BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Depanneur X-ORIGINAL-URL:https://dev.thedepanneur.ca X-WR-CALDESC:Events for The Depanneur REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Toronto BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20190310T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20191103T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190624T100000 DTEND;TZID=America/Toronto:20190624T130000 DTSTAMP:20260501T090657 CREATED:20190320T195015Z LAST-MODIFIED:20190320T195123Z UID:69022-1561370400-1561381200@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Knife Skills with Sonya Gammal DESCRIPTION:Knowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals\, including selecting the best knife for the job\, as well as knife safety\, storage and maintenance including sharpening and honing. \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious lunch menu. Chef Sonya will guide you through fundamental knife skills such as: selecting\, storing and handling knives; sharpening vs. honing; knife safety and cutting techniques\, classic vegetable cuts such as julienne\, brunoise\, paysanne\, chiffonade\, etc.; breaking down a whole chicken into 8 parts. \nDuring the class you will be preparing a light lunch of chicken/veggie masala curry with basmati rice and two fresh salsas. (vegan + gluten-free options available). \n$60 +HST \n—– \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—– \nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/lunch-learn-knife-skills-with-sonya-gammal-7/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/knife-skills2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190623T183000 DTEND;TZID=America/Toronto:20190623T210000 DTSTAMP:20260501T090657 CREATED:20190603T200606Z LAST-MODIFIED:20190617T142601Z UID:72853-1561314600-1561323600@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Traditional Indian Breads by Jaina Kapadia DESCRIPTION:SOLD OUT! 2nd Night Added MON Jun 24\nJoin Jaina Kapadia for an in-depth\, hands-on exploration of traditional Indian Breads\, an essential part of any Indian meal — there is nothing like a fresh naan or paratha slathered with ghee or butter! \nTraditional Indian breads are flatbreads are cooked on a stove top using a cast iron griddle or a clay tandoor. Although there are regional specialities that utilize ancient grains\, most common Indian breads are made with wheat-based flours. \nThis workshop focuses on easy home-made versions of two essential Indian breads – naan and paratha. Using simple ingredients\, we will work with both yeasted and unleavened doughs. We will learn about traditional bread-making techniques and learn how to roll and shape a naan\, as well as how to roll out a layered paratha. Jaina will also share her tips and tricks on how to put an Indian feast on the table in 30-40 minutes! \nWe will make basic versions of these breads\, as well as variations – including a quick 20-minute naan\, garlic herb flatbread\, cumin paratha\, mint paratha\, and finally a stuffed naan or paratha using a spiced mashed potato filling. \nWe will also learn how to make two simple curries to go with the breads\, all to be enjoyed together at the end of the class with a cup of ginger and cardamom spiced chai!\n—– \n$60 +HST \n—–\nJaina Kapadia is an artisanal sourdough bread maker\, a vegan baker\, and co-founder of Toast + Thyme\, a plant-forward brunch pop-up. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/cooking-class-traditional-indian-breads-by-jaina-kapadia/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/06/naan-1.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190622T193000 DTEND;TZID=America/Toronto:20190622T220000 DTSTAMP:20260501T090657 CREATED:20190527T182252Z LAST-MODIFIED:20190527T182653Z UID:71425-1561231800-1561240800@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Modern Nigerian by Beko The Food Mixologist DESCRIPTION:Nigeria is often referred to as the “Giant of Africa”\, being both the most populous and wealthiest nation on the continent. The combination of a long history\, diverse population and varied geography provides a fertile soil for a complex and varied cuisine\, but one sadly underrepresented in Toronto. \nNigerian cuisine\, like West African cuisine in general\, is known for its richness and variety. Many different spices\, herbs and ingredients provide a broad pallet for deeply flavoured dishes\, often enlivened with a chilli pepper kick. Nigerian feasts are colourful and lavish; market and street foods are plentiful and varied. \nChef Beko — aka Beko The Food Mixologist — has been reaching into this rich tradition and combining it with his classical Western training to bring to Toronto a sophisticated take on what Nigerian food can be.\n—– \nAmuse\nShrimp Suya\nA classic spice mix of the countless street-side barbeques in Nigeria\, suya is a complex and potent mix of powdered peanuts\, chiles and spices used to season grilled meats; each blend personal and unique to the chef and the region. Here fresh black tiger shrimp gets the suya treatment\, served on a homemade cheddar buttermilk biscuit infused with a drop of Chef’s homemade hot sauce. \nAppetizer\nDods & Stewy Stewy\nA classic dish of any-time-of-day Nigerian comfort food — a richly flavoured tomato and egg stew —paired with golden & sweet deep-fried plantains\, and served with light green-gang salad of romaine\, alfalfa & chives. \nMain\nNigerian Fried Chicken\nThese juicy\, deep-fried chicken thighs are brined for 24 hours in a mix of orange\, apple\, thyme\, garlic and spices\, then dredged in a flour mix spiked with chili\, cumin\, curry and black pepper for a serious flavour punch. \nJollof Rice\nThis is one of the most quintessential dishes in the West Africa repertoire\, with many countries embroiled in a perennial “Jollof War” around who gets to claim this flavourful roasted red pepper and tomato rice pilaf as their national dish — perhaps the only war where every side is a winner. Originating in the 14th C. Jolof Empire in the Senegambian region of West Africa\, over the centuries this dish spread across Africa\, and crossed the Atlantic with the African Diaspora to become the foundation of American rice dishes like Jambalaya and Hoppin’ John. \nServed with honey-glazed carrots given a uniquely Nigerian umami-infusion via finely powdered dried crayfish\, alongside an unctuous soft-boiled egg\, and a side of Chef Beko’s Mixology Vol. 1 homemade\, roasted Scotch Bonnet hot sauce. \nPalate cleanser\nHoney Bean Ice Cream\nNigerian Honey Beans\, known as ewa oloyin in Yoruba\, are a variety of black-eyed peas with a uniquely sweet\, nutty flavor. Here they are pureed into a rich vanilla bean Crème Anglaise base\, finished with a dash of salt and pepper to bring out the complexity of the flavours. \nDessert\nPuffy Puffy\nNigerian-style soft yeasted doughnuts — a popular street snack — served with malt infused whipped cream\, a dusting of icing sugar\, chocolate drizzle and mint.\n—– \n$60 +HST \n—–\nAt the age of 4\, a young Beko first visited Nigeria\, a discovery that would change his life forever and plant the seed of a life-long desire to share the gifts of Nigeria with the world. Since then Chef Beko — aka Beko The Food Mixologist — has been cultivating his passion for Nigerian cuisine. Graduating from Humber Culinary in 2010\, Chef Beko developed a person style of cooking merging traditional Nigerian flavours and ingredients with classic Western techniques. Chef Beko has cooked in various restaurants around the GTA\, from Mark McEwan’s ONE Restaurant to 17 Steakhouse. In 2017\, Chef Beko launched a catering project focussing on high-end\, Afro-centric\, Nigerian-inspired modern cuisine. To take part in Chef Beko’s journey\, follow him and his one-of-a-kind creations on Instagram @bekothefoodmixologist. \n“To me\, good food goes with good conversations\, good food goes with good laughs\, and good food definitely goes a long way” —Beko The Food Mixologist. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party. \nLearn more about the Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-modern-nigerian-by-beko-the-food-mixologist/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/05/beko-jollof-chicken.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190619T180000 DTEND;TZID=America/Toronto:20190619T210000 DTSTAMP:20260501T090657 CREATED:20190603T203406Z LAST-MODIFIED:20190603T203658Z UID:72879-1560967200-1560978000@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Hat Tip to Adelina by Stephanie Pacheco DESCRIPTION:Tonight\, Chef Stephanie Pacheco pays homage to Serguei Kouroktine\, the chef behind the critically acclaimed\, but recently shuttered Russian restaurant Adelina. Building on cherished family recipes\, Chef Stephanie takes her newfound love of Russian cooking and combines it with her classic French training to develop a modern\, European-inspired sharing menu.\n—– \nBorscht & Pirozhki  $7\nRed Beet soup served with yukon potato\, lima beans and cabbage\, yuzu crème fraîche\, and mixed herbs\, alongside a butter puff pastry with a cabbage and egg filling. \nChicken Kiev  $14\nChicken breast infused with a delicate orange aroma\, stuffed with a shallot\, garlic\, and dill butter\, coated with a golden breadcrumb crust and served with buttery kasha\, traditional Russian buckwheat groats. \nEggplant Kiev  $14\nMarinated eggplant stuffed with a shallot\, garlic\, dill butter\, with a golden breadcrumb crust and served with buttery kasha\, traditional Russian buckwheat groats. \nPonchiki  $6\n2 Russian-style doughnuts\, with fresh tvorog cheese and a Saskatoonberry coulis \nPrix Fixe Menu  $25\nBorscht + Pirozhki + Chicken -or- Eggplant Kiev + Ponchiki\n—– \nChef Stephanie Pacheco redirects classic French techniques to showcase her fusion take on cultural dishes.  Expressing her love for old school meets new school she applies the tried and true methods of classic design to all her dishes\, giving them a new life and newfound respect. This Russian inspired menu brings us back to basics with traditional flavors while applying modern culinary techniques. \n—–\nEvery Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-hat-tip-to-adelina-by-stephanie-pacheco/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/06/chicken-kiev.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190617T183000 DTEND;TZID=America/Toronto:20190617T210000 DTSTAMP:20260501T090657 CREATED:20190603T193200Z LAST-MODIFIED:20190603T205548Z UID:72857-1560796200-1560805200@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Non-Dairy Ice Cream by Mel Boccia & Melanie Richards DESCRIPTION:Traditionally ice creams have depended on the richness of diary fat to create a rich\, creamy frozen treats. But innovative chefs like Mel Boccia & Melanie Richards have come up with ingenious non-dairy techniques to create fabulous\, decadent and delicious frozen desserts that anyone can make and everyone can enjoy. And since they are made with wholesome\, natural and plant-based ingredients\, you can indulge with a clear conscience. \nThis fun\, hands-on class will explore the differences between sorbets\, ice creams and gelatti\, and the techniques and ingredients for creating outstanding non-dairy frozen treats at home. You’ll learn plant-based recipes for a creamy\, cashew cream based Pistachio Ice Cream\, as well as a rich\, coconut-based Dark Chocolate Ice Cream. The class will also cover a few exquisite toppings like a raw chocolate sauce\, salted almond caramel and candied cherries for a full-on ice cream party!\n—– \n$60 +HST \n—–\nMel Boccia | @icookplants\nMel is vegan chef currently in the kitchen at the celebrated Awai restaurant. Passionate about the nutritional value of food\, Mel loves creating dishes full of micro- and macro-nutrients\, fibers\, whole ingredients\, all wrapped in a lot of flavor. \nMelanie RIchards | @that_acadian_girl\n“Let food be thy medicine and medicine be thy food” (Hippocrates). Real food nourishes my body. For years now\, I have been advocating whole foods. Being a vegetarian for over 20 years and having traveled to over 50 countries\, I have discovered tastes and cooking skills that nothing in a box or a can has to offer. I’d like to share my love of whole foods and what you can do with it. Melanie is part of the Savor collective currently helming the brunch residency at The Depanneur \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/cooking-class-non-dairy-ice-cream-by-mel-boccia-melanie-richards/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/06/pistachio-ice-cream-5.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190617T100000 DTEND;TZID=America/Toronto:20190617T130000 DTSTAMP:20260501T090657 CREATED:20190325T231220Z LAST-MODIFIED:20190612T001822Z UID:69307-1560765600-1560776400@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Classic Stuffed Pastas by Nicole Di Nardo DESCRIPTION:Join Nicole Di Nardo at The Depanneur for a fun\, hands-on stuffed pasta making class! You will start by learning how to make a simple and versatile pasta dough sheets from scratch. Then\, working with two delicious fillings — ricotta with spinach\, and goat cheese with squash — you will learn a variety of techniques for making beautiful stuffed pastas like Ravioli\, Agnolotti\, Mezzaluna\, Tortellini and Cappelletti \nYour finished pasta will be cooked up in a choice of delicious sauces and you will enjoy a light lunch featuring the pasta that they have learned to make. Any extras can be taken home\, along with your new skills to impress your friends! \n$60 + HST \n—– \nNicole Di Nardo is a holistic nutritionist\, teacher and therapeutic chef on a mission to spread awareness on the importance of home-cooked meals. She believes healthy food does not have to be costly and takes inspiration from her Sicilian ancestors. She cooks rustic ‘Cucina Povera’ dishes to create recipes from humble ingredients that are flavourful and simple. She hosts cooking classes\, conducts corporate wellness seminars and teaches at The Institute of Holistic Nutrition.\nNicole Di Nardo Nutrition \n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/lunch-learn-classic-stuffed-pastas-by-laura-guanti-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/making_ravioli.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190614T100000 DTEND;TZID=America/Toronto:20190614T130000 DTSTAMP:20260501T090657 CREATED:20190325T200223Z LAST-MODIFIED:20190611T010706Z UID:69276-1560506400-1560517200@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Arabic Cheesemaking by Rahaf Alakbani DESCRIPTION:ON SALE — Save $10\nThe Middle East has a rich and varied tradition of working with dairy products\, with roots reaching back as far as 5000 BC in Mesopotamia. In this fun\, hands-on workshop\, Rahaf Alakbani will be sharing some of he4 favourite family cheese recipes. \nThis class will cover the basics of 3 kinds of cheese popular in Syria: yogurt-based Labneh\, ricotta-like Kareshi\, and a fresh curd cheese known as Jibneh Arabieh \nLabneh لبنة‎ is an extremely simple cheese made by salting and straining yogurt until it has the texture of cream cheese. It can served as spread or dip\, or when a bit firmer\, rolled in balls and cured in olive oil to extend its shelf life. The cheese balls can also be rolled in various spices like nigella seed\, Aleppo pepper\, sesame seeds or mint for a very attractive presentation. There will be some premade labneh to roll\, decorate and taste\, and a demonstration of how to make it from store-bought yogurt. \nKareshi قريشة is a traditional soft cheese\, much like ricotta\, made by heating milk and then curdling it with vinegar or lemon juice. The resulting fine curds are delicate\, white and prized for their light\, creamy texture and sweet milk flavour. In Syria it is sometimes served simply with honey\, or in sweets like qatayef or halawi bi jibin\, or salted as part of a breakfast or meze. \nJibneh Arabieh (or Jibni) جبنة عربية أو جبن is a semi-hard white cheese popular in Egypt and the Arabian Gulf area\, jibneh being the generic word for ‘cheese’. It can be made from goat’s or sheep’s milk\, but nowadays cow’s milk is generally preferred for its more delicate flavour. Soft curds are made with the use of rennet tablets and then drained and pressed; depending on salt and moisture levels\, it can range in texture from a soft farmer’s cheese\, to a fresh mozzarella to a firm haloumi. Jibni can be served on its own\, with pickles\, olives and vegetables; sometimes it is served with watermelon. It is also common to find it pan-fried with a sunny side up egg for breakfast\, or as an ingredient in sweet pastries such as knafeh. \nParticipants will join in a light lunch including the cheeses they have prepared. \n—– \n$60 +HST \n—–\nRahaf Alakbani is from from Sweida city in Southern Syria. A talented cook and musician\, she will be sharing some of the cheese recipes she used to make with her mother when she was young. Rahaf arrived in Toronto in early 2016 and is one of the founding members of Newcomer Kitchen. She also helped establish the Nai Syrian Children’s Choir\, and had worked for the Canadian Centre for Victims of Torture. URL:https://dev.thedepanneur.ca/event/lunch-learn-arabic-cheesemaking-by-rahaf-alakbani-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/Jibneh-e1553108897616.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190613T183000 DTEND;TZID=America/Toronto:20190613T203000 DTSTAMP:20260501T090657 CREATED:20190525T002406Z LAST-MODIFIED:20190610T163119Z UID:71287-1560450600-1560457800@dev.thedepanneur.ca SUMMARY:COMMUNAL TABLE: The Depanneur + The Bentway DESCRIPTION:  \nCommunal Table is a new dinner series curated by The Depanneur in collaboration with The Bentway.\nInclusive\, diverse & affordable family-style dinners for 50\, with live music\, in a spectacular outdoor setting near Fort York. Read the full press release. \nSOLD OUT    Pro Tip: This event has a strict no-latecomers policy; any tickets unclaimed by 7:15pm will be given away to people who have put their name on an on-site waiting list that evening. So if you feel like coming down and checking out the space\, there’s a small chance we might be able to squeeze you in (can’t promise tho). \n3-course Dinner | Live Music | Bring-Your-Own Plate & Cutlery | $12 | Tickets \nJun 13 — Farm To Table with Jamie Kennedy \nJun 20 — Indigenous Festival with Shawn Adler of Pow Wow Café \nJun 27 — Syrian Home Cooking with Newcomer Kitchen \nJul 4 — Spanish Paella with José Arato \nJul 11— Filipino Kamayan with Erwin Joaquin \nJul 18 — Tibetan Banquet with Tsewang Chodron \nJul 25 — Syrian Home Cooking with Newcomer Kitchen \nAug 1 — Spanish Paella with José Arato \nAug 8 — Filipino Kamayan with Erwin Joaquin \nAug 15 — Tibetan Banquet with Tsewang Chodron \nAug 22 — Caribbean Fusion with Greg Couillard URL:https://dev.thedepanneur.ca/event/communal-table-the-depanneur-the-bentway/2019-06-13/ LOCATION:The Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada CATEGORIES:Pop Up ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/05/Communal-Table-collage_double.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190612T180000 DTEND;TZID=America/Toronto:20190612T210000 DTSTAMP:20260501T090657 CREATED:20190527T185407Z LAST-MODIFIED:20190527T185558Z UID:71466-1560362400-1560373200@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Persian Favourites by Mary Freij DESCRIPTION:After 18 months of running The Dep’s popular Mazeh Levantine Brunch\, Chef Mary Freij has recently opened her own spot at 335 Yonge Street. But we miss her delicious food\, and so we’ve invited her back for a night of traditional Persian favourites.\n—– \nKaskh Betenjoon  7\nKashk\, kind of rich yogurt cheese\, combines with smoked eggplant in this elegant dip topped with dried mint and olive oil\, and served with barbari bread \nZeytoon Parvardeh  5\nGreen olives in a walnut and pomegranate tapenade with barbari bread \nGhaliyeh Mahi  $14\nHaddock cooked in a rich fresh herbs sauce of parsley\, cilantro and fenugreek\, topped with barberries. Served with basmati rice\nAvailable #vegan with red beans & side of zeytoon parvardeh olives \nBastani Sonnati 5\nPersian-style ice cream with saffron and rose water \nPrix Fixe Menu  $25\nKaskh Betenjoon + Ghaliyeh Mahi + Bastani Sonnati \n—– \nMary Freij is a food entrepreneur who has traveled the world in search of amazing culinary experiences. Also a passionate cook\, she started her culinary career working full time as a cook and hosting pop-up food events\, including the former Mazeh Brunch at The Depanneur. She recently ventured into opening her own space\, a Middle Eastern take out restaurant serving wraps and daily dishes inspired by tastes from back home.\nMazeh  |  335 Yonge Street  | mazehcatering.com | @mazehcatering \n—–\nEvery Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-persian-favourites-by-mary-freij/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/05/Ghalieh-Mahi.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190610T183000 DTEND;TZID=America/Toronto:20190610T210000 DTSTAMP:20260501T090657 CREATED:20190513T180448Z LAST-MODIFIED:20190610T224528Z UID:70816-1560191400-1560200400@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Indian Chutney 4 Ways by Asiya Shabbar DESCRIPTION:ON SALE — Save $10\nChutneys are a popular Indian condiment; there are countless variations designed to complement a broad range of traditional Indian foods\, such as Samosas\, Dosa\, and Roti. But these versatile and delicious sauces\, with their complex mix of sweet\, salty\, tangy\, and spicy\, are a great addition to many dishes\, from crispy fried snacks to sandwiches to an elegant cheese boards. \nIn this fun\, hands-on class\, students will learn how to make four different types of Indian chutney; all the recipes are simple\, vegan\, and all use natural ingredients. Through this process students will discover the art of incorporating sweet\, spicy\, salty\, and acidic elements to create a delicious\, yet balanced chutney. We will also discuss proper storage techniques and suggestions on which dishes to serve your chutneys with. \nTomato Chutney: A great way to use summer’s seasonal tomatoes\, this chutney’s toasted mustard seeds and infusion of curry leaves provides it with a unique taste and incredible depth. \nCoriander Chutney: Incredibly versatile and simple to make\, this vibrant chutney uses fresh herbs and can easily liven up any dish. \nCoconut Chutney: This exotic condiment is milder in character\, but will not disappoint with its pleasant sweet and nutty tones from using fresh coconut. \nTamarind Chutney: This bold chutney is a delightful blend of sweet and spicy with a strong and unexpected tangy punch from the tamarind. \nAt the end of the class students will be able to taste each chutney alongside some delicious veggie samosas. In addition\, each student will go home with a recipe card and a jar of all four chutney’s they have made in class — a delicious “secret weapon” that can add a vibrant\, colourful and flavorful accent to any dish.\n—– \n$60 +HST \n—–\nAsiya Shabbar is a home cook with six years experience specializing in South Asian home cooking. Her passion is developing healthy recipes that still honour the authentic South Asian flavours. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/cooking-class-indian-chutney-4-ways-by-asiya-shabbar/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/05/indian-green-chutney-copy.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190609T100000 DTEND;TZID=America/Toronto:20190609T170000 DTSTAMP:20260501T090657 CREATED:20190515T010030Z LAST-MODIFIED:20190515T010150Z UID:70933-1560074400-1560099600@dev.thedepanneur.ca SUMMARY:OFFSITE WORKSHOP: Croissants from Scratch by Leo Baduria DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—–\nMorning  (10am-1pm) & Afternoon (2-5pm) Sessions Available \nJoin artisanal baker Leo Baduria to discover the secrets of one of French pastry’s most magical delights – the flaky\, delicate butter croissant. You will learn the whole process of creating your own croissants\, from the base yeated brioche dough\, to the techniques of butter lamination that creates the croissant’s signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat\, cinnamon swirls\, palmiers and more. There will be delicious fresh croissants to enjoy in class\, and participants will be able to take additional dough to bake at home.\n—– \n$75 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/offsite-workshop-croissants-from-scratch-by-leo-baduria-3/ LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/croissants.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca GEO:43.6599328;-79.3622303 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190608T193000 DTEND;TZID=America/Toronto:20190608T220000 DTSTAMP:20260501T090657 CREATED:20190513T195733Z LAST-MODIFIED:20190521T224114Z UID:70829-1560022200-1560031200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Dîner à Bordeaux by Chantal Véchambre DESCRIPTION:France is home to the concept of terroir – the taste of a specific place – the combination of geography and season\, history and culture\, tradition and food that give each region its unique specialties. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer us a glimpse into the diverse flavours of France. \nThe city of Bordeaux\, in the Gironde department in Southwestern France\, is considered one of the country’s most beautiful cities; it is on the UNESCO World Heritage List for its 18th century architecture. After Paris\, Bordeaux has the highest number of preserved historical buildings of any city in France. Bordeaux is also famous for its eponymous wine\, which has been produced in the region since the 8th century. Bordeaux remains a global force in the wine industry\, and is home to Vinexpo\, the world’s largest wine fair. It will come as no surprise that a region so famous for its wines would have plenty of culinary treasures to complement them.\n—– \nMushrooms Farçi\nIn Bordeaux cèpes are a popular foraged and cultivated mushroom\, often stuffed with smoked ham\, shallots\, parsley and broiled. In Canada cèpes are exceedingly rare and expensive\, but we have Portobello mushrooms that share a similar density and same earthy flavour. \nVelouté de Moules\nBeing situated close to the ocean\, and along the Garonne seaway\, mussels are ubiquitous in the region. Here they are showcased in a delicate and unctuous creamy soup\, seasoned with a julienne of carrots\, leeks\, fennel\, all supported by garlic\, onions and white wine. \nAiguillettes de Poulet avec Sauce Bordelaise\nThe term “Bordelais” may also refer to the city and its surrounding region\, but is perhaps best know as one of the well known classic French sauces. You would be hard pressed to not find it on every restaurant menu within 50 miles of Bordeaux. The Bordelaise is classic\, deep rich combination of French flavours: red wine\, butter\, marrow and herbs\, tonight complementing delicate chicken aiguillettes (thin\, tapered cuts of breast)\, along with small baby potatoes finish with Fleur de Sel\, the hand-harvested artisanal salt of the French ocean coast. \nWhite Lillet Granita\nLillet is a refreshing aperitif\, a blend of white wine\, bitter orange and spices\, created near Bordeaux in the late 19th century that became especially popular in Europe’s Roaring Twenties after the First World War. It was introduced to America in the 50’s by various celebrities and aristocrats\, where it remains a staple of a well-stocked bar. Tonight it is served as a frozen granita for a refreshing palate cleanser. \nMacarons Saint Emilion\nHere in North America\, the Ursulines nuns are famous for founding the first school for girls in the 17th century. In France\, a lot of specialty foods were created by religious orders. The Ursulines created the macarons of Saint Emilion in the 18th century. You can find others macarons in many regions in France\, all slightly different\, but those of Bordeaux\, perhaps unsurprisingly\, incorporate sweet wine.. \nCannelés de Bordeaux\nAnother creation associated to the religious ladies of Annonciades\, is this caramelized pastry that was a favorite of the local bourgeoisie of the 1930’s. The name concerns the “cannelures”\, the distinctive fluted column shape\, whose origin is not very clear. You will find them today in all the best pastry shops of Bordeaux\, still baked in traditional copper molds. A kind of pastry cream batter is baked until caramelized all around but still soft inside\, and infused with a hint of rum\, a souvenir of colonial trade with the West Indies. \n—- \n$60 +HST \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg\, where she developed recipes and culinary workshops inspired by the site’s 18th century recipes\, culminating in an award-winning book: French Taste in Atlantic Canada\, 1604-1758. Now established in Toronto\, Chantal pursues food writing and culinary adventures\, and professional catering through her company My Creme Caramel Catering. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party. \nLearn more about the Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-en-bordeaux-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/2019/05/chicken-red-wine.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190605T180000 DTEND;TZID=America/Toronto:20190605T210000 DTSTAMP:20260501T090657 CREATED:20190525T183041Z LAST-MODIFIED:20190525T183041Z UID:71360-1559757600-1559768400@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Taco Party by Danny Pagett DESCRIPTION:Trial and error\, testing new ideas\, and taking risks; failure is a big part of cooking & creativity. Danny Pagett developed these tacos for a conversation series on the theme of failure. After drafts and iterations\, and the feedback of some adventurous roommates\, these tacos are now tried\, tested and true!\n—– \nHoneydew Gazpacho 6\nChilled spring soup of honeydew\, cucumber\, jalapeño\, and mint\n#vegan \nTACOS (3\, any combination) $12; extra tacos $4 \nPulled Beef | Beef slow braised in tomato and pickle (!) juice with chilies\, garlic\, lime and smoked paprika \nRed Lentil | Lentils cooked in vegetable stock with chilies\, garlic\, lime and smoked paprika. \nTacos are served on fresh white corn tortillas (GF)\, topped with guacamole and lime-dill coconut crema\, alongside Napa slaw\, house made hot sauce and a few crispy tortilla chips. \nFrozen ginger-lime coconut custard $6\nwith pink peppercorn and lime-granola crumble \nPrix Fixe Menu $23\nGazpacho + 3 Tacos + Frozen Custard \n—–\nDanny Pagett is a self-taught cook. With 12 years experience in the food industry as a server and bartender\, he has developed a cooking style through a combination of observing and chatting with the chefs he has worked with\, combined with plenty of at-home experimentation. He believes that the world would have more great cooks if everyone wasn’t so afraid of failing with their cooking. You can find some of Danny’s experiments on his Instagram @danquo. \n—–\nEvery Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-taco-party-by-danny-pagett/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/05/Tacos-by-Danny-P.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190604T180000 DTEND;TZID=America/Toronto:20190604T210000 DTSTAMP:20260501T090657 CREATED:20190513T182538Z LAST-MODIFIED:20190522T232631Z UID:70821-1559671200-1559682000@dev.thedepanneur.ca SUMMARY:TABLE TALK: Shamez Amlani on Venture Communism DESCRIPTION:Why make a killing when you can make a living?\nDrawing inspiration from a co-op restaurant in an old anarchist neighborhood in Paris\, Shamez Amlani opened La Palette in Kensington Market with life partner Maria Flawia Litwin. \nRealized on a shoestring budget and Intended to be a short-lived venture\, the successful bistro instead became a launch pad for Amlani’s activism\, instigating Pedestrian Sundays in Kensington (car-free community celebrations) and the Urban Repair Squad (guérilla bike infrastructure). \nMost recently\, the La Palette owners invited their staff to join them in opening Drom Taberna\, an Eastern European tavern with live music every night. \nJoin Shamez as he talks about building community with food and music\, infusing activism with art and humour\, reclaiming public space by working both with and against City bureaucrats\, and creating a business model where breaking even means success.\n—– \n \nDinner by Len Senater\nTonight’s dinner is\, much like Shamez’s restaurant ventures\, equal parts French bistro and Eastern European comfort food. \nBeet Tartare\nA vegetable take on the bistro classic\, with finely diced beet\, shallots\, capers\, cornichons\, mustard and baguette crisps \nBigos\, Mamaliga & Mizeria\nTraditional Polish “hunter’s stew” with sauerkraut\, cabbage\, mushrooms and kielbasa; served with Romanian-style soft corn polenta garnished with sour cream & feta cheese\, and a cucumber & dill salad. \nTrottoir aux Pommes\nA “cobblestone sidewalk” of thinly sliced apples on a buttery puff pastry base. \n#GF #vegan options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea.\n$35 (includes HST) \nBOOK NOW\n—–\nShamez Amlani grew up in multicultural Flemingdon Park and went on to fall in love with\, live and work in Kensington Market and on Queen Street West. He parlayed a summer job as a busboy at le Select Bistro into a lifelong career in the restaurant business. \nInspired by the fall of the Berlin Wall\, he spent a life-changing year hitchhiking throughout Europe and ended up broke and homeless in Paris. Eventually moving to France and Poland\, he returned to Toronto many years later with a strong desire to bring home the spirit and culture of the places he’d been. \nShamez opened la Palette in 2000 and co-founded Streets are for People! In 2002\, which went on to instigate legendary Pedestrian Sundays in Kensington Market\, the garden car and the Urban Repair Squad\, inspiring similar organizations around the globe to engage in “tactical urbanism”. \nHe is also the chair of the Queen Street West BIA which stewards Graffiti Alley and can be seen riding around town with his better half on a tandem bike.\n—– \nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect.\n—– \nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\nFind out more on Table Talks at The Depanneur URL:https://dev.thedepanneur.ca/event/table-talk-shamez-amlani-on-venture-communism/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Table Talks ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/05/shamez_Horiz.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190603T100000 DTEND;TZID=America/Toronto:20190603T130000 DTSTAMP:20260501T090657 CREATED:20190513T212611Z LAST-MODIFIED:20190603T143752Z UID:70859-1559556000-1559566800@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Authentic Mexican Sauces by Erika Araujo DESCRIPTION:ON SALE — Save $10\nA big part of Mexican cooking is built around a handful of familiar staple ingredients: corn\, beans\, rice\, meat and vegetables\, prepared in myriad ways. But some of the secret of the amazing colours and flavours of the Mexican table is the many different delicious sauces that enliven and diversify these staples. \nOne notable example is the humble enchilada\, literally meaning “cooked in a chile sauce”; a simple tortilla\, rolled around a variety of ingredients\, can be transformed into many distinct dishes according to the sauce it is cooked in. \nIn this fun\, hands on class\, Chef Erika Araujo will guide you through 4 classic Mexican sauces\, each flavourful and distinct\, and each the foundation of a range of different dishes. There will be plenty of discussion around different kinds of chiles used — some for heat\, others for flavour — plus the complementary techniques\, ingredients\, herbs and spices that bring out the unique character of these recipes. \nWith these sauces in hand\, we will make and share 4 different kinds of enchiladas\, each with different fillings & garnishes\, a showcase of the diversity of flavours possible around this classic Mexican dish. Students will share a light lunch of their creations! \nSalsa Verde\nMade with tomatillos\, fresh serrano & jalapeño chiles\, cilantro\, onion. \nSalsa Roja\nWith charred tomatoes\, onion and garlic\, dried guajillo & ancho chiles \nEnfrijoladas\nBlack bean-based sauce with a kick of chipotle pepper \nEnchiladas Suizas\nCream sauce with fresh poblano peppers\, made famous by the iconic Sanborns Cafe in Mexico City in the 1950’s \nEnchilada are filled with choice of chicken -or- potato and garnished with cheese\, sour cream and onion — #vegan #GF options available \n—– \n$60 +HST \n—–\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim Toronto\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games\, where she was the only Mexican chef featured. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/lunch-learn-authentic-mexican-sauces-by-erika-araujo/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/04/EnchiladasRotate-600x488.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190602T183000 DTEND;TZID=America/Toronto:20190602T210000 DTSTAMP:20260501T090657 CREATED:20190507T010823Z LAST-MODIFIED:20190602T181246Z UID:70674-1559500200-1559509200@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Jewish Deli Classics Go Vegan by Emily Zimmerman DESCRIPTION:ON SALE — Save $10\nAccording to Jewish dietary laws\, meat and milk dishes have to be prepared and served separately. As a result\, North American kosher food traditions have evolved into two distinct categories: the delicatessen\, which serves the meat dishes\, and “appetizings” — ie. everything eaten with bagels — such as dairy\, fish & salads. Using a few clever tweaks and substitutions\, a traditional appetizings menu can be made into a delicious vegan feast. Come\, eat! \nJoin The Dep’s resident vegan maven\, Emily Zimmerman\, and learn how to turn homemade bread dough into bialys — old-school soft\, savoury sandwich rolls topped with poppy seeds and caramelized onion and garlic — to eat along with a rich schmear of quick cashew cream cheese. We’ll also make creamed eggplant “herring”\, using nori for that salty seafood flavour\, as well as an even-better-than-egg salad with tofu\, veggies\, and special salts and seasonings. \nAnd as a bonus\, we’ll make a celery seed and sweet cicely soda\, based on the unique Brooklyn beverage\, Dr. Brown’s Cel-Ray soda. It may not be available on this side of the border\, but we’ll make a cordial that when mixed with seltzer\, tastes just like the real deal. \nParticipants will enjoy a delish “dairy platter” of our bagels\, with all the above toppings\, along with a cucumber salad\, and take home a portion of mock egg salad\, and celery soda syrup. \n$60 +HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper; she works as a community kitchen coordinator by day\, fabulous vegan chef by night. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/cooking-class-jewish-deli-classics-go-vegan-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/2017/10/facebook_event_129751314440409.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190601T193000 DTEND;TZID=America/Toronto:20190601T223000 DTSTAMP:20260501T090657 CREATED:20190506T233412Z LAST-MODIFIED:20190507T005326Z UID:70661-1559417400-1559428200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Night in French Saigon by Greg Couillard DESCRIPTION:Greg Couillard built an international reputation on his flair for combining the diverse flavours of Toronto in unique and spectacular ways. Through his many groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and others\, his prescient embrace of this city’s multicultural influences and ingredients foreshadowed the kind of eclectic\, international menus we can now take for granted. It would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. \nFor this dinner\, Greg takes inspiration from Indochine\, the French colonial era in South East Asia\, with a menu that combines Vietnamese flavours\, French techniques with Greg’s modern and idiosyncratic sensibility. \n—–\nPho Laksa\nCalamari and fresh rice noodles in a rich coconut curry seafood broth with Vietnamese herbs and beansprouts\, alongside a duck banh mi slider. \nFlanchet Saigon\nBeef brisket braised in Vietnamese aromatics\, over ‘forbidden’ black rice mushroom risotto\, with a sweet black vinegar and pepper gastrique. Served with ginger wok-fried greens topped with crispy shallots. \nTarte Citron\nYuzu-infused citrus tart with Italian meringue\n—– \n$75 + HST \n—- \nChef Greg Couillard has forged a life-long reputation as a fearless culinary innovator\, a kind of supercollider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for a few lucky diners to marvel at. Chef Greg has left an indelible impression on fine dining in Toronto\, opening eyes\, minds and palates to the incredible culinary diversity of our city for over 30 years. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about Supper Clubs at The Depanneur URL:https://dev.thedepanneur.ca/event/supper-club-night-in-french-saigon-by-greg-couillard/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/05/forbidden-black-rice.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190531T100000 DTEND;TZID=America/Toronto:20190531T130000 DTSTAMP:20260501T090657 CREATED:20190320T193212Z LAST-MODIFIED:20190320T193544Z UID:69008-1559296800-1559307600@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Sourdough Bread by Sonya Gammal DESCRIPTION:Join  Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours\, you’ll learn about the history of sourdough and its health benefits\, how to create and maintain a starter\, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful\, hand-crafted artisanal — and very tasty! — sourdough loaf. \nEveryone will get to try some freshly baked bread\, and take home their very own freshly-baked loaf\, plus additional dough to bake off at home\, a sourdough starter\, recipe\, and a memorable culinary experience where laughs and knowledge are shared by all!\n—- \n$60 +HST \n—–\nSonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids\, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to make cooking aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that they can easily do on their own or can be shared with family and friends. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur URL:https://dev.thedepanneur.ca/event/lunch-learn-sourdough-bread-by-sonya-gammal-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/sourdough.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190530T180000 DTEND;TZID=America/Toronto:20190530T210000 DTSTAMP:20260501T090657 CREATED:20190520T205622Z LAST-MODIFIED:20190521T025613Z UID:71061-1559239200-1559250000@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Springtime in Italy by Milan & Gabrielle DESCRIPTION:Two friends\, inspired by sun-swept fields of the Napoli countryside\, join forces to craft a menu marrying seasonal Italian flavors with seasonal Canadian produce. Although the annual Canadian freeze limits our ability to eat asparagus all year round\, springtime in Canada is an interesting time of year. It’s not quite summer – so pot roasts are still a welcome supper – but it’s no longer winter and things like rhubarb and pea shoots are finally making their appearance.\n—– \nPrimi\nFresh Ricotta Cheese on House-Made Foccacia  7 (v)\nwith Rhubarb Preserves\, Salt\, Pepper \nSpring Pea Salad  7 (v)\nCaramelized onion\, pea puree\, pea shoots \nSecondi\nTagliatelle Aglio e Olio 14 (v)\nFresh pasta\, cherry tomatoes\, olive oil\, garlic\, parsley \nWine Braised Pork Shoulder 16\nBroad beans\, summer squash\, asparagus \nDolci\nSemifreddo 6\nFrozen mousse with rhubarb compote\, pistachio \nTiramisu Sfogliatelle 6\nPastry horn filled with coffee mascarpone\, cocoa \n—–\nAlthough neither Gabrielle nor Milan are Italian by birth\, they get terribly excited about Italian cuisine\, be it the fluffiest bombolone or the heartiest ragus. This deceptively simple menu is the brainchild of their shared love of food. They met in a kitchen and now they are here. Buon Appetito! \n—–\nEvery Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-springtime-in-italy-by-milan-gabrielle/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/05/Spaghetti-aglio-olio-peperoncino-3-1.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190527T183000 DTEND;TZID=America/Toronto:20190527T210000 DTSTAMP:20260501T090657 CREATED:20190429T004208Z LAST-MODIFIED:20190429T004259Z UID:70477-1558981800-1558990800@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Tibetan Momos by Sonam & Richen Yangzom DESCRIPTION:Momos — hearty dumplings of simple dough wrapped around delectable fillings\, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact\, momos are well-loved in many of the countries around the Himalayas\, with countless variations in ingredients\, appearance and names. But especially in Tibet\, momos are not just foods; they are also symbols of festivity and celebration. They are served during important social occasions like marriages\, New Years and other special family gatherings. \nGiven the harsh Tibetan climate and lack of vegetation\, the traditional momo is typically prepared with a simply ground meat filling (yak is a Tibetan favourite)\, but more recently\, this has changed and has become more varied. These days one can find momos with virtually any combination of ground meat\, vegetables\, tofu\, cheese and more. \nJoin local momo legends Sonam & Richen for a fun\, hands-on evening of making this justly famous dumpling from scratch. Their momos are notable for their use of quality\, local ingredients\, like stoneground organic whole spelt flour (from Hoffnung Farms\, a collective of Mennonite farmers)\, Ontario beef (ethically raised by Green Gate Farms) and vegetables\, herbs and spices sourced from Toronto’s farmers’ markets or grown by Sonam herself. \nIn this class participants will learn how to make the dough for the momo wrappers\, both the beef and vegetable fillings\, as well as Sonam’s famous Tibetan hot sauce. There will be plenty of momos to eat in class and extras take home at the end of class.\n—– \n$60 +HST \n—–\nSonam & Richen Yangzom are both from Tibet and now live in Parkdale with their three children\, and are active in the local Tibetan community. Sonam was a farmer back home and brings her remarkable agricultural expertise to a number of community gardening projects in Toronto such as the Christie Pits and Milky Way Community Gardens. They have been selling momos at the Sorauren and Whychwood Farmer’s Markets for many years where they has built up a loyal following\, and Sonam taught popular momo classes at the West End Food Co-Op. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur URL:https://dev.thedepanneur.ca/event/cooking-class-tibetan-momos-by-sonam-richen-yangzom-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/04/momo-1-691x1024.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190527T160000 DTEND;TZID=America/Toronto:20190527T173000 DTSTAMP:20260501T090657 CREATED:20190325T163119Z LAST-MODIFIED:20190325T164004Z UID:69209-1558972800-1558978200@dev.thedepanneur.ca SUMMARY:AFTER-SCHOOL COOKING CLASS: Chef Jr. by Charlotte Moffatt DESCRIPTION:MONDAYs: May 27\, June 3\, 10 & 17  |  4-5:30-pm  |  Kids 7-14\nChef JR is a four-week cooking workshop for kids between the ages of 7-14. These workshops will equip your child with the fundamental basics of cooking which will inspire them to start cooking and baking on their own at home. Along with learning about culinary techniques\, our young chefs will learn about hygiene and safety in the kitchen. At the end of every workshop\, our young chefs will be returning home with a few treats to share and will receive an online recipe book at the end of the four week course. Kids will leave the course with a sense of pride surrounding their culinary accomplishments along with accumulating many valuable transferable skills such as teamwork\, organization\, planning and problem solving. \nMON MAY 27 — Cheddar Scones\nScones can be sweet or savoury\, but we will be making a savoury cheese version for this workshop. Scones are a great entry-level recipe for baking since it teaches you various techniques such as: exact measurements\, mixing dry and wet ingredients separately\, cutting in the fat\, etc. \nMON JUN 3 — Cinnamon Sugar Doughnut Holes\nOnce you master a doughnut recipe\, there are countless variations that you can start experimenting with at home! Our young chefs will once again practice measuring out ingredients\, mixing dry and wet ingredients separately\, and stovetop safety protocols. \nMON JUN 10 — Potsticker Dumplings\nDumplings are a wonderful dish that are loved by cultures all over the world. You can make many at a time and then freeze them for later use. Our young chefs will learn about various ways to stuff and shape Chinese-style potsticker dumplings\, and various ways to cook them. Lastly\, we will learn how to make an accompanying dipping sauce.\n**Please contact us by email after registering if your child does not eat pork so that we can buy vegetarian ingredients for the potstickers** \nMON JUN 17 — Strawberry Shortcake\nCelebrate fresh local summer fruits with this quintessential dessert. Our chefs will transfer some of the skills they learned with the scones to make their buttermilk biscuits. We also will be strengthening our arm muscles by hand-whipping our whipped cream!\n—– \n$125 +HST for all 4 classes \n—–\nCharlotte Moffatt is an Ontario College of Teachers-certified educator who spent the last five years teaching\, travelling the world and discovering new cuisines. While teaching in Colombia\, she integrated food education into the fourth grade science and math curriculum and felt a deep sense of reward watching her students’ excitement and motivation to learn how to cook. Determined to spend more time teaching culinary skills\, Charlotte spent the entire summer running a culinary camp as head chef. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/after-school-cooking-class-chef-jr-by-charlotte-moffatt/2019-05-27/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/cooks-Jr.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190527T100000 DTEND;TZID=America/Toronto:20190527T130000 DTSTAMP:20260501T090657 CREATED:20190320T194543Z LAST-MODIFIED:20190601T015203Z UID:69017-1558951200-1558962000@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Knife Skills with Sonya Gammal DESCRIPTION:ON SALE — Save $10\nKnowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals\, including selecting the best knife for the job\, as well as knife safety\, storage and maintenance including sharpening and honing. \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious lunch menu. Chef Sonya will guide you through fundamental knife skills such as: selecting\, storing and handling knives; sharpening vs. honing; knife safety and cutting techniques\, classic vegetable cuts such as julienne\, brunoise\, paysanne\, chiffonade\, etc.; breaking down a whole chicken into 8 parts. \nDuring the class you will be preparing a light lunch of chicken/veggie masala curry with basmati rice and two fresh salsas. (vegan + gluten-free options available). \n$60 +HST \n—– \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—– \nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/lunch-learn-knife-skills-with-sonya-gammal-6/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/knife-skills2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190526T183000 DTEND;TZID=America/Toronto:20190526T210000 DTSTAMP:20260501T090657 CREATED:20190423T215342Z LAST-MODIFIED:20190423T223601Z UID:70326-1558895400-1558904400@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Tibetan Momos by Sonam & Richen Yangzom DESCRIPTION:Momos — hearty dumplings of simple dough wrapped around delectable fillings\, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact\, momos are well-loved in many of the countries around the Himalayas\, with countless variations in ingredients\, appearance and names. But especially in Tibet\, momos are not just foods; they are also symbols of festivity and celebration. They are served during important social occasions like marriages\, New Years and other special family gatherings. \nGiven the harsh Tibetan climate and lack of vegetation\, the traditional momo is typically prepared with a simply ground meat filling (yak is a Tibetan favourite)\, but more recently\, this has changed and has become more varied. These days one can find momos with virtually any combination of ground meat\, vegetables\, tofu\, cheese and more. \nJoin local momo legends Sonam & Richen for a fun\, hands-on evening of making this justly famous dumpling from scratch. Their momos are notable for their use of quality\, local ingredients\, like stoneground organic whole spelt flour (from Hoffnung Farms\, a collective of Mennonite farmers)\, Ontario beef (ethically raised by Green Gate Farms) and vegetables\, herbs and spices sourced from Toronto’s farmers’ markets or grown by Sonam herself. \nIn this class participants will learn how to make the dough for the momo wrappers\, both the beef and vegetable fillings\, as well as Sonam’s famous Tibetan hot sauce. There will be plenty of momos to eat in class and extras take home at the end of class.\n—– \n$60 +HST \n—–\nSonam & Richen Yangzom are both from Tibet and now live in Parkdale with their three children\, and are active in the local Tibetan community. Sonam was a farmer back home and brings her remarkable agricultural expertise to a number of community gardening projects in Toronto such as the Christie Pits and Milky Way Community Gardens. They have been selling momos at the Sorauren and Whychwood Farmer’s Markets for many years where they has built up a loyal following\, and Sonam taught popular momo classes at the West End Food Co-Op. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur URL:https://dev.thedepanneur.ca/event/cooking-class-tibetan-momos-by-sonam-richen-yangzom/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/04/momo-1-691x1024.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190525T193000 DTEND;TZID=America/Toronto:20190525T220000 DTSTAMP:20260501T090657 CREATED:20190428T233844Z LAST-MODIFIED:20190524T195502Z UID:70469-1558812600-1558821600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Sangam – Pan-Indian Fusion by Inder Singh DESCRIPTION:ON SALE — Save $10\nInder Singh was raised on a mix of his mother’s sophisticated Punjabi cuisine and the diverse flavours of his hometown of Hyderabad\, a region in South-Central India known for its unique blend of Islamic and Hindu cultures. Add to that global travels and a ravenous culinary curiosity\, and there are a lot of delicious things going in his kitchen. This menu explores this wonderful sangam\, or confluence\, combining the best of many different schools of Indian cooking for a unique pan-Indian culinary experience. \n—–\nSangam Tikka\nBoneless chicken thighs marinated overnight in yogurt\, ginger\, garlic and a secret mix of Punjabi spices\, roasted and finished with a sizzling South Indian tadka of curry leaves\, green chilies and mint. \nLalaguda Dum Biryani\nLalaguda is a suburb in the city of Hyderabad that is home to a long-standing Anglo-Indian community — one of the few places in India where pork appears regularly appears on diner tables. Hyderabad is also renowned for the dum pukht cooking style – slow oven cooking in dough-sealed containers — that contributes to its reputation as the home to the world’s best biryanis. So what happens if we combine the best biryani with the most sinfully indulgent protein there is? Finely chopped pork\, marinated in yogurt\, ginger\, cardamom\, cinnamon\, nutmeg\, cloves and other spices\, is layered between fried onions and long grain basmati rice; the dish is then sealed and slow cooked in the oven until all the flavours mingle and permeate the whole dish. \nPaneer Khurchan\nKhurchan literally means “scraped from the bottom of the pan”. This classic dish features pieces of tandoori-spiced paneer (fresh curd cheese) that have been cooked for hours to transform and intensify their flavour\, before being added to a light stir-fry of cabbage and onions. \nMaa di Daal\nA luscious\, comforting\, dark lentil and red bean curry that has simmered for hours alongside garlic\, ginger\, green chilies and enriched with butter and cream. \nThe meal is complemented with and warm\, buttery garlic naans\, a bright & tangy mint chutney\, and a fresh kachumber raita — onions\, tomatoes\, cucumbers\, cilantro in lightly spiced yogurt — perfect to refresh and cool the palate. \nMeethi Uljhan\nUljhan means confusion; this unexpected mash-up concoction of classic Indian desserts\, Gulab Jamun and Jalebi\, garnished with almonds and a scoop of vanilla ice cream will most definitely confuse and delight your taste buds.\n—– \n$60 +HST \n—–\nInder Preet Singh has been working in marketing in the telecom industry in Toronto for the past few years. Cooking is his his happy place\, connecting him to both the Punjabi cuisine his mother taught him\, as well as the food of his hometown of Hyderabad. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about Supper Clubs at The Depanneur URL:https://dev.thedepanneur.ca/event/supper-club-sangam-pan-indian-fusion-by-inder-preet-singh/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/04/Maa-di-Daal.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190525T100000 DTEND;TZID=America/Toronto:20190525T143000 DTSTAMP:20260501T090657 CREATED:20190520T222903Z LAST-MODIFIED:20191115T174356Z UID:71090-1558778400-1558794600@dev.thedepanneur.ca SUMMARY:BRUNCH: Savor DESCRIPTION:The exciting new Brunch residency at The Dep\nSAT & SUN 10am–2:30pm \nA collective of talented chef-friends with diverse backgrounds and eclectic sensibilities bring a lifetime of global travel and food experiences to The Dep. \nGlobal flavours meet local ingredients\, fresh perspectives and classic techniques… the result is your new favourite brunch! @savor_popup \n\n\n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n\n  \nBrunch Menu\nShakshuka 12  (v)\nEggs poached in spicy tomato sauce\, with housemade goat cheese crumbs\, crispy baguette\, cilantro \nArepa 14  (GF)\nSlow-cooked pulled pork on an open-face corn masa bun with pickled red onion\, chunky pineapple salsa and lime-cilantro-jalapeno sauce. \nCarbonara 13\nSpaghetti with poached egg\, crispy pancetta\, chilli flakes\, in a creamy garlic sauce. \nRoasted Zucchini 13 (V)\nCreamy scrambled egg with chives\, spread over crispy baguette alongside roasted zucchini with marinated diced tomatoes. (available #vegan) \nApple Bread Pudding 6\nWith dulce de leche \n\nSub GF Chickpea Focaccia for baguette +$2 \nAsk about our Kids’ plate \n~ \nSIDES \nRoasted Potatoes 4 \nChickpea Focaccia 4 \nPulled Pork 6 \nBaby Mix Salad 4 \nHousemade Pickles 4 \n~ \nDRINKS \nBottomless Coffee 3 \nOrange Juice 4 \n\nSAVOR | @savor_popup\nAlex | @Alexseo_here\nA multicultural food lover who fell in love with culinary arts in one of the most diverse cities around the world. For me\, cooking is all about passion. My goal is to deliver a bit of that passion to people through my dishes. The idea is to put smile on people’s faces and to make them feel nurtured. French cuisine ignited a spark in my soul long time ago. \nMelanie | @that_acadian_girl\n“Let food be thy medicine and medicine be thy food” (Hippocrates). Real food nourishes my body. For years now\, I have been advocating whole foods. Being a vegetarian for over 20 years and having traveled to over 50 countries\, I have discovered tastes and cooking skills that nothing in a box or a can has to offer. I’d like to share my love of whole foods and what you can do with it. \nShane |  @chefshaine_n\nI grew up in the hills of Jamaica with my family who are farmers. Life is simple and as the eldest child\, I would always help my grandparents out on the farm as much as I could. When I am home\, I am always next to my mother in the kitchen cooking up some tasty dishes. This trend of always being in the kitchen I think is what drove me to attend chef school and doing further studies. URL:https://dev.thedepanneur.ca/event/soft-launch-savor-brunch/2019-05-25/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Brunch ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/05/savor-menu-header.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190524T183000 DTEND;TZID=America/Toronto:20190524T210000 DTSTAMP:20260501T090657 CREATED:20190429T021448Z LAST-MODIFIED:20190525T004346Z UID:70484-1558722600-1558731600@dev.thedepanneur.ca SUMMARY:MASTER CLASS: Wine & Food Pairing by Madeleine Legoe & Mirelle Blassnig DESCRIPTION:ON SALE — Save $10\nRing in Spring and awaken your taste buds with a selection of light\, bright\, and floral wines coupled with expertly paired dishes. Join Pernod Ricard wine ambassador Madeleine Legoe\, in collaboration with Chef Mirelle Blassnig\, for a ’round-the-world trip tasting award-winning wines from California\, New Zealand\, Spain and Australia. It’s an immersive sensory journey designed to broaden your palate\, highlight the complexity of the wines\, and explore the fine art of pairing food and wine. \nWines and regions to be explored include: \nMumm Napa Brut Prestige — California\nTea stained egg with soft-herb salad and sparkling vinaigrette. \nJacob’s Creek DOTS Pinot Grigio — Australia\nShrimp and sesame toast topped with lychee relish. \nStoneleigh Marlborough Sauvignon Blanc — New Zealand\nTorn pasta with pea shoots and spring onion\, with beurre blanc and sprinkled with crispy chicken skin. \nCampo Viejo Tempranillo Rosé — Spain\nGoat cheese and basil crostini topped with strawberry-rosé compote and toasted hazelnuts. \n\n \n \n \n \n \n \n Mumm Napa Brut Prestige — California Tea stained egg with soft-herb salad and sparkling vinaigrette.\n \n \n \n \n \n Jacob’s Creek DOTS Pinot Grigio — Australia Shrimp and sesame toast topped with lychee relish.\n \n \n \n \n \n Stoneleigh Marlborough Sauvignon Blanc — New Zealand Torn pasta with pea shoots and spring onion\, with beurre blanc and sprinkled with crispy chicken skin.\n \n \n \n \n \n Campo Viejo Tempranillo Rosé — Spain Goat cheese and basil crostini topped with strawberry-rosé compote and toasted hazelnuts.\n \n \n\nLearn about the stories behind each wine\, their varietals and terrior\, discuss tasting notes\, and have an opportunity to taste wines alongside different ingredients\, flavours and dishes. You will get to enjoy a sparkling wine\, two whites and a rosé\, each paired with a tasting plate crafted to showcase different elements of the wine and the complex harmony between flavour and expression. \nThere will be a generous gift bag for each participant to take home including a bottle opener\, tasting notes booklet and more.\n—– \n$90 +HST \n—–\nMadeleine Legoe has widespread experience in viticulture and winemaking having spent 6 months at Pernod Ricard wine brand homes across the globe spending time with winemakers\, making wine at vintage\, and is WSET (Wine & Spirit Education Trust) accredited. She has a background in marketing and her passion for wine led her to be a Pernod Ricard Wine Ambassador representing an array of international brands such as Jacob’s Creek\, Stoneleigh\, and Campo Viejo. \nMirelle Blassnig is an avid cook who loves to experiment with new flavours\, techniques and cuisines. At the heart of all of her kitchen adventures is her love of entertaining\, believing that the best meals are those shared with good company. Beyond her kitchen\, Mirelle has been shortlisted for MasterChef Canada twice – you could say that she is one of Toronto’s best kept secrets. Inspired by flavours both local and international\, Mirelle is happiest when she is creating and sharing new dishes filled with the freshest ingredients and boldest flavours. Check out her culinary creations on her Instagram. \n—–\nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events\nFind out more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/master-class-wine-food-pairing-by-madeleine-legoe-mirelle-blassnig/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Master Class,Workshops ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/wine-and-food-pairing-chart.png ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190523T180000 DTEND;TZID=America/Toronto:20190523T210000 DTSTAMP:20260501T090657 CREATED:20190507T015507Z LAST-MODIFIED:20190507T015507Z UID:70682-1558634400-1558645200@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Rijsttafel by Youp Suurmeijer DESCRIPTION:Dutch for “rice table\,” rijsttafel (“ryst-tah-fell”) is part of the Dutch-Indonesian colonial heritage. In Dutch tradition rijsttafel is a meal for festive occasions to be enjoyed with family or friends. As such it consists of serving many small Indonesian dishes\, revolving around rice\, to be shared with the whole table. It’s a tradition that is relatively unique to the Netherlands today\, where it’s considered nearly as indigenous as stamppot. \n—–\nSemur Ayam \nSemur ayam is a chicken dish stewed in nutmeg and sweet soy sauce. The taste is very bold and the chicken becomes tender and succulent by simmering slowly for several hours. \nSambal Goreng Tempeh (v)\nA classical Indonesian spicy tempeh dish. Crispy fried tempeh is tossed in addicting spicy sambal sauce\, combined with tamarind and palm sugar. Vegan friendly \nSajoer Green Beans (v)\nA typical mix of Indonesian style cooking with Dutch ingredients. Fresh green-beans are sautéed in a mix of spicy sambal oelek\, sweet ketjap and rich coconut milk. The result is a refreshing take on a familiar vegetable with a quintessential Indonesian flavor. \nAtjar Tjampoer (v)\nSweet and sour pickled seasonal vegetables\, spiced with turmeric ginger and ground coriander. \nAcar Ketimun (v)\nFresh Indonesian salad with cucumber and red onions\, a common side dish featured throughout Indonesian cuisine. \nTelor Ketjap\nHard-boiled eggs marinated in liquid spiked with spices and soy sauce\, resulting in beautiful dark brown eggs.\n—– \nSMALL Rijsttafel – $15\nChoice of Semur Ayam -or- Sambal Goreng Tempeh (v)\nAtjar Tjampoer + Cucumber salad. Served with white rice\, traditional sauces and crispy toppings. \nLARGE Rijsttafel – $20 p.p. (shared\, 2 pers. Minimum)\nAll the dishes! Semur Ayam\, Sambal Goreng Tempeh\, Sajoer Green-Beans\, Atjar Tjampoer\, Acar Ketimun & Telor Ketjap. Served with white rice\, traditional sauces and crispy toppings. \nSpekkoek $5\nTraditional Indo-Dutch layered cake featuring spices from the East-Indies. It is considered a special treat for festive occasions. \n—–\nYoup Suurmeijer is a Dutch amateur-chef. In daily life he works as a computer programmer\, but outside the workplace he has always had great passion for cooking. Via his in-laws he came into direct contact with Indo-Dutch culinary tradition. Together with his girlfriend they have been recreating her grandfather’s original recipes as a way to connect with the Indonesian family roots. Part of that tradition is sharing food with as many people as possible\, and what better way than to cook a drop-in dinner at the Depanneur! \n—–\nEvery Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-rijsttafel-by-youp-suurmeijer/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2019/05/risjtaffel.png ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190520T100000 DTEND;TZID=America/Toronto:20190520T160000 DTSTAMP:20260501T090657 CREATED:20190401T184553Z LAST-MODIFIED:20190506T151143Z UID:69613-1558346400-1558368000@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Fresh Pasta Making Intensive by Laura Guanti DESCRIPTION:Victoria Day Monday — Full-Day Workshop — 10am-4pm\nIn this in-depth\, day-long class\, participants have a chance to really develop hands-on experience creating three different kinds of traditional Italian pastas: orecchiette\, egg noodle fettuccine\, and stuffed ravioli. \nThe course will cover making two basic types of Italian pasta dough from scratch: a very traditional\, simple flour and water dough for the sturdy\, hand-formed orecchiette\, and a rich\, golden egg dough for the fettuccine\, and ravioli. Students will learn how to measure\, mix and knead the dough\, as well as how to use both a pasta machine and hand tools to form pastas in a variety of different cuts and shapes. \nThe class also includes the making of complementary sauces to create three complete dishes: fettuccine in a simple tomato sauce\, orecchiette with anchovy\, rapini and breadcrumbs\, and ricotta stuffed ravioli in a butter and sage sauce. \nThe class includes a lovely lunch of the pasta made in class\, as well as recipes and extra pasta to take home at the end of the day. \n—– \n$125 +HST \n—–\nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up she was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world! \n—–\nEvery week The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/cooking-class-fresh-pasta-making-intensive-class-by-nicole-di-nardo/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/04/Nicole-Di-Nardo-ravioli-e1555346609215.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190516T180000 DTEND;TZID=America/Toronto:20190516T210000 DTSTAMP:20260501T090657 CREATED:20190428T215632Z LAST-MODIFIED:20190429T132601Z UID:70463-1558029600-1558040400@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Sri Lankan Curry Corner by Matthew Witter & Helen Pak DESCRIPTION:Sri Lankan food offers a vivid array of flavour combinations: caramelized onion relish\, sour lime pickle and curries infused with exotic spices tamed with coconut milk. The tear-drop shaped island which floats in the Indian Ocean is unapologetically flavourful in their cuisine with smells of cardamom\, cloves\, coriander and cinnamon providing the baseline for dishes. \nInspired by his ‘Amma’\, Matthew Witter and partner Hellen Pak have crafted a menu to provide an authentic\, spicy and traditional Sri Lankan culinary experience.\n—– \nDevilled Shrimp $8\nSweet and devilishly spicy; full of complex flavour. Shrimps stir fried\, infused in pandan leaves\, ginger\, cinnamon and chunks of red onion \nManel’s Negombo-Style Chicken Curry  $12\nA traditional Sri Lankan spicy chicken curry infused with garlic\, spices\, tomatoes and coconut milk for an aromatic experience. Served with basmati rice. \nDhal Curry $12\nA beautiful bright yellow dhal. Tastes of cumin and coconut give it a traditional and creamy taste. Tempered with onions\, tomatoes and dried red chillies. Served with basmati rice. \nBeetroot and Coconut Curry $12\nThe tender earthiness of the beets contrasts perfectly with the sweetness of the coconut milk. Served with basmati rice. \nVeg Combo  $14\nBeet Curry + Dhal + rice \nChicken Combo  $16\nChicken + Beet Curry + Dhal + rice \nBanana Bread  $6\nWith a creamy coconut ice-cream and mango. \nSmall Prix Fixe  $25\nShrimp + 1 Curry + Dessert \nLarge Prix Fixe $28\nShrimp + Curry Combo + Dessert \n—–\nBeing born in the UK to parents of Sri Lankan and Guyanese origin influenced Matthew’s desire to fuse spices from across the continents. Helen’s family background originates from South Korea before moving to live in Mongolia. Over the years\, both have spent time with aunties\, uncles\, cousins and friends learning new recipes and cooking techniques of the sub-continent. They have recently launched a catering company\, Spice and Co.\, and are looking to showcase this to the Toronto culinary world.\nFollow them on Instagram at @spiceandco_to \n—–\nEvery Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-sri-lankan-curry-corner-by-matthew-witter-helen-pak/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/04/sri-lanka-curry.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190513T100000 DTEND;TZID=America/Toronto:20190513T130000 DTSTAMP:20260501T090657 CREATED:20190325T230513Z LAST-MODIFIED:20190521T182616Z UID:69300-1557741600-1557752400@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Classic Stuffed Pastas by Laura Guanti DESCRIPTION:ON SALE — SAVE $10\nJoin Laura Guanti at The Depanneur for a fun\, hands-on stuffed pasta making class! You will start by learning how to make a simple and versatile pasta dough sheets from scratch. Then\, working with two delicious fillings — ricotta with spinach\, and goat cheese with squash — you will learn a variety of techniques for making beautiful stuffed pastas like Ravioli\, Agnolotti\, Mezzaluna\, Tortellini and Cappelletti. \nYour finished pasta will be cooked up in a choice of delicious sauces and you will enjoy a light lunch featuring the pasta that they have learned to make.\nAny extras can be taken home\, along with your new skills to impress your friends! \n$60 + HST \n—–\nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up she was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world! \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/lunch-learn-classic-stuffed-pastas-by-laura-guanti/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/making_ravioli.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT END:VCALENDAR