage. \nYou’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt. \nParticipants will leave with tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home. \n——– \n$60 +HST \n——–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol.\n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-intro-to-the-vegan-kitchen-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_206287320135363.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190929T100000
DTEND;TZID=America/Toronto:20190929T170000
DTSTAMP:20260501T001108
CREATED:20190824T175437Z
LAST-MODIFIED:20190824T175639Z
UID:79738-1569751200-1569776400@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Croissants from Scratch by Leo Baduria
DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—–\nMorning  (10am-1pm) & Afternoon (2-5pm) Sessions Available \nJoin artisanal baker Leo Baduria to discover the secrets of one of French pastry’s most magical delights – the flaky\, delicate butter croissant. You will learn the whole process of creating your own croissants\, from the base yeated brioche dough\, to the techniques of butter lamination that creates the croissant’s signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat\, cinnamon swirls\, palmiers and more. There will be delicious fresh croissants to enjoy in class\, and participants will be able to take additional dough to bake at home.\n—– \n$75 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/offsite-workshop-croissants-from-scratch-by-leo-baduria-5/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/croissants.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190928T193000
DTEND;TZID=America/Toronto:20190928T220000
DTSTAMP:20260501T001108
CREATED:20190825T192040Z
LAST-MODIFIED:20190825T192446Z
UID:79831-1569699000-1569708000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Modern French Bistro + Black Oak Beers by Francoise Briet
DESCRIPTION:Over the past two decades\, craft breweries have elevated beers from the world of keg parties & sporting events onto a level playing field with fine wines. Join French Chef Francoise Briet\, for a unique menu showcasing a range of locally brewed Black Oak craft beers through her modern and creative French bistro cuisine. \nHailing from Burgundy\, and presently the Chef for the General Consulate of France in Toronto\, Chef Francoise is intimately familiar with wine as an ingredient and accompaniment to French cuisine. However\, since moving to Canada\, she has discovered that craft beers offer an even larger palette of flavours to work with: from tart Sour and fruity Brett beers\, to complex IPAs\, smokey porters\, rich stouts and layered barrel-aged lagers. Over the past few years this revelation has grown into a passion and business — Malty and Hoppy Delicacy — a company that uses Ontario craft beer to create small-batch jellies\, jams\, mustards and other beer-based artisanal products.\n—– \nIPA Gougères (with Ten Bitter Years Imperial IPA)\nGougères are a kind of delicate cheese puff that are a specialty from Burgundy. Their pâte à choux dough is the same one used for éclairs or profiteroles but become gougères when mixed with a generous amount of grated Gruyère or Comté cheese. Imperial IPA brings floral flavours that perfectly complements the fruity note and the fine aroma of roasted chestnuts & hazelnuts of Gruyère. \nButternut Squash and Red Ale Soup (with Love Fuzz Red Ale)\nFall spices and red ale complement the autumnal ingredients of this dish\, and a quenelle of chilled whipped cream infused with red ale beer jelly provides a luxurious touch. Garnished with crispy butternut squash ribbons\, and toasted pumpkin seeds to accentuate the autumn flavors. \nBlack Garlic & Smoked Stout Chicken (with Nox Aeterna Smoked Oatmeal Stout)\nJuicy chicken thighs with crispy skins\, topped with a flavorful creamy sauce infused with black garlic and dark beer\, this is a favourite of Chef Francoise. Accompanied by a Provençal treat\, panisse\, a delicately crispy chickpeas flour polenta and roasted spicy tomatoes. \n—OR— \nTomato Galette with Chevre & IPA Mustard (with Ten Bitter Years Imperial IPA)\nSliced tomatoes\, fresh herbs\, homemade beer mustard\, and sliced rounds of soft goat cheese topped with Imperial IPA beer jelly layered over her grandmother Alice’s pie crust. \nBoth main dishes will be accompanied by a green salad with shallots caramelized in IPA beer jelly\, dressed with French vinaigrette made with homemade beer-infused Dijon mustard\, as well as fresh sourdough made from brewery barley grains from The Spent Goods Company\, butter and Imperial IPA beer jelly tartinade. \nCoconut Blancmange & Poached Stone Fruit (with with Love Fuzz Red Ale)\nIn the Antilles\, this classic French dessert is made with coconut milk — creamy\, smooth and silky\, and only lightly sweet\, it is almost like eating a coconut cloud; served with Ontario plums poached in red ale\, whipped cream and caramelized coconut chips.\n—– \n$60 +HST \n—–\nFrancoise Briet is the Chef of the General Consulate of France in Toronto\, and the owner of Malty and Hoppy Delicacy\, a company that uses Ontario craft beer in small-batch artisan jellies\, jams and other delicacies. Before that\, Francoise was a clinical research scientist in the area of metabolic nutrition. Over the past two years\, Francoise has personally experienced the impact of trauma and illness. She turned to her knowledge of metabolic nutrition to help support her recovery and this experience has had a tremendous impact on her wellbeing\, and has helped her to develop a more health-conscious approach to food. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-modern-french-bistro-black-oak-beers-by-francoise-briet/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/08/black-garlic-chicken-Black-Oak-logo-e1566760780246.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190927T183000
DTEND;TZID=America/Toronto:20190927T210000
DTSTAMP:20260501T001108
CREATED:20190729T002234Z
LAST-MODIFIED:20190918T154831Z
UID:77547-1569609000-1569618000@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Master Blaster Chutney Workshop by Greg Couillard
DESCRIPTION:Goyo’s Inferno – The Spicemeister Returns\nToronto culinary icon Greg Couillard is best known for his incredible facility with spices and an enduring love of tangy\, complex and fiery condiments — so much so\, he was once christened “The Spicemeister” by renowned food critic Joanne Kates. In this fun\, hands-on workshop\, will be sharing the recipes and techniques for some of his favourite chutneys\, hot sauces and salsas from around the world. \nThese intense flavour-bombs elevate any dish they accompany\, adding a kaleidoscopic burst of spice\, umami\, sweetness and tang. Whether on a cheeseboard\, alongside roasted meats or simple legumes and rice\, these versatile and long-lasting condiments are an adventurous cooks’ secret weapon. Participants will get to make and take home 4 of Greg’s signature condiments along with recipes\, and there will be plenty of opportunity for snacking in class.\n—– \nGreen Chili and Cardamom Mango Chutney\nA sweet & spicy Indian-style tangy mango chutney\, heady with garlic\, ginger and shallots simmered with green chili\, Indian jaggery\, cardamom\, black and pink peppercorns. Served with veggie pakoras. \nIndo-Mexican Tomatillo and Garlic Chutney\nSour green tomatoes\, with a generous dose of garlic and garam masala\, sweetened with demerara dark sugar and cayenne. Served curried lamb sopes (a kind of thicker\, open face taco). \nBlack Plum Tandoori-Spice Chutney\nFruity and robust with accents of cumin\, red chili and white balsamic vinegar. Served with crispy fish fingers.\n—- \n$90 +HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted.\nAfter several years as Chef at a small boutique hotel in Mexico\, Chef Greg has returned to Toronto as the Executive Chef of Bellwoods Health Services Addiction Treatment Rehab Centre\, where his decades of experience contribute to a holistic approach to recovery and wellbeing.\n—– \nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events. \nLearn more about The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-master-blaster-chutney-workshop-by-greg-couillard-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Chiles_3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190925T180000
DTEND;TZID=America/Toronto:20190925T210000
DTSTAMP:20260501T001108
CREATED:20190912T180413Z
LAST-MODIFIED:20190925T214442Z
UID:81468-1569434400-1569445200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Caribbean Mac & Wings by Kane Davis
DESCRIPTION:Erica (aka Kane) Davis started catering events while on maternity leave with her last son; her delicious Caribbean-inspired Macaroni Pie & Chicken Wings quickly became a big hit\, regularly selling out at her events. To celebrate the 1-year anniversary of her new entrepreneurial adventure\, Kane is bringing her specialties to The Dep to share with us some of the tasty things she has been cheffing up!\n—- \nJerk Shrimp Skewers $6\n4 big shrimp with red and green bell peppers in a spicy\, homemade Jerk marinade and sweet glaze \nKan3e’s Famous Crispy Chicken –or– Cauliflower Wings $6\n6 plump\, seasoned wings are “Air-Fried” and tossed in your choice of sauce: Honey Garlic\, BBQ\, Honey BBQ\, Lemon Pepper\, or Extra Spicy \nKan3e’s Ultimate Cheesy Mac Pie $6\nA classic Carribbean-style macaroni & cheese casserole\, made with a 4-cheese blend of Mozzarella\, Cheddar\, Parmesan\, and Havarti\, and baked for a golden\, crispy crust. \nSide Garden Salad $3\nRomaine lettuce\, cucumber\, tomato & red onions\, with an olive oil & red wine vinegar dressing \nNorthern Cornbread $6\nSweet and moist Northern style cornbread glazed with honey butter\, served with a scoop of ice cream \nPrix Fixe Menu $25\nShrimp + Wings + Mac + Salad + Dessert\n—– \nWhen she was a young girl\, Erica would sit in the kitchen and watch her grandpa cook up a storm. Little did she know that this would plant a seed that would blossom many years later as she brings her dreams of cooking to life! Kan3e has collaborated on successful events with Toronto’s MzLadyIce and New York’s Chinesekittyy\, and also loves to give back to the community by volunteering her skills for an annual Thanksgiving dinner for the less fortunate. \nYou can follow @CookingwithKan3e on Facebook and Instagram to stay up to date with her cheffing adventure. \n—–\nEvery week The Depanneur hosts an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-caribbean-mac-wings-by-kane-davis/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/kane_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190924T183000
DTEND;TZID=America/Toronto:20190924T213000
DTSTAMP:20260501T001108
CREATED:20190909T222616Z
LAST-MODIFIED:20190916T203913Z
UID:81203-1569349800-1569360600@dev.thedepanneur.ca
SUMMARY:POP-UP: Deep Dive Dinner hosted by Elenna Mosoff & Danika Zoe
DESCRIPTION:24 strangers\, 1 family style dinner\, 1 local chef = 1 remarkable conversation.\nDeep Dive Dinners are an opportunity to disconnect from the echo chamber of the online world and have a lively\, multi faceted conversation with folks you may not ever meet. \nDeep Dive Dinners are an intimate evening that provide an antidote to the world’s lack of face-to-face connection. \nWithout trying to solve or come to conclusions\, Deep Dive Dinners offers a space where we come together to hear one another in our different world views over dinner. \nTopic: Boundaries — What are yours and where do you need better ones?\n$80 \nBOOK NOW\n—– \nFAQS \nWhat is the food?\nEvery Deep Dive Dinner will have a robust set of appetizers as everyone is arriving\, and will feature a family style meal created with local ingredients by our host chef. There will be a good variety of options\, and we will accommodate all dietary needs. \nCan I see the menu?\nWe will be sharing the menu with all guests one week prior to the event. \nWill there be alcohol?\nYes. This dinner will serve wine with dinner as available. \nCan I record the dinner conversation?\nNo. The space is a closed space. We will ask you to put your cell phone in a big bowl upon entering the space. This is a symbol of everyone’s presence and commitment to being in the Deep Dive. \n—– \nAbout Elenna Mosoff\nExperience Designer\, Life & Leadership Coach\, Camp Counsellor of the Universe \nI believe in the analogue revolution. I believe we are moving farther and farther from who we are meant to be as a result of an increased relationship with technology\, and a shrinking relationship with all things that are alive. I believe in local. I believe that the change the world is longing for happens right in our own backyards. I believe it’s important to know your neighbour and the local coffee barista. I believe in making impact by connecting on a deep and intimate level with ourselves and one another. I believe nature can show us about who we are. I believe that inside each of us\, there is a deep longing to connect\, to belong\, to love and be loved. I believe we are all searching for a return to this place within us. \nI am a Certified Co-Active Coach\, a Facilitator\, a Creator\, and hold an MFA in professional theatre direction. \nelennamosoff.com
URL:https://dev.thedepanneur.ca/event/september-deep-dive-dinner-hosted-by-danika-zoe-and-elenna-mosoff/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/elenna-deep-dive.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190923T183000
DTEND;TZID=America/Toronto:20190923T210000
DTSTAMP:20260501T001108
CREATED:20190824T172914Z
LAST-MODIFIED:20190824T172950Z
UID:79732-1569263400-1569272400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Mastering the Instant Pot by Carole Nelson Brown
DESCRIPTION:Pressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other\, conventional cooking methods\, flavours are intensified and\, again\, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy\, wasting less water and how can you go wrong? \nUnfortunately\, many of us have scary memories of our grandmother’s pressure cooker\, hissing\, spitting and rattling away on the stove like a time bomb\, threatening to blow at any moment. Well\, today we are lucky enough to have access to a new generation of electric pressure cookers that are safe\, easy to use and that can save you hours in the kitchen. \nPopular food blogger\, photographer and stylist Carole Nelson Browne will show you how can use this amazing kitchen time-saver to prepare some of the most popular pressure cooker dishes. You will learn how to cook: \nPotato Leek Soup\nWhite Bean Salad\nChicken Chili Verde and basmati rice\nInstant Pot Gingerbread Bread Pudding \nAll made right in the pot! \nCarole will be using the Instant Pot\, a Canadian pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and is amazing with all manner of pulses\, grains and dried beans. We will discuss all kinds of tips and tricks\, foods that are well suited to the pressure cooker and foods that are not. \n$60 (+HST) \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup \n—–\nEvery Sunday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-mastering-the-instant-pot-by-carole-nelson-brown/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/instant-pot.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190923T100000
DTEND;TZID=America/Toronto:20190923T130000
DTSTAMP:20260501T001108
CREATED:20190729T144501Z
LAST-MODIFIED:20190814T004906Z
UID:77620-1569232800-1569243600@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Mexican Street Food with Erika Araujo
DESCRIPTION:Mexican street food goes way beyond tacos\, but we rarely see any of the other amazing delicacies featured on Canadian menus. In this fun\, hands-on workshop Erika Araujo will introduce you to two popular Mexican favourites\, sopes and tlacoyos\, along with recipes for the delicious fillings and salsas that make these dishes shine. \nSopes are a traditional Mexican dish originating in the central and southern parts of Mexico. Like an extra thick tortilla\, this circle of fried corn masa has raised\, pinched sides to help it hold a wide variety of toppings like black beans\, crumbled cheese\, lettuce\, onions\, salsa verde and sour cream. \nTlacoyos are an oval-shaped pre-Hispanic Mexican dish also made from corn masa. Somewhat torpedo-shaped\, they are fatter than tortillas and often stuffed with cooked ground beans\, cheese or other ingredients before being fried or griddled. These tlacoyos will be served with nopales cactus salad and salsa. \nParticipants will learn how to make the masa dough and form the sopes and tlacoyos\, along with the recipes for the refried beans\, green tomatillo & jalapeño salsa and nopales cactus salad. There will be plenty of toppings and garnishes for everyone to customize their own sopes and tlacoyos when the class sits down for a Mexican street food feast!\n—– \n$60 +HST \n—–\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim Toronto\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games\, where she was the only Mexican chef featured. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-mexican-street-food-with-erika-araujo-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/sopes_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190922T183000
DTEND;TZID=America/Toronto:20190922T210000
DTSTAMP:20260501T001108
CREATED:20190729T003622Z
LAST-MODIFIED:20190920T211722Z
UID:77556-1569177000-1569186000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Mastering the Instant Pot by Carole Nelson Brown
DESCRIPTION:2nd Night Added MON Sep 23\nPressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other\, conventional cooking methods\, flavours are intensified and\, again\, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy\, wasting less water and how can you go wrong? \nUnfortunately\, many of us have scary memories of our grandmother’s pressure cooker\, hissing\, spitting and rattling away on the stove like a time bomb\, threatening to blow at any moment. Well\, today we are lucky enough to have access to a new generation of electric pressure cookers that are safe\, easy to use and that can save you hours in the kitchen. \nPopular food blogger\, photographer and stylist Carole Nelson Browne will show you how can use this amazing kitchen time-saver to prepare some of the most popular pressure cooker dishes. You will learn how to cook: \nPotato Leek Soup\nWhite Bean Salad\nChicken Chili Verde and basmati rice\nInstant Pot Gingerbread Bread Pudding \nAll made right in the pot! \nCarole will be using the Instant Pot\, a Canadian pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and is amazing with all manner of pulses\, grains and dried beans. We will discuss all kinds of tips and tricks\, foods that are well suited to the pressure cooker and foods that are not. \n$60 (+HST) \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup \n—–\nEvery Sunday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-the-instant-pot-by-carole-nelson-brown-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_225681854647745.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190921T193000
DTEND;TZID=America/Toronto:20190921T220000
DTSTAMP:20260501T001108
CREATED:20190729T195717Z
LAST-MODIFIED:20190814T004906Z
UID:77647-1569094200-1569103200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: La Fin de l'Eté en Roussillon by Chantal Vechambre
DESCRIPTION:France is home to the concept of terroir – the taste of a specific place – the combination of geography and season\, history and culture\, tradition and food that give each region its unique specialties. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer us a glimpse into the diverse flavours of France. \nThe Roussillon is a part of the large Languedoc region in south of France\, touching the Mediterranean Sea and bordering Spain. Roussillon shares much history with Catalonia\, the unique and independent Spanish province\, with common roots in the millennia of Greeks\, Romans\, Moors and others who have left their influence there. Their culinary tradition is indeed an ancient one\, with one of the oldest European cookbook\, the Book of Sent Sovi from 1324\, being written here\, a precious trove of medieval recipes. \nThe Roussillon was a longstanding Catalan kingdom centered in Perpignan until the Louis XIV annexed it in 1659\, but the culture\, language\, culinary traditions and ingredients remained largely Catalan for centuries. Red bell peppers\, tomatoes\, olives\, artichokes\, chorizo\, anchovies\, cod\, and garlic\, are essential foundations of this colorful and flavorful cuisine. \nNow part of the present-day département of Pyrénées-Orientales (Eastern Pyrenees)\, within the larger Languedoc-Roussillon region\, it boasts a reputation for many classic white and red wines\, as well as some more unique Vins Doux Naturels (VDN) like the famous Muscat de Rivesaltes \nBon profit! (*«Bon appetit » in Catalan)\n—–\n \nSelection of Tapas \nBrochette Cantaloup \nMelon\, spiced with sesame and thyme \nTortilla\nClassic Spanish omelet with potatoes\, onions and chorizo \nCroquetas\nDelicate blend of Bechamel and chicken\, rolled in bread crumbs and fried \nVol au Vent Catalane\nMini puff pastries filled with anchovies and tomatoes \nChampignons Marinés\nMushrooms marinated in Muscat de Rivesaltes\, with carrots julienne\, artichokes\, onions\, and spiced with cumin\n—– \nMorue à la Catalane\nFrom Portugal to Provence\, through Spain and all Languedoc\, cod is a staple in the South of Europe\, each region adding their local ingredients\, spices and vegetables. “A la Catalane” refers to cod roasted in a crust of flour\, then simmered a rich sauce of tomatoes\, red peppers\, onion\, garlic\, thyme\, bay leaves\, black pepper and olive oil. Served with Camargue rice from the salt marshes of Southern France\, and some toasted bread rubbed with garlic. \nCreme Catalane\nThe most famous of Catalunya’s desserts is a cousin to French creme brûlée — one of Chef Chantal’s specialities — but typically cooked on the stove instead of the oven. Crema catalana uses citrus peel and sometimes cinnamon to flavour the custard\, and the crisp sugar crust is traditionally caramelized using a special small round hot iron made for this purpose.\n—– \n$60 +HST \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg\, where she developed recipes and culinary workshops inspired by the site’s 18th century recipes\, culminating in an award-winning book: French Taste in Atlantic Canada\, 1604-1758. Now established in Toronto\, Chantal pursues food writing and culinary adventures\, and professional catering through her company My Creme Caramel. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-la-fin-de-lete-a-roussillon-by-chantal-vechambre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/07/morue-a-la-catalane.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190920T183000
DTEND;TZID=America/Toronto:20190920T210000
DTSTAMP:20260501T001108
CREATED:20190728T233822Z
LAST-MODIFIED:20190814T004907Z
UID:77541-1569004200-1569013200@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Sous Weed — Cooking with Cannabis 101 by Carole Nelson Brown
DESCRIPTION:Finally medical and recreational cannabis is legal\, but not everyone wants to smoke… Cannabis-infused edibles offer a more pleasant\, varied and precise way to incorporate the benefits of cannabis into your lifestyle\, but uninspired\, store-bought gummies or brownies provide less control over dosage or quality of ingredients. If you are curious about understanding the world of “medibles” and want to learn how you can make them yourself\, this is the class for you. \nAt the heart of cannabis-infused products is decarboxylation\, a simple process during which cannabis is heated to activate its psychoactive and relaxing effects. Applying heat turns the THCA (the non-psychoactive acid form that is a great anti-inflammatory) into TCH (the fun stuff). This happens naturally when you smoke it but in order to cook with it\, you need to find another way — and that is where sous vide comes in. Sous vide is a method of cooking that involves sealing foods in vacuum sealed\, food-grade plastic and putting it in a temperature controlled water bath. It’s an amazing way to cook a steak\, but it’s also a perfect way to easily and precisely decarboxolate cannabis without the aggressive smell or risks associated with old-fashioned\, oven-based methods. \nIn this 2 hour demo\, Carole Nelson Brown will show you how to discreetly decarb cannabis in your own home\, as well as how to then use it to infuse any cooking oil\, butter\, milk or cream. We will discuss dosing as precisely as possible\, how different strains lend themselves to different infusions\, how to pair flavour profiles with food\, and some tricks to make your infusions more efficient and effective. \nFor this demo Carole will demonstrate infusing coconut oil\, olive oil\, dulce de leche\, and butter\, and you will get to taste some delicious dishes that will showcase some creative recipes to use infused products in your own kitchen. Recipes will printed and be available for participants to take home. \nWhipped Canna Honey Butter – served with warm\, Irish Soda Bread\nPound Cake with Thick\, Fruity Canna Whipped Cream\nGrilled Mediterranean Salad with Haloumi\nSous Vide Poached Shrimp with Infused Spicy Togarashi Garlic Oil \n—– \n$90 + HST \n—– \nNOTE: these recipes have been developed and tested with infused products in mind\, but the samples served in class will NOT be cannabis-infused.\n—–\nCarole Nelson Brown’s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \n—– \nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events \n\n\nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-sous-weed-cooking-with-cannabis-101-by-carole-nelson-brown-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Cannabis-infused-oil.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190918T180000
DTEND;TZID=America/Toronto:20190918T210000
DTSTAMP:20260501T001108
CREATED:20190729T234519Z
LAST-MODIFIED:20190814T004908Z
UID:77703-1568829600-1568840400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Italian Favourites by Riley Stadnik
DESCRIPTION:“I love cheese. There I said it. I also love meat. Said it again. My secrets are out. There is so much potential with these ingredients and they can lead you in so many different directions that all the possibilities excite me to no end. These dishes from start to finish show off the way in which cheese and meat can shine.”\n—Riley Stadnik \nRiley Stadnik has been cooking professionally all through his twenties and has fallen deeply in love with Italian cuisine. Tonight he shares some of his favourite dishes\, showcasing uniquely Italian ingredients.\n—– \nNduja Crostini  $8\n‘Nduja is a distinctive traditional Calabrese salumi\, notable for its soft\, spreadable texture\, intense red colour and potent spiciness. This crostini features ‘nduja with white anchovy\, basil\, focaccia; spicy\, fresh\, and just a hint of umami. \nMushroom Crostini  $8\nMixed mushrooms\, creme fraiche\, parmigiano reggiano\, focaccia. There’s nothing quite like mushroom toast; creamy\, funky\, and sharp all at the same time. (#vegetarian) \nCarbonara  $14\nA classic Roman pasta dish; Guanciale — cured pork jowl (imagine an exquisitely buttery and flavourful bacon) with pecorino romano\, black pepper\, egg yolk. \nCacio E Pepe  $11\n“Cheese and pepper” in several central Italian dialects\, this is another classic dish that simply combines a generous amount of pecorino romano and black pepper to great effect. (#vegetarian) \nCannoli $6\nSweet ricotta\, lemon\, pistachio. There’s nothing like a finding a way to combine sweet and cheese. Crunchy shell\, soft inside. A perfect way to finish the night. \nPrix Fixe $25  (#vegetarian $22)\nCrostini + Carbonara + Cannoli \n—–\nRiley Stadnik has trained in classic and modern Italian cuisine at places like Enoteca Sociale\, Lil Baci\, and others\, all in pursuit of an all-consuming passion for the delicious magic of Italian food. Starting from the dish pit\, he devoted himself to learning everything that has made Italian food world famous from pizza to pasta\, salumi\, cheese\, and more… \nI love to learn and plan never to stop learning everything I can about cooking from anyone I can. Food can be an expression of love and love is always found in good food and I hope to show that to anyone I cook for. \n—–\nEvery week The Depanneur hosts an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/italian-favourites-by-riley-stadnik/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2019/07/carbonara.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190916T183000
DTEND;TZID=America/Toronto:20190916T210000
DTSTAMP:20260501T001108
CREATED:20190824T172121Z
LAST-MODIFIED:20191014T192752Z
UID:79726-1568658600-1568667600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Perfect Pies & Terrific Tarts by Shiela Labao
DESCRIPTION:At this time of year Ontario is overflowing with delicious fresh fruit — perfect for pies and tarts! Come learn how to make delicious\, Instagram-worthy and consistently knock out pies with pie-enthusiast and baker Shiela Labao.\n\nIn this hands on workshop\, Shiela will demonstrate how to make 2 types of pies — a classic apple pie and colourful fresh seasonal fruit tart. Participants will learn basic techniques and get hands on experience in making their own pie dough from scratch and assembling their own fruit tarts. \nAnd of course there will be a slice of warm pie a la mode to share at the end of class\, as well as 2 pie crusts\, a fresh fruit tart and recipes to take home. \nYou will also learn about: \n\n\n\n\n\nThe the science behind the baking so you can confidently make different kinds of pies at home\nHow to make and roll out a classic\, flaky butter & shortening pie crust from scratch\nMaking a classic lattice top for a baked pie\nMaking creme anglaise and a classic apricot glaze for a fresh fruit tarts\nTechniques on how to store your pies\nTips on how to take gorgeous photographs of your baked goods so you can share your hard work on Instagram!\n\n\n\n\n\n—– \n$60 +HST \n—–\nShiela Labao is a self-taught baker of over 10 years – so you can say that she’s had a lot of practice baking for fun. Realizing that her passion and skills can bring a community together\, she decided to get a bit more serious and start baking for a purpose. Sheila has completed professional classes at George Brown College. Always focusing on the science behind the baking. \nNow\, she hosts baking socials at her home and hosts private events as well. Being able to share her love of baking and creating truly brings fulfillment and happiness to her. You can see what she’s currently up to on her Instagram @sharesies_ and at shielas.ca \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on cooking classes & workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-perfect-pies-terrific-tarts-by-shiela-labao/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2019/07/pie.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190916T100000
DTEND;TZID=America/Toronto:20190916T130000
DTSTAMP:20260501T001108
CREATED:20190729T141749Z
LAST-MODIFIED:20190814T004908Z
UID:77612-1568628000-1568638800@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Sourdough Bread by Sonya Gammal
DESCRIPTION:Join  Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours\, you’ll learn about the history of sourdough and its health benefits\, how to create and maintain a starter\, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful\, hand-crafted artisanal — and very tasty! — sourdough loaf. \nEveryone will get to try some freshly baked bread\, and take home their very own freshly-baked loaf\, plus additional dough to bake off at home\, a sourdough starter\, recipe\, and a memorable culinary experience where laughs and knowledge are shared by all!\n—- \n$60 +HST \n—–\nSonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids\, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to cooking\, aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that can be shared with family and friends. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-sourdough-bread-by-sonya-gammal-6/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/sourdough.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190915T183000
DTEND;TZID=America/Toronto:20190915T210000
DTSTAMP:20260501T001108
CREATED:20190729T224032Z
LAST-MODIFIED:20190915T185612Z
UID:77638-1568572200-1568581200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Perfect Pies & Terrific Tarts by Shiela Labao
DESCRIPTION:SOLD OUT! 2nd Night Added MON Sep 16\n\nAt this time of year Ontario is overflowing with delicious fresh fruit — perfect for pies and tarts! Come learn how to make delicious\, Instagram-worthy and consistently knock out pies with pie-enthusiast and baker Shiela Labao.\n\nIn this hands on workshop\, Shiela will demonstrate how to make 2 types of pies — a classic apple pie and colourful fresh seasonal fruit tart. Participants will learn basic techniques and get hands on experience in making their own pie dough from scratch and assembling their own fruit tarts. \nAnd of course there will be a slice of warm pie a la mode to share at the end of class\, as well as 2 pie crusts\, a fresh fruit tart and recipes to take home. \nYou will also learn about: \n\n\n\n\n\nThe the science behind the baking so you can confidently make different kinds of pies at home\nHow to make and roll out a classic\, flaky butter & shortening pie crust from scratch\nMaking a classic lattice top for a baked pie\nMaking creme anglaise and a classic apricot glaze for a fresh fruit tarts\nTechniques on how to store your pies\nTips on how to take gorgeous photographs of your baked goods so you can share your hard work on Instagram!\n\n\n\n\n\n—– \n$60 +HST \n—–\nShiela Labao is a self-taught baker of over 10 years – so you can say that she’s had a lot of practice baking for fun. Realizing that her passion and skills can bring a community together\, she decided to get a bit more serious and start baking for a purpose. Sheila has completed professional classes at George Brown College. Always focusing on the science behind the baking. \nNow\, she hosts baking socials at her home and hosts private events as well. Being able to share her love of baking and creating truly brings fulfillment and happiness to her. You can see what she’s currently up to on her Instagram @sharesies_ and at shielas.ca \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on cooking classes & workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-great-pies-by-shiela-labao/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2019/07/pie.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190913T183000
DTEND;TZID=America/Toronto:20190913T213000
DTSTAMP:20260501T001108
CREATED:20190728T225714Z
LAST-MODIFIED:20190814T005033Z
UID:77533-1568399400-1568410200@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Intro to Japanese Tea Ceremony by Momo Yoshida
DESCRIPTION:Join Momo Yoshida\, the founder of Momo Tea\, on a journey into the world of Japanese tea. In this fun\, hands-on workshop you will get to discover and savor the beauty and variety of Japanese teas. Momo will introduce you to a wide array of Japanese tea\, including Sencha\, Hojicha\, Genmaicha\, Gyokuro\, and Matcha. \nThere will be ample opportunity to examine the particular characteristics and different flavor profiles based on growing regions\, while Momo gives a tea brewing demonstration\, sharing tips for making the perfect cup of tea at home. \nYou will also look into the art of “pairing” tea with food and utensils in the tradition of a Japanese Afternoon Tea. Food will be served with 3 Tier-Tray made by local potter Secret Teatime. Momo will present various sweets and few evening snacks such as tea-flavored rice\, scones\, daifuku\, macarons\, and more. \nAs a finale\, you will get a taste of the traditional Japanese tea ceremony. After getting a hands-on experience on whisking a bowl of matcha\, you will savor an exquisite cup of ceremonial grade Matcha paired with traditional sweets. It will be an unforgettable journey for all tea lovers.\n—– \n$90 +HST \n—–\nMomo Yoshida is the founder and owner of Momo Tea\, an online tea store based in Toronto. She selects high quality tea in her home country of Japan and offers them at affordable prices in Canada. \nMomo is serious tea lover. She is a certified Tea Sommelier with George Brown College and Tea Association of Canada. She is also a member of Tea Guild of Canada\, as well as belonging to the Urasenke school of Chanoyu (Tea Ceremony). \nMomo is actively participating in various tea events\, and Momo Tea is one of the primary exhibitors for of the annual Toronto Tea Festival. At this year’s festival\, Momo Tea’s Hojicha was awarded first place & her Genmaicha as second green tea for 2018. \nAs a tireless tea advocate\, Momo continues to share her passion and expertise in tea with all tea lovers. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-intro-to-japanese-tea-by-momo-yoshida-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/japanese-tea_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190911T180000
DTEND;TZID=America/Toronto:20190911T210000
DTSTAMP:20260501T001108
CREATED:20190729T153558Z
LAST-MODIFIED:20190814T005034Z
UID:77633-1568224800-1568235600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Vegan Summer BBQ with Emily Zimmerman
DESCRIPTION:Emily Zimmerman\, The Dep’s favourite vegan maven is back in the kitchen serving up some of her fabulous plant-based goodness with this bbq-inspired late summer meal. \n“The menu is inspired by all the menu requests I field at my day-job that truly bring home what a multicultural city this is\, the way we live to share food together\, and a bit of a greatest-hits of Vegan night at the Dep.” — Emily Z \n—–\nChilled Avocado-Cucumber Soup $6\ngarnished with strawberry and basil \nSweet and Smokey Tofu “Ribs” $13\nwith coconut yogurt and hot peach chutney\n-or-\nCrispy Grilled Panelle $13\nchickpea polenta with sweet and savoury carrot jam\nBoth served with dirty-rice-and-peas\, and a bright green zucchini\, butter lettuce\, and mint salad \nPeach Melba Tiramisu $7\npoached Ontario peaches served with raspberry compote\, sponge cake\, cold-brew coffee syrup\, and a scoop of homemade coconut vanilla ice cream. \nPrix Fixe Menu $25\nSoup + Main + Dessert \n#vegan #GF \n—–\nEmily Zimmerman is the lady behind Pear and Pepper; she works as a community kitchen coordinator by day\, fabulous vegan chef by night. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club.\n—– \nEvery week The Depanneur hosts an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-vegan-summer-bbq-with-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/2019/07/tofu-ribs.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190909T100000
DTEND;TZID=America/Toronto:20190909T130000
DTSTAMP:20260501T001108
CREATED:20190730T174951Z
LAST-MODIFIED:20190825T151603Z
UID:77820-1568023200-1568034000@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Gnocchi with Laura Guanti
DESCRIPTION:Gnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, start with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi\, a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin — gnudi — where potato is replaced with fresh ricotta cheese.\n—– \n$60 + HST \n—–\nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world! \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-gnocchi-with-laura-guanti-5/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/10/gnocchi_1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190908T183000
DTEND;TZID=America/Toronto:20190908T210000
DTSTAMP:20260501T001108
CREATED:20190722T174532Z
LAST-MODIFIED:20190814T005035Z
UID:76933-1567967400-1567976400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Malaysian Chicken Curry by Grace Chow
DESCRIPTION:Malaysian food reflects the country’s diverse ethnic makeup and cultural history; its renowned Nyonya cuisine emerged from a delicious fusion of Malay ingredients\, Chinese techniques and East Indian spices. Grace Chow was born in Malaysia and has been enthusiastically cooking since she was 10 years old. Now retired after teaching for more than 35 years\, she is happy to share a lifetime of passion for preparing traditional Malaysian dishes. \nFor this fun\, hands-on class\, Grace will be teaching how to make an authentic Singaporean-style Kari Ayam (Chicken Curry)\, with tender chicken\, potatoes and hard boiled eggs in a rich\, golden coconut curry gravy infused with shallots\, lime leaves and Malaysian curry spices. Participants will also learn how to make a simple\, aromatic basmati rice pilaf with vegetables\, raisins & spices\, a cooling cucumber & yogurt raita\, and warm chapati flatbreads to mop up all the delicious gravy.\n—– \n$60 +HST \n—–\nGrace Chow taught English as a Second Language (ESL) for the Toronto District School Board\, including a popular ESL Cooking & Baking class\, from 1987 until retiring in 2015. Grace continues to teach part time with Parkdale Intercultural Association and University Settlement. In 2012\, Grace hosted a sold-out Malaysian Curry Drop-In Dinner at The Depanneur\, and is excited to be back to share her cooking with more people. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on cooking classes & workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-malaysian-chicken-curry-by-grace-chow/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/07/malaysian-chicken-curry_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190907T193000
DTEND;TZID=America/Toronto:20190907T220000
DTSTAMP:20260501T001108
CREATED:20190729T203749Z
LAST-MODIFIED:20190814T005035Z
UID:77678-1567884600-1567893600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Tunisian 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 Sabayon\n\n\nSweet\, orange blossom infused custard with fresh fruit salad garnished with crushed pistachios and almonds\n\n\n—–\n\n\n \n\n\n$60 +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 catering in Tunisian fare through his pop-up Casbah.\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-tunisian-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/2019/07/chermoula-fish-tagine-79943-1-e1564432584743.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190904T180000
DTEND;TZID=America/Toronto:20190904T210000
DTSTAMP:20260501T001108
CREATED:20190722T144420Z
LAST-MODIFIED:20190814T005036Z
UID:76913-1567620000-1567630800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Jump Up Soup by Greg Couillard
DESCRIPTION:Despite being such an incredible food city\, Toronto does not have much in the way of unique\, signature dishes. I hereby nominate Chef Greg Couillard’s Jump Up Soup as one. For a time this was probably Toronto’s most famous dish\, inspired by the first Caribana Parade in 1967 – a riot of colour\, music and tropical heat that crashed through the stolid grey of downtown Toronto much like Greg’s cooking would do to the restaurant scene in the decades that followed.\n—– \nDoubles $7\nGreg’s take on a favourite street snack in Trinidad & Tobago; doubles are tender dough fritters sandwiched with a savoury chickpea curry jacked with Jamaican pumpkin and red lentils — even better spiked with Greg’s signature hot sauce! \nJump Up Soup  $12\nBased on a traditional Jamaican “pepper pot” soup\, this hearty\, spicy soup features Jamaican pumpkin\, sweet potato\, chayote\, sweet and hot peppers and the complex spices that are Greg’s claim to fame.\nServed with Coconut Rice. #vegan #glutenfree\nAdd jerk chicken thigh +$4 \nTropical Trifle $7\nGreg’s juicy & colourful mix of tropical fruit\, custard\, sponge cake\, whipped cream and a splash of rum is nothing to be trifled with! \nPrix Fixe Menu $25\nDoubles + Jump Up Soup + Trifle  |  add chicken +$4 \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 week The Depanneur hosts an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-jump-up-soup-by-greg-couillard-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/07/Greg-C-Jump-Up-Soup-e1563806419365.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190903T180000
DTEND;TZID=America/Toronto:20190903T210000
DTSTAMP:20260501T001108
CREATED:20190722T151840Z
LAST-MODIFIED:20190814T005036Z
UID:76912-1567533600-1567544400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Chef Francoise Briet on Nutrition and Healing
DESCRIPTION:What is nutrition? We all intuitively know that our health and well-being is intimately connected to what we eat\, but how much do we truly understand about how and why food affects us? Consumers and the food industry alike are eager for simple\, ‘silver bullet’ solutions\, but reality is more complicated. With so much competing\, often conflicting information out there\, it can be challenging to understand how to make the right food choices. Chef Francoise Briet brings three unique perspectives to the intersection of food and health: her technical background as a research scientist in metabolic nutrition\, her culinary expertise as Chef at the French Consulate\, and her own personal journey of healing through diet. \nDinner by Len Senater\nThis meal is inspired by the bounty of the late summer vegetable harvest\, a plant-centric Mediterranean menu from the South of France. \nWatermelon Salad with Feta and Mint • Grilled Vegetable Ratatouille with Basil Gremolata and Crispy Socca (a thin chickpea flour & olive oil polenta popular around Nice)\, garnished with fennel sausage or grilled portobello • Stone fruit compote with coconut custard & aquafaba meringue \n#GF #vegan options available \n—–\nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea.\n$35 (includes HST) \nBOOK NOW\n—–\nFrancoise Briet is the Chef of the General Consulate of France in Toronto\, and the owner of Malty and Hoppy Delicacy\, a company that uses Ontario craft beer in small-batch artisan jellies\, jams and other delicacies. Before that\, Francoise was a clinical research scientist in the field of metabolic nutrition. Over the past two years\, Francoise personally experienced the impact of trauma and illness\, so she turned to her understanding of metabolic nutrition to help support her recovery. This experience had a transformative impact on her wellbeing\, and has helped her develop a more health-conscious approach to food. \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect.\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.\nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-chef-francoise-briet-on-nutrition-and-healing/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/07/photo-francoise-2019-july.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190902T100000
DTEND;TZID=America/Toronto:20190902T160000
DTSTAMP:20260501T001108
CREATED:20190722T142327Z
LAST-MODIFIED:20190814T005036Z
UID:76906-1567418400-1567440000@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\n—– \nLABOUR DAY — Full-Day Bread Making Workshop! \nJoin artisanal baker Leo 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$150 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/offsite-workshop-full-day-breadmaking-intensive-by-leo-baduria-10/
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/2018/01/facebook_event_1920541871596195.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190817T100000
DTEND;TZID=America/Toronto:20190817T150000
DTSTAMP:20260501T001108
CREATED:20190726T230318Z
LAST-MODIFIED:20190814T005039Z
UID:77242-1566036000-1566054000@dev.thedepanneur.ca
SUMMARY:POP-UP: Beko Bruncho
DESCRIPTION:Brunch with a Modern Nigerian Twist\nSAT Aug 17 + & SUN Aug 18  |  10am-3pm\nChef Beko — aka Beko The Food Mixologist — has been reaching into the rich tradition of West African cuisine and combining it with his classical Western training to bring to Toronto a sophisticated take on what Nigerian food can be.\n—– \nSuya Benedict $12\nPoached eggs with suya*-spiked hollandaise over homemade cheddar buttermilk biscuits topped with roasted cherry tomatoes\, served with a Gang Green salad of romaine\, alfalfa & chives.\nAdd Spicy Suya Grilled Shrimp +$4 \nNigerian Fried Chicken $14\n3pcs of juicy\, deep-fried chicken\, brined for 24 hours in a mix of orange\, apple\, thyme\, garlic and spices\, in a crispy crust spiked with chili\, cumin\, curry and black pepper for a serious flavour punch. Served with a cheddar buttermilk biscuit & suya*-dusted sweet summer corn on the cob. \nLagos Hot Chicken +$3pp\nAdd Beko’s Mixology Vol. 1 homemade roasted Scotch Bonnet hot sauce + maple syrup \nFried Chicken Platter for 2 $30\n6pc chicken + 4pc cheddar buttermilk biscuits + suya summer corn \nSummer Vegetable Quiche $12\nMedley of fresh summer vegetables & creamy egg custard in a buttery shortcrust pastry\, topped with roasted tomatoes & crumbled goat’s cheese; served with Gang Green salad \nSweet Well Well  1pc $5  |  3pc $12\nMilo-dusted challah French Toast with malted whipped cream\, maple syrup & fresh summer berries. \nSIDES\nNigerian Fried Chicken 1pc $4\nSpicy Suya Grilled Shrimp  3pc $4\nCheddar buttermilk biscuits  2pc  $4\nSuya-dusted Summer Corn  4 pc  $4 \nDRINKS\nHomemade Lemongrass Iced Tea  $3\nOrange Juice  $4\nBottomless Coffee or Tea  $3 \n*contains peanuts; Suya is a classic spice mix of the countless street-side barbeques in Nigeria\, a complex and potent mix of powdered peanuts\, chiles and spices; each blend personal and unique to the chef and the region \n—–\nAt the age of 4\, a young Beko first visited Nigeria\, a discovery that would change his life forever and plant the seed of a life-long desire to share the gifts of Nigeria with the world. Since then Chef Beko — aka Beko The Food Mixologist — has been cultivating his passion for Nigerian cuisine. Graduating from Humber Culinary in 2010\, Chef Beko developed a person style of cooking merging traditional Nigerian flavours and ingredients with classic Western techniques. Chef Beko has cooked in various restaurants around the GTA\, from Mark McEwan’s ONE Restaurant to 17 Steakhouse. In 2017\, Chef Beko launched a catering project focussing on high-end\, Afro-centric\, Nigerian-inspired modern cuisine. To take part in Chef Beko’s journey\, follow him and his one-of-a-kind creations on Instagram @bekothefoodmixologist.
URL:https://dev.thedepanneur.ca/event/pop-up-beko-bruncho/2019-08-17/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch,Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/07/beko-bruncho-e1564181667831.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR