BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Depanneur X-ORIGINAL-URL:https://dev.thedepanneur.ca X-WR-CALDESC:Events for The Depanneur REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Toronto BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20180311T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20181104T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20190310T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20191103T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190125T183000 DTEND;TZID=America/Toronto:20190125T213000 DTSTAMP:20260501T163259 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:20190124T180000 DTEND;TZID=America/Toronto:20190124T210000 DTSTAMP:20260501T163259 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:20190123T180000 DTEND;TZID=America/Toronto:20190123T190000 DTSTAMP:20260501T163259 CREATED:20190118T164823Z LAST-MODIFIED:20190119T182219Z UID:65732-1548266400-1548270000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN @ The Depanneur — WED Jan 23 DESCRIPTION:Rez bel Shairieh\n \n \n \n \n \n Salateh Malfouf سلطة ملفوف\n \n \n \n \n \n Ras el abid bil smead راس العبد بالسميد \n \n \n\nAnd we’re back with the first Newcomer Kitchen meal of 2019!\n[Beef] Shishbarak شيش برك\nAlmost every cuisine in the world has their comfort food dumplings\, and Syria is no exception. Similar to the tortellini-like dumplings known as manti in neighbouring Turkey\, this traditional dish is popular in both the North and South of Syria. Each city has their distinctive way to make it; this recipe is typical of Damascus. \nA soft dough is made from flour\, salt and water\, and small dumplings are hand-filled with a mixture of cooked onions\, halal ground beef\, “seven spices” (baharat) and black pepper before being baked. A thick\, tangy yogurt sauce is prepared by cooking strained yogurt with starch\, which is then spiced with aromatic fried garlic. The dumplings are added to the warm sauce\, which is then garnished with fresh coriander and toasted pine nuts\, and served with Rez bel Shairieh (rice with vermicelli). \n[Vegetarian] Shishbarak شيش برك\nThese delicious dumplings are filled with a mix of chickpeas\, onions and walnuts\, spiced with baharat\, an arabic mix of seven spices. The are also served in yogurt sauce alongside Rez bel Shairieh. \nSalateh Malfouf سلطة ملفوف\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint. \nRas el Abid bil Smead راس العبد بالسميد \nIn this traditional sweet popular in Homs city\, semolina is cooked with milk\, cocoa & coconut\, then flavoured with vanilla and orange blossom water. When it has cooled down\, it is shaped into balls and rolled in coconut\, cocoa or crushed pistachio. \n\n\n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore)\nMAP \nFlat Rate 6km Delivery \nIf you live outside the 3km free delivery zone\, foodora can deliver for a $10 within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore).\nMAP \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\n—– \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-the-depanneur-wed-jan-23/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/shish-barak-with-yoghurt.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190122T183000 DTEND;TZID=America/Toronto:20190122T210000 DTSTAMP:20260501T163259 CREATED:20190110T184412Z LAST-MODIFIED:20190115T204251Z UID:65323-1548181800-1548190800@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Brewing Kombucha by Rebekka Hutton (3) DESCRIPTION:Kombucha\, a tea-based\, naturally fermented beverage\, is the product of a Symbiotic Culture of Bacteria and Yeast (aka SCOBY)\, and is considered by some to be an ‘elixir of life’. The fermentation process creates beneficial nutrients\, enzymes and acids that improve digestion\, increase energy and boost immunity. Join master fermenter Rebekka Hutton for an informative and delicious evening delving into the secrets of this healthy and delicious beverage. \nMaking your own Kombucha is fun and rewarding\, and it gives you total control over the ingredients; it is also much cheaper than buying it from the health food store and you can be more confident in the therapeutic properties of your own brew. \nDuring the workshop there will be an opportunity to do a comparative taste-testing of 3 different tea bases — organic green tea\, jasmine tea and a non-caffeinated chamomile & nettle blend — as well as several different flavours of finished kombucha. There will be a full brewing demonstration\, and plenty of opportunity to discuss the finer points of home fermenting and the health benefits of kombucha. \nParticipants will leave with detailed instructions and recipes to brew their own kombucha\, as well as their choice of tea and enough live starter to grow their own SCOBY at home. \n$60 +HST \n—–\nRebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. With over 15 years in the hospitality industry\, and extensive experience in the tourism\, non-profit\, and environmental sectors\, Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable\, healthy food in order to help grow the good food movement in Canada. Her experience as a cook\, program facilitator\, fundraiser\, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/cooking-class-brewing-kombucha-by-rebekka-hutton-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/kombucha-e1545066036926.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190121T183000 DTEND;TZID=America/Toronto:20190121T210000 DTSTAMP:20260501T163259 CREATED:20190102T154220Z LAST-MODIFIED:20190117T191840Z UID:65123-1548095400-1548104400@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Brewing Kombucha by Rebekka Hutton (2) DESCRIPTION:SOLD OUT! 3rd Night Added Tuesday Jan 22nd\nKombucha\, a tea-based\, naturally fermented beverage\, is the product of a Symbiotic Culture of Bacteria and Yeast (aka SCOBY)\, and is considered by some to be an ‘elixir of life’. The fermentation process creates beneficial nutrients\, enzymes and acids that improve digestion\, increase energy and boost immunity. Join master fermenter Rebekka Hutton for an informative and delicious evening delving into the secrets of this healthy and delicious beverage. \nMaking your own Kombucha is fun and rewarding\, and it gives you total control over the ingredients; it is also much cheaper than buying it from the health food store and you can be more confident in the therapeutic properties of your own brew. \nDuring the workshop there will be an opportunity to do a comparative taste-testing of 3 different tea bases — organic green tea\, jasmine tea and a non-caffeinated chamomile & nettle blend — as well as several different flavours of finished kombucha. There will be a full brewing demonstration\, and plenty of opportunity to discuss the finer points of home fermenting and the health benefits of kombucha. \nParticipants will leave with detailed instructions and recipes to brew their own kombucha\, as well as their choice of tea and enough live starter to grow their own SCOBY at home. \n$60 +HST \n—–\nRebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. With over 15 years in the hospitality industry\, and extensive experience in the tourism\, non-profit\, and environmental sectors\, Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable\, healthy food in order to help grow the good food movement in Canada. Her experience as a cook\, program facilitator\, fundraiser\, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/cooking-class-brewing-kombucha-by-rebekka-hutton-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/kombucha-e1545066036926.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190121T100000 DTEND;TZID=America/Toronto:20190121T130000 DTSTAMP:20260501T163259 CREATED:20181214T154309Z LAST-MODIFIED:20190111T032827Z UID:64279-1548064800-1548075600@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: French & Italian Flatbreads with Leo Baduria DESCRIPTION:Join artisanal baker Leo Baduria for this fun\, hands-on workshop where participants will learn the recipes and techniques for making traditional flatbreads found in Italy and France\, such as Focaccia\, Fougasse aux Olives\, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch\, how to handle it from kneading and resting to stretching and shaping\, as well as tips on timing and temperature for baking.\n—– \n$60 + HST \n—– \nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Cooking Classes at The Dep URL:https://dev.thedepanneur.ca/event/lunch-learn-bread-baking-with-leo-baduria/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/tarte-flambee.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190120T183000 DTEND;TZID=America/Toronto:20190120T210000 DTSTAMP:20260501T163259 CREATED:20181217T170747Z LAST-MODIFIED:20190117T231343Z UID:64474-1548009000-1548018000@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Brewing Kombucha by Rebekka Hutton DESCRIPTION:Kombucha\, a tea-based\, naturally fermented beverage\, is the product of a Symbiotic Culture of Bacteria and Yeast (aka SCOBY)\, and is considered by some to be an ‘elixir of life’. The fermentation process creates beneficial nutrients\, enzymes and acids that improve digestion\, increase energy and boost immunity. Join master fermenter Rebekka Hutton for an informative and delicious evening delving into the secrets of this healthy and delicious beverage. \nMaking your own Kombucha is fun and rewarding\, and it gives you total control over the ingredients; it is also much cheaper than buying it from the health food store and you can be more confident in the therapeutic properties of your own brew. \nDuring the workshop there will be an opportunity to do a comparative taste-testing of 3 different tea bases — organic green tea\, jasmine tea and a non-caffeinated chamomile & nettle blend — as well as several different flavours of finished kombucha. There will be a full brewing demonstration\, and plenty of opportunity to discuss the finer points of home fermenting and the health benefits of kombucha. \nParticipants will leave with detailed instructions and recipes to brew their own kombucha\, as well as their choice of tea and enough live starter to grow their own SCOBY at home. \n$60 +HST \n—–\nRebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. With over 15 years in the hospitality industry\, and extensive experience in the tourism\, non-profit\, and environmental sectors\, Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable\, healthy food in order to help grow the good food movement in Canada. Her experience as a cook\, program facilitator\, fundraiser\, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/cooking-class-brewing-kombucha-by-rebekka-hutton/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/kombucha-e1545066036926.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190119T193000 DTEND;TZID=America/Toronto:20190119T220000 DTSTAMP:20260501T163259 CREATED:20181217T181431Z LAST-MODIFIED:20190119T003449Z UID:64496-1547926200-1547935200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: The Boz is Back in Town by Ksenija Hotic DESCRIPTION:After a too-long hiatus\, The Dep is excited to welcome Ksenija “The Boz” Hotic back to our kitchen for another fantastic foray into the heart of Bosnian cuisine and culture. \nWild Mushroom Soup\nA rustic and warming mushroom soup with a mix of wild\, dried and fresh mushrooms and herbs. \nZeljanica\nA baked savoury pastry made of a paper-thin hand-made dough known as yufka (similar to phyllo)\, stuffed with various cheeses\, spinach\, swiss chard\, and egg. \nBasturma & Sujuk\nA tasting plate of traditional Bosnian cured & smoked meat charcuterie\, homemade by Ksenija and her father\, alongside pickled veggies from the Hotic garden. \nSarme & Maslenica\nA classic dish across the Balkans\, Bosnian cabbage rolls (Sarme) are stuffed with a mix of ground and smoked meat\, rice and spices\, wrapped in cabbage leaves from whole heads of cabbage that have been patiently pickled by natural fermentation. They are slow-cooked in a tomato-flecked broth and finished with a decadent sizzling butter-based roux. These are served with Maslenica\, a giant traditional braided bread broken up at the table for sharing. \nEditor’s Note: As someone of Eastern European descent who grew up eating cabbage rolls\, I can tell you that these babies are the best I have ever tasted! \nBaklava\nDelicate baked sweets made with thin\, buttery phyllo pastry\, walnuts and honey\, the Bosnian version is outrageously delicious. \n$60 +HST \n—–\nKsenija Hotic‘s involvement with food starts in Bosnia in her grandmother’s kitchen and her father’s foraging trips in the woods. It leads through Berlin and all the way up to the Toronto Underground Market\, where she is part of the core team behind this innovative showcase for alternative culinary talent. An enthusiastic gardener\, foodie\, traveller and photographer\, Ksenija was recently the photographer and stylist for the The Great Shellfish Cookbook. \n\n\n—-\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\nLearn more about Supper Clubs at The Depanneur URL:https://dev.thedepanneur.ca/event/supper-club-the-boz-is-back-in-town-by-ksenija-hotic/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/ksenija-sarme_NEW.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190102T090000 DTEND;TZID=America/Toronto:20190102T150000 DTSTAMP:20260501T163259 CREATED:20181121T022624Z LAST-MODIFIED:20181121T032306Z UID:62957-1546419600-1546441200@dev.thedepanneur.ca SUMMARY:Chef Jr’s Holiday Day Camp for Kids by Charlotte Moffat DESCRIPTION:Cooking camp for kids 7-14\nJan 2\, 3\, 4  |  9AM-3PM\nChef Jr. is a full-day cooking workshop for kids between the ages of 7-14. These workshops will equip your child with the fundamental basics of cooking which will inspire them to start cooking and baking on their own at home. Along with learning about culinary techniques\, our young chefs will learn about hygiene and safety in the kitchen. At the end of the day\, our young chefs will be returning home with a few treats along with some recipes. Kids will leave the course with a sense of pride surrounding their culinary accomplishments along with accumulating many valuable transferable skills such as teamwork\, organization\, planning and problem solving. Campers will work together on recipes for their communal lunch in the morning time\, and then will work on a dessert in the afternoon. Morning snack\, lunch and an afternoon snack are provided. \n—– \nWED January 2nd — Wontons and Spring Rolls \nCampers will be making homemade wontons and fresh spring rolls for their lunch. In the afternoon\, they will be making delicious brownies and will have the chance to decorate them as well. \nTHU January 3rd — A Greek Lunch \nCampers will make homemade pitas\, tzatziki and chicken souvlaki for their lunch. In the afternoon\, they will exercise their creativity by making rainbow cookies. \nFRI January 4th — Empanadas \nKids will make homemade empanadas and a chimichurri sauce to serve on the side. In the afternoon\, we will be making sweet berry scones. \n—– \n$120  for one day\, $220 for two days\, $300 for 3 days  + HST \nTo get special multi-day pricing\, use Promo Code\nJRCHEF2 if buying 2 days\nJRCHEF3 if buying 3 days \n—–\nCharlotte Moffatt is an Ontario College of Teachers-certified educator who spent the last five years teaching\, travelling the world and discovering new cuisines. While teaching in Colombia\, she integrated food education into the fourth grade science and math curriculum and felt a deep sense of reward watching her students’ excitement and motivation to learn how to cook. Determined to spend more time teaching culinary skills\, Charlotte spent the entire summer running a culinary camp as head chef. \n—–\nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur \n  URL:https://dev.thedepanneur.ca/event/chef-jrs-holiday-day-camp-for-kids-by-charlotte-moffat/2019-01-02/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/11/Chef-JR-Cooking-Camp.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181230T100000 DTEND;TZID=America/Toronto:20181230T160000 DTSTAMP:20260501T163259 CREATED:20181126T224624Z LAST-MODIFIED:20181127T004751Z UID:63313-1546164000-1546185600@dev.thedepanneur.ca SUMMARY:OFFSITE CLASS: Full-Day Breadmaking Intensive by Leo Baduria DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—– \nFull-Day Bread Making Workshop! \nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$125 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/offsite-workshop-full-day-breadmaking-intensive-by-leo-baduria-5/ LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_1920541871596195.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca GEO:43.6599328;-79.3622303 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181226T100000 DTEND;TZID=America/Toronto:20181226T170000 DTSTAMP:20260501T163259 CREATED:20181126T225330Z LAST-MODIFIED:20181203T153808Z UID:63317-1545818400-1545843600@dev.thedepanneur.ca SUMMARY:OFFSITE CLASS: Croissants from Scratch by Leo Baduria DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7 | paintboxbistro.ca\n—–\nAfternoon Session (2pm-5pm) \nJoin artisanal baker Leo Baduria to discover the secrets of one of French pastry’s most magical delights – the flaky\, delicate butter croissant. You will learn the whole process of creating your own croissants\, from the base yeated brioche dough\, to the techniques of butter lamination that creates the croissant’s signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat\, cinnamon swirls\, palmiers and more. There will be delicious fresh croissants to enjoy in class\, and participants will be able to take additional dough to bake at home. \n$75 +HST \n—–\nLeo J. Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/offsite-workshop-croissants-from-scratch-by-leo-baduria/ LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/croissants.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca GEO:43.6599328;-79.3622303 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20181224 DTEND;VALUE=DATE:20181225 DTSTAMP:20260501T163259 CREATED:20181120T021841Z LAST-MODIFIED:20190115T204816Z UID:63011-1545609600-1545695999@dev.thedepanneur.ca SUMMARY:CLOSED for Holidays DESCRIPTION:The Dep is taking a bit of a break before kicking off an exciting new year of Interesting Food Things!\nBrunch will continue to run every SAT & SUN throughout the holidays\, and Private Events & Kitchen Rental are available while were are closed. \nHave a great holiday everyone\, and we’ll see you in 2019! URL:https://dev.thedepanneur.ca/event/closed-for-holidays-3/2018-12-24/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/hammock.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181221T100000 DTEND;TZID=America/Toronto:20181221T130000 DTSTAMP:20260501T163259 CREATED:20181106T014627Z LAST-MODIFIED:20181214T163238Z UID:62322-1545386400-1545397200@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Polish Pierogies with Maria Rozynska DESCRIPTION:Every culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll start the class with a warm borscht broth\, then dive into learning how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. There will also be a short presentation on Polish cuisine\, and maybe even a traditional folk song or two! You’ll get a chance to try all the pierogies in class with a sour cream and warm caramelized onion topping\, and extras can be taken home and frozen (if you can resist eating them on the way home). \n__ \nON SALE ! $60   |   Reg. $75 (+HST) \n——\nA self-taught cook\, Maria Rozynska grew up in a Polish household observing her mother\, grandmother and great grandmother knead\, roll\, shape\, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking\, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her families recipes and traditions. A communal meal follows each of her workshops where guests can eat their creations while songs are sung and stories shared 🙂 \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur \nON SALE ! $60   |   Reg. $75 (+HST) URL:https://dev.thedepanneur.ca/event/lunch-learn-polish-pierogies-with-maria-rozynska-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/perogy.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181219T183000 DTEND;TZID=America/Toronto:20181219T213000 DTSTAMP:20260501T163259 CREATED:20181105T184425Z LAST-MODIFIED:20181211T230403Z UID:62226-1545244200-1545255000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Parisian Macarons by Justine Lam (2) DESCRIPTION:2nd Night added!\nElegant and photogenic French macarons have become one of the most popular dessert trends of late\, but they have been made in Europe\, in one form or another\, for centuries. French pâtisserie Ladurée has sometimes been credited with helping Parisian-style macarons become so popular in recent decades. With their beautiful colours\, delicate\, melt-in-your-mouth texture and eclectic flavour possibilities\, it’s no wonder people love to make them\, bake them and — of course — eat them!\n\n\n \n\n\nIn this fun\, hands-on workshop with pastry chef Justine Lam\, you will learn the classic Parisian macaron recipe and techniques to make authentic and delicious tasting French macaron in your own home. Participants will learn how to colour and flavour macarons\, different types of fillings\, and even the best way to store them. You will get to sample some in class\, and there will be extras to take home.\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nJustine Lam is a self-taught pastry chef who discovered the art of French pastry while living in Paris\, developing a repertoire of patisserie specialties including croissants\, chocolate bread\, brioche\, and more. After her stint in Paris\, Justine came to Toronto and graduated from George Brown. In addition to being an avid home baker\, Justine also caters desserts for personal and corporate events in Toronto through her company\, Quintessence Cakes & Pastries.\n\n\n \n\n\n—–\n\n\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-parisian-macarons-by-justine-lam-2-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_819164108255519.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181219T180000 DTEND;TZID=America/Toronto:20181219T190000 DTSTAMP:20260501T163259 CREATED:20181123T234253Z LAST-MODIFIED:20181218T173623Z UID:63169-1545242400-1545246000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN Holiday Edition at Moss Park Market — WED Dec 19 DESCRIPTION:Ghoraibeh غريبه \n \n \n \n \n \n Mutabal Kousa ( متبل كوسا)\n \n \n \n \n \n Auzi أوزة \n \n \n \n \n \n Fattoush فتوش\n \n \n \n\nFor our last pop-up of 2018 — a special Holiday Edition of Newcomer Kitchen — we are doing something a little bit different. Tonight\, in the spirit of the Holidays\, we are asking our community to pay it forward and give the people who have received so much support from us a chance to give back to others who could use a touch of kindness and holiday cheer. \nThis week we’re collaborating with Building Roots\, a remarkable organization that helped create the Moss Park Market\, a shipping container grocery store near Queen & Sherbourne\, that brings affordable fresh produce into one of Toronto’s most underserved neighbourhoods. \nWe ask that you go ahead and purchase these dinners as you usually would\, but on Dec 19 all the freshly made meals will be brought to the Moss Park Market where volunteers from Newcomer Kitchen and Building Roots will distribute the meals to individuals and families in the Moss Park community. \nFor more than two and half years\, Newcomer Kitchen has been building bridges and creating community through delicious Syrian home cooking. Join us as we invite some special new guests to join us at this bountiful holiday table.\n—– \n[beef] Auzi أوزة\nA decadent and luxurious meat pie from Damascus\, auzy combines a filling of spiced ground beef (halal)\, rice and green peas\, mixed with almonds and pines nuts that have been fried in butter. This filling is wrapped in a delicate\, crispy phyllo pastry shell\, and brushed with butter and eggs that give it a beautiful golden colour when it is baked. Auzy is often made for wedding celebrations\, family gatherings\, or holidays like Ramadan or Eid. \n[Vegetarian] Auzi\nThe vegetarian version made with rice\, carrots\, green peas and cremini mushrooms\, enriched by butter-fried almonds and pine nuts. \nM’tabbal Kousa متبل كوسا\nA relative of hummus or baba ganoush\, this is cool and refreshing meze dip is made with zucchini\, yogurt\, tahini and mint\, seasoned with olive oil\, and garnished with parsley. \nFattoush فتوش\nFattoush is a popular Levantine salad made with toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but recipes vary according to season and region. Fresh mint and parsley lend freshness and complexity\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nْغریبة Ghraybeh\nGhraybeh is a delicious and delicate Middle Eastern shortbread that melts in the mouth\, flavoured with vanilla or rosewater\, and garnished with pistachio seeds. \n\n\n$25 +HST \n\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\n—– \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-holiday-edition-at-moss-park-market-wed-dec-19/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/11/moss-park-market.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181217T183000 DTEND;TZID=America/Toronto:20181217T213000 DTSTAMP:20260501T163259 CREATED:20181112T220249Z LAST-MODIFIED:20181112T220249Z UID:62626-1545071400-1545082200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Holiday Preserving & Gifts by Camilla Wynne (2) DESCRIPTION:2nd Night Added!\nJoin master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to make fabulous homemade edible gifts and spread holiday cheer. \nThe class covers all the basics of water bath canning\, from selecting your produce to proper sterilization to basic microbiology\, and we’ll sample some different preserves. Then you’ll dive into making a delicious seasonal cranberry chutney and a glorious\, golden\, three citrus & ginger marmalade. \nParticipants will leave with a jar of marmalade and a jar of chutney\, both of which make amazing stocking stuffers\, hostess gifts or pantry arsenal perfect for complementing cheese plates or cozy morning breakfasts. You’ll also leave ready to tackle any canning project and able to safely modify recipes to suit your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale. \nIn this fun\, hands-on workshop\, participants will learn how to:\n– safely prepare pectin-free\, lower sugar whole fruit marmalade\n– safely prepare delicious chutney\n– modify ingredients in\n– any recipe to satisfy your creative urges\n– eliminate steps from the traditional canning process\n—– \n$60 +HST \n—–\nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \n—–\nEvery Sunday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-holiday-preserving-gifts-by-camilla-wynne-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/preservation-society-jams.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181217T100000 DTEND;TZID=America/Toronto:20181217T130000 DTSTAMP:20260501T163259 CREATED:20181106T011527Z LAST-MODIFIED:20181214T161226Z UID:62311-1545040800-1545051600@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Bread Baking with Leo Baduria DESCRIPTION:Join artisanal baker Leo Baduria for this fun\, hands-on workshop where participants will learn the recipes and techniques for making traditional flatbreads found in Italy and France\, such as Focaccia\, Fougasse aux Olives\, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch\, how to handle it from kneading and resting to stretching and shaping\, as well as tips on timing and temperature for baking. \nFor lunch you’ll get to enjoy the delicious breads made in class: Margarita Pizza and Tarte Flambée along with a fresh salad\, and bread with preserves and coffee or tea for dessert. \n—– \nON SALE ! $60   |   Reg. $75 (+HST) \n—– \nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nON SALE ! $60   |   Reg. $75 (+HST) URL:https://dev.thedepanneur.ca/event/lunch-learn-french-bread-baking-with-leo-baduria/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/tarte-flambee.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181216T183000 DTEND;TZID=America/Toronto:20181216T213000 DTSTAMP:20260501T163259 CREATED:20181023T004449Z LAST-MODIFIED:20181202T234601Z UID:61335-1544985000-1544995800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Holiday Preserving & Gifts by Camilla Wynne DESCRIPTION:Join master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to make fabulous homemade edible gifts and spread holiday cheer. \nThe class covers all the basics of water bath canning\, from selecting your produce to proper sterilization to basic microbiology\, and we’ll sample some different preserves. Then you’ll dive into making a delicious seasonal cranberry chutney and a glorious\, golden\, three citrus & ginger marmalade. \nParticipants will leave with a jar of marmalade and a jar of chutney\, both of which make amazing stocking stuffers\, hostess gifts or pantry arsenal perfect for complementing cheese plates or cozy morning breakfasts. You’ll also leave ready to tackle any canning project and able to safely modify recipes to suit your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale. \nIn this fun\, hands-on workshop\, participants will learn how to:\n– safely prepare pectin-free\, lower sugar whole fruit marmalade\n– safely prepare delicious chutney\n– modify ingredients in\n– any recipe to satisfy your creative urges\n– eliminate steps from the traditional canning process\n—– \n$60 +HST \n—–\nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \n—–\nEvery Sunday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-preserving-holiday-gifts-by-camilla-wynne/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/preservation-society-jams.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181214T100000 DTEND;TZID=America/Toronto:20181214T130000 DTSTAMP:20260501T163259 CREATED:20181106T010024Z LAST-MODIFIED:20181210T211733Z UID:62306-1544781600-1544792400@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Knife Skills with Sonya Gammal DESCRIPTION:Knowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals\, including selecting the best knife for the job\, as well as knife safety\, storage and maintenance including sharpening and honing. \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious lunch menu. Chef Sonya will guide you through fundamental knife skills such as: selecting\, storing and handling knives; sharpening vs. honing; knife safety and cutting techniques\, classic vegetable cuts such as julienne\, brunoise\, paysanne\, chiffonade\, etc.; breaking down a whole chicken into 8 parts. \nDuring the class you will be preparing a light lunch of chicken/veggie masala curry with basmati rice and two fresh salsas. (vegan + gluten-free options available). \nON SALE ! $60   |   Reg. $75 (+HST) \n—– \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—– \nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/lunch-learn-knife-skills-with-sonya-gammal-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/knife-skills2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181212T180000 DTEND;TZID=America/Toronto:20181212T190000 DTSTAMP:20260501T163259 CREATED:20181116T163332Z LAST-MODIFIED:20181212T163710Z UID:62841-1544637600-1544641200@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN @ PaintBox — WED Dec 12 DESCRIPTION:Yakanett a’arnabeet يخنة قرنبيط\n \n \n \n \n \n Salatet Alkhus سلطة خس\n \n \n \n \n \n Halaweh bel Jebn حلاوة بالجبن\n \n \n\nNewcomer Kitchen at PaintBox — WED Dec 12\nNote: due to the recent romaine lettuce recall\, we are substituting an arugula salad for the lettuce salad in tonight’s dinner \n  \n[chicken] D’jaj mishwi bil thoom wil za’tar w’ eklil el Jabal\n دجاج مشوي باللثوم و الزعتر و إكليل الجبل\nPotatoes have become part of the comfort food repertoire all over the world\, and the Mediterranean is no exception. Everywhere from France to Greece to Egypt has their own version of a simple and satisfying meal of roast chicken and potatoes. This popular Syrian recipe features halal chicken quarters roasted with thyme and rosemary along with plenty of garlic\, and a side of local new potatoes roasted with thyme. \n[vegetarian] Yakanett a’arnabeet يخنة قرنبيط\nThe bountiful autumn harvests of Syria and Canada are the inspiration for this traditional light stew of grilled cauliflower\, onions\, and green beens and chickpeas simmered in a sauce of fresh tomatoes and seasoned with cumin and garlic. Served over a bed of fluffy calrose rice and sprinkled with freshly chopped parsley. \nSalatet Alkhus سلطة خس\nA simple green salad of romaine lettuce\, tomatoes\, cucumber and carrots\, with fresh mint and a lemon\, garlic\, olive oil. \nHalaweh bel Jebn حلاوة بالجبن\nSyria is home to a wide variety of cheeses\, some of which make appearances in their delicious desserts. For this dish\, a specialty of Homs\, an outer layer is prepared with semolina\, sugar\, and a stretchy\, chewy Akawi cheese (like a fresh mozzarella). It is then rolled around a cool creamy filling like clotted cream or ricotta. These soft cheese rolls are then drizzled with sugar syrup and decorated with crushed pistachios. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS \nThis week’s meals are available for pickup from PaintBox Bistro\n555 Dundas St  E. (between Parliament & Sumach) between 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx. University to Greenwood\, Glen Rd. to Lakeshore)\nMAP \nFlat Rate 6km Delivery \nIf you live outside the 3km free delivery zone\, foodora can deliver for $10 within a 6km radius\n(approx. Brock to Main\, Eglinton to Lakeshore)\nMAP \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\n—– \nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-paintbox-wed-dec-12/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_1817689074912244.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181209T183000 DTEND;TZID=America/Toronto:20181209T213000 DTSTAMP:20260501T163259 CREATED:20181022T234339Z LAST-MODIFIED:20181022T234922Z UID:61323-1544380200-1544391000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Parisian Macarons by Justine Lam DESCRIPTION:Elegant and photogenic French macarons have become one of the most popular dessert trends of late\, but they have been made in Europe\, in one form or another\, for centuries. French pâtisserie Ladurée has sometimes been credited with helping Parisian-style macarons become so popular in recent decades. With their beautiful colours\, delicate\, melt-in-your-mouth texture and eclectic flavour possibilities\, it’s no wonder people love to make them\, bake them and — of course — eat them!\n\n\n \n\n\nIn this fun\, hands-on workshop with pastry chef Justine Lam\, you will learn the classic Parisian macaron recipe and techniques to make authentic and delicious tasting French macaron in your own home. Participants will learn how to colour and flavour macarons\, different types of fillings\, and even the best way to store them. You will get to sample some in class\, and there will be extras to take home.\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nJustine Lam is a self-taught pastry chef who discovered the art of French pastry while living in Paris\, developing a repertoire of patisserie specialties including croissants\, chocolate bread\, brioche\, and more. After her stint in Paris\, Justine came to Toronto and graduated from George Brown. In addition to being an avid home baker\, Justine also caters desserts for personal and corporate events in Toronto through her company\, Quintessence Cakes & Pastries.\n\n\n \n\n\n—–\n\n\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-parisian-macarons-by-justine-lam-4/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_819164108255519.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181209T133000 DTEND;TZID=America/Toronto:20181209T160000 DTSTAMP:20260501T163259 CREATED:20181114T183931Z LAST-MODIFIED:20181203T151506Z UID:62728-1544362200-1544371200@dev.thedepanneur.ca SUMMARY:OFFSITE WORKSHOP: Syrian Cookies with Newcomer Kitchen DESCRIPTION:NOTE: These workshops are NOT at The Depanneur!\nThey are at the FIDO Kitchen at Evergreen Brick Works\n550 Bayview Avenue\, Toronto\, M4W 3X8 > MAP\nOver the last two years\, Newcomer Kitchen has tapped into the tremendous culinary talent in the newcomer Syrian community to create exciting economic and social opportunities. In that time\, many people have expressed interest in learning some of their fabulous recipes. \nSo this December\, in collaboration with Evergreen Brick Works’ Winter Village\, Newcomer Kitchen is offering a fun\, hands-on workshops exploring several traditional Syrian cookies\, typical of what would grace the family table at holiday or gatherings. \nMamoul\nRich\, buttery shortbread cookies stuffed with a date or walnut filling \, often pressed into decorative shapes in carved wooden molds. They also can be made by hand and ingeniously finished with tongs. \nKa’ak el Eid\nMany kinds of cookies are baked to celebrate Eid\, the festivities at the end of Ramadan\, each family with a recipe of their own. These delicious cookies are made with semolina and sesame seeds\, scented with anise and Mahlab\, a spice derived from cherry kernels that adds a marzipan-like almond aroma. \nBarazek \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. \nParticipants will get to enjoy some of their cookies with coffee or tea at the end of the class\, and there will be extras to take home (if you don’t eat them all!). \n$60 +HST \n—–\nNewcomer Kitchen is a project that invites Syrian newcomer women 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. \nEvergreen Brick Works is a hub — a place where the world can experience sustainable ideas that enable flourishing cities of the future. In 2010\, Evergreen transformed a collection of deteriorating heritage buildings into a global showcase for green design and an award-winning public space. Open year-round\, Evergreen Brick Works welcomes more than 500\,000 visitors annually to experience its public markets\, participate in conferences and events\, enjoy outdoor learning and nature play\, and explore public art in the heart of Toronto’s ravine system. \nThe Depanneur is a unique food venue that hosts an eclectic range of food events. Learn more about the things we do\, check out our upcoming events\, or learn more about how you can get involved. URL:https://dev.thedepanneur.ca/event/offsite-workshop-syrian-cookies-with-newcomer-kitchen/2018-12-09/ LOCATION:Evergreen Brick Works\, 550 Bayview Avenue\, Toronto\, Ontario\, M4W 3X8\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/11/NK-Cookies-collage.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181209T100000 DTEND;TZID=America/Toronto:20181209T160000 DTSTAMP:20260501T163259 CREATED:20181105T193031Z LAST-MODIFIED:20190118T155029Z UID:62237-1544349600-1544371200@dev.thedepanneur.ca SUMMARY:OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—– \nFull-Day Bread Making Workshop! \nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$125 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/offsite-workshop-full-day-breadmaking-intensive-by-leo-baduria-4/ 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_539407853110297.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:20181209T100000 DTEND;TZID=America/Toronto:20181209T123000 DTSTAMP:20260501T163259 CREATED:20181114T171520Z LAST-MODIFIED:20181210T155100Z UID:62714-1544349600-1544358600@dev.thedepanneur.ca SUMMARY:OFFSITE WORKSHOP: Syrian Mezze Dips with Newcomer Kitchen DESCRIPTION:NOTE: These workshops are NOT at The Depanneur!\nThey are at the FIDO Kitchen at Evergreen Brick Works\n550 Bayview Avenue\, Toronto\, M4W 3X8 > MAP\nOver the last two years\, Newcomer Kitchen has tapped into the tremendous culinary talent in the newcomer Syrian community to create exciting economic and social opportunities. In that time\, many people have expressed interest in learning some of their fabulous recipes. \nSo this December\, in collaboration with Evergreen Brick Works’ Winter Village\, Newcomer Kitchen is offering a fun\, hands-on workshops exploring several traditional Syrian dips\, typical of the spread of “mezze” appetizers that make up the start of many Middle Eastern meals. \nHummous Shmander\nA traditional beet-based meze dip popular in Syria\, especially in Aleppo. A colourful relative of hummus\, it’s made with beets\, chickpeas\, tahini and parsley seasoned with a bit garlic\, and garnished with pomegranate molasses\, lemon\, za’atar and walnuts. \nM’tabbal Koussa\nSimilar to baba ganoush\, this light zucchini-based dip is cool and refreshing\, made with combination of thick yogurt and tahini\, seasoned with a bit garlic\, lemon and cumin. \nMuhammara\nA rich\, complex and slightly spicy dip of roasted red peppers\, tomato\, walnuts\, pomegranate molasses and Aleppo pepper. Originally from Aleppo but can now be found in countless variations throughout the Levant. \nParticipants will get to enjoy their dips for lunch along with pita bread and fresh vegetables. \n$60 +HST \n—–\nNewcomer Kitchen is a project that invites Syrian newcomer women 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. \nEvergreen Brick Works is a hub — a place where the world can experience sustainable ideas that enable flourishing cities of the future. In 2010\, Evergreen transformed a collection of deteriorating heritage buildings into a global showcase for green design and an award-winning public space. Open year-round\, Evergreen Brick Works welcomes more than 500\,000 visitors annually to experience its public markets\, participate in conferences and events\, enjoy outdoor learning and nature play\, and explore public art in the heart of Toronto’s ravine system. \nThe Depanneur is a unique food venue that hosts an eclectic range of food events. Learn more about the things we do\, check out our upcoming events\, or learn more about how you can get involved. URL:https://dev.thedepanneur.ca/event/offsite-workshop-syrian-mezze-dips-with-newcomer-kitchen/2018-12-09/ LOCATION:Evergreen Brick Works\, 550 Bayview Avenue\, Toronto\, Ontario\, M4W 3X8\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/mezze-dips-collage_2.png ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181208T193000 DTEND;TZID=America/Toronto:20181208T220000 DTSTAMP:20260501T163259 CREATED:20181027T133751Z LAST-MODIFIED:20181203T204635Z UID:61529-1544297400-1544306400@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Wesołych Świąt! Polish Christmas by Maria Rozynska DESCRIPTION:Wesołych Świąt! Christmas Eve or Wigilia is the most festive holiday in Poland celebrated in the company of those dearest to us. An unforgettable evening of food and song\, guests will dine on traditional Polish Christmas dishes\, learn about old Polish customs while tapping their feet to the tune of classic Polish folk music and carols performed live by host Maria Rozynska and accompanied by the ever-talented Ewelina Ferenc from Polky Village Band. \nGuests will enjoy traditional Polish Christmas Eve recipes passed down from Maria’s family. As per tradition\, wafers (opłatetki) are divided between guests\, who exchange greetings and well wishes. Most of the dishes served are cooked only once a year\, specifically for this special day; this is a unique opportunity to experience a truly authentic Polish Christmas dinner\, \n—–\nŚledzie (Smoked Pickled Herring) – Slowly marinated in olive oil with chopped onions\, garlic and bay leaves\, it’s the traditional starter at any Polish holiday meal\, served with fresh light rye bread \nChristmas Red Borscht (Beetroot Soup) – Christmas Eve dinner often starts with red borscht and requires a sour base (kwas) which is made a few days in advance. Flavorful and slightly sweet\, this beet and cabbage broth is served over freshly made uszka\, or mini dumplings\, filled with traditional wild Polish borowik mushrooms straight from the forests of Poland. \nChristmas Fried Carp – The tradition of carp farming in Poland is at least 700 hundred years old but only became a prominent part of Polish culinary traditions after World War II. Today it is the Christmas Eve must-have for many families. Brined to add plumpness and marinated in a lemony sauce\, the carp is then fried on high and served over a bed of arugula and roasted baked potatoes with a splash of dressing. \nBraised Sauerkraut with White Beans – Polish Christmas Eve is redolent with the smell of sauerkraut since it’s an absolute must-have on the holiday table\, whether in a filling for pierogis or on its own as a delicious side dish. Cooked for several hours with the addition of dried forest mushrooms and tiny white beans\, this sauerkraut recipe is true Polish soul food. \nKutia – This sweet wheat berry\, poppy seed and honey pudding with toasted walnuts and almonds was perceived as a special holy dish and eaten only on special occasions. Nowadays\, it’s prepared only for Christmas Eve. \nKompot – A non-alcoholic sweet beverage prepared from several kinds of dried fruit \n  \n—– \n$60 +HST \n—–\nA self-taught cook\, Maria Rozynska grew up in a Polish household observing her mother\, grandmother and great grandmother knead\, roll\, shape\, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking\, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her families recipes and traditions. \nPolky Village Band is professional Polish folk band in Toronto performing traditional Polish folk songs and dances using traditional Polish instruments at numerous cultural events in the GTA. Their repertoire\, comprised of songs that singer Ewelina Ferenc learned growing up in Poland\, can move just about anyone to dance — even those with two left feet!\n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party. \nLearn more about the Supper Clubs at The Dep URL:https://dev.thedepanneur.ca/event/supper-club-wesolych-swiat-polish-christmas-by-maria-rozynska/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/carp.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181206T180000 DTEND;TZID=America/Toronto:20181206T210000 DTSTAMP:20260501T163259 CREATED:20181119T231026Z LAST-MODIFIED:20181204T010545Z UID:62952-1544119200-1544130000@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Zimbabwean Pies by Evis Chirowamhangu DESCRIPTION:Evis Chirowamhangu crafts delicious Zimbabwean-style hand pies with locally sourced ingredients. Her company\, Mnandi Pies\, has been featured on CBC’s Here and Now\, CBC Metro Morning\, The Pay Chen Show\, Toronto Star\, Now Magazine and BlogTO. Evis is on a mission to feed Canadians unique and authentic foods inspired by the Southern African Cuisine of her childhood. \n—–\nRoasted Vegetable & Garlic Soup $5\nwith white kidney beans \nZimbabwean-style Pies $10 for 1 – 2 for $16\nwith a side green salad\nSteak & Onion – Ontario Steak and sauteed onions in delicious gooey gravy\nChicken & Mushroom – Farm raised chicken\, onions and cremini mushrooms white gravy seasoned with chicken spices from Zimbabwe\nBeef & Kale – A popular dish in Zimbabwe\, stewed beef mixed with kale\, cooked in a flavorful tomato gravy\nCarrot & Kale – A Canadian twist to a popular vegetable dish in Zimbabwe\, carrots and kale cooked in a mixture of fresh tomatoes and onions (v)\nChakalaka – A very popular South African relish of  Bell Peppers\, tomatoes\, onions\, carrots & beans in a curry sauce (v)\nCherry Cheesecake $5\nGraham cracker crust & cherry topping \nPrix Fixe Menu $25\nSoup + 2 Pies + Cheesecake \n—–\nEvis Chirowamhangu is the owner and food experimentalist at Mnandi Pies\, a company that produces Zimbabwean Style Pies in Toronto.  Born and raised in Nyanga\, Zimbabwe\, Evis moved to Toronto in 2005 where she immediately recognized the lack of anything that looked like a Zimbabwean Pie on the Toronto Market. Through a series of food experiments\, she finally nailed the perfect “Zimbabwean Pie”. \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 \n\n  URL:https://dev.thedepanneur.ca/event/drop-in-dinner-zimbabwean-pies-by-evis-chirowamhangu/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/11/U1A6064.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181205T180000 DTEND;TZID=America/Toronto:20181205T190000 DTSTAMP:20260501T163259 CREATED:20181116T162523Z LAST-MODIFIED:20181205T182321Z UID:62833-1544032800-1544036400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN @ CSI — WED Dec 5 DESCRIPTION:Fasolia bel Zait فاصولية بالزيت\n \n \n \n \n \n Salateh Malfouf سلطة ملفوف \n \n \n \n \n \n Knafeh Nabulsia كنافة نابلسية\n \n \n\n[fish] Sayadieh صيادية\nFish and seafood is something of a rarity in Syrian cuisine\, but it does appear in the specialities of areas along the Mediterranean coast in the East. In this dish (roughly translated as “fisherman’s dish”)\, white fish (tilapia) is delicately seasoned with a blend of warm spices (baharat)\, and served atop long grain rice cooked in a flavourful\, rich brown caramelized onion and fish stock. It is garnished with fried almonds\, pine nuts and crispy fried onions\, and served with lemon & tahini sauce known as Taratour. \nThis week\, Mayada Khalas who hails from Lattakya on the Mediterranean coast of Syria where seafood is very popular\, and something of an expert in this dish\, is going to be leading the cooking. \n[vegetarian] Fasolia bel Zait فاصوليا بالزيت و رز بالشعرية\nGreen beans and garlic slow-cooked in olive oil with tomatoes and garnished with tart pomegranate molasses; served with a side of Rez bel Shairieh (rice with vermicelli). \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. \nKnafeh Nabulsia كنافة نابلسية\nThis version of knafeh\, a dessert with a base of mild white cheese (known as Nabulsi) topped with a crispy shredded pastry surface\, doused with a scented sugar syrup\, originates in the Palestinian city of Nablus as far back as 10th century\, but variations spread with the Ottoman Empire to include much of the Middle East. \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 \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-csi-wed-dec-5/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/sayadieh_2-copy.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181204T180000 DTEND;TZID=America/Toronto:20181204T210000 DTSTAMP:20260501T163259 CREATED:20181112T182615Z LAST-MODIFIED:20181121T182314Z UID:62609-1543946400-1543957200@dev.thedepanneur.ca SUMMARY:TABLE TALK: Thu Nguyen DESCRIPTION:Thu Nguyen is organizes Karma Kitchen in Moss Park\, a monthly pay-it-forward delicious experiment in generosity. Our all-volunteer team makes vegetarian banh mi with fresh ingredients from Building Roots and spend the afternoon sharing our gifts with the residents of Moss Park. The guests are get a $0 bill at the end of their meal and invited to pay it forward to someone they don’t know next month. Thu was inspired volunteering at the original Karma Kitchen in Berkeley where the gift economy model has proven sustainable for over a decade and has since spread to over 30 cities around the world. \nThu will talk about how Karma Kitchen and its global experiment in movement — of enabling small shifts in the guests from isolation to community\, from transaction to trust\, and from scarcity to abundance. The volunteers experience a ripple effect by having the opportunity to cultivate generosity and the guests get a beautiful expression of human dignity. You’ll hear stories of the serendipity\, human dignity and hope that happens at Karma Kitchen and be inspired by how food + small acts of kindness builds community. \nThu Nguyen is the author of My Quest for Yummy Banh Mi\, and has reversed diabetes and cancer through cooking\, mindfulness and small acts of kindness. \n—– \n\nDinner by Len Senater\nGỏi Cuốn\, cool\, fresh rice paper rolls with stuffed with herbs & noodles\, and served with a hoisin based dipping sauce. Bo Kho\, a fragrant and warming beef stew with lemongrass\, star anise\, fennel\, cinnamon\, served with baguette\, a mix of complex Southeast Asian flavors and a touch of French influence. For dessert\, Kem Flan\, aka Creme Caramel\, a French import that’s become a local staple\, sometimes embellished with a topping of strong black coffee.\n#GF #vegan options available \n—–\nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea; dessert available a la carte\n$25 (+HST) \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. \nBOOK NOW\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 URL:https://dev.thedepanneur.ca/event/table-talk-thu-nguyen/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Table Talks ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/11/IMG_20180825_135251_01.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181203T183000 DTEND;TZID=America/Toronto:20181203T213000 DTSTAMP:20260501T163259 CREATED:20181105T191801Z LAST-MODIFIED:20181121T231345Z UID:62232-1543861800-1543872600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Holiday Chocolates & Truffles by Emily Zimmerman (2) DESCRIPTION:2nd Night Added! \nJust in time for the holidays\, Emily Zimmerman is offering this fun\, hands-on workshop introducing basic techniques for chocolate and truffle making. Participants will leave with a box full of delicious handmade chocolates made with organic\, fairly-traded and locally processed ChocoSol chocolate\, as well as a recipe pack\, and the skills and inspiration to make all kinds of fabulous sweets of your own. \nIn this class you’ll learn how to make decadent chocolate truffles as well as delicious and attractive chocolate bark incorporating a range of sweet\, salty\, crunchy\, chewy or spicy toppings that you can customize to your taste. You’ll learn how to make white chocolate from scratch\, as well as fondant and ganache to fill your truffles\, and how to temper chocolate for a long-lasting\, glossy finish. We’ll also whip up a quick and easy batch of delicious roses-des-sables\, crunchy chocolate “haystacks” made with cornflakes. All recipes are #vegan and #glutenfree \n$60 +HST\n(quality chocolate is expensive\, yo)\nKids under 12 can attend for 1/2 price! \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.\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-holiday-chocolates-truffles-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/2017/11/facebook_event_965603286910686.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181203T100000 DTEND;TZID=America/Toronto:20181203T130000 DTSTAMP:20260501T163259 CREATED:20181106T000124Z LAST-MODIFIED:20181202T172503Z UID:62283-1543831200-1543842000@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—– \nSALE $55 — regular $75 (+HST) \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/ 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 END:VCALENDAR