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X-WR-CALDESC:Events for The Depanneur
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TZID:America/Toronto
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140908T183000
DTEND;TZID=America/Toronto:20140908T210000
DTSTAMP:20260505T083450
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140907T193000
DTEND;TZID=America/Toronto:20140907T223000
DTSTAMP:20260505T083450
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140905T180000
DTEND;TZID=America/Toronto:20140905T210000
DTSTAMP:20260505T083450
CREATED:20140830T161308Z
LAST-MODIFIED:20140830T165110Z
UID:10892-1409940000-1409950800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Eat2FeedTO by GOOD FOOD FOR GOOD
DESCRIPTION:Every meal you buy tonight = a meal for someone in need in TO! \nJoin GOOD FOOD FOR GOOD founder Richa Gupta and Executive Chef Katherine Sowden for a night of delicious snacks that also help feed those in need. This dinner is the launch of their new #Eat2FeedTO event series: all profits from this dinner will go to combat hunger in our local community through Second Harvest. \nGOOD FOOD FOR GOOD combines creating delicious products featuring local & organic ingredients with an innovative social enterprise model that donates funds from every sale to reducing hunger at home and abroad. GFFG’s signature dips and spreads will also be available for purchase to take home. \n—–\nMediterranean Bruschetta  $5\nToasted baguette topped with GFFG Bunol Asado Fresh Mediterranean Spread\, garnished with delicious confetti made with feta\, olives and chiffonade of basil delicately seasoned with lemon juice\, extra virgin olive oil\, lemon zest and black pepper. (Mild) \nDip Trio $7\nEnjoy world flavours through a trio of GFFG fresh spreads made locally using only organic\, fresh and whole ingredients. \nMumbai Mint Fresh Indian Spread – A chickpea based medium spicy spread that combines fresh mint\, lime juice\, tamarind and many other Indian spices to create a refreshing flavour. Served with naan. \nOaxaca Arbol Fresh Mexican Spread – A black bean based spicy spread seasoned with lime\, cumin and Chile de Arbol. Served warm and topped with crumbled cheese and fire roasted corn salsa. Comes with tortilla chips. \nBunol Asado Fresh Mediterranean Spread – A mild spread made from organic vegetables slow roasted for several hours. Served with a garnish of confetti made with feta\, olives and chiffonade of basil\, delicately seasoned with lemon juice\, extra virgin olive oil\, lemon zest and black pepper. Comes with baguette. \nPulled Butter Chicken Tacos $12\nPulled chicken made by braising chicken thighs in GFFG Butter Chicken sauce for 4 hours\, served on soft corn tortillas and garnished with crunchy onions\, cilantro mint yogurt and mint chutney. Served with a side of fresh greens and mango salad. (Mild)\n(#Vegetarian option also available) \n8-Layer Burrito Bowl $12\nThis hearty 8-layer burrito bowl starts with a base of cilantro-lime rice topped with roasted sweet potato in GFFG Chiltomate sauce. Rice is drizzled with warm Oaxaca Arbol Spread & sautéed peppers and onions. The burrito bowl is finished with shredded salad greens\, fresh guacamole\, fire roasted corn salsa and crumbled Queso Fresco (optional). (Spicy)\nAdd Chicken for +$3 \n—–\nRicha Gupta is the Founder and Chief Foodie at GOOD FOOD FOR GOOD. She is a creative foodie and an ardent believer in real food. Richa launched GFFG as a social enterprise after experiencing immense dissatisfaction with the current food system. She felt that today’s packaged food has forced us to compromise quality for convenience and wanted to recreate food the way it should be and used to be – pure and simple. Richa started the company with the vision to make a difference in the world by offering good food to people who can afford it and donating food to people who cannot. Richa has over 10 years of experience in Consumer Food Products\, Retail and Fashion industries and holds an MBA from the Schulich School of Business. \nKatherine Sowden is the Executive Chef and Head of Operations at GOOD FOOD FOR GOOD. Katherine started in the food industry at a young age and is very passionate about developing and working with products that promote local ingredients and wholesomeness. She has been working with the George Brown Food Innovation Lab to develop nutritionally responsible recipes for youth aged 6-18 years. Katherine is a Graduate of the Culinary Management Program at George Brown College and holds a Bachelor of Business Administration from Wilfred Laurier University. Katherine also owns and operates a consulting business that helps companies in the hospitality industry develop promotional material\, product photographs\, social media strategy and much more. \nGOOD FOOD FOR GOOD stands for “good food” and “good business.” We believe food should be made with only real ingredients found in a kitchen and should be consumed fresh and NOT several months after manufacturing! We also believe that the goal of a business is more than just the pursuit of profit. All of our foods are handmade in Toronto using fresh\, whole and mostly organic ingredients. Our foods contain absolutely no additives\, preservatives\, powders\, extracts or concentrates. We believe in bridging the gap between convenient and quality food while making a difference in fight against world hunger.\nhttp://www.goodfoodforgood.ca \n\n\n\n—–\nEvery Friday The Depanneur invites a different guest chef – amateur or professional – to come down and cook their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-eat2feedto-by-good-food-for-good/
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/GFFG-tacos.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140904T180000
DTEND;TZID=America/Toronto:20140904T210000
DTSTAMP:20260505T083450
CREATED:20140825T192339Z
LAST-MODIFIED:20140908T180513Z
UID:10816-1409853600-1409864400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Bombay Street Food by Seema & Amreen Omar
DESCRIPTION:Popup Showcase — Thursdays in 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\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\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. \nBhurji Pav – eggs scrambled with onions\, peppers\, coriander\, chilies\, ginger and spices. \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 – A 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 – save 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. \nFollwo 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/2014-09-04/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/08/bombay-street-food-plate.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140903T180000
DTEND;TZID=America/Toronto:20140903T180000
DTSTAMP:20260505T083450
CREATED:20140901T150011Z
LAST-MODIFIED:20140901T150758Z
UID:10899-1409767200-1409767200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Queen West Curry by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nInspired by the veggie curry at the BamBoo Club\, a Queen Street West hallmark through the 80′s & 90′s. For anyone who lived through Toronto’s seismic transformation from just greasy spoons and fancy-French to a multi-cultural food mecca\, it’s a piece of Toronto comfort food history. \nIt’s an awesome East-Meets-West-Indian curry\, with squash\, potato\, tofu\, chickpeas and lots of greens. Served with brown basmati rice. \n$12 (tax-in)\n#vegan #GF \nPay What You Can after 7:30 \nDessert: Chocolate banana ice cream $4 \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-queen-west-curry-by-emily-zimmerman-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/facebook_event_474173832720069.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140902T180000
DTEND;TZID=America/Toronto:20140902T210000
DTSTAMP:20260505T083450
CREATED:20140901T150007Z
LAST-MODIFIED:20140901T150543Z
UID:10897-1409680800-1409691600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Salmon Chazuke by Len Senater
DESCRIPTION:Many of my favourite dishes are humbly delicious. Some are no more than simple combinations of leftovers that have over time become classic dishes in their own right: English Bubble & Squeak\, Mexican Chilaquiles\, and Japanese Chazuke (aka ochasuke or cha-cha gohan). Originally a quick snack made by pouring hot water or green tea over leftover rice and sprinkling it with savoury toppings\, it is a perfect comfort food. \nMine is a slightly more involved version\, with a mound of short-grain sushi rice covered with a piping hot katsuobushi (bonito flakes) and kombu dashi broth (or vegan mushroom & kombu broth)\, topped with flaked\, sea salt-roasted salmon\, salmon roe (optional) shredded nori\, enoki and shiitake mushrooms\, furikake (a Japanese spice mix) and toasted sesame seeds. Served with tsukemono (Japanese pickles)\, gari (pickled ginger) and wasabi on the side. \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-salmon-chazuke-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/facebook_event_521735671291628.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140811T080000
DTEND;TZID=America/Toronto:20140815T170000
DTSTAMP:20260505T083450
CREATED:20140719T202411Z
LAST-MODIFIED:20141119T154149Z
UID:10716-1407744000-1408122000@dev.thedepanneur.ca
SUMMARY:CLOSED
DESCRIPTION:We won’t be running any Drop-In Dinners\, Workshops or Supper Clubs in August\, but we’ll be back in full swing come September. \nOur terrific weekend Brunch will continue uninterrupted throughout the summer.
URL:https://dev.thedepanneur.ca/event/closed-2014-08-11/2014-08-11/
LOCATION:Ontario
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140804T080000
DTEND;TZID=America/Toronto:20140808T170000
DTSTAMP:20260505T083450
CREATED:20140719T202411Z
LAST-MODIFIED:20141119T154149Z
UID:10711-1407139200-1407517200@dev.thedepanneur.ca
SUMMARY:CLOSED
DESCRIPTION:CLOSED FOR AUGUST — We won’t be running any Drop-In Dinners\, Workshops or Supper Clubs in August\, but we’ll be back in full swing come September. \nOur terrific weekend Brunch will continue uninterrupted throughout the summer.
URL:https://dev.thedepanneur.ca/event/closed/
LOCATION:Ontario
CATEGORIES:Drop-In Dinner,Supper Clubs,Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140803T170000
DTEND;TZID=America/Toronto:20140803T210000
DTSTAMP:20260505T083450
CREATED:20140714T202557Z
LAST-MODIFIED:20141119T154149Z
UID:10550-1407085200-1407099600@dev.thedepanneur.ca
SUMMARY:The Depanneur 3rd Birthday Party
DESCRIPTION:Save The Date – Sunday\, Aug. 3 \nThe Depanneur turns 3 this summer\, an accomplishment worth celebrating! We’ll be hosting an open-house shindig with music\, great food and tasty drinks in honour of all the amazing folks who have helped get us to this exciting milestone. \nSNACKS! ($4)\nJump-Up Soup by Greg Couillard\nRoasted Tomato Guacamole by Santo Pecado Mexican Catering\nMini Empanadas by Cookie Martinez\nSpicy Jerk Chicken Wings\nRomanian Mittitei\nMexican Corn on the Cob\nCookies by Good&Best Cookies\nClearance Sale on Augie’s Gourmet Ice Pops and Cookie Martinez Ice Cream Sandwiches\nand more… \nDRINKS! ($4)\nFruity Summer Sangria\nLemon Elderflower Gin FIzz\nSelection of local beers \nTUNES!\nExciting surprise musical guests. \nDOOR PRIZES!\nWin free tickets to an upcoming Supper Club or Workshop. \n—–\nPS – This will also be the kickoff for The Dep’s summer sabbatical – we will not be hosting Drop-In Dinners\, Supper Clubs or Workshops in August – but our terrific Brunch on Sat & Sun (10am-2pm) will continue to run all summer. \nThis will be an opportunity for me to focus on developing some ambitious expansion plans for The Dep\, mapping out a future even more exciting and delicious that the 3 amazing years we’ve enjoyed so far.
URL:https://dev.thedepanneur.ca/event/the-depanneur-3rd-birthday-party/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/07/facebook_event_1493209644249770.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140803T100000
DTEND;TZID=America/Toronto:20140803T140000
DTSTAMP:20260505T083450
CREATED:20140507T032358Z
LAST-MODIFIED:20141119T154149Z
UID:7582-1407060000-1407074400@dev.thedepanneur.ca
SUMMARY:BRUNCH by Free Range Human
DESCRIPTION:Every Saturday & Sunday from 10am-2pm\, Brad Kurtenbach host brunch at The Depanneur\, with a focus on local & organic ingredients. \nOur brunch menu features a new & expanded list of $3 Mix’n’Match items — combine whichever ones you like. Every month features different seasonal specials\, and you can also add any mix’n’match item to any special. \nThere’s always great hand-pressed organic coffee\, a selection of teas\, Ontario juices and fresh-baked treats. \nCheck our Facebook page or Twitter feed for the latest specials & pics on the weekend \n 
URL:https://dev.thedepanneur.ca/event/brunch-suzanne-wall-brooke-gagne-2-2014-08-03/2014-08-03/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/05/New-Brunch.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140802T100000
DTEND;TZID=America/Toronto:20140802T140000
DTSTAMP:20260505T083450
CREATED:20140507T032204Z
LAST-MODIFIED:20141119T154149Z
UID:7548-1406973600-1406988000@dev.thedepanneur.ca
SUMMARY:BRUNCH by Free Range Human
DESCRIPTION:Every Saturday & Sunday from 10am-2pm\, Brad Kurtenbach hosts brunch at The Depanneur\, with a focus on local & organic ingredients. \nOur brunch menu features a new & expanded list of $3 Mix’n’Match items — combine whichever ones you like. Every month features different seasonal specials\, and you can also add any mix’n’match item to any special. \nThere’s always great hand-pressed organic coffee\, a selection of teas\, Ontario juices and fresh-baked treats. \nCheck our Facebook page or Twitter feed for the latest specials & pics on the weekend \n 
URL:https://dev.thedepanneur.ca/event/brunch-suzanne-wall-brooke-gagne-2014-08-02/2014-08-02/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/05/New-Brunch.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140801T180000
DTEND;TZID=America/Toronto:20140801T210000
DTSTAMP:20260505T083450
CREATED:20140729T032704Z
LAST-MODIFIED:20141119T154148Z
UID:10770-1406916000-1406926800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chimichangas by Santo Pecado Mexican Catering
DESCRIPTION:Catch a sneak peek of the Sonora-style chimichangas that Paola Solorzano and Adriana Rubio of Santo Pecado Mexican Catering will be serving at the Panamerican Food Festival on August 9 and 10 at Daniels Spectrum. \nChimichangas are typical of Northern Mexico\, where flour tortillas are more popular than their corn counterparts. Filled with refried beans\, shredded pork or chicken\, they are usually folded into a neat square and pan fried. There are a variety of toppings\, ranging from simple like iceberg lettuce\, sour cream and salsa\, to the extravagant\, like pickled pork skins. \nCrispy chimichanga filled with chicken or pork in adobo\, with melted cheddar\, topped with sour cream\, and a tangy coleslaw\n-or-\nCrispy vegetarian chimichanga filled with smoky poblano pepper\, potato\, chayote squash and melted cheddar\, topped with sour cream and kale coleslaw \nServed with arroz mexicana\n$12 (tax-in)\n(#GF available) \nAdd Roasted Tomato Guacamole and tortilla chips $4 \nDessert: Flan Napolitano with dulce de leche $4 \nDrinks (Aguas Frescas)\nPineapple and orange with currants\n$3 \n—–\nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes.\nhttp://santopecadoto.com/ \n—–
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-chimichangas-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/2014/07/Chimichanga.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140731T180000
DTEND;TZID=America/Toronto:20140731T210000
DTSTAMP:20260505T083450
CREATED:20140719T201725Z
LAST-MODIFIED:20141119T154148Z
UID:10708-1406829600-1406840400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sausage Party: Currywurst! by Agata Siczek and Maria Rozynska
DESCRIPTION:LAST CHANCE!\nFeature Chefs for July: Agatka Księżniczka and Maria Rozynska \nGermany just won the World Cup for the first time in nearly 25 years — how better to celebrate than to cook up a big batch of Berlin’s favourite street snack\, Currywurst! \nAgata Siczek and Maria Rozynska are returning to the Dep after a string of sell-out dinners. They make their own delicious bratwursts from scratch (!)\, which are sliced and topped with homemade sweet and spicy Berlin-inspired currywurst sauce\, topped with a generous sprinkling of curry powder\, and served alongside crispy\, thick-cut kettle chips\, a fresh tangy coleslaw and a slice of European rye bread.\n$12 (tax-in)\n#vegan #GF options available \nDessert: Sharlotka\, a traditional Russian apple cake\, with tart\, juicy apples tucked under light vanilla-hinted cake dusted with icing sugar. $4\nAdd organic vanilla ice cream +$2 \nAgata\, inspired by her travels and love of exploring new foods\, joined forces with Maria\, a power-mom who loves to cook for her family to share their dream of running their own kitchen. Together they cook up their made-from-scratch sausages only the freshest ingredients and lots of love. \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-dinner-sausage-party-currywurst-agata-siczek-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/2014/07/facebook_event_264693873720863.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140730T180000
DTEND;TZID=America/Toronto:20140730T210000
DTSTAMP:20260505T083450
CREATED:20140728T191836Z
LAST-MODIFIED:20141119T154148Z
UID:10761-1406743200-1406754000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Summer Squash 3 Ways by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nZucchini ribbon “pasta” in a creamy garlic mushroom sauce\, with sauteed patty-pan slices and fried squash blossoms. Served with tea-smoked crispy tofu & homemade herbed focaccia.\n$12 (tax-in)\n#vegan #GF \nPay What You Can after 7:30 \nDessert: Red berry pie with local strawberries and raspberries $4\nAdd lemon & sweet basil 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-summer-squash-3-ways-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/2014/07/facebook_event_1528629284026042.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140729T180000
DTEND;TZID=America/Toronto:20140729T210000
DTSTAMP:20260505T083450
CREATED:20140728T191834Z
LAST-MODIFIED:20141119T154148Z
UID:10759-1406656800-1406667600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Curry Laksa by Len Senater
DESCRIPTION:My last Drop-In Dinner of the summer — be back in September! \nCurry Laksa is one of a family of incredibly delicious noodle dishes popular throughout Malaysia and Indonesia\, with variations found as far afield as Burma and Laos. Essentially noodles in a rich\, coconut curry broth with a variety of garnishes\, my version sticks close to the Malay classic: a combination of egg and rice noodles\, a yellow turmeric and galangal based curry with lemongrass and kaffir lime leaf\, plus traditional toppings like shrimp\, puffed fried tofu\, bean sprouts\, hard boiled egg and Vietnamese coriander.\n$12 (tax-in)\n#vegan and #GF options available \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-curry-laksa-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/2014/07/facebook_event_681917128556097.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140728T180000
DTEND;TZID=America/Toronto:20140728T210000
DTSTAMP:20260505T083450
CREATED:20140707T235505Z
LAST-MODIFIED:20141119T154148Z
UID:9844-1406570400-1406581200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Ontario Cherry Mostarda & Cherries in Brandy Syrup by Christine Manning
DESCRIPTION:Ontario Cherries are finally arriving on the tables at farmer’s markets and on the shelves at your favourite grocery store. But the season is short\, so you need to act now so that you can enjoy them all year long. And what better way than to preserve them in a Brandy Simple Syrup. You’ll be enjoying their deliciousness over ice cream or in the cocktail of your choice for months to come. \nYou’ll also be making a wonderful Cherry Mostarda. Mostarda (also called mostarda di frutta) is an Italian condiment made of candied fruit spiked with a mustard-infused syrup. Traditionally served with meat dishes like bollito misto (a speciality of northern Italian cooking)\, it is also a fantastic on a cheeseboard. The combination of the heat from the mustard with the sweetness from the Ontario cherries makes this the perfect condiment for the meat you will bbq this summer or the roasts or vegetables you will glaze over the winter. \nJoin Christine Manning\, owner of Manning Canning and long-time preserver\, as she walks 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.\nhttp://manningcanning.com/ \n$40 +HST \n 
URL:https://dev.thedepanneur.ca/event/workshop-ontario-cherry-mostarda-cherries-in-brandy-syrup-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/2014/07/facebook_event_523146567785216.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140725T180000
DTEND;TZID=America/Toronto:20140725T210000
DTSTAMP:20260505T083450
CREATED:20140721T191020Z
LAST-MODIFIED:20141119T154148Z
UID:10731-1406311200-1406322000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tempeh Tacos by Damon Dewsbury
DESCRIPTION:Most people have never had a chance to try really good\, homemade tempeh – it’s a revelation. Originally from Indonesia\, tempeh is made through the careful fermentation of soybeans or other legumes\, creating a flavourful and incredibly healthy high-protein food. \nJoin Damon Dewsbury\, the man behind Culture City\, a local\, artisanal tempeh company\, for some delicious vegan tacos that showcase the amazing flavour and texture of his homemade organic Chickpea Tempeh. The tacos will be made with organic blue corn flour tortillas\, local organic market veggies\, a tomatillo & avocado guacamole and Daiya non-dairy cheese. They’ll be served with a mango & daikon salad with a fig\, pepita\, sunflower and sesame dressing.\n$12 (tax-in)\n#vegan #GF \nDessert: Buckwheat crepes with maple syrup coconut whip cream over local berries $5 \n—–\nDamon Dewsbury has trained as a botanist\, mathematician\, molecular phylogeneticist (DNA sequencing\, etc.) and a mycologist (mushrooms and fungi). He also grew up on a farm in southern Ontario\, cooking alongside a family of cooks. Making tempeh has become Damon’s way to share his passion for food\, nutrition\, knowledge and nature with the local food community. \nCulture City is pushing the boundary for what Torontonians think is Tempeh. It’s not just Soy – there’s also Black Turtle Bean\, Chick Pea\, Buckwheat and mixed Tempeh using beans and buckwheat or sunflower seeds. Culture City works with local farmer’s and produce\, using minimal packaging and lots of pedal power to develop delicious new foods while creating as little environmental impact as possible.\nhttps://www.facebook.com/culturecitytoronto \n—–\nEvery Friday The Depanneur invites a different guest chef – amateur or professional – to come down and cook their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tempeh-tacos-by-damon-dewsbury/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/07/facebook_event_447946322015205.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140724T180000
DTEND;TZID=America/Toronto:20140724T210000
DTSTAMP:20260505T083450
CREATED:20140719T201443Z
LAST-MODIFIED:20141119T154148Z
UID:10707-1406224800-1406235600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sausage Party: Bangers & Mash by Agata S & Maria R
DESCRIPTION:Feature Chefs for July: Agata Siczek & Maria Rozynska \nJuly 10 & 24: Bangers & Mash\nJuly 17 & 31: Currywurst \nAgata & Maria are back with one of the best-loved British comfort foods\, “Bangers & Mash”. Sausages and mashed potatoes have long been UK favourites; legend has it that sausages made during rationing in WWII\, due to their higher water content\, would occasionally explode with a ‘bang’\, giving this classic combo it’s lasting nickname. This dinner features their own made-from-scratch\, UK-style pork sausages served alongside garlic mashed potatoes drizzled with a traditional onion gravy and a side of minty peas. Vegetarian can get roasted Portobello mushrooms in place of Bangers.\nwith 1 banger $10 (tax-in)\nwith 2 bangers $14 (tax-in) \nDessert: Bread-and-butter pudding with caramelized pears. $4\nAdd organic vanilla ice cream +$2 \nAgata Siczek\, inspired by her travels and love of exploring new foods\, joined forces with Maria Rozynska\, a power-mom who loves to cook for her family to share their dream of running their own kitchen. Together they cook up their made-from-scratch sausages only the freshest ingredients and lots of love. \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-dinner-sausage-party-bangers-mash-agata-s-maria-r/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/07/facebook_event_265756426950586.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140723T180000
DTEND;TZID=America/Toronto:20140723T210000
DTSTAMP:20260505T083450
CREATED:20140721T191018Z
LAST-MODIFIED:20141119T154148Z
UID:10729-1406138400-1406149200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Vegan 'Chickn'\, Biscuits & Gravy by Emily ZImmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nBaked okara “chicken” cutlets with homemade biscuits & miso gravy\, rainbow hash with purple fingerling potatoes\, green peas\, yellow summer squash\, and red onion.\n$12 (tax-in)\n#vegan #GF \nPay What You Can after 7:30 \nDessert: Red and black raspberry pie $4\nAdd homemade lemon custard 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-vegan-chickn-biscuits-gravy-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/2014/07/facebook_event_546626765463238.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140722T180000
DTEND;TZID=America/Toronto:20140722T210000
DTSTAMP:20260505T083450
CREATED:20140721T191015Z
LAST-MODIFIED:20141119T154148Z
UID:10727-1406052000-1406062800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Garlic Scape Frittatas by Len Senater
DESCRIPTION:I’ve got a big\, beautiful batch of one of my favourite local treats — garlic scapes — courtesy of Peter McClusky of the Toronto Garlic Festival. These delicious veggies — the central stems of young garlic plants that are cut to encourage the development of the garlic bulb — make an amazing\, garlicky pesto\, but also become mild when cooked\, like a cross between asparagus and green beans with a hint of sweet roasted garlic. I’ll be featuring them three ways in this lovely light summer dinner\, made with our great\, fresh\, local organic eggs from Sweda Farms. \nFrittatas — Choice of:\ngarlic scape\, zucchini\, goat’s cheese\, sundried tomatoes & olives (vegetarian)\n-or-\ngarlic scape\, potato\, Portuguese smoked chouriço sausage\, chard & parmesan \nServed with a salad of organic baby greens and fresh tomatoes\, a garlic scape pesto crostini and a garnish of pickled scapes. \n$12 (tax-in)\n#vegetarian #GF options \nDessert: Strawberry-Rhubarb Custard Trifle\nOrganic local rhubarb lightly stewed with strawberries\, served with custard\, whipped cream and GF lemon-lavender cookie crumble\n$4 \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-garlic-scape-frittatas-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/2014/07/facebook_event_1444830159137373.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140721T183000
DTEND;TZID=America/Toronto:20140721T213000
DTSTAMP:20260505T083450
CREATED:20140701T024736Z
LAST-MODIFIED:20141119T154148Z
UID:9560-1405967400-1405978200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Discovering Gourmet Coffee by Kiril Maskratchki & David Pritchard
DESCRIPTION:Coffee is one of the most storied and popular beverages in the world\, from African coffee ceremonies\, to European espressos\, to the North American ‘coffee break’. From its obscure origins in 15th century Yemen\, coffee has grown into one of the world’s largest commodity products\, cultivated in over 70 countries and consumed the world over. Far from the generic supermarket product of yore\, today passionate coffee aficionados debate the merits of different brewing techniques and the subtleties of varietal\, origin and roast. \nJoin two deeply knowledgeable coffee experts\, Kiril “Nick” Maskratchki of Coffee Electric and David Pritchard of Birds and Beans\, as they guide you through the fascinating world of contemporary gourmet coffee\, from beans\, roasts\, origins and blends to brewing\, gear\, recipes and techniques. \nThis combination hands-on workshop and coffee tasting will provide a great overview of the essentials of selecting\, making and serving top-quality coffee. Nick will provide an overview of coffee history\, types\, trends and methods. He will also cover the pre-requisites of the perfect cup – beans\, machines\, grinders\, maintenance and technique. \nYou’ll get a detailed demonstration and hands-on practical experience making the ‘perfect’ espresso\, delve into the particulars of the most popular espresso-based drinks like americano\, cappuccinos\, lattes and more specialized ones like cortado\, ristretto\, macchiato\, etc. \nDavid will provide samples of a variety of different kinds of coffee beans and roasts\, and there will an opportunity to taste and compare them side-by-side to compare aromas and flavour profiles. You’ll learn about the impact of coffee cultivation and processing\, varietals and roasts\, grind and storage on the flavour of the final cup. David will also talk to the complex social\, ecological and economic considerations that go into choosing the right kind of coffee. \nWhether you are an aspiring barista or simply passionate about a great cup of Joe\, this workshop is ideal for anyone interested in learning more about contemporary coffee culture and techniques. \n$40 +HST \n—–\nKiril “Nick” Maskratchki is a professional Master Electrician whose company\, Coffee Electric\, specializes in servicing and supporting the coffee industry. In recent years Nick has merged his technical skills with his lifelong passion for coffee\, training and consulting for a variety of clients in the gourmet coffee business. Nick’s depth of knowledge\, experience and warm personal style earned him the prestigious George Brown College Award for Excellence in Teaching. \nDavid Pritchard is the man behind Birds and Beans Inc.\, Canada’s leading roaster of Triple Certified (Organic/Fair Trade/Bird Friendly) & single-origin shade grown coffees. They sell green and freshly roasted coffee on-line\, wholesale to cafés and restaurants and directly to Torontonians at their café on the Lakeshore in Etobicoke. http://www.birdsandbeans.ca/
URL:https://dev.thedepanneur.ca/event/workshop-discovering-gourmet-coffee-by-kiril-maskratchki-david-pritchard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/06/facebook_event_818286181537848.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140719T193000
DTEND;TZID=America/Toronto:20140719T223000
DTSTAMP:20260505T083450
CREATED:20140701T024734Z
LAST-MODIFIED:20141119T154148Z
UID:9558-1405798200-1405809000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Summer Cacciatore by Sue-Ellen Parrott
DESCRIPTION:Cacciatore means “hunter” in Italian; in cuisine\, it refers to any of a number of rustic Italian dishes prepared “hunter-style”\, of which pollo alla cacciatora (Chicken Cacciatore) is the most famous. Made with the ingredients a country hunter would have most readily on hand: tomatoes and fresh herbs from the garden\, forest mushrooms or seasonal vegetables\, olive oil and local wine\, the result is a classic of Italian country cooking\, and a dish that has become popular the world over. Join award-winning baker Sue-Ellen Parrott for delightful summer dinner crafted around this Italian classic. \n—–\nCrostinis\nwith marinated goat’s cheese and sun-dried tomato \nChicken Cacciatore\nA fresh\, light interpretation of the classic with ripe\, local tomatoes\, zucchini\, and mushrooms generously finished with fragrant fresh basil and oregano\, and served with white rice. \nBig Italian Salad\nA colourful melange of peppers\, grape tomatoes\, carrot ribbons\, olives\, chopped hothouse cucumbers and salty\, tangy ricotta salata\, with a vibrant homemade Italian vinaigrette full of fresh herbs. Served with freshly-baked homemade foccacia glazed with extra virgin olive oil\, rosemary and sea salt. \nPie!\nAn assortment of Sue-Ellen’s award-winning pies including Lemon Meringue\, Maple Meringue\, and some fresh seasonal fruit pies.\n—– \n$40 +HST \nSue-Ellen Parrott has always had a passion for baking. In 2012 she entered the Mount Pleasant Harvest Fair Pie Bake-Off Competition\, and to her surprise\, came in first place. Inspired by her win over other more experienced competitors — and the many enthusiastic pie orders that followed — she began to transform her passion into a career by formally establishing Sue Ellen’s Pies as a boutique bakery business. Since then\, her homemade pies have been featured at some of Toronto’s most prestigious retail venues\, including McEwan and Holt Renfrew\, as well as a desserts sponsor for several local charity events. Sue Ellen’s Pies has recently expanded its product line to also include hand rolled truffles\, cookies and custom order gift boxes. http://www.sueellenspies.com/ \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \n 
URL:https://dev.thedepanneur.ca/event/supper-club-summer-cacciatore-by-sue-ellen-parrott/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/06/facebook_event_264812353705632.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140718T180000
DTEND;TZID=America/Toronto:20140718T210000
DTSTAMP:20260505T083450
CREATED:20140714T202555Z
LAST-MODIFIED:20141119T154148Z
UID:10548-1405706400-1405717200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Pasta with Pesto\, Sun-Dried Tomatoes & Prosciutto by Olivia Lloyd
DESCRIPTION:It’s mid-summer and gardens everywhere are awash in a glorious abundance of fresh herbs. What better way to showcase them than with a garlicky pesto over nutty whole wheat spaghetti\, complemented by sun-dried tomatoes\, slivers of prosciutto ham and fresh Parmesan cheese. Served with a crisp salad of baby arugula with cherry tomatoes and a balsamic dressing.\n$12 (tax-in)\n#vegan #GF options available \n—–\nOlivia Lloyd has lived in Toronto for two years now and is excited to be finally stepping outside of her own kitchen to cook! This recipe is a favourite from her mum’s kitchen; delicious\, filling\, and colourful! \n—–\nEvery Friday The Depanneur invites a different guest chef – amateur or professional – to come down and cook their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-pasta-with-pesto-sun-dried-tomatoes-prosciutto-by-olivia-lloyd/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/07/facebook_event_252500444958780.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140717T180000
DTEND;TZID=America/Toronto:20140717T210000
DTSTAMP:20260505T083450
CREATED:20140714T202553Z
LAST-MODIFIED:20141119T154148Z
UID:10546-1405620000-1405630800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sausage Party: Currywurst! by Agata Siczek and Maria Rozynska
DESCRIPTION:Feature Chefs for July: Agatka Księżniczka and Maria Rozynska \nJuly 17 & 31: Currywurst\nJuly 24: Bangers & Mash \nGermany just won the World Cup for the first time in nearly 25 years — how better to celebrate than to cook up a big batch of Berlin’s favourite street snack\, Currywurst! \nAgata Siczek and Maria Rozynska are returning to the Dep after a string of sell-out dinners. They make their own delicious bratwursts from scratch (!)\, which are sliced and topped with homemade sweet and spicy Berlin-inspired currywurst sauce\, topped with a generous sprinkling of curry powder\, and served alongside crispy\, thick-cut kettle chips\, a fresh tangy coleslaw and a slice of European rye bread.\n$12 (tax-in)\n#vegan #GF options available \nDessert: Sharlotka\, a traditional Russian apple cake\, with tart\, juicy apples tucked under light vanilla-hinted cake dusted with icing sugar. $4\nAdd organic vanilla ice cream +$2 \nAgata\, inspired by her travels and love of exploring new foods\, joined forces with Maria\, a power-mom who loves to cook for her family to share their dream of running their own kitchen. Together they cook up their made-from-scratch sausages only the freshest ingredients and lots of love. \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-sausage-party-currywurst-by-agata-siczek-and-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/2014/07/facebook_event_264693873720863.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140716T180000
DTEND;TZID=America/Toronto:20140716T210000
DTSTAMP:20260505T083450
CREATED:20140714T202552Z
LAST-MODIFIED:20141119T154148Z
UID:10545-1405533600-1405544400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tofu Teriyaki by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nFirm grilled tofu steaks marinated in a savoury-sweet Japanese Teriyaki glaze\, with sea asparagus onigiri (sea asparagus is a deliciously salty wild foraged seaweed found on Canada’s coasts; onigiri is a popular Japanese ‘rice ball’ snack made with sushi rice and different seasonings or fillings). Served with a beet\, grilled zucchini and spinach salad with ginger and miso dressing.\n$12 (tax-in)\n#vegan #GF \nPay What You Can after 7:30 \nDessert: Mulberry ripple ice cream with rhubarb compote $4\nMade with mulberries harvested right in our neighbourhood! \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-tofu-teriyaki-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/2014/07/Teriyaki-Tofu.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140715T180000
DTEND;TZID=America/Toronto:20140715T210000
DTSTAMP:20260505T083450
CREATED:20140714T202550Z
LAST-MODIFIED:20141119T154148Z
UID:10543-1405447200-1405458000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Polenta with Wild Mushroom Ragout by Len Senater
DESCRIPTION:A whole bunch of gorgeous flavours coming together in this dish: buttery\, soft polenta\, grilled to give it a bit of a toothsome crust\, topped with a mix of half a dozen kinds of savoury broiled mushrooms in a thyme-flecked jus\, fresh garlic scape pesto (made with just-harvested local scapes from Peter McClusky of the Toronto Garlic Festival)\, creamy goat cheese\, some sweet\, tangy beets and a balsamic reduction.\n$12 (tax-in)\n#GF #vegan options available \nAdd a poached organic egg $1.50 \nTasty soup and fresh-baked pie too! \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-polenta-with-wild-mushroom-ragout-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/2014/07/facebook_event_1436789963262271.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140714T183000
DTEND;TZID=America/Toronto:20140714T210000
DTSTAMP:20260505T083450
CREATED:20140623T231119Z
LAST-MODIFIED:20141119T154148Z
UID:9304-1405362600-1405371600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Whole Hog Butchery by Chef Michael Kirkwood
DESCRIPTION:The ability to break down a whole animal in the kitchen is an essential part of a professional cook’s skill set\, even as it slowly disappears from the home kitchen. Not only does it afford a cook total control over their cuts\, it is also a great way to maximize value – butchering a whole animal can save you hundreds of dollars compared to buying individual cuts. \nJoin Chef Michael Kirkwood of The Birchwood Kitchen as he guides you step by step through the process of whole animal butchery\, as well as providing recipe suggestions. Additionally\, Chef Michael will be cooking up a few special dishes to sample and there will be the opportunity to take some cuts home. \nDishes include:\n• Peach and chard stuffed loin\n• Roasted rack with horseradish and marjoram crust\n• Curing of the belly to make rustic bacon \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 worked in several of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, and Turf Lounge. \nChef Michael has now created 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/ \n 
URL:https://dev.thedepanneur.ca/event/workshop-whole-pig-butchery-by-chef-michael-kirkwood/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/06/facebook_event_334775260007091-e1403577014411.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140712T193000
DTEND;TZID=America/Toronto:20140712T223000
DTSTAMP:20260505T083450
CREATED:20140623T231118Z
LAST-MODIFIED:20141119T154148Z
UID:9302-1405193400-1405204200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Midsummer Night's Feast by Emily Zimmerman
DESCRIPTION:It’s mid-July and the farmer’s markets are bursting with glorious local produce. Join Emily Zimmerman\, The Dep’s resident vegan maven for a delightful dinner that celebrates this bounty with an eclectic and convivial summer feast. \nHerbed noodle salad with crispy tofu “duck”\nBuckwheat soba noodles with spiralized carrots and zucchini\, with green garlic and dill in a lemon-cumin dressing. Served with crispy broiled smoky maple tofu. \nCool & creamy cucumber and avocado gazpacho. \nOntario tomato tart\nRich homemade pastry topped with local heirloom tomatoes\, three kinds of basil and Ontario garlic served with a garden salad of fresh spicy greens and strawberry vinaigrette. \nBalsamic strawberry sorbet\, with almond wafer cookies. \n(#vegan\, available #GF on request) \n$40 (+HST) \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/supper-club-a-midsummer-nights-feast-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/06/facebook_event_1427920017487511.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140711T180000
DTEND;TZID=America/Toronto:20140711T210000
DTSTAMP:20260505T083450
CREATED:20140707T235502Z
LAST-MODIFIED:20141119T154148Z
UID:9840-1405101600-1405112400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mexican Favourites by Emily Anderson
DESCRIPTION:In the last few years\, Mexico has become an important part of Emily Anderson‘s life. While living and studying in Mexico\, she met Jorge\, and together they began an exploration of the fun and delicious ways their cultures intersect. This lovely summer meal features a few of their favourite dishes\, incorporating both traditional elements and a bit of personal creativity. \nCoctel de Camarón\nA refreshing summer dish made with a blend of tomato sauce\, clam juice\, spices\, and orange juice with lots of cooked shrimp. served with avocado\, cilantro\, and tortilla chips. #pescetarian #GF \nTostón con Puerco\nSpicy\, smokey & sweet pulled pork slow cooked for six hours served on top of fried plantains\, with a red cabbage\, carrot\, and red onion coleslaw. #GF \nEnsalada Emiliana\nCrispy romaine lettuce with radishes\, cucumber\, celery\, apple\, red onion\, tomatoes\, avocado\, and feta cheese. dressing made with avocado\, chipotle\, garlic\, olive oil\, lime juice\, and cilantro. #vegetarian #GF \nItems are $5 ea. or all 3 for $14 (tax-in) \n—–\nEmily and Jorge first met in Mexico in 2010 while Emily was attending university as part of a study-abroad program. The rest\, you could say\, is history and we now live together in Toronto. Food has always played a central role in our relationship as sharing meals with our families was always such an important part of our lives growing up. \nIn Mexico\, we ate so much delicious food in the most unassuming of places\, from the corner taco stand that looked abandoned by day but flourished by night to the most rudimentary food stalls in the local markets. Jorge also taught Emily traditional Mexican cooking methods that had been passed down through generations\, and Emily was able to bring a bit of gringa flare to the Mexican classics. \n—–\nEvery Friday The Depanneur invites a different guest chef – amateur or professional – to come down and cook their favourite dishes. \n 
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mexican-favourites-by-emily-anderson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/07/facebook_event_433513680124217.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140710T180000
DTEND;TZID=America/Toronto:20140710T210000
DTSTAMP:20260505T083450
CREATED:20140707T235500Z
LAST-MODIFIED:20141119T154148Z
UID:9838-1405015200-1405026000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sausage Party: Bangers & Mash by Agata S & Maria R
DESCRIPTION:Feature Chefs for July: Agata Siczek & Maria Rozynska \nJuly 10 & 24: Bangers & Mash\nJuly 17 & 31: Currywurst \nAgata & Maria are back with one of the best-loved British comfort foods\, “Bangers & Mash”. Sausages and mashed potatoes have long been UK favourites; legend has it that sausages made during rationing in WWII\, due to their higher water content\, would occasionally explode with a ‘bang’\, giving this classic combo it’s lasting nickname. This dinner features their own made-from-scratch\, UK-style pork sausages served alongside garlic mashed potatoes drizzled with a traditional onion gravy and a side of minty peas. Vegetarian can get roasted Portobello mushrooms in place of Bangers.\nwith 1 banger $10 (tax-in)\nwith 2 bangers $14 (tax-in) \nDessert: Bread-and-butter pudding with caramelized pears. $4\nAdd organic vanilla ice cream +$2 \nAgata Siczek\, inspired by her travels and love of exploring new foods\, joined forces with Maria Rozynska\, a power-mom who loves to cook for her family to share their dream of running their own kitchen. Together they cook up their made-from-scratch sausages only the freshest ingredients and lots of love. \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-sausage-party-bangers-mash-by-agata-s-maria-r/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/07/facebook_event_265756426950586.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR