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X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
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DTSTART:20140309T070000
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140507T180000
DTEND;TZID=America/Toronto:20140507T210000
DTSTAMP:20260505T151615
CREATED:20140505T225144Z
LAST-MODIFIED:20141119T154053Z
UID:7184-1399485600-1399496400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINER: Grilled Eggplant\, Polenta & Tomato Sauce by Emily Zimmerman
DESCRIPTION:Lemon garlic polenta with homemade tomato sauce\, topped with grilled eggplant and shiitake mushrooms.\n$12 (tax in)\n#vegan #GF \nPay What You Can after 7:30 \nDessert: Chocolate chai cake\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-diner-eggplant-polenta-tomato-sauce-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_622326067857373.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140506T180000
DTEND;TZID=America/Toronto:20140506T210000
DTSTAMP:20260505T151615
CREATED:20140505T225142Z
LAST-MODIFIED:20141119T154053Z
UID:7182-1399399200-1399410000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: 7 Vegetable Tagine\, Couscous & Merguez by Len Senater
DESCRIPTION:The number 7 is considered auspicious is Morocco\, and that’s reflected in this classic tagine\, Kseksou Bidaywi\, which features seven vegetables cooked a light broth fragrant with cinnamon\, saffron and ras el hanout\, the classic spice blend of Northwest Africa. Served over a mound of fluffy couscous with an extra bowl of spicy\, harissa-spiked broth\, and with a lemony carrot salad on the side.\n$12 (tax-in)\n#vegan #GF option avail \nAdd spicy merguez sausages +$3\nI bought these at my favourite Tunisian market in Montreal and brought them home – they’re amazing\, the real deal that’s almost impossible to find in Toronto. \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-7-vegetable-tagine-couscous-merguez-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_1502026566685756.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140505T183000
DTEND;TZID=America/Toronto:20140505T210000
DTSTAMP:20260505T151615
CREATED:20140407T204559Z
LAST-MODIFIED:20141119T154053Z
UID:5826-1399314600-1399323600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Puff Pastry Made Easy with Mardi Michels
DESCRIPTION:Do you love flaky puff-pastry\, but intimidated by the idea of making it from scratch? This class will change your opinion forever! \nJoin Mardi Michels to learn how to make a quick “rough puff” pastry that can be used in a wide variety of dishes\, both sweet and savoury. Puff pastry also freezes really well\, so it’s easy to have delicious\, flaky pastry on hand whenever you need it. In this hands-on class\, you’ll learn to use your puff pastry to make Sausage Rolls\, a seasonal Vegetable Pie\, and an apple Tarte Tatin. Participants will get to taste their handiwork in class and take the rest of their creations home to enjoy! \n$40 +HST \nCook with your kids! Bring kids under 12 for 1/2 price. \nMardi Michels is a full-time French teacher to elementary school-aged boys and the author of eat. live. travel. write – a blog focusing on culinary adventures near and far. As part of her job\, she runs a cooking class twice a week for 7-13 year-old boys\, Les Petits Chefs and Cooking Basics. She’s also a cook\, baker\, traveller\, photographer\, writer\, Food Revolution Day Ambassador for Toronto and in her spare time teaches cooking classes around Toronto.
URL:https://dev.thedepanneur.ca/event/workshop-puff-pastry-made-easy-with-mardi-michels/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/04/Puff-pastry-examples.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140504T100000
DTEND;TZID=America/Toronto:20140504T140000
DTSTAMP:20260505T151615
CREATED:20140507T032358Z
LAST-MODIFIED:20141119T154053Z
UID:7570-1399197600-1399212000@dev.thedepanneur.ca
SUMMARY:BRUNCH by Suzanne Wall & Brooke Gagne
DESCRIPTION:Every Saturday & Sunday from 10am-2pm\, Suzanne Wall & Brooke Gagne host brunch at The Depanneur\, with a focus on local & organic ingredients. \nOur brunch menu features a new & expanded list of $3 Mix’n’Match items — combine whichever ones you like. Every month features different seasonal specials\, and you can also add any mix’n’match item to any special. \nThere’s always great hand-pressed organic coffee\, a selection of teas\, Ontario juices and fresh-baked treats. \nCheck our Facebook page or Twitter feed for the latest specials & pics on the weekend \n 
URL:https://dev.thedepanneur.ca/event/brunch-suzanne-wall-brooke-gagne-2/2014-05-04/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2011/10/IMG_2704.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140503T193000
DTEND;TZID=America/Toronto:20140503T223000
DTSTAMP:20260505T151615
CREATED:20140414T160156Z
LAST-MODIFIED:20141119T154053Z
UID:6266-1399145400-1399156200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: The Boz is Back! by Ksenija Hotic
DESCRIPTION:The Dep is proud to invite back Ksenija and the rest of the Hotic family for another fantastic foray into the heart of Bosnian cuisine and culture. These amazing feasts have sold out every time we’ve hosted one\, so book your spot ASAP! \nBasturma & Sujuk\nHomemade cured & smoked meats by Ksenija and her father\, alongside pickled veggies from the Hotic garden. These will be served with Maslenica\, a traditional bread broken up at the table for sharing. \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. \nĆevapi with Lepinja\nĆevapi – a delicious grilled meat dish that is something of a cross between a hamburger and a sausage – are considered a national dish in Bosnia and are common throughout Eastern Europe. These will be made of beef and served on lepinje (traditional flatbread) and side fixings of ajvar (roasted red pepper\, garlic and eggplant spread)\, chopped onions and kajmak (creamed Balkan cheese). \nHomemade Baklava\nDelicate baked sweets made with thin\, buttery phyllo pastry\, walnuts and honey\, the Bosnian version is outrageously delicious. \n$40 +HST \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-the-boz-is-back-by-ksenija-hotic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/04/cevapi_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140503T100000
DTEND;TZID=America/Toronto:20140503T140000
DTSTAMP:20260505T151615
CREATED:20140507T032204Z
LAST-MODIFIED:20141119T154053Z
UID:7536-1399111200-1399125600@dev.thedepanneur.ca
SUMMARY:BRUNCH by Suzanne Wall & Brooke Gagne
DESCRIPTION:Every Saturday & Sunday from 10am-2pm\, Suzanne Wall & Brooke Gagne host brunch at The Depanneur\, with a focus on local & organic ingredients. \nOur brunch menu features a new & expanded list of $3 Mix’n’Match items — combine whichever ones you like. Every month features different seasonal specials\, and you can also add any mix’n’match item to any special. \nThere’s always great hand-pressed organic coffee\, a selection of teas\, Ontario juices and fresh-baked treats. \nCheck our Facebook page or Twitter feed for the latest specials & pics on the weekend \n 
URL:https://dev.thedepanneur.ca/event/brunch-suzanne-wall-brooke-gagne/2014-05-03/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2011/10/IMG_2704.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140502T180000
DTEND;TZID=America/Toronto:20140502T210000
DTSTAMP:20260505T151615
CREATED:20140428T160113Z
LAST-MODIFIED:20141119T154053Z
UID:6836-1399053600-1399064400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Carne en Su Jugo by Paola Solorzano
DESCRIPTION:A regional speciality of Guadalajara rarely seen on Canadian menus\, carne en su jugo (literally beef in it’s own juice) is made from small cubes of beef braised in a rich beef broth spiked with tomatillos and jalapeños\, and served with black beans\, crispy bacon\, freshly chopped cilantro and green onion. \nFor our vegetarian friends\, we there is a delicious variation using portobello mushrooms and marinated firm tofu.\n$12 (tax-in) \n#vegan #glutenfree \nSpecial homemade Mexican drinks:\nAgua de Jamaica (Hibiscus flower iced tea)\nHorchata (a creamy\, cinnamon-spiked rice milk)\n$2 \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/ \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-carne-en-su-jugo-by-paola-solorzano/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/04/carne-en-su-jugo.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140501T180000
DTEND;TZID=America/Toronto:20140501T210000
DTSTAMP:20260505T151615
CREATED:20140428T160111Z
LAST-MODIFIED:20141119T154053Z
UID:6834-1398967200-1398978000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Cuban Pulled Pork by Alland Portillo
DESCRIPTION:Special one-off event by Aland Portillo –\nour Monthly Pop-Up Showcase will resume next week. \nTender and juicy pulled pork seasoned “a lo Cubano” with citrus\, cumin and garlic\, served over crispy tostones (fried flattened plantains)\, topped with caramelized onion and queso fresco\, with a fresh crunchy coleslaw on the side. \nA vegetarian option with fresh guacamole\, sauteed peppers and queso fresco is also available.\n$12 (tax-in) \n#vegan #glutenfree \nAland Portillo is one of the most experienced 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 a seasoned restaurateur in his native Colombia. \nIf you are interested to try more of Alland’s soulful South American food\, check out his upcoming SUPPER CLUB: Sobrebarriga al Horno on May 10
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-cuban-pulled-pork-by-alland-portillo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/04/cuban-pork.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140430T180000
DTEND;TZID=America/Toronto:20140430T210000
DTSTAMP:20260505T151615
CREATED:20140428T160109Z
LAST-MODIFIED:20141119T154053Z
UID:6832-1398880800-1398891600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mediterranean Country Salad by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nRustic\, Mediterranean-inspired salad of tomato\, cucumber\, red onion\, olives\, chickpeas and homemade tofu feta\, served with pan-fried potatoes with garlic\, shallots and parsley\, and a wedge of fresh sea-salt focaccia.\n$12 (tax-in)\n#vegan #GF \nAdd smokey sage and pistachio vegan sausage\n+$3 \nPay What You Can after 7:30 \nDessert: Sweet new strawberries in lemon lavender jelly.\n$4 \nFresh City Farms CSA box pickup 5-8pm \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-mediterranean-country-salad-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/2014/04/vegan-greek-salad.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140429T180000
DTEND;TZID=America/Toronto:20140429T210000
DTSTAMP:20260505T151615
CREATED:20140428T160107Z
LAST-MODIFIED:20141119T154053Z
UID:6830-1398794400-1398805200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Turkey Osso Buco by Len Senater
DESCRIPTION:Osso Buco is a classic Italian dish of shank slowly braised in wine and vegetables\, and finished with a delightful garlicky lemon and herb mix called gremolata that just elevates the dish to a whole ‘nutha level. I like to make it with turkey to keep the dish light and local\, and serve it alongside a delicate sweet potato-infused risotto and some fresh green beans.\n$12 (tax-in)\n#vegan option with portobello mushroom\n#glutenfree \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-turkey-osso-buco-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/2014/04/turkey-ossobuco.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140428T183000
DTEND;TZID=America/Toronto:20140428T183000
DTSTAMP:20260505T151615
CREATED:20140407T204557Z
LAST-MODIFIED:20141119T154053Z
UID:5824-1398709800-1398709800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Rhubarbapalooza with Christine Manning
DESCRIPTION:Celebrate the first of our local produce and learn the fundamentals of home canning at Rhubarbapalooza! \nOne of the first things to pop up once the snow melts rhubarb\, the surest sign of Spring. Tangy\, versatile and local\, this underappreciated ingredients can be used to create so many delicious things. \nJoin Christine Manning\, owner of Manning Canning as she walks you through all of the steps to making two great rhubarb-based preserves: a delicious Orange Rhubarb Butter\, amazing on a fresh scone or ice cream\, Rhubarb Cordial\, the secret ingredient for perfect springtime cocktails. \nNot only will you leave this class with a basic understanding of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving\, you’ll also get copies of the recipes and jars of the goodies to take home.\nhttp://manningcanning.com/ \n$40 +HST
URL:https://dev.thedepanneur.ca/event/workshop-rhubarbapalooza-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/2014/04/rhubarb.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140426T193000
DTEND;TZID=America/Toronto:20140426T193000
DTSTAMP:20260505T151615
CREATED:20140407T204554Z
LAST-MODIFIED:20141119T154053Z
UID:5822-1398540600-1398540600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Spring Melody by James Vigil
DESCRIPTION:Unfortunately this Supper Club been cancelled. \nRefunds will be issued to all ticket holders.  \n“A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef\, once you have that basis\, that’s when cuisine is truly exciting.” — Charlie Trotter \nDrawing from the formal traditionalism of Auguste Escoffier to the post-modern experimentation of Ferran Adria\, James Vigil forges a creative personal style where inspiration meets improvisation\, local ingredients meet exotic spices\, seasonal ingredients meet timeless combinations. \nDon’t miss this elegant 5-course tasting menu showcasing this exciting culinary talent. \n—-\nSpring Pea Soup\nw/ morels & sorrel \nTomato Salad\nw/ fresh cheese\, olive oil and basil \nSeared Scallops\nw/ grapes\, sunflower shoots and almond \nBraised Lamb Neck\nw/ apricot and cinnamon \nLemon Tart\nw/ spring radishes and honey lavender ice cream\n—– \n$40 +HST \nJames Vigil has been working in professional kitchen for over 9 years\, and is currently the saucier at Pangaea Restaurant. His collaborative\, sold-out “Ode to The Greats” Supper Club in February paid homage to inspiration from great chefs like Normand Laprice\, Rene Redzepi\, Thomas Keller & Daniel Boulud.
URL:https://dev.thedepanneur.ca/event/supper-club-spring-melody-by-james-vigil/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/04/scallops-grapes.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140425T180000
DTEND;TZID=America/Toronto:20140425T210000
DTSTAMP:20260505T151615
CREATED:20140421T133621Z
LAST-MODIFIED:20141119T154053Z
UID:6621-1398448800-1398459600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mauritian Favourites by Vanesha Khadaroo
DESCRIPTION:Chef Vanesha Khadaroo‘s Mauritian Street Food Sunday Markets at The Depannuer in March were some of the most popular events we have ever hosted\, so we are delighted to welcome her back to introduce us to some exciting new Mauritian dishes \nDhall Pita\nYellow split peas cooked in light spices with homemade pasta-like dough\, cut into pieces\, served with tomato rougaille and coconut chutney\n$11 (Vegetarian) \nFish Briani\nFish and fragrant Indian spices baked with delicate basmati rice and served with kuccha and tomato salad\n-or-\nChicken Daube\nA spicy chicken stew with carrots and potatoes\, served with farathas (thin pancakes)\, pumpkin and achard de legumes\n$14 \nDessert\nAppalam et sagoo — Papad sheets served with tapioca cooked in cinammon\, coconut\, almond and cane sugar.\n$5 \nDrinks\nAlooda – a rich\, sweet tropical milkshake with vanilla\, basil seeds\, agar jelly and condensed milk\n$4 \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/ \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-mauritian-favourites-by-vanesha-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/2014/04/mauritian_chicken_faratha.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140424T180000
DTEND;TZID=America/Toronto:20140424T180000
DTSTAMP:20260505T151615
CREATED:20140421T143838Z
LAST-MODIFIED:20141119T154053Z
UID:6627-1398362400-1398362400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tunisian Ojja Merguez by Kerri Cooper
DESCRIPTION:April Pop Up Showcase: Kerri Cooper of Roots of Health Nutrition \nEvery week\, from deep within The Dep’s co-op commercial kitchen\, Kerri & Sean create healthy\, soulful and diverse dishes for their lucky home meal delivery clients. This month\, everybody gets to try their amazing cooking as they get the spotlight as April’s showcase chef. \nKale Salad with Red Cabbage\, Sesame Seed and Tahini dressing\n-or-\nOxtail Dumplings with Maple-Soy dipping sauce\n$5 \nTunisian Ojja\nSpicy North African stew with tomato\, peppers\, harissa\, potato\, chilies and whole egg. Served with organic\, crusty bread by Blackbird Baking\n(heritage lamb\, small flock pastured eggs)\nVegetarian ($12)\n-or-\nMerguez (Lamb Sausage) ($14) \nEarl Grey Lemon Sorbet\nwith tea cookie crumble\n$4 \nPrix Fixe\nStarter + Main + Dessert\n$20 (tax-in) \nNutritionist Kerri Cooper and Chef Sean MacFayden have combined their skills and passion for food in their Toronto meal delivery service ‘Roots of Health Whole Food Delivery’. Featuring a new menu each week\, they deliver freshly prepared (never frozen) diverse\, creative and nourishing meals to last the week using local\, sustainable and ethically raised food.\nhttp://www.rootsofhealthnutrition.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-tunisian-ojja-merguez-by-kerri-cooper-6/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/03/ojja.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140423T180000
DTEND;TZID=America/Toronto:20140423T210000
DTSTAMP:20260505T151615
CREATED:20140421T133617Z
LAST-MODIFIED:20141119T154053Z
UID:6617-1398276000-1398286800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mushroom Stroganoff by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nMushroom and spinach stroganoff with almond rice pilaf\n$12 (tax-in) \nDessert: frozen custard with roasted apples\, caramel and oatmeal crumble.\n$4 \n#vegan #GF \nPay What You Can after 7:30 \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-mushroom-stroganoff-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/2014/04/mushroom-stroganoff.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140422T180000
DTEND;TZID=America/Toronto:20140422T210000
DTSTAMP:20260505T151615
CREATED:20140421T133615Z
LAST-MODIFIED:20141119T154053Z
UID:6615-1398189600-1398200400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Smoky Bacon\, Salmon & Corn Chowder by Len Senater
DESCRIPTION:Some flavours just work a special kind of magic together. Smoky bacon\, fresh salmon and sweet corn is one of those combinations\, enriched by tender potatoes\, a rich creamy broth\, finished with a sprinkle of fresh dill – Heaven! Served with a side or organic baby greens and some crusty French bread. Veg’n potato & corn chowder also available.\n$12 (tax-in)\n(#vegan & #GF options) \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-smoky-salmon-bacon-corn-chowder-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/2014/04/Salmon-Chowder.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140418T180000
DTEND;TZID=America/Toronto:20140418T210000
DTSTAMP:20260505T151615
CREATED:20140414T160153Z
LAST-MODIFIED:20141119T154053Z
UID:6264-1397844000-1397854800@dev.thedepanneur.ca
SUMMARY:CLOSED TONIGHT
DESCRIPTION:Have a nice Easter Weekend y’all \nWe will be open for brunch this SAT & SUN from 10am-2pm\nhttp://staging.thedepanneur.ca/brunch/
URL:https://dev.thedepanneur.ca/event/closed-tonight/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/04/facebook_event_277361722426071.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140417T180000
DTEND;TZID=America/Toronto:20140417T210000
DTSTAMP:20260505T151615
CREATED:20140414T161248Z
LAST-MODIFIED:20141119T154053Z
UID:6273-1397757600-1397768400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tunisian Ojja Merguez by Kerri Cooper
DESCRIPTION:April Pop Up Showcase: Kerri Cooper of Roots of Health Nutrition \nEvery week\, from deep within The Dep’s co-op commercial kitchen\, Kerri & Sean create healthy\, soulful and diverse dishes for their lucky home meal delivery clients. This month\, everybody gets to try their amazing cooking as they get the spotlight as April’s showcase chef. \nKale Salad with Red Cabbage\, Sesame Seed and Tahini dressing\n-or-\nOxtail Dumplings with Maple-Soy dipping sauce\n$5 \nTunisian Ojja\nSpicy North African stew with tomato\, peppers\, harissa\, potato\, chilies and whole egg. Served with organic\, crusty bread by Blackbird Baking\n(heritage lamb\, small flock pastured eggs)\nVegetarian ($12)\n-or-\nMerguez (Lamb Sausage) ($14) \nEarl Grey Lemon Sorbet\nwith tea cookie crumble\n$4 \nPrix Fixe\nStarter + Main + Dessert\n$20 (tax-in) \nNutritionist Kerri Cooper and Chef Sean MacFayden have combined their skills and passion for food in their Toronto meal delivery service ‘Roots of Health Whole Food Delivery’. Featuring a new menu each week\, they deliver freshly prepared (never frozen) diverse\, creative and nourishing meals to last the week using local\, sustainable and ethically raised food.\nhttp://www.rootsofhealthnutrition.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-tunisian-ojja-merguez-by-kerri-cooper-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/2014/03/ojja.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140416T180000
DTEND;TZID=America/Toronto:20140416T210000
DTSTAMP:20260505T151615
CREATED:20140414T160149Z
LAST-MODIFIED:20141119T154053Z
UID:6260-1397671200-1397682000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Kosher for Passover by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nAny lover of Jewish food quickly develops an appreciation for “Appetizings”\, the selection of cool salads\, spreads and dips familiar to any big family get-together. Emily puts her vegan spin on a few classics: Okara ‘tuna’ salad\, Tofu ‘egg’ salad\, Quinoa tabouli\, served with sprouts and matzoh on the side.\n$12 (tax-in) \nDessert: Lemon Passionfruit Matzoh Torte\nLayers of passionfruit jam and lemony Crème Anglaise with softened matzoh.\n$4 \n#vegan #GF #kosher \nAs always\, fresh Afoodgypsy soup ($4) and organic green side salads ($3) are also available. \nPay What You Can after 7:30 \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/kosher-for-passover-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/2014/04/quinoa-tabbouleh.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140415T180000
DTEND;TZID=America/Toronto:20140415T210000
DTSTAMP:20260505T151615
CREATED:20140414T160147Z
LAST-MODIFIED:20141119T154053Z
UID:6258-1397584800-1397595600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Gado Gado – Indonesian Mixed Veg Salad with Peanut Sauce by Len Senater
DESCRIPTION:Gado Gado was one of the most addictive dishes I discovered travelling across Indonesia many\, many years ago; deceptively simply\, infinitely variable\, always delicious. Blanched veggies like long green beans\, cabbage\, choi and bean sprouts\, together with cool fresh cucumbers and tomato wedges\, share the plate with proteins like fried tofu and boiled eggs (optional). Little cubes of potato or sticky rice\, coriander and crispy fried shallots are commonly accompaniments\, but the key is the rich\, complex and spicy warm peanut and coconut sauce drizzled over the whole shebang. Served with crunchy shrimp or cassava chips. \n$12 (tax-in)\n#Vegan #GF options \nAdd shrimp satay kebab\n$3 \nAs always\, fresh Afoodgypsy soup ($4)\, organic green side salads ($3) and fresh-baked pie are 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-gado-gado-indonesian-mixed-veg-salad-with-peanut-sauce-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/2013/06/gado-gado_1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140414T183000
DTEND;TZID=America/Toronto:20140414T210000
DTSTAMP:20260505T151615
CREATED:20140228T152746Z
LAST-MODIFIED:20141119T154053Z
UID:4421-1397500200-1397509200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: The Love of Tea by Carol Mark
DESCRIPTION:Tea\, one of the worlds oldest and most popular beverages\, offers an amazing array of flavours and aromas that can be enjoyed on the plate as well as the teapot. \nJoin certified tea sommelier Carol Mark for a fun\, hands-on workshop that will inspire you to look at tea in a totally new way. This workshop explores the culinary possibilities of tea using recipes from Carol’s cookbook\, The Love of Tea: Best of Food & Drink\, using tea as an essential ingredient for a range of inventive culinary creations. \nBranzino (European seabass) & shrimps baked with tea salt\n(Vegetarian option: cilantro-infused baked tofu)\nA centuries-old technique from the Mediterranean of baking fish in a salt crust\, updated for 21st century. \nSalad greens with tea-infused dressing \nEarl Grey-infused chocolate truffles\nDecadent 70 % Lindt chocolate infused with notes of bergamot & citrus \nTea cocktails & mocktails\nA surprise twist to just tea in a cup \nParticipants will get to make and taste all the recipes\, as well truffles and and tea samples to take home. Sign up ASAP as Carol’s Tea-Inspired Supper Club and Downton Abbey Tea Workshop both sold out quickly! \n$40+HST \nCarol Mark is a certified tea sommelier who loves tea and the way it connects people to spend time together. Carol is the founder of The Love of Tea\, a purveyor of specialty pure blended teas that supports art\, health and social change. Carol rediscovered tea as part of her recovery from cancer and shares her knowledge to maintain health through tea. Carol blends personal and corporate tea blends. Carol has authored several e-books on tea as part of her food and tea adventures including The Love of Tea\, A Modern Afternoon Tea and The Best of Drink & Food.
URL:https://dev.thedepanneur.ca/event/workshop-the-love-of-tea-by-carol-mark/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/02/black-white-green-tea-2b.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140413T193000
DTEND;TZID=America/Toronto:20140413T223000
DTSTAMP:20260505T151615
CREATED:20140331T201343Z
LAST-MODIFIED:20141119T154053Z
UID:5457-1397417400-1397428200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Vegan Passover Seder by Emily Zimmerman
DESCRIPTION:If you’ve never been to a Seder\, or you’ve been to too many boring ones\, then Emily Zimmerman’s fresh\, creative and vegan spin on classic Jewish holiday dishes is for you. \nThe tradition of inviting strangers to Seder has its roots in the Jewish communities of what is now Eastern Europe. In medieval times\, poor people would come to the synagogue on the eve of Passover\, and they would be invited into people’s homes. A modern interpretation of that tradition encourages Jewish families to practice a hospitality that stands against a world filled with loneliness\, alienation and spiritual want. Emily Zimmerman‘s family has been hosting convivial Seders for generations\, and combined with her remarkable talents as a vegan cook\, make for a fun and delicious evening of tradition and innovation. \nFor over 3000 years\, Jews have celebrated Passover (Pesach)\, a commemoration of the Exodus\, the liberation by Moses of the Jewish people from slavery under the ancient Egyptian pharaohs. Over the millennia\, many culinary traditions have become part of this celebration; history and culture made manifest at the dinner table for this special holiday meal\, the Seder. \nThe traditional Passover seder plate (Ke’ara) features six symbolic foods\, plus the iconic matzoh (unleavened bread) each with a special significance to the retelling of the story of the flight from Egypt. These ingredients offer plenty inspiration for a lovely and inventive seasonal menu. \nFirst greens salad of local greenhouse lettuces\, greens\, herbs and sprouts\, with vegan deviled eggs\nOn the Passover table\, two types of bitter herbs (Maror and Chazeret)\, often horseradish and romaine lettuce\, symbolize the bitterness and harshness of slavery\, along with a fresh\, raw vegetable (Karpas)\, usually parsley. A hard-boiled egg (Beitzah) represents the offering made in the Temple in Jerusalem; Emily’s delicious vegan version using agar and tofu is amazing in it’s verisimilitude. \nMatzoh Ball Soup\nOne of the most famous of all Jewish dishes\, matzoh balls are probably the most beloved use of the Passover flatbread\, here served in a golden vegetable broth with herbs and yuba. \nBaked okara gefilte “fish” with horseradish mousse\nAnother classic Eastern European Jewish dish and deli favourite\, traditional gefilte (“stuffed”) fish was finely minced carp or whitefish stuffed in its skin and cooked. Okara\, a by-product of the tofu-making process\, make a great substitute for this mild dish\, enlivened by a bracing horseradish mousse. \nYoung jackfruit tzimmes\nTzimmes is another traditional Ashkenazi Jewish favourite\, a sweet stew typically made from carrots and dried fruits and other root vegetables. Often part of the Rosh Hashanah meal\, the carrot discs are said to symbolize gold coins and invite prosperity in the coming year. Toothsome young jackfruit takes the place of brisket that is sometimes added. \nManischewitz sorbet with Ontario pears and dried cherries.\nKosher wine is found at many Jewish holiday meals as part of the Kiddush\, or ritual blessing. The pronounced sweetness of Manischewitz makes it a perfect fit for a dessert. \nMatzoh toffee with Chocosol chocolate and sea salt\nThe eating of matzoh is the characteristic feature and symbol of Passover. It is said when the Israelites left Egypt that they left in such a hurry that they could not wait for bread dough to rise\, so in commemoration only unleavened bread may be eaten during this holiday. But that doesn’t mean it can’t be decadent and delicious\, or enrobed in salted caramel and organic chocolate! For this dinner\, Emily will also be baking her own matzos from scratch in the wood-fired brick oven at Dufferin Grove Park. \n$40 +HST \nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. 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/vegan-passover-seder-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/03/Tzimmes.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140411T180000
DTEND;TZID=America/Toronto:20140411T180000
DTSTAMP:20260505T151615
CREATED:20140407T204552Z
LAST-MODIFIED:20141119T154053Z
UID:5820-1397239200-1397239200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Patacon Pisao by Cookie Martinez
DESCRIPTION:Patacon Pisao is a classic dish from the coast of Colombia: a green plantain that has been fried and pressed flat\, then refried until crispy and served with a range of tasty toppings. It is such a well-loved dish\, there is even a popular salsa song about it! \nCheck out this great video of Cookie preparing the dish\, set to the song of the same name: http://youtu.be/wiROhB46eL0 \nTonight veteran Depanneer (Natalia) Cookie Martinez will be making 3 different kinds of these savoury treats from her native Colombia: chicken\, beef or vegetarian\, topped with Hogao (aka Ogo in Colombia)\, flavourful tomato and onion salsa and wedge of fresh lime. \nChicken\, Beef or Vegetarian\n$6 ea. or 3 for $15 \nAdd a side of spicy chipotle bean\n$2 \nAnd by popular request\, you’ll also be able to get Cookie’s famous mini-empanadas\, chicken or veggie\, with a side of her delicious Aji Criolo dipping sauce. \n3 for $5 \nFor dessert\, Cookie has prepared her special\, extra-decadent Colombian flan with panela caramel.\n$4 \nCookie Martinez is a versatile food entrepreneur with delicious cookies\, ice cream sandwiches\, empanadas and more appearing at cafés and shops around Toronto. Cookie has also recently started a Office Lunch Delivery program\, with fresh-made\, locally-sourced meals brought right to your desk.\nhttp://www.cookiemartinez.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-patacon-pisao-by-cookie-martinez-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/2014/04/Patacon-Pisao.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140409T180000
DTEND;TZID=America/Toronto:20140409T210000
DTSTAMP:20260505T151615
CREATED:20140407T204548Z
LAST-MODIFIED:20141119T154053Z
UID:5816-1397066400-1397077200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Creamy Leek\, Potato\, White Bean & Mushroom Stew by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nPoireaux a la Creme is an old-school\, rustic French dish that Emily gives a fresh\, vegan make-over. Leeks\, potatoes\, white beans and oyster mushrooms come together in a rich creamy stew\, served with homemade bread.\n$12 (tax-in)\n(#vegan & #GF options) \nDessert: Orange Curd Shortcake.\nCrumbly sweet biscuits with whipped coconut cream and homemade orange curd.\n$4 \nAs always\, fresh Afoodgypsy soup ($4) and organic green side salads ($3) are also available. \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm \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-creamy-leek-potato-white-bean-mushroom-stew-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/2014/04/leek-potato-spinach-stew.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140408T180000
DTEND;TZID=America/Toronto:20140408T210000
DTSTAMP:20260505T151615
CREATED:20140407T204546Z
LAST-MODIFIED:20141119T154053Z
UID:5814-1396980000-1396990800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Fresh Pappardelle with Arugula Pesto\, Peas\, Poached Egg\, Tuna & Capers by Len Senater
DESCRIPTION:I think we can safely say that Spring has sprung (knock wood)\, so this is a fresh\, bright green dish to welcome in a new season. \nTender fresh pappardelle – hand-cut wide noodles – tossed with sweet baby peas and an arugula\, pine nut and pecorino pesto. Top it with a combination of lemony tuna piccata – tuna sautéed with lemon zest\, garlic\, capers & basil – a rich\, delicate poached organic egg and a garnish of crispy fried capers\, Parmesan\, black pepper and a squirt of fresh lemon\, and you’ve got a meal with all the promise of Springtime. \nPappardelle with arugula pesto & peas\n$10 (Tax-in)\n(avail #vegan and/or #GF) \nAdd tuna piccata +$1.50\nAdd poached egg + $1.50 \nAs always\, fresh Afoodgypsy soup ($4)\, organic green side salads ($3) and fresh-baked pie are 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-fresh-pappardelle-with-arugula-pesto-peas-poached-egg-tuna-capers-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/2014/04/pesto-egg.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140407T160000
DTEND;TZID=America/Toronto:20140407T160000
DTSTAMP:20260505T151615
CREATED:20140320T194536Z
LAST-MODIFIED:20141119T154053Z
UID:5282-1396886400-1396886400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Kids in the Kitchen - Pizza Mania!
DESCRIPTION:After-school hands-on cooking workshop for kids 8-12 \n“Pizza Mania” will guide your kids through 4 different pizza-inspired dishes\, using healthy\, local ingredients. These fun\, hands-on classes engages your child with healthy ingredients and helps build kitchen confidence. Kids learn useful food and nutrition basics\, cooking skills and kitchen safety\, and even how to clean up a little too (hopefully!). \nWeek 1 – Italian Pizza\nThis traditional take on pizza will include a marinara sauce and all the delicious toppings and cheese that your kid loves. \nWeek 2 – Mexican Pizza\nHomemade tortillas will make up the base of this pizza followed by salsas\, beans\, meat\, veggies and cheese. \nWeek 3 – Sushi Pizza\nLast time I was in Vancouver I was introduced to oshisushi (pressed sushi). This is version of sushi includes layers of delicious items such as sushi rice\, smoked salmon\, sriracha mayonnaise\, avocado and more! \nWeek 4 – Dessert Pizza\nOf course we cannot have a cooking course without dessert! The final class will be a creation of dessert pizzas topped with stewed fruits. \n—–\nDates: Mondays April 7\, 14\, 28 & May 5\n Time: 4 – 5:30pm\n Ages: 8-12\n Cost: $149 \nSibling/buddy discount – multiple kids save $9 per kid!\nUse coupon code “BUDDY”\n—– \nThis program is put together by Kate Leinweber\,  a Registered Holistic Nutritionist\, Microbiologist\, and Educator. Kate’s practice centers around empowering people to understand the healing and therapeutic properties of food. Feel free to contact Kate with any questions or to accommodate any food sensitivities. \nThis workshop will be facilitated Deirdre Buryk (aka Dee). With her BA under her belt\, she has since acquired experience co-ordinating Farm to School programs in Vancouver\, interning on a farm\, co-leading a nutrition club at UBC\, instructing yoga classes and mentoring teen girls at a modelling agency in self-esteem and goal setting programs. She has made it her mission to motivate the next generation to reconnect to what goes in our body and understand the power of a healthful diet.
URL:https://dev.thedepanneur.ca/event/workshop-kids-in-the-kitchen-pizza-mania/2014-04-07/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/03/kitc_font.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140407T063000
DTEND;TZID=America/Toronto:20140407T210000
DTSTAMP:20260505T151615
CREATED:20140209T185033Z
LAST-MODIFIED:20141119T154053Z
UID:3954-1396852200-1396904400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Fearless Phyllo by Peter Minaki
DESCRIPTION:Delicate\, paper-thin sheets of Phyllo (sometimes spelled filo) pastry (from the Greek φύλλο for leaf) have been a Eastern Mediterranean delicacy for hundreds of years. Traditional hand-rolled phyllo took lots of time and skill to make\, requiring long rollers and special\, extra-large tables. Now that quality phyllo can be readily acquired at the supermarket\, this versatile ingredient can easily be used to make a wide range of delicious dishes at home. \nJoin Peter Minaki\, Greek food enthusiast\, cook and author of The Everything Mediterranean Cookbook as he demystifies cooking with phyllo and shows you how easy it is to use it to create a variety of classic Greek appetizers\, mains & desserts. \nMezes\nA selection of small phyllo-wrapped hors d’oeuvres stuffed with different fillings like spinach\, cheese and seafood; perfect make-ahead party snacks. \nSpanakopita\nOne of the best-loved Greek dishes\, this family-style spinach and cheese ‘pie’ is a delicious and healthy meal that can be put together quickly and easily. \nBaklava\nProbably the most famous Phyllo dish of all; a decadent dessert of nuts\, butter\, honey and delicate\, flaky pastry. Peter will share his recipe for an authentic Greek-style baklava with walnuts. \n$40 +HST \n—–\nWhether it’s cooking up a storm for the Toronto Underground Market\, leading food tours or catering epic dinner parties\, cook\, author and teacher Peter Minaki puts his passion for authentic Greek cuisine front and centre. Visit his website for delicious Greek and Mediterranean recipes\, or check out his great cookbook\, Everything Mediterranean
URL:https://dev.thedepanneur.ca/event/workshop-fearless-phyllo-by-peter-minaki/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/02/phyllo.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140405T193000
DTEND;TZID=America/Toronto:20140405T193000
DTSTAMP:20260505T151615
CREATED:20140317T193303Z
LAST-MODIFIED:20141119T154053Z
UID:5189-1396726200-1396726200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Yummy Yummy by Brad Kurtenbach
DESCRIPTION:Food means a lot of things to a lot of people\, but at the end of the day the big question is: is it yummy? This is Brad Kurtenbach’s answer to this most fundamental of food questions. A collection of Brad’s favourite flavours and ingredients in a delicious\, family-style dinner party that is sure to put the yummy in your tummy. \nScotch Duck Egg\nDuck egg encased in duck sausage\, rolled in breadcrumbs and fried to a crispy golden crust. \nOrganic chicken\, shredded and braised with collards\nwith rosemary\, thyme and white wine\, served with homemade pork-spiked baked beans and an apple\, radish and dried cherry slaw. \nPeach turnovers\nwith homemade strawberry ice cream. \n$40 +HST \nBrad Kurtenbach is a Red-Seal-Ready cook-at-large\, currently honing his craft at Westlodge. The founder of Kensington Organic Ice Cream\, Brad 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/supper-club-yummy-yummy-by-brad-kurtenbach/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/03/Scotch-Duck-eggs.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140404T180000
DTEND;TZID=America/Toronto:20140404T180000
DTSTAMP:20260505T151615
CREATED:20140331T201341Z
LAST-MODIFIED:20141119T154053Z
UID:5455-1396634400-1396634400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sush-jera - Eritrean Fusion Rolls by Selam Teclu
DESCRIPTION:Eritrean food is a rarer relative of the Ethiopian cuisine that one more commonly finds in restaurants in Toronto. While sharing many ingredients and spices\, it also features many unique dishes all its own. For this dinner\, Selam Teclu of Village Kanteen presents a unique combination Eritrean-inspired flavours and quality local ingredients. \nSush-jera: Eritrean-Fusion Rolls \nBlack cumin and cilantro infused edamame (Vegan)\n-or-\nShirtimo (lentil and chickpea flour spread) with goat cheese (Vegetarian)\n-or-\nSpicy pumpkin seed and callaloo with topped with crispy tuna (Pescetarian) \nChoose any kind or get a mix of all 3 \nSpreads come rolled in homemade millet and teff sourdough flatbread taita (injera). Served with mixed greens with enoki mushroom and shredded carrots\, with a sesame-maple dressing.\n$12 (tax-in)\n (gluten-free\, vegetarian and vegan options) \nThere will also be containers of all the spreads available for sale to take home. If you would like to take home Selam’s gluten-free pure teff or millet & teff flatbread\, please contact her to place an order. \nSelam Teclu is Registered Holistic Nutritionist and community-based Holistic Chef. Selam’s company\, Village Kanteen\, specializes in African inspired whole foods sourced from the eclectic bounty of the village of Toronto.\nhttps://www.facebook.com/VillageKanteen \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-sush-jera-eritrean-fusion-rolls-by-selam-teclu/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/03/jera.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140403T180000
DTEND;TZID=America/Toronto:20140403T180000
DTSTAMP:20260505T151615
CREATED:20140331T201339Z
LAST-MODIFIED:20141119T154053Z
UID:5453-1396548000-1396548000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tunisian Ojja Merguez by Kerri Cooper
DESCRIPTION:April Pop Up Showcase: Kerri Cooper of Roots of Health Nutrition \nEvery week\, from deep within The Dep’s co-op commercial kitchen\, Kerri & Sean create healthy\, soulful and diverse dishes for their lucky home meal delivery clients. This month\, everybody gets to try their amazing cooking as they get the spotlight as April’s showcase chef. \nKale Salad with Red Cabbage\, Sesame Seed and Tahini dressing\n-or-\nOxtail Dumplings with Maple-Soy dipping sauce\n$5 \nTunisian Ojja\nSpicy North African stew with tomato\, peppers\, harissa\, potato\, chilies and whole egg. Served with organic\, crusty bread by Blackbird Baking\n(heritage lamb\, small flock pastured eggs)\nVegetarian ($12)\n-or-\nMerguez (Lamb Sausage) ($14) \nEarl Grey Lemon Sorbet\nwith tea cookie crumble\n$4 \nPrix Fixe\nStarter + Main + Dessert\n$20 (tax-in) \nNutritionist Kerri Cooper and Chef Sean MacFayden have combined their skills and passion for food in their Toronto meal delivery service ‘Roots of Health Whole Food Delivery’. Featuring a new menu each week\, they deliver freshly prepared (never frozen) diverse\, creative and nourishing meals to last the week using local\, sustainable and ethically raised food.\nhttp://www.rootsofhealthnutrition.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-tunisian-ojja-merguez-by-kerri-cooper/2014-04-03/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/03/ojja.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VCALENDAR