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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150317T190000
DTEND;TZID=America/Toronto:20150317T200000
DTSTAMP:20260504T145553
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:20260504T145553
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:20260504T145553
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:20260504T145553
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:20260504T145553
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:20260504T145553
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:20260504T145553
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:20260504T145553
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:20260504T145553
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:20260504T145553
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:20260504T145553
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:20260504T145553
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150306T180000
DTEND;TZID=America/Toronto:20150306T210000
DTSTAMP:20260504T145553
CREATED:20150218T161837Z
LAST-MODIFIED:20150306T174548Z
UID:17014-1425664800-1425675600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Malaysian Curry Laksa by Marni Wolf
DESCRIPTION:When it’s cold\, there’s nothing like a big bowl of hot soup! \nCurry Laksa soup is a popular Malaysian dish with unclear origins (some believe it has Persian/Urdu roots\, while others argue that it is native to China). But almost all Laksas feature a delicious & comforting combination of spicy/tangy coconut curry broth and plentiful vermicelli noodles. Marni Wolf’s adds her own mix of spices\, colourful vegetables and garnishes for a personal twist on one of Southeast Asia’s most popular soups. \nFresh Veggie Roll\nA cool\, fresh roll stuffed with rice noodles\, veggies and herbs in a thin rice paper wrapper\, with a peanut dipping sauce\n$3 \nMalaysian Curry Laska Soup\n(chicken or vegan)\nw/ lemongrass\, ginger\, dried red chilies\, curry leaves\, tofu puffs\, mushrooms\, and green beans\, and garnished with cilantro\, lime\, and bean sprouts.\n#GF #Vegan\n$12 \n————-\nMarni Wolf is an experimental and dedicated amateur cook. She spends most of her free time making a mess in the kitchen\, or reading about new ways that she can make a mess in the kitchen. She has worked for many years in the food industry\, honing her chops on the line of one of Toronto’s premier food trucks before managing a café in Little India. She recently switched gears to take on new office gig\, leaving her hungrier than ever to get back into the kitchen. Check out her cooking blog at www.wolfitdown.com \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent inTO\, where we invite guest cooks\, amatuer or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-malaysian-curry-laksa-by-marni-wolf/
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_793074587408867.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150305T180000
DTEND;TZID=America/Toronto:20150305T210000
DTSTAMP:20260504T145553
CREATED:20150226T202825Z
LAST-MODIFIED:20150226T203401Z
UID:17155-1425578400-1425589200@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/
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_425167984314144.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150304T180000
DTEND;TZID=America/Toronto:20150304T210000
DTSTAMP:20260504T145553
CREATED:20150302T174649Z
LAST-MODIFIED:20150302T174935Z
UID:17198-1425492000-1425502800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Veggie Patties and Flannel Hash by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nTraditionally\, ‘red’ flannel hash is an all-day breakfast recipe made with bacon and eggs. Emily’s ‘blue’ flannel hash version is made with blue potatoes and black kale served alongside veggie sausage patties. Each plate comes with a green salad made up of shredded apple\, toasted pepitas (pumpkin seeds)\, and a creamy miso dressing.\n$12 \nWinter Berry Pie\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-veggie-patties-and-flannel-hash-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_1380722108912051.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150303T190000
DTEND;TZID=America/Toronto:20150303T200000
DTSTAMP:20260504T145553
CREATED:20150302T174644Z
LAST-MODIFIED:20150302T175334Z
UID:17196-1425409200-1425412800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Carlos & Sandra Flores
DESCRIPTION:This week\, Carlos & Sandra talk about the risks & rewards of being food entrepreneurs in Toronto. \nThe husband and wife team of Carlos and Sandra Flores are irrepressible food entrepreneurs\, having run a string of successful food business ranging from bakery to ice cream to kitchenwares to cafés to their latest endeavour: No.7 Mexican Hot Sauce. Launched in 2013 with 1 flavour based on Carlos’ mom’s recipe\, now there are 6 flavours ranging from mild to wild\, available in stores and restaurants across the GTA.\nOn FB @N0.7HotSauce
URL:https://dev.thedepanneur.ca/event/table-talk-carlos-sandra-flores/
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_535025349973781.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150303T180000
DTEND;TZID=America/Toronto:20150303T180000
DTSTAMP:20260504T145553
CREATED:20150302T174641Z
LAST-MODIFIED:20150303T183201Z
UID:17194-1425405600-1425405600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Taco Trio by Len Senater
DESCRIPTION:“Taco Tuesdays” are a thing\, and now they’ve come to The Dep. Inspired by tonight’s Table Talk guests\, Carlos & Sandra Flores of No. 7 Mexican Hot Sauce\, I’ll be preparing a trio of Mexican tacos\, each showcasing a different one of their fantastic sauces. For a little meta-fun\, there will be a red\, white and green taco\, to make each plate a little Mexican flag\, and served with some crunchy tortilla chips and fresh pico de gallo. \nGreen: Chicken Tinga; shredded chicken breast in a tangy green tomatillo and jalapeño salsa verde\, with lettuce\, cilantro\, avocado\, green onion and lime – with No.7 Jalapeño \nWhite: Carne Asada; Beer-marinated grilled flank steak with white cabbage\, pickled white onion\, radish\, crumbled cotija cheese & crema – with No.7 Chile Arbol \nRed: Tofu Chorizo; Homemade crumbled tofu chorizo\, fried up with garlic and spices until nicely chewy/crunchy\, with red cabbage\, pickled red onion\, radish\, red peppers & tomato – with No.7 Habanero Garlic \nAll tacos come on fresh\, warm corn tortillas from La Tortilleria. \n$12\n#vegan & #Gluten-Free avail \nAlso: Fresh Pie from the wood ovens of Dufferin Grove Park! $4.\nAdd organic vanilla ice cream +$2 \n7-8pm\nTABLE TALK: Carlos & Sandra Flores\nThis week\, the husband/wife team behind N0.7HotSauce\, Carlos & Sandra\, talk about the risks & rewards of being food entrepreneurs in Toronto. \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-taco-trio-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_785318831548938.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150302T183000
DTEND;TZID=America/Toronto:20150302T210000
DTSTAMP:20260504T145553
CREATED:20150202T200517Z
LAST-MODIFIED:20150202T201823Z
UID:16293-1425321000-1425330000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Secrets of Paella Valenciana with José Arato of Pimentón
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. José Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this signature dish. \nIn this workshop\, José will lead participants through the history\, ingredients\, preparation\, serving – and eating! – of a classic chicken and seafood Paella Valenciana. \n$40 +HST \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. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-secrets-of-paella-valenciana-with-jose-arato-of-pimenton-2/
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_1537545743194850.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150227T180000
DTEND;TZID=America/Toronto:20150227T210000
DTSTAMP:20260504T145553
CREATED:20150220T182613Z
LAST-MODIFIED:20150223T224030Z
UID:17034-1425060000-1425070800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: East Coast Croquettes by Andrea Manica and Olivia Patrone
DESCRIPTION:Olivia and Andrea put their own vegetarian spin on these classic Halifax-style “fish” cakes. Made with potatoes and cannellini beans\, spiced with white pepper and kelp powder\, rolled in breadcrumbs and fried to a crispy\, golden crust\, and served with a home-made lemon tartar sauce. They come with maple baked beans\, authentic Maritime-style molasses brown bread\, and a fresh kale and greens salad tossed in a light lemon\, garlic dressing.\n$12 \nHomemade Earl Grey Ice Cream\nw/ a pecan cookie\, fresh blueberries + caramel drizzle\n$4 \n#vegan \n————-\nOlivia Patrone\, a self-taught cook from Nova Scotia\, strives to make comforting and delicious meals using whole and natural ingredients. Her dream is to open a vegan comfort food truck. Her passion is to make people happy by sharing original and interesting recipes that happen to be plant-based and good for you! \nAndrea Manica shares a passion for cooking and eating having worked in several kitchens and assisted in catering events such as Canzine Toronto. She specializes in creating vegan meals and dishes for those with dietary restrictions. An artist\, Andrea wants her meals to not only taste great but look great too!
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-east-coast-croquettes-by-andrea-manica-and-olivia-patrone/
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_657754254368791.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150226T180000
DTEND;TZID=America/Toronto:20150226T210000
DTSTAMP:20260504T145553
CREATED:20150202T200515Z
LAST-MODIFIED:20150223T225954Z
UID:16305-1424973600-1424984400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Cookin' it Like a Boz by Ksenija Hotic
DESCRIPTION:LAST CHANCE! \nPLUS – Special guest soup maven & food gypsy Lisa Kates with a White Bean & Roasted Garlic soup! \nThe Dep is delighted to welcome back Ksenija Hotic and her fabulous Bosnian specialities. A classic dish across the Balkans\, cabbage rolls (Sarme) are stuffed with meat\, rice and spices wrapped in pickled cabbage leaves. As someone of Eastern European descent\, I can tell you that these babies are as good as they get. \nSarme\nMade with beef\, lamb home-smoked by her father\, and whole cabbages pickled by her mother\, these amazing slow-cooked cabbage rolls are the real deal. 3 sarme with homemade Bosnian bread (maslenica) & sour cream\n$12 \nAdd a side of mixed cured and smoked beef (basturma) and homemade pickled garden veggies salad\n$8 \nHomemade walnut baklava – as delicious as it sounds\n$4 \n#GF \nKsenija Hotic‘s involvement with food starts in Bosnia in her grandmother’s kitchen and her father’s foraging trips in the woods. It leads through Berlin and all the way up to the Toronto Underground Market\, where she is part of the team behind this innovative showcase for alternative culinary talent. An enthusiastic gardener\, foodie and photographer\, Ksenija is combining her love for cooking and her family’s heritage for this dinner of traditional Bosnian recipes. \n—–\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-cookin-it-like-a-boz-by-ksenija-hotic-2015-02-26/
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_1527714590823772.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150225T180000
DTEND;TZID=America/Toronto:20150225T210000
DTSTAMP:20260504T145553
CREATED:20150223T161854Z
LAST-MODIFIED:20150223T215654Z
UID:17047-1424887200-1424898000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Veggie Cutlets\, Gravy & Mash by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nLentil\, mushroom\, and sunflower seed cutlets\, with a mixed potato\, squash\, and celery root mash\, topped with miso gravy\, and served alongside braised brussel sprouts and kale.\n$12 \n“Buttermilk” Sponge Cake\nw/ blood orange marmalade\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-veggie-cutlests-gravy-mash-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/facebook_event_751876161586875.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150224T180000
DTEND;TZID=America/Toronto:20150224T180000
DTSTAMP:20260504T145553
CREATED:20150223T161850Z
LAST-MODIFIED:20150223T215817Z
UID:17045-1424800800-1424800800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chili Con Carnage - All-U-Can-Eat Chili & Cornbread by Len Senater
DESCRIPTION:Show winter who’s boss! Warm your cockles with a steaming bowl – or three – of pipin’ hot spicy chili con carne made with grass-fed Ontario ground beef\, red kidney beans\, chunky veggies\, ancho & guajillo chiles and all the fixin’s – shredded cheddar\, scallions\, cilantro\, sour cream\, plus fresh skillet cornbread and a side of crunchy coleslaw.\n$12\n#vegan & #Gluten-Free options avail \nAlso: Fresh Pie from the wood ovens of Dufferin Grove Park! $4.\nAdd organic vanilla ice cream +$2 \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-chili-con-carnage-all-u-can-eat-chili-cornbread-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_1542093726064156.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150223T183000
DTEND;TZID=America/Toronto:20150223T213000
DTSTAMP:20260504T145553
CREATED:20150112T183508Z
LAST-MODIFIED:20150112T212103Z
UID:15559-1424716200-1424727000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Jarring Orange Marmalade with Christine Manning
DESCRIPTION:Are you a marmalade lover? Join Christine Manning\, owner of Manning Canning and long-time preserver\, as we make an old fashioned marmalade using Seville Oranges\, which are in season every February. \nYou’ll leave with a basic understanding of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving\, along with copies of the recipes and a jar of each marmalade made in the class. \n$40 +HST \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-jarring-orange-marmalade-with-christine-manning/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/01/marmalade1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150221T193000
DTEND;TZID=America/Toronto:20150221T223000
DTSTAMP:20260504T145553
CREATED:20150119T192425Z
LAST-MODIFIED:20150219T202351Z
UID:15686-1424547000-1424557800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Louisbourg - A Taste of 18th Century Acadia by Chantal Vechambre
DESCRIPTION:The Forteresse de Louisbourg was a French fort on what is now Cape Breton Island\, Nova Scotia\, that was in use 1720–1758\, as part of the settlement of New France dating back to the mid 1600’s. It was built to protect France’s hold on one of the richest fishing grounds in the world\, the Grand Banks. Its history is a unique window into the life\, culture and food of the Acadians\, whose cultural influence can still be felt in Atlantic Canada and down the Atlantic coast as far as Louisiana. \n—–\n Chicken and Barley Soup\nThis is quintessential example of everyday\, rustic food of the period; a warm\, nourishing “plat unique” (one-pot dish) that one would find on virtually every table in Acadia at this time. Chicken\, barley and stock thickened by long simmering and seasoned with “herbes salées“\, a salted\, preserved herb mixture that can still be found in Acadian pantries today. \nAndouillette de poisson\nPresent-day andouillette is best known as a French sausage made from pork tripe and giblets with a distinctively funky aroma\, but this 17th C. recipe takes its name only from the sausage-like shape of the dish. A delicate white mixture of fish\, herbs and panade (usually bread soaked in milk)\, it is tightly wrapped in cheesecloth and shaped into a cylinder before cooking. This would have been considered a more refined\, elegant\, classically “French” preparation compared to the joints of tough meat one might find on the dinner table in the colonies. \nCasserole de Riz\nRice was a luxury ingredient in the 17th century\, more likely to appear on the governor’s dining table than in the mess hall. Baked with mushrooms and a creamy béchamel in a large\, traditional “casserole” pot (a distant relative of the modern casserole dish)\, it becomes a rich\, dense\, savoury dish. \nCarrot and Parsnip Fricassée\n“Fri” (fry)\, “Casse” (in pieces) is like a French stir-fry\, vegetables or meats fried in a pan with herbs and olive oil or butter. The winter months at Louisbourg would see plenty of root veggies like carrots and parsnips (though not yet potatoes)\, slowly getting sweeter as they sat in the root cellars until the first harvests of the spring. \nGateau de Savoie\nCakes were not common in the 17th-18th century; yeast was not available\, sugar expensive and the beating of egg whites was still a fairly new skill. But the popularity of sweet patisserie among the aristocracy was well known. (“Let them eat cake”\, anyone?) Gateau de Savoie is a light\, buttery cake that was a favourite of Louis XIV\, the “Sun King”. It might even be embellished with a chocolate pastry cream\, since Louisbourg was a thriving port that encountered products from all corners of the French colonial empire\, from the Americas and Caribbean to Africa and outposts as distant as Mauritius (Isle de France)\, and the Seychelles. \n$40 + HST \n—-\nChantal Vechambre\, a French national and trained chef\, spent 6 years in Atlantic Canada\, in part researching her award-winning book French Taste in Atlantic Canada\, A gastronomic history 1604-1758\, about the ingredients\, adventures and history of the people who lived at the Fortress of Louisbourg. This meal showcases a selection of recipes from the book that bring to life the cuisine of a unique time and place in Canadian history.\nhttp://www.chantalvechambre.com \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-louisbourg-a-taste-of-18th-century-acadia-by-chantal-vechambre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/01/facebook_event_795126657226602.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150220T180000
DTEND;TZID=America/Toronto:20150220T210000
DTSTAMP:20260504T145553
CREATED:20150213T175033Z
LAST-MODIFIED:20150220T194409Z
UID:16662-1424455200-1424466000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Stuffed Ćevap by Miloš Tomin
DESCRIPTION:A Serbian specialty popular in restaurants and street food stalls all across the Balkans\, Ćevap\, a kind of grilled skinless sausage\, is part of the rich culinary legacy of the Ottoman Turks in Eastern Europe. \nA dish with countless local variations\, Miloš‘ version uses lean Ontario ground beef studded with smoked ham\, cheese and pancetta\, cooked on a grill\, and served on soft Serbian-style thick pita bread\, with fresh cabbage salad on the side.\n$12 \nImam bayildi\, Turkish for “the priest fainted”\, is an Eastern Mediterranean dish by Armenians\, Greeks and Turks alike. It is believed the aroma and appearance of this dish was so overwhelming when served to a priest it caused him to faint! Some say the priest fainted from eating too much. Others believe he was frightened by the abundance of oil in the dish. \nMiloš’ version uses sauteed aubergines\, zucchini\, and peppers oven-baked in a casserole with copious amounts of pepper paste and fresh parsley for freshness.\nThe secret of the popularity of this dish is the zucchini’s natural sugars combined with the earthiness of eggplant\, dissolved in olive oil\, with the warmth and kick of the pepper paste.\n$12 \nTry both for $14 \nMiloš Tomin was born in Belgrade in the former Yugoslavia. An early birthday present\, The Children’s Cookbook\, got him started on his gastronomic journey. Trained as a cook during his mandatory military service\, Milos served as Head Chef and oversaw the daily feeding of over 400 troops. He then proceeded to eat his way across Europe\, visiting some of the best restaurants in UK\, Spain\, Germany\, and Italy. Milos has lived in Toronto since 2012 and is still eating his way through the city; so many restaurants\, so little time.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-stuffed-cevap-by-milos-tomin/
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_541951099240584.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150218T180000
DTEND;TZID=America/Toronto:20150218T210000
DTSTAMP:20260504T145553
CREATED:20150216T175701Z
LAST-MODIFIED:20150216T192604Z
UID:16795-1424282400-1424293200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sweet Potato and Acorn Squash Gnocchi by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nRoasted sweet potatoes and acorn squash gnocchi with sage\, French lentils\, walnuts\, and crispy kale and served on top of smothered cabbage\, which is the slowly caramelized until it’s a “melty-cabbage-thing”.\n$12 \nGingery Poached Pears\nw/ a warm chocolate sauce\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-sweet-potato-and-acorn-squash-gnocchi-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/2015/02/facebook_event_797772413622868.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150217T180000
DTEND;TZID=America/Toronto:20150217T180000
DTSTAMP:20260504T145553
CREATED:20150216T175657Z
LAST-MODIFIED:20150216T192743Z
UID:16793-1424196000-1424196000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Crispy Braised Duck Leg & Veggies by Len Senater
DESCRIPTION:This was my favourite meal shared with friends over the holidays in Montreal\, and I’ve been craving it ever since. And since it’s Mardi Gras (Fat Tuesday)\, why not do something slightly French that celebrates one of the most delicious fats of them all: duck fat! \nFresh duck legs\, seared until crispy\, and then braised in thyme-spiked stock over a mix of aromatic vegetables: onions\, celery\, carrots\, celeriac\, sweet potato\, etc. Served with a red “Fergus Salad” of purple cabbage\, julienned raw beets\, red onion\, chervil\, capers & creme fraiche and a wedge of baguette.\n$14 (sorry\, but duck legs ain’t cheap folks) \n#GF #vegan option of seared portobello mushroom over veggies $12 \nAlso: Fresh Pie from the wood ovens of Dufferin Grove Park! $4 \nAdd organic vanilla ice cream +$2 \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-crispy-braised-duck-leg-veggies-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_784138014955371.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150214T193000
DTEND;TZID=America/Toronto:20150214T223000
DTSTAMP:20260504T145553
CREATED:20141215T233313Z
LAST-MODIFIED:20150214T231118Z
UID:15335-1423942200-1423953000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Valentine's Dinner — 7 Deadly Sins by Paula Costa
DESCRIPTION:Call me hopeless romantic\, but at The Depanneur we have something of a tradition of going all out on Valentine’s Day\, and it looks like 2015 is going to be no exception. This year we have invited talented cook and food blogger Paula Costa of Dragon’s Kitchen to lead us into temptation with an indulgent and unforgettable tasting menu themed on the 7 Deadly Sins. \n—–\nGREED\nCrispy Potato Cakes with Caramelized Onions and Bacon\nCan you eat only one? \nWRATH\nFiery Mussels and Chorizo in a Spicy Wine Broth\nFeel the heat. \nENVY\nButternut Squash Soup with Ginger Shrimp\nYou know you want it. \nSLOTH\nSlow Roasted Red Pepper\, Onion and Blue Cheese Salad with an Aged Balsamic Vinaigrette\nGood things take time. \nPRIDE\nDrunken Roast Pork with Saffron Rice\nThere’s always one drunk pig at the party. \nLUST\nSensual Roasted Figs with Pomegranate Molasses and Buttered Pine Nuts\n[heavy breathing] \nGLUTTONY (second dessert)\nBeignets with a Port Caramel\nOf course.\n—– \n$80 +HST\nB.Y.O.B — no corkage fee \n—-\nGrowing up in a Portuguese household with a large extended family in Kitchener\, Ont.\, Paula Costa has been eating the food of great cooks for her whole life. Her own culinary journey started in her early 20s. As she grew more confident in her cooking\, she began to improvise and develop her own creations. Paula learned to become fearless in the kitchen and try anything. \nPaula started her blog\, Dragon’s Kitchen\, as a way to share recipes with friends and family\, but was pleasantly surprised when strangers began visiting the blog and leaving comments. It encouraged her to continue and expand how she used it. Social media has opened up an entire “foodie” world of new people and experiences for Paula. She finds that “each new meeting or outing expands my knowledge\, increases my passion and (I hope) makes my blog better.” \nPaula loves teaching cooking classes\, competing in cooking competitions\, catering and hosting supper clubs.\n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-valentines-dinner-7-deadly-sins-by-paula-costa/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/12/Poached-Blistered-Figs.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150213T180000
DTEND;TZID=America/Toronto:20150213T210000
DTSTAMP:20260504T145553
CREATED:20150127T175431Z
LAST-MODIFIED:20150209T235427Z
UID:16103-1423850400-1423861200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Traditional Polish Bigos by Maria Rozynska
DESCRIPTION:In the pots warmed the bigos; mere words cannot tell\nOf its wondrous taste\, colour and marvellous smell.\n— Mickiewicz \nIt’s not every dish engenderes the kind of devotion that gets poetry written about it! Maria Rozynska is back at The Dep making (from scratch\, of course) traditional Polish Bigos (a.k.a. Hunters Stew). First introduced to Poland by a Lithuanian Grand Duke who became Polish king in 1385\, he would serve Bigos to his hunting-party guests. It is said that hunters would come back from a hunt and put the meat they brought back in the stew\, making it different every time. \nMaria’s bigos features plenty of tender cabbage & sauerkraut\, slow-cooked with onions\, carrots\, red wine and few prunes for a hint of sweetness\, enriched with smoky bacon\, kielbasa sausage and shredded pork shoulder\, and served with soft mashed potatoes sprinkled with fresh dill\, beetroot salad and a slice of fresh rye bread.\n#vegan option available\n$12 \nAdd extra warm Kielbasa sausage on the side\n+$3 \nDessert: Freshly baked strawberry crumb cake\n$4 \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 Friday The Depanneur is an ‘open mic’ night for culinary talent inTO\, where we invite guest cooks\, amatuer or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-traditional-polish-bigos-by-maria-rozynska/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/01/facebook_event_417241905105526.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150211T180000
DTEND;TZID=America/Toronto:20150211T210000
DTSTAMP:20260504T145553
CREATED:20150209T195101Z
LAST-MODIFIED:20150210T014844Z
UID:16450-1423677600-1423688400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Kasha Varnishkes and Kugel by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nTraditional Jewish kasha varnishkes combines nutty buckwheat groats — one of the world’s healthiest cereal grains — with gluten free noodles shaped in a farfalle (bow-tie pasta\, from the Italian ‘butterfly’). Comes with vegetable kugel\, a savoury vegetable pudding made with zucchini and spinach and a side salad of roasted beets and tofu feta.\n$12\n#vegan #GF \nChocolate Cherry Tart\n$4 \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-traditional-jewish-varnishkes-and-kugel-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/2015/02/facebook_event_916611455037170.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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