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DTSTART;TZID=America/Toronto:20181209T183000
DTEND;TZID=America/Toronto:20181209T213000
DTSTAMP:20260501T121759
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
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181209T133000
DTEND;TZID=America/Toronto:20181209T160000
DTSTAMP:20260501T121759
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:20260501T121759
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
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181209T100000
DTEND;TZID=America/Toronto:20181209T123000
DTSTAMP:20260501T121759
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:20260501T121759
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:20260501T121759
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:20260501T121759
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:20260501T121759
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:20260501T121759
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:20260501T121759
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181202T183000
DTEND;TZID=America/Toronto:20181202T213000
DTSTAMP:20260501T121800
CREATED:20181022T225042Z
LAST-MODIFIED:20181022T230922Z
UID:61296-1543775400-1543786200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Holiday Chocolates & Truffles by Emily Zimmerman
DESCRIPTION:Just 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-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_965603286910686.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181201T193000
DTEND;TZID=America/Toronto:20181201T220000
DTSTAMP:20260501T121800
CREATED:20181029T163743Z
LAST-MODIFIED:20181029T234451Z
UID:61670-1543692600-1543701600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Temps des Fêtes by Chantal Véchambre &  Mélyssa Rose
DESCRIPTION:Christmas has long been one of the central festivities in France\, rich with culinary and musical traditions. The Dep is delighted to reunite Chef Chantal Véchambre and singer Mélyssa Rose for a celebration of the Temps des Fêtes\, with a selection of authentic French food and music. Chantal brings some of her favourite French holiday dishes to the table\, and Mélyssa pays homage to French musical legend Charles Aznavour\, along with a selection of classic Noël songs. \n—–\nFoie Gras Chantilly\nDelicate mousse of duck liver on slivers of homemade pain d’épices (gingerbread) \nVelouté de Panais\nA luscious\, creamy parsnip soup with cider\, topped with buttered scallops\, roasted mushrooms and a dash of white truffle oil \nSalade d’Endives\nCrisp\, delicate and slightly bitter fresh endives\, garnished with juicy pear\, toasted walnuts and crumbs of blue Roquefort cheese\, in a classic French vinaigrette. \nRôti de Dindonneau aux Pommes\nDeboned turkey breast rolled around a breadcrumb stuffing of fresh and dried fruits\, onions\, warm holiday spices and herbs\, served with creamy baked polenta and glazed apples. \nBûche Noël\nThe most famous and traditional French Christmas dessert. the bûche (Yule Log) is made from delicate sponge cake rolled around chestnut cream and decorated with rich chocolate icing to resemble a branch of a tree. A sweet tribute to the original “Yule Log” which would be burnt in the fireplace on Christmas Day — lit with the remains of the previous year’s log\, which had been kept the whole year for good luck.\n—– \n$60 +HST \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg\, where she developed recipes and culinary workshops inspired by the site’s 18th century recipes\, culminating in an award-winning book: French Taste in Atlantic Canada\, 1604-1758. Now established in Toronto\, Chantal pursues food writing and culinary adventures\, and professional catering through her company My Creme Caramel Catering. \nBorn and raised in France\, Mélyssa Rose moved to New York City at the age of thirty years old to pursue her dream of becoming a jazz singer. After one year in New York City where she performed in bars\, French restaurants and jazz clubs\, Mélyssa moved to Toronto. Specializing in French music from the 1950s\, Mélyssa interprets and tells stories\, uncovering the secrets of the songs in her repertoire. The singer also lends herself to American jazz standards\, but always with a Parisian esthetic. Minuit a Paris\n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-temps-des-fetes-by-chantal-vechambre-melyssa-rose/
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/roti-de-dindonneau-aux-pruneaux.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181130T100000
DTEND;TZID=America/Toronto:20181130T130000
DTSTAMP:20260501T121800
CREATED:20181016T010552Z
LAST-MODIFIED:20181125T225058Z
UID:60954-1543572000-1543582800@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$75 +HST \nSPECIAL OFFER: Book this class on AirBnB and save $15!\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 \nSPECIAL OFFER: Book this class on AirBnB and save $15!
URL:https://dev.thedepanneur.ca/event/lunch-learn-paella-valencia-with-jose-arato-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/2017/09/facebook_event_346189372506489.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181129T180000
DTEND;TZID=America/Toronto:20181129T210000
DTSTAMP:20260501T121800
CREATED:20181112T015735Z
LAST-MODIFIED:20181112T015735Z
UID:62584-1543514400-1543525200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Cleveland Soul by Avaughn Wells
DESCRIPTION:Chef Avaughn Wells brings a taste of Cleveland to The Dep with this smoky BBQ menu of American Soul Food classics. \n“When my grandparents traveled North to Ohio\, they brought their Southern flavours with them. My mother would have made some of these items; others were from my grandmother. This menu is my own twist on food that I grew up on.”\n—– \nBBQ Chicken Tacos (2) $8\nBarbecue braised chicken\, cayenne aioli and pickled red onions on a flour tortillas \nCleveland Brisket Dinner $15\nOpen pit smoked brisket\, baked jalapeno macaroni with cheddar cheese sauce\, smoked turkey-wing collard greens\, and succotash cornbread pudding. \nVeggie Dinner $10\nBaked jalapeno macaroni\, collard greens & cornbread pudding \nButter Cake $7\nwith lemon sour cream glaze \n—–\nChef Avaughn Wells began cooking in 1992 as a highschool student in Cleveland\, Ohio. Over the next 24 years\, Chef Avaughn worked his way up through various hotels and upscale restaurants to the helm of such kitchens as The Amsterdam Brewhouse\, Real Sports Bar & Grill\, Rec Room and Coq of the Walk\, as well as consulting and pop-ups through his own culinary brand\, ONYX Hospitality \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-cleveland-soul-by-avaughn-wells/
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/Smoked-Brisket.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181128T180000
DTEND;TZID=America/Toronto:20181128T190000
DTSTAMP:20260501T121800
CREATED:20181108T174800Z
LAST-MODIFIED:20181126T190138Z
UID:62479-1543428000-1543431600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN @ The Depanneur — WED Nov 28
DESCRIPTION:Salata Na’ameh  سلطة ناعمة\n				\n			\n				\n			\n				\n				Roz bel Haleeb  رز بحليب\n				\n		\n\n[beef]  Bulgur Bandoura  برغل ببندورة\nBulgur\, whole wheat that has been parboiled\, dried and then cracked is one of the very nutritious staple grains in Syrian cuisine. It comes in a range of colours\, from pale yellow to dark brown\, and grinds\, from very fine to coarse. In this classic dish\, bulgur is cooked with tomatoes (bandoura)\, onions and olive oil to give it a rich\, tangy flavour and a moist texture almost approaching a risotto. It is topped with small cubes (suqaar) of halal beef\, that has been braised in a seasoned broth (which is also used to cook the bulgur)\, and garnished with some chickpeas\, parsley\, and pickles. \n[vegetarian]  Bulgur Bandoura  برغل ببندورة\nThe vegetarian version will be cooked in seasoned tomato juice with extra chickpeas\, and will come with a homemade labneh ball – a tangy salted and pressed fresh yogurt cheese that is formed into small balls and rolled in za’atar (a Middle Eastern spice mix of ground dried thyme\, oregano\, and marjoram\, mixed with toasted sesame seeds and salt)\, and cured in olive oil. \n\n\nSalata Na’ameh  سلطة ناعمة\nA colourful salad made of finely (na’ameh) chopped cucumbers\, tomatoes\, onions and parsley dressed with olive oil\, garlic\, lemon juice\, and dried mint. \n\n\n\nRoz bel Haleeb  رز بحليب\nWherever you find rice\, you’ll probably find a version of rice pudding. This creamy version is scented with cardamom\, vanilla and rosewater\, and garnished with some fresh Ontario fruit.\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-nov-28/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/bulgur-bandoura.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181127T183000
DTEND;TZID=America/Toronto:20181127T210000
DTSTAMP:20260501T121800
CREATED:20181031T154242Z
LAST-MODIFIED:20181031T154421Z
UID:62042-1543343400-1543352400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gifting Kimchi by Chef Sang Kim
DESCRIPTION:http://www.galleriasm.com/\n				\n			\n				\n			\n				\n				http://www.food4ukimchi.ca/\n				\n			\n				\n			\n				\n				http://www.koreafood.ca/\n				\n			\n		\n\n\nKimchi is an incredibly healthy and delicious category of Korean fermented vegetables. During this time of year\, after the nappa cabbage harvest\, kimjang is held throughout Korea\, where people from the community come out to prepare kimchi together for every household. The most common type of kimchi is cut from whole cabbages— the red\, chili-infused found on every Korean table. However\, the techniques and ingredients for this traditional Korean dish can vary tremendously\, and provide an entry point to the fascinating and diverse world of Korean cuisine.\n\n\n \n\n\nBut can kimchi help make the world a better place? Toronto celebrity chef Sang Kim thinks so. In 2018 Chef Sang launched the #GiftingKimchi campaign\, dropping off homemade kimchi to people who are positive forces in the community\, and the response has been incredible. So now Chef Sang is leveling up\, offering this hands-on workshop on classic nappa cabbage (poggi-style) kimchi— so that you can make\, enjoy and share kimchi of your own!\n\n\n \n\n\nAnd to make this class even more special\, Chef Sang\, will be using authentic Korean ingredients sponsored by Galleria Supermarket\, the largest Korean-owned supermarket chain in Canada. And to cap it all off\, FOOD 4 U will be offering free jars of their famous Canadian-made cut cabbage kimchi for you take home with you. \n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\nSang Kim is an award-winning chef\, restaurateur\, writer\, speaker\, educator\, and animating force behind some of the most iconic modern Asian restaurants in Toronto\, including Blowfish\, KI Modern Japanese\, KOKO! Share Bar\, and Yakitori Bar.\n\n\n\nHe operates Canada’s most popular sushi making school\, Sushi Making For The Soul\, with over 18\,000+ “graduates” since its inception in 2010. Sang is the award-winning author of two books\, and his third book\, Woody Allen Ate My Kimchi\, a memoir about his restaurant journey\, will be released in Spring 2019. His own cooking talk show\, Dishing It with Chef Sang launches in Summer 2018 on TAG TV. \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-gifting-kimchi-by-chef-sang-kim-5/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/Kimchi1-e1528144195430.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181126T183000
DTEND;TZID=America/Toronto:20181126T210000
DTSTAMP:20260501T121800
CREATED:20181008T135514Z
LAST-MODIFIED:20181016T190347Z
UID:60576-1543257000-1543266000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gifting Kimchi by Chef Sang Kim
DESCRIPTION:http://www.galleriasm.com/\n				\n			\n				\n			\n				\n				http://www.food4ukimchi.ca/\n				\n			\n				\n			\n				\n				http://www.koreafood.ca/\n				\n			\n		\n\n\nKimchi is an incredibly healthy and delicious category of Korean fermented vegetables. During this time of year\, after the nappa cabbage harvest\, kimjang is held throughout Korea\, where people from the community come out to prepare kimchi together for every household. The most common type of kimchi is cut from whole cabbages— the red\, chili-infused found on every Korean table. However\, the techniques and ingredients for this traditional Korean dish can vary tremendously\, and provide an entry point to the fascinating and diverse world of Korean cuisine.\n\n\n \n\n\nBut can kimchi help make the world a better place? Toronto celebrity chef Sang Kim thinks so. In 2018 Chef Sang launched the #GiftingKimchi campaign\, dropping off homemade kimchi to people who are positive forces in the community\, and the response has been incredible. So now Chef Sang is leveling up\, offering this hands-on workshop on classic nappa cabbage (poggi-style) kimchi— so that you can make\, enjoy and share kimchi of your own!\n\n\n \n\n\nAnd to make this class even more special\, Chef Sang\, will be using authentic Korean ingredients sponsored by Galleria Supermarket\, the largest Korean-owned supermarket chain in Canada. And to cap it all off\, FOOD 4 U will be offering free jars of their famous Canadian-made cut cabbage kimchi for you take home with you. \n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\nSang Kim is an award-winning chef\, restaurateur\, writer\, speaker\, educator\, and animating force behind some of the most iconic modern Asian restaurants in Toronto\, including Blowfish\, KI Modern Japanese\, KOKO! Share Bar\, and Yakitori Bar.\n\n\n\nHe operates Canada’s most popular sushi making school\, Sushi Making For The Soul\, with over 18\,000+ “graduates” since its inception in 2010. Sang is the award-winning author of two books\, and his third book\, Woody Allen Ate My Kimchi\, a memoir about his restaurant journey\, will be released in Spring 2019. His own cooking talk show\, Dishing It with Chef Sang launches in Summer 2018 on TAG TV. \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-gifting-kimchi-by-chef-sang-kim-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/Kimchi1-e1528144195430.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181126T100000
DTEND;TZID=America/Toronto:20181126T130000
DTSTAMP:20260501T121800
CREATED:20181015T234547Z
LAST-MODIFIED:20181123T164159Z
UID:60928-1543226400-1543237200@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$75 +HST \nSPECIAL OFFER: Book this class on AirBnB and save $15!*\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. \nLearn more about Workshops at The Depanneur \nSPECIAL OFFER: Book this class on AirBnB and save $15!*\n*HST is included in the price
URL:https://dev.thedepanneur.ca/event/lunch-learn-cooking-the-seasons-with-doris-fin/
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:20181125T183000
DTEND;TZID=America/Toronto:20181125T210000
DTSTAMP:20260501T121800
CREATED:20181017T165953Z
LAST-MODIFIED:20181017T170214Z
UID:61073-1543170600-1543179600@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Sous Weed — Cooking with Cannabis 101 by Carole Nelson Brown
DESCRIPTION:Finally medical and recreational cannabis is legal\, but not everyone wants to smoke… Cannabis-infused edibles offer a more pleasant\, varied and precise way to incorporate the benefits of cannabis into your lifestyle\, but uninspired\, store-bought gummies or brownies provide less control over dosage or quality of ingredients. If you are curious about understanding the world of “medibles” and want to learn how you can make them yourself\, this is the class for you. \nAt the heart of cannabis-infused products is decarboxylation\, a simple process during which cannabis is heated to activate its psychoactive and relaxing effects. Applying heat turns the THCA (the non-psychoactive acid form that is a great anti-inflammatory) into TCH (the fun stuff). This happens naturally when you smoke it but in order to cook with it\, you need to find another way — and that is where sous vide comes in. Sous vide is a method of cooking that involves sealing foods in vacuum sealed\, food-grade plastic and putting it in a temperature controlled water bath. It’s an amazing way to cook a steak\, but it’s also a perfect way to easily and precisely decarboxolate cannabis without the aggressive smell or risks associated with old-fashioned\, oven-based methods. \nIn this 2 hour demo\, Carole Nelson Brown will show you how to discreetly decarb cannabis in your own home\, as well as how to then use it to infuse any cooking oil\, butter\, milk or cream. We will discuss dosing as precisely as possible\, how different strains lend themselves to different infusions\, how to pair flavour profiles with food\, and some tricks to make your infusions more efficient and effective. \nFor this demo Carole will demonstrate infusing coconut oil\, olive oil\, dulce de leche\, and butter\, and you will get to taste some delicious dishes that will showcase some creative recipes to use infused products in your own kitchen. Recipes will printed and be available for participants to take home. \nHoney Jerk Roasted Cauliflower with Pickled Cucumber with coconut oil and honey\nSpanish Garlic Shrimp with Chili Olive Oil\nChimichurri compound butter served with sous vide steak\nDulce de Leche Brownie Bites \nNOTE: these recipes have been developed and tested with infused products in mind\, but the samples served in class will NOT be cannabis-infused.\n—– \n\n$90 + HST\n\n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour.\n\n—–\nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events\n\n\n \n\n\nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-sous-weed-cooking-with-cannabis-101-by-carole-nelson-brown-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Cannabis-infused-oil.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181124T193000
DTEND;TZID=America/Toronto:20181124T220000
DTSTAMP:20260501T121800
CREATED:20181020T213706Z
LAST-MODIFIED:20181023T153255Z
UID:61241-1543087800-1543096800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Seafood & Spice by Winslow Taylor
DESCRIPTION:Chef Winslow Taylor combines the spicy flavours of his rural Jamaican childhood with seasonal local produce for this elegant seafood dinner.\n\n\n \n\n\n“This special time of year is one of my favourites. Coming from a rural community\, the harvest time was always special because it was your chance to share your bounty with friends and family. This supper highlights some seasonal Canadian ingredients such as squash and corn\, enlivened with my favourite Caribbean spices and fresh seafood!”\n\n\n—–\n\n\n \n\n\nLobster and Crab Bisque\n\n\nA creamy\, spicy seafood bisque made with coconut milk\, butternut squash\, cream\, lobster and crab\, seasoned with Caribbean curry and Scotch bonnet peppers. \n\n\n \n\n\nTropical Spinach Salad\n\n\nBaby spinach salad with fresh mango & red onion salsa\, topped with topped with crunchy\, slivered almonds and a cinnamon-infused vinaigrette.\n\n\n \n\n\nSpicy Creole Seafood and Cheesy Garlic Grits\n\n\nA medley of black tiger shrimp and bay scallops cooked in a spicy creole pepper sauce with fresh thyme\, grilled corn and seared lemon\, over stone-ground cornmeal slow-cooked with garlic butter and cheddar cheese.\n\n\n \n\n\nCoconut Rum Rice Pudding\n\n\nCreamy rice pudding with of nutmeg\, cinnamon and coconut rum\, garnished with toasted coconut and seasonal berries.\n\n—– \n$50 +HST \n—–\nWinslow Taylor is a native of rural Jamaica and the creator of Brawta Caribbean. The word “Brawta” is a Jamaican Patois word that means ‘A bit more than the ordinary’. Brawta Caribbean’s all natural sauces and spices take average\, everyday food and elevate them to the next level\, helping home cooks who want to eat healthy without sacrificing flavour. In 2013\, Winslow competed on CBC’s Recipe to Riches in which he won the entree round with his Jammin’ Jamaican Lobster Bisque. His mission is to bring those wonderful Caribbean flavours to your home in the healthiest and most natural way possible. \n—–\nEvery weekend The Depanneur invites an amateur or professional 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-seafood-spice-by-winslow-taylor/
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/Shrimp-and-Grits.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181123T180000
DTEND;TZID=America/Toronto:20181123T210000
DTSTAMP:20260501T121800
CREATED:20181008T174831Z
LAST-MODIFIED:20181017T170200Z
UID:60619-1542996000-1543006800@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Sous Weed — Cooking with Cannabis 101 by Carole Nelson Brown
DESCRIPTION:SOLD OUT — 2nd Night Added Sunday Nov 25\nFinally medical and recreational cannabis is legal\, but not everyone wants to smoke… Cannabis-infused edibles offer a more pleasant\, varied and precise way to incorporate the benefits of cannabis into your lifestyle\, but uninspired\, store-bought gummies or brownies provide less control over dosage or quality of ingredients. If you are curious about understanding the world of “medibles” and want to learn how you can make them yourself\, this is the class for you. \nAt the heart of cannabis-infused products is decarboxylation\, a simple process during which cannabis is heated to activate its psychoactive and relaxing effects. Applying heat turns the THCA (the non-psychoactive acid form that is a great anti-inflammatory) into TCH (the fun stuff). This happens naturally when you smoke it but in order to cook with it\, you need to find another way — and that is where sous vide comes in. Sous vide is a method of cooking that involves sealing foods in vacuum sealed\, food-grade plastic and putting it in a temperature controlled water bath. It’s an amazing way to cook a steak\, but it’s also a perfect way to easily and precisely decarboxolate cannabis without the aggressive smell or risks associated with old-fashioned\, oven-based methods. \nIn this 2 hour demo\, Carole Nelson Brown will show you how to discreetly decarb cannabis in your own home\, as well as how to then use it to infuse any cooking oil\, butter\, milk or cream. We will discuss dosing as precisely as possible\, how different strains lend themselves to different infusions\, how to pair flavour profiles with food\, and some tricks to make your infusions more efficient and effective. \nFor this demo Carole will demonstrate infusing coconut oil\, olive oil\, dulce de leche\, and butter\, and you will get to taste some delicious dishes that will showcase some creative recipes to use infused products in your own kitchen. Recipes will printed and be available for participants to take home. \nHoney Jerk Roasted Cauliflower with Pickled Cucumber with coconut oil and honey\nSpanish Garlic Shrimp with Chili Olive Oil\nChimichurri compound butter served with sous vide steak\nDulce de Leche Brownie Bites \nNOTE: these recipes have been developed and tested with infused products in mind\, but the samples served in class will NOT be cannabis-infused.\n—– \n\n$90 + HST\n\n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour.\n—– \nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events\n\n\n \n\n\nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/master-class-sous-weed-cooking-with-cannabis-101-by-carole-nelson-brown/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Cannabis-infused-oil.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181123T100000
DTEND;TZID=America/Toronto:20181123T130000
DTSTAMP:20260501T121800
CREATED:20181016T003644Z
LAST-MODIFIED:20181119T204150Z
UID:60944-1542967200-1542978000@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__ \n$75 +HST \nSPECIAL OFFER: Book on AirBnB and save $15!\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 \nSPECIAL OFFER: Book on AirBnB and save $15!
URL:https://dev.thedepanneur.ca/event/lunch-learn-polish-pierogies-with-maria-rozynska/
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:20181122T180000
DTEND;TZID=America/Toronto:20181122T210000
DTSTAMP:20260501T121800
CREATED:20181022T232103Z
LAST-MODIFIED:20181119T223907Z
UID:61308-1542909600-1542920400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tortas Ahogadas by Katie Krelove
DESCRIPTION:Translated as “drowned sandwiches”\, Tortas Ahogadas are a renowned street food staple unique to Guadalajara\, Mexico. The locals say the secret is in the durability of the bun\, the marinated slow roasted pork shoulder\, and the mix of two sauces\, chili-spicy and tomato-savoury\, that do the drowning. Or maybe it’s in the toppings of lightly pickled onions\, refried beans and lime. Who knows\, but my mouth is watering just writing these words\, and you’ll find yourself craving more while still wiping the drippings from your chin. Don’t miss it\, a rare treat for Toronto! \nTortilla Soup  $6\nRich tomato & chile broth with lime and crispy strips for fried corn tortilla \nTortas Ahogadas $12\nGuadalajara’s classic ‘drowned’ pulled pork sandwich with all the fixin’s \nFlan $4\nCreamy caramel & egg custard \nPrix Fixe $20\nSoup + Torta + Flan \n—–\nKatie Krelove spent 2 years working as an English teacher in Guadalajara.  She is an environmental educator and naturalist as well as an aficionado of Mexican street food. \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-tortas-ahogadas-by-katie-krelove-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/image.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181121T180000
DTEND;TZID=America/Toronto:20181121T190000
DTSTAMP:20260501T121800
CREATED:20181103T151500Z
LAST-MODIFIED:20181103T160716Z
UID:62112-1542823200-1542826800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN @ The 519 — WED Nov 21
DESCRIPTION:Khyar Belaban خيار بلبن\n				\n			\n				\n			\n				\n				Baklawa بقلاوة\n				\n			\n		\n\n\n[chicken & beef] Maqluba  مقلوبة\n\n\nMaqluba is a traditional dish from the Levant that includes meat\, rice\, and fried vegetables layered in a pot\, which is then tipped over before serving\, hence the name which translates literally as “upside-down”. This Syrian version of the recipe includes tomatoes\, eggplant\, poached halal chicken and spiced ground beef\, with a garnish of butter-fried nuts.\n\n\n \n\n\n[vegetarian] Maqluba  مقلوبة\n\n\nWe will also be preparing a vegetarian version with cauliflower\, tomato\, eggplant and green pepper.\n\n\n \n\n\nKhyar Belaban خيار بلبن\n\n\nMuch like tzatziki\, it’s well-known Greek cousin\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially delightful\, cool and refreshing salad.\n\n\n \n\n\nBaklawa بقلاوة\n\n\nProbably the most famous Middle Eastern dessert is this rich\, flaky pastry made of layers of paper-thin phyllo dough that’s been brushed with butter\, layered with chopped nuts (walnuts)\, drizzled with sweet syrup flavoured with orange blossom and rose waters\, and garnished with crushed pistachios.\n\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 \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-nov-21/
LOCATION:The 519\, 519 Church Street\, Toronto\, ON\, M4Y2C9\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/maqulba-copy.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:20181119T100000
DTEND;TZID=America/Toronto:20181119T130000
DTSTAMP:20260501T121800
CREATED:20181016T002052Z
LAST-MODIFIED:20181112T200229Z
UID:60933-1542621600-1542632400@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: French 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—– \n$75 +HST \nSPECIAL OFFER: Book on AirBnB and save $5!\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 \nSPECIAL OFFER: Book on AirBnB and save $5!
URL:https://dev.thedepanneur.ca/event/lunch-learn-french-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/2018/10/38526536_10155457813095843_6407812393535012864_o.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181118T183000
DTEND;TZID=America/Toronto:20181118T210000
DTSTAMP:20260501T121800
CREATED:20181008T151342Z
LAST-MODIFIED:20181008T213427Z
UID:60602-1542565800-1542574800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to the Instant Pot by 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. \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/workshop-intro-to-the-instant-pot-by-carole-nelson-brown-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/instant-pot.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181118T100000
DTEND;TZID=America/Toronto:20181118T160000
DTSTAMP:20260501T121800
CREATED:20181001T211125Z
LAST-MODIFIED:20181112T212058Z
UID:60371-1542535200-1542556800@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:Additional Bread Making Classes Added\nOur popular full-day bread making workshops have sold out BUT we do have a half-day\, 3hr class with lunch on Monday\, November 17th from 10am-1pm with Leo Baduria at The Depanneur. \nIf you sign up now through Airbnb Experiences you can take the class for only $70 . Visit the event page here. This Monday workshop is at The Depanneur. \n  \n  \nNote that this Sunday 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-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/08/facebook_event_1489688931096568.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181117T193000
DTEND;TZID=America/Toronto:20181117T220000
DTSTAMP:20260501T121800
CREATED:20181019T224534Z
LAST-MODIFIED:20181019T224743Z
UID:61159-1542483000-1542492000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Indo-Chino by Greg Couillard
DESCRIPTION:Chef Greg Couillard has forged a life-long reputation as a fearless culinary innovator\, a kind of supercollider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for a few lucky diners to marvel at. Chef Greg has left an indelible impression on fine dining in Toronto\, opening eyes\, minds and palates to the incredible culinary diversity of our city for over 30 years. \nFor this\, his final Supper Club at The Dep for 2018 before returning to his winter home in Mexico\, Greg is in classic genre-busting form\, drawing a wide arc across China\, India\, Thailand and Vietnam with a nod to the classic Canadian holiday table. \n—–\nMulligatawny Soup \nMulligatawny (from the Tamil for “pepper broth”) was originally a curry-spiced chicken soup crafted to appeal to the English colonialists in the era of the British Raj. Exported back to Britain with returning expats\, variations on this dish have since become a Commonwealth favourite from Australia to Scotland. Chef Greg adds aromatic local winter vegetables like parsnip\, turnip celeriac and Ambrosia apples to enrich the flavourful\, spicy chicken broth. Served with crispy papadams. \nVietnamese “Kraft Dinner”\nOne of Greg’s signature dishes\, this dish features fresh rice noodles in a rich green coconut curry with spinach and cilantro\, topped with seared scallops \nHakka Chili Chicken\nClassic Couillard\, this flavour-packed dish showcases Greg’s love for complex spices. An Indo-Chinese mashup of crispy chunks of boneless chicken thigh in sweet-hot tamarind\, chili\, ginger and orange glaze. Served with an Asian vegetable stir-fry and purple thai rice. \nFiggy Pudding with Rum Sauce\nFiggy pudding is a type of Christmas pudding originally made with figs\, dating back to 16th century England; an ancestor to the fruitcakes\, plum puddings or mince pies found on many Canadian holiday tables. Greg’s sumptuous version is packed with luscious Medjool dates and almond flour\, and  topped with a decadent and boozy rum ‘hard’ sauce.\n—– \n$60 + HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \nAfter several years as Chef at a small boutique hotel in Mexico\, Chef Greg has returned to Toronto as the Executive Chef of Bellwoods Health Services Addiction Treatment Rehab Centre\, where his decades of experience contribute to a holistic approach to recovery and wellbeing. \n—–\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/indo-chino-by-greg-couillard/
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/hakka-chilli-chicken.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181116T100000
DTEND;TZID=America/Toronto:20181116T130000
DTSTAMP:20260501T121800
CREATED:20181015T230942Z
LAST-MODIFIED:20181126T204740Z
UID:60918-1542362400-1542373200@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Knife Skills with Sonya Gammal
DESCRIPTION:Sale!\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. \nThis course is designed for the home cook and culinary enthusiast. Chef Sonya will guide you through learning the fundamental knife skills required when handling vegetables\, meat\, and fish. Fundamentals of Knife safety & storage will be covered. Content of our 3-hour practical class includes:\nHow to select\, store and handle knives.\nHow to sharpen vs. hone knives.\nHow to prepare classic vegetable cuts – julienne\, brunoise\, paysanne\, chiffonade\, etc.\nHow to fillet a fish / How to de-bone a chicken. \nSpecial to this workshop is preparing and sharing in a delicious lunch (street style masala fish/tempeh/chicken naan (Indian grilled flatbread) topped with fresh tomato salsas & mango chutney) served up by you and the chef! (vegan + gluten-free options available with notice.)\n—– \n$75 +HST \nSPECIAL OFFER: Book on AirBnB and save $20!\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 \nSPECIAL OFFER: Book on AirBnB and save $20!
URL:https://dev.thedepanneur.ca/event/lunch-learn-knife-skills-with-sonya-gammal/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/knife-skills2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181115T180000
DTEND;TZID=America/Toronto:20181115T210000
DTSTAMP:20260501T121800
CREATED:20181022T200457Z
LAST-MODIFIED:20181022T200457Z
UID:60640-1542304800-1542315600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tibetan Momos by Tsewang Chodon
DESCRIPTION:It’s hardly surprising the Tibet’s cold\, windy plateau has evolved a hearty\, warming cuisine perfect for winter weather. Join Tsewang Chodon of TC’s Tibetan Momo\, for a taste of traditional Tibetan fare\, all made with local\, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets. \nTibetan Lentil Soup (vegan) $6\nPiping hot\, hearty lentil broth with subtle curry spices \nKotey Momos 6pc $12\nThese momos are elegantly leaf-shaped by hand\, and then steamed/pan-fried for an extra special bit of golden crust! \nBeef – with local beef & onions\n-or-\nVegetable – with cabbage\, carrots\, spinach\, leeks\, potato & garlic\nServed with Drang Tsal (tangy pickled cabbage salad)\, soy dipping sauce\, and TC’s fabulous homemade hot sauce.\n-or-\nFlexetarian – 1/2 beef + 1/2 veggie \nDre-Sil $4\nA very traditional New Year’s dish\, symbolizing good luck and happiness in the year ahead\nSteamed rice with butter and a mixture of dried fruits \nTibetan Butter Tea $2\nTraditionally fermented chunk of tea leaves\, steeped and mixed with butter\, milk and salt\n-or-\nTibetan Sweet Tea $2\nSweet black tea with ginger \nPrix Fixe Menu $23\nSoup + Momos + Dessert + Tea \n—–\nFrom a young age\, Tsewang Chodon has enjoyed cooking a varied selection of delicious dishes and serving yummy food to her family and friends. Now TC is sharing traditional Tibetan/Himalayan cuisine by offering her own handmade MoMo sourced from local ingredients. TC has been selling her products at local farmers’ markets\, the Evergreen Brickworks and at other local events under the banner of TC’s Tibetan Momo. \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-tibetan-momos-by-tsewang-chodon-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/12/facebook_event_148133902628138.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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