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DTSTART;TZID=America/Halifax:20170915T180000
DTEND;TZID=America/Halifax:20170915T180000
DTSTAMP:20260501T213315
CREATED:20170911T220238Z
LAST-MODIFIED:20170911T222542Z
UID:44558-1505498400-1505498400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Spanish Paella by José Arato
DESCRIPTION:Paella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice\, saffron\, pimentón\, olive oil and a paella pan. Beyond that\, there are innumerable local versions incorporating everything from seafood to snails to rabbit. José Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this classic dish at Evergreen Brickworks Farmer’s Market. \nPaella with Chorizo & Chicken\nOne of José’s signature dishes\, this delicious paella features fresh chicken\, and high quality\, locally-made Spanish chorizo & mixed vegetables over special short-grain Bomba rice cooked in a saffron-scented chicken stock.\n-or-\nPaella with Chickpeas & Asparagus #Vegan\n$12 \nBeet Salad\nwith goat cheese & arugula.\n$6 \nCrema Catalana\nis a Spanish dessert similar to creme brûlée\, but cooked on the stove instead of the oven. Crema catalana uses citrus peel and sometimes cinnamon to flavor the custard\, and the crisp sugar crust is traditionally caramelized using a special small round hot iron.\n$6 \nPRIX FIXE MENU\nPaella + Salad + Dessert $22 \n——–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can taste and experience the Mediterranean every weekend. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-spanish-paella-by-jose-arato/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_1449504611793989.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170914T180000
DTEND;TZID=America/Halifax:20170914T190000
DTSTAMP:20260501T213315
CREATED:20170910T201250Z
LAST-MODIFIED:20170910T204001Z
UID:44515-1505412000-1505415600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — Sep 14
DESCRIPTION:Khabbaz El Samun bel Toum (خبز السمون بالثوم)\n				\n			\n				\n			\n				\n				Yalanji   يالنجي\n				\n			\n				\n			\n				\n				Asawar El Sit (سوار الست)\n				\n		\n\n[lamb] Shorbat Silq Bis Adas شوربة سلق بعدس\nLentils have been an essential part of the Levantine winter pantry (mouneh) since biblical times; indeed\, Esau allegedly forfeited his birthright to Jacob for a bowl of lentil soup – one possibly not all that different than the one we are making tonight. This hearty soup is a whole\, warming meal; lentils and chard\, cooked with onions\, garlic and cilantro\, fortified with small cubes of halal lamb (suqaar) and brought to life with a generous splash of lemon. \n[vegetarian]\nThis soup is also delicious (and #vegan & #GF) when made with added potatoes and vegetable stock. \nThe soups come with Khabbaz El Samun bel Toum (خبز السمون بالثوم): garlic bread with butter\, lemon\, parsley\, and black pepper. \nYalanji (بالنجي)\nStuffed grape vine leaves can be found on tables all around the Eastern Mediterranean. This Syrian recipe features a seasoned rice and tomato filling flecked with green pepper. The are cooked in a tangy sauce of tomato\, lemon\, pomegranate and olive oil. \nAsawar El Sit (سوار الست)\nA traditional Aleppan baklava made from phyllo dough that has been rolled into a cylinder\, then again into the form of a ring (the name means “bracelet”). The small pastries are baked\, sprinkled with simple syrup\, and filled with finely chopped pistachios. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. \n\n 
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-sep-14/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_1326783984099431.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170912T183000
DTEND;TZID=America/Halifax:20170912T213000
DTSTAMP:20260501T213315
CREATED:20170901T183643Z
LAST-MODIFIED:20170901T183902Z
UID:43525-1505241000-1505251800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Secrets of Paella Valenciana II by José Arato
DESCRIPTION:2nd Night Added!\nPaella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice\, saffron\, pimentón\, olive oil and a paella pan. Beyond that\, there are innumerable variations incorporating everything from shrimp\, clams and mussels\, to rabbit\, chicken and chorizo. An impressive and delicious party dish\, it’s remarkably easy to master with a little bit of help and knowledge. \nJosé Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this signature dish at Evergreen Brickworks Farmer’s Market. In this workshop\, José will lead participants through the history\, ingredients\, preparation\, serving – and eating! – of a classic chicken and seafood Paella Valenciana. There will also be some small tapas to nibble on while the paellla finished cooking. \n$50 +HST \n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-secrets-of-paella-valenciana-ii-by-jose-arato/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_346189372506489.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170911T183000
DTEND;TZID=America/Halifax:20170911T210000
DTSTAMP:20260501T213315
CREATED:20170821T163254Z
LAST-MODIFIED:20170901T184148Z
UID:43167-1505154600-1505163600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Secrets of Paella Valenciana by José Arato
DESCRIPTION:SOLD OUT! 2nd Night Added Tuesday\, Sept. 12\nPaella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice\, saffron\, pimentón\, olive oil and a paella pan. Beyond that\, there are innumerable variations incorporating everything from shrimp\, clams and mussels\, to rabbit\, chicken and chorizo. An impressive and delicious party dish\, it’s remarkably easy to master with a little bit of help and knowledge. \nJosé Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this signature dish at Evergreen Brickworks Farmer’s Market. In this workshop\, José will lead participants through the history\, ingredients\, preparation\, serving – and eating! – of a classic chicken and seafood Paella Valenciana. There will also be some small tapas to nibble on while the paella finishes cooking. \n$50 +HST \n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-secrets-of-paella-valenciana-by-jose-arato/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_1917742391813953.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170910T100000
DTEND;TZID=America/Halifax:20170910T170000
DTSTAMP:20260501T213315
CREATED:20170829T135412Z
LAST-MODIFIED:20170829T141914Z
UID:43394-1505037600-1505062800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Full-Day Breadmaking Intensive II by Leo Baduria
DESCRIPTION:2nd Class Added!\nJoin artisanal baker Leo J. Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$125 +HST \n—–\nLeo J. Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-full-day-breadmaking-intensive-by-leo-baduria-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_502182560126457.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170909T193000
DTEND;TZID=America/Halifax:20170909T223000
DTSTAMP:20260501T213315
CREATED:20170815T023622Z
LAST-MODIFIED:20170815T033252Z
UID:43081-1504985400-1504996200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: E Viva la Coïna Nissarda by Chantal Véchambre
DESCRIPTION:France is home to the concept of terroir – the taste of a specific place – the combination of geography and season\, history and culture\, tradition and food that give each region its unique specialties. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer us a glimpse into the diverse flavours of France. \nWith its proximity to Italy and Provençe\, Niçoise cuisine shares many of the sunny and colorful flavors\, but retains an identity all its own — not surprising given that for more than 400 years it was an independent country (the Comté de Nice)\, only later becoming part of France. For this summer dinner\, Chantal showcases some of the unique and wonderful dishes from the heart of the Côte d’Azur. \n—–\nSocca\nA thin chickpea flour polenta akin to Sicilian panelle\, Socca is a popular street food found almost exclusively in the old city of Nice; burning your fingers on hot slivers just out of the wood oven is a quintessentially Niçoise experience. \nPitchoun pots of tapenade and eggplant butter\nIn Nice\, « Pitchoun » is a term of endearment for anything small\, like Nice’s famous tiny\, black and very flavorful very ripe olives.. Here we have tiny pots of tapenade — from « tapeno »\, the Provençal word for « caper » — a very traditional condiment from south of France\, made with olives and capers finely chopped and blended with olive oil. There will also be a smooth roasted eggplant purée to go along with this. \nCrespéou\nPerhaps only Niçoise ladies are patient enough to prepare the labour-intensive crespéou\, a beautiful layered dish of several thin omelets\, each one given a unique colour from the addition of spinach\, tomato\, onions\, etc. \n—–\nVeal Petits Farcis\nVariations of stuffed vegetables are found all around the Mediterranean. Here\, small Southern vegetables such as eggplants\, peppers and zucchinis are stuffed with delicate mix of ground veal and herbs\, topped with breadcrumbs and gently broiled. \nVegetable Tian\nAnother rustic Provençal dish that showcase the luscious summer vegetables of the region\, this time as a gently baked gratin. Colourful layers of tomatoes\, eggplants\, onions\, and zucchini are garnished with parmesan\, basil and olive oil. \nMonte Carlo Salad\nFresh salad greens and spinach are topped with roasted pine nuts and an olive oil vinaigrette\, and served with Oeufs Mimosa – similar to a deviled egg\, but garnished with a beautiful sprinkling of grated egg yolk said to evoke the brilliant yellow mimosa flowers that abound in Provençe. \nPain au Pistou\nHome made French bread with a slathering of pistou\, the Niçoise version of pesto. \n—–\nSorbet Citron et Lavande\nProvençe is well known for its lavender\, but lemons are also something of a celebrity in the city of Menton. For centuries\, the microclimate of the area has made it the perfect place for exquisite lemons — there is even an annual culinary festival held there every year celebrating them. \nTuiles Vielha Villa\nTuiles are thin and crunchy almond cookies — once upon a time\, local bakers used the local curved terra cotta roof tiles as the mold for these\, giving them their signature gently curved shape. The tradition and the almonds remain a part of the region\, even if the molds have changed. \nFigs Gratin with White Wine Sabayon and Thyme Honey\nFigs are one of the jewels of the Mediterranean. Sabayon\, a classic French emulsion of sweetened wine and egg yolks gives a decidedly decadent and elegant end to this lovely summer meal. \n—– \n$60 +HST \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and pastry-chocolate. In 2005 she moved to New Brunswick where she began her own business as caterer. Her independent research in culinary history led her to the Fortress of Louisbourg (Nova Scotia)\, a National Historic Site of Canada\, where she developed new recipes for the site’s restaurant\, and culinary workshops to the public\, inspired by the 18th century recipes. She wrote the award-winning book French Taste in Atlantic Canada\, 1604-1758\, A gastronomic history (CBU Press)\, featuring ingredients and recipes of the colonial period. Now established in Toronto\, she pursues food writing and cooking ventures about French cuisine: supper clubs\, events\, private and corporate catering\, as well as ongoing research into Canadian and French culinary history.\nhttp://www.chantalvechambre.com/\nhttp://www.mycremecaramel.com/ \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-e-viva-la-coina-nissarda-by-chantal-vechambre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_264624550692644.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170908T180000
DTEND;TZID=America/Halifax:20170908T180000
DTSTAMP:20260501T213315
CREATED:20170829T040805Z
LAST-MODIFIED:20170829T145531Z
UID:43377-1504893600-1504893600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Le Swank Saigon by Greg Couillard
DESCRIPTION:What better way way to kick off The Dep’s 2017 Fall calendar than with a fabulous Drop-In Dinner by Toronto culinary icon Greg Couillard! \nChef Greg has forged a life-long reputation as a fearless culinary innovator\, a kind of super-collider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for a few lucky diners to marvel at. After more than 5 decades in the kitchen\, Greg’s insatiable curiosity and creativity show no signs of slowing down. \nThis Drop-In explores the French colonial influences in Vietnamese cuisine\, with a luxe soup & sandwich combo.\n—– \nFrench Onion Oxtail Pho $10\nRich\, star-anise infused bone broth with fragrant Thai basil\, rice noodles and bok choy (veggie option available) \nOxtail and Kim Chi Banh Mi Panini $10\nTender braised oxtail and melted cheese\, with pickled veggie and fresh Vietnamese herbs (also available in veggie). \nBlack rice pudding $6\nwith mango\, jackfruit and coconut cream. \nPrix Fixe Menu\n$25\n—– \nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. The executive chef for an exclusive boutique hotel on Mexico’s Costa Allegre\, while in Toronto Chef Greg is currently helming a white-hot pop-up dinner series at Reverie At Weldon Park \n—–\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-le-swank-saigon-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_691072627756251.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170907T180000
DTEND;TZID=America/Halifax:20170907T190000
DTSTAMP:20260501T213315
CREATED:20170904T160521Z
LAST-MODIFIED:20170907T140845Z
UID:43584-1504807200-1504810800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — Sep 7
DESCRIPTION:Hummus (مسبحة)\n				\n			\n				\n			\n				\n				Salateh Jarjeer صلطة جرجير\n				\n			\n				\n			\n				\n				Sfouf  صفوف\n				\n		\n\n[beef ] Kibbeh summaqiyah كبة سماقية\nKibbeh in sumac sauce are a specialty of Aleppo\, considered by many to be the culinary capital of Syria. Kibbeh – egg-sized elongated balls of finely ground spiced halal beef and bulgur stuffed with a ground beef and nut mixture\, are fried and then topped with tangy\, dark red sumac-infused sauce with lots of onion (sometimes recipes can include eggplant and/or lamb as well) \n[vegetarian] Kibbeh summaqiyah كبة سماقية\nVegetarian kibbeh\, with a bulgur and potato dough and a mushroom and walnut filling\, also cooked in a tangy sumac sauce \nBoth kibbehs come with a generous side of homemade Syrian chickpea hummus and fresh pita bread \nSalateh Jarjeer صلطة جرجير\nA refreshing salad of peppery arugula with fresh pomegranate and onions\, with a apple cider & lemon vinaigrette. \nS’fouf صفوف\nA light\, delicate semolina cake\, made golden with turmeric and fragrant with anise\, vanilla\, and coconut\, studded with black sesame seeds and topped with pistachio. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-sep-7/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_1972515546341028-e1504542292634.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170906T180000
DTEND;TZID=America/Halifax:20170906T210000
DTSTAMP:20260501T213315
CREATED:20170815T031254Z
LAST-MODIFIED:20170905T161634Z
UID:43086-1504720800-1504731600@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Charlotte Langley
DESCRIPTION:Last-minute change – Moved to Wed. Sep. 6!\nPEI-native Chef Charlotte Langley’s “Maritime Chic” permeates the many fun and interesting food projects she has on the go. She is the founder of Scout Canning and Events\, offering a range of small-batch artisanal canned goods\, and the animating force behind a slew of fabulous food events from pop-up oyster bars to Farm-to-Table Dinners parties. Known for her combination of East Coast hospitality and sassy personality\, Charlotte brings more than a decade of food passion to the table. \nCharlotte will be diving into some of her favourite topics: traceability\, seafood\, canning and the exciting tension between traditional vs non-traditional things\, be they recipes or restaurants.\n—– \nTable Talks include a seasonal meal prepared by The Depanneur founder Len Senater. \n \nAs the weather has taken on the first hint of chill\, but all the lovely late summer veg are still available\, I’ll be making a warm Soupe au Pistou; Southern France’s lighter version of minestrone topped with a fresh basil pesto direct from The Dep garden.\nAnd since we’re talking about canned fish\, and to keep the Provençal vibe going\, I’ll make one of my favourite summer meals — Salade Niçoise. The Niçoise is a classic combination of Provençal flavours: briny olives & meaty tuna (or chickpeas and artichoke hearts for the vegetarians)\, creamy new potatoes & eggs\, bright green beans and juicy tomatoes\, tangy vinaigrette and lots of fresh herbs from our garden\, all on a bed of baby greens. Served with a wedge of grilled baguette. \n#vegetarian\, #vegan and/or #glutenfree options will be available.\n—– \nFresh seasonal fruit pie\, baked by Leslie Lindsay in the wood ovens at Dufferin Grove Park will be available for dessert. $5\nAdd vanilla ice cream +$2 \nDoors open at 6pm\, talk starts at 7pm\n$20 (+HST) — includes dinner \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-charlotte-langley/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_1331666530281175.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170904T100000
DTEND;TZID=America/Halifax:20170904T170000
DTSTAMP:20260501T213315
CREATED:20170815T023616Z
LAST-MODIFIED:20170829T142127Z
UID:43079-1504519200-1504544400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:Sold Out! 2nd Day Added on Sunday\, September 10th\nLABOUR DAY: Full-Day Bread Making & Baking Workshop \nJoin artisanal baker Leo J. Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia\, fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah and classic brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$125 +HST\nBook Now \n—–\nLeo J. Baduria’s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-full-day-breadmaking-intensive-by-leo-baduria/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_1489688931096568.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170831T180000
DTEND;TZID=America/Halifax:20170831T190000
DTSTAMP:20260501T213315
CREATED:20170829T025732Z
LAST-MODIFIED:20170829T031442Z
UID:43360-1504202400-1504206000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — Aug 31
DESCRIPTION:Yakanett a’arnabeet يخنة قرنبيط\n				\n			\n				\n			\n				\n				Salatet Alkhus سلطة خس\n				\n			\n				\n			\n				\n				Halaweh bel Jebn حلاوة بالجبن\n				\n		\n\n[chicken] D’jaj mishwi bil thoom wil za’tar w’ eklil el Jabal\n دجاج مشوي باللثوم و الزعتر و إكليل الجبل\nPotatoes have become part of the comfort food repertoire all over the world\, and the Mediterranean is no exception. Everywhere from France to Greece to Egypt has their own version of a simple and satisfying meal of roast chicken and potatoes. This popular Syrian recipe features halal chicken quarters roasted with thyme and rosemary along with plenty of garlic\, and a side of local new potatoes roasted with thyme. \n[vegetarian] Yakanett a’arnabeet يخنة قرنبيط\nThe bountiful autumn harvests of Syria and Canada are the inspiration for this traditional light stew of grilled cauliflower\, onions\, and green beens and chickpeas simmered in a sauce of fresh tomatoes and seasoned with cumin and garlic. Served over a bed of fluffy calrose rice and sprinkled with freshly chopped parsley. \nSalatet Alkhus سلطة خس\nA simple green salad of romaine lettuce\, tomatoes\, cucumber and carrots\, with fresh mint and a lemon\, garlic\, olive oil. \nHalaweh bel Jebn حلاوة بالجبن\nSyria is home to a wide variety of cheeses\, some of which make appearances in their delicious desserts. For this dish\, a specialty of Homs\, an outer layer is prepared with semolina\, sugar\, and a stretchy\, chewy Akawi cheese (like a fresh mozzarella). It is then rolled around a cool creamy filling like clotted cream or ricotta. These soft cheese rolls are then drizzled with sugar syrup and decorated with crushed pistachios. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-aug-31/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_1817689074912244.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170824T180000
DTEND;TZID=America/Halifax:20170824T190000
DTSTAMP:20260501T213315
CREATED:20170821T175548Z
LAST-MODIFIED:20170822T004943Z
UID:43173-1503597600-1503601200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — Aug 24
DESCRIPTION:Majaddarat Bulgur مجدرة برغل\n				\n			\n				\n			\n				\n				Khyar Belaban خيار بلبن\n				\n			\n				\n			\n				\n				Kaak bel Ajweh كعك بالعجوة\n				\n		\n\n[beef] Maldoum ملضوم\nWhen researching this dish\, I found a lovely description of it on the blog of Tony Tahhan\, a Fulbright scholar who has spent time studying the food culture in Aleppo. \n“One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between neighbourhoods\, and even families. A series of handfuls and pinches that\, when executed properly\, lead to extraordinary meals. One of the dishes that exemplifies this culinary ingenuity is called maldoum (ملضوم)\, an incredibly delicious layered meat and eggplant dish. The classic way to prepare this dish is over a grill\, where you alternate meat patties and eggplant slices on a skewer. When the dish is prepared over the grill\, it is called\, kabob banjan (كباب باذنجان). But if you don’t have access to a grill\, you can prepare kabob banjan in the oven\, and call it maldoum.” \nMaldoum can be found in kitchens from Turkey to Lebanon; this is a more rustic\, summery version of of the dish\, that take advantage of the lovely local eggplants\, peppers\, zucchini and tomatoes that are in season. All the sliced vegetables are traditionally arranged in attractive layered patterns in a large shallow round pan before baking. \n[vegetarian] Maldoum ملضوم\nThe same dish\, but with more veggies\, no meat\, and a generous splash of olive oil. \nBoth come with a side of Majaddarat Bulgur مجدرة برغل\nWell known in many Syrian villages\, this staple dish of bulgur\, lentils and onions is highly regarded for its nutritional value and health benefits. In Syria\, lentils\, with their high iron content\, are sometimes called the “meat of the poor” ( المجدرة لحم الفقراء); or “nails for your knees” (المجدرة مسمامير الركب) in the sense that they help keep you on your feet for a long time. In majaddarat\, brown lentils are boiled then bulgur is cooked in the broth. While it cooks\, sliced onions are slowly caramelized in olive oil until crispy and then the flavoured oil is added to the lentil-bulgur mix. The finished dish is topped with the fried onions. \nKhyar belaban خيار بلبن\nMuch like tzatziki\, it’s well-known Greek cousin\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially delightful\, cool and refreshing summer salad. \nKaak bel Ajweh كعك بالعجوة\nDelicious\, date-stuffed cookies flavoured with vanilla\, anise\, sesame seeds and mahlab\, a spice derived from cherry kernels that imparts a lovely marzipan aroma. These cookies are popular in Lebanon around Easter\, where they are known as “Crown” cookies\, their ring shape are thought to evoke Jesus’ crown of thorns. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-aug-24/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_482276702149941.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170817T180000
DTEND;TZID=America/Halifax:20170817T190000
DTSTAMP:20260501T213315
CREATED:20170814T203346Z
LAST-MODIFIED:20170814T204758Z
UID:43044-1502992800-1502996400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — Aug 17
DESCRIPTION:Saltet bakleh سلطة بقلة\n				\n			\n				\n			\n				\n				Barazek  برازق\n				\n		\n\n[chicken] Djaj del Moghrabieh مُغربية\nMoghrabieh\, meaning ”a dish from the Maghreb”\, is a kind of giant couscous – small balls of semolina flour pasta that were traditionally rolled by hand. It is especially popular in Lebanon where it is made with either lamb shanks or chicken – or sometimes both – and served at big family gatherings. The chicken is cooked with onion and spices like caraway\, cumin\, white pepper and cinnamon to create a rich\, flavourful stock\, which is then used to cook the moghrabieh along with chickpeas. \n[vegetarian] Moghrabieh مُغربية\nA version of moghrabieh topped with a mix of vegetables including mushrooms\, carrots and green peppers\, along with the onions and chickpeas. \nSaltet bakleh سلطة بقلة\nA wonderful\, tangy salad using the woefully underappreciated purslane\, along with tomatoes\, mint and pomegranates. Purslane is often considered a common weed in Canada\, but it is uncommonly good for you. It tops the list of plants high in vitamin E and essential omega-3 fatty acid (ALA)\, as well as having six times more vitamin E than spinach and seven times more beta carotene than carrots. It’s also rich in vitamin C\, magnesium\, riboflavin\, potassium and phosphorus! \nBarazek برازق\nA crisp\, buttery cookie studded with pistachio pieces and covered in sesame seeds\, barazek are one of the most famous sweets of Damascus\, and a popular gift often brought by people visiting from Syria. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-aug-17/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_1579633712096645.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170810T180000
DTEND;TZID=America/Halifax:20170810T210000
DTSTAMP:20260501T213315
CREATED:20170722T210253Z
LAST-MODIFIED:20170722T212341Z
UID:42804-1502388000-1502398800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — Aug 10
DESCRIPTION:Fatayer Jibneh فطاير جبنة\n				\n			\n				\n			\n				\n				Musabaha (مسبحة)\n				\n			\n				\n			\n				\n				Muhammara (فطاير المحمره)\n				\n			\n				\n			\n				\n				Salateh Naameh سلطة ناعمة\n				\n			\n				\n			\n				\n				Roz bel Haleeb  رز بحليب\n				\n		\n\nA light\, summery meze menu\, perfect for a picnic or patio: fresh-baked flatbreads\, a selection of delicious dips and a cool summer salad. \n[beef] Fatayer Lahmeh فطاير لحمة (Sfiha صفيحة ) + Fatayer Sabaneh فطاير سبانخ\n-or-\n[cheese] Fatayer Jibneh فطاير جبنة + Fatayer Sabaneh فطاير سبانخ \nFatayer are a whole category delicious small baked treats that range from open-face\, pizza-like flatbreads to cute little baked turnovers\, with countless different shapes and fillings. Tonight menu features 3 different fatayers: a type of beef fatayer known as Sfiha with spiced halal ground beef\, tomato\, parsley\, onion\, pomegranate molasses and pine nuts -or- or fatayer jibneh with a mix of cheeses\, green onion\, parsley and black sesame seeds\, as well as a fatayer sabaneh with spinach\, onions and sumac. \nMuhammara (فطاير المحمره)\nis a spicy red pepper paste originally from Aleppo but found in countless variations throughout the Levant. \nMusabaha مسبحة\nIs a Syrian variation on what is probably the best known Levantine dish – chickpea hummus. The ingredients are the same\, but the chickpeas are left whole\, enrobed in a rich tahini sauce.\nServed with fresh veggies\, pickles & olives \nSalateh Naameh سلطة ناعمة\nThis “fine salad” can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. \nRoz bel Haleeb رز بحليب\nWherever you find rice\, you’ll probably find a version of rice pudding. This delicious\, creamy version is scented with cardamom\, vanilla and rosewater\, and garnished with fresh seasonal fruit. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. \n\n  \nTickets for this meal go on sale Friday\, August 4 at 8am
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-aug-10/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/facebook_event_1190156367794763.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20170806T080000
DTEND;TZID=America/Toronto:20170806T170000
DTSTAMP:20260501T213315
CREATED:20170713T001818Z
LAST-MODIFIED:20170815T033211Z
UID:42539-1502006400-1502038800@dev.thedepanneur.ca
SUMMARY:Sorry\, We're CLOSED
DESCRIPTION:Brunch will closed Sunday\, August 6 (Civic Holiday Long Weekend)\nSunday\, September 3 (Labour Day Long Weekend)\, and and Sunday\, September 10
URL:https://dev.thedepanneur.ca/event/sorry-were-closed-2/2017-08-06/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/closed-sign.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170803T180000
DTEND;TZID=America/Halifax:20170803T190000
DTSTAMP:20260501T213315
CREATED:20170722T202209Z
LAST-MODIFIED:20170722T204559Z
UID:42787-1501783200-1501786800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — Aug 3
DESCRIPTION:Rez bel Shairieh\n				\n			\n				\n			\n				\n				Tabbouleh  تبولة‎‎\n				\n			\n				\n			\n				\n				Baloza بالوظة\n				\n		\n\n[lamb] Musaqait Elbatinjan ( مسقعة الباذنجان )\nWith eggplants and tomatoes in seasons\, there are lots of wonderful Levantine dishes to make! This dish\, a flavourful eggplants stew with green peppers\, chickpeas and small cubes of lamb is a lighter cousin of Greek Moussaka\, and is equally good hot or cold. \n[mushroom] Musaqait Elbatinjan ( مسقعة الباذنجان )\nAll the same delicious flavours\, but with mushrooms instead of lamb. \nServed with rez bel sharieh (rice with golden fried vermicelli). \nTabbouleh تبولة‎‎\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nBaloza بالوظة\nA delightful and refreshing parfait that layers a silky orange-blossom infused milk pudding with a tangy fruit-based spread (often orange or apricot) and is topped with a sprinkling of pistachio and some seasonal fruit. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. \n\n  \nTickets for this meal go on sale Friday\, July 28 at 8am
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-aug-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/facebook_event_778770375634579.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170727T180000
DTEND;TZID=America/Halifax:20170727T190000
DTSTAMP:20260501T213315
CREATED:20170721T151858Z
LAST-MODIFIED:20170721T153856Z
UID:42733-1501178400-1501182000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — July 27
DESCRIPTION:Foul moukala فول مقلّى\n				\n			\n				\n			\n				\n				Khyar belaban خيار بلبن\n				\n			\n				\n			\n				\n				Namoura نمُّورة\n				\n		\n\nFor this very unique speciality of Aleppo\, I found this lovely summary by food blogger Corinne Mossati: \n“The people of Aleppo have a shared passion. Not only do they pride themselves in food that is steeped in culinary traditions and guard their recipes close to heart\, they undeniably affirm their cuisine as the best in the Middle East. As one of the world’s oldest inhabited cities\, Aleppo’s cuisine takes inspiration from the mosaic of cultures that have inhabited Syria over the millennia\, as well as more recent influences of the Ottomans and Armenians. \nTalk to Aleppians about food and they’ll sing a litany of delicacies culminating in one dish unique to their city. Kabab Bil Karaz is a cherry kabab made with minced lamb and wishna\, a small and sour black cherry that grows on the outskirts of the city… From the first taste I had in Aleppo\, I was completely taken with the perfect balance of sweet and sour flavours\, the unique presentation on triangular pieces of bread decorated with pine nuts and parsley.” \n[beef] Lahmeh bil karaz لحمة بالكرز\nLightly spiced beef meatballs in a sweet & sour sauce made from sour cherries\, garnished with pine nuts and served with triangles of fresh flatbread. \n[vegetarian] Foul moukala فول مقلّى\nBroad beans sauteed with garlic and coriander\, with radish & pickles & fresh flatbread \nKobez bil foron خبز بالفرن\nSomewhere between pita and focaccia\, this thin\, homemade flatbread is perfect for mopping up delicious sauces. \nKhyar belaban خيار بلبن\nMuch like tzatziki\, it’s well-known Greek cousin\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially delightful\, cool and refreshing summer salad. \nNamoura نمُّورة\nAn classic Syrian dessert\, a rich buttery semolina and yogurt cake\, garnished with almonds and drizzled with a orange-blossom infused syrup. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-july-27/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/facebook_event_443658229348861.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20170724T080000
DTEND;TZID=America/Toronto:20170724T170000
DTSTAMP:20260501T213315
CREATED:20170711T014951Z
LAST-MODIFIED:20180513T235520Z
UID:42204-1500883200-1500915600@dev.thedepanneur.ca
SUMMARY:CLOSED for Summer
DESCRIPTION:The Dep will be CLOSED for summer holiday as of July 24\nWe’ll be back in action with a great roster of events starting on Labour Day\nThe Dep is still available for private event rentals during the month of August. \nBRUNCH* and NEWCOMER KITCHEN will keep going throughout August\n*Brunch will closed Sunday\, August 6 (Civic Holiday Long Weekend)\nand Sunday\, September 3 (Labour Day Long Weekend)
URL:https://dev.thedepanneur.ca/event/closed-summer-holiday/2017-07-24/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/hammock.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170722T193000
DTEND;TZID=America/Halifax:20170722T223000
DTSTAMP:20260501T213315
CREATED:20170703T184118Z
LAST-MODIFIED:20170703T192602Z
UID:41089-1500751800-1500762600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: BBQ\, No BBQ Required by Agata Siczek
DESCRIPTION:The Dep welcomes back Agata Siczek to celebrate everything she loves about summer cooking: \n“When I think of summer; I think of barbecue. Meat\, veggies\, grill marks\, smoke\, black burnt bits and all. However like most Toronto condo dwellers\, I don’t have easy access to a BBQ. I have to improvise and make BBQ magic happen using a regular oven and electric grills. I want to share with you my favourite foods I “BBQ” without needing a BBQ!” \n—–\nPanzanella – grilled red pepper\, olive and torn mozzarella salad \nNo-BBQ BBQ Pork Ribs – dry rubbed with sea salt\, black pepper\, paprika\, cayenne & oregano\, cooked low & slow in the oven for 2 hours and then finished under the broiler with a Southern-style sweet BBQ sauce for a gorgeous\, sticky glaze. \nHoney Sriracha Chicken Wings – ‘nuf said. \nGrilled asparagus\, Jalapeno corn bread & Smashed baby potatoes \nGrilled pineapple with cinnamon sugar and ice cream\n—– \n$50 +HST \n—–\nAgata Siczek is a passionate home cook who has hosted several successful Drop-In Dinners at the Depanneur. The Dep’s kitchen is where she gets to let her favourite hobby take over and do what she really loves. This will be Agata’s first supper club at the Depanneur. Her dream would be to host regular supper clubs in unique spaces around the city. Her meals are honest and simple yet sophisticated. She believes that authentic\, homemade food is what brings people together\, and over food and drink they open up and share their lives. Cheers! \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about The Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-bbq-no-bbq-required-by-agata-siczek/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/facebook_event_1183689841776491-e1499109219226.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170720T180000
DTEND;TZID=America/Halifax:20170720T190000
DTSTAMP:20260501T213315
CREATED:20170717T170416Z
LAST-MODIFIED:20170717T171541Z
UID:42595-1500573600-1500577200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — July 20
DESCRIPTION:Burgul Behommos برغل بحمص with Asora Hindbeh عصورة هندبة\n				\n			\n				\n			\n				\n				Fattoush فتوش\n				\n			\n				\n			\n				\n				Mabrosheh bil mrabah مبروشة بالمربى\n				\n		\n\n[chicken] Burgul Behommos with Chicken برغل بحمص\nBurgul (aka bulgur wheat)\, is a dried cracked wheat that is an ancient staple of the Middle and Near East. It is typically made from whole grain durum wheat that has been coarsely ground\, soaked\, steamed and dried\, a process that enhances its shelf life and nutritional profile. Compared to white rice\, bulgur has more fiber and protein\, a lower glycemic index\, and higher levels of most vitamins and minerals.\nBurgul Behommos is a festive dish which many Syrians take pride in cooking for family gatherings and celebrations. Chicken and chickpeas are boiled with spices and set aside. Then the burgul is cooked in the rich chicken broth\, before being re-combined with the chickpeas and topped with the deboned chicken. \n[vegetarian] Burgul Behommos برغل بحمص with Asora Hindbeh عصورة هندبة\nBurgul and chickpeas cooked in a vegetable stock\, topped with braised dandelion greens and topped with crispy onions. \nFattoush فتوش\nThis popular Levantine salad is made using toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but vary according to season and region. Mint and parsley lend a freshness and fragrance\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nMabrosheh bil mrabah مبروشة بالمربى\nSyrian jam squares; some recipes are nearly universal. Buttery cake base with jam and a shredded streusel-like topping is a very old traditional and popular Arabic dessert\, but would be a familiar sight in a Canadian bakery or on a holiday table. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-july-20/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/facebook_event_770747086429930.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170718T183000
DTEND;TZID=America/Halifax:20170718T213000
DTSTAMP:20260501T213315
CREATED:20170707T181729Z
LAST-MODIFIED:20170710T154059Z
UID:42003-1500402600-1500413400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making 201 (2) by Emily Zimmerman
DESCRIPTION:For people with a bit of cheesemaking/fermenting under their belt\, or who’ve already taken Emily Zimmerman’s introductory cheesemaking course\, this is the advanced edition. We’ll be making new and more complex cheeses\, including a bleu cheese\, grate-able\, melty “cheddar”\, homemade spreadable vegan butter\, and delicious vegan ice cream. We’ll be learning some advanced methods of culturing\, preserving and ageing cheeses. At the end of the class\, we’ll share a dinner of soft tacos with all the fixings (including cheddar\, queso fresco\, and sour coconut cream) and our homemade vegan ice cream for dessert.\n—– \n$50 +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 food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-vegan-cheese-making-201-by-emily-zimmerman-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/facebook_event_423425404717788.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170717T183000
DTEND;TZID=America/Halifax:20170717T213000
DTSTAMP:20260501T213315
CREATED:20170619T180903Z
LAST-MODIFIED:20170717T183848Z
UID:40581-1500316200-1500327000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making 201 by Emily Zimmerman
DESCRIPTION:A 2nd night has been added on Tues. July 18\nFor people with a bit of cheesemaking/fermenting under their belt\, or who’ve already taken Emily Zimmerman’s introductory cheesemaking course\, this is the advanced edition. We’ll be making new and more complex cheeses\, including a bleu cheese\, grate-able\, melty “cheddar”\, homemade spreadable vegan butter\, and delicious vegan ice cream. We’ll be learning some advanced methods of culturing\, preserving and ageing cheeses. At the end of the class\, we’ll share a dinner of soft tacos with all the fixings (including cheddar\, queso fresco\, and sour coconut cream) and our homemade vegan ice cream for dessert.\n—– \n$50 +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 food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-vegan-cheese-making-201-by-emily-zimmerman-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_465118613841309.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170715T193000
DTEND;TZID=America/Halifax:20170715T223000
DTSTAMP:20260501T213315
CREATED:20170619T213854Z
LAST-MODIFIED:20170619T214337Z
UID:40611-1500147000-1500157800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Tunis by the Sea by Dali Chehimi
DESCRIPTION:Tunisian cuisine features all the hallmarks of delicious North African food: complex spices\, combinations of fruit and meat\, Mediterranean ingredients and a hint of French colonial influence. Tagines\, the flavourful stews that range from Morocco to Egypt\, get there name from the characteristic conical dishes of the same name that they are most often cooked in. \nDali Chehimi has put together a delightful menu featuring several classic Tunisian dishes\, many rarely seen in Toronto. \n—–\nMoules Tunisienne\nFresh mussels in court bouillon with fennel\, sweet peppers and touch of harissa\, served with toasted baguette. \nChermoula Fish Tagine\nChermoula is a unique blend of herbs and seasonings found across the Maghreb. In Algerian\, Libyan\, Moroccan and Tunisian cooking it is commonly used to flavor fish or seafood. Every family has their own unique variation\, but common ingredients include garlic\, cumin\, coriander\, and lemon juice\, but may also include pickled lemons\, chili peppers\, saffron\, or other herbs. Here delicate white fish is marinated in the chermoula paste\, then cooked with carrots and chickpeas in the traditional North African tagine style. It is served alongside a light couscous and homemade harissa. (Rice/gluten-free available on request) \nMoroccan Carrot Salad\nA remarkable transformation of the humble carrot. Finely shredded and combined with lemon\, honey\, cinnamon\, olive oil and rosewater\, this sweet\, tart and fragrant salad is topped with toasted almond slivers and golden raisins. \nMediterranean Fruit Compote\nPrunes\, dried apricots\, dried figs are poached in a fragrant orange blossom syrup\, with blanched almonds and walnuts halves\, and garnished with cool creme fraiche; served with Tunisian mint tea.\n—– \n$50 +HST \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-tunis-by-the-sea-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/2017/06/facebook_event_143552159539960.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170714T180000
DTEND;TZID=America/Halifax:20170714T180000
DTSTAMP:20260501T213315
CREATED:20170710T171257Z
LAST-MODIFIED:20170710T210516Z
UID:42053-1500055200-1500055200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Moroccan Flavours by José Arato
DESCRIPTION:It should comes as no surprise that a chef with a life-long interest in Spanish food like José Arato of Pimenton\, would be inspired to reach the short distance across the Straits of Gibraltar to explore the cuisine of Morocco. These are some of the fantastic recipes he has brought back from his extended culinary research trips to Morocco. \nChilled Harira Soup\nAn authentic Moroccan soup made of tomato\, lentils\, and chickpeas\, here served chilled much like a gazpacho. There are many variations of this dish\, with recipes passed down from generation to generation\n$5 #V #GF \nSeffa Medfouna\nThis is another famous Moroccan dish that combines sweet and savoury. It features fragrant stewed chicken hidden under a mound of broken vermicelli noodles\, sweetened with raisins\, butter and powdered sugar\, decorated with fried almonds\, and dusted with cinnamon and powdered sugar\n$10 \nJewelled Couscous with Zaalook & Turmeric Beans\nDelicate couscous studded with apricots and currants\, served with Zaalook\, a Moroccan dish of stewed eggplant\, fresh tomatoes\, garlic\, olive oil and spices similar to Provençal ratatouille\, and and a scoop of turmeric-infused brown beans\n$10 #V \nSpinach Salad\nA light\, refreshing summer salad with caramelized pecans & balsamic vinaigrette\n$7 #V #GF \nGheza-e-shiriin\nFlourless almond cake with orange syrup\n$5 #V #GF \nPRIX FIXE MENU:\nSoup + Choice of Main + Salad + Dessert\n$25 \n——–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can taste and experience the Mediterranean every weekend. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-moroccan-flavours-by-jose-arato-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/2017/07/facebook_event_2020076521556894.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170713T180000
DTEND;TZID=America/Halifax:20170713T190000
DTSTAMP:20260501T213315
CREATED:20170710T171251Z
LAST-MODIFIED:20170713T235844Z
UID:42051-1499968800-1499972400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — July 13
DESCRIPTION:Salateh Jarjeer صلطة جرجير\n				\n			\n				\n			\n				\n				Mutabal Kousa ( متبل كوسا)\n				\n			\n				\n			\n				\n				Ka’ak bil halib كعب بالحليب\n				\n		\n\nWe’re back! With summer in full swing and beautiful local vegetables filling up the markets\, it seemed like a perfect opportunity to kick off with one of the ladies’ favourite dishes. \n[beef] Kousa Mahashi كوسا محشي\nStuffed zucchinis are a dish cherished by the former Ottoman Empire\, and popular from the Balkans to the Levant. The small\, young pale green zucchini known as white marrows are the most popular. They are hollowed out with a special tool and stuffed with a mix of spiced ground halal beef\, rice and spices\, and cooked in a tomato broth with a hint of cinnamon. \n[vegetarian] Kousa Mahashi كوسا محشي\nWe’ll also be making a vegetarian version of the dish with a seasoned tomato\, onion and rice filling \nServed with fresh pita bread and Mutabal Kousa ( متبل كوسا)\, a delicious meze dip ingeniously made with tahini\, yogurt and the zucchini hearts that have been excavated when making the mahashi. Note: This Newcomer Kitchen recipe was recently featured in Lucy Waverman’s column in the latest LCBO Food & Drink Magazine! \nSalateh Jarjeer صلطة جرجير\nA refreshing salad of peppery arugula with fresh pomegranate and onions\, with a apple cider & lemon vinaigrette. \nKa’ak bil halib كعب بالحليب\nLong\, thin & buttery sesame-crusted cookies flavoured with vanilla\, anise and mahlab\, an amaretto-scented Syrian spice made from ground cherry pits. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-july-13/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/facebook_event_930302387112467.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170711T180000
DTEND;TZID=America/Halifax:20170711T210000
DTSTAMP:20260501T213315
CREATED:20170612T203731Z
LAST-MODIFIED:20170710T155811Z
UID:40365-1499796000-1499806800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Petra Kassun-Mutch
DESCRIPTION:Petra Kassun-Mutch roots in feminism and cheese run equally deep. She was founder and CEO of Fifth Town Artisan Cheese\, a for-profit social enterprise focused on making handcrafted goat and sheep’s milk cheeses from locally sourced dairy in Prince Edward County. In addition to over 38 product awards\, including three-time Grand Champion\, Petra also led the creation of the Ontario Cheese Society and served as board chair for seven years. \nSince then\, Petra has gone on to found of Eve-Volution Inc\, a B Corp which helps support innovators’ success across a wide range of fields\, as well as LiisBeth\, an online magazine exploring the intersection of feminism\, business\, entrepreneurship\, and innovation. \nPetra will be talking about the intertwined histories of cheesemaking and feminism\, with insights on both along the way.\n—– \nTable Talks include a seasonal meal prepared by The Depanneur founder Len Senater. \nNot surprisingly\, cheese features prominently in this comfort-food menu. Thanks to Carole Nelson Brown of The Yum Yum Factor for this recipe for Lobster Mac and Cheese\, with your choice of crispy bacon crumbs or vegetarian coconut “bacon” topping.  Add butter-poached lobster +$5 \nServed with beet & apple coleslaw\, a colourful\, fresh and tart salad that compliments the richness of the mac and cheese. \nDessert: Fresh Ontario apple pie\, baked by Leslie Lindsay in the wood ovens at Dufferin Grove Park $5. Add vanilla ice cream +$2 \nBONUS: cheese tasting plate\, curated by Petra Kassun-Mutch and provided by Mike Wdowiak of grain\, curd & bean +$6 \n#vegetarian and/or #gluten-free options will be available.\n—– \nDoors open at 6pm\, talk starts at 7pm\n$20 (+HST) — includes dinner \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-petra-kassun-mutch/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_690570761144903.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170710T183000
DTEND;TZID=America/Halifax:20170710T213000
DTSTAMP:20260501T213315
CREATED:20170626T182514Z
LAST-MODIFIED:20170626T201220Z
UID:40933-1499711400-1499722200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Sweet & Savoury Brioche by Justine Lam
DESCRIPTION:Brioche is the most exquisite of the Viennoiserie\, right at the intersection of classic French yeasted breads and more decadent buttery pastries like croissants. Made in much the same basic way as bread\, but enriched by the addition of eggs\, butter\, and dairy which gives them an exceptionally fine crumb and beautiful golden hue. Often eaten at breakfast or as a snack\, it is a versatile dough that can easily be turned into sweet treats or savoury breads. \nPastry Chef Justine Lam will guide participants through the recipe and technique of making brioche dough\, and demonstrate how to use it to make differents kinds of pastries including cinnamon buns\, raisin & pastry cream swirls (pain au raisin)\, and a savoury garlic and rosemary brioche. There will be delicious\, fresh-baked goodies to try in class\, and extra dough to take home to experiment with. \n—– \n$50 +HST \n—–\nJustine Lam is a self-taught pastry chef who discovered the art of French pastry while living in Paris\, developing a repertoire of patisserie specialties including croissants\, chocolate bread\, brioche\, and more. After her stint in Paris\, Justine came to Toronto and graduated from George Brown. In addition to being an avid home baker\, Justine also caters desserts for personal and corporate events in Toronto through her company\, Quintessence Cakes & Pastries \n—-\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur\nhttp://thedepanneur.ca/workshops/
URL:https://dev.thedepanneur.ca/event/workshop-sweet-savoury-brioche-by-justine-lam/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_1406014859485386.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170708T193000
DTEND;TZID=America/Halifax:20170708T223000
DTSTAMP:20260501T213316
CREATED:20170619T185058Z
LAST-MODIFIED:20170707T180117Z
UID:40583-1499542200-1499553000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Taste of Jamaica by Winslow Taylor
DESCRIPTION:Jamaica’s national motto is “Out of many one people”\, and this is very much reflected in Jamaican cuisine — African\, Asian and European influences can all be found in the diverse food of the island. \nChef Winslow Taylor invites you on a lavish culinary voyage through many classics of Jamaican cuisine. Come explore the island’s unique flavours though spices and fresh ingredients\, and showcasing his popular line of award-winning Brawta Caribbean sauces.\n—– \nStamp and Go (Saltfish Fritters)\nJamaica’s original fast food — crispy fried fritters of salt cod fish\, herbs and spices; served with an ackee dipping sauce. \nSpicy Garlic Pineapple Shrimp\nBlack tiger prawns sautéed in garlic and Pineapple Hurricane Pepper Sauce. \nBrawta Jerk Chicken\nBoneless chicken thighs marinated for 24 hours in a traditional Jerk Sauce and grilled to perfection. \nCurry Chickpeas and Potato\nChickpeas and Yukon gold potatoes slow cooked in a spicy coconut curry sauce. \nCallaloo\nCallaloo (a spinach-like Jamaican green)\, sautéed with garlic\, onions\, scallions\, thyme and spices. \nBasmati Rice and Peas\nA staple in Jamaican cuisine – basmati rice cooked with kidney beans in coconut milk. \nSweet Potato Pudding\nA slice of a popular Jamaican dessert made from sweet potatoes\, coconut milk and ginger. \n#vegan & #GF options available \n—– \n$50 +HST \n—–\nWinslow Taylor is a native of rural Jamaica and the creator of Brawta Caribbean. The word “Brawta” is a Jamaican Patois word that means ‘A bit more than the ordinary’. Brawta Caribbean’s all natural sauces and spices take average\, everyday food and elevate them to the next level\, helping home cooks who want to eat healthy without sacrificing flavour. In 2013\, Winston competed on CBC’s Recipe to Riches in which he won the entree round with his Jammin’ Jamaican Lobster Bisque. His mission is to bring those wonderful Caribbean flavours to your home in the healthiest and most natural way possible. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about The Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-taste-of-jamaica-by-winslow-taylor/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_230917647420283.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170707T180000
DTEND;TZID=America/Halifax:20170707T210000
DTSTAMP:20260501T213316
CREATED:20170626T182508Z
LAST-MODIFIED:20170626T214047Z
UID:40931-1499450400-1499461200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Eggplant Parmesan by Keisha Luke
DESCRIPTION:Vegan-it-up with me Culinary Nutritionist\, Keisha Luke\, and indulge in some scrumptious and healthy summer eating. \n“I Love My Body” Summer Salad $5\nA mixed green summer salad with dried cranberries\, walnuts\, shredded beets\, shredded carrots\, cucumbers and strawberries. Topped with nutritional yeast and dressed in an olive oil\, balsamic & garlic vinaigrette. \nEggplant Parmesan $12\nSucculent pieces of eggplant seasoned with garlic & herbs\, pan fried in a herbed crust and baked to perfection in tomato sauce. Topped with a non-dairy mozzarella cheese and served on fresh spiralized zucchini noodles. \nKey Lime Cups $5\nA refreshing dessert to cleanse the palette. This tasty treat is filled with a coconut milk\, cashew\, vanilla\, maple syrup & key lime filling\, on an almond & date crust.\n—– \n“She may be small in stature\, but she’s big in ideas.” \nCulinary Nutritionist\, Keisha Luke has studied a broad range of holistic practices and combined with her own personal experience of profound personal healing in the culinary arts\, has developed a passion for helping people improve their well being by combining various aspects of foods (Vegan\, Vegetarian\, Meat\, etc) and fusing them to prepare wholesome foods. \nAs a Culinary Nutritionist\, Keisha strongly believes in promoting optimal health and well-being through whole food nutrition via her Nutrition -it-Up meal service\, in-home cooking/catering\, retreats\, workshops\, lunch & learns\, and many other social events. \nShe is also a Certified practitioner of Holistic and Complementary Care\, as well as a Certified Aromatherapist\, Aromatherapy Bodywork Practitioner\, Nutritional Consultant\, and Reflexologist. She has also been Certified with Honors as a Culinary Expert from the Academy of Culinary Nutrition. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-vegan-eggplant-parmesean-by-keisha-luke/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_145944225977185.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170704T183000
DTEND;TZID=America/Halifax:20170704T213000
DTSTAMP:20260501T213316
CREATED:20170626T182501Z
LAST-MODIFIED:20170626T212020Z
UID:40929-1499193000-1499203800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gnocchi by Laura Guanti
DESCRIPTION:2nd Night Added!\nGnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, starting with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi\, and then a few interesting variations like a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin — gnudi — where potato is replaced with fresh ricotta cheese.\n—– \n$50 +HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-gnocchi-by-laura-guanti-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_305487706577345.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VCALENDAR