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X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
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TZID:America/Toronto
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DTSTART:20140309T070000
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140223T100000
DTEND;TZID=America/Toronto:20140223T140000
DTSTAMP:20260505T234720
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:20260505T234720
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:20260505T234720
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:20260505T234720
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:20260505T234720
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:20260505T234720
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:20260505T234720
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:20260505T234720
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:20260505T234720
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:20260505T234720
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140211T180000
DTEND;TZID=America/Toronto:20140211T210000
DTSTAMP:20260505T234720
CREATED:20140210T174742Z
LAST-MODIFIED:20141119T154013Z
UID:3973-1392141600-1392152400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Cheesy Grits\, Collards\, Shrimp & Sausage by Len Senater
DESCRIPTION:A little warm Southern flavour to thaw a chilly Canadian winter. Creamy corn grits with pepperjack cheese\, topped with smoky\, bacon-flecked stewed collard greens\, and a mix cajun shrimp or sausage (or both!)\, finished with a splash of savoury ham stock. Vegan option available with smoky BBQ tofu. Served with some homemade Old Bay potato chips \nShrimp or sausage or tofu\n$12 (tax-in)\n(vegan & GF options)\nExtra topping +$2 \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-cheesy-grits-collards-shrimp-sausage-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/shrimp-grits.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140210T183000
DTEND;TZID=America/Toronto:20140210T210000
DTSTAMP:20260505T234720
CREATED:20140127T212845Z
LAST-MODIFIED:20141119T154013Z
UID:3756-1392057000-1392066000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Discovering Kombucha by Kathrin Brunner
DESCRIPTION:Kombucha has been hailed as an ‘elixir of life‘. This tea-based\, naturally fermented beverage is the product of a symbiotic culture of bacteria and yeast (aka SCOBY). The fermentation process creates beneficial nutrients\, enzymes and acids that improve digestion\, increase energy and boost immunity. \nNot only is making your own Kombucha fun\, but it is significantly cheaper than buying it from the health store and you can be more confident in the therapeutic properties of your own brew. \nDuring the workshop we’ll discuss the health benefits of kombucha\, we’ll do some taste-testing of various flavours and we’ll do a full brewing demonstration\, including a double ferment process that adds flavours to brews. \nParticipants receive their own SCOBY\, starter liquid and a handout with brewing instructions to take home. We also offer full follow-up support via phone or email to ensure your brewing success! \nWe have been brewing this incredible\, fermented drink for years and are so happy to share our know-how with you! \n$40 +HST \nFor those eager to brew right away\, a complete kit is available for an additional $25 with everything you need for your first brew (6 L glass brewing vessel\, cloth napkin\, tea\, sugar). Please order your kit in advance (send us an email)\, you can pay for it at the workshop by cash\, cheque or credit card. \n—–\nKathrin Brunner\, BA\, CNP\, RYT is a holistic nutritionist and yoga teacher. She gardens and meditates\, studies and teaches\, bakes and ferments\, and loves teaching ways to live healthier and more sustainable lifestyles. \nAndrew Hodge has a background in environmental science\, and is currently studying yoga and herbalism. His passion for the natural world extends into his everyday life where he tends to multiple gardens and forages through forests for wild herbs.\nhttp://www.fortheloveofbody.com/
URL:https://dev.thedepanneur.ca/event/workshop-discovering-kombucha-by-kathrin-brunner/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/01/kombucha.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140209T193000
DTEND;TZID=America/Toronto:20140209T223000
DTSTAMP:20260505T234720
CREATED:20140127T212843Z
LAST-MODIFIED:20141119T154013Z
UID:3754-1391974200-1391985000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Boeuf Bourguignon with Dali Chehimi
DESCRIPTION:Rustic French cooking lies deep at the heart of continental cuisine; much of the heritage of fine European cooking can find its roots in the traditional ingredients of the French countryside: beef\, aromatic vegetables\, herbs\, butter and wine. Join Chef Dali Chehimi for an elegant dinner of soul-warming classics from the French country kitchen\, including authentic Boeuf Bourguignon\, the dish Julia Child once called “certainly one of the most delicious beef dishes concocted by man”. \nPotage Parisien\nDelicate pieces of leek and potato in a flavourful broth\, this soup is the rustic cousin of the pureéd Potage Parmentier or the chilled Vichyssoise. \nSalade des Moines\nA simple salad of tender butter lettuce with Oka cheese croutons\, with a wine vinegar vinaigrette. For many centuries French monks (moines) were the country’s master cheesemakers. \nBoeuf Bourguignon\nOne of the true classic of French cuisine\, this refined stew from Burgundy features large piece of tender beef braised in that region’s famous red wine\, along with mushrooms\, carrots and small pearl onions. Served with roast garlic potato puree. \nTarte Tatin\nMade famous in the 1880s by the the Demoiselles (sisters) Tatin of Lamotte-Beuvron\, this “upside down” tart of fresh apples caramelized in sugar and butter has has gone on to become one of the most iconic and beloved of French desserts. Served with organic vanilla ice cream. \n$40 +HST \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—–\nLearn more about The Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-boeuf-bourguignon-with-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/2014/01/beef-bourguignon.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140207T180000
DTEND;TZID=America/Toronto:20140207T210000
DTSTAMP:20260505T234720
CREATED:20140203T235959Z
LAST-MODIFIED:20141119T154013Z
UID:3847-1391796000-1391806800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Japa-French Braised Lamb by Chef Taka Kuroki
DESCRIPTION:I’m excited to welcome back Chef Taka Kuroki and Chef Shinji Yamaguchi of Gushi Japanese Street Food for another night of elegant Japanese-French fusion cuisine. \nGigot d’Agneau Braisé\nA whole\, deboned leg of lamb stuffed with thyme\, rosemary\, sage and tarragon\, tied and seared to a golden\, caramelized exterior\, then gently braised in stock until meltingly tender. Served with Gratin Dauphinois\, a luscious dish of thinly sliced potatoes cooked in cream and topped with cheese.\n$16 (tax-in) \nCrema Catalana\nA Spanish-influenced variation on the classic Crème Brûlée\, this creamy custard is scented with orange and cinnamon\, and topped with delicate crust of burnt sugar.\n$5 \nChef Taka Kuroki trained in French cuisine and spent a decade as the sous chef at Le Poutriere\, a prestigious French restaurant in Fukuoka\, Japan (where he specialized in lobster dishes). \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-japa-french-braised-lamb-by-chef-taka-kuroki/
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/Braised-Lamb.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140206T180000
DTEND;TZID=America/Toronto:20140206T210000
DTSTAMP:20260505T234720
CREATED:20140203T235957Z
LAST-MODIFIED:20141119T154013Z
UID:3845-1391709600-1391720400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Ajiaco Colombiano by Cookie Martinez
DESCRIPTION:February 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/2014-02-06/
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:20140205T180000
DTEND;TZID=America/Toronto:20140205T210000
DTSTAMP:20260505T234720
CREATED:20140203T235955Z
LAST-MODIFIED:20141119T154013Z
UID:3843-1391623200-1391634000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Winter Veg Galette by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nWinter vegetable tart with squash\, apples\, chard\, and Piopinno mushrooms\, herbed French lentils\, sautéed greens (bok choi\, arugula\, snow peas).\n$12 (tax-in)\n (vegan & GF options available) \nFor dessert: Pears Belle Helene – poached pears with rich chocolate ganache.\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. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-winter-veg-galette-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/facebook_event_622178667837233.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140204T180000
DTEND;TZID=America/Toronto:20140204T210000
DTSTAMP:20260505T234720
CREATED:20140203T235953Z
LAST-MODIFIED:20141119T154013Z
UID:3841-1391536800-1391547600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Cheesy Quesadillas by Len Senater
DESCRIPTION:Goodbye Polar Vortex. Hello hot\, gooey\, melty cheese. \nCrispy flour tortillas folded over a tasty mix of black beans\, roasted sweet potato and corn tossed in Mexican spices\, with lots of melted cheese and your choice of crumbled chorizo\, smoky chipotle chicken or mushrooms. Served with fresh tomato salsa (pico de gallo)\, lime-spiked sour cream\, some crunchy tortilla chips and a side salad of organic baby greens\, watercress and sprouts. \n$12 (tax-in)\n (vegan & GF 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-cheesy-quesadillas-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/quesadilla5.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140203T183000
DTEND;TZID=America/Toronto:20140203T210000
DTSTAMP:20260505T234720
CREATED:20140120T203928Z
LAST-MODIFIED:20141119T154013Z
UID:3613-1391452200-1391461200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Taste the Mediterranean with Peter Minaki
DESCRIPTION:Famously delicious\, the “Mediterranean Diet”\, rich in olive oil\, vegetables and seafood is also one of the healthiest — the region has some of the lowest rates of chronic diseases and one of the highest life expectancies in the world. \nJoin caterer\, author and host Peter Minaki of Kalofagas for a delicious\, hands-on introduction to authentic Greek cooking\, with recipes from his latest book\, The Everything Mediterranean Cookbook. \nFried Calamari\nA true Greek classic that’s surprisingly fast and easy to make yourself. \nFish “Plaki” Style\nBaked on a bed of potatoes\, tomatoes\, and peppers\, with parsley\, oregano and olive oil – a hearty all-in-one comfort food dinner. \nWinter Greens Salad with Kalamata Olive Dressing\nA crisp\, refreshing side\, packed with flavours and dark leafy greens. \nThis is a great chance to learn about the techniques and ingredients that makes Mediterranean food so wonderful from a friendly and deeply knowledgeable cook. Peter will also have signed copies of his cookbook available at the workshop\, with lots more recipes for you to try at home. \n$40 +HST \n—–\nWhether it’s cooking up a storm for the Toronto Underground Market\, leading food tours or catering epic dinner parties\, cook\, author and teacher Peter Minaki puts his passion for authentic Greek cuisine front and centre. Visit his site for delicious Greek and Mediterranean recipes at http://www.kalofagas.ca\, or check out his great cookbook\, Everything Mediterranean.
URL:https://dev.thedepanneur.ca/event/workshop-taste-the-mediterranean-with-peter-minaki/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/01/fish-plaki.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140202T193000
DTEND;TZID=America/Toronto:20140202T223000
DTSTAMP:20260505T234720
CREATED:20140120T203926Z
LAST-MODIFIED:20141119T154013Z
UID:3611-1391369400-1391380200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Ode to The Greats by James Vigil\, Neal Hughes & Christina Izquierdo
DESCRIPTION:“If I have seen further it is by standing on the shoulders of giants” — Isaac Newton \nFor this very special dinner\, three professional cooks pay homage to the creativity and talent of the great chefs that inspired them. \nJames Vigil\, Neal Hughes and Christina Izquierdo all met at Buonanotte in Toronto. Each picked their favourite dishes by their favourite chefs and gave them a personal twist; a feast that’s an ode to — and owed to — The Greats. \nOde to Normand Laprice\, Toque\nRaw & Cooked Vegetables\nBeets\, carrots\, turnips\, arugula\, persimmon\, apple and parsnips \nOde to Rene Redzepi\, Noma\nMackerel & Cucumber\nSeared mackerel served cold w/ chard cucumber and a horseradish and dill sphere \nOde to Thomas Keller\, French Laundry\nPork Belly\, Pine Nuts\, Apple & Beets\nSous vide and pressed pork belly w/ pine nut puree\, compressed apples and shaved beets \nOde to Daniel Boulud\, Boulud\nOlive oil chocolate cake\, balsamic chantilly\, hazelnut\, strawberry caviar \n$40 +HST \nBook Now \n—–\nJames Vigil is currently a chef de partie at Pangaea. “Cooking is my life. Theres nothing I love more than putting good food on tables and creating joy in people.” \nChristina Izquierdo first met James and Neal as pastry chef at Buonanotte. Now she works as Assistant Chocolatier at Succulent Chocolates. Her passion is experimenting with classical pastry techniques\, often incorporating a savoury twist. \nNeal Hughes recently started work at Pangaea. “My philosophy towards food is using high quality ingredients simply and letting the flavours speak for themselves.” \n—–\nLearn more about The Rusholme Park Supper Club\nhttp://staging.thedepanneur.ca/supper-club/
URL:https://dev.thedepanneur.ca/event/supper-club-ode-to-the-greats-by-james-vigil-neal-hughes-christina-izquierdo/
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/ode-to-the-greats.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140131T180000
DTEND;TZID=America/Toronto:20140131T210000
DTSTAMP:20260505T234720
CREATED:20140127T212841Z
LAST-MODIFIED:20141119T154013Z
UID:3752-1391191200-1391202000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mauritian Akni by Vanesha Khadaroo
DESCRIPTION:Mauritius\, a small island paradise nestled in the Indian Ocean\, was once known for being the sole habitat of the late Dodo bird\, who now lives on as part of their coat of arms. A melting pot of global cultures and traditions\, its long history has seen people from different parts of the world migrating to the island\, each bringing along with them their unique way of cooking. The result is a flavourful fusion of East Indian\, African and Chinese influences with distinctive French and English twists. Chef Vanesha Khadaroo is proud to bring this tradition-inspired\, island food to Canada. \nHaleem\nHaleem is a popular street snack in Mauritius\, a long-simmered soup of goat meat braised with lentils and spices. Served with fresh\, warm naan bread; enjoy it with hot sauce\, garlic sauce or both.\n$4 \nChicken or Vegetable Akni\nSimilar to a Biryani or Pilau\, Mauritian Akni consists of cooked rice layered with fresh minced meat\, blended with savoury mild spices\, and served with a coriander chutney for an original flavour. Le mélange des saveurs!\n$12 \nDinner includes a Napolitaine\, an iced shortbread cookie very popular on the island. \n(prices include tax)\n (vegetarian and gluten-free options) \nChef Vanesha Nuckchaddee-Khadaroo is the founder of La Marmite Mauricienne (Mauritian Pot)\, a catering company serving uniquely delicious Mauritian cuisine across the GTA. http://www.mauritianpot.ca/ \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-mauritian-akni-by-vanesha-khadaroo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/01/mauritian_akni.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140129T180000
DTEND;TZID=America/Toronto:20140129T210000
DTSTAMP:20260505T234720
CREATED:20140127T212837Z
LAST-MODIFIED:20141119T154013Z
UID:3748-1391018400-1391029200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: English Fry-Up by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nBubble & Squeak is the noble British ancestor of the tasty breakfast potato hash you see on diner menus\, named for the bubbling and squeaking sounds it makes during the cooking process. Emily’s hearty bubble and squeak is make with organic cabbage\, potatoes and coconut oil\, and served with homemade baked beans\, grilled mushrooms and tomatoes. \n$12 (tax-in)\n(vegan & gluten-free) \nAdd some tumericky soft tofu scrambled “egg”\nand/or\nspicy sun-dried tomato vegan sausage (not GF)\n$3 each \nFor dessert: Poor Knights of Windsor – sweet French toast wedges with orange-lavender marmalade.\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-english-fry-up-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/2014/01/bubble-and-squeak-hash.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140129T080000
DTEND;TZID=America/Toronto:20140129T210000
DTSTAMP:20260505T234720
CREATED:20140120T203924Z
LAST-MODIFIED:20150316T174822Z
UID:3609-1390982400-1391029200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Bifteki - Greek Comfort Food by Peter Minaki
DESCRIPTION:Tonight’s menu is a bit of classic Greek comfort food — Bifteki — by Peter Minaki\, the dedicated foodie behind Kalofagas. Seasoned beef patties are baked together with roasted potatoes and peppers for a warm\, satisfying winter meal with all the flavours and goodness of true Mediterranean cuisine. \n$12 (tax in) \nWhether it’s cooking up a storm for the Toronto Underground Market\, leading food tours or catering epic dinner parties\, cook\, author and teacher Peter Minaki puts his passion for authentic Greek cuisine front and centre. Visit his site for delicious Greek and Mediterranean recipes at http://www.kalofagas.ca\, or check out his great cookbook\, Everything Mediterranean. \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-bifteki-greek-comfort-food-by-peter-minaki/2014-01-29/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/01/bifteki.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140128T180000
DTEND;TZID=America/Toronto:20140128T210000
DTSTAMP:20260505T234720
CREATED:20140127T212835Z
LAST-MODIFIED:20141119T154013Z
UID:3746-1390932000-1390942800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Spinach & Ricotta Cannelloni by Len Senater
DESCRIPTION:Cannelloni (“large reeds” in Italian) are big pasta tubes – or in my version\, rolled fresh lasagna sheets – stuffed with a tasty mix of fresh ricotta cheese\, spinach\, garlic\, parmesan and herbs. They’re baked in a rich tomato sauce\, topped with some creamy bechamel and melted cheese. Served over a big dollop of your choice of tomato or meat sauce\, and served up with some crusty bread to mop up all the tasty\, tasty goodness. I’ll be making a small tray of vegan cannellonis as well. \n$12 (tax in)\n(vegan option) \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-spinach-ricotta-cannelloni-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/2014/01/spinach-ricotta-canelloni.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140127T183000
DTEND;TZID=America/Toronto:20140127T210000
DTSTAMP:20260505T234720
CREATED:20140113T162459Z
LAST-MODIFIED:20141119T154013Z
UID:3410-1390847400-1390856400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Mad for Marmalade with Christine Manning
DESCRIPTION:Sorry\, this event has been cancelled.\nChristine Manning hosts a preserving workshop the last Monday of every month. \nWhat make traditional Marmalade so exquisite is the complex\, aromatic flavour of real Seville Oranges. These hard-to-find fruits have only the shortest of seasons\, and it’s happening now\, so it is time to get your marmalade on! \nIn this fun\, hands-on workshop\, you will learn the difference between a jam\, jelly and a marmalade. What makes a great marmalade\, how to properly prepare the peel and the difference between premium and standard marmalades will all be covered. \nJoin Christine Manning\, owner of Manning Canning and award-winning marmalade maker as she walks you through all of the steps to making a wonderful tasting marmalade.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 of marmelade for your pantry. \n$40 +HST
URL:https://dev.thedepanneur.ca/event/workshop-mad-for-marmalade-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/2014/01/seville-oranges.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140127T160000
DTEND;TZID=America/Toronto:20140127T173000
DTSTAMP:20260505T234720
CREATED:20140113T194050Z
LAST-MODIFIED:20141119T154012Z
UID:3426-1390838400-1390843800@dev.thedepanneur.ca
SUMMARY:WORKSHOP - Kids in The Kitchen with Kate Leinweber
DESCRIPTION:Holistic Nutritionist Kate Leinweber returns with an all-new installment of her popular after-school cooking workshop for kids 8-12. This is a fun\, hands-on series of classes that engages your child with healthy food and helps build kitchen confidence. In these classes kids learn useful food and nutrition basics\, cooking skills and kitchen safety\, how to make good foods choice to support their bodies\, and even how to clean up a little too (hopefully!). \nWeek 1 – Breakfast \nDesserts as breakfast. This class will experiment with taking some yummy desserts and making them in a nutritious way that gives kids the energy they need to start the day. \nWeek 2 – Lunch\nWrap it\, Vietnamese style. Using rice wraps kids will create their own wrap and tasty dipping sauce. \nWeek 3 – Dinner\nStuff it! Stuffed portabello mushrooms & zucchini boats. \nWeek 4 – Dessert\nUpside down desserts. Flip\, flop these desserts are going to be super yummy! \nKate Leinweber is a Microbiologist\, Intuitive Nutritionist and Educator who empowers people to understand the healing and therapeutic properties of food.\nhttp://greenresonance.com/ \n—–\nDates: Mondays January 20\, 27\, Feb 3 & 10\nTime: 4 – 5:30pm\nAges: 8-12 \nCost: $149 +HST for 4 classes
URL:https://dev.thedepanneur.ca/event/workshop-kids-in-the-kitchen-with-kate-leinweber-week-1-2-2/2014-01-27/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/12/kate.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140126T193000
DTEND;TZID=America/Toronto:20140126T223000
DTSTAMP:20260505T234720
CREATED:20140113T020311Z
LAST-MODIFIED:20141119T154012Z
UID:3350-1390764600-1390775400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Paella Night with José Arato
DESCRIPTION:Paella is the quintessential Spanish food of celebrations. Originating in Valencia\, but with countless regional variations\, this classic rice dish has five key ingredients: Spanish short-grain “Bomba” rice\, saffron\, pimentón (Spanish paprika)\, olive oil and the purpose-built paella pan from which the dish gets it’s name. José Arato\, owner and Head Chef of Pimentón\, has built and elegant Spanish meal around this signature dish. \nThe starter is a grilled vegetable salad called Escalivada. The name of this dish comes from the Catalan word escalivar\, meaning “to roast over ashes or embers\,” as it is traditional to cook the peppers\, eggplant\, zucchini\, etc. over a flame. The dish is then dressed with lots of garlic\, parsley\, lemon & olive oil. \nThe centerpiece of the meal will be the robust Chorizo & Chicken paellas. This non-traditional twist on paella features fresh chicken\, high quality\, locally-made Spanish chorizo & mixed vegetables over special short-grain Spanish Bomba rice cooked in a saffron-scented chicken stock. \nCrema Catalana is a Spanish dessert similar to creme brûlée\, but cooked on the stove instead of the oven. Crema catalana uses citrus peel and sometimes cinnamon to flavor the custard\, and the crisp sugar crust is traditionally caramelized using a special small round hot iron. \n—–\nJosé Arato\, owner and Head Chef at Pimenton\, a Toronto caterer and gourmet food store specializing in Spanish and Mediterranean fine food\, can be considered a true enthusiast of Spanish cuisine. Along with paella cooking classes\, Pimentón offers wine pairing classes that teach aspiring cooks how to drink alongside the delicious dishes they’ve made.\nhttp://www.pimenton.ca \n$40 +HST
URL:https://dev.thedepanneur.ca/event/supper-club-paella-night-with-jose-arato-2/
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/chicken_sausauge_and_rd_pepper_paella_RET.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140124T180000
DTEND;TZID=America/Toronto:20140124T210000
DTSTAMP:20260505T234720
CREATED:20140120T214005Z
LAST-MODIFIED:20141119T154012Z
UID:3628-1390586400-1390597200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Bifteki - Greek Comfort Food by Peter Minaki
DESCRIPTION:Tonight’s menu is a bit of classic Greek comfort food — Bifteki — by Peter Minaki\, the dedicated foodie behind Kalofagas. Seasoned beef patties are baked together with roasted potatoes and peppers for a warm\, satisfying winter meal with all the flavours and goodness of true Mediterranean cuisine. \n$12 (tax in) \nWhether it’s cooking up a storm for the Toronto Underground Market\, leading food tours or catering epic dinner parties\, cook\, author and teacher Peter Minaki puts his passion for authentic Greek cuisine front and centre. Visit his site for delicious Greek and Mediterranean recipes at http://www.kalofagas.ca\, or check out his great cookbook\, Everything Mediterranean. \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-bifteki-greek-comfort-food-by-peter-minaki-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/01/bifteki.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140122T180000
DTEND;TZID=America/Toronto:20140122T210000
DTSTAMP:20260505T234720
CREATED:20140120T203919Z
LAST-MODIFIED:20141119T154012Z
UID:3605-1390413600-1390424400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sicilian Caponata & Panelle by Emily Zimmerman
DESCRIPTION:Every Wednesday – Veg Out with Emily Zimmerman \nThis week’s bounty from Fresh City Farms inspired Emily to tap into the flavours of Sicily. \nCaponata is one of the most iconic dishes of Sicily\, a robust Mediterranean eggplant dish with garlic\, onion and tomato\, often spiked with olives\, raisins and pine nuts — Emily’s will feature meaty mushrooms in the mix as well. It’ll be served with another Sicilian speciality\, panelle\, a polenta-like dish made from chickpea flour\, seasoned with lemon zest and fresh rosemary\, then cut into wedges and fried to give it a crispy golden crust. Top it off with an elegant blood orange and winter sprouts salad\, and you have one spectacular winter meal. \n$12 (tax-in)\n (vegan & gluten-free) \nDessert: Grapefruit brûlée lollipops – $3 \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. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-sicilian-caponata-panelle-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/2014/01/caponata-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140121T180000
DTEND;TZID=America/Toronto:20140121T210000
DTSTAMP:20260505T234720
CREATED:20140120T203918Z
LAST-MODIFIED:20141119T154012Z
UID:3603-1390327200-1390338000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tourtière! by Len Senater
DESCRIPTION:Tourtière – a French Canadian meat pie – is a classic part of the Christmas Eve réveillon and New Year’s Eve meal in Quebec. With lots or regional variations including beef\, veal\, wild game or even fish\, I’ll be making mine Montreal-style\, with pork and hint of cinnamon and cloves. Served with mashed potatoes\, beef gravy\, chunky tomato chutney and pickled beets. A vegan Tourtière with mushrooms\, bulgur & chestnuts will also be available. \n$12 (tax in)\n (vegan option) \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. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tourtiere-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/2014/01/Tourtiere.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20140120T183000
DTEND;TZID=America/Toronto:20140120T203000
DTSTAMP:20260505T234720
CREATED:20140113T020309Z
LAST-MODIFIED:20141119T154012Z
UID:3348-1390242600-1390249800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Brunch Techniques Masterclass with Kate Salter
DESCRIPTION:Brunch is many people’s favourite meal – often a lavish and decadent breakfast-inspired feast. But producing a truly stellar brunch is no mean feat\, and can intimidate even otherwise capable home cooks. \nDoes throwing a weekend brunch make you nervous? Does perfect egg preparation make your knees wobble? Ever wonder how to satisfy both the crispy and chewy bacon teams without smelling like a fry cook for a week? Then our Brunch Techniques Masterclass is for you! \nThe class will cover a number of delicious brunch dishes from egg basics\, to brunch classics like eggs Benedict with hollandaise sauce\, and new twists such as candied bacon breakfast sandwiches and Eggs in Purgatory. During this workshop we will also learn about table setting and presentation\, brunch cocktails\, and planning your preparation to ensure everything is ready and piping hot at the same time. \nJoin Kate Salter\, Toronto caterer\, brunch chef (and recent winner of Come Dine With Me Canada!)\, as she leads you through the world of brunch to help your next brunch appear perfectly effortless\, endlessly delicious\, and enviously fun. There’ll be lots to learn and eat\, and great recipes to take home.\nhttp://grainofsalter.blogspot.ca/ \n$40 +HST
URL:https://dev.thedepanneur.ca/event/workshop-brunch-techniques-masterclass-with-kate-salter/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2014/01/egg-benny.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR