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DTSTART;TZID=America/Toronto:20190122T183000
DTEND;TZID=America/Toronto:20190122T210000
DTSTAMP:20260501T152309
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
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190123T180000
DTEND;TZID=America/Toronto:20190123T190000
DTSTAMP:20260501T152309
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
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190124T180000
DTEND;TZID=America/Toronto:20190124T210000
DTSTAMP:20260501T152309
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:20260501T152309
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:20260501T152309
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:20260501T152309
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:20260501T152309
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:20260501T152309
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:20260501T152309
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:20260501T152309
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:20260501T152309
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:20260501T152309
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:20260501T152309
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:20260501T152309
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190203T183000
DTEND;TZID=America/Toronto:20190203T213000
DTSTAMP:20260501T152309
CREATED:20181212T005721Z
LAST-MODIFIED:20190102T154905Z
UID:64154-1549218600-1549229400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Homemade Sauerkraut by Leor Israelski
DESCRIPTION:SOLD OUT! 2nd Night Added MON Feb 4\nIn this fun\, hand-on class\, you’ll be cutting\, mashing\, salting and stirring your way into a healthy and tangy naturally fermented cabbage sauerkraut as Leor Israelski guides you through the process of home fermentation. You’ll also learn about the many benefits of sauerkraut bacteria for your gut\, as well as how to supplement cabbage preserves with apples\, carrots\, beets\, burdock root\, ginger or garlic. \nEveryone will leave the class with a basic understanding safe canning practices and the important do’s and don’ts of fermenting\, along with copies of the recipes and jars of all the goodies made in class. You will take with you an understanding of the chemistry\, ingredients and steps necessary to make a killer kraut every time. \n—– \nLeor Israelski began fermenting cabbage seven years ago after some experimentation. He believes eating nutrient dense foods\, of which\, sauerkraut is a member is a great part of a healthy diet. \n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-homemade-sauerkraut-by-leor-israelski-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/sauerkraut.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190204T110000
DTEND;TZID=America/Toronto:20190204T130000
DTSTAMP:20260501T152309
CREATED:20181214T174048Z
LAST-MODIFIED:20190205T035902Z
UID:64302-1549278000-1549285200@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Mexican Street Food with Erika Araujo
DESCRIPTION:Mexican street food goes way beyond tacos\, but we rarely see any of the other amazing delicacies featured on Canadian menus… In this fun\, hands-on workshop Erika Araujo will introduce you to two popular Mexican favourites\, sopes and tlacoyos\, along with recipes for the delicious fillings and salsas that make these dishes shine. \nSopes are a traditional Mexican dish originating in the central and southern parts of Mexico. Like an extra thick tortilla\, this circle of fried corn masa has raised\, pinched sides to help it hold a wide variety of toppings like black beans\, crumbled cheese\, lettuce\, onions\, salsa verde and sour cream. \nTlacoyos are an oval-shaped pre-Hispanic Mexican dish also made from corn masa. Somewhat torpedo-shaped\, they are fatter than tortillas and often stuffed with cooked ground beans\, cheese or other ingredients before being fried or griddled. These tlacoyos will be served with nopales cactus salad and salsa. \nParticipants will learn how to make the masa dough and form the sopes and tlacoyos\, along with the recipes for the refried beans\, green tomatillo & jalapeño salsa and nopales cactus salad. There will be plenty of toppings and garnishes for everyone to customize their own sopes and tlacoyos when the class sits down for a Mexican street food feast!\n—– \n$60 +HST \n—–\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim Toronto\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games\, where she was the only Mexican chef featured. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-mexican-street-food-with-erika-araujo-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/2018/05/sopes_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190204T183000
DTEND;TZID=America/Toronto:20190204T210000
DTSTAMP:20260501T152309
CREATED:20190102T153531Z
LAST-MODIFIED:20190205T035914Z
UID:65118-1549305000-1549314000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Homemade Sauerkraut by Leor Israelski (2)
DESCRIPTION:In this fun\, hand-on class\, you’ll be cutting\, mashing\, salting and stirring your way into a healthy and tangy naturally fermented cabbage sauerkraut as Leor Israelski guides you through the process of home fermentation. You’ll also learn about the many benefits of sauerkraut bacteria for your gut\, as well as how to supplement cabbage preserves with apples\, carrots\, beets\, burdock root\, ginger or garlic. \nEveryone will leave the class with a basic understanding safe canning practices and the important do’s and don’ts of fermenting\, along with copies of the recipes and jars of all the goodies made in class. You will take with you an understanding of the chemistry\, ingredients and steps necessary to make a killer kraut every time. \n—– \nLeor Israelski began fermenting cabbage seven years ago after some experimentation. He believes eating nutrient dense foods\, of which\, sauerkraut is a member is a great part of a healthy diet. \n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-homemade-sauerkraut-by-leor-israelski-2-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/sauerkraut.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190205T180000
DTEND;TZID=America/Toronto:20190205T210000
DTSTAMP:20260501T152309
CREATED:20190118T220516Z
LAST-MODIFIED:20190128T024224Z
UID:65743-1549389600-1549400400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Rosalin Krieger on The History of Kensington Market
DESCRIPTION:Many consider Kensington Market one of Toronto’s food treasures\, a precious ethno-culinary hearth. Food educator and podcaster Rosalin Krieger will be talking about Kensington Market’s eclectic\, evolving ethno-cultural mix\, class history and political significance from 1815 to present.  Like many others\, Rosalin is concerned about the market’s gentrification pushing out long-term food creators and residences. This talk aims to celebrate\, discuss ways to maintain the market’s unstable foothold in Toronto’s evolving food landscape and heritage. \n\nDinner by Len Senater\nThis menu is a abbreviated history of Kensington Market in food form\, starting with a Scotch Broth\, a hearty vegetable and barley soup traditionally made with mutton stock\, a nod to the Irish and Scottish founders of the market. To honor the Market’s Jewish heritage\, there will be a slow-cooked braised beef brisket\, given a Sephardic twist with pomegranate\, cumin and cilantro\, served with potato-celeriac purée\, and red beet\, cabbage & onion salad. To finish\, and to acknowledge the diverse Asian community in the Market — and the fact that today is Chinese New Year — there will be a selection of traditional Chinese sweets such as Osmanthus Jelly (桂花糕 –guì huā gāo)\, Sesame balls (煎堆—jiān duī)\, Almond cookies (杏仁饼—xìng rén bǐng) and jasmine tea. All ingredients will come from Kensington Market\, of course!\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—–\nRosalin Krieger\, M.A.\, of Feast Toronto\, is a blossoming home cook\, visual artist\, speaker\, Ryerson Life Institute lecturer\, local ethno-cultural food guide\, and a budding podcaster. As a food educator\, activist\, and tour guide\, Rosalin has worked to humanize and encourage anyone she meets to purchase from local food creators. Maintaining Kensington Market’s health\, alongside farmer’s markets\, have been central to these efforts. \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\nFind out more on Table Talks at The Depanneur \n 
URL:https://dev.thedepanneur.ca/event/table-talk-rosalin-krieger-on-the-history-of-kensington-market/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/01/Kensington_Market_Toronto_August_2017_04.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190206T180000
DTEND;TZID=America/Toronto:20190206T190000
DTSTAMP:20260501T152309
CREATED:20190131T164607Z
LAST-MODIFIED:20190131T165548Z
UID:66373-1549476000-1549479600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN @ The 519 — WED Feb 6
DESCRIPTION:Salatet Shmandar سلطة شمندر\n				\n			\n				\n			\n				\n				Barazek برازق\n				\n			\n		\n\n[chicken] El R’gaga الرقاقه أو المكامير\nEl R’gaga (aka Al Makameer) is a traditional dish from the countryside around Daraa\, a city in the southwest of Syria near the border with Jordan. When there is a big occasion with many guests\, groups of neighbourhood women get together and make a big batch. Many layers of thinly rolled dough are layered with chicken that has been poached in a spiced broth\, and onions caramelized in olive oil. It’s then baked until golden and crispy on top (the name translates as “the chip”\, probably referring to the crunchy top layer that absorbs the flavours of the dish). \n[vegetarian]\nA vegetarian version of the dish\, filled with spiced mushrooms and caramelized onions. \nSalatet Shamandar سلطة شمندر\nA colourful beet salad with chickpeas\, carrots and white onion\, garnished with parsley and pomegranate seeds in and olive oil & lemon dressing. \nBarazek برازق\nA crisp\, buttery cookie studded with pistachio pieces and covered in sesame seeds\, barazek are one of the most famous sweets of Damascus\, and a popular gift often brought by people visiting from Syria. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS \nThis week’s meals are available for pickup from The 519\n519 Church Street (between Wellesley & Isabella) 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. Christie to Carlaw\, St. Clair to Lakeshore)\nMAP \nFlat Rate 6km Delivery \nIf you live outside the 3km free delivery zone\, foodora can deliver for $10 within a 6km radius\n(approx. Brock to Main\, Eglinton to Lakeshore)\nMAP \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\n—– \nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-the-519-wed-feb-6/
LOCATION:The 519\, 519 Church Street\, Toronto\, ON\, M4Y2C9\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/Elrgaga-or-Al-Makameer.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6665315;-79.3809699
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The 519 519 Church Street Toronto ON M4Y2C9 Canada;X-APPLE-RADIUS=500;X-TITLE=519 Church Street:geo:-79.3809699,43.6665315
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190207T180000
DTEND;TZID=America/Toronto:20190207T210000
DTSTAMP:20260501T152309
CREATED:20190117T020204Z
LAST-MODIFIED:20191215T184801Z
UID:65630-1549562400-1549573200@dev.thedepanneur.ca
SUMMARY:DROP-IN-DINNER: Brazilian Carnival Kick-Off by Mirelle Blassnig
DESCRIPTION:The lead up to Carnival has begun in Brazil\, with musicians and dancing on every corner. Take a break from the freezing February weather and feel the samba vibe with some of Brazil’s beloved dishes featuring authentic ingredients brought back from Rio de Janeiro. \nCoxinha de frango com requeijão  $6\nSucculent fried dumplings filled with seasoned shredded chicken and creamy Brazilian cheese \nFeijoada com arroz e farofa de ovos    $14\nA rich and hearty black bean and pork stew served with white rice and toasted cassava crumbs with scrambled egg.\n#vegetarian feijoada available – with black beans\, smoked tofu\, roasted cassava and okra \nChocolate pavê  $6\nA velvety dessert made with milk soaked biscuits and layered with rich chocolate cream and sweetened condensed milk \nPrix Fixe      $25\ncoxinha + feijoada + dessert \n—–\nMirelle Blassnig is an avid home cook who loves to experiment with new flavours\, techniques and cuisines. At the heart of all of her kitchen adventures is her love of entertaining\, believing that the best meals are those shared with good company. Beyond her kitchen\, Mirelle has been shortlisted for MasterChef Canada twice – you could say that she is one of Toronto’s best kept secrets. Inspired by flavours both local and international\, Mirelle is happiest when she is creating and sharing new dishes filled with the freshest ingredients and boldest flavours. Having just returned from a vacation in Brazil\, she was fascinated with the sights\, smells and flavours that the country had to offer\, and she is proud to present her take on some of the country’s most iconic dishes. Check out her culinary creations on her Instagram @cocina.de.alvarez \n—–\nEvery Wednesday 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-brazilian-carnival-kick-off-by-mirelle-blassnig/
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/IMG_2453-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190208T100000
DTEND;TZID=America/Toronto:20190208T130000
DTSTAMP:20260501T152309
CREATED:20181214T194932Z
LAST-MODIFIED:20190121T175121Z
UID:64309-1549620000-1549630800@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Instant Pot Magic with Carole Nelson Brown
DESCRIPTION:Pressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other\, conventional cooking methods\, flavours are intensified and\, again\, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy\, wasting less water and how can you go wrong? \nUnfortunately\, many of us have scary memories of our grandmother’s pressure cooker\, hissing\, spitting and rattling away on the stove like a time bomb\, threatening to blow at any moment. Well\, today we are lucky enough to have access to a new generation of electric pressure cookers that are safe\, easy to use and that can save you hours in the kitchen. \nPopular food blogger\, photographer and stylist Carole Nelson Browne will show you how can use this amazing kitchen time-saver to prepare some of the most popular pressure cooker dishes. You will learn how to cook Mushroom Risotto\, White Bean Salad\, Leek and Potato Soup and for dessert\, a Chocolate Lava Cake made right in the pot! \nCarole will be using the Instant Pot\, a Canadian pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and is amazing with all manner of pulses\, grains and dried beans. We will discuss all kinds of tips and tricks\, foods that are well suited to the pressure cooker and foods that are not. \nIn this workshop we will share a light lunch including all of the items you will be making that day. \n$60 (+HST) \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup \n—–\nEvery Sunday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-pressure-cooking-with-carole-nelson-brown-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/instant-pot.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190209T193000
DTEND;TZID=America/Toronto:20190209T220000
DTSTAMP:20260501T152309
CREATED:20190102T214426Z
LAST-MODIFIED:20190102T214606Z
UID:65136-1549740600-1549749600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Sunny Sicilian Vegan Feast by Emily Zimmerman
DESCRIPTION:Join Emily Zimmerman\, The Dep’s resident vegan maven\, for some fresh\, colourful Mediterranean vibes — an elegant scratch-made feast that is the perfect antidote to the February blahs. \nAntipasti\nCured\, pickled\, and marinated vegetables and fruits\, slabs of tofu feta\, and eggplant “bacon” wrapped melon. \nPanelle\nThin shards of crispy\, creamy chickpea flour polenta with savoury nasturtium “caper” sauce and Ontario pear mostarda. \nTagliatelle\nHandmade aquafaba pasta with eggplant caviar\, roasted tomatoes\, and cashew-coconut mozzarella. \nDolce\nClementine and almond cake with lemon gelato. \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 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-sunny-sicilian-vegan-feast-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/01/tomato-eggplant-pasta.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190210T183000
DTEND;TZID=America/Toronto:20190210T213000
DTSTAMP:20260501T152309
CREATED:20181126T205339Z
LAST-MODIFIED:20190210T212057Z
UID:63292-1549823400-1549834200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: 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—– \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/workshop-knife-skills-with-sonya-gammal/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES: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:20190211T100000
DTEND;TZID=America/Toronto:20190211T130000
DTSTAMP:20260501T152309
CREATED:20181214T200119Z
LAST-MODIFIED:20190211T191939Z
UID:64316-1549879200-1549890000@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Gnocchi with Laura Guanti
DESCRIPTION:Gnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, start with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi\, a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin — gnudi — where potato is replaced with fresh ricotta cheese. \n—– \n$60 + HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\n—– \nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-gnocchi-with-laura-guanti-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/2018/01/facebook_event_885204681644292.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190211T183000
DTEND;TZID=America/Toronto:20190211T213000
DTSTAMP:20260501T152309
CREATED:20181210T185755Z
LAST-MODIFIED:20181215T233024Z
UID:63863-1549909800-1549920600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Knife Skills with Sonya Gammal
DESCRIPTION:SOLD OUT! 3rd Night Added TUES Feb 12\nKnowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals\, including selecting the best knife for the job\, as well as knife safety\, storage and maintenance including sharpening and honing. \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious lunch menu. 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—– \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/workshop-knife-skills-with-sonya-gammal2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES: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:20190213T180000
DTEND;TZID=America/Toronto:20190213T190000
DTSTAMP:20260501T152309
CREATED:20190131T194051Z
LAST-MODIFIED:20190131T194139Z
UID:66387-1550080800-1550084400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN @ PaintBox — WED Feb 13
DESCRIPTION:Foul moukala فول مقلّى\n				\n			\n				\n			\n				\n				Tabbouleh  (تبولة‎‎ )\n				\n			\n				\n			\n				\n				Asawar El Sit (سوار الست)\n				\n		\n\nA romantic choice from the ladies of Newcomer Kitchen especially for Valentine’s Day… For this very unique dish from Aleppo\, I found this lovely summary by food blogger Corinne Mossati: \n“The people of Aleppo have a shared passion. Not only do they pride themselves in food that is steeped in culinary traditions and guard their recipes close to heart\, they undeniably affirm their cuisine as the best in the Middle East. As one of the world’s oldest inhabited cities\, Aleppo’s cuisine takes inspiration from the mosaic of cultures that have inhabited Syria over the millennia\, as well as more recent influences of the Ottomans and Armenians. \nTalk to Aleppians about food and they’ll sing a litany of delicacies culminating in one dish unique to their city. Kabab Bil Karaz is a cherry kabab made with minced lamb and wishna\, a small and sour black cherry that grows on the outskirts of the city… From the first taste I had in Aleppo\, I was completely taken with the perfect balance of sweet and sour flavours\, the unique presentation on triangular pieces of bread decorated with pine nuts and parsley.” \n[beef] Lahmeh bil karaz لحمة بالكرز\nLightly smoky\, spiced beef meatballs in a sweet & sour sauce made from sour cherries\, garnished with parsley and pine nuts\, and served over triangles of fresh pita bread. \n[vegetarian] Foul moukala فول مقلّى\nA delicious dish of fresh broad beans sauteed in olive oil with garlic and coriander (and a touch of sugar\, which helps preserve the lovely pale green colour of the beans)\, with colourful radishes & pickles\, and fresh pita bread. \nTabbouleh تبولة‎‎\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nAsawar El Sit سوار الست\nA traditional Aleppan baklava made from phyllo dough that has been rolled into a cylinder\, then again into the form of a ring (the name means “bracelet”). The small pastries are baked\, sprinkled with simple syrup\, and filled with finely chopped 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 \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. 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-feb-13/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_444834165855670.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190214T193000
DTEND;TZID=America/Toronto:20190214T220000
DTSTAMP:20260501T152309
CREATED:20190122T002929Z
LAST-MODIFIED:20190211T164556Z
UID:65914-1550172600-1550181600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Tentacle Porn Valentines Day by Mikiki
DESCRIPTION:Celebrate this Valentine’s Day on the wild side.\nWhen we think of our ‘lower’ human drives\, our lusty appetites\, we can find ourselves in often slippery territory. How else would we have developed an entire genre of pornography based on the 1814 woodblock print by Japanese master printer Hokusai\, The Dream of the Fisherman’s Wife (蛸と海女)! \nIt is with this in mind that notorious #SlopQueen Mikiki invites us to Dare to Date Different™! Let’s explore the idea of the sea meeting the land\, inter-species loves\, and the eternally delicious object and body-part\, the Tentacle\, through an unforgettable 6-course tasting menu prepared and hosted by Toronto’s favorite Drag Chef!\n—– \nDdeokbokki (Korean rice cake)\, red and black beans \nJerked jackfruit\, chicken/tofu skin chip\, chicken liver pâté  \nFishy & Squash crackers\, smoked eel cheesecake  \nQuick-pickled oysters\, herbed ‘caviar’\, chickpea flour blini  \nOctopus\, coniferous Szechuan oil\, “dirt” \nTrois feuille: Torta Caprese\, durian cream\, salted licorice meringue \n—– \n$60 +HST \n—–\nMikiki has been feeding friends and lovers in many kitchens across the country and now would love to feed you. They have worked with food as an artist and catered many gallery openings along with their day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). They like bold flavours and hope you do too. Mikiki will be preparing and serving this meal in full regalia. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-a-tentacle-porn-valentines-day-by-mikiki/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up,Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/01/dream-of-the-fishermans-wife.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190215T100000
DTEND;TZID=America/Toronto:20190215T130000
DTSTAMP:20260501T152309
CREATED:20181214T201116Z
LAST-MODIFIED:20190206T053946Z
UID:64325-1550224800-1550235600@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Paella Valenciana with José Arato
DESCRIPTION:Paella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice\, saffron\, pimentón\, olive oil and a paella pan. Beyond that\, there are innumerable variations incorporating everything from shrimp\, clams and mussels\, to rabbit\, chicken and chorizo. An impressive and delicious party dish\, it’s remarkably easy to master with a little bit of help and knowledge. \nJosé Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this signature dish at Evergreen Brickworks Farmer’s Market. In this workshop\, José will lead participants through the history\, ingredients\, preparation\, serving – and eating! – of a classic chicken and seafood Paella Valenciana. There will also be some small tapas to nibble on while the paella finishes cooking.\n—– \n$60 + HST \n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend.\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/lunch-learn-paella-valenciana-with-jose-arato/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_346189372506489.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190216T193000
DTEND;TZID=America/Toronto:20190216T223000
DTSTAMP:20260501T152309
CREATED:20190116T022621Z
LAST-MODIFIED:20190121T201708Z
UID:65584-1550345400-1550356200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Moroccan Winter by José Arato
DESCRIPTION:When someone mentions Moroccan cuisine we can easily envision the colourful market places of Marrakech filled with spice bars and a rainbow of local foods and flavours. Moroccan cuisine is an amalgamation of foods from the many people who have called it home over the centuries featuring flavours such as saffron\, cinnamon\, turmeric\, fenugreek\, caraway and black pepper. In this taste of Moroccan Winter\, Chef José Arato brings the warmth and intensity of these flavours to our table in traditional dishes. \n—–\nB’sarra\nB’sarra is a traditional Moroccan winter soup\, and a popular street food in Fez; a warming purée of fava beans topped with cumin\, hot paprika and olive oil. Garnished with pickled fennel. \nChicken B’stilla \nThis savoury meat pie (traditionally made with squab or pigeon) traces its roots to Al-Andalus\, the Moorish settlements of early medieval Spain\, though it is now more likely to be found at a Moroccan wedding or celebration. Showcasing the Moorish love for combining savoury and sweet\, tender chicken\, almonds and spices are wrapped in paper-thin werqa dough (similar to Greek phyllo)\, before being brushed with butter and topped with a dusting of sugar and cinnamon. Served with roasted cauliflower  with tahini\, and a fresh green mixed salad with a golden turmeric-infused vinaigrette. \nGheza-e-shiriin\nFlourless almond cake with orange syrup \n$60 +HST \n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella cooking classes\, Pimentón offers wine pairing classes that teach aspiring cooks what to drink alongside the delicious dishes they’ve made. \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-moroccan-winter-by-jose-arato/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/01/Moroccan-pastilla.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190217T183000
DTEND;TZID=America/Toronto:20190217T213000
DTSTAMP:20260501T152309
CREATED:20190117T164901Z
LAST-MODIFIED:20190205T035055Z
UID:65670-1550428200-1550439000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Easy Modern Thai by Sandra Bruton
DESCRIPTION:SOLD OUT — 2nd Night Added MON Feb 18\nJoin Chef and Culinary Nutritionist Sandra Bruton for a fun\, hands-on introduction to easy\, contemporary Thai-inspired dishes. You’ll discover secrets to fragrant Southeast Asian flavours through a trio of quick\, healthy dishes. \nThai Peanut Pork & Chive Dumplings with Chili Date Sauce\nMaking dumplings seems like a long tedious task\, but when you use the right tools and the right technique you will be shocked how quickly you can turn out these delicious little morsels of perfection. The sauce is spicy\, sticky goodness that compliments the dumplings in all the right ways. \nSpiralized Butternut Squash Chicken Pad Thai\nThis dish is a whole foods spin on the classic Chicken pad Thai. Come get your spiral on \, and learn how to make a healthy crowd pleasing dish that is sure to impress at your next dinner party. \nKhanom Ba Bin\, Thai coconut & corn pancakes\nThis Thai-style coconut pancake is cooked on a hot griddle and is a favourite street food. This little pancake is infused with the essence of Pandanus leaf \, a Thai favourite in baking and street foods. Because it is made with two types of rice and coconut flour\, it is gluten free. \n$60 +HST \n—–\nSandra Bruton‘s goal is simple: to teach people just how simple\, healthy cooking can be. She believes that with whole\, natural\, good quality ingredients\, and a dash of inspiration you can cook your way to a happy healthy life. A certified Culinary Nutritionist\, Sandra specializes in allergen free and sugar free cooking\, but pulls inspiration from all over the world\, infusing her menus with international flavours. Sandra started her own business\, Sure Chef\, 7 years ago and has been cooking\, teaching and consulting up a storm ever since. \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/cooking-class-easy-modern-thai-by-sandra-bruton/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/facebook_event_1030684663719263.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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