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X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
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DTSTART:20140309T070000
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141014T180000
DTEND;TZID=America/Toronto:20141014T210000
DTSTAMP:20260505T042517
CREATED:20141014T014332Z
LAST-MODIFIED:20141014T020746Z
UID:13186-1413309600-1413320400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Nasi Goreng (Indonesian Fried Rice) by Len Senater
DESCRIPTION:Anywhere rice is a staple\, making something tasty out of leftover cooked rice is going to be part of the cuisine. China\, Vietnam & Thailand all have many variations on fried rice\, but in Indonesia and Malaysia\, Nasi Goreng is an especially delicious version. Flavoured with spicy chili sambal\, sweet soy-based kecap manis\, umami-loaded shrimp paste (optional)\, with a side of cool cucumbers and fresh tomato\, and topped with crunchy shallots and fried egg (optional)\, it’s\, well\, just amazing. \nNasi Goreng (#vegan\, #GF)\n$10\nAdd Crispy Fried Egg +$2\nAdd Shrimp Satay +$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-nasi-goreng-indonesian-fried-rice-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_886880791324683.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141013T093000
DTEND;TZID=America/Toronto:20141013T173000
DTSTAMP:20260505T042517
CREATED:20140922T213700Z
LAST-MODIFIED:20140923T011913Z
UID:11459-1413192600-1413221400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Food Handler Certification Workshop by Courtney Raponi
DESCRIPTION:Since 2006\, Toronto Public Health has required everyone who handle and prepare food to get certified via their Food Handler Certification program to ensure safe food handling practices and prevent food-borne illness. This applies to food business owner/operators\, as well as at least 1 person on the premises any time food is being prepared\, processed\, served\, packaged or stored — including farmer’s markets\, food stalls\, food trucks and pop-up food events . \nBasically\, if you want to work in food\, you’ve got to get your Food Handler’s Certificate. Unfortunately\, many training programs can be inconveniently located or scheduled\, as well as often perfunctory and boring as hell. \nAs an alternative\, The Dep has partnered with trainer\, educator and former THP Health Inspector Courtney Raponi to offer a turn-key day-long certification workshop. This engaging\, hands-on workshop offers 5 hours of detailed instruction and demonstrations\, as well including the official certification exam. \nThe workshop will cover all aspects of food handling including receiving\, storage\, preparation\, temperature regulation\, sanitation\, equipment\, regulations\, best practices and more. Moreover\, it is a chance to get face to face with a knowledgeable food safety professional and former Health Inspector\, and get more in-depth answers to your specific food safety and regulation questions. \n9:30-12:30 instruction\n 12:30-1:00 lunch*\n 1:00-3:00 instruction\n 3:00-3:30 exam prep and review\n 3:30-5:00 exam** \n$90 +HST \n*An optional lunch of homemade soup\, a sandwich\, cookie & coffee will be offered for $10 on the day of the event — please indicate if you are interested. Alternatively you are welcome to bring your own food\, but be advised that food options in the neighbourhood are quite limited on Mondays. \n**Course certificates will be given out at the end of the day to successful candidates\, but TPH regulations require that they be submitted to the City for the official Food Handler’s Certificate (which can take a few weeks). This course certificate is considered valid certification until the official FHC arrives. \n—–\nCourtney Raponi is an educator and programmer\, with a focus on food and health sustainability. Her commitment to community outreach and development has led her to work with diverse and underserved communities across the GTA\, Central America\, and the Caribbean\, while developing and delivering training and educational programs concerning food safety\, health and nutrition security. In her efforts\, Courtney has worked collaboratively\, providing workshops and programs through community stakeholders such as the STOP\, Toronto Public Health\, and TDSB. Courtney has a master’s degree in education\, and completed her undergraduate degree in Public Health\, with certification as a Public Health Inspector and teacher\, and a diploma in Plant Medicine and Nutrition.
URL:https://dev.thedepanneur.ca/event/workshop-food-handler-certification-workshop-by-courtney-raponi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/09/temperature-chicken.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20141012
DTEND;VALUE=DATE:20141013
DTSTAMP:20260505T042517
CREATED:20141007T032404Z
LAST-MODIFIED:20141007T032404Z
UID:12871-1413072000-1413158399@dev.thedepanneur.ca
SUMMARY:CLOSED for Thanksgiving
DESCRIPTION:Have a great Thanksgiving y’all… see you next week!
URL:https://dev.thedepanneur.ca/event/closed-thanksgiving/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141010T180000
DTEND;TZID=America/Toronto:20141010T180000
DTSTAMP:20260505T042517
CREATED:20141007T000435Z
LAST-MODIFIED:20141010T193238Z
UID:12826-1412964000-1412964000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Comfort Food Classics by Alia Toor & Moira Clark
DESCRIPTION:The leaves are changing\, there’s a chill in the air\, sweaters are coming of storage and the fall harvest is in all it’s glory; it’s finally here — Comfort Food season! \nFriends and collaborators Alia Toor and Moira Clark return to The Dep with some favourite homestyle dishes. \nRatatouille\, a hearty Provençal stew of tomatoes\, eggplant\, red & green peppers\, butternut squash\, parsnips & potatoes and herbs. It’s served with potato kugel\, a classic Jewish casserole of potatoes\, onions and eggs\, and a side of cool yogurt and cucumber raita.\n$9 \nAdd a wedge of homemade chicken & turkey meatloaf with walnuts\, Turkish spices and fresh herbs with a crunchy panko crust.\n+$4 \nDessert: Apple-spice cupcakes with butter cream frosting.\n$3 \n#vegetarian #GF options \nMoira Clark is a painter who lives and works in Toronto\, and teaches painting in the Art & Art History Program at Sheridan College\, a collaborative program between Sheridan and University of Toronto Mississauga.\nhttp://moiraclark.weebly.com/ \nAlia Toor is an artist\, educator and cultural worker whose interests lie in the intersection of culture\, media and education. A reluctant cook who has realized her hidden talent\, she loves to try new recipes and forget the day when she had to learn to make roti (she cried the whole time). \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-comfort-food-classics-by-alia-toor-moira-clark/
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/Alia-meatloaf.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141008T180000
DTEND;TZID=America/Toronto:20141008T180000
DTSTAMP:20260505T042517
CREATED:20141007T000426Z
LAST-MODIFIED:20141007T000934Z
UID:12824-1412791200-1412791200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Potato Rosti by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nCrispy potato rosti with creamy chickpea and dulse salad\, tangy coconut yogurt\, and local greens.\n$12 (tax-in)\n#vegan #GF \nPay What You Can after 7:30 \nDessert: Pumpkin cranberry cheesecake for dessert $4 (#vegan #GF) \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-potato-rosti-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/rosti.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141007T180000
DTEND;TZID=America/Toronto:20141007T210000
DTSTAMP:20260505T042517
CREATED:20141007T000422Z
LAST-MODIFIED:20141007T000809Z
UID:12823-1412704800-1412715600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Clam Chowder by Len Senater
DESCRIPTION:Really good\, fresh\, real clam chowder is a revelation – utterly unlike the sad\, gloopy\, bland excuses for chowder that have been foisted upon us. It’s a sublimely delicious bowl of sea-swept comfort that you want never to end. Tender clams simmered in a rich white wine & cream broth perfumed by onions\, celery and thyme\, with big chunks of local\, organic potatoes and topped with fresh chives and smoky\, crispy bacon (optional). Big\, meal-sized bowl served with some grilled wedges of Prairie Boy’s organic sourdough bread.\n#vegan corn & potato chowder also avail. #GF\n$12 (tax-in) \nAdd organic baby greens with apple cider vinaigrette +$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-clam-chowder-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/new-england-clam-chowder.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141006T183000
DTEND;TZID=America/Toronto:20141006T213000
DTSTAMP:20260505T042517
CREATED:20140915T222732Z
LAST-MODIFIED:20140916T020904Z
UID:11041-1412620200-1412631000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Sri Lankan Thali by Greg Couillard
DESCRIPTION:Join Chef Greg Couillard for a fun\, hands-on workshop exploring the spices\, ingredients and flavours of Sri Lanka. \nChef Greg Couillard is famous for his lifelong fascination with bold flavours and spices; in the early 80’s he was among the first chefs in Toronto to be inspired by the emerging availability of Caribbean\, Asian and Indian ingredients\, and introduce them into the then-conservative world of “fine” dining. Chef Greg’s relentless culinary curiosity has never waned; he has spent the last few years working in Mexico\, deepening his understanding of the regional cuisines there. \nRecently he was working alongside some of the talented Sri Lankan cooks working in many Toronto kitchens and was intrigued by the potent curries they would make for their staff meals. After plenty of cajoling and miming\, watching and experimenting\, Greg began to incorporate distinctive elements of Sri Lankan cuisine to his 40+ year exploration of global flavours. \nIn this workshop\, Chef Greg shares some of what he has learned\, along with a personal flair honed in a lifetime in professional kitchens\, to create a Sri Lankan-inspired “thali” — a meal platter of multiple curries\, often vegetarian\, traditionally served on banana leaves and eaten with the fingers — that’s popular throughout Southern India and Sri Lanka. \n—–\nRed lentil dal with pumpkin and Sri Lankan spices \nYellow split pea dal with chard\, whole mustard and cumin seeds \nYellow coconut curry chicken with fresh curry leaves. \nFresh yogurt raita with cucumber and mint \nserved with basmati rice and pappadums\n—– \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.
URL:https://dev.thedepanneur.ca/event/workshop-sri-lankan-thali-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/09/Thali.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141005T193000
DTEND;TZID=America/Toronto:20141005T223000
DTSTAMP:20260505T042517
CREATED:20140915T222729Z
LAST-MODIFIED:20140916T020355Z
UID:11040-1412537400-1412548200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: This Is How I Roll by Daniel Henderson
DESCRIPTION:Chef Daniel Henderson takes a passion for Japanese culinary traditions and gives them a unique\, contemporary twist by incorporating cosmopolitan flavours. Don’t miss this innovative 7-course tasting menu! \n—–\nChili Garlic Edamame\nBlack Sesame Kale Chips \nHandmade Gyoza\nPork garlic dumplings with scallion\, soy & lime dipping sauce \nChinese 5 Spice Chicken Bun\nSteamed rice bao\, hoisin sauce\, cilantro\, chili-scallion sauce \nBeef Brisket Tacos\nAncho braised beef\, refried chili beans\, caraway slaw\, tomatillo sauce\, queso fresco \nPork ‘n’ Beans Maki Roll\nBraised pork shoulder\, hitchimi slaw\, avocado topped with warm baked beans\, Japanese mayonnaise\, whisky tonkatsu sauce\, chives and jalapeno corn bread \nGreen Tea Brownies\n Mango Ice Cream\n—– \n$40 +HST \nDaniel Henderson is a Certified Chef de Cuisine and Red Seal chef who fell in love with sushi many years ago. Trained in the art of sushi-making on the Canadian West coast and in Japan\, he is currently the Executive Chef for Bento Sushi\, Canada’s largest sushi provider\, as well as the owner of Thisishowiroll\, a sushi catering company. Daniel has taught a number of hands-on sushi-making workshop at the Depanneur\, as well as showcasing his unique and innovative maki rolls at food events like CraveTO. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-this-is-how-i-roll-by-daniel-henderson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/09/Pork-and-Beans-maki.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141003T180000
DTEND;TZID=America/Toronto:20141003T180000
DTSTAMP:20260505T042517
CREATED:20140929T182221Z
LAST-MODIFIED:20140929T184232Z
UID:12451-1412359200-1412359200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: 4000 Clove Garlic Soup & Tourtiere by Kerri Cooper
DESCRIPTION:4000 Clove Garlic Soup\nAs a Chef\, Sean MacFayden knows how delicious roasted garlic can be; as a Nutritionist\, Kerri Cooper knows how good it is for you. Made with local\, organic garlic and enriched with a long-simmered chicken stock\, their soup is a warming\, deeply satisfying bowl of goodness.\n$5\nAlso available by the 1L jar to take home $12 \nTourtiere\nA Quebecoise classic\, this meat pie\, with it’s rich\, savoury pork and beef filling and delicate flaky crust\, really hits the spot. Served with homemade ketchup\, pickled veggies and a fresh sprout salad. #Vegetarian pot pies also available.\n$12 \nRoasted Pear with Maple Almond Crumble\nwith whipped cream\n$5 \nPrix Fixe Menu\nSoup + Tourtiere + Dessert\n$20 \nNutritionist Kerri Cooper and Chef Sean MacFayden have combined their skills and passion for food in their Toronto meal delivery service\, Roots of Health Whole Food Delivery. Featuring a new menu each week\, they deliver freshly prepared (never frozen) diverse\, creative and nourishing meals to last the week using local\, sustainable and ethically raised food.\nhttp://www.rootsofhealthnutrition.com/ \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-4000-clove-garlic-soup-tourtiere-by-kerri-cooper/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/09/Tourtiere_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141002T180000
DTEND;TZID=America/Toronto:20141002T180000
DTSTAMP:20260505T042517
CREATED:20140929T182217Z
LAST-MODIFIED:20140929T202121Z
UID:12450-1412272800-1412272800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Montreal Smoked Meat\, Reimagined by Luke Hayes-Alexander
DESCRIPTION:Based 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 profoundly labour-intensive process of curing\, smoking\, aging and steaming transforms humble beef brisket into the tender\, flavourful delicacy that has been a Jewish deli favourite for more than 60 years. \nBut that’s where the similarity ends… Chef Luke gives his smoked meat a decidedly modern twist\, wrapping it in 2 hand-made flatbreads\, one with a classic combination of homemade mustard and pickles\, the other an exciting fusion with homemade kimchi\, served along with a fresh coleslaw.\n$12 (tax-in) \nDessert: Mandarin Cake with Kaya Jam\nDelicate citrus-scented cake with a rich\, Malaysian-style creamy coconut spread $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.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-montreal-smoked-meat-reimagined-by-luke-hayes-alexander/2014-10-02/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/09/Luke-smoked-meat-wrap.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141001T180000
DTEND;TZID=America/Toronto:20141001T180000
DTSTAMP:20260505T042517
CREATED:20140929T182213Z
LAST-MODIFIED:20140929T182821Z
UID:12449-1412186400-1412186400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chili Verde & Quinoa Cornbread by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nChili verde with homegrown tomatillos\, black eyed peas\, green peppers\, leeks\, kale and sweet potato. Topped with cashew sour cream and shiitake “bacon”\, served with quinoa cornbread.\n$12 (tax-in)\n#vegan #GF \nPay What You Can after 7:30 \nDessert: Velvet Gingerbread $4 (#GF)\nadd Bartlett pear 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-chili-verde-quinoa-cornbread-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/2014/09/Vegetarian-Chili-Verde-with-White-Beans-3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140930T180000
DTEND;TZID=America/Toronto:20140930T180000
DTSTAMP:20260505T042517
CREATED:20140929T182210Z
LAST-MODIFIED:20140929T182653Z
UID:12448-1412100000-1412100000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Carnitas Pibil Burrito by Len Senater
DESCRIPTION:Pibil is a pre-Colombian\, Yucatecan-style recipe where pork is seasoned with citrus and achiote paste\, whose annatto seeds give it its characteristic red colour. Carnitas are a Mexican delicacy – slow-cooked pork shoulder that has been pulled and then fried to give it a distinctive combination of tender and crispy. Put them together and you’ve got yourself the makings of one damn fine burrito! \nMy huge burritos come with all the fixin’s: arroz verde (rice seasoned with poblano peppers & cilantro)\, black beans with epazote (a herb that’s the secret to making amazing Mexican beans)\, sweet & tender red peppers\, a bit of tangy guacamole\, cool sour cream and fresh pico de gallo (tomato & jalapeño salsa) all wrapped up in a grilled flour tortilla. Served with tortilla chips and pico de gallo on the side. Also available #vegetarian (with cheese)\, #vegan with more of all the other goodies\, and/or #gluten-free on corn tortillas.\n$12\n(tax-in)\n #vegan & #GF options available \nWe’ll also have fresh pie from the wood ovens at Dufferin Grove! \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-carnitas-pibil-burrito-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/2014/09/pulled-pork-burrito.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140929T183000
DTEND;TZID=America/Toronto:20140929T210000
DTSTAMP:20260505T042517
CREATED:20140901T190118Z
LAST-MODIFIED:20140910T135627Z
UID:10903-1412015400-1412024400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Jarring Tomato Sauce & Green Tomato Pickles with Christine Manning
DESCRIPTION:Ripe local tomatoes are in a completely different category of delicious from the hard\, pale\, lifeless things we see in the supermarket most of the year. There’s only one way to savour these treasures in the dark days of winter\, and that’s to get them into jars ASAP! Join Christine Manning\, owner of Manning Canning and long-time preserver\, as she shares the secrets to a homemade Tomato Sauce that is perfect for water bath canning. And while the tomatoes are simmering away\, you’ll get to also make some zingy pickled green tomatoes – an Italian favourite and a revelation if you’ve not tried them before. Christine will walk you through the all the basics 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 and jars of your preserves to take home at the end of class. http://manningcanning.com/ $40 +HST
URL:https://dev.thedepanneur.ca/event/workshop-jarring-tomato-sauce-green-tomato-pickles-with-christine-manning/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/09/canned_tomatoes_2010.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140926T180000
DTEND;TZID=America/Toronto:20140926T210000
DTSTAMP:20260505T042517
CREATED:20140922T213656Z
LAST-MODIFIED:20140922T222010Z
UID:11458-1411754400-1411765200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Pork & Lamb Ragout by Kurt Neumann
DESCRIPTION:Comfort food: honest\, delicious dishes cooked with love and without pretense. Even if it’s not what the style- and trend- conscious restaurant world tends to demand\, it’s what many chefs actually prefer to make and eat themselves; Kurt Neumann is one of those chefs. Though Kurt had worked in kitchens for the last 13 years after formal training in the culinary management program at George Brown\, he prefers rustic\, home-style dishes like the red wine and tomato braised pork and lamb ragout he’ll be serving tonight. Served with creamy polenta and sauteed rapini.\n$12 (tax-in) \nThere is also a #vegetarian option of tomato-stewed eggplant and garbanzo beans served with the same sides as the ragout. \nDessert: honey and almond panna cotta\n$4 \n#vegetarian #GF options \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-pork-lamb-ragout-by-kurt-neumann/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/09/pork-ragout-polenta-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140924T180000
DTEND;TZID=America/Toronto:20140924T180000
DTSTAMP:20260505T042517
CREATED:20140922T213649Z
LAST-MODIFIED:20140923T000351Z
UID:11455-1411581600-1411581600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Red Flannel Hash & Tofu Scramble by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nRed Flannel Hash – soft\, warm\, red and comforting. An old New England classic\, this rustic dish features red and white fleshed ontario potatoes\, carrots\, red onions and beets\, which infuse the whole dish with a beautiful red hue. Served with the best damn tofu scramble around (with soft fresh tofu\, onions\, tomatoes\, red peppers) and a cranberry-kale salad.\n$12 (tax-in)\n#vegan #GF \nAdd savoury scones +$2 \nPay What You Can after 7:30 \nDessert: Pear and nectarine cobbler $4\nadd coconut praline 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-red-flannel-hash-tofu-scramble-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/2014/09/facebook_event_339707776207769.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140923T180000
DTEND;TZID=America/Toronto:20140923T210000
DTSTAMP:20260505T042517
CREATED:20140922T213644Z
LAST-MODIFIED:20140922T222016Z
UID:11454-1411495200-1411506000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Roasted Pepper & Sausage Shakshuka by Len Senater
DESCRIPTION:All around the Mediterranean red peppers flourish\, and their gorgeous colour & sweet flavour can be found highlighted in many rustic stews with onions\, garlic and spices\, often topped with a fresh egg poached right in the sauce. On the North side\, Pipérade (or Piperada when spiked with the hot Espelette pepper in Basque country) and it’s variants run from Spain to Italy. On the South coast\, Shakshuka\, with a touch of fiery harissa and topped with eggs\, is a favourite from Morocco to Israel. \nWith bushels of local sweet Shepherd peppers overflowing in the neighbourhood Portuguese and Italian markets\, now’s the time to take advantage. My version will feature thick chunks of hot Italian sausage (or eggplant)\, bit of crumbled local goat feta (optional) and plenty of crusty bread to mop it all up. \nvegan: no egg or cheese\n$10 \nwith organic egg & feta\n$12 \nadd sausage:\n+$3 \n(all prices tax-in)\n #vegan & #GF options available \nWe’ll also have fresh pie from the wood ovens at Dufferin Grove! \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-roasted-pepper-sausage-shakshuka-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/2014/09/shakshuka_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140922T183000
DTEND;TZID=America/Toronto:20140922T183000
DTSTAMP:20260505T042517
CREATED:20140825T192402Z
LAST-MODIFIED:20140825T202244Z
UID:10826-1411410600-1411410600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Pear & Almond Frangipane Tart by Justine Lam
DESCRIPTION:A classic French of patisserie\, this luxuriously rich tart features a rich and buttery soft sweet pastry base\, layered with delicate almond cream\, finely sliced fresh pears and a delicious almond topping known as frangipane. \nJoin talented baker Justine Lam as she walks you through the steps to make this impressive and elegant dessert\, and in the process discover many of the techniques and secrets of fine French baking. \nEach participant will get a chance to make their own mini-tart to take home (if you can resist eating it warm from the oven!). As a special treat\, Justine will be bringing in one of her spectacular Royal Chocolate gateau to share while the tarts are in the oven. \n$40 +HST \n—–\nJustine Lam is a self-taught pastry chef who discovered the art of French pastry while living in Paris\, developing a repertoire of patisserie specialties including croissants\, chocolate bread\, brioche\, and more. In addition to being an avid home baker\, Justine also caters desserts for personal and corporate events in Toronto through her company\, Quintessence Cakes & Pastries \n 
URL:https://dev.thedepanneur.ca/event/workshop-pear-almond-frangipane-tart-by-justine-lam/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/08/facebook_event_1475985816004290.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140922T160000
DTEND;TZID=America/Toronto:20140922T173000
DTSTAMP:20260505T042517
CREATED:20140820T175840Z
LAST-MODIFIED:20140825T201357Z
UID:10799-1411401600-1411407000@dev.thedepanneur.ca
SUMMARY:Kids In The Kitchen - After-School Cooking Class for Kids
DESCRIPTION:Kids in the Kitchen is Holistic Nutritionist Kate Lienweber‘s popular after-school cooking class for kids 8-12. With Kate only weeks away from becoming a mom herself\, Dee Buryk of Growing Goddesses\, will be filling in as the facilitator for this fun\, hand-on workshop. She has an extensive background in dietetics and nutrition as well as a special gift with kids in the kitchen. Your kids will love her! \nThese classes engage kids with healthy food and helps build kitchen confidence. Kids learn useful food and nutrition basics\, cooking skills and kitchen safety\, how to make good foods choice to support their bodies\, and even how to clean up a little too (hopefully!). \nWeek 1 – Butter is Better!\nWe will make homemade butter and then use it in sweet and savoury scones. \nWeek 2 – Enchiladas\nThese sweet potato black bean chipotle enchiladas are sure to please all mouths. \nWeek 3 – Spiralizing\nNoodles can be made out of many things other than flour. Kids will experiment with noodles of all different colours to make salad creations and pad thai! \nWeek 4 – DIY Pop Tarts!\nHoney sweetened homemade jam will go into these DIY (healthy) pop tarts! \n—–\nDates: September 22\, 29\, Oct 6 & 20 (no class on Thanksgiving Oct 13th)\nTime: 4 – 5:30pm\nAges: 8-12\nLocation: The Depanneur (1033 College St)\nCost: $149 (multiple kids save $9 per kid.)\nDietary restrictions can be accommodated. Contact Kate for details. \n—–\nKate Leinweber is a Microbiologist\, Intuitive Nutritionist and Educator who empowers people to understand the healing and therapeutic properties of food.\nhttp://greenresonance.com/ \nAfter acquiring her MBA\, Dee Buryk began her study in dietetics\, and is now studying holistic nutrition. Over the past 5 years Dee has spent coaching teens with Growing Godesses\, as well as leading cooking classes with Kids in the Kitchen\, teaching Yoga and Fitness\, and developing her health and fashion blog Luminosidee.
URL:https://dev.thedepanneur.ca/event/kids-kitchen-school-cooking-class-kids/2014-09-22/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/12/kate.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140920T200000
DTEND;TZID=America/Toronto:20140920T230000
DTSTAMP:20260505T042517
CREATED:20140825T192354Z
LAST-MODIFIED:20140826T022508Z
UID:10822-1411243200-1411254000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Asian Harvest by Greg Couillard
DESCRIPTION:The Dep is thrilled to welcome back Toronto culinary icon Chef Greg Couillard for another fantastic dinner; the menu sizzles with the pan-Asian inspirations that have Greg rightly famous – expect a riot of exciting colours\, flavours\, and textures. \nBurmese Ceviche\nSpicy and tangy\, fresh and bracing; a starter of fresh fish cured in lime juice\, Thai chilis\, garlic\, ginger and kaffir lime leaves\, dressed with an Asian herb salad and crispy shallots. \nMiki Noodles\nFresh thick Shanghai egg noodles get a Hunanese treatment with zesty black bean and chili sauce\, topped with an Asian greens and tofu stir-fry and finished with a sesame cream. \nHoney Garlic Short Ribs\nA twist on classic sweets & sticky honey-garlic ribs: hearty beef short ribs\, slow-cooked until meltingly tender in a soy\, honey\, ginger and scallion braise. \nJeweled Rice with Okra and Pomegranate \nMangosteen Sorbet\nwith fresh tropical fruit and black sesame shards. \n$40 +HST\nB.Y.O.B — no corkage fee \n—–\nIt would not be hyperbole to suggest that Chef 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 an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-asian-harvest-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/08/facebook_event_1528373380728405.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140919T180000
DTEND;TZID=America/Toronto:20140919T210000
DTSTAMP:20260505T042517
CREATED:20140916T001156Z
LAST-MODIFIED:20140916T001615Z
UID:11077-1411149600-1411160400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Miki Noodles by Greg Couillard
DESCRIPTION:Greg is Back! One of the highlights of our year is when Toronto culinary icon Chef Greg Couillard is in town and up for doing a spontaneous pop-up at The Dep. Greg’s Supper Club announced last month sold out in less than 2 days\, so the opportunities to try his remarkable and unique food have remained all too limited. \nMiki Noodles\nFresh thick Shanghai-style egg noodles get a Hunanese treatment with zesty black bean and chili sauce\, topped with an Asian greens and tofu stir-fry and finished with a sesame cream.\n$12 (tax-in)\nadd Chicken +$3\nadd Shrimp +$4 \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 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-miki-noodles-by-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/2014/09/miki-noodles.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140917T180000
DTEND;TZID=America/Toronto:20140917T210000
DTSTAMP:20260505T042517
CREATED:20140915T222717Z
LAST-MODIFIED:20140915T223820Z
UID:11037-1410976800-1410987600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Penne alla Norma by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nCatania\, an Italian city on the east coast of Sicily facing the Ionian Sea\, is the birthplace of this most iconic of all Sicilian dishes — Pasta alla Norma — supposedly named for the opera Norma by Sicilian-born composer Vincenzo Bellini. \nThick-cut chunks of roasted eggplant share the plate along with penne noodles in a homemade tomato sauce\, topped with cashew ricotta and fresh herbs. \n$12 (tax-in)\n#vegan #GF options \nPay What You Can after 7:30 \nDessert: vegan ‘panna cotta’ with hazelnuts\, apples & grapes $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-penne-alla-norma-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/2014/09/Pasta_alla_Norma.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140916T180000
DTEND;TZID=America/Toronto:20140916T210000
DTSTAMP:20260505T042517
CREATED:20140915T222714Z
LAST-MODIFIED:20140915T223634Z
UID:11036-1410890400-1410901200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Killer Pulled Pork by Len Senater
DESCRIPTION:I just love a great pulled pork sandwich. Slowly braised for 6 hours with apple cider and smoky chipotle peppers\, pork shoulder transforms into a juicy\, succulent pile of tender meat. Dressed with some tangy & spicy homemade BBQ sauce and piled on a fresh bun with cool creamy coleslaw\, with a crunchy pickle and some thick-cut potato chips\, it’s my happy-place-on-a-plate. \n$12 (tax-in)\n#vegan option: green jackfruit & yuba in BBQ sauce (trust me\, it’s amazing)\n#GF option: served with extra chips \nWe’ll also have fresh pie from the wood ovens at Dufferin Grove! \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-killer-pulled-pork-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/2014/09/PulledPork_Dep.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140915T183000
DTEND;TZID=America/Toronto:20140915T210000
DTSTAMP:20260505T042517
CREATED:20140825T192351Z
LAST-MODIFIED:20140915T153102Z
UID:10820-1410805800-1410814800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Going Gluten-Free by Rachel Bies & Rachael Hunt
DESCRIPTION:SORRY\, BUT UNFORTUNATELY THIS CLASS HAS BEEN CANCELLED. \nWith an unprecedented rise in Celiac diagnoses and a growing awareness of the impacts of the modern Western diet on our overall well-being\, more and more people are looking at ways to reduce or eliminate gluten from their diets. But navigating nutritional claims\, ingredient labels and restaurant menus can be a daunting task. Gluten-free gurus Rachel Bies and Rachael Hunt — the enterprising women behind GlutenFreedomTO and GlutenFreedomWeek — will help you get on the path to gluten freedom one step at a time. \nThis informative workshop will include tips on eating\, pairing foods\, reading labels\, grocery shopping\, and a gluten-friendly guide to what to watch out for when dining. You’ll also learn how to prepare an easy-peasy gluten-free Sunday night dinner: roast organic chicken\, caramelized maple brussel sprouts and a white kidney bean “stuffing”\, to show just how simple and delicious going gluten-free can be! \n$40 +HST \n—–\nRachael Hunt is a self-proclaimed foodie who enjoys the diverse food and beverage culture in Toronto. When she developed gluten intolerance a couple years ago\, her ability to dine out and attend food events was impacted. Determined to not let this hinder her social life\, she sought restaurants that were able to accommodate the gluten-free community and documented her findings in her blog. She soon realized that her passion for good-quality\, allergy-friendly eats could become an exciting business venture. \nInspired by the number of foodie events around the city\, she seized the opportunity to create GlutenFreedomWeek. This week-long event is intended to bring an element of inclusivity to the dining experience\, where individuals suffering from the effects of gluten can enjoy a great meal at some of the city’s finest restaurants. \nRachel Bies is a graduate of Institute of Holistic Nutrition (honours) and a local Culinary Holistic Nutritionist. She’s the founder of Rachel Bies Nutrition\, a company that specializes in meal plans\, product reviews\, lifestyle and nutrition overhauls\, food deliveries\, recipe development and living with diagnosis. She’s a social media expert and a consultant to restaurants & chefs. Her goal is to get people back into their kitchens and help them fall in love with food. \nHer most recent projects include a food line for local gyms and partnering up with Rachael Hunt\, founder of GlutenFreedomTO. Together they will be co-running the November version of GlutenFreedom Week and are hoping to make it even bigger and better than the spring version. You can follow her on twitter: @rachelbies\, Instagram: thehealthybies and her blog: thehealthybies.blogspot.ca \n—–\nLearn more about Workshops at The Depanneur\nhttp://staging.thedepanneur.ca/workshops/
URL:https://dev.thedepanneur.ca/event/workshop-going-gluten-free-by-rachael-bies-rachel-hunt/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/08/facebook_event_618627328251409.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140914T200000
DTEND;TZID=America/Toronto:20140914T230000
DTSTAMP:20260505T042517
CREATED:20140825T192347Z
LAST-MODIFIED:20140913T150753Z
UID:10818-1410724800-1410735600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Autumn Tropical by Jasmin Taylor
DESCRIPTION:Sorry\, but unfortunately this event has been cancelled.  \nJoin Jasmin Melissa Taylor for a lovely early Fall dinner that reflects her Jamaican roots and the exciting flavours of her pan-Caribbean travels\, and revels in the season’s delicious abundance of fresh\, seasonal ingredients. \nSquash Ginger Soup\npuree of fresh butternut squash with ginger\, caramelized onions\, and thyme\, garnished with toasted pumpkin seeds & dried cranberries. \nSpicy Cornmeal Salmon\n– or –\nWhite Bean & Quinoa Patties (vegan)\nwith fresh pineapple salsa and coconut basmati rice \nMixed Green Salad\nwith whole-grain mustard and olive oil vinaigrette \nApple Cranberry Coconut Crumble\nCoconut\, fresh cranberries and local Macintosh apples from the farmer market topped with a crunchy cinnamon\, oatmeal and brown sugar crumble\, served with vanilla ice cream. \n$40 +HST\nB.Y.O.B. (no corkage fee) \n—–\nJasmin Melissa Taylor is a social worker\, craft artist\, entrepreneur\, foodie\, traveller\, and cat lover. Her many travels have taken her to Jamaica\, her parents homeland\, as well as all around the Caribbean\, to Mexico\, Dominican Republic\, Cuba\, Costa Rica\, and Panama. Everywhere she travels\, she makes the effort to eat in local restaurants and homes and take in the unique flavours of each place. \n—–\nEvery weekend The Depanneur invited talented cooks – amateur or professional – to host an informal\, family-style\, dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-autumn-tropical-by-jasmin-taylor/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/08/facebook_event_321337274711147.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140912T180000
DTEND;TZID=America/Toronto:20140912T210000
DTSTAMP:20260505T042517
CREATED:20140908T173027Z
LAST-MODIFIED:20140908T181356Z
UID:10954-1410544800-1410555600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Shrimp Rougaille & Dhall Pita by Vanesha Khadaroo
DESCRIPTION:By popular demand\, Chef Vanesha Khadaroo is bringing back more of her authentic Mauritian food — a flavourful fusion of East Indian\, African and Chinese influences with distinctive French and English twists — for another fun Drop-In Dinner. \nTonight is also the official kick off an exciting new collaboration between La Marmite Mauricienne (The Mauritian Pot) and The Depanneur. Starting Sept 18\, Vanesha will be offering a rotating selection of Mauritian dishes for lunch between 11am—2pm on Thursdays & Fridays\, to eat-in or take out. \nCome by tonight for some FREE SAMPLES of Vanesha’s signature Mauritian baguette sandwiches like Fish Vindaye and Achard Lichou\, and find out more about her new lunch program. \n—–\nBadia (v)\nA savoury Mauritian beignet made with besan (chickpea) flour mixed with finely chopped vegetables\, green onions and spices\, fried until golden and crispy. Served with spicy coriander chutney.\n$5 \nDhall Pita & Rougaille\nA tender homemade pasta-like dough cut into pieces and simmered with yellow split peas and delicate spices\, served with rougaille (tomatoes cooked with spices & ginger) and a spicy & tangy coconut chutney.\n$11 (Vegetarian)\n$14 (Shrimp) \nAppalam et Sagoo\nTender tapioca pudding cooked with cinnamon\, coconut\, almond and cane sugar\, and served with crispy papadams.\n$4 \nAlooda\nA rich\, sweet tropical milkshake with vanilla\, basil seeds\, agar jelly and condensed milk\n$4 \n(prices include tax)\n (#vegan and #gluten-free options) \nChef Vanesha Nuckchaddee-Khadaroo is the founder of La Marmite Mauricienne (Mauritian Pot)\, a catering company serving uniquely delicious Mauritian cuisine across the GTA. http://www.mauritianpot.ca/ \n—–\nEvery Friday The Depanneur invites a different guest chef – amateur or professional – to come down and cook their favourite dishes. \nLearn more about Drop-In Dinners at The Depanneur.\nhttp://staging.thedepanneur.ca/drop-in-dinners/
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-shrimp-rougaille-dhall-pita-by-vanesha-khadaroo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/09/mauritian_dhall_pita.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140911T180000
DTEND;TZID=America/Toronto:20140911T210000
DTSTAMP:20260505T042517
CREATED:20140908T173024Z
LAST-MODIFIED:20140908T180747Z
UID:10953-1410458400-1410469200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Bombay Street Food by Seema Omar & Amreen Omar
DESCRIPTION:Feature Cooks for September:\n Seema Omar & Amreen Omar of Bombay Street Food \nLast year sisters-in-law Seema & Amreen Omar founded Bombay Street Food\, bringing to Toronto some of the amazing variety of traditional street foods found in Bombay (Mumbai). Not only are all their dishes\, from the chutney to masala blends\, homemade and authentic spiced\, but they also use primarily local and organic ingredients\, sourced directly from farmer’s markets and only 100% organic and halal meat from Blossoms Pure Organics. We’re delighted to have them back as our feature cooks for the month of September. \n—–\nAPPS $5 — 1/2+1/2 COMBO +$2 \nSev Puri – a delicious\, savoury staple of Bombay street food. Crispy puris (similar to tostadas) are piled with potatoes\, tamarind chutney\, coriander chutney\, and sev (fine\, fried noodles) \nRagda Patties – Mumbai’s popular street food prepared with curried dried peas (ragda) that is spooned over potato patties along with an assortment of chutneys and garnished with onion\, tomatoes\, sev and fresh coriander leaves. \nMAINS $10 — 1/2+1/2 COMBO +$2 \nPav Bhaji – a Maharashtrian dish that originated in Mumbai cuisine. The pav-bhaji is a spicy mixture of vegetables (cauliflower\, potatoes\, peas and carrots) topped with a generous helping of fresh tomatoes\, a dollop of butter\, garnished with coriander\, chopped onion\, a dash of lemon and served open-face on a warm buttered bun (pav) that’s been gently or crisply grilled – an all-time\, anytime favourite with Mumbaikars. It is native to Mumbai and has now become popular in most metropolitan areas in India. \nKheema Pav – similar to Pav Bhaji\, but made with a spicy organic Halal minced beef curry for the filling; another very popular street food in Mumbai. \nAll mains come with extra grilled pav and BSF’s colourful signature salad of red cabbage\, beets\, cucumber\, zucchini\, carrots and asparagus in a garlic\, lemon & olive oil dressing. \nDESSERT $4\nQubani Ka Meetha\nA Hyderabadi layered dessert of stewed apricots\, fresh cream\, garnished with almonds and pistachios (nuts optional) \nDRINKS $3\nMango Lassi – a smoothie made with mangos and yogurt\nMasala Chai – black spiced tea simmered with milk and cardamom \nPRIX FIXE MENU $20\n1 App + 1 Pav + 1 Drink + 1 Dessert \n—–\nSeema Omar was born and brought up in Mumbai\, but after moving to Toronto\, she really missed the exciting flavours of traditional Mumbai-style street food snacks. Together with her sister-in-law\, Amreen\, and they decided to start a new venture —Bombay Street Food— to introduce Toronto to this delicious and diverse cuisine. \nSourcing most of their produce from farmers’ markets\, their combination of authentic flavours\, organic halal meat\, and fresh\, local and seasonal produce has been a huge hit at farmer’s markets\, food festivals\, special events and pop ups around the city. \nYou can find them at the East York Farmer’s Market (850 Coxwell Ave.) every Tuesday until October 28th from 8am to 2pm\, and every Thursday evening in September at The Depanneur. \nFollow Bombay Street Food on Facebook http://www.facebook.com/bombaystreetfoodintoronto\nor Twitter @bombaystfoodto \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-bombay-street-food-by-seema-omar-amreen-omar-2/2014-09-11/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/08/bombay-street-food-plate.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140910T180000
DTEND;TZID=America/Toronto:20140910T210000
DTSTAMP:20260505T042517
CREATED:20140908T173019Z
LAST-MODIFIED:20140908T185204Z
UID:10952-1410372000-1410382800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Lentil Patties\, Braised Greens & Squash Dumplings by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nSavoury “sausage” patties made with lentils and okara (a natural by-product of organic tofu making)\, with golden squash and buckwheat dumplings\, served with a side of braised local greens brassica mix and tangy sorrel. \n$12 (tax-in)\n#vegan #GF \nPay What You Can after 7:30 \nDessert: Wild blueberry cake $4\nadd coconut-vanilla ice cream for dessert +$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-lentil-patties-braised-greens-squash-dumplings-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/2014/09/squash-dumplings_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140909T180000
DTEND;TZID=America/Toronto:20140909T210000
DTSTAMP:20260505T042517
CREATED:20140908T173015Z
LAST-MODIFIED:20140908T180227Z
UID:10951-1410285600-1410296400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Roasted Heirloom Tomato Linguini by Len Senater
DESCRIPTION:One the highlights of the local food year is finally upon us — the arrival of gorgeous\, vine-ripe heirloom tomatoes — an annual reminder of just how amazing tomatoes can actually be. Bred for taste\, not for transport; sweet\, juicy and bursting with flavour\, these are the multicoloured beauties that have never seen the inside of a refrigerator. \nThis is a real case of less is more – you don’t need to do much to show off these beautiful and delicious garden jewels; just a gentle roasting with some fresh garlic\, extra-virgin olive oil\, sea salt & pepper. They’re then tossed with warm linguini noodles (or fresh zucchini noodles)\, organic baby arugula and fresh basil from The Dep garden. Top with shaved crotonese (a hard\, salty sheep’s cheese)\, and it’s heaven on a plate. Served warm (not hot). \n$12 (tax-in)\n#vegan option #GF \nWe’ll also have fresh pie from the wood ovens at Dufferin Grove! \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-roasted-heirloom-tomato-linguini-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/2014/09/roasted-tomatoes.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140908T183000
DTEND;TZID=America/Toronto:20140908T210000
DTSTAMP:20260505T042517
CREATED:20140825T192343Z
LAST-MODIFIED:20140825T234058Z
UID:10817-1410201000-1410210000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Let's Get Saucy! by Monique Creary
DESCRIPTION:In this class\, Monique Creary will teach you the secrets of quick and easy white sauce — also known as béchamel sauce — one of the five “mother sauces” of French cuisine. This sauce can be used as a base for a variety of dishes. \nThis hands-on class will introduce you to the technique of making a roux (a principal thickening agent of flour and butter) and several delicious meals that use it as a base. \nREAL Macaroni & Cheese\nThe ultimate comfort food. Why have it from a box when you can learn how to make your own gooey\, creamy dish of cheesey deliciousness? \nWhite Sauce Pizza\nRich\, yet simple\, this pizza has a garlic-based cream sauce\, a nice change from the typical red sauce variety. \nChili Con Queso\nNo need to purchases this pricey cheese dip from a jar for those nacho nights. This spicy\, Mexican-inspired dip is sure to be a crowd pleaser. \nAll participants will go home with a slice of their creamy creations (if there’s any left from all the snacking during class). Monique will also provide a take-home recipe sheet with the three recipes taught. \n$40 +HST \n—–\nWhen she’s not teaching high school students various culinary skills during the day\, Monique Creary is continually learning new kitchen hacks and perfecting her own recipes. \nMonique Creary is the woman behind “Now You’re Cooking”\, which offers fun and interactive cooking classes right in the comfort of your own home. She has also appeared on season two of Come Dine With Me Canada.\nhttp://www.nowyourecooking.ca/
URL:https://dev.thedepanneur.ca/event/workshop-lets-get-saucy-by-monique-creary/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/08/mo-macncheese1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140907T193000
DTEND;TZID=America/Toronto:20140907T223000
DTSTAMP:20260505T042517
CREATED:20140707T235504Z
LAST-MODIFIED:20140827T205639Z
UID:9842-1410118200-1410129000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Taste of the Birchwood Kitchen by Chef Michael Kirkwood
DESCRIPTION:Over the last decade Chef Michael Kirkwood has developed an expressive and adventurous approach to cooking\, using fresh\, local and artisanal ingredients to explore the possibilities of contemporary Canadian cuisine. \nThis elegant menu is a selection of local and seasonal ingredients put together with the skill and sophistication one would expect from a veteran of some of Toronto’s finest restaurant kitchens. \n—–\nCurried Cauliflower soup with cucumber and whipped yogurt\, crispy naan. \nSautéed rapini with roasted garlic and balsamic. \n12 hour-braised\, artisan-raised beef cheeks with hint of chocolate\, served over sautéed wild mushrooms. \nGrilled corn\, barley and okra fricassee. \nFresh Ontario strawberries\, toasted pecans\, shaved goats cheese\, clover vinaigrette\n—– \n$40 +HST \n—–\nChef Michael Kirkwood grew up in Ajax\, Ontario where his appreciation for food and local ingredients flourished at a young age. Inspired by his parents’ gourmet interests\, he began working in local restaurants as a teenager where his passion for cooking grew. He then went on to study culinary arts in Toronto at George Brown College\, and has since established his reputation in several of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, and Turf Lounge. \nChef Michael now runs the Birchwood Kitchen\, a mobile culinary studio providing cooking classes for both children and adults\, as well as private seasonal tastings and small event catering.\nhttp://www.thebirchwoodkitchen.com/
URL:https://dev.thedepanneur.ca/event/supper-club-taste-of-the-birchwood-kitchen-by-chef-michael-kirkwood/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/07/facebook_event_313487498828846.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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