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X-WR-CALDESC:Events for The Depanneur
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140718T180000
DTEND;TZID=America/Toronto:20140718T210000
DTSTAMP:20260505T091204
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:20260505T091204
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:20260505T091204
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:20260505T091204
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:20260505T091204
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:20260505T091204
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:20260505T091204
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:20260505T091204
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:20260505T091204
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:20260505T091204
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:20260505T091204
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:20260505T091204
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:20260505T091204
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:20260505T091204
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:20260505T091204
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:20260505T091204
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:20260505T091204
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140627T180000
DTEND;TZID=America/Toronto:20140627T210000
DTSTAMP:20260505T091204
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:20260505T091204
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:20260505T091204
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140624T180000
DTEND;TZID=America/Toronto:20140624T210000
DTSTAMP:20260505T091204
CREATED:20140623T231110Z
LAST-MODIFIED:20141119T154148Z
UID:9292-1403632800-1403643600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Burmese Golden Egg Curry by Len Senater
DESCRIPTION:In 1995 I spent a month in Myanmar (nee Burma) and it was a revelation; a people\, a landscape\, a history\, a spirituality and a cuisine unlike anything I had ever experienced. The food is as spectacular as you might imagine given the location: a 3-way mashup of Indian\, Chinese and Thai\, with all kinds of unique twists. Alas\, Burmese food is all but absent from Toronto (there was a short-lived place on Bloor that is now gone)\, though it is starting to get a lot of attention in California\, where a large ex-pat population has started sharing this wonderful food with an appreciative audience. \nFor tonight’s dinner I’m making Golden Egg Curry (Jet-u jhet): boiled eggs* are carefully peeled and then fried to give them a golden colour and unique texture that grabs the delicious tomato\, ginger and shallot sauce. It’s served with one of Myanmar’s many unique salads\, Gin Thoke (ginger salad) an amazing mix of tangy lemon-pickled ginger\, crunchy fried split peas & lima beans\, fresh cabbage\, peanuts and sesame seeds in a spicy dressing\, and some basmati rice. \n* Just a quick note about our fantastic eggs: The Dep uses pastured organic eggs from Sweda Farms; happy chickens that get to live outdoors on grass\, and fed grain grown on the same farms. \n$12 (tax-in)\nvegetarian-ish (contains fish sauce) & gluten free \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-burmese-golden-egg-curry-by-len-senater-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/06/facebook_event_878211168860416.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140623T183000
DTEND;TZID=America/Toronto:20140623T210000
DTSTAMP:20260505T091204
CREATED:20140602T224745Z
LAST-MODIFIED:20141119T154148Z
UID:8570-1403548200-1403557200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Balsamic & Black Pepper Strawberry Jam by Christine Manning
DESCRIPTION:Nothing tastes more like summer than fresh local strawberries\, and you can enjoy their gorgeous flavour all year if you seize the day and turn those fleeting little beauties into delicious preserves. But this is NOT your grandma’s strawberry jam —packed full of fresh Ontario strawberries with a sophisticated twist that makes this jam a perfect compliment to cheese or other savoury delights. \nJoin Christine Manning\, owner of Manning Canning and long-time preserver\, as she walks you through the jam-making process\, covering 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 at a jar of jam to take home .\nhttp://manningcanning.com/ \n$40 +HST
URL:https://dev.thedepanneur.ca/event/workshop-balsamic-black-pepper-strawberry-jam-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/2014/06/facebook_event_1453387654908457.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140621T193000
DTEND;TZID=America/Toronto:20140621T223000
DTSTAMP:20260505T091204
CREATED:20140526T184631Z
LAST-MODIFIED:20141119T154148Z
UID:8383-1403379000-1403389800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Helping Out Like a Boz by Ksenija Hotic
DESCRIPTION:The delicious and heartfelt traditional Bosnian dinners of Ksenija Hotic and her family of talented cooks have always been an eagerly anticipated part of The Depanneur roster of events. This time around it is even more significant; catastrophic flooding has hit Bosnia\, Serbia and Croatia — the worst in over a century — and has ravaged Balkan cities and countryside. Ksenija will be donating proceeds from this events to help Bosnia farmers buy new bees and crops to help rebuild a food system ravaged by the disaster. \nSmoked Trout\nCaught locally and smoked by the Hotics themselves\, this incredibly fresh and flavourful appetizer is served with fried little breads (ustipak) and fresh herbs from the Hotic’s garden. \nSarme & Maslenica\nA classic dish across the Balkans\, cabbage rolls (Sarme) with stuffed minced and smoked meats\, rice and spices\, and wrapped in homemade pickled cabbage leaves. These will be served with Maslenica\, a traditional bread broken up at the table for sharing. \nČilbur & Krompiruša\nYoung garden leeks are baked with eggs and herbs into a kind of thick frittata\, and served alongside an classic “pita”: a strudel/burek-like dish of paper-thin homemade phyllo dough wrapped around a savoury filling of potato and smoked lamb\, rolled into a large spiral and baked. \nHomemade Baklava\nDelicate baked sweets made with thin\, buttery phyllo pastry\, walnuts and honey\, the Bosnian version is outrageously delicious. \n$50 +HST \nProceeds go to support Bosnian farmers affected by the floods. \nKsenija Hotic‘s involvement with food starts in Bosnia in her grandmother’s kitchen and her father’s foraging trips in the woods. It leads through Berlin and all the way up to the Toronto Underground Market\, where she is part of the core team behind this innovative showcase for alternative culinary talent. An enthusiastic gardener\, foodie and photographer\, Ksenija is combining her love for cooking and her family’s heritage for this dinner of traditional Bosnian recipes.
URL:https://dev.thedepanneur.ca/event/supper-club-bosnia-fundraiser-by-ksenija-the-boz-hotic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/05/facebook_event_1410616852556607.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140620T180000
DTEND;TZID=America/Toronto:20140620T210000
DTSTAMP:20260505T091204
CREATED:20140616T231106Z
LAST-MODIFIED:20141119T154148Z
UID:9077-1403287200-1403298000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: New Mauritian Street Food by Vanesh Khadaroo
DESCRIPTION:The Dep is happy to welcome back Vanesha Khadaroo to share some more of her favourite delicious street food snacks from the island of Mauritius. \nBouillon Poisson\nA light\, flavourful broth made with kingfish\, spices and the unique flavour of Brede Mouroum\, the leaves of the Moringa Oleifera\, also known as “The Miracle Tree” for its remarkable nutritional properties.\n$5 \nMango and “Chinese Potato” salad\nThis refreshing Mauritian-style salad combines sweet mango with “Chinese potato”\, a tuber indigenous to Africa\, seasoned with fresh red chili pepper\, lime juice\, garlic and lots of fresh mint.\n$5 \nBadia\nA savoury Mauritian beignet made with besan (chickpea) flour mixed with finely chopped vegetables\, green onions and spices\, fried until golden and crispy. Served with a selection of different homemade sauces: lemony Sauce Illoise\, spicy coriander chutney and sweet sagoo (tapioca).\n$8 \nBaguette\nClassic Mauritian sandwiches of fresh French bread stuffed with flavourful fillings\nChicken -or- Green Banana Vindaye – with mustard seeds\, turmeric\, onions chilies & spices\n– or –\nSalade Ourite – tangy octopus salad\n$8 \nCOMBO: 1/2 Badia + 1/2 baguette\n– or – 1/2 Vindaye + 1/2 Ourite\n$10 \nAlooda\nA rich\, sweet tropical milkshake with vanilla\, basil seeds\, agar jelly and condensed milk\n$4 \nPRIX FIXE MENU:\nSoup + Salad\nBadia -or- Baguette -or- 1/2 and 1/2\nAlooda\n$20 \n(prices include tax)\n #vegan and #GF options \nChef Vanesha Nuckchaddee-Khadaroo is the founder of La Marmite Mauricienne – Mauritian Pot\, a catering company serving uniquely delicious Mauritian cuisine across the GTA. http://www.mauritianpot.ca/
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-new-mauritian-street-food-by-vanesh-khadaroo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/06/facebook_event_753642668035161.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140619T180000
DTEND;TZID=America/Toronto:20140619T180000
DTSTAMP:20260505T091204
CREATED:20140616T231104Z
LAST-MODIFIED:20141119T154148Z
UID:9075-1403200800-1403200800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mexilicious - Summer Taco Trio by Santo Pecado Mexican Catering
DESCRIPTION:JUNE Showcase: Paola Solorzano & Adriana Rubio of Santo Pecado Mexican Catering \nThursdays June 17 & 24: 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.\nhttp://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. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mexilicious-summer-taco-trio-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/2014/06/facebook_event_546602485450712.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140618T180000
DTEND;TZID=America/Toronto:20140618T210000
DTSTAMP:20260505T091204
CREATED:20140616T231102Z
LAST-MODIFIED:20141119T154148Z
UID:9073-1403114400-1403125200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Stuffed Pasta Shells & Grilled Veggie Caesar by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nJumbo pasta shells stuffed with tofu ricotta and greens\, with savoury tomato sauce. Served with a grilled veggie Caesar salad on the side. \n$12 (tax-in)\n#vegan #GF option \nPay What You Can after 7:30 \nDessert: Vegan Pecan pie $4\nAdd homemade orange-vanilla 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-stuffed-pasta-shells-grilled-veggie-caesar-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_264146040435145.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140617T180000
DTEND;TZID=America/Toronto:20140617T210000
DTSTAMP:20260505T091204
CREATED:20140616T231100Z
LAST-MODIFIED:20141119T154148Z
UID:9071-1403028000-1403038800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Jerusalem Platter by Len Senater
DESCRIPTION:A big hit last year\, this colourful platter features a variety of mezze or small Mediterranean dishes inspired by Yottam Ottolenghi’s beautiful Jerusalem: A Cookbook. \nHummus; made from scratch\, garnished with olive oil and chickpeas\n Roasted eggplant with cumin\, tahini and pomegranate\n Beets with minted yogurt\n Chopped salad of tomatoes\, cucumbers\, red onion\, sumac and herbs\n Marinated olives & pickles\n Creamy feta with black sesame\n Warm pita bread\n$12 (tax-in) \nAdd spicy merguez sausage +$3 \n#vegan #GF options \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-jerusalem-platter-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_839764469385273.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140616T183000
DTEND;TZID=America/Toronto:20140616T210000
DTSTAMP:20260505T091204
CREATED:20140522T180122Z
LAST-MODIFIED:20141119T154148Z
UID:8288-1402943400-1402952400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Discovering Kombucha by Kathrin Brunner
DESCRIPTION:Kombucha has been hailed as an ‘elixir of life‘. This tea-based\, naturally fermented beverage is the product of a symbiotic culture of bacteria and yeast (aka SCOBY). The fermentation process creates beneficial nutrients\, enzymes and acids that improve digestion\, increase energy and boost immunity. \nNot only is making your own Kombucha fun\, but it is significantly cheaper than buying it from the health store and you can be more confident in the therapeutic properties of your own brew. \nDuring the workshop we’ll discuss the health benefits of kombucha\, we’ll do some taste-testing of various flavours and we’ll do a full brewing demonstration\, including a double ferment process that adds flavours to brews. \nParticipants receive their own SCOBY\, starter liquid and a handout with brewing instructions to take home. We also offer full follow-up support via phone or email to ensure your brewing success! \nWe have been brewing this incredible\, fermented drink for years and are so happy to share our know-how with you! \n$40 +HST \nFor those eager to brew right away\, a complete brewing kit is available for an additional $25 with everything you need for your first brew (6 L glass brewing vessel\, cloth napkin\, tea\, sugar). Please order your kit in advance (send us an email)\, you can pay for it at the workshop by cash\, cheque or credit card. \n—–\nKathrin Brunner\, BA\, CNP\, RYT is a holistic nutritionist and yoga teacher. She gardens and meditates\, studies and teaches\, bakes and ferments\, and loves teaching ways to live healthier and more sustainable lifestyles. \nAndrew Hodge has a background in environmental science\, and is currently studying yoga and herbalism. His passion for the natural world extends into his everyday life where he tends to multiple gardens and forages through forests for wild herbs.\nhttp://www.fortheloveofbody.com/
URL:https://dev.thedepanneur.ca/event/workshop-discovering-kombucha-by-kathrin-brunner-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/05/facebook_event_298809580285728.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140615T193000
DTEND;TZID=America/Toronto:20140615T223000
DTSTAMP:20260505T091204
CREATED:20140519T201636Z
LAST-MODIFIED:20141119T154148Z
UID:8092-1402860600-1402871400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Taste of the Tunisian Coast by Dali Chehimi
DESCRIPTION:The name Tunis is associated with an Arabic word that means to socialize and to be friendly. With hospitality so close to the heart of Tunisian culture\, it should be no surprise that it also abounds with fantastic food. Dali Chehimi has put together an elegant menu featuring seafood dishes from the Tunisian coast\, rarely seen in Toronto. \nSalade Méchouia with fried sardines\nA smoky salad of grilled peppers\, tomatoes\, garlic and onions\, redolent of olive oil and caraway\, complemented beautifully by rich fillets of pan-fried sardines \nStuffed Calamari with Couscous\nFresh squid stuffed with calamari\, spinach\, rice\, egg\, garlic\, onions\, parsley\, mint and harissa\, braised in light tomato sauce with chickpeas and potatoes\, served over a fragrant spiced couscous\, alongside a fennel and courgette compote with aniseed. \nArtisanal Baklawa\nAn assortment of traditional North African desserts served with fresh sweet mint tea. \n$40 +HST\nB.Y.O.B. — No corkage \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare.
URL:https://dev.thedepanneur.ca/event/supper-club-taste-of-the-tunisian-coast-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/05/facebook_event_468689036610284.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140613T180000
DTEND;TZID=America/Toronto:20140613T210000
DTSTAMP:20260505T091204
CREATED:20140610T023359Z
LAST-MODIFIED:20141119T154148Z
UID:8859-1402682400-1402693200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Bombay Street Food by Seema & Amreen Omar
DESCRIPTION:Seema Omar grew up eating the incredible variety of street foods and sweets of her hometown of Mumbai. After moving to Canada\, she found she really missed the exciting flavours and textures of these unique snacks. Together with her sister-in-law\, Amreen\, they decided to start a new food project —Bombay Street Food— to bring the delicious savoury treats that they love so much to their new Toronto home. \nAPPS\nBatata Vada: A staple of Mumbai street stalls\, these aromatic fried potato fritters are laced with fresh curry leaves and served with coriander and tamarind chutneys. $5 \nSev Puri: A very popular Indian street food. Mini puris are topped with with lentils\, potatoes\, sev (crispy fried noodles)\, green mango\, and sweet and savoury chutneys; a fun plateful of flavours and textures. $5 \nApp Combo: Batata Vada + Sev Puri $7 \nMAINS\nMemon-style beef curry with potatoes\, a traditional family recipe from Khatiawaar in Gujarat\, served with “bhagara” rice seasoned with cumin\, fried onions\, cinnamon\, cloves\, cardamom. $12 \nPalak Paneer on “bhagara” rice: soft cubes of fresh paneer cheese cooked in a smooth spinach curry. $12 \nMain Combo: Beef Curry + Palak Paneer $15 \nSWEETS\nKheer: Indian style rice pudding elegantly scented with rose water and cardamom $5 \nDRINKS\nMango Lassi $3 \nPrix Fixe: 1 App + 1 Main + Lassi -or- Dessert  $20\nSuper Prix Fixe: App Combo + Main Combo + Lassi -or- Dessert $25 \n#vegetarian #vegan & #GF options \n—–\nEvery Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur. \n 
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-bombay-street-food-by-seema-amreen-omar/
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_304604029704587.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VCALENDAR