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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140416T180000
DTEND;TZID=America/Toronto:20140416T210000
DTSTAMP:20260505T184351
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:20260505T184351
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:20260505T184351
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:20260505T184351
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:20260505T184351
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:20260505T184351
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:20260505T184351
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:20260505T184351
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:20260505T184351
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:20260505T184351
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140404T180000
DTEND;TZID=America/Toronto:20140404T180000
DTSTAMP:20260505T184351
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140403T180000
DTEND;TZID=America/Toronto:20140403T180000
DTSTAMP:20260505T184351
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140402T180000
DTEND;TZID=America/Toronto:20140402T210000
DTSTAMP:20260505T184351
CREATED:20140331T201336Z
LAST-MODIFIED:20141119T154053Z
UID:5451-1396461600-1396472400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Socca Pissaladiere by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nThis tasty invention is a mashup of two classic Provençal dishes: Pissaladiere and Socca. Pissaladiere is a thin\, savoury tart made with caramelized onions and olives\, and Socca is the Niçoise version of Sicilian panelle\, a thin chickpea-flour & olive oil crust\, often served alongside pizzas in the Old Port of Niçe. Together they make a delicious Mediterranean-inspired “pizza”: golden sauteéd onions\, black olives\, oven roasted tomatoes and mushrooms\, on a chickpea flour crust\, served with a watercress\, buckwheat sprout\, and radish salad.\n$12 (tax-in)\n(Vegan & gluten free) \nDessert: caramelized bananas with vanilla custard and sea salt.\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\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-socca-pissaladiere-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/2014/03/facebook_event_303962416420988.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140401T180000
DTEND;TZID=America/Toronto:20140401T210000
DTSTAMP:20260505T184351
CREATED:20140331T201334Z
LAST-MODIFIED:20141119T154053Z
UID:5449-1396375200-1396386000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sopa Azteca by Len Senater
DESCRIPTION:Sopa Azteca – aka Tortilla Soup – is one of my all-time favourite meals-in-a-bowl. It’s got everything going on: smoky & spicy tomato-chipotle broth\, savoury grilled chicken (optional)\, earthy black beans\, sweet bits of corn\, crunchy tortilla pieces\, creamy avocado\, gooey melting cheese\, cool sour cream\, juicy bits of onion and radish\, aromatic coriander\, tangy fresh lime.\n$12 (tax-in)\n(Gluten-free; available vegetarian or vegan) \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-sopa-azteca-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/2014/03/tortilla-soup.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140331T183000
DTEND;TZID=America/Toronto:20140331T210000
DTSTAMP:20260505T184351
CREATED:20140310T213218Z
LAST-MODIFIED:20141119T154053Z
UID:4876-1396290600-1396299600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Get Pickled with Christine Manning
DESCRIPTION:What make a sandwich sing\, a cheese plate dance and a cocktail shout? Awesome homemade pickles! \nJoin Christine Manning\, owner of Manning Canning as she walks you through all of the steps to making Sweet and Spicy Pickled Carrots and Dilly Pickled Onions. These are versatile and easy to make condiments that are as at home on a charcuterie platter as they are sticking out of a caesar. \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 pickles to take home. \n$40 +HST
URL:https://dev.thedepanneur.ca/event/workshop-get-pickled-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/2014/03/pickled-carrots.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140330T170000
DTEND;TZID=America/Toronto:20140330T200000
DTSTAMP:20260505T184351
CREATED:20140324T173959Z
LAST-MODIFIED:20141119T154053Z
UID:5366-1396198800-1396209600@dev.thedepanneur.ca
SUMMARY:POP-UP: Mauritian Street Food Festival
DESCRIPTION:NEW! Street Food Sunday Pop Up \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. \nIn celebration of Mauritius Independence Day (March 12)\, Chef Vanesha Khadaroo of La Marmite Mauricienne – Mauritian Pot is proud to showcase her tradition-inspired\, authentic island street food at The Depanneur as part of an exciting new addition to our lineup.\n\n		\n		\n			\n				\n			\n			\n				\n			\n			\n				\n			\n			\n				\n			\n		\n\n—–\nAppetizers/snacks (v)\nGato piment – Yellow split beans beignets (savoury donuts)\n-or-\nMauritian samoussas – Tasty pastry bundles stuffed with spiced vegetables\nserved with homemade coriander chutney\n2 for $2 \nBaguette – Classic street food sandwiches; your choice of:\nFish Vindaye – kingfish with mustard seeds\, onions & spices\n-or-\nSalade Ourite – Tangy octopus salad\n$7 \nGoat Haleem\nA long-simmered soup of goat meat braised with lentils and spices. Served with a piece of baguette\, garlic sauce and hot sauce.\n$6 \nRoti Maraaz or Dal Puree (v)\nYour choice of roti or puree homemade flatbreads served with a combination vegetarian curries: gos pois masala (lima beans)\, pumpkin and rougaille (spiced tomato sauce)\n$7 \nChicken Briani\nLayers of seasoned chicken\, potato\, herbs and delicate basmati rice\, served with kuccha (spicy pickle)\, tomato salad and homemade Sauce Illoise (lemon chutney)\n$10 \nSweets\nNapolitaine – frosted shortbread\nPoutou – rice flour cake\nTarte a la Banane – banana tart\n$1.50 \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\nLa Sauce Illoise – lemon chutney\nTakkar – tamarind sauce\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. http://www.mauritianpot.ca/
URL:https://dev.thedepanneur.ca/event/pop-up-mauritian-street-food-festival-2/
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/2014/03/mauritian_fish_vindaye.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140330T100000
DTEND;TZID=America/Toronto:20140330T140000
DTSTAMP:20260505T184351
CREATED:20140408T014858Z
LAST-MODIFIED:20141119T154053Z
UID:5863-1396173600-1396188000@dev.thedepanneur.ca
SUMMARY:BRUNCH by Jonna Pedersen
DESCRIPTION:Every Saturday & Sunday from 10am-2pm\, Jonna Pederson hosts brunch at The Depanneur\, with a focus on local & organic ingredients. \nCheck out the latest brunch specials!
URL:https://dev.thedepanneur.ca/event/brunch-by-jonna-pedersen-2-2-2/2014-03-30/
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:20140329T193000
DTEND;TZID=America/Toronto:20140329T223000
DTSTAMP:20260505T184351
CREATED:20140310T213216Z
LAST-MODIFIED:20141119T154053Z
UID:4874-1396121400-1396132200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Scallop Risotto by Matthew Church
DESCRIPTION:Sometimes the secret to a really memorable meal isn’t that secret: great ingredients\, classic combinations\, accomplished technique\, elegant presentation. I didn’t say it was easy\, but I’m certain that Matthew Church will pull it off with aplomb. \nPickled + Roasted Beet Salad\nFrisee\, Goat Cheese\, Walnut\, Orange\, Sherry Tarragon Vinaigrette \nPork Belly \nCured\, smoked & braised\, served with watercress & aioli \nScallop Risotto\nwith Mushroom\, Artichoke\, Tomato\, Parmesan & Basil \nDeconstructed Blueberry Tart\nMacerated Blueberries\, House made Ice-cream\, Crumb \n$40 +HST \nMatthew Church has been cooking since he was 17\, starting under a number of executive chefs at a fine dining restaurant in Northern Ontario. Matt recently moved to Toronto looking for inspiration and creativity\, and landed a Sous Chef gig designing his own menus. Nice.
URL:https://dev.thedepanneur.ca/event/supper-club-scallop-risotto-by-matthew-church/
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/scallop-risotto.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140329T100000
DTEND;TZID=America/Toronto:20140329T140000
DTSTAMP:20260505T184351
CREATED:20140408T014823Z
LAST-MODIFIED:20141119T154053Z
UID:5862-1396087200-1396101600@dev.thedepanneur.ca
SUMMARY:BRUNCH by Jonna Pedersen
DESCRIPTION:Every Saturday & Sunday from 10am-2pm\, Jonna Pederson hosts brunch at The Depanneur\, with a focus on local & organic ingredients. \nCheck out the latest brunch specials!
URL:https://dev.thedepanneur.ca/event/brunch-by-jonna-pedersen-3-2/2014-03-29/
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:20140328T180000
DTEND;TZID=America/Toronto:20140328T233000
DTSTAMP:20260505T184351
CREATED:20140324T165641Z
LAST-MODIFIED:20141119T154053Z
UID:5358-1396029600-1396049400@dev.thedepanneur.ca
SUMMARY:CLOSED FOR PRIVATE EVENT
DESCRIPTION:Tonight The Depanneur will be closed for a private event.\nThanks\, and please pop by again soon.
URL:https://dev.thedepanneur.ca/event/closed-for-private-event-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/2014/03/facebook_event_291953384293781.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140327T180000
DTEND;TZID=America/Toronto:20140327T203000
DTSTAMP:20260505T184351
CREATED:20140324T165638Z
LAST-MODIFIED:20141119T154053Z
UID:5356-1395943200-1395952200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Lamb and Acorn Squash Hot Pot by Daniel Holloway
DESCRIPTION:March Pop Up Showcase: Chef Daniel Holloway of Urban Acorn Catering \nChef Daniel’s theme for his month in the Dep’s showcase is “My Lucky Charms” — each week will feature a different key ingredient he draws inspiration from. Dishes will be flexitarian\, with meat and vegan options\, and a $20 prix-fixe menu \nLucky Charm – Acorn Squash \nCharred Poblano and Candied Acorn Squash Soup with Smoked Garlic Tapenade\n$5 (Vegan) \nPulled Lamb Shank and Acorn Squash Hot Pot over Crisp Polenta Cake with Baby Zucchini\n$14\n-or-\nCaramelized Acorn Squash Hot Pot over Crisp Polenta Cake with Baby Zucchini\n$12 (Vegan) \nChardonnay Poached Bartlett Pear served with Whipped Lemon Curd and Caramel Sauce\n$5 (Vegan) \nPrix Fixe: soup + main + dessert\n$20 (tax-in) \nThis menu is gluten-free \nAfter 10+ years as a professional chef and caterer\, Chef Daniel Holloway‘s latest project is Urban Acorn Catering\, a Toronto-based sustainable catering company founded with his partner\, Marie Fitrion. Their goal is to bring sustainable scratch-made food to the table and encourage individuals to break bread people in their community. Specializing in Flexitarian cuisine — mostly plant based with moderate use of local or organic meats and seafood — they provide delicious\, wholesome food to everyone from omnivores and vegans.\nhttp://www.urbanacorn.ca/ \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-lamb-and-acorn-squash-hot-pot-by-daniel-holloway/
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/lamb-squash.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140326T180000
DTEND;TZID=America/Toronto:20140326T203000
DTSTAMP:20260505T184351
CREATED:20140324T165636Z
LAST-MODIFIED:20141119T154053Z
UID:5354-1395856800-1395865800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Pasta Dernivera by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nFusilli in a creamy\, lemony roasted garlic sauce\, with sautéed kale\, leeks\, and red peppers.\nGF rice pasta also available.\n$12 (tax-in)\n (vegan\, GF opts) \nAdd fennel\, beet\, and orange salad.\n+$3 \nDessert: Fig and almond tart (GF crust)\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\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-pasta-dernivera-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/2014/03/fusilli-spinach.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140325T180000
DTEND;TZID=America/Toronto:20140325T203000
DTSTAMP:20260505T184351
CREATED:20140324T165634Z
LAST-MODIFIED:20141119T154052Z
UID:5352-1395770400-1395779400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Balsamic Chicken with Swiss Chard & Polenta by Len Senater
DESCRIPTION:An old personal favourite\, this dish braises meaty seared chicken thighs in a tangy balsamic vinegar reduction with sweet tomatoes and earthy Swiss chard for a complex and balanced dish. Served with soft\, buttery polenta studded with sweet fresh corn.\n$12 (tax-in) \nVegan option available with portobello mushrooms\n Gluten free \nAs always\, fresh Afoodgypsy soup ($4) and organic green side salads ($3) 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-balsamic-chicken-with-swiss-chard-polenta-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/2014/03/balsamic-chicken.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140324T183000
DTEND;TZID=America/Toronto:20140324T213000
DTSTAMP:20260505T184351
CREATED:20140217T210335Z
LAST-MODIFIED:20141119T154052Z
UID:4149-1395685800-1395696600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Red Thai Curry from Scratch by Daniel Henderson
DESCRIPTION:Thai cuisine features some of the world’s most fragrant\, spicy and complex flavours. Some of it’s best-loved dishes are those made with Thai Red Curry (Kaeng Phet)\, a flavourful paste often combined with coconut milk to make a rich sauce for meats and vegetables. But store-bought\, ready-made curry pastes don’t do justice to the full potential of this dish. Join Chef Daniel Henderson as he shares the secrets of real Thai flavours and recipes. \nRice Paper Rolls\nVietnamese in origin\, Gỏi cuốn or Summer Rolls\, are also popular throughout Thailand. Our wraps will be vegetarian with carrots\, cucumbers\, lettuce\, avocado\, and red cabbage\, and served with a Thai-style sweet chili sauce \nRed Thai Curry\nYou’ll learn how to make red curry paste from scratch\, and make a curry dish with bok choy\, mushrooms\, carrots\, onions and chicken (optional). \nBanana Coriander Basmati Rice\nA delicious and unexpected rice dish that makes a wonderful accompaniment to the curry. \nDaniel will provide everyone recipes for the dishes you’ll prepare\, and there will be a fun hands-on rice paper rolling session. If there’s time – we’ll also make a Tom Yum soup with the leftover Red curry paste. \n$40+HST \nDaniel Henderson is a Certified Chef de Cuisine and Red Seal chef who fell in love with sushi many years ago. Trained in the art of sushi-making on the Canadian West coast and in Japan\, he is currently the Executive Chef for Bento Sushi\, Canada’s largest sushi provider\, as well as the owner of Thisishowiroll\, a sushi catering company. Daniel has taught a number of hands-on sushi-making workshop at the Depanneur\, as well as showcasing his unique and innovative maki rolls at food events like CraveTO.
URL:https://dev.thedepanneur.ca/event/workshop-red-thai-curry-from-scratch-by-daniel-henderson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/02/thai-red-curry.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140323T170000
DTEND;TZID=America/Toronto:20140323T200000
DTSTAMP:20260505T184351
CREATED:20140317T205803Z
LAST-MODIFIED:20141119T154052Z
UID:5196-1395594000-1395604800@dev.thedepanneur.ca
SUMMARY:POP-UP: Mauritian Street Food Festival
DESCRIPTION:NEW! Street Food Sunday Pop Up – March 23 & 30 \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. \nIn celebration of Mauritius Independence Day (March 12)\, Chef Vanesha Khadaroo is proud to showcase her tradition-inspired\, authentic island street food at The Depanneur as part of an exciting new addition to our lineup. \n\n		\n		\n			\n				\n			\n			\n				\n			\n			\n				\n			\n			\n				\n			\n		\n\n—–\nAppetizers/snacks (v)\nGato piment – Yellow split beans beignets (savoury donuts)\nMauritian samoussas – Tasty pastry bundles stuffed with spiced vegetables\nserved with homemade coriander chutney\n2 for $2 \nBaguette – Classic street food sandwiches; your choice of:\nFish Vindaye – kingfish with mustard seeds\, onions & spices\nor\nSalade Ourite – Tangy octopus salad\nor\nAchard Lichou – A mix of fresh green bean\, cabbage and carrots in a tart dressing (v)\n$7 \nNaan Kheema\nSoft Mauritian bun stuffed with spiced chicken or beef\, and served with tangy mayo and hot sauce\n$4 \nGoat Haleem\nA long-simmered soup of goat meat braised with lentils and spices. Served with a piece of baguette\, garlic sauce and hot sauce.\n$6 \nMauritian-Style Fried Noodle (v)\nA bowl of fresh noodles stir-fried with mixed vegetables and chicken (optional)\, dark mushroom soy and garlic sauces.\n$8 \nRoti Maraaz (v)\nThin\, homemade roti flatbreads filled with a combination vegetarian curries: gos pois masala (lima beans)\, pumpkin and rougaille (spiced tomato sauce)\n2 for $7 \nSweets\nNapolitaine – frosted shortbread\nPoutou – rice flour cake\nTarte a la Banane – banana tart\n$2-$4 \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\nLa sauce illoise – lemon chutney\nTakkar – tamarind sauce\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-festival/2014-03-23/
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/2014/03/mauritian_fish_vindaye.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140322T193000
DTEND;TZID=America/Toronto:20140322T223000
DTSTAMP:20260505T184351
CREATED:20140303T185626Z
LAST-MODIFIED:20141119T154052Z
UID:4508-1395516600-1395527400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Lobster Canadienne by Chef Taka Kuroki
DESCRIPTION:Chef Taka Kuroki trained in French cuisine and spent a decade as the sous chef at Le Poutriere\, a prestigious French restaurant in Fukuoka\, Japan where he specialized in classic lobster dishes. \nRecently Chef Taka moved to Toronto to expand his culinary horizons\, and while working in various Japanese establishments has been rewarding\, he still misses the opportunity to indulge in his passion for traditional French cuisine. \nThe Depanneur is happy to welcome Chef Taka back into our kitchen for what is sure to be another fantastic meal of classic French flavours with his unique Japanese twist. Chef Taka will be assisted by Chef Shinji Yamaguchi of Gushi Japanese Street Food. \n—–\nMiso cream cheese canapé\nA Chef Taka original; miso-cured cream cheese served on sliced baguette \nSmoked salmon salad\nAn elegant appetizer of fresh herbs and baby greens wrapped in smoked salmon \nCauliflower soup\nRich\, velvety cauliflower puree with chicken stock and cream \nRoast Lobster Canadienne\nBased on the classic French dish Lobster Américaine\, split roast lobsters with Sauce Américaine\, a tomato-infused lobster stock velouté \nPotato Gratin\n Thinly sliced potato baked with Parmesan\, milk and nutmeg. \nOrange compote\nOrange slices poached in simple syrup\, finished with Cointreau and Grand Marnier 100 liqueurs.\n—– \n$50 +HST
URL:https://dev.thedepanneur.ca/event/supper-club-lobster-canadienne-by-chef-taka-kuroki/
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/Roasted-Lobster.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140321T180000
DTEND;TZID=America/Toronto:20140321T210000
DTSTAMP:20260505T184351
CREATED:20140317T193302Z
LAST-MODIFIED:20141119T154052Z
UID:5187-1395424800-1395435600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: NSFW Grilled Cheese Porn by Dustin Jude
DESCRIPTION:WARNING: perverse innuendo triggers \nHot\, melting Prima Donna Gouda and aged Cheddar cheeses\, oozing between grilled\, buttery sourdough bread\, slathered with creamy homemade corn guacamole\, slapped and pinched by pickled hot banana peppers and stuffed with your choice of grilled chicken or maple bacon. I want this in my mouth and dribbling down my chin. Served with apple and arugula salad\, because you know you want it. \n$12 (tax-in)\n (gluten-free option available) \nDouble teaming: add extra bacon or chicken to your hot\, sticky mess +$3. \nAs always\, fresh Afoodgypsy soup ($4) and organic green side salads ($3) are also available. \nDustin Jude is badass food pimp who can be found slinging at Cantina\, Barrio & Cabaña\, and at food events around town. \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-nsfw-grilled-cheese-porn-by-dustin-jude/
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/Dustin-Grilled-Cheese.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140320T180000
DTEND;TZID=America/Toronto:20140320T210000
DTSTAMP:20260505T184351
CREATED:20140317T193300Z
LAST-MODIFIED:20141119T154052Z
UID:5185-1395338400-1395349200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Bison & Spicy Roasted Red Pepper Rigatoni by Daniel Holloway
DESCRIPTION:March Pop Up Showcase: Chef Daniel Holloway of Urban Acorn Catering \nChef Daniel’s theme for his month in the Dep’s showcase is “My Lucky Charms” — each week will feature a different key ingredient he draws inspiration from. Dishes will be flexitarian\, with meat and vegan options\, and a $20 prix-fixe menu \nLucky Charm – Cabbage \nShaved Fennel and Shredded Cabbage Salad with Roasted Cashew tossed in a Lemon Poppyseed Vinaigrette\n$5 (Vegan) \nBison & Spicy Roasted Red Pepper Bolognese tossed with Hand made Rigatoni\, Pikliz garnish\n$14\n-or-\nSpicy Roasted Red Pepper Bolognese tossed with Hand made Rigatoni\, and Pikliz garnish\n$12 (Vegan) \nChardonnay Poached Bartlett Pear served with Whipped Lemon Curd and Caramel Sauce\n$5 (Vegan) \nPrix Fixe: soup + main + dessert\n$20 (tax-in) \nAfter 10+ years as a professional chef and caterer\, Chef Daniel Holloway‘s latest project is Urban Acorn Catering\, a Toronto-based sustainable catering company founded with his partner\, Marie Fitrion. Their goal is to bring sustainable scratch-made food to the table and encourage individuals to break bread people in their community. Specializing in Flexitarian cuisine — mostly plant based with moderate use of local or organic meats and seafood — they provide delicious\, wholesome food to everyone from omnivores and vegans.\nhttp://www.urbanacorn.ca/ \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-bison-spicy-roasted-red-pepper-bolognese-by-daniel-holloway/
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/bison-rigatoni.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140319T180000
DTEND;TZID=America/Toronto:20140319T210000
DTSTAMP:20260505T184351
CREATED:20140317T193258Z
LAST-MODIFIED:20141119T154052Z
UID:5183-1395252000-1395262800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Gardener's Pie by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nSt. Paddy’s Day fun\, Emily Z style! Gardener’s Pie – the vegan’s answer to the classic Irish Shepherd’s Pie – is a rich\, savoury stew of lentils\, shiitakes\, collards & carrots topped with potato-celery root mash and baked to a golden crust\, served with creamed spinach and an apple-radish chutney.\n$12 (tax-in) \nDessert: Apple-vanilla custard trifle $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\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-gardeners-pie-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/2014/03/Vegan-Lentil-and-Mushroom-Shepherds-Pie-.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140318T180000
DTEND;TZID=America/Toronto:20140318T210000
DTSTAMP:20260505T184351
CREATED:20140317T193256Z
LAST-MODIFIED:20141119T154052Z
UID:5181-1395165600-1395176400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Irish Stew by Len Senater
DESCRIPTION:The Irish have been making stew since the Bronze Age\, when cauldrons made stewing a popular cooking method. With the introduction of potatoes in the 16th century\, the key components for classic Irish stew came together. While most often made with mutton (sheep over 2 yrs old) — unfortunately very hard to find in Toronto — Irish stew was also traditionally made with kid (goat)\, which thanks to our large East & West Indian communities\, is much easier to come by. \nI’ll be making my little homage to St. Patrick’s Day with bone-in goat\, the essential two kinds of potatoes (big chunks of waxy potatoes\, and floury potatoes that dissolve to thicken the stew)\, organic carrots and the lovely Irish touch of a handful of barley. I’ll some bright green peas for colour and fresh herbs for the promise of spring. Served with a big slice of crusty buttered bread.\n$12\n(tax-in) \nI’ll also make a vegan version with whole cremini mushrooms and some extra root veggies\, but the barley means it is not gluten-free. \nThere’ll be fresh Afoodgypsy soup\, organic baby greens salad\, hot apple cider\, and fresh-baked pie for dessert. \nIRISH BONUS: add warm vanilla custard to your pie +$2 \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-irish-stew-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/2014/03/Irish-stew.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VCALENDAR