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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150306T180000
DTEND;TZID=America/Toronto:20150306T210000
DTSTAMP:20260504T152311
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:20260504T152311
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:20260504T152311
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:20260504T152311
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:20260504T152311
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:20260504T152311
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:20260504T152311
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:20260504T152311
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:20260504T152311
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:20260504T152311
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:20260504T152311
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:20260504T152311
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:20260504T152311
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:20260504T152312
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:20260504T152312
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:20260504T152312
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150213T180000
DTEND;TZID=America/Toronto:20150213T210000
DTSTAMP:20260504T152312
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:20260504T152312
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150210T180000
DTEND;TZID=America/Toronto:20150210T210000
DTSTAMP:20260504T152312
CREATED:20150209T195056Z
LAST-MODIFIED:20150209T195745Z
UID:16448-1423591200-1423602000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Shiitake\, Edamame & Miso Risotto by Len Senater
DESCRIPTION:An unbeatable flavour combo: meaty shiitake mushrooms and nutty organic green soybeans (edamame)\, combined with arugula\, organic white miso broth and arborio rice into a creamy\, luxurious risotto. Comes with steamed baby bok choi.\n$12 (#vegan #GF) \nAdd Hongshao Rou: Shanghainese soy-braised pork belly\n+$3 \nAlso: Fresh Pie from the wood ovens of Dufferin Grove Park! \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-shiitake-edamame-miso-risotto-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_1610628209171339.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150209T183000
DTEND;TZID=America/Toronto:20150209T213000
DTSTAMP:20260504T152312
CREATED:20150119T192422Z
LAST-MODIFIED:20150120T000326Z
UID:15682-1423506600-1423517400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Valentine’s Day Chocolate and Truffles by Emily Zimmerman
DESCRIPTION:Rich\, indulgent chocolates may be a classic Valentine’s Day gift\, but how much more romantic and intimate would they be if you could make them yourself? \nJust in time for Valentine’s Day\, Emily Zimmerman is offering this fun\, hands-on workshop introducing basic techniques for chocolate and truffle making. Participants will leave with a box full of delicious handmade chocolates made with organic\, fairly-traded and locally processed ChocoSol chocolate\, as well as a recipe pack\, and the skills and inspiration to make all kinds of seductive sweets. \nIn this class you’ll learn how to make: chocolate-dipped dried fruit\, salty\, sweet & smoky maple-coconut “bacon” with chocolate drizzle\, and three kinds of truffles: cherry cordial\, cinnamon spice and vanilla roses. \nAll chocolates will be vegan and nut-free. \n$50 +HST\n(quality chocolate is expensive\, yo) \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/workshop-valentines-day-chocolate-and-truffles-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/2015/01/facebook_event_758744990873630.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150207T193000
DTEND;TZID=America/Toronto:20150207T223000
DTSTAMP:20260504T152312
CREATED:20150119T212511Z
LAST-MODIFIED:20150119T213624Z
UID:15802-1423337400-1423348200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Chinese New Year's Banquet by Lejen Chen
DESCRIPTION:This Chinese New Year’s Banquet combines Lejen Chen’s cherished memories of cooking and celebrations growing up in a Chinese family in Brooklyn\, with insights gleaned through her extensive travels across China researching heritage seeds\, livestock and traditional Chinese foodways. Lejen is passionate about sharing the abundant food culture of China\, and trying to do so as organically\, seasonally and locally as possible — all Chinese foods were originally organic\, even if this has become harder to find today. \nLejen has selected some favourite comfort foods that she grew up eating\, dishes perhaps less familiar as “Chinese food” than what’s typically found in restaurants in West\, such as baked sweet potatoes\, or a steamed savoury egg custard. This menu is also a synthesis of what one might find on the dinner table across China\, from the southwest to northern and southern provinces. Through sharing this festive holiday meal\, she hopes to create some of the same sense of excitement and celebratory spirit she experienced as a child. \nRoasted Sweet Potatoes\nA classic Beijing street food typically sold in winter from bicycle vendors out of old oil drums converted into ovens; you select your potato and pay by weight. A perfect way to warm up your hands on a chilly winter day. These are local\, organic potatoes from Round Plains Plantation. \nChicken Goji Berry Soup\nThis particular soup is a speciality of Yunnan province; it is slow-cooked in a special clay pot made only in Yunnan. It is Lejen’s favorite chicken soup; a clear\, ginger-scented broth with tender\, slow-cooked organic chicken and goji berries. (Despite their newfound popularity in the West as a healthy snack\, in China goji berries are always prepared in tea or soup). \nChinese Roast Beef Shank\nOrganic Ontario beef shank\, slow-roasted with Lejen’s homemade 13-spice blend\, then chilled and sliced thinly and served as an appetizer. \nChinese “Porchetta”\nLejen’s version of classic Chinese crispy roast pork featuring organic\, local meat from Marvelous Edibles. Seasoned with a classic Chinese 5-spice blend\, the pork is first cooked slowly at low temperature for juicy\, tender meat\, then under high heat for ultra-crispy skin\, and served with a sweet 7 savoury hoisin sauce. This dish is being served in the porchetta burritos at Lejen’s restaurants in Beijing. \nSteamed Egg Custard\nThis is Lejen’s version of a Chinese comfort food that her mom makes for all her grandkids with homemade chicken stock and organic eggs. \nStir-fry Sweet and Heritage Corn with Pine Nuts\nA combination of sweet corn and starchy heritage corn (maize) flavoured with salted duck egg yolks\, pine nuts\, ginger & scallions. \nSteamed Whole Fish\nSteamed with ginger\, scallions\, bean sauce and shrimp paste\, this is an iconic Chinese New Year’s dish. There’s a Chinese saying “Niannian you yu” which literally translates to “abundance with each year”; since the word for abundance sounds the same as the word for fish\, Chinese celebrations almost always feature a whole fish.\n(Type of fish will depend on what’s freshest) \nStir-fried Fresh Greens\nPea sprouts with garlic or canola greens with oyster sauce\, depend in on what is fresh on the market. (Unfortunately\, it’s unlikely to find these organic at this time of year). \nJiaozis (“Water Dumplings”)\nOn New Year’s Eve in Beijing these tender boiled dumplings with a beef or pork filling and a soy & vinegar dipping sauce are often eaten at midnight after the conclusion of the New Year’s show on Chinese central TV. \nChinese New Year’s Cake\nA simple sweetened sticky rice cake prepared throughout China in a variety of shapes\, this particular one is in the style of the Canton region. Lejen’s version also now reflects a Canadian influence\, using maple syrup in addition to brown sugar\, ginger and cinnamon. Slices are dipped in a light batter\, pan-fried\, and garnished with sesame seeds. \n$50 +HST \n—–\nA Chinese-American native of Brooklyn\, NY\, Lejen Chen returned to China to open Mrs. Shanen’s\, Beijing’s first bagel bakery! Dismayed by the difficulty of sourcing local organic produce and dairy\, she went on to found Green Cow Farms\, an organic farm and CSA that supplies her two popular Beijing cafés. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-chinese-new-years-banquet-by-lejen-chen/
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_396072213893309.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150206T180000
DTEND;TZID=America/Toronto:20150206T180000
DTSTAMP:20260504T152312
CREATED:20150121T165303Z
LAST-MODIFIED:20150202T201608Z
UID:15864-1423245600-1423245600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Ayurvedic Kichari by Lee Dares
DESCRIPTION:Ayurveda is a traditional Hindu approach to wellness that incorporates cooking and medicine that aims to heal and detoxify the body. Inspired by her travels in India\, Lee Dares has put together a lovely vegetarian meal that embodies traditional Ayurvedic principles to promote good digestion and boost the immune system. \nHer kichari is a warm stew of mung dahl and root vegetables that is gently spiced with cloves\, black mustard and cardamom seeds\, turmeric\, cinnamon bark and asafoetida (aka hing) — a resin potent with a flavour resembling leeks. The spices are roasted in Lee’s homemade ghee.\n$8 \nSides:\nSpelt and Gram Flour Chapati brushed w/ Lee’s Ghee\n$2 \nSalad w/ Avocado\, Sprouts\, and Lemon Tahini Dressing\n$3 \nDessert:\nCashew Laddu (fudge-y traditional Indian sweet)\n$4 for 2 \nDrink:\nRooibus Masala Chai\n$2 \nPrix Fixe Menu:\nkachari + chapati + salad + laddu + tea\n$17 \n#vegetarian #GF options available \n———\nLee Dares interest in holistic food and sustainability began volunteering at organic farms across Canada and the US before taking up an internship in India volunteering at Navdanya Biodiversity Farm. Now\, she compliments her experience with her part-time studies at the Institute of Holistic Nutrition in Toronto. Her ghee\, Lee’s Ghee\, can be found at farmer’s and flea markets across the city. \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-ayurveda-tri-doshec-by-lee-dares/
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_596154627151136.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150205T180000
DTEND;TZID=America/Toronto:20150205T210000
DTSTAMP:20260504T152312
CREATED:20150202T200515Z
LAST-MODIFIED:20150205T224029Z
UID:16291-1423159200-1423170000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Cookin' it Like a Boz by Ksenija Hotic
DESCRIPTION:The 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/2015-02-05/
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:20150204T180000
DTEND;TZID=America/Toronto:20150204T210000
DTSTAMP:20260504T152312
CREATED:20150202T200513Z
LAST-MODIFIED:20150202T201302Z
UID:16289-1423072800-1423083600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Buddhist Ribs by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nSticky maple garlic Buddhist ribs (pressed firm organic tofu)\, soy-simmered kabocha squash\, steamed greens with sesame\, and rice.\n$12\n#vegan #GF \nDessert: Green tea chocolate\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-buddhist-ribs-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_1594073237478107.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150203T180000
DTEND;TZID=America/Toronto:20150203T210000
DTSTAMP:20260504T152312
CREATED:20150202T200511Z
LAST-MODIFIED:20150202T201225Z
UID:16287-1422986400-1422997200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Moroccan Harira by Len Senater
DESCRIPTION:Harira is the traditional soup of Maghreb\, and often the dish that breaks the fast of Ramadan\, though it can be found year-round being served out of cauldrons in the boisterous Djema el-Fna night market in Marrakesh. \nRich\, delicious\, warming and fragrant\, it is full of lentils\, chickpeas\, rice and tender chunks of lamb in a thickened tomato broth\, spiked with cinnamon\, cumin\, saffron and harissa. It is often served with dates or sweet pastries\, a delightful combination with the savoury\, slightly spicy soup.\n$12\n#GF #vegan available. \n+ Fresh Pie from the wood ovens of Dufferin Grove Park \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-moroccan-harira-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_1389245681384924.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150202T183000
DTEND;TZID=America/Toronto:20150202T210000
DTSTAMP:20260504T152312
CREATED:20141215T204844Z
LAST-MODIFIED:20141215T224008Z
UID:15325-1422901800-1422910800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Exploring Mexican Chiles with Chef Paola Solorzano
DESCRIPTION:Chile peppers are one of Mexico’s greatest contribution to global cuisine; indigenous to the New World\, they have become an integral part of culinary traditions around the world. Mexican cuisine in particular takes full advantage of the amazing variety of fresh\, dried and smoked chiles\, as much for their unique flavours as for their tantalizing heat. \nCome explore the incredible diversity and versatility of Mexican chiles with Chef Paola Solorzano. You’ll discover the flavours and unique characteristics of fresh chiles such as jalapeño\, serrano\, jalapeño\, poblano and habañero\, dried chiles like ancho\, guajillo\, pasilla\, pequin\, morita\, and arbol\, and smoked chiles like chipotle. The class will show you how to identify chiles\, understand the relationships between them\, and explore a variety of chile-based recipes. \nTogether in class you will make a mixed chile dry rub for grilled chicken\, cooked red (rojo) and green (verde) salsas\, and a fresh tomato and chile salsa (pico de gallo). You’ll then grill the chicken and use the salsas to make traditional chilaquiles rojo and verde – crispy tortillas simmered in sauce and topped with cheese and garnishes\, served with the pico de gallo. Once familiar with the flavour profiles of the different chiles\, participants get to design their own personalized dry rub spice blend to take home. \n$40 +HST \n—–\nBorn and raised in Mexico\, Chef Paola Solorzano 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 Santo Pecado\, a successful new catering company specializing in authentic traditional Mexican dishes.\nFollow Santo Pecado Mexican Catering on Facebook \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-exploring-mexican-chiles-with-chef-paola-solorzano/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/12/mexican-chiles.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150131T193000
DTEND;TZID=America/Toronto:20150131T223000
DTSTAMP:20260504T152312
CREATED:20141215T193140Z
LAST-MODIFIED:20150121T163052Z
UID:15319-1422732600-1422743400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: When in Rome — An Ancient Dinner Party by Chef Luke Hayes-Alexander
DESCRIPTION:This event is SOLD OUT – congrats Luke!\nFeel free to contact us to have your name put on a waiting list in the event of a last-minute cancellation. \nChef Luke Hayes-Alexander draws a page from the 1st century Roman gourmand and bon vivant Marcus Gavius Apicius\, with a stylish menu inspired by the recipes compiled in the De Re Coquinaria (“On the Subject of Cooking”)\, a cookbook which became more popularly known as the Apicius manuscript in his honor. \nWarm Squash Salad with Herbs\, Grated Cheese\, Long Pepper\, Pine Nuts\, and Honey\nSquash and carrots were some of the most common vegetables in Rome at that time. The preferred way to prepare them was to cook in a mixture of wine\, honey\, and black pepper\, so that it’s slightly sweet/spicy\, and garnished with a sheep’s milk Pecorino Romano. \n‘Lucanian’ Sausage with Must Bread\, Moretum Sauce\, and Assorted Garnishes\nA very flavorful\, lightly smoked sausage seasoned with rosemary\, lovage\, black pepper\, garlic\, rue\, anchovy\, cumin\, thyme\, and a few other things. Must bread\, or Mustacei\, is a bread baked with grape must (freshly pressed juice with skin) that gives it a unique depth of flavour\, along with cumin\, anise\, and bay. Moretum is a sauce utilizing a softer pecorino as its base\, it’s also flavoured with celery\, cilantro\, rue\, white wine\, and olive oil\, giving it a light richness that compliments the sausage wonderfully. Garnishes include liquamen\, the quintessential Roman condiment; lentils cooked with coriander\, garum\, vinegar & honey; rustica\, a green herb based ‘salsa’\, consisting of mint\, rue\, coriander\, parsley\, leek\, arugula\, thyme\, and a few other things to add freshness and colour to the plate. \nAlmond Cake with Spices\nAlmonds and nuts were very popular in Ancient Rome\, with rich nut-based tarts being baked often\, though mainly for the upper classes. This almond tart is based on what was called Makshufa\, which was a hard candy consisting of sugar\, almond\, honey\, sesame\, saffron\, and rose water. I’ll be making the cake with those flavours\, and garnishing with honeyed dates\, which were very common as well\, often stuffed with nuts\, pine nuts\, or pepper\, then gently simmered in honey. \n$40 +HST\nB.Y.O.B — no corkage fee \n—–\nChef Luke Hayes-Alexander began cooking at age 11 and by 15\, after some intense training\, Luke became the Executive Chef at “Luke’s” in Kingston\, Ontario. After 8 successful years and accolades from The Food Network\, Toronto Life\, The Toronto Star and Food and Wine Magazine\, Luke decided to bring his talents to Toronto\, opening an underground supper club LUST\, but also hosting cooking classes\, private events\, pop ups and catered affairs.\nhttp://www.lukechef.com \nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-when-in-rome-an-ancient-dinner-party-by-chef-luke-hayes-alexander/
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/roman-feasts2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150130T180000
DTEND;TZID=America/Toronto:20150130T210000
DTSTAMP:20260504T152312
CREATED:20150119T192420Z
LAST-MODIFIED:20150126T233242Z
UID:15680-1422640800-1422651600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mauritian Street Food by Vanesha Khadaroo
DESCRIPTION:Returning to the Dep by popular demand\, Chef Vanesha Khadaroo has assembled another excellent menu of Mauritian street food. \nMauritius\, a small island nestled in the Indian Ocean\, is a melting pot of global cultures and traditions. Its long history has seen people from different parts of the world migrating to the island\, each contributing new ingredients and techniques. It’s no wonder that Mauritian dishes feature flavourful fusions of East Indian\, African and Chinese influences with French and English interpretations. Their spicy and colourful street food is some of the best in the world. \nGato piment – Yellow split beans beignets (savoury donuts) served with coriander chutney\n+\nGato lichou – badia style curried cabbage in fried up in a crispy besan (chickpea) batter\n(2 of each) $5 \nLamb Shank Haleem (soup)\nSlow-cooked braised lamb and lentils served with garlic/hot sauce and baguette.\n#vegan option available\n$7 \nMauritian Masala Curry\nwith rice or paratha flatbread\, sauteed pumpkin and a Mauritian salad of lettuce\, cucumber\, garlic and red chilis\nGoat $14\, chicken $12 -or- jackfruit $10 (vegan) \nAppalam et sagoo\nCreamy sweet tapioca pudding with cinnamon\, coconut\, almond and cane sugar\, served with crispy papadum\n$4 \nHomemade lime & lemongrass lemonade \n$3 \n——- \nChef Vanesha Nuckchaddee-Khadaroo is the founder of La Marmite Mauricienne  (Mauritian Pot)\, a catering company serving uniquely delicious Mauritian cuisine across the GTA.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mauritian-street-food-by-vanesha-khadaroo/
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/mauritian_chicken_faratha-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150129T180000
DTEND;TZID=America/Toronto:20150129T210000
DTSTAMP:20260504T152312
CREATED:20150126T163909Z
LAST-MODIFIED:20150126T204407Z
UID:15940-1422554400-1422565200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Pot Pie by Moira Clark and Alia Toor
DESCRIPTION:Friends and collaborators Alia Toor and Moira Clark return to The Dep for January’s pop-up showcase. \nKeeping with their theme of homestyle comfort food\, Alia and Moira will be preparing a warm creamy chicken and vegetarian pot pie for a cold winter’s night. \nThe pie is full of carrots\, leeks\, peas\, poached chicken of course\, and spiced with tarragon\, lemon rind with the option of whipping cream. Also on offer is a vegetarian pie topped with sweet potato and potato over onions\, garlic\, carrots\, celery\, mushrooms\, lentils\, tomato paste. \nEach dish comes with a mixed bitter greens — frisee\, arugula and watercress — with pomegranate and pumpkin seeds and a vinaigrette sweetened with honey. \nAll for 14\, veg 10 \nQuinoa Chocolate Cake — made with eggs\, almond milk and coconut oil $4 \n#GF #vegan \n—–\nMoira Clark is a painter and self-taught cook who lives and works in Toronto\, and teaches painting in the Art & Art History Program at Sheridan College\, a collaborative program between Sheridan and University of Toronto Mississauga. A voracious cookbook reader\, she was inspired by the memoirs of MFK Fisher\, Elizabeth David and Alice Waters. Moira thinks that eating well is one of the great delights of being alive.\nhttp://moiraclark.weebly.com/ \nAlia Toor is an artist\, educator and cultural worker whose interests lie in the intersection of culture\, media and education. A reluctant cook who has realized her hidden talent\, she loves to try new recipes and forget the day when she had to learn to make roti (she cried the whole time). \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-pot-pie-by-moira-clark-and-alia-toor/
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_857737030934891.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150128T180000
DTEND;TZID=America/Toronto:20150128T210000
DTSTAMP:20260504T152312
CREATED:20150126T203118Z
LAST-MODIFIED:20150126T203340Z
UID:16056-1422468000-1422478800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mushroom Tempeh Stroganoff by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nSo\, it’s cold. Time to Stroganoff! \nEmily is serving her variation of one of the most popular dishes in Eastern Europe and Russia — a creamy blend of mushrooms\, tempeh and herbed rice stroganoff sided with red cabbage\, kale and beet salad\nAll for $12 \nTo top it off\, a warm cherry compote with coconut-vanilla custard\n$5 \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-mushroom-tempeh-stroganoff-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/2015/01/facebook_event_780183132054377.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VCALENDAR