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X-WR-CALNAME:The Depanneur
X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
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TZID:America/Toronto
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DTSTART:20140309T070000
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DTSTART:20141102T060000
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140402T180000
DTEND;TZID=America/Toronto:20140402T210000
DTSTAMP:20260505T181444
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:20260505T181444
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:20260505T181444
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:20260505T181444
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:20260505T181444
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:20260505T181444
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:20260505T181444
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:20260505T181444
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:20260505T181444
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:20260505T181444
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:20260505T181444
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:20260505T181444
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:20260505T181444
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:20260505T181444
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:20260505T181444
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:20260505T181444
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:20260505T181444
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:20260505T181444
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140317T183000
DTEND;TZID=America/Toronto:20140317T210000
DTSTAMP:20260505T181444
CREATED:20140224T213357Z
LAST-MODIFIED:20141119T154052Z
UID:4282-1395081000-1395090000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Tamales\, Atole and St. Patrick's Day in Mexico by Paola Solorzano
DESCRIPTION:Not many people know that on St. Patrick’s day\, Mexicans honor the San Patricios or St. Patricks Brigade\, Irish soldiers who died fighting for Mexico in the Mexican American War of 1846 -1848. Interesting tidbits of Mexican culture and history are just a part of this fun\, hands-on workshop with Chef Paola Solorzano\, a knowledgeable expert in traditional Mexican cooking. Join Paola as she walks you through the traditions and recipes of two classic Mexican dishes: tamales and atole. \nTamales are an essential and ancient Mexican dish – soft corn meal dough (masa) stuffed with a flavourful filling\, wrapped in corn husks or banana leaves and steamed. Portable and self-contained\, tamales are a popular street food with countless variations found all across Mexico. \nBut making tamales that are light\, tender and delicate is a special skill. Paola will be sharing her recipe for chicken tamales verde\, with a tangy & spicy tomatillo and serrano pepper salsa. There will also be vegetarian tamales made with dark poblano peppers and creamy fresh Panela cheese. \nPaola will also introduce you to Chocolate Atole (champurrado)\, a hot\, creamy beverage made with toasted corn flour and Mexican chocolate that is typically accompanied with tamales\, especially popular during Christmas holiday season. \nThere will be lots to taste\, learn and do in this fun\, hands-on workshop. Participants will get to try samples\, make tamales and atole in class\, enjoy a meal of the tamales they’ve made and take home extras and recipes. \n$40+HST \nChef Paola Solorzano is the co-founder of Santo Pecado\, a Mexican catering company specialized in re-creating the best Mexican culinary experiences here in Toronto.
URL:https://dev.thedepanneur.ca/event/workshop-tamales-atole-and-st-patricks-day-in-mexico-by-paola-solorzano/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/02/tamales_verde_2.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140315T193000
DTEND;TZID=America/Toronto:20140315T223000
DTSTAMP:20260505T181444
CREATED:20140225T023522Z
LAST-MODIFIED:20141119T154052Z
UID:4292-1394911800-1394922600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: #LUKESNACKS by Chef Luke Hayes-Alexander
DESCRIPTION:Culinary wunderkind Chef Luke Hayes-Alexander has been cooking professionally since he was 15\, much of that time spent making multi-course tasting menus at his critically-acclaimed restaurant\, Luke’s Gastronomy in Kingston. He’s now taken his show on the road and can be found innovating in kitchens\, pop-ups and supper clubs across Toronto and abroad. \nThis menu\, inspired by snacks Luke likes to make for himself when he’s prepping\, plays with Northern and Central Chinese flavours in fun and unexpected ways. \nSexy Noodles with Pork\, Chili\, Scallions\nDiscs of sautéed noodles\, served with a slow-cooked pork sauce\, with onions\, garlic\, black fungus\, chillies\, and over a dozen spices. \nCrispy Spiced Beef Roll with Sesame and Shallots\nInspired by ‘rou jia mo’\, a popular street food across China\, and considered by some to be world’s oldest sandwich. Luke locks down the flavors of the original\, but has some fun with the presentation\, rolling the spiced beef filling in a crispy crust. Served with a complex soy/sesame sauce\, along with a bunch of garnishes — cilantro\, shallot slivers\, chilli\, toasted sesame salt — for individual customization\, along with his take on ‘pai huang gua’\, a refreshing smashed cucumber salad popular around Beijing. \nBurnt Honey and Star Anise Creams with Almond Crunch\nComplexly flavoured\, intensely decadent custards\, with a delicate almond crunch and caramelized honey added at the last moment. \n$40 +HST \nChef Luke Hayes-Alexander became Executive Chef of his restaurant at the age of 15. After having been covered by press from around the world\, the now 23 year old Chef Luke has recently moved to Toronto to begin a bunch of exciting new projects\, including the groovy L.U.S.T underground supper club. \nCheck out http://www.lukechef.com for more info!
URL:https://dev.thedepanneur.ca/event/supper-club-lukesnacks-by-chef-luke-hayes-alexander/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/02/sexy-noodles.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140314T180000
DTEND;TZID=America/Toronto:20140314T210000
DTSTAMP:20260505T181444
CREATED:20140310T213214Z
LAST-MODIFIED:20141119T154013Z
UID:4872-1394820000-1394830800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Filipino Pancit by Lumpia Girls
DESCRIPTION:Erika Schweizenheimer and Maybel Moore – aka Lumpia Girls – are back with another menu inspired by Maybel’s Filipino heritage and her favourite comfort foods. \nEmpanadas\nEmpanadas were introduced by the Spaniards during their colonization in the Philippines. These hand pies are often made with either beef\, pork or chicken\, but Maybel’s baked empanadas replaces the meat with potato\, butternut squash\, raisins and peas for a tasty vegetarian twist. Served with tomato and scallion salad.\n2 for $4 \nPancit\nIn Filipino cuisine\, pancit refers to noodles\, brought to the Philippines by the Chinese. The dish consists mainly of noodles\, meat and vegetables\, finished with a squeeze of lemon. It is usually served at birthdays to represent long life\, but is also Pinoy comfort food. Tonight’s noodles are mixed with chicken\, carrots\, mushrooms\, cabbage\, green beans\, snow peas and bok choy. Veggie option also available.\n$12 \nTuron – Sweet banana lumpia\nOne of Maybel’s childhood favourites\, sliced bananas and jackfruit are wrapped in a spring roll wrapper and deep fried. Served with warm caramel sauce.\n2 for $4 \n—–\nChef Maybel Moore has been working in kitchens since the age of sixteen\, starting out as a prep cook in her hometown of London\, Ontario. After graduating from George Brown College Chef School\, Maybel spent eleven years as sous chef at West Queen West’s bar_one\, the recently closed and much loved Southern Italian restaurant. These days Maybel can be found raising her family and turning out killer brunch fare at The Three Speed in Bloordale. After 20 years in the food business\, Maybel is known as a trusted chef and passionate baker\, who is now ready to turn her keen abilities to the nom-noms of her childhood. \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-filipino-pancit-by-lumpia-girls/
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/pancit.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140313T180000
DTEND;TZID=America/Toronto:20140313T210000
DTSTAMP:20260505T181444
CREATED:20140310T213213Z
LAST-MODIFIED:20141119T154013Z
UID:4870-1394733600-1394744400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Rabbit & Celeriac Stew 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. Menu is flexitarian\, with meat and vegan options\, and a $20 prix-fixe. \nMy Lucky Charms\, Part 2 – Celeriac (Celery Root) \nCeleriac & Granny Smith Apple Soup with Pumpkin Seeds & Goat Cheese (optional)\n$5 (vegan) \nHearty “Root & Rabbit” Stew accompanied by Seared Celery Root\, Baby Carrots\, Pearl Onions and Organic Peas\n$14\n-or-\nHearty seared celery root stew with baby carrots\, pearl onions and organic peas.\n$12 (Vegan) \nMerlot Poached Bartlett Pear served with Whipped Lemon Curd\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-rabbit-celeriac-stew-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/braised-rabbit.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140312T180000
DTEND;TZID=America/Toronto:20140312T210000
DTSTAMP:20260505T181444
CREATED:20140310T213211Z
LAST-MODIFIED:20141119T154013Z
UID:4868-1394647200-1394658000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Vegan Cabbage Rolls by Brooklyn Gagne
DESCRIPTION:Emily Zimmerman’s away this week\, but talented vegan cook Brooklyn Gagne will be filling in with a tasty Eastern European-inspired meal featuring cabbage rolls stuffed with wild rice\, tempeh and kale in a tangy tomato sauce. These will come sided with some eggplant schnitzel\, caramelized onions and picked rutabaga.\nBrooke Gagne has cooked in a variety of restaurants across the city\, with a particular passion for vegan fare. She is currently the chef for Girls Rock Camp Toronto.\n$12 (tax-in)\n (vegan & gluten-free) \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
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-vegan-cabbage-rolls-by-brooklyn-gagne/
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-cabbage-rolls.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140311T180000
DTEND;TZID=America/Toronto:20140311T210000
DTSTAMP:20260505T181444
CREATED:20140310T213209Z
LAST-MODIFIED:20141119T154013Z
UID:4866-1394560800-1394571600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Cuban Ropa Veija by Len Senater
DESCRIPTION:Ropa Veija (“old clothes” or “rags”) is one of my favourite classic Cuban dishes\, though though it’s found in one form or another from the Canary Island all the way to Colombia. It’s a dish of tender braised beef that’s been pulled into strips and tossed with a sofrito of tomatoes\, onions\, peppers\, olives and spices. \nI’ll be serving it with a couple of traditional Cuban sides: Congri\, rice cooked with black beans\, a “vianda” of Yuca con Mojo\, wedges of boiled yucca root with a garlicky sour-orange dressing\, and Tostones\, crispy twice-fried plantain chips. The only thing not authentically Cuban would be the grass-fed Ontario Angus beef I’ll be using (from Custodio’s Meats and Eats on Roncy).\n$12  (tax-in)\n(Gluten free) \nThere will be a vegan option too\, made with yuba (dried tofu skin)\, that I think is going work out really well. \nThere’ll be fresh Afoodgypsy soup\, organic baby greens salad\, hot apple cider\, and fresh-baked pie for dessert. \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-cuban-ropa-veija-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/ropa-vieja.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140310T183000
DTEND;TZID=America/Toronto:20140310T210000
DTSTAMP:20260505T181444
CREATED:20140224T204834Z
LAST-MODIFIED:20141119T154013Z
UID:4269-1394476200-1394485200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Sushi Cake! Intro to Cake Art with April Julian
DESCRIPTION:You’ve never had sushi that tastes like this before! \nIn this class\, local cake artist April Julian will teach you how to make a stunning dessert inspired by the beauty of fresh sushi. Using fresh cake\, sugar and a little imagination\, you’ll learn how to make beautiful dessert “sushi”. \nThis class will introduce a variety of professional cake-decorating techniques\, showing you how to use fondant\, frosting\, sugarpaste\, modelling chocolate and food colouring to create edible mini-masterpieces. \nAll students will go home with their very own hand-made set of cake sushi\, and new cake decorating skills sure to dazzle friends and family. \n$40+HST \nApril Julian is a teacher by day and a cake artist by night. For nearly a decade\, April has honed her cake skills under the instruction of some of the greatest cake masters in the world. Her edible artistry has been showcased in online features alongside the works of celebrity chefs\, and most recently in American Cake Decorating Magazine.
URL:https://dev.thedepanneur.ca/event/workshop-sushi-cake-intro-to-cake-art-with-april-julian/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/02/sushi-cake-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140310T100000
DTEND;TZID=America/Toronto:20140314T120000
DTSTAMP:20260505T181444
CREATED:20140204T000007Z
LAST-MODIFIED:20141119T154013Z
UID:3855-1394445600-1394798400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: March Break Cooking Camp for Kids by Kate Leinweber
DESCRIPTION:Join Kate Leinweber\, Intuitive Nutritionist for a fun\, five-day cooking camp for kids 8-12 years old. \nThe class will be a virtual culinary tour across Toronto\, learning about and cooking meals inspired by our neighbourhoods: Little Italy\, Chinatown\, Greektown\, Little India\, and Kensington Market. \nThis fun\, hands-on class engages your child with healthy food and helps build kitchen confidence. In these classes kids will learn useful food and nutrition basics\, cooking skills and kitchen safety. Embedded in the menus is an introduction to how to make good foods choice to support their bodies\, and even how to clean up a little too (hopefully!). \nMarch 10-14\n10am-12pm\nCost: $175 \nEarly bird pricing.\n Register before Feb 15th and save $25 per kid! \nKate Leinweber is a Microbiologist\, Intuitive Nutritionist and Educator who empowers people to understand the healing and therapeutic properties of food.\nhttp://greenresonance.com/
URL:https://dev.thedepanneur.ca/event/workshop-march-break-cooking-camp-for-kids-by-kate-leinweber/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/02/KIK-photo_3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140309T193000
DTEND;TZID=America/Toronto:20140309T223000
DTSTAMP:20260505T181444
CREATED:20140217T210336Z
LAST-MODIFIED:20141119T154013Z
UID:4151-1394393400-1394404200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Squiggfeast IX - Winter Warm Up by Robin "Squiggy" Dutt
DESCRIPTION:We all know this cold weather is getting to us\, but what can ya do? Squiggy knows: eat lots of delicious comfort food with your friends! \nButternut squash soup\nspiked with Angostura bitters\, served with winter bruschetta \nRoast chicken with all the fixin’s\naccompanied by roasted tomatoes stuffed with dressing\, colcannon potatoes\, roasted garlic\, veggies and plenty of gravy \nChocolate Brownie\nserved with Mexican cinnamon hot chocolate \n$40+HST \nAfter 6-years in theatre production\, Robin “Squiggy” Dutt stepped away from the stage and into the kitchen. He followed his love of food back to the Chef Training program at George Brown\, and after graduating\, ventured to Montreal to stage in various kitchens and gain experience in many culinary styles. Today\, we find him honing his craft back in Toronto\, in the kitchen of the Drake Hotel. When he’s not at work\, he is still in the kitchen\, further defining and sharing his own style of cooking through a series of private and public functions under the brand Squiggfeast.
URL:https://dev.thedepanneur.ca/event/supper-club-squiggfeast-ix-winter-warm-up-by-robin-squiggy-dutt/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/02/roast-chicken.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140307T180000
DTEND;TZID=America/Toronto:20140307T210000
DTSTAMP:20260505T181444
CREATED:20140303T185624Z
LAST-MODIFIED:20141119T154013Z
UID:4506-1394215200-1394226000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Japanese Country Cooking by Kiyo Segawa
DESCRIPTION:Traditional Japanese home cooking is markedly different than the kind food typically found in Japanese restaurants. A collection of small simple vegetable or fish dishes\, served with rice and pickles is much more likely to be found in a country kitchen than sushi or ramen. \nKiyo Segawa draws inspiration for this dinner from meals at her parent’s small organic farm in Iga\, a small town in the mountains of central Japan (and the historical home of ninjutsu!). Growing up\, Kiyo learned the philosophy of the macrobiotic diet from local food artisans; food rooted in health and simplicity with an emphasis on vegetarian\, seasonal and minimally-processed ingredients. Kiyo went on to become a menu designer in Osaka\, before moving to Canada several years ago\, where she continues to work in food. \nOkome\nA mix of brown and white rice \nOhitashi\nBlanched rapini with a Japanese mustard sauce \nSunomono\nA traditional “vinegared dish”; a tangy salad of daikon\, carrot\, Jerusalem artichoke\, konbu and shiitake \nNimono\nA warm\, simple Japanese-style stew of Ontario root vegetables \nGanmodoki\nShojin-style fritters of fried tofu\, vegetables and seaweed\n(shojin refers to the vegan cuisine of Buddhist monks)\n$12\n—or—\n“Shore-style” fish\nFilet of Sole braised with ginger\, onion\, seaweed and a light soy and mirin sauce\n$13 \nAdd a bowl of miso soup\n+$2 \n(vegan and gluten-free options) \n—-\n Every 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-japanese-country-cooking-by-kiyo-segawa/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/03/Kiyo-Segawa-Menu.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140306T180000
DTEND;TZID=America/Toronto:20140306T210000
DTSTAMP:20260505T181444
CREATED:20140303T185623Z
LAST-MODIFIED:20141119T154013Z
UID:4504-1394128800-1394139600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: My Lucky Charms Part 1 - Mushrooms - 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 – Mushrooms \nQuattro Mushroom Soup featuring King Oysters\, Chanterelles\, Shiitake & Cremini Garnished with Coconut Crème Fraiche\n$5 (Vegan) \nDuck Confit and Oat Tourtiere accompanied by Port-glazed Mushroom Ragout\, Market Vegetables and Grainy Mustard Demi-Glace\n$14\n-or-\nMushroom Tourtiere accompanied by Market Vegetable Ragout and Grainy Mustard “Demi-Glace”\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-my-lucky-charms-part-1-mushrooms-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/facebook_event_1386236981648680.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140305T180000
DTEND;TZID=America/Toronto:20140305T210000
DTSTAMP:20260505T181444
CREATED:20140303T185621Z
LAST-MODIFIED:20141119T154013Z
UID:4502-1394042400-1394053200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Veggie Stew & Steamed Dumplings by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nSuper winter comfort food to warm yer innards. Rich\, savoury veggie stew with carrots\, cauliflower\, shallots\, navy beans and greens\, veggie “chicken” (soy curls or homemade seitan) and fluffy steamed dumplings\, with a side of housemade roasted beet and watercress salad.\n$12 (tax-in)\n (vegan\, gluten-free options) \nDessert: Chocolate brownie pie with whipped coconut cream.\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-veggie-stew-steamed-dumplings-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/veg-stew-dumplings.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR