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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140317T183000
DTEND;TZID=America/Toronto:20140317T210000
DTSTAMP:20260505T214136
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:20260505T214136
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:20260505T214136
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:20260505T214136
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:20260505T214136
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:20260505T214136
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:20260505T214136
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:20260505T214136
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:20260505T214136
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:20260505T214136
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:20260505T214136
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:20260505T214136
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140304T180000
DTEND;TZID=America/Toronto:20140304T210000
DTSTAMP:20260505T214136
CREATED:20140303T185620Z
LAST-MODIFIED:20141119T154013Z
UID:4500-1393956000-1393966800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mole Poblano by Len Senater
DESCRIPTION:Mole is family of rich\, complex sauces that are are unique part of Mexican cuisine. While there are many different kinds of mole\, from black to red to green\, the dark brown\, velvety mole Poblano is probably the best known outside of Mexico. Slightly sweet\, rich\, dark and redolent of cinnamon\, cloves\, chiles\, ground nuts and dark Mexican chocolate\, mole Poblano is a popular dish at weddings and other festive celebrations. \nI’ll be serving free-run chicken legs braised in mole sauce \, with a side of Three Sisters sauté (zucchini\, corn and beans)\, arroz verde (a rice pilaf tinted green with cilantro)\, a drizzle of crema and some homemade tortilla chips. \nThere’ll be a vegan version too\, with seared tofu cubes and broiled mushrooms. \n$12 (tax-in) \n (Gluten-free\, with vegan option) \nThere’ll be fresh Afoodgypsy soup\, organic baby greens salad and hot apple cider. \nFor dessert\, I’ll be featuring some of the best flan I have ever tried\, a rich egg custard drizzled with panela caramel\, made by Cookie Martinez. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mole-poblano-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/chicken-mole.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140303T183000
DTEND;TZID=America/Toronto:20140303T210000
DTSTAMP:20260505T214136
CREATED:20140204T000005Z
LAST-MODIFIED:20141119T154013Z
UID:3853-1393871400-1393880400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Shortcrust Pastry\, Tarts & Galettes by Mardi Michels
DESCRIPTION:Are you afraid of pastry? Do you love flaky pies and delicate tarts\, but think you can’t make them from scratch? Well\, this class will change your opinion forever! You’ll learn to make an easy and versatile shortcrust pastry that can be used in a wide variety of dishes. In this hands-on class we’ll make mini free-form\, single crust pies (or galettes\, if you want to be a little fancy!) – both sweet and savoury\, using butter or olive oil for a vegan option. We will make three different fillings (cheese and tomato\, sweet potato and a seasonal fruit filling) and you’ll take away some of your creations at the end of the class to enjoy at home! You’ll never fear – or buy – shortcrust pastry again! \n$40 +HST\nCook with your kids!\nBring kids under 12 for 1/2 price. \nMardi Michels is a full-time French teacher to elementary school-aged boys and the author of eat. live. travel. write – a blog focusing on culinary adventures near and far. As part of her job\, she runs a cooking class twice a week for 7-13 year-old boys\, Les Petits Chefs and Cooking Basics. She’s also a cook\, baker\, traveller\, photographer\, writer\, Food Revolution Day Ambassador for Toronto and in her spare time teaches cooking classes around Toronto.
URL:https://dev.thedepanneur.ca/event/workshop-shortcrust-pastry-tarts-galettes-by-mardi-michels/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/02/galettes-and-tarts-on-eatlivetravelwrite.com_-e1376513842219.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140302T193000
DTEND;TZID=America/Toronto:20140302T223000
DTSTAMP:20260505T214136
CREATED:20140217T210333Z
LAST-MODIFIED:20141119T154013Z
UID:4147-1393788600-1393799400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: This is How I Roll 2; More New Sushi by Daniel Henderson
DESCRIPTION:Chef Daniel Henderson is back with an exciting 6-course tasting menu featuring his unique and eclectic Japanese-fusion sushi rolls. With a global palette of ingredients ranging from coffee-crusted tuna to Jamaican jerk salmon\, mango salsa to duck confit\, Daniel continues to push the boundaries of the sushi tradition. \nHouse Made Gyoza\nSteamed Pork Dumplings hinted with Scallion\, Ginger and “Awesome Sauce” \nBarista Roll\nAvocado\, Cucumber\, Smoked Salmon\, Scallion\, Coffee and Basil Crusted Tuna\, Spinach and Sesame Sauce \nCrispy Tuna Roll\nTuna\, Scallions and Tobiko\, Panko Crusted with Mango Salsa\, Spicy Sauce and Teriyaki Sauce \nJerk Salmon Roll\nArugula\, Avocado\, Spicy Crab\, Jerk Salmon\, Spicy Sauce\,\nTeriyaki Sauce\, Crispy Onions\, Tobiko\, Sesame \nHoly Duck Spring Roll\nRice paper Wrap\, Duck Confit\, Avocado\, Cucumber\, Carrots\, Lettuce\, Sriracha Mayo\, Hoisin Sauce\, Chinese 5 Spice \nGreen Tea Ice Cream \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/supper-club-this-is-how-i-roll-2-more-new-sushi-by-daniel-henderson/
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/Holy-Duck-and-Gyoza.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140228T180000
DTEND;TZID=America/Toronto:20140228T210000
DTSTAMP:20260505T214136
CREATED:20140224T204351Z
LAST-MODIFIED:20141119T154013Z
UID:4266-1393610400-1393621200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Oyakodon by Jess Mantell
DESCRIPTION:Oyakodon (“parent and child” rice bowl) is a delicious and popular Japanese meal that more Torontonians should know about. Most typically found on a residential kitchen table or a casual cafeteria\, you won’t find it on the menu of izakayas\, sushi joints\, or ramen shops. It gets its name from the combination of chicken and egg combination that are the feature of this dish. \nFresh chicken is stir fried with soy sauce (GF) and free-run eggs\, then garnished with scallions\, gobo-kinpira (a savoury-sweet mix of braised carrot & burdock root)\, and homemade chili okazu (a spicy chili oil condiment). It’s all piled on top of a bowl of Japanese haiga-mai\, a short-grain\, half-milled rice that’s somewhere between brown rice and white rice\, and especially healthy. There will also be a vegetarian version with mushrooms & tofu instead of chicken.\n$12 (tax in)\n(vegetarian & gluten-free options) \nAdd a bowl of homemade miso soup +$2 \nFor Dessert there’s fun Jewish-Japanese mashup: wa-hamentashen. Hamentashen are small triangular pastries eaten around the festival of Purim\, traditionally stuffed with poppy seeds or prune jam. Jess’ will be flavoured with matcha (Japanese green tea) and stuffed with an anko (sweet red bean paste) filling.\n$1.50 \nJess Mantell is a designer turned entrepreneur who\, after seven years of living in Japan\, has returned to her hometown of Toronto with a deep appreciation of the seasonal and regional flavours\, fresh ingredients\, and nutritional merit of wa-shoku (Japanese food). She has brought her passion and knowledge together in the creation of Abokichi\, a Japanese-inspired food business.\n \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-oyakodon-by-jess-mantell/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/02/Oyakodon.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140227T180000
DTEND;TZID=America/Toronto:20140227T210000
DTSTAMP:20260505T214136
CREATED:20140224T205741Z
LAST-MODIFIED:20141119T154013Z
UID:4274-1393524000-1393534800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Ajiaco Colombiano by Cookie Martinez
DESCRIPTION:LAST CHANCE!\nFebruary Pop Up Showcase: Cookie Martinez \nYou might know Natalia (aka Cookie) Martinez from her popular cookies and ice cream sandwiches. Thursdays in February Cookie will be at The Dep making her famous Ajiaco\, a traditional hearty chicken soup from her home country of Colombia\, along with tasty empanadas and the most amazingly decadent flan for dessert. \nEmpanadas\n3 Chicken or vegetable-stuffed mini-pastries served with homemade aji criollo dipping sauce\n$5 \nAjiaco\nA distinctive dish from the Colombian capital of Bogota\, Ajiaco is full meal in a bowl. It features chicken\, corn\, capers\, creme fraiche\, cilantro and potatoes. This big bowl of soup comes with avocado and an arepa – a thick corn masa patty\, crisp on the outside\, soft in the middle.\n(vegetarian option available\, gluten-free)\n$12 \nFlan\nLike a decadently rich creme caramel\, Colombian flan is a rich egg custard draped in a luscious caramel sauce made from panela\, a tropical unrefined sugar.\n$4 \nHot Drink\nAgua De Panela with Cinnamon and Cloves\n$2 \n“El Gran Combo”:\nEmpanadas + Ajiaco + Flan + Agua de Panela for $20 tax-in! \nCookie Martinez earned her name making delicious cookies\, macaroons and brownies – including great vegan and gluten-free options – with an eye towards organic and local ingredients and creative South American flavours. She has also participated in innovative food projects like the Future Food Salon\, creating a variety of dishes incorporating insects\, and her spicy guava sauce recently won top honors at the Empanada Throwdown at the Ritmo y Color Festival at Harbourfront Centre.\nhttp://www.cookiemartinez.com/ \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-ajiaco-colombiano-by-cookie-martinez-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/02/ajiaco.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140226T180000
DTEND;TZID=America/Toronto:20140226T210000
DTSTAMP:20260505T214136
CREATED:20140224T204348Z
LAST-MODIFIED:20141119T154013Z
UID:4262-1393437600-1393448400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Buckwheat & Kale Blini with Snow Pea & Mushroom Stir Fry  by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nSavoury buckwheat and kale mini pancakes compliment smoky & crispy tofu “duck” tossed with stir fried snow peas and maiitake mushroom\, along with a crunchy red cabbage slaw for a colourfully delicious supper.\n$12 (tax-in)\n(vegan & gluten-free) \nDessert: Blueberry fool – a dessert cousin of the classic trifle\, it features stewed fruit mixed with sweet\, creamy custard.\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-buckwheat-kale-blini-with-snow-pea-mushroom-stir-fry-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/2014/02/green-pancakes.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140225T180000
DTEND;TZID=America/Toronto:20140225T210000
DTSTAMP:20260505T214136
CREATED:20140224T204346Z
LAST-MODIFIED:20141119T154013Z
UID:4260-1393351200-1393362000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Carbonnade Flamande (Belgian Beef & Beer Stew) by Len Senater
DESCRIPTION:A Belgian country classic\, tender chunks of beef and lots of caramelized onions\, long-simmered with beer – in this case La Trappe\, an unfiltered Belgian-style Trappist ale brewed by the monks of Koningshoeven Abbey in Berkel-Enschot in the Netherlands’ Brabant province. Served over buttered noodles\, with a side of lightly braised savoy cabbage.\n$12 (tax-in)\n(Vegan & Gluten-Free options) \nFor kicks\, I’m going to make a vegan and gluten-free version too\, using cremini mushrooms\, Grist sorghum GF beer and some brown rice rotini. \nFresh Afoodgypsy soup\, salad and pie too! \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-carbonnade-flamande-belgian-beef-beer-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/2014/02/Carbonnade.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140224T183000
DTEND;TZID=America/Toronto:20140224T213000
DTSTAMP:20260505T214136
CREATED:20140204T000003Z
LAST-MODIFIED:20141119T154013Z
UID:3851-1393266600-1393277400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Blood Orange Curd - Intro to Pressure Canning with Christine Manning
DESCRIPTION:Traditional water-bath canning works great for acidic foods like pickles\, salsas\, jams or jellies. But dishes containing meat\, fish or dairy\, and low acid vegetables like corn\, beans\, or squash\, require the use of a pressure canner to safely preserve. \nLearning to use a pressure canner greatly expands the range of foods that can be safely canned – these shelf-stable jars can then stored at room temperature for long periods of time. But pressure canning\, with it’s dedicated\, high-temperature and high-pressure equipment can be intimidating to the first-timer. You’ll be making a delicious blood orange curd to take home while learning the basic of safe home preserving. \nThis class is perfect for canners who want to get familiar with pressure canning. We’ll be canning while learning all about safe pressure canning principles. We will walk through how the pressure canner works and what makes it different from water bath canning. \n$40 +HST \nJoin Christine Manning\, owner of Manning Canning and long-time preserver\, as she teaches you how to safely use a pressure canner. You will walk out of this class with the basic understanding of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving. You will also get a copy of the recipe to take home and 1 jar for your pantry. \n 
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-pressure-canning-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/2014/02/blood-orange-curd_wide.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140223T100000
DTEND;TZID=America/Toronto:20140223T140000
DTSTAMP:20260505T214136
CREATED:20140224T210313Z
LAST-MODIFIED:20141119T154013Z
UID:4277-1393149600-1393164000@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-2-2/2014-02-23/
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:20140222T193000
DTEND;TZID=America/Toronto:20140222T223000
DTSTAMP:20260505T214136
CREATED:20140206T202935Z
LAST-MODIFIED:20141119T154013Z
UID:3912-1393097400-1393108200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Cookin' It Like a Boz\, Family Style by Ksenija Hotic
DESCRIPTION:The Dep is proud to invite back Ksenija and the rest of the Hotic family for another fantastic foray into the heart of Bosnian cuisine and culture. These amazing feasts have sold out every time we’ve hosted one\, so book your spot ASAP! \nPasturma & Sujuk\nHomemade cured & smoked meats (beef loin and lamb & beef sausage) made by Ksenija and her father\, alongside pickled veggies from the Hotic garden\, served with Maslenica\, a giant traditional bread broken up at the table for sharing. \nChicken Trahana\nTrahana is a traditional Bosnian soup with chicken stock and tiny\, tangy\, hand-made dumpling-like noodles made from a dried\, fermented mixture of grains & yogurt. \nSarme & Filovana Paprika\nA classic dish across the Balkans\, cabbage rolls (Sarme) are stuffed with a mix of ground and smoked meat\, rice and spices\, and wrapped in tender pickled cabbage leaves before a long braising in a flavourful\, tomato and paprika spiked broth. Bosnian stuffed peppers (Filovana Paprika) are thin\, pale green peppers stuffed with a rich mix of potatoes\, cream\, cheese and eggs\, then baked until tender and golden. \nHomemade Baklava\nDelicate baked sweets made with thin\, buttery phyllo pastry\, walnuts and honey\, the Bosnian version is outrageously delicious. \n$40 +HST \nKsenija Hotic‘s involvement with food starts in Bosnia in her grandmother’s kitchen and her father’s foraging trips in the woods. It leads through Berlin and all the way up to the Toronto Underground Market\, where she is part of the core team behind this innovative showcase for alternative culinary talent. An enthusiastic gardener\, foodie and photographer\, Ksenija is combining her love for cooking and her family’s heritage for this dinner of traditional Bosnian recipes.
URL:https://dev.thedepanneur.ca/event/supper-club-cookin-it-like-a-boz-family-style-by-ksenija-hotic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/02/bosnian.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140222T100000
DTEND;TZID=America/Toronto:20140222T140000
DTSTAMP:20260505T214136
CREATED:20140224T210414Z
LAST-MODIFIED:20141119T154013Z
UID:4278-1393063200-1393077600@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-3/2014-02-22/
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:20140221T180000
DTEND;TZID=America/Toronto:20140221T210000
DTSTAMP:20260505T214136
CREATED:20140217T210331Z
LAST-MODIFIED:20141119T154013Z
UID:4145-1393005600-1393016400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Veggie Meatball Sub by Tanya Spasic
DESCRIPTION:What if the best “meatball” sandwich you ever tried turned out not to have any meat in it? That’s the goal of Tanya Spasic of Animal Liberation Kitchen – to make vegetarian and vegan meals so delicious that even the most determined of carnivores leaves with a big smile and full belly. \nTanya has been perfecting her veggie meatball recipe\, creating the perfect “bounce”\, rich texture and big flavour\, and the result is a fantastically tasty sandwich that’s secretly really good for you — and kids love it too! \nHer sandwich features her signature vegetarian “cheatballs” with roasted peppers\, caramelized onions\, chipotle mayo and arugula on a toasted ciabatta bun\, served alongside a salad of baby arugula\, mixed greens\, walnuts\, beets and goat cheese. \n$12 (tax-in)\n (vegetarian) \nTanya Spasic is the founder of Animal Liberation Kitchen\, whose goal is to make tasty\, healthy vegetarian and vegan meals as a delicious alternative to meat-centric diets. \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-veggie-meatball-sub-by-tanya-spasic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/02/veggie-meatball-sub_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140219T180000
DTEND;TZID=America/Toronto:20140219T180000
DTSTAMP:20260505T214136
CREATED:20140217T210330Z
LAST-MODIFIED:20141119T154013Z
UID:4143-1392832800-1392832800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: "Meatloaf"\, Mashed Potatoes & Gravy by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nEmily is known for her love of homestyle comfort foods\, and it doesn’t get much more comfort-foody than this: tempeh\, shiitake and zucchini “meatloaf”\, with potato-celery root mash\, miso gravy and sautéed broccoli with tofu bacon.\n$12 (tax-in)\n(vegan & gluten-free) \nThis menu spotlights awesome locally grown and processed organic\, small batch soybean products: tempeh from Culture City\, and tofu bacon & miso from Ying Ying Soy Foods. \nDessert: Meyer lemon chiffon pie.\n$4 \nAs always\, fresh Afoodgypsy soup ($4) and organic green side salads ($3) are also available. \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-meatloaf-mashed-potatoes-gravy-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/2014/02/Meatloaf.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140218T180000
DTEND;TZID=America/Toronto:20140218T210000
DTSTAMP:20260505T214136
CREATED:20140217T210328Z
LAST-MODIFIED:20141119T154013Z
UID:4141-1392746400-1392757200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Goan Fish Curry by Len Senater
DESCRIPTION:Tender chunks of mahi-mahi\, marinated in Indian spices\, dusted with chickpea flour and fried\, then tossed in a warm coconut and tamarind sauce. Sweet\, hot\, tangy & creamy! Served with red lentil dal\, basmati rice\, yogurt raita and warm paratha flatbread. Substitute tofu cubes for a vegan option.\n$12 (tax-in)\n (vegan & gluten-free options) \nFresh Afoodgypsy soup\, salad and pie too! \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-goan-fish-curry-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/2014/02/fish-curry.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140217T183000
DTEND;TZID=America/Toronto:20140217T210000
DTSTAMP:20260505T214136
CREATED:20131220T212035Z
LAST-MODIFIED:20141119T154013Z
UID:2285-1392661800-1392670800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Homemade Pasta by Robert Rubino
DESCRIPTION:Discover how quick and easy it can be to make your own fresh pasta at home at this fun and hands-on workshop. Participants will learn the classsic pasta dough recipes\, both wheat flour and semolina\, with eggs and without (vegan)\, that are the basis of a wide variety of different types of pastas. If you own a pasta machine\, you are encouraged to bring it along\, otherwise one will be provided. \nPastas that will be demonstrated include: Tagliatelle\, Pappardelle\, Farfalle (butterflies)\, Tagliarini\, Maltagliati\, Lasagne\, Chitarra (rolled on a special “guitar” cutter)\, Orecchiette\, Torfie\, Pici\, as well as Garganelli and Cavatelli (rolled on a gnocchi board)\, and stuffed Ravioli. Participants will get to make their own batch of whatever pasta they like best. \nRobert will be covering;\n– The differences between pasta varieties\, what sauces suit them best\, and why.\n– The basic ratios for making fresh pasta.\n– Understanding the properties of a good dough.\n– Cutting\, shaping and cooking fresh pasta.\n– Regional differences\n– Secrets from Italy and some advanced techniques for impressing friends and family. \nParticipants will learn about\, make and eat lots of fresh pasta\, and possibly take some home (if there’s any left!). Robert will also provide a take-home recipe leaflet with the pasta dough\, sauces and fillings learned in the class. \nRobert Rubino trained as a chef at The Culinary Institute of America\, and recently returned from a year of studying\, working and making a variety of fresh pastas by hand every day in the Emilia Romagna region of Italy. Considered the fresh pasta capital of the world\, they are especially known for their ravioli or “stuffed pastas.” \n$40 +HST
URL:https://dev.thedepanneur.ca/event/workshop-pasta-making-by-robert-rubino-2/
LOCATION:Ontario
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/12/Homemade-Pasta-Nests.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140216T193000
DTEND;TZID=America/Toronto:20140216T223000
DTSTAMP:20260505T214136
CREATED:20140204T000001Z
LAST-MODIFIED:20141119T154013Z
UID:3849-1392579000-1392589800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Eastern Bloc Party by Emily Zimmerman
DESCRIPTION:Sorry\, this event has been cancelled.\nPop by any Wednesday night for Emily’s regular vegan Drop-In Dinner \nWhen looking for an antidote to cold\, late winter weather\, the warm\, hearty food of Eastern Europe is a great place to start. What many don’t realize is that nestled amongst the rich culinary traditions of Poland\, Russia and Hungary\, many delicious and deeply satisfying vegan dishes can be found. And who better than vegan comfort food doyenne Emily Zimmeman to bring them together into a wonderful winter dinner. \nCelery Root and Sauerkraut Soup\n—–\nMushroom vereniki (Russian-style vegetarian dumplings) \nBuckwheat blinis and homemade sour coconut cream. \nBaklazanaya Ikra\, known as “Poor Man’s Caviar” done three ways:\nroasted eggplant\, creamy mushrooms\, lentil and olive.\n —–\n Pears stuffed with walnuts\, chocolate sauce & poppyseed shortbread \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\, as well as hosting the occasional Rusholme Park Supper Club or vegan Workshop.
URL:https://dev.thedepanneur.ca/event/supper-club-eastern-bloc-party-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/02/varenikas.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140214T193000
DTEND;TZID=America/Toronto:20140214T223000
DTSTAMP:20260505T214136
CREATED:20140120T223943Z
LAST-MODIFIED:20141119T154013Z
UID:3632-1392406200-1392417000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Black & White & Red All Over — a V-Day Extravagance with Len Senater
DESCRIPTION:An extravagant and playful 7-course Valentine’s Day dinner built around a Black\, White & Red colour palette\, curated by Len Senater\, founder of The Depanneur\, in collaboration with Chef Brad Kurtenbach. Read about last year’s Valentine Day Dinner\, Secret Heart. \n—– \nBlack Rice & Tuna Maki Sushi\n White Rice\, Ebi & Tobiko Maki Sushi\n Shiitake & Persimmon Hosomaki Sushi \nBlack bean chipotle broth with confit cherry tomato\, crema\, annatto oil \nSeppia fettuccine\, burrata\, tomato concasse\, black garlic\, crispy pancetta\, balsamic reduction\, pink peppercorn \nMonkfish ceviche with red & black caviar \nWhite truffle risotto\, black pudding\, seared scallop\, roasted red pepper coulis\, smoked paprika\, black vinegar reduction \nBittersweet salad of blood orange\, radicchio\, red treviso\, ricotta\, black olives\, pomegranate \nBlack sesame panna cotta\, raspberry coulis\, bourbon vanilla bean whipped cream\, Guinness reduction\, Oreo crumble \n—– \nBlack\, White and Red dress code encouraged. \n10 couples \n$80 +HST (per person)\ntickets sold in pairs \nB.Y.O.B. – no corkage fee
URL:https://dev.thedepanneur.ca/event/supper-club-black-white-red-all-over-a-v-day-extravagance-with-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/01/bittersweet-salad.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140212T180000
DTEND;TZID=America/Toronto:20140212T210000
DTSTAMP:20260505T214136
CREATED:20140210T174743Z
LAST-MODIFIED:20141119T154013Z
UID:3975-1392228000-1392238800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Black Bean Chili & Quinoa Cornbread by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nBlack bean and veggie chili\, served with avocado\, cashew sour cream\, and quinoa cornbread (GF).\n$12 (tax-in)\n(vegan & gluten-free) \nDessert: spiced chocolate cake\, topped with blood orange pulp and cinnamon hearts.\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-black-bean-chili-quinoa-cornbread-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/2014/02/Black-Bean-Chili.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR