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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190527T160000
DTEND;TZID=America/Toronto:20190527T173000
DTSTAMP:20260501T122043
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:20260501T122043
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:20260501T122043
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:20260501T122043
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:20260501T122043
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:20260501T122043
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:20260501T122043
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:20260501T122043
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:20260501T122043
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:20260501T122043
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190511T193000
DTEND;TZID=America/Toronto:20190511T220000
DTSTAMP:20260501T122043
CREATED:20190408T162937Z
LAST-MODIFIED:20190413T022554Z
UID:69877-1557603000-1557612000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Fam Jam by Danny Pagett
DESCRIPTION:Danny Pagett a developed a passion for cooking working restaurants and endlessly tinkering in his own kitchen. The results are a rewarding hobby for the cook and some very lucky friends & family — and now his own debut Supper Club at The Depanneur! \nI have no formal training as a chef; everything I’ve learned has come from restaurants I’ve worked at and experimenting in my home kitchen. But my roots in the kitchen come from my family — I’ve prepared a menu inspired by the foods that started me off and experiences I’ve shared with my family. \n—–\nCoconut Mushroom Chicken Soup\nA nice warming bowl to start us off\, inspired by chicken soups made by mom’s everywhere\, including mine. A broth made by roasting a chicken and then braising it in coconut milk\, to which I then add shiitake mushrooms\, ginger\, sesame oil\, lemongrass\, and lime. \nOrange Honey Spareribs\nMy Dad broke his rib a couple months ago\, so I went home to make him and the family his favourite dish – Fried Chicken. My family joked that I should’ve gone with the obvious and made ribs. That’s what I’m doing now. I sous vide the ribs with soy sauce\, Japanese cooking wine and a little garlic\, then toss them in corn starch and fry them in a wok\, along with the pulled chicken from the broth I made earlier. Drizzle the whole thing with orange blossom honey and some red chillies and we’ve got a nice crispy sweet and savoury treat. \nVegetarian Cabbage Rolls\nI’ve got Polish and Russian roots\, so cabbage rolls are a staple at any family gathering. My Dad makes them\, my sister makes them\, my aunts and uncles make them\, and everyone has ‘the best’ cabbage rolls. I’m not going to try to compete with their classic cabbage rolls\, so I’ve put my own twist on it. A batonette of egg\, fennel\, pine nuts\, lemon zest\, celery and red lentils wrapped in a leaf of purple cabbage and drizzled with a smoky\, spicy tomato sauce. \nSous Vide Pork Roast w/ White & Sweet Potato Tart w/ Beet & Shallot Goat Cheese\nMy brother Mark\, who is an actual chef\, taught me how to make this tart. I simply layer white and sweet potato slices in a skillet between layers of butter\, salt\, pepper\, and parmesan. Bake it\, slice it\, and serve it with a dollop of whipped beet and shallot goat cheese. Pork chops are a Pagett family staple\, so I felt I needed to add something similar. The roast is slow cooked via sous vide with orange and smoked paprika\, and then pan fried to get some nice browning on it. \n“No-Bakes”\nMy sister Ange runs a small independent baking company with my cousin Sarah called Two Turtledoves. Ironically\, the dish I think of the most of hers is a No-Bake; a cookie made without baking. Oats\, dark chocolate\, and Peanut Butter are all it takes. I didn’t feel the need to put too much of a twist on this one\, but I did add a little coffee and coconut\, and a dash of sea salt.\n—– \n$60 +HST \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 weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-fam-jam-by-danny-pagett/
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/Sweet-Potato-Tart-with-Beet-and-Shallot-Goat-Cheese-e1554741679602.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190511T100000
DTEND;TZID=America/Toronto:20190511T160000
DTSTAMP:20260501T122043
CREATED:20190419T190807Z
LAST-MODIFIED:20190508T171658Z
UID:70218-1557568800-1557590400@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Full-Day Breadmaking Intensive 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—– \nFull-Day Bread Making Workshop! \nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$150 +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-full-day-breadmaking-intensive-by-leo-baduria-8/
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/2018/01/facebook_event_1920541871596195.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:20190511T100000
DTEND;TZID=America/Toronto:20190511T143000
DTSTAMP:20260501T122043
CREATED:20190429T222448Z
LAST-MODIFIED:20190508T142009Z
UID:70509-1557568800-1557585000@dev.thedepanneur.ca
SUMMARY:POP-UP — Ixiim Mother's Day Mexican Brunch by Erika Araujo
DESCRIPTION:Whether you’re treating your madre\, abuella or mamacita\, Chef Erika Araujo of Ixiim has put together a delightful Mexican brunch offering for this Mother’s Day weekend. \nSAT & SUN May 11 & 12\, 10am–2:30pm\nWe will be welcoming drop-ins on Sat & Sun and have >20 seats available. \nWe are also making 4 tables for 4 available each day for reservations at\n10am\, 10:30am\, 12pm & 12:30pm* (2 hr. seating)\n*requires a $40 deposit which will be applied to your bill — can be purchased at the bottom of this page. If reserved tables are sold out you are still welcome to drop-in.\n—– \nAperitivo\nGuacamole & Pico de Gallo with Totopos (v)\nCreamy avocado dip and fresh tomato salsa with crispy corn tortilla chips\nSmall $6   •   Large $12 \nHuevos\nMexicana $12\nScrambled eggs with finely diced onion\, Serrano pepper & tomato\, with soft corn tortillas on the side \nRancheras $12\nSunny eggs on top of soft corn tortillas in a mild red tomato sauce \nDivorcados $12\nSunny eggs on top of soft corn tortillas with a mild red sauce and a mild green tomatillo sauce \n All egg dishes come with refried beans garnished with cheese\, and small fruit bowl \nEnchiladas \nRojo o Verde $14\n3 soft corn tortillas filled with shredded chicken –or– seasoned cauliflower (v)\, covered with choice of mild green –or– red salsa\, garnished with feta cheese and sour cream on a bed of refried beans. \nGuarniciones\nChorizo –or– vegetarian chorizo (v) $4\nTamale: chicken –or– vegetarian (v) $4\nGuacamole (v) $4\nPico De Gallo (v) $3 \nBebidas \nBottomless Coffee/Tea $3\nMexican Olla-style Coffee with cinnamon $3\nOrange juice $3\nJamaica agua fresca (cold Hibiscus tea) $3 \nDulces\nTorta de Tres leches $5\nvanilla sponge cake soaked in milk topped with whipped cream and strawberries \nAlfajores $3\nShortbread cookie filled with dulce de leche caramel \nPrix Fixe Menu $23\nGuacamole –or– Tamale\nChoice of Huevos\nTres Leches –or– Alfajores\nCoffee –or– Tea \n\nSAT & SUN May 11 & 12\, 10am–2:30pm\nWe will be welcoming drop-ins on Sat & Sun and have >20 seats available. \nWe are also making 4 tables for 4 available each day for reservations at\n10am\, 10:30am\, 12pm & 12:30pm* (2 hr. seating)\n*requires a $40 deposit which will be applied to your bill — can be purchased at the bottom of this page. If reserved tables are sold out you are still welcome to drop-in.
URL:https://dev.thedepanneur.ca/event/pop-up-ixiim-mothers-day-mexican-brunch-by-erika-araujo/2019-05-11/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch,Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/04/ixiim.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190509T180000
DTEND;TZID=America/Toronto:20190509T210000
DTSTAMP:20260501T122043
CREATED:20190422T141850Z
LAST-MODIFIED:20190422T143650Z
UID:70284-1557424800-1557435600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Thindi Indian Noodles by Anuja & Abhilash
DESCRIPTION:Most people in North America are familiar with Ramen\, but Anuja Mehta is introducing them to Thindi\, a uniquely Indian take on noodles. Flavoured with authentic Indian spices and fresh\, local ingredients these noodle dishes are more saucy than soupy — the noodles are really the star of the show with their toothsome texture and ability to absorb a ton of flavour.\n—– \nOnion Pakoda $8\nPopular all season street snack in Mumbai\, these crispy\, addictive onion fritters are battered with chickpea flour\, spices\, coriander\, green chilies. Served with green chutney on the side. Can be made vegan without green chutney. \nThindi Noodles! $12\nMasala Mushroom | A fan favorite! These noodles feature the nutty\, creamy goodness of portobello mushrooms with a blend of aromatic spices. Topped with parmesan cheese & fresh cracked pepper. Can be made vegan\, without parmesan cheese. \nLasooni | Noodles are tossed with spiced garlic (Lasoon) oil. Topped with crunchy fried onions\, mayo and fresh chives. Can be made vegan\, without mayo. \nTadka Sizzler | Noodles dressed in a flavourful Tadka (sizzle) — a very aromatic spice blend\, with fresh curry leaves\, mustard & cumin seeds\, red chilli powder and flakes sizzled in clarified butter. Can be made vegan\, without clarified butter. \nTop any noodle dish with a fried egg +$2 \nPineapple Grilled Cheese $6\nAn Indian street-food favourite — white bread layered with pineapple jam\, slices of pineapple\, and mozzarella cheese. Topped with whipped cream\, and lemon zest. \nPrix Fixe Menu $25\nPakoda + Noodles + Dessert \n—–\nAnuja & Abhilash are taking their passion project to the next level! It all began a few years ago. When not at her day job\, Anuja loves to indulge in ‘foodsploration’ at her home kitchen where she created variations of ‘maggi’ noodles and indian street side eats\, using fresh ingredients found locally. Her husband became the first victim of her creations. They decided to share their creations with friends and family. But it didn’t stop there… after an overwhelmingly positive response from several people at food festivals they decided to share these off-beat noodle dishes with all of Toronto.\nthindi.ca \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-thindi-indian-noodles-by-anuja-abhilash/
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/Mushroom-Noodles.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190507T183000
DTEND;TZID=America/Toronto:20190507T210000
DTSTAMP:20260501T122043
CREATED:20190408T172038Z
LAST-MODIFIED:20190428T162850Z
UID:69895-1557253800-1557262800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Nick Saul on Good Food for ALL
DESCRIPTION:From Charity to Solidarity: Making the Case for Good Food for All\nFew people have impacted the food justice landscape in Toronto as profoundly as Nick Saul\, former director of The Stop\, and now President and CEO of Community Food Centres Canada. Over a 15+ year period\, Nick spearheaded the transformation of a small traditional food bank into a vibrant new kind of Community Food Centre. His tireless efforts (who are we kidding here… I’m sure it was exhausting! —ed.) saw the creation of the a 10\,000-square-foot food production and education centre at the Wychwood Barns\, the vibrant The Stop Farmers’ Market and a template for a new way to envision the vital role of food in fostering social justice in Canada\n—– \nDinner by Len Senater\nFor this dinner\, I’ve chosen recipes pulled from Community Kitchen cookbooks from around the world\, including The Stop’s “Good Food for All: Seasonal Recipes from a Community Garden”\nBlack Bean & Corn Soup  •  Chard\, Mushroom & Potato Frittata  •  Roasted Asparagus with Kale Pesto  •  Apple Cake with Creme Fraiche\n#GF #vegan options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea. Dessert is available a la carte.\n$35 (includes HST) \nBOOK NOW\n—–\nNick Saul is co-founder and President and CEO of Community Food Centres Canada\, a national organization that builds and supports vibrant\, food-focused community centres in low-income neighbourhoods across the country. These centres are based on the idea that good food is a powerful force for greater health\, belonging and justice. \nNick is a recipient of the prestigious Jane Jacobs Prize\, as well as the Queen’s Jubilee Medal and has an honorary doctorate from Ryerson University. His bestselling book\, The Stop: How the Fight for Good Food Transformed a Community and Inspired a Movement\, written with his wife\, Andrea Curtis\, was nominated for the Toronto Book Award and won several other awards. \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 \n 
URL:https://dev.thedepanneur.ca/event/table-talk-nick-saul-on-good-food-for-all/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/04/Nick-Saul-by-Andrea-Curtis.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190506T100000
DTEND;TZID=America/Toronto:20190506T130000
DTSTAMP:20260501T122043
CREATED:20190401T164639Z
LAST-MODIFIED:20190507T024244Z
UID:69583-1557136800-1557147600@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Mexican Sauces by Erika Araujo
DESCRIPTION:ACT FAST! — 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/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:20190505T183000
DTEND;TZID=America/Toronto:20190505T210000
DTSTAMP:20260501T122043
CREATED:20190408T191632Z
LAST-MODIFIED:20220523T143634Z
UID:69909-1557081000-1557090000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to the Keto Kitchen by Katie Krelove
DESCRIPTION:The Keto Diet is increasingly popular\, featuring a specific regime of high fat\, medium protein and extremely low-carb\, no-sugar eating. Originally developed to help regulate diabetes and epilepsy\, it is designed to train the body into ketosis\, a biological process where the body burns fat instead of glucose\, resulting in maintained weight loss and increased energy. \nKatie Krelove is an avid foodie and amateur cook and has been on the Keto diet since August 2018. She has tested many recipes and refined Keto cooking for the busy urbanite. Whether you are considering the Keto diet\, newly on it\, or a long time practitioner\, this workshop will give you some easy tricks to cook without carbs\, and never feel deprived! \nTopics will include: \n\nStaples of the Keto Kitchen: How to stock your fridge and cupboards for Keto–including the variety of good fats\, low-carb veggies and fruit\, sweeteners\, condiments\, flavours and snacks\nAlternatives to Everyday Carbs: including Keto bread\, pizza crust\, rice\, pasta and crackers–save yourself hours of testing out the many online versions\nFavourite and Versatile Recipes: for Breakfast\, Lunch\, Dinner and Dessert.\n\nThe class will start with some Bone Broth (pre-prepared\, recipe provided)\, and participants will learn how to make a number of keto basics “carb replacement” recipes such as: Almond Flour Bread\, Easy Seed Crackers\, and Keto Pizza \nFrom there you’ll dive into mains like Keto Veggie Lasagna and Roasted Pork Lettuce Wraps\, before finishing off with Sweet Blackberry Fat Bombs.\n—– \n$60 +HST \n—–\nKatie Krelove is a food-lover\, gardener\, outdoor eco-educator and keen urban forager. She has cooked a variety of tasty meals at The Dep in the past\, from a Mexican Torta Drop-in to a foraged foods Supper Club. \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-intro-to-the-keto-kitchen-by-katie-krelove/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190504T193000
DTEND;TZID=America/Toronto:20190504T220000
DTSTAMP:20260501T122043
CREATED:20190318T181655Z
LAST-MODIFIED:20190318T191739Z
UID:68791-1556998200-1557007200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Return to The Persian Table by Sonbol Zand
DESCRIPTION:Iran is home to one of the world’s oldest culinary traditions\, one that has had a profound influence on cuisines from the Middle East to India. The Dep welcomes back passionate Persian cook Sonbol Zand for another foray into the unique flavours of traditional Iranian home-cooking with this elegant selection of authentic dishes.\n—– \nKashk-e Bademjaan\nA classic Persian dish of sautéed eggplant\, Persian whey\, and garlic topped with crispy onions and dried mint\, and served with fresh Barbari\, a traditional Iranian flatbread. \nMorasa Polo\nThis elegant and festive rice dish earns its name\, morasa\, meaning “jeweled” from its elaborate and colorful garnishes of saffron\, slivered almonds\, pistachios\, candied orange zest and julienned carrots. Persian Jewelled Rice is considered by some to be the King of all Persian dishes\, and almost always makes an appearance at major Persian festivals such as Nowruz\, the Persian New Year\, or at weddings where its gems and sweetness is meant to be a harbinger of a sweet and auspicious life for the newlyweds. Served with tender chicken\, and shards of crispy Tahdig\, the famously coveted buttery brown rice from the bottom of pan. \nThe meal is accompanied by Salad Shirazi\, a traditional Persian salad of cucumber\, red onion\, and tomato topped with herbs and seasoned with with verjus (the sour juice of unripe grapes)\, lemon and olive oil; Zeitoon Parvarde\, succulent olives seasoned with a paste of pomegranate molasses\, walnuts and fresh herbs; Torshi\, a mixture of Persian pickled vegetables; and Doogh\, a refreshing savory yogurt beverage with dried mint. \nFor dessert\, there is a homemade chocolate bark decorated with distinctly Iranian ingredients like pomegranate\, pistachio and dried rose petals\, served with Iranian black tea\, along with a light Persian fruit salad of fresh fruit sprinkled with with rosewater\, honey\, and cardamom\, topped with pistachios and dates.\n—– \n$60 +HST \n—–\nSonbol Zand’s passion for cooking has become a favorite hobby\, a sanctuary after long hours at work as an IT manager. It has has led her to courses at George Brown College and in Bordeaux\, France. Growing up in an Iranian home\, Persian dishes are among her favorite to prepare and share with others. \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-return-to-the-persian-table-by-sonbol-zand/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/jewelled-rice4.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190503T183000
DTEND;TZID=America/Toronto:20190503T210000
DTSTAMP:20260501T122043
CREATED:20190409T002106Z
LAST-MODIFIED:20190409T002241Z
UID:69946-1556908200-1556917200@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Master Blaster Chutney Workshop by Greg Couillard
DESCRIPTION:Goyo’s Inferno – The Spicemeister Returns\nToronto culinary icon Greg Couillard is best known for his incredible facility with spices and an enduring love of tangy\, complex and fiery condiments — so much so\, he was once christened “The Spicemeister” by renowned food critic Joanne Kates. In this fun\, hands-on workshop\, will be sharing the recipes and techniques for some of his favourite chutneys\, hot sauces and salsas from around the world. \nThese intense flavour-bombs elevate any dish they accompany\, adding a kaleidoscopic burst of spice\, umami\, sweetness and tang. Whether on a cheeseboard\, alongside roasted meats or simple legumes and rice\, these versatile and long-lasting condiments are an adventurous cooks’ secret weapon. Participants will get to make and take home 4 of Greg’s signature condiments along with recipes\, and there will be plenty of opportunity for snacking in class.\n—– \nGreen Chili and Cardamom Mango Chutney\nA sweet & spicy Indian-style tangy mango chutney\, heady with garlic\, ginger and shallots simmered with green chili\, Indian jaggery\, cardamom\, black and pink peppercorns. Served with veggie pakoras. \nIndo-Mexican Tomatillo and Garlic Chutney\nSour green tomatoes\, with a generous dose of garlic and garam masala\, sweetened with demerara dark sugar and cayenne. Served curried lamb sopes (a kind of thicker\, open face taco). \nBlack Plum Tandoori-Spice Chutney\nFruity and robust with accents of cumin\, red chili and white balsamic vinegar. Served with crispy fish fingers.\n—- \n$90 +HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted.\nAfter several years as Chef at a small boutique hotel in Mexico\, Chef Greg has returned to Toronto as the Executive Chef of Bellwoods Health Services Addiction Treatment Rehab Centre\, where his decades of experience contribute to a holistic approach to recovery and wellbeing.\n—– \nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events. \nLearn more about The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-master-blaster-chutney-workshop-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Chiles_3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190502T180000
DTEND;TZID=America/Toronto:20190502T210000
DTSTAMP:20260501T122043
CREATED:20190415T185523Z
LAST-MODIFIED:20190415T213936Z
UID:70138-1556820000-1556830800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Nigerian Chicken Suya by Twins In Kitchen
DESCRIPTION:Suya is traditional spice blend found throughout West Africa – a spicy and savoury mix of ground peanuts\, chiles\, ginger\, garlic and more… It’s a popular seasoning for everything from meat skewers to whole fish. Whether this is your nostalgic comfort food\, or an exciting first-time culinary experience\, you don’t want to miss twin sisters Taiwo & Kehinde Daramola’s selection of classic dishes and authentic Nigerian flavours.\n—– \nPepper Soup $6\nA long-simmered\, light beef broth flavoured with unique African spices like calabash nutmeg and grains of paradise; served with plantain chips. Also available #vegetarian \nOven-Grilled Chicken Suya with Curry Fried Rice $14\nQuarter halal chicken infused with Nigerian suya\, a delicious peanut-based spice blend\, seared then roasted and served over a golden\, curry-spiced fried rice with peas\, carrots & green beans. Served with a cool cabbage coleslaw and homemade dressing. \nAvailable #vegetarian\nVegetable Suya Skewers with Curry Fried Rice and coleslaw $12 \nPuff Puff $6\nLight\, crispy fried dough balls\, dipped in chocolate and served with vanilla ice cream \nPrix Fixe Menu $25\nSoup + Suya + Puff Puff\n—– \nTwins in Kitchen (TIK) is a Nigerian-inspired catering company started in 2016 by twin sisters Taiwo and Kehinde Daramola\, who fell in love with food at a very young age\, and never looked back. You can follow their food adventure on Facebook at Twins In Kitchen and on Instagram @twinsinkitchenca \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-nigerian-chicken-suya-by-twins-in-kitchen/
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/Fried-Rice-Suya-Chicken-4-e1555353775927.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190430T183000
DTEND;TZID=America/Toronto:20190430T213000
DTSTAMP:20260501T122043
CREATED:20190406T010525Z
LAST-MODIFIED:20190425T203008Z
UID:69769-1556649000-1556659800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: 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/cooking-class-sourdough-bread-by-sonya-gammal-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES: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:20190429T183000
DTEND;TZID=America/Toronto:20190429T210000
DTSTAMP:20260501T122043
CREATED:20190327T010047Z
LAST-MODIFIED:20190327T010123Z
UID:69367-1556562600-1556571600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: 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/cooking-class-sourdough-bread-by-sonya-gammal-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES: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:20190428T183000
DTEND;TZID=America/Toronto:20190428T210000
DTSTAMP:20260501T122043
CREATED:20190318T162227Z
LAST-MODIFIED:20190327T010230Z
UID:68719-1556476200-1556485200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Sourdough Bread by Sonya Gammal
DESCRIPTION:SOLD OUT! 2nd Night Added MON Apr 29\n\nJoin  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/cooking-class-sourdough-bread-by-sonya-gammal/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES: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:20190427T193000
DTEND;TZID=America/Toronto:20190427T220000
DTSTAMP:20260501T122043
CREATED:20190311T205809Z
LAST-MODIFIED:20190408T163511Z
UID:68571-1556393400-1556402400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Vegan Passover Seder by Emily Zimmerman
DESCRIPTION:If you’ve never been to a Seder\, or you’ve been to too many boring ones\, then Emily Zimmerman’s fresh\, creative and vegan spin on classic Jewish holiday dishes is for you. \nThe tradition of inviting strangers to Seder has its roots in the Jewish communities of what is now Eastern Europe. In medieval times\, poor people would come to the synagogue on the eve of Passover\, and they would be invited into people’s homes. A modern interpretation of that tradition encourages Jewish families to practice a hospitality that stands against a world filled with loneliness\, alienation and spiritual want. Emily Zimmerman‘s family has been hosting convivial Seders for generations\, and combined with her remarkable talents as a vegan cook\, make for a fun and delicious evening of tradition and innovation. \nFor over 3000 years\, Jews have celebrated Passover (Pesach)\, a commemoration of the Exodus\, the liberation by Moses of the Jewish people from slavery under the ancient Egyptian pharaohs. Over the millennia\, many culinary traditions have become part of this celebration; history and culture made manifest at the dinner table for this special holiday meal\, the Seder. \n—–\nStarters: zunroyz zoymen (sunflower seed chopped liver) with crispy yuba gribenes\, black radish eigmacht (chutney)\, gefilte jackfruit\, and almond “devilled eggs” \nSoup: cream of Jerusalem artichoke\, golden beet\, and hazelnut soup\, with crispy flax and matzoh-meal dumplings \nMain: Mushroom\, walnut\, and tarragon galette alongside traditional tzimmes of  roasted carrots and garlic with maple syrup and ginger\, and a bitter herbs salad with dandelion\, wintered kale\, and sorrel\, with apple and horseradish cream. \nDessert: Matzoh Torte – sheets of matzoh soaked in sweet red wine\, layered with dark chocolate ganache\, chocolate chantilly\, and apricot jam.\n—– \n$60 +HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper. She works as a community kitchen coordinator by day\, a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food 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 weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-vegan-passover-seder-by-emily-zimmerman-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/vegan-mushroom-galette.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190426T183000
DTEND;TZID=America/Toronto:20190426T213000
DTSTAMP:20260501T122043
CREATED:20181221T173226Z
LAST-MODIFIED:20190325T204024Z
UID:64803-1556303400-1556314200@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Sous Weed — Cooking with Cannabis 101 by Carole Nelson Brown
DESCRIPTION:SOLD OUT! 2nd Night Added WED April 24th\nFinally medical and recreational cannabis is legal\, but not everyone wants to smoke… Cannabis-infused edibles offer a more pleasant\, varied and precise way to incorporate the benefits of cannabis into your lifestyle\, but uninspired\, store-bought gummies or brownies provide less control over dosage or quality of ingredients. If you are curious about understanding the world of “medibles” and want to learn how you can make them yourself\, this is the class for you. \nAt the heart of cannabis-infused products is decarboxylation\, a simple process during which cannabis is heated to activate its psychoactive and relaxing effects. Applying heat turns the THCA (the non-psychoactive acid form that is a great anti-inflammatory) into TCH (the fun stuff). This happens naturally when you smoke it but in order to cook with it\, you need to find another way — and that is where sous vide comes in. Sous vide is a method of cooking that involves sealing foods in vacuum sealed\, food-grade plastic and putting it in a temperature controlled water bath. It’s an amazing way to cook a steak\, but it’s also a perfect way to easily and precisely decarboxolate cannabis without the aggressive smell or risks associated with old-fashioned\, oven-based methods. \nIn this 2 hour demo\, Carole Nelson Brown will show you how to discreetly decarb cannabis in your own home\, as well as how to then use it to infuse any cooking oil\, butter\, milk or cream. We will discuss dosing as precisely as possible\, how different strains lend themselves to different infusions\, how to pair flavour profiles with food\, and some tricks to make your infusions more efficient and effective. \nFor this demo Carole will demonstrate infusing coconut oil\, olive oil\, dulce de leche\, and butter\, and you will get to taste some delicious dishes that will showcase some creative recipes to use infused products in your own kitchen. Recipes will printed and be available for participants to take home. \nHoney Jerk Roasted Cauliflower with Pickled Cucumber with coconut oil and honey\nSpanish Garlic Shrimp with Chili Olive Oil\nChimichurri compound butter served with sous vide steak\nDulce de Leche Brownie Bites \nNOTE: these recipes have been developed and tested with infused products in mind\, but the samples served in class will NOT be cannabis-infused.\n—– \n\n$90 + HST\n\n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour.\n\n—–\nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events\n\n\n \n\n\nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-sous-weed-cooking-with-cannabis-101-by-carole-nelson-brown-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Cannabis-infused-oil.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190426T100000
DTEND;TZID=America/Toronto:20190426T130000
DTSTAMP:20260501T122043
CREATED:20190320T192558Z
LAST-MODIFIED:20190408T212221Z
UID:68995-1556272800-1556283600@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/
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:20190425T180000
DTEND;TZID=America/Toronto:20190425T210000
DTSTAMP:20260501T122043
CREATED:20190408T183449Z
LAST-MODIFIED:20190408T203546Z
UID:69902-1556215200-1556226000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Venezuelan Arepas by Chef Isabel Sánchez
DESCRIPTION:Arepas are a type of bread made of ground corn maize dough\, originating in pre-Colombian South America. They remain a popular part of the cuisines of Colombia and Venezuela\, where they are often split open and stuffed with different tasty fillings such as cheese\, meats\, chicken\, avocado\, etc. \nTonight Chef Isabel Sanchez composes a nostalgic ode to her upbringing in a small town in the East of Venezuela with a selection of traditional arepas\, emboldened with a touch of her own unique flare garnered through years cooking in restaurants and on TV shows in Canada.\n—– \nCeviche con Palmitos $7\nA cool\, refreshing salad of white fish with hearts of palm\, cured in lime juice with celery\, ají dulce (a sweet South American pepper)\, red onion\, charred corn\, and avocado; served with crispy chips and optional spice on the side. \nArepas $12 (GF)\nLa Reina  |  “The Queen” arepa is stuffed with a creamy chicken salad made from tender chicken marinated with garlic\, cilantro & onion\, then roasted\, pulled and mixed with corn\, green peas and avocado\, and topped with Salsa de Ajo\, a classic Venezuelan garlic sauce. \nLa Cochina |  This arepa is stuffed with fried pork belly cured in a homemade citrusy & lightly spicy salt\, plus fresh Roma tomatoes and guasacaca\, a Venezuelan guacamole\, and garlic sauce. \nLa Vegana – Caraotas sofritas\, sauteed blackbeans\, along with seasoned tofu\, guasacaca and garlic sauce make for a delicious vegan take on the classic “Domino” arepa with black beans and cheese. \nAll arepas come with a side of ensalada verde\, a classic green salad with a smoky citrus dressing and some crunchy toppings. \nYuca con Mojo Verde $7\nCrispy fried yuca served with fresh\, tangy mojo\, a Chimichurri-like green Venezuelan sauce \nQuesillo $7\nVenezuelan style flan custard with burnt caramel syrup \nPrix Fixe $25\nCeviche + Arepa + choice of Yucca -or- Flan\n—– \nIsabel Sánchez is a Private Executive Chef and Food Stylist\, as well as Graphic Designer\, who started her career in advertising before pivoting into the culinary world. A graduate of George Brown culinary program\, Isabel gained experience in kitchens as varied as Buca Yorkville to the Fidel Gastro food truck before joining MasterChef Canada as lead on the ingredient sourcing team. She has since worked on a number of food shows as well as digital media projects for brands like Food Network\, Sobeys Patak’s\, and Walmart. You can find her on Facebook and Instagram. \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-la-areperia-by-isabel-sanchez/
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/new-arepa-e1554754365565.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190424T183000
DTEND;TZID=America/Toronto:20190424T210000
DTSTAMP:20260501T122043
CREATED:20190311T215405Z
LAST-MODIFIED:20190325T202034Z
UID:68579-1556130600-1556139600@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Sous Weed — Cooking with Cannabis 101 by Carole Nelson Brown
DESCRIPTION:Finally medical and recreational cannabis is legal\, but not everyone wants to smoke… Cannabis-infused edibles offer a more pleasant\, varied and precise way to incorporate the benefits of cannabis into your lifestyle\, but uninspired\, store-bought gummies or brownies provide less control over dosage or quality of ingredients. If you are curious about understanding the world of “medibles” and want to learn how you can make them yourself\, this is the class for you. \nAt the heart of cannabis-infused products is decarboxylation\, a simple process during which cannabis is heated to activate its psychoactive and relaxing effects. Applying heat turns the THCA (the non-psychoactive acid form that is a great anti-inflammatory) into TCH (the fun stuff). This happens naturally when you smoke it but in order to cook with it\, you need to find another way — and that is where sous vide comes in. Sous vide is a method of cooking that involves sealing foods in vacuum sealed\, food-grade plastic and putting it in a temperature controlled water bath. It’s an amazing way to cook a steak\, but it’s also a perfect way to easily and precisely decarboxolate cannabis without the aggressive smell or risks associated with old-fashioned\, oven-based methods. \nIn this 2 hour demo\, Carole Nelson Brown will show you how to discreetly decarb cannabis in your own home\, as well as how to then use it to infuse any cooking oil\, butter\, milk or cream. We will discuss dosing as precisely as possible\, how different strains lend themselves to different infusions\, how to pair flavour profiles with food\, and some tricks to make your infusions more efficient and effective. \nFor this demo Carole will demonstrate infusing coconut oil\, olive oil\, dulce de leche\, and butter\, and you will get to taste some delicious dishes that will showcase some creative recipes to use infused products in your own kitchen. Recipes will printed and be available for participants to take home. \nHoney Jerk Roasted Cauliflower with Pickled Cucumber with coconut oil and honey\nSpanish Garlic Shrimp with Chili Olive Oil\nChimichurri compound butter served with sous vide steak\nDulce de Leche Brownie Bites \n—– \n$90 + HST \n—– \nNOTE: these recipes have been developed and tested with infused products in mind\, but the samples served in class will NOT be cannabis-infused.\n—–\nCarole Nelson Brown’s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \n—– \nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events \n\n\nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-sous-weed-cooking-with-cannabis-101-by-carole-nelson-brown-2-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Cannabis-infused-oil.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190422T100000
DTEND;TZID=America/Toronto:20190422T160000
DTSTAMP:20260501T122043
CREATED:20190401T202545Z
LAST-MODIFIED:20190401T205042Z
UID:69630-1555927200-1555948800@dev.thedepanneur.ca
SUMMARY:ALL-DAY WORKSHOP: Whole Animal Butchery by Chef Mark Cutrara
DESCRIPTION:Special Full-Day Workshop (10am-4pm).\nIncludes meals and snacks throughout the day. \nThis Easter Monday\, join renowned nose-to-tail cuisine innovator Chef Mark Cutrara for an in-depth introduction to whole-animal butchery. This hands-on\, day-long workshop will cover the techniques and cuts for the three primary types of animal encountered in the kitchen: quadrupeds\, fish and fowl. You’ll will learn how to break down whole chickens\, fillet and debone whole trouts\, and butcher a quarter hog into cuts such as pork belly\, ribs\, chops and loin. All animals are naturally raised and sourced directly from local Ontario farms by Mark himself. \nBreaking down a whole animal is not only more cost-effective than buying pre-cut parts\, but it give you much more control over the resulting cuts\, allowing you to optimize them for specific dishes. The class will also include the preparation\, sharing and tasting of several recipes. \nThe morning will focus on poultry and fish; chicken breasts and trout fillets will be cooked up for a delicious lunch along with a soba noodles\, potato salad and seasonal veggies. The afternoon will focus on breaking down a 120lb 1/4 hog into parts\, with each participant leaving with 10lbs of pork to take home. \nAmong all the hands-on learning and delicious food\, there will be plenty of opportunity to discuss broader issues around sustainable and ethical sourcing of proteins\, and the importance of using the whole animal. As a special bonus gift\, there will even be a homemade soap made with local IPA beer and beef tallow\, made by Chef Mark himself.\n—– \n$125 +HST \n—–\nChef Mark Cutrara has been a critical figure in the evolution of Toronto’s food landscape. His acclaimed restaurant Cowbell was a foundational link in fostering the farm-to-table fabric across Southern Ontario. His commitment to local food and sustainable farming is clearly reflected in the food he butchers\, cures\, smokes\, and pickles according to the seasons of local producers. Cutrara now spends his time consulting for restaurants\, caterers and craft breweries. \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/all-day-workshop-meat-camp-whole-animal-butchery-by-chef-mark-cutrara/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/04/The-Art-of-Butchery-–-Pork.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190421T183000
DTEND;TZID=America/Toronto:20190421T210000
DTSTAMP:20260501T122043
CREATED:20190316T160613Z
LAST-MODIFIED:20190930T222930Z
UID:68709-1555871400-1555880400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Gluten Free Fresh Pasta by Nicole Di Nardo
DESCRIPTION:Let’s make fresh gluten free pasta! We’ll get our aprons on and start mixing the dough by hand using the best local eggs and Grade A quinoa flour and chickpea flour. Participants will learn how to make 2 types of gluten free pasta dough from scratch: Quinoa Fettuccine and Chickpea Maltagliata. Italian Chef & Nutrtionist Nicole Di Nardo will walk you through the whole process from selecting ingredients\, to dough mixing\, kneading\, and dusting\, as well as machine rolling and hand-shaping techniques\, and storage guidelines. \nWhile the dough rests\, you’ll make two healthy\, delicious sauces: a classic Italian tomato for the fettucine and a traditional Pugliese stew with chickpeas\, tomato sauce\, rosemary with the hand-cut maltagliata pasta. Finally you’ll learn how to put it all together and the importance of liquid gold (pasta water). We will share a small bowl of each pasta dish and celebrate in what we created together.\n—– \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/cooking-class-fresh-gluten-free-pasta-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/2019/03/fresh-pasta-dough-e1552750440136.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VCALENDAR