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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181028T183000
DTEND;TZID=America/Toronto:20181028T210000
DTSTAMP:20260501T152214
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:20260501T152214
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:20260501T152214
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:20260501T152214
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:20260501T152214
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:20260501T152214
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:20260501T152214
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:20260501T152214
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:20260501T152214
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:20260501T152214
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181108T180000
DTEND;TZID=America/Toronto:20181108T210000
DTSTAMP:20260501T152214
CREATED:20181008T190550Z
LAST-MODIFIED:20181008T195023Z
UID:60631-1541700000-1541710800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Enchiladas Verde by Erika Araujo
DESCRIPTION:Join Chef Erika Araujo for a meal that will transport you to Mexico City — from the crunchy strips of tortillas to tangy green tomatillos\, these classic recipes showcase the flavours and textures of authentic Mexican cuisine. \nSopa Azteca $5\nA rich and hearty soup full of red tomato and beans\, with chunks of creamy feta cheese and crisp tortilla strips. Garnished with sour cream and smoked pasilla pepper. \nEnchiladas Verde con Pollo  $13\nCorn tortillas rolled around a filling of pulled chicken and cheese\, covered with deliciously tangy\, lightly spicy green tomatillo sauce\, served over a fine layer of refried beans and garnished with sour cream and fresh cheese. #Vegetarian option also available\, stuffed with potato and cheese. \nChocoflan $5\nAlso known as “Impossible Cake”\, this decadent combination of chocolate cake on the bottom and creamy vanilla flan on top\, drizzled with cajeta caramel sauce. \nPrix Fixe $22\nSopa Azteca + Enchiladas Verde + Chocoflan \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. \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/mexican-enchiladas-with-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/20181003_021619.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181109T100000
DTEND;TZID=America/Toronto:20181109T130000
DTSTAMP:20260501T152214
CREATED:20181015T222213Z
LAST-MODIFIED:20181108T221142Z
UID:60909-1541757600-1541768400@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Gnocchi with Laura Guanti
DESCRIPTION:ON SALE!\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—– \nSPECIAL OFFER: Book on AirBnB and save $20!\n$75 +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 Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-gnocchi-with-laura-guanti/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/How-to-make-gnocchi3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181110T193000
DTEND;TZID=America/Toronto:20181110T220000
DTSTAMP:20260501T152214
CREATED:20181001T210434Z
LAST-MODIFIED:20181001T210537Z
UID:60365-1541878200-1541887200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Franco-Africaine by Chef Momo
DESCRIPTION:Facing each other across the Mediterranean\, French and North African culinary traditions have been intermingling for centuries… Dishes like couscous have become bistro staples in France\, and the influence of French cooking can be found in restaurants from Morocco to Tunisia and beyond.\n\n\n \n\n\nFor this Moroccan-inspired menu\, Chef Momo draws on both her African roots and her European experiences to share a meal of delectable dishes that span the Mediterranean and combine French and North African influences.\n\n\n—–\n\n\n \n\n\nFeuilleté \n\n\nDelicate and buttery puff pastry filled with chicken\, spinach\, and red pepper in a creamy béchamel sauce.\n\n\n \n\n\nSalad Niçoise\n\n\nA Provençal classic: green salad with tomatoes\, olives\, eggs\, tuna\, and green beans\, topped with a colourful melange of peppers and onions and a traditional French vinaigrette.\n\n\n \n\n\nCouscous Agneau\n\n\nA luxurious Moroccan-inspired lamb stew\, with whole lamb shanks slow-cooked in a fragrant spiced gravy\, along with chickpeas\, pepper\, carrots\, zucchini\, tomatoes and raisins\, served over a bed of delicate turmeric-infused golden couscous.\n\n\n \n\n\nGâteau à l’Anana\n\n\nBorrowing a technique from the classic French Tarte Tatin\, this buttery\, cinnamon-scented pineapple “upside-down” cake develops a gorgeous caramelized pineapple surface at the bottom of the pan that is revealed when it is turned out onto the plate in a moment of high culinary drama!\n\n\n—-\n\n\n \n\n\n$50 +HST\n\n\n \n\n\n—–\n\n\nChef Momo (Monique) is a foodie with a passion to make people happy through her cuisine. She left her native Congo to study in Europe and has since embraced Spanish\, French and Italian cultures and cuisines along with her African heritage. A newcomer in Canada\, Monique wants to showcase her talent and share her favourite dishes with her fellow Torontonians.\n\n\n \n\n\n—–\n\n\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\n\n\n \n\n\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-franco-africaine-by-chef-momo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/couscous_lamb.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181111T183000
DTEND;TZID=America/Toronto:20181111T210000
DTSTAMP:20260501T152214
CREATED:20181001T201102Z
LAST-MODIFIED:20181107T232007Z
UID:60351-1541961000-1541970000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making 101 by Emily Zimmerman
DESCRIPTION:Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich\, melty cheese.\n\n\n \n\n\nEmily Zimmerman\, the Dep’s resident vegan chef\, will take you through a series of homemade vegan cheese recipes\, from quick rarebit sauce and parmesans to creamy\, tangy cultured cheeses. We’ll be using ingredients like cashews\, coconut\, hemp seeds\, tofu\, and seaweed\, and participants will learn how to make delicious\, dairy-free cheeses for any diet\, budget\, or schedule. There will also be discussion and demonstration of using plant based colours (like beet extract or achiote) and salts and alcohol to colour and preserve the cheeses.\n\n\n \n\n\nMid-way through the workshop\, we’ll have a quick meal of baked potatoes with all sorts of cheesy toppings\, caesar salad with “parmasanalogue”\, and creamy coconut creme brulee.\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\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.\n\n\n \n\n\n—–\n\n\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-vegan-cheese-making-101-by-emily-zimmerman-6/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/cashew-ricotta.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181112T100000
DTEND;TZID=America/Toronto:20181112T130000
DTSTAMP:20260501T152214
CREATED:20181015T201104Z
LAST-MODIFIED:20181130T160204Z
UID:60882-1542016800-1542027600@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Pressure Cooking with Carole Nelson Brown
DESCRIPTION:On Sale!\nPressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other\, conventional cooking methods\, flavours are intensified and\, again\, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy\, wasting less water and how can you go wrong? \nUnfortunately\, many of us have scary memories of our grandmother’s pressure cooker\, hissing\, spitting and rattling away on the stove like a time bomb\, threatening to blow at any moment. Well\, today we are lucky enough to have access to a new generation of electric pressure cookers that are safe\, easy to use and that can save you hours in the kitchen. \nPopular food blogger\, photographer and stylist Carole Nelson Browne will show you how can use this amazing kitchen time-saver to prepare some of the most popular pressure cooker dishes. You will learn how to cook Mushroom Risotto\, White Bean Salad\, Leek and Potato Soup and for dessert\, a Chocolate Lava Cake made right in the pot! \nCarole will be using the Instant Pot\, a Canadian pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and is amazing with all manner of pulses\, grains and dried beans. We will discuss all kinds of tips and tricks\, foods that are well suited to the pressure cooker and foods that are not. \nIn this workshop we will share a light lunch including all of the items you will be making that day. \n$75 (+HST) \nSPECIAL OFFER: Book on AirBnB and save $15!\n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup \n—–\nEvery Sunday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \n$75 (+HST) \nSPECIAL OFFER: Book on AirBnB and save $15!\nFind out more about Workshops at The Depanneur \n*Airbnb Experiences will list a price that includes tax and therefore booking with Airbnb allows you a discount. Experiences are for both locals who want to try something new in the city and visitors using Airbnb *
URL:https://dev.thedepanneur.ca/event/lunch-learn-pressure-cooking-with-carole-nelson-brown/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/instant-pot.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181112T183000
DTEND;TZID=America/Toronto:20181112T210000
DTSTAMP:20260501T152214
CREATED:20181008T151616Z
LAST-MODIFIED:20181015T133917Z
UID:60600-1542047400-1542056400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making 101 by Emily Zimmerman
DESCRIPTION:SOLD OUT! 3rd Night Added Tuesday\, Nov 13\nJust because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich\, melty cheese.\n\n\n \n\n\nEmily Zimmerman\, the Dep’s resident vegan chef\, will take you through a series of homemade vegan cheese recipes\, from quick rarebit sauce and parmesans to creamy\, tangy cultured cheeses. We’ll be using ingredients like cashews\, coconut\, hemp seeds\, tofu\, and seaweed\, and participants will learn how to make delicious\, dairy-free cheeses for any diet\, budget\, or schedule. There will also be discussion and demonstration of using plant based colours (like beet extract or achiote) and salts and alcohol to colour and preserve the cheeses.\n\n\n \n\n\nMid-way through the workshop\, we’ll have a quick meal of baked potatoes with all sorts of cheesy toppings\, caesar salad with “parmasanalogue”\, and creamy coconut creme brulee.\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\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.\n\n\n \n\n\n—–\n\n\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-vegan-cheese-making-101-by-emily-zimmerman-7/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/cashew-ricotta.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181113T183000
DTEND;TZID=America/Toronto:20181113T210000
DTSTAMP:20260501T152214
CREATED:20181015T133845Z
LAST-MODIFIED:20181015T133952Z
UID:60849-1542133800-1542142800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making 101 by Emily Zimmerman
DESCRIPTION:Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich\, melty cheese.\n\n\n \n\n\nEmily Zimmerman\, the Dep’s resident vegan chef\, will take you through a series of homemade vegan cheese recipes\, from quick rarebit sauce and parmesans to creamy\, tangy cultured cheeses. We’ll be using ingredients like cashews\, coconut\, hemp seeds\, tofu\, and seaweed\, and participants will learn how to make delicious\, dairy-free cheeses for any diet\, budget\, or schedule. There will also be discussion and demonstration of using plant based colours (like beet extract or achiote) and salts and alcohol to colour and preserve the cheeses.\n\n\n \n\n\nMid-way through the workshop\, we’ll have a quick meal of baked potatoes with all sorts of cheesy toppings\, caesar salad with “parmasanalogue”\, and creamy coconut creme brulee.\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\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.\n\n\n \n\n\n—–\n\n\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-vegan-cheese-making-101-by-emily-zimmerman-8/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/cashew-ricotta.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181114T180000
DTEND;TZID=America/Toronto:20181114T190000
DTSTAMP:20260501T152214
CREATED:20181028T231344Z
LAST-MODIFIED:20181028T234925Z
UID:61624-1542218400-1542222000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN @ PaintBox — WED Nov 14
DESCRIPTION:Mutabal Batenjan متبل باذنجان\n				\n			\n				\n			\n				\n				Fattoush  فتوش\n				\n			\n				\n			\n				\n				Namoura نمُّورة\n				\n		\n\n[beef] Mahashi Bialllahma محاشي باللحمة\n-or-\n[vegetarian] Mahashi Nabatia محاشي نباتية\nStuffed vegetables were cherished by the former Ottoman Empire\, and they made them popular from the Balkans to the Levant. Pale green young zucchinis are very popular\, but almost any vegetable can be Mashi (stuffed). Today it’s a combination of eggplants (batenjan)\, tomatoes (bandoura) and peppers (flefle)\, stuffed with a mix of ground halal beef and rice\, or a spiced rice mixture for a vegetarian option. \nMutabal Batenjan متبل باذنجان\nSyrian home cooking is notable for its economy and minimal waste. The pulp scooped out of the middle of the eggplants when they are cored to make Mahashi is not thrown out\, but rather cooked up and combined with yogurts\, tahini\, garlic & lemon to transform it into a delicious meze dip similar to baba ganoush. Served with fresh pita. \nFattoush فتوش\nThis popular Levantine salad is made using toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but vary according to season and region. Mint and parsley lend a freshness and fragrance\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nNamoura نمُّورة\nAn classic Syrian dessert\, a rich buttery semolina and yogurt cake\, garnished with almonds and drizzled with a orange-blossom infused syrup. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS \nThis week’s meals are available for pickup from PaintBox Bistro\n555 Dundas St  E. (between Parliament & Sumach) between 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx. University to Greenwood\, Glen Rd. 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. Brock to Main\, 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-paintbox-wed-nov-14/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_436972886636470.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181115T180000
DTEND;TZID=America/Toronto:20181115T210000
DTSTAMP:20260501T152214
CREATED:20181022T200457Z
LAST-MODIFIED:20181022T200457Z
UID:60640-1542304800-1542315600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tibetan Momos by Tsewang Chodon
DESCRIPTION:It’s hardly surprising the Tibet’s cold\, windy plateau has evolved a hearty\, warming cuisine perfect for winter weather. Join Tsewang Chodon of TC’s Tibetan Momo\, for a taste of traditional Tibetan fare\, all made with local\, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets. \nTibetan Lentil Soup (vegan) $6\nPiping hot\, hearty lentil broth with subtle curry spices \nKotey Momos 6pc $12\nThese momos are elegantly leaf-shaped by hand\, and then steamed/pan-fried for an extra special bit of golden crust! \nBeef – with local beef & onions\n-or-\nVegetable – with cabbage\, carrots\, spinach\, leeks\, potato & garlic\nServed with Drang Tsal (tangy pickled cabbage salad)\, soy dipping sauce\, and TC’s fabulous homemade hot sauce.\n-or-\nFlexetarian – 1/2 beef + 1/2 veggie \nDre-Sil $4\nA very traditional New Year’s dish\, symbolizing good luck and happiness in the year ahead\nSteamed rice with butter and a mixture of dried fruits \nTibetan Butter Tea $2\nTraditionally fermented chunk of tea leaves\, steeped and mixed with butter\, milk and salt\n-or-\nTibetan Sweet Tea $2\nSweet black tea with ginger \nPrix Fixe Menu $23\nSoup + Momos + Dessert + Tea \n—–\nFrom a young age\, Tsewang Chodon has enjoyed cooking a varied selection of delicious dishes and serving yummy food to her family and friends. Now TC is sharing traditional Tibetan/Himalayan cuisine by offering her own handmade MoMo sourced from local ingredients. TC has been selling her products at local farmers’ markets\, the Evergreen Brickworks and at other local events under the banner of TC’s Tibetan Momo. \n—–\nEvery Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tibetan-momos-by-tsewang-chodon-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/12/facebook_event_148133902628138.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181116T100000
DTEND;TZID=America/Toronto:20181116T130000
DTSTAMP:20260501T152214
CREATED:20181015T230942Z
LAST-MODIFIED:20181126T204740Z
UID:60918-1542362400-1542373200@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Knife Skills with Sonya Gammal
DESCRIPTION:Sale!\nKnowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals\, including selecting the best knife for the job\, as well as knife safety\, storage and maintenance including sharpening and honing. \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious lunch menu. \nThis course is designed for the home cook and culinary enthusiast. Chef Sonya will guide you through learning the fundamental knife skills required when handling vegetables\, meat\, and fish. Fundamentals of Knife safety & storage will be covered. Content of our 3-hour practical class includes:\nHow to select\, store and handle knives.\nHow to sharpen vs. hone knives.\nHow to prepare classic vegetable cuts – julienne\, brunoise\, paysanne\, chiffonade\, etc.\nHow to fillet a fish / How to de-bone a chicken. \nSpecial to this workshop is preparing and sharing in a delicious lunch (street style masala fish/tempeh/chicken naan (Indian grilled flatbread) topped with fresh tomato salsas & mango chutney) served up by you and the chef! (vegan + gluten-free options available with notice.)\n—– \n$75 +HST \nSPECIAL OFFER: Book on AirBnB and save $20!\n—– \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—– \nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur \nSPECIAL OFFER: Book on AirBnB and save $20!
URL:https://dev.thedepanneur.ca/event/lunch-learn-knife-skills-with-sonya-gammal/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/knife-skills2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181117T193000
DTEND;TZID=America/Toronto:20181117T220000
DTSTAMP:20260501T152214
CREATED:20181019T224534Z
LAST-MODIFIED:20181019T224743Z
UID:61159-1542483000-1542492000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Indo-Chino by Greg Couillard
DESCRIPTION:Chef Greg Couillard has forged a life-long reputation as a fearless culinary innovator\, a kind of supercollider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for a few lucky diners to marvel at. Chef Greg has left an indelible impression on fine dining in Toronto\, opening eyes\, minds and palates to the incredible culinary diversity of our city for over 30 years. \nFor this\, his final Supper Club at The Dep for 2018 before returning to his winter home in Mexico\, Greg is in classic genre-busting form\, drawing a wide arc across China\, India\, Thailand and Vietnam with a nod to the classic Canadian holiday table. \n—–\nMulligatawny Soup \nMulligatawny (from the Tamil for “pepper broth”) was originally a curry-spiced chicken soup crafted to appeal to the English colonialists in the era of the British Raj. Exported back to Britain with returning expats\, variations on this dish have since become a Commonwealth favourite from Australia to Scotland. Chef Greg adds aromatic local winter vegetables like parsnip\, turnip celeriac and Ambrosia apples to enrich the flavourful\, spicy chicken broth. Served with crispy papadams. \nVietnamese “Kraft Dinner”\nOne of Greg’s signature dishes\, this dish features fresh rice noodles in a rich green coconut curry with spinach and cilantro\, topped with seared scallops \nHakka Chili Chicken\nClassic Couillard\, this flavour-packed dish showcases Greg’s love for complex spices. An Indo-Chinese mashup of crispy chunks of boneless chicken thigh in sweet-hot tamarind\, chili\, ginger and orange glaze. Served with an Asian vegetable stir-fry and purple thai rice. \nFiggy Pudding with Rum Sauce\nFiggy pudding is a type of Christmas pudding originally made with figs\, dating back to 16th century England; an ancestor to the fruitcakes\, plum puddings or mince pies found on many Canadian holiday tables. Greg’s sumptuous version is packed with luscious Medjool dates and almond flour\, and  topped with a decadent and boozy rum ‘hard’ sauce.\n—– \n$60 + HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \nAfter several years as Chef at a small boutique hotel in Mexico\, Chef Greg has returned to Toronto as the Executive Chef of Bellwoods Health Services Addiction Treatment Rehab Centre\, where his decades of experience contribute to a holistic approach to recovery and wellbeing. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/indo-chino-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/hakka-chilli-chicken.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181118T100000
DTEND;TZID=America/Toronto:20181118T160000
DTSTAMP:20260501T152214
CREATED:20181001T211125Z
LAST-MODIFIED:20181112T212058Z
UID:60371-1542535200-1542556800@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:Additional Bread Making Classes Added\nOur popular full-day bread making workshops have sold out BUT we do have a half-day\, 3hr class with lunch on Monday\, November 17th from 10am-1pm with Leo Baduria at The Depanneur. \nIf you sign up now through Airbnb Experiences you can take the class for only $70 . Visit the event page here. This Monday workshop is at The Depanneur. \n  \n  \nNote that this Sunday 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/offsite-workshop-full-day-breadmaking-intensive-by-leo-baduria-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_1489688931096568.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181118T183000
DTEND;TZID=America/Toronto:20181118T210000
DTSTAMP:20260501T152214
CREATED:20181008T151342Z
LAST-MODIFIED:20181008T213427Z
UID:60602-1542565800-1542574800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to the Instant Pot by Carole Nelson Brown
DESCRIPTION:Pressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other\, conventional cooking methods\, flavours are intensified and\, again\, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy\, wasting less water and how can you go wrong? \nUnfortunately\, many of us have scary memories of our grandmother’s pressure cooker\, hissing\, spitting and rattling away on the stove like a time bomb\, threatening to blow at any moment. Well\, today we are lucky enough to have access to a new generation of electric pressure cookers that are safe\, easy to use and that can save you hours in the kitchen. \nPopular food blogger\, photographer and stylist Carole Nelson Browne will show you how can use this amazing kitchen time-saver to prepare some of the most popular pressure cooker dishes. You will learn how to cook Mushroom Risotto\, White Bean Salad\, Leek and Potato Soup and for dessert\, a Chocolate Lava Cake made right in the pot! \nCarole will be using the Instant Pot\, a Canadian pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and is amazing with all manner of pulses\, grains and dried beans. We will discuss all kinds of tips and tricks\, foods that are well suited to the pressure cooker and foods that are not. \n$60 (+HST) \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup \n—–\nEvery Sunday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-the-instant-pot-by-carole-nelson-brown-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/instant-pot.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181119T100000
DTEND;TZID=America/Toronto:20181119T130000
DTSTAMP:20260501T152214
CREATED:20181016T002052Z
LAST-MODIFIED:20181112T200229Z
UID:60933-1542621600-1542632400@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: French Bread Baking with Leo Baduria
DESCRIPTION:Join artisanal baker Leo Baduria for this fun\, hands-on workshop where participants will learn the recipes and techniques for making traditional flatbreads found in Italy and France\, such as Focaccia\, Fougasse aux Olives\, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch\, how to handle it from kneading and resting to stretching and shaping\, as well as tips on timing and temperature for baking. \nFor lunch you’ll get to enjoy the delicious breads made in class: Margarita Pizza and Tarte Flambée along with a fresh salad\, and bread with preserves and coffee or tea for dessert. \n—– \n$75 +HST \nSPECIAL OFFER: Book on AirBnB and save $5!\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 \nSPECIAL OFFER: Book on AirBnB and save $5!
URL:https://dev.thedepanneur.ca/event/lunch-learn-french-baking-with-leo-baduria/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/38526536_10155457813095843_6407812393535012864_o.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181121T180000
DTEND;TZID=America/Toronto:20181121T190000
DTSTAMP:20260501T152214
CREATED:20181103T151500Z
LAST-MODIFIED:20181103T160716Z
UID:62112-1542823200-1542826800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN @ The 519 — WED Nov 21
DESCRIPTION:Khyar Belaban خيار بلبن\n				\n			\n				\n			\n				\n				Baklawa بقلاوة\n				\n			\n		\n\n\n[chicken & beef] Maqluba  مقلوبة\n\n\nMaqluba is a traditional dish from the Levant that includes meat\, rice\, and fried vegetables layered in a pot\, which is then tipped over before serving\, hence the name which translates literally as “upside-down”. This Syrian version of the recipe includes tomatoes\, eggplant\, poached halal chicken and spiced ground beef\, with a garnish of butter-fried nuts.\n\n\n \n\n\n[vegetarian] Maqluba  مقلوبة\n\n\nWe will also be preparing a vegetarian version with cauliflower\, tomato\, eggplant and green pepper.\n\n\n \n\n\nKhyar Belaban خيار بلبن\n\n\nMuch like tzatziki\, it’s well-known Greek cousin\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially delightful\, cool and refreshing salad.\n\n\n \n\n\nBaklawa بقلاوة\n\n\nProbably the most famous Middle Eastern dessert is this rich\, flaky pastry made of layers of paper-thin phyllo dough that’s been brushed with butter\, layered with chopped nuts (walnuts)\, drizzled with sweet syrup flavoured with orange blossom and rose waters\, and garnished with crushed pistachios.\n\n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS \nThis week’s meals are available for pickup from The 519\n519 Church Street (between Wellesley & Isabella) between 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx. Christie to Carlaw\, 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. Brock to Main\, 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-the-519-wed-nov-21/
LOCATION:The 519\, 519 Church Street\, Toronto\, ON\, M4Y2C9\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/maqulba-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6665315;-79.3809699
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The 519 519 Church Street Toronto ON M4Y2C9 Canada;X-APPLE-RADIUS=500;X-TITLE=519 Church Street:geo:-79.3809699,43.6665315
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181122T180000
DTEND;TZID=America/Toronto:20181122T210000
DTSTAMP:20260501T152214
CREATED:20181022T232103Z
LAST-MODIFIED:20181119T223907Z
UID:61308-1542909600-1542920400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tortas Ahogadas by Katie Krelove
DESCRIPTION:Translated as “drowned sandwiches”\, Tortas Ahogadas are a renowned street food staple unique to Guadalajara\, Mexico. The locals say the secret is in the durability of the bun\, the marinated slow roasted pork shoulder\, and the mix of two sauces\, chili-spicy and tomato-savoury\, that do the drowning. Or maybe it’s in the toppings of lightly pickled onions\, refried beans and lime. Who knows\, but my mouth is watering just writing these words\, and you’ll find yourself craving more while still wiping the drippings from your chin. Don’t miss it\, a rare treat for Toronto! \nTortilla Soup  $6\nRich tomato & chile broth with lime and crispy strips for fried corn tortilla \nTortas Ahogadas $12\nGuadalajara’s classic ‘drowned’ pulled pork sandwich with all the fixin’s \nFlan $4\nCreamy caramel & egg custard \nPrix Fixe $20\nSoup + Torta + Flan \n—–\nKatie Krelove spent 2 years working as an English teacher in Guadalajara.  She is an environmental educator and naturalist as well as an aficionado of Mexican street 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-tortas-ahogadas-by-katie-krelove-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/image.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181123T100000
DTEND;TZID=America/Toronto:20181123T130000
DTSTAMP:20260501T152214
CREATED:20181016T003644Z
LAST-MODIFIED:20181119T204150Z
UID:60944-1542967200-1542978000@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Polish Pierogies with Maria Rozynska
DESCRIPTION:Every culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll start the class with a warm borscht broth\, then dive into learning how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. There will also be a short presentation on Polish cuisine\, and maybe even a traditional folk song or two! You’ll get a chance to try all the pierogies in class with a sour cream and warm caramelized onion topping\, and extras can be taken home and frozen (if you can resist eating them on the way home).\n__ \n$75 +HST \nSPECIAL OFFER: Book on AirBnB and save $15!\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 \nSPECIAL OFFER: Book on AirBnB and save $15!
URL:https://dev.thedepanneur.ca/event/lunch-learn-polish-pierogies-with-maria-rozynska/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/perogy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181123T180000
DTEND;TZID=America/Toronto:20181123T210000
DTSTAMP:20260501T152214
CREATED:20181008T174831Z
LAST-MODIFIED:20181017T170200Z
UID:60619-1542996000-1543006800@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Sous Weed — Cooking with Cannabis 101 by Carole Nelson Brown
DESCRIPTION:SOLD OUT — 2nd Night Added Sunday Nov 25\nFinally medical and recreational cannabis is legal\, but not everyone wants to smoke… Cannabis-infused edibles offer a more pleasant\, varied and precise way to incorporate the benefits of cannabis into your lifestyle\, but uninspired\, store-bought gummies or brownies provide less control over dosage or quality of ingredients. If you are curious about understanding the world of “medibles” and want to learn how you can make them yourself\, this is the class for you. \nAt the heart of cannabis-infused products is decarboxylation\, a simple process during which cannabis is heated to activate its psychoactive and relaxing effects. Applying heat turns the THCA (the non-psychoactive acid form that is a great anti-inflammatory) into TCH (the fun stuff). This happens naturally when you smoke it but in order to cook with it\, you need to find another way — and that is where sous vide comes in. Sous vide is a method of cooking that involves sealing foods in vacuum sealed\, food-grade plastic and putting it in a temperature controlled water bath. It’s an amazing way to cook a steak\, but it’s also a perfect way to easily and precisely decarboxolate cannabis without the aggressive smell or risks associated with old-fashioned\, oven-based methods. \nIn this 2 hour demo\, Carole Nelson Brown will show you how to discreetly decarb cannabis in your own home\, as well as how to then use it to infuse any cooking oil\, butter\, milk or cream. We will discuss dosing as precisely as possible\, how different strains lend themselves to different infusions\, how to pair flavour profiles with food\, and some tricks to make your infusions more efficient and effective. \nFor this demo Carole will demonstrate infusing coconut oil\, olive oil\, dulce de leche\, and butter\, and you will get to taste some delicious dishes that will showcase some creative recipes to use infused products in your own kitchen. Recipes will printed and be available for participants to take home. \nHoney Jerk Roasted Cauliflower with Pickled Cucumber with coconut oil and honey\nSpanish Garlic Shrimp with Chili Olive Oil\nChimichurri compound butter served with sous vide steak\nDulce de Leche Brownie Bites \nNOTE: these recipes have been developed and tested with infused products in mind\, but the samples served in class will NOT be cannabis-infused.\n—– \n\n$90 + HST\n\n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour.\n—– \nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events\n\n\n \n\n\nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-sous-weed-cooking-with-cannabis-101-by-carole-nelson-brown/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Cannabis-infused-oil.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181124T193000
DTEND;TZID=America/Toronto:20181124T220000
DTSTAMP:20260501T152214
CREATED:20181020T213706Z
LAST-MODIFIED:20181023T153255Z
UID:61241-1543087800-1543096800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Seafood & Spice by Winslow Taylor
DESCRIPTION:Chef Winslow Taylor combines the spicy flavours of his rural Jamaican childhood with seasonal local produce for this elegant seafood dinner.\n\n\n \n\n\n“This special time of year is one of my favourites. Coming from a rural community\, the harvest time was always special because it was your chance to share your bounty with friends and family. This supper highlights some seasonal Canadian ingredients such as squash and corn\, enlivened with my favourite Caribbean spices and fresh seafood!”\n\n\n—–\n\n\n \n\n\nLobster and Crab Bisque\n\n\nA creamy\, spicy seafood bisque made with coconut milk\, butternut squash\, cream\, lobster and crab\, seasoned with Caribbean curry and Scotch bonnet peppers. \n\n\n \n\n\nTropical Spinach Salad\n\n\nBaby spinach salad with fresh mango & red onion salsa\, topped with topped with crunchy\, slivered almonds and a cinnamon-infused vinaigrette.\n\n\n \n\n\nSpicy Creole Seafood and Cheesy Garlic Grits\n\n\nA medley of black tiger shrimp and bay scallops cooked in a spicy creole pepper sauce with fresh thyme\, grilled corn and seared lemon\, over stone-ground cornmeal slow-cooked with garlic butter and cheddar cheese.\n\n\n \n\n\nCoconut Rum Rice Pudding\n\n\nCreamy rice pudding with of nutmeg\, cinnamon and coconut rum\, garnished with toasted coconut and seasonal berries.\n\n—– \n$50 +HST \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\, Winslow 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-seafood-spice-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/2018/10/Shrimp-and-Grits.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181125T183000
DTEND;TZID=America/Toronto:20181125T210000
DTSTAMP:20260501T152214
CREATED:20181017T165953Z
LAST-MODIFIED:20181017T170214Z
UID:61073-1543170600-1543179600@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Sous Weed — Cooking with Cannabis 101 by Carole Nelson Brown
DESCRIPTION:Finally medical and recreational cannabis is legal\, but not everyone wants to smoke… Cannabis-infused edibles offer a more pleasant\, varied and precise way to incorporate the benefits of cannabis into your lifestyle\, but uninspired\, store-bought gummies or brownies provide less control over dosage or quality of ingredients. If you are curious about understanding the world of “medibles” and want to learn how you can make them yourself\, this is the class for you. \nAt the heart of cannabis-infused products is decarboxylation\, a simple process during which cannabis is heated to activate its psychoactive and relaxing effects. Applying heat turns the THCA (the non-psychoactive acid form that is a great anti-inflammatory) into TCH (the fun stuff). This happens naturally when you smoke it but in order to cook with it\, you need to find another way — and that is where sous vide comes in. Sous vide is a method of cooking that involves sealing foods in vacuum sealed\, food-grade plastic and putting it in a temperature controlled water bath. It’s an amazing way to cook a steak\, but it’s also a perfect way to easily and precisely decarboxolate cannabis without the aggressive smell or risks associated with old-fashioned\, oven-based methods. \nIn this 2 hour demo\, Carole Nelson Brown will show you how to discreetly decarb cannabis in your own home\, as well as how to then use it to infuse any cooking oil\, butter\, milk or cream. We will discuss dosing as precisely as possible\, how different strains lend themselves to different infusions\, how to pair flavour profiles with food\, and some tricks to make your infusions more efficient and effective. \nFor this demo Carole will demonstrate infusing coconut oil\, olive oil\, dulce de leche\, and butter\, and you will get to taste some delicious dishes that will showcase some creative recipes to use infused products in your own kitchen. Recipes will printed and be available for participants to take home. \nHoney Jerk Roasted Cauliflower with Pickled Cucumber with coconut oil and honey\nSpanish Garlic Shrimp with Chili Olive Oil\nChimichurri compound butter served with sous vide steak\nDulce de Leche Brownie Bites \nNOTE: these recipes have been developed and tested with infused products in mind\, but the samples served in class will NOT be cannabis-infused.\n—– \n\n$90 + HST\n\n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour.\n\n—–\nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events\n\n\n \n\n\nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-sous-weed-cooking-with-cannabis-101-by-carole-nelson-brown-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Cannabis-infused-oil.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR