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X-WR-CALDESC:Events for The Depanneur
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150118T193000
DTEND;TZID=America/Toronto:20150118T223000
DTSTAMP:20260504T223015
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:20260504T223015
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:20260504T223015
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:20260504T223015
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:20260504T223015
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:20260504T223015
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:20260504T223015
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:20260504T223015
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20150101T100000
DTEND;TZID=America/Toronto:20150101T160000
DTSTAMP:20260504T223015
CREATED:20141201T191059Z
LAST-MODIFIED:20141201T205804Z
UID:15156-1420106400-1420128000@dev.thedepanneur.ca
SUMMARY:New Year's Day BRUNCH by Free Range Human
DESCRIPTION:Get 2015 off to a great start! Join The Free Range Human on New Year’s Day for a special\, heart-warming\, head-clearing\, resolution-compromising BRUNCH! \n10am-4pm – parties of 6-8+\, please reserve by calling\n(647) 801-4970 or by email at brad@thedepanneur.ca \nHair of the Dog Cocktails – $5\n– Mimosa (OJ + Sparkling)\n– Caesar (Spicy Clamato + Vodka)\n– Screwdriver (OJ + Vodka)\n– Greyhound (Grapefruit + Vodka) \nNYD Special:\nadd a Mimosa to The Works\, Frittata or Daily Special for $3 \nMix ‘n’ Match – $3 each\nTwo free-run eggs\, any style\nHousemade smoked bacon\nHousemade sausage patties\nPotato hash\nSweet potato & chickpea panelle*\nOrganic baby greens salad*\nPineapple baked beans*\nCreamy corn grits*\nSourdough or multigrain toast\n*vegan & gluten-free \nThe Works – $14\nEggs\, bacon\, hash\, greens & toast \nKid’s Plate – $5\n1 egg\, 1 pc. bacon\, 1 pc. toast \nGranola Parfait – $6\nHousemade organic yogurt\, hemp & oat granola with cherries\, cranberries\, raisins\, pumpkin seeds\, fruit compote & fresh berries \nFrench Toast Royale – $8\nPan-fried cranberry & pumpkin seed bread pudding cubes with housemade yogurt\, fruit compote & Ontario maple syrup \nFrittata $12\n2 eggs\, mixed cheeses\, confit onions\, tomato sauce + 2 sides
URL:https://dev.thedepanneur.ca/event/new-years-day-brunch-by-free-range-human/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/12/facebook_event_879926212040040.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141229T080000
DTEND;TZID=America/Toronto:20141231T170000
DTSTAMP:20260504T223015
CREATED:20141124T213628Z
LAST-MODIFIED:20141219T174911Z
UID:14265-1419840000-1420045200@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-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner,Supper Clubs
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141222T080000
DTEND;TZID=America/Toronto:20141226T170000
DTSTAMP:20260504T223015
CREATED:20141124T211625Z
LAST-MODIFIED:20141219T174527Z
UID:14263-1419235200-1419613200@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  \n 
URL:https://dev.thedepanneur.ca/event/closed-2/
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141219T080000
DTEND;TZID=America/Toronto:20141219T210000
DTSTAMP:20260504T223015
CREATED:20141128T175314Z
LAST-MODIFIED:20141219T174245Z
UID:14420-1418976000-1419022800@dev.thedepanneur.ca
SUMMARY:CLOSED: PRIVATE EVENT
DESCRIPTION:Interested in doing a private event?
URL:https://dev.thedepanneur.ca/event/closed-private-event-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2014/01/Depanneur.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141217T180000
DTEND;TZID=America/Toronto:20141217T210000
DTSTAMP:20260504T223015
CREATED:20141215T171951Z
LAST-MODIFIED:20141215T172511Z
UID:15314-1418839200-1418850000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Latke let me in! by Emily Zimmerman
DESCRIPTION:It’s chanukah: we have dreidels and latkes. Crispy golden latkes. Made with yellow potato\, sweet potato\, and golden beets. These latkes come with homemade coconut sour cream and fresh ginger applesauce. Plus\, a turnip slaw on the side. YUM!! \n$12 (tax-in)\n#vegan #GF \nPay What You Can after 7:30 \nDessert: Chocolate-orange Cake $4 \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. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-latke-let-me-in-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/2014/12/latkes.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141216T180000
DTEND;TZID=America/Toronto:20141216T180000
DTSTAMP:20260504T223015
CREATED:20141215T193136Z
LAST-MODIFIED:20141215T194509Z
UID:15317-1418752800-1418752800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Truffled Cassoulet by Len Senater
DESCRIPTION:For my last dinner of 2014\, I’d like to go out with a bit of special treat\, cassoulet. A classic of French country cooking\, it is a hearty winter dish from Provençe traditionally baked in an earthenware “cassole”\, from which it gets its name (and where we also get “casserole”). \nLen’s version features white beans slowly cooked with smoked turkey\, chunks of bacon and garlic sausage\, in a rich chicken and wine stock\, buried under a thick crust of herbed bread crumbs; served with crusty fresh bread. \nI’ll also have a #vegan option with mushrooms\, smoked tofu and extra veggies. \nFor a special treat\, each dish will be topped with a fine shaving of fresh black truffle from of Marc Eber of Marc’s Mushrooms & Wild Harvest. Marc will be on site with a selection of fresh truffles: French Perigord\, Italian Burgundy and white Alba truffles for sale at a special price for Dep fans — less at half the price at a gourmet food store! This is the ultimate holiday gift for the hardcore foodie on you your list. \n$14 (tax-in)\n#Vegan #GF options available \nAdd a side salad of organic baby greens +$3 \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-truffled-cassoulet-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/2014/12/facebook_event_1522349254715105.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141212T180000
DTEND;TZID=America/Toronto:20141212T210000
DTSTAMP:20260504T223015
CREATED:20141201T160840Z
LAST-MODIFIED:20141201T162029Z
UID:15138-1418407200-1418418000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Labour of Love: A Roast Beef Dinner by Andrew Hajjar & Clare White
DESCRIPTION:It’s been said that the shortest way to someone’s heart is through their stomach\, so it might come as no surprise when two chefs fall in love. Chef Andrew Hajjar and Pastry Chef Clare White have found a rare connection through their shared love of food\, and have prepared a classic seasonal meal with quality\, locally-sourced ingredients to celebrate and share it with you. \nStarter\nKale salad with a red wine and lemon vinaigrette\, garnished with cucumbers\, tomatoes\, carrots and red onions and finished with fresh ricotta salata cheese.\n$4 \nMain\nA classic pot roast of local beef from Butcher’s Son\, with a star anise and thyme jus\, served with cauliflower purée\, roasted brussel sprouts and carrots. (#GF) \nVegetarian option: Quinoa and carrot croquette in place of the roast\n$12 \nIce Cream Sandwich\nHomemade lime frozen yogurt between ginger molasses cookies\n$5 \n—–\nAndrew Hajjar studied at George brown and has been in the food industry for over a decade including Lil Baci Taverna and SoHo House. He enjoys competing in local and international culinary competitions.\nClare White is a graduate of Le Cordon Bleu Culinary Arts Institute in Ottawa and has been working in pastry for 8 years at places like Summerhill Market and the Air Canada Centre.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-labour-of-love-a-roast-beef-dinner-by-andrew-hajjar-clare-white/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/12/AJ-pot-roast.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141210T180000
DTEND;TZID=America/Toronto:20141210T210000
DTSTAMP:20260504T223015
CREATED:20141208T201112Z
LAST-MODIFIED:20141208T201840Z
UID:15273-1418234400-1418245200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Spicy Vegan Burger by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nThis simple but texture laden vegan burger is made with sweet potato\, zucchini\, and white beans on a soft bun\, topped with sliced avocado and a homemade hot sauce to give it a kick. Each burger comes with a kale-slaw for a side. \n$12 (tax-in)\n#vegan #GF \nPay What You Can after 7:30 \nDessert: Flourless Chocolate Cake $4 \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-spicy-vegan-burger-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/2014/12/sweet-potato-bean-burger20.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141209T180000
DTEND;TZID=America/Toronto:20141209T210000
DTSTAMP:20260504T223015
CREATED:20141208T201109Z
LAST-MODIFIED:20141208T210319Z
UID:15272-1418148000-1418158800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tourtière! by Len Senater
DESCRIPTION:Tourtière – a French Canadian meat pie – is a classic part of the Christmas Eve réveillon and New Year’s Eve meal in Quebec. With lots or regional variations including beef\, veal\, wild game or even fish\, I’ll be making mine Montreal-style\, with pork and beef mix with a hint of cinnamon and cloves. Served with roasted potatoes\, sweet fresh peas\, and chunky tomato chili chutney. \nA vegan Tourtière with mushrooms\, bulgur & chestnuts will also be available. \n$12 (tax included) \n#Vegan option available \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-tourtiere-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/2014/12/Tourtiere.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141208T183000
DTEND;TZID=America/Toronto:20141208T210000
DTSTAMP:20260504T223015
CREATED:20141117T194107Z
LAST-MODIFIED:20141117T201103Z
UID:14143-1418063400-1418072400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Chocolate Making 101 by Emily Zimmerman
DESCRIPTION:Just in time for the holidays\, join Emily Zimmerman for a fun\, hands-on opportunity to make your own delicious treats and gifts! Sweet\, simple and elegant\, your handmade chocolates can be served as treats over the holidays\, given as gifts\, or eaten on your way home – or maybe a bit of all three. \nWorking with organic\, fair trade chocolate from Chocosol\, (voted Best Chocolate in Toronto\, Now Magazine\, 2014)\, this hands-on workshop will introduce you the basic techniques for working with chocolate. Using dark chocolate and creamy chocolate ganache along with coffee\, cherries\, spiced rum\, dried fruit\, pretzels\, seeds\, coconut and more\, you’ll make your own haystacks\, bark\, and assorted truffles. \nYou’ll take get to take home a selection of your own custom-flavoured chocolate bark and a box of mixed chocolate bonbons\, as well as the knowledge and recipes to make lots more. \nAll chocolates will be vegan and nut-free. \n$50 +HST (quality chocolate is expensive\, yo)\nSpecial: Kids under 12 are 1/2 price! \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. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-chocolate-making-101-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/2014/11/chocolate-bark.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141207T193000
DTEND;TZID=America/Toronto:20141207T223000
DTSTAMP:20260504T223015
CREATED:20141110T205854Z
LAST-MODIFIED:20141128T195804Z
UID:13988-1417980600-1417991400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Ontario Craft Beer Tasting Menu by Kendra Simmonds
DESCRIPTION:Some of our most popular Supper Clubs have been our Craft Beer Tasting Menus\, a collaboration between Chef Kendra Simmonds and Greg Clow of Canadian Beer News. Since Kendra’s departure to New Zealand six months ago\, the future of this fantastic dinner series was uncertain\, but Kendra’s back for a visit and determined to make the most of it with another celebration of local craft beers and amazing food. \nThis Supper Club features an elegant tasting menu incorporating a selection unique seasonal brews by Beau’s All Natural Brewing\, served along with a tasting flight of matching beers. For this edition\, Kendra has assembled an eclectic mix of beer-infused dishes inspired by Toronto’s culinary diversity and creativity. \n—–\nBogwater Bread\nwith local cheese and fruit preserves \nfeaturing: Beau’s Bog Water Eastern Ontario Gruit (6.6%)\nThis seasonal brew is malty with a plum-like fruitiness that is offset by a spicy\, earthy bitterness. It uses a wild-harvested herb known as bog myrtle or sweet gale to add flavour and to preserve the beer. \nBeer Ramen\nBeer noodles with shiitake mushrooms\, pork belly\, mustard greens\, in a beer-miso broth \nfeaturing: Beau’s St. Luke’s Verse Lavender Gruit (5.7%)\noffers up an aromatic herb-and-spice bouquet of lavender\, accented by thyme and rosemary. \nBeer-Marinated Seared Scallops\nwith micro greens\, beer-pickled squash ribbons\, and a beer vinaigrette \nfeaturing: Beau’s Mission Accomplished (6.7%)\nis an American IPA brewed with a combination of organic American and New Zealand hops\, giving the beer sweet\, juicy notes of tangerine\, tropical fruit and pine. \nBeer-Battered Southern-Fried Quail & Waffles\nbeer & buttermilk brined spatchcocked quail\, with beer waffles\, beer gravy\, and collard greens \nfeaturing: Beau’s Winterbrewed Coffee-Amber (6%)\nis brewed with Mexican micro-lot organic fairtrade coffee from Ottawa’s Bridgehead Roastery – flavours of coffee and barley melded with nutty\, fruity inflections. \nBeer Doughnuts\nwith banana-beer cream filling\, coffee gastrique\, and Banana\, Beer & Espresso Milkshake \nfeaturing: Beau’s Burnt Rock (5.6%)\nis a classic British-style porter brewed with a generous addition of organic vanilla beans – earned a pretigious Gold medal at the 2013 Mondial de la Bière in 2013. \n—–\nThe meal will be served with a tasting flight of all the beers used in the creation of the dishes. \n$50 +HST\nB.Y.O.B — no corkage fee \nNote: Greg & Kendra kindly request that this event be scent-free; please avoid the use of colognes or perfumes. \nKendra Simmonds learned the basics of working in a French kitchen while on a student exchange in France. When she returned to Canada\, she attended culinary school at both Humber and George Brown Colleges\, worked in the kitchen at the Campbell House Museum\, apprenticed at Jamie Kennedy Kitchens\, and ran her own catering company\, Salt & Sparkles. Currently based in New Zealand\, Kendra has previously worked with Greg & The Depanneur on several sold-out\, beer-themed Supper Clubs. \nGreg Clow runs Canadian Beer News is a website dedicated exclusively to coverage of Canada’s beer and brewing industry. Presenting news and information with minimal editorializing\, CBN features announcements of new beer releases\, brewery openings and closures\, news about festivals and events\, and other information from breweries all across the country. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-ontario-craft-beer-tasting-menu-by-kendra-simmonds/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/11/fried-quail-waffle.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141205T080000
DTEND;TZID=America/Toronto:20141205T170000
DTSTAMP:20260504T223015
CREATED:20141128T174941Z
LAST-MODIFIED:20141128T175048Z
UID:14419-1417766400-1417798800@dev.thedepanneur.ca
SUMMARY:CLOSED: PRIVATE EVENT
DESCRIPTION:Interested in doing a private event?  \nhttp://staging.thedepanneur.ca/about/get-involved/#Private
URL:https://dev.thedepanneur.ca/event/closed-private-event/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141204T180000
DTEND;TZID=America/Toronto:20141204T210000
DTSTAMP:20260504T223015
CREATED:20141126T210423Z
LAST-MODIFIED:20141215T194755Z
UID:14298-1417716000-1417726800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Organic Chinese Comfort Food by LJ Chen
DESCRIPTION:December Pop-Up Showcase: Lejen Chen \nAs part of founding several food businesses and an organic farm around Beijing\, Lejen Chen has traveled extensively across China researching heritage seeds\, livestock and traditional Chinese foodways. As our feature chef for December\, she will be offering a selection of traditional Chinese comfort foods\, including a selection of vegetarian dimsum\, all made with organic\, locally-sourced ingredients. \nStarter: Dimsum 點心\nEach week will feature a different Chinese dumpling: wonton (Dec 4)\, jiaozi (dumpling) (Dec 11)\, or shaomai (Dec 18)\, with a choice of pork w/ napa or vegetarian tofu filling wrapped in hand-rolled skins\, with a vinegar dipping sauce.\n$4 \nYou can learn how to make these dumplings at Lejen’s The Art of Dimsum Workshop at The Depanneur on Jan.19th. \nMain: Hongshao Niurou 红烧牛肉 (Red Cooked Beef)\nBraised Beef and Rainbow Carrots\nOrganic beef brisket from Glenrock Farm\, and colorful heirloom carrots slowly braised with soy sauce\, ginger\, green onions\, sugar\, wine and Chinese spices. “5-Spice” is the best-known Chinese spice blend\, a mix of star anise\, cloves\, cinnamon\, szechuan pepper and fennel seed\, but many cooks have their own\, more elaborate recipes. Lejen’s personal mix contains 13 spices\, including cardamom\, black pepper\, ginger\, hot pepper\, and more. Served on a bed of millet rice with a seasonal stir fry of cabbage with wilted kale in olive oil and a cup of jasmine tea. Greengate Farm’s marrow bones and tendons may also be an option.\n$14 \nA vegetarian version will also be available\, made with local\, organic Yingying tofu\, shiitaki and seasonal roots from Everdale Farms. \nAdd a traditional salted duck egg or organic soft boiled “lava egg” from Marvellous Edibles is an option on the side +$3 \nSide: Pickled Vegetables\nRaw seasonal pickles: napa\, beautiful heart radish\, cherry radish\, daikon radish from Vicki’s Veggies.\n$4 \nDessert\nCreamy Maple Millet porridge with a gingery cookie spoon -or walnut maple praline with buckwheat cookie\n$4 \nPot of Tea\nChoose from the popular “yumcha” teas to go with your dimsum:\nJasmine\, Pu-er\, or Chrysanthemum.\n$5 \nPrix Fixe Menu\nDimsum + Main + Pickle -or- Dessert\n $20 \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—–\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-chinese-comfort-food-by-lj-chen/2014-12-04/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/11/Lejen-final.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141202T180000
DTEND;TZID=America/Toronto:20141202T210000
DTSTAMP:20260504T223015
CREATED:20141201T172659Z
LAST-MODIFIED:20141201T172847Z
UID:15146-1417543200-1417554000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Salmon & Miso Nabemono by Len Senater
DESCRIPTION:Nabemono (“things-in-a-pot” aka hot pot) is a traditional Japanese country food\, with countless regional variations. This version comes from the cold northern province of Hokkaidō\, and features salmon poached in a miso-based broth with thick\, chewy udon noodles\, tofu and vegetables\, including daikon\, carrots\, cabbage\, greens\, and mushrooms.\n$12 (tax included) \n#Vegan #GF options available \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-salmon-miso-nabemono-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/2014/12/facebook_event_997717013602731.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141201T183000
DTEND;TZID=America/Toronto:20141201T203000
DTSTAMP:20260504T223015
CREATED:20141110T194159Z
LAST-MODIFIED:20141110T195633Z
UID:13984-1417458600-1417465800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Charcuterie by Chef Dave Mottershall
DESCRIPTION:Grapes into wine\, milk into cheese\, meat into charcuterie; techniques for making perishable food last longer have evolved into rich culinary traditions that produce some of the world’s most delicious foods. \nJoin award-winning Chef Dave Mottershall and travel & food blogger Ayngelina Brogan for a hands-on introduction to the art and science of charcuterie: the transformation of fresh meats through curing\, salting\, smoking and drying. \nThis class will focus on whole-muscle curing\, covering classic cured pancetta and pork spalla (shoulder)\, but will also discuss smoking\, aging salumis and many other aspects of charcuterie. A charcuterie board with preserves and crostinis will be served to illustrate and taste different kinds of products and processes. \nParticipants will create their own pancetta in class\, starting with making spice blends for brining\, and will take the pancetta home to finish curing. \nThere will also be discussion around how to select\, smoke and cure meats and salamis\, setting up a curing room\, wet cures vs dry cures for bacon and how to continue curing meat safely and confidently. There will be plenty of opportunity to ask questions\, and handouts covering the recipes and processes covered in class will be available to take home. \n$40 +HST \n—–\nChef Dave Mottershall is most notably known for his 7-­year stint on Prince Edward Island\, opening Terre Rouge\, a restaurant featuring locally sourced and sustainable ingredients. He was named PEI Chef of the Year in 2012 and winner of the 2013 Taste Our Island Award for his dedication to supporting the local food movement. He returned to Toronto six months ago and found a home in Riverside\, a neighbourhood where he sees great potential for the best food in the city.\nDave’s passion for cooking is evident in his Instagram account where he is affectionately known as Chef_Rouge\, and on Facebook where his adventures in charcuterie can be found on his Salumerume page. \nAyngelina Brogan travels and eats and photographs and then writes all about it on her award-winning blog at http://www.baconismagic.ca\, as well as on Facebook at Bacon is Magic\, and on Twitter @ayngelina
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-charcuterie-by-chef-dave-mottershall-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/11/daves-cover-shot.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141130T193000
DTEND;TZID=America/Toronto:20141130T223000
DTSTAMP:20260504T223015
CREATED:20141110T191046Z
LAST-MODIFIED:20141110T235649Z
UID:13978-1417375800-1417386600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Pre-Hanukkah Latke Party by Emily Zimmerman
DESCRIPTION:Hanukkah\, a once-obscure holiday that often falls around mid-December\, somehow got caught up in all the Christmas hype and ended up becoming one of the best known Jewish festivities. A commemoration of a miraculous oil lamp that stayed lit for 8 days while a Jewish temple was under siege\, it is traditionally celebrated with the lighting of candles and the eating of fried foods like potato pancakes (latkes) and jam-filled doughnuts (sufganyot). \nThe Dep’s resident vegan maven Emily Zimmerman\, has put together a wonderful menu of classic Jewish holiday treats – perfect cold-weather comfort food with Emily’s signature vegan twist. \nStart: “What am I\, Chopped Liver?”\nRich pâté of caramelized onions\, organic sunflower seeds\, and truffle oil\, with house-made crackers. \nSoup: Bubbe-style UnChicken Soup\nHearty vegetable broth with with fresh herbs and barley. \nStar: Potato Latkes 3 Ways\nCrispy potato pancakes with onion and apple\, with zucchini and zaatar\, and with golden beets and delicata squash. \nSweet: Sufganyot\nPan-fried jelly doughnuts filled with Kitten and the Bear seasonal jam. \n#vegan #GF available \n$40 +HST\nB.Y.O.B. — no corkage fee \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. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-pre-hanukkah-latke-party-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/11/latkes-3-ways.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141128T180000
DTEND;TZID=America/Toronto:20141128T210000
DTSTAMP:20260504T223015
CREATED:20141124T194059Z
LAST-MODIFIED:20141124T194340Z
UID:14257-1417197600-1417208400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Kari Ayam (Malaysian Chicken Curry) by Beverly Yap
DESCRIPTION:In Korean\, Kyopo means diaspora or a person who has been living in a country or setting which is not native to their ancestors. With this\, comes cultural sharing and borrowing. Kyopo Kitchen’s dishes combine flavours from a wide variety of culinary backgrounds to reflect such sharing and borrowing. \nBeverley’s menu will feature Kari Ayam (Malaysian Chicken Curry) and Sayur Lodeh (Vegetarian Curry). Both warm savoury curries have a coconut cream base and spices which will warm you up in this chilly weather. Served with jasmine coconut rice\, each spoonful is a call to home cooking back in Kuala Lumpur. \n$12 (tax-in)\n#vegetarian avail\n—–\nBeverly Yap\, owner and the creative driver behind Kyopo Kitchen\, has combined her Chinese roots\, traveling and Asian work experiences with her Canadian upbringing to craft unique dishes she’s certain you’ll love.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-kari-ayam-malaysian-chicken-curry-by-beverly-yap/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2014/11/bevyap.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141127T180000
DTEND;TZID=America/Toronto:20141127T210000
DTSTAMP:20260504T223015
CREATED:20141111T180705Z
LAST-MODIFIED:20141124T184240Z
UID:14030-1417111200-1417122000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Torta Tour of Mexico by Santo Pecado Mexican Catering
DESCRIPTION:November Pop-UP Showcase: Paola Solorzano & Adriana Pelayo Rubio of Santo Pecado Mexican Catering \nMexico might be famous for its tacos\, but its tortas — generously filled sandwiches that come on soft buns (bolillos) — are an equally important and delicious part of Mexican culinary culture. And like so much of Mexican cuisine\, there are many unique regional specialties to be found at the countless torterías across the country. \nJoin Paola & Adriana this November as they take you on a Torta Tour of Mexico: four Thursdays\, four different tortas and soups\, each one representative of a particular part of Mexico. \nFinal Stop: Guadalajara \nTorta Ahogada — Pork confit\, refrito beans\, pickled onions in a rustic sourdough bread\, smothered in a mild tomato sauce.\nVegetarian Torta option: Panela Cheese\nExtra spicy arbol chile sauce (available upon request)\n+\nFresh Green Salad — with avocado\, blue cheese\, and a tangy jalapeño dressing\n$10 \nCaldito de Camaron (Mexican shrimp soup) Served with finely diced carrot\, chayote squash\, potato\, and lime juice\n$4 \nDrinks:\n“Jarritos” mexican soda in assorted flavours\n$3 \nDessert: Buttery Churros with a rompope (Mexican eggnog & rum) sauce.\n$4 \nPRIX FIXE MENU: Sopa + Torta + Jarrito + Churros\n$20 (tax-in) \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-torta-tour-of-mexico-by-santo-pecado-mexican-catering-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/2014/11/tortas-ahogadas.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141126T180000
DTEND;TZID=America/Toronto:20141126T210000
DTSTAMP:20260504T223015
CREATED:20141124T171226Z
LAST-MODIFIED:20141124T183558Z
UID:14243-1417024800-1417035600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Veggie Loaf\, Mash & Sprouts by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nHearty comfort food with all that umami flavour. Emily’s “meat”loaf is filled with lentils\, sunflower seeds\, and shallots. On the side\, a potato-carrot mash and roasted brussel sprouts topped with house-made tofu bacon and miso gravy. Don’t miss out on this rich dish! \n$12 (tax-in)\n#vegan #GF avail\n \nPay What You Can after 7:30 \nDessert: Blueberry-pluot cobbler w/ almond-vanilla ice cream. $4 \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/veggie-meatloaf/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/11/vegloaf.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141125T180000
DTEND;TZID=America/Toronto:20141125T210000
DTSTAMP:20260504T223015
CREATED:20141124T183108Z
LAST-MODIFIED:20141124T183437Z
UID:14254-1416938400-1416949200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chicken Tagine with Apricots\, Figs\, and Olives by Len Senater
DESCRIPTION:Tagines are a diverse range of North African braises that get their name from the unique earthenware casseroles with tall\, conical lids in which they are traditionally cooked over a charcoal brazier. Tagine Djaj Bzitoun embodies the spirit of this fantastic cuisine – a complex mix of savoury (chicken\, olives)\, sweet (figs\, apricots) and spices (saffron\, cumin\, cinnamon\, ginger) complimented beautifully by the aromatic zing of preserved lemons. Served with a chickpea and almond-studded couscous.\n$12 (tax-in)\n#vegan & #GF available \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-chicken-tagine-with-apricots-figs-and-olives-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/2014/11/facebook_event_355690584610383.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141124T183000
DTEND;TZID=America/Toronto:20141124T210000
DTSTAMP:20260504T223015
CREATED:20141103T211323Z
LAST-MODIFIED:20141103T214451Z
UID:13830-1416853800-1416862800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Holiday Canning with Christine Manning
DESCRIPTION:One of the loveliest gifts one can give is something made from scratch that can be enjoyed for months to come. Join Christine Manning\, owner of Manning Canning and long-time preserver\, as we make a diverse selection of delicious preserves: from a classic jam to a boozy jelly to a jar of zingy pickles. This hands-on class will be fast-paced and fun\, but the best part is you will go home with an assortment of handmade gifts to share with family and friends. \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 several small jars for your gift list or pantry. \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-holiday-canning-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/2014/11/jams.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141123T160000
DTEND;TZID=America/Toronto:20141123T190000
DTSTAMP:20260504T223015
CREATED:20141103T211319Z
LAST-MODIFIED:20141103T213530Z
UID:13829-1416758400-1416769200@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 will lead this fun\, hands-on workshop with ethically-raised local meats from Sanagan’s Meat Locker and organic seasonal vegetables from Fresh City Farms. Not only will you learn how to make simple\, healthy\, delicious meals from scratch\, but you’ll leave with several take-home meals ready to eat or freeze. \nThis workshop will explore a few variations on classic roast chicken\, as well as making a seasonal vegetable side dish\, and preparing a fresh salad and dressing from scratch. 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. \nYou’ll learn: \n\nseasoning\, baking and carving a whole chicken\nmaking spice rubs and salad dressings\nsmart shopping tips for meat and veg\ntime-saving kitchen shortcuts\ntips on food storage and meal planning\nhow to make healthy nutrition choices based on your unique dietary needs\n\nThe class includes a shared meal at the end with all the participants — a great way to have fun and meet like-minded people. In addition to supporting great local food suppliers\, this workshop will contribute a portion of the food we make with people in the neighbourhood 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/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/02/roast-chicken.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR