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DTSTART:20190310T070000
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DTSTART;TZID=America/Toronto:20190811T100000
DTEND;TZID=America/Toronto:20190811T170000
DTSTAMP:20260501T043648
CREATED:20190708T223014Z
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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
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END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20190801
DTEND;VALUE=DATE:20190802
DTSTAMP:20260501T043648
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:20260501T043648
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:20260501T043648
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:20260501T043648
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:20260501T043648
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:20260501T043648
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:20260501T043648
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:20260501T043648
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:20260501T043648
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:20260501T043648
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:20260501T043648
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:20260501T043648
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:20260501T043648
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:20260501T043648
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:20260501T043648
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:20260501T043648
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:20260501T043648
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:20260501T043648
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190709T180000
DTEND;TZID=America/Toronto:20190709T210000
DTSTAMP:20260501T043648
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190708T183000
DTEND;TZID=America/Toronto:20190708T210000
DTSTAMP:20260501T043648
CREATED:20190702T223524Z
LAST-MODIFIED:20190814T005056Z
UID:75193-1562610600-1562619600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Preserving Summer Fruits by Camilla Wynne
DESCRIPTION:Join master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to safely transform fresh & local summer fruits into a delicious jams\, compotes and cordials. \nIn this workshop we cover the basics of canning jam\, compotes and fruits in syrup\, from selecting your produce to proper sterilization to the pectin question\, and sampling some different styles and flavours. Next\, in the kitchen we’ll transform the summer’s best fruit into a reduced sugar\, pectin-free customizable jam. Then we will prepare a canned fruit to bring memories of summer rushing back when you open it months from now. You will leave with a jar of jam and one of canned local fruit — whatever is most perfectly ripe and abundant in the market — ready to tackle any project and able to safety modify recipes to your taste. \nYou’ll learn to: \n\nsafely prepare pectin-free jams that taste like fruit\nsafely prepare delicious compotes and canned fruits\nmodify the sugar or sweeteners in any recipe\neliminate steps from the traditional canning process\ncreate recipes for preserved fruits according to your tastes\, whims & imagination\n\n—– \n$60 +HST \n—–\nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \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-preserving-summer-fruits-by-camilla-wynne-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/rhubarb-copy-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190707T183000
DTEND;TZID=America/Toronto:20190707T210000
DTSTAMP:20260501T043648
CREATED:20190610T165132Z
LAST-MODIFIED:20190814T005056Z
UID:73276-1562524200-1562533200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Preserving Summer Fruits by Camilla Wynne
DESCRIPTION:SOLD OUT — 2nd Night Added MON July 8\nJoin master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to safely transform fresh & local summer fruits into a delicious jams\, compotes and cordials. \nIn this workshop we cover the basics of canning jam\, compotes and fruits in syrup\, from selecting your produce to proper sterilization to the pectin question\, and sampling some different styles and flavours. Next\, in the kitchen we’ll transform the summer’s best fruit into a reduced sugar\, pectin-free customizable jam. Then we will prepare a canned fruit to bring memories of summer rushing back when you open it months from now. You will leave with a jar of jam and one of canned local fruit — whatever is most perfectly ripe and abundant in the market — ready to tackle any project and able to safety modify recipes to your taste. \nYou’ll learn to: \n\nsafely prepare pectin-free jams that taste like fruit\nsafely prepare delicious compotes and canned fruits\nmodify the sugar or sweeteners in any recipe\neliminate steps from the traditional canning process\ncreate recipes for preserved fruits according to your tastes\, whims & imagination\n\n—– \n$60 +HST \n—–\nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \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-preserving-summer-fruits-by-camilla-wynne/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/06/rhubarb-copy-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190706T193000
DTEND;TZID=America/Toronto:20190706T220000
DTSTAMP:20260501T043648
CREATED:20190610T200729Z
LAST-MODIFIED:20190814T005057Z
UID:73289-1562441400-1562450400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Cucina Terrone by Frank Mazzuca
DESCRIPTION:Join Calabrian-born home chef Frank Mazzuca from FamilyStyle as he shares some of his favourite dishes inspired by the Calabrian countryside in southern Italy. Enjoy a few Calabrese stories\, music and share in the rustic culinary charms of the terrroni (people of the earth). Yamu Ya! (Let’s Go!)\n—– \nAntipasti\nHouse-cured soppressatta\, cappocolo\, and other seasonally selected cured meats along side olives\, giardiniera\, lupini beans with Calabrese oregano served with “nonna-style” pizzas and focaccias \nCalla a Pasta\nPasta and broccoli with a warm aglio e olio drizzle and hot Calabrese chili oil for the daring \nSalciccia e Peperoni\nOven roasted fennel sausage and peppers served with warm boiled potatoes\, prepared Calabrese style \nSotto Aceto\nTender blanched zucchini spears with aged red wine vinegar and garden mint \nDigestivo\nCrisp\, fresh fennel \nTurdilli\nTraditional honey drizzled treats \nEspresso\nMoka brewed espresso served at the table\n—– \n$60 +HST \n—–\nFrank Mazzuca is an Italian born home chef that’s deep rooted in his Calabrese traditions. During the day Frank cooking it up as a creative art director\, graphic designer and photographer at Mazzuca DPI — but when he leaves the studio\, his other passion is to engage in food experiences that feed the mind. Frank keeps busy with his food channel with over 450 experiential videos\, has self-published Pizza “Look Book”\, as food-focused social media content producer\, a touch of tv work and a series under development – all with under the handle @familystyle. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/cucina-terrone-by-frank-mazzuca/
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/bacon-broc-pasta-I-howsweeteats.com-5.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190703T180000
DTEND;TZID=America/Toronto:20190703T210000
DTSTAMP:20260501T043648
CREATED:20190617T190638Z
LAST-MODIFIED:20190701T172240Z
UID:73804-1562176800-1562187600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Healthy Russian Comfort Food by Doris Fin
DESCRIPTION:What happens when an award-winning chef with a knack for clean & healthy eating reaches back to her Russian roots for inspiration? A night of delicious Russian comfort food with a contemporary health-conscious twist! #vegan & #GF options available! \nBorscht $6\nIn Russia\, there are more vegetables available than meat\, so one of the popular soups people eat all year round\, hot or cold\, is this beetroot soup with cabbage\, carrots\, onions\, dill and served with lemon\, sour cream and a wedge of dark Russian rye bread.\n#GF\, #Vegan sour cream available. \nMushroom Blintzes 2 for $8\nFlour has always been easy to come by in Russia\, so generations of cooks have become adept at rolling out doughs into every shape\, texture and size imaginable. These thin crepes (blin) are filled with mushrooms\, cheese and potato\, and served with sour cream. \nChicken Kotleti $14\nClassic Russian kotleti — minced chicken patties made with\, eggs\, onions\, garlic & dill — are similar to meatballs\, but flavoured and shaped a bit differently. Lightly pan fried and served with mayo\, kotleti are the beloved “chicken nuggets“ of countless Russian children. Served with vinigret (Russian beetroot salad) and plov\, a Russian rice pilaf with carrots\, celery\, red peppers\, parsley\, garlic & onions cooked in a homemade veggie broth.\n#Vegan & #GF kotleti — jackfruit with chickpea flour — also available \nChocolate Raspberry Syrok $7\nChef Doris’ famous bliss cake has been inspired by her childhood favourite Russian dessert\, syrok and recreated into a plant-based variation while still decadent\, crunchy\, and creamy. Think cheesecake meets mousse meets ice cream all in one.\n#Vegan & #GF \nPrix Fixe Menu $25\nBorscht + Kotleti + Bliss Cake \nPrix Fixe Menu $27\nBlintzes + Kotleti + Bliss Cake\n—– \nChef Doris Fin is an award winning international chef based out of Toronto. She specializes in plant-based culinary arts\, teaches interactive culinary classes\, caters private events\, is currently working on a cookbook and traveling for her documentary film series featuring food of the world with top chefs and farmers. She loves to ignite the intuitive inner chef in you!  chefdorisfin.com\n—– \nEvery Thursday 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-healthy-russian-comfort-food-by-doris-fin-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/2018/09/blintzes.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190701T100000
DTEND;TZID=America/Toronto:20190701T160000
DTSTAMP:20260501T043648
CREATED:20190617T182952Z
LAST-MODIFIED:20190620T135327Z
UID:73793-1561975200-1561996800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Canada Day Syrian Brunch with Newcomer Kitchen
DESCRIPTION:What better way to celebrate Canada Day Holiday Monday than with immersive\, all-day cooking workshop with Newcomer Kitchen on the delights of Syrian home cooking? \nIn late 2016\, The Depanneur & Butler’s Pantry teamed up with the fabulous cooks from Newcomer Kitchen to host Canada’s first Syrian Brunch Pop-Up\, a sold-out event that reached as far as the pages of SAVEUR Magazine. \nSince then\, many people have expressed interest in learning some of these fabulous recipes\, so for this holiday Monday\, The Dep and Newcomer Kitchen are teaming up to offer a full-day\, hands-on workshop delving into a some of the most popular dishes\, as well as some new ones. The class will cover a number of delicious and traditional Syrian recipes\, and will include a light meze lunch and food to take home. \n— Morning —\nPrepare the dough for the saj bread\, and set it aside to rise. \nJazmaz — a stellar dish of eggs cooked in a delicious tomato sauce and garnished with awarma (optional) — a unique preparation of small cubes of salted halal beef confit — the Syrian answer to bacon bits! \nFoul mokhala — broad beans are a popular breakfast dish throughout the Levant. This delightful dish of sautéed broad beans with garlic and coriander is extra special when made with fresh young beans\, but is also easily made with readily-available frozen beans. \n— Lunch —\nA fabulous brunch spread of the fresh Jazmaz and Foul will be served along with some labneh\, pitta bread and a selection of Middle Eastern jams\, juice and coffee or tea. \n— Afternoon —\nYou’ll learn how to make 2 exquisite mezze dips\, as well as a chance to roll out and bake traditional Syrian flatbread on the domed saj oven. \nMuhammara — a rich\, complex and slightly spicy dip of roasted red peppers\, tomato\, walnuts\, pomegranate molasses and Aleppo pepper. \nM’tabbal Kousa — a light\, refreshing alternative to the more common baba ganoush\, made with zucchini in a light yogurt and tahini dressing with garlic and fresh herbs. \nThe day will wrap up with an afternoon coffee break and chance to enjoy your freshly-made mezzes and bread\, and take home any extras.\n—– \n$125 +HST \n—–\nNewcomer Kitchen is a nonprofit initiative\, started at The Depanneur in 2016\, that aims to create social and economic opportunities for newcomer women through food based projects. What started as small gesture of hospitality blossomed into an innovative new model of facilitated entrepreneurship that has worked with more than 80 Syrian families\, and paid out over $150\,000 directly to these amazing women. Our goal is to create a model that can be replicated with any newcomer group\, in any restaurant kitchen\, in any city in the world. \nLearn more about the Newcomer Kitchen project\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-canada-day-syrian-brunch-with-newcomer-kitchen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/jazmaz.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190630T183000
DTEND;TZID=America/Toronto:20190630T210000
DTSTAMP:20260501T043648
CREATED:20190520T162116Z
LAST-MODIFIED:20190604T022339Z
UID:71049-1561919400-1561928400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Secrets of Paella Valenciana by 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$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/cooking-class-secrets-of-paella-valenciana-by-jose-arato/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES: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:20190629T193000
DTEND;TZID=America/Toronto:20190629T223000
DTSTAMP:20260501T043648
CREATED:20190603T182441Z
LAST-MODIFIED:20190603T183128Z
UID:72828-1561836600-1561847400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Dish With One Spoon by Taylor Parker & Adam Ward
DESCRIPTION:Canada Day means many things to many people — a long weekend\, fireworks\, waving flags — but this feels like a narrow way to celebrate the place where we live. This day affords us an opportunity to reflect upon our intimate relationship to the land that sustains us and the people who first inhabited it; to delve into a truly Canadian concept of terroir – the unique flavour of this place – we need to embrace and celebrate our First Nations culinary patrimony. \nTo this end\, I have invited Chefs Taylor Parker and Adam Ward for our third annual Canada 1500 — a Canada Day dinner that explores the possibilities of a fine dining rooted in indigenous tradition. Their elegant 6-course tasting menu celebrates local and foraged ingredients\, their deep connection to First Nations foodways\, to our land and our shared heritage.\n—— \nAmuse\nPickerel/Cedar/Blackberry/Bannock \n3 Sisters Soup\nLyed Flint Corn/Kidney Bean/Butternut Squash \nVenison\nSunchokes/Apple/ Birch \nPickerel\nWild Plum/Sweet Onion/Fingerling Potatoes \nBison\nWild Foraged Mushroom/ Puffed Wild Rice/ Acorn Squash \nPanna Cotta\nBergamot/Wild Strawberry/Elderberry/Chauga/Pecans\n—- \n$75 +HST \n—–\nTaylor Parker is from Six Nations Native Reserve in Ontario where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens. Taylor currently runs MT Hospitality Ltd. where he enjoys bringing like-minded Chefs together to feed our neighbours. \nAffectionately known as “Cookie”\, Adam Ward’s career started in his home town of Cambridge\, Ontario. After seventeen years he now freelances\, providing services to various catering companies. With a focus on respect and ethical sustainability of local ingredients\, Adam continues to grow as a Chef. \n—–\nThe Depanneur is located directly above Garrison Creek\, part of the historical territory of the Huron-Wendat\, Petun\, Seneca and\, most recently\, the Mississaugas of the New Credit Indigenous peoples. This territory is covered by the Dish With One Spoon Wampum Belt Covenant\, an agreement between the Haudenosaunee and the Ojibwe and allied nations to peaceably share and care for the lands and resources around the Great Lakes. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\nLearn more about the Rusholme Park Supper Club \n 
URL:https://dev.thedepanneur.ca/event/supper-club-dish-with-one-spoon-by-taylor-parker-adam-ward/
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/Taylor-parker-2019.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190628T100000
DTEND;TZID=America/Toronto:20190628T130000
DTSTAMP:20260501T043648
CREATED:20190320T193825Z
LAST-MODIFIED:20190412T144005Z
UID:69013-1561716000-1561726800@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-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/2019/03/sourdough.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190626T180000
DTEND;TZID=America/Toronto:20190626T210000
DTSTAMP:20260501T043648
CREATED:20190603T212027Z
LAST-MODIFIED:20190625T001151Z
UID:72884-1561572000-1561582800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: 868 — Trini Favouritesby Rhoma Spencer 
DESCRIPTION:The 868 represents Trinidad and Tobago’s country code and this menu celebrates the national dishes of the beautiful island nation where Rhoma Spencer grew up. From sancoche Saturday fare to the Sunday lunch callaloo\, to the ever-present pelau to be shared liming with friends\, Trinidad and Tobago’s culinary heritage is inspired by the many cultures that make up this twin isle republic. Trin­bag­on­ian foods are a mashup of Natives\, African\, Indian\, Chinese\, Portuguese and Mediterranean cultures. \nLentil soup $7\nBrown lentils peas cooked in herbs and coconut milk with pumpkin and split peas flour dumpling boulders. (#vegan #gf) \nPigeon Peas Pelau $14\nThis one pot dish is just one of the national dishes of Trinidad and Tobago. It’s the favoured meals for family outings to the beach and carnival limes (informal gatherings of friends). Made with chicken\, stew pigeon peas\, rice and herbs simmered down in coconut milk. Accompanied with a coleslaw. \nChilli Corn Callaloo  $12\nThis chilli inspired dish consists of chopped corn on the cob\, curried with ample herbs in coconut milk with ochre and spinach. Served with or without bread roll (optional) (#vegan #gf) \nCoco Loco $5\nTotally made from scratch coconut sponge cake glazed with\nCoconut flakes. \nPrix Fixe Menu\nSoup + Pilau + Coco Loco $25  | Vegetarian $23\n—– \nRhoma Spencer is an award-winning actor and director\, playwright\, acting coach\, comedienne and cultural critic. When not performing or directing\, Rhoma is an accomplished foodie at heart and shares her culinary skills with friends. She reimages the traditional cuisine of Trinidad and Tobago\, giving it a contemporary treatment in her present locale. Her moonlighting gig\, Sweethand Delights serves up all the Trinbagonian Christmas culinary traditions and is quite a hit within her community. \n\n—-\nEvery Thursday 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.\n\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-868-by-rhoma-spencer/
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/trini-pelau-horiz.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190624T183000
DTEND;TZID=America/Toronto:20190624T210000
DTSTAMP:20260501T043648
CREATED:20190617T141806Z
LAST-MODIFIED:20190617T141845Z
UID:73755-1561401000-1561410000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: 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 two simple curries 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/cooking-class-traditional-indian-breads-by-jaina-kapadia-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/06/naan-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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