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DTSTART;TZID=America/Toronto:20140707T183000
DTEND;TZID=America/Toronto:20140707T210000
DTSTAMP:20260505T101226
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:20260505T101226
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:20260505T101226
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:20260505T101226
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:20260505T101226
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:20260505T101226
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:20260505T101226
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:20260505T101226
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:20260505T101226
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:20260505T101226
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:20260505T101226
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:20260505T101226
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:20260505T101226
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:20260505T101226
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:20260505T101226
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:20260505T101226
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140617T180000
DTEND;TZID=America/Toronto:20140617T210000
DTSTAMP:20260505T101226
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:20260505T101226
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140615T193000
DTEND;TZID=America/Toronto:20140615T223000
DTSTAMP:20260505T101226
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140613T180000
DTEND;TZID=America/Toronto:20140613T210000
DTSTAMP:20260505T101226
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140612T180000
DTEND;TZID=America/Toronto:20140612T210000
DTSTAMP:20260505T101226
CREATED:20140602T224741Z
LAST-MODIFIED:20141119T154148Z
UID:8763-1402596000-1402606800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mexilicious - Ceviche de Mariscos by Santo Pecado Mexican Catering
DESCRIPTION:JUNE Showcase: Paola Solorzano & Adriana Rubio of Santo Pecado Mexican Catering \nThursdays June 5 & 12: Ceviche de Mariscos \nTangy and refreshing lime-soaked seafood salad with scallops\, octopus\, cod and grilled tiger shrimp with a side of charred tomato and avocado guacamole de molcajete (made in a traditional volcanic stone mortar) and crunchy corn tostaditas (#GF)\n$14\n— or —\nSalad of grilled nopales cactus with fresh panela cheese\, with a side of charred tomato and avocado guacamole de molcajete and crunchy corn tostaditas (avail #veg or #vegan)\n$12 \nCombo Plate: Ceviche + Nopales + Guacamole\n$16 \nDessert: Key Lime & Tequila-spiked Margarita cheesecake (#GF)\n$4 \nDrinks: Aguas Frescas\nAgua de Jamaica: tangy hibiscus iced tea\nHorchata: creamy rice milk & cinnamon cocktail\n$2.50 \nPRIX FIXE MENU:\nCeviche -or- Nopales -or- Combo\n+ Agua Fresca & Dessert\n$20 \nJune 19 & 26: Taco Trio!\nStay tuned… \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.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mexilicious-by-santo-pecado-mexican-catering-2014-06-12/
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_652608838158871.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140611T180000
DTEND;TZID=America/Toronto:20140611T210000
DTSTAMP:20260505T101226
CREATED:20140610T023356Z
LAST-MODIFIED:20141119T154148Z
UID:8855-1402509600-1402520400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Asparagus & Pesto Pizza Bianco by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nDelicious fresh-baked focaccia crust topped with wild leek and basil pesto\, fresh Ontario asparagus and garlicky mushrooms\, served with a kale and market greens salad.\n$12 (tax-in)\n#vegan #GF option \nPay What You Can after 7:30 \nDessert: homemade vegan strawberry ice cream with sweet herbs $4 \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-asparagus-pesto-pizza-bianco-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_1419218888359989.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140610T180000
DTEND;TZID=America/Toronto:20140610T210000
DTSTAMP:20260505T101226
CREATED:20140610T023354Z
LAST-MODIFIED:20141119T154148Z
UID:8853-1402423200-1402434000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Beef Rendang by Len Senater
DESCRIPTION:Rendang is a style of curry-like stew popular in Sumatra and Malaysia\, characterized by a long slow cooking in coconut milk such that the sugars caramelize and the liquid largely evaporates\, making the sauce relatively dry. The spices\, lemongrass\, garlic\, shallot\, ginger and galangal used in rendang have antimicrobial properties and serve as natural preservatives. If cooked properly\, dry rendang can last for as long as four weeks at room temperature \nA popular but labour-intensive dish\, it’s often served on special occasions. In a 2011 online poll 35\,000 people held by CNN International\, rendang was chosen as the number one dish of the ‘World’s 50 Most Delicious Foods’. \nServed with steamed rice and cool slices of cucumber. There will be a vegan tofu version as well. \n$12 (tax-in)\n#GF #vegan option \nFresh soup & just-baked pie also available. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-beef-rendang-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_1440754752843134.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140609T183000
DTEND;TZID=America/Toronto:20140609T213000
DTSTAMP:20260505T101226
CREATED:20140519T201634Z
LAST-MODIFIED:20141119T154148Z
UID:8090-1402338600-1402349400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Fast & Fabulous Focaccia by Emily Zimmerman
DESCRIPTION:Nothing beats warm bread\, fresh out of the oven\, and this easy ‘mother’ recipe can be used a myriad different ways: herbed focaccia\, crispy flatbread\, stuffed calzone\, sweet fried doughnuts… With a bit of patience you can be whipping up this versatile dough in no time — it’s easy to do and it freezes really well\, so you can always have some on hand. \nJoin Emily Zimmerman as she leads you through making this basic dough and discussion variations in ingredients and techniques. You’ll learn how to make simple pita bread and rosemary & olive oil focaccia to taste with some dips\, a pizza bianco\, and a decadent chocolate chip cinnamon rolls for dessert. There will be enough made so that everyone can take some home to pop in their fridge or freezer. \n$40 +HST\nKids under 12 are half price! \n#veganfriendly #greatforkids \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/workshop-fast-fabulous-focaccia-by-emily-zimmerman/
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_689158047811525.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140608T193000
DTEND;TZID=America/Toronto:20140608T223000
DTSTAMP:20260505T101226
CREATED:20140511T221951Z
LAST-MODIFIED:20141119T154148Z
UID:7756-1402255800-1402266600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: From Jamaica to Mexico by Jasmin Taylor
DESCRIPTION:Jasmin Melissa Taylor combines her Jamaican roots with a love of Mexican culture and food in a dinner of Caribbean influences\, great ingredients and bright\, fresh flavours. \n“My heart is in Jamaica and my feet are in Mexico. This is the story of love and wonder. My feet have always wandered to the driest parts of Mexico and other Latin countries\, where tourist are few\, and nectar is plenty. As my tongue sampled various chilies\, corns\, nectars\, and meats\, my heart was never far from Jamaica. Upon my return to Toronto\, I would always blend Jamaican with Mexican and other Latin Americas flavours to connect the heart to the feet. To ground love with adventure.” \n—–\nTostones\nA favourite side dish in the Dominican Republic\, these slightly sweet\, twice-fried plantains are jazzed up with a homemade tamarind sauce spiked with a little kick of cayenne pepper. \nAgave Jerk Chicken Breast\nOne of the signature flavours of Jamaica\, Jasmin blends her own jerk marinade with fragrant thyme\, fruity and hot scotch bonnet peppers\, and the sweetness of agave nectar. The chicken breasts are marinated for 24 hours to infuse them with these sweet and spicy flavours. Served with a Mexican-inspired red quinoa salad with creamy avocado\, spanish onions\, black olives and tangy lime dressing\, and a fresh salsa of local tomatoes\, sweet onions\, garlic and cilantro. \nIntermezzo — cool watermelon to refresh the palate. \nJamaican Honey Yam Pudding\nA childhood favourite of Jasmin’s\, Jamaicans often refer to this dish as potato pudding; a combination of sweet yam\, coconut\, sugar\, and eggs beautifully caramelized by a long slow baking.\n—– \n$40 +HST\nB.Y.O.B. (no corkage fee) \n—–\nJasmin Melissa Taylor is a social worker\, craft artist\, entrepreneur\, foodie\, traveller\, and cat lover. Her many travels have taken her to Jamaica\, her parents homeland\, as well as all around the Caribbean\, to Mexico\, Dominican Republic\, Cuba\, Costa Rica\, and Panama. Everywhere she travels\, she makes the effort to eat in local restaurants and homes and take in the unique flavours of each place. \n—–\nEvery weekend The Depanneur invited talented cooks – amateur or professional – to host an informal\, family-style\, dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-from-jamaica-to-mexico-by-jasmin-taylor/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/05/facebook_event_1413612952250144.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140606T180000
DTEND;TZID=America/Toronto:20140606T210000
DTSTAMP:20260505T101226
CREATED:20140602T224743Z
LAST-MODIFIED:20141119T154053Z
UID:8568-1402077600-1402088400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Yin | Yang - "Black & White" Japanese Dinner by Kiyo Segawa
DESCRIPTION:Traditional Japanese country cooking is very different than the kind food typically found in Japanese restaurants. A variety of simple vegetable dishes\, served with rice and pickles is much more likely to be found in a home kitchen than sushi or ramen. \nThis meal\, themed on the balance of yin & yang\, is a mixture of traditional Japanese ingredients and techniques and inspiration from living and cooking healthy\, seasonal food in Toronto. \nNimono\nA warm\, simple Japanese-style vegetables stew of arame seaweed\, carrot\, onion and konnyaku\, a firm jelly made from a taro-like tropical potato that is considered to be very good for digestion. \nRoasted Portobello Mushroom\nstuffed with natural Nigari tofu\, olive\, dried plum and walnuts\, finished with hempseed ash \nSunomono (vinaigrette salad)\nA traditional “vinegared dish”; a tangy salad of turnip and hempseed and brown rice vinegar and yuzukoshō\, a Japanese condiment made from fermented yuzu peel and chili peppers. \nServed with a salad of organic kale and beets with sesame dressing\, and your choice of brown or white Japanese rice \n$13 (tax-in)\n#vegan # GF \nAdd miso soup\n+$2 \nKiyo Segawa draws inspiration from meals at her parent’s small organic farm in Iga\, a small town in the mountains of central Japan (and the historical home of ninjutsu!). Growing up\, Kiyo learned the philosophy of the macrobiotic diet from local food artisans; food rooted in health and simplicity with an emphasis on vegetarian\, seasonal and minimally-processed ingredients. Kiyo went on to become a menu designer in Osaka\, before moving to Canada several years ago\, where she continues to work in food. \n—–\nEvery Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-yin-yang-black-white-japanese-dinner-by-kiyo-segawa/
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_1483525931883029.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140605T180000
DTEND;TZID=America/Toronto:20140605T210000
DTSTAMP:20260505T101226
CREATED:20140602T224741Z
LAST-MODIFIED:20141119T154053Z
UID:8566-1401991200-1402002000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mexilicious - Ceviche de Mariscos by Santo Pecado Mexican Catering
DESCRIPTION:JUNE Showcase: Paola Solorzano & Adriana Rubio of Santo Pecado Mexican Catering \nThursdays June 5 & 12: Ceviche de Mariscos \nTangy and refreshing lime-soaked seafood salad with scallops\, octopus\, cod and grilled tiger shrimp with a side of charred tomato and avocado guacamole de molcajete (made in a traditional volcanic stone mortar) and crunchy corn tostaditas (#GF)\n$14\n— or —\nSalad of grilled nopales cactus with fresh panela cheese\, with a side of charred tomato and avocado guacamole de molcajete and crunchy corn tostaditas (avail #veg or #vegan)\n$12 \nCombo Plate: Ceviche + Nopales + Guacamole\n$16 \nDessert: Key Lime & Tequila-spiked Margarita cheesecake (#GF)\n$4 \nDrinks: Aguas Frescas\nAgua de Jamaica: tangy hibiscus iced tea\nHorchata: creamy rice milk & cinnamon cocktail\n$2.50 \nPRIX FIXE MENU:\nCeviche -or- Nopales -or- Combo\n+ Agua Fresca & Dessert\n$20 \nJune 19 & 26: Taco Trio!\nStay tuned… \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.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mexilicious-by-santo-pecado-mexican-catering/2014-06-05/
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_658963140806360.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140604T180000
DTEND;TZID=America/Toronto:20140604T210000
DTSTAMP:20260505T101226
CREATED:20140602T224739Z
LAST-MODIFIED:20141119T154053Z
UID:8564-1401904800-1401915600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Vegan Brisket on Bun by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nJackfruit brisket sandwiches\, on a fluffy white roll (GF option available)\, with grilled mushrooms\, fresh tomato\, and wild leek mayo. Sweet’n’spicy carrot slaw on the side.\n$12 (tax-in) \n#vegan #GF options \nPay What You Can after 7:30 \nDessert: Lemon-ginger flan \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/ \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-vegan-brisket-on-bun-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_1413167322298210.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140603T180000
DTEND;TZID=America/Toronto:20140603T210000
DTSTAMP:20260505T101226
CREATED:20140602T224738Z
LAST-MODIFIED:20141119T154053Z
UID:8562-1401818400-1401829200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mole Turkey Burrito by Len Senater
DESCRIPTION:Those of you who have tried my burritos in the past know that I don’t mess around; this one is no exception. Braised turkey leg in a rich\, slightly sweet spicy black Oaxacan mole sauce\, with chorizo-spiked black beans\, cilantro-lime rice\, crunchy onion and radish pico de gallo\, creamy avocado and crema wrapped in a big flour tortilla and grilled. Served with a pineapple-jalapeño salsa and some crispy tortilla chips.\n$12 (tax-in)\n#vegan option mole mushrooms\n#GF option on corn tortillas \nFresh soup & just-baked pie also available. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mole-turkey-burrito-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/06/facebook_event_305908189572164.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140602T183000
DTEND;TZID=America/Toronto:20140602T210000
DTSTAMP:20260505T101226
CREATED:20140519T201633Z
LAST-MODIFIED:20141119T154053Z
UID:8088-1401733800-1401742800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Sushi — Maki by Daniel Henderson
DESCRIPTION:Chef Daniel Henderson‘s sushi workshops have become one of the most popular and tastiest events we host — a fun\, family-friendly hands-on sushi making-and-eating party! \nParticipants will learn about the history of sushi and then dive into the particulars of making the foundation of good sushi: carefully prepared and seasoned sushi rice. From there everyone will learn how to make 3 iconic maki rolls: California Rolls\, Hosomaki and Futomaki. There will be plenty of snacking and Bento boxes to fill up and take home. \nSpecial family discount – bring kids under 12 for 1/2 price! \n$40 +HST \n—–\nChef Daniel Henderson trained in Japan and on the Canadian West coast\, and has spent the last 7 of his 16 years as a chef focussing on sushi. With a mastery and respect of the tradition\, Chef Daniel explores the creative possibilities of sushi through innovative recipes at pop up events like CraveTO\, private event catering and his sold-out Supper Clubs and Workshops at The Dep.\nhttp://www.thisishowiroll.ca
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-sushi-maki-by-daniel-henderson-4/
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_1439197446328882.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR