BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:The Depanneur
X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Halifax
BEGIN:DAYLIGHT
TZOFFSETFROM:-0400
TZOFFSETTO:-0300
TZNAME:ADT
DTSTART:20180311T060000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0300
TZOFFSETTO:-0400
TZNAME:AST
DTSTART:20181104T050000
END:STANDARD
TZID:America/Toronto
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20180311T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20181104T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180328T180000
DTEND;TZID=America/Halifax:20180328T190000
DTSTAMP:20260501T150124
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:20260501T150124
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:20260501T150124
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:20260501T150125
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:20260501T150125
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:20260501T150125
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:20260501T150125
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:20260501T150125
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:20260501T150125
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:20260501T150125
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:20260501T150125
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:20260501T150125
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:20260501T150125
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:20260501T150125
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180415T100000
DTEND;TZID=America/Halifax:20180415T160000
DTSTAMP:20260501T150125
CREATED:20180305T192542Z
LAST-MODIFIED:20180305T214509Z
UID:51337-1523786400-1523808000@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 | paintboxbistro.ca\nFULL-DAY BREAD MAKING WORKSHOP \nJoin artisanal baker Leo J. 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 J. 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 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-full-day-breadmaking-intensive-by-leo-baduria-6/
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/2018/03/facebook_event_1996812403973643.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:20180415T183000
DTEND;TZID=America/Halifax:20180415T213000
DTSTAMP:20260501T150125
CREATED:20180326T232207Z
LAST-MODIFIED:20180415T144650Z
UID:52506-1523817000-1523827800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to the Vegan Kitchen by Emily Zimmerman
DESCRIPTION:Many people want to shift their diets to be more plant-based\, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire\, have more options for dinner guests\, or discover new ingredients and techniques\, this class will give you a versatile toolkit for making amazing vegan meals. \nThe Depanneur’s resident vegan maven\, Emily Zimmerman will share various techniques including manipulating texture\, tricks for marinating\, braising\, steaming\, poaching\, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry. \nAnd what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour\, turmeric\, black salt\, nutritional yeast\, agar\, and arrowroot. \nAlong the way you’ll meet affordable\, versatile and high-protein ingredients like dried yuba (tofu skin)\, which with the right smoky-sweet marinade\, makes a fabulous vegan bacon. \nYou will also learn how to make a tasty vegan sausage with kasha\, sundried tomatoes and mushrooms\, both as braised patties made with gluten flour\, pan-fried with potato starch\, and a yuba-wrapped\, steamed sausage. \nYou’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt. \nParticipants will leave with tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home. \n$60 +HST \n——-\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol.\n—–\nEvery Monday\, 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-vegan-kitchen-by-emily-zimmerman-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_1821958448107639.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180416T183000
DTEND;TZID=America/Halifax:20180416T213000
DTSTAMP:20260501T150125
CREATED:20180328T162937Z
LAST-MODIFIED:20180328T163511Z
UID:52580-1523903400-1523914200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to the Vegan Kitchen by Emily Zimmerman (2)
DESCRIPTION:Many people want to shift their diets to be more plant-based\, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire\, have more options for dinner guests\, or discover new ingredients and techniques\, this class will give you a versatile toolkit for making amazing vegan meals. \nThe Depanneur’s resident vegan maven\, Emily Zimmerman will share various techniques including manipulating texture\, tricks for marinating\, braising\, steaming\, poaching\, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry. \nAnd what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour\, turmeric\, black salt\, nutritional yeast\, agar\, and arrowroot. \nAlong the way you’ll meet affordable\, versatile and high-protein ingredients like dried yuba (tofu skin)\, which with the right smoky-sweet marinade\, makes a fabulous vegan bacon. \nYou will also learn how to make a tasty vegan sausage with kasha\, sundried tomatoes and mushrooms\, both as braised patties made with gluten flour\, pan-fried with potato starch\, and a yuba-wrapped\, steamed sausage. \nYou’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt. \nParticipants will leave with tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home. \n$60 +HST \n——–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol.\n—–\nEvery Monday\, 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-vegan-kitchen-by-emily-zimmerman-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_206287320135363.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180417T183000
DTEND;TZID=America/Halifax:20180417T210000
DTSTAMP:20260501T150125
CREATED:20180312T142807Z
LAST-MODIFIED:20180417T163419Z
UID:51769-1523989800-1523998800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Fabulous Rhubarb Preserves by Camilla Wynne
DESCRIPTION:Join master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to transform fresh rhubarb\, that first lovely harbinger of spring\, into a delicious rhubarb jam infused with blood oranges\, as well as a tart rhubarb chutney that pairs beautifully with cheeses & meats. \nThe class covers all the basics of canning jams and chutneys\, from selecting your produce to proper sterilization to the use of pectin\, and sampling some different styles and flavours. You will leave with a jar of each preserve\, ready to tackle any fruit canning project and able to safely modify recipes to 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 jams that taste like fruit\n -safely prepare delicious chutney\n -modify the sugar or sweeteners in any recipe\n -eliminate steps from the traditional canning process\n -create recipes for jams according to your tastes\, whims & imagination \n—–\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 Sunday\, 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-fabulous-rhubarb-preserves-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/2018/03/facebook_event_872817762878980.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180418T180000
DTEND;TZID=America/Toronto:20180418T190000
DTSTAMP:20260501T150125
CREATED:20180415T152549Z
LAST-MODIFIED:20180420T203513Z
UID:53274-1524074400-1524078000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED Apr 18\, 2018
DESCRIPTION:Khabbaz El Samun bel Toum (خبز السمون بالثوم)\n				\n			\n				\n			\n				\n				Salateh Naameh سلطة ناعمة\n				\n			\n				\n			\n				\n				Knafeh Nabulsia كنافة نابلسية\n				\n		\n\n\n[Beef] Makhlouta bil Awarma  مخلوطة بالأورمة\n\n\nMakhlouta means “mixed” in Arabic\, and in the Middle Eastern kitchen\, this typically refers to an ancient dish of mixed beans\, legumes and grains. A classic warm comfort food\, Makhlouta can range from a soup to a thick\, chili-like stew\, with countless different variations and ratios of ingredients. This thick\, hearty version\, popular in and near Lebanon\, is made with broad beans (foul)\, white and red kidney beans\, chickpeas\, lentils\, bulgur\, and rice slow cooked together\, flavoured with onion\, cumin\, Aleppo pepper and black pepper\, garnished with fresh parsley.\n\n\n \n\n\nThis version is topped with awarma\, a type of confit of very small cubes of beef that have been salted and slowly cooked in fat\, allowing it to be preserved for long periods of time. The result is a rich\, savoury ingredient that gives a big flavour boost to many Levantine dishes – on can think of it like halal bacon!\n\n\n \n\n\nThe #vegetarian version of the makhlouta simply does not have arawama on top. Both come with Khabbaz El Samun bel Toum\, delicious buttery garlic bread with lemon\, parsley\, and black pepper.\n\n\n \n\n\nSalateh Naameh سلطة ناعمة\n\n\nThis “fine salad” can be found throughout the Middle East\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice.\n\n\n \n\n\nKnafeh Nabulsia كنافة نابلسية\n\n\nThis version of knafeh\, a dessert with a base of mild white cheese (also known as Nabulsi) topped with a crispy shredded wheat dough (kataifi)\, doused with a scented sugar syrup\, originates in the Palestinian city of Nablus as far back as 10th century\, but variations spread with the Ottoman Empire to include much of the Middle East. Nablus is still renowned for its knafeh — they even made a giant one weighing in at 1\,350kg for the Guinness Book of World Records!\n\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-18-2018/
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/Makhlouta2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180419T180000
DTEND;TZID=America/Halifax:20180419T210000
DTSTAMP:20260501T150125
CREATED:20180402T222331Z
LAST-MODIFIED:20180402T224413Z
UID:52800-1524160800-1524171600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Pique Macho Boliviano by Alejandra Cadario
DESCRIPTION:Bolivian food\, like many in South America\, combines indigenous ingredients with elements of Spanish cuisine and diverse influences from generations of immigrants from around the world. Staples like corn\, potatoes\, quinoa and plantains feature prominently. Alejandra Cadario shares some of her family favourites with you tonight!\n—– \nMasaco de Platano $6\nA traditional Bolivian dish of mashed fried plantains (or sometimes yucca) mixed and/or topped with cheese. A popular “tea time” snack; a little sweet & a little salty \nPique Macho $14\nA spicy mountain of Bolivian flavours. Fried potatoes are topped with spicy beef seasoned with “locoto”\, the Bolivian hot pepper\, then topped with tomatoes\, green peppers\, onion\, and hard boiled eggs and a sprinkle of cheese!\n-or-\nMajadito Boliviano\nLike a kind of risotto\, this vegetarian version of majadito is made with quinoa mixed with a flavorful sofrito of carrots\, onion\, green pepper\, and tomato\, topped with a fried egg (optional)\, and garnished with slices of fried plantain and a tangy tomato & onion salad. #vegetarian / #vegan \nMermelada $6\nA simple\, wholesome but incredibly delicious dessert – creamy homemade ricotta topped with a sweet homemade strawberry compote. ¡Que Rico! \nPrix Fixe Menu $24\nMasaco + Choice of Pique Macho -or- Majadito + Dessert \n—-\nAlejandra Cadario recently arrived from Bolivia where she grew up learning from her mother who is a chef. In Toronto she is pursuing a degree in Business \, and is a spokesperson for Pure Organic Foods\, a Canadian company that promotes Bolivian products like Fair Trade organic quinoa. \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-pique-macho-boliviano-by-alejandra-cadario/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/facebook_event_227436401151825.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180421T193000
DTEND;TZID=America/Halifax:20180421T223000
DTSTAMP:20260501T150125
CREATED:20180326T213239Z
LAST-MODIFIED:20180326T214111Z
UID:52487-1524339000-1524349800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Memories of Mauritius by Naajiyah Auladin
DESCRIPTION:Mauritius\, a small island nestled in the Indian Ocean\, is a melting pot of global cultures and traditions. Its long history has seen people from many different parts of the world migrating to the island\, each bringing new culinary ideas\, ingredients and techniques. The result is a vibrant food culture that offers a flavourful fusion of East Indian\, African and Chinese influences with distinctive French and English twists. Join Naajiyah Auladin for a night of unique Mauritian dishes that combine traditional family recipes with a contemporary twist. \n—–\nPaté de Thon Vindaye\nTuna vindaye is a popular Mauritian street food\, often served on a baguette. Here\, tuna is combined with a special mix of spices including turmeric and mustard seed — a family blend prepared by Naajiyah’s mother and sent from Mauritius — along with fresh herbs and onion\, baked in a delicate phyllo-like ‘brik’ pastry\, and served with “pima crazer”\, a delicious homemade pineapple hot sauce. \nConfit d’Ananas\nA small palate cleanser of a fresh pineapple pickled with simple syrup\, tamarind and chili. \nThere will also be a delicious tropical fruit punch with passion fruit\, mango and guava for anyone inclined to add a splash of rum for a true island cocktail. \nRougaille Boulette\, Chatini Pomme de Terres\, Cresson Étouffée & Salade Cocom\nThese meatballs combine local beef and lamb (from The Healthy Butcher) with a unique Mauritian masala\, fried onions and fresh parsley\, before being cooked in a classic rougaille\, a rich cilantro-infused tomato sauce found throughout Mauritius. It’s served with Mauritian-style spicy mash potatoes infused with caramelized onions\, brown butter and chilies\, alongside peppery watercress sautéed with ginger\, garlic\, onion and olive oil\, and a refreshing cucumber salad. \nCrêpe Banane\nDelicate\, thin French-style crêpes stuffed with caramelized bananas\, cardamom\, coconut and rum!\n—– \n$50 +HST \n—–\nEvery since coming to Canada in 2005 at the age of 17\, Naajiyah Auladin has found cooking her favourite Mauritian foods a way to reconnect to her memories\, family and culture. \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-memories-of-mauritius-by-naajiyah-auladin/
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_176541689811144.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180422T183000
DTEND;TZID=America/Halifax:20180422T213000
DTSTAMP:20260501T150125
CREATED:20180319T181013Z
LAST-MODIFIED:20180319T230707Z
UID:52145-1524421800-1524432600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska
DESCRIPTION:Every culture has their comfort food and warm\, hearty Polish pierogi 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 homemade pierogi from scratch. \nYou’ll start the class with a warm borscht broth\, then roll up your sleeves (literally) and dive into learning how to make several pierogi with fillings including: farmers cheese with potato\, savoury sauerkraut with mushroom and onion\, delicious dessert pierogi with sweet cherry filling. One half of the class will be working with gluten-free dough while the other with standard dough. \nSinging while making food\, or indeed during any work\, is a deeply Polish tradition. While we work guests enjoy a traditional folk song or two by Maria. There will also be a short presentation on Polish cuisine and you’ll get a chance to try all your pierogi (both gluten-free and standard) in class with a sour cream and warm caramelized onion topping. Extra Polish dishes pre-made by Maria are also served and extras can be taken home and frozen (if you can resist eating them on the way home 😉 \nNow with #glutenfree recipes too! \n$60 +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 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-polish-pierogies-by-maria-rozynska-11/
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_1003880736427879.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180423T183000
DTEND;TZID=America/Halifax:20180423T213000
DTSTAMP:20260501T150125
CREATED:20180326T215836Z
LAST-MODIFIED:20180402T145200Z
UID:52497-1524508200-1524519000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska (2)
DESCRIPTION:SOLD OUT — 3rd Night Added Tuesday April 24\, 2018\nEvery culture has their comfort food and warm\, hearty Polish pierogi 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 homemade pierogi from scratch. \nYou’ll start the class with a warm borscht broth\, then roll up your sleeves (literally) and dive into learning how to make several pierogi with fillings including: farmers cheese with potato\, savoury sauerkraut with mushroom and onion\, delicious dessert pierogi with sweet cherry filling. \nSinging while making food\, or indeed during any work\, is a deeply Polish tradition. While we work guests enjoy a traditional folk song or two by Maria. There will also be a short presentation on Polish cuisine and you’ll get a chance to try all your pierogi in class with a sour cream and warm caramelized onion topping. Extra Polish dishes pre-made by Maria are also served and extra pierogies can be taken home and frozen (if you can resist eating them on the way home!) \nNow with #glutenfree recipes too! \n$60 +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 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-polish-pierogies-by-maria-rozynska-2-2/
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_552382685127452.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180424T183000
DTEND;TZID=America/Halifax:20180424T213000
DTSTAMP:20260501T150125
CREATED:20180402T145044Z
LAST-MODIFIED:20180402T145931Z
UID:52727-1524594600-1524605400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska (3)
DESCRIPTION:3rd Night Added! \nEvery culture has their comfort food and warm\, hearty Polish pierogi 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 homemade pierogi from scratch. \nYou’ll start the class with a warm borscht broth\, then roll up your sleeves (literally) and dive into learning how to make several pierogi with fillings including: farmers cheese with potato\, savoury sauerkraut with mushroom and onion\, delicious dessert pierogi with sweet cherry filling. One half of the class will be working with gluten-free dough while the other with standard dough. \nSinging while making food\, or indeed during any work\, is a deeply Polish tradition. While we work guests enjoy a traditional folk song or two by Maria. There will also be a short presentation on Polish cuisine and you’ll get a chance to try all your pierogi (both gluten-free and standard) in class with a sour cream and warm caramelized onion topping. Extra Polish dishes pre-made by Maria are also served and extras can be taken home and frozen (if you can resist eating them on the way home 😉 \nNow with #glutenfree recipes too! \n$60 +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 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-polish-pierogies-by-maria-rozynska-3-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/facebook_event_364120774085085.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180425T180000
DTEND;TZID=America/Toronto:20180425T190000
DTSTAMP:20260501T150125
CREATED:20180420T201618Z
LAST-MODIFIED:20180422T204451Z
UID:53688-1524679200-1524682800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED Apr 25\, 2018
DESCRIPTION:Shorabit adas شوربة عدس\n				\n			\n				\n			\n				\n				Salateh Jarjeer صلطة جرجير\n				\n			\n				\n			\n				\n				Joz Al-Hind كاتو جوز الهند\n				\n		\n\nKibbeh is one of the the most famous of all Syrian dishes… I’ve been told that there are over 20 kinds in Damascus alone! These traditional small fried kibbehs\, little football-shaped fritters of bulgur dough with flavourful stuffings\, together with warm yellow lentil soup is a classic combination. \n[Beef] Kibbeh Maklieh bil Lahmeh  كبة مقلية باللحمة\nBulgur wheat\, finely ground halal beef and spices are combined and formed into small football-shaped dumplings to be stuffed with a spiced mixture of ground beef and toasted pine nuts. They are then fried to give them a crispy\, dark auburn exterior. \n[Vegetarian] Kibbeh Maklieh\nThis is a more unique vegetarian kibbeh with a filling of chopped potato\, mushrooms\, nuts\, spices and pomegranate seeds. \nShorabit Adas شوربة عدس\nThis yellow lentil soup flavoured with cumin\, onion\, Aleppo pepper\, black pepper and garnished with fresh coriander\, is probably the most popular soup in Syria. It is an essential and traditional dish during Ramadan\, when it is served hot with a slice of lemon. \nSalatet Jarjeer سلطة جرجير\nA refreshing salad of peppery arugula with onions and fresh pomegranate seeds\, and an apple cider vinegar\, lemon & olive oil vinaigrette. \nKato Al-Hind كاتو جوز الهند\nA semolina-based cake with sugar syrup\, similar to namoura or basbousa\, but the addition of eggs\, milk and lots of grated coconut gives it an added richness; garnished with pistachio. \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-25-2018/
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/kibbeh.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180426T180000
DTEND;TZID=America/Toronto:20180426T210000
DTSTAMP:20260501T150125
CREATED:20180409T205908Z
LAST-MODIFIED:20180422T162255Z
UID:53100-1524765600-1524776400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Veggie Tacos Three Ways by Tanya Spasic
DESCRIPTION:It’s a fact: everybody loves tacos. And with Tanya Spasic in the kitchen\, you can be sure that these little bundles of happiness are going to be packed with amazing flavours and wholesome ingredients.\n\n\n \n\n\n—–\n\n\nTortilla Soup $6\n\n\nSpicy black bean and tomato soup served with crispy corn tortillas\n\n\n \n\n\nTacos!  $5 ea or 3 for $14\n\n\n \n\n\nPulled Jackfruit \n\n\nFlavourful\, smoky and delicious; BBQ jackfruit\, topped with tomatoes\, red onions\, avocado\, cilantro and chipotle mayo\n\n\n \n\n\nFajita-Style \n\n\nwith roasted peppers\, Portobello mushrooms and refried black beans\, topped with cilantro\, chipotle mayo\, paprika and chilies.\n\n\n \n\n\nFishless\n\n\nCrispy breaded soy & pea protein with crunchy radish\, corn and avocado slices\, topped with salsa verde\, cilantro\, chipotle mayo\n\n\n \n\n\nAll tacos are served with a side of coleslaw and pico de gallo\n\n\n \n\n\nRaw Fudgy Chocolate-Raspberries Brownies $6\n\n\n \n\n\nPrix Fixe Menu $24\n\n\nSoup + 3 Tacos + Dessert\n\n\n \n\n\n—–\n\n\nTanya Spasic is the founder of Animal Liberation Kitchen\, whose goal is to make tasty\, healthy vegetarian and vegan meals as a delicious alternative to meat-centric diets.\n\n\n \n\n\n—-\n\n\nEvery Friday we invite guest cooks – amateur or professional – to come share their favourite dishes at The Depanneur. \n\n\n \n\n\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-veggie-tacos-three-ways-by-tanya-spasic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/three-tacos.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180428T193000
DTEND;TZID=America/Halifax:20180428T223000
DTSTAMP:20260501T150125
CREATED:20180402T180413Z
LAST-MODIFIED:20180425T000954Z
UID:52751-1524943800-1524954600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Hyderabadi Classics by Inder Preet Singh
DESCRIPTION:Inder Preet Singh loves cooking real Indian food. This menu features different rustic\, home-style\, Indian comfort-food dishes that showcase the flavours of his hometown of Hyderabad\, a region in South-Central India known for its unique blend of the Islamic and Hindu cultures. \nJoin us for a taste of true Indian home cooking that is often limited to house-holds or small eateries back in India\, and rarely found in Indian restaurants. This menu comprises of some local street-food staples\, as well family favourites that are dished up on holidays or special occasions.\n—— \nTalawa Gosht\nA popular late-night snack available into the wee-hours in the bylanes of the old-city to this day! Cubes of steak marinated overnight in ginger\, garlic\, dry spices\, stir-fried in a yoghurt-based sauce\, and enjoyed with a fresh flat-bread. \nMutton Dalcha\nA popular dish in households since the Nizams’ era (Nizams were the erstwhile rulers of the princely state of Hyderabad). Large bone-in pieces of goat meat cooked in a complex\, flavourful curry with split yellow chickpeas. \nBagara Baingan\nA perfect partner to the Dalcha; tender small eggplants in a tamarind and peanut-based gravy. Soft\, nutty\, and tangy! \nBagara Khaana\nThe ideal accompaniment to these flavourful curries\, this spiced rice dish is a regular feature at weddings and functions in Hyderabad. Delicate\, long-grain basmati rice cooked with ginger\, garlic\, mint and coriander. \nServed with Pickled Onions\, Green Chutney\, and plenty of warm Naan Bread \nKaddu ki Kheer\nA classic old-city number\, this rich\, creamy pudding\, is made from kaddu\, know as bottle gourd or white pumpkin\, bolstered with almonds and dusted with cinnamon.\n—– \n$50 +HST \n—–\nInder Preet Singh has been working in marketing in the telecom industry in Toronto for the past 2 years. Cooking is his his happy place\, connecting him to both the Punjabi cuisine his mother taught him\, as well as the food of his hometown of Hyderabad. \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-hyderabadi-classics-by-inder-preet-singh/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/facebook_event_576265492741338.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180429T100000
DTEND;TZID=America/Halifax:20180429T130000
DTSTAMP:20260501T150125
CREATED:20180305T192543Z
LAST-MODIFIED:20180428T002014Z
UID:51339-1524996000-1525006800@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 | paintboxbistro.ca\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 J. 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-2/
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/2018/03/facebook_event_389537548183517.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:20180429T183000
DTEND;TZID=America/Halifax:20180429T213000
DTSTAMP:20260501T150125
CREATED:20180402T180415Z
LAST-MODIFIED:20180409T214446Z
UID:52753-1525026600-1525037400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Homemade Bagels by Jordan Hrycyshyn
DESCRIPTION:SOLD OUT! 2nd Night Added Monday\, April 30\nThough the origins of bagels are somewhat obscure\, it is known that they were widely consumed in Ashkenazi Jewish communities as early as the 17th century. A small yeasted bread traditionally shaped into a ring\, bagels are notable for being boiled for a short time before being baked. The result is a dense\, chewy\, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust\, with the traditional ones being poppy or sesame seeds. \nBagels are now popular around the world\, and wood-fired Montreal bagels are one of Canada’s few true culinary treasures. However\, now that most people’s bagels experiences come out of a supermarket plastic bag\, the delights of chewy\, homemade bagels are only rarely\, if ever\, experienced. \nBut with a little help from Chef Jordan Hrycyshyn\, you will be able to bake up a fabulous batch of homemade bagels anytime the craving strikes! This fun\, hands-on workshop begins with review of all the ingredients\, and then leads you through all the steps from making the “sponge” through to the final dough\, to the shaping\, boiling\, seeding and baking. Everyone will get to participate in every step of the process and be able to flavour their bagels with a wide range of herbs\, and seeds. Each participant will get to make 6 bagels to take home or enjoy with a variety of local cream cheeses and spreads. \n$60 +HST \n—–\nJordan Hrycyshyn is from Barrie\, Canada and began his culinary career as a dishwasher/prep cook at a bakery when he was just 15 years old. Since then he has worked at Fairmont Hotels and Resorts properties in New Brunswick\, Quebec and British Columbia. \nAfter cooking across Canada\, Jordan toured the world\, falling in love with Mediterranean and East Asian cuisine in places including South Korea\, Thailand and Spain. He has worked as a private chef since 2014 while learning under the astute tutelage of some of the world’s top industry chefs. Jordan has taken culinary courses across Asia and North America\, and strongly believes in taking time to focus on continuing to improve his craft and grow his cookbook collection. Residing in Toronto has allowed Jordan to expand his food repertoire as a freelance chef\, with a focus on specialized in-home meal preparation.  JH Culinary\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-homemade-bagels-by-jordan-hrycyshyn/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/facebook_event_752502685137749.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180430T183000
DTEND;TZID=America/Toronto:20180430T210000
DTSTAMP:20260501T150125
CREATED:20180409T175626Z
LAST-MODIFIED:20180410T002534Z
UID:53073-1525113000-1525122000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Homemade Bagels by Jordan Hrycyshyn (2)
DESCRIPTION:Though the origins of bagels are somewhat obscure\, it is known that they were widely consumed in Ashkenazi Jewish communities as early as the 17th century. A small yeasted bread traditionally shaped into a ring\, bagels are notable for being boiled for a short time before being baked. The result is a dense\, chewy\, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust\, with the traditional ones being poppy or sesame seeds. \n\n\n \n\n\nBagels are now popular around the world\, and wood-fired Montreal bagels are one of Canada’s few true culinary treasures. However\, now that most people’s bagels experiences come out of a supermarket plastic bag\, the delights of chewy\, homemade bagels are only rarely\, if ever\, experienced.\n\n\n \n\n\nBut with a little help from Chef Jordan Hrycyshyn\, you will be able to bake up a fabulous batch of homemade bagels anytime the craving strikes! This fun\, hands-on workshop begins with review of all the ingredients\, and then leads you through all the steps from making the “sponge” through to the final dough\, to the shaping\, boiling\, seeding and baking. Everyone will get to participate in every step of the process and be able to flavour their bagels with a wide range of herbs\, and seeds. Each participant will get to make 6 bagels to take home or enjoy with a variety of local cream cheeses and spreads. \n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nJordan Hrycyshyn is from Barrie\, Canada and began his culinary career as a dishwasher/prep cook at a bakery when he was just 15 years old. Since then he has worked at Fairmont Hotels and Resorts properties in New Brunswick\, Quebec and British Columbia. \n\n\n \n\n\nAfter cooking across Canada\, Jordan toured the world\, falling in love with Mediterranean and East Asian cuisine in places including South Korea\, Thailand and Spain. He has worked as a private chef since 2014 while learning under the astute tutelage of some of the world’s top industry chefs. Jordan has taken culinary courses across Asia and North America\, and strongly believes in taking time to focus on continuing to improve his craft and grow his cookbook collection. Residing in Toronto has allowed Jordan to expand his food repertoire as a freelance chef\, with a focus on specialized in-home meal preparation.  |  JH Culinary\n\n\n—–\n\n\n \n\n\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-homemade-bagels-by-jordan-hrycyshyn-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/facebook_event_752502685137749.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR