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DTSTART;TZID=America/Halifax:20180312T100000
DTEND;TZID=America/Halifax:20180312T120000
DTSTAMP:20260501T161323
CREATED:20180220T012721Z
LAST-MODIFIED:20180220T013531Z
UID:50844-1520848800-1520856000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Pierogies for Kids 6-10 by Maria Rozynska
DESCRIPTION:Special March Break Workshop for Kids 6-10 yrs\nMaking dumplings of one kind or another is a traditional family activity all around the world. Poland’s warm and hearty pierogi have become a popular Canadian comfort-food staple and are fun & easy to make. \nIn this class\, pierogi maven and mom Maria Rozynska invites kids 6-10 to get hands-on to learn how to stuff and shape their own tasty Polish dumplings. They’ll be making 2 different kinds: a classic potato and cottage cheese filling\, and a lightly sweet fruit-filled dessert pierogi. \nDoughs and fillings will be pre-made (recipes will be provided)\, and kids will get the opportunity to roll out the dough\, cut out the wrappers and stuff the individual pierogi. Maria will cook up a batch to snack on in class\, and there will be plenty extra to take home and share with the family. \nParents are welcome to hang out and help – it’s March Break after all! \n$40 +HST \n——\nA self-taught cook\, Maria Rozynska\, grew up in a Polish household observing her mother\, grandmother and great grandmother knead\, roll\, shape\, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking\, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her families recipes and traditions. A communal meal follows each of her workshops where guests can eat their creations while songs are sung and stories shared 🙂 \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-pierogies-for-kids-6-10-by-maria-rozynska/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/02/facebook_event_192972807956118.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180312T140000
DTEND;TZID=America/Halifax:20180312T160000
DTSTAMP:20260501T161323
CREATED:20180220T012724Z
LAST-MODIFIED:20180220T013814Z
UID:50846-1520863200-1520870400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Pierogies for Kids 11-16 by Maria Rozynska
DESCRIPTION:Special March Break Workshop for Kids 11-16 yrs\nMaking dumplings of one kind or another is a traditional family activity all around the world. Poland’s warm and hearty pierogi have become a popular Canadian comfort-food staple and are fun & easy to make. \nIn this class\, pierogi maven and mom Maria Rozynska invites kids 6-10 to get hands-on to learn how to stuff and shape their own tasty Polish dumplings. They’ll be making 2 different kinds: a classic potato and cottage cheese filling\, and a lightly sweet fruit-filled dessert pierogi. \nDoughs and fillings will be pre-made (recipes will be provided)\, and kids will get the opportunity to roll out the dough\, cut out the wrappers and stuff the individual pierogi. Maria will cook up a batch to snack on in class\, and there will be plenty extra to take home and share with the family. \nParents are welcome to hang out and help – it’s March Break after all! \n$40 +HST \n——\nA self-taught cook\, Maria Rozynska\, grew up in a Polish household observing her mother\, grandmother and great grandmother knead\, roll\, shape\, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking\, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her families recipes and traditions. A communal meal follows each of her workshops where guests can eat their creations while songs are sung and stories shared 🙂 \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-pierogies-for-kids-11-16-by-maria-rozynska/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/02/facebook_event_156871951776721.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180312T183000
DTEND;TZID=America/Halifax:20180312T213000
DTSTAMP:20260501T161323
CREATED:20180223T205139Z
LAST-MODIFIED:20180226T210351Z
UID:50999-1520879400-1520890200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Sausage Making with Amber Farrell (2)
DESCRIPTION:2nd NIGHT ADDED!\nDiscover 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: Breakfast Sausage made with pork\, sage\, brown sugar\, nutmeg;  Polish Sausage made with pork\, marjoram\, paprika\, garlic; and German 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 Chef at Pollyanna\, 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 Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-making-sausage-by-amber-farrell-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/02/facebook_event_199599837454895.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180314T180000
DTEND;TZID=America/Halifax:20180314T190000
DTSTAMP:20260501T161323
CREATED:20180309T211124Z
LAST-MODIFIED:20180313T210345Z
UID:51652-1521050400-1521054000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED Mar 14\, 2018
DESCRIPTION:Mutabal Kousa ( متبل كوسا)\n				\n			\n				\n			\n				\n				Fattoush فتوش\n				\n			\n				\n			\n				\n				Ghoraibeh غريبه \n				\n		\n\n[beef] Auzi أوزة\nA decadent and luxurious meat pie from Damascus\, auzy combines a filling of spiced ground beef (halal)\, rice and green peas\, mixed with almonds and pines nuts that have been fried in butter. This filling is wrapped in a delicate\, crispy phyllo pastry shell\, and brushed with butter and eggs that give it a beautiful golden colour when it is baked. Auzy is often made for wedding celebrations\, family gatherings\, or holidays like Ramadan or Eid. \n[vegetarian]\nThe vegetarian version made with rice\, carrots\, green peas and cremini mushrooms\, enriched by butter-fried almonds and pine nuts. \nM’tabbal Kousa متبل كوسا\nA relative of hummus or baba ganoush\, this is cool and refreshing meze dip is made with zucchini\, yogurt\, tahini and mint\, seasoned with olive oil\, and garnished with parsley. \nFattoush فتوش\nFattoush is a popular Levantine salad made with toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but recipes vary according to season and region. Fresh mint and parsley lend freshness and complexity\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nْغریبة Ghraybeh\nGhraybeh is a delicious and delicate Middle Eastern shortbread that melts in the mouth\, flavoured with vanilla or rosewater\, and garnished with pistachio seeds. \n—–\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup between 6–7pm from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) MAP \nFree 3km Delivery\nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore) MAP \nFlat Rate 6km Delivery\nIf you live outside the 3km free delivery zone\, foodora can deliver for a $10 within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore) MAP \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 “Guest Cook” spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Wednesday (10:30-4:30). We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can help the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nSupport Newcomer Kitchen \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-mar-14-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_1771373819597276.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180315T183000
DTEND;TZID=America/Halifax:20180315T213000
DTSTAMP:20260501T161323
CREATED:20180227T013704Z
LAST-MODIFIED:20180314T204817Z
UID:51121-1521138600-1521149400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Roman Holiday by Amira Eskenazi
DESCRIPTION:Take a trip to the Italian countryside with a delicious selection of classic Italian favourites prepared by cosmopolitan veteran Chef Amira Eskenazi. Mangiamo! \nMinestrone $6\nRich tomato broth with beans\, vegetables\, and pasta\, topped with fresh parmesan. (#veg) \nChicken Saltimbocca $8\nThin wine-marinated chicken breast\, rolled with sage and wrapped with pancetta\, seared and served with mushroom sauce \nEggplant Involtini $8\nThin eggplant cutlets rolled around a handmade ricotta\, spinach and parmesan filling\, on a smoked\, spicy tomato sauce (#veg) \nGnocchi $8\nHandmade potato gnocchi with brown butter\, shallots\, parmesan\, fresh tomato concasse\, basil\, vegetable stock (#veg) \nBerry Tiramisu $6\nFluffy\, creamy tiramisu; lady finger biscuits dipped in espresso\, triple sec and kahlua\, topped with light pastry cream and a fresh berry coulis. \nPrix Fixe Menu $26\nMinestrone\nSaltimbocca -or- Involtini (#veg)\nGnocchi\nTiramisu \n—–\nAmira Eskenazi is a veteran international chef having worked on a number of continents over the past 2 decades. She was Head Chef on tour with Cirque du Soleil for 5 years and then she spent 7 years as a private yacht chef in the US\, Caribbean and Europe.\nShe was also head chef at Tel Aviv’s only authentic Tuscan restaurant in Naveh Tzedek\, giving her insight into traditional Italian flavours. She now produces and sells her own handmade sauces\, pastas\, pestos and tapenades through her company\, VALIS foodcraft \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-roman-holiday-by-amira-eskenazi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/02/facebook_event_153467961992843.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180317T193000
DTEND;TZID=America/Halifax:20180317T223000
DTSTAMP:20260501T161323
CREATED:20180212T191754Z
LAST-MODIFIED:20180213T011532Z
UID:50501-1521315000-1521325800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Breakfast for Dinner by Alex Chen & Sonal Ranjit
DESCRIPTION:Alex Chen and Sonal Ranjit appreciate good food. The also really like to present experiences that twist and bend your expectations. Alex Chen has lived and worked all across Canada\, and the great mosaic of cultures he has encountered along that journey has influenced his identity as a Canadian and the food he cooks. This eclectic meal combines elements of many of the diverse breakfast dishes that Alex and Sonal love to cook. And who doesn’t like Breakfast for Dinner? \nVeggie Congee (Century Egg with Mushrooms) with Scallion French Toast\nRice porridge with traditional preserved eggs and mushrooms twisted with a french toast to dip into the porridge \nFrittata with Boursin\nOpen faced egg dish with delicate and creamy bousin cheese \nShakshuka with Fried Rice\nEggs poached in a sauce of tomatoes\, chilli peppers and onions served with a side of fried rice \nMaple Coffee Pork Belly or Eggplant bacon\nCrispy crackling crust. Maple. Coffee. All in one dish. \nDesert Momo  \nSweet dumplings filled with red beans and nutella served with a coconut milk sauce\n—– \n$50 +HST \n—–\nAlex Chen grew up in Coquitlam\, British Columbia. He’s lived all across Canada\, from a Buddhist temple in Madeira Park to Charlottetown to Toronto. Though he still really really misses the mountains and ocean\, he enjoys cooking for lots of people and hopes you can come and join him on this culinary adventure. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-twisting-classics-by-alex-chen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/02/facebook_event_179855476078727.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180318T100000
DTEND;TZID=America/Halifax:20180318T170000
DTSTAMP:20260501T161323
CREATED:20180130T184051Z
LAST-MODIFIED:20180130T190401Z
UID:49891-1521367200-1521392400@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$125 +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/workshop-full-day-breadmaking-intensive-by-leo-baduria-5/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_1920541871596195.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180318T183000
DTEND;TZID=America/Halifax:20180318T210000
DTSTAMP:20260501T161323
CREATED:20180205T225953Z
LAST-MODIFIED:20180214T203301Z
UID:50253-1521397800-1521406800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Tamales & Mexican St. Patrick’s Day by Paola Solorzano
DESCRIPTION:On St. Patrick’s day\, Mexicans honor the San Patricios or St. Patrick’s Brigade\, Irish soldiers who died fighting for Mexico in the Mexican American War of 1846 -1848. \nInteresting tidbits of Mexican culture and history are just a part of this fun\, hands-on workshop with Chefs Paola Solorzano & Adriana Rubio of Santo Pecado Mexican Catering\, two knowledgeable experts in traditional Mexican cuisine. They will lead you through the traditions and recipes of two classic Mexican dishes: \nTamales\nTamales in there countless variations are an essential and ancient Mexican dish – soft cornmeal dough (masa) stuffed with a flavourful filling\, wrapped in corn husks or banana leaves and steamed until light\, tender and delicate. Her recipe for chicken tamales verde has a tangy & spicy tomatillo with serrano pepper salsa. Vegetarian tamales will be made with dark poblano peppers and creamy fresh panela cheese. \nAtole\nPaola will also introduce you to Chocolate Atole (champurrado): a hot\, creamy beverage made with toasted corn flour and Mexican chocolate. This hot drink typically accompanies tamales\, especially during Christmas holiday season. \nThere will be lots to taste\, learn and do in this fun\, hands-on workshop. Participants will get to try samples\, make tamales and atole in class\, enjoy a meal of the tamales they’ve made and take home extras and recipes. \n$60 +HST \n—————\nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \n—–\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-tamales-mexican-st-patricks-day-by-paola-solorzano-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/02/facebook_event_798820570319965.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180319T183000
DTEND;TZID=America/Halifax:20180319T210000
DTSTAMP:20260501T161323
CREATED:20180219T184020Z
LAST-MODIFIED:20180219T185031Z
UID:50770-1521484200-1521493200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Tamales & Mexican St. Pat’s Day by Paola Solorzano (2)
DESCRIPTION:2nd NIGHT ADDED\nOn St. Patrick’s day\, Mexicans honour the San Patricios or St. Patrick’s Brigade\, Irish soldiers who died fighting for Mexico in the Mexican American War of 1846 -1848. \nInteresting tidbits of Mexican culture and history are just a part of this fun\, hands-on workshop with Chefs Paola Solorzano & Adriana Pelayo Rubio of Santo Pecado Mexican Catering\, two knowledgeable experts in traditional Mexican cuisine. They will lead you through the traditions and recipes of two classic Mexican dishes: \nTamales\nTamales in there countless variations are an essential and ancient Mexican dish – soft corn meal dough (masa) stuffed with a flavourful filling\, wrapped in corn husks or banana leaves and steamed until light\, tender and delicate. Her recipe for chicken tamales verde has a tangy & spicy tomatillo with serrano pepper salsa. Vegetarian tamales will be made with dark poblano peppers and creamy fresh Panela cheese. \nAtole\nPaola will also introduce you to Chocolate Atole (champurrado): a hot\, creamy beverage made with toasted corn flour and Mexican chocolate. This hot drink typically accompanies tamales\, especially during Christmas holiday season. \nThere will be lots to taste\, learn and do in this fun\, hands-on workshop. Participants will get to try samples\, make tamales and atole in class\, enjoy a meal of the tamales they’ve made and take home extras and recipes. \n$60+HST \n—–\nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-tamales-mexican-st-pats-day-by-paola-solorzano-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/02/facebook_event_207731143303894.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180321T180000
DTEND;TZID=America/Halifax:20180321T190000
DTSTAMP:20260501T161323
CREATED:20180316T161347Z
LAST-MODIFIED:20180321T150157Z
UID:51902-1521655200-1521658800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED Mar 21\, 2018
DESCRIPTION:Khyar Belaban خيار بلبن\n				\n			\n				\n			\n				\n				Qatayef قطايف\n				\n		\n\n[chicken] Burgul behommos برغل بحمص\nBurgul (aka bulgur wheat)\, is a dried cracked wheat that is an ancient staple of the Middle and Near East. It is typically made from whole grain durum wheat that has been coarsely ground\, soaked\, steamed and dried\, a process that enhances its shelf life and nutritional profile. Compared to white rice\, bulgur has more fiber and protein\, a lower glycemic index\, and higher levels of most vitamins and minerals. \nBurgul Belhommos is very ancient dish in Syria\, and especially well known in the city of Lattakia. It is a festive dish which many Syrians take pride in cooking for family gatherings and celebrations. Chicken and chickpeas are boiled with spices and set aside. Then the burgul is cooked in the rich chicken broth\, before being re-combined with the chickpeas and topped with the deboned chicken. It is traditionally served along with a selection of pickles. \n[vegetarian] Burgul behommos برغل بحمص بالخضار\nBurgul and chickpeas cooked in a vegetable stock\, topped with a generous portion of chickpeas\, green peppers and carrots. \nKeyar bil Laban  خيار باللبن\nIs a traditional middle eastern cucumber salad\, similar to Greek tzatziki\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially delightful\, cool and refreshing salad. \nQatayef قطايف\nQatayef (or Katayef) is kind of sweet filled with ricotta\, clotted cream\, fruit and/or nuts. A yeasted batter is used to make small round pancakes which are are folded into little bundles\, either fresh or deep-fried\, before being drizzled with a honey or sugar syrup. Popular during the month of Ramadan\, they are traditionally prepared by street vendors as well as households throughout the Levant and Egypt. \n$25 +HST \n—–\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup between 6–7pm from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) MAP \nFree 3km Delivery\nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore) MAP \nFlat Rate 6km Delivery\nIf you live outside the 3km free delivery zone\, foodora can deliver for a $10 within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore) MAP \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 “Guest Cook” spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Wednesday (10:30-4:30). We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can help the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nSupport Newcomer Kitchen \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-mar-21-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_546798162369519.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180322T180000
DTEND;TZID=America/Halifax:20180322T210000
DTSTAMP:20260501T161323
CREATED:20180306T021244Z
LAST-MODIFIED:20180319T202603Z
UID:51400-1521741600-1521752400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Vegetarian Shepherd's Pie by Matt Mathews
DESCRIPTION:Hearty\, wholesome and healthy… Delicious vegetarian comfort food that makes clean eating a joy. Matt even grows all his own organic herbs! \nBarley Vegetable Soup with Rosemary & Lemon Thyme $6\nChock full of colours\, flavours and textures: barley pearls\, potatoes\, carrots\, celery\, turnip\, peas\, onions and garnished with fresh parsley. \nVegetarian Shepherd’s Pie $14\nThe ultimate comfort food — a savoury mix of mushrooms\, lentils & onions fortified with pumpkin & sunflower seeds\, and with golden sage topped with creamy garlic mashed potatoes with cashew milk & freshly ground black pepper\, baked to gorgeous golden crust. Topped with a sprinkling of crispy toasted seasoned breadcrumbs (optional)\, and a side of fresh minted green peas. \nApple\, Strawberry & Rhubarb Crumble $6\nJuicy fruit with warm spices including cinnamon\, clove & nutmeg\, topped with a whole wheat and oats crust.\nAdd coconut-milk ice cream + $2 \nPrix Fixe Menu $24\nSoup + Main + Dessert\n—– \nMatt first learned cooking from his grandmother at a young age\, but it wasn’t until he started working in the restaurant/catering industry that his ideas of what food could and should be really expanded. The last 8 or so years working as a bartender and in catering have broadened his culinary horizons\, revealing the diversity\, quality and originality alive in the world of food. A shift towards vegetarianism over the last 3+ years has ignited a passion for new ingredients\, flavours and techniques in Matt’s kitchen.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-vegetarian-shepherds-pie-by-matt-mathews/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_1401631483280448.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180323T183000
DTEND;TZID=America/Halifax:20180323T210000
DTSTAMP:20260501T161323
CREATED:20180317T212625Z
LAST-MODIFIED:20180319T200630Z
UID:51965-1521829800-1521838800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Arabic Cheesemaking by Rahaf Alakbani & Siham Ibraheem
DESCRIPTION:An Introduction to Arabic Cheesemaking \nThe Middle East has a rich and varied tradition of working with dairy products\, with roots reaching back as far as 5000 BC in Mesopotamia. In this fun\, hands-on workshop\, Rahaf Alakbani and Siham Ibraheem will be sharing some of their favourite family cheese recipes. \nThis class will cover the basics of 3 kinds of cheese popular in Syria: yogurt-based Labneh\, ricotta-like Kareshi\, and a fresh curd cheese known as Jibneh Arabieh \nLabneh لبنة‎ is an extremely simple cheese made by salting and straining yogurt until it has the texture of cream cheese. It can served as spread or dip\, or when a bit firmer\, rolled in balls and cured in olive oil to extend its shelf life. The cheese balls can also be rolled in various spices like nigella seed\, Aleppo pepper\, sesame seeds or mint for a very attractive presentation. There will be some premade labneh to roll\, decorate and taste\, and a demonstration of how to make it from store-bought yogurt. \nKareshi قريشة is a traditional soft cheese\, much like ricotta\, made by heating milk and then curdling it with vinegar or lemon juice. The resulting fine curds are delicate\, white and prized for their light\, creamy texture and sweet milk flavour. In Syria it is sometimes served simply with honey\, or in sweets like qatayef or halawi bi jibin\, or salted as part of a breakfast or meze. \nJibneh Arabieh (or Jibni) جبنة عربية أو جبن is a semi-hard white cheese popular in Egypt and the Arabian Gulf area\, jibneh being the generic word for ‘cheese’. It can be made from goat’s or sheep’s milk\, but nowadays cow’s milk is generally preferred for its more delicate flavour. Soft curds are made with the use of rennet tablets and then drained and pressed; depending on salt and moisture levels\, it can range in texture from a soft farmer’s cheese\, to a fresh mozzarella to a firm haloumi. Jibni can be served on its own\, with pickles\, olives and vegetables; sometimes it is served with watermelon. It is also common to find it pan-fried with a sunny side up egg for breakfast\, or as an ingredient in sweet pastries such as knafeh. \nThere will some cheeses to taste in class\, and whatever cheese is made in the workshop will be divvied up for participants to take home. \n$60 +HST \n—–\nRahaf Alakbani is from from Sweida city in Southern Syria. A talented cook and musician\, she will be sharing some of the cheese recipes she used to make with her mother when she was young. Rahaf arrived in Toronto in early 2016 and is one of the founding members of Newcomer Kitchen. She also helped establish the Nai Syrian Children’s Choir\, and has worked for the Canadian Centre for Victims of Torture. \nSiham Ibraheem is from Homs City in Central Syria\, where she was a teacher at primary school for nearly 30 years. Siham and her husband also ran a small food business producing artisanal jarred foodstuffs like makdoos (preserved stuffed eggplants)\, pickles\, and cured labneh.\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about our Workshops
URL:https://dev.thedepanneur.ca/event/workshop-arabic-cheesemaking-by-rahaf-alakbani-siham-ibraheem/
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_206758563429362.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180324T193000
DTEND;TZID=America/Halifax:20180324T223000
DTSTAMP:20260501T161323
CREATED:20180227T013706Z
LAST-MODIFIED:20180307T203856Z
UID:51123-1521919800-1521930600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Nowruz Persian New Year Dinner by Sonbol Zand
DESCRIPTION:Nowruz\, as the Persian New Year is commonly known\, is a celebration of the beginning of Spring\, and one of the oldest actively celebrated festivities in the world\, with roots reaching back over 7000 years. \nTranslated into English as “new day\,” Nowruz marks the beginning of the cycle of life\, so traditional festive foods embody some the overarching themes of the holiday: spring\, fertility\, life and rebirth. For spring and rebirth\, fresh green herbs are a very common representation\, while eggs and fish signify fertility and life. \nAs a rice dish made with fresh herbs and served with fish filets\, sabzi polo ba mahi – “green rice with fish” – perfectly encapsulates the themes of the holiday\, and is generally considered the quintessential festive meal for Norooz. And what celebration would be complete without delicious sweets? Not to worry\, there are lots of classic Persian desserts to be found on theNowruz table! \nJoin Sonbol Zand for a traditional Iranian New Year’s dinner prepared by a passionate Persian cook. Nowruz Mubarak (Happy New Year) \n—–\nKookoo Sabzi\nA very popular Nowruz dish\, kookoo is a kind of Persian frittata\, full of green herbs and eggs mixed with tart barberries and walnuts\, garnished with tomato\, cucumber pickles and served with fresh Persian bread. \nMahi Shekampor\nA unique dish from Northern Iran\, this oven-baked whole trout is stuffed with tamarind\, onion\, garlic\, walnut\, barberries and herbs with tart tamarind sauce. \nSabzi Polo ba Mahi\nThe classic Persian New Year’s meal: Delicate basmati rice steamed with fresh herbs and Persian saffron\, served with breaded and fried fish with wedges of lemon. The meal is accompanied by a selection of Iranian favourites: golden shards of buttery Tahdig\, the cherished crispy crust from the bottom of the rice pot; Torshi\, a mix of pickled vegetables; Zeytoon Parvardeh\, olives with pomegranate molasses\, walnuts and herbs; and Sabzi Khordan\, a colourful and refreshing selection of fresh herbs\, green onions and crunchy radishes often found on the traditional Persian table. \nA Selection of Persian Sweets\nNo holiday meal is complete without lots of sweets! Noon Nokhodchix\, A classic Persian Nowruz treat\, a delicate shortbread-like cookie made with chickpea flour\, scented with cardamom and topped with pistachio; Sohan Asali\, A crunchy-chewy New Year’s treat made with honey and almonds\, topped with pistachio. Persian Halva\, A sweet “fudge” of flour and butter\, mixed with a syrup of sugar\, saffron\, rosewater that gives it a unique\, aromatic flavour. Served with long-steeped Persian black tea infused with cardamom.\n—– \n$50 +HST \n—–\nSonbol Zand’s passion for cooking has become a favorite hobby\, a sanctuary after long hours at work as an IT manager. It has has led her to courses at George Brown College and in Bordeaux\, France. Growing up in an Iranian home\, Persian dishes are among her favorite to prepare and share with others. \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-nowruz-persian-new-year-dinner-by-sonbol-zand/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/02/persian-tamarind-fish.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180325T100000
DTEND;TZID=America/Halifax:20180325T130000
DTSTAMP:20260501T161323
CREATED:20180130T184055Z
LAST-MODIFIED:20180221T022645Z
UID:49894-1521972000-1521982800@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Croissants from Scratch by Leo Baduria (AM)
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—–\nJoin artisanal baker Leo Baduria to discover the secrets of one of French pastry’s most magical delights – the flaky\, delicate butter croissant. You will learn the whole process of creating your own croissants\, from the base yeated brioche dough\, to the techniques of butter lamination that creates the croissant’s signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat\, cinnamon swirls\, palmiers and more. There will be delicious fresh croissants to enjoy in class\, and participants will be able to take additional dough to bake at home. \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 Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-croissants-from-scratch-by-leo-baduria-am/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_214786512418027.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180325T183000
DTEND;TZID=America/Halifax:20180325T210000
DTSTAMP:20260501T161323
CREATED:20180212T193736Z
LAST-MODIFIED:20180319T232233Z
UID:50507-1522002600-1522011600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to the Instant Pot by Carole Nelson Brown
DESCRIPTION:Second Night Added! Monday\, March 26th. Book here. \nPressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other\, conventional cooking methods\, flavours are intensified and\, again\, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy\, wasting less water and how can you go wrong? \nUnfortunately\, many of us have scary memories of our grandmother’s pressure cooker\, hissing\, spitting and rattling away on the stove like a time bomb\, threatening to blow at any moment. Well\, today we are lucky enough to have access to a new generation of electric pressure cookers that are safe\, easy to use and that can save you hours in the kitchen. \nPopular food blogger\, photographer and stylist Carole Nelson Browne will show you how can use this amazing kitchen time-saver to prepare some of the most popular pressure cooker dishes. You will learn how to cook Mushroom Risotto\, White Bean Salad\, Leek and Potato Soup and for dessert\, a Chocolate Lava Cake made right in the pot! \nCarole will be using the Instant Pot\, a Canadian pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and is amazing with all manner of pulses\, grains and dried beans. We will discuss all kinds of tips and tricks\, foods that are well suited to the pressure cooker and foods that are not. \n$60 (+HST) \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup \n—–\nEvery Sunday\, 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/workshop-intro-to-the-instant-pot-by-carole-nelson-brown/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/02/facebook_event_276262882905946.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180326T183000
DTEND;TZID=America/Halifax:20180326T210000
DTSTAMP:20260501T161323
CREATED:20180319T200529Z
LAST-MODIFIED:20180319T203941Z
UID:52157-1522089000-1522098000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to the Instant Pot by Carole Nelson Brown (2)
DESCRIPTION:Second night added! \nPressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other\, conventional cooking methods\, flavours are intensified and\, again\, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy\, wasting less water and how can you go wrong? \nUnfortunately\, many of us have scary memories of our grandmother’s pressure cooker\, hissing\, spitting and rattling away on the stove like a time bomb\, threatening to blow at any moment. Well\, today we are lucky enough to have access to a new generation of electric pressure cookers that are safe\, easy to use and that can save you hours in the kitchen. \nPopular food blogger\, photographer and stylist Carole Nelson Browne will show you how can use this amazing kitchen time-saver to prepare some of the most popular pressure cooker dishes. You will learn how to cook Mushroom Risotto\, White Bean Salad\, Leek and Potato Soup and for dessert\, a Chocolate Lava Cake made right in the pot! \nI will be using the Instant Pot\, a Canadian pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and is amazing with all manner of pulses\, grains and dried beans. We will discuss all kinds of tips and tricks\, foods that are well suited to the pressure cooker and foods that are not. \n$60 (+HST) \n—– \nCarole Nelson Brown’s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup \n—– \nEvery Sunday\, 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/workshop-intro-to-the-instant-pot-by-carole-nelson-brown-2/
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_225681854647745.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180328T180000
DTEND;TZID=America/Halifax:20180328T190000
DTSTAMP:20260501T161323
CREATED:20180324T000335Z
LAST-MODIFIED:20180324T004256Z
UID:52368-1522260000-1522263600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED Mar 28\, 2018
DESCRIPTION:Salateh Malfouf سلطة ملفوف\n				\n			\n				\n			\n				\n				Zalabeh زلابية\n				\n		\n\n[Lamb] Tabakh Rohoo روحو طباخ\nThe cold winter months are the time to break out the luscious\, slow-cooked comfort foods like this delicious tomato-based eggplant stew with zucchini\, potato and small cubes of lamb\, garnished with coriander. Tabakh Rohoo is one of the most popular dish in Syria and originally comes from Damascus city. Similar to North African tagines or Persian khoresh\, it is redolent with warm spices and sometime enriched with some melted ghee before serving. \nTabakh Rohoo is known as “Cook’s Soul”; whether that’s from the deeply comforting qualities of this kind of “soul food” or if it’s that the long\, slow cooking transforms the humble ingredients into revealing their sublime nature\, is up to you to decide. \nOne legend tells of a princess named Rohoo (“my soul”)\, was such a picky eater that she became ill. Her distraught father\, the king\, called for chefs from across his kingdom to come up with a dish his daughter would eat. After many failed attempts\, finally a cook named Nader came up with a dish that Rohoo loved; he became her dedicated chef\, and this dish was named in her honour. \n[Vegetarian] Tabakh Rohoo\nAn equally rich and delicious vegetarian version of the stew is fortified with chickpeas. Both are served with Rez bel Shairieh بالشعریة رز \, a pilaf of rice and fried vermicelli noodles \nMalfouf Salatet  سلطة ملفوف\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint. \nZalabeh  زلابیة\nDonuts are a universal language. Sticky sweet fried dough desserts can be found all over the world and this Syrian treat is right at the intersection of Greek loukoumades\, Mexican churros and Indian jalebi. Flour dough tinted with turmeric\, and flavoured with anise and mahlab (a almond-like spice made from cherry stones)\, fried until crispy and dunked in grape molasses. \nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup between 6–7pm from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) MAP \nFree 3km Delivery\nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore) MAP \nFlat Rate 6km Delivery\nIf you live outside the 3km free delivery zone\, foodora can deliver for a $10 within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore) MAP \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 “Guest Cook” spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Wednesday (10:30-4:30). We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can help the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nSupport Newcomer Kitchen \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-mar-28-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_403356306792470.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180329T180000
DTEND;TZID=America/Halifax:20180329T210000
DTSTAMP:20260501T161323
CREATED:20180312T142805Z
LAST-MODIFIED:20180329T152051Z
UID:51767-1522346400-1522357200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Lemon & Olive Chicken Tagine by Dali Chehimi
DESCRIPTION:Tunisian cuisine features all the hallmarks of delicious North African food: complex spices\, combinations of fruit and meat\, Mediterranean ingredients and a hint of French colonial influence. Tagines\, the flavourful stews that range from Morocco to Egypt\, get there name from the characteristic conical dishes of the same name that they are most often cooked in. \nMoroccan Lentil Soup $6\nRed lentils fragrant with with onions and garlic\, coriander\, cumin\, turmeric\, paprika\, cinnamon\, and pepper. Add a dollop of Dali’s fabulous homemade harissa if you like it spicy. #vegetarian \nChicken Tagine with Preserved Lemons & Olives $14\nDali’s chicken tagine combines the floral tartness of his homemade preserved lemons\, the rich vegetal notes of cracked green olives and the warm\, spicy flavours of ginger and saffron to great effect. Served on a mound of fresh\, fluffy couscous\, or rice.\n#vegetarian option available \nSelection of Tunisian Sweets & Mint Tea $6\n(4) pieces \nPrix Fixe Menu $25\nSoup + Tagine + Dessert \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-lemon-olive-chicken-tagine-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_560821417629677.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180401T183000
DTEND;TZID=America/Halifax:20180401T210000
DTSTAMP:20260501T161323
CREATED:20180227T013707Z
LAST-MODIFIED:20180227T015912Z
UID:51125-1522607400-1522616400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Cheesemaking by Ruth Klahsen (2)
DESCRIPTION:2nd Night Added!\nLearn the fundamentals of fresh cheese making in this fun and engaging hands-on workshop with with award-winning artisanal cheesemaker Ruth Klahsen of Monforte Dairy. \nParticipants will learn how to make a fresh cow’s milk ricotta\, a pressed paneer\, and a goat chèvre while learning about the theory and practice of home cheese-making at home. \nThere will some samples of delicious Monforte Dairy cheeses\, and participants get to take home samples of the cheeses made in class. It’s a great opportunity to ask questions and learn more about the wonderful culinary possibilities of home made cheese. \n$60 +HST \n—–\nRuth Klahsen is living proof of how an individual can have a transformative effect on local food systems. After 25 years as a professional chef\, she embarked on an adventure that would see her become one of Canada’s most celebrated cheesemakers. Through innovative use of Community Shared Agriculture (CSA) fundraising\, Ruth established Monforte Dairy as an innovative and award-winningly delicious model of microproduction\, sustainable farming and just food.\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about our Workshops
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-cheesemaking-by-ruth-klahsen-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/02/facebook_event_956306311189715.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180402T100000
DTEND;TZID=America/Halifax:20180402T160000
DTSTAMP:20260501T161323
CREATED:20180219T204328Z
LAST-MODIFIED:20180219T214804Z
UID:50788-1522663200-1522684800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Full-Day Cheesemaking Intensive by Ruth Klahsen
DESCRIPTION:Discover the exciting world of cheesemaking with award-winning artisanal cheesemaker Ruth Klahsen of Monforte Dairy in this fun\, hands-on\, full-day workshop. \nWorking with a variety of fresh\, local milks\, Ruth will guide participants through the fundamentals of cultured cheeses\, starting with yogurt\, and including ricotta\, paneer\, cheese curds\, pressed farmer’s cheese\, and the fundamentals of the cheddaring process over the course of this full-day class. \nEach will leave with a portion of cheeses made in class\, and the workshop includes a light lunch including a selection of Monforte cheeses\, soup and cold cuts. This is a unique opportunity to discuss the many ins and outs of cheesemaking with a master of the craft. \n$150 +HST \n—–\nRuth Klahsen is living proof of how an individual can have a transformative effect on local food systems. After 25 years as a professional chef\, she embarked on an adventure that would see her become one of Canada’s most celebrated cheesemakers. Through innovative use of Community Shared Agriculture (CSA) fundraising\, Ruth established Monforte Dairy as an innovative and award-winningly delicious model of microproduction\, sustainable farming and just food. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about our Workshops
URL:https://dev.thedepanneur.ca/event/workshop-full-day-cheesemaking-intensive-by-ruth-klahsen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/02/facebook_event_446043469146450.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180402T183000
DTEND;TZID=America/Halifax:20180402T210000
DTSTAMP:20260501T161323
CREATED:20180219T204330Z
LAST-MODIFIED:20191001T144249Z
UID:50790-1522693800-1522702800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Cheesemaking by Ruth Klahsen
DESCRIPTION:SOLD OUT — 2nd Night Added Sunday\, April 1\nLearn the fundamentals of fresh cheese making in this fun and engaging hands-on workshop with with award-winning artisanal cheesemaker Ruth Klahsen of Monforte Dairy. \nParticipants will learn how to make a fresh cow’s milk ricotta\, a pressed paneer\, and a goat chèvre while learning about the theory and practice of cheese-making at home. \nThere will some samples of delicious Monforte Dairy cheeses\, and participants get to take home samples of the cheeses made in class. It’s a great opportunity to ask questions and learn more about the wonderful culinary possibilities of home made cheese. \n$60 +HST \n—–\nRuth Klahsen is living proof of how an individual can have a transformative effect on local food systems. After 25 years as a professional chef\, she embarked on an adventure that would see her become one of Canada’s most celebrated cheesemakers. Through innovative use of Community Shared Agriculture (CSA) fundraising\, Ruth established Monforte Dairy as an innovative and award-winningly delicious model of microproduction\, sustainable farming and just food.\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about our Workshops
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-cheesemaking-by-ruth-klahsen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/02/facebook_event_344507392706325.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180403T180000
DTEND;TZID=America/Halifax:20180403T210000
DTSTAMP:20260501T161323
CREATED:20180219T204332Z
LAST-MODIFIED:20180221T004117Z
UID:50792-1522778400-1522789200@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Ruth Klahsen
DESCRIPTION:Ruth Klahsen is living proof of how an individual can have a transformative effect on local food systems. After 25 years as a professional chef\, she embarked on an adventure that would see her become one of Canada’s most celebrated cheesemakers. Through innovative use of Community Shared Agriculture (CSA) fundraising\, Ruth established Monforte Dairy as an innovative and award-winningly delicious model of microproduction\, sustainable farming and just food. \nBut behind the many rewarding successes and daunting challenges faced along the way lies a fundamental question: “Why even bother with local food?” As small businesses feel the squeeze from corporate food giants\, and regulations such as the recent European Trade Agreement and Trans Pacific Partnership (TPP) continue to ignore the true costs of farming\, the answers to this questions become more important than ever.\n—– \nDinner by Len Senater\n#GF #vegetarian options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$25 (+HST) \nBook Now\n—–\nRuth Klahsen owns and operates Monforte Dairy\, Southwestern Ontario’s premier artisanal cheese company\, using only seasonal milk from humanely treated animals. Her cheese can be found at many of Ontario’s finest restaurants\, gourmet boutiques\, at farmers markets across the city and directly via subscription to her CSA program. \n—–\nPhoto Credit: Carole Nelson Brown \n—– \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
URL:https://dev.thedepanneur.ca/event/table-talk-ruth-klahsen-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/02/facebook_event_451549491927407.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180404T180000
DTEND;TZID=America/Halifax:20180404T190000
DTSTAMP:20260501T161323
CREATED:20180330T160633Z
LAST-MODIFIED:20180402T132102Z
UID:52648-1522864800-1522868400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED Apr 4\, 2018
DESCRIPTION:zahrah bi tahini\n				\n			\n				\n			\n				\n				Tabbouleh  (تبولة‎‎ )\n				\n			\n				\n			\n				\n				Mahalabia مهلبية\n				\n		\n\n[chicken] Freekeh فريكة\nFreekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn\, not the seeds. In these controlled conditions\, the high moisture content of the seeds prevents them from burning\, but imparts them with a unique smoky flavour. Next\, the roasted wheat is threshed and sun-dried before being cracked into smaller pieces so they resemble a green bulgur. This Syrian freekeh recipe is seasoned with onion\, butter\, black pepper\, cinnamon\, and cumin\, topped with a quarter chicken and garnished with fried nuts. \n[vegetarian] Freekeh فريكة\nThe vegetarian version of freekeh is made with chickpeas\, green peas cooked in a vegetable broth. It is served with zahrah bi tahini زهرة بطحينة\, fried cauliflower with tahini sauce\, seasoned with garlic and cumin\, garnished with parsley. \nTabbouleh تبولة‎‎\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad\, with parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nMahalabia مهلبية\nA delicate milk and cornstarch pudding scented with rose water\, orange water and vanilla\, garnished with pistachio and coconut\, mahalabia is especially popular during Ramadan celebrations. \n$25 +HST \nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup between 6–7pm from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) MAP \nFree 3km Delivery\nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore) MAP \nFlat Rate 6km Delivery\nIf you live outside the 3km free delivery zone\, foodora can deliver for a $10 within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore) MAP \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 “Guest Cook” spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Wednesday (10:30-4:30). We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can help the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nSupport Newcomer Kitchen \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-apr-4-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_229165880973765-e1522426218854.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180405T180000
DTEND;TZID=America/Halifax:20180405T210000
DTSTAMP:20260501T161323
CREATED:20180319T200431Z
LAST-MODIFIED:20190115T203344Z
UID:52155-1522951200-1522962000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mediterranean Tapas Night by Mary Freij
DESCRIPTION:Spanish cuisine is indelibly marked by hundreds of years of intimate cultural interaction with the Moors of Arabic North Africa. So it should come as no surprize that Spanish tapas merge effortlessly with Middle Eastern mezze. Chef Mary Freij\, the talent behind The Depanneur’s popular Mazeh Brunch\, presents an exciting selection of small sharing plates\, a tasty night where Spanish food meets Lebanese flavours. \n—–\nBatatas Bravas 6$\nCrispy potato cubes topped with a tomato and pomegranate reduction\, and a drizzle of garlic crema. GF \nSpanish Tortilla 6$\nA Spanish comfort-food classic\, thick omelette of caramelized onions\, potato\, egg (3 pcs) GF \nMini Shrimp Paella Tacos $6\nShrimp\, caramelized onion and red pepper with paella rice\, topped with mozzarella and creamy coriander garlic sauce (2 pcs) GF \nMushroom croquettes 6$\nCremini\, Shiitake and White mushrooms with thyme and creamy bechamel\, all in a crispy Panko crust (3 pcs) \nAlbondigas $6\nSmoky-spicy beef meatballs in a caramelized onion tomato sauce (3 pcs) GF \nTortas De Azeitão $6\nSweet Portuguese-style cake roll with egg custard and berry compote \nPrix Fixe\nChoice of 4 tapas $23\nAll 5 tapas $26\nPrix Fixe comes with crispy garlic bread\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. Inspired by dishes she tried in her recent trip to Spain\, she brings a menu that blends simple ingredients together to bring new flavors to your palate. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mediterranean-tapas-night-by-mary-freij/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_961316930686575.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180406T190000
DTEND;TZID=America/Halifax:20180406T220000
DTSTAMP:20260501T161323
CREATED:20180317T212627Z
LAST-MODIFIED:20180317T220201Z
UID:51967-1523041200-1523052000@dev.thedepanneur.ca
SUMMARY:Nurture x Papirmass Harvest Table Dinner
DESCRIPTION:Each month\, Nurture offers a collaborative intimate dining experience that is part community incubator\, part supper club\, part creative discourse on the subject of self care – all delicious\, organic\, and served family-style. \nIncludes:\n– Welcome cocktail\n– Three course dinner inspired by the spirit and creative aesthetic of Papirmass\n– Creative presentation by Kirsten McCrea & JP King\, showcasing the ups and downs of their creative journey building Papirmass.\n– Community and connection with people up to amazing creative things. \n**Allergies and food sensitivities wholeheartedly embraced with advance notice.** \nABOUT Papirmass \nPapirmass is an independent art subscription that seeks to spark curiosity and inspire creativity. Subscribers all around the world love how our monthly mailings help them discover their next favorite artist. Through unique prints\, studio interviews\, and hands-on artistic activities\, Papirmass is all about making creative connections. Founded in 2008\, Papirmass is run by husband-and-wife team Jp King and Kirsten McCrea in collaboration with a handful of wildly creative people in Toronto. http://www.papirmass.com \nKirsten McCrea splits her time between co-directing Papirmass and her own career as a multi-disciplinary artist\, mural painter\, and illustrator. With an eye for bright colours\, bold patterns\, and the forms of nature\, her work in-studio and on the streets has been widely recognized and supported. Named one of the Top 30-Under-30 artists in Canada by Blouin Artinfo\, her work has exhibited in Toronto’s AGO\, Montreal’s Musée des Beaux Arts\, and the Shanghai International Arts Festival\, and has appeared in numerous publications\, including The Globe and Mail\, Canadian Art\, and BUST Magazine. http://www.hellokirsten.com \nJP King splits his time between co-directing Papirmass and his own career as an interdisciplinary artist\, designer\, and writer. Having recently completed an MFA at OCAD U\, he currently teaches on the subjects of material culture and creative methodologies\, and experiments with Risograph printing as Paper Pusher. His work has been generously supported by SSHRC\, the Canada Council\, and the Banff Centre for the Arts amongst others. His illustration clients include: Fast Company\, Penguin Books\, Oxford University Press\, and New Scientist Magazine. http://www.jpking.ca \nEvent photo by Lauren Kolyn. \nBOOK NOW
URL:https://dev.thedepanneur.ca/event/nurture-x-papirmass-harvest-table-dinner/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_239265583312582.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180408T183000
DTEND;TZID=America/Halifax:20180408T210000
DTSTAMP:20260501T161323
CREATED:20180306T021246Z
LAST-MODIFIED:20180307T223043Z
UID:51404-1523212200-1523221200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Tsukemono — Japanese Pickling 101 by Stuart Sakai
DESCRIPTION:SOLD OUT — 2nd Night Added Monday\, April 9\nPreservation is the cornerstone of Japanese country cooking\, but as more and more youth flock to Japan’s largest cities for work\, the art and beauty of Japanese preservation has become less practiced like so many of Japan’s most treasured traditions. Most people now enjoy only commercially processed and preservative heavy pickles from grocery stores\, despite the fact that many of Japan’s most beloved pickles are easy to prepare at home! \nParticipants of this workshop will learn the foundations of Japanese pickles through a variety of different techniques\, such as Asazuke (quick pickles)\, Nukazuke (rice bran pickles)\, Suimono (vinegared pickles)\, Tsukadani (preserved in soy and sugar)\, and more! There will be lots of rice on hand as we taste our way through these pickling techniques. Also\, participants will leave with a handout of recipes and techniques\, and lists of where to find the best Japanese ingredients! \n$60 +HST \n—–\nStuart Sakai is fourth generation Japanese/Canadian and learned the techniques of Japanese preservation from his grandmother. Over the years of working in the arts and the food service industry (in both the front and back)\, he has always been studying Japanese cuisine\, its history\, and culture. Currently\, he is preparing to open a sake bar with a focus on Japanese country cooking. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-tsukemono-japanese-pickling-101-by-stuart-sakai/
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_221599258401343.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180409T183000
DTEND;TZID=America/Halifax:20180409T210000
DTSTAMP:20260501T161323
CREATED:20180307T220928Z
LAST-MODIFIED:20180307T221220Z
UID:51531-1523298600-1523307600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Tsukemono — Japanese Pickling 101 by Stuart Sakai (2)
DESCRIPTION:2nd Night Added! \nPreservation is the cornerstone of Japanese country cooking\, but as more and more youth flock to Japan’s largest cities for work\, the art and beauty of Japanese preservation has become less practiced like so many of Japan’s most treasured traditions. Most people now enjoy only commercially processed and preservative heavy pickles from grocery stores\, despite the fact that many of Japan’s most beloved pickles are easy to prepare at home! \nParticipants of this workshop will learn the foundations of Japanese pickles through a variety of different techniques\, such as Asazuke (quick pickles)\, Nukazuke (rice bran pickles)\, Suimono (vinegared pickles)\, Tsukadani (preserved in soy and sugar)\, and more! There will be lots of rice on hand as we taste our way through these pickling techniques. Also\, participants will leave with a handout of recipes and techniques\, and lists of where to find the best Japanese ingredients! \n$60 +HST \n—–\nStuart Sakai is fourth generation Japanese/Canadian and learned the techniques of Japanese preservation from his grandmother. Over the years of working in the arts and the food service industry (in both the front and back)\, he has always been studying Japanese cuisine\, its history\, and culture. Currently\, he is preparing to open a sake bar with a focus on Japanese country cooking. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-tsukemono-japanese-pickling-101-by-stuart-sakai-2/
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_1402787416492885.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180411T180000
DTEND;TZID=America/Toronto:20180411T190000
DTSTAMP:20260501T161323
CREATED:20180406T174052Z
LAST-MODIFIED:20180406T174835Z
UID:52966-1523469600-1523473200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED Apr 11\, 2018
DESCRIPTION:Roz bel Shairia\n				\n			\n				\n			\n				\n				Saltet Sabanek سلطة سبانخ\n				\n			\n				\n			\n				\n				Tamaria (تمرية)\n				\n		\n\n[Beef] Shishbarak شيش برك\nAlmost every cuisine in the world has their comfort food dumplings\, and Syria is no exception. Similar to the tortellini-like dumplings known as manti in neighbouring Turkey\, this traditional dish is popular in both the North and South of Syria. Each city has their distinctive way to make it; this recipe is typical of Damascus. \nA soft dough is made from flour\, salt and water\, and small dumplings are hand-filled with a mixture of cooked onions\, halal ground beef\, “seven spices” (baharat) and black pepper before being baked. A thick\, tangy yogurt sauce is prepared by cooking strained yogurt with starch\, which is then spiced with aromatic fried garlic. The dumplings are added to the warm sauce\, which is then garnished with fresh coriander and toasted pine nuts\, and served with Rez bel Shairieh (rice with vermicelli). \n[Vegetarian] Shishbarak شيش برك\nThese delicious dumplings are filled with a mix of chickpeas\, onions and walnuts\, spiced with baharat\, an arabic mix of seven spices. The are also served in yogurt sauce alongside Rez bel Shairieh. \nSaltet Sabanek سلطة سبانخ\nFresh spinach salad with red onion and tomato\, dressed in an olive oil vinaigrette with garlic\, sumac\, pomegranate molasses and mint. \nTamaria تمرية\nA broad term for a range of sweets made from dates (“tamar” is the word for date)\, this attractive recipe of date paste in spiral around a buttery cookie-crumb filling is scented with spices and decorated with crushed pistachios. \n$25 +HST \nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup between 6–7pm from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) MAP \nFree 3km Delivery\nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore) MAP \nFlat Rate 6km Delivery\nIf you live outside the 3km free delivery zone\, foodora can deliver for a $10 within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore) MAP \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 “Guest Cook” spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Wednesday (10:30-4:30). We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can help the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nSupport Newcomer Kitchen \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-apr-11-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/shish-barak-with-yoghurt.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180412T180000
DTEND;TZID=America/Halifax:20180412T210000
DTSTAMP:20260501T161323
CREATED:20180326T213237Z
LAST-MODIFIED:20180406T175630Z
UID:52485-1523556000-1523566800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Costillas con Achiote by Paola Solorzano
DESCRIPTION:Paola & Adriana from Santo Pecado Mexican Catering return to The Depanneur kitchen with their signature authentic Mexican dishes\, and a few personal favourites as well. \nSopa de Fideo $5\nClassic Mexican chicken noodle soup – thin rice noodles in rich chicken broth with tomatoes and shredded chicken. \nEnsalada de Remolachas $5\nSweet\, earthy beets with spinach\, Oaxacan cheese\, and raisins in a light vinaigrette. \nCostillas con Achiote $14\nYucatan-style pork ribs\, spiced with achiote (annato)\, orange and lime\, Mexican oregano\, cumin\, coriander seed\, garlic and onion\, and slow-cooked wrapped in banana leaves. Garnished with pickled red onion and habaneros\, and served on a bed of rice with black bean refritos.\n#vegetarian option: Portobello mushrooms in achiote sauce \nAgua de Horchata $3\nA light & creamy sweet rice milk with cinnamon \nOrange Cake $5\nA simple yet delicious gluten-free poundcake with crystallized orange peel \nPrix Fixe menu: $25\nchoice of Soup -or- Salad +\nCostillas + Horchata + Dessert \n*The whole menu is #glutenfree\n—— \nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-paola-solorzano/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_148856422449145.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180414T193000
DTEND;TZID=America/Halifax:20180414T223000
DTSTAMP:20260501T161323
CREATED:20180317T212629Z
LAST-MODIFIED:20180412T141025Z
UID:51969-1523734200-1523745000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: The Grand Tour by Amira Eskenazi
DESCRIPTION:In the 18th Century\, many upper class European young men (and a few women) undertook The Grand Tour\, a lavish trip across Europe in search of art\, culture and the roots of Western civilization. With a remarkable breadth of experience gleaned from cooking professionally all around the globe\, Chef Amira Eskenazi conveniently brings a Grand Tour of her favourite European dishes right you\, no passport required! \nA selection of elegant traditional European dishes from across France and Italy\, with delicious detours to Austria and Greece along the way. A showcase of Amira’s prodigious culinary talents\, everything is made from scratch\, from the pâté a choux and terrine\, to the sourdough bread and spätzle. Bon Voyage! \n—–\nAmuse bouche: (France)\nPâte à choux stuffed with whipped hard-boiled egg\, glazed with tomato jelly \nAppetizer: (France)\nHomemade pork terrine with cranberries\, walnuts and herbs\nHomemade sourdough bread and butter\nWarm raspberry maple onion confit\nDijon mustard \nMain Course: (Italy/Austria/Poland)\nChicken cacciatore with sweet peppers\, carrots\, mushrooms\, black olives\nButtered spätzle with and poppy seeds\nWarm sweet beets with parsley \nDessert: (Greece/France)\nButtered filo cups filled with pastry cream topped with strawberries macerated in Balsamic vinegar and buckwheat honey\n—– \n$50 +HST \n—–\nAmira Eskenazi is a veteran international chef having worked on a number of continents over the past 2 decades. She was Head Chef on tour with Cirque du Soleil for 5 years and then she spent 7 years as a private yacht chef in the US\, Caribbean and Europe.\nShe was also head chef at Tel Aviv’s only authentic Tuscan restaurant in Naveh Tzedek\, giving her insight into traditional Italian flavours. She now produces and sells her own handmade sauces\, pastas\, pestos and tapenades through her company\, VALIS foodcraft. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-the-grand-tour-by-amira-eskenazi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_590636481286048.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VCALENDAR