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DTSTART;TZID=America/Toronto:20181012T183000
DTEND;TZID=America/Toronto:20181012T210000
DTSTAMP:20260501T093649
CREATED:20180903T155437Z
LAST-MODIFIED:20181224T030306Z
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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
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181011T180000
DTEND;TZID=America/Toronto:20181011T210000
DTSTAMP:20260501T093649
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:20181010T190000
DTEND;TZID=America/Toronto:20181010T220000
DTSTAMP:20260501T093649
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
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181008T183000
DTEND;TZID=America/Toronto:20181008T210000
DTSTAMP:20260501T093649
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:20181008T100000
DTEND;TZID=America/Toronto:20181008T160000
DTSTAMP:20260501T093649
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:20181004T180000
DTEND;TZID=America/Toronto:20181004T210000
DTSTAMP:20260501T093649
CREATED:20180909T165022Z
LAST-MODIFIED:20180909T165022Z
UID:58895-1538676000-1538686800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Vegan Pie ‘n‘ Mash by Jacob Safra & Brenton Pedler
DESCRIPTION:Two talented vegan chefs — Brenton Pedler (Apiecalypse Now!) and Jacob Saphra (Brixton Grill) — join forces for an Anglo-Australian pub-fare mashup. Dig in mate!\n—– \nRoasted Butternut Squash Salad $6\nTopped with homemade cashew “goat’s” cheese and candied cashews\, on a bed of arugula with balsamic reduction \nAnglo-Australian Pie ‘n‘ Mash! $13\nA favourite in both Australia and The UK. Flaky\, buttery pastry\, filled with tender Seitan ‘Steak’ and Ale and a hearty helping of veggies within a thick ale-gravy. Served alongside creamy garlic mashed potatoes\, a pea puree and drizzled with some extra gravy for good measure! \nSticky Toffee Lamington $6\nA traditional Australian buttery chocolate-sponge cake\, rolled in desiccated coconut and drizzled with English sticky toffee style date-caramel\, served with a scoop of coconut whipped cream. \nPrix Fixe $24\nSalad + Pie ‘n‘ Mash + Dessert\n—– \nJacob Saphra was the mind behind Brixton Grill\, an all-vegan organic BBQ market stall and catering company\, which was active between 2012-2016. He is now a yoga teacher and plant-based nutrition consultant who has previously hosted sold out drop in dinners at the Depanneur. \nBrenton Pedler is an import from Australia. He has lived in Toronto for 7 years and has worked in many of Toronto’s most popular vegan restaurants. Most recent and most notable is his work in helping launch and manage Jennifer Bundock’s APieCalypse Now Vegan Bakery on Bloor St. W. He is a bake off professional plate winner and his cooking style is best described as home cooking favourites with a technical/vegan twist.\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-vegan-pie-n-mash-by-jacob-safra-brenton-pedler/
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/vegan-pie-mash.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181003T180000
DTEND;TZID=America/Toronto:20181003T190000
DTSTAMP:20260501T093649
CREATED:20180928T171328Z
LAST-MODIFIED:20180928T171435Z
UID:60252-1538589600-1538593200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED October 3
DESCRIPTION:Saltett hindbeh  سلطة هندبة أو هندباء \n				\n			\n				\n			\n				\n				Fatayer al tofah فطاير تفاح \n				\n		\n\n[chicken] Burgul behommos برغل بحمص\nBurgul (aka bulgur wheat)\, is a dried cracked wheat that is an ancient staple of the Middle and Near East. It is typically made from whole grain durum wheat that has been coarsely ground\, soaked\, steamed and dried\, a process that enhances its shelf life and nutritional profile. Compared to white rice\, bulgur has more fiber and protein\, a lower glycemic index\, and higher levels of most vitamins and minerals. \nBurgul behommos is very ancient dish in Syria\, and especially well known in the city of Lattakia. It is a festive dish which many Syrians take pride in cooking for family gatherings and celebrations. Chicken and chickpeas are boiled with spices and set aside. Then the burgul is cooked in the rich chicken broth\, before being re-combined with the chickpeas and topped with the deboned chicken and roasted almonds. It is traditionally served along with a selection of pickles. \n[vegetarian] Burgul behommos برغل بحمص بالخضار\nBurgul and chickpeas cooked in a vegetable stock\, topped with a generous portion of chickpeas\, with green peppers\, carrots\, and roasted almonds. \nSaltett hindbeh سلطة هندبة أو هندباء \nA salad of fresh dandelion greens with tomatoes\, onion\, mint\, garlic\, lemon & olive oil \nFatayer al tofah فطاير تفاح\nThese crescent-shaped cookies are a specialty of Ghada\, one of our talented cooks. She says they are originally from Turkey\, but are widely made in Syria where they are know under a number of different names. These attractive\, buttery cookies are stuffed with a delicious homemade apple jam; slits in the cookie reveal the filling. \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-3/
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/Burgul-behommos_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181002T180000
DTEND;TZID=America/Toronto:20181002T210000
DTSTAMP:20260501T093649
CREATED:20180903T172144Z
LAST-MODIFIED:20180917T222357Z
UID:58628-1538503200-1538514000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Aruna Antonella Handa
DESCRIPTION:Voyage to the Anthropocene: rocking the future of food. \nThe Holocene is giving way to the Anthropocene\, the epoch of humans. What this means is that humankind is now the most impactful geological force on the planet. It will be official once geologists agree a start date and markers. 1950 is among the candidates for the start date; and you may be surprised to learn about some of the candidates for the “golden spike” or chief marker of the epoch. \nIn this discussion\, I raise topics we are exploring in our upcoming Future Food Salon Series: Voyage to Anthropocene\, among them\, the relationship between food and the planet’s geological record\, the strata of rock that will tell the story of humankind’s impact\, plastics and packaging\, dinner on Mars\, novel ways to tackle food distribution problems\, and thorny knots of opportunity for intrepid entrepreneurs. There may be surprises\, which I cannot yet reveal\, because surprises.\n—–\nDinner by Len Senater\nTonight I’m exploring what could/should/might we be eating in the Anthropocene? What would be on the table if we had to radically reimagine our present food systems? Can we make eating VERY low on the food chain desirable and delicious?\nJellyfish & Seaweed Salad\nAsian Mushroom Millet Risotto w/ Algae Pesto & Crispy Cricket Crumbs (Optional)\nHemp & Agar Panna Cotta w/ Aquafaba “Whipped Cream”\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—–\nAruna Antonella Handa\, PhD\, multimedia artist\, is the founder of future food agency Alimentary Initiatives and of the Future Food Salon (2011-present). In the Salons\, artists\, musicians\, chefs\, farmers\, inventors\, scientists contemplate ingredients she thinks we’ll be eating more of in the future. Menus\, compositions\, inventions and installations form the content of the Salons and the public is invited to join in the fun. The Salons have toured Toronto\, Montreal\, New York and Austin. The first two series focused on edible insects. Voyage to Anthropocene\, the coming series\, features fungi with algae and bugs playing support. \nIn addition to the Salons\, Voyage to Anthropocene offers classroom size workshops and an assembly performance for schools interested in themes of the future of food. Aruna performs with the Sirens\, and the ensemble\, Artists of the Aurora\, which performed her piece Have You Seen My Sister? a song cycle memorial to missing and murdered women\, as part of the official program of independent projects of Nuit Blanche 2017. Aruna has appeared in print and broadcast media in Canada\, the US\, Europe and Asia and is a featured expert in the documentary\, The Gateway Bug (2017). \nalimentaryinitiatives.com  |  futurefoodsalon.com  |  aruna.ca \nTwitter: @alimentary1  |  @arunaantonella  |  @futurefoodsalon \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-aruna-handa/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Aruna-e1535995281308.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181001T183000
DTEND;TZID=America/Toronto:20181001T210000
DTSTAMP:20260501T093649
CREATED:20180915T202021Z
LAST-MODIFIED:20180915T202129Z
UID:59225-1538418600-1538427600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Homemade Sauerkraut by Leor Israelski (2)
DESCRIPTION:In this fun\, hand-on class\, you’ll be cutting\, mashing\, salting and stirring your way into a healthy and tangy naturally fermented cabbage sauerkraut as Leor Israelski guides you through the process of home fermentation. You’ll also learn about the many benefits of sauerkraut bacteria for your gut\, as well as how to supplement cabbage preserves with apples\, carrots\, beets\, burdock root\, ginger or garlic. \nEveryone will leave the class with a basic understanding safe canning practices and the important do’s and don’ts of fermenting\, along with copies of the recipes and jars of all the goodies made in class. You will take with you an understanding of the chemistry\, ingredients and steps necessary to make a killer kraut every time. \n—– \nLeor Israelski began fermenting cabbage seven years ago after some experimentation. He believes eating nutrient dense foods\, of which\, sauerkraut is a member is a great part of a healthy diet. \n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur \n  \n 
URL:https://dev.thedepanneur.ca/event/workshop-homemade-sauerkraut-by-leor-israelski-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/sauerkraut.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180930T183000
DTEND;TZID=America/Toronto:20180930T203000
DTSTAMP:20260501T093649
CREATED:20180827T182008Z
LAST-MODIFIED:20180915T202219Z
UID:58308-1538332200-1538339400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Homemade Sauerkraut by Leor Israelski
DESCRIPTION:SOLD OUT! 2nd Night Added MON\, Oct 1\nIn this fun\, hand-on class\, you’ll be cutting\, mashing\, salting and stirring your way into a healthy and tangy naturally fermented cabbage sauerkraut as Leor Israelski guides you through the process of home fermentation. You’ll also learn about the many benefits of sauerkraut bacteria for your gut\, as well as how to supplement cabbage preserves with apples\, carrots\, beets\, burdock root\, ginger or garlic. \nEveryone will leave the class with a basic understanding safe canning practices and the important do’s and don’ts of fermenting\, along with copies of the recipes and jars of all the goodies made in class. You will take with you an understanding of the chemistry\, ingredients and steps necessary to make a killer kraut every time. \n—– \nLeor Israelski began fermenting cabbage seven years ago after some experimentation. He believes eating nutrient dense foods\, of which\, sauerkraut is a member is a great part of a healthy diet. \n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur \n  \n 
URL:https://dev.thedepanneur.ca/event/workshop-homemade-sauerkraut-by-leor-israelski/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/sauerkraut.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180929T193000
DTEND;TZID=America/Toronto:20180929T223000
DTSTAMP:20260501T093649
CREATED:20180813T162512Z
LAST-MODIFIED:20180924T213314Z
UID:58154-1538249400-1538260200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Fado — Sounds & Flavours of Portugal by Paula Costa & Raízes e Ramos.
DESCRIPTION:Musical traditions\, much like culinary ones\, are often the result of the cultural fusion that comes about through conquest or migration. Fado is a perfect musical example; while evocative of Portugal it is spiced with hints of Brazil\, Mozambique\, Angola and Cape Verde. \nThe Afro-Brazilian musical tradition of Fado\, or ‘fate’\, dates back before the 19th century in Portugal where it’s signature rubato tempo and themes of the melancholic sea life of fisherman and the resignation of the poor were the soundtrack to the bohemian margins of society. \nWhen played in the local taverns or “Fado Houses” of Lisbon and Coimbra\, the experience of Fado is often intertwined with food —a few songs\, a few dishes\, a few more songs\, more food and drink — and so the night goes… \nTonight\, we seek to re-create this kind of experience\, highlighting the sensuous flavours and sounds of the Portuguese diaspora through a collaboration with chef and popular food blogger Paula Costa\, and local Fado trio Raízes e Ramos. \n—–\nMussels in Red Pepper & Lemon Vinaigrette\nThe bright flavours in these mussels will awaken your palette and are a lovely way to start a Portuguese meal. \n\nDrunken Roast Pork Loin\n\n\nThis is my favourite way to roast pork. The flavours in the 48 hour marinade are entirely Portuguese\, garlic\, paprika\, bay leaf\, piri piri\, marjoram\, orange\, and Vinho Verde (Portuguese green wine) and result in a moist and flavorful roast. I will serve it with a creamy potato puree and kale sautéed with garlic and Portuguese chourico.\n\n\n \n\n\nCarrot\, Pineapple\, Walnut & Coconut Cake with Vanilla Whipped Cream & Toasted Coconut\n\n\nThis flavourful and satisfying cake comes to us from the Portuguese island of Madeira where it is enjoyed for breakfast\, lunch and dinner… sometimes all three in the same day!\n—–\n\n$60 +HST \n—–\nPaula Costa started her blog\, Dragon’s Kitchen\, as a way to share recipes with friends and family\, but was pleasantly surprised when strangers began visiting the blog and leaving comments. It encouraged her to continue and expand how she used it. Social media has opened up an entire “foodie” world of new people and experiences for Paula. She finds that “each new meeting or outing expands my knowledge\, increases my passion and (I hope) makes my blog better.” \nRaízes e Ramos is a Fado musical group with Louis Simão\, a composer\, singer\, bassist\, accordionist and guitarist\, and pianist\, acting as one of the pillars of the Brazilian music scene here in Toronto\, and Jessica Lloyd\, singer\, with her classical training and performance experience is versatile with a capital V. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-fado-sounds-flavours-of-portugal-by-paula-costa-raizes-e-ramos/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/fado-e1534177679938.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180927T180000
DTEND;TZID=America/Toronto:20180927T210000
DTSTAMP:20260501T093649
CREATED:20180909T175317Z
LAST-MODIFIED:20180927T155903Z
UID:58900-1538071200-1538082000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Flavours of Uttar Pradesh by Anjana & Neeti
DESCRIPTION:Uttar Pradesh is the most populous state in India\, with over 200 million inhabitants\, and home to some of India’s most famous landmarks\, like the Taj Mahal. The state’s rich culinary tradition reflects the many Hindu festivals where vegetarian specialities are enjoyed. Tonight expat engineers Anjana Meel & Neeti Gupta are bringing some of their favourite of the region’s festive foods to share with you at The Dep.\n\n\n—–\n\n\n\n\n\nDahi Vada $6\n\n\nChaats are a broad category of street food snacks in Northern India that artfully combine crunchy and creamy\, salty and sweet\, cool and spicy. Dahi Vada is a popular chaat which consists of fried savoury dumplings of urad dal (also known as black gram or black lentil) dunked in creamy yogurt sauce and garnished with spicy and sweet chutneys\, spices and fresh coriander\n\n\n\n\n\nFestive Uttar Pradesh Thali $14\n\n\nA selection of traditional UP favourites\n\n\nDubki Wale Aloo — a thin\, flavourful curry made with potatoes popular in Uttar Pradesh — dubki means “to swim”\, so it’s like potatoes are swimming in the curry.\n\n\nKadhu & Bedai — Sweet and spicy curry made with pumpkin and often served during festivals\, alongside a fried flatbread (Bedai) filled with urad dal and spices.\n\n\nBoondi Raita — Tender chickpea dumplings in a spicy yogurt sauce.\n\n\nVeg Tehri — an aromatically spiced one-pot rice & vegetable dish inspired by the Awadhi cuisine and dum (slow cooking) technique of the city of Lucknow.\n\n\n\n\nLAST-MINUTE ADDITION:\nKathal Ki Sookhi Maseledar Subzi — This dish of spicy green jackfruit is a traditional summer festive vegetable\, popularly known as vegetarian meat\, and unique to Uttar Pradesh. \n\n\n \n\n\nNEW DESSERT:\n\n\nPhool Makhana Ki Kheer $6\n\n\nPopularly made during fasting\, it is a healthy and nutritious pudding made using phool makhana (puffed lotus seeds)\, milk and sugar and topped with nuts\n\n\n\n\n\n\n\nPrix Fixe Menu $25\n\n\nChaat + Thali + Sweet\n\n\n—–\n\n\n\n\n\nAnjana Meel & Neeti Gupta are both engineers by profession\, but love to cook for family and friends. They enjoy researching and experimenting with the vast range recipes from their home country\, India\, as well as discovering dishes from around the world.\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-flavours-of-uttar-pradesh-by-anjana-neeti/
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/dahi-vada.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180926T180000
DTEND;TZID=America/Toronto:20180926T190000
DTSTAMP:20260501T093649
CREATED:20180922T001635Z
LAST-MODIFIED:20180924T162935Z
UID:59919-1537984800-1537988400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED September 26\, 2018
DESCRIPTION:Khyar Belaban خيار بلبن\n				\n			\n				\n			\n				\n				Baloza بالوظة\n				\n			\n		\n\n\n[Beef] Damascus-style Molokhia with ground beef ملوخية ع الطريقة الشامية باللحمة \n\n\nMolokhia is dish that goes by many names; I’ve come across at least half a dozen English spellings alone. While a popular dish throughout the Middle East\, it is virtually unknown in North America. It’s based on the leaves of the mallow or jute plant (the same one that produces jute fibre for rope & fabric)\, but known by many other names as well\, including West African sorrel\, bush okra and Jew’s mallow. This plant has been under cultivation in the Levant for millennia\, and was likely on the table of the ancient Egyptians.\n\n\n \n\n\nThe leaves are usually found dried and powdered\, but they are now in season\, so fresh\, green leaves can be used can be used to prepare Molokhia in a style popular in Damascus. This recipe cooks the fresh leaves with ghee\, garlic\, fresh coriander\, ground beef and lemon\, and served alongside with Roz bel Sharia\, rice and vermicelli\, and some homemade pickled cabbage.\n\n\n \n\n\n[vegetarian] Molokhia ملوخية‎‎\n\n\nThe same dish\, but topped with mushrooms\, also served with rice and vermicelli\, and cabbage pickles.\n\n\n \n\n\nKeyar bil Laban خيار باللبن\n\n\nIs a traditional middle eastern cucumber salad\, similar to Greek tzatziki\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially delightful\, cool and refreshing salad.\n\n\n \n\n\nBalooza بالوظة\n\n\nA delightful and refreshing parfait that layers a silky orange-blossom and vanilla-infused milk pudding with a tangy spread made from fresh oranges and orange juice\, and is topped with a sprinkling of pistachio.\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-september-26-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/DamascusstyleMolokhiawithbeef-magic-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180923T183000
DTEND;TZID=America/Toronto:20180923T210000
DTSTAMP:20260501T093649
CREATED:20180806T190821Z
LAST-MODIFIED:20180806T190821Z
UID:58078-1537727400-1537736400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Japanese Tea by Momo Yoshida
DESCRIPTION:Join Momo Yoshida\, the founder of Momo Tea\, on a journey into the world of Japanese tea. In this fun\, hands-on workshop you will get to discover and savor the beauty and variety of Japanese teas. Momo will introduce you to a wide array of Japanese tea\, including Sencha\, Hojicha\, Genmaicha\, Gyokuro\, Matcha\, along with this year’s Shincha\, or the first-picked tea of the year\, which she has just recently brought back from Japan. \nThere will be ample opportunity to examine the particular characteristics and different flavor profiles based on growing regions\, while Momo gives a tea brewing demonstration\, sharing tips for making the perfect cup of tea at home. \nYou will also look into the art of “pairing” tea with food and utensils in the tradition of a Japanese Afternoon Tea. Food will be served with 3 Tier-Tray made by local potter Secret Teatime. Momo will present various sweets and few evening snacks such as tea-flavored Onigiri\, Scones\, Daifuku\, Macarons\, and more. \nAs a finale\, you will get a taste of the traditional Japanese tea ceremony. After getting a hands-on experience on whisking a bowl of matcha\, you will savor an exquisite cup of ceremonial grade Matcha paired with traditional sweets. It will be an unforgettable journey for all tea lovers.\n—– \n$60 +HST \n—–\nMomo Yoshida is the founder and owner of Momo Tea\, an online tea store based in Toronto. She selects high quality tea in her home country of Japan and offers them at affordable prices in Canada. \nMomo is serious tea lover. She is a certified Tea Sommelier with George Brown College and Tea Association of Canada. She is also a member of Tea Guild of Canada\, as well as belonging to the Urasenke school of Chanoyu (Tea Ceremony). \nMomo is actively participating in various tea events\, and Momo Tea is one of the primary exhibitors for of the annual Toronto Tea Festival. At this year’s festival\, Momo Tea’s Hojicha was awarded first place & her Genmaicha as second green tea for 2018. \nAs a tireless tea advocate\, Momo continues to share her passion and expertise in tea with all tea lovers. \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-intro-to-japanese-tea-by-momo-yoshida/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/japanese-tea_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180922T193000
DTEND;TZID=America/Toronto:20180922T220000
DTSTAMP:20260501T093649
CREATED:20180806T163159Z
LAST-MODIFIED:20180806T164811Z
UID:58061-1537644600-1537653600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Sukkot To Me by Emily Zimmerman
DESCRIPTION:This lovely\, plant-based dinner party falls on the cusp of Sukkot\, the Jewish holiday celebrating end of summer and the harvest. It gets its name from the sukkah\, a traditional palm thatch hut built in the fields during the harvest. These are often recreated in urban settings during this holiday\, where holiday meals are eaten — stuffed foods are traditional; think horn-of-plenty feasting — and many people sleep inside the sukkah as well. \nJoin Emily Zimmerman\, The Dep’s resident vegan maven\, for a celebration of the abundant harvest\, the reward of a summer’s hard work. In the spirit of this holiday\, we hope to have this dinner al fresco in leafy Depanneur side garden (weather permitting). \n—–\nVegan Cheeseboard\nA selection of Emily’s homemade vegan cheeses — lemon-pepper brie\, cheddary kimcheese\, hazelnut miso\, with seasonal fruit\, red currant jelly\, homemade pickles\, crisp flatbreads\, and more… \nBaked Pumpkin Kibbeh\nA sweet and savoury Levantine treat\, a dough of bulgur wheat and onions is layered with a pumpkin and walnut filling before being decoratively scored and baked to a dark golden crust. \nPear & Fennel Slaw\nWith lacinato (Tuscan) kale\, olive oil and beer-smoked sea salt \nMushroom Kreplach\nA Jewish cousin of ravioli or pierogies\, these delicious pan-fried dumplings are stuffed with garlicky local mushrooms \nPoached Pears\nLocal pears poached in sweet wine\, filled with almond frangipane\, and served with fresh lemon custard.\n—– \n$50 + HST \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—–\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-sukkot-to-me-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/Vegan-Cheese-Board.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180920T180000
DTEND;TZID=America/Toronto:20180920T210000
DTSTAMP:20260501T093649
CREATED:20180805T232737Z
LAST-MODIFIED:20180805T232737Z
UID:58052-1537466400-1537477200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tunisian Lablabi by Dali Chehimi
DESCRIPTION:Join Dali Chehimi for a meal straight out of the lively souks of Tunis\, with all the fragrance\, spice and flavour of North Africa. \nDoigt de Fatima is a crispy Tunisian “spring roll” of light brik pastry wrapped around a delicious spiced chicken and potato filling flecked with onions\, capers & parsley\, and homemade harissa for dipping\n2 for $6 \nLablabi is the ultimate Tunisian comfort food\, served up piping hot in home kitchens and countless stalls throughout the countryside. This hearty\, warming dish consists of chick peas in a garlic and cumin-infused broth\, served over small pieces of crusty bread and garnished with a decadent runny egg. Dali’s deluxe version features capers and tuna (or optionally\, cracked green olives for vegetarians)\, along with his homemade harissa (tunisian hot sauce)\, olive oil\, parsley and a lemon wedge.\nLablabi $10 | Add tuna +$2 | Add poached egg +$2 \nFresh local macerated strawberries with rose water\n$4 | Add whipped creme fraiche +$2 \n#vegetarian\, #vegan & #glutenfree options available \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 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-tunisian-lablabi-by-dali-chehimi-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/Lablabi.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180919T180000
DTEND;TZID=America/Toronto:20180919T190000
DTSTAMP:20260501T093649
CREATED:20180914T193051Z
LAST-MODIFIED:20180919T192122Z
UID:59188-1537380000-1537383600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED September 19\, 2018
DESCRIPTION:We have LOTS of meals still available this week! \nPlease order yours ASAP so we can get the delivery info to foodora. Orders placed after 4pm can be for PICKUP ONLY. \nThanks and bon appetit! -LEN\n\n		\n		\n			\n				\n			\n				\n				Tabbouleh  (تبولة‎‎ )\n				\n			\n				\n			\n				\n				Zalabeh زلابية\n				\n		\n\n[chicken] Fatteh Djaj فتّة الدجاج\nFatteh (فتّة‎‎ meaning crushed or crumbs) is a broad category of Levantine dishes made with pieces of crispy flatbread layered with yogurt and other ingredients. It is popular across Egypt\, Palestine\, Lebanon\, Jordan and Southern Syria\, but uncommon further North. This dish is so closely associated with Syrian food that it is also known as shâmiyât (شاميات ) or ‘Damascene’. This recipe\, by Soheer J. from Sweida\, is notable for its use of golden\, turmeric-and-spice-infused basmati rice and its garnish of butter-fried walnuts. The dish is built up in layers of bread\, rice\, yogurt & tahini sauce\, chicken\, nuts\, and garnishes. We will be preparing this dish in parts – crispy bread (dry)\, rice & chicken (to be warmed) and sauce (room temperature) separately\, so they can be combined at the last moment for the best combination of flavours\, temperatures and textures. \n[vegetarian] Fatteh Hummus فتتة حُمُّص\nFatteh with crispy pita\, seasoned rice\, yogurt-tahini sauce and walnuts\, with chickpeas and Cauliflower. \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. \nZalabeh زلابية\nDonuts are a universal language. Sticky sweet fried dough desserts can be found all over the world and this Syrian treat is right at the intersection of Greek loukoumades\, Mexican churros and Indian jalebi. Flour dough tinted with turmeric\, and flavoured with anise and mahlab (a almond-like spice made from cherry stones)\, fried until crispy and dunked in a wild honey syrup. \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\nDeliveries take place between 6–7pm \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-september-19-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/facebook_event_610031232502099.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180917T183000
DTEND;TZID=America/Toronto:20180917T210000
DTSTAMP:20260501T093649
CREATED:20180827T182110Z
LAST-MODIFIED:20180827T182110Z
UID:58310-1537209000-1537218000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gnocchi by Laura Guanti (2)
DESCRIPTION:Gnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, start with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi\, a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin — gnudi — where potato is replaced with fresh ricotta cheese.\n—– \n$60 +HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-gnocchi-by-laura-guanti-2-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES: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:20180916T183000
DTEND;TZID=America/Toronto:20180916T210000
DTSTAMP:20260501T093649
CREATED:20180805T213734Z
LAST-MODIFIED:20180805T213734Z
UID:58039-1537122600-1537131600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gnocchi by Laura Guanti
DESCRIPTION:Gnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, start with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi\, a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin — gnudi — where potato is replaced with fresh ricotta cheese.\n—– \n$60 +HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-gnocchi-by-laura-guanti-5/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES: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:20180916T100000
DTEND;TZID=America/Toronto:20180916T160000
DTSTAMP:20260501T093649
CREATED:20180813T164828Z
LAST-MODIFIED:20180910T180409Z
UID:58165-1537092000-1537113600@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—– \nFull-Day Bread Making Workshop! \nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$125 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/offsite-workshop-full-day-breadmaking-intensive-by-leo-baduria-2/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_1996812403973643.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180915T193000
DTEND;TZID=America/Toronto:20180915T223000
DTSTAMP:20260501T093649
CREATED:20180805T222809Z
LAST-MODIFIED:20180805T224234Z
UID:58045-1537039800-1537050600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Fiesta Mexicana 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. \nGreg has spent the last six or so winters on the Costa Allegre\, on the Pacific coast of Mexico. Inspired by the ingredients\, spices and flavours of his winter home\, Greg brings home a dazzling new Mexican cuisine to the table with this fabulous dinner. \n—–\nSopa de Calabeza y Frijoles\nWhite bean\, squash and tomatillo soup with serrano chili\, cilantro and spinach \nBaja Taquito de Camarone\nCrispy rolled tortillas stuffed with spiced shrimp\, with tri-colour tomatoes\, pineapple salsa and black beans. \nChamorra de Cordero\nLamb shank braised in a Zacateca regional red chili sauce over camote (yam) mash \nRajas de Poblano y Elotes \nFresh corn and poblano peppers with cream \nPay de Platano con Cajeta\nMexican banana cream pie with goats’ milk dulce de leche caramel\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/supper-club-fiesta-mexicana-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/Chamorra-de-cordero.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180913T180000
DTEND;TZID=America/Toronto:20180913T210000
DTSTAMP:20260501T093649
CREATED:20180827T211147Z
LAST-MODIFIED:20180827T211147Z
UID:58329-1536861600-1536872400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Keto Kitchen by Katie Krelove
DESCRIPTION:I’ve never been a follower of fad diets (or any diets really)\, but after hearing many rave reviews\, I decided to give Keto a try. After just a few weeks\, I’m already happy with the results! \nThe Keto diet is based around good fats and proteins and low low low carbs and sugar. The idea is to train your body to burn fat for energy more efficiently\, and once you’ve done that\, you can cycle in more carbs. One great side-effect: it has given me a chance to get creative in the kitchen\, especially with this summer’s incredible garden and farm harvest! \nCome enjoy some of my favourite keto friendly dishes as well as the bounty of my tomato crop! Whether you’re interested in the Keto diet or not\, I promise\, you won’t miss the carbs a bit! \n—–\nKeto Bites $7\nA selection of keto-friendly small bites — deviled egg\, grape-leaf wrapped goat cheese\, eggplant\, beef short rib \nKeto BLT $14\nBraised pork belly\, tomatoes\, avocado\, homemade mayo and lettuce with crispy chicharron and pickled cucumbers \nButter Poached Trout $14\nwith crispy skin\, warm greens\, toasted walnuts and cauliflower rice \nGoldenberry coconut cream panna cotta $5 \nPrix Fixe\napp + main + dessert $25 \n—–\nKatie Krelove is a food-lover\, gardener\, outdoor eco-educator and keen urban forager. She has cooked a variety of tasty meals at The Dep in the past\, from a Mexican Torta Drop-in to a foraged foods Supper Club. \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-keto-kitchen-by-katie-krelove/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/brown-butter-poached-fish.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180912T180000
DTEND;TZID=America/Toronto:20180912T190000
DTSTAMP:20260501T093649
CREATED:20180907T145745Z
LAST-MODIFIED:20180914T193440Z
UID:58809-1536775200-1536778800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED September 12\, 2018
DESCRIPTION:Salatet El Fijil (سلطة الفجل)\n				\n			\n				\n			\n				\n				Saltah Horania (سلطة حورانية)\n				\n			\n				\n			\n				\n				Tamaria (تمرية)\n				\n		\n\n  \nPICK UP ORDERS ONLY AFTER 4PM\nKibbeh\, a dish of bulgur wheat dough wrapped around flavourful fillings\, is one of the the most famous of all Syrian dishes… I’ve been told that there are more than 30 types of kibbeh — over 20 kinds in Damascus alone — some eaten raw\, others baked\, fried or grilled. Tonight we’re making a round kibbeh popular in the coastal region of Lattakia. \n[Meat] Kibbeh Mishwiyeh كبة مشوية\nBulgur wheat\, finely ground halal beef and spices are combined and formed into a round\, domed shape\, stuffed with a spiced mixture of fried onions\, ground beef\, pomegranate molasses and toasted pine nuts. In Lattakia\, these are often grilled over an open fire — the name translates to ‘grilled kibbeh’ — but these can also be brushed with butter and then baked with a piece of charcoal to lend it a smoky flavour. \n[Vegetarian] Kibbeh Mishwiyeh\nThis vegetarian version of Kibbeh Mishwiyeh is made with a bulgur and potato dough\, and a filling of mozzarella cheese and mushrooms. \nBoth Kibbeh come with Salatet El Fijil (سلطة الفجل)\, or “Radish Salad”\, a popular side dish accompaniment\, though it more of a dip like baba ganoush or hummus than a salad. It is made of grated radishes mixed with tahini\, garlic\, yogurt and lemon juice. \nSalatah Horania سلطة حورانية\nNow that local Ontario tomatoes are in season\, it’s the perfect time for this delicious Syrian tomato salad. It gets it name from Horan\, a broad highland plateau in Southwestern Syria that includes the cities of Daraa and Sweida\, that has a good climate for garden vegetables. This refreshing salad is made with fresh tomatoes\, white and green onions\, parsley\, garlic\, fresh mint\, olive oil\, apple cider vinegar & lemon. \nTamaria تمرية\nA broad term for a range of sweets made from dates (“tamar” is date)\, this attractive cookie is made with a spiral of of date paste in a buttery cookie-crumb filling\, scented with spices and decorated with crushed pistachios. \n\n$25 +HST\n\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\nDeliveries take place between 6–7pm \nPICK UP ORDERS ONLY AFTER 4PM\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-september-12-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Kibbeh-mishwiyeh.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180910T183000
DTEND;TZID=America/Toronto:20180910T210000
DTSTAMP:20260501T093649
CREATED:20180813T163140Z
LAST-MODIFIED:20180820T164250Z
UID:58160-1536604200-1536613200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Quick & Easy Chinese Dumplings by Kelly Dunwell (2)
DESCRIPTION:Chinese dumplings make delicious and quick meals loved by the whole family. They’re simple to make and freeze well for a rainy (or busy) day. In this fun\, hands-on workshop\, lifelong dumpling-maker Kelly Dunwell will teach you how to make two types of filling: a more traditional pork and cabbage dumplings with ginger and chives\, and a modern\, kid-friendly recipe with chicken\, spinach and a touch of garlic. You will learn several folding techniques\, as well as how to boil or pan fry them to a crispy bottom. There will be a selection of different condiments on hand to make delicious dipping sauces to compliment your fresh dumplings. \nWe’ll finish up with a big dumpling feast and participants can take any leftovers dumplings home to freeze. \n$60 +HST \n—–\nKelly Dunwell is founder and host of Purple Workbench creative retreats: weekends that motivate individuals to make time for hobbies. She cooks meals from scratch using local ingredients celebrating Ontario’s seasons. Kelly has been folding dumplings since she was a young child: they are now a staple in retreat menus as well as her freezer at home. As an engineer and mother of two\, Kelly is a strong advocate for speed and efficiency. \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-quick-easy-chinese-dumplings-by-kelly-dunwell-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/dumplings-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180909T183000
DTEND;TZID=America/Toronto:20180909T210000
DTSTAMP:20260501T093649
CREATED:20180731T211956Z
LAST-MODIFIED:20180823T180713Z
UID:57953-1536517800-1536526800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Quick & Easy Chinese Dumplings by Kelly Dunwell
DESCRIPTION:Chinese dumplings make delicious and quick meals loved by the whole family. They’re simple to make and freeze well for a rainy (or busy) day. In this fun\, hands-on workshop\, lifelong dumpling-maker Kelly Dunwell will teach you how to make two types of filling: a more traditional pork and cabbage dumplings with ginger and chives\, and a modern\, kid-friendly recipe with chicken\, spinach and a touch of garlic. You will learn several folding techniques\, as well as how to boil or pan fry them to a crispy bottom. There will be a selection of different condiments on hand to make delicious dipping sauces to compliment your fresh dumplings. \nWe’ll finish up with a big dumpling feast and participants can take any leftovers dumplings home to freeze. \n$60 +HST \n—–\nKelly Dunwell is founder and host of Purple Workbench creative retreats: weekends that motivate individuals to make time for hobbies. She cooks meals from scratch using local ingredients celebrating Ontario’s seasons. Kelly has been folding dumplings since she was a young child: they are now a staple in retreat menus as well as her freezer at home. As an engineer and mother of two\, Kelly is a strong advocate for speed and efficiency. \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-quick-easy-chinese-dumplings-by-kelly-dunwell/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/dumplings-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180908T193000
DTEND;TZID=America/Toronto:20180908T220000
DTSTAMP:20260501T093649
CREATED:20180731T211134Z
LAST-MODIFIED:20180731T211134Z
UID:57948-1536435000-1536444000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Menu Bretagne by Chantal Véchambre
DESCRIPTION:France is home to the concept of terroir – the taste of a specific place – the combination of geography and season\, history and culture\, tradition and food that give each region its unique flavour. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer us a glimpse into the diverse food of France.\n\n\n \n\n\nBrittany has long held a special place in the French imagination\, a Western region of the country with wild landscapes and independent people. Facing the ocean\, Brittany gave France some of the most famous sailors in its history\, including Jacques Cartier\, born in Saint Malo. Following his lead\, many Bretons left France and headed to Canada to create the Nouvelle France of the 17th and 18th centuries. Their culinary legacy is deep part of our own cultural heritage as Canadians.\n\n\n \n\n\nRobiquettes\n\n\nGalettes — not to be confused with crêpes — are traditionally made with buckwheat (sarrasin)\, an ancestral grain\, grown in Brittany since the Middle Ages when Crusaders brought back it from the Middle East. These galettes are prepared in a similar manner to crêpes\, and when rolled around a sausage in Haute Breton\, are well known as Galettes-saucisse or « robiquettes »\n\n\n \n\n\nMoules Marinières\n\n\nMussels can be found in nearly every market in Brittany\, or you can even harvest them yourself if you know the good locations! The most traditional way to eat them is « À la marinière »\, cooked in bulk with their shells\, with cider\, shallots\, garlic and served topped with parsley; he resulting broth that forms is truly delicious. Some think eating mussels with your hands\, using the shells as tongs\, is the surest way to experience the spirit of Brittany! \n\n\n \n\n\nHalibut Armoricaine \n\n\nBeside shellfish\, Brittany’s coastal location gives it access to many kinds of fish. One classic preparation is with Sauce Armoricaine. Tomato\, brandy\, saffron\, cream\, and pepper are combined to create a perfectly smooth sauce in which a firm white fish like halibut is gently cooked. Originally named after the rustic Armoric countryside\, some enterprising restaurant chefs thought it sounded more exotic or « chic » to tweak it to Sauce Americaine\, which has since become a classic white-linen recipe for lobster.\n\n\n \n\n\nGarniture de légumes\n\n\nThe heart of Brittany is known for numerous and specific vegetables like cauliflower\, carrots\, artichokes\, and more. Some varietals\, like Oignons Rouges de Roscoff (red onions) and Cocos de Paimpol (white kidney beans) have been recognized and protected by specific terroir appellations for years. Any of them\, gently cooked\, make a lovely side for fresh fish.\n\n\n \n\n\nCrêpes au Caramel à la Fleur de Sel \n\n\nLikely there’s no need to introduce these famous thin pancakes\, as they are one of France’s best known delicacies. Here they are topped with a homemade caramel sauce flavoured with Fleur de Sel\, a delicate flaky sea salt gathered from salt marshes along the French coast. \n\n\n \n\n\nKouignettes\n\n\nLes kouignettes are essentially the “cupcake” version of the signature Breton cake known as kouign amann\, a delicious\, buttery puff pastry rolled with caramel and rum-soaked sultanas.\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and pastry-chocolate. In 2005 she moved to New Brunswick where she began her own business as caterer. Her independent research in culinary history led her to the Fortress of Louisbourg (Nova Scotia)\, a National Historic Site of Canada\, where she developed new recipes for the site’s restaurant\, and culinary workshops to the public\, inspired by the 18th century recipes. She wrote the award-winning book French Taste in Atlantic Canada\, 1604-1758\, A Gastronomic History (CBU Press)\, featuring ingredients and recipes of the colonial period. Now established in Toronto\, she pursues food writing and cooking ventures about French cuisine: supper clubs\, events\, private and corporate catering\, as well as ongoing research into Canadian and French culinary history.\n\n\nchantalvechambre.com  |  mycremecaramel.com\n\n\n \n\n\n—–\n\n\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.\n\n\n \n\n\nLearn more about the Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-menu-bretagne-by-chantal-vechambre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/moules-mariniere.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180907T190000
DTEND;TZID=America/Toronto:20180907T220000
DTSTAMP:20260501T093649
CREATED:20180828T171024Z
LAST-MODIFIED:20180828T171024Z
UID:58501-1536346800-1536357600@dev.thedepanneur.ca
SUMMARY:Nurture x Victory Patterns Harvest Table Dinner
DESCRIPTION:Each month\, Nurture offers a collaborative intimate dining experience that is part community incubator\, part supper club\, part creative discourse on the subject of self care – all delicious\, organic\, and served family-style.\n\n\n \n\n\nIncludes:\n\n\n \n\n\n– Welcome cocktail\n\n\n– Three course dinner inspired by the spirit and creative philosophies of bespoke pattern designer Kristiann Boos of Victory Patterns.\n\n\n– Creative presentation by Kristiann\, founder\, showcasing the ups and downs of her creative journey building Victory Patterns.\n\n\n– Community and connection with people up to amazing creative things.\n\n\n \n\n\n**Allergies and food sensitivities wholeheartedly embraced with advance notice.**\n\n\nBOOK HERE\n\n \n\n\nAbout Victory Patterns\n Victory Patterns is a Canadian sewing pattern company based in Toronto. We provide you with a fresh take on sewing patterns\, mixing vintage\, modern and minimal elements to create unique\, thoughtful and beautiful pieces that will elevate your style. With each creation\, we hope to spark a sense of pride\, accomplishment\, and Victory!\n\n\n \n\n\nKristiann is the designer behind Victory Patterns. Her background is in fashion design\, and she has ten years as a sewing educator under her belt. Kristiann launched Victory Patterns in 2010 with her first line of PDF patterns. The line continues to grow\, with a mix of both PDF and print products. Kristiann’s first book\, Boundless Style (Fons & Porter)\, a collection of modular patterns\, was published in 2015. To date\, the brand continues to create some of the most stylish independent patterns. Kristiann is passionate about sharing the love of this craft with you and strives to make beautiful designs to fill your wardrobe with treasures!\n\n\n \n\n\nAbout Nurture\nNurture tells stories and creates community through thoughtful\, nourishing food experiences and retreats – a safe\, delicious space to show up exactly as one is.\n\n\n\nCover photo by Lauren Kolyn
URL:https://dev.thedepanneur.ca/event/nurture-x-victory-patterns-harvest-table-dinner/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/nurture-x-victory-patterns.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180906T180000
DTEND;TZID=America/Toronto:20180906T210000
DTSTAMP:20260501T093649
CREATED:20180731T184723Z
LAST-MODIFIED:20180731T184723Z
UID:57945-1536256800-1536267600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Finnish Meat Pies by Mama Raty
DESCRIPTION:Mama Raty’s Finnish Meat Pies are the evolution of the traditional Finnish meat pies popular on the streets of Helsinki. The handheld pies consist of a savoury beef and rice filled centre wrapped in a light\, fluffy dough and fried to perfection. They are often served with mustard and a boiled weiner. \nMama Raty’s Meat Pies $12\nTwo pies served with mustard + Rossoli (Finnish beetroot salad) & Kaalisalaatti (coleslaw) \nAdd a Nakki (boiled weiner) + $2 \nMama Raty’s Pancakes or “Lettus” are similar to the ones found at every outdoor weekend market in Finland. The light\, thin crepe-like pancakes have delicious crispy edges and are served with whipped cream and berry jams. \nMama Raty’s Finnish Pancakes $6\nThree pancakes served with whipped cream and choice of strawberry jam or maple syrup\nAdd Finnish Cloudberry Jam + $1 \n—–\nMama Raty’s Food Co. was founded in 2015 to bring the flavours of Finland to the streets of Toronto. Having recently emigrated from Finland\, a young Mama Raty spent the 1960s working in her mother’s restaurants in Thunder Bay\, Ontario. From serving meat pies and pancakes to the hungry bush workers then to now introducing them to Torontonians some 50 years later\, these Finnish staples have stood the test of time. \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-finnish-meat-pies-by-mama-raty-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_523528024694459.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180905T180000
DTEND;TZID=America/Toronto:20180905T190000
DTSTAMP:20260501T093649
CREATED:20180827T212527Z
LAST-MODIFIED:20180830T183156Z
UID:58336-1536170400-1536174000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED September 5\, 2018
DESCRIPTION:Salatet Shmandar سلطة شمندر\n				\n			\n				\n			\n				\n				Mahalabia مهلبية\n				\n			\n		\n\n[chicken] El R’gaga (الرقاقه أو المكامير)\nEl R’gaga (aka Al Makameer) is a traditional dish from the countryside around Daraa\, a city in the southwest of Syria near the border with Jordan. When there is a big occasion with many guests\, groups of neighbourhood women get together and make a big batch. Many layers of thinly rolled dough are layered with chicken that has been poached in a spiced broth\, and onions caramelized in olive oil. It’s then baked until golden and crispy on top (the name translates as “the chip”\, probably referring to the crunchy top layer that absorbs the flavours of the dish). \n[vegetarian]\nA vegetarian version of the dish\, filled with spiced mushrooms and caramelized onions. \nSalatet Shamandar سلطة شمندر\nA colourful beet salad with chickpeas\, carrots and white onion\, garnished with parsley and pomegranate seeds in and olive oil & lemon dressing. \n\nMahalabia مهلبية\n\n\nA delicate\, creamy milk pudding scented with rose\, orange blossom water and vanilla\, garnished with crumbled pistachio.\n\n$25 +HST\n\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\nDeliveries take place between 6–7pm \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-september-5-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/Elrgaga-or-Al-Makameer.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180904T180000
DTEND;TZID=America/Toronto:20180904T210000
DTSTAMP:20260501T093649
CREATED:20180731T225738Z
LAST-MODIFIED:20180813T234426Z
UID:57960-1536084000-1536094800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Laura Carlson
DESCRIPTION:Join Laura Carlson\, food historian\, writer\, and host of the award-winning radio show & podcast\, The Feast\, for a an exciting dive into the history of medieval Spanish food and culture. Considering the voyage of a medieval pilgrim along the famous pilgrimage path\, the Camino de Santiago\, Laura will take you on a journey through the cultural and culinary landscape of medieval Spain\, and give you a sense of its enduring legacy. The pilgrimage path even inspired what might be called the first “travel guide” in medieval Europe – almost like a Michelin Guide or Lonely Planet of its day.\n—– \n\nDinner by Len Senater\nAlways up for a challenge\, I’ll be taking a stab at a number of medieval Spanish recipes\, starting with Ajo Blanco\, a chilled white gazpacho with almonds and garlic; Pescao en Escabeche\, fish cooked in oil and vinegar (vegan option available)\, dressed with Juvert\, a green\, pesto-like sauce of herbs and nuts; and Ciurons Tendres Ab Let De Melles\, chickpeas cooked in almond milk and spices. For dessert will be Tarta de Santiago\, a gluten-free almond cake\, with Higos ala Francesa\, figs stewed in sweet wine\, and a dollop of creme fraiche.\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—–\nLaura Carlson is a food historian\, writer\, and executive producer and host of the award-winning radio show & podcast\, The Feast. Laura taught history and classics at Queen’s University before joining Heritage Toronto. On the weekends\, Laura also regularly leads tours throughout Toronto where she explores the city’s great food and history. Her work has appeared in Edible Phoenix\, Atlas Obscura\, and Forbes. Her podcast\, The Feast\, explores the great meals that made history and has been featured on CBC’s Podcast Playlist\, iTunes’ New & Noteworthy\, Salon.com. \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-laura-carlson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/Laura-Carlson.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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