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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141122T193000
DTEND;TZID=America/Toronto:20141122T223000
DTSTAMP:20260505T010955
CREATED:20141027T213301Z
LAST-MODIFIED:20141027T215656Z
UID:13663-1416684600-1416695400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Flavours of Taiwan by Chih-Yang (Sean) Kuan
DESCRIPTION:An important part of Taiwanese cuisine are xiaochi (小吃 “small eats”); small\, savoury snacks eaten together similar to tapas or meze. Taiwanese xiaochi has gained such a reputation that travelers have been known to visit Taiwan just for an unforgettable trip to the xiaochi night markets. \nYet Toronto\, for all its culinary diversity\, does not seem to have a strong Taiwanese representation\, something that became clear to Chih-Yang (Sean) Kuan upon arriving here more than ten years ago. A passionate cook with a love of classic Taiwanese dishes\, Sean has spent the better part of that last decade perfecting some of his favourites. This 7-course tasting menu is a selection of Taiwanese specialities you are unlikely to find anywhere else. \n—–\n鹽酥雞 (Yan Su Gee) Taiwanese Popcorn Chicken\nA traditional appetizer that combines tenderness with crispiness. Fresh chicken breast marinated with Sean’s secret powder and sauce with a hint of garlic aroma. Crispy texture outside\, tender inside as soon as you take a bite. \n酸辣湯 (Taiwanese Swan La Tang) Hot and sour soup\nUnlike the traditional Cantonese-style hot and sour soup\, the Taiwanese version is a complex blend of shredded pork\, bamboo shoots\, carrots\, tree fungus\, egg and tofu flavored with hot peppers and spices to bring up the heat. It warms up your stomach and stimulates your appetite at any time during the meal. \n蔥油雞 (Tsong Yo Gee) Ginger and Onion Chicken\nSteaming the chicken with Taiwanese savory sauce and peppercorn makes it tender and delicate\, with rich flavors. \n三杯豆腐 (Sun Bei Tofu) Three-cup Tofu\nTofu and fresh Thai basil cooked with sesame oil\, soy sauce and rice wine has an enhanced flavour with a distinctly Taiwanese taste. \n紅燒牛肉 (Hong Shao Niu Row) Taiwanese Beef Stew\nSlow-braised beef is simmered in a unique combination with onion\, Chinese peppercorn\, and tomato with a light touch of soy sauce and hot bean sauce for this dark beef soup. \n瓜仔肉 (Gwa Zai Row) Preserved Baby Cucumber with Pork\nSteamed pork with preserved baby cucumber has a heavenly sweet taste that goes perfectly with rice. \n油飯 (Yo Fan) Taiwanese Style Sticky Rice\nThis main dish delivers the authentic\, traditional flavor of Taiwan. Pork\, dried mushroom\, dried shrimp\, oyster sauce and a touch of shallot and sesame oil give the sticky rice a delightful taste. \n$40 + HST \n—–\nChih-Yang (Sean) Kuan grew up in Taiwan and came to Canada about ten years ago. As much as he has been amazed by the multicultural environment in Toronto\, he felt surprised to see no authentic Taiwanese restaurants in town. Although he is not a chef as a profession (his academic background is actually Engineering\, which is not too far away from cooking he would say)\, he loves cooking as a hobby. Perfecting the traditional dishes of Taiwanese cuisine is his passion\, and the delighted faces of people enjoying his dishes is his reward. Sean hopes to offer you an authentic taste of Taiwan in Toronto. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-flavours-of-taiwan-by-chih-yang-sean-kuan/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/10/油饭-Taiwanese-Sticky-Rice.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141120T180000
DTEND;TZID=America/Toronto:20141120T210000
DTSTAMP:20260505T010955
CREATED:20141111T174133Z
LAST-MODIFIED:20141111T174801Z
UID:14027-1416506400-1416517200@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. \nThird Stop: Toluca \nTorta de Chorizo — Mexican chorizo sausage\, refrito beans\, tomato\, cilantro\, onion\, and avocado in a soft Italian bun\nVegetarian Torta option: substitute vegetarian Chorizo\n+\nFresh Green Salad — with avocado\, blue cheese\, and a tangy jalapeño dressing\n$10 \nSopa Crema de Zanahoria (Cream of Carrot) Organic carrots slowly braised in orange juice\, pureed and finished with cream\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/
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/paola-torta-chorizo.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141119T180000
DTEND;TZID=America/Toronto:20141119T210000
DTSTAMP:20260505T010955
CREATED:20141117T175336Z
LAST-MODIFIED:20141117T180201Z
UID:14134-1416420000-1416430800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chickpea Stew by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nWarm\, hearty and a bit sweet\, these garbanzos are simmered up in a fragrant tomato stew\, with leeks\, dill\, olives and garlic\, topped with homemade coconut yogurt. Served with basmati rice and sautéed greens & fennel on the side. \n$12 (tax-in)\n#vegan #GF avail \nPay What You Can after 7:30 \nDessert: Banoffee (Banana+Toffee) & Almond Tart\n$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-chickpea-stew-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/2014/11/chickpea-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141118T180000
DTEND;TZID=America/Toronto:20141118T210000
DTSTAMP:20260505T010955
CREATED:20141117T175332Z
LAST-MODIFIED:20141117T181256Z
UID:14133-1416333600-1416344400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Segedínský Guláš (Czech Pork & Sauerkraut Goulash) by Len Senater
DESCRIPTION:While goulash is traditionally considered Hungarian in origin — a hearty soup or stew based around meat\, caramelized onions and paprika — countless variations can be found across Eastern Europe. The addition of sauerkraut makes it Székely Gulyás\, with regional variations from Czechoslovakia (Segedínský Guláš) to Germany (Szegediner Gulasch) to France (Gulasch a la Szekely). \nThe addition of sauerkraut adds a tang and depth to the stew\, and helps to create incredibly tender\, melt-in-your-mouth meat (as well as being really good for you). Local red shepherd peppers and sweet Hungarian paprika give the gorgeous ruby-red colour\, and a dollop of sour cream adds the final decadent bit of richness. Served over buttered spätzle noodles with a baby arugula salad \n$12 (tax-in)\n#Vegan & #GF options. \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-segedinsky-gulas-czech-pork-sauerkraut-goulash-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/2014/11/Segedinsky-Gulas.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141117T183000
DTEND;TZID=America/Toronto:20141117T210000
DTSTAMP:20260505T010955
CREATED:20141027T213258Z
LAST-MODIFIED:20141027T215233Z
UID:13662-1416249000-1416258000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Herbed Gnocchi & Truffle Gnudi by Chef Marc Sultanti
DESCRIPTION:Gnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch\, once you know how. \nChef Marc Sultanti will walk you through making two different kinds: a classic potato gnocchi\, flecked with fresh herbs and quickly pan-seared to give them a delicious golden touch; a quick & easy versatile recipe that also works well with leftover sweet potato\, squash or pumpkin. Chef Marc will also demonstrate the more elegant gnudi\, a delicate\, pillow-soft gnocchi made with fresh ricotta cheese infused with truffles\, and served with a mushroom cream sauce. \nThis fun\, hands-on workshop will teach you the basic techniques for making\, preparing and storing your own homemade gnocchis\, and provide ample time to make a batch to take home to eat or freeze. \n$40 +HST \nChef Marc Sultanti has worked at some of Toronto’s busiest and most popular kitchens\, from Wayne Gretzkys\, to the Esplanade Biermarkt\, to places as diverse as Centro\, Jump\, Rosewater Supper Club\, and The Spoke Club before becoming Head Chef at Le Petit Castor. Along with his work at Rakia and Pravda Vodka bar\, Chef Marc currently works as a freelance chef\, doing private catering and cooking classes at the LCBO. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-herbed-gnocchi-truffle-gnudi-by-chef-marc-sultanti/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/10/gnocchi_1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141116T193000
DTEND;TZID=America/Toronto:20141116T223000
DTSTAMP:20260505T010955
CREATED:20141020T212107Z
LAST-MODIFIED:20141021T205958Z
UID:13437-1416166200-1416177000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Colombian Fusion Tasting Menu by Aracataca
DESCRIPTION:Aracataca was born by a passion for food\, travel and exploration shared by chef Raluca Cojocariu and professional traveler David Rivas. Their approach combines traditional Colombian street foods like arepas\, empanadas and patacones\, with global flavours in an elegant\, cosmopolitan fusion. Join them at The Dep for an innovative 5-course tasting menu featuring a selection of their signature dishes. \nCrema de Mazorca\n Cream of corn soup with chicharrón and cilantro garnish \nEmpanada\n Deep fried corn empanadas stuffed with curried potato and kale\, with a garlic-yogurt raita and skewered side salad. \nPatacon\n Crispy sheets of thinly sliced plantain\, topped with smoky\, slow-cooked pulled pork and mango-cilantro chutney. \nArepa\n Pan-fried thick corn masa pancakes\, topped with Thai-seasoned grilled flank steak\, arugula\, avocado and sriracha mayo. \nMaracuyá\n Light\, tender ricotta cheesecake with passion fruit sauce\n—–\n(menu is #gluten-free). \n$40 +HST \nAracataca’s unique\, cosmopolitan take on Colombian street food — made from scratch using the best local ingredients — has been receiving rave reviews at gourmet food events like The Delicious Food Show\, Toronto Food Fest and Toronto Underground Market. \nFollow Aracataca.TO on Facebook or Twitter\nhttps://www.facebook.com/aracataca.to\nhttps://twitter.com/Aracataca_TO \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-colombian-fusion-tasting-menu-by-aracataca/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/10/facebook_event_1521626911427502.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141114T180000
DTEND;TZID=America/Toronto:20141114T210000
DTSTAMP:20260505T010955
CREATED:20141110T191043Z
LAST-MODIFIED:20141110T193638Z
UID:13977-1415988000-1415998800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Crusted Sea Bass & Pumpkin Potato Mash by Adrien Kamir
DESCRIPTION:Adrien Kamir prepares fresh sea bass with a lightly sweet crumb made from spiced Belgian Spéculoos biscuits\, producing a delicate breading with a hint of warm spices. It’s served with a creamy mushroom and red wine reduction\, a side of pumpkin potato mash and poêlée de légumes du soleil\, a traditional Provençal sautée of colourful vegetables.\n$12 (tax-in)\n#avail GF \nDessert: Classic French Chocolate Mousse with Crême Chantilly\n$4 \n—–\nAdrien Kamir a young\, adventurous cook from Strasbourg\, studied traditional French cuisine before refining his culinary skills at a range of restaurants from rustic French to Haute Cuisine\, with a speciality in working with French cheeses. Visiting Canada for a few months before relocating to Guadaloupe (#jealous)\, Adrien enjoys exploring tastes\, cultures\, and landscapes from around the world. \n—–\nEvery Friday The Depanneur invites a different guest cook to come down and make their favourite dish. \n 
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-crusted-sea-bass-pumpkin-potato-mash-by-adrien-kamir/
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/crusted-sea-bass.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141113T180000
DTEND;TZID=America/Toronto:20141113T210000
DTSTAMP:20260505T010955
CREATED:20141110T191039Z
LAST-MODIFIED:20141110T193803Z
UID:13975-1415901600-1415912400@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. \nSecond stop: Merida \nTorta de Cochinita Pibil — Annato and orange juice marinated pork shoulder\, refrito beans\, and pickled red onion in a ciabatta bun.\nVegetarian option: substitute sweet potato and cactus\n+ fresh green salad\, with avocado\, blue cheese\, and a tangy jalapeño dressing\n$10 \nSopa de Lima (Mexican Lime Soup) Fresh and comforting chicken broth seasoned with lime juice and oregano\n$4 \nDrinks: “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. \n 
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-torta-tour-of-mexico-by-santo-pecado-mexican-catering%ef%bb%bf-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/facebook_event_791915820870387.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141112T180000
DTEND;TZID=America/Toronto:20141112T210000
DTSTAMP:20260505T010955
CREATED:20141110T191035Z
LAST-MODIFIED:20141110T192058Z
UID:13974-1415815200-1415826000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tagliatelle with Kale\, Squash & Almonds by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nThe thick ribbons of Tagliatelle are a wonderful complement to fall flavours and rich sauces. Emily’s features white wine with roasted delicata squash\, almonds\, and red kale\, served alongside a sweet and spicy fall salad of micro greens\, sprouts\, watermelon radishes and pomegranate seeds.\n$12 (tax-in)\n#vegan #GF avail \nPay What You Can after 7:30 \nDessert: Coconut Cream Pie $4 \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\n Emily 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-tagliatelle-with-kale-squash-almonds-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/2014/11/emily-z-nov-12.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141111T180000
DTEND;TZID=America/Toronto:20141111T210000
DTSTAMP:20260505T010955
CREATED:20141106T202013Z
LAST-MODIFIED:20141106T202926Z
UID:13883-1415728800-1415739600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: (un)Traditional British Roast Supper with Jacob Saphra
DESCRIPTION:Guest Chef Jacob Saphra will be filling in for Len tonight\, who will back next week. \nThe traditional British roast dinner is usually served on Sunday’s after mass and is the quintessence of British pub fare. Across the British Isles\, pubs and restaurants battle for boasting rights as to who serves the best roast\, and any enthusiast will tell you that no weekend is complete without one. Nowadays vegetarians and vegans are also in the game\, with inventive combinations every bit as satisfying and delicious as the old-school classics. \nChef Jacob Saphra brings his unique twist to this UK tradition. It comes with all the favourite sides: fluffy Yorkshire puddings\, rich mushroom gravy\, caramelised roasted root vegetables\, herbed peas\, and features one of Jacob’s signature dishes\, a hearty vegan cashew-walnut roast\, in place of the usual beef.\n$12 (tax-in)\n#vegan #GF avail \n—–\nJacob Saphra is the owner/chef at Brixton Grill\, an all-vegan barbecue stand at Dufferin Grove market running every Thursday from 3-7.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-untraditional-british-roast-supper-with-jacob-saphra/
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/sunday-roast.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141110T183000
DTEND;TZID=America/Toronto:20141110T203000
DTSTAMP:20260505T010955
CREATED:20141020T212103Z
LAST-MODIFIED:20141023T124826Z
UID:13436-1415644200-1415651400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Onigiri with Jess Mantell
DESCRIPTION:Onigiri or musubi\, are the Japanese answer to the sandwich. These balls of unseasoned rice have aristocratic beginnings\, much like the sandwich\, and similarly have evolved into a casual and convenient food that anyone can make at home. \nThe novel about a scandalous playboy\, The Tale of Genji\, written by Lady Murasaki-Shikibu in Japan during the 11th century\, makes the first mention of the eating of rice formed into balls. Now\, nearly a thousand years later\, onigiri is a staple of the Japanese diet\, though it is only starting to gain traction in the West. \nOften wrapped in nori\, just like sushi\, the difference here is the focus on the rice\, rather than the fish. While the making of sushi takes years to master and is not typically prepared at home\, onigiri is an everyday food. They are prepared by mothers for lunch boxes\, are available in corner stores\, and are the perfect sustenance to take along on hikes\, picnics\, train rides\, and road trips. \nIn this workshop we will examine the different kinds of Japanese rice\, and how to wash and cook the rice for optimal taste and texture. We will explore some traditional\, and not-so-traditional\, filling options like: ume boshi (Japanese salted plum)\, kombu (umami-packed seaweed)\, karaage (Japanese fried chicken)\, tuna with mayo\, and some of Abokichi’s homemade okazu (chili & sesame condiment). Participants will be able to try their hand at forming onigiri using a few different techniques\, leave with some onigiri to snack on\, and the skills to start making their own onigiri at home. \n$40 +HST \nGrowing up in the suburbs of Toronto\, Jess Mantell was uninterested in the soggy white rice on her dinnerplate as a child. Shortly after completing a degree in design\, her hunger for adventure led Jess to spend seven years in Japan\, where the rich culinary culture had a strong impact on her palate. Now back in her hometown\, Jess is the co-founder of Abokichi\, a food and lifestyle company that has been selling onigiri around Toronto since mid-2013. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-onigiri-with-jess-mantell/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/10/onigiri_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141109T193000
DTEND;TZID=America/Toronto:20141109T223000
DTSTAMP:20260505T010955
CREATED:20141010T201524Z
LAST-MODIFIED:20141010T202020Z
UID:13072-1415561400-1415572200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Ottolenghi-Inspired by Paula Costa
DESCRIPTION:Israeli-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 (Jerusalem\, Plenty\, and the just-released Plenty More). It is hard to browse through these beautiful books and not be overwhelmed by the urge to want to devour the tantalizing dishes within. \nOne person who succumbed is talented cook and avid food blogger Paula Costa\, who has curated a selection of 7 exquisite dishes from Ottolenghi’s oeuvre for this lovely Eastern Mediterranean dinner. \n—–\nSweet Potato Galettes\n Hummus with Homemade Pita \nFennel and Feta Salad with Pomegranate Seeds \nRoast Chicken with Sumac\, Za’atar and Lemon\n Green Beans with Walnut and Orange\n Couscous with Dried Apricots and Butternut Squash \nApple and Olive Oil Cake with Maple Icing\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. She finds that “each new meeting or outing expands my knowledge\, increases my passion and (I hope) makes my blog better.” \nPaula loves teaching cooking classes\, competing in cooking competitions\, catering and hosting supper clubs.\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-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/2014/10/zaatar-chicken.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141107T193000
DTEND;TZID=America/Toronto:20141107T223000
DTSTAMP:20260505T010955
CREATED:20141103T211304Z
LAST-MODIFIED:20141103T213141Z
UID:13825-1415388600-1415399400@dev.thedepanneur.ca
SUMMARY:CLOSED FOR PRIVATE EVENT: 40 Homes for Dinner
DESCRIPTION:The Depanneur is proud to be taking part in 40 Homes for Dinner\, a unique fundraising event lead by Homes First to help combat homelessness in Toronto. \n40 Homes for Dinner is an event like no other in Toronto. Guests take a chance and buy tickets to a dinner without knowing who their host is or at whose home they’ll be eating. \nThe night begins with all dinner ticket holders gathering for a fabulous cocktail reception. It is here that guests will find out what their evening has in store for them. The excitement sets in as everyone is handed an envelope: inside your host and their address is revealed. Guests dash off to their respective dinners for a night full of entertainment and amazing food. Strangers share a delicious feast\, celebrate what it means to have a home and create a sense of community together. \nhttp://www.homesfirst.on.ca/40-homes-for-dinner
URL:https://dev.thedepanneur.ca/event/closed-for-private-event-40-homes-for-dinner/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/11/40-homes-mainimage.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141106T180000
DTEND;TZID=America/Toronto:20141106T210000
DTSTAMP:20260505T010955
CREATED:20141103T211316Z
LAST-MODIFIED:20141103T214035Z
UID:13828-1415296800-1415307600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Torta Tour of Mexico by Santo Pecado Mexican Catering
DESCRIPTION:November Pop-UP Showcase:\nPaola 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 of Santo Pecado Mexican Catering 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. \nFirst stop: Mexico City! \nTorta de Milanesa — Thin\, breaded (#GF) beef flank steak cutlets\, with avocado\, refritos (refried beans)\, mustard\, tomato and onion on a fresh white bun.\nVegetarian option: breaded eggplant cutlet\n+\nSopa Juliana — A mix of thinly sliced seasonal vegetables and pasta (#GF) in a tomato broth.\n$12 (tax-in) \nDrinks: Jarritos Mexican soda in assorted flavours\n$3 \nDessert: Buttery Churros with a rompope (Mexican eggnog & rum) sauce.\n$4 \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%ef%bb%bf/
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/torta-milanesa.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141105T180000
DTEND;TZID=America/Toronto:20141105T180000
DTSTAMP:20260505T010955
CREATED:20141103T211312Z
LAST-MODIFIED:20141103T212647Z
UID:13827-1415210400-1415210400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Guy Fawkes Night with Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nDon’t you Remember\,\n The Fifth of November\,\n ‘Twas Gunpowder Treason Day\,\n I let off my gun\,\n And made’em all run.\n And Stole all their Bonfire away.\n (1742) \nGuy Fawkes Night\, also known as Bonfire Night\, is a British tradition with a long and fascinating history. It begins on the 5th of November\, 1605\, when Guy Fawkes\, a member of the Gunpowder Plot\, was arrested while guarding explosives that had been hidden beneath the House of Lords. Over the centuries\, the commemorative celebration has shifted meaning\, ranging from anti-papist rallies\, to public bonfire-and-fireworks celebrations\, to anti-authoritarian political protests\, most recently since the Guy Fawkes mask (popularized in the graphic novel & film “V for Vendetta”) has been adopted by internet activists Anonymous and the Occupy movement. \nJoin Emily Zimmerman for her vegan spin on a classic British comfort food\, the sausage roll. Made with homemade green jackfruit and sun-dried tomato vegan sausage wrapped in a rich\, flaky biscuit crust\, and served alongside sauteéd mixed greens (chard\, kale & spinach) with pigeon peas.\n$12 (tax-in)\n#vegan #GF avail \nPay What You Can after 7:30 \nDessert: Baked apples with caramel custard $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-guy-fawkes-night-with-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/2014/11/veg-sausage-roll.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141104T180000
DTEND;TZID=America/Toronto:20141104T210000
DTSTAMP:20260505T010955
CREATED:20141103T211308Z
LAST-MODIFIED:20230622T195941Z
UID:13826-1415124000-1415134800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sichuan Hot & Sour Soup by Len Senater
DESCRIPTION:There are few soups with as much going on as Chinese Hot & Sour Soup. Although there are countless local variations\, the most famous are from Beijing and Sichuan\, and are notable for their complex combination of flavours and textures. I will be making a Sichuanese-inspired version\, packed with slivers of pork\, several types of mushroom (wood ear and shiitake)\, bamboo shoots\, day lily bud\, tofu\, egg and carrots in a rich chicken broth infused with Chinese 5-spice\, ginger and sesame oil. The hot (white peppercorn\, chili oil and sichuan peppercorns) is offset by the sour (black Chinkiang vinegar)\, and the whole thing topped with plenty of fresh scallions and coriander. Served with crispy & salty Chinese donut (youtiao) for dipping.\n$12 (tax-in)\navailable #vegan and/or #GF \nAdd poached shrimp +$3 \nWe’ll also have fresh pie from the wood ovens at Dufferin Grove! $4\nAdd organic vanilla ice cream +$2 \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-sichuan-hot-sour-soup-by-len-senater/2014-11-04/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141103T183000
DTEND;TZID=America/Toronto:20141103T210000
DTSTAMP:20260505T010955
CREATED:20141029T210027Z
LAST-MODIFIED:20141029T211737Z
UID:13732-1415039400-1415048400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Soup Three Ways by Chef Greg Couillard
DESCRIPTION:Last-minute surprise workshop! \nWith acclaimed Chef Greg Couillard preparing to leave for another over-wintering on the sunny beaches of Mexico\, his Toronto fans were resigning themselves to another couple of months without a chance to try his inimitable food. But with a last-minute opening in The Dep calendar\, Chef Greg has jumped in with one final hurrah\, a fun\, hands-on workshop making 3 distinctly different soups\, a perfect combination for the fall harvest and the onset of chilly weather. \nIn this class participants will work with Chef Greg on 3 soups that reflect some of his favourite flavours: South Indian\, Mexican and classic French. \nCurried Pumpkin Dal – Kerala-inspired South Indian curry flavours light up this golden soup \nWhite Bean Azteca – White beans and chicken in a complex\, spciy tomato and leek broth\, topped with crispy tortilla strips. \nPotato & Watercress – An elegant French potage showcasing new crop Ontario potatoes\, garnished with blue cheese. \nParticipants will get to make and taste all 3 soups\, and take home additional servings to eat or freeze. \n$40 +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. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/workshop-soup-three-ways-by-chef-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/10/Soups.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141101T193000
DTEND;TZID=America/Toronto:20141101T223000
DTSTAMP:20260505T010955
CREATED:20141007T000447Z
LAST-MODIFIED:20141007T002309Z
UID:12829-1414870200-1414881000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Trick or Treat by Chef Dave Mottershall
DESCRIPTION:With several prestigious awards under his belt\, and a brief stint as chef de cuisine at The Chase\, Chef Dave Mottershall made big waves in the TO culinary scene with his recent Loka Snacks pop-up at Leslieville’s Hi-Lo bar in September. Rooted in a farm-to-table\, nose-to-tail ethos\, and a deep love for quality meats — Chef Dave is leading a sold-out Intro to Charcuterie Workshop at The Dep — this promises to be a chance to share an intimate dinner with a hot young chef whose star is on the rise. \n—–\nThe Trick\n“Spooky” Amuse Bouche \nThe Treats\nPeppered Veal Carpaccio\, Red Eye Mayo\, Frites \nMaple Glazed Pork Belly\, Leek Pomme Puree\, Roasted Carrots\, Parsnip Chips \nSticky Date Pudding\, Treacle Sauce\, Vanilla Chantilly \n—–\n$40 +HST\nB.Y.O.B — no corkage fee \n—–\nChef Dave Mottershall is best 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. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-trick-or-treat-by-chef-dave-mottershall/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/10/facebook_event_1560867284134623.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141031T180000
DTEND;TZID=America/Toronto:20141031T180000
DTSTAMP:20260505T010955
CREATED:20141027T213254Z
LAST-MODIFIED:20141029T221105Z
UID:13661-1414778400-1414778400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Halloween Pop-Up by Chef Dave Mottershall
DESCRIPTION:Toronto’s latest Pop-Up rockstar\, Chef Dave Mottershall\, hot on the heels of his sold-out Workshop and Supper Club at The Dep\, is back with a fun\, cheeky and delicious Halloween-themed drop-in dinner — a perfect start for a spooky night of tricks & treats! \nMummified Pappardelle Pasta\,\n Beet Blood Devilled Tomato Sauce\,\n Olive ‘n’ Bocconcini Eyeballs\,\n Bull’s Blood Micro Greens\n$12 (tax-in) \nAdd Spicy Chorizo Worms +$3 \nKID’S SPECIAL:\nBlack & Orange Grilled Cheese Sandwich\,\nwith tomato sauce for dipping\n$5 \nDessert:\nChocolate Bar Terrine\nwith Raspberry Blood Coulis & Minted Alien Goo\n$5 \n—–\nChef Dave Mottershall is best 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.\nhttp://instagram.com/chef_rouge \n—–\nEvery Friday The Depanneur invites a different guest cook to come down and make their favourite dish.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-halloween-pop-up-by-chef-dave-mottershall/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/10/halloween-pasta-e1414620657134.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141029T180000
DTEND;TZID=America/Toronto:20141029T180000
DTSTAMP:20260505T010955
CREATED:20141027T213250Z
LAST-MODIFIED:20141027T214333Z
UID:13660-1414605600-1414605600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Irish Colcannon with Apple-Tempeh Stew by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nIn Ireland\, Halloween was considered a fast day and therefore vegetarian\, and colcannon\, a hearty mix of mashed potato\, kale and onion\, was the traditional meal. (Other Irish traditions included hiding a ring in the colcannon – whoever found it was said to be married within the year – and jack-o-lanterns carved from turnips). Emily has added an apple & smoked-tea tempeh stew for a little extra yum.\n$12 (tax-in)\n#vegan #GF \nPay What You Can after 7:30 \nDessert: maple walnut cake $4\nAdd homemade apple ice cream +$2 \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-irish-colcannon-with-apple-tempeh-stew-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/2014/10/colcannon1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141028T180000
DTEND;TZID=America/Toronto:20141028T180000
DTSTAMP:20260505T010955
CREATED:20141027T213246Z
LAST-MODIFIED:20141027T213907Z
UID:13658-1414519200-1414519200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Butternut Squash Risotto with Sage and Churisço by Len Senater
DESCRIPTION:Golden local butternut squash\, earthy sage\, shallots and tender arborio rice mixed with heritage short-grain brown rice are slowly cooked together with creamy Monterey Jack and Parmesan cheeses (optional) that envelopes the risotto in a rich\, creamy sauce that makes this Fall dish so wonderful. Garnished with crispy fried sage leaves and freshly cracked black pepper.\n#gluten-free\, available #vegan\n$10 (no cheese)\n$12 (with butter & cheese) \nAdd spicy smoked Churisço sausage +$3 \nWe’ll also have fresh pie from the wood ovens at Dufferin Grove! $4\nAdd organic vanilla ice cream +$2 \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-butternut-squash-risotto-with-sage-and-churisco-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/2014/10/facebook_event_988402791177274.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141027T183000
DTEND;TZID=America/Toronto:20141027T213000
DTSTAMP:20260505T010955
CREATED:20141007T023616Z
LAST-MODIFIED:20141007T024020Z
UID:12864-1414434600-1414445400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Pressure Canning — Garlic Conserva by Christine Manning
DESCRIPTION:Few vegetables undergo as magical transformation in the kitchen as garlic. Raw\, garlic is notably sharp\, pungent and spicy\, but slow roasting turns it into a smooth\, smoky and sweet delicacy — what Italians call a garlic conserva —that adds amazing depth to any sandwich\, dressing or sauce. \nHowever\, due to the low-acid nature of this recipe\, it cannot be preserved using traditional water-bath canning. Like many dishes containing meat\, fish or dairy\, and vegetables like corn\, beans\, or squash\, this requires the use of a pressure canner to safely preserve. But pressure canning\, with it’s dedicated\, high-temperature and high-pressure equipment can be intimidating to the first-timer. \nJoin Christine Manning\, owner of Manning Canning and long-time preserver\, as she teaches you how to safely use a pressure canner. You will walk out of this class with the basic understanding of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving. You will also get a copy of the recipe to take home and 1 jar for your pantry. \nBONUS! While your conserva is processing\, Christine will walk you through a fast & easy quick-pickled garlic packed with zing and crunch. This quick “refrigerator-pickle” will not be canned\, but can be safely stored in the fridge for several months. \n$40 +HST
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-pressure-canning-garlic-conserva-by-christine-manning/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/10/galic-conserva.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141026T193000
DTEND;TZID=America/Toronto:20141026T223000
DTSTAMP:20260505T010955
CREATED:20141007T000443Z
LAST-MODIFIED:20141007T021134Z
UID:12828-1414351800-1414362600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Mexitalian by Chef Greg Couillard
DESCRIPTION:For this special Supper Club\, Chef Greg combines traditional flavours and ingredients with unexpected twist\, re-envisioning classic Italian dishes through an authentic if unorthodox Mexican lens. \nFor the last few years\, from his outpost at a small boutique hotel on Mexico’s Costa Alegre\, Chef Greg Couillard has been immersing himself in the many delights of Mexican regional cuisine. The local markets\, spices and techniques have been a rich trove for his insatiable culinary curiosity\, and The Dep is excited to be a showcase for Chef Greg’s discoveries. \nHot Tamale Strata with Creamy Corn Elote\nThis dish combines traditional Mexican ingredients: fresh corn tortillas\, peppers\, sweet potato\, beans\, fresh & dried chiles\, and cotija cheese with Chef Greg’s renowned flair for spices into a multi-layered “lasagna”\, topped with a creamy corn and serrano chile “elote” sauce – a decadent touch that evokes the sweet-spicy flavours of this Mexican street-food favourite. \nZapotecan Osso Buco\, Mexican Polenta and Sauteed Chard\nSlow-braised beef shank simmered in complex blend of spices\, Guajillo & Pasilla chiles typical of southern Mexico\, served with a rich polenta spiked with serrano chiles\, queso fresco\, parmesan and basil\, and a side of fresh sautéed chard. \nCajeta Crème Brûlée\nA specialty Guanajuato and Jalisco\, Mexican cajeta is a luxurious caramel akin to South American dulce de leche\, but made from goat’s milk. Its unique flavour is highlighted in the this decadent crème brûlée with bananas and piloncillo rhum butter. \n$40 +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. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-mexitalian-by-chef-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/10/Mex_Osso_Bucco.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141024T180000
DTEND;TZID=America/Toronto:20141024T210000
DTSTAMP:20260505T010955
CREATED:20141020T212059Z
LAST-MODIFIED:20141020T230135Z
UID:13435-1414173600-1414184400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINER: Hot Tamale Strata by Chef Greg Couillard
DESCRIPTION:For the last few years\, from his outpost at a small boutique hotel on Mexico’s Costa Alegre\, Chef Greg Couillard has been immersing himself in the many delights of Mexican regional cuisine. The local markets\, spices and techniques have been a rich trove for his insatiable culinary curiosity\, and The Dep is excited to be a showcase for Chef Greg’s discoveries. \nThis dish combines classic Mexican ingredients like fresh corn tortillas\, peppers\, sweet potato\, beans\, fresh & dried chiles\, and cotija cheese with Chef Greg’s renowned flair for spices into a hearty multi-layered “lasagna”\, topped with a creamy corn and serrano chile elote sauce – a decadent touch that evokes the sweet-spicy flavours of this Mexican street-food favourite. Served with a colourful and crunchy Mexican chopped salad.\n$12 (tax-in)\n#vegetarian #GF \nAdd spicy chorizo sausage +$3 \n—–\nEvery Friday The Depanneur invites a different guest cook to come down and make their favourite dish.
URL:https://dev.thedepanneur.ca/event/drop-in-diner-hot-tamale-strata-by-chef-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/10/Mex-Lasagna-Full-jpg.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141023T180000
DTEND;TZID=America/Toronto:20141023T210000
DTSTAMP:20260505T010955
CREATED:20141020T212055Z
LAST-MODIFIED:20141027T214405Z
UID:13434-1414087200-1414098000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Montreal Smoked Meat\, Reimagined by Luke Hayes-Alexander
DESCRIPTION:LAST CHANCE \nBased on an old family recipe going back 25 years\, Chef Luke Hayes-Alexander is re-imagining Montreal-style smoked meat for the 21st Century. A labour-intensive\, three-week process of curing\, smoking\, aging and steaming transforms humble beef brisket into the tender\, flavourful delicacy that has been a Jewish deli staple for more than 60 years. \nBut that’s where the similarity ends… Chef Luke gives his smoked meat a decidedly modern twist\, pan-searing thick slabs of the tender brisket and then wrapping them in 2 hand-made flatbreads\, one with a classic combination of homemade mustard and pickles\, the other inspired by the Ruben\, with Swiss cheese\, homemade sauerkraut and a smoky dressing\, served along with a creamy\, garlic-spiked coleslaw.\n$12 (tax-in) \nDessert: Mandarin Cake with Kaya Jam\nDelicate citrus-scented cake with a rich\, Malaysian-style creamy coconut custard\, fresh tangerine and crunchy candied ginger. $5 \n—–\nCulinary wunderkind Chef Luke Hayes-Alexander has been cooking professionally since he was 15\, much of that time spent making multi-course tasting menus at his critically-acclaimed restaurant\, Luke’s Gastronomy in Kingston. Now 23\, Luke’s taken his show on the road and can be found innovating in kitchens\, pop-ups and events across Toronto and abroad\, including the Culinary Theatre at Taboo Muskoka Resort\, and his new L.U.S.T. supper club project.\nhttp://www.lukechef.com/ \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. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinner
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-montreal-smoked-meat-reimagined-by-luke-hayes-alexander-3/2014-10-23/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/10/smoked-meat.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141022T180000
DTEND;TZID=America/Toronto:20141022T180000
DTSTAMP:20260505T010955
CREATED:20141020T212051Z
LAST-MODIFIED:20141020T224132Z
UID:13433-1414000800-1414000800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: White Bean & Mushroom Cassoulet by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nA classic of French country cooking\, cassoulet is a hearty white bean dish from Provençe traditionally baked in an earthenware “cassole” from which it gets its name (and from which we also get “casserole”). Emily makes her vegan version with plenty of earthy mushrooms\, and serves it with crispy polenta fingers.\n$12 (tax-in)\n#vegan #GF \nPay What You Can after 7:30 \nDessert: Apple Tarte Tatin with custard sauce.\n$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-white-bean-mushroom-cassoulet-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/2014/10/cassoulet.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141021T180000
DTEND;TZID=America/Toronto:20141021T180000
DTSTAMP:20260505T010955
CREATED:20141020T212047Z
LAST-MODIFIED:20141020T223958Z
UID:13432-1413914400-1413914400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Cheesy Grits\, Collards\, Cajun Shrimp & Sausage by Len Senater
DESCRIPTION:A personal fave inspired by the Deep South. Creamy corn grits with pepperjack cheese\, topped with smoky\, bacon-flecked collard greens & topped with your choice of cajun shrimp\, spicy chouriço sausage or BBQ tempeh.\nAvailable #vegan & #glutenfree \n$12 (tax-in)\nadd extra topping +$3 \nWe’ll also have fresh pie from the wood ovens at Dufferin Grove! $4\nAdd organic vanilla ice cream +$2 \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-cheesy-grits-collards-cajun-shrimp-sausage-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/2014/10/shrimp-grits.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141020T183000
DTEND;TZID=America/Toronto:20141020T213000
DTSTAMP:20260505T010955
CREATED:20140926T195808Z
LAST-MODIFIED:20140929T212143Z
UID:12393-1413829800-1413840600@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 for an in-depth and hands-on introduction to the art and science of charcuterie: preserving fresh meat through curing\, salting\, smoking and drying. \nThis class will focus on whole-muscle curing\, covering classic cured pancetta\, pork spalla and duck breast bresoala. 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 spice blends for curing duck breast in class; instructions for finishing these bresaola at home will be provided.There will also be demonstrations of preparing\, curing and smoking pork belly for pancetta\, and pork shoulder for spalla. \nThere will also be discussion and demonstrations of how to smoke meat\, 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 processes covered in class will be handed out. \n$40 +HST \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.
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-charcuterie-by-chef-dave-mottershall/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/09/daves-cover-shot.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141017T180000
DTEND;TZID=America/Toronto:20141017T210000
DTSTAMP:20260505T010955
CREATED:20141014T014342Z
LAST-MODIFIED:20141014T020422Z
UID:13189-1413568800-1413579600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Polish Potato Pancakes with Goulash by Maria Rozynska
DESCRIPTION:Popular from Scandinavia to Hungary\, Switzerland to Russia\, and an iconic part of the Jewish celebration of Chanukah\, potato pancakes have been a staple in Eastern Europe since at least the 17th-century. In Poland\, where they’re known as placki ziemniaczane\, they’re often served topped with goulash or mushroom sauce — and that’s how Maria Rozynska loves them. \nMaria will be making a classic Polish supper of freshly-made potato pancakes with slow-simmered beef goulash and rich mushroom gravy\, topped with a dollop of sour cream and a side of beetroot salad.\n$12 (tax-in) \nVegetarian Option: Pancakes with mushroom gravy\, sour cream & beetroot salad \nDessert: Sharlotka\, a traditional Russian apple cake\, with tart\, juicy apples tucked under light vanilla-hinted cake dusted with icing sugar\n$4 \nMaria Rozynska\, a power-mom who loves to cook for her family and who one day dreams of running her own kitchen\, using the freshest ingredients and lots of love. \n—–\nEvery Friday The Depanneur invites a different guest cook to come down and make their favourite dish.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-polish-potato-pancakes-with-goulash-by-maria-rozynska/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/10/placki-ziemniaczane.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141015T180000
DTEND;TZID=America/Toronto:20141015T210000
DTSTAMP:20260505T010955
CREATED:20141014T014337Z
LAST-MODIFIED:20141014T020754Z
UID:13188-1413396000-1413406800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mezze Platter by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nMezzes\, the Middle Eastern version of tapas\, are a selection of flavourful small plates that are often combined with fresh flatbread into a satisfying meal. \nLentil and sunflower seed “meatballs”\n Quinoa tabouli with heirloom tomatoes\n Marinated tofu “feta”\n House baked flatbread\n Olives \n$12 (tax-in)\n#vegan #GF \nPay What You Can after 7:30 \nDessert: Rich coconut spice cake with seasonal fruit\n$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-mezze-platter-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/2014/10/quinoa-tabbouleh.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR