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TZID:America/Toronto
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DTSTART:20150308T070000
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150210T180000
DTEND;TZID=America/Toronto:20150210T210000
DTSTAMP:20260504T181627
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:20260504T181627
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:20260504T181627
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:20260504T181627
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:20260504T181627
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:20260504T181627
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:20260504T181627
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:20260504T181627
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:20260504T181627
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:20260504T181627
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:20260504T181627
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:20260504T181627
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:20260504T181627
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:20260504T181627
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:20260504T181628
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:20260504T181628
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:20260504T181628
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:20260504T181628
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:20260504T181628
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:20260504T181628
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150120T180000
DTEND;TZID=America/Toronto:20150120T180000
DTSTAMP:20260504T181628
CREATED:20150119T194000Z
LAST-MODIFIED:20150119T194623Z
UID:15787-1421776800-1421776800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Pozole Verde by Len Senater
DESCRIPTION:Pozole refers to the giant kernels of nixtamalized corn (aka hominy\, maiz cacahuacintle\, maiz mote or giant corn) used to make tortillas\, as well as the famously hearty soup that features them – a dish whose history reaches back to Aztec times. \nWhile the red pozole rojo of Jalisco is well known outside of Mexico\, the green pozole verde of Guerrero is a rarer treat: big tender kernels in rich\, tangy chicken (also available veg’n) featuring tomatillos\, garlic\, pepitas (pumpkin seeds)\, and the unique Mexican herbs of epazote and hoja santa. \nServed with a colourful array of fresh toppings: radishes\, finely shredded lettuce\, japleño\, Mexican oregano\, lime\, cilantro\, and crispy chicharones or tortilla strips. \n$12\n#vegan #GF \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-pozole-verde-by-len-senater-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/01/facebook_event_1589525924598379.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150119T183000
DTEND;TZID=America/Toronto:20150119T210000
DTSTAMP:20260504T181628
CREATED:20141126T212450Z
LAST-MODIFIED:20141201T221502Z
UID:14305-1421692200-1421701200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: The Art of Dimsum by Lejen Chen
DESCRIPTION:Organic food entrepreneur Lejen Chen leads this fun\, hands-on class on how to make 3 of the most popular dimsum snacks eaten throughout China: wontons\, jiaozis and shaomai. The class covers all the steps of dumpling-making: prepping the filling\, creating the skins\, shaping the dimsum\, and cooking techniques. The last step – enjoying them – requires no help! \n—–\nWontons\, or “swallowing cloud”\, are traditionally eaten throughout the day as a snack. These will float like clouds in a hot bowl of clear soup garnished with green onions and cilantro. But they are also delicious fried lightly in olive oil. \nJiaozi or dumplings are eaten in every corner of China. Jiaozis from each regional area reflect the ingredients and culture of the local people. We will be making jiaozis\, the ones most commonly found in northern China and eaten as a staple. A similar dumpling called shui jiao or water dumplings is served from dimsum carts at yumcha\, the Cantonese noon tea. Our dumplings will be made with an organic\, high-protein wheat flour skin\, and filled with pork or tofu and boiled the traditional way. At a typical jiaozi house there will be at least 30 or more varieties of fillings\, with new ones being created everyday. \nShaomai or “make sell” is another snack eaten throughout China with infinite fillings. The filling is not enclosed like jiaozi but open so you can see exactly what’s inside; the dumpling with cleavage. We will use the same jiaozi filling and wrapper to make them but instead of boiling\, these will be steamed in bamboo steamers.\n—— \nAlong the way you will learn how to use very simple dumpling making tools such as how to beat the filling with 2 pairs of chopsticks; how to roll skins so the dough cooks evenly; and the “squeeze” method to shape the dumplings. We will also learn the “3 cups cold water” method used to properly boil dumplings to insure that the filling is cooked and the skins are intact. Simple traditional dumpling making tools will be used: a small rolling pin that makes it easier to maneuver the skins\, a bamboo stick for placing the filling\, chopsticks for mixing\, a bamboo steamer\, and a ladle for boiling the dumplings. \nThe class will conclude with tasting and discussing our dimsum\, and you are welcome to take home any leftover dimsum that we make in class. All will be served with a hot sauce or a vinegar dipping sauce. \n$40 +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 Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-the-art-of-dimsum-by-lejen-chen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/11/dimsum.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150118T193000
DTEND;TZID=America/Toronto:20150118T223000
DTSTAMP:20260504T181628
CREATED:20141201T174134Z
LAST-MODIFIED:20141201T175218Z
UID:15151-1421609400-1421620200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Ottolenghi-Inspired II by Paula Costa
DESCRIPTION:There was such an overwhelmingly positive response to Paula Costa’s sold-out Ottolenghi-Inspired Supper Club in November\, and so many more tantalizing recipes in Yottam Ottlenghi’s award-winning cookbooks (Jerusalem\, Plenty\, and the just-released Plenty More)\, that a follow-up dinner was a no-brainer. Paula has chosen a whole new selection of Eastern Mediterranean dishes \nIsraeli-born\, London-based Chef Yottam Ottolenghi\, together with Palestinian Chef Sami Tamimi\, have been leading a quiet\, delicious food revolution since opening their first spaces in 2002. They have transformed their personal take on fresh\, authentic Middle-Eastern flavours\, colourful vegetable dishes and exotic spices into an influential chain of restaurants and series of award-winning cookbooks. \n—–\nStarter: Spicy Chickpea and Bulgur Soup with Feta Cream \nSalad: Pink Grapefruit & Sumac Salad \nMain: Beef & Lamb Koftas with Fava Beans and Lemon \nSide: Saffron and Almond Rice \nDessert: Semolina\, Coconut & Marmalade Cake with Orange Blossom Syrup\n—–\n$40 +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\, including teaching cooking classes\, competing in cooking competitions\, catering and hosting supper clubs.\nhttp://www.thedragonskitchen.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-ottolenghi-inspired-ii-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/facebook_event_313346335536828.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150116T180000
DTEND;TZID=America/Toronto:20150116T210000
DTSTAMP:20260504T181628
CREATED:20150112T185901Z
LAST-MODIFIED:20150116T000447Z
UID:15569-1421431200-1421442000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Ajiaco & Empanadas Colombiano by Cookie Martinez
DESCRIPTION:You might know Natalia (aka Cookie Martinez) from her popular cookies and ice cream sandwiches\, or her Colombian Street Food stall at Scadding Court’s Market 707 – Toronto’s First Shipping Container Market. \nThis Friday\, Cookie will be making her famous Ajiaco\, a traditional hearty Colombian chicken soup\, along with tasty empanadas and a decadent chocolate and dulce de leche cake for dessert. \nEmpanadas\n2 Chicken or vegetable-stuffed mini-pastries served with homemade aji criollo dipping sauce\n$5 \nAjiaco\nA distinctive dish from Cookie’s hometown of Bogota\, Ajiaco is full meal in a bowl. It features chicken\, corn\, capers\, creme fraiche\, cilantro and potatoes. This big bowl of soup comes with avocado and rice on the side.\n(vegetarian option available\, gluten-free)\n$12 \nChocolate Cake with Dulce de Leche\nDark\, rich chocolate cake topped with a South American milk caramel sauce.\n$4 \nPrix Fixe Menu: Empanada + Ajiaco + Cake\n$20 \nAgua de Panela:\nA hot Colombian winter drink made from raw cane sugar and cinnamon – perfect to warm up on a chilly day.\n$2 \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/
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-ajiaco-empanadas-colombiano-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/2015/01/ajiaco_new.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150115T180000
DTEND;TZID=America/Toronto:20150115T180000
DTSTAMP:20260504T181628
CREATED:20150112T185857Z
LAST-MODIFIED:20150112T200409Z
UID:15567-1421344800-1421344800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chili Cook Off by Moira Clark and Alia Toor
DESCRIPTION:January Pop-UP Showcase: Comfort Food for the Cold by Moira Clark and Alia Toor \nFriends and collaborators Alia Toor and Moira Clark return to The Dep for January’s Pop-Up Showcase. Keeping with their love of homestyle comfort food\, Moira and Alia have prepared some hearty and warm menus for the cold of the winter. \nFirst up is a combo of two tasty chilis: \nThe first is a medium spiced chili con carne with black and red kidney beans\, red peppers\, ground beef\, tomatoes\, olive oil\, garlic\, oregano\, cumin and Mexican chili spices 14 \nThe second is a classic mixed-bean vegetarian chili with tomatoes\, peppers\, vegetable oil and vegetables with chili spices 10 \nTry both for 14\n \nBoth are served with a dab of sour cream & chopped cilantro (optional). \nOn the side\, cheddar cheese corn bread fried in olive oil topped with sour cream and jalepeño peppers. Cool off your tongue with a classic avocado guacamole. \n#GF avail \nFinish off with apple spice cake 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-chili-cook-off-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_761976403916453.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150114T180000
DTEND;TZID=America/Toronto:20150114T180000
DTSTAMP:20260504T181628
CREATED:20150112T185853Z
LAST-MODIFIED:20150112T194048Z
UID:15565-1421258400-1421258400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Southern-Style Veg Out by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nSimple but tasty southern combinations full of fresh veg from Fresh City Farms! \nMain — Red Beans\, Rice and Crumbled Tempeh + Southern-Style Swiss Chard with lemon\, green pepper\, and scallions + Roasted Root Vegetables with a Chili-lime Glaze\n$12 \nDessert — Chocolate Sweet Potato Pudding topped with maple coconut “bacon”\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-southern-style-veg-out-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_611670035645120.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150113T180000
DTEND;TZID=America/Toronto:20150113T180000
DTSTAMP:20260504T181628
CREATED:20150112T185849Z
LAST-MODIFIED:20150112T193934Z
UID:15563-1421172000-1421172000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Lowcountry Shrimp & Grits by Len Senater
DESCRIPTION:This was my favourite dish from my recent trip to South Carolina & Georgia – I even brought back a 10lb bag of stone-ground Carolina white grits to share with y’all. \nTender pink shrimp sauteed with peppers\, onion\, parsley & Old Bay seasoning\, over creamy soft white corn grits\, with bacon gravy and a side of braised collard greens. (#GF)\n$12 \n#Vegan option: sauteed tofu w/ creamy mushroom gravy\, with grits & collards. \nHot apple cider\, fresh soup & just-baked pie also on offer. \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-lowcountry-shrimp-grits-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_1554564058124999.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150104T100000
DTEND;TZID=America/Toronto:20150104T150000
DTSTAMP:20260504T181628
CREATED:20141128T182248Z
LAST-MODIFIED:20160502T215244Z
UID:14911-1420365600-1420383600@dev.thedepanneur.ca
SUMMARY:Thick Cut BRUNCH
DESCRIPTION:Every Saturday & Sunday from 10am-3pm\, Free Range Human hosts Thick Cut Brunch at The Depanneur\, with a focus on local & homemade ingredients. \nBrunch is CASH ONLY and does not take reservations.\nFor Brunch-specific inquires\, contact Brad at (647) 801-4970‬\n—– \nMix’n’Match Menu\nTwo Local Free Run Eggs  3\nUpgrade to Duck Eggs  +1\nPotato Smash Hash*  3\nSourdough Toast & Housemade Jam  3\nPineapple Baked Beans*°  3\nCreamy Corn Grits*°  3\nOrganic Baby Green & Pickled Veg Salad*°  3\nSweet Potato & Chickpea Panelle*°  3\nHouse Cured Thick Cut Molasses Bacon*  4\nTwo Housemade Sausage Patties*  4\nHouse Smoked Salmon*  5\nAdd Cheese or Tomato Sauce to Anything  +1\n*Gluten Free   °Vegan \nThe Works  14\nTwo Eggs\, Thick Cut Bacon\, Hash\, Greens & Toast \nThe Vegan  12\nPanelle\, Baked Beans\, Grits\, Greens & Toast \nFlapjack Stack  12\nTwo Pancakes! Bacon! Sausage! Greens! Over Easy Egg! Marmalade Mayo! Crème Fraîche! Yogurt! Seeds! Fruit! Compote! #Stacked \nFrench Toast Royale  9\nPan Fried Cranberry & Pumpkin Seed Bread Pudding Cubes\, Crème Fraîche\, Yogurt\, Seeds\, Fruit Compote & Maple Syrup \nPancake Plate  9\nTwo Pancakes\, Crème Fraîche\, Yogurt\, Pumpkin Seeds\, Fruit Compote & Maple Syrup \nGranola Parfait  6\nHemp & Oat Granola \, Housemade Yogurt\, Pumpkin & Sunflower Seeds\, Fruit & Fruit Compote \nKids’ Plates  5\nOne Egg Any Style\, Bacon\, & Toast\n-or-\nOne Pancake with Butter & Syrup \nDrinks\nBottomless Coffee or Tea  2\nHot Cocoa  3\nFresh-squeezed Orange or Grapefruit juice  4
URL:https://dev.thedepanneur.ca/event/brunch-free-range-human-2/2015-01-04/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2011/10/dep-The-Works-brunch.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150103T100000
DTEND;TZID=America/Toronto:20150103T150000
DTSTAMP:20260504T181628
CREATED:20141128T181741Z
LAST-MODIFIED:20160502T215157Z
UID:14811-1420279200-1420297200@dev.thedepanneur.ca
SUMMARY:Thick Cut BRUNCH
DESCRIPTION:Every Saturday & Sunday from 10am-3pm\, Free Range Human hosts Thick Cut Brunch at The Depanneur\, with a focus on local & homemade ingredients. \nBrunch is CASH ONLY and does not take reservations.\nFor Brunch-specific inquires\, contact Brad at (647) 801-4970‬\n—– \nMix’n’Match Menu\nTwo Local Free Run Eggs  3\nUpgrade to Duck Eggs  +1\nPotato Smash Hash*  3\nSourdough Toast & Housemade Jam  3\nPineapple Baked Beans*°  3\nCreamy Corn Grits*°  3\nOrganic Baby Green & Pickled Veg Salad*°  3\nSweet Potato & Chickpea Panelle*°  3\nHouse Cured Thick Cut Molasses Bacon*  4\nTwo Housemade Sausage Patties*  4\nHouse Smoked Salmon*  5\nAdd Cheese or Tomato Sauce to Anything  +1\n*Gluten Free   °Vegan \nThe Works  14\nTwo Eggs\, Thick Cut Bacon\, Hash\, Greens & Toast \nThe Vegan  12\nPanelle\, Baked Beans\, Grits\, Greens & Toast \nFlapjack Stack  12\nTwo Pancakes! Bacon! Sausage! Greens! Over Easy Egg! Marmalade Mayo! Crème Fraîche! Yogurt! Seeds! Fruit! Compote! #Stacked \nFrench Toast Royale  9\nPan Fried Cranberry & Pumpkin Seed Bread Pudding Cubes\, Crème Fraîche\, Yogurt\, Seeds\, Fruit Compote & Maple Syrup \nPancake Plate  9\nTwo Pancakes\, Crème Fraîche\, Yogurt\, Pumpkin Seeds\, Fruit Compote & Maple Syrup \nGranola Parfait  6\nHemp & Oat Granola \, Housemade Yogurt\, Pumpkin & Sunflower Seeds\, Fruit & Fruit Compote \nKids’ Plates  5\nOne Egg Any Style\, Bacon\, & Toast\n-or-\nOne Pancake with Butter & Syrup \nDrinks\nBottomless Coffee or Tea  2\nHot Cocoa  3\nFresh-squeezed Orange or Grapefruit juice  4
URL:https://dev.thedepanneur.ca/event/brunch-free-range-human/2015-01-03/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2011/10/dep-The-Works-brunch.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150102T080000
DTEND;TZID=America/Toronto:20150102T210000
DTSTAMP:20260504T181628
CREATED:20141219T175052Z
LAST-MODIFIED:20141219T184636Z
UID:15378-1420185600-1420232400@dev.thedepanneur.ca
SUMMARY:Closed for Holidays
DESCRIPTION:We re-open January 12th. Brunch will be running throughout the holidays. \n If you are interested in hosting a private event\, find out more here
URL:https://dev.thedepanneur.ca/event/closed-holidays/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner,Supper Clubs,Workshops
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2014/11/closed-Dec-2014.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR