BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Depanneur X-ORIGINAL-URL:https://dev.thedepanneur.ca X-WR-CALDESC:Events for The Depanneur REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Toronto BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20180311T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20181104T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20190310T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20191103T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181212T180000 DTEND;TZID=America/Toronto:20181212T190000 DTSTAMP:20260501T104916 CREATED:20181116T163332Z LAST-MODIFIED:20181212T163710Z UID:62841-1544637600-1544641200@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN @ PaintBox — WED Dec 12 DESCRIPTION:Yakanett a’arnabeet يخنة قرنبيط\n \n \n \n \n \n Salatet Alkhus سلطة خس\n \n \n \n \n \n Halaweh bel Jebn حلاوة بالجبن\n \n \n\nNewcomer Kitchen at PaintBox — WED Dec 12\nNote: due to the recent romaine lettuce recall\, we are substituting an arugula salad for the lettuce salad in tonight’s dinner \n  \n[chicken] D’jaj mishwi bil thoom wil za’tar w’ eklil el Jabal\n دجاج مشوي باللثوم و الزعتر و إكليل الجبل\nPotatoes have become part of the comfort food repertoire all over the world\, and the Mediterranean is no exception. Everywhere from France to Greece to Egypt has their own version of a simple and satisfying meal of roast chicken and potatoes. This popular Syrian recipe features halal chicken quarters roasted with thyme and rosemary along with plenty of garlic\, and a side of local new potatoes roasted with thyme. \n[vegetarian] Yakanett a’arnabeet يخنة قرنبيط\nThe bountiful autumn harvests of Syria and Canada are the inspiration for this traditional light stew of grilled cauliflower\, onions\, and green beens and chickpeas simmered in a sauce of fresh tomatoes and seasoned with cumin and garlic. Served over a bed of fluffy calrose rice and sprinkled with freshly chopped parsley. \nSalatet Alkhus سلطة خس\nA simple green salad of romaine lettuce\, tomatoes\, cucumber and carrots\, with fresh mint and a lemon\, garlic\, olive oil. \nHalaweh bel Jebn حلاوة بالجبن\nSyria is home to a wide variety of cheeses\, some of which make appearances in their delicious desserts. For this dish\, a specialty of Homs\, an outer layer is prepared with semolina\, sugar\, and a stretchy\, chewy Akawi cheese (like a fresh mozzarella). It is then rolled around a cool creamy filling like clotted cream or ricotta. These soft cheese rolls are then drizzled with sugar syrup and decorated with crushed pistachios. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS \nThis week’s meals are available for pickup from PaintBox Bistro\n555 Dundas St  E. (between Parliament & Sumach) between 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx. University to Greenwood\, Glen Rd. to Lakeshore)\nMAP \nFlat Rate 6km Delivery \nIf you live outside the 3km free delivery zone\, foodora can deliver for $10 within a 6km radius\n(approx. Brock to Main\, Eglinton to Lakeshore)\nMAP \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\n—– \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-paintbox-wed-dec-12/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_1817689074912244.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181214T100000 DTEND;TZID=America/Toronto:20181214T130000 DTSTAMP:20260501T104916 CREATED:20181106T010024Z LAST-MODIFIED:20181210T211733Z UID:62306-1544781600-1544792400@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Knife Skills with Sonya Gammal DESCRIPTION:Knowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals\, including selecting the best knife for the job\, as well as knife safety\, storage and maintenance including sharpening and honing. \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious lunch menu. Chef Sonya will guide you through fundamental knife skills such as: selecting\, storing and handling knives; sharpening vs. honing; knife safety and cutting techniques\, classic vegetable cuts such as julienne\, brunoise\, paysanne\, chiffonade\, etc.; breaking down a whole chicken into 8 parts. \nDuring the class you will be preparing a light lunch of chicken/veggie masala curry with basmati rice and two fresh salsas. (vegan + gluten-free options available). \nON SALE ! $60   |   Reg. $75 (+HST) \n—– \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—– \nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/lunch-learn-knife-skills-with-sonya-gammal-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/knife-skills2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181216T183000 DTEND;TZID=America/Toronto:20181216T213000 DTSTAMP:20260501T104916 CREATED:20181023T004449Z LAST-MODIFIED:20181202T234601Z UID:61335-1544985000-1544995800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Holiday Preserving & Gifts by Camilla Wynne DESCRIPTION:Join master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to make fabulous homemade edible gifts and spread holiday cheer. \nThe class covers all the basics of water bath canning\, from selecting your produce to proper sterilization to basic microbiology\, and we’ll sample some different preserves. Then you’ll dive into making a delicious seasonal cranberry chutney and a glorious\, golden\, three citrus & ginger marmalade. \nParticipants will leave with a jar of marmalade and a jar of chutney\, both of which make amazing stocking stuffers\, hostess gifts or pantry arsenal perfect for complementing cheese plates or cozy morning breakfasts. You’ll also leave ready to tackle any canning project and able to safely modify recipes to suit your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale. \nIn this fun\, hands-on workshop\, participants will learn how to:\n– safely prepare pectin-free\, lower sugar whole fruit marmalade\n– safely prepare delicious chutney\n– modify ingredients in\n– any recipe to satisfy your creative urges\n– eliminate steps from the traditional canning process\n—– \n$60 +HST \n—–\nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \n—–\nEvery Sunday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-preserving-holiday-gifts-by-camilla-wynne/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/preservation-society-jams.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181217T100000 DTEND;TZID=America/Toronto:20181217T130000 DTSTAMP:20260501T104916 CREATED:20181106T011527Z LAST-MODIFIED:20181214T161226Z UID:62311-1545040800-1545051600@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Bread Baking with Leo Baduria DESCRIPTION:Join artisanal baker Leo Baduria for this fun\, hands-on workshop where participants will learn the recipes and techniques for making traditional flatbreads found in Italy and France\, such as Focaccia\, Fougasse aux Olives\, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch\, how to handle it from kneading and resting to stretching and shaping\, as well as tips on timing and temperature for baking. \nFor lunch you’ll get to enjoy the delicious breads made in class: Margarita Pizza and Tarte Flambée along with a fresh salad\, and bread with preserves and coffee or tea for dessert. \n—– \nON SALE ! $60   |   Reg. $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. \nON SALE ! $60   |   Reg. $75 (+HST) URL:https://dev.thedepanneur.ca/event/lunch-learn-french-bread-baking-with-leo-baduria/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/tarte-flambee.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181217T183000 DTEND;TZID=America/Toronto:20181217T213000 DTSTAMP:20260501T104916 CREATED:20181112T220249Z LAST-MODIFIED:20181112T220249Z UID:62626-1545071400-1545082200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Holiday Preserving & Gifts by Camilla Wynne (2) DESCRIPTION:2nd Night Added!\nJoin master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to make fabulous homemade edible gifts and spread holiday cheer. \nThe class covers all the basics of water bath canning\, from selecting your produce to proper sterilization to basic microbiology\, and we’ll sample some different preserves. Then you’ll dive into making a delicious seasonal cranberry chutney and a glorious\, golden\, three citrus & ginger marmalade. \nParticipants will leave with a jar of marmalade and a jar of chutney\, both of which make amazing stocking stuffers\, hostess gifts or pantry arsenal perfect for complementing cheese plates or cozy morning breakfasts. You’ll also leave ready to tackle any canning project and able to safely modify recipes to suit your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale. \nIn this fun\, hands-on workshop\, participants will learn how to:\n– safely prepare pectin-free\, lower sugar whole fruit marmalade\n– safely prepare delicious chutney\n– modify ingredients in\n– any recipe to satisfy your creative urges\n– eliminate steps from the traditional canning process\n—– \n$60 +HST \n—–\nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \n—–\nEvery Sunday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-holiday-preserving-gifts-by-camilla-wynne-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/preservation-society-jams.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181219T180000 DTEND;TZID=America/Toronto:20181219T190000 DTSTAMP:20260501T104916 CREATED:20181123T234253Z LAST-MODIFIED:20181218T173623Z UID:63169-1545242400-1545246000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN Holiday Edition at Moss Park Market — WED Dec 19 DESCRIPTION:Ghoraibeh غريبه \n \n \n \n \n \n Mutabal Kousa ( متبل كوسا)\n \n \n \n \n \n Auzi أوزة \n \n \n \n \n \n Fattoush فتوش\n \n \n \n\nFor our last pop-up of 2018 — a special Holiday Edition of Newcomer Kitchen — we are doing something a little bit different. Tonight\, in the spirit of the Holidays\, we are asking our community to pay it forward and give the people who have received so much support from us a chance to give back to others who could use a touch of kindness and holiday cheer. \nThis week we’re collaborating with Building Roots\, a remarkable organization that helped create the Moss Park Market\, a shipping container grocery store near Queen & Sherbourne\, that brings affordable fresh produce into one of Toronto’s most underserved neighbourhoods. \nWe ask that you go ahead and purchase these dinners as you usually would\, but on Dec 19 all the freshly made meals will be brought to the Moss Park Market where volunteers from Newcomer Kitchen and Building Roots will distribute the meals to individuals and families in the Moss Park community. \nFor more than two and half years\, Newcomer Kitchen has been building bridges and creating community through delicious Syrian home cooking. Join us as we invite some special new guests to join us at this bountiful holiday table.\n—– \n[beef] Auzi أوزة\nA decadent and luxurious meat pie from Damascus\, auzy combines a filling of spiced ground beef (halal)\, rice and green peas\, mixed with almonds and pines nuts that have been fried in butter. This filling is wrapped in a delicate\, crispy phyllo pastry shell\, and brushed with butter and eggs that give it a beautiful golden colour when it is baked. Auzy is often made for wedding celebrations\, family gatherings\, or holidays like Ramadan or Eid. \n[Vegetarian] Auzi\nThe vegetarian version made with rice\, carrots\, green peas and cremini mushrooms\, enriched by butter-fried almonds and pine nuts. \nM’tabbal Kousa متبل كوسا\nA relative of hummus or baba ganoush\, this is cool and refreshing meze dip is made with zucchini\, yogurt\, tahini and mint\, seasoned with olive oil\, and garnished with parsley. \nFattoush فتوش\nFattoush is a popular Levantine salad made with toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but recipes vary according to season and region. Fresh mint and parsley lend freshness and complexity\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nْغریبة Ghraybeh\nGhraybeh is a delicious and delicate Middle Eastern shortbread that melts in the mouth\, flavoured with vanilla or rosewater\, and garnished with pistachio seeds. \n\n\n$25 +HST \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-holiday-edition-at-moss-park-market-wed-dec-19/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/11/moss-park-market.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181219T183000 DTEND;TZID=America/Toronto:20181219T213000 DTSTAMP:20260501T104916 CREATED:20181105T184425Z LAST-MODIFIED:20181211T230403Z UID:62226-1545244200-1545255000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Parisian Macarons by Justine Lam (2) DESCRIPTION:2nd Night added!\nElegant and photogenic French macarons have become one of the most popular dessert trends of late\, but they have been made in Europe\, in one form or another\, for centuries. French pâtisserie Ladurée has sometimes been credited with helping Parisian-style macarons become so popular in recent decades. With their beautiful colours\, delicate\, melt-in-your-mouth texture and eclectic flavour possibilities\, it’s no wonder people love to make them\, bake them and — of course — eat them!\n\n\n \n\n\nIn this fun\, hands-on workshop with pastry chef Justine Lam\, you will learn the classic Parisian macaron recipe and techniques to make authentic and delicious tasting French macaron in your own home. Participants will learn how to colour and flavour macarons\, different types of fillings\, and even the best way to store them. You will get to sample some in class\, and there will be extras to take home.\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nJustine Lam is a self-taught pastry chef who discovered the art of French pastry while living in Paris\, developing a repertoire of patisserie specialties including croissants\, chocolate bread\, brioche\, and more. After her stint in Paris\, Justine came to Toronto and graduated from George Brown. In addition to being an avid home baker\, Justine also caters desserts for personal and corporate events in Toronto through her company\, Quintessence Cakes & Pastries.\n\n\n \n\n\n—–\n\n\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-parisian-macarons-by-justine-lam-2-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_819164108255519.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181221T100000 DTEND;TZID=America/Toronto:20181221T130000 DTSTAMP:20260501T104916 CREATED:20181106T014627Z LAST-MODIFIED:20181214T163238Z UID:62322-1545386400-1545397200@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Polish Pierogies with Maria Rozynska DESCRIPTION:Every culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll start the class with a warm borscht broth\, then dive into learning how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. There will also be a short presentation on Polish cuisine\, and maybe even a traditional folk song or two! You’ll get a chance to try all the pierogies in class with a sour cream and warm caramelized onion topping\, and extras can be taken home and frozen (if you can resist eating them on the way home). \n__ \nON SALE ! $60   |   Reg. $75 (+HST) \n——\nA self-taught cook\, Maria Rozynska grew up in a Polish household observing her mother\, grandmother and great grandmother knead\, roll\, shape\, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking\, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her families recipes and traditions. A communal meal follows each of her workshops where guests can eat their creations while songs are sung and stories shared 🙂 \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur \nON SALE ! $60   |   Reg. $75 (+HST) URL:https://dev.thedepanneur.ca/event/lunch-learn-polish-pierogies-with-maria-rozynska-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/perogy.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20181224 DTEND;VALUE=DATE:20181225 DTSTAMP:20260501T104916 CREATED:20181120T021841Z LAST-MODIFIED:20190115T204816Z UID:63011-1545609600-1545695999@dev.thedepanneur.ca SUMMARY:CLOSED for Holidays DESCRIPTION:The Dep is taking a bit of a break before kicking off an exciting new year of Interesting Food Things!\nBrunch will continue to run every SAT & SUN throughout the holidays\, and Private Events & Kitchen Rental are available while were are closed. \nHave a great holiday everyone\, and we’ll see you in 2019! URL:https://dev.thedepanneur.ca/event/closed-for-holidays-3/2018-12-24/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/hammock.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181226T100000 DTEND;TZID=America/Toronto:20181226T170000 DTSTAMP:20260501T104916 CREATED:20181126T225330Z LAST-MODIFIED:20181203T153808Z UID:63317-1545818400-1545843600@dev.thedepanneur.ca SUMMARY:OFFSITE CLASS: 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 | paintboxbistro.ca\n—–\nAfternoon Session (2pm-5pm) \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$75 +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/offsite-workshop-croissants-from-scratch-by-leo-baduria/ 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:20181230T100000 DTEND;TZID=America/Toronto:20181230T160000 DTSTAMP:20260501T104916 CREATED:20181126T224624Z LAST-MODIFIED:20181127T004751Z UID:63313-1546164000-1546185600@dev.thedepanneur.ca SUMMARY:OFFSITE CLASS: 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-5/ LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_1920541871596195.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca GEO:43.6599328;-79.3622303 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190102T090000 DTEND;TZID=America/Toronto:20190102T150000 DTSTAMP:20260501T104916 CREATED:20181121T022624Z LAST-MODIFIED:20181121T032306Z UID:62957-1546419600-1546441200@dev.thedepanneur.ca SUMMARY:Chef Jr’s Holiday Day Camp for Kids by Charlotte Moffat DESCRIPTION:Cooking camp for kids 7-14\nJan 2\, 3\, 4  |  9AM-3PM\nChef Jr. is a full-day cooking workshop for kids between the ages of 7-14. These workshops will equip your child with the fundamental basics of cooking which will inspire them to start cooking and baking on their own at home. Along with learning about culinary techniques\, our young chefs will learn about hygiene and safety in the kitchen. At the end of the day\, our young chefs will be returning home with a few treats along with some recipes. Kids will leave the course with a sense of pride surrounding their culinary accomplishments along with accumulating many valuable transferable skills such as teamwork\, organization\, planning and problem solving. Campers will work together on recipes for their communal lunch in the morning time\, and then will work on a dessert in the afternoon. Morning snack\, lunch and an afternoon snack are provided. \n—– \nWED January 2nd — Wontons and Spring Rolls \nCampers will be making homemade wontons and fresh spring rolls for their lunch. In the afternoon\, they will be making delicious brownies and will have the chance to decorate them as well. \nTHU January 3rd — A Greek Lunch \nCampers will make homemade pitas\, tzatziki and chicken souvlaki for their lunch. In the afternoon\, they will exercise their creativity by making rainbow cookies. \nFRI January 4th — Empanadas \nKids will make homemade empanadas and a chimichurri sauce to serve on the side. In the afternoon\, we will be making sweet berry scones. \n—– \n$120  for one day\, $220 for two days\, $300 for 3 days  + HST \nTo get special multi-day pricing\, use Promo Code\nJRCHEF2 if buying 2 days\nJRCHEF3 if buying 3 days \n—–\nCharlotte Moffatt is an Ontario College of Teachers-certified educator who spent the last five years teaching\, travelling the world and discovering new cuisines. While teaching in Colombia\, she integrated food education into the fourth grade science and math curriculum and felt a deep sense of reward watching her students’ excitement and motivation to learn how to cook. Determined to spend more time teaching culinary skills\, Charlotte spent the entire summer running a culinary camp as head chef. \n—–\nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur \n  URL:https://dev.thedepanneur.ca/event/chef-jrs-holiday-day-camp-for-kids-by-charlotte-moffat/2019-01-02/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/11/Chef-JR-Cooking-Camp.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190119T193000 DTEND;TZID=America/Toronto:20190119T220000 DTSTAMP:20260501T104916 CREATED:20181217T181431Z LAST-MODIFIED:20190119T003449Z UID:64496-1547926200-1547935200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: The Boz is Back in Town by Ksenija Hotic DESCRIPTION:After a too-long hiatus\, The Dep is excited to welcome Ksenija “The Boz” Hotic back to our kitchen for another fantastic foray into the heart of Bosnian cuisine and culture. \nWild Mushroom Soup\nA rustic and warming mushroom soup with a mix of wild\, dried and fresh mushrooms and herbs. \nZeljanica\nA baked savoury pastry made of a paper-thin hand-made dough known as yufka (similar to phyllo)\, stuffed with various cheeses\, spinach\, swiss chard\, and egg. \nBasturma & Sujuk\nA tasting plate of traditional Bosnian cured & smoked meat charcuterie\, homemade by Ksenija and her father\, alongside pickled veggies from the Hotic garden. \nSarme & Maslenica\nA classic dish across the Balkans\, Bosnian cabbage rolls (Sarme) are stuffed with a mix of ground and smoked meat\, rice and spices\, wrapped in cabbage leaves from whole heads of cabbage that have been patiently pickled by natural fermentation. They are slow-cooked in a tomato-flecked broth and finished with a decadent sizzling butter-based roux. These are served with Maslenica\, a giant traditional braided bread broken up at the table for sharing. \nEditor’s Note: As someone of Eastern European descent who grew up eating cabbage rolls\, I can tell you that these babies are the best I have ever tasted! \nBaklava\nDelicate baked sweets made with thin\, buttery phyllo pastry\, walnuts and honey\, the Bosnian version is outrageously delicious. \n$60 +HST \n—–\nKsenija Hotic‘s involvement with food starts in Bosnia in her grandmother’s kitchen and her father’s foraging trips in the woods. It leads through Berlin and all the way up to the Toronto Underground Market\, where she is part of the core team behind this innovative showcase for alternative culinary talent. An enthusiastic gardener\, foodie\, traveller and photographer\, Ksenija was recently the photographer and stylist for the The Great Shellfish Cookbook. \n\n\n—-\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\nLearn more about Supper Clubs at The Depanneur URL:https://dev.thedepanneur.ca/event/supper-club-the-boz-is-back-in-town-by-ksenija-hotic/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/ksenija-sarme_NEW.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190120T183000 DTEND;TZID=America/Toronto:20190120T210000 DTSTAMP:20260501T104916 CREATED:20181217T170747Z LAST-MODIFIED:20190117T231343Z UID:64474-1548009000-1548018000@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Brewing Kombucha by Rebekka Hutton DESCRIPTION:Kombucha\, a tea-based\, naturally fermented beverage\, is the product of a Symbiotic Culture of Bacteria and Yeast (aka SCOBY)\, and is considered by some to be an ‘elixir of life’. The fermentation process creates beneficial nutrients\, enzymes and acids that improve digestion\, increase energy and boost immunity. Join master fermenter Rebekka Hutton for an informative and delicious evening delving into the secrets of this healthy and delicious beverage. \nMaking your own Kombucha is fun and rewarding\, and it gives you total control over the ingredients; it is also much cheaper than buying it from the health food store and you can be more confident in the therapeutic properties of your own brew. \nDuring the workshop there will be an opportunity to do a comparative taste-testing of 3 different tea bases — organic green tea\, jasmine tea and a non-caffeinated chamomile & nettle blend — as well as several different flavours of finished kombucha. There will be a full brewing demonstration\, and plenty of opportunity to discuss the finer points of home fermenting and the health benefits of kombucha. \nParticipants will leave with detailed instructions and recipes to brew their own kombucha\, as well as their choice of tea and enough live starter to grow their own SCOBY at home. \n$60 +HST \n—–\nRebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. With over 15 years in the hospitality industry\, and extensive experience in the tourism\, non-profit\, and environmental sectors\, Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable\, healthy food in order to help grow the good food movement in Canada. Her experience as a cook\, program facilitator\, fundraiser\, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. \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-brewing-kombucha-by-rebekka-hutton/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/kombucha-e1545066036926.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190121T100000 DTEND;TZID=America/Toronto:20190121T130000 DTSTAMP:20260501T104916 CREATED:20181214T154309Z LAST-MODIFIED:20190111T032827Z UID:64279-1548064800-1548075600@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: French & Italian Flatbreads with Leo Baduria DESCRIPTION:Join artisanal baker Leo Baduria for this fun\, hands-on workshop where participants will learn the recipes and techniques for making traditional flatbreads found in Italy and France\, such as Focaccia\, Fougasse aux Olives\, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch\, how to handle it from kneading and resting to stretching and shaping\, as well as tips on timing and temperature for baking.\n—– \n$60 + 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 Cooking Classes at The Dep URL:https://dev.thedepanneur.ca/event/lunch-learn-bread-baking-with-leo-baduria/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/tarte-flambee.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190121T183000 DTEND;TZID=America/Toronto:20190121T210000 DTSTAMP:20260501T104916 CREATED:20190102T154220Z LAST-MODIFIED:20190117T191840Z UID:65123-1548095400-1548104400@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Brewing Kombucha by Rebekka Hutton (2) DESCRIPTION:SOLD OUT! 3rd Night Added Tuesday Jan 22nd\nKombucha\, a tea-based\, naturally fermented beverage\, is the product of a Symbiotic Culture of Bacteria and Yeast (aka SCOBY)\, and is considered by some to be an ‘elixir of life’. The fermentation process creates beneficial nutrients\, enzymes and acids that improve digestion\, increase energy and boost immunity. Join master fermenter Rebekka Hutton for an informative and delicious evening delving into the secrets of this healthy and delicious beverage. \nMaking your own Kombucha is fun and rewarding\, and it gives you total control over the ingredients; it is also much cheaper than buying it from the health food store and you can be more confident in the therapeutic properties of your own brew. \nDuring the workshop there will be an opportunity to do a comparative taste-testing of 3 different tea bases — organic green tea\, jasmine tea and a non-caffeinated chamomile & nettle blend — as well as several different flavours of finished kombucha. There will be a full brewing demonstration\, and plenty of opportunity to discuss the finer points of home fermenting and the health benefits of kombucha. \nParticipants will leave with detailed instructions and recipes to brew their own kombucha\, as well as their choice of tea and enough live starter to grow their own SCOBY at home. \n$60 +HST \n—–\nRebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. With over 15 years in the hospitality industry\, and extensive experience in the tourism\, non-profit\, and environmental sectors\, Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable\, healthy food in order to help grow the good food movement in Canada. Her experience as a cook\, program facilitator\, fundraiser\, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. \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-brewing-kombucha-by-rebekka-hutton-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/kombucha-e1545066036926.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190122T183000 DTEND;TZID=America/Toronto:20190122T210000 DTSTAMP:20260501T104916 CREATED:20190110T184412Z LAST-MODIFIED:20190115T204251Z UID:65323-1548181800-1548190800@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Brewing Kombucha by Rebekka Hutton (3) DESCRIPTION:Kombucha\, a tea-based\, naturally fermented beverage\, is the product of a Symbiotic Culture of Bacteria and Yeast (aka SCOBY)\, and is considered by some to be an ‘elixir of life’. The fermentation process creates beneficial nutrients\, enzymes and acids that improve digestion\, increase energy and boost immunity. Join master fermenter Rebekka Hutton for an informative and delicious evening delving into the secrets of this healthy and delicious beverage. \nMaking your own Kombucha is fun and rewarding\, and it gives you total control over the ingredients; it is also much cheaper than buying it from the health food store and you can be more confident in the therapeutic properties of your own brew. \nDuring the workshop there will be an opportunity to do a comparative taste-testing of 3 different tea bases — organic green tea\, jasmine tea and a non-caffeinated chamomile & nettle blend — as well as several different flavours of finished kombucha. There will be a full brewing demonstration\, and plenty of opportunity to discuss the finer points of home fermenting and the health benefits of kombucha. \nParticipants will leave with detailed instructions and recipes to brew their own kombucha\, as well as their choice of tea and enough live starter to grow their own SCOBY at home. \n$60 +HST \n—–\nRebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. With over 15 years in the hospitality industry\, and extensive experience in the tourism\, non-profit\, and environmental sectors\, Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable\, healthy food in order to help grow the good food movement in Canada. Her experience as a cook\, program facilitator\, fundraiser\, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. \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-brewing-kombucha-by-rebekka-hutton-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/kombucha-e1545066036926.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190123T180000 DTEND;TZID=America/Toronto:20190123T190000 DTSTAMP:20260501T104916 CREATED:20190118T164823Z LAST-MODIFIED:20190119T182219Z UID:65732-1548266400-1548270000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN @ The Depanneur — WED Jan 23 DESCRIPTION:Rez bel Shairieh\n \n \n \n \n \n Salateh Malfouf سلطة ملفوف\n \n \n \n \n \n Ras el abid bil smead راس العبد بالسميد \n \n \n\nAnd we’re back with the first Newcomer Kitchen meal of 2019!\n[Beef] Shishbarak شيش برك\nAlmost every cuisine in the world has their comfort food dumplings\, and Syria is no exception. Similar to the tortellini-like dumplings known as manti in neighbouring Turkey\, this traditional dish is popular in both the North and South of Syria. Each city has their distinctive way to make it; this recipe is typical of Damascus. \nA soft dough is made from flour\, salt and water\, and small dumplings are hand-filled with a mixture of cooked onions\, halal ground beef\, “seven spices” (baharat) and black pepper before being baked. A thick\, tangy yogurt sauce is prepared by cooking strained yogurt with starch\, which is then spiced with aromatic fried garlic. The dumplings are added to the warm sauce\, which is then garnished with fresh coriander and toasted pine nuts\, and served with Rez bel Shairieh (rice with vermicelli). \n[Vegetarian] Shishbarak شيش برك\nThese delicious dumplings are filled with a mix of chickpeas\, onions and walnuts\, spiced with baharat\, an arabic mix of seven spices. The are also served in yogurt sauce alongside Rez bel Shairieh. \nSalateh Malfouf سلطة ملفوف\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint. \nRas el Abid bil Smead راس العبد بالسميد \nIn this traditional sweet popular in Homs city\, semolina is cooked with milk\, cocoa & coconut\, then flavoured with vanilla and orange blossom water. When it has cooled down\, it is shaped into balls and rolled in coconut\, cocoa or crushed pistachio. \n\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-the-depanneur-wed-jan-23/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/shish-barak-with-yoghurt.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190124T180000 DTEND;TZID=America/Toronto:20190124T210000 DTSTAMP:20260501T104916 CREATED:20190115T202841Z LAST-MODIFIED:20190121T171313Z UID:65481-1548352800-1548363600@dev.thedepanneur.ca SUMMARY:DROP IN DINNER: Palestinian Musakhan by Mary Freij DESCRIPTION:For this dinner\, Chef Mary Freij of the fabulous Mazeh Brunch at The Depanneur will be bringing her childhood memories to life by sharing some of her favourite dishes from childhood that are unique to Palestine. She will be using family recipes that have been passed over generations to bring an authentic tasting experience. Mary’s main dish\, Musakhan\, utilizes a significant amount of the spice sumac\, which is interestingly native to Canada as well. Join us on a night of tasty new flavors! \n—– \nLentil soup $5\nMiddle Eastern soup made from orange lentils cooked with onions and lemon and topped with fried pita bread \nMusakhan — Quarter chicken $10  |  Half chicken $16\nA Palestinian dish made of roasted chicken baked with onions\, sumac\, and fried pine nuts. served on a taboon bread.\n*vegetarian version made with cauliflower will also be available* \nKunafah Nabilsi $6\nFresh cheese and semolina dessert topped with crunchy kataifi strands and drenched in an orange blossom syrup.\n—– \nMary Freij is a food entrepreneur who has traveled the world in search of amazing culinary experiences. Also a passionate cook\, she has recently decided to follow her passion full time working as a cook and hosting pop-up food events\, including the Mazeh Brunch at The Depanneur. Her menus feature foods that reflect the varied cuisines and flavors she has discovered through her travels\, combined and re-imagined in creative ways. Inspired by dishes she tried in her recent trip to Spain\, she brings a menu that blends simple ingredients together to bring new flavors to your palate. \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/palestinian-musakhan-by-mary-freij/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/01/musakhan.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190125T183000 DTEND;TZID=America/Toronto:20190125T213000 DTSTAMP:20260501T104916 CREATED:20181224T030550Z LAST-MODIFIED:20181224T030818Z UID:64909-1548441000-1548451800@dev.thedepanneur.ca SUMMARY:MASTER CLASS: 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/master-class-japanese-soba-master-class-by-ted-iizuka/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_1230124337120072.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190126T100000 DTEND;TZID=America/Toronto:20190126T160000 DTSTAMP:20260501T104916 CREATED:20190118T154951Z LAST-MODIFIED:20190122T005835Z UID:65720-1548496800-1548518400@dev.thedepanneur.ca SUMMARY:OFFSITE WORKSHOP: Full-Day Sourdough 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-6/ LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_1920541871596195.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca GEO:43.6599328;-79.3622303 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190126T193000 DTEND;TZID=America/Toronto:20190126T220000 DTSTAMP:20260501T104916 CREATED:20181210T174409Z LAST-MODIFIED:20181217T182432Z UID:63842-1548531000-1548540000@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Cucina Povera - Sicilian Cuisine by Nicole Di Nardo DESCRIPTION:Sicily is a culturally rich and diverse island with so many unique flavours to be explored. Being a major port to the mainland of Italy\, Sicily has embraced and celebrated it’s diversity through a truly unique cuisine. Remnants of Islamic rule in the 10th century can be seen in the flavours from pistachio and couscous to raisins and citrus. \nCucina povera\, a term often used to describe the peasant cooking of southern Italy\, is food of the poor. Often the most creative dishes come from times of scarcity as bold flavours are used to uplift humble ingredients. Join Chef Nicole Di Nardo as she shares the flavours of her childhood. \nCaponata e crostini\nThis antipasto is a classic dish found on many Sicilian family tables before the main meal. It is exemplary of Sicilian cuisine; Arabic inspired flavours\, humble ingredients\, masterfully combined. It consists of golden fried eggplant\, celery\, tomatoes\, capers\, pine nuts\, red onion and olives tossed in an agrodolce (sweetened vinegar) dressing. Each ingredient is cooked separately to maintain the integrity of flavour\, then combined at the end. Served with toasted sourdough drizzled in quality olive oil and flake Sicilian sea salt. \nCavatelli Pasta con Piselli e Ricotta\nFresh ricotta cheese is a common ingredient in Sicilian cooking as sheep milk is plentiful. Highlighting the subtle creaminess of this cheese\, this pasta dish lets it shine with fresh green peas to compliment the herbaceous quality of sheep milk. Homemade cavatelli pasta served on a bed of pea puree and finished with ricotta salata. \nSarde Ripiene\nBeing an island\, fish is an integral aspect to Sicilian cooking. This is truly a ‘cucina povera’ dish as the small\, plentiful sardines are amped up with strong humble flavours. Stuffed with capers\, salted breadcrumbs (the Sicilian “parmigiano”) and fresh herbs\, rolled then skewered. Cooked in a fresh cherry tomato sauce and served with crusty sourdough bread. \nInsalata di Finocchio e Arance\nFresh crispy fennel shaved thin and tossed with orange segments\, good olive oil and sea salt. Simple. \nCannoli\nNo Sicilian meal would be complete without a cannolo to finish it off. Crispy pastry shells filled with sweetened fresh ricotta and crushed pistachio. \n$60 +HST \n—– \nNicole Di Nardo is a holistic nutritionist and therapeutic chef on a mission to spread awareness on the importance of home-cooked meals. She believes healthy food does not have to be costly and takes inspiration from her Sicilian ancestors. She cooks rustic ‘Cucina Povera’ dishes to create recipes from humble ingredients that are flavourful and simple. She hosts cooking classes\, conducts corporate wellness seminars and caters at wellness retreats all around Ontario.  |  nicoledinardonutrition.com \n\n\n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about Supper Clubs at The Depanneur URL:https://dev.thedepanneur.ca/event/cucina-povera-sicilian-cuisine-with-nicole-di-nardo/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/stuffed-sardines-e1545071061996.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190127T183000 DTEND;TZID=America/Toronto:20190127T213000 DTSTAMP:20260501T104916 CREATED:20181203T235805Z LAST-MODIFIED:20181215T232540Z UID:63576-1548613800-1548624600@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Intro to the Vegan Kitchen by Emily Zimmerman DESCRIPTION:2nd Night Added MON\, Jan 28\nMany people want to shift their diets to be more plant-based\, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire\, have more options for dinner guests\, or discover new ingredients and techniques\, this class will give you a versatile toolkit for making amazing vegan meals. \nThe Depanneur’s resident vegan maven\, Emily Zimmermanwill share various techniques including manipulating texture\, tricks for marinating\, braising\, steaming\, poaching\, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry. \nAnd what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour\, turmeric\, black salt\, nutritional yeast\, agar\, and arrowroot. \nAlong the way you’ll meet affordable\, versatile and high-protein ingredients like dried yuba (tofu skin)\, which with the right smoky-sweet marinade\, makes a fabulous vegan bacon. \nYou will also learn how to make a tasty vegan sausage with kasha\, sun-dried tomatoes and mushrooms\, both as braised patties made with gluten flour\, pan-fried with potato starch\, and a yuba-wrapped\, steamed sausage. \nYou’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt. \nParticipants will leave with tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home. \n$60 +HST \n——–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol.\n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-intro-to-the-vegan-kitchen-by-emily-zimmerman-5/ 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_206287320135363.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190128T100000 DTEND;TZID=America/Toronto:20190128T130000 DTSTAMP:20260501T104916 CREATED:20181214T164715Z LAST-MODIFIED:20190115T011655Z UID:64290-1548669600-1548680400@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Cooking the Seasons with Doris Fin DESCRIPTION:Toronto is situated in a rich and abundant agricultural region providing us with plentiful\, fresh\, and local ingredients to inspire and savour. With the change of each season we find a bounty of colours and new flavours and Chef Doris Fin‘s fun\, hands-on class shows you how to transform these gifts into a delicious\, seasonal\, vegetarian meal. Every class covers making a hearty soup\, a fresh salad with a complimentary dressing\, and a luscious dessert showcasing local and seasonal flavours and products. \nAlong the way\, Chef Doris is happy to share her abundant knowledge of plant-based cuisine\, nutrition and versatile cooking techniques. You’ll leave with lots of tips and tricks to stock your pantry and fridge\, take advantage of the seasons and inspire your inner chef. Participants will be provided with all the recipes as well as a list of resources to excite your culinary imagination. \nClass includes a lunch of all the seasonal dishes you learned to make! \n—– \n$60 +HST \n—–\nChef Doris Fin is an award winning international chef based out of Toronto. She specializes in plant-based culinary arts\, teaching interactive culinary classes\, catering private events\, and is currently working on a cookbook and a documentary film series featuring food of the world with top chefs and farmers. She loves to ignite the intuitive inner chef in you!   |   chefdorisfin.com \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/lunch-learn-cooking-the-seasons-with-doris-fin-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/basket_of_veggies.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190128T183000 DTEND;TZID=America/Toronto:20190128T213000 DTSTAMP:20260501T104916 CREATED:20181213T210815Z LAST-MODIFIED:20190128T191149Z UID:64253-1548700200-1548711000@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Intro to the Vegan Kitchen by Emily Zimmerman (2) DESCRIPTION:Many people want to shift their diets to be more plant-based\, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire\, have more options for dinner guests\, or discover new ingredients and techniques\, this class will give you a versatile toolkit for making amazing vegan meals. \nThe Depanneur’s resident vegan maven\, Emily Zimmermanwill share various techniques including manipulating texture\, tricks for marinating\, braising\, steaming\, poaching\, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry. \nAnd what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour\, turmeric\, black salt\, nutritional yeast\, agar\, and arrowroot. \nAlong the way you’ll meet affordable\, versatile and high-protein ingredients like dried yuba (tofu skin)\, which with the right smoky-sweet marinade\, makes a fabulous vegan bacon. \nYou will also learn how to make a tasty vegan sausage with kasha\, sun-dried tomatoes and mushrooms\, both as braised patties made with gluten flour\, pan-fried with potato starch\, and a yuba-wrapped\, steamed sausage. \nYou’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt. \nParticipants will leave with tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home. \n——– \n$60 +HST \n——–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol.\n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-intro-to-the-vegan-kitchen-by-emily-zimmerman-2-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_206287320135363.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190129T183000 DTEND;TZID=America/Toronto:20190129T210000 DTSTAMP:20260501T104916 CREATED:20181217T161956Z LAST-MODIFIED:20181217T192918Z UID:64473-1548786600-1548795600@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Intro to the Vegan Kitchen by Emily Zimmerman (3) DESCRIPTION:Many people want to shift their diets to be more plant-based\, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire\, have more options for dinner guests\, or discover new ingredients and techniques\, this class will give you a versatile toolkit for making amazing vegan meals. \nThe Depanneur’s resident vegan maven\, Emily Zimmermanwill share various techniques including manipulating texture\, tricks for marinating\, braising\, steaming\, poaching\, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry. \nAnd what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour\, turmeric\, black salt\, nutritional yeast\, agar\, and arrowroot. \nAlong the way you’ll meet affordable\, versatile and high-protein ingredients like dried yuba (tofu skin)\, which with the right smoky-sweet marinade\, makes a fabulous vegan bacon. \nYou will also learn how to make a tasty vegan sausage with kasha\, sun-dried tomatoes and mushrooms\, both as braised patties made with gluten flour\, pan-fried with potato starch\, and a yuba-wrapped\, steamed sausage. \nYou’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt. \nParticipants will leave with tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home. \n——– \n$60 +HST \n——–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol.\n—–\nEvery Monday\, 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/cooking-class-intro-to-the-vegan-kitchen-by-emily-zimmerman-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_206287320135363.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190130T180000 DTEND;TZID=America/Toronto:20190130T190000 DTSTAMP:20260501T104916 CREATED:20190125T224458Z LAST-MODIFIED:20190125T225152Z UID:66114-1548871200-1548874800@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN at CSI Annex — WED Jan 30 DESCRIPTION:Yalanji يالنجي\n \n \n \n \n \n Khabbaz El Samun bel Toum (خبز السمون بالثوم)\n \n \n \n \n \n Mushabak مشبك \n \n \n\n[lamb] Shorbat Silq Bis Adas شوربة سلق بعدس\nLentils have been an essential part of the Levantine winter pantry (mouneh) since biblical times; indeed\, Esau allegedly forfeited his birthright to Jacob for a bowl of lentil soup – one possibly not all that different than the one we are making tonight. This hearty soup is a whole\, warming meal; lentils and chard\, cooked with onions\, garlic and cilantro\, fortified with small cubes of halal lamb (suqaar) and brought to life with a generous splash of lemon. \n[vegetarian]\nThis soup is also delicious (and #vegan & #GF) when made with added potatoes and vegetable stock. \nThe soups come with Kuboz El Samun bel Toum (خبز السمون بالثوم): garlic bread with butter\, lemon\, parsley\, and black pepper. \nYalanji بالنجي\nStuffed grape vine leaves can be found on tables all around the Eastern Mediterranean. This Syrian recipe features a seasoned rice and tomato filling flecked with green pepper. The are cooked in a tangy sauce of tomato\, lemon\, pomegranate and olive oil. \nMushabak مشبك\nA traditional delicious dessert in all over the Middle East\, Mushabak is a spiral shaped fritter that is crunchy on the outside and soft on the inside. The dough is made with flour\, semolina\, yogurt\, milk\, vanilla and cornstarch to give it extra crunch. It’s decoratively piped into a spiral before being deep fried and then soaked in a lemon\, orange-blossom water and sugar syrup\, and decorated with pistachio crumbs. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS \nThis week’s meals are available for pickup from CSI Annex\n720 Bathurst Street (between Bloor & Harbord) between 6–7pm\nMAP \nPLEASE CHECK THE MAPS TO ENSURE THAT YOU ARE IN THE DELIVERY AREAS! \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx. Symmington to Sherbourne\, St. Clair to Lakeshore)\nMAP \nFlat Rate 6km Delivery \nIf you live outside the 3km free delivery zone\, foodora can deliver for $10 within a 6km radius\n(approx. Runnymede to Jones\, Glencairn to Lakeshore).\nMAP \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\n—– \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-at-csi-annex-wed-jan-30/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1870232446544298.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190131T180000 DTEND;TZID=America/Toronto:20190131T210000 DTSTAMP:20260501T104916 CREATED:20190121T170009Z LAST-MODIFIED:20190129T161138Z UID:65592-1548957600-1548968400@dev.thedepanneur.ca SUMMARY:DROP IN DINNER: Bubbie + Nonna by Sara Udow and Mat Calverley DESCRIPTION:Join us for a night of cultural and culinary fusion between the best of the best from the Italian and Ashkenazi Jewish cuisines. Matzah balls sub for meatballs\, pesto goes za’atar\, and caprese meets beets. \nSara and Mat are donating their proceeds to support for Alazar\, our friend who is an Eritrean refugee who just relocated to Toronto in November 2018. If you would like to learn more or donate additional funds\, please see our gofundme campaign \n—–\nJewish-Italian Wedding Soup $6\nHomemade broth with green veggies\, small pasta and matzah balls \nCapunti $14\nBeet and saffron-infused pasta with a garlic and za’atar pesto \nBeet Caprese $6\nSliced beets\, fresh mozzarella and basil with a balsamic vinegar reduction \n‘A Pesach Mess’ $6\nVanilla ice cream\, crushed cantucci (Italian almond cookies)\, haroset (a mix of fruits & nuts commonly eaten at Passover)\, and a honey-lemon syrup. \nSmall Prix Fixe $25\nincludes Pasta & Salad and choice of Soup -or-Dessert \nThe Whole Megillah $30\nSoup\, Pasta\, Salad & Dessert\n—– \nSara Udow and Mat Calverley met on a bus headed to an art show in Oshawa. Having bonded over their love for food and cooking\, they conspired to share their cultural cuisines with The Depanneur community. \nSara is a cultural and urban planner who is interested in how food can bring people together – whether around a campfire\, dinner table or a community garden. Mat\, a design strategist and ethnographic researcher\, believes that food is a strong tie to ourselves\, our past and each other. Growing up in an Anglo-Italian family\, food was a way for his family to share and preserve their history. As a recent convert to Judaism\, traditional Jewish and Israeli foods are a way Mat continues to write his own history. \nSara and Mat are joined by friend Sarah Kidd\, who is bringing her own culinary skills to the meal. Graphic design by the talented Sam Mogelonsky. \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-bubbie-nonna-by-sarah-udow-and-mat-calverley/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/01/capunti.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190201T100000 DTEND;TZID=America/Toronto:20190201T130000 DTSTAMP:20260501T104916 CREATED:20181214T170303Z LAST-MODIFIED:20190129T201119Z UID:64296-1549015200-1549026000@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Knife Skills with Sonya Gammal DESCRIPTION:Knowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals\, including selecting the best knife for the job\, as well as knife safety\, storage and maintenance including sharpening and honing. \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious lunch menu. Chef Sonya will guide you through fundamental knife skills such as: selecting\, storing and handling knives; sharpening vs. honing; knife safety and cutting techniques\, classic vegetable cuts such as julienne\, brunoise\, paysanne\, chiffonade\, etc.; breaking down a whole chicken into 8 parts. \nDuring the class you will be preparing a light lunch of chicken/veggie masala curry with basmati rice and two fresh salsas. (vegan + gluten-free options available). \n$60 +HST \n—– \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—– \nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/lunch-learn-knife-skills-with-sonya-gammal-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/knife-skills2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190202T193000 DTEND;TZID=America/Toronto:20190202T220000 DTSTAMP:20260501T104916 CREATED:20181229T175035Z LAST-MODIFIED:20190202T162408Z UID:65058-1549135800-1549144800@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Warm On a Cold Night by Corey\, Morgan\, and Sam DESCRIPTION:What happens when three management consultants walk into a kitchen? \nWe’re Corey\, Morgan\, and Sam! A group of three management consultants from a Toronto-based firm in the heart of Chinatown. The three of us share a passion for food and fine dining\, but find the most joy in hosting small events and cooking for friends. With shared experience running an underground supper club and hosting countless dinner parties\, we’re excited to share our passion for food through a new platform. \nWe’ve put together an evening of dishes we find both comforting and exciting\, to delight your taste buds on a cold winter night. With diverse tastes and interests\, we’ve chosen to mix different cuisines\, touching on aspects of Chinese\, French\, and Italian flavours. \n—- \n01 // Chicken Liver Toast\nToasted sourdough\, chicken liver mousse\, parmesan\, balsamic reduction \n02 // Duck Soup Dumpling\nDuck\, scallion\, au jus dipping sauce \n03 // Gnocchi with Mushrooms\nGnocchi\, mushroom\, egg\, prosciutto\, puffed grains\, beurre noisette \n04 // Braised Octopus\nOctopus\, frisée salad\, piquillo pepper spread \n05 // Crème Brûlée Ice Cream\nCustard cream\, burnt caramel sauce\n—- \n$60 +HST \n—-\nSamantha Lew is an avid home cook who has a love for experimenting with different flavours and cuisines and hosting events through her underground supper club called Lew + Wu hosted by Corey Wu and herself. When she’s not in the kitchen\, Samantha loves to spend her time exploring different restaurants around the world and gathering inspiration for her next dinner. \nCorey Wu is the Wu in Lew + Wu\, an underground supper club that offers tasting menus for intimate groups of less than 4 guests. Corey’s cooking is heavily influenced by Chinese\, Japanese\, and Italian cuisines that he grew up eating in Markham and Toronto. \nMorgan Bebbington is an adventurous home cook who draws inspiration from a range of cuisines and his favourite chefs. Morgan enjoys hosting both large and small dinner parties and can never turn down a charcuterie board. \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-warm-on-a-cold-night-by-corey-morgan-and-sam/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/Octopus_SM.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT END:VCALENDAR