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DTSTART;TZID=America/Toronto:20190331T183000
DTEND;TZID=America/Toronto:20190331T210000
DTSTAMP:20260501T232600
CREATED:20190219T030139Z
LAST-MODIFIED:20190318T152736Z
UID:67234-1554057000-1554066000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Marmalade & Grapefruit Supremes by Camilla Wynne
DESCRIPTION:Join master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to bring a little sunshine into your life by transforming citrus fruits into gorgeous\, shelf-stable preserves. \nThis class covers all the basics of water bath canning\, from selecting your produce to proper sterilization to basic microbiology. You will also get to sample some different citrus preserves. Then you’ll dive into making a delicious marmalade and grapefruit supremes in customizable light syrup\, as well as leaving with peels to candy at home. \nParticipants will leave with a jar of each preserve. 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 canned fruits in syrup (or any other liquid!)\n– modify ingredients in any recipe to satisfy your creative urges\n– eliminate steps from the traditional canning process \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 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-grapefruit-supremes-and-candy-peels-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/2019/02/Camilla-lowres-8636-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190402T180000
DTEND;TZID=America/Toronto:20190402T210000
DTSTAMP:20260501T232600
CREATED:20190318T214410Z
LAST-MODIFIED:20190325T165429Z
UID:68837-1554228000-1554238800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Joshna Maharaj on Take Back The Tray
DESCRIPTION:Join local food maverick Joshna Maharaj for a lively discussion about Take Back the Tray\, a movement to reconnect food with health\, wellness\, education\, and rehabilitation in public institutions around the globe. And it’s a story about how a chef took on the challenge of showing how we can create better food — and better food practices — for our public institutions. \n“My big dream for institutional menus is that they’re seasonal\, sustainable\, diverse\, AND inclusive. It’s a nice thought\, but how do you actually pull this off? Join me for a conversation about the challenge of managing competing values while trying to serve the most wholesome\, delicious food possible in hospitals and universities.”\n—– \n \nDinner by Len Senater\nTonight’s menu features dishes inspired by recipes developed by Joshna to show how decent\, scratch-made food using fresh\, local ingredients and diverse flavours can still meet the challenging and often competing priorities of a hospital environment. \nTunisian Brik Pastries • Moroccan Chicken & Lentils • Sauteed Greens • Minted Cucumber Salad • Chocolate Cake with Fudge Frosting\n#vegan & #GF options available \n#GF #vegan options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea. Dessert is available a la carte.\n$35 (includes HST) \nBOOK NOW\n—–\nJoshna Maharaj is a chef\, a two-time TEDx speaker\, & activist who wants to help everyone have a better relationship with their food. She believes strongly in the power of chefs & social gastronomy to bring values of hospitality\, sustainability\, & social justice to the table. \nJoshna is a regular guest on CBC Radio\, and a passionate public speaker. She was on the shortlist for the inaugural Basque Culinary World Prize in 2016\, and received Restaurants Canada’s award of Culinary Excellence in 2018. \nRecently\, Joshna has been working with hospitals & universities in Toronto  to build new models for institutional food procurement\, production and service. She is currently writing a book to capture the lessons and experience and create a shareable blueprint for changing institutional food systems around the globe. \nwww.joshnamaharaj.com  |  @joshnamaharaj\, @takebackthetray\, @hotplatepod \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\nFind out more on Table Talks at The Depanneur \n 
URL:https://dev.thedepanneur.ca/event/table-talk-joshna-maharaj-on-take-back-the-tray/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/Joshna-Maharaj-Photo-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190404T180000
DTEND;TZID=America/Toronto:20190404T210000
DTSTAMP:20260501T232600
CREATED:20190316T165200Z
LAST-MODIFIED:20190316T175659Z
UID:68721-1554400800-1554411600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Pelmeni — Russian Dumplings by Roman Kliotzkin
DESCRIPTION:Pelmeni are the Russian answer to perogies\, vareniki\, manti\, wontons\, and the myriad stuffed fresh pasta dumplings of the world. Filled with meat\, vegetables\, and spices and served with butter\, sour cream or broth\, they are a staple of the Russian dinner table. Join Dep alumni Roman Kliotzkin for this fab dinner of Russian comfort food.\n—– \nTraditional Siberian  15$\nbeef and pork\, onion\, garlic\, spices  |  butter and sour cream \nNot Traditional  15$\nbraised beef\, sauerkraut\, smokey vegetables  |  savoury broth\, herbs \nVegetarian  14$\nbuckwheat\, mushrooms\, farm cheese  |  vegetable broth \nAll pelmeni orders come with 3 classic Russian salads\nBeet & Walnut  |  mayo\, marinated onion\, dill\n“Korean” carrot  |  fiery garlic and sesame seeds\nRussian-style Coleslaw  |   sunflower oil\, caraway seed \nDessert  5$\nTraditional Russian honey cake \n—–\nRoman Kliotzkin dreams of doing something cool with food one day. A Depanneur veteran\, his last drop-in dinner featured Russian favourites Georgian Khachipouri and bliny. Born in Kaliningrad\, Roman blends Eastern European cuisine with modern techniques and seasonal ingredients. \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-pelmeni-russian-dumplings-by-roman-kliotzkin/
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/pelmeni.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190405T100000
DTEND;TZID=America/Toronto:20190405T130000
DTSTAMP:20260501T232600
CREATED:20190320T205403Z
LAST-MODIFIED:20190325T162605Z
UID:69027-1554458400-1554469200@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Middle Eastern Mezze by Mary Freij
DESCRIPTION:Mezze are kind of like the Middle Eastern version of tapas\, flavourful small plates often found in abundance at the beginning of a family lunch or dinner\, or combined with fresh flatbread into a satisfying meal of their own. In this fun\, hands-on workshop Chef Mary Freij\, of The Depanneur’s popular Mazeh Brunch will introduce you to the flavours of the Levant — aka the Eastern Mediterranean. \nYou will learn how to make classic mezze dishes like herbed chickpea falafel and rich\, creamy hummus from scratch using authentic Middle Eastern recipes\, as well as delicate\, crispy reqaqaq jibneh — savoury phyllo pastry rolls stuffed with cheese. She will also share with you the secrets of a delicious\, traditional baklava with cashews and orange blossom syrup. Participants will get to enjoy their creations for lunch.\n—– \n$60 + HST \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. \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-middle-eastern-mezze-by-mary-freij/
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/Hummus_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190405T183000
DTEND;TZID=America/Toronto:20190405T210000
DTSTAMP:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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:20260501T232600
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
END:VCALENDAR