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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150225T180000
DTEND;TZID=America/Toronto:20150225T210000
DTSTAMP:20260504T171833
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:20260504T171833
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:20260504T171833
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:20260504T171833
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:20260504T171833
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:20260504T171833
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:20260504T171833
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:20260504T171833
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:20260504T171833
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:20260504T171833
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:20260504T171833
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:20260504T171833
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:20260504T171833
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:20260504T171833
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:20260504T171833
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:20260504T171833
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:20260504T171833
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:20260504T171833
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:20260504T171833
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150130T180000
DTEND;TZID=America/Toronto:20150130T210000
DTSTAMP:20260504T171833
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:20260504T171833
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:20260504T171833
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150127T180000
DTEND;TZID=America/Toronto:20150127T180000
DTSTAMP:20260504T171833
CREATED:20150126T203117Z
LAST-MODIFIED:20150126T203539Z
UID:16054-1422381600-1422381600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Ethiopian Favourites by Len Senater
DESCRIPTION:I’ve been in love with Ethiopian food since the first time I tasted it. Rich\, warming\, fragrant and filling\, it is my favourite kind of cooking – humble ingredients transformed by spices and patience into remarkable dishes. \nI’m going to be making a colourful platter of 5 dishes: \nKeyseir Bedinich\nBeets and potatoes flavoured with garlic and olive oil \nGommen Wat\nThinly sliced collard greens sauteed with red onion\, garlic & ginger \nYeatakilt Wat\nTender cabbage and carrots with golden turmeric & ginger \nYemisir\nSpicy red lentils with caramelized onions & berbere\n-or-\nMinchet Abishe\nSpicy ground beef with caramelized onions & berbere served with a crisp\, lemony salad of romaine & tomatoes\, along with fresh injera – a soft\, tangy\, fermented flatbread made from nutritious (and gluten-free) teff flour. \n$12\nAdd a free-range egg: +$1.50 \n#vegan #GF \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-ethiopian-favourites-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/2015/01/facebook_event_806234696090223.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150126T183000
DTEND;TZID=America/Toronto:20150126T183000
DTSTAMP:20260504T171833
CREATED:20141201T191103Z
LAST-MODIFIED:20141201T215720Z
UID:15158-1422297000-1422297000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Boozy Preserves with Christine Manning
DESCRIPTION:Come warm your cockles in this tipsy preserving class! Join Christine Manning\, owner of Manning Canning and long-time preserver\, as we make two very different boozy preserves: a raspberry vanilla bourbon jam to an onion apple ale relish. \nThis hands-on class will be fast-paced and fun\, but the best part is you will go home with an assortment of handmade preserves to share with family and friends\, or keep in your pantry all for yourself! \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 product we make in 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-boozy-preserves-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/2014/12/raspberry-jam.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150125T160000
DTEND;TZID=America/Toronto:20150125T190000
DTSTAMP:20260504T171833
CREATED:20141208T224559Z
LAST-MODIFIED:20150119T221143Z
UID:15278-1422201600-1422212400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Big Batch Healthy Cooking by Kyle Byron
DESCRIPTION:Finding the time to eat well\, let alone cook from scratch\, can be hard; keeping it affordable doesn’t make it any easier. But there is an easy way have high quality food while saving time\, money AND making it fun: cook big batches with a group of people. \nNutritionist and personal trainer Kyle Byron\, together with Dep founder Len Senater\, will lead this fun\, hands-on workshop. You will learn how to make simple\, healthy\, delicious meals from scratch\, and leave with several take-home meals ready to eat or freeze. \nWe’ll be working with quality\, ethically-raised local meats from Sanagan’s Meat Locker and organic seasonal vegetables from Fresh City Farms. Along the way\, you’ll learn about food safety and knife skills\, as well as lots of useful tips on making healthy choices\, and saving time and money in the kitchen. \nThe class includes a shared meal at the end with all the participants — a great way to have fun and meet like-minded people — and a 30-minute presentation exploring healthy eating topics like portioning\, nutrition and weight loss. \nMenu: Tex-Mex Chili con Carne and Meaty Italian Ragu\nWorking with lean ground beef\, we’ll make two hearty\, versatile dishes that are easy\, affordable and freeze really well. Menu also includes cornbread & coleslaw \nYou’ll learn: \n\nsmart shopping tips for meat and veg\ntime-saving kitchen shortcuts\ntips on food storage and meal planning\ncooking skills and techniques for making food more delicious\nhow to make healthy nutrition choices based on your unique dietary needs\n\nIn addition to supporting great local food suppliers\, this workshop will contribute a portion of the food we make with people in our community who face food security challenges. It’s a great way to make food that’s better for you\, better for our community and better for the planet! \n$75 +HST \n——–\nKyle Byron BSc helps us adopt fitness habits in a relatable\, everyday way. Spanning his 8 year career\, not only has Kyle taken an active interest in nutrition and training at two GTA clinics\, but he is also interested in customizing your experience online\, which can include coaching and cooking classes. Kyle enjoys sailing\, high intensity exercise and fine wines. \nFind out more about Kyle at kylebyronnutrition.com
URL:https://dev.thedepanneur.ca/event/workshop-big-batch-healthy-cooking-by-kyle-byron-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/12/chili-no-cheese.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150125T100000
DTEND;TZID=America/Toronto:20150125T140000
DTSTAMP:20260504T171833
CREATED:20141128T182248Z
LAST-MODIFIED:20150122T171723Z
UID:14914-1422180000-1422194400@dev.thedepanneur.ca
SUMMARY:Brunch by Free Range Human - SPECIAL HOURS
DESCRIPTION:Today’s BRUNCH (Sunday\, Jan. 25)\nwill have SPECIAL HOURS:\nWe’ll be starting early at 9am\, and seating until 11:15am\nWe are then CLOSED for a private event starting at 12pm\nEARLY BIRD SPECIAL: Free coffee before 10am!\nEvery Saturday & Sunday from 10am-2pm\, Free Range Human hosts brunch at The Depanneur\, with a focus on local & organic ingredients. \nOur Mix’n’Match brunch menu features: \nTwo Eggs\, any style (local\, free run)°\nDouble-Smoked Maple Bacon°\nCreamy Potato Hash°\nOrganic Baby Greens Salad with Apple Cider Vinaigrette*°\nSourdough or Multigrain Toast*\nHomemade Sausage Patties°\nSweet Potato & Chickpea Panelle*°\nBaked Beans with Candied Pineapple*°\nSavoury Corn Grits*°\nItems are $3 each (includes HST)\nYou can also add any of these items to any special.\n* vegan   ° gluten-free \nThe Works $14\neggs\, bacon\, hash\, greens and toast \nKid’s Plate $5\negg any style\, bacon\, and toast \n3 Cheese Fritatta $12\ntomato sauce and confit onions + two sides\n \nFrench Toast Royale $6\ncranberry & pumpkin seed bread pudding cubes with yogurt\, fruit compote and Ontario maple syrup \nGranola Parfait $8\nw/ oats\, hemp\, dried cherries\, raisins\, cranberries\, pumpkin and sunflower seeds\, yogurt\, fruit compote\, poached fruit and fresh berries\n \nThere’s always great organic coffee\, a selection of teas\, Ontario juices and fresh-baked treats. \n(Check our Facebook page or Twitter feed for specials & pics on the weekend).
URL:https://dev.thedepanneur.ca/event/brunch-free-range-human-2-2015-01-25/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2011/10/brunch111.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150124T193000
DTEND;TZID=America/Toronto:20150124T223000
DTSTAMP:20260504T171833
CREATED:20141215T222725Z
LAST-MODIFIED:20150123T214500Z
UID:15329-1422127800-1422138600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Long Live the Kings by Chef Coleman Baslaw & Chef John Bela
DESCRIPTION:Ever wonder what a lifetime spent in pursuit of great food tastes like? Now there’s a chance to find out. Chefs John Bela and Coleman Baslaw are lifers; a combined 30+ years of nothing but dedication to food. Now they’ve joined forces to form Kitchen Kings to bring their lifelong obsession to the good people of the GTA. \nOne of their specialties is catering intimate\, elegant dinner parties with an eye to seasonal and local ingredients\, which is very fortuitous\, since The Depanneur is a venue designed for exactly that. \n—–\nAmuse: White Bean and Corn Cannoli with tomato and herb salad \nFirst Course: Roasted Butternut Squash and Goat Cheese Ravioli with Frangelico butter sauce and toasted hazelnuts \nSecond Course: White Wine Roasted Multi-Coloured Beets with blue cheese cream and pistachio vinaigrette \nMain: Caribbean Stew; premium Ontario beef braised with a mix of local and tropical vegetables in a spiced coconut milk broth\, served with bacon and chile cornbread muffins \nDessert: Your choice of White Chocolate Pecan Bread Pudding or Double Espresso Chocolate Torte\n—– \n$40 +HST\nB.Y.O.B — no corkage fee \n—–\nChef Coleman Baslaw travelled the world in pursuit of food. From banana farming in Israel to being a personal chef in Switzerland to fishing and farming in Japan\, Chef Coleman’s obsession with amazing food has been his compass. His extensive professional experience has ranged from server\, prep cook\, short order cook and line cook to BBQ Grill Master\, personal Chef and high-end caterer. \nChef John Bela is a veteran professional caterer and food educator. Chef John apprenticed under Master Chef Manny Brasil at Old Valhalla Inn before establishing his own catering company\, The Seasoned Gourmet\, in 2002. He also enjoys leading cooking workshops around the city and cultivating his expertise in “Continental Fusion”-inspired cooking. \nColeman and John are partners in Kitchen Kings\, a versatile new mobile Personal Chef Service that offers in-house catering\, prepared meals\, elegant dinner parties\, and corporate culinary events. \nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-long-live-the-kings-by-chef-coleman-baslaw-chef-john-bela/
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/ravioli1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150123T180000
DTEND;TZID=America/Toronto:20150123T210000
DTSTAMP:20260504T171833
CREATED:20150115T154051Z
LAST-MODIFIED:20150118T220319Z
UID:15636-1422036000-1422046800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Dutch Comfort Food by Justin Go
DESCRIPTION:With Toronto facing another cold winter\, something has to be done to take the edge off. Justin Go\, of Dutch food pop-up Borrel thinks the answer to beating the cold might lie in the kitchens of the Netherlands. \nLong accustomed to cold\, damp\, bone-chilling winters\, Dutch culture has come up with some amazing comfort food antidotes. In addition to the unique food\, this menu conveys the concept of “gezellig”— a Dutch word that encompasses all things cozy and convivial. The Dep is the perfect cozy\, relaxed and family-friendly environment to experience this taste of authentic Dutch warmth. \n‘Boerenkool’\nOriginally a staple meal for Dutch farmers after a long day’s work in the cold\, the traditional dish boerenkool has for centuries been the food of choice to battle winter in Holland. A delicious combination of kale and mashed potato\, mixed with homemade bacon lardons\, served with slices of smoked sausage and topped with gravy\, it’s a dish guaranteed to warm the coldest of souls.\n$9\, vegetarian: $8 \n‘Bitterballen’\nThis popular snack consists of minced beef\, chicken or vegetables cooked in a savoury roux\, rolled into balls\, breaded and deep-fried\, served with Zaanse\, a special mustard from the North of Holland. Beef\, chicken or vegetarian:\n$7 \n‘Frikandel Speciaal’\nA blend of beef\, pork and chicken sausage\, fried with onions\, curry ketchup and mayonnaise on a bun. Served with paprika chips.\n$7 \n‘Poffertjes’\nMini pancakes made is a special pan made only for this purpose\, topped with icing sugar and butter.\n$6 \nPrix Fixe: Boerenkool + Bitterballen -or- Frikandel + Poffertjes = $20 \n#vegetarian avail \n—–\nJustin Go and his fiancee Alison Broverman have spent Sunday afternoons this past year serving up traditional Dutch fare at The Ossington. They are now bringing their authentic Dutch specialities to other pop-ups around the city. \nhttp://borrelto.wordpress.com\nFacebook: /ossingtonborrel\nTwitter: @BorrelTO\nInstagram: BorrelTO
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-dutch-comfort-food-by-justin-go/
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_834091609982460.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150122T180000
DTEND;TZID=America/Toronto:20150122T210000
DTSTAMP:20260504T171833
CREATED:20150115T154047Z
LAST-MODIFIED:20150119T185033Z
UID:15634-1421949600-1421960400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: My\, My Shepherd’s 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\, Moira and Alia have prepared a hearty Shepherd’s Pie with a vegetarian option perfect to combat the cold. \nTheir traditional Shepherd’s Pie is filled with ground turkey\, lamb\, carrots\, onions\, parsley\, garlic\, thyme\, and peas all cooked in chicken broth and a soft homemade potato-sliced crust. \nEach dish comes with a mixed green salad — romaine lettuce\, tomatoes\, cucumber\, green onions\, radishes\, red pepper\, celery\, carrots\, and cilantro with a simple vinaigrette. \nAll for 14\, veg 10 \nFinish off with an Apple Pear Crumble for dessert! 4 \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-my-my-shepherds-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/shepherds-pie-salad.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150121T180000
DTEND;TZID=America/Toronto:20150121T180000
DTSTAMP:20260504T171833
CREATED:20150119T192418Z
LAST-MODIFIED:20150119T194833Z
UID:15678-1421863200-1421863200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tofu Veggie Pancakes by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nStack of crispy tofu pancakes with a soft centre filled with gingered vegetables like fresh scallions and radishes from Fresh City Farms plus a broccoli and red cabbage slaw with herb-roasted potatoes.\n$12 \nDessert: Orange Marmalade Cashew “cheese”Cake\n $4 \n#vegan #GF \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tofu-veggie-pancakes-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_1531808370421954.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR