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DTSTART;TZID=America/Toronto:20190915T183000
DTEND;TZID=America/Toronto:20190915T210000
DTSTAMP:20260501T031145
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:20260501T031145
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:20260501T031145
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:20260501T031145
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:20260501T031145
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:20260501T031145
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:20260501T031145
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:20260501T031145
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:20260501T031145
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:20260501T031145
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190811T100000
DTEND;TZID=America/Toronto:20190811T170000
DTSTAMP:20260501T031145
CREATED:20190708T223014Z
LAST-MODIFIED:20190814T005042Z
UID:75726-1565517600-1565542800@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-4/
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;VALUE=DATE:20190801
DTEND;VALUE=DATE:20190802
DTSTAMP:20260501T031145
CREATED:20180710T234842Z
LAST-MODIFIED:20190814T005046Z
UID:57324-1564617600-1564703999@dev.thedepanneur.ca
SUMMARY:CLOSED for Summer Holiday
DESCRIPTION:Summer Hours\n\n\n\nAs is our long-standing tradition\, The Dep will take a bit of a siesta in August. Our fabulous Brunch will still be on every weekend\, and we’re still available for rent for Private Events\, but our regular Cooking Classes\, Drop-In Dinners & Supper Clubs will be taking a pause until September\, when we’ll be back with a whole new roster of Interesting Food Things!
URL:https://dev.thedepanneur.ca/event/closed-for-summer-holiday-2/2019-08-01/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/hammock.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190731T183000
DTEND;TZID=America/Toronto:20190731T210000
DTSTAMP:20260501T031145
CREATED:20190701T162228Z
LAST-MODIFIED:20190814T005046Z
UID:75025-1564597800-1564606800@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Making Miso by Cheryl Paswater
DESCRIPTION:If you are interested in DIY projects\, Old World food preservation\, gut health or fermentation in general this is the class for you! Join Cheryl Paswater\, Fermentationist at Contraband Ferments in Brooklyn\, NY for a fun\, hands-on introduction to the basic science behind making soy and non-soy misos\, why they’re good for you. Students will be making a Heirloom Bean Miso to take home\, as well as diving into learning how to use miso to make Nut and Seed Misos\, Misozuke (Miso Pickles)\, Miso Cheese\, Miso-Cured Eggs\, and more in this miso-intensive class! \nMiso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice\, barley\, or other ingredients. The result is a thick paste used for sauces and spreads\, pickling vegetables or meats\, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁)\, a Japanese culinary staple. \nTypically\, miso is salty\, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty\, sweet\, earthy\, fruity\, and savory. High in protein and rich in vitamins and minerals\, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan\, both in traditional and modern cooking\, and has been gaining worldwide interest.\n—– \n$90 +HST \n—–\nCheryl Paswater is a Fermentationist\, Educator\, Health Coach\, Artist\, Beekeeper\, and Writer who after a near-death experience\, turned to holistic medicine for help. After radical diet and lifestyle changes\, she started studying and teaching on fermentation\, old world food preservation\, the human microbiome\, food ethics\, and holistic health. Cheryl runs a popular fermentation project called Contraband Ferments. She’s a contributing writer for Edible Brooklyn\, has co-hosted the radio show Fuhmentaboudit!\, is one of the organizers of the NYC Fermentation Festival\, and is currently working on her first book. She lives in Brooklyn\, NY with all her ferments (as pets). \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-making-miso-by-cheryl-paswater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/Miso.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190730T183000
DTEND;TZID=America/Toronto:20190730T210000
DTSTAMP:20260501T031145
CREATED:20190721T224328Z
LAST-MODIFIED:20190814T005047Z
UID:76842-1564511400-1564520400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: 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 dinner. 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 chicken/veggie masala curry with basmati rice and two fresh salsas. (vegan + gluten-free options available. Please let us know if your are vegan or gluten free). \n—– \n$60 +HST \n—– \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—– \nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-knife-skills-with-sonya-gammal-4/
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:20190729T183000
DTEND;TZID=America/Toronto:20190729T210000
DTSTAMP:20260501T031145
CREATED:20190715T163248Z
LAST-MODIFIED:20190814T005047Z
UID:76209-1564425000-1564434000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: 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 dinner. 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 chicken/veggie masala curry with basmati rice and two fresh salsas. (vegan + gluten-free options available. Please let us know if your are vegan or gluten free). \n—– \n$60 +HST \n—– \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—– \nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-knife-skills-with-sonya-gammal-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/knife-skills2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190729T100000
DTEND;TZID=America/Toronto:20190729T130000
DTSTAMP:20260501T031145
CREATED:20190624T224324Z
LAST-MODIFIED:20190814T005047Z
UID:74447-1564394400-1564405200@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Paella Valenciana with José Arato
DESCRIPTION:Paella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice\, saffron\, pimentón\, olive oil and a paella pan. Beyond that\, there are innumerable variations incorporating everything from shrimp\, clams and mussels\, to rabbit\, chicken and chorizo. An impressive and delicious party dish\, it’s remarkably easy to master with a little bit of help and knowledge. \nJosé Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this signature dish at Evergreen Brickworks Farmer’s Market. In this workshop\, José will lead participants through the history\, ingredients\, preparation\, serving – and eating! – of a classic chicken and seafood Paella Valenciana. There will also be some small tapas to nibble on while the paella finishes cooking.\n—– \n$60 + HST \n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend.\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-paella-valenciana-with-jose-arato-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_346189372506489.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190728T183000
DTEND;TZID=America/Toronto:20190728T210000
DTSTAMP:20260501T031145
CREATED:20190617T201023Z
LAST-MODIFIED:20190814T005047Z
UID:73815-1564338600-1564347600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Knife Skills with Sonya Gammal
DESCRIPTION:SOLD OUT — 3nd Night Added Tuesday\, July 30\nKnowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals\, including selecting the best knife for the job\, as well as knife safety\, storage and maintenance including sharpening and honing. \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious dinner. 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 chicken/veggie masala curry with basmati rice and two fresh salsas. (vegan + gluten-free options available. Please let us know if your are vegan or gluten free). \n—– \n$60 +HST \n—– \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—– \nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-knife-skills-with-sonya-gammal-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/knife-skills2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190727T193000
DTEND;TZID=America/Toronto:20190727T223000
DTSTAMP:20260501T031145
CREATED:20190624T194948Z
LAST-MODIFIED:20190814T005047Z
UID:74381-1564255800-1564266600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: To Di World by Winslow Taylor
DESCRIPTION:With Toronto’s Caribana just around the corner — currently the largest cultural event in Canada and the largest outdoor festival in North America — it’s a perfect opportunity to get into the Caribbean Carnival spirit. Inspired by Jamaica’s motto\, “Out of many\, one people”\, award-winning Chef Winslow Taylor has crafted an elegant menu representing some of the many cultures found in Jamaica and across the Caribbean. These dishes are infused with flavours inspired by Afro-Caribbean\, Indo-Caribbean\, Latin American and Creole cuisines — tropical ingredients\, island spices\, a touch of heat and plenty of skill\, care and love.\n—— \nJamaican Rum Punch\nA classic Jamaican cocktail of citrus fruits\, pineapple juice\, strawberry syrup and lime — we’ll provide the base\, feel free to add your own rum! \nCrab and Callalloo Soup\nA slow-cooked soup made with coconut milk and callalloo — a staple leafy green in the islands\, similar to spinach — spiced with scotch bonnet pepper\, pimento seeds and thyme\, and jeweled with nuggets of tender\, sweet crab meat. \nPrawn\, Plantain and Avocado Salad\nCreole-spiced prawns sit atop lightly dressed ripe plantains\, soft avocado\, black beans and juicy tomato. \nBraised Oxtail Stew\nOxtail dishes are found in many countries of the West African diaspora. One could do an oxtail tour of the West Indies and the Americas and never grow tired of the many iterations of oxtails\, an essential dish in Jamaican cuisine. This slow-cooked\, rum-infused version is punctuated by the universal Jamaican provisions: garlic\, onions\, allspice and Scotch bonnet peppers for a luscious and deeply-flavoured gravy. Served with nutmeg-roasted carrots and cassava mash. \nCoconut Rum Rice Pudding Parfait\nCreamy rice pudding with of nutmeg\, cinnamon and coconut rum\, layered into a parfait with sweet ripe mango and topped with toasted coconut.\n—– \n$60 +HST \n—–\nWinslow Taylor is a native of rural Jamaica and the creator of Brawta Caribbean. The word “Brawta” is a Jamaican Patois word that means ‘A bit more than the ordinary’. Brawta Caribbean’s all natural sauces and spices take average\, everyday food and elevate them to the next level\, helping home cooks who want to eat healthy without sacrificing flavour. In 2013\, Winslow competed on CBC’s Recipe to Riches in which he won the entree round with his Jammin’ Jamaican Lobster Bisque. His mission is to bring those wonderful Caribbean flavours to your home in the healthiest and most natural way possible. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-to-di-world-by-winslow-taylor/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/06/oxtail_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190724T180000
DTEND;TZID=America/Toronto:20190724T210000
DTSTAMP:20260501T031145
CREATED:20190701T201635Z
LAST-MODIFIED:20190814T005050Z
UID:75066-1563991200-1564002000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Jamaican Flava by Monique Creary
DESCRIPTION:When it comes to Jamaican food\, many people are familiar with jerk chicken and beef patties\, but there is a long list of delicious dishes that you might not have tried before. Jamaican cuisine is an eclectic mix of influences from its Indigenous population\, along with the different cultures who have settled on the island nation throughout history. African\, Spanish\, British\, Indian\, and Chinese are just some of the people who have left their mark on the flavourful cuisine. With inspiration from her Jamaican heritage\, Monique Creary brings some must-try dishes to the menu. \nStamp & Go (Saltfish Fritters ) $6\nYou can call this one of Jamaica’s original “fast foods”. Flaked\, salted cod is fried in a flour batter with tomatoes and scallions. Served with a side of pepper jelly.\n#vegetarian Callaloo Fritters also available. \nStew Peas and Rice $15\nRed kidney beans\, salted beef and pig’s tail are simmered down with onions\, garlic\, thyme\, ginger and coconut milk\, ‘spinners’ (flour dumplings) and spices in this hearty stew. Served with white rice and a Jamaican Jerk Salad of iceberg lettuce\, tomatoes\, cucumber\, red onions\, a touch of scotch bonnet peppers\, and a sweet-lime vinaigrette. #vegetarian option available \nToto (Coconut Cake)  $5\nIt’s origins go back to the time of plantations on the island\, where slaves would use what they had to make a sweet\, innovative snack. This version is infused with nutmeg\, ginger and allspice. \nPrix Fixe Menu – $25\nSaltfish Fritters + Stew Peas w/ sides + Coconut Cake \n——\nMonique Creary is a self-taught cook who’s love for food started at an early age. As a life-long learner (and high school teacher) she prides herself on becoming familiar with dishes from around the world. She started her cooking class business\, Now You’re Cooking\, in 2014 to help bring people back to the dinner table\, and show them that making a delicious meal at home is nothing to be afraid of. You can get more information on cooking workshops by following Now You’re Cooking on Facebook and Instagram. \n\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.\n\n\n \n\n\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-jamaican-flava-by-monique-creary/
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/HQ-JamaicanStewPeas1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190723T183000
DTEND;TZID=America/Toronto:20190723T210000
DTSTAMP:20260501T031145
CREATED:20190717T135304Z
LAST-MODIFIED:20190814T005050Z
UID:76521-1563906600-1563915600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Healing Through Food by Francoise Briet
DESCRIPTION:“Let food be thy medicine and medicine be thy food.”\n― Hippocrates \nWe all know that our health is intimately connected to what we eat\, but with so much competing information out there\, it can be hard to understand how to make the right choices and how to incorporate them into our busy lives. 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. \nIn this fun\, hands-on workshop\, we will be exploring key information on the relationship between food\, nutrition and healing. You will learn easy ways to feed your body with all the bio-active nutrients that can help you to maintain a healthy body and happy mind\, with a focus on quick and easy smoothie recipes. You will go home with tons of great tips\, techniques and several recipes to make your smoothie an enjoyable daily experience. \nChef Francoise will walk you through some easy rules and fundamental guidelines to help you maximize the nutritional benefits of your smoothies. \n\nThe 12 “dirty” and the 15 “clean” fruits and vegetables\, when to buy organic\, and an efficient way to clean veggies and fruits when you don’t.\nThe difference between glycemic index and glycemic load\, the importance of focusing on the quality of the carbohydrate rather than the quantity\, and how to minimize your simple carbs intake.\nYou will also discover how and when to incorporate “superfoods” like green tea\, curcuma\, cucumber\, culinary herbs and citrus peel for extra flavour and bio-active nutrients.\n\nIn class participants will get to prepare 4 different smoothies\, each with a different nutritional focus. \nVanilla Bean Banana Smoothie\nRich in melatonin\, a molecule that helps regulate your sleep cycles\, and plenty of other nutrients that provide protection against some neurodegenerative diseases and cancers. \nCarotenoid Blend Smoothie\nContains tons of vitamin C\, carotenoids and other antioxidants that are known to reduce oxidative stress (a key pathway in the development of chronic diseases)\, and provide protection from recurrence in women previously treated for breast cancer. \nStrawberry and Fresh Basil Lemonade Smoothie\nThis amazing aromatic herb contains anti-inflammatory nutrients and powerful antioxidants that protect against cellular damage\, help your body to respond to stress and fight disease. It also provides proven protection against breast cancer development. \nCucumber Lime Smoothie\nWith lime peel and cucumber that brings flavonoids and phyto-nutrients which have anti-cancer properties and can help lower blood sugar. \nPrinted materials with recipes will be provided during the class\, everyone will get to make and try all the freshly-made smoothies\, and take home any leftovers.\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 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-healing-through-food-by-francoise-briet-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/06/healthy-smoothies.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190722T100000
DTEND;TZID=America/Toronto:20190722T130000
DTSTAMP:20260501T031145
CREATED:20190624T225002Z
LAST-MODIFIED:20190814T005050Z
UID:74454-1563789600-1563800400@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Traditional Indian Breads by Jaina Kapadia
DESCRIPTION:Join Jaina Kapadia for an in-depth\, hands-on exploration of traditional Indian Breads\, an essential part of any Indian meal — there is nothing like a fresh naan or paratha slathered with ghee or butter! \nTraditional Indian breads are flatbreads are cooked on a stove top using a cast iron griddle or a clay tandoor. Although there are regional specialities that utilize ancient grains\, most common Indian breads are made with wheat-based flours. \nThis workshop focuses on easy home-made versions of two essential Indian breads – naan and paratha. Using simple ingredients\, we will work with both yeasted and unleavened doughs. We will learn about traditional bread-making techniques and learn how to roll and shape a naan\, as well as how to roll out a layered paratha. Jaina will also share her tips and tricks on how to put an Indian feast on the table in 30-40 minutes! \nWe will make basic versions of these breads\, as well as variations – including a quick 20-minute naan\, garlic herb flatbread\, cumin paratha\, mint paratha\, and finally a stuffed naan or paratha using a spiced mashed potato filling. \nWe will also learn how to make a simple curry to go with the breads\, all to be enjoyed together at the end of the class with a cup of ginger and cardamom spiced chai!\n—– \n$60 +HST \n—–\nJaina Kapadia is an artisanal sourdough bread maker\, a vegan baker\, and co-founder of Toast + Thyme\, a plant-forward brunch pop-up. \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-traditional-indian-breads-by-jaina-kapadia/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/06/naan-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190721T183000
DTEND;TZID=America/Toronto:20190721T210000
DTSTAMP:20260501T031145
CREATED:20190617T172359Z
LAST-MODIFIED:20190814T005050Z
UID:73781-1563733800-1563742800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Healing Through Food by Francoise Briet
DESCRIPTION:“Let food be thy medicine and medicine be thy food.”\n― Hippocrates \nWe all know that our health is intimately connected to what we eat\, but with so much competing information out there\, it can be hard to understand how to make the right choices and how to incorporate them into our busy lives. 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. \nIn this fun\, hands-on workshop\, we will be exploring key information on the relationship between food\, nutrition and healing. You will learn easy ways to feed your body with all the bio-active nutrients that can help you to maintain a healthy body and happy mind\, with a focus on quick and easy smoothie recipes. You will go home with tons of great tips\, techniques and several recipes to make your smoothie an enjoyable daily experience. \nChef Francoise will walk you through some easy rules and fundamental guidelines to help you maximize the nutritional benefits of your smoothies. \n\nThe 12 “dirty” and the 15 “clean” fruits and vegetables\, when to buy organic\, and an efficient way to clean veggies and fruits when you don’t.\nThe difference between glycemic index and glycemic load\, the importance of focusing on the quality of the carbohydrate rather than the quantity\, and how to minimize your simple carbs intake.\nYou will also discover how and when to incorporate “superfoods” like green tea\, curcuma\, cucumber\, culinary herbs and citrus peel for extra flavour and bio-active nutrients.\n\nIn class participants will get to prepare 4 different smoothies\, each with a different nutritional focus. \nVanilla Bean Banana Smoothie\nRich in melatonin\, a molecule that helps regulate your sleep cycles\, and plenty of other nutrients that provide protection against some neurodegenerative diseases and cancers. \nCarotenoid Blend Smoothie\nContains tons of vitamin C\, carotenoids and other antioxidants that are known to reduce oxidative stress (a key pathway in the development of chronic diseases)\, and provide protection from recurrence in women previously treated for breast cancer. \nStrawberry and Fresh Basil Lemonade Smoothie\nThis amazing aromatic herb contains anti-inflammatory nutrients and powerful antioxidants that protect against cellular damage\, help your body to respond to stress and fight disease. It also provides proven protection against breast cancer development. \nCucumber Lime Smoothie\nWith lime peel and cucumber that brings flavonoids and phyto-nutrients which have anti-cancer properties and can help lower blood sugar. \nPrinted materials with recipes will be provided during the class\, everyone will get to make and try all the freshly-made smoothies\, and take home any leftovers.\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 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-healing-through-food-by-francoise-briet/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/06/healthy-smoothies.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190720T193000
DTEND;TZID=America/Toronto:20190720T223000
DTSTAMP:20260501T031145
CREATED:20190624T161550Z
LAST-MODIFIED:20190814T005051Z
UID:74364-1563651000-1563661800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: On Island Time by Greg Couillard
DESCRIPTION:Despite being an incredible food city in so many ways\, Toronto does not have much in the way of its own unique\, signature dishes. Chef Greg Couillard’s iconic Jump Up Soup would be as credible a contender as any. 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. Those exciting Caribbean flavours are in full effect in this Tobagonian-inspired menu. \nChef Greg became renowned for his flair for bold flavours and spices — so much so\, he was once christened “The Spicemeister” by renowned food critic Joanne Kates. His iconoclastic palate and sensibility transformed the then-conservative world of fine dining in 80’s Toronto with an eclectic mix of Latin\, Caribbean\, Asian and Indian flavours and ingredients.\n—– \nDoubles\nGreg’s take on a favourite street snack in Trinidad & Tobago; doubles are tender yeasted dough fritters sandwiched with chickpea curry jacked with Jamaican pumpkin and red lentils — even better spiked with Greg’s signature hot sauce! \nMaraboo Firecracker Shrimp\nPlump shrimp with a crispy\, spice-infused cornmeal crust served over cool\, creamy tropical mango coleslaw. \nChicken Flambeau\nSpicy maroon-style baked chicken supremes\, slathered with a fragrant mix of Jamaican peppers\, nutmeg\, thyme\, garlic and scallions. Served with luscious coconut rice with red beans\, and alongside earthy collard greens slow-braised with smoked pork belly. \nDark Rum Flan\nDecadent and boozy cream flan with a caramelized banana & nutmeg sauce.\n—– \n$75 +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 returned to Toronto for a stint as the Executive Chef of Bellwoods Health Services Addiction Treatment Rehab Centre\, where his decades of experience could contribute to a holistic approach to recovery and wellbeing. Most recently\, Greg is working on the launch of a new line of branded hot sauces called No Refund — Too Hot? Too Bad.\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-on-island-time-by-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/2019/06/EP-1-Thai-style-green-mango-and-papaya-salad.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190717T180000
DTEND;TZID=America/Toronto:20190717T210000
DTSTAMP:20260501T031145
CREATED:20190624T211717Z
LAST-MODIFIED:20190814T005052Z
UID:74409-1563386400-1563397200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Lemon & Olive Chicken Tagine by Dali Chehimi
DESCRIPTION:Long-time Dep favourite\, Chef Dali Chehimi brings his traditional Tunisian favourites to the table for a delicious taste of the Casbah! Tunisian cuisine features all the hallmarks of delicious North African food: complex spices\, lush combinations of fruit and meat\, Mediterranean ingredients and a hint of French colonial influence. Tagines\, the flavourful stews that range from Morocco to Egypt\, get there name from the characteristic conical dishes of the same name that they are most often cooked in.\n—– \nSalade Mechouia  $7\nHot and sweet peppers cooked until meltingly tender\, stewed with tomatoes\, onions\, garlic\, capers and black olives\, garnished with tuna\, sliced eggs and extra virgin olive oil. With crusty baguette for mopping up all the deliciousness. \nChicken Tagine with Preserved Lemons & Olives  $14\nDali’s chicken tagine combines the floral tartness of his homemade preserved lemons\, the rich vegetal notes of cracked green olives and the warm\, spicy flavours of ginger and saffron to great effect. Served on a mound of fresh\, fluffy couscous (or rice on request)\, and a dab of Dali’s homemade harissa hot sauce. \nVegetable Tagine  $12\nA North African classic\, a fragrant stew of zucchini\, pumpkin\, onions\, garlic\, white beets and chickpeas in a lightly spiced tomatoes broth\, also served on a mound of fresh\, fluffy couscous (or rice on request)\, and a dab of Dali’s homemade harissa hot sauce. #vegan \nCombo Plate  $16\n1/2 Chicken Tagine + 1/2 Vegetable Tagine\, with couscous \nSelection of Tunisian Baklawa  $6\n3 pieces of delicate phyllo\, nut and honey pastry\, with a small side of strawberries infused in rose water \nPrix Fixe Menu $26\nSalade Mechouia + Choice of Tagine + Baklawa\n—– \nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, a catering company specializing in Tunisian fare. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-lemon-olive-chicken-tagine-by-dali-chehimi-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/2019/06/spiced_chicken_tagine_with_preserved_lemon_and_olives_2000.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190715T100000
DTEND;TZID=America/Toronto:20190715T130000
DTSTAMP:20260501T031145
CREATED:20190624T225442Z
LAST-MODIFIED:20190814T005053Z
UID:74460-1563184800-1563195600@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 make cooking aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that they can easily do on their own or 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-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/2019/03/sourdough.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190714T183000
DTEND;TZID=America/Toronto:20190714T210000
DTSTAMP:20260501T031145
CREATED:20190617T150038Z
LAST-MODIFIED:20190814T005053Z
UID:73763-1563129000-1563138000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: That's a Wrap! Wonton Hacks by Carole Nelson Brown
DESCRIPTION:If you think that pre-made Asian dumpling wrappers are for potstickers only\, you are missing out. Sure\, they are perfect for making a traditional Chinese-style dumpling but did you know that you use them in all kinds of other cool ways? \nYou can deep fry them up for a quick\, crispy treat\, or they are also a perfect cheat for stuffed pasta\, or they can be baked with either sweet or savoury spices for a quick\, last minute crisp to use on a cheese tray or as a dessert. We will talk about lots of fun ways to use them and then we will get into the kitchen for the hands-on portion of the class. \nJoin multi-talented cook\, stylist and food blogger Carole Nelson Brown of The Yum Yum Factor as she guides you through a bunch of fast\, tasty & clever dumpling wrapper recipes: \nPork Dumplings in Mushroom Broth\nChinese pork\, cabbage & scallion dumplings served in a light\, gingery mushroom broth \nCacio e Pepe Ravioli with Brown Butter\nItalian ravioli filled with ricotta\, pecorino cheese and lots of freshly cracked black pepper\, served with a bit of browned butter. \nCrispy Wonton Crackers with Za’atar and Cardamom Sugar Crisps\nLight\, crispy chips made with wonton wrappers – a savoury one perfect for dips\, and a sweet sweet to eat with ice cream! \nFried Edamame Dumplings with Spicy Garlic Togarashi Oil\nDeep fried dumplings filled with wasabi\, edamame and garlic oil that gets some heat from Togorashi\, a spicy\, Japanese spice blend. \nRed Pepper Arugula Feta Mini Quiche\nCrispy wonton wrapper crusts\, baked in muffin tins\, make perfect mini-quiche crusts. \nEveryone gets a chance to cook\, to taste all of the dishes and you will leave with the recipes for everything we have made.\n—– \n$60 +HST \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \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-thats-a-wrap-wonton-hacks-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/2019/06/wonton-hacks.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190714T100000
DTEND;TZID=America/Toronto:20190714T160000
DTSTAMP:20260501T031145
CREATED:20190603T171845Z
LAST-MODIFIED:20190814T005053Z
UID:72832-1563098400-1563120000@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—– \nFull-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-9/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_1920541871596195.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190713T193000
DTEND;TZID=America/Toronto:20190713T220000
DTSTAMP:20260501T031145
CREATED:20190611T004009Z
LAST-MODIFIED:20190814T005054Z
UID:73298-1563046200-1563055200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Eat\, Travel\, Repeat by Ruchika Bhatia
DESCRIPTION:Every place I travel\, I bring flavors back with me and try to recreate those dishes in my kitchen. \nFood and travel are kind of inseparable. When you go somewhere\, you take communion with that place through what you eat there. When people emigrate\, they carry their food with them\, and over time that becomes part of the new landscape. In both these ways travelling expands our individual and collective palates – and minds! Could you imagine living in this city without the foods that come from elsewhere? \nFor this dinner\, traveller\, blogger and cook Ruchika Bhatia compiles a culinary travelogue\, sharing with you a selection of favourite flavours and dishes inspired by her travels.\n—– \nAntipasti (Italy)\nA cheese board is always a great place to start a meal; a few kinds of Italian cheese — something soft and creamy\, something firm and savoury\, and definitely a sheep’s cheese — with some classic Italian salamis\, alongside fruits & crackers. Perfect with a glass of Ripasso or Moscato. \nGrits & Bacon Bites (Louisiana & Jamaica)\nA southern soul food staple\, corn grits\, gets a Caribbean twist with a hit of spicy Jerk seasoning\, topped with crispy bacon lardons \nBourbon Chicken (Louisiana)\nThis dish gets its name from both its birthplace on Bourbon Street in New Orleans\, as well as the bourbon whiskey generously used in the sauce\, along with mushrooms\, pearl onions and green peppers. \nMushroom Risotto (Italy)\nA simple\, classic dish; mushrooms cooked in wine with basil and garlic\, over a creamy saffron & sage risotto. \nGreek “Poutine” (Greece)\nOven-roasted Greek-style potatoes & eggplants with lemon\, oregano and black pepper\, served over a chopped Greek salad of tomatoes\, cucumbers\, olives and feta cheese\, drizzled with olive oil. \nBeef & Jackfruit Barbacoa (Mexico)\nTraditional Mexican BBQ flavours: cumin\, chilies\, onions & garlic\, along with a secret herb blend brought back from Mexico\, slow-cooked overnight and served with soft\, fresh corn tortillas\, topped with chopped onions and a creamy habanero sauce. \nTiramisu (Italy)\nThis delightful dessert of coffee-soaked lady fingers\, sweetened mascarpone cheese and whipped cream dusted with cocoa has become one of the best known Italian desserts worldwide\, yet it only appeared in Italy in the 1960s. Doesn’t make it any less delicious though! \nCantuccini con Vin Santo (Italy)\nAlmond cookies dipped in sweet dessert wine: a Tuscan classic\n—– \n$60 +HST \n—–\nRuchika has cooked since she was little\, in a family of great cooks\, so her desire for cooking comes from her roots. And as she travels and explores the world\, she adds those experiences to her cooking. You can follow along on Instagram @chikabh for cooking\, and @destination.nomade for traveling. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\nLearn more about Supper Clubs at The Depanneur \n 
URL:https://dev.thedepanneur.ca/event/supper-club-eat-travel-repeat-by-ruchika-bhatia/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/06/Bourbon-Chicken-1080x720.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190710T180000
DTEND;TZID=America/Toronto:20190710T210000
DTSTAMP:20260501T031145
CREATED:20190618T010037Z
LAST-MODIFIED:20190814T005055Z
UID:73827-1562781600-1562792400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER — Across India by Ketan & Archana
DESCRIPTION:Discover the unique flavours of special regional dishes from across the Indian subcontinent presented with a contemporary twist\, showcasing Chef Ketan Dongre‘s Indian roots combined with his experience working in fine dining restaurants around the world. \n“The most exciting part about making these dishes is to introduce people to a variety of regional dishes from India that they might not get a chance to try unless they travel to India. I want to not only showcase unique regional dishes\, but also give them a modern and international touch in their presentations and plating.“ \n—– \nKothimbir Wadi $7\nDelicate fritters of fresh coriander in a spiced gram flour dough that is first steamed and then shallow fried until crispy; served with mint & chili chutney — from Maharashtra\n(#Vegan & #GlutenFree) \nGhee Roast Chicken with Set Dosa (3pc) $14\nChicken marinated in a mix of chilies\, black pepper and cumin and yogurt\, then cooked in ghee (clarified butter) with onions chilies and curry leaves\, served with Set Dosa\, fermented rice flour pancakes from in the Southwestern state of Karnataka — from Tamil Nadu\n(#GlutenFree) \nCoconut Vegetable Curry with Set Dosa (3pc) $ 14\nSame fermented rice flour pancakes served with a stew of carrots\, beans\, green peas\, cauliflower & potatoes cooked in coconut milk with ginger & garlic\, chilies and curry leaves — from Kerala\n(#Vegan & #GlutenFree) \nCombo Plate $16\n½ Chicken + ½ Vegetable + 4 pcs Dosa \nBread Rasmalai $7\nThis is dish is a slight variation on the classic dessert Rasmalai flavored with green cardamom and saffron\, using soft bread soaked in sweetened milk instead of the more familiar cottage cheese — from Bengal \nPrix Fixe Menu $26\nAppetizer + Main (Combo +$2) + Dessert \n—–\nKetan Dongre hails from Nagpur\, a small city in situated near the center of India. He became interested in cooking through his first job as a cook at The Grand Hyatt in Mumbai. Since then\, he has worked at O&B\, The Ritz Carlton\, and The St. Regis Hotel. Follow Ketan’s culinary adventures on Instagram @foodbyketan \n—–\nEvery Wednesday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-across-india-by-ketan-archana/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/06/ketan-collage_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20190709T180000
DTEND;TZID=America/Toronto:20190709T210000
DTSTAMP:20260501T031145
CREATED:20190603T165019Z
LAST-MODIFIED:20190814T005056Z
UID:72822-1562695200-1562706000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Sarah Rotz & Ian Mosby on The Future of Food
DESCRIPTION:Join post-doctoral researcher Sarah Rotz & award-winning author Ian Mosby as they discuss ideas explored in their forthcoming book “Uncertain Harvest: The future of food for a hot planet”\, authored in collaboration with are collaborating with renowned food scientist Evan Fraser. They will touch on some the many issues facing the future of food\, from farm economics to robotics and automation to the politics of alternative proteins. \n \nDinner by Len Senater\nTonight’s menu looks at both at eating in and for the future; an emphasis on working with ingredients with the lowest-possible ecological footprints: seaweed\, jellyfish\, fungi\, yeasts\, bacteria\, insects\, etc. \nSeaweed & Jellyfish Salad • Miso Millet Polenta with Scallion & Algae Oil\, topped with a stirfry of mixed mushrooms and cricket crumbs (optional) • Hempseed Creme Brulee\n#GF #vegan options available\n \n—–\nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea.\n$35 (includes HST) \nBOOK NOW\n—–\nSarah Rotz’s academic work focuses on political ecologies of land and food systems\, settler colonial patriarchy\, and concepts of sovereignty and justice related to food\, water and energy\, and the ecosystems that support them. Sarah has written on topics ranging from the politics of farmland ownership and critical perspectives of agricultural technologies\, to the ways that settler colonial logics and gendered narratives uphold extractive practices and relationships on the land. Her postdoctoral research explores the potential for accountable relationships between settler and Indigenous peoples through land-based\, Indigenous-led food and energy sovereignty projects on Turtle Island. \nIan Mosby is an award winning author and historian of food\, Indigenous health and the politics of settler colonialism. He has a PhD in History from York University and his current research explores the history of human biomedical experimentation on Indigenous peoples during the second half of the twentieth century. Ian’s first book\, Food Will Win the War: The Politics\, Culture and Science of Food on Canada’s Home Front was was awarded the 2015 Political History Book Prize by the Canadian Historical Association and\, in 2016\, was shortlisted for a Canada Prize in the Humanities by the Federation for the Humanities and Social Sciences. \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-sarah-rotz-ian-mosby-on-the-future-of-food/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/06/Sara-Ian-horiz.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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