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DTSTART;TZID=America/Toronto:20190405T183000
DTEND;TZID=America/Toronto:20190405T210000
DTSTAMP:20260502T043042
CREATED:20190319T194747Z
LAST-MODIFIED:20190319T194843Z
UID:68922-1554489000-1554498000@dev.thedepanneur.ca
SUMMARY:MASTER CLASS — Mozzarella & Burrata by Chef Luciano Schipano
DESCRIPTION:Join passionate and knowledgeable Italian culinary expert Chef Luciano Schipano for a unique\, in-depth exploration and live demonstration of one of Italy’s most famous cheeses\, mozzarella\, and its much rarer and sophisticated cousin\, burrata. \nThis fun and delicious evening will begin with general introduction to the world of Italian cheeses\, and demonstration and tasting of traditional Italian mozzarella knots with Master Cheesemaker Angelo Pelosi. \nWe’ll then look at the making of burrata\, one of Italy’s unique culinary treasures. Fresh mozzarella is hand-shaped into a small pouch and filled with a combination of fine shreds of mozzarella curd (stracciatella) and fresh cream. The pouch is closed\, and sometimes wrapped in a leaf of the Asphodelus plant. (The leaves and the cheese last about the same time\, 3-4 days\, and thus fresh leaves are considered a sign of a fresh cheese). \nWhen the resulting burrata (literally “buttered” in Italian) is sliced open\, a spurt of thickened cream flows out in a moment of high culinary drama. The cheese has a rich\, buttery flavour and retains its fresh milkiness. It is best when eaten within 24 hours and is considered by some to past its prime after 48 hours; hence the extreme rarity — and price — of the authentic Italian product in Canada. \nChef Luciano will prepare a few dishes that highlight burrata’s luxurious qualities\, and discuss other recipe ideas. There will be ample tasting opportunities and a lively discussion of Italy’s rich culinary heritage\, history and ongoing role in the preservation of traditional foodways.\n—– \n$90 + HST \n—–\nChef Luciano Schipano has a serious passion for the culinary arts. A Red Seal certified Chef\, Luciano is also President of Slow Food Toronto\, Board Director of the Italian Federation of Chefs\, and an active member of the Canadian Culinary Federation. He loves to share his remarkable knowledge of Italian cuisine though teaching\, both in Canada and Italy\, as well as TV appearances and culinary tours. He is a passionate food advocate\, working with projects like Jamie Oliver’s Food Revolution and Soupalicious\, as well as an accomplished personal chef\, executive chef\, teacher and food consultant. \n\n—–\nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events\n\n\n Find out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-mozzarella-burrata-by-chef-luciano-schipano-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/Burrata.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190406T193000
DTEND;TZID=America/Toronto:20190406T220000
DTSTAMP:20260502T043042
CREATED:20190304T215808Z
LAST-MODIFIED:20190325T143110Z
UID:68297-1554579000-1554588000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Panama by Rossy Earl
DESCRIPTION:At the crossroads of Latin American and Caribbean culture\, Panama’s cuisine is a both familiar yet distinctive. So too is this personal menu by Chef Rossy Earle\, a reflection of her Panamanian roots planted in Canadian soil. Tonight she shares a few dishes inspired by her favourites growing up\, presented with the skill and consideration of a contemporary professional chef and food stylist. \n“When I feel nostalgic about Panama\, these are some of the things that I like to make. The smells coming from my kitchen and the flavours make me immediately think of home.” \n—– \nWelcome Cocktail & Amuse Bouche\nMojito Criollo: Panamanian rum\, maracuja (passion fruit)\, mango & culantro\, a Caribbean herb related coriander & smoked cheese empanadas. \nEnsalada de Palmito\nFresh salad of tender palm hearts\, with tomato\, avocado & citrus vinaigrette \nSancocho\nA hearty Panamanian stew/soup with chicken and root vegetables such as cassava\, ñame (a type of yam)\, otoe (eddo/taro)\, cob corn & aromatics — a popular comfort food and hangover cure that’s traditionally cooked in a fire pit. Served with steamed white rice and picante\, a homemade Caribbean-style hot sauce made from aji chombo\, a Panamanian chilli pepper. \nTamales\nPretty much every Latin American country has its own version of a tamal\, a cornmeal dumpling that’s a comfort food staple at breakfast\, lunch or dinner. Rossy’s feature a corn masa dough stuffed with chicken\, vegetables\, olives\, capers\, wrapped in banana leaves and gently steamed. Served with sofrito criollo\, a classic Panamanian condiment made from sautéed onions\, peppers\, tomatoes\, garlic\, herbs and annatto oil\, & Diablo’s Fuego\, Rossy’s own hot sauce. \nFlan de Caramelo\nFlan is a ubiquitous in Panama as butter tarts are in Canada. Flan is a baked custard variation\, similar to the creme caramel that was inherited from Spain. Uniquely\, this recipe uses marañón\, the fruit that bears the seed we know as cashew nut\, as the base of the caramel.\n—– \n$60 +HST \n—–\nBorn and raised in Panama\, Rossy prides herself in infusing Latin American flavours into whatever she creates\, making it her goal to bring some of her roots into Canadian food culture. Currently working as a freelance chef\, recipe developer and food stylist in Toronto\, she also has a line of hot sauces including the smoky Diablo’s Fuego hot sauce and it’s seasonal and sweeter — but not less spicy — sister sauce Diabla’s Kiss. On Instagram at @pancancooks \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-panama-by-rossy-earl/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/image3-2-copy.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190407T183000
DTEND;TZID=America/Toronto:20190407T210000
DTSTAMP:20260502T043042
CREATED:20190304T182207Z
LAST-MODIFIED:20190320T184258Z
UID:68266-1554661800-1554670800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Vegan Cheese Making 101 by Emily Zimmerman
DESCRIPTION:SOLD OUT! 3rd Night Added TUE\, Apr 9\nJust because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich\, melty cheese.\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)\, salts\, and alcohol to colour and preserve the cheeses. \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$60 +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 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/cooking-class-vegan-cheese-making-101-by-emily-zimmerman/
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:20190408T100000
DTEND;TZID=America/Toronto:20190408T130000
DTSTAMP:20260502T043042
CREATED:20190322T143126Z
LAST-MODIFIED:20190408T194755Z
UID:69097-1554717600-1554728400@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Classic Stuffed Pastas by Laura Guanti
DESCRIPTION:Join Laura Guanti at The Depanneur for a fun\, hands-on introduction to making stuffed pastas! You will start by learning how to make a simple and versatile pasta dough sheets from scratch. Then\, working with two delicious fillings — ricotta with spinach\, and goat cheese with squash — you will learn a variety of techniques for making beautiful stuffed pastas like Ravioli\, Agnolotti\, Mezzaluna\, Tortellini and Cappelletti.\n \nYour finished pasta will be cooked up in a choice of delicious sauces for you to taste in class. Students will enjoy a light lunch featuring the pasta that they have learned to make. Any extras can be taken home\, along with your new skills to impress your friends! \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 she 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/cooking-class-classic-stuffed-pastas-by-laura-guanti-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/making_ravioli.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190408T183000
DTEND;TZID=America/Toronto:20190408T210000
DTSTAMP:20260502T043042
CREATED:20190311T172457Z
LAST-MODIFIED:20190408T202519Z
UID:68542-1554748200-1554757200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Vegan Cheese Making 101 by Emily Zimmerman (2)
DESCRIPTION:Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich\, melty cheese.\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)\, salts\, and alcohol to colour and preserve the cheeses. \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$60 +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 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/cooking-class-vegan-cheese-making-101-by-emily-zimmerman-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/cashew-ricotta.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190409T183000
DTEND;TZID=America/Toronto:20190409T210000
DTSTAMP:20260502T043042
CREATED:20190318T224430Z
LAST-MODIFIED:20190318T230219Z
UID:68863-1554834600-1554843600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Vegan Cheese Making 101 by Emily Zimmerman (3)
DESCRIPTION:Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich\, melty cheese.\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)\, salts\, and alcohol to colour and preserve the cheeses. \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$60 +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 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/cooking-class-vegan-cheese-making-101-by-emily-zimmerman-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_156361304900313.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190411T180000
DTEND;TZID=America/Toronto:20190411T210000
DTSTAMP:20260502T043042
CREATED:20190320T000317Z
LAST-MODIFIED:20190325T155111Z
UID:68812-1555005600-1555016400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Toast's Up! by Toast + Thyme
DESCRIPTION:Toast + Thyme started as a passion project and a fun creative outlet for Jackie and Jaina\, who cooked together in a downtown Toronto restaurant. On a recipe test day\, they would walk through Kensington Market and Chinatown\, on the lookout for great local produce and fresh artisanal bread. Inspired\, they eventually taught themselves to make their own sourdough from scratch as part of an ongoing experiment in combining the simplest of ingredients in fresh\, flavourful new ways; this menu is a reflection of those little voyages of discovery.\n—– \nRoasted Butternut Squash Soup  $6\nwith Ginger Coconut Cream and Purple Potato Chips \nToasts!  $13\nall toasts served on house-baked sourdough and come with a side of spring salad \nAvocado Toast | buttered garlic sourdough topped with baby arugula\, avocado\, feta\, dill\, and chili oil\nBlack Bean Toast | chipotle and pasilla spiced black beans with caramelized tomato\, corn salsa\, cotija cheese\, and chipotle mayo\nChickpea Toast | creamy chickpeas with cranberries\, dill pickles\, smoked paprika\, red onion\, and maple syrup\n* All toasts can be made #vegan \nLemon-scented coconut custard  $6\nwith fresh seasonal berries & coconut whipped cream \nPrix-Fixe $23\nSoup + Toast + Dessert \n—–\nToast + Thyme\, founded in Toronto in 2018\, is a plant-forward company focused on sweet and savoury Toasts and Tartines. Hand crafted on house-baked artisanal sourdough\, the company prioritizes fresh\, locally sourced ingredients. The creators\, Jackie and Jaina\, have immersed themselves in Toronto’s plant-forward food culture and have cooked in multiple restaurants across the city. When not in the kitchen testing and creating recipes\, they can be found exploring the amazing diversity of food vendors in Chinatown and Kensington Market. \nFollow Toast + Thyme on instagram: @toastandthymeto \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-toasts-up-by-toast-thyme/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/toast-thyme-collage.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190412T100000
DTEND;TZID=America/Toronto:20190412T130000
DTSTAMP:20260502T043042
CREATED:20190318T211822Z
LAST-MODIFIED:20190413T210055Z
UID:68834-1555063200-1555074000@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Arabic Cheesemaking by Rahaf Alakbani
DESCRIPTION:ON SALE — SAVE $10\nThe Middle East has a rich and varied tradition of working with dairy products\, with roots reaching back as far as 5000 BC in Mesopotamia. In this fun\, hands-on workshop\, Rahaf Alakbani will be sharing some of her favourite family cheese recipes. \nThis class will cover the basics of 3 kinds of cheese popular in Syria: yogurt-based Labneh\, ricotta-like Kareshi\, and a fresh curd cheese known as Jibneh Arabieh \nLabneh لبنة‎ is an extremely simple cheese made by salting and straining yogurt until it has the texture of cream cheese. It can served as spread or dip\, or when a bit firmer\, rolled in balls and cured in olive oil to extend its shelf life. The cheese balls can also be rolled in various spices like nigella seed\, Aleppo pepper\, sesame seeds or mint for a very attractive presentation. There will be some premade labneh to roll\, decorate and taste\, and a demonstration of how to make it from store-bought yogurt. \nKareshi قريشة is a traditional soft cheese\, much like ricotta\, made by heating milk and then curdling it with vinegar or lemon juice. The resulting fine curds are delicate\, white and prized for their light\, creamy texture and sweet milk flavour. In Syria it is sometimes served simply with honey\, or in sweets like qatayef or halawi bi jibin\, or salted as part of a breakfast or meze. \nJibneh Arabieh (or Jibni) جبنة عربية أو جبن is a semi-hard white cheese popular in Egypt and the Arabian Gulf area\, jibneh being the generic word for ‘cheese’. It can be made from goat’s or sheep’s milk\, but nowadays cow’s milk is generally preferred for its more delicate flavour. Soft curds are made with the use of rennet tablets and then drained and pressed; depending on salt and moisture levels\, it can range in texture from a soft farmer’s cheese\, to a fresh mozzarella to a firm haloumi. Jibni can be served on its own\, with pickles\, olives and vegetables; sometimes it is served with watermelon. It is also common to find it pan-fried with a sunny side up egg for breakfast\, or as an ingredient in sweet pastries such as knafeh. \nParticipants will join in a light lunch including the cheeses they have prepared. \n—– \n$60 +HST \n—–\nRahaf Alakbani is from from Sweida city in Southern Syria. A talented cook and musician\, she will be sharing some of the cheese recipes she used to make with her mother when she was young. Rahaf arrived in Toronto in early 2016 and is one of the founding members of Newcomer Kitchen. She also helped establish the Nai Syrian Children’s Choir\, and had worked for the Canadian Centre for Victims of Torture.
URL:https://dev.thedepanneur.ca/event/arabic-cheesemaking-by-rahaf-alakbani/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/Jibneh-e1553108897616.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190413T193000
DTEND;TZID=America/Toronto:20190413T223000
DTSTAMP:20260502T043042
CREATED:20190310T235924Z
LAST-MODIFIED:20190311T000306Z
UID:68496-1555183800-1555194600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Into the Mainland - 淡菜 Dan Cai Delights by Min Zhuo
DESCRIPTION:Chinese cuisine is rich in its history and variety. The culture is obsessed with food — over the centuries different regions have developed their own unique dishes and taste profiles. Distinct from the strong spicy tones of Sichuan cuisine or more familiar Cantonese fare\, this dinner by neuroscientist Min Zhuo showcases the homestyle dishes of the southeastern Fujian province\, a light yet complex approach to regional Chinese cuisine. \nEdamame\nLightly salted\, steamed green soy beans\, the perfect snack to pair with beer or a white wine. \nGu Tou Tang 骨头汤 – Pork Bone Soup with Lotus\, Bamboo Shoot\, Radish\, Goji Berry \nA staple winter dish in many Chinese households\, Gu Tou Tang leverages pork bone marrow and mixed vegetables to form a light clear broth with complex flavours. Simmered alongside lotus seeds\, bamboo shoot\, radish\, and goji berries\, expect the meat to fall off the bone! \nQing Cai 青菜 – Green Vegetables with Organic Mushrooms\nStir-fried green vegetables with the rich flavour of organic mushrooms. \nSteamed Crabs\nA classic dish in Xiapu\, the rock crabs are cooked with minimal herbs\, resulting in a clean taste that reveals the essence of the crabmeat. Served with dipping soy sauce. \nBraised Pork and Sweet Potato\nA lighter spin on traditional Chinese “red cooking”\, a method in which dark and light soy sauces and sugar are used to give meat a deep red colour\, representing good fortune and joy. This version uses the natural sweetness of potato for a heartier yet healthier dish. Served with steamed rice. \nMixed Fruit with Kekou Ice Cream\nEnjoy a mixed selection of fresh fruit alongside locally-made ice cream from one of Toronto’s distinctive Asian-inspired ice cream shops\, Kekou: Hojicha (Japanese Green Tea) & Black Sesame.\n—– \n$60 +HST \n—–\nMin Zhuo was born in Xiapu\, a small coastal city in the Mainland China province of Fujian\, the kind of place where you bring a bag of crabs with you when visiting family and friends for dinner. By day\, he is a neuroscientist at UofT studying pain\, pleasure and memory\, by night he is a passionate cook who loves to share food with others. \n\n—–\n\n\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\n\n\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-into-the-mainland-%e6%b7%a1%e8%8f%9c-dan-cai-delights-by-min-zhuo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/red-pork-with-sweet-potato.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190414T100000
DTEND;TZID=America/Toronto:20190414T170000
DTSTAMP:20260502T043042
CREATED:20190316T183920Z
LAST-MODIFIED:20190330T204140Z
UID:68729-1555236000-1555261200@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Croissants from Scratch 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—–\nMorning  (10am-1pm) & Afternoon (2-5pm) Sessions Available \nJoin artisanal baker Leo Baduria to discover the secrets of one of French pastry’s most magical delights – the flaky\, delicate butter croissant. You will learn the whole process of creating your own croissants\, from the base yeated brioche dough\, to the techniques of butter lamination that creates the croissant’s signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat\, cinnamon swirls\, palmiers and more. There will be delicious fresh croissants to enjoy in class\, and participants will be able to take additional dough to bake at home.\n—– \n$75 +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-croissants-from-scratch-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/2018/05/croissants.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:20190414T183000
DTEND;TZID=America/Toronto:20190414T210000
DTSTAMP:20260502T043042
CREATED:20190311T183155Z
LAST-MODIFIED:20190408T200706Z
UID:68557-1555266600-1555275600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Moroccan Tagines by Hajar Jamaleddine
DESCRIPTION:SOLD OUT: 3rd Night Added Tuesday\, April 16th\nMoroccan food is complex and layered\, influenced by centuries of interactions and exchanges with other cultures and nations; a mix of Berber\, Arabic\, Andalusian\, and Mediterranean cuisines melded with European and sub-Saharan influences. \nOne of the quintessential Moroccan dishes is the tagine\, a family of fragrant spiced stews traditionally prepared in the unique earthenware cooking vessel of the same name. Join Hajar Jamaleddine for a fun\, hands-on introduction to the preparation of two delicious and authentic Moroccan tagines — a chicken tagine with mushrooms\, and a classic 7-vegetable tagine with lamb and couscous — along with classic accompaniments such as zaalouk eggplant salad. Along the way you’ll discover uniquely Moroccan ingredients such as smen\, an aged clarified butter\, “red gold” Moroccan saffron\, and refreshing Moroccan tea. \nThis class will walk you through the preparation and traditions behind these dishes\, and will include a small Moroccan souvenir to take home\, and an opportunity to purchase some of the unique Moroccan products imported by Hajar’s new company\, Moroccan Way.\n—– \n$60 +HST \n—–\nHajar Jamaleddine is the manager of Moroccan Way\, a new startup aimed at bringing the best of Moroccan handmade products to Canada. She’s a food lover and passionate cook who loves to share her know-how with others — because food speaks all languages. \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/cooking-class-moroccan-tagine-with-hajar-jamaleddine/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/chicken-tagine.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190415T183000
DTEND;TZID=America/Toronto:20190415T210000
DTSTAMP:20260502T043042
CREATED:20190313T163202Z
LAST-MODIFIED:20190313T163704Z
UID:68642-1555353000-1555362000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Moroccan Tagines by Hajar Jamaleddine (2)
DESCRIPTION:Moroccan food is complex and layered\, influenced by centuries of interactions and exchanges with other cultures and nations; a mix of Berber\, Arabic\, Andalusian\, and Mediterranean cuisines melded with European and sub-Saharan influences. \nOne of the quintessential Moroccan dishes is the tagine\, a family of fragrant spiced stews traditionally prepared in the unique earthenware cooking vessel of the same name. Join Hajar Jamaleddine for a fun\, hands-on introduction to the preparation of two delicious and authentic Moroccan tagines — a chicken tagine with mushrooms\, and a classic 7-vegetable tagine with lamb and couscous — along with classic accompaniments such as zaalouk eggplant salad. Along the way you’ll discover uniquely Moroccan ingredients such as smen\, an aged clarified butter\, “red gold” Moroccan saffron\, and refreshing Moroccan tea. \nThis class will walk you through the preparation and traditions behind these dishes\, and will include a small Moroccan souvenir to take home\, and an opportunity to purchase some of the unique Moroccan products imported by Hajar’s new company\, Moroccan Way.\n—– \n$60 +HST \n—–\nHajar Jamaleddine is the manager of Moroccan Way\, a new startup aimed at bringing the best of Moroccan handmade products to Canada. She’s a food lover and passionate cook who loves to share her know-how with others — because food speaks all languages. \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/cooking-class-moroccan-tagines-by-hajar-jamaleddine-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/chicken-tagine.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190416T183000
DTEND;TZID=America/Toronto:20190416T210000
DTSTAMP:20260502T043042
CREATED:20190325T155241Z
LAST-MODIFIED:20190325T212106Z
UID:69215-1555439400-1555448400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Moroccan Tagines by Hajar Jamaleddine
DESCRIPTION:Moroccan food is complex and layered\, influenced by centuries of interactions and exchanges with other cultures and nations; a mix of Berber\, Arabic\, Andalusian\, and Mediterranean cuisines melded with European and sub-Saharan influences. \nOne of the quintessential Moroccan dishes is the tagine\, a family of fragrant spiced stews traditionally prepared in the unique earthenware cooking vessel of the same name. Join Hajar Jamaleddine for a fun\, hands-on introduction to the preparation of two delicious and authentic Moroccan tagines — a chicken tagine with mushrooms\, and a classic 7-vegetable tagine with lamb and couscous — along with classic accompaniments such as zaalouk eggplant salad. Along the way you’ll discover uniquely Moroccan ingredients such as smen\, an aged clarified butter\, “red gold” Moroccan saffron\, and refreshing Moroccan tea. \nThis class will walk you through the preparation and traditions behind these dishes\, and will include a small Moroccan souvenir to take home\, and an opportunity to purchase some of the unique Moroccan products imported by Hajar’s new company\, Moroccan Way.\n—– \n$60 +HST \n—–\nHajar Jamaleddine is the manager of Moroccan Way\, a new startup aimed at bringing the best of Moroccan handmade products to Canada. She’s a food lover and passionate cook who loves to share her know-how with others — because food speaks all languages. \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/cooking-class-moroccan-tagines-by-hajar-jamaleddine-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/chicken-tagine.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190418T180000
DTEND;TZID=America/Toronto:20190418T210000
DTSTAMP:20260502T043042
CREATED:20190331T211428Z
LAST-MODIFIED:20190331T212608Z
UID:69553-1555610400-1555621200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Spring Comfort by Teague Chrustie & Avery Billy
DESCRIPTION:Even though the warm weather can sometimes still feel far away\, Spring is definitely here\, and this duo of Chefs are in the house to ring it in with some fresh comfort foods to perk up your palette.\n—– \nArugula\, Fennel\, Pear & Watercress Salad $6\nwith pepitas\, goat cheese\, honey mustard & shallot vinaigrette \nBrie & Apple-Stuffed Pork Loin $14\nwith firecracker spiced applesauce\, and cacio e pepe polenta with parmesan \nAlso available #vegan  $12\nwith apple-cinnamon tempeh & vegan polenta \nClassic Bread Pudding $6\nwith spiced creme fraiche & blueberry compote \nPrix Fixe Menu $25\nSalad + entrée + Dessert\n(#vegan $23) \n—–\nTeague Chrustie is a passionate professional cook who formerly worked at the Magna Golf Course and Country Club. Since heading out on his own\, he has continued to focus on his love of rustic French and Italian cuisines by hosting private and catered events. \nAvery Billy — AKA Chef Billy Bass — is a young\, ambitious professional cook with a passion for creating unique culinary experiences that reflect his Caribbean roots along with his love for international cuisines. \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-comfort-in-spring-by-teague-chrustie-avery-billy/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/cherry_apple_stuffed_pork_loin_1351040323.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190419T100000
DTEND;TZID=America/Toronto:20190419T130000
DTSTAMP:20260502T043042
CREATED:20190325T170655Z
LAST-MODIFIED:20190418T191016Z
UID:69240-1555668000-1555678800@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: That's a Wrap! Wonton Hacks by Carole Nelson Brown
DESCRIPTION:ON SALE — SAVE $10\nIf you think that pre-made Asian dumpling wrappers are for potstickers only\, you are missing out. Sure\, they are perfect for making a traditional Chinese-style dumpling but did you know that you use them in all kinds of other cool ways? \nYou can deep fry them up for a quick\, crispy treat\, or they are also a perfect cheat for stuffed pasta\, or they can be baked with either sweet or savoury spices for a quick\, last minute crisp to use on a cheese tray or as a dessert. We will talk about lots of fun ways to use them and then we will get into the kitchen for the hands-on portion of the class. \nJoin multi-talented cook\, stylist and food blogger Carole Nelson Brown of The Yum Yum Factor as she guides you through a bunch of fast\, tasty & clever dumpling wrapper recipes: \nPork Dumplings in Mushroom Broth\nChinese pork\, cabbage & scallion dumplings served in a light\, gingery mushroom broth \nCacio e Pepe Ravioli with Brown Butter\nItalian ravioli filled with ricotta\, pecorino cheese and lots of freshly cracked black pepper\, served with a bit of browned butter. \nCrispy Wonton Crackers with Za’atar and Cardamom Sugar Crisps\nLight\, crispy chips made with wonton wrappers – a savoury one perfect for dips\, and a sweet sweet to eat with ice cream! \nFried Edamame Dumplings with Spicy Garlic Togarashi Oil\nDeep fried dumplings filled with wasabi\, edamame and garlic oil that gets some heat from Togorashi\, a spicy\, Japanese spice blend. \nRed Pepper Arugula Feta Mini Quiche\nCrispy wonton wrapper crusts\, baked in muffin tins\, make perfect mini-quiche crusts. \nEveryone gets a chance to cook\, to taste all of the dishes and you will leave with the recipes for everything we have made.\n—– \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. \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/dumplings-by-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/2019/03/IMG_0645-2-1.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190421T183000
DTEND;TZID=America/Toronto:20190421T210000
DTSTAMP:20260502T043042
CREATED:20190316T160613Z
LAST-MODIFIED:20190930T222930Z
UID:68709-1555871400-1555880400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Gluten Free Fresh Pasta by Nicole Di Nardo
DESCRIPTION:Let’s make fresh gluten free pasta! We’ll get our aprons on and start mixing the dough by hand using the best local eggs and Grade A quinoa flour and chickpea flour. Participants will learn how to make 2 types of gluten free pasta dough from scratch: Quinoa Fettuccine and Chickpea Maltagliata. Italian Chef & Nutrtionist Nicole Di Nardo will walk you through the whole process from selecting ingredients\, to dough mixing\, kneading\, and dusting\, as well as machine rolling and hand-shaping techniques\, and storage guidelines. \nWhile the dough rests\, you’ll make two healthy\, delicious sauces: a classic Italian tomato for the fettucine and a traditional Pugliese stew with chickpeas\, tomato sauce\, rosemary with the hand-cut maltagliata pasta. Finally you’ll learn how to put it all together and the importance of liquid gold (pasta water). We will share a small bowl of each pasta dish and celebrate in what we created together.\n—– \n$60 +HST \n—–\nNicole Di Nardo is a holistic nutritionist\, teacher 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 teaches at The Institute of Holistic Nutrition.\nNicole Di Nardo Nutrition \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/cooking-class-fresh-gluten-free-pasta-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/2019/03/fresh-pasta-dough-e1552750440136.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190422T100000
DTEND;TZID=America/Toronto:20190422T160000
DTSTAMP:20260502T043042
CREATED:20190401T202545Z
LAST-MODIFIED:20190401T205042Z
UID:69630-1555927200-1555948800@dev.thedepanneur.ca
SUMMARY:ALL-DAY WORKSHOP: Whole Animal Butchery by Chef Mark Cutrara
DESCRIPTION:Special Full-Day Workshop (10am-4pm).\nIncludes meals and snacks throughout the day. \nThis Easter Monday\, join renowned nose-to-tail cuisine innovator Chef Mark Cutrara for an in-depth introduction to whole-animal butchery. This hands-on\, day-long workshop will cover the techniques and cuts for the three primary types of animal encountered in the kitchen: quadrupeds\, fish and fowl. You’ll will learn how to break down whole chickens\, fillet and debone whole trouts\, and butcher a quarter hog into cuts such as pork belly\, ribs\, chops and loin. All animals are naturally raised and sourced directly from local Ontario farms by Mark himself. \nBreaking down a whole animal is not only more cost-effective than buying pre-cut parts\, but it give you much more control over the resulting cuts\, allowing you to optimize them for specific dishes. The class will also include the preparation\, sharing and tasting of several recipes. \nThe morning will focus on poultry and fish; chicken breasts and trout fillets will be cooked up for a delicious lunch along with a soba noodles\, potato salad and seasonal veggies. The afternoon will focus on breaking down a 120lb 1/4 hog into parts\, with each participant leaving with 10lbs of pork to take home. \nAmong all the hands-on learning and delicious food\, there will be plenty of opportunity to discuss broader issues around sustainable and ethical sourcing of proteins\, and the importance of using the whole animal. As a special bonus gift\, there will even be a homemade soap made with local IPA beer and beef tallow\, made by Chef Mark himself.\n—– \n$125 +HST \n—–\nChef Mark Cutrara has been a critical figure in the evolution of Toronto’s food landscape. His acclaimed restaurant Cowbell was a foundational link in fostering the farm-to-table fabric across Southern Ontario. His commitment to local food and sustainable farming is clearly reflected in the food he butchers\, cures\, smokes\, and pickles according to the seasons of local producers. Cutrara now spends his time consulting for restaurants\, caterers and craft breweries. \n—–\nEvery week The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/all-day-workshop-meat-camp-whole-animal-butchery-by-chef-mark-cutrara/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/04/The-Art-of-Butchery-–-Pork.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190424T183000
DTEND;TZID=America/Toronto:20190424T210000
DTSTAMP:20260502T043042
CREATED:20190311T215405Z
LAST-MODIFIED:20190325T202034Z
UID:68579-1556130600-1556139600@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 \n—– \n$90 + HST \n—– \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—–\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\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-2-2/
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190425T180000
DTEND;TZID=America/Toronto:20190425T210000
DTSTAMP:20260502T043042
CREATED:20190408T183449Z
LAST-MODIFIED:20190408T203546Z
UID:69902-1556215200-1556226000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Venezuelan Arepas by Chef Isabel Sánchez
DESCRIPTION:Arepas are a type of bread made of ground corn maize dough\, originating in pre-Colombian South America. They remain a popular part of the cuisines of Colombia and Venezuela\, where they are often split open and stuffed with different tasty fillings such as cheese\, meats\, chicken\, avocado\, etc. \nTonight Chef Isabel Sanchez composes a nostalgic ode to her upbringing in a small town in the East of Venezuela with a selection of traditional arepas\, emboldened with a touch of her own unique flare garnered through years cooking in restaurants and on TV shows in Canada.\n—– \nCeviche con Palmitos $7\nA cool\, refreshing salad of white fish with hearts of palm\, cured in lime juice with celery\, ají dulce (a sweet South American pepper)\, red onion\, charred corn\, and avocado; served with crispy chips and optional spice on the side. \nArepas $12 (GF)\nLa Reina  |  “The Queen” arepa is stuffed with a creamy chicken salad made from tender chicken marinated with garlic\, cilantro & onion\, then roasted\, pulled and mixed with corn\, green peas and avocado\, and topped with Salsa de Ajo\, a classic Venezuelan garlic sauce. \nLa Cochina |  This arepa is stuffed with fried pork belly cured in a homemade citrusy & lightly spicy salt\, plus fresh Roma tomatoes and guasacaca\, a Venezuelan guacamole\, and garlic sauce. \nLa Vegana – Caraotas sofritas\, sauteed blackbeans\, along with seasoned tofu\, guasacaca and garlic sauce make for a delicious vegan take on the classic “Domino” arepa with black beans and cheese. \nAll arepas come with a side of ensalada verde\, a classic green salad with a smoky citrus dressing and some crunchy toppings. \nYuca con Mojo Verde $7\nCrispy fried yuca served with fresh\, tangy mojo\, a Chimichurri-like green Venezuelan sauce \nQuesillo $7\nVenezuelan style flan custard with burnt caramel syrup \nPrix Fixe $25\nCeviche + Arepa + choice of Yucca -or- Flan\n—– \nIsabel Sánchez is a Private Executive Chef and Food Stylist\, as well as Graphic Designer\, who started her career in advertising before pivoting into the culinary world. A graduate of George Brown culinary program\, Isabel gained experience in kitchens as varied as Buca Yorkville to the Fidel Gastro food truck before joining MasterChef Canada as lead on the ingredient sourcing team. She has since worked on a number of food shows as well as digital media projects for brands like Food Network\, Sobeys Patak’s\, and Walmart. You can find her on Facebook and Instagram. \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-la-areperia-by-isabel-sanchez/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/04/new-arepa-e1554754365565.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190426T100000
DTEND;TZID=America/Toronto:20190426T130000
DTSTAMP:20260502T043042
CREATED:20190320T192558Z
LAST-MODIFIED:20190408T212221Z
UID:68995-1556272800-1556283600@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Sourdough Bread by Sonya Gammal
DESCRIPTION:Join Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours\, you’ll learn about the history of sourdough and its health benefits\, how to create and maintain a starter\, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful\, hand-crafted artisanal — and very tasty! — sourdough loaf. \nEveryone will get to try some freshly baked bread\, and take home their very own freshly-baked loaf\, plus additional dough to bake off at home\, a sourdough starter\, recipe\, and a memorable culinary experience where laughs and knowledge are shared by all!\n—- \n$60 +HST \n—–\nSonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids\, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to make cooking aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that they can easily do on their own or can be shared with family and friends. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-sourdough-bread-by-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/2019/03/sourdough.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190426T183000
DTEND;TZID=America/Toronto:20190426T213000
DTSTAMP:20260502T043042
CREATED:20181221T173226Z
LAST-MODIFIED:20190325T204024Z
UID:64803-1556303400-1556314200@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Sous Weed — Cooking with Cannabis 101 by Carole Nelson Brown
DESCRIPTION:SOLD OUT! 2nd Night Added WED April 24th\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\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-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/Cannabis-infused-oil.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190427T193000
DTEND;TZID=America/Toronto:20190427T220000
DTSTAMP:20260502T043042
CREATED:20190311T205809Z
LAST-MODIFIED:20190408T163511Z
UID:68571-1556393400-1556402400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Vegan Passover Seder by Emily Zimmerman
DESCRIPTION:If you’ve never been to a Seder\, or you’ve been to too many boring ones\, then Emily Zimmerman’s fresh\, creative and vegan spin on classic Jewish holiday dishes is for you. \nThe tradition of inviting strangers to Seder has its roots in the Jewish communities of what is now Eastern Europe. In medieval times\, poor people would come to the synagogue on the eve of Passover\, and they would be invited into people’s homes. A modern interpretation of that tradition encourages Jewish families to practice a hospitality that stands against a world filled with loneliness\, alienation and spiritual want. Emily Zimmerman‘s family has been hosting convivial Seders for generations\, and combined with her remarkable talents as a vegan cook\, make for a fun and delicious evening of tradition and innovation. \nFor over 3000 years\, Jews have celebrated Passover (Pesach)\, a commemoration of the Exodus\, the liberation by Moses of the Jewish people from slavery under the ancient Egyptian pharaohs. Over the millennia\, many culinary traditions have become part of this celebration; history and culture made manifest at the dinner table for this special holiday meal\, the Seder. \n—–\nStarters: zunroyz zoymen (sunflower seed chopped liver) with crispy yuba gribenes\, black radish eigmacht (chutney)\, gefilte jackfruit\, and almond “devilled eggs” \nSoup: cream of Jerusalem artichoke\, golden beet\, and hazelnut soup\, with crispy flax and matzoh-meal dumplings \nMain: Mushroom\, walnut\, and tarragon galette alongside traditional tzimmes of  roasted carrots and garlic with maple syrup and ginger\, and a bitter herbs salad with dandelion\, wintered kale\, and sorrel\, with apple and horseradish cream. \nDessert: Matzoh Torte – sheets of matzoh soaked in sweet red wine\, layered with dark chocolate ganache\, chocolate chantilly\, and apricot jam.\n—– \n$60 +HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper. She works as a community kitchen coordinator by day\, a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food 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\, family-style dinner party.\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-vegan-passover-seder-by-emily-zimmerman-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/vegan-mushroom-galette.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190428T183000
DTEND;TZID=America/Toronto:20190428T210000
DTSTAMP:20260502T043042
CREATED:20190318T162227Z
LAST-MODIFIED:20190327T010230Z
UID:68719-1556476200-1556485200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Sourdough Bread by Sonya Gammal
DESCRIPTION:SOLD OUT! 2nd Night Added MON Apr 29\n\nJoin  Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours\, you’ll learn about the history of sourdough and its health benefits\, how to create and maintain a starter\, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful\, hand-crafted artisanal — and very tasty! — sourdough loaf. \nEveryone will get to try some freshly baked bread\, and take home their very own freshly-baked loaf\, plus additional dough to bake off at home\, a sourdough starter\, recipe\, and a memorable culinary experience where laughs and knowledge are shared by all!\n—- \n$60 +HST \n—–\nSonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids\, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to make cooking aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that they can easily do on their own or can be shared with family and friends. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-sourdough-bread-by-sonya-gammal/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/sourdough.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190429T183000
DTEND;TZID=America/Toronto:20190429T210000
DTSTAMP:20260502T043042
CREATED:20190327T010047Z
LAST-MODIFIED:20190327T010123Z
UID:69367-1556562600-1556571600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Sourdough Bread by Sonya Gammal
DESCRIPTION:Join  Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours\, you’ll learn about the history of sourdough and its health benefits\, how to create and maintain a starter\, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful\, hand-crafted artisanal — and very tasty! — sourdough loaf. \nEveryone will get to try some freshly baked bread\, and take home their very own freshly-baked loaf\, plus additional dough to bake off at home\, a sourdough starter\, recipe\, and a memorable culinary experience where laughs and knowledge are shared by all!\n—- \n$60 +HST \n—–\nSonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids\, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to make cooking aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that they can easily do on their own or can be shared with family and friends. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-sourdough-bread-by-sonya-gammal-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/sourdough.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190430T183000
DTEND;TZID=America/Toronto:20190430T213000
DTSTAMP:20260502T043042
CREATED:20190406T010525Z
LAST-MODIFIED:20190425T203008Z
UID:69769-1556649000-1556659800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Sourdough Bread by Sonya Gammal
DESCRIPTION:Join  Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours\, you’ll learn about the history of sourdough and its health benefits\, how to create and maintain a starter\, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful\, hand-crafted artisanal — and very tasty! — sourdough loaf. \nEveryone will get to try some freshly baked bread\, and take home their very own freshly-baked loaf\, plus additional dough to bake off at home\, a sourdough starter\, recipe\, and a memorable culinary experience where laughs and knowledge are shared by all!\n—- \n$60 +HST \n—–\nSonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids\, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to make cooking aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that they can easily do on their own or can be shared with family and friends. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-sourdough-bread-by-sonya-gammal-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/sourdough.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190502T180000
DTEND;TZID=America/Toronto:20190502T210000
DTSTAMP:20260502T043042
CREATED:20190415T185523Z
LAST-MODIFIED:20190415T213936Z
UID:70138-1556820000-1556830800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Nigerian Chicken Suya by Twins In Kitchen
DESCRIPTION:Suya is traditional spice blend found throughout West Africa – a spicy and savoury mix of ground peanuts\, chiles\, ginger\, garlic and more… It’s a popular seasoning for everything from meat skewers to whole fish. Whether this is your nostalgic comfort food\, or an exciting first-time culinary experience\, you don’t want to miss twin sisters Taiwo & Kehinde Daramola’s selection of classic dishes and authentic Nigerian flavours.\n—– \nPepper Soup $6\nA long-simmered\, light beef broth flavoured with unique African spices like calabash nutmeg and grains of paradise; served with plantain chips. Also available #vegetarian \nOven-Grilled Chicken Suya with Curry Fried Rice $14\nQuarter halal chicken infused with Nigerian suya\, a delicious peanut-based spice blend\, seared then roasted and served over a golden\, curry-spiced fried rice with peas\, carrots & green beans. Served with a cool cabbage coleslaw and homemade dressing. \nAvailable #vegetarian\nVegetable Suya Skewers with Curry Fried Rice and coleslaw $12 \nPuff Puff $6\nLight\, crispy fried dough balls\, dipped in chocolate and served with vanilla ice cream \nPrix Fixe Menu $25\nSoup + Suya + Puff Puff\n—– \nTwins in Kitchen (TIK) is a Nigerian-inspired catering company started in 2016 by twin sisters Taiwo and Kehinde Daramola\, who fell in love with food at a very young age\, and never looked back. You can follow their food adventure on Facebook at Twins In Kitchen and on Instagram @twinsinkitchenca \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-nigerian-chicken-suya-by-twins-in-kitchen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/04/Fried-Rice-Suya-Chicken-4-e1555353775927.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190503T183000
DTEND;TZID=America/Toronto:20190503T210000
DTSTAMP:20260502T043042
CREATED:20190409T002106Z
LAST-MODIFIED:20190409T002241Z
UID:69946-1556908200-1556917200@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Master Blaster Chutney Workshop by Greg Couillard
DESCRIPTION:Goyo’s Inferno – The Spicemeister Returns\nToronto culinary icon Greg Couillard is best known for his incredible facility with spices and an enduring love of tangy\, complex and fiery condiments — so much so\, he was once christened “The Spicemeister” by renowned food critic Joanne Kates. In this fun\, hands-on workshop\, will be sharing the recipes and techniques for some of his favourite chutneys\, hot sauces and salsas from around the world. \nThese intense flavour-bombs elevate any dish they accompany\, adding a kaleidoscopic burst of spice\, umami\, sweetness and tang. Whether on a cheeseboard\, alongside roasted meats or simple legumes and rice\, these versatile and long-lasting condiments are an adventurous cooks’ secret weapon. Participants will get to make and take home 4 of Greg’s signature condiments along with recipes\, and there will be plenty of opportunity for snacking in class.\n—– \nGreen Chili and Cardamom Mango Chutney\nA sweet & spicy Indian-style tangy mango chutney\, heady with garlic\, ginger and shallots simmered with green chili\, Indian jaggery\, cardamom\, black and pink peppercorns. Served with veggie pakoras. \nIndo-Mexican Tomatillo and Garlic Chutney\nSour green tomatoes\, with a generous dose of garlic and garam masala\, sweetened with demerara dark sugar and cayenne. Served curried lamb sopes (a kind of thicker\, open face taco). \nBlack Plum Tandoori-Spice Chutney\nFruity and robust with accents of cumin\, red chili and white balsamic vinegar. Served with crispy fish fingers.\n—- \n$90 +HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted.\nAfter several years as Chef at a small boutique hotel in Mexico\, Chef Greg has returned to Toronto as the Executive Chef of Bellwoods Health Services Addiction Treatment Rehab Centre\, where his decades of experience contribute to a holistic approach to recovery and wellbeing.\n—– \nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events. \nLearn more about The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-master-blaster-chutney-workshop-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Chiles_3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190504T193000
DTEND;TZID=America/Toronto:20190504T220000
DTSTAMP:20260502T043042
CREATED:20190318T181655Z
LAST-MODIFIED:20190318T191739Z
UID:68791-1556998200-1557007200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Return to The Persian Table by Sonbol Zand
DESCRIPTION:Iran is home to one of the world’s oldest culinary traditions\, one that has had a profound influence on cuisines from the Middle East to India. The Dep welcomes back passionate Persian cook Sonbol Zand for another foray into the unique flavours of traditional Iranian home-cooking with this elegant selection of authentic dishes.\n—– \nKashk-e Bademjaan\nA classic Persian dish of sautéed eggplant\, Persian whey\, and garlic topped with crispy onions and dried mint\, and served with fresh Barbari\, a traditional Iranian flatbread. \nMorasa Polo\nThis elegant and festive rice dish earns its name\, morasa\, meaning “jeweled” from its elaborate and colorful garnishes of saffron\, slivered almonds\, pistachios\, candied orange zest and julienned carrots. Persian Jewelled Rice is considered by some to be the King of all Persian dishes\, and almost always makes an appearance at major Persian festivals such as Nowruz\, the Persian New Year\, or at weddings where its gems and sweetness is meant to be a harbinger of a sweet and auspicious life for the newlyweds. Served with tender chicken\, and shards of crispy Tahdig\, the famously coveted buttery brown rice from the bottom of pan. \nThe meal is accompanied by Salad Shirazi\, a traditional Persian salad of cucumber\, red onion\, and tomato topped with herbs and seasoned with with verjus (the sour juice of unripe grapes)\, lemon and olive oil; Zeitoon Parvarde\, succulent olives seasoned with a paste of pomegranate molasses\, walnuts and fresh herbs; Torshi\, a mixture of Persian pickled vegetables; and Doogh\, a refreshing savory yogurt beverage with dried mint. \nFor dessert\, there is a homemade chocolate bark decorated with distinctly Iranian ingredients like pomegranate\, pistachio and dried rose petals\, served with Iranian black tea\, along with a light Persian fruit salad of fresh fruit sprinkled with with rosewater\, honey\, and cardamom\, topped with pistachios and dates.\n—– \n$60 +HST \n—–\nSonbol Zand’s passion for cooking has become a favorite hobby\, a sanctuary after long hours at work as an IT manager. It has has led her to courses at George Brown College and in Bordeaux\, France. Growing up in an Iranian home\, Persian dishes are among her favorite to prepare and share with others. \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-return-to-the-persian-table-by-sonbol-zand/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/jewelled-rice4.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190505T183000
DTEND;TZID=America/Toronto:20190505T210000
DTSTAMP:20260502T043042
CREATED:20190408T191632Z
LAST-MODIFIED:20220523T143634Z
UID:69909-1557081000-1557090000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to the Keto Kitchen by Katie Krelove
DESCRIPTION:The Keto Diet is increasingly popular\, featuring a specific regime of high fat\, medium protein and extremely low-carb\, no-sugar eating. Originally developed to help regulate diabetes and epilepsy\, it is designed to train the body into ketosis\, a biological process where the body burns fat instead of glucose\, resulting in maintained weight loss and increased energy. \nKatie Krelove is an avid foodie and amateur cook and has been on the Keto diet since August 2018. She has tested many recipes and refined Keto cooking for the busy urbanite. Whether you are considering the Keto diet\, newly on it\, or a long time practitioner\, this workshop will give you some easy tricks to cook without carbs\, and never feel deprived! \nTopics will include: \n\nStaples of the Keto Kitchen: How to stock your fridge and cupboards for Keto–including the variety of good fats\, low-carb veggies and fruit\, sweeteners\, condiments\, flavours and snacks\nAlternatives to Everyday Carbs: including Keto bread\, pizza crust\, rice\, pasta and crackers–save yourself hours of testing out the many online versions\nFavourite and Versatile Recipes: for Breakfast\, Lunch\, Dinner and Dessert.\n\nThe class will start with some Bone Broth (pre-prepared\, recipe provided)\, and participants will learn how to make a number of keto basics “carb replacement” recipes such as: Almond Flour Bread\, Easy Seed Crackers\, and Keto Pizza \nFrom there you’ll dive into mains like Keto Veggie Lasagna and Roasted Pork Lettuce Wraps\, before finishing off with Sweet Blackberry Fat Bombs.\n—– \n$60 +HST \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 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/cooking-class-intro-to-the-keto-kitchen-by-katie-krelove/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190506T100000
DTEND;TZID=America/Toronto:20190506T130000
DTSTAMP:20260502T043042
CREATED:20190401T164639Z
LAST-MODIFIED:20190507T024244Z
UID:69583-1557136800-1557147600@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Mexican Sauces by Erika Araujo
DESCRIPTION:ACT FAST! — On Sale — Save $10\nA big part of Mexican cooking is built around a handful of familiar staple ingredients: corn\, beans\, rice\, meat and vegetables\, prepared in myriad ways. But some of the secret of the amazing colours and flavours of the Mexican table is the many different delicious sauces that enliven and diversify these staples. \nOne notable example is the humble enchilada\, literally meaning “cooked in a chile sauce”; a simple tortilla\, rolled around a variety of ingredients\, can be transformed into many distinct dishes according to the sauce it is cooked in. \nIn this fun\, hands on class\, Chef Erika Araujo will guide you through 4 classic Mexican sauces\, each flavourful and distinct\, and each the foundation of a range of different dishes. There will be plenty of discussion around different kinds of chiles used — some for heat\, others for flavour — plus the complementary techniques\, ingredients\, herbs and spices that bring out the unique character of these recipes. \nWith these sauces in hand\, we will make and share 4 different kinds of enchiladas\, each with different fillings & garnishes\, a showcase of the diversity of flavours possible around this classic Mexican dish. Students will share a light lunch of their creations! \nSalsa Verde\nMade with tomatillos\, fresh serrano & jalapeño chiles\, cilantro\, onion. \nSalsa Roja\nWith charred tomatoes\, onion and garlic\, dried guajillo & ancho chiles \nEnfrijoladas\nBlack bean-based sauce with a kick of chipotle pepper \nEnchiladas Suizas\nCream sauce with fresh poblano peppers\, made famous by the iconic Sanborns Cafe in Mexico City in the 1950’s \nEnchilada are filled with choice of chicken -or- potato and garnished with cheese\, sour cream and onion — #vegan #GF options available \n—– \n$60 +HST \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/mexican-sauces-by-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/04/EnchiladasRotate-600x488.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR