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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140612T180000
DTEND;TZID=America/Toronto:20140612T210000
DTSTAMP:20260505T123340
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:20260505T123340
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:20260505T123340
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:20260505T123340
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:20260505T123340
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:20260505T123340
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:20260505T123340
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:20260505T123340
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:20260505T123340
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:20260505T123340
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140601T193000
DTEND;TZID=America/Toronto:20140601T223000
DTSTAMP:20260505T123340
CREATED:20140505T225156Z
LAST-MODIFIED:20141119T154053Z
UID:7194-1401651000-1401661800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Mixiotes by Paoloa Solorzano
DESCRIPTION:Family gatherings in Mexico are cherished occasions\, an opportunity for bonding over a nicely prepared meal. Chef Paola Solorzano offers us a wonderful opportunity to share a bit that experience with you. \nThis special dinner will feature several unique and authentic Mexican regional specialities including mixiotes\, a pre-Hispanic dish from the Mexican basin area around Puebla and Tlaxcala\, a dish typically reserved for special occasions such as a Sunday dinner at Abuela’s. \nMixiote is a Nuahuatl-derived word that refers both to a thin membrane peeled off the huge\, spiky leaves of the maguey (agave) plant\, and to the traditional dishes prepared by wrapping meat in this parchment and cooking it. \n—–\nSopa de Fideo\nThin rice vermicelli noodles are cooked in a rich tomato broth garnished with fresh Mexican oregano and queso fresco. \nMixiotes\nYour choice of chicken\, rabbit\, or portobello mushroom and chayote squash cooked wrapped in parchment\, where it slowly braises in a guajillo pepper sauce and the unique flavour of maguey leaves\, and garnished with fresh nopal (the paddles of the prickly pear cactus) and purple potato. Served alongside refried black beans\, arroz verde cooked with poblano pepper\, cilantro and parsley\, and Paola’s homemade corn tortillas. \nRompope Flan\nPaola makes her rompope (a Mexican rum-spiked eggnog) from scratch\, following the nuns’ original recipe from the XVII century\, and then turn it into a flan! As decadent as it sounds. \nThe meal will be served with a some refreshing aguas frescas: horchata\, a rice-based drink spiced with cinnamon and vanilla\, and Agua de Jamaica\, a pink hibiscus flower iced tea.\n—– \n$40 +HST\nB.Y.O.B. — no corkage fee \nNOTE: please specify rabbit\, chicken or vegetarian in the “Order Notes” field at the checkout.\n \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 co-founded Santo Pecado\, a successful new catering company specializing in authentic traditional Mexican dishes.\nhttp://santopecadoto.com
URL:https://dev.thedepanneur.ca/event/supper-club-mixiotes-by-paoloa-solorzano/
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_656668814382451.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140530T180000
DTEND;TZID=America/Toronto:20140530T210000
DTSTAMP:20260505T123340
CREATED:20140526T184630Z
LAST-MODIFIED:20190731T124750Z
UID:8381-1401472800-1401483600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Kuku Paka - Kenyan Coconut Chicken Curry by Zahra Ebrahim
DESCRIPTION:Zahra Ebrahim invites you to The Dep to share some of her favourite dishes\, including Kuku Paka\, a dish that reflects the Indian influences in the cuisine of Africa’s Eastern coast. \nStart with a cool\, refreshing salad of cucumber\, mint\, yoghurt\, coriander and lime\n$3 \nKuku Paka\, a Kenyan-style chicken and potato curry in a rich coconut-milk gravy flavoured with ginger\, garlic\, turmeric and coriander\, served with saffron rice\n$12 \nFinish with homemade cinnamon sugar donuts — gluten- and dairy-free to boot!\n$3 \n#GF #vegan options available \nZahra Ebrahim is the Founder and Principal of the design think tank\, archiTEXT. Her work brings together diverse groups to tackle the intersections of design with social change. She also loves to cook!\nhttp://www.architextinc.com \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-kuku-paka-kenyan-coconut-chicken-curry-by-zahra-ebrahim/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140529T180000
DTEND;TZID=America/Toronto:20140529T210000
DTSTAMP:20260505T123340
CREATED:20140505T231048Z
LAST-MODIFIED:20141119T154053Z
UID:7204-1401386400-1401397200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Asian Fusion Street Food by Me.N.u
DESCRIPTION:LAST CHANCE!\nMAY Pop Up Showcase: Allen Tan and Bryan Siu-Chong of ME.N.U Food Truck \nMe.N.u have been building a devoted fan base with their signature Asian-fusion rice balls – imagine an Italian Arancini packed with pan-Asian flavours. A huge hit at food events like T.U.M.\, Awestruck\, 99 Sudbury Night Market and the Delicious Food Show\, they are now running a new snack bar at Wild Water Kingdom! Allen\, Bryan & the Me.N.u crew will be commandeering the Dep kitchen Thursdays in May\, serving up a mix of tried & true favourites and some brand new tastes. \nCRISPY RICE BALLS (choose 2)\nPorkzilla — Black bean pork shoulder\, Chinese sausage\, caramelized onion\, stuffed with mozzarella cheese. Dressed with roasted corn\, soy sauce reduction\, Sriracha mayo & kimchi.\n— or —\nAngry Bird — Singaporean-Hainanese chicken\, caramelized onion\, shiitake mushrooms\, stuffed with mozzarella cheese. Dressed with spicy pineapple relish and Thai-infused hoisin sauce.\n— or —\nOne Up — Shiitake\, white & Portobello mushrooms in a creamy mushroom sauce\, stuffed with mozzarella cheese. Dressed with Sriracha mayo & crispy fried onions. \n+ \nSLOPPY TAO\nOpen-face slider of garlic & soy sauce pulled beef brisket on sticky rice with crunchy apple slaw and sriracha mayo \n+ \nHIT ME WITH YOUR CHICKEN STICK\nSpicy Malaysian-style satay chicken skewer \n+ \nGREEN APPLE ASIAN SLAW\nwith a Thai Dressing. \n2 rice balls + slider + skewer + slaw   $15 \n— or —\n3 rice balls + slider -or- skewer + slaw  $15 \nOG Baller Special: Everything for   $18 \nVegetarian plate: 3 One-Up rice balls + slaw   $12 \n—–\nAllen Tan and Bryan Siu-Chong can be found vending at events around Toronto\, serving up delicious Asian Fusion Street Food and running a new snack bar at Wild Water Kingdom in Brampton. \n“Our motto is Travel-Eat-Share. We travel the world\, eat the best food\, share this food back home\, and then repeat. We hope to bring you Asian Fusion Street Food unlike anything you’ve experienced in Toronto.”\nhttp://www.menuft.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-asian-fusion-street-food-by-me-n-u-5/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/05/me.n.u.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140528T180000
DTEND;TZID=America/Toronto:20140528T210000
DTSTAMP:20260505T123340
CREATED:20140526T184628Z
LAST-MODIFIED:20141119T154053Z
UID:8379-1401300000-1401310800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Wild Greens & Mushroom Tart by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nWild fiddleheads & greens combine with locally grown Enoki mushrooms\, a ramps & sunflower seed pesto and rich homemade crust in this rustic galette. Served with a herbed tomato and white bean salad.\n$12 (tax-in) \n#vegan #GF options \nPay What You Can after 7:30 \nDessert: PB&J swirled banana ice cream $3\nadd toasted poundcake +$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. \n 
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-wild-greens-mushroom-tart-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/2014/05/facebook_event_323498251139274.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140527T180000
DTEND;TZID=America/Toronto:20140527T210000
DTSTAMP:20260505T123340
CREATED:20140526T184626Z
LAST-MODIFIED:20141119T154053Z
UID:8377-1401213600-1401224400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Warm Farro Salad with Asparagus and Feta by Len Senater
DESCRIPTION:With the beautiful local asparagus filling the markets\, there’s plenty of inspiration to be found. This warm\, nutty salad showcases these tender shoots against a backdrop of toothsome farro\, an ancient relative of spelt\, also known as emmer. Together with green peas\, fresh kale\, some crunchy toasted almonds and topped with a delicious sprinkle of sheep’s feta cheese homemade at The Dep by Brad Kurtenbach\, and a side of sweet corn on the cob\, it’s a perfect way to slide into the start of summer.\n$12 (tax-in)\n#vegan & #GF options available \nadd slender beef Barese sausage from Gasparo’s\n+$3 \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-warm-farro-salad-with-asparagus-and-feta-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/2014/05/facebook_event_669967166402258.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140526T183000
DTEND;TZID=America/Toronto:20140526T213000
DTSTAMP:20260505T123340
CREATED:20140505T225154Z
LAST-MODIFIED:20141119T154053Z
UID:7192-1401129000-1401139800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Spring Pickles with Christine Manning
DESCRIPTION:Ahh\, the delights of Spring — the first crops of fresh local veggies like asparagus\, fiddleheads\, ramps\, young radishes and baby carrots begin to make their appearance in the farmer’s markets. How to savour these fleeting delicacies for more than just a few brief weeks? By pickling them\, of course! \nJoin Christine Manning of Manning Canning for a crash course on preserving the best of what the season has to offer. Learn all the basics of home pickling\, from brine recipes to jar sterilization\, and you’ll be ready for a whole Summer of creating wonderful\, tangy\, crunchy treats to enjoy and share. The exact mix of veggies used in class will depend on what’s in best the markets that week. \nNot only will you leave this class with a basic understanding safe canning practices and the important do’s and don’ts of preserving. You’ll also get copies of the recipes and jars of all the goodies made in class to take home. \n$40 +HST
URL:https://dev.thedepanneur.ca/event/workshop-spring-pickles-with-christine-manning/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/05/facebook_event_632478806834583.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140525T170000
DTEND;TZID=America/Toronto:20140525T200000
DTSTAMP:20260505T123340
CREATED:20140505T225152Z
LAST-MODIFIED:20141119T154053Z
UID:7190-1401037200-1401048000@dev.thedepanneur.ca
SUMMARY:POP-UP: Mauritian Street Food Returns with Vanesha Khadaroo
DESCRIPTION:Vanesha Khadaroo‘s Sunday-night Mauritian Street Food Pop Ups in March were some of the most successful events we’ve ever had at The Dep. By popular demand\, Chef Vanesha is bringing back her authentic Mauritian treats for another fun Sunday Pop Up Market. \nMauritius\, a small island nestled in the Indian Ocean\, is a melting pot of global cultures and traditions. Its long history has seen people from many different parts of the world migrating to the island\, each contributing new ingredients and techniques. The result is a vibrant street food culture that offers a flavourful fusion of East Indian\, African and Chinese influences with distinctive French and English twists. \n—-\nAppetizers/snacks (v)\nGato Arouille – (Taro fried dumplings) served with coriander chutney.\n3 for $2 \nBaguette – Classic street food sandwiches; your choice of:\nFish Vindaye – kingfish with mustard seeds\, onions & spices\nor\nChicken Catless — A Mauritian style “burger” consisting of fresh\, minced chicken marinated in herbs and spices\, with fresh crispy lettuce.\n$7 \nLamb Haleem\nA long-simmered soup of lamb meat braised with lentils and spices. Served with a piece of baguette\, garlic sauce and hot sauce.\n$6 \nBol Renverser\nChicken and veggie chop suey\, rice and an omelette are stacked in a bowl and then reversed onto the plate for a dramatic presentation with 3 layers.\n$10 \nVegetable Fried Rice (v)\nBasmati rice stir-fried with fresh bok choi\, shiitake mushrooms\, corn\, peas\, and green onion in a flavourful soy sauce\n$10 \nSweets\nPoutou – coconut & rice flour cake\nLaddoo – crispy fritters of besan (gram flour) in a cardamom-infused syrup\n$2 \nDrinks\nAlooda – a rich\, sweet tropical milkshake with vanilla\, basil seeds\, agar jelly and condensed milk\n$4 \nTake-home Condiment Jars\nTropical mix achard – tangy veggie pickle\n$7\n—– \n(prices include tax)\n (vegetarian and gluten-free 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.\nhttp://www.mauritianpot.ca/
URL:https://dev.thedepanneur.ca/event/pop-up-mauritian-street-food-returns-with-vanesha-khadaroo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner,Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/05/facebook_event_1411907615750978.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140523T180000
DTEND;TZID=America/Toronto:20140523T180000
DTSTAMP:20260505T123340
CREATED:20140519T201632Z
LAST-MODIFIED:20141119T154053Z
UID:8086-1400868000-1400868000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Marvelous Mediterranean Meze by Katherine Duffin
DESCRIPTION:Katherine is delighted to be hosting her second Drop-In Dinner at The Dep! Her Mediterranean-inspired meze (small plates) feature a vibrant mix of flavours and textures in a fresh\, healthy & hearty Spring meal. \n—-\nAll over Greece\, delicate phyllo pastry encloses savoury and sweet ingredients in pies called “pita”. Katherine’s light & flaky phyllo bundles are stuffed with sweet potatoes and black beans brightly seasoned with lime and cilantro. \nCauliflowers and chickpea are popular ingredients throughout the Mediterranean. Katherine bakes her tender cauliflower in a crispy chickpea batter and serves it with a spicy smoked paprika aioli dip. \nFrom Turkish şakşuka to Provençal ratatouille to Moroccan zaalouk\, eggplants and tomatoes are old friends in this part of the world. This delicious side dish is fragrant with cinnamon and saffron\, giving it a distinctive North African flavour.\n—– \n$12 (tax-in)\n#vegan #GF options \nA clothing designer by trade\, Katherine Duffin has wowed even the staunchest carnivores with her savoury dairy\, soy\, and meat-free meals. She has cultivated her love for food over the last decade by working in many different kitchens and writing a blog\, KatherineKooks\, where she shares some of her favourite recipes with her readers.\nhttp://katherinekooks.wordpress.com/ \n—–\nEvery Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-marvelous-mediterranean-meze-by-katherine-duffin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/05/facebook_event_407206122755931.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140522T180000
DTEND;TZID=America/Toronto:20140522T210000
DTSTAMP:20260505T123340
CREATED:20140505T231046Z
LAST-MODIFIED:20141119T154053Z
UID:7202-1400781600-1400792400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Asian Fusion Street Food by Me.N.u
DESCRIPTION:MAY Pop Up Showcase: Allen Tan and Bryan Siu-Chong of Me.N.u \nMe.N.u have been building a devoted fan base with their signature Asian-fusion rice balls – imagine an Italian Arancini packed with pan-Asian flavours. A huge hit at food events like T.U.M.\, Awestruck\, 99 Sudbury Night Market and the Delicious Food Show\, they are now running a new snack bar at Wild Water Kingdom! Allen\, Bryan & the Me.N.u crew will be commandeering the Dep kitchen Thursdays in May\, serving up a mix of tried & true favourites and some brand new tastes. \nCRISPY RICE BALLS (choose 1)\nAngry Bird — Singaporean-Hainanese chicken\, caramelized onion\, shiitake mushrooms\, stuffed with mozzarella cheese. Dressed with spicy pineapple relish and Thai-infused hoisin sauce.\n— or —\nOne Up — Shiitake\, white & Portobello mushrooms in a creamy mushroom sauce\, stuffed with mozzarella cheese. Dressed with Sriracha mayo & crispy fried onions.\n+\nSLOPPY TAO\nOpen-face slider of garlic & soy sauce pulled beef brisket on sticky rice with crunchy apple slaw and sriracha mayo\n+\nHIT ME WITH YOUR CHICKEN STICK\nSpicy Malaysian-style satay chicken skewer\n+\nGREEN APPLE ASIAN SLAW\nwith a Thai Dressing \nTaste It All! 1 rice ball + slider + skewer + slaw   $15\nVeg plate: 3 rice balls + slaw   $12 \n  \n—–\nAllen Tan and Bryan Siu-Chong can be found vending at events around Toronto\, serving up delicious Asian Fusion Street Food and running a new snack bar at Wild Water Kingdom in Brampton. \n“Our motto is Travel-Eat-Share. We travel the world\, eat the best food\, share this food back home\, and then repeat. We hope to bring you Asian Fusion Street Food unlike anything you’ve experienced in Toronto.”\nhttp://www.menuft.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-asian-fusion-street-food-by-me-n-u-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/05/facebook_event_781967368495221.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140521T180000
DTEND;TZID=America/Toronto:20140521T180000
DTSTAMP:20260505T123340
CREATED:20140519T201630Z
LAST-MODIFIED:20141119T154053Z
UID:8084-1400695200-1400695200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Buffalo Chick(pea)en "wings" with Kale Caesar by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nA triumph of vegan ingenuity — Emily’s chickpea-based Buffalo “wings” are a delicious and satisfying no-wheat\, no-soy treat. Served with wild leek pesto mayo and kale caesar salad with grilled asparagus. \n$12 (tax in)\n#vegan #GF \nPay What You Can after 7:30 \nDessert: Rhubarb-apple cobbler with creme anglaise.\n$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. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-buffalo-chickpeaen-wings-with-kale-caesar-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/05/facebook_event_1437039699887840.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140520T180000
DTEND;TZID=America/Toronto:20140520T180000
DTSTAMP:20260505T123340
CREATED:20140519T201629Z
LAST-MODIFIED:20141119T154053Z
UID:8082-1400608800-1400608800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Classic Meatloaf & Irish Champ by Len Senater
DESCRIPTION:Ramps –  our local wild leeks – are in season and their delicious\, delicate herbaceous onion-y/garlic-y flavour tastes like springtime. One way to show off these fleeting treats is to use them to replace the scallions that are traditionally used in Champ\, the classic Irish dish of buttery mashed potatoes & green onions. So what goes beautifully with a big pile of yummy mash? Meatloaf\, of course! With a mix of ground meats – beef for hearty flavour\, pork for tender juiciness – veggies\, herbs\, spices and the classic gooey\, tangy-sweet glaze made with our own homemade ketchup. Served with some grilled fresh local asparagus.\n$12 (tax-in)\n#Vegan #GF* options \n*Cook’s note: panade – stale bread soaked in milk – is the secret to keeping meatloaf light & moist. I’ll be using the delicious gluten-free sourdough focaccia made by Sara Lapell of Nice Buns.  \nThere’s also organic baby green side salad\, and fresh baked pie from the wood ovens at Dufferin Grove Park. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-classic-meatloaf-irish-champ-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/05/facebook_event_282807415214628.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140519T100000
DTEND;TZID=America/Toronto:20140519T180000
DTSTAMP:20260505T123340
CREATED:20140421T195536Z
LAST-MODIFIED:20141119T154053Z
UID:6631-1400493600-1400522400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Full-Day Cheesemaking Intensive by Brad Kurtenbach
DESCRIPTION:Take advantage of the Victoria Day holiday Monday to discover the exciting world of cheese making with local dairy maven Brad Kurtenbach in this fun\, hands-on\, full-day intensive workshop. \nWorking with fresh\, local sheep\, goat and bovine milk\, Brad will guide participants through the fundamentals of cultured cheeses\, starting with yogurt and including Bulgarian feta\, cheese curds\, and a pressed farmer’s cheese over the course of this full-day class. \nEach person leaves with a litre of yogurt and a split of the 8 kgs of cheese we be making. \nWorkshop includes a fresh lunch prepared by Brad. \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). He has led several introductory cheese-making workshops at The Dep\, and collaborated on our lavish Valentine’s Day Supper Clubs.
URL:https://dev.thedepanneur.ca/event/workshop-full-day-cheesemaking-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/2014/04/cheeseball.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140516T180000
DTEND;TZID=America/Toronto:20140516T203000
DTSTAMP:20260505T123340
CREATED:20140511T221948Z
LAST-MODIFIED:20141119T154053Z
UID:7754-1400263200-1400272200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Currywurst — from Scratch! by Agata Siczek and Maria Rozynska
DESCRIPTION:Agata Siczek and Maria Rozynska\, two excited foodies who dream to be food entrepreneurs\, are cooking up Berlin’s favourite street snack\, Currywurst\, along with a few fresh add-ons. \nThey are proud to make their own sausages from scratch (!)\, that are cooked to perfection\, cut into slices and topped with homemade currywurst sauce. A mix of tomatoes\, red wine vinaigrette\, curry\, paprika and other spices turn out a sweet and spicy Berlin inspired currywurst sauce. All topped with a generous sprinkling of curry powder. \nAlthough traditionally served with frites\, Maria and Agata will be offering simple and delicious garnishes to this otherwise simple street snack. Crispy fried kettle chips seasoned with sea salt\, a fresh tangy kale slaw and a slice of European rye bread will accompany the sausages.\n$12 (tax-in) \nAgata\, inspired by her travels and love of exploring new foods\, joined up with Maria\, a power-mom who loves to cook for her family\, to explore their shared dream of running their own kitchen\, and cook up Currywurst with the freshest possible ingredients. \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-currywurst-from-scratch-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/2014/05/facebook_event_241488182708126.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140515T180000
DTEND;TZID=America/Toronto:20140515T210000
DTSTAMP:20260505T123340
CREATED:20140505T231044Z
LAST-MODIFIED:20141119T154053Z
UID:7200-1400176800-1400187600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Asian Fusion Street Food by Me.N.u
DESCRIPTION:MAY Pop Up Showcase: Allen Tan and Bryan Siu-Chong of Me.N.u \nMe.N.u have been building a devoted fan base with their signature Asian-fusion rice balls – imagine an Italian Arancini packed with pan-Asian flavours. A huge hit at food events like T.U.M.\, Awestruck\, 99 Sudbury Night Market and the Delicious Food Show\, they are now running a new snack bar at Wild Water Kingdom! Allen\, Bryan & the Me.N.u crew will be commandeering the Dep kitchen Thursdays in May\, serving up a mix of tried & true favourites and some brand new tastes. \nRICE BALLS\nPorkzilla\nBlack bean pork shoulder\, Chinese sausage\, caramelized onion\, stuffed with mozzarella cheese. Dressed with roasted corn\, soy sauce reduction\, Sriracha mayo & kimchi. \nAngry Bird\nSingaporean-Hainanese chicken\, caramelized onion\, shiitake mushrooms\, stuffed with mozzarella cheese. Dressed with spicy pineapple relish and Thai-infused hoisin sauce. \n1 Up\nShiitake\, white & Portobello mushrooms in a creamy mushroom sauce\, stuffed with mozzarella cheese. Dressed with Sriracha mayo & crispy fried onions. \nROTI BEEF ROLL\nBraised Short rib\, Sweet Chili Asian Slaw\n(Vegetarians can get extra rice balls) \nTHAI ASIAN SLAW\nShredded Green & Purple Cabbage\, Mango\, Pomegranate\, Carrot\, Red Peppers\, Cucumber\, Cherry Tomato and Bean Sprouts. Dressed with a Thai Dressing. \n2 balls + beef roll + slaw   –or-   3 balls + slaw  $12\nTaste It All!  3 rice balls + beef roll + slaw  $15  \n—–\nAllen Tan and Bryan Siu-Chong can be found vending at events around Toronto\, serving up delicious Asian Fusion Street Food and running a new snack bar at Wild Water Kingdom in Brampton. \n“Our motto is Travel-Eat-Share. We travel the world\, eat the best food\, share this food back home\, and then repeat. We hope to bring you Asian Fusion Street Food unlike anything you’ve experienced in Toronto.”\nhttp://www.menuft.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-asian-fusion-street-food-by-me-n-u-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/05/facebook_event_282971808529542.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140514T180000
DTEND;TZID=America/Toronto:20140514T203000
DTSTAMP:20260505T123340
CREATED:20140511T221946Z
LAST-MODIFIED:20141119T154053Z
UID:7752-1400090400-1400099400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Southern (Ontario) Hoppin' John by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nHoppin’ John is a rice & peas dish in the American South & Low Country\, traditionally served on New Year’s Day. The origins of the name are uncertain; one possibility is a corruption of the Creole term for black-eyed peas: “pois pigeons”. \nServed with a sautéed mix of the first local spring greens coming to market: spinach\, ramps\, fiddleheads\, etc.\, and a savoury kimchee & tofu “bacon” or sun-dried tomato & rosemary scone. GF biscuits will also be available. \n$12 (tax in)\n#vegan #GF \nPay What You Can after 7:30 \nDessert: Vanilla-coconut ice cream topped with smoky\, salty\, maple-coconut brittle and Chocosol chocolate.\n$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-southern-ontario-hoppin-john-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/2014/05/facebook_event_243290262529302.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140513T180000
DTEND;TZID=America/Toronto:20140513T203000
DTSTAMP:20260505T123340
CREATED:20140511T221945Z
LAST-MODIFIED:20141119T154053Z
UID:7750-1400004000-1400013000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: San Francisco Cioppino by Len Senater
DESCRIPTION:Every country around the Mediterranean has some kind of big fisherman’s stew incorporating all the odds & ends of the day’s catch – Bouillabaisse (France)\, Zuppa di Pesce (Italy)\, Caldeirada (Portugal)\, Psarosoupa (Greece)\, etc. “Ciuppin” (meaning “to chop” or “chopped” in the Ligurian dialect)\, is a traditional seafood soup of Genoa\, and a version of it became tremendously popular in San Francisco in the 1800’s. It’s now a classic SF staple\, served with that city’s equally famous sourdough bread. \nFor my version\, shrimps & scallops\, clams & mussels join chunks of tender fish in a bright\, chunky tomato broth with plenty of garlic\, wine and basil. Served with fat\, grilled\, buttered wedges of just-baked sourdough bread by Sara Lapell of Nice Buns Bakery (GF foccacia also available). \n$12 (tax-in)\n#pescatarian #GF \nThere’s also organic baby green side salad\, and fresh baked pie from the wood ovens at Dufferin Grove Park. \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-san-francisco-cioppino-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/2014/05/facebook_event_1450300908541884.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140512T183000
DTEND;TZID=America/Toronto:20140512T183000
DTSTAMP:20260505T123340
CREATED:20140407T204601Z
LAST-MODIFIED:20141119T154053Z
UID:5828-1399919400-1399919400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Food Revolution Day with Linda Matarasso
DESCRIPTION:Join Food Revolution Ambassador Linda Matarasso for a fun day of cooking and learning in support of better food education for kids as part of Jamie Oliver’s international Food Revolution Day initiative. \nParticipants will learn how to make Potato Gnocchi and classic Italian Tomato Sauce from scratch\, served along with Grilled Asparagus. For dessert\, there’s a Cherry Amaretto Parfait layered with amaretti cookies\, cherries in syrup and a mix of whipped cream and mascarpone cheese. \nKids receive a special gift bag courtesy of Sobey’s and participants have a\nchance to win Jamie Oliver Cookbook courtesy of Harper Collins Canada. \n  \n  \n$40 +HST\nKids under 12 are 1/2 price!\nAll proceeds go to support better food education for kids around the world. \nLinda Matarasso is a food blogger and independent filmmaker that has been a Food Revolution Ambassador for the past 2 years. \n—–\nFood Revolution Day 2014 \nWHAT: Food Revolution Day is a day of global action to keep cooking skills alive. It’s about celebrating the importance of cooking good food and raising awareness of how it impacts our health and happiness – we believe that starts with getting kids excited about food by making cooking fun and inspiring a love of food that will last a lifetime. \nFood Revolution Day is a campaign by the Jamie Oliver Food Foundation in the UK and USA\, and The Good Foundation in Australia. To date\, 74 countries have taken part and over 900 ambassadors are championing our cause worldwide. \nWHY: Learning how to cook from scratch is one of the most valuable skills a child can ever learn. This knowledge used to be passed down from generation to generation\, but now\, with an over- reliance on unhealthy convenience foods\, millions of people lack the confidence and even the most basic skills to cook for themselves and their families. By educating children about food in a fun and engaging way\, we’re equipping them and the generations to come\, with the skills they need to live healthier lives. \nHOW: We want as many people as possible to get involved in showing children how important it is to understand where food comes from\, how to cook it and how it affects our bodies – it can be as simple as helping a child to cook a meal from scratch or getting them to try a new ingredient. \nhttp://www.foodrevolutionday.com/
URL:https://dev.thedepanneur.ca/event/workshop-food-revolution-day-with-linda-matarasso/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/04/Food-Rev-Day-gnocchi-.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140510T193000
DTEND;TZID=America/Toronto:20140510T223000
DTSTAMP:20260505T123340
CREATED:20140414T160158Z
LAST-MODIFIED:20141119T154053Z
UID:6268-1399750200-1399761000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Sobrebarriga al Horno by Aland Portillo
DESCRIPTION:Aland Portillo is one of the most veteran chefs to grace the Depanneur’s humble kitchen. A Red Seal chef\, whose resume includes the Ritz Carlton Hotel and the Rosedale Golf and Country Club\, Aland was also a seasoned restaurateur in his native Colombia. \nBut despite so many years in professional kitchens\, Aland rarely had the opportunity to make the traditional Colombian dishes that were closest to his heart; this Supper Club is a unique chance to taste the soul of Colombian cuisine as seen through a world-class chef. \n—–\nArepas\n(Colombian-style corn cakes) with chorizo ragout \nSobrebarriga al horno con salsa criolla\nBaked flank steak in a Creole sauce\, served with Colombian coconut rice\, yucca with a red onion sofrito\, and corn in a bright dressing of pickled red onion\, cilantro\, and jalapeno pepper. \nPlatano al Horno\nSweet plantains stuffed with guava jam and fresh cheese then baked till melted\n—– \n$40 +HST
URL:https://dev.thedepanneur.ca/event/supper-club-sobrebarriga-al-horno-by-aland-portillo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/05/SOBREBARRIGA-a-la-CRIOLLA.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140509T180000
DTEND;TZID=America/Toronto:20140509T210000
DTSTAMP:20260505T123340
CREATED:20140505T225150Z
LAST-MODIFIED:20141119T154053Z
UID:7188-1399658400-1399669200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Spaghetti & Meatballs by Louise Prete Fine Foods
DESCRIPTION:Michael Malleau\, a Toronto stockbroker-turned-food-entrepreneur\, carries on his Nonna’s culinary traditions with Louise Prete Fine Foods and their line of of scratch-made\, gourmet comfort food with an Italian accent. \nTonight’s menu features their flagship product\, Louise’s Sugo Pomodoro e Basilico\, a rich\, long-simmered tomato sauce perfectly seasoned with sea salt\, spicy basil and robust extra virgin olive oil. \n—–\nSpaghetti with 2 homemade meatballs smothered in Louise’s Sugo Pomodoro e Basilico.\n$12 \n– or –\nSpaghetti and Louise’s Sugo Pomodoro e Basilico\n$9 (vegan)\n– or –\n3 Homemade meatballs with Louise’s Sugo Pomodoro e Basilico\n$9 (gluten-free) \nAdd a side salad of seasonal greens with honey Dijon dressing\n+$3 \nAdd extra meatballs\n+$3\n—– \n Michael Malleau has been called the Urban Italian Sauce Maker; working out of his industrial culinary loft he recreates a taste of the old world in a thoroughly modern setting. His quality Italian comfort foods are inspired by the time spent with his grandmother\, Louise Prete\, in her kitchen watching her lovingly prepare food for her family and guests. \nLouise Prete Fine Foods\nhttp://www.louiseprete.com \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-spaghetti-meatballs-by-louise-prete-fine-foods/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/05/facebook_event_701721806551680.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140508T180000
DTEND;TZID=America/Toronto:20140508T210000
DTSTAMP:20260505T123340
CREATED:20140505T225146Z
LAST-MODIFIED:20141119T154053Z
UID:7186-1399572000-1399582800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Asian Fusion Street Food by Me.N.u
DESCRIPTION:MAY Pop Up Showcase: Allen Tan and Bryan Siu-Chong of Me.N.u \nMe.N.u have been building a devoted fan base with their signature Asian-fusion rice balls – imagine an Italian Arancini packed with pan-Asian flavours. A huge hit at food events like T.U.M.\, Awestruck\, 99 Sudbury Night Market and the Delicious Food Show\, they are now running a new snack bar at Wild Water Kingdom! Allen\, Bryan & the Me.N.u crew will be commandeering the Dep kitchen Thursdays in May\, serving up a mix of tried & true favourites and some brand new tastes. \n2 rice balls + beef roll + slaw\n$12 (tax-in) \nRICE BALLS (pick any 2)\nGangnam Style\nBulgogi Beef\, Roasted Garlic Corn\, Roasted Carrot and Green Onion\, Stuffed with Mozzarella Cheese. Dressed with Kim Chi and Korean BBQ sauce. \nAngry Bird\nSingaporean Hainanese Chicken\, Caramelized Onion\, Shitaki Mushrooms\, Stuffed with Mozzarella Cheese. Dressed with Spicy Pineapple Relish and Thai-infused Hoisin Sauce. \nVeggie Monsta\nKorean BBQ Tofu\, Sexy Veggies and Stuffed with Smoked Mozzarella Cheese. \nROTI BEEF ROLL\nBraised Short rib\, Asian Sesame Green Apple Slaw.\n(Vegetarians can get extra rice balls) \nTHAI ASIAN SLAW\nShredded Green & Purple Cabbage\, Mango\, Pomegranate\, Carrot\, Red Peppers\, Cucumber\, Cherry Tomato and Bean Sprouts. Dressed with a Thai Dressing. \n—–\nAllen Tan and Bryan Siu-Chong can be found vending at events around Toronto\, serving up delicious Asian Fusion Street Food and running a new snack bar at Wild Water Kingdom in Brampton. \n“Our motto is Travel-Eat-Share. We travel the world\, eat the best food\, share this food back home\, and then repeat. We hope to bring you Asian Fusion Street Food unlike anything you’ve experienced in Toronto.”\nhttp://www.menuft.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-asian-fusion-street-food-by-me-n-u-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/2014/05/facebook_event_1483746231840043.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR