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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190311T183000
DTEND;TZID=America/Toronto:20190311T210000
DTSTAMP:20260503T035241
CREATED:20190110T202138Z
LAST-MODIFIED:20190110T202755Z
UID:65337-1552329000-1552338000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Sausage Making with Amber Farrell (2)
DESCRIPTION:Discover the fundamentals of sausage making with Chef Amber Farrell. Learn some tricks\, get your hands dirty and have fun learning how to make 3 different kinds of pork sausage. \nAt this workshop you will be making:\nBreakfast Sausage made with pork\, sage\, brown sugar\, nutmeg; \nPolish Sausage made with pork\, marjoram\, paprika\, garlic; and\nGerman Hunter Sausage filled with fine and coarse ground pork\, mustard seed\, coriander seed\, garlic\, coarse black pepper\, and nutmeg. \nThe class will teach you how to season\, mix and shape sausages\, discuss grind and fat rations\, how to preparing casings and stuffing tools & techniques. There will be a chance to taste all the sausages in class\, along with some fabulous homemade condiments\, and there will an extra sausage or two for everyone to take home. \n$60 +HST \n—–\nAmber Farrell is the Chef at City Betty\, an enthusiastic sausage maker and eater\, and a big fan of mustard. She has worked at various restaurants across the city\, and has successfully competed against other heavyweight sausage makers in Toronto. \n—–\nEvery Sunday & Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-sausage-making-with-amber-farrell-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_1033587260113641.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190312T180000
DTEND;TZID=America/Toronto:20190312T210000
DTSTAMP:20260503T035241
CREATED:20190211T025500Z
LAST-MODIFIED:20190225T234953Z
UID:66810-1552413600-1552424400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Suzanne Barr on Intersectionality in the Kitchen
DESCRIPTION:Suzanne Barr occupies a space where many passions overlap: local community\, food security\, and advocacy for people of colour & LGBTQ communities. Join us for a conversation about intersectionality within kitchen culture as a woman of colour\, the importance of storytelling\, and understanding our positions of power and how we influence the next generation.\n—– \n \nDinner by Len Senater\nTonight’s menu features recipes by chefs of colour from around North America who are changing the face of our culinary landscape. \nKimchi Quesadilla by Chef Roy Choi\nGrassroots fusion emerging out of a community\n(available w/ vegan cheese and/or corn tortillas) \nPork Ribs with Guava Hoisin Glaze by Chef Lee Anne Wong\n2nd gen immigrant making it up the ranks to Top Chef\n(available as marinated tofu cutlet) \nCornbread Kush by Chef Michael Twitty\nChef using food to connect past & present issues around race\, identity & food\n(slightly adapted to be vegan) \nSimple Coleslaw by me \nCross Creek Chocolate Pie by Idella Parker via The Jemima Code by Toni Tipton-Martin\nCookbook author confronting the erasure of culinary contributions by POC \n#GF #vegan options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea. Dessert is available a la carte.\n$35 (includes HST) \nBOOK NOW\n—–\nChef Suzanne Barr was the owner of the popular restaurant Saturday Dinette\, and the inaugural chef-in-residence at the Gladstone Hotel. She has presented at the James Beard Foundation Chef’s Bootcamp\, MAD Symposium in Copenhagen\, Denmark\, the Women In Hospitality United symposium in New York City\, and was one of the chefs featured in Maya Gallus’ documentary film The Heat: A Kitchen (R)evolution. In 2019 Suzanne will begin her next journey as Head Chef at Avling Kitchen and Brewery in Toronto. She lives in Toronto with her husband and young son\, and still spends time in Florida with her family. \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\nFind out more on Table Talks at The Depanneur \n 
URL:https://dev.thedepanneur.ca/event/table-talk-suzanne-barr-on-intersectionality-in-the-kitchen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/suzanne-barr.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190314T180000
DTEND;TZID=America/Toronto:20190314T210000
DTSTAMP:20260503T035241
CREATED:20190224T234826Z
LAST-MODIFIED:20190314T151604Z
UID:67559-1552586400-1552597200@dev.thedepanneur.ca
SUMMARY:DROP IN DINNER: Taste of Maharashtra by Ketan Dongre
DESCRIPTION:Discover the unique flavours of the Western Indian province of Maharashtra – light\, flavourful and sophisticated\, with a hint of the tropical coast. These are special regional dishes\, uncommon in restaurants\, but regularly cooked in homes\, presented in a modern way showcasing Chef Ketan Dongre experience working in fine dining around the world. \nSabudana Vada — Fried Tapioca Pearl & Peanut Fritters  $6\nCrispy on the outside and soft on the inside\, this is a mixture of tapioca pearls\, peanuts and potatoes\, spiced with chilli and toasted cumin; served with coconut chutney and yogurt. \nMatki Usal with Poha — Moth Bean Curry with Flattened Rice  $12\nLegume curry spiced with red chilli\, coconut\, coriander seed\, cumin\, fennel seed and black peppercorn\, mellowed with tomatoes; served with poha\, flattened rice with turmeric. \nChicken Roulade with Fenugreek  $14\nRoulade is a sophisticated French technique of deboning poultry and then rolling it into a tight cylinder before poaching. The elegant round discs of tender meat are then seared and served with a mild curry of onion\, ginger\, garlic\, tomato and chilli\, and garnished with fenugreek leaves sautéed with garlic. Served with delicate basmati rice scented with cumin seeds. \nCombo Plate — Matki Usal + Chicken Roulade $16\nWith choice of basmati or poha rice \nMango Shrikhand — Hung Yogurt with Saffron and Mango  $6\nFresh yogurt is strained overnight until thick and creamy\, then flavoured with sugar\, green cardamom\, saffron and mango puree. \nPrix Fixe Menu\nApp + Main + Dessert: Veg $23 • Chicken $25 • Combo $27 \n—–\nKetan Dongre hails from Nagpur\, a small city in situated near the center of India. He became interested in cooking through his first job as a cook at The Grand Hyatt in Mumbai. Since then\, he has worked at O&B\, The Ritz Carlton\, and The St. Regis Hotel. IG: @foodbyketan \n\n—-\nEvery Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.\n\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-taste-of-maharashtra-by-ketan-dongre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/Moth-Bean-Curry-with-Flattened-Rice.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190315T100000
DTEND;TZID=America/Toronto:20190315T130000
DTSTAMP:20260503T035241
CREATED:20190128T163622Z
LAST-MODIFIED:20190311T142046Z
UID:66219-1552644000-1552654800@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Paella Valenciana with José Arato
DESCRIPTION:Paella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice\, saffron\, pimentón\, olive oil and a paella pan. Beyond that\, there are innumerable variations incorporating everything from shrimp\, clams and mussels\, to rabbit\, chicken and chorizo. An impressive and delicious party dish\, it’s remarkably easy to master with a little bit of help and knowledge. \nJosé Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this signature dish at Evergreen Brickworks Farmer’s Market. In this workshop\, José will lead participants through the history\, ingredients\, preparation\, serving – and eating! – of a classic chicken and seafood Paella Valenciana. There will also be some small tapas to nibble on while the paella finishes cooking.\n—– \n$60 + HST \n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend.\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-paella-valenciana-with-jose-arato-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_346189372506489.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190315T183000
DTEND;TZID=America/Toronto:20190315T210000
DTSTAMP:20260503T035241
CREATED:20190219T004104Z
LAST-MODIFIED:20190313T153955Z
UID:67187-1552674600-1552683600@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Pairing Wine & Food by Madeleine Legoe
DESCRIPTION:Take your taste buds on an around the world trip\, tasting award-winning wines from California\, New Zealand\, Spain and Australia. Pernod Ricard wine ambassador Madeleine Legoe\, in collaboration with Chef Jose Arato of Pimenton\, will lead you on a 2-hour sensory journey designed to broaden your palate\, highlight the complexity of the wines\, and explore the art of pairing wines and food. Wines and regions to be explored include: \nMumm Napa Sparkling — California\nOrange chicken crostini with caramelized ginger \nStoneleigh Marlborough Sauvignon Blanc — New Zealand\nGrapefruit & Passionfruit ceviche \nCampo Viejo Reserva — Spain\nPulpo a la Gallega; octopus with paprika\, potatoes & olive oil \nJacob’s Creek Double Barrel Shiraz — Australia\nScotch-braised smoked pulled pork on brioche \nLearn about the stories behind each wine\, their varietals and terrior\, discuss tasting notes\, and have an opportunity to taste wines alongside different ingredients\, flavours and dishes. You will get to enjoy a sparkling wine\, a white\, and two reds\, each paired with a tasting plate crafted to showcase different elements of the wine and the complex harmony between flavour and expression. \nThere will be a generous gift bag for each participant to take home including a bottle opener\, tasting notes booklet and more.\n—– \n$90 +HST \n—–\nMadeleine Legoe has widespread experience in viticulture and winemaking having spent 6 months at Pernod Ricard wine brand homes across the globe spending time with winemakers\, making wine at vintage\, and is WSET (Wine & Spirit Education Trust) accredited. She has a background in marketing and her passion for wine led her to be a Pernod Ricard Wine Ambassador representing an array of international brands such as Jacob’s Creek\, Stoneleigh\, and Campo Viejo. \nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend. \n\n—–\nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events\n\n\n Find out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-intro-to-wine-pairing-with-madeleine-legoe/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/wine-and-food-pairing-chart.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190316T100000
DTEND;TZID=America/Toronto:20190316T143000
DTSTAMP:20260503T035241
CREATED:20190301T160536Z
LAST-MODIFIED:20190320T191252Z
UID:68052-1552730400-1552746600@dev.thedepanneur.ca
SUMMARY:POP-UP: Cleveland Soul Kitchen - Soul Food Brunch Remix by Chef Avaughn Wells
DESCRIPTION:Smoked Pork Hash & Eggs\n				\n			\n				\n			\n				\n				Chicken & Waffle Benny\n				\n			\n				\n			\n				\n				Biscuits & Gravy\n				\n		\n\nBRUNCH POP-UP: Sat/Sun Mar 16-17 & 23-24\nAvaughn Wells brings a taste of Cleveland to The Dep with this menu of American Soul Food classics remixed for brunch. \n“When my grandparents traveled North to Ohio\, they brought their Southern flavours with them. My mother would have made some of these items; others were from my grandmother. This menu is my own twist on food that I grew up on.”\n—– \nClassic Breakfast  9\n2 eggs any style – roasted tomato – buttered toast – fruit preserves \nBiscuits & Gravy   9\nHand-cut buttermilk biscuits – house-ground sausage gravy – preserves and whipped butter \nChicken & Waffle Benny  16\nButtermilk corn waffle – country fried chicken – charred collard greens – 2 poached eggs – cayenne hollandaise \nHash & Eggs  14  #GF\nSmoked pork shoulder – skillet potatoes – roasted onions and peppers – 2 eggs any style \nCheese Grits & Sausage  14   #GF\n3-year cheddar grits – hand-formed sage sausage – 2 eggs any style – red-eye gravy \nGrits & Succotash  12   #vegan #GF\nHominy grits – charred collard greens – roasted corn succotash – red-eye gravy \nall dishes come with choice of baby kale salad or skillet potatoes \nStuffed French Toast  11\nVanilla cream cheese filled Texas toast – macerated berries \nSides  4\n2 eggs\, sausage\, sausage gravy\, cheese grits\, biscuits\, collards\, succotash \nToast & Whipped Butter  2 \nBottomless Coffee  3  |  Juice  4 \n—–\nChef Avaughn Wells began cooking in 1992 as a highschool student in Cleveland\, Ohio. Over the next 24 years\, Chef Avaughn worked his way up through various hotels and upscale restaurants to the helm of such kitchens as The Amsterdam Brewhouse\, Real Sports Bar & Grill\, Rec Room and Coq of the Walk\, as well as consulting and pop-ups through his own culinary brand\, ONYX Hospitality \n—–\nThe Depanneur is showcase for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about The Depanneur
URL:https://dev.thedepanneur.ca/event/pop-up-cleveland-soul-kitchen-soul-food-brunch-remix-by-chef-avaughn-wells/2019-03-16/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/gif:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/cleveland-soul-kitchen_2.gif
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190316T193000
DTEND;TZID=America/Toronto:20190316T220000
DTSTAMP:20260503T035241
CREATED:20190219T024625Z
LAST-MODIFIED:20190219T024903Z
UID:67222-1552764600-1552773600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Ontario Grown by Patryk Laskowski
DESCRIPTION:Patryk Laskowski feels fortunate to live in a place that offers such a flavourful and diverse variety of foods. His menu is a celebration of local Ontario ingredients and producers\, showcased using French\, Italian and Spanish culinary styles to emphasize their flavours. All of the vegetables\, grains\, meats\, and eggs are Ontario-grown or raised: the birch syrup and mushrooms are locally harvested\, the mustard greens and strawberries were grown by Patryk himself.\n—– \nCarrot meets Koji\nSlow braised carrots with a butter-fried koji (a fungus traditionally used to ferment soya beans to make soy sauce & miso); buckwheat koji has a beautiful dark maple smell and an umami flavour. \nEinkorn Carbonara\nFresh-made egg pasta using Ontario-grown Einkorn flour\, with guanciale (cured pork cheek)\, eggs\, pecorino and romano cheese. \nSpicy Greens with Fermented Strawberry \nMustard greens\, frisé\, garlic sprouts\, and a mix of other spicy\, sharp\, and bitter greens contrasting against a dressing featuring fermented strawberry brine. \nBraised Beef Cheeks\nBeef cheeks braised for 7 hours until meltingly tender\, in a sauce enriched with a dried wild mushrooms\, birch syrup\, miso\, and celery root\, finished with a fresh herb chimichurri. Served with with potato pavé: thinly sliced stacked potato cooked in cream\, compressed\, sliced and pan fried. \nChocolate and Mushrooms\nDark chocolate mousse\, fennel caramel\, and porcini powder creates a dessert that’s uniquely complex\, earthy\, rich\, and intensely chocolatey.\n—– \n$60 +HST \n—-\nPatryk Laskowski is a passionate cook who has been surrounded by the love of food from a very young age. He grew up around a grandma who was a chef and spent many weekends foraging for wild mushrooms and blueberries. His grandfather was a beekeeper and his honey was a first introduction to the complexities of flavour. He is inspired to understand cultures through food and has done so in Morocco\, France\, and Burma. Following in the footsteps of chefs such as Rene Redzepi\, he is drawn to local ingredients and his food experiments have led him into new realms of flavour. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-ontario-grown-by-patryk-laskowski/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/Beef-Cheeks.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190317T183000
DTEND;TZID=America/Toronto:20190317T210000
DTSTAMP:20260503T035241
CREATED:20190211T193238Z
LAST-MODIFIED:20190211T193507Z
UID:66865-1552847400-1552856400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Classic Stuffed Pastas by Laura Guanti
DESCRIPTION:Join Laura Guanti at The Depanneur for a fun\, hands-on evening of stuffed pasta making! You will start by learning how to make a simple and versatile pasta dough sheets from scratch. Then\, working with two delicious fillings — ricotta with spinach\, and goat cheese with squash — you will learn a variety of techniques for making beautiful stuffed pastas like Ravioli\, Agnolotti\, Mezzaluna\, Tortellini and Cappelletti.\n\n\n \n\n\nYour finished pasta will be cooked up in a choice of delicious sauces for you to taste in class. Any extras can be taken home\, along with your new skills to impress your friends!\n\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\n\n\n \n\n\n—–\n\n\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-classic-stuffed-pastas-by-laura-guanti/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/making_ravioli.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190318T100000
DTEND;TZID=America/Toronto:20190318T130000
DTSTAMP:20260503T035241
CREATED:20190111T032815Z
LAST-MODIFIED:20190311T143459Z
UID:65397-1552903200-1552914000@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: French & Italian Flatbreads with Leo Baduria
DESCRIPTION:Join artisanal baker Leo Baduria for this fun\, hands-on workshop where participants will learn the recipes and techniques for making traditional flatbreads found in Italy and France\, such as Focaccia\, Fougasse aux Olives\, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch\, how to handle it from kneading and resting to stretching and shaping\, as well as tips on timing and temperature for baking.\n—– \n$60 + HST \n—– \nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Cooking Classes at The Dep
URL:https://dev.thedepanneur.ca/event/lunch-learn-french-italian-flatbreads-with-leo-baduria/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/tarte-flambee.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190318T183000
DTEND;TZID=America/Toronto:20190318T210000
DTSTAMP:20260503T035241
CREATED:20190219T015355Z
LAST-MODIFIED:20190226T003033Z
UID:67189-1552933800-1552942800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Classic Stuffed Pastas by Laura Guanti (2)
DESCRIPTION:3rd class added! March 19th\n\nJoin Laura Guanti at The Depanneur for a fun\, hands-on evening of stuffed pasta making! You will start by learning how to make a simple and versatile pasta dough sheets from scratch. Then\, working with two delicious fillings — ricotta with spinach\, and goat cheese with squash — you will learn a variety of techniques for making beautiful stuffed pastas like Ravioli\, Agnolotti\, Mezzaluna\, Tortellini and Cappelletti\nYour finished pasta will be cooked up in a choice of delicious sauces for you to taste in class. Any extras can be taken home\, along with your new skills to impress your friends! \n$60 + HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up she was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world! \n—– \nEvery Sunday & Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-classic-stuffed-pastas-by-laura-guanti-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/making_ravioli.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190319T183000
DTEND;TZID=America/Toronto:20190319T210000
DTSTAMP:20260503T035241
CREATED:20190226T002955Z
LAST-MODIFIED:20190226T003228Z
UID:67637-1553020200-1553029200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Classic Stuffed Pastas by Laura Guanti (3)
DESCRIPTION:Join Laura Guanti at The Depanneur for a fun\, hands-on evening of stuffed pasta making! You will start by learning how to make a simple and versatile pasta dough sheets from scratch. Then\, working with two delicious fillings — ricotta with spinach\, and goat cheese with squash — you will learn a variety of techniques for making beautiful stuffed pastas like Ravioli\, Agnolotti\, Mezzaluna\, Tortellini and Cappelletti\nYour finished pasta will be cooked up in a choice of delicious sauces for you to taste in class. Any extras can be taken home\, along with your new skills to impress your friends! \n$60 + HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up she was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world! \n—– \nEvery Sunday & Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-classic-stuffed-pastas-by-laura-guanti-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/making_ravioli.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190321T180000
DTEND;TZID=America/Toronto:20190321T210000
DTSTAMP:20260503T035241
CREATED:20190304T193822Z
LAST-MODIFIED:20190304T194223Z
UID:68275-1553191200-1553202000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Edendale\, Tobago by Rhoma Spencer
DESCRIPTION:Rhoma Spencer grew up in Tobago\, in a guesthouse named Edendale operated by her parents. The establishment’s popularity was in no small part on account of her mother’s cooking\, fondly called ‘Muriel’s sweet hand’.   \nIn the middle of the Lenten season\, exactly two days after St Joseph’s Day (March 19)\, the radio stations in Trinidad and Tobago would play calypsos or secular music and party promoters would have parties on this day as St Joseph’s Day was a break in the Holy season. This menu is inspired by this time period of Rhoma’s childhood; when no meats were cooked\, and fish was the regular fare for the Lenten season. \nThe choice of fish was and still remains salted cod fish — imported from Canada’s East Coast as far back as the 18th century\, when it was used to feed enslaved workers — a reminder of our complicated and intertwined colonial histories.\n—— \nDingolay $7\nThis split peas inspired soup is given a smooth buttery texture infused with roasted garlic\, a touch of curry\, turmeric and roasted cumin. Cornmeal dumplings and Trinidadian pimentos complete this opening appetizer. \nSaltfish Buljol Bacchanal and Cucumber Comess $14\nA salted cod fish salad made with onions\, cabbage and carrot\, sweet peppers\, cilantro tossed in olive oil with a sprinkling of lime juice. Accompanied with 3 fried ‘bakes’ (aka Johnny cakes or fried bread)\, and a spicy cucumber salad with ground garlic and shado beni\, a Caribbean herb similar to cilantro. \nCote-ci Cote-la $12 #vegan #gluten free\nInspired by Indo-Trinidadian doubles\, this curried channa (chickpea) stew is cooked with a variety of spices and infused with shado beni. Garnished with a cucumber chutney\, served on two large corn tortillas. \nPone du Jour $7\nA cassava pudding made with coconut\, pumpkin and ginger with the rich aroma of nutmeg\, cinnamon and bay leaves.\n—– \nRhoma Spencer is an award-winning actor and director\, playwright\, acting coach\, comedienne and cultural critic. Her works have been critically acclaimed in the Globe and Mail\, Now Magazine and the Toronto Star. In summer 2014 she was the recipient of a US Proclamation from the House of Congress and a Citation from the Brooklyn Borough President for her contribution to Caribbean Theatre with the play Jean and Dinah. She is also named in the Who is Who in Black Canada and in the Trinidad and Tobago 50th Anniversary Publication of Distinguished Nationals in Canada in the field of Arts and Culture. \nWhen not performing or directing\, Rhoma is an accomplished foodie at heart and shares her culinary skills with friends. She reimages the traditional cuisine of Trinidad and Tobago\, giving it a contemporary treatment in her present locale. Her moonlighting gig\, Sweethand Delights serves up all the Trinbagonian Christmas culinary traditions and is quite a hit within her community. \n\n—-\nEvery Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.\n\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-edendale-tobago-by-rhoma-spencer/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/buljol.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190322T100000
DTEND;TZID=America/Toronto:20190322T130000
DTSTAMP:20260503T035241
CREATED:20190128T165054Z
LAST-MODIFIED:20190128T165344Z
UID:66224-1553248800-1553259600@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Polish Pierogies with Maria Rozynska
DESCRIPTION:Every culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll start the class with a warm borscht broth\, then dive into learning how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. There will also be a short presentation on Polish cuisine\, and maybe even a traditional folk song or two! You’ll get a chance to try all the pierogies in class with a sour cream and warm caramelized onion topping\, and extras can be taken home and frozen (if you can resist eating them on the way home).
URL:https://dev.thedepanneur.ca/event/lunch-learn-polish-pierogies-with-maria-rozynska-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/perogy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190322T183000
DTEND;TZID=America/Toronto:20190322T210000
DTSTAMP:20260503T035241
CREATED:20190225T010812Z
LAST-MODIFIED:20190319T194829Z
UID:67572-1553279400-1553288400@dev.thedepanneur.ca
SUMMARY:MASTER CLASS — Mozzarella & Burrata by Chef Luciano Schipano
DESCRIPTION:SOLD OUT! — 2nd Night Added Friday\, April 5\, 2019\nJoin passionate and knowledgeable Italian culinary expert Chef Luciano Schipano for a unique\, in-depth exploration and live demonstration of one of Italy’s most famous cheeses\, mozzarella\, and its much rarer and sophisticated cousin\, burrata. \nThis fun and delicious evening will begin with general introduction to the world of Italian cheeses\, and demonstration and tasting of traditional Italian mozzarella knots with Master Cheesemaker Angelo Pelosi. \nWe’ll then look at the making of burrata\, one of Italy’s unique culinary treasures. Fresh mozzarella is hand-shaped into a small pouch and filled with a combination of fine shreds of mozzarella curd (stracciatella) and fresh cream. The pouch is closed\, and sometimes wrapped in a leaf of the Asphodelus plant. (The leaves and the cheese last about the same time\, 3-4 days\, and thus fresh leaves are considered a sign of a fresh cheese). \nWhen the resulting burrata (literally “buttered” in Italian) is sliced open\, a spurt of thickened cream flows out in a moment of high culinary drama. The cheese has a rich\, buttery flavour and retains its fresh milkiness. It is best when eaten within 24 hours and is considered by some to past its prime after 48 hours; hence the extreme rarity — and price — of the authentic Italian product in Canada. \nChef Luciano will prepare a few dishes that highlight burrata’s luxurious qualities\, and discuss other recipe ideas. There will be ample tasting opportunities and a lively discussion of Italy’s rich culinary heritage\, history and ongoing role in the preservation of traditional foodways.\n—– \n$90 + HST \n—–\nChef Luciano Schipano has a serious passion for the culinary arts. A Red Seal certified Chef\, Luciano is also President of Slow Food Toronto\, Board Director of the Italian Federation of Chefs\, and an active member of the Canadian Culinary Federation. He loves to share his remarkable knowledge of Italian cuisine though teaching\, both in Canada and Italy\, as well as TV appearances and culinary tours. He is a passionate food advocate\, working with projects like Jamie Oliver’s Food Revolution and Soupalicious\, as well as an accomplished personal chef\, executive chef\, teacher and food consultant. \n\n—–\nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events\n\n\n Find out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-mozzarella-burrata-by-chef-luciano-schipano/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/Burrata.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190323T193000
DTEND;TZID=America/Toronto:20190323T220000
DTSTAMP:20260503T035241
CREATED:20190225T204813Z
LAST-MODIFIED:20190225T221018Z
UID:67610-1553369400-1553378400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Cravings! by Eva\, Alex\, Melanie & Shane
DESCRIPTION:Four ambitious George Brown Culinary students join forces to fight off the winter blahs. This past month of snow\, ice and slush has made us crave the comforts of warming foods: colourful and vibrant antipasti\, comforting sweet potato\, luscious pork and fragrant apple galette were chosen to warm and soothe our souls until the spring bloom.\n—– \n“Fauxmage” Board\nDon’t be fooled\, this is a vegetarian cornucopia of amazing colours\, flavours & textures featuring 3 different cashew cheeses: smoked paprika\, fresh herb & pink peppercorn\, cashew “brie” with candied macadamia nuts\, pistachios & blackberries; plus: Kale Pesto • Roasted Garlic & Red Pepper Dip • Shiitake Mushroom & Caper Tapenade • Sundried Tomato & Olive Tapenade • Lentil Mushroom Pate • Ginger Mango Chutney • Herbed Chickpea Focaccia • Sesame\, Orange & Flax crackers • Crudités \nSweet potato & ricotta gnocchi\nTender dumplings\, quickly pan-fried and finished with browned butter & sage. \nPork Shoulder a la Matignon\nA classic\, slow-cooked dish that evokes memories of Northern France; succulent pork braised with apples\, celeriac and onion in aromatic dry apple cider; served with potato rosti. \nBrowned Butter Apple Galette\nwith maple whipped cream and candied walnuts\n—– \n$60 +HST \n—–\nEva | A small-town girl who grew up in a family that has a passion to create beautiful food and share it with others. Before she decided to go to culinary school\, she had many jobs in the food industry and was always inspired by other chefs and their love of food. She decided to follow her dreams and move to the city where she now lives and works doing what she loves. \nAlex | A multicultural food lover who fell in love with culinary arts in one of the most diverse cities around the world. For me\, cooking is all about passion. My goal is to deliver a bit of that passion to people through my dishes. The idea is to put smile on people’s faces and to make them feel nurtured. French cuisine ignited a spark in my soul long time ago. \nMelanie | “Let food be thy medicine and medicine be thy food” (Hippocrates) is what awakened me to this culinary world. Real food nourishes my body. For years now\, I have been advocating whole foods. Being a vegetarian for over 20 years and having traveled to over 50 countries\, I have discovered tastes and cooking skills that nothing in a box or a can has to offer. I’d like to share my love of whole foods and what you can do with it. \nShane | I grew up in the hills of Jamaica with my family who are farmers. Life is simple and as the eldest child\, I would always help my grandparents out on the farm as much as I could. When I am home\, I am always next to my mother in the kitchen cooking up some tasty dishes. This trend of always being in the kitchen I think is what drove me to attend chef school and doing further studies. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-cravings-by-eva-alex-melanie-shane/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/Cider-Braised-Pork-Sholder.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190324T100000
DTEND;TZID=America/Toronto:20190324T160000
DTSTAMP:20260503T035241
CREATED:20190218T231317Z
LAST-MODIFIED:20190311T152806Z
UID:67167-1553421600-1553443200@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—– \nFull-Day Bread Making Workshop! \nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$150 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/offsite-workshop-full-day-breadmaking-intensive-by-leo-baduria-7/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_1996812403973643.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190324T180000
DTEND;TZID=America/Toronto:20190324T230000
DTSTAMP:20260503T035241
CREATED:20190218T201411Z
LAST-MODIFIED:20190218T201532Z
UID:67151-1553450400-1553468400@dev.thedepanneur.ca
SUMMARY:Private Event
DESCRIPTION:
URL:https://dev.thedepanneur.ca/event/private-event/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190325T100000
DTEND;TZID=America/Toronto:20190325T130000
DTSTAMP:20260503T035241
CREATED:20190128T170850Z
LAST-MODIFIED:20190314T155106Z
UID:66229-1553508000-1553518800@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Intro to Plant Based Cooking with Chef Doris Fin
DESCRIPTION:Toronto is situated in a rich and abundant agricultural region providing us with plentiful\, fresh\, and local ingredients to inspire and savour. With the change of each season we find a bounty of colours and new flavours and Chef Doris Fin‘s fun\, hands-on class shows you how to transform these gifts into a delicious\, seasonal\, vegetarian meal. Every class covers making a hearty soup\, a fresh salad with a complimentary dressing\, and a luscious dessert showcasing local and seasonal flavours and products. \nAlong the way\, Chef Doris is happy to share her abundant knowledge of plant-based cuisine\, nutrition and versatile cooking techniques. You’ll leave with lots of tips and tricks to stock your pantry and fridge\, take advantage of the seasons and inspire your inner chef. Participants will be provided with all the recipes as well as a list of resources to excite your culinary imagination. \nClass includes a lunch of all the seasonal dishes you learned to make! \n$60 +HST \n—–\nChef Doris Fin is an award winning international chef based out of Toronto. She specializes in plant-based culinary arts\, teaching interactive culinary classes\, catering private events\, and is currently working on a cookbook and a documentary film series featuring food of the world with top chefs and farmers. She loves to ignite the intuitive inner chef in you!   |   chefdorisfin.com \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-cooking-the-seasons-with-doris-fin-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/basket_of_veggies.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190325T183000
DTEND;TZID=America/Toronto:20190325T210000
DTSTAMP:20260503T035241
CREATED:20190211T225542Z
LAST-MODIFIED:20190324T175725Z
UID:66507-1553538600-1553547600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to French Mother Sauces by Chantal Vechambre
DESCRIPTION:SOLD OUT! 2nd Night Added Tuesday\, Mar 26\nAt the heart of French cooking are the “Mother Sauces”; a series of fundamental culinary building blocks upon which countless variations and dishes are based. In this fun\, hands-on workshop\, French Chef Chantal Vechambre will introduce the key techniques behind several of these versatile sauces\, an invaluable foundation for anyone interested in exploring true French cuisine. \nStarting by learning how to make roux\, the essential base of the white Mother Sauces\, she will cover dairy-based sauces like Béchamel and Mornay\, as well as the stock-based Velouté and variants such as Soubise & Poulette. They will be used to accompany some simply cooked local vegetables and to make simple\, classic dishes like Talmouse en Tricorne\, small puff pastry tartlettes with a creamy Mornay filling\, for snacking on in class. There will be plenty of discussion of how these versatile sauces can be used and modified in scores of different ways from lasagna to croque monsieur. \nThe class will also cover how to make quick and easy cold sauces\, such as mayonnaise\, ailoli and tartare\, which will be served with some fresh fish and crudités. As a bonus\, you will learn how to make a quick Court Bouillon\, the classic stock for poaching fish. \n$60 +HST \n—–\nChantal Vechambre\, a French national and trained chef\, spent 6 years in Atlantic Canada\, in part researching her award-winning book French Taste in Atlantic Canada\, A gastronomic history 1604-1758\, about the ingredients\, adventures and history of the Acadian people who lived at the Fortress of Louisbourg in Nova Scotia.\nhttp://www.chantalvechambre.com \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-intro-to-french-mother-sauces-by-chantal-vechambre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_1412557448796654.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190326T183000
DTEND;TZID=America/Toronto:20190326T210000
DTSTAMP:20260503T035241
CREATED:20190311T151415Z
LAST-MODIFIED:20190325T224431Z
UID:68518-1553625000-1553634000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to French Mother Sauces by Chantal Vechambre (2)
DESCRIPTION:At the heart of French cooking are the “Mother Sauces”; a series of fundamental culinary building blocks upon which countless variations and dishes are based. In this fun\, hands-on workshop\, French Chef Chantal Vechambre will introduce the key techniques behind several of these versatile sauces\, an invaluable foundation for anyone interested in exploring true French cuisine. \nStarting by learning how to make roux\, the essential base of the white Mother Sauces\, she will cover dairy-based sauces like Béchamel and Mornay\, as well as the stock-based Velouté and variants such as Soubise & Poulette. They will be used to accompany some simply cooked local vegetables and to make simple\, classic dishes like Talmouse en Tricorne\, small puff pastry tartlettes with a creamy Mornay filling\, for snacking on in class. There will be plenty of discussion of how these versatile sauces can be used and modified in scores of different ways from lasagna to croque monsieur. \nThe class will also cover how to make quick and easy cold sauces\, such as mayonnaise\, ailoli and tartare\, which will be served with some fresh fish and crudités. As a bonus\, you will learn how to make a quick Court Bouillon\, the classic stock for poaching fish. \n$60 +HST \n—–\nChantal Vechambre\, a French national and trained chef\, spent 6 years in Atlantic Canada\, in part researching her award-winning book French Taste in Atlantic Canada\, A gastronomic history 1604-1758\, about the ingredients\, adventures and history of the Acadian people who lived at the Fortress of Louisbourg in Nova Scotia.\nhttp://www.chantalvechambre.com \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-intro-to-french-mother-sauces-by-chantal-vechambre-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_1412557448796654.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190328T180000
DTEND;TZID=America/Toronto:20190328T210000
DTSTAMP:20260503T035241
CREATED:20190221T032533Z
LAST-MODIFIED:20190221T032747Z
UID:67410-1553796000-1553806800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tibetan Momos by Tsewang Chodon
DESCRIPTION:It’s hardly surprising the Tibet’s cold\, windy plateau has evolved a hearty\, warming cuisine perfect for winter weather. Join Tsewang Chodon of TC’s Tibetan Momo\, for a taste of traditional Tibetan fare\, all made with local\, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets. \nTibetan Lentil Soup (vegan) $6\nPiping hot\, hearty lentil broth with subtle curry spices \nKotey Momos 6pc $12\nThese momos are elegantly leaf-shaped by hand\, and then steamed/pan-fried for an extra special bit of golden crust! \nBeef – with local beef & onions\n-or-\nVegetable – with cabbage\, carrots\, spinach\, leeks\, potato & garlic\nServed with Drang Tsal (tangy pickled cabbage salad)\, soy dipping sauce\, and TC’s fabulous homemade hot sauce.\n-or-\nFlexetarian – 1/2 beef + 1/2 veggie \nDre-Sil $4\nA very traditional New Year’s dish\, symbolizing good luck and happiness in the year ahead\nSteamed rice with butter and a mixture of dried fruits \nTibetan Butter Tea $2\nTraditionally fermented chunk of tea leaves\, steeped and mixed with butter\, milk and salt\n-or-\nTibetan Sweet Tea $2\nSweet black tea with ginger \nPrix Fixe Menu $23\nSoup + Momos + Dessert + Tea \n—–\nFrom a young age\, Tsewang Chodon has enjoyed cooking a varied selection of delicious dishes and serving yummy food to her family and friends. Now TC is sharing traditional Tibetan/Himalayan cuisine by offering her own handmade MoMo sourced from local ingredients. TC has been selling her products at local farmers’ markets\, the Evergreen Brickworks and at other local events under the banner of TC’s Tibetan Momo. \n—–\nEvery Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tibetan-momos-by-tsewang-chodon-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/2017/12/facebook_event_148133902628138.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190329T100000
DTEND;TZID=America/Toronto:20190329T130000
DTSTAMP:20260503T035241
CREATED:20190111T010322Z
LAST-MODIFIED:20190308T051006Z
UID:65362-1553853600-1553864400@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Knife Skills with Sonya Gammal
DESCRIPTION:Knowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals\, including selecting the best knife for the job\, as well as knife safety\, storage and maintenance including sharpening and honing. \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious lunch menu. Chef Sonya will guide you through fundamental knife skills such as: selecting\, storing and handling knives; sharpening vs. honing; knife safety and cutting techniques\, classic vegetable cuts such as julienne\, brunoise\, paysanne\, chiffonade\, etc.; breaking down a whole chicken into 8 parts. \nDuring the class you will be preparing a light lunch of chicken/veggie masala curry with basmati rice and two fresh salsas. (vegan + gluten-free options available). \n$60 +HST \n—– \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—– \nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-knife-skills-with-sonya-gammal-5/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/knife-skills2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190329T183000
DTEND;TZID=America/Toronto:20190329T210000
DTSTAMP:20260503T035241
CREATED:20190304T170753Z
LAST-MODIFIED:20190328T181856Z
UID:68239-1553884200-1553893200@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Spring Kimchi by Chef Sang Kim
DESCRIPTION:Kimchi is an incredibly healthy and delicious category of Korean fermented vegetables that goes far beyond the familiar Baechu-kimchi (배추김치)\, the spicy napa cabbage kimchi found at Korean restaurants. There are scores of seasonal and regional variations that offer a unique glimpse into a rich and complex Korean culinary tradition. \nAfter a long winter\, early spring excites with the first of the season’s green vegetables: radishes\, lettuce\, green onions\, and tender cabbage. They reflect the bounty of spring vegetables at their best. Unlike winter kimchi\, which takes time to ferment\, the seasonings in spring kimchi are applied with a much lighter touch in order to enhance the flavour of the tender vegetables. Most of the recipes are simple and the kimchi is often eaten immediately or within a few days. \nAfter multiple sold-out kimchi workshops\, The Depanneur is honoured to invite Toronto celebrity Chef Sang Kim to lead a Master Class on the fundamentals of preparing two classic types of spring kimchi\, both deeply rooted in Korean tradition: Stuffed Cucumber Kimchi (Oi Sobagi – 오이소박이 김치) and Radish + Napa Cabbage Water Kimchi (Mul Kimchi – 물김치). When these seasonal treats typically appear at mealtime\, it is a sure sign that the warmer months have finally arrived. \nOi sobagi  is a melding of chile peppers and chives with refreshing cucumbers. The juice from the kimchi is also ideal for a savoury cocktail or rice noodles in a cold kimchi soup. Mul kimchi combines putbaechu\, a tender\, young cabbage that is delicate and subtle\, with yeolmu\, a tiny\, tender white daikon radish\, prized for its crispness. This water kimchi has a delicate\, gazpacho-like flavour that captures the lightness of sunny days. Both are a celebration of the new season with flavours that complement the warmer weather.\n—– \n$90 + HST \n—– \nWith authentic ingredients procured through Galleria Supermarkets\, Canada’s largest Korean supermarket chain\, the workshop promises to bring the “back-home” flavours of kimchi to the city of Toronto. \n—–\nSang Kim is an award-winning fiction writer\, chef\, restaurateur\, educator\, and the animating force behind some of the most iconic modern Korean and Japanese restaurants in Toronto\, including Blowfish\, KI Modern Japanese\, KOKO! Share Bar\, and Yakitori Bar. He operates Canada’s most popular sushi making school\, Sushi Making For The Soul\, with over 20\,000+ “sushi warriors” since its inception in 2008. He appears regularly on two national CTV shows\, Your Morning and The Social\, covering a wide range of Asian cuisine and culture. His third and fourth books\, Woody Allen Ate My Kimchi -a Food Memoir\, and Eating Dogs\, a collection of his award-winning stories\, will be released in 2019. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-spring-kimchi-by-chef-sang-kim/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/cucumber-kimchi.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190330T193000
DTEND;TZID=America/Toronto:20190330T223000
DTSTAMP:20260503T035241
CREATED:20190304T161925Z
LAST-MODIFIED:20190304T183613Z
UID:68231-1553974200-1553985000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Holy Molé by Chef Greg Couillard
DESCRIPTION:El Retorno de Goyo Garcia Alvarez de los Alsos de Jalisco\nThe Dep is thrilled to welcome Chef Greg Couillard back to The Dep for his 8th season. \nChef Greg Couillard is well known for his lifelong fascination with bold flavours and spices; his iconoclastic palate and sensibility transformed the then-conservative world of “fine” dining of 80’s Toronto with an eclectic mix of Latin\, Caribbean\, Asian and Indian flavours and ingredients. \nChef Greg’s relentless culinary curiosity has never waned; he has spent the last eight or so winters on the Costa Allegre\, on the Pacific coast of Mexico\, deepening his understanding of the regional cuisines there. Inspired by the ingredients\, spices and flavours of his winter home\, Greg brings a dazzling new Mexican cuisine to the table with this fabulous dinner.\n—– \nTotopos y Salsas\nHandmade corn tortilla chips and two of Greg’s spectacular scratch-made salsas\, featuring a blend of Mexican chilies from the village markets near his winter retreat. \nSopa de Elote Ahumada\nRich chicken broth with smoked corn\, charred peppers\, and asparagus\, spiked with chipotle crema. \nEnsalada\nJicama slaw with mango\, cherry tomato\, cucumber\, arugula & red cabbage in a chili and agave spiked salad dressing \nPato Pato Olé Molé\nDuck confit enrobed in a velvety\, mahogany Puebla-style chocolate and chili mole sauce\, with toasted nuts\, rajas (a classic Mexican dish of roasted poblano peppers in cream) and camote (sweet potato) puree. \nPastel de Chili Arbol\, Chocolate y Maracuya\nMexican chocolate truffle cake with passion fruit and a chili kiss.\n—– \n$75 +HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \nAfter several years as Chef at a small boutique hotel in Mexico\, Chef Greg has returned to Toronto as the Executive Chef of Bellwoods Health Services Addiction Treatment Rehab Centre\, where his decades of experience contribute to a holistic approach to recovery and wellbeing. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-holy-mole-by-chef-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/Chicken-Mole_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190331T183000
DTEND;TZID=America/Toronto:20190331T210000
DTSTAMP:20260503T035241
CREATED:20190219T030139Z
LAST-MODIFIED:20190318T152736Z
UID:67234-1554057000-1554066000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Marmalade & Grapefruit Supremes by Camilla Wynne
DESCRIPTION:Join master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to bring a little sunshine into your life by transforming citrus fruits into gorgeous\, shelf-stable preserves. \nThis class covers all the basics of water bath canning\, from selecting your produce to proper sterilization to basic microbiology. You will also get to sample some different citrus preserves. Then you’ll dive into making a delicious marmalade and grapefruit supremes in customizable light syrup\, as well as leaving with peels to candy at home. \nParticipants will leave with a jar of each preserve. You’ll also leave ready to tackle any canning project and able to safely modify recipes to suit your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale. \nIn this fun\, hands-on workshop\, participants will learn how to: \n– safely prepare pectin-free\, lower sugar whole fruit marmalade\n– safely prepare canned fruits in syrup (or any other liquid!)\n– modify ingredients in any recipe to satisfy your creative urges\n– eliminate steps from the traditional canning process \n$60 +HST \n—–\nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-grapefruit-supremes-and-candy-peels-by-camilla-wynne/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/Camilla-lowres-8636-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190402T180000
DTEND;TZID=America/Toronto:20190402T210000
DTSTAMP:20260503T035241
CREATED:20190318T214410Z
LAST-MODIFIED:20190325T165429Z
UID:68837-1554228000-1554238800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Joshna Maharaj on Take Back The Tray
DESCRIPTION:Join local food maverick Joshna Maharaj for a lively discussion about Take Back the Tray\, a movement to reconnect food with health\, wellness\, education\, and rehabilitation in public institutions around the globe. And it’s a story about how a chef took on the challenge of showing how we can create better food — and better food practices — for our public institutions. \n“My big dream for institutional menus is that they’re seasonal\, sustainable\, diverse\, AND inclusive. It’s a nice thought\, but how do you actually pull this off? Join me for a conversation about the challenge of managing competing values while trying to serve the most wholesome\, delicious food possible in hospitals and universities.”\n—– \n \nDinner by Len Senater\nTonight’s menu features dishes inspired by recipes developed by Joshna to show how decent\, scratch-made food using fresh\, local ingredients and diverse flavours can still meet the challenging and often competing priorities of a hospital environment. \nTunisian Brik Pastries • Moroccan Chicken & Lentils • Sauteed Greens • Minted Cucumber Salad • Chocolate Cake with Fudge Frosting\n#vegan & #GF options available \n#GF #vegan options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea. Dessert is available a la carte.\n$35 (includes HST) \nBOOK NOW\n—–\nJoshna Maharaj is a chef\, a two-time TEDx speaker\, & activist who wants to help everyone have a better relationship with their food. She believes strongly in the power of chefs & social gastronomy to bring values of hospitality\, sustainability\, & social justice to the table. \nJoshna is a regular guest on CBC Radio\, and a passionate public speaker. She was on the shortlist for the inaugural Basque Culinary World Prize in 2016\, and received Restaurants Canada’s award of Culinary Excellence in 2018. \nRecently\, Joshna has been working with hospitals & universities in Toronto  to build new models for institutional food procurement\, production and service. She is currently writing a book to capture the lessons and experience and create a shareable blueprint for changing institutional food systems around the globe. \nwww.joshnamaharaj.com  |  @joshnamaharaj\, @takebackthetray\, @hotplatepod \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\nFind out more on Table Talks at The Depanneur \n 
URL:https://dev.thedepanneur.ca/event/table-talk-joshna-maharaj-on-take-back-the-tray/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/Joshna-Maharaj-Photo-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190404T180000
DTEND;TZID=America/Toronto:20190404T210000
DTSTAMP:20260503T035241
CREATED:20190316T165200Z
LAST-MODIFIED:20190316T175659Z
UID:68721-1554400800-1554411600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Pelmeni — Russian Dumplings by Roman Kliotzkin
DESCRIPTION:Pelmeni are the Russian answer to perogies\, vareniki\, manti\, wontons\, and the myriad stuffed fresh pasta dumplings of the world. Filled with meat\, vegetables\, and spices and served with butter\, sour cream or broth\, they are a staple of the Russian dinner table. Join Dep alumni Roman Kliotzkin for this fab dinner of Russian comfort food.\n—– \nTraditional Siberian  15$\nbeef and pork\, onion\, garlic\, spices  |  butter and sour cream \nNot Traditional  15$\nbraised beef\, sauerkraut\, smokey vegetables  |  savoury broth\, herbs \nVegetarian  14$\nbuckwheat\, mushrooms\, farm cheese  |  vegetable broth \nAll pelmeni orders come with 3 classic Russian salads\nBeet & Walnut  |  mayo\, marinated onion\, dill\n“Korean” carrot  |  fiery garlic and sesame seeds\nRussian-style Coleslaw  |   sunflower oil\, caraway seed \nDessert  5$\nTraditional Russian honey cake \n—–\nRoman Kliotzkin dreams of doing something cool with food one day. A Depanneur veteran\, his last drop-in dinner featured Russian favourites Georgian Khachipouri and bliny. Born in Kaliningrad\, Roman blends Eastern European cuisine with modern techniques and seasonal ingredients. \n—–\nEvery Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-pelmeni-russian-dumplings-by-roman-kliotzkin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/pelmeni.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190405T100000
DTEND;TZID=America/Toronto:20190405T130000
DTSTAMP:20260503T035241
CREATED:20190320T205403Z
LAST-MODIFIED:20190325T162605Z
UID:69027-1554458400-1554469200@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Middle Eastern Mezze by Mary Freij
DESCRIPTION:Mezze are kind of like the Middle Eastern version of tapas\, flavourful small plates often found in abundance at the beginning of a family lunch or dinner\, or combined with fresh flatbread into a satisfying meal of their own. In this fun\, hands-on workshop Chef Mary Freij\, of The Depanneur’s popular Mazeh Brunch will introduce you to the flavours of the Levant — aka the Eastern Mediterranean. \nYou will learn how to make classic mezze dishes like herbed chickpea falafel and rich\, creamy hummus from scratch using authentic Middle Eastern recipes\, as well as delicate\, crispy reqaqaq jibneh — savoury phyllo pastry rolls stuffed with cheese. She will also share with you the secrets of a delicious\, traditional baklava with cashews and orange blossom syrup. Participants will get to enjoy their creations for lunch.\n—– \n$60 + HST \n—–\nMary Freij is a food entrepreneur who has traveled the world in search of amazing culinary experiences. Also a passionate cook\, she has recently decided to follow her passion full time working as a cook and hosting pop-up food events\, including the Mazeh Brunch at The Depanneur. Her menus feature foods that reflect the varied cuisines and flavors she has discovered through her travels\, combined and re-imagined in creative ways. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-middle-eastern-mezze-by-mary-freij/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/Hummus_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190405T183000
DTEND;TZID=America/Toronto:20190405T210000
DTSTAMP:20260503T035241
CREATED:20190319T194747Z
LAST-MODIFIED:20190319T194843Z
UID:68922-1554489000-1554498000@dev.thedepanneur.ca
SUMMARY:MASTER CLASS — Mozzarella & Burrata by Chef Luciano Schipano
DESCRIPTION:Join passionate and knowledgeable Italian culinary expert Chef Luciano Schipano for a unique\, in-depth exploration and live demonstration of one of Italy’s most famous cheeses\, mozzarella\, and its much rarer and sophisticated cousin\, burrata. \nThis fun and delicious evening will begin with general introduction to the world of Italian cheeses\, and demonstration and tasting of traditional Italian mozzarella knots with Master Cheesemaker Angelo Pelosi. \nWe’ll then look at the making of burrata\, one of Italy’s unique culinary treasures. Fresh mozzarella is hand-shaped into a small pouch and filled with a combination of fine shreds of mozzarella curd (stracciatella) and fresh cream. The pouch is closed\, and sometimes wrapped in a leaf of the Asphodelus plant. (The leaves and the cheese last about the same time\, 3-4 days\, and thus fresh leaves are considered a sign of a fresh cheese). \nWhen the resulting burrata (literally “buttered” in Italian) is sliced open\, a spurt of thickened cream flows out in a moment of high culinary drama. The cheese has a rich\, buttery flavour and retains its fresh milkiness. It is best when eaten within 24 hours and is considered by some to past its prime after 48 hours; hence the extreme rarity — and price — of the authentic Italian product in Canada. \nChef Luciano will prepare a few dishes that highlight burrata’s luxurious qualities\, and discuss other recipe ideas. There will be ample tasting opportunities and a lively discussion of Italy’s rich culinary heritage\, history and ongoing role in the preservation of traditional foodways.\n—– \n$90 + HST \n—–\nChef Luciano Schipano has a serious passion for the culinary arts. A Red Seal certified Chef\, Luciano is also President of Slow Food Toronto\, Board Director of the Italian Federation of Chefs\, and an active member of the Canadian Culinary Federation. He loves to share his remarkable knowledge of Italian cuisine though teaching\, both in Canada and Italy\, as well as TV appearances and culinary tours. He is a passionate food advocate\, working with projects like Jamie Oliver’s Food Revolution and Soupalicious\, as well as an accomplished personal chef\, executive chef\, teacher and food consultant. \n\n—–\nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events\n\n\n Find out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-mozzarella-burrata-by-chef-luciano-schipano-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/Burrata.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190406T193000
DTEND;TZID=America/Toronto:20190406T220000
DTSTAMP:20260503T035241
CREATED:20190304T215808Z
LAST-MODIFIED:20190325T143110Z
UID:68297-1554579000-1554588000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Panama by Rossy Earl
DESCRIPTION:At the crossroads of Latin American and Caribbean culture\, Panama’s cuisine is a both familiar yet distinctive. So too is this personal menu by Chef Rossy Earle\, a reflection of her Panamanian roots planted in Canadian soil. Tonight she shares a few dishes inspired by her favourites growing up\, presented with the skill and consideration of a contemporary professional chef and food stylist. \n“When I feel nostalgic about Panama\, these are some of the things that I like to make. The smells coming from my kitchen and the flavours make me immediately think of home.” \n—– \nWelcome Cocktail & Amuse Bouche\nMojito Criollo: Panamanian rum\, maracuja (passion fruit)\, mango & culantro\, a Caribbean herb related coriander & smoked cheese empanadas. \nEnsalada de Palmito\nFresh salad of tender palm hearts\, with tomato\, avocado & citrus vinaigrette \nSancocho\nA hearty Panamanian stew/soup with chicken and root vegetables such as cassava\, ñame (a type of yam)\, otoe (eddo/taro)\, cob corn & aromatics — a popular comfort food and hangover cure that’s traditionally cooked in a fire pit. Served with steamed white rice and picante\, a homemade Caribbean-style hot sauce made from aji chombo\, a Panamanian chilli pepper. \nTamales\nPretty much every Latin American country has its own version of a tamal\, a cornmeal dumpling that’s a comfort food staple at breakfast\, lunch or dinner. Rossy’s feature a corn masa dough stuffed with chicken\, vegetables\, olives\, capers\, wrapped in banana leaves and gently steamed. Served with sofrito criollo\, a classic Panamanian condiment made from sautéed onions\, peppers\, tomatoes\, garlic\, herbs and annatto oil\, & Diablo’s Fuego\, Rossy’s own hot sauce. \nFlan de Caramelo\nFlan is a ubiquitous in Panama as butter tarts are in Canada. Flan is a baked custard variation\, similar to the creme caramel that was inherited from Spain. Uniquely\, this recipe uses marañón\, the fruit that bears the seed we know as cashew nut\, as the base of the caramel.\n—– \n$60 +HST \n—–\nBorn and raised in Panama\, Rossy prides herself in infusing Latin American flavours into whatever she creates\, making it her goal to bring some of her roots into Canadian food culture. Currently working as a freelance chef\, recipe developer and food stylist in Toronto\, she also has a line of hot sauces including the smoky Diablo’s Fuego hot sauce and it’s seasonal and sweeter — but not less spicy — sister sauce Diabla’s Kiss. On Instagram at @pancancooks \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-panama-by-rossy-earl/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/image3-2-copy.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR