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DTSTART;TZID=America/Halifax:20170817T180000
DTEND;TZID=America/Halifax:20170817T190000
DTSTAMP:20260502T023150
CREATED:20170814T203346Z
LAST-MODIFIED:20170814T204758Z
UID:43044-1502992800-1502996400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — Aug 17
DESCRIPTION:Saltet bakleh سلطة بقلة\n				\n			\n				\n			\n				\n				Barazek  برازق\n				\n		\n\n[chicken] Djaj del Moghrabieh مُغربية\nMoghrabieh\, meaning ”a dish from the Maghreb”\, is a kind of giant couscous – small balls of semolina flour pasta that were traditionally rolled by hand. It is especially popular in Lebanon where it is made with either lamb shanks or chicken – or sometimes both – and served at big family gatherings. The chicken is cooked with onion and spices like caraway\, cumin\, white pepper and cinnamon to create a rich\, flavourful stock\, which is then used to cook the moghrabieh along with chickpeas. \n[vegetarian] Moghrabieh مُغربية\nA version of moghrabieh topped with a mix of vegetables including mushrooms\, carrots and green peppers\, along with the onions and chickpeas. \nSaltet bakleh سلطة بقلة\nA wonderful\, tangy salad using the woefully underappreciated purslane\, along with tomatoes\, mint and pomegranates. Purslane is often considered a common weed in Canada\, but it is uncommonly good for you. It tops the list of plants high in vitamin E and essential omega-3 fatty acid (ALA)\, as well as having six times more vitamin E than spinach and seven times more beta carotene than carrots. It’s also rich in vitamin C\, magnesium\, riboflavin\, potassium and phosphorus! \nBarazek برازق\nA crisp\, buttery cookie studded with pistachio pieces and covered in sesame seeds\, barazek are one of the most famous sweets of Damascus\, and a popular gift often brought by people visiting from Syria. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-aug-17/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_1579633712096645.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170810T180000
DTEND;TZID=America/Halifax:20170810T210000
DTSTAMP:20260502T023150
CREATED:20170722T210253Z
LAST-MODIFIED:20170722T212341Z
UID:42804-1502388000-1502398800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — Aug 10
DESCRIPTION:Fatayer Jibneh فطاير جبنة\n				\n			\n				\n			\n				\n				Musabaha (مسبحة)\n				\n			\n				\n			\n				\n				Muhammara (فطاير المحمره)\n				\n			\n				\n			\n				\n				Salateh Naameh سلطة ناعمة\n				\n			\n				\n			\n				\n				Roz bel Haleeb  رز بحليب\n				\n		\n\nA light\, summery meze menu\, perfect for a picnic or patio: fresh-baked flatbreads\, a selection of delicious dips and a cool summer salad. \n[beef] Fatayer Lahmeh فطاير لحمة (Sfiha صفيحة ) + Fatayer Sabaneh فطاير سبانخ\n-or-\n[cheese] Fatayer Jibneh فطاير جبنة + Fatayer Sabaneh فطاير سبانخ \nFatayer are a whole category delicious small baked treats that range from open-face\, pizza-like flatbreads to cute little baked turnovers\, with countless different shapes and fillings. Tonight menu features 3 different fatayers: a type of beef fatayer known as Sfiha with spiced halal ground beef\, tomato\, parsley\, onion\, pomegranate molasses and pine nuts -or- or fatayer jibneh with a mix of cheeses\, green onion\, parsley and black sesame seeds\, as well as a fatayer sabaneh with spinach\, onions and sumac. \nMuhammara (فطاير المحمره)\nis a spicy red pepper paste originally from Aleppo but found in countless variations throughout the Levant. \nMusabaha مسبحة\nIs a Syrian variation on what is probably the best known Levantine dish – chickpea hummus. The ingredients are the same\, but the chickpeas are left whole\, enrobed in a rich tahini sauce.\nServed with fresh veggies\, pickles & olives \nSalateh Naameh سلطة ناعمة\nThis “fine salad” can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. \nRoz bel Haleeb رز بحليب\nWherever you find rice\, you’ll probably find a version of rice pudding. This delicious\, creamy version is scented with cardamom\, vanilla and rosewater\, and garnished with fresh seasonal fruit. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. \n\n  \nTickets for this meal go on sale Friday\, August 4 at 8am
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-aug-10/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/facebook_event_1190156367794763.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20170806T080000
DTEND;TZID=America/Toronto:20170806T170000
DTSTAMP:20260502T023150
CREATED:20170713T001818Z
LAST-MODIFIED:20170815T033211Z
UID:42539-1502006400-1502038800@dev.thedepanneur.ca
SUMMARY:Sorry\, We're CLOSED
DESCRIPTION:Brunch will closed Sunday\, August 6 (Civic Holiday Long Weekend)\nSunday\, September 3 (Labour Day Long Weekend)\, and and Sunday\, September 10
URL:https://dev.thedepanneur.ca/event/sorry-were-closed-2/2017-08-06/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/closed-sign.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170803T180000
DTEND;TZID=America/Halifax:20170803T190000
DTSTAMP:20260502T023150
CREATED:20170722T202209Z
LAST-MODIFIED:20170722T204559Z
UID:42787-1501783200-1501786800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — Aug 3
DESCRIPTION:Rez bel Shairieh\n				\n			\n				\n			\n				\n				Tabbouleh  تبولة‎‎\n				\n			\n				\n			\n				\n				Baloza بالوظة\n				\n		\n\n[lamb] Musaqait Elbatinjan ( مسقعة الباذنجان )\nWith eggplants and tomatoes in seasons\, there are lots of wonderful Levantine dishes to make! This dish\, a flavourful eggplants stew with green peppers\, chickpeas and small cubes of lamb is a lighter cousin of Greek Moussaka\, and is equally good hot or cold. \n[mushroom] Musaqait Elbatinjan ( مسقعة الباذنجان )\nAll the same delicious flavours\, but with mushrooms instead of lamb. \nServed with rez bel sharieh (rice with golden fried vermicelli). \nTabbouleh تبولة‎‎\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nBaloza بالوظة\nA delightful and refreshing parfait that layers a silky orange-blossom infused milk pudding with a tangy fruit-based spread (often orange or apricot) and is topped with a sprinkling of pistachio and some seasonal fruit. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. \n\n  \nTickets for this meal go on sale Friday\, July 28 at 8am
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-aug-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/facebook_event_778770375634579.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170727T180000
DTEND;TZID=America/Halifax:20170727T190000
DTSTAMP:20260502T023150
CREATED:20170721T151858Z
LAST-MODIFIED:20170721T153856Z
UID:42733-1501178400-1501182000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — July 27
DESCRIPTION:Foul moukala فول مقلّى\n				\n			\n				\n			\n				\n				Khyar belaban خيار بلبن\n				\n			\n				\n			\n				\n				Namoura نمُّورة\n				\n		\n\nFor this very unique speciality of Aleppo\, I found this lovely summary by food blogger Corinne Mossati: \n“The people of Aleppo have a shared passion. Not only do they pride themselves in food that is steeped in culinary traditions and guard their recipes close to heart\, they undeniably affirm their cuisine as the best in the Middle East. As one of the world’s oldest inhabited cities\, Aleppo’s cuisine takes inspiration from the mosaic of cultures that have inhabited Syria over the millennia\, as well as more recent influences of the Ottomans and Armenians. \nTalk to Aleppians about food and they’ll sing a litany of delicacies culminating in one dish unique to their city. Kabab Bil Karaz is a cherry kabab made with minced lamb and wishna\, a small and sour black cherry that grows on the outskirts of the city… From the first taste I had in Aleppo\, I was completely taken with the perfect balance of sweet and sour flavours\, the unique presentation on triangular pieces of bread decorated with pine nuts and parsley.” \n[beef] Lahmeh bil karaz لحمة بالكرز\nLightly spiced beef meatballs in a sweet & sour sauce made from sour cherries\, garnished with pine nuts and served with triangles of fresh flatbread. \n[vegetarian] Foul moukala فول مقلّى\nBroad beans sauteed with garlic and coriander\, with radish & pickles & fresh flatbread \nKobez bil foron خبز بالفرن\nSomewhere between pita and focaccia\, this thin\, homemade flatbread is perfect for mopping up delicious sauces. \nKhyar belaban خيار بلبن\nMuch like tzatziki\, it’s well-known Greek cousin\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially delightful\, cool and refreshing summer salad. \nNamoura نمُّورة\nAn classic Syrian dessert\, a rich buttery semolina and yogurt cake\, garnished with almonds and drizzled with a orange-blossom infused syrup. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-july-27/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/facebook_event_443658229348861.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20170724T080000
DTEND;TZID=America/Toronto:20170724T170000
DTSTAMP:20260502T023150
CREATED:20170711T014951Z
LAST-MODIFIED:20180513T235520Z
UID:42204-1500883200-1500915600@dev.thedepanneur.ca
SUMMARY:CLOSED for Summer
DESCRIPTION:The Dep will be CLOSED for summer holiday as of July 24\nWe’ll be back in action with a great roster of events starting on Labour Day\nThe Dep is still available for private event rentals during the month of August. \nBRUNCH* and NEWCOMER KITCHEN will keep going throughout August\n*Brunch will closed Sunday\, August 6 (Civic Holiday Long Weekend)\nand Sunday\, September 3 (Labour Day Long Weekend)
URL:https://dev.thedepanneur.ca/event/closed-summer-holiday/2017-07-24/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/hammock.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170722T193000
DTEND;TZID=America/Halifax:20170722T223000
DTSTAMP:20260502T023150
CREATED:20170703T184118Z
LAST-MODIFIED:20170703T192602Z
UID:41089-1500751800-1500762600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: BBQ\, No BBQ Required by Agata Siczek
DESCRIPTION:The Dep welcomes back Agata Siczek to celebrate everything she loves about summer cooking: \n“When I think of summer; I think of barbecue. Meat\, veggies\, grill marks\, smoke\, black burnt bits and all. However like most Toronto condo dwellers\, I don’t have easy access to a BBQ. I have to improvise and make BBQ magic happen using a regular oven and electric grills. I want to share with you my favourite foods I “BBQ” without needing a BBQ!” \n—–\nPanzanella – grilled red pepper\, olive and torn mozzarella salad \nNo-BBQ BBQ Pork Ribs – dry rubbed with sea salt\, black pepper\, paprika\, cayenne & oregano\, cooked low & slow in the oven for 2 hours and then finished under the broiler with a Southern-style sweet BBQ sauce for a gorgeous\, sticky glaze. \nHoney Sriracha Chicken Wings – ‘nuf said. \nGrilled asparagus\, Jalapeno corn bread & Smashed baby potatoes \nGrilled pineapple with cinnamon sugar and ice cream\n—– \n$50 +HST \n—–\nAgata Siczek is a passionate home cook who has hosted several successful Drop-In Dinners at the Depanneur. The Dep’s kitchen is where she gets to let her favourite hobby take over and do what she really loves. This will be Agata’s first supper club at the Depanneur. Her dream would be to host regular supper clubs in unique spaces around the city. Her meals are honest and simple yet sophisticated. She believes that authentic\, homemade food is what brings people together\, and over food and drink they open up and share their lives. Cheers! \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about The Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-bbq-no-bbq-required-by-agata-siczek/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/facebook_event_1183689841776491-e1499109219226.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170720T180000
DTEND;TZID=America/Halifax:20170720T190000
DTSTAMP:20260502T023150
CREATED:20170717T170416Z
LAST-MODIFIED:20170717T171541Z
UID:42595-1500573600-1500577200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — July 20
DESCRIPTION:Burgul Behommos برغل بحمص with Asora Hindbeh عصورة هندبة\n				\n			\n				\n			\n				\n				Fattoush فتوش\n				\n			\n				\n			\n				\n				Mabrosheh bil mrabah مبروشة بالمربى\n				\n		\n\n[chicken] Burgul Behommos with Chicken برغل بحمص\nBurgul (aka bulgur wheat)\, is a dried cracked wheat that is an ancient staple of the Middle and Near East. It is typically made from whole grain durum wheat that has been coarsely ground\, soaked\, steamed and dried\, a process that enhances its shelf life and nutritional profile. Compared to white rice\, bulgur has more fiber and protein\, a lower glycemic index\, and higher levels of most vitamins and minerals.\nBurgul Behommos is a festive dish which many Syrians take pride in cooking for family gatherings and celebrations. Chicken and chickpeas are boiled with spices and set aside. Then the burgul is cooked in the rich chicken broth\, before being re-combined with the chickpeas and topped with the deboned chicken. \n[vegetarian] Burgul Behommos برغل بحمص with Asora Hindbeh عصورة هندبة\nBurgul and chickpeas cooked in a vegetable stock\, topped with braised dandelion greens and topped with crispy onions. \nFattoush فتوش\nThis popular Levantine salad is made using toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but vary according to season and region. Mint and parsley lend a freshness and fragrance\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nMabrosheh bil mrabah مبروشة بالمربى\nSyrian jam squares; some recipes are nearly universal. Buttery cake base with jam and a shredded streusel-like topping is a very old traditional and popular Arabic dessert\, but would be a familiar sight in a Canadian bakery or on a holiday table. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-july-20/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/facebook_event_770747086429930.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170718T183000
DTEND;TZID=America/Halifax:20170718T213000
DTSTAMP:20260502T023150
CREATED:20170707T181729Z
LAST-MODIFIED:20170710T154059Z
UID:42003-1500402600-1500413400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making 201 (2) by Emily Zimmerman
DESCRIPTION:For people with a bit of cheesemaking/fermenting under their belt\, or who’ve already taken Emily Zimmerman’s introductory cheesemaking course\, this is the advanced edition. We’ll be making new and more complex cheeses\, including a bleu cheese\, grate-able\, melty “cheddar”\, homemade spreadable vegan butter\, and delicious vegan ice cream. We’ll be learning some advanced methods of culturing\, preserving and ageing cheeses. At the end of the class\, we’ll share a dinner of soft tacos with all the fixings (including cheddar\, queso fresco\, and sour coconut cream) and our homemade vegan ice cream for dessert.\n—– \n$50 +HST \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 food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-vegan-cheese-making-201-by-emily-zimmerman-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/facebook_event_423425404717788.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170717T183000
DTEND;TZID=America/Halifax:20170717T213000
DTSTAMP:20260502T023150
CREATED:20170619T180903Z
LAST-MODIFIED:20170717T183848Z
UID:40581-1500316200-1500327000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making 201 by Emily Zimmerman
DESCRIPTION:A 2nd night has been added on Tues. July 18\nFor people with a bit of cheesemaking/fermenting under their belt\, or who’ve already taken Emily Zimmerman’s introductory cheesemaking course\, this is the advanced edition. We’ll be making new and more complex cheeses\, including a bleu cheese\, grate-able\, melty “cheddar”\, homemade spreadable vegan butter\, and delicious vegan ice cream. We’ll be learning some advanced methods of culturing\, preserving and ageing cheeses. At the end of the class\, we’ll share a dinner of soft tacos with all the fixings (including cheddar\, queso fresco\, and sour coconut cream) and our homemade vegan ice cream for dessert.\n—– \n$50 +HST \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 food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-vegan-cheese-making-201-by-emily-zimmerman-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_465118613841309.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170715T193000
DTEND;TZID=America/Halifax:20170715T223000
DTSTAMP:20260502T023150
CREATED:20170619T213854Z
LAST-MODIFIED:20170619T214337Z
UID:40611-1500147000-1500157800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Tunis by the Sea by Dali Chehimi
DESCRIPTION:Tunisian cuisine features all the hallmarks of delicious North African food: complex spices\, combinations of fruit and meat\, Mediterranean ingredients and a hint of French colonial influence. Tagines\, the flavourful stews that range from Morocco to Egypt\, get there name from the characteristic conical dishes of the same name that they are most often cooked in. \nDali Chehimi has put together a delightful menu featuring several classic Tunisian dishes\, many rarely seen in Toronto. \n—–\nMoules Tunisienne\nFresh mussels in court bouillon with fennel\, sweet peppers and touch of harissa\, served with toasted baguette. \nChermoula Fish Tagine\nChermoula is a unique blend of herbs and seasonings found across the Maghreb. In Algerian\, Libyan\, Moroccan and Tunisian cooking it is commonly used to flavor fish or seafood. Every family has their own unique variation\, but common ingredients include garlic\, cumin\, coriander\, and lemon juice\, but may also include pickled lemons\, chili peppers\, saffron\, or other herbs. Here delicate white fish is marinated in the chermoula paste\, then cooked with carrots and chickpeas in the traditional North African tagine style. It is served alongside a light couscous and homemade harissa. (Rice/gluten-free available on request) \nMoroccan Carrot Salad\nA remarkable transformation of the humble carrot. Finely shredded and combined with lemon\, honey\, cinnamon\, olive oil and rosewater\, this sweet\, tart and fragrant salad is topped with toasted almond slivers and golden raisins. \nMediterranean Fruit Compote\nPrunes\, dried apricots\, dried figs are poached in a fragrant orange blossom syrup\, with blanched almonds and walnuts halves\, and garnished with cool creme fraiche; served with Tunisian mint tea.\n—– \n$50 +HST \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-tunis-by-the-sea-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_143552159539960.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170714T180000
DTEND;TZID=America/Halifax:20170714T180000
DTSTAMP:20260502T023150
CREATED:20170710T171257Z
LAST-MODIFIED:20170710T210516Z
UID:42053-1500055200-1500055200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Moroccan Flavours by José Arato
DESCRIPTION:It should comes as no surprise that a chef with a life-long interest in Spanish food like José Arato of Pimenton\, would be inspired to reach the short distance across the Straits of Gibraltar to explore the cuisine of Morocco. These are some of the fantastic recipes he has brought back from his extended culinary research trips to Morocco. \nChilled Harira Soup\nAn authentic Moroccan soup made of tomato\, lentils\, and chickpeas\, here served chilled much like a gazpacho. There are many variations of this dish\, with recipes passed down from generation to generation\n$5 #V #GF \nSeffa Medfouna\nThis is another famous Moroccan dish that combines sweet and savoury. It features fragrant stewed chicken hidden under a mound of broken vermicelli noodles\, sweetened with raisins\, butter and powdered sugar\, decorated with fried almonds\, and dusted with cinnamon and powdered sugar\n$10 \nJewelled Couscous with Zaalook & Turmeric Beans\nDelicate couscous studded with apricots and currants\, served with Zaalook\, a Moroccan dish of stewed eggplant\, fresh tomatoes\, garlic\, olive oil and spices similar to Provençal ratatouille\, and and a scoop of turmeric-infused brown beans\n$10 #V \nSpinach Salad\nA light\, refreshing summer salad with caramelized pecans & balsamic vinaigrette\n$7 #V #GF \nGheza-e-shiriin\nFlourless almond cake with orange syrup\n$5 #V #GF \nPRIX FIXE MENU:\nSoup + Choice of Main + Salad + Dessert\n$25 \n——–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can taste and experience the Mediterranean every weekend. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-moroccan-flavours-by-jose-arato-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/2017/07/facebook_event_2020076521556894.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170713T180000
DTEND;TZID=America/Halifax:20170713T190000
DTSTAMP:20260502T023150
CREATED:20170710T171251Z
LAST-MODIFIED:20170713T235844Z
UID:42051-1499968800-1499972400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — July 13
DESCRIPTION:Salateh Jarjeer صلطة جرجير\n				\n			\n				\n			\n				\n				Mutabal Kousa ( متبل كوسا)\n				\n			\n				\n			\n				\n				Ka’ak bil halib كعب بالحليب\n				\n		\n\nWe’re back! With summer in full swing and beautiful local vegetables filling up the markets\, it seemed like a perfect opportunity to kick off with one of the ladies’ favourite dishes. \n[beef] Kousa Mahashi كوسا محشي\nStuffed zucchinis are a dish cherished by the former Ottoman Empire\, and popular from the Balkans to the Levant. The small\, young pale green zucchini known as white marrows are the most popular. They are hollowed out with a special tool and stuffed with a mix of spiced ground halal beef\, rice and spices\, and cooked in a tomato broth with a hint of cinnamon. \n[vegetarian] Kousa Mahashi كوسا محشي\nWe’ll also be making a vegetarian version of the dish with a seasoned tomato\, onion and rice filling \nServed with fresh pita bread and Mutabal Kousa ( متبل كوسا)\, a delicious meze dip ingeniously made with tahini\, yogurt and the zucchini hearts that have been excavated when making the mahashi. Note: This Newcomer Kitchen recipe was recently featured in Lucy Waverman’s column in the latest LCBO Food & Drink Magazine! \nSalateh Jarjeer صلطة جرجير\nA refreshing salad of peppery arugula with fresh pomegranate and onions\, with a apple cider & lemon vinaigrette. \nKa’ak bil halib كعب بالحليب\nLong\, thin & buttery sesame-crusted cookies flavoured with vanilla\, anise and mahlab\, an amaretto-scented Syrian spice made from ground cherry pits. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-july-13/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/facebook_event_930302387112467.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170711T180000
DTEND;TZID=America/Halifax:20170711T210000
DTSTAMP:20260502T023150
CREATED:20170612T203731Z
LAST-MODIFIED:20170710T155811Z
UID:40365-1499796000-1499806800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Petra Kassun-Mutch
DESCRIPTION:Petra Kassun-Mutch roots in feminism and cheese run equally deep. She was founder and CEO of Fifth Town Artisan Cheese\, a for-profit social enterprise focused on making handcrafted goat and sheep’s milk cheeses from locally sourced dairy in Prince Edward County. In addition to over 38 product awards\, including three-time Grand Champion\, Petra also led the creation of the Ontario Cheese Society and served as board chair for seven years. \nSince then\, Petra has gone on to found of Eve-Volution Inc\, a B Corp which helps support innovators’ success across a wide range of fields\, as well as LiisBeth\, an online magazine exploring the intersection of feminism\, business\, entrepreneurship\, and innovation. \nPetra will be talking about the intertwined histories of cheesemaking and feminism\, with insights on both along the way.\n—– \nTable Talks include a seasonal meal prepared by The Depanneur founder Len Senater. \nNot surprisingly\, cheese features prominently in this comfort-food menu. Thanks to Carole Nelson Brown of The Yum Yum Factor for this recipe for Lobster Mac and Cheese\, with your choice of crispy bacon crumbs or vegetarian coconut “bacon” topping.  Add butter-poached lobster +$5 \nServed with beet & apple coleslaw\, a colourful\, fresh and tart salad that compliments the richness of the mac and cheese. \nDessert: Fresh Ontario apple pie\, baked by Leslie Lindsay in the wood ovens at Dufferin Grove Park $5. Add vanilla ice cream +$2 \nBONUS: cheese tasting plate\, curated by Petra Kassun-Mutch and provided by Mike Wdowiak of grain\, curd & bean +$6 \n#vegetarian and/or #gluten-free options will be available.\n—– \nDoors open at 6pm\, talk starts at 7pm\n$20 (+HST) — includes dinner \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-petra-kassun-mutch/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_690570761144903.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170710T183000
DTEND;TZID=America/Halifax:20170710T213000
DTSTAMP:20260502T023150
CREATED:20170626T182514Z
LAST-MODIFIED:20170626T201220Z
UID:40933-1499711400-1499722200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Sweet & Savoury Brioche by Justine Lam
DESCRIPTION:Brioche is the most exquisite of the Viennoiserie\, right at the intersection of classic French yeasted breads and more decadent buttery pastries like croissants. Made in much the same basic way as bread\, but enriched by the addition of eggs\, butter\, and dairy which gives them an exceptionally fine crumb and beautiful golden hue. Often eaten at breakfast or as a snack\, it is a versatile dough that can easily be turned into sweet treats or savoury breads. \nPastry Chef Justine Lam will guide participants through the recipe and technique of making brioche dough\, and demonstrate how to use it to make differents kinds of pastries including cinnamon buns\, raisin & pastry cream swirls (pain au raisin)\, and a savoury garlic and rosemary brioche. There will be delicious\, fresh-baked goodies to try in class\, and extra dough to take home to experiment with. \n—– \n$50 +HST \n—–\nJustine Lam is a self-taught pastry chef who discovered the art of French pastry while living in Paris\, developing a repertoire of patisserie specialties including croissants\, chocolate bread\, brioche\, and more. After her stint in Paris\, Justine came to Toronto and graduated from George Brown. In addition to being an avid home baker\, Justine also caters desserts for personal and corporate events in Toronto through her company\, Quintessence Cakes & Pastries \n—-\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur\nhttp://thedepanneur.ca/workshops/
URL:https://dev.thedepanneur.ca/event/workshop-sweet-savoury-brioche-by-justine-lam/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_1406014859485386.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170708T193000
DTEND;TZID=America/Halifax:20170708T223000
DTSTAMP:20260502T023150
CREATED:20170619T185058Z
LAST-MODIFIED:20170707T180117Z
UID:40583-1499542200-1499553000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Taste of Jamaica by Winslow Taylor
DESCRIPTION:Jamaica’s national motto is “Out of many one people”\, and this is very much reflected in Jamaican cuisine — African\, Asian and European influences can all be found in the diverse food of the island. \nChef Winslow Taylor invites you on a lavish culinary voyage through many classics of Jamaican cuisine. Come explore the island’s unique flavours though spices and fresh ingredients\, and showcasing his popular line of award-winning Brawta Caribbean sauces.\n—– \nStamp and Go (Saltfish Fritters)\nJamaica’s original fast food — crispy fried fritters of salt cod fish\, herbs and spices; served with an ackee dipping sauce. \nSpicy Garlic Pineapple Shrimp\nBlack tiger prawns sautéed in garlic and Pineapple Hurricane Pepper Sauce. \nBrawta Jerk Chicken\nBoneless chicken thighs marinated for 24 hours in a traditional Jerk Sauce and grilled to perfection. \nCurry Chickpeas and Potato\nChickpeas and Yukon gold potatoes slow cooked in a spicy coconut curry sauce. \nCallaloo\nCallaloo (a spinach-like Jamaican green)\, sautéed with garlic\, onions\, scallions\, thyme and spices. \nBasmati Rice and Peas\nA staple in Jamaican cuisine – basmati rice cooked with kidney beans in coconut milk. \nSweet Potato Pudding\nA slice of a popular Jamaican dessert made from sweet potatoes\, coconut milk and ginger. \n#vegan & #GF options available \n—– \n$50 +HST \n—–\nWinslow Taylor is a native of rural Jamaica and the creator of Brawta Caribbean. The word “Brawta” is a Jamaican Patois word that means ‘A bit more than the ordinary’. Brawta Caribbean’s all natural sauces and spices take average\, everyday food and elevate them to the next level\, helping home cooks who want to eat healthy without sacrificing flavour. In 2013\, Winston competed on CBC’s Recipe to Riches in which he won the entree round with his Jammin’ Jamaican Lobster Bisque. His mission is to bring those wonderful Caribbean flavours to your home in the healthiest and most natural way possible. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about The Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-taste-of-jamaica-by-winslow-taylor/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_230917647420283.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170707T180000
DTEND;TZID=America/Halifax:20170707T210000
DTSTAMP:20260502T023150
CREATED:20170626T182508Z
LAST-MODIFIED:20170626T214047Z
UID:40931-1499450400-1499461200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Eggplant Parmesan by Keisha Luke
DESCRIPTION:Vegan-it-up with me Culinary Nutritionist\, Keisha Luke\, and indulge in some scrumptious and healthy summer eating. \n“I Love My Body” Summer Salad $5\nA mixed green summer salad with dried cranberries\, walnuts\, shredded beets\, shredded carrots\, cucumbers and strawberries. Topped with nutritional yeast and dressed in an olive oil\, balsamic & garlic vinaigrette. \nEggplant Parmesan $12\nSucculent pieces of eggplant seasoned with garlic & herbs\, pan fried in a herbed crust and baked to perfection in tomato sauce. Topped with a non-dairy mozzarella cheese and served on fresh spiralized zucchini noodles. \nKey Lime Cups $5\nA refreshing dessert to cleanse the palette. This tasty treat is filled with a coconut milk\, cashew\, vanilla\, maple syrup & key lime filling\, on an almond & date crust.\n—– \n“She may be small in stature\, but she’s big in ideas.” \nCulinary Nutritionist\, Keisha Luke has studied a broad range of holistic practices and combined with her own personal experience of profound personal healing in the culinary arts\, has developed a passion for helping people improve their well being by combining various aspects of foods (Vegan\, Vegetarian\, Meat\, etc) and fusing them to prepare wholesome foods. \nAs a Culinary Nutritionist\, Keisha strongly believes in promoting optimal health and well-being through whole food nutrition via her Nutrition -it-Up meal service\, in-home cooking/catering\, retreats\, workshops\, lunch & learns\, and many other social events. \nShe is also a Certified practitioner of Holistic and Complementary Care\, as well as a Certified Aromatherapist\, Aromatherapy Bodywork Practitioner\, Nutritional Consultant\, and Reflexologist. She has also been Certified with Honors as a Culinary Expert from the Academy of Culinary Nutrition. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-vegan-eggplant-parmesean-by-keisha-luke/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_145944225977185.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170704T183000
DTEND;TZID=America/Halifax:20170704T213000
DTSTAMP:20260502T023150
CREATED:20170626T182501Z
LAST-MODIFIED:20170626T212020Z
UID:40929-1499193000-1499203800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gnocchi by Laura Guanti
DESCRIPTION:2nd Night Added!\nGnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, starting with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi\, and then a few interesting variations like a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin — gnudi — where potato is replaced with fresh ricotta cheese.\n—– \n$50 +HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-gnocchi-by-laura-guanti-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_305487706577345.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170703T183000
DTEND;TZID=America/Halifax:20170703T213000
DTSTAMP:20260502T023150
CREATED:20170612T172014Z
LAST-MODIFIED:20170626T200858Z
UID:40342-1499106600-1499117400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gnocchi by Laura Guanti
DESCRIPTION:This class is sold out\, but a 2nd night has been added on Tues. July 4\nGnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, start with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi\, a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin — gnudi — where potato is replaced with fresh ricotta cheese. \n—– \n$50 +HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-gnocchi-by-laura-guanti/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/How-to-make-gnocchi3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170703T100000
DTEND;TZID=America/Halifax:20170703T150000
DTSTAMP:20260502T023150
CREATED:20170612T203724Z
LAST-MODIFIED:20180525T194457Z
UID:40363-1499076000-1499094000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Canada Day Syrian Brunch with Newcomer Kitchen
DESCRIPTION:What better way to celebrate Canada Day Holiday Monday than with immersive\, all-day cooking workshop with Newcomer Kitchen on the delights of Syrian brunch? \nIn late 2016\, The Depanneur & Butler’s Pantry teamed up with the fabulous cooks from Newcomer Kitchen to host Canada’s first Syrian Brunch Pop-Up\, a sold out event that reached as far as the pages of SAVEUR Magazine. (In fact\, it has recently re-launched at Butler’s Pantry’s Roncesvalles location). \nIn that time\, many people have expressed interest in learning some of these fabulous recipes\, so for this holiday Monday\, The Dep and Newcomer Kitchen are teaming up to offer a full-day\, hands-on workshop delving into a some of the most popular dishes\, as well as some new ones. The class will cover a number of delicious and traditional Syrian recipes\, and will include a light meze lunch and food to take home. \n— Morning —\nPrepare the dough for the saj bread\, and set it aside to rise. \nJazmaz — a stellar dish of eggs cooked in a delicious tomato sauce and garnished with awarma (optional) — a unique preparation of small cubes of salted halal beef confit — the Syrian answer to bacon bits! \nFoul mokhala — broad beans are a popular breakfast dish throughout the Levant. This delightful dish of sautéed broad beans with garlic and coriander is extra special when made with fresh young beans\, but is also easily made with readily-available frozen beans. \n— Lunch —\nA fabulous brunch spread of the fresh Jazmaz and Foul will be served along with some labneh\, pitta bread and a selection of Middle Eastern jams\, juice and coffee or tea. \n— Afternoon —\nYou’ll learn how to make 2 exquisite mezze dips\, as well as a chance to roll out and bake traditional Syrian flatbread on the domed saj oven. \nMuhammara — a rich\, complex and slightly spicy dip of roasted red peppers\, tomato\, walnuts\, pomegranate molasses and Aleppo pepper. \nM’tabbal Kousa — a light\, refreshing alternative to the more common baba ganoush\, made with zucchini in a light yogurt and tahini dressing with garlic and fresh herbs. \nThe day will wrap up with an afternoon coffee break and chance to enjoy your freshly-made mezzes and bread\, and take home any extras.\n—– \n$125 +HST \n—– \nNewcomer Kitchen is a new project that invites groups of Syrian newcomer women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world!\n—– \nLearn more about the Newcomer Kitchen project\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-canada-day-syrian-brunch-with-newcomer-kitchen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_223626068154772.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20170702T080000
DTEND;TZID=America/Toronto:20170702T170000
DTSTAMP:20260502T023150
CREATED:20170701T184102Z
LAST-MODIFIED:20170701T184150Z
UID:41071-1498982400-1499014800@dev.thedepanneur.ca
SUMMARY:Sorry\, We're CLOSED
DESCRIPTION:Hey Y’all\, just a note that The Depanneur will not be serving brunch on Sunday\, July 2\, but will be back in full swing next Sunday — hope to see you there!
URL:https://dev.thedepanneur.ca/event/sorry-were-closed/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/closed-sign.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170701T193000
DTEND;TZID=America/Halifax:20170701T223000
DTSTAMP:20260502T023150
CREATED:20170606T011628Z
LAST-MODIFIED:20170606T023114Z
UID:40255-1498937400-1498948200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Canada 1500 - A First Nations Dinner by Taylor Parker and Matthew Knight-Barton
DESCRIPTION:Canada 150 seems like a somewhat short-sighted view of the place where we live\, and narrow way to celebrate Canada Day. To look beyond this horizon and delve into a truly Canadian concept of terroir – the flavour of a place – we need to embrace and celebrate our indigenous culinary heritage. To this end\, I have invited back Taylor Parker and Matthew Knight-Barton to combine their considerable culinary talents for a Canada Day dinner that explores the possibilities of fine dining rooted in First Nations tradition. \nThis meal will hopefully showcase a range of wild ingredients harvested by Taylor based on experiences foraging with his father on the Six Nations Reserve; weather and timing determine exactly what things Mother Nature will share with us. \n—–\nRoasted butternut squash croquettes with wild garlic chives and fresh corn purée. \nHouse-smoked\, maple-glazed Ontario salmon (Nottawasga River\, Simcoe County)\, with arugula\, mustard greens\, pickled red cabbage and mustard honey vinaigrette. \nBraised Ontario venison with rosemary and wild berry jus\, glazed heirloom carrots\, purple and green beans. \n“3 Sisters” wild rice pilaf with acorn squash\, corn and leeks. \nRiverdale Farm young apple fritters with creme Anglaise\n—– \n$50 +HST \n—–\nTaylor Parker is from Six Nations Native Reserve in Ontario where he inherited an extensive knowledge of native plants and foraged foodstuffs from his father. Taylor has spent much of his professional life working in a diverse range of professional kitchens. \nMatthew Knight-Barton is originally from England and now based in Ontario. He has been cooking and managing kitchens\, venues and events for more than 16 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about The Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-canada-1500-a-first-nations-dinner/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_1037166369748168.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170630T180000
DTEND;TZID=America/Halifax:20170630T210000
DTSTAMP:20260502T023150
CREATED:20170619T161258Z
LAST-MODIFIED:20170619T190424Z
UID:40571-1498845600-1498856400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Vegan Food Made Africana by Kellie Asante
DESCRIPTION:Kellie Asante was introduced to vegan eating and nutrition and was captivated\, but found one of the biggest hurdles was that the food did not taste like “home”. She concluded that there was a need for vegan Afro-centred restaurants\, cooking classes\, and products in the Greater Toronto Area — and so Afrobeets was born! Kellie will be sharing with us her unique plant-based Afro-centred dishes. Yendidi (let’s eat)! \n—–\nKelewele $5\nFried sweet plantain seasoned with a bold mix of moor pepper (aka grains of Selim or kimba pepper)\, onions\, ginger\, cayenne and cloves. Served with roasted peanuts. \nJollof Rice $12\nA fragrant and robust rice stewed in a spicy tomato based sauce\, mmire (mushroom) kebab with a West African-inspired barbecue seasoning dry rub (sunflower suya)\, and a creamy sunflower seed & mixed greens slaw. \nSweet Potato Pie $5\nDecadent sweet potato pie served with coconut whipped cream\n—– \nAfrobeets is a company on a mission to shake up the perception of vegan food by creating mouthwatering food that excites\, broadens\, and inspires your palate and mind. With its roots grounded in the cuisines of Africa and Diaspora and it’s inception sparked by the needs and imaginations of real people\, Afrobeets provides contemporary Vegan-Africana cuisine that is both innovative and necessary. Through curated food events\, providing catering services\, and crafting devourables\, Afrobeets makes wholesome delicious food that makes you taste the rhythm. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-vegan-food-made-africana-by-kellie-asante/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_275515236185477.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170629T180000
DTEND;TZID=America/Halifax:20170629T220000
DTSTAMP:20260502T023150
CREATED:20170614T040428Z
LAST-MODIFIED:20170628T193846Z
UID:40411-1498759200-1498773600@dev.thedepanneur.ca
SUMMARY:From a Seed Comes a Tree: A Newcomer Kitchen Community Dinner
DESCRIPTION:From a Seed Comes a Tree: A Community Dinner in Celebration of Eid and Newcomer Kitchen\nA Joyful Night of Traditional Syrian Food\, Music & Activities\nWhere: The 519 • 519 Church St.\, Toronto\, just N. of Wellesley St.\nWhen: Thursday June 29 • Doors 6pm\, Dinner 7pm\, Music 8:30pm\nTickets: $35 • Tables of 6 & Kid’s tix available\, Cash Bar\, Prizes \nIn the last year\, Newcomer Kitchen has done some remarkable things: serving up over 4000 meals prepared by nearly 60 Syrian families\, and putting over $50\,000 directly into the hands of the newcomer community. \nIt has been made possible by the support of hundreds of individuals\, many of whom have never had a chance to meet. So we invite you all to join us in the spirit of Eid for a delicious community dinner of traditional Syrian food prepared by the talented cooks of Newcomer Kitchen\, along with fantastic music\, activities and prizes. \nWith musical performance by Esmaeel Abofakher\, Rahaf Al Akbani and the SyCa band \n\nMENU \nMezze\n Baba Ganouj (smoky eggplant & tahini dip) v\, gf\n Labneh (yogurt cheese) v\, gf\n Muhamarra (red pepper & walnut dip) v*\, gf\n served with pita bread\, pickles\, olives\, and fresh vegetables. \nMains\n Kebbeh Bel Sayniyeh (savoury bulgur cake with mushroom) v\n Chicken Mansaf (roasted chicken with yogurt sauce on bed of grain)\n Muldoom (layered vegetable casserole) v*\, gf\n Auzy (green pea rice pilaf\, topped with spiced beef and fried nuts) gf \nSides\n Salateh Malfouf (cabbage salad with pomegranate & sumac) v*\, gf\nKhyar Belaban (cucumber & yogurt with mint) v\, gf \nBeverages\nApricot Nectar\, Tamarind lemonade\, Sparkling water + Cash Bar \nDesserts:\n Namoura (semolina cake with almonds and rosewater syrup) v\n Mahalabia (milk pudding scented with orange blossom & pistachio) v\, gf\n Served with fresh seasonal fruit\, dry fruits & nuts \n#vegetarian (v)\, #vegan (v*) & #glutenfree (gf) options will be available.\n \n\n\n		\n		\n			\n				\n			\n			\n				\n			\n			\n				\n			\n			\n				\n			\n			\n				\n			\n				\n				Kibbeh bel Senia (كبة بالصينية)\n				\n			\n				\n			\n		\n\n\nReserve a table of 6 and save $10 — use the coupon code “shukran” at checkout \n\nPress Release (pdf)  |  Media inquiries: contact Len Senater\, 416-828-1990 \nSave
URL:https://dev.thedepanneur.ca/event/from-a-seed-comes-a-tree-a-newcomer-kitchen-community-dinner/
LOCATION:The 519\, 519 Church Street\, Toronto\, ON\, M4Y2C9\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/NK-Eid-Poster-3_crop-01.jpg
GEO:43.6665315;-79.3809699
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The 519 519 Church Street Toronto ON M4Y2C9 Canada;X-APPLE-RADIUS=500;X-TITLE=519 Church Street:geo:-79.3809699,43.6665315
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170626T183000
DTEND;TZID=America/Halifax:20170626T213000
DTSTAMP:20260502T023150
CREATED:20170612T172007Z
LAST-MODIFIED:20170612T204348Z
UID:40340-1498501800-1498512600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Terrines by Sean MacFayden
DESCRIPTION:Terrine\, a rustic and varied cousin of pâté\, has long been a way to transform and preserve the by-products of traditional butchery and game into a delicious and elegant dish. Terrines work equally well as the centre piece of a well rounded charcuterie board\, a delightful dinner party starter\, or a rustic picnic snack. \nIn this class butcher Sean MacFayden will show you how to make 2 Ontario heritage pork terrines: one with liver and peppercorns that is wrapped in pancetta\, and another with pistachio\, dried fig and cognac. Each person will leave with a small version of one of these. \nSean will also bring in a selection of different homemade terrines to taste and compare\, accompanied by some bread\, crackers\, mustards and pickles. Sean’s collection of terrine molds and a charcuterie books will be available for everyone to take a look at.\n—– \n$50 +HST\n—– \nSean MacFayden is the chef at Butchers of Distinction where they specialize in whole animal butchery and work solely with Ontario farmers. This is where he developed a love and fascination with the limitless possibilities of the art of terrine making. \nWith his wife Kerri Cooper\, Sean has also helped build Roots of Health\, a home meal delivery business that prepares and delivers fresh food that are inspired by bold flavours and seasonal ingredients.\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-terrines-by-sean-macfayden/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_1706889529604645.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170624T193000
DTEND;TZID=America/Halifax:20170624T223000
DTSTAMP:20260502T023150
CREATED:20170529T170048Z
LAST-MODIFIED:20170529T170514Z
UID:40101-1498332600-1498343400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Summer Hospitality by Meganne Boucher
DESCRIPTION:Summer means different things to different people\, but the smoky aroma of the BBQ combined with the rainbow of fresh fruits and vegetables makes it a delightful time of year for eating. \nChef\, baker and pierogi-wizard Meganne Boucher returns to the Dep with a culinary celebration of early summer\, combining local produce with Italian influences and Southern flavours highlighted by the BBQ and smoker. Expect lots of color\, freshness and crunch\, and memories of long nights at the cottage and picnics with friends. \n—–\nSpring peas and long beans tossed in champagne vinaigrette on a pillow of ricotta and kale pesto\, with sliced guanciale\, pickled ramps\, heirloom cherry tomatoes\, and hemp hearts \nApplewood smoked sweet potato puree with grilled vidalia onions\, celeriac and red cabbage slaw\, and chive oil \nSouthern-style BBQ chicken roulade with fingerling potatoes\, sweet corn grits\, grilled local vegetables\, and country gravy \nHomemade blueberry perogies tossed in cinnamon and sugar with lemon cream\, pineapple/orange/mint sorbet\, and blueberry coulis\n—– \n$50 +HST \n—–\nMeganne Boucher is the chef/patissier for Perogies and Pies\, creating homemade perogies and pies from scratch for festivals and farmers markets. She sells her pierogies frozen wholesale at The Simple Craft Company in the Beaches. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-summer-hospitality-by-meganne-boucher/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_216821305500960.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170623T180000
DTEND;TZID=America/Halifax:20170623T210000
DTSTAMP:20260502T023150
CREATED:20170612T154715Z
LAST-MODIFIED:20170619T171833Z
UID:40336-1498240800-1498251600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Spicy Summer Lasagna by Matt Lazin
DESCRIPTION:#somelikeithot! \nTo celebrate the first official weekend of summer\, Matt Lazin is bringing the heat with a spicy vegetarian meal sure to get you prepared for the hot months ahead. \nSummer Soup\nYellow beans\, yellow squash\, diced tomato\, red potatoes\, celery\, cauliflower\, carrots\, fresh parsley\, red onions & garlic.\n$5 | Add side salad & ciabatta baguette + $4 \nSpicy Vegetarian Lasagna\nSpicy tomato sauce\, fresh ricotta infused with olive oil & herbs\, mozzarella\, spinach\, onions & green zucchini layered between lasagna noodles. Served with a side summer salad of Romaine hearts\, cucumbers\, carrots\, & red peppers with a tangy lemon-garlic oil vinaigrette and a fresh bun or baguette\n$14 \nFor serious heat lovers\, add extra spicy tomato sauce — includes “red Trinidad scorpion”\, “reaper”\, & “ghost” peppers — some of the hottest peppers in the world! + $1 \nIce Cream\nCool things off with chocolate ice cream infused with garden fresh peppermint\, topped with a summer berry coulis.\n$5 \n—– \nMatt Lazin first learned cooking from his grandmother at a young age\, but it wasn’t until he started working in the restaurant/catering industry that his ideas of what food could and should be really expanded. The last 8 or so years working as a bartender and in catering have broadened his culinary horizons\, emphasizing the diversity\, quality and originality in the world of food. A shift towards vegetarianism over the last 2+ years has also added new knowledge and techniques in the kitchen.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-spicy-summer-lasagna-by-matt-lazin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_329818134104077.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170619T183000
DTEND;TZID=America/Halifax:20170619T213000
DTSTAMP:20260502T023150
CREATED:20170522T185357Z
LAST-MODIFIED:20170522T195106Z
UID:39767-1497897000-1497907800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Lemon Meringue and Summer Berry Tarts by Justine Lam
DESCRIPTION:Join Pastry Chef Justine Lam for a duet of summer’s most delightful treats: Lemon Meringue and Fresh Berry tarts. Along the way you’ll learn a whole suite of invaluable techniques for aspiring patissiers. Starting with perfect short crust pastry\, you’ll also learn how to make delicious lemon curd\, classic French pastry cream\, as well as Italian meringue\, fruit glaze\, and a variety of piping and presentation techniques that transform simple tarts into impressive and elegant desserts. \n—– \n$50 +HST \n—–\nJustine Lam is a self-taught pastry chef who discovered the art of French pastry while living in Paris\, developing a repertoire of patisserie specialties including croissants\, chocolate bread\, brioche\, and more. After her stint in Paris\, Justine came to Toronto and graduated from George Brown. In addition to being an avid home baker\, Justine also caters desserts for personal and corporate events in Toronto through her company\, Quintessence Cakes & Pastries \n—-\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-lemon-meringue-and-summer-berry-tarts-by-justine-lam/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_1348423368604363.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170617T193000
DTEND;TZID=America/Halifax:20170617T223000
DTSTAMP:20260502T023150
CREATED:20170515T184852Z
LAST-MODIFIED:20170516T005942Z
UID:39494-1497727800-1497738600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Summer Menu by Chef Michael Kirkwood
DESCRIPTION:Over the last decade Chef Michael Kirkwood has developed an expressive and adventurous approach to cooking\, using fresh\, local and artisanal ingredients to explore the possibilities of contemporary Canadian cuisine. \nThis elegant menu showcases the first hints of spring produce\, combining Japanese influences and Canadian ingredients with the skill and sophistication one would expect from a veteran of some of Toronto’s finest restaurant kitchens. \n—–\nPan seared scallop with lychee gazpacho\, crispy leek\, ricotta \nWhite Pacific shrimp with fresh corn polenta\, buttery new potato\, chorizo\, herb emulsion \nBeef carpaccio with smoked egg yolk\, daikon salad\, pickled mushroom \nGreat Lakes pickerel with a fricassee of green and yellow beans\, summer sausage\, tarragon butter \nBanana brulee tartlet with burnt marshmallow and chocolate ganache\n—– \n$60 +HST \n—–\nChef Michael Kirkwood grew up in Ajax\, Ontario where his appreciation for food and local ingredients flourished at a young age. Inspired by his parents’ gourmet interests\, he began working in local restaurants as a teenager where his passion for cooking grew. He then went on to study culinary arts in Toronto at George Brown College\, and has since established his reputation in several of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, and Turf Lounge. \nMichael is currently the Executive Chef of Holt Renfrew at Yorkdale where he continues to educate and inspire through his signature Luxury Canadian style\, emphasizing local\, seasonal ingredients with modern preparation and elegant presentation. \nChef Michael also runs the Birchwood Kitchen\, a mobile culinary studio providing cooking classes for both children and adults\, as well as private seasonal tastings and small event catering.\nhttp://www.thebirchwoodkitchen.com/ \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal BYOB dinner party. \nLearn more about the Rusholme Park Supper Club\nhttp://thedepanneur.ca/supper-club/
URL:https://dev.thedepanneur.ca/event/supper-club-a-summer-menu-by-chef-michael-kirkwood/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_1839847883002706.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170616T180000
DTEND;TZID=America/Halifax:20170616T210000
DTSTAMP:20260502T023150
CREATED:20170606T011622Z
LAST-MODIFIED:20170606T012355Z
UID:40253-1497636000-1497646800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tunisian Lablabi by Dali Chehimi
DESCRIPTION:Join Dali Chehimi for a meal straight out of the lively souks of Tunis\, with all the fragrance\, spice and flavour of North Africa. \nDoigt de Fatima is a crispy Tunisian “spring roll” of light brik pastry wrapped around a delicious spiced chicken and potato filling flecked with onions\, capers & parsley\, and homemade harissa for dipping\n2 for $6 \nLablabi is the ultimate Tunisian comfort food\, served up piping hot in home kitchens and countless stalls throughout the countryside. This hearty\, warming dish consists of chick peas in a garlic and cumin-infused broth\, served over small pieces of crusty bread and garnished with a decadent runny egg. Dali’s deluxe version features capers and tuna (or optionally\, cracked green olives for vegetarians)\, along with his homemade harissa (tunisian hot sauce)\, olive oil\, parsley and a lemon wedge.\nLablabi $10 | Add tuna +$2 | Add poached egg +$2 \nFresh local macerated strawberries with rose water\n$4 | Add whipped creme fraiche +$2 \n#vegetarian\, #vegan & #glutenfree options available \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tunisian-lablabi-by-dali-chehimi-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/2017/06/facebook_event_1737362809895184.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR