BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH 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/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/Toronto:20181008T100000 DTEND;TZID=America/Toronto:20181008T160000 DTSTAMP:20260501T152515 CREATED:20180910T202457Z LAST-MODIFIED:20180911T122710Z UID:58941-1538992800-1539014400@dev.thedepanneur.ca SUMMARY:WORKSHOP: A Day in the French Kitchen by Chantal Vechambre DESCRIPTION:An all-day workshop on Thanksgiving Monday!\nIn this fun\, hands-on workshop\, Chef Chantal Vechambre will introduce some of the fundamentals of traditional French cuisine and a selection of classic recipes\, with a gourmet luncheon and delicious desserts to take home. \nAt the heart of French cooking are the “Mother Sauces”; a series of fundamental culinary building blocks upon which countless variations and dishes are based. You’ll start by learning how to make roux\, the essential base of the white Mother Sauces\, and then look at other dairy-based sauces like Béchamel and Mornay\, as well as the stock-based Velouté and it’s many variants such as Soubise\, Bercy & Poulette. \nThe sauces you make will be used to make a selection of classic French dishes for a fabulous lunch\, such as Croque Monsieur\, that most famous of French sandwiches\, and Talmouse en Tricorne\, small puff pastry tartlets with a creamy Mornay filling\, along with other classic French bistro dishes like Oeufs a la Tripe made with hard boiled eggs\, sauteed onions & bechamel (no tripe involved!) and Oeufs Chimay\, a sophisticated take on deviled eggs with mushrooms\, shallots & Mornay sauce. A fresh green salad rounds out lunch and provides a chance to learn how to make a classic French Vinaigrette as well. \nAfter lunch\, it’s back into the kitchen to learn how to make two of the most iconic french desserts: buttery Madeleines and creamy Creme Brulée with its magical\, shattering caramel topping. \n$125 +HST \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and pastry-chocolate. She spent 6 years in Atlantic Canada\, in part researching her award-winning book French Taste in Atlantic Canada\, A gastronomic history 1604-1758\, about the ingredients\, adventures and history of the Acadian people who lived at the Fortress of Louisbourg in Nova Scotia.  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 Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-a-day-in-the-french-kitchen-by-chantal-vechambre/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/french-classics.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181008T183000 DTEND;TZID=America/Toronto:20181008T210000 DTSTAMP:20260501T152515 CREATED:20180910T201426Z LAST-MODIFIED:20180910T211659Z UID:58951-1539023400-1539032400@dev.thedepanneur.ca SUMMARY:WORKSHOP: Croissants from Scratch by Leo Baduria 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 yeasted 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-4/ 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_389537548183517.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181010T190000 DTEND;TZID=America/Toronto:20181010T220000 DTSTAMP:20260501T152515 CREATED:20181008T132449Z LAST-MODIFIED:20181008T132847Z UID:60568-1539198000-1539208800@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — Syrian Celebration Harvest Wednesday at the Gladstone Hotel DESCRIPTION:Newcomer Kitchen will NOT be hosting its regular Wednesday-night Pop-Up at The Depanneur on WED Oct 10 \nNewcomer Kitchen is back at Gladstone Hotel for their fabulous Harvest Wednesdays dinner series. Join us for delicious family-style Syrian feast incorporating just-picked local produce from Chick-A-Biddy Acres\, a wine list curated by 86 Common Collective\, and live Syrian music performed by our own dear Esmaeel & Rahaf — with proceeds supporting Newcomer Kitchen! \nCheck out pictures or watch the delightful mini-video from our 2016 Harvest Wednesday Dinner at the Gladstone Hotel \n> BOOK HERE\nLabneh — Homemade pressed yogurt cheese\, rolled in cool dried mint\, hot Aleppo pepper\, or nutty crumbled walnuts\, served on endive or radicchio & drizzled with extra virgin olive oil \nFatayer Muhummara — Small baked pastries topped with a spicy and colourful spread of roasted red peppers\, tomato\, walnuts\, aromatic nigella seeds\, and Aleppo pepper. \nKibbeh — Small torpedoes of seasoned bulgur dough mixed with freshly cooked pumpkin then stuffed with a sauteed leeks\, chard and potato filling\, fried to a crispy deep mahogany and served on a bed of shaved watermelon radish.  \nMosakett Batinjan bil Lahmeh — Eggplants\, tomatoes and peppers are at the heart of many wonderful Levantine dishes\, and it’s extra special when made with just picked local vegetables from Chick-a-Biddy Acres CSA. A flavourful eggplant stew with tomatoes\, peppers\, cubes of local organic lamb and warm Arabic spices. Also available #vegan with chickpeas. \nMujaddarat — This staple dish of bulgur\, lentils and onions is highly regarded for its nutritional value and health benefits. Brown lentils are boiled then bulgur is added to the broth; sliced onions are slowly caramelized in olive oil until crispy and then the flavoured oil is added to the lentil-bulgur mix. The finished dish is topped with the fried onions\, and served with a garnish of fresh vegetables and a selection of pickles. \nSalata Shamander — A colourful beet salad flavoured with a hint of chives and coriander and a generous handful of roughly chopped flat leave parsley. \nKhyer Bil Laban — A creamy and cool cucumber\, mint and yogurt salad with a hint of garlic. \nQatayef — These sweet stuffed dumplings are a common sight throughout the Levant during the month of Ramadan. A yeasted batter is used to make small round pancakes which are filled with ricotta cheese and garnished with finely chopped pistachios before being drizzled in sweet rosewater syrup. Served with a selection of fresh fruit. \n> BOOK HERE URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-syrian-celebration-harvest-wednesday-at-the-gladstone-hotel/ LOCATION:Gladstone Hotel\, 1214 Queen Street West\, Toronto\, ON\, M6J 1J6\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Syrian-Celebration-NK-@-Gladstone-Harvest-Wednesday.png ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca GEO:43.6427733;-79.4269164 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Gladstone Hotel 1214 Queen Street West Toronto ON M6J 1J6 Canada;X-APPLE-RADIUS=500;X-TITLE=1214 Queen Street West:geo:-79.4269164,43.6427733 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181011T180000 DTEND;TZID=America/Toronto:20181011T210000 DTSTAMP:20260501T152515 CREATED:20180924T224432Z LAST-MODIFIED:20180925T143641Z UID:60044-1539280800-1539291600@dev.thedepanneur.ca SUMMARY:DROP-IN-DINNER: Popovers & Soup by Lisa Kates & Lora Bertolo DESCRIPTION:For this perfect fall Drop-In Dinner\, Lisa & Lora\, long-time favourites of The Dep\, bring together their delicious specialties — Lisa’s fresh\, local & seasonal soups and Lora’s light and airy popovers make the perfect autumn pairing. \n—–\nMini Popover with Roasted Pepper & Feta $4\nA popover is a light\, hollow roll similar to a Yorkshire pudding\, filled with a savoury\, creamy roasted pepper & cheese spread. \nButternut & Apple Soup $12\nLocal butternut squash and apples cooked with savoury herbs and puréed with creamy coconut milk\, served with a plain mini popover and herbed butter.\nAdditional popovers $2 ea. \nDessert Popover with Pear Compote $6\nLight & buttery popover filled with sweet caramelized pears \nPrix Fixe $20\napp + main + dessert\n—– \nLisa Kates is now a partner with Building Roots but still considers herself Depanneur alumni because she used to make soups at The Dep every week. She still is a Food Gypsy at heart\, supporting local food and farmers.\n\nLora Bertolo is Popover Girl!  She has baked 1000’s of popovers at various markets and events in the city since 2011 and still believes they are a great versatile food that goes with just about anything.\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-popovers-soup-by-lisa-kates-lora-bertolo/ LOCATION:Ontario CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/soup-popovers.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181012T183000 DTEND;TZID=America/Toronto:20181012T210000 DTSTAMP:20260501T152515 CREATED:20180903T155437Z LAST-MODIFIED:20181224T030306Z UID:58623-1539369000-1539378000@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-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_1230124337120072.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181013T193000 DTEND;TZID=America/Toronto:20181013T220000 DTSTAMP:20260501T152515 CREATED:20180903T183849Z LAST-MODIFIED:20180903T190522Z UID:58639-1539459000-1539468000@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Catalunya by José Arato DESCRIPTION:Catalonia is a region bordered by Spain\, France and the Balearic Sea known for its distinctive language and food. Combining elements of French\, Spanish\, Basque and North African influences\, Catalan cuisine is a celebration of the Mediterranean terroir and millennia of cultural dialogue. Chef José Arato\, owner and Head Chef at Pimenton\, brings a handful of Catalan specialities to the table in this elegant meal of robust Mediterranean flavours.\n—– \nTapas\nCroquetas\nDelicate croquettes flavoured with the renowned Spanish ham\, Jamón Serrano\, a regional delicacy admired as far back as the days of the Roman Empire. These breaded and deep fried fritters of thick\, creamy flavoured bechamel are one of the most popular Spanish tapas\, and can be found in many flavours throughout Spain. Served with a garlicky aioli sauce. \nAceitunas\nThick and juicy Spanish Gordal olives marinated in garlicky\, spicy olive oil; perfect to whet the appetite. \nEnsalada\nEscalivada\nA Catalonian grilled vegetable salad named from the Catalan word escalivar\, meaning “to roast over ashes or embers\,” as it is traditional to cook the vegetables over open flame. A selection of Mediterranean vegetables — most commonly red peppers\, eggplants and onions — typically grilled in their skins and dressed with lots of garlic\, parsley\, lemon & olive oil. \nPlato Fuerte\nCordero a la Catalana \nLamb shanks\, marinated for 24 hours in cava\, a Spanish sparkling white wine\, then slow-cooked with garlic and herbs until it falls off of the bone. Served with patatas a la pobre\, (“poor man’s potatoes”) a classic Spanish dish of potatoes & onions cooked in olive oil\, and minted fresh green beans. \nPostre\nCrema Catalana \nThe most famous of Catalunya’s desserts is similar to French creme brûlée\, but cooked on the stove instead of the oven. Crema catalana uses citrus peel and sometimes cinnamon to flavour the custard\, and the crisp sugar crust is traditionally caramelized using a special small round hot iron made for this purpose. \n\n—–\n\n$50 +HST \n\n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and Moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can taste and experience the Mediterranean every weekend. pimenton.ca\n\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-catalunya-by-jose-arato/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/lamb-shanks_2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181014T183000 DTEND;TZID=America/Toronto:20181014T210000 DTSTAMP:20260501T152515 CREATED:20180910T200350Z LAST-MODIFIED:20181008T212958Z UID:58940-1539541800-1539550800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska DESCRIPTION:SOLD OUT – 3rd Night Added TUE Oct 16\nEvery culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll start the class with a warm borscht broth\, then dive into learning how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. There will also be a short presentation on Polish cuisine\, and maybe even a traditional folk song or two! You’ll get a chance to try all the pierogies in class with a sour cream and warm caramelized onion topping\, and extras can be taken home and frozen (if you can resist eating them on the way home). \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 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-polish-pierogies-by-maria-rozynska-12/ 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:20181015T160000 DTEND;TZID=America/Toronto:20181015T173000 DTSTAMP:20260501T152515 CREATED:20180910T232408Z LAST-MODIFIED:20180910T232538Z UID:58987-1539619200-1539624600@dev.thedepanneur.ca SUMMARY:AFTER-SCHOOL WORKSHOPS: Chef Jr. by Charlotte Moffatt DESCRIPTION:An after-school cooking camp for kids 7-14\nOct 15\, 22\, 29 & Nov 5 | 4-5:30pm\nChef JR is a four-week cooking workshop for kids between the ages of 7-14. These workshops will equip your child with the fundamental basics of cooking which will inspire them to start cooking and baking on their own at home. Along with learning about culinary techniques\, our young chefs will learn about hygiene and safety in the kitchen. At the end of every workshop\, our young chefs will be returning home with a few treats to share and will receive a recipe book at the end of the four week course. Kids will leave the course with a sense of pride surrounding their culinary accomplishments along with accumulating many valuable transferable skills such as teamwork\, organization\, planning and problem solving.\n—– \nOct 15 — Week 1: Perfect Pizzas\nWe will learn the basics of dough-making and we will practice safe knife handling skills while chopping up our pizza toppings. Kids can bring some extra pizza dough at home to share with the family! \nOct 22 — Week 2: Creative Crepes\nWe will be making sweet and savoury versions of crepes while practicing plating techniques since we also eat with our eyes! For our sweet crepe\, we will be making an apple-pear crepe with homemade Chantilly cream. The savoury crepe will be a feta and roasted vegetable crepe. Your family can create new and creative fillings at home to fill up all the extra crepes that your child will have. \nOct 29 — Week 3: Ricotta & Ravioli\nKids will be learning how to make both pasta and ricotta from scratch. Our pasta will be assembled into spinach-ricotta raviolis to be served over a simple sage brown butter sauce. \nNov 5 — Week 3: Creative Cupcakes\nWe will wrap up our workshops on a sweet note! Kids will have their choice to make either vanilla or chocolate cupcakes along with buttercream frosting. Ample time will be given to cupcake decorating to exercise our artistic talents.\n—– \n$125 + HST \n—–\nCharlotte Moffatt is an Ontario College of Teachers-certified educator who spent the last five years teaching\, travelling the world and discovering new cuisines. While teaching in Colombia\, she integrated food education into the fourth grade science and math curriculum and felt a deep sense of reward watching her students’ excitement and motivation to learn how to cook. Determined to spend more time teaching culinary skills\, Charlotte spent the entire summer running a culinary camp as head chef.\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/after-school-workshops-chef-jr-by-charlotte-moffatt/2018-10-15/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Chef-JR.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181015T183000 DTEND;TZID=America/Toronto:20181015T210000 DTSTAMP:20260501T152515 CREATED:20180917T011142Z LAST-MODIFIED:20181008T212813Z UID:59270-1539628200-1539637200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska DESCRIPTION:SOLD OUT – 3rd Night Added TUE Oct 16\nEvery culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll start the class with a warm borscht broth\, then dive into learning how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. There will also be a short presentation on Polish cuisine\, and maybe even a traditional folk song or two! You’ll get a chance to try all the pierogies in class with a sour cream and warm caramelized onion topping\, and extras can be taken home and frozen (if you can resist eating them on the way home). \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 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-polish-pierogies-by-maria-rozynska-13/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/perogy.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181016T183000 DTEND;TZID=America/Toronto:20181016T210000 DTSTAMP:20260501T152515 CREATED:20181008T212542Z LAST-MODIFIED:20181008T213001Z UID:60650-1539714600-1539723600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska DESCRIPTION:Every culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll start the class with a warm borscht broth\, then dive into learning how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. There will also be a short presentation on Polish cuisine\, and maybe even a traditional folk song or two! You’ll get a chance to try all the pierogies in class with a sour cream and warm caramelized onion topping\, and extras can be taken home and frozen (if you can resist eating them on the way home). \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 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-polish-pierogies-by-maria-rozynska-14/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/perogy.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181017T180000 DTEND;TZID=America/Toronto:20181017T190000 DTSTAMP:20260501T152515 CREATED:20181012T131021Z LAST-MODIFIED:20181012T133101Z UID:60737-1539799200-1539802800@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — WED October 17 DESCRIPTION:Fasolia bel Zait فاصولية بالزيت\n \n \n \n \n \n Ejett Kousa عجة كوسا\n \n \n \n \n \n Salateh Naameh سلطة ناعمة\n \n \n \n \n \n Asawar El Sit (سوار الست)\n \n \n \n\n\n[Beef + Lamb] Kebab Hindi كباب هندي\n\n\nLevantine cuisine has no shortage of kebabs – as Islamic culture spread across the world it brought with it many dishes\, and brought back many inspirations and influences. So it comes as no surprise that there are countless kebab dishes in India\, nor that Indian culinary ideas have also filtered back through to the Middle East. Kebab Hindi\, or “Indian-Style Kebab”\, is a long-standing traditional Syrian favourite\, even as cooking meat in a tomato and onion-based reduction is a common Indian technique. This dish features skewers of a combination of halal ground beef and lamb garnished with pine nuts and parsley\, and is served alongside Rez bel Shairieh (rice with vermicelli) .\n\n\n \n\n\n[Veggie] Fasolia bel Zait فاصولية بالزيت\n\n\nGreen beans and garlic slow-cooked in olive oil with tomatoes and garnished with tart pomegranate molasses; served with a slice of Ejett Kousa عجة كوسا\, a zucchini frittata with with green onion\, parsley\, garlic\, dried mint\, flour and eggs\, and a side of Rez bel Shairieh (rice with vermicelli)\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\nAsawar El Sit (سوار الست)\n\n\nA traditional Aleppan baklava made from phyllo dough that has been rolled into a cylinder\, then again into the form of a ring (the name means “bracelet”). The small pastries are baked\, sprinkled with simple syrup\, and filled with finely chopped pistachios.\n\n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore)\nMAP \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).\nMAP \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer 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 a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \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 support 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!\n—– \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-october-17/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/kebab-hindi.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181018T180000 DTEND;TZID=America/Toronto:20181018T210000 DTSTAMP:20260501T152515 CREATED:20180929T204409Z LAST-MODIFIED:20180929T220553Z UID:60277-1539885600-1539896400@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Healthy Russian Comfort Food by Doris Fin DESCRIPTION:What happens when an award-winning chef with a knack for clean & healthy eating reaches back to her Russian roots for inspiration? A night of delicious Russian comfort food with a contemporary health-conscious twist!  #Vegan & #GF options available!\n\n\n \n\n\nBorscht $6 \n\n\nIn Russia\, there are more vegetables available than meat\, so one of the popular soups people eat all year round\, hot or cold\, is this beetroot soup with cabbage\, carrots\, onions\, dill and served with lemon\, sour cream and a wedge of dark Russian rye bread.\n\n\n#GF\, #Vegan sour cream available. \n\n\n \n\n\nMushroom Blintzes 2 for $7 \n\n\nFlour has always been easy to come by in Russia\, so generations of cooks have become adept at rolling out doughs into every shape\, texture and size imaginable. These thin crepes (blin) are filled with mushrooms\, cheese and potato\, and served with sour cream.\n\n\n \n\n\nChicken Kotleti $14\n\n\nClassic Russian kotleti — minced chicken patties made with\, eggs\, onions\, garlic & dill — are similar to meatballs\, but flavoured and shaped a bit differently. Lightly pan fried and served with mayo\, kotleti are the beloved “chicken nuggets“ of countless Russian children. Served with vinigret (Russian beetroot salad) and plov\, a Russian rice pilaf with carrots\, celery\, red peppers\, parsley\, garlic & onions cooked in a homemade veggie broth.\n\n\n#Vegan & #GF kotleti — jackfruit with chickpea flour — also available \n\n\n \n\n\nChef Doris’ Famous Bliss Cake $7\n\n\nLayers of creamy sunflower & coconut–based chocolate and vanilla creams\, with raspberries and maple-candied pecans. #Vegan & #GF\n\n\n \n\n\nPrix Fixe Menu $25 \n\n\nChoice of Borscht –or– Blintzes + Kotleti + slice of Bliss Cake\n\n\n—–\n\n\n \n\n\nChef Doris Fin is an award winning international chef based out of Toronto. She specializes in plant-based culinary arts\, teaches interactive culinary classes\, caters private events\, is currently working on a cookbook and traveling for her documentary film series featuring food of the world with top chefs and farmers. She loves to ignite the intuitive inner chef in you!   |   chefdorisfin.com\n\n\n—–\n\n\n \n\n\nEvery Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.\n\n\n \n\n\nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-healthy-russian-comfort-food-by-doris-fin/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/blintzes.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181020T193000 DTEND;TZID=America/Toronto:20181020T223000 DTSTAMP:20260501T152515 CREATED:20180910T230208Z LAST-MODIFIED:20180915T014737Z UID:58981-1540063800-1540074600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: At My Bahamian Table by KayGeni DESCRIPTION:KayGeni is a musician\, singer\, and songwriter from the Bahamas who recently moved to Toronto. Tonight she shares with you some of her favourite family recipes\, dishes that evoke memories of growing up and her grandmother’s kitchen. Variations on these classic dishes can be found in almost every Bahamian home\, with every family giving them their own personal touch. In addition to sharing her food and stories — like the real Bahamian way to eat a fried snapper — Kay will be performing 2 songs from her latest album\, Indigo.\n—– \nChicken Souse\nBahamian-style chicken broth with chicken\, veggies\, potatoes and a hint of scotch bonnet pepper\, garnished with fresh lime; a favourite hangover cure on the island. \nJohnny Cakes\nA buttery\, dense bread with a hint of sweetness\, often baked in a skillet and found in bakeries and on tables throughout the Bahamas. \n  \nFried Snapper\nA family favourite of the chef\, whole fresh fish rubbed with a blend of peppers\, salt and lime and then fried until crispy on the outside and delicately flakey inside. \nPeas ‘n’ Rice \nA staple at most meals\, that every Bahamian family makes a little differently. There’s a base of tomatoes\, onions\, thyme and browning — a Caribbean condiment of caramel color\, vegetable concentrates and seasonings — that’s combined with pigeon peas and rice\, as well as bay leaf\, sweet peppers\, and often a dash of ham and/or bacon\, and a touch of scotch bonnet pepper for a bit of kick! \nBaked Macaroni\nAnother staple from my mother’s table that we lived for growing up. Macaroni\, cheddar cheese\, butter\, and cream\, mushroom\, sweet peppers\, a dash of paprika and seasoning salt\, baked in a deep tray and cut into squares. Delicious cheesy goodness! \nFried Plantains\nRipe plantains fried until golden and caramelized. \nCrab Salad\nA light salad of surimi (pollock or whiting processed and seasoned to resemble crab)\, tomatoes\, cucumbers\, and sweet peppers\, dressed with mayonnaise & fresh lime juice. \nPotato Salad\nWarm potatoes with hard-boiled eggs\, sweet peppers\, and fresh parsley in a mayo\, mustard and paprika dressing. \n  \nCoconut Tart\nA Caribbean favourite: tender cake dough folded around a rich filling of coconut\, cinnamon\, sugar\, and vanilla.\n—– \n$50 + HST \n—–\nKayGeni is a Bahamian-born singer-songwriter now living in Toronto and exploring the intersection of modern RnB\, neo-soul and pop. Listen and download KayGeni’s new EP\, Indigo at wsmusic.ca/kaygeni \nDan Gordon is a food entrepreneur with a background in gourmet\, alcohol-infused mustards. His brand\, Whisky & Spice\, now supports and promotes local\, independent musicians with resources and curated culinary events. Dan is a graduate of several of George Brown’s culinary courses and a certified Whisky Ambassador\, accredited by the Scotch Whisky Association. \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-at-my-bahamian-table-by-kaygeni/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/fried-snapper-with-plantain.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181021T183000 DTEND;TZID=America/Toronto:20181021T210000 DTSTAMP:20260501T152515 CREATED:20180910T211018Z LAST-MODIFIED:20180924T154448Z UID:58965-1540146600-1540155600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Fall Pickles and Chutney by Camilla Wynne DESCRIPTION:SOLD OUT — 2nd Night Added MONDAY\, Oct. 22\n\n\nJoin master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to transform the autumn harvest into delectable pickles and intriguing chutney\, bringing life to your holiday cheese plates and tangy foils to your winter comfort cooking.\n\n\n \n\n\nThe class covers all the basics of canning pickles and chutney\, from selecting your produce to proper sterilization to basic microbiology\, and we’ll sample some different styles and flavours. You will leave with a jar of each\, ready to tackle any vegetable canning project and able to safely modify recipes to suit your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale.\n\n\n \n\n\nIn this fun\, hands-on workshop\, participants will learn how to:\n\n\n\n safely prepare flavourful\, crunchy\, shelf-stable pickles\nsafely prepare delicious chutney\nmodify ingredients in any recipe to satisfy your creative urges\neliminate steps from the traditional canning process\n\n\n\n \n\n\n—–\n\n\n\n$60 +HST\n\n\n\n\n\n—–\n\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\n\n \n\n\n—–\n\n\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-fall-pickles-and-chutney-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/2018/09/Camilla-lowres-0358.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181022T183000 DTEND;TZID=America/Toronto:20181022T210000 DTSTAMP:20260501T152515 CREATED:20180924T154227Z LAST-MODIFIED:20180924T154350Z UID:60023-1540233000-1540242000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Fall Pickles and Chutney 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 the autumn harvest into delectable pickles and intriguing chutney\, bringing life to your holiday cheese plates and tangy foils to your winter comfort cooking.\n\n\n \n\n\nThe class covers all the basics of canning pickles and chutney\, from selecting your produce to proper sterilization to basic microbiology\, and we’ll sample some different styles and flavours. You will leave with a jar of each\, ready to tackle any vegetable canning project and able to safely modify recipes to suit your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale.\n\n\n \n\n\nIn this fun\, hands-on workshop\, participants will learn how to:\n\n\n\n safely prepare flavourful\, crunchy\, shelf-stable pickles\nsafely prepare delicious chutney\nmodify ingredients in any recipe to satisfy your creative urges\neliminate steps from the traditional canning process\n\n\n\n—–\n\n\n\n$60 +HST\n\n\n\n\n\n—–\n\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\n\n \n\n\n—–\n\n\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-fall-pickles-and-chutney-by-camilla-wynne-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Camilla-lowres-0358.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181024T180000 DTEND;TZID=America/Toronto:20181024T190000 DTSTAMP:20260501T152515 CREATED:20181019T205307Z LAST-MODIFIED:20181019T205620Z UID:61144-1540404000-1540407600@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — WED October 24 DESCRIPTION:Fattayer S’baneh فطاير سبانخ\n \n \n \n \n \n Mutabal Kousa ( متبل كوسا)\n \n \n \n \n \n Salateh Malfouf سلطة ملفوف\n \n \n \n \n \n Mabrosheh bil mrabah مبروشة بالمربى\n \n \n \n\n\n[chicken] Musakhan مسخن \n\n\n\nOver the last 60 years\, many people from the Palestinian diaspora have found their way to Syria\, bringing elements of their food and culture with them. Musakhan is a traditional Palestinian dish that has become very popular in Syria\, especially in the South. Very thin sheets of taboon flatbread are filled with cooked chicken\, onions that have been caramelized in olive oil\, and a generous helping of tangy sumac. They are rolled up into small cigars and baked in an oven\, and then dusted with more sumac and pomegranate molasses before serving.\n\n\n \n\n\n[vegetarian] Fattayer S’baneh فطاير سبانخ\n\n\nFatayer are a whole category delicious small baked treats that range from open-face\, pizza-like flatbreads to cute little baked turnovers\, with countless different shapes and fillings. Fatayer Sabaneh is a triangular pastry filled with spinach and onions cooked in olive oil\, flavoured with tangy sumac.\n\n\n \n\n\nMutabal Kousa ( متبل كوسا)\nA delicious meze dip made with fried zucchini\, tahini\, garlic and yogurt\, garnished with parsley and olive oil.\n\n\n \n\n\nMalfouf Salateh سلطة ملفوف \n\n\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint.\n\n\n \n\n\nMabrosheh bil mrabah مبروشة بالمربى\n\n\nSyrian jam squares; some recipes are nearly universal. Buttery cake base with apricot jam and a shredded streusel-like topping is a very old traditional and popular Arabic dessert\, but would also be a familiar sight in a Canadian bakery or holiday table.\n\n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore)\nMAP \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).\nMAP \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer 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 a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \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 support 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!\n—– \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-october-24/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Musakhan.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181025T180000 DTEND;TZID=America/Toronto:20181025T210000 DTSTAMP:20260501T152515 CREATED:20181005T181530Z LAST-MODIFIED:20181006T134338Z UID:60537-1540490400-1540501200@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Guatemalan Street Food by Mirelle Blassnig DESCRIPTION:Come experience the vibrant flavours and vivid spices that are the hallmarks of Guatemalan cuisine. From an early age\, Mirelle would revel in the Latin flavours created by her Guatemalan mother. Along with the secret to great tamales\, Mirelle learned that this wondrous Central American cuisine is best served alongside animated dinner conversation with close friends and extended family. So c’mon down\, bring your friends and enjoy the offerings of this magical and delicious taste of Latin America.\n—- \nMango y Pepitas $3\nA typical street snack that marries the tartness of green mangoes and lime\, with the earthiness of toasted pumpkin seeds\, and a little kick of chile powder. \nTaquitos 2 for $7\nCrispy rolled tacos stuffed with chicken and spices topped with salsa roja (red sauce)\, curtido (pickled slaw)\, and crumbled cheese. \nTamales $7\nA masa (corn flour) parcel stuffed with turkey and peppers\, steamed in a banana leaf.\n(#vegetarian option available) \nRellenitos de platano $5\nSweetened mashed plantain\, stuffed with black beans and chocolate\, fried to a golden brown\, served with sweetened sour cream and dusted with powdered sugar. \nChampurradas 2 for $5\nA large\, sweet\, crispy cookie made with cornmeal and topped with sesame seeds. \nPrix Fixe Tasting Menu $25\nMango y Pepitas + Taquitos + Tamales + Rellenitos + Champurradas\n—– \nMirelle Blassnig is an avid home cook who loves to experiment with new flavours\, techniques and cuisines. At the heart of all of her kitchen adventures is her love of entertaining\, believing that the best meals are those shared with good company. Beyond her kitchen\, Mirelle has been shortlisted for MasterChef Canada twice – you could say that she is one of Toronto’s best kept secrets. Inspired by flavours both local and international\, whether she’s wandering a market in Asia or a farmer’s market in Toronto\, Mirelle is happiest when she is creating and sharing new dishes filled with the freshest ingredients and boldest flavours. Find Mirelle on Instagram @Cocina.de.Alvarez\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-guatemalan-street-food-by-mirelle-blassnig/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/taquitos_2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181026T183000 DTEND;TZID=America/Toronto:20181026T210000 DTSTAMP:20260501T152515 CREATED:20180924T152234Z LAST-MODIFIED:20180924T212729Z UID:60015-1540578600-1540587600@dev.thedepanneur.ca SUMMARY:MASTER CLASS: Chiles\, Chutneys & Hot Sauce with Greg Couillard DESCRIPTION:Goyo’s Inferno – The Spicemeister Returns\nToronto culinary icon Greg Couillard is best known for his incredible facility with spices and an enduring love of tangy\, complex and fiery condiments — so much so\, he was once christened “The Spicemeister” by renowned food critic Joanne Kates. In this fun\, hands-on workshop\, will be sharing the recipes and techniques for some of his favourite chutneys\, hot sauces and salsas from around the world. \nThese intense flavour-bombs elevate any dish they accompany\, adding a kaleidoscopic burst of spice\, umami\, sweetness and tang. Whether on a cheeseboard\, alongside roasted meats or simple legumes and rice\, these versatile and long-lasting condiments are an adventurous cooks’ secret weapon. Participants will get to make and take home 4 of Greg’s signature condiments along with recipes\, and there will be plenty of opportunity for snacking in class.\n—– \nMumbai Mango Mamba\nA sweet & spicy Indian-style tangy mango chutney\, heady with star anise\, ginger and complex South Asian spices.\nServed with vegetarian samosas. \nMexican Casera Rojo and Salsa Verde \nGreg has spent the last six or so winters immersed in the cuisine of the Pacific coast of Mexico\, so these authentic salsas bring a true taste of the Mexican market to the table. A classic home-style red sauce showcases the variety & versatility of dried Mexican chilies: Pasillo\, Guajillo\, Pulla and Ancho chilies toasted and mixed with charred tomato and onion\, while the fast and fresh green salsa is bright with tomatillo\, Serrano chile\, cilantro and lime\, mellowed with creamy avocado.\nServed with corn totopos and fresh guacamole. \nCaribe Flambeau\nA very hot Caribbean-style hot sauce with the fruity heat of Scotch Bonnet peppers with the added kick of Carolina Reapers and Habaneros\, with notes of garlic\, thyme\, ginger\, citrus and honey.\nServed with Greg’s famous Jerk chicken\, coco bread\, and a cool\, creamy coleslaw\n—- \n$90 +HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted.\nAfter several years as Chef at a small boutique hotel in Mexico\, Chef Greg has returned to Toronto as the Executive Chef of Bellwoods Health Services Addiction Treatment Rehab Centre\, where his decades of experience contribute to a holistic approach to recovery and wellbeing.\n—– \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/master-class-chiles-chutneys-hot-sauce-with-greg-couillard/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Pop Up ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Chiles_3.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181027T100000 DTEND;TZID=America/Toronto:20181027T150000 DTSTAMP:20260501T152516 CREATED:20181003T212400Z LAST-MODIFIED:20181028T135525Z UID:60486-1540634400-1540652400@dev.thedepanneur.ca SUMMARY:CANCELLED — BRUNCH POP-UP: Parve AF Vegan Appetizings and Knisherie DESCRIPTION:“Due to a series of unfortunate (but sure to make entertaining anecdotes to n the future) events\, tomorrow’s brunch at the Depanneur is cancelled. Many thanks to those who came out today\, and I hope to see you all next time.”\n— Emily Zimmerman\n\nPear and Pepper’s Parve AF Vegan Appetizings and Knisherie is s a Jewish brunch pop-up\, drawing on chef Emily Zimmerman’s long tenure as the Depanneur’s resident plant-based balabusta (home cook and homemaker supreme). \nEmily has been veganizing classic New York-style Ashkenazi dishes for years. Now these dishes\, based on both restaurant treats and family favourites\, are available for brunch! \nFeaturing Emily’s signature knishes — delicious\, flaky pastries with hearty\, savoury fillings — along with  brunchy delights like her fool-your-Bubby eggy tofu scramble with caramelized onions. And what would any appetizings menu be without a “dairy plate\,” or rather\, a non-dairy plate\, piled with the complete selection of sides\, salads\, spreads\, and schmeckens (little noshes). \n—–\nClassic potato and mushroom knish with two sides $12 \nBrick Lane bubble’n’squeak knish with two sides $12 \nTofu scramble with caramelized onion\, rye toast\, choice of side $12 \nParve platter: all the sides\, rye toast $12 \nAdditional sides $3 each \nSides $3\nPotato Salad with lots of dill and pickles\nI can’t believe it’s not Egg Salad\nJackfruit smoked “fish” paté\nCucumber and scallion salad\nSunflower seed Chopped “Liver” \n+ Coffee & pastries\n—– \nOct 27-28 | 10am-2:30pm | CASH ONLY\n—–\nEmily Zimmerman is the lady behind Pear and Pepper; she works as a community kitchen coordinator by day\, fabulous vegan chef by night. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. URL:https://dev.thedepanneur.ca/event/surprise-brunch-pop-up/2018-10-27/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Brunch ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/knish.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181027T193000 DTEND;TZID=America/Toronto:20181027T220000 DTSTAMP:20260501T152516 CREATED:20180917T000941Z LAST-MODIFIED:20180917T010110Z UID:59246-1540668600-1540677600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Boeuf Bourguignon with Dali Chehimi DESCRIPTION:Rustic French cooking lies deep at the heart of continental cuisine; much of the heritage of fine European cooking can find its roots in the traditional ingredients of the French countryside: beef\, aromatic vegetables\, herbs\, butter and wine. Join Chef Dali Chehimi for an elegant dinner of soul-warming classics from the French country kitchen\, including authentic boeuf bourguignon\, the dish Julia Child once called “certainly one of the most delicious beef dishes concocted by man”. \nMoules Mariniere\nSailor-style mussels with a savory white wine\, garlic and parsley sauce. \nSalade Verte\nA simple salad of tender butter lettuce with a classic French wine vinegar vinaigrette. \nBoeuf Bourguignon\nOne of the true classics of French cuisine\, this refined stew from Burgundy features large pieces of tender beef braised in that region’s famous red wine\, along with mushrooms\, carrots and small pearl onions. Served with roast garlic potato puree. \nGateau Basque\nThis simple yet refined cake features a crunchy\, almond-flour pastry crust with a rich crème pâtissière cream filling. \n$50 +HST \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-boeuf-bourguignon-with-dali-chehimi-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/01/beef-bourguignon.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181028T183000 DTEND;TZID=America/Toronto:20181028T210000 DTSTAMP:20260501T152516 CREATED:20180917T004940Z LAST-MODIFIED:20180926T142705Z UID:59252-1540751400-1540760400@dev.thedepanneur.ca SUMMARY:WORKSHOP: Secrets of Paella Valenciana by José Arato DESCRIPTION:SOLD OUT — 2nd Night Added MONDAY\, October 29\n\nPaella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice\, saffron\, pimentón\, olive oil and a paella pan. Beyond that\, there are innumerable variations incorporating everything from shrimp\, clams and mussels\, to rabbit\, chicken and chorizo. An impressive and delicious party dish\, it’s remarkably easy to master with a little bit of help and knowledge. \nJosé Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this signature dish at Evergreen Brickworks Farmer’s Market. In this workshop\, José will lead participants through the history\, ingredients\, preparation\, serving – and eating! – of a classic chicken and seafood Paella Valenciana. There will also be some small tapas to nibble on while the paella finishes cooking. \n$60 +HST \n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-secrets-of-paella-valenciana-by-jose-arato-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_346189372506489.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181029T183000 DTEND;TZID=America/Toronto:20181029T210000 DTSTAMP:20260501T152516 CREATED:20180924T154951Z LAST-MODIFIED:20180924T155032Z UID:60030-1540837800-1540846800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Secrets of Paella Valenciana by José Arato DESCRIPTION:Paella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice\, saffron\, pimentón\, olive oil and a paella pan. Beyond that\, there are innumerable variations incorporating everything from shrimp\, clams and mussels\, to rabbit\, chicken and chorizo. An impressive and delicious party dish\, it’s remarkably easy to master with a little bit of help and knowledge. \nJosé Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this signature dish at Evergreen Brickworks Farmer’s Market. In this workshop\, José will lead participants through the history\, ingredients\, preparation\, serving – and eating! – of a classic chicken and seafood Paella Valenciana. There will also be some small tapas to nibble on while the paella finishes cooking. \n$60 +HST \n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-secrets-of-paella-valenciana-by-jose-arato-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_346189372506489.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181030T183000 DTEND;TZID=America/Toronto:20181030T210000 DTSTAMP:20260501T152516 CREATED:20181001T195301Z LAST-MODIFIED:20181001T195724Z UID:60341-1540924200-1540933200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Secrets of Paella Valenciana by José Arato(3) DESCRIPTION:3rd Night Added! \nPaella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice\, saffron\, pimentón\, olive oil and a paella pan. Beyond that\, there are innumerable variations incorporating everything from shrimp\, clams and mussels\, to rabbit\, chicken and chorizo. An impressive and delicious party dish\, it’s remarkably easy to master with a little bit of help and knowledge. \nJosé Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this signature dish at Evergreen Brickworks Farmer’s Market. In this workshop\, José will lead participants through the history\, ingredients\, preparation\, serving – and eating! – of a classic chicken and seafood Paella Valenciana. There will also be some small tapas to nibble on while the paella finishes cooking. \n$60 +HST \n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-secrets-of-paella-valenciana-by-jose-arato3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_346189372506489.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181031T180000 DTEND;TZID=America/Toronto:20181031T190000 DTSTAMP:20260501T152516 CREATED:20181026T204506Z LAST-MODIFIED:20181031T215647Z UID:61515-1541008800-1541012400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — Halloween Edition — WED Oct 31 DESCRIPTION:Yalanji يالنجي\n \n \n \n \n \n Hummus (مسبحة)\n \n \n \n \n \n Barazek برازق\n \n \n\nFor this special Halloween Edition of Newcomer Kitchen we’ve designed a special menu of tasty finger foods — including a Pumpkin Kibbeh — that can easily be eaten on the go. Pick up your dinner at The Depanneur and you’ll have a tasty\, nourishing dinner you can eat & share right out of the bag while out trick-or-treating! \n[beef] Kibbeh Maklieh bil Lahmeh كبة مقلية باللحمة\nKibbeh is one of the the most traditional and famous Syrian dishes — there are more than 25 different kinds to found in Damascus alone! Bulgur wheat\, fresh local pumpkin and spices are combined into a dough and formed into small football-shaped dumplings stuffed with a spiced mixture of ground beef and toasted walnuts. They are then fried to give them a crispy\, dark auburn exterior. \n[Vegetarian] Kibbeh Maklieh bil lakteen كبة مقلية باللقطين\nPumpkin and bulgur wheat kibbeh with a filling of chopped spinach \, mushrooms\, roasted walnuts and flavored with Arabic 7-spice (baharat). \nBoth kibbehs come with a side homemade Syrian-style chickpea hummus. \n[vegetarian] Yalanji بالنجي\nA popular vegetarian version of classic stuffed vine leaves\, yalanji features a seasoned rice filling flecked with parsley\, pomegranate molasses\, tomato\, onion\, garlic\, mint\, olive oil\, lemon\, black pepper\, and uniquely seasoned with a tiny bit of ground coffee. \nBarazek برازق\nA crisp\, buttery cookie studded with pistachio pieces and covered in sesame seeds\, barazek are one of the most famous sweets of Damascus\, and a popular gift often brought by people visiting from Syria. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore)\nMAP \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).\nMAP \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer 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 a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \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 support 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!\n—– \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-halloween-edition-wed-oct-31/ 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:20181101T180000 DTEND;TZID=America/Toronto:20181101T210000 DTSTAMP:20260501T152516 CREATED:20181015T141925Z LAST-MODIFIED:20181015T141925Z UID:60862-1541095200-1541106000@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Karachi to Khaiber by Nasir Zuberi DESCRIPTION:Karachi is the commercial hub\, port and most populous city in Pakistan\, with nearly 20-million people. It is a cosmopolitan city that generates 70% of the revenue for the country. Still\, traditional Pakistani food is still dear to the hearts of Karachiites: and showcases Pakistan’s cosmopolitan history as a part of the Silk Road trade in spices and good. \nNasir Zuberi\, a long-time Karachi resident and caterer\, has put together a meal comprising of Karachiite favorites. These authentic dishes are not only part of regular home meals\, but also served on special occasions — like tonight’s dinner at The Depanneur.\n—– \nDal $6\nDal (Lentils) are an integral part of every home in Pakistan\, cooked in myriad different ways\, but especially popular in winter as a warm and comforting soup. This traditional recipe\, a mix of moong & masoor dals\, is cooked with onion\, tomato\, fresh garlic & ginger and topped with a special seasoning of roasted cumin and mint. \nVegetable Karahi $13\nA Karachi speciality of mixed vegetables —potato\, green peas\, fresh tomato — cooked in wok with Nasir’s special homemade spice blend\, garnished with fresh ginger and coriander. Served with aromatic basmati rice infused with whole garam masala & fresh herbs\, and a cucumber and mint yogurt raita. \nHara Masala Chicken $13\nHara (Green) masala – a distinctive green “curry” made with fresh green herbs is an exquisite dish rarely seen in Toronto. Fresh chicken quarters are marinated overnight in yogurt\, coriander\, mint\, green chillies\, and a homemade spice blend. Garnished with fresh ginger and served with aromatic basmati rice infused with whole garam masala & fresh herbs\, and a cucumber and mint yogurt raita. \nCombo Plate $16\nVegetable Karahi + Hara Masala Chicken with basmati rice & raita \nMeethi Seviyan $4\nThis vermicelli halwa (sweet) is a very Traditional Pakistani dessert\, often prepared on special occasions such as Eid. Thin wheat noodles are cooked with ghee\, sugar\, green cardamom and warm spices\, and garnished with crushed almonds. \nSmall Prix Fixe $22\nDal + Vegetable -or- Chicken + Sweet \nLarge Prix Fixe $24\nDal + Vegetable & Chicken Combo + Sweet\n—– \nNasir Zuberi was born in Karachi\, and successfully ran a catering business there during the 1990s. He’s now based in Toronto and in the process of setting up a new catering business. He has passion for food and traditional home-style recipes.\nNasir’s extensive travelling across the Middle East\, Africa\, CIS and Indian sub-continent as a Product & Business Development professional has exposed him to many different cuisines\, but his favourite remains traditional Pakistani food.\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-karachi-to-khaiber-by-nasir-zuberi/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Hara-Green-Masala-Chicken.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181103T193000 DTEND;TZID=America/Toronto:20181103T220000 DTSTAMP:20260501T152516 CREATED:20180924T204545Z LAST-MODIFIED:20180924T205228Z UID:60049-1541273400-1541282400@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Autumn Offerings by Mirelle Blassnig DESCRIPTION:“Good things grow in Ontario”  \nThe crisp autumn air invites us to wrap ourselves in cozy knit sweaters and delight in the sounds of leaves crunching under foot as we enjoy the bounty of Ontario’s farms. This ode to fall is created using the best of Ontario’s late-autumn fruits and vegetables to set a new standard for comfort food. Come and celebrate the abundance of the season! \n—–\nNibble\nBeet carpaccio with arugula\, goat cheese crema\, mint\, dill and toasted pistachios. \nNourish\nPork tenderloin topped with apple and pumpkin butter and a crispy sage leaf\nCauliflower purée with sautéed leeks\nHoney roasted carrots and parsnips\nWarm brussels sprout salad with pumpkin seeds and dried cranberries \nNosh\nSpiced pear and caramel galette served with vanilla ice cream \nNightcap\nTres leches birthday truffle infused with rum\n—- \n$50 +HST \n—–\nMirelle Blassnig is an avid home cook who loves to experiment with new flavours\, techniques and cuisines. At the heart of all of her kitchen adventures is her love of entertaining\, believing that the best meals are those shared with good company. Beyond her kitchen\, Mirelle has been shortlisted for MasterChef Canada twice – you could say that she is one of Toronto’s best kept secrets. Inspired by flavours both local and international\, whether she’s wandering a market in Asia or a farmer’s market in Toronto\, Mirelle is happiest when she is creating and sharing new dishes filled with the freshest ingredients and boldest flavours. Check out her culinary creations on her Instagram profile @Cocina.de.Alvarez. \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-autumn-offerings-by-mirelle-blassnig/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Mirelle-B-Pork-tenderloin.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181105T100000 DTEND;TZID=America/Toronto:20181105T130000 DTSTAMP:20260501T152516 CREATED:20181015T212140Z LAST-MODIFIED:20181105T201458Z UID:60900-1541412000-1541422800@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Mexican Street Food with Erika Araujo DESCRIPTION:ON SALE!\nMexican street food goes way beyond tacos\, but we rarely see any of the other amazing delicacies featured on Canadian menus… In this fun\, hands-on workshop Erika Araujo will introduce you to two popular Mexican favourites\, sopes and tlacoyos\, along with recipes for the delicious fillings and salsas that make these dishes shine. \nSopes are a traditional Mexican dish originating in the central and southern parts of Mexico. Like an extra thick tortilla\, this circle of fried corn masa has raised\, pinched sides to help it hold a wide variety of toppings like black beans\, crumbled cheese\, lettuce\, onions\, salsa verde and sour cream. \nTlacoyos are an oval-shaped pre-Hispanic Mexican dish also made from corn masa. Somewhat torpedo-shaped\, they are fatter than tortillas and often stuffed with cooked ground beans\, cheese or other ingredients before being fried or griddled. These tlacoyos will be served with nopales cactus salad and salsa. \nParticipants will learn how to make the masa dough and form the sopes and tlacoyos\, along with the recipes for the refried beans\, green tomatillo & jalapeño salsa and nopales cactus salad. There will be plenty of toppings and garnishes for everyone to customize their own sopes and tlacoyos when the class sits down for a Mexican street food feast!\n—– \n$75 +HST \nSPECIAL OFFER: Book on AirBnB and save $20!\n—–\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim Toronto\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games\, where she was the only Mexican chef featured. \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/lunch-learn-mexican-sopes-and-tlacoyos-with-erika-araujo/ LOCATION:Ontario CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/sopes_2.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181105T183000 DTEND;TZID=America/Toronto:20181105T210000 DTSTAMP:20260501T152516 CREATED:20180929T220327Z LAST-MODIFIED:20181105T003717Z UID:60289-1541442600-1541451600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Intro to Fish & Seafood Cookery by Nicole Di Nardo DESCRIPTION:Adding more fish and seafood to your diet can be a healthy and sustainable choice\, but many people remain intimidated around how to best select and prepare them. In this fun\, hands-on class Chef Nicole DiNardo will share with essential techniques for selecting\, preparing and cooking the freshest sustainable fish and shellfish. \n\n\n \n\n\nWith a focus on health & nutrition\, this class will be filled with tips on how to marinate and prepare fish fillets\, cooking and deboning whole fish\, and selecting\, preparing and cooking shellfish. You’ll leave with ideas & inspiration galore!\n\n\n—–\n\n\n \n\n\nSavoury Steamed Mussels\n\n\nMussels are fast\, easy\, local\, affordable\, sustainable and delicious\, but still many people have not discovered for themselves how easy they are to prepare. Nicole will walk you through selecting and cleaning mussels\, and a quick & easy recipe for Moules Mariniere with shallots\, garlic\, white wine & tomatoes.\n\n\n \n\n\nMiso-Glazed Mackerel\n\n\nMackerel is an under-rated and delicious fish\, more popular in Japan than here. This richly satisfying Asian-inspired recipe with miso\, honey\, chilli & orange shows off this great fish to its best advantage.\n\n\n \n\n\nWhole Body Salt Baked European Seabass \n\n\nA spectacular way to prepare whole fish is baked in salt crust. You’ll learn this elegant but surprisingly easy Mediterranean technique for sea bass\, seasoned with grapefruit\, sage and olive oil\, that is guaranteed to impress.\n\n\n—–\n\n\n \n\n\n$60+HST\n\n\n \n\n\n—–\n\n\nNicole Di Nardo is a holistic nutritionist and therapeutic chef on a mission to spread awareness on the importance of home-cooked meals. She believes healthy food does not have to be costly and takes inspiration from her Sicilian ancestors. She cooks rustic ‘Cucina Povera’ dishes to create recipes from humble ingredients that are flavourful and simple. She hosts cooking classes\, conducts corporate wellness seminars and caters at wellness retreats all around Ontario. \n\n\n \n\n\n—–\n\n\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nFind out more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-intro-to-fish-seafood-cookery-by-nicole-di-nardo/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/intro-to-seafood-2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181106T180000 DTEND;TZID=America/Toronto:20181106T210000 DTSTAMP:20260501T152516 CREATED:20181008T190612Z LAST-MODIFIED:20181022T233034Z UID:60632-1541527200-1541538000@dev.thedepanneur.ca SUMMARY:TABLE TALK: Shauna Kearns DESCRIPTION:For millennia\, in cultures around the world\, the communal oven was the center of community life. Shauna Kearns looks at how the ancient tradition of wood-fired bread baking is helping transform communities in modern-day Pittsburgh \nShauna Kearns is a founder and co-facilitator of the Braddock Community Oven in Braddock\, PA. In this engaging talk\, Shauna will explore how the Braddock Community Oven came to be built\, and the role it plays in Braddock\, touching on issues embedded in outsider-driven community food work\, oven access and community ownership. You’ll discover how the Trade Institute of Pittsburgh is utilizing the power of brick ovens and bread to create innovative job training opportunities for formerly incarcerated men and women.\n—– \n \nDinner by Len Senater\nWith a bit of luck\, this dinner will be made largely in a wood-fired oven! \nFire Roasted Fall Vegetable Potage  with Wood Oven Bread\nBlistered Tomatoes with Roasted Garlic & Smoky Collards on Cheesy Polenta + Grilled Sausage or Portobello\nSeasonal Fruit Pies by Leslie Lindsay \n#GF #vegan options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$25 (+HST) \nBOOK NOW\n—–\nShauna Kearns is the founder and co-facilitator of the Braddock Community Oven in Braddock\, PA\, and a consultant at The Trade Institute of Pittsburgh. She is currently working with the Trade Institute of Pittsburgh to build a Baking Program for formerly incarcerated women. She holds a Master’s in Food Studies from Chatham University and a Bachelor’s of Commerce from McGill University. She learned to bake at St John’s Bakery at Queen and Broadview. \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\nFind out more on Table Talks at The Depanneur URL:https://dev.thedepanneur.ca/event/table-talk-shauna-kearns/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Table Talks ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Shauna-Kearns_2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181107T180000 DTEND;TZID=America/Toronto:20181107T190000 DTSTAMP:20260501T152516 CREATED:20181028T215535Z LAST-MODIFIED:20181028T230958Z UID:61595-1541613600-1541617200@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN @ CSI — WED Nov 7 DESCRIPTION:Tabbouleh تبولة‎‎\n \n \n \n \n \n Qatayef قطايف\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\, and local squash. \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. \nQatayef قطايف\nQatayef (or Katayef) is kind of sweet filled with ricotta\, clotted cream\, fruit and/or nuts\, commonly served during the month of Ramadan\, traditionally prepared by street vendors as well as households throughout the Levant and Egypt. A yeasted batter is used to make small round pancakes which are are folded into little bundles (or sometimes deep-fried) before being drizzled with a honey or sugar syrup. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS \nThis week’s meals are available for pickup from CSI Annex\n720 Bathurst Street (between Bloor & Harbord) between 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx. Symmington to Sherbourne\, St. Clair to Lakeshore)\nMAP \nFlat Rate 6km Delivery \nIf you live outside the 3km free delivery zone\, foodora can deliver for $10 within a 6km radius\n(approx. Runnymede to Jones\, Glencairn to Lakeshore).\nMAP \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer 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 a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \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 support 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!\n—– \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-csi-wed-nov-7/ LOCATION:CSI Annex\, 720 Bathurst Street\, Toronto\, Ontario\, M5S 2R4\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/freekeh-e1540761848826.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT END:VCALENDAR