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DTSTART;TZID=America/Toronto:20180216T193000
DTEND;TZID=America/Toronto:20180216T223000
DTSTAMP:20260501T070044
CREATED:20180128T201458Z
LAST-MODIFIED:20180215T144721Z
UID:49728-1518809400-1518820200@dev.thedepanneur.ca
SUMMARY:CLOSED for Private Event
DESCRIPTION:Content is protected.
URL:https://dev.thedepanneur.ca/event/supper-club-ultimo-couillard-return-jungle-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180217T193000
DTEND;TZID=America/New_York:20180217T223000
DTSTAMP:20260501T070044
CREATED:20180122T232218Z
LAST-MODIFIED:20180122T235103Z
UID:49445-1518895800-1518906600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Bouchon Lyonnais by Chantal Véchambre
DESCRIPTION:France is home to the concept of terroir – the taste of a specific place – the combination of geography and season\, history and culture\, tradition and food that give each region its unique specialties. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer us a glimpse into the diverse flavours of France. \nFor this meal\, Chantal focuses on Lyon\, a region very much at the heart of French gastronomic history. In the sixteenth century Catherine de Medici brought cooks from Florence to her court and they prepared dishes from the agricultural products from the regions of France. This was revolutionary\, as it combined the fresh\, diverse\, and indigenous nature of regional produce with the know-how of Florentine cooks. \nThe result was that regional specialities became elevated in status among royalty and nobility. Lyonnaise cuisine became a crossroads of many regional culinary traditions. A surprising variety of ingredients from many nearby places emerged: summer vegetables from farms in Bresse and Charolais\, game from the Dombes\, lake fish from Savoy\, spring fruits and vegetables from Drôme and Ardèche\, and wines from Beaujolais and the Rhone Valley. \nIn the nineteenth century\, middle-class women\, nicknamed the “Lyonnaise mothers\,” left their homes to work as cooks and created brand new culinary traditions incorporating their regional roots. In 1935\, the famed food critic Curnonsky did not hesitate to describe the city of Lyon as the “world capital of gastronomy.” In the twenty-first century\, Lyon’s cuisine is defined by simplicity and quality\, and is exported to other parts of France and abroad. With more than a thousand eateries\, the city of Lyon has one of the highest concentrations of restaurants per capita in France. \nThe Depanneur would like to dedicated this dinner to the late Chef Paul Bocuse who passed away last week. One of the greatest chefs of 20th Century\, and a renowned ambassador of French cuisine\, whose restaurant in Lyon was an exemplar of the fine art of French dining and culture.\n—– \nCervelle de Canut\nThe Canuts were an important family of silk traders in the Lyon; their exact connection to this dish is mysterious\, but the recipe is inescapable in Lyon\, as starter or on a cheese board. A delicate spread of soft cheese\, garlic and shallots with lot of fresh herbs and a touch of vinegar. \nSaucisson Brioché\nThe numerous sausages of Lyon are the result of a long tradition of artisanal butchery focusing on sophisticated and flavored blends of meats. For this dish\, Lyonnaise ‘Saucisson à Cuire’\, made from finely minced pork and often either truffles or pistachios\, (and traditionally sold uncooked\, so the sausage has to boiled before it is eaten; hence its name) is baked into a delicate brioche crust and sliced. \nSoupe Gratinée Lyonnaise aux Oignons\nThe nearly mandatory inclusion of onions as an ingredient in Lyonnaise cuisine is at the heart of this onion soup with melted cheese and croutons\, one of the most iconic of all French dishes. \nQuenelles de Brochet Sauce Nantua\nA very traditional regional dish\, quenelles are a delicate forcemeat somewhere between a meatball and a dumpling. Traditionally made from pike (aka pickerel) and served with a rich\, creamy Sauce Nantua (originally made from crayfish from the region of Nantua)\, but can be made with other shellfish such as crab or lobster. \nGratin de Cardons à la Moelle\nThis very regional and ancient dish traditionally features cardoon\, a very large relative of chard. The ribs are cooked until meltingly tender and then set in a in a light marrow bone sauce before broiling to a golden gratinée finish. \nSaladier Lyonnais\nThis hearty and traditional salad can be prepared using different ingredients from fish to meat. This evening’s salad will include roasted chicken livers\, lettuce\, garlic croutons\, soft boiled eggs\, and fresh herbs with a Dijon mustard and olive oil vinaigrette. \nBugnes Lyonnaises\nA treat you can find in every grandmother kitchen’s\, or at the annual « Fête des Lumières » carnival in Lyon. A kind of flattened doughnut with an irregular shape and delicate orange-blossom flavour\, just lightly dusted with sugar… Certainly a highlight in the memories of the local « gones » (“kids”\, in the Lyonnais dialect)\n—– \n$60 +HST \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and pastry-chocolate. In 2005 she moved to New Brunswick where she began her own business as caterer. Her independent research in culinary history led her to the Fortress of Louisbourg (Nova Scotia)\, a National Historic Site of Canada\, where she developed new recipes for the site’s restaurant\, and culinary workshops to the public\, inspired by the 18th century recipes. She wrote the award-winning book French Taste in Atlantic Canada\, 1604-1758\, A Gastronomic History (CBU Press)\, featuring ingredients and recipes of the colonial period. Now established in Toronto\, she pursues food writing and cooking ventures about French cuisine: supper clubs\, events\, private and corporate catering\, as well as ongoing research into Canadian and French culinary history. www.chantalvechambre.com \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about the Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-bouchon-lyonnais-by-chantal-vechambre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_137585060375605.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180218T183000
DTEND;TZID=America/New_York:20180218T210000
DTSTAMP:20260501T070044
CREATED:20180105T223647Z
LAST-MODIFIED:20180212T210936Z
UID:48976-1518978600-1518987600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Dim Sum by Jackie Shiu
DESCRIPTION:SOLD OUT – 3nd Night Added Tuesday Feb 20\nDim Sum — a long-standing Cantonese culinary tradition of many small dishes served with copious amounts of tea — has become a lively and popular brunch activity the world over. Pan-fried dumplings\, pillowy steamed buns\, and crispy spring rolls are just some of the treats on offer. \nJoin Jackie Shiu for a fun\, hands-on evening of cooking as she shares her recipes and techniques for a number of classic dim sum dishes\, given a 100% plant-based makeover. The menu will feature favourites like Tofu and Veggie Potsticker Dumplings\, Vegan BBQ “Pork” Bao\, Crispy Vegan Spring Rolls and Sweet Red Bean Buns. \nAlong the way you’ll learn a host of great kitchen skills like: how to stuff & pleat dumplings\, how to make your own bao buns from scratch\, tips on using veggies and meat substitutes\, and an introduction to a range of traditional Chinese ingredients and cooking techniques. \n—–\n$60 +HST \n—–\nJackie Shiu is a food blogger and YouTuber who made the decision to go vegan in early 2016. After learning about plant-based cooking\, Jackie was inspired\, and with it fostered dedication to change her lifestyle. With a goal to take comfort food classics and add her own vegan twist to them\, she now shares new recipes with her viewers and readers on a weekly basis. You can find her blog and YouTube channel at The Jackfruit Vegan. \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-vegan-dim-sum-by-jackie-shiu/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_316821948827229.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180219T100000
DTEND;TZID=America/New_York:20180219T170000
DTSTAMP:20260501T070044
CREATED:20180120T184443Z
LAST-MODIFIED:20180219T142608Z
UID:49303-1519034400-1519059600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:FULL 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-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_539407853110297.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180219T183000
DTEND;TZID=America/New_York:20180219T210000
DTSTAMP:20260501T070044
CREATED:20180106T174442Z
LAST-MODIFIED:20180107T184205Z
UID:49024-1519065000-1519074000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Dim Sum by Jackie Shiu
DESCRIPTION:SOLD OUT – 3nd Night Added Tuesday Feb 20\nDim Sum — a long-standing Cantonese culinary tradition of many small dishes served with copious amounts of tea — has become a lively and popular brunch activity the world over. Pan-fried dumplings\, pillowy steamed buns\, and crispy spring rolls are just some of the treats on offer. \nJoin Jackie Shiu for a fun\, hands-on evening of cooking as she shares her recipes and techniques for a number of classic dim sum dishes\, given a 100% plant-based makeover. The menu will feature favourites like Tofu and Veggie Potsticker Dumplings\, Vegan BBQ “Pork” Bao\, Crispy Vegan Spring Rolls and Sweet Red Bean Buns. \nAlong the way you’ll learn a host of great kitchen skills like: how to stuff & pleat dumplings\, how to make your own bao buns from scratch\, tips on using veggies and meat substitutes\, and an introduction to a range of traditional Chinese ingredients and cooking techniques. \n—–\n$60 +HST \n—–\nJackie Shiu is a food blogger and YouTuber who made the decision to go vegan in early 2016. After learning about plant-based cooking\, Jackie was inspired\, and with it fostered dedication to change her lifestyle. With a goal to take comfort food classics and add her own vegan twist to them\, she now shares new recipes with her viewers and readers on a weekly basis. You can find her blog and YouTube channel at The Jackfruit Vegan. \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-vegan-dim-sum-by-jackie-shiu-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_1953006341688699.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180220T183000
DTEND;TZID=America/New_York:20180220T210000
DTSTAMP:20260501T070044
CREATED:20180107T164838Z
LAST-MODIFIED:20180107T171707Z
UID:49083-1519151400-1519160400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Dim Sum by Jackie Shiu
DESCRIPTION:Dim Sum — a long-standing Cantonese culinary tradition of many small dishes served with copious amounts of tea — has become a lively and popular brunch activity the world over. Pan-fried dumplings\, pillowy steamed buns\, and crispy spring rolls are just some of the treats on offer. \nJoin Jackie Shiu for a fun\, hands-on evening of cooking as she shares her recipes and techniques for a number of classic dim sum dishes\, given a 100% plant-based makeover. The menu will feature favourites like Tofu and Veggie Potsticker Dumplings\, Vegan BBQ “Pork” Bao\, Crispy Vegan Spring Rolls and Sweet Red Bean Buns. \nAlong the way you’ll learn a host of great kitchen skills like: how to stuff & pleat dumplings\, how to make your own bao buns from scratch\, tips on using veggies and meat substitutes\, and an introduction to a range of traditional Chinese ingredients and cooking techniques. \n—–\n$60 +HST \n—–\nJackie Shiu is a food blogger and YouTuber who made the decision to go vegan in early 2016. After learning about plant-based cooking\, Jackie was inspired\, and with it fostered dedication to change her lifestyle. With a goal to take comfort food classics and add her own vegan twist to them\, she now shares new recipes with her viewers and readers on a weekly basis. You can find her blog and YouTube channel at The Jackfruit Vegan. \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-vegan-dim-sum-by-jackie-shiu-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_871107143062573.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180221T180000
DTEND;TZID=America/New_York:20180221T190000
DTSTAMP:20260501T070044
CREATED:20180216T163234Z
LAST-MODIFIED:20180216T163843Z
UID:50616-1519236000-1519239600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED Feb 21\, 2018
DESCRIPTION:Roz bel Shairia\n				\n			\n				\n			\n				\n				Tabbouleh  (تبولة‎‎ )\n				\n			\n				\n			\n				\n				Ma’amoul el eid ( معمول العيد )\n				\n		\n\n[beef] Bamieh bi lahmeh بامیة باللحمة\nA traditional Middle Eastern dish\, this light stew of okra and beef cubes can be found in countless variations in different countries and regions. The Syrian recipe features sauteed garlic and onion in a lightly spiced tomato gravy\, generously garnished with parsley and coriander\, and served alongside Rez bel Shairieh (rice with vermicelli) and a selection of pickles. \n[vegetarian] Bamieh bil ziet بامیة بالزیت\nThe vegetarian version of this dish is also very popular\, and well regarded for its health benefits. Cooked with generous splash of olive oil and squeeze of lemon\, it is equally delicious warm with rice\, or served at room temperature as a mezze to be scooped up with pita bread. \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 of parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nMa’amoul bil tamer معمول بالتمر\nAn ancient Arab dessert\, these delicate pastry cookies are filled with dates. They may be in the shape of balls\, domed or flattened disks\, decorated by hand or be made in specially carved wooden molds\, often passed down in families for generations. \n$20 +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-feb-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/2018/02/facebook_event_152209332154325.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180222T180000
DTEND;TZID=America/New_York:20180222T210000
DTSTAMP:20260501T070044
CREATED:20180122T232220Z
LAST-MODIFIED:20180208T195520Z
UID:49447-1519322400-1519333200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chik'n and Waffles by Kellie Asante
DESCRIPTION:When Kellie Asante discovered vegan eating and nutrition\, she was captivated\, but found one of the biggest hurdles was that the food did not taste like “home”. She decided that there was a need for vegan\, Afro-centred restaurants\, cooking classes\, and products in the Greater Toronto Area — and so Afrobeets was born! \nGearing people up for what’s to come for summer 2018\, Kellie will be serving her signature\, flavour-packed Chik’n and Waffles. A vegan take on an African/American comfort food staple\, Kellie’s chik’n and waffles are a marriage of flavours from vast culinary traditions of Africa and beyond that are 100% plant-based. \nYendidi (let’s eat)! \n—– \nChik’n & Waffles $15\nA fluffy homestyle waffle with 2 piece Chik’n (crispy battered oyster mushrooms) on top.\nEach chik’n & waffles combo comes with your choice of tater tots or coleslaw\, and smoky-tangy maple syrup. (#vegan) \nClassic — Good old battered\, fried and golden. \nYahji BBQ — Chik’n tossed in a west african inspired savoury and spicy peanut bbq sauce \nApple Honie — Chik’n tossed in a sweet and zesty house-made apple honie sauce \nSweet Potato Pie $4\nDecadent sweet potato pie served\n—– \nAfrobeets is a company on a mission to shake up the perception of vegan food by creating mouthwatering food that excites\, broadens\, and inspires your palate and mind. With its roots grounded in the cuisines of Africa and Diaspora and it’s inception sparked by the needs and imaginations of real people\, Afrobeets provides contemporary Vegan-Africana cuisine that is both innovative and necessary. Through curated food events\, providing catering services\, and crafting devourables\, Afrobeets makes wholesome delicious food that makes you taste the rhythm. \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-chikn-and-waffles-by-afrobeets-kellie-asante/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_2027927074114265.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180223T183000
DTEND;TZID=America/New_York:20180223T213000
DTSTAMP:20260501T070044
CREATED:20180130T003748Z
LAST-MODIFIED:20180223T190833Z
UID:49827-1519410600-1519421400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Japanese Soba Master Class by Ted Iizuka
DESCRIPTION:Noodles are an iconic part of Japanese cuisine and culture. Ramen\, with its bold\, loud flavours is like a crowded street corner in Tokyo’s Shinjuku\, full of colour and noise and bright light; soba is more like the quiet and subtle beauty of a Zen monastery. The Depanneur is honoured to invite Ted Iizuka\, Canada’s only Soba Master\, to share an intimate and in-depth exploration of the making and enjoying of this traditional Japanese delicacy. \nSoba was originally a working person’s food — simple\, humble and nourishing — made to be enjoyed with hearty slurping. Soba in Japanese refers not only to buckwheat but also the noodle made from it. Buckwheat is not\, in fact\, a form of wheat or even a grain (it is technically a seed). There is no gluten present in buckwheat\, making it ideal for those on gluten-free diets\, but that presents unique challenges in the kitchen. \nWithout gluten’s binding quality\, which makes wheat flour elastic\, buckwheat flour falls apart easily and requires a skilled touch. A soba chef in Japan has to apprentice for over 5 years to learn the requisite skills\, and three of those are spent just learning how to make the dough. The most common soba today is called Ni Hachi\, (“two-eight” or 20% wheat flour and 80% buckwheat flour); the addition of wheat makes the dough easier to work and gives a smoother texture that is popular. \nIn Japan\, soba is a good nutritional addition to a diet reliant on white rice and wheat flour. Thiamine\, missing from white rice\, is present in soba; eating thiamine (vitamin B1) can help prevent the disease beriberi. Soba contains all eight essential amino acids\, including lysine\, which is lacking in wheat flour. \nThe preparation of soba takes place in three stages. First is Kibachi\, where the buckwheat flour is mixed in a large\, distinctive\, red lacquer bowl. The quantity of water to flour and the handling are critical in the mixing. Then comes Noshi\, where the dough is rolled into a large square using a cylindrical rolling pin. Great hand skill is required here\, and in Japan\, some of the rolling pins are reputed to have magical powers. Finally\, the rolled dough is carefully folded into layers and cut into noodles about 1.3-millimetre square. An impressive\, specialized knife\, made with the ancient skills of the swordsmith\, is used for the cutting. \nSoba noodles have a subtle nutty flavour\, and the purest way to eat them and enjoy their flavour is called zaru soba —the noodles served chilled on a bamboo wicker plate with a simple topping and a dipping sauce\, shiru\, made from bonito flakes and soy sauce. \nTed will prepare and serve zaru soba with all hand-prepared\, organic ingredients. He personally selects the buckwheat in the fields of Northern Manitoba and mills it at home between massive stones. He shaves flakes from a block of dried bonito from Japan to make the shiru. The soba noodles will be topped with a homemade oboro tofu\, unfamiliar to most of us in North America. It has a custard-like texture and a subtle flavour that you won’t find in commercial tofu. Ted extracts the milk from organic soybeans\, which is gently cooked to make the finished tofu. \nJoin us for this unique and rare opportunity to share in the preparation and eating of a traditional Japanese meal with a true master craftsman.\n—- \n$90 +HST \n—–\nIizuka Tetsuya is the formal name of Ted Iizuka\, Canada’s only Soba Master. We call him Ted-san; in Japanese the suffix -san is a mark of both respect and affection. Ted was a successful shipping executive\, posted in offices throughout the world\, including Toronto. When he was ordered back to headquarters in Tokyo\, he realized that the freedom of life in Canada would allow him to pursue his heart’s passions: soba-making and fishing. So\, he threw off suit and tie\, put on his chef’s apron and stayed in Toronto. We are lucky to have his presence here\, not for his introducing us to particular disciplines and pleasures of Japanese food\, but also for his work with the farmers of Northern Manitoba to bring the world’s highest quality buckwheat to the world.\nhttp://www.sobacanada.com/\n—– \nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events \nLearn more about The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-japanese-soba-master-class-by-ted-iizuka/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_1230124337120072.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180224T193000
DTEND;TZID=America/New_York:20180224T223000
DTSTAMP:20260501T070044
CREATED:20180122T232222Z
LAST-MODIFIED:20180123T000119Z
UID:49449-1519500600-1519511400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Caribbean Heat by Winslow Taylor
DESCRIPTION:Jamaica’s national motto is “Out of many one people”\, and this is very much reflected in Jamaican cuisine — African\, Asian and European influences can all be found in the diverse food of the island. \nChef Winslow Taylor invites you on a culinary voyage through many classics of Jamaican cuisine. Come explore the island’s unique flavours though spices and fresh ingredients\, and showcasing his popular line of award-winning Brawta Caribbean sauces.\n—– \nJamaican Rum Punch\nA classic Jamaican cocktail of citrus fruits\, pineapple juice\, strawberry syrup and lime — we’ll provide the base\, feel free to add your own rum! \nSpicy Corn Soup\nA rich and spicy vegetable chowder with dumplings and ground provisions (yellow yam)\, spiced with scotch bonnet pepper and pimento seeds. \nBraised Oxtail Stew\nStewed oxtail\, slow-cooked in a rum-infused braise with garlic\, onions\, scotch bonnet peppers and Jamaican allspice for a luscious and deeply-flavoured gravy. Served with an island-style coleslaw of shredded cabbage\, carrots with a sweet vinaigrette dressing. \nCouscous and Peas\nA play on traditional Jamaican rice and peas; couscous cooked with kidney beans\, coconut milk and spices. \nPlantain and Avocado Salad\nLightly dressed ripe plantains\, soft avocado\, black beans and ripe tomato. \nVanilla Rum Cake\nA Jamaican classic – soft vanilla sponge infused with Appleton rum and drizzled with a butter rum sauce\, served with Spice Mango ice cream — Spice Mango is a type of island mango sought after for its soft pulp and sweetness.\n—– \n$50 +HST\nBook Now \n—–\nWinslow Taylor is a native of rural Jamaica and the creator of Brawta Caribbean. The word “Brawta” is a Jamaican Patois word that means ‘A bit more than the ordinary’. Brawta Caribbean’s all natural sauces and spices take average\, everyday food and elevate them to the next level\, helping home cooks who want to eat healthy without sacrificing flavour. In 2013\, Winston competed on CBC’s Recipe to Riches in which he won the entree round with his Jammin’ Jamaican Lobster Bisque. His mission is to bring those wonderful Caribbean flavours to your home in the healthiest and most natural way possible. \n—–\nEvery weekend The Depanneur invites an amateur or professional 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-caribbean-heat-by-winslow-taylor/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_153959288724410-e1516665615971.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180225T183000
DTEND;TZID=America/New_York:20180225T210000
DTSTAMP:20260501T070044
CREATED:20180120T192553Z
LAST-MODIFIED:20180223T224902Z
UID:49312-1519583400-1519592400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Croissants from Scratch by Leo Baduria
DESCRIPTION:The last time this class was offered it sold out in record time. It’s a tasty one! Get your spots right away!!\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 addtional 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 Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur\nhttp://thedepanneur.ca/workshops/
URL:https://dev.thedepanneur.ca/event/workshop-croissants-from-scratch-by-leo-baduria-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_169858126964338.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180226T183000
DTEND;TZID=America/New_York:20180226T210000
DTSTAMP:20260501T070044
CREATED:20180123T001722Z
LAST-MODIFIED:20180123T022522Z
UID:49474-1519669800-1519678800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Croissants from Scratch by Leo Baduria (2nd night)
DESCRIPTION:Join 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 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-croissants-from-scratch-by-leo-baduria-2nd-night/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_1621727901253215.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180227T183000
DTEND;TZID=America/New_York:20180227T210000
DTSTAMP:20260501T070044
CREATED:20180123T001725Z
LAST-MODIFIED:20180123T022526Z
UID:49476-1519756200-1519765200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Croissants from Scratch by Leo Baduria (3rd night)
DESCRIPTION:Join 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 addtional 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 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-croissants-from-scratch-by-leo-baduria-3rd-night/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_256791978190862.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180228T180000
DTEND;TZID=America/New_York:20180228T190000
DTSTAMP:20260501T070044
CREATED:20180223T182934Z
LAST-MODIFIED:20180223T184845Z
UID:50950-1519840800-1519844400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED Feb 28\, 2018
DESCRIPTION:Salateh Jarjeer صلطة جرجير\n				\n			\n				\n			\n				\n				Akras joz el hind bi m’rabah el moshmosh أقراص جوز الهند بمربى المشمش\n				\n			\n		\n\nAfter more than 18 months of operation\, and nearly 4000 meals served\, Newcomer Kitchen is raising our price to $25 to better reflect both the value of these incredible 3-course\, homemade meals as well as the rising costs of food\, rent and administration. It takes a lot of work put this together every week\, and we need to try and stretch our little budget as far as we can. Thanks to you\, this remarkable little program has put nearly $100\,000 into the pockets of more than 60 Syrian newcomer families since it began\, and with your help\, we hope to keep it going and growing.\n—–\n[chicken] Moghrabieh bil D’jaj ُمغربیة بالدجاج \nMoghrabieh\, meaning ”a dish from the Maghreb”\, is based on a kind of giant couscous — small balls of semolina flour pasta. While now it is now common to purchase it pre-made\, this week’s cooks Maryam and Mona with be leading the kitchen team and teaching everyone how to make them the traditional way: rolled by hand. \nMoghrabieh is especially popular in Lebanon and Palestine — where it is called Maftoul مفتول (rolled). It is made with either lamb shanks or chicken – or sometimes both – and served at big family gatherings like Eid or weddings. The chicken is cooked with onion and spices like caraway\, cumin\, white pepper and cinnamon to create a rich\, flavourful stock\, which is then used to cook the moghrabieh along with chickpeas and pearl onions. \n[vegetarian] Moghrabieh\nA version of moghrabieh topped by chickpeas\, pearl onions and potato. \nSalateh Jarjeer صلطة جرجير\nArugula is a widespread the Middle East since it thrives in sandy soils. This refreshing salad of peppery arugula is topped with fresh pomegranates seeds\, tomato and onions\, and dressed with a sumac\, lemon\, apple cider vinegar & olive oil. \nAkras joz el hind bi m’rabah el moshmosh أقراص جوز الهند بمربى المشمش\nMiddle-Eastern coconuts macaroons with a light layer of apricot jam. \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-feb-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/2018/02/facebook_event_164516454269818.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180301T180000
DTEND;TZID=America/New_York:20180301T210000
DTSTAMP:20260501T070044
CREATED:20180212T184525Z
LAST-MODIFIED:20180213T004219Z
UID:50496-1519927200-1519938000@dev.thedepanneur.ca
SUMMARY:DROP IN DINNER: Schnitzel Party by Agata Siczek
DESCRIPTION:Armed with her grandmother’s famous schnitzel recipe\, Agata is back at The Dep for a serious schnitzel party! \n—–\nTraditional Pork -or- Portobello Mushroom Schnitzel\n+ choice of 2 sides :\nFingerling potatoes with parsley\nSlow cooked sauerkraut with mushrooms\nPolish beet salad with dill\nCreamy cucumber salad\n$15 \nExtra sides +$2 ea.\nTop your schnitzel with sautéed mushrooms or apples +$2 ea. \nApple strudel with whipped cream $6 \n#DaSchnitz Prix Fixe\nSchnitzel + ALL THE SIDES + dessert\n$23 \n—–\nAgata Siczek has hosted several successful and delicious Drop-In Dinners at the Depanneur. The Dep’s kitchen is where she gets to let her favourite hobby take over and do what she really loves. Her meals are honest and simple yet sophisticated. She believes that authentic\, homemade food is what brings people together\, and over food and drink they open up and share their lives. \n“Schnitzel has been my favourite food for as long as I remember\, and it’s one I often forget to mention when talking about my favourite dish because growing up it’s always been easily available to me. When I visit my family in Poland\, one of the first things I want my grandma to make me after my long journey is a plate of crispy pork schnitzel. So I’d love to share a dish with you that’s always been in my background” \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-schnitzel-party-by-agata-siczek/
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_147960059165954.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180304T183000
DTEND;TZID=America/New_York:20180304T213000
DTSTAMP:20260501T070044
CREATED:20180123T002444Z
LAST-MODIFIED:20180130T004411Z
UID:49480-1520188200-1520199000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gnocchi by Laura Guanti
DESCRIPTION:2nd Night Added — Monday\, March 5\nGnocchi are the magical love-child of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, start with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi\, a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin — gnudi — where potato is replaced with fresh ricotta cheese.\n—– \n$60 +HST \n—–\nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world! \n—–\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-gnocchi-by-laura-guanti-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_885204681644292.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180305T183000
DTEND;TZID=America/New_York:20180305T213000
DTSTAMP:20260501T070044
CREATED:20180129T190945Z
LAST-MODIFIED:20180130T004429Z
UID:49813-1520274600-1520285400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gnocchi by Laura Guanti (2nd night)
DESCRIPTION:2nd Night Added!\nGnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, start with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi\, a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin — gnudi — where potato is replaced with fresh ricotta cheese.\n—– \n$60 +HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\n—– \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-gnocchi-by-laura-guanti-2nd-night/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_196296880954548.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180306T180000
DTEND;TZID=America/New_York:20180306T210000
DTSTAMP:20260501T070044
CREATED:20180212T235749Z
LAST-MODIFIED:20180219T231631Z
UID:50541-1520359200-1520370000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: David Sax — Montreal Jews\, Deli & Food in Canada
DESCRIPTION:In a city of immigrants\, one of the most significant communities who moved here is a nestled into another community\, and often hidden from view. It is the Montreal Jewish diaspora in exile\, who began moving west down the 401 in the mid 1970’s\, and continue to this day. \nNumbering tens of thousands of individuals\, and their descendants\, the Montreal Jewish diaspora’s tastes have shaped the flavour of Jewish Toronto and beyond\, with their bagels and smoked meat\, first and foremost. But like so many diasporas hungry for a taste of home\, there is a longing for the real geshmacht feel of the homeland so near\, and yet so far. \nJoin David Sax\, journalist and author of books on Jewish delis\, food trends\, and chronicler of immigrant foodways (and the Toronto born child of that first wave of Montreal Jews) as well as The Depanneur’s owner Len Senater as they discuss this community’s desire to recreate the taste of a home so close\, and yet so far.\n—– \nTable Talks include a seasonal meal prepared by The Depanneur founder Len Senater. \nA selection of Jewish Deli classics – beet borscht with a hot potato\, sour cream & dill; the holy trinity of bar mitzvah catering: egg salad\, tuna salad & chopped liver (or amazing vegan versions of these dishes. really.)\, a kosher pickle\, and your choice of fresh light rye\, challah\, bagel or GF matzoh. Montreal-style sweet cheese bageleh for dessert.\n#vegetarian\, #vegan and/or #glutenfree options will be available.\n—–\nDoors open at 6pm\, dinner/talk/activities starts at 7pm promptly\, so please try and arrive by 6:30.\n$25 (+HST) — includes dinner\, and coffee or tea \nBOOK NOW\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. \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. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-david-sax/
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_855626341296586.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180307T180000
DTEND;TZID=America/New_York:20180307T190000
DTSTAMP:20260501T070044
CREATED:20180302T190925Z
LAST-MODIFIED:20180302T191415Z
UID:51241-1520445600-1520449200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED Mar 7\, 2018
DESCRIPTION:Salatet Shmandar سلطة شمندر\n				\n			\n				\n			\n				\n				Jazarieh جزرية \n				\n		\n\n[beef] Kousa Mahashi كوسا محشي\nStuffed zucchinis are a dish cherished by the former Ottoman Empire\, and popular from the Balkans to the Levant. The small\, young pale green zucchini known as white marrows or balady are the most popular. They are hollowed out with a special tool known as a hafara حفّارة or mankara منقرة\, then stuffed with a mix of spiced ground halal beef\, rice and “7 spices” (baharat)\, cooked with tomato\, garlic\, mint\, and garnished with fresh parsley. \n[vegetarian] Kousa Mahashi كوسا محشي\nWe’ll also be making a vegetarian version of the dish with a seasoned tomato\, onion\, and rice filling\, and a generous splash of good olive oil – a very popular mezze often served at room temperature. \nServed with fresh pita bread. \nSaltet shamandar سلطة شمندر\nA colourful beet salad with chickpeas\, carrots and white onion\, garnished with parsley and pomegranate seeds in an olive oil & lemon dressing. \nJazarieh جزرية\nIs a traditional Middle Eastern dessert\, it is a kind of carrot fudge cooked with sugar and mixed with walnuts\, almonds and garnished with pistachios. \n$25 \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-7-2018/
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_1627246217393716.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180308T180000
DTEND;TZID=America/New_York:20180308T210000
DTSTAMP:20260501T070044
CREATED:20180219T204325Z
LAST-MODIFIED:20180219T212813Z
UID:50786-1520532000-1520542800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Austro-Hungarian by Avery Billy & Melissa Pavetich
DESCRIPTION:Two chef friends get together and make Paprikás and Spätzle. #nuffsaid \nTrio of Austrian Salads $6\nWarm braised red cabbage\, Austrian potato salad and shaved cucumber salad each in its own authentic dressing. \nChicken Paprikás and Spätzle $14\nSlow cooked chicken thigh in a smoked paprika sauce over a bed of herb infused spätzle.\n#Vegetarian option: chickpea\, red pepper and eggplant paprikás served over spätzle. \nMini Sacher Torte $6\nDecadent chocolate cake with toasted almond\, apricot preserve and glaze \nPrix Fixe Menu $25\nSalad Trio + Paprikás + Sacher Torte\n—– \nAvery Billy — AKA Chef Bass — is a young\, ambitious professional cook with a passion for creating unique culinary experiences that reflect his Caribbean roots along with his love for Italian and Asian cuisines. \nMelissa Pavetich is a talented cook specializing in central and eastern European cuisine. Learning the foundations from her great-grandmother\, her culinary skills flourished after spending time in Germany\, Austria\, and Hungary. When she is not developing research for her PhD in social psychology\, she spends her time in the kitchen revamping old world recipes for the modern palette.\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-austro-hungarian-by-avery-billymelissa-pavetich/
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_194197561332495.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180309T190000
DTEND;TZID=America/New_York:20180309T220000
DTSTAMP:20260501T070044
CREATED:20180212T235752Z
LAST-MODIFIED:20180213T001340Z
UID:50543-1520622000-1520632800@dev.thedepanneur.ca
SUMMARY:Nurture x Souvenir 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 SOUVENIR Studios\n• Creative presentation by Danielle Suppa\, showcasing the ups and downs of her creative journey building SOUVENIR Studios.\n• Community and connection with people up to amazing creative things. \n**Allergies and food sensitivities wholeheartedly embraced with advance notice.** \nBOOK NOW\nEvent cover photo by Sara Monika\, Photographer \n—– \nABOUT SOUVENIR Studios \nSOUVENIR is a home for emerging designers\, makers and artists; showcasing their talents in a collective\, gallery-inspired setting. \nThe focus of SOUVENIR is to create a collaborative and dynamic space\, offering a new and evolving vision of contemporary design. Beyond simply selling goods\, our true purpose is to foster meaningful connections between our designers\, our customers\, our space and our products. We curate and believe in a range of design that is modern\, innovative\, accessible\, beautifully executed\, and above all – purposefully and lovingly made. \nBesides highlighting individual talents\, the shop promotes collaboration\, encouraging artists and makers to push their own boundaries to create exclusive\, limited run products for our shop. SOUVENIR is also a space for the community to gather\, engage and discover. We hope to blur the lines between art and design\, to bridge the gap between gallery and retail and to create memorable\, evolving and engaging experiences for designers and customers alike. \n—– \nAbout Nurture \nA lot of creative people and entrepreneurs tend to work in isolation – I love the magic; the solidarity; the collaborative cross-pollination that happens when we join together in community over a shared family-style meal. The connections remain and often blossom into collaborations or supportive community outside of the event. Providing a safe and inspiring space to have the kinds of conversations about what it’s REALLY like to be a leader/entrepreneur/creative\, underneath the masks\, is so important.
URL:https://dev.thedepanneur.ca/event/nurture-x-souvenir-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/2018/02/facebook_event_124576671604421.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180310T193000
DTEND;TZID=America/New_York:20180310T223000
DTSTAMP:20260501T070044
CREATED:20180130T003751Z
LAST-MODIFIED:20180307T204832Z
UID:49829-1520710200-1520721000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Fado — Sounds and Flavours of Portugal by Paula Costa & Raízes e Ramos.
DESCRIPTION:Musical traditions\, much like culinary ones\, are often the result of the cultural fusion that comes about through conquest or migration. Fado is a perfect musical example; while evocative of Portugal it is spiced with hints of Brazil\, Mozambique\, Angola and Cape Verde. \nThe Afro-Brazilian musical tradition of Fado\, or ‘fate’\, dates back before the 19th century in Portugal where it’s signature rubato tempo and themes of the melancholic sea life of fisherman and the resignation of the poor were the soundtrack to the bohemian margins of society. \nWhen played in the local taverns or “Fado Houses” of Lisbon and Coimbra\, the experience of Fado is often intertwined with food —a few songs\, a few dishes\, a few more songs\, more food and drink — and so the night goes… \nTonight\, we seek to re-create this kind of experience\, highlighting the sensuous flavours and sounds of the Portuguese diaspora through a collaboration with chef and popular food blogger Paula Costa\, and local Fado trio Raízes e Ramos. \n—–\nCaldo Verde\nLiterally translated as “Green Soup”\, this potato\, kale and chouriço (smoked pork sausage) soup is Portugal’s national dish. I use to devour bowls of this soup as a kid\, so it’s no wonder that every time I make it\, I feel like I’m home. \nArroz de Marisco\nFor me\, this is Portugal in a pot. Similar to the Spanish paella\, but uniquely Portuguese\, this dish is an abundance of fresh seafood and rice in a rich tomato broth. \nFeijão Verde com Alho e Ervas\nGreen beans with garlic & herbs is a classic Portuguese side dish. \nBolo de Laranja\nThis unusual orange and olive oil cake is moist\, delicious and the vibrant flavour of the oranges comes shining through with a hint of the complexity of the olive oil. I serve it with an orange zest and honey syrup.\n—– \n$60 +HST \n—–\nPaula Costa started her blog\, Dragon’s Kitchen\, as a way to share recipes with friends and family\, but was pleasantly surprised when strangers began visiting the blog and leaving comments. It encouraged her to continue and expand how she used it. Social media has opened up an entire “foodie” world of new people and experiences for Paula. She finds that “each new meeting or outing expands my knowledge\, increases my passion and (I hope) makes my blog better.” \nRaízes e Ramos is a Fado musical group with Louis Simão\, a composer\, singer\, bassist\, accordionist and guitarist\, and pianist\, acting as one of the pillars of the Brazilian music scene here in Toronto\, and Jessica Lloyd\, singer\, with her classical training and performance experience is versatile with a capital V. \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-sounds-and-flavours-of-portugal-by-paula-costa/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_329060144260986.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180311T183000
DTEND;TZID=America/Halifax:20180311T213000
DTSTAMP:20260501T070044
CREATED:20180130T010538Z
LAST-MODIFIED:20180223T212546Z
UID:49851-1520793000-1520803800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Making Sausage by Amber Farrell
DESCRIPTION:2nd Night Added \nGet tickets for Monday\, March 12th \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. \n\nAt this workshop you will be making:\n\n\nBreakfast Sausage made with pork\, sage\, brown sugar\, nutmeg.\n\n\nPolish Sausage made with pork\, marjoram\, paprika\, garlic.\n\n\nAnd German Hunter Sausage filled with fine and coarse ground pork\, mustard seed\, coriander seed\, garlic\, coarse black pepper\, and nutmeg.\n\n\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-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_1033587260113641.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180312T100000
DTEND;TZID=America/Halifax:20180312T120000
DTSTAMP:20260501T070044
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:20260501T070044
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:20260501T070044
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:20260501T070044
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:20260501T070044
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:20260501T070044
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:20260501T070044
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
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