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X-WR-CALDESC:Events for The Depanneur
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150406T100000
DTEND;TZID=America/Toronto:20150406T170000
DTSTAMP:20260504T120045
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:20260504T120045
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:20260504T120045
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:20260504T120045
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:20260504T120045
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:20260504T120045
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:20260504T120045
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:20260504T120045
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:20260504T120045
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:20260504T120045
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:20260504T120045
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:20260504T120045
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:20260504T120046
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:20260504T120046
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:20260504T120046
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:20260504T120046
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:20260504T120046
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150318T180000
DTEND;TZID=America/Toronto:20150318T210000
DTSTAMP:20260504T120046
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150317T190000
DTEND;TZID=America/Toronto:20150317T200000
DTSTAMP:20260504T120046
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150317T180000
DTEND;TZID=America/Toronto:20150317T210000
DTSTAMP:20260504T120046
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150316T183000
DTEND;TZID=America/Toronto:20150316T210000
DTSTAMP:20260504T120046
CREATED:20150126T200133Z
LAST-MODIFIED:20150131T193828Z
UID:16048-1426530600-1426539600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Tamales\, Atole and St. Patrick’s Day in Mexico by Paola Solorzano
DESCRIPTION:On St. Patrick’s day\, Mexicans honor the San Patricios or St. Patrick’s Brigade\, Irish soldiers who died fighting for Mexico in the Mexican American War of 1846 -1848. \nInteresting tidbits of Mexican culture and history are just a part of this fun\, hands-on workshop with Chef Paola Solorzano\, a knowledgeable expert in traditional Mexican cooking. Join Paola as she leads you through the traditions and recipes of two classic Mexican dishes: \nTamales\nTamales in there countless variations are an essential and ancient Mexican dish – soft corn meal dough (masa) stuffed with a flavourful filling\, wrapped in corn husks or banana leaves and steamed until light\, tender and delicate. Her recipe for chicken tamales verde has a tangy & spicy tomatillo with serrano pepper salsa. Vegetarian tamales will be made with dark poblano peppers and creamy fresh Panela cheese. \nAtole\nPaola will also introduce you to Chocolate Atole (champurrado): a hot\, creamy beverage made with toasted corn flour and Mexican chocolate. This hot drink typically accompanies tamales\, especially during Christmas holiday season. \nThere will be lots to taste\, learn and do in this fun\, hands-on workshop. Participants will get to try samples\, make tamales and atole in class\, enjoy a meal of the tamales they’ve made and take home extras and recipes. \n$40+HST\nBook Now \n—————\nBorn and raised in Mexico\, Chef Paola Solorzano from Santo Pecado Catering comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts.\nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola co-founded a successful new catering company specializing in authentic traditional Mexican dishes.\nhttp://santopecadoto.com
URL:https://dev.thedepanneur.ca/event/workshop-tamales-atole-and-st-patricks-day-in-mexico-by-paola-solorzano-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/01/facebook_event_622163687894283.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150315T193000
DTEND;TZID=America/Toronto:20150315T223000
DTSTAMP:20260504T120046
CREATED:20150210T002635Z
LAST-MODIFIED:20150210T005118Z
UID:16467-1426447800-1426458600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Duck & Cover by Dave Mottershall
DESCRIPTION:Nature is a damp place over which large numbers of ducks fly\, uncooked.\n — Oscar Wilde \nChef Dave Mottershall\, the man behind the rave-reviewed Loka Snacks pop-up\, returns to the Dep with a from-the-heart winter dinner inspired by his recent culinary research trip to Italy. \n—–\nAmuse\nRoasted squash zuppa\, pumpkin seed brittle\, parmesan crema\nWarm homemade focaccia\, cultured butter\nCrispy confit duck leg\, wild fennel\, melted leek and potato\nPreserved orange custard\, chocolate mousse\, pistachio\nFig salume petit fours\n—– \n$40 +HST \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 weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-duck-cover-by-dave-mottershall/
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_423105707848157.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150313T180000
DTEND;TZID=America/Toronto:20150313T210000
DTSTAMP:20260504T120046
CREATED:20150303T171206Z
LAST-MODIFIED:20150303T171608Z
UID:17233-1426269600-1426280400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Canadian Contemporary Cuisine by Chef Michael Kirkwood
DESCRIPTION:It’s not every night that the Dep features a menu fit for fine dining without the cost. Chef Michael Kirkwood has honed his culinary skills in some of Toronto’s finest restaurants including Avalon\, Toro\, Opus\, and Turf Lounge. Known for his “Canadian Contemporary” style\, he’s committed to a quality food experience without compromising on using fresh\, local and artisan style ingredients to create a clever fusion of flavors in his cooking. Now\, as creator and founder of The Birchwood Kitchen — a mobile culinary studio providing cooking classes for children and adults — he enjoys catering small events and seasonal tastings. \nBraised pork belly with port poached figs\, herb fritters\, toasted walnuts\, caramel\n$14 \nVanilla roasted beets with orange panna cotta\, whipped goats cheese\, gooseberry compote\, celery hearts (# vegetarian)\n$12
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-canadian-contemporary-cuisine-by-chef-michael-kirkwood/
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_1562960617294422.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150312T180000
DTEND;TZID=America/Toronto:20150312T210000
DTSTAMP:20260504T120046
CREATED:20150226T202829Z
LAST-MODIFIED:20150303T171248Z
UID:17157-1426183200-1426194000@dev.thedepanneur.ca
SUMMARY:March Pop-UP Showcase: Patacon Pisao by Cookie Martinez
DESCRIPTION:Every Thursday in March\, a friend and veteran favourite at the Dep — Cookie Martinez — is serving her special Patacon Pisao\, a classic Latin American dish from the Colombian coast. Patacon starts by warming unripened green plantain to flatten\, then fried until crispy and served with a range of tasty toppings. \nIt is such a well-loved dish\, a popular salsa song is named after it! \nPatacon\nBeef/Chicken/Vegetable\nAvocado\, Queso Fresco & Home Sauce.\n$6 or 3 for $15 \nEmpanadas\nBeef/Chicken/Vegetable\nFilled with local hormone-antibiotic free ground beef\, free run chicken\, onions\, carrots and white cabbage in a home sauce\n2 for $5 \nMaria Luisa Layer Cake\nFrom the Region of Antioquia in Colombian with a delicious layer of berries\n$4 \n#Vegan #GF\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/ \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-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/2015/02/facebook_event_878326798879588.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150311T180000
DTEND;TZID=America/Toronto:20150311T210000
DTSTAMP:20260504T120046
CREATED:20150309T172751Z
LAST-MODIFIED:20150309T173531Z
UID:17295-1426096800-1426107600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Rustic Ratatouille by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nEmily’s ratatouille is chock full of eggplant\, peppers\, tomatoes\, and zucchini\, made in a traditional Provençal stew with truffle oil and served over soft polenta. Enjoy her homemade vegan cashew or tofu cheese on the side.\n$12 \nTart Tatin\nCaramelized apple baked in a cast iron skillet\n$4 \n#vegan \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-rustic-ratatouille-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_790771721005290.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150310T190000
DTEND;TZID=America/Toronto:20150310T200000
DTSTAMP:20260504T120046
CREATED:20150213T190224Z
LAST-MODIFIED:20150216T221818Z
UID:16670-1426014000-1426017600@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Peter McClusky
DESCRIPTION:This week Peter McClusky asks: \nWhere does garlic come from?\nWhat are the best prep and cooking techniques to get different flavours from garlic?\nWhat’s the difference between Ontario and imported garlic? \nPeter McClusky is an Ontario garlic farmer and the driving force behind the The Toronto Garlic Festival. He’s writing a book\, “Ontario Garlic: The Story from Farm to Festival”\, about the cultural history of garlic in Ontario. Book is to be published in June with The History Press \nhttp://www.torontogarlicfestival.ca/\nhttps://www.facebook.com/TorontoGarlicFestival \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-peter-mcclusky/
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_1377654099199821.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150310T180000
DTEND;TZID=America/Toronto:20150310T210000
DTSTAMP:20260504T120046
CREATED:20150309T165337Z
LAST-MODIFIED:20150309T170231Z
UID:17285-1426010400-1426021200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Balsamic Garlic Chicken & Argentine Seared Carrot Salad by Len Senater
DESCRIPTION:This week’s dinner – inspired by Peter McClusky\, garlic farmer\, author and founder of the Toronto Garlic Festival – features the versatility of one of the world’s most ancient and popular ingredients: garlic. \nWhole cloves of unpeeled garlic slowly transform into mellow sweet flavour bombs as they are roasted with chicken thighs\, cherry tomatoes\, red onions\, potatoes & balsamic vinegar. On the side\, crispy\, nutty garlic chips top a salad of sweet\, caramelized seared carrots mixed with arugula & goat cheese.\n$12\n#GF #vegan option avail \nAlso: Fresh Pie from the wood ovens of Dufferin Grove Park! $4.\nAdd organic vanilla ice cream +$2 \n7-8pm\nTABLE TALK: Peter McClusky\nThis week\, the man behind the Toronto Garlic Festival talks about garlic. \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-balsamic-garlic-chicken-argentine-seared-carrot-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/2015/03/facebook_event_1553340758265422.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150309T183000
DTEND;TZID=America/Toronto:20150309T210000
DTSTAMP:20260504T120046
CREATED:20150202T200521Z
LAST-MODIFIED:20150202T202735Z
UID:16297-1425925800-1425934800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making by Emily Zimmerman
DESCRIPTION:For people who can’t or prefer not to eat dairy products\, the craving for the fresh\, creamy\, salty\, tangy\, fatty\, unctuous pleasures of cheese are available with just a little patience and ingenuity. \nIn this class\, The Dep’s resident vegan maven Emily Zimmerman will be demonstrating how to make and use a variety of dairy product analogues\, including coconut yogurt\, two kinds of cashew cheese (fresh and using a yogurt starter)\, a macerated tofu “feta”\, and almond “Parmesan”. \nThe workshop will include a meal of Spaghetti a la Norma (with savoury tomato sauce & roasted eggplant) featuring a fresh cashew cheese and almond parm\, a beet salad with marinated tofu feta\, and a maple coconut yogurt brulée for dessert. \nParticipants will leave with recipes & instructions\, as well as a portion of cashew chevre\, tofu feta\, and some almond Parmesan. \n$40 +HST \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 Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-vegan-cheese-making-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/2015/02/facebook_event_324069834465107.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150308T193000
DTEND;TZID=America/Toronto:20150308T223000
DTSTAMP:20260504T120046
CREATED:20150223T211932Z
LAST-MODIFIED:20150303T193000Z
UID:17062-1425843000-1425853800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: The Lion and The Tiger by Chef Greg Couillard
DESCRIPTION:Toronto culinary icon Greg Couillard may have earned himself an international reputation with his unique fusion of diverse culinary traditions\, but food culture has been producing unexpected mash-ups for centuries. When India (The Tiger) was under British (The Lion) rule\, English and Indian culinary ideas\, ingredients and influences regularly collided and combined in novel ways. With his signature creativity\, Chef Greg concocts the perfect antidote to the Polar Vortex\, taking cold-weather comfort food classics and re-imagining them with a vibrant palette of Indian spices. \nMulligatawny Soup with Basmati Burritos\nMulligatawny (from the Tamil for “pepper broth”) was originally a curry-spiced chicken soup crafted to appeal to the English colonialists in the era of the British Raj. Exported back to Britain with returning expats\, variations on this dish have since become a Commonwealth favourite from Australia to Scotland. Chef Greg adds aromatic local winter vegetables like parsnip\, turnip celeriac and Ambrosia apples to enrich the flavourful\, spicy chicken broth. Each soup is served with a mini “burrito” stuffed with basmati rice and curried dahl. \nEast India Co. Shepherd’s Pie\nHere Chef Greg elevates the most comforting of classic British fare – Shepherd’s Pie – with the vibrant flavours of Kerala in Southern India. Rich lamb shanks are slow-braised in a spicy\, deep red gravy together with peas and corn\, topped with a mash of local Hubbard squash and heirloom potatoes\, dressed with a cilantro-chile butter and baked to a golden\, crispy crust. Served with a cool herbed yogurt raita. \nWarm Poached Pears with Salted Caramel\nPears braised in wine\, a la Escoffier’s Poire belle Hélène\, may have been a familiar sight on Victorian English menus\, but Chef Greg’s addition of jaggery (raw Indian palm sugar)\, star anise and cinnamon give the dish a uniquely East Asian flare. The addition of salted caramel and dark chocolate is a modern and deliciously decadent touch. \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-the-lion-and-the-tiger-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/2015/02/facebook_event_814669585260251.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150307T193000
DTEND;TZID=America/Toronto:20150307T223000
DTSTAMP:20260504T120046
CREATED:20150202T200519Z
LAST-MODIFIED:20150302T192817Z
UID:16295-1425756600-1425767400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Paleo Goes to Asia by Amanda & Michelle Li
DESCRIPTION:Dietitian & culinary enthusiast Amanda Li has joined forces with her sister Michelle to present a healthy\, whole-food\, paleo-inspired menu with a unique\, oriental flare. No dairy\, grains\, legumes or refined sugar\, just wholesome ingredients grown and cooked with love and care. \nPork Bone Broth\nA warm elixir to sooth and support your body’s essence\, kidneys\, adrenal glands\, bones and teeth. The perfect way to warm you up for the meal. \nDeviled Eggs\nThink outside the yolk with these devilled eggs embellished with avocado mousse and the rich flavour of smoked salmon. \nBraised Lamb Shank\nInspired by the aromatic flavours from the Far East – Garlic\, Ginger\, Fish Sauce\, Lime & Mint. Accompanied with a warm brussels sprout slaw\, tossed in a sesame vinaigrette. \nChocolate Jasmine Torte\nA flourless almond-based cake sweetened with medjool dates\, topped with a layer of billowy jasmine tea infused marshmallow. To be enjoyed with a shot of coconut lemongrass latte. \n$40 + HST \nAmanda Li is a Registered Dietitian who combines her Masters in Nutrition and culinary arts diploma with a lifelong enthusiasm for cuisine. Amanda’s mission is to use her skills as a dietitian and chef to inspire others about how living a healthy lifestyle and eating a whole-foods based diet can be enjoyable and delicious! She believes in the profound connection between how we nourish our bodies and how we feel physically\, mentally\, emotionally\, and spiritually.\nhttp://www.nutritionwellnesssimplified.com \n\n\n\n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. 
URL:https://dev.thedepanneur.ca/event/supper-club-paleo-goes-to-asia-by-amanda-michelle-li/
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_435247339963595.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR