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X-WR-CALDESC:Events for The Depanneur
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140731T180000
DTEND;TZID=America/Toronto:20140731T210000
DTSTAMP:20260505T081338
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:20260505T081338
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:20260505T081338
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:20260505T081338
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:20260505T081338
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:20260505T081338
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:20260505T081338
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:20260505T081338
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:20260505T081338
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:20260505T081338
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:20260505T081338
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:20260505T081338
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:20260505T081338
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:20260505T081338
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:20260505T081338
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:20260505T081338
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:20260505T081338
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:20260505T081338
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140709T180000
DTEND;TZID=America/Toronto:20140709T210000
DTSTAMP:20260505T081338
CREATED:20140707T235459Z
LAST-MODIFIED:20141119T154148Z
UID:9836-1404928800-1404939600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Panelle Bruschettas by Emily Zimmeman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nPan fried panelle (chickpea flour polenta) rounds topped with cherry tomatoes\, roasted eggplant and fresh basil\, served alongside potato salad with fresh green peas and herbs. \n$12 (tax-in)\n#vegan #GF \nPay What You Can after 7:30 \nDessert: Carrot-pecan cake $4\nAdd banana-toffee gelato +$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-panelle-bruschettas-by-emily-zimmeman/
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_301864233324025.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140708T180000
DTEND;TZID=America/Toronto:20140708T210000
DTSTAMP:20260505T081338
CREATED:20140707T235456Z
LAST-MODIFIED:20141119T154148Z
UID:9834-1404842400-1404853200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Spinach & Zucchini White Lasagna by Len Senater
DESCRIPTION:What if a lasagna went to an elegant summer garden party? You’d get something like this: tender zucchini & herbed spinach layered with fresh ricotta and creamy bechamel\, fresh pasta noodles and a gooey topping of melted mozzarella. Served with a bright side salad of baby green and cherry tomatoes.\n$12 (tax-in)\n#vegetarian \nAdd a side of fennel-spiked Italian sausage +$3 \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-spinach-zucchini-white-lasagna-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_719228958144564.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140707T183000
DTEND;TZID=America/Toronto:20140707T210000
DTSTAMP:20260505T081338
CREATED:20140623T231116Z
LAST-MODIFIED:20141119T154148Z
UID:9300-1404757800-1404766800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Molecular Gastronomy by Luke Hayes-Alexander
DESCRIPTION:One of the biggest innovations in cooking in the last 20 years has been the introduction of modern chemistry and physics into the kitchen. At first these special techniques and ingredients were almost exclusively found in industrial food processing\, but adventurous chefs such as Ferran Adria\, Heston Blumenthal\, Grant Achatz and others\, began to bring them into world of fine dining and in the process\, re-imagined the possibilities of modern food. \n“Molecular gastronomy”\, sometimes called modernist or deconstructivist cuisine\, uses a scientific approach to create a virtually unlimited palette of flavours\, textures and forms: gels\, foams\, spheres\, powders\, emulsions\, and more. For a long time\, these techniques were obscure and difficult\, often relying on complicated processes or expensive specialized equipment. But there are many simpler techniques that can be done in any home kitchen\, with ingredients that are readily available. The result is a fun new toolkit that adds playful and creative possibilities to your culinary repertoire. \nThis fun\, hands-on ‘Everyday Molecular’ class will be interactive and informative\, with a few unexpected surprises thrown in. You’ll learn some basic but exciting techniques you’ll be able to recreate in your own kitchens\, without the need of any special equipment. You’ll also learn about the role of special ingredients like: carrageenan\, maltodextrin\, agar\, methylcellulose and basic techniques of spherification\, gellification\, dehydration and more. \nRecipes that will be explored include:\nSolid Herb Salad\n Balsamic Vinegar ‘Caviar’\n Savoury (Black Olive) and Sweet (Butterscotch) Powders\n Deep Fried Whisky\nand more… \nUltimately ‘molecular’ cooking is about the magic of transforming ingredients and having fun in the kitchen — and that’s exactly what we’ll do! \n$40 (+HST) \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 his new L.U.S.T supper club project. \nhttp://www.lukechef.com/
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-molecular-gastronomy-by-luke-hayes-alexander/
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_1431413367134007.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140705T193000
DTEND;TZID=America/Toronto:20140705T223000
DTSTAMP:20260505T081338
CREATED:20140616T231108Z
LAST-MODIFIED:20141119T154148Z
UID:9079-1404588600-1404599400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: New Sushi by Chef Daniel Henderson
DESCRIPTION:Get a glimpse of the creative and delicious future of maki rolls with this fantastic tasting menu by one of Canada’s most influential sushi chefs. \nChef Daniel Henderson\, Executive Chef for Bento Sushi\, takes his passion for Japanese culinary tradition and gives it a contemporary twist by incorporating cosmopolitan flavours into his unique\, exquisitely crafted modern maki rolls. \n—–\nTraditional Miso Soup\nwith Black Sesame Kale Chips \nLeyland Roll\nSalmon Avocado Roll topped with Tempura Scallop\, Teriyaki Sauce and Sriracha Aioli \nJohn Charles Roll\nKorean Sesame Spinach (Sigumchi Namul)\, cucumber\, pickled spanish onion topped with smoked salmon and crispy onions \nCampfire Roll\nBraised Pork Shoulder\, Shichimi Slaw & Avocado\, topped with warm baked beans\, Japanese mayonnaise\, Whisky-Tonkatsu sauce\, chives and jalapeño corn bread crumbs \nKrakatoa Roll\nMiso Cod\, Avocado\, topped with Torched Salmon\, Jalapeno\, Sriracha Aioli\, Masago\, Tobiko and Hickory Sticks \nGreen Tea Cheesecake\nwith Azuki Crème Anglaise\n—– \n$40 +HST\nB.Y.O.B. — No corkage \n—– \n Daniel 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.
URL:https://dev.thedepanneur.ca/event/supper-club-new-sushi-by-chef-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/2014/06/facebook_event_1445027302420052.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140704T180000
DTEND;TZID=America/Toronto:20140704T210000
DTSTAMP:20260505T081338
CREATED:20140701T024733Z
LAST-MODIFIED:20141119T154148Z
UID:9556-1404496800-1404507600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Birchwood Kitchen Sampler by Chefs Michael Kirkwood & Marc Sultanti
DESCRIPTION:The Depanneur was conceived as a showcase for culinary talent in the city; our guest cooks run the gamut from enthusiastic first-timers to seasoned professionals like Chef Micheal Kirkwood and Chef Marc Sultanti. This elegant menu is a selection of local and seasonal ingredients put together with all the skill and sophistication one would expect from a veteran of some of Toronto’s finest restaurant kitchens. \nBraised Beef cheeks with golden beet\, summer truffle and potato “risotto”\, garlic scape\, radish and fennel salad.\n$14 \nLightly smoked Georgian Bay Whitefish with couscous\, corn and basil succotash\, milkweed\, orange beurre blanc.\n$12 \nRoast cauliflower steak with roast baby beets\, asparagus frites\, icicle radish\, green apple bubbles.\n$10 \n#vegan #GF options\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/ \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-birchwood-kitchen-sampler-by-chefs-michael-kirkwood-marc-sultanti/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/06/facebook_event_718269161548087.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140703T180000
DTEND;TZID=America/Toronto:20140703T210000
DTSTAMP:20260505T081338
CREATED:20140701T024731Z
LAST-MODIFIED:20141119T154148Z
UID:9554-1404410400-1404421200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sausage Party! by Agata Siczek and Maria Rozynska
DESCRIPTION:Feature Chefs for July: Agata Siczek and Maria Rozynska \nJuly 3\, 17 & 31: Currywurst\nJuly 10 & 24: Bangers & Mash \nAgata Siczek and Maria Rozynska are returning to the Dep after their sell-out Drop-In Dinner in May to cook up Berlin’s favourite street snack\, Currywurst! \nThey 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) \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-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/2014/06/facebook_event_893951257298582.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140702T180000
DTEND;TZID=America/Toronto:20140702T210000
DTSTAMP:20260505T081338
CREATED:20140701T024730Z
LAST-MODIFIED:20141119T154148Z
UID:9552-1404324000-1404334800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chickpea "tuna" salad with grilled veggies & homemade focaccia.
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nChickpea and nori “tuna” salad\, grilled summer veggies (fennel and zucchini) with balsamic reduction on local salad greens\, homemade dill and scallion focaccia. \n$12 (tax-in)\n#vegan #GF\nPay What You Can after 7:30 \nDessert: Red fruit sorbet (plums\, rhubarb\, and strawberries) with sweet balsamic syrup. \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-chickpea-tuna-salad-with-grilled-veggies-homemade-focaccia/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/06/facebook_event_754512201238121.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140701T180000
DTEND;TZID=America/Toronto:20140701T210000
DTSTAMP:20260505T081338
CREATED:20140701T024728Z
LAST-MODIFIED:20141119T154148Z
UID:9550-1404237600-1404248400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sesame-Peanut Chicken Soba Noodles by Len Senater
DESCRIPTION:One of my all-time favourite dishes\, this combines nutty buckwheat noodles with delicate shredded chicken breast\, a rich\, spicy sesame-peanut sauce and cool\, crisp topping of cucumbers\, carrots\, pickled celery\, green onion\, cilantro and sesame seeds.\n$12 (includes HST) \nAvailable with shredded 5-spice tofu & shiitake mushrooms as a vegan option\, and 100% pure buckwheat noodles (if I can find them) for a gluten free choice. \n#vegan #GF \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-sesame-peanut-chicken-soba-noodles-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/2014/06/facebook_event_781225908583808.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140630T100000
DTEND;TZID=America/Toronto:20140630T180000
DTSTAMP:20260505T081338
CREATED:20140610T023401Z
LAST-MODIFIED:20141119T154148Z
UID:8861-1404122400-1404151200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Full-Day Sausage-Making Intensive by Brad Kurtenbach
DESCRIPTION:Turn a holiday Monday into a giant pile of homemade sausage! Join Brad Kurtenbach on Canada Day for a fun\, hands-on sausage-making workshop. You’ll learn all the basics of making great sausage: working with different meats and spices\, grinding and stuffing\, natural and synthetic casings\, salt-curing and smoking\, \nUsing a Kitchen Aid mixer everyone will get a chance to grind\, mix and pipe 3 different kind of sausage from scratch: beef kielbasa\, smoked pork chorizo\, and duck & rosemary. Participants will leave with 18 thick-cut sausages each\, all the recipes and the confidence to make your own sausages at home. \nThe workshop will include a gourmet BBQ lunch of chicken and ribs\, fries\, slaw\, corn on the cob\, green salad and homemade peach whiskey ice cream. \n$125 +HST \nBrad Kurtenbach\, founder of Kensington Organic Ice Cream\, was also the man behind the in-house dairy fermentation program at URSA (recently voted one of the top 10 restaurants in Canada).
URL:https://dev.thedepanneur.ca/event/workshop-full-day-sausage-making-intensive-by-brad-kurtenbach/
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_337923066357583.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140627T180000
DTEND;TZID=America/Toronto:20140627T210000
DTSTAMP:20260505T081338
CREATED:20140623T231115Z
LAST-MODIFIED:20141119T154148Z
UID:9298-1403892000-1403902800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Lebanese Riz Bi-Djaj by Rola Osseiran
DESCRIPTION:Riz bi-Djaj\, or Djaj a Riz\, is an aromatic chicken and rice dish\, that is cherished a part of the traditional cuisine of Lebanon. Originally a specialty of the Beit Shabab region\, it has become a popular dish at Lebanese family gatherings around the world. \nFattoush\nStart with a plate of the quintessential Lebanese salad of chopped summer vegetables like tomatoes\, cucumbers and garden greens\, with plenty of fresh herbs like parsley and mint\, crispy fried pita bread croutons\, and dressed with a lemony dressing with garlic and sumac.\n$4\n(#vegan) \nRiz bi-Djaj\nGround lamb is sauteed with warm spices and cooked with rice into a delicately seasoned pilaf\, which is topped with shredded poached chicken and crunchy\, fried pine nuts and slivered almond. It is served with a cool\, creamy cucumber salad dressed with yogurt and mint.\n$12\n(#GF) \nPrix Fixe: Fattoush + Riz bi-Djaj\n$15 (tax-in) \n—–\nRola Osseiran has enthusiastically cooked Lebanese food for her family and friend her entire life. Tonight is her first foray into cooking for a broader public! When she’s not cooking\, Rola puts her Masters in Museum Studies to works as consultant for different NGOs engaging in community outreach\, culture and communications.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-lebanese-riz-bi-djaj-by-rola-osseiran/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/06/facebook_event_1436170206643294.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140626T180000
DTEND;TZID=America/Toronto:20140626T210000
DTSTAMP:20260505T081338
CREATED:20140623T231113Z
LAST-MODIFIED:20141119T154148Z
UID:9296-1403805600-1403816400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mexilicious - Summer Taco Trio by Santo Pecado Mexican Catering
DESCRIPTION:LAST CHANCE!\n JUNE Showcase: Paola Solorzano & Adriana Rubio of Santo Pecado Mexican Catering \nThursday June 26: Summer Taco Trio \nPaola & Adriana kick it up with a selection of creative and delicious gourmet tacos perfect for a lovely summer evening. \nGrilled Tiger Shrimp\nwith a zapote/chile de árbol sauce\, and red cabbage coleslaw. \nCrispy Codfish\nLight and crispy cod in cornflour batter\, garnished with chiffonade kale\, shredded carrot and ghost pepper aioli. \nFlor de Calabaza\nChayote squash with zucchini blossom\, poblano pepper\, and asadero cheese\, garnished with crispy leek and jalapeño aioli. \nYour choice of 3 tacos\n$12 (tax-in)\n #GF \nAdd a side of their famous roasted-tomato guacamole (one of the best I’ve ever tasted!) with tortilla chips +$3 \nExtra tacos +$3 ea. \nDessert: Key Lime & Tequila cheesecake $4 \nDrinks: Aguas Frescas\nAgua de Jamaica: tangy hibiscus iced tea\nHorchata: creamy rice milk & cinnamon cocktail\n$2.50 \nPRIX FIXE MENU:\nTaco Trio + Guacamole + Agua Fresca + Dessert\n$20 \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.\nwww.santopecadoto.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-mexilicious-summer-taco-trio-by-santo-pecado-mexican-catering-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/06/facebook_event_793859930648541.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140625T180000
DTEND;TZID=America/Toronto:20140625T210000
DTSTAMP:20260505T081338
CREATED:20140623T231111Z
LAST-MODIFIED:20141119T154148Z
UID:9294-1403719200-1403730000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chap Chae Noodles with Crispy Tofu by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nTranslucent and chewy Korean sweet potato noodles (chap chae) stir fried with garlic\, scallions\, basil and parsley\, with sautéed broccolette\, zucchini\, and crispy salt ‘n’ pepper tofu. \n$12 (tax-in)\n #vegan #GF\nPay What You Can after 7:30 \nDessert: Strawberry lavender cake. $4\nAdd Cream Tea gelato (Black tea\, bergamot\, lavender\, citron\, coconut 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-chap-chae-noodles-with-crispy-tofu-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/2014/06/facebook_event_484294515007111.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VCALENDAR