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DTSTART;TZID=America/Toronto:20180527T183000
DTEND;TZID=America/Toronto:20180527T210000
DTSTAMP:20260502T043311
CREATED:20180422T031032Z
LAST-MODIFIED:20180422T161047Z
UID:53827-1527445800-1527454800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Knife Skills — Thai Style by Sandra Bruton
DESCRIPTION:Knives are the most important tools in any chef’s kitchen; in this fun\, hands-on workshop you will develop the knowledge and confidence around knives needed to become a safer\, more comfortable and efficient cook. We’ll start off with a basic introduction to the different kinds of knives and their uses and anatomy. There will be an opportunity to practice knife sharpening using a whetstone\, sharpener and steel – an indispensable skill in a cook’s repertoire. Feel free to bring your own knives to class\, and instructor Chef Sandra Bruton will teach you how to sharpen them.\n\n\n \n\n\nThe Thai-fusion menu highlights the use of various knife skills in a delicious way! The Thai Chicken Coconut Soup (Tom Kha Gai) provides an opportunity to understand how to break down a whole chicken into parts — a great skill and huge money-saver — as well as a chance to practice knife handling and grip on a range of fundamental cuts of carrots\, onions and mushrooms. While the stockpot simmers\, you’ll learn a colourful Thai Cashew Green Papaya Salad will provide tips and plenty of practice on finer cuts like julienning vegetables\, chiffonading herbs\, and mincing garlic and ginger.\n\n\n \n\n\n$60 +HST:\n\n\n \n\n\n—–\n\n\nSandra Bruton‘s goal is simple: to teach people just how simple\, healthy cooking can be. She believes that with whole\, natural\, good quality ingredients\, and a dash of inspiration you can cook your way to a happy healthy life. A certified Culinary Nutritionist\, Sandra specializes in allergen free and sugar free cooking\, but pulls inspiration from all over the world\, infusing her menus with international flavours. Sandra started her own business\, Sure Chef\, 7 years ago and has been cooking\, teaching and consulting up a storm ever since.\n\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-intro-to-knife-skills-thai-style-by-sandra-bruton/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/knife-skills_5.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180528T183000
DTEND;TZID=America/Toronto:20180528T210000
DTSTAMP:20260502T043311
CREATED:20180514T211129Z
LAST-MODIFIED:20180514T215806Z
UID:54773-1527532200-1527541200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Knife Skills — Thai Style by Sandra Bruton (2)
DESCRIPTION:Knives are the most important tools in any chef’s kitchen; in this fun\, hands-on workshop you will develop the knowledge and confidence around knives needed to become a safer\, more comfortable and efficient cook. We’ll start off with a basic introduction to the different kinds of knives and their uses and anatomy. There will be an opportunity to practice knife sharpening using a whetstone\, sharpener and steel – an indispensable skill in a cook’s repertoire. Feel free to bring your own knives to class\, and instructor Chef Sandra Bruton will teach you how to sharpen them.\n\n\n \n\n\nThe Thai-fusion menu highlights the use of various knife skills in a delicious way! The Thai Chicken Coconut Soup (Tom Kha Gai) provides an opportunity to understand how to break down a whole chicken into parts — a great skill and huge money-saver — as well as a chance to practice knife handling and grip on a range of fundamental cuts of carrots\, onions and mushrooms. While the stockpot simmers\, you’ll learn a colourful Thai Cashew Green Papaya Salad will provide tips and plenty of practice on finer cuts like julienning vegetables\, chiffonading herbs\, and mincing garlic and ginger.\n\n\n \n\n\n$60 +HST:\n\n\n \n\n\n—–\n\n\nSandra Bruton‘s goal is simple: to teach people just how simple\, healthy cooking can be. She believes that with whole\, natural\, good quality ingredients\, and a dash of inspiration you can cook your way to a happy healthy life. A certified Culinary Nutritionist\, Sandra specializes in allergen free and sugar free cooking\, but pulls inspiration from all over the world\, infusing her menus with international flavours. Sandra started her own business\, Sure Chef\, 7 years ago and has been cooking\, teaching and consulting up a storm ever since.\n\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-intro-to-knife-skills-thai-style-by-sandra-bruton-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/knife-skills_5.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180530T180000
DTEND;TZID=America/Toronto:20180530T190000
DTSTAMP:20260502T043311
CREATED:20180525T200046Z
LAST-MODIFIED:20180525T200739Z
UID:55206-1527703200-1527706800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED May 30\, 2018
DESCRIPTION:Asora Hindbeh (عصورة هندبة (هندباء\n				\n			\n				\n			\n				\n				Saltah Horania (سلطة حورانية)\n				\n			\n				\n			\n				\n				Mabrosheh bil mrabah مبروشة بالمربى\n				\n		\n\n\n[chicken] Burgul Behommos with Chicken برغل بحمص\n\n\nBurgul (aka bulgur wheat)\, is a dried cracked wheat that is an ancient staple of the Middle and Near East. It is typically made from whole grain durum wheat that has been coarsely ground\, soaked\, steamed and dried\, a process that enhances its shelf life and nutritional profile. Compared to white rice\, bulgur has more fibre and protein\, a lower glycemic index\, and higher levels of most vitamins and minerals.\n\n\nBurgul Behommos is a festive dish which many Syrians take pride in cooking for family gatherings and celebrations. Chicken and chickpeas are boiled with spices and set aside. Then the burgul is cooked in the rich chicken broth\, before being re-combined with the chickpeas and topped with the deboned chicken.\n\n\n \n\n\n[vegetarian] Burgul Behommos برغل بحمص with Asora Hindbeh (عصورة هندبة (هندباء\n\n\nBurgul and chickpeas cooked in a rich vegetable stock\, served with a side of braised dandelion (wild chicory) greens seasoned with garlic\, olive oil and lemon.\n\n\n \n\n\nSaltah Horania سلطة حورانیة\n\n\nHoran is a broad highland plateau in Southwestern Syria that includes the cities of Daraa and Sweida\, and is where this refreshing tomato salad with white and green onions\, garlic\, mint\, olive oil & lemon hails from.\n\n\n \n\n\nMabrosheh bil mrabah مبروشة بالمربى\n\n\nSyrian jam squares; some recipes are nearly universal. Buttery cake base with jam and a shredded streusel-like topping is a very old traditional and popular Arabic dessert\, but would also be a familiar sight in a Canadian bakery or holiday table.\n\n\n \n\n\n$25 +HST\n\n\n \n\n\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 \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-wed-may-30-2018/
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/Burgul-behommos_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180531T180000
DTEND;TZID=America/Toronto:20180531T210000
DTSTAMP:20260502T043311
CREATED:20180514T215347Z
LAST-MODIFIED:20180514T215449Z
UID:54778-1527789600-1527800400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Jamaixican by Avery Billy
DESCRIPTION:Come meet Chef Billy Bass where Jamaica and Mexico get down to party!\n\n\n—–\n\n\n \n\n\nAckee & Salt Fish Tostones $6\n\n\nFried plantain topped with Jamaica’s national dish — ackee and salt fish — and a slather of a chipotle aioli \n\n\nAvailable #vegetarian\n\n\n \n\n\nJerk Pork Tacos $14 (3pcs)\n\n\nTender & juicy Jamaican-style jerk pork in fresh corn tortillas\, with pineapple mango salsa\, creamy coleslaw & jerk spice aioli\, served with plantain chips.\n\n\nAvailable #vegetarian jerked jackfruit \n\n\n \n\n\nCurrant Roll with Rum Caramel $6\n\n\nCaribbean black currant strudel topped with a Wray and Nephew overproof Jamaican rum dulce de leche caramel sauce.\n\n\n \n\n\nPrix Fixe Menu $24\n\n\nTostones + Tacos + Dessert \n\n\n \n\n\n—–\n\n\nAvery Billy — AKA Chef Billy Bass — is a young\, ambitious professional cook with a passion for creating unique culinary experiences that reflect his Caribbean roots along with his love for international cuisines.\n\n\n \n\n\n—–\n\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.\n\n\n \n\n\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-jamaixican-by-avery-billy/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/jerk-pork-taco.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180601T190000
DTEND;TZID=America/Toronto:20180601T220000
DTSTAMP:20260502T043311
CREATED:20180515T005327Z
LAST-MODIFIED:20180515T005327Z
UID:54795-1527879600-1527890400@dev.thedepanneur.ca
SUMMARY:Nurture x YOGA YOGA Harvest Table Dinner
DESCRIPTION:Each month\, Nurture offers a collaborative intimate dining experience that is part community incubator\, part supper club\, part creative discourse on the subject of self care – all delicious\, organic\, and served family-style. \nIncludes:\n– Welcome cocktail\n– Three course dinner inspired by the spirit and creative philosophies of local yoga and community space\, Yoga Yoga: a studio.\n– Creative presentation by Sandy Braz\, founder\, showcasing the ups and downs of their creative journey building YOGA YOGA.\n– Community and connection with people up to amazing creative things. \n**Allergies and food sensitivities wholeheartedly embraced with advance notice.** \nABOUT NURTURE \nNurture tells stories and creates community through thoughtful\, nourishing food experiences and retreats – a safe\, creative\, delicious space to show up exactly as one is. \nABOUT YOGA YOGA\nAnything you do consistently will eventually change you. Even enough of this yoga will change your body and\, sure\, even change your mind over time. But yoga is not perfect. It can make injury as closely as it can heal you\, and for that reason we go to lengths at our studio to instruct safely\, using information about body mechanics and good form to teach you. \nCommunity is our culture here\, maybe even before the yoga. Our classes are inspired by the people who take them; we are a community of friends\, neighbours\, siblings\, partners\, teachers and coworkers. Everything we do is a reflection of the people who train here\, and that’s why it works. \nEvent cover photo by Andrea Muscurel of The Love Studio\n\n\nBOOK NOW
URL:https://dev.thedepanneur.ca/event/nurture-x-yoga-yoga-harvest-table-dinner/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/Nurture-x-YOGA-YOGA-Harvest-Table-Dinner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180602T193000
DTEND;TZID=America/Toronto:20180602T223000
DTSTAMP:20260502T043311
CREATED:20180501T000003Z
LAST-MODIFIED:20190731T124845Z
UID:54142-1527967800-1527978600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Paris in Food & Song by Chantal Vechambre & Melyssa Rose
DESCRIPTION:Much of what is loved around the world as French culture has its roots in the vibrant street life of Paris\, and tonight we will celebrate it in its most iconic forms — the rustic yet refined food of the classic Parisian Bistro\, and the timeless music of Edith Piaf. Both share humble\, working-class origins\, transformed through the unique genius of culture into some of the most cherished and famous symbols of a place and its people. An exciting collaboration between Chef Chantal Vechambre and singer Mélyssa Rose\, tonight’s selection of authentic French music and cuisine offers an intimate communion with the true heart and soul of Paris. \n\n\n \n\n\n—–\n\n\nAmuse Bouche – Croque Monsieur\n\n\nA miniature version of France’s most well-known sandwich – fresh bread\, good ham\, Emmental and creamy béchamel quickly broiled to a golden finish — simple\, yet sublime.\n\n\n \n\n\nSalmon Terrine\n\n\nA lighter\, more contemporary and very popular addition to the bistro repertoire\, this is named after the terra cotta container – the terrine – in which pates are traditionally baked. This delicate salmon paté is flavoured with Espelette pepper\, served with a light mayonnaise and garnished with fresh dill.\n\n\n \n\n\nCoq au Vin\n\n\nCoq au vin has been a part of French culinary history for centuries… There are mentions of dishes like this as far back as the era of Julius Caesar and the Gauls! Essentially the poultry sibling of Boeuf Bourguignon\, this was the noblest end for an old rooster (himself the iconic symbol of France). With countless variations from village to village according to the local ingredients and wines available\, this classic recipe features bacon lardons\, garlic\, mushrooms\, pearl onions\, carrots\, brandy\, fresh herbs and lots of red wine that combine to make a deep\, silky sauce. Served with slow-baked small new potatoes\, topped with butter and Fleur de sel\, and a mimosa salad: fresh lettuce with a classic Dijon vinaigrette\, topped with crumbled hard boiled egg that evokes the delicate tiny yellow flowers of the same name. \n\n\n \n\n\nCrème Caramel “Maxim’s”\n\n\nCrème caramel is the more modest little sister of the flashier crème brulée\, and by coincidence\, a long-standing speciality of our Chef… Caramelized sugar\, milk\, and eggs\, with patience and skill\, are transformed into a truly magical dessert; a delicate golden-topped custard in pool of glorious caramel sauce. Each flan is topped with a orange supreme macerated in Grand Marnier liqueur\, a favourite flourish of Maxim’s\, the venerable Parisian bistro that for a long time was arguably the most famous restaurant in the world.\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\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.\n\n\n \n\n\nMinuit à Paris are a professional French jazz band based in Toronto led by the talented Mélyssa Rose. Originally from France\, Mélyssa came to Toronto in 2016 after one year stop in NYC. She met Kevin Barrett\, a great Canadian guitarist\, the collaboration of these 2 passionate musicians became « Minuit à Paris »\, a mix of French Music from the 50’s\, Edith Piaf\, Yves Montand\, Charles Trenet… let’s go to Paris!\n\n\n—–\n\n\n \n\n\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party.\n\n\n \n\n\nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-paris-in-food-song-by-chantal-vechambre-melyssa-rose/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180603T183000
DTEND;TZID=America/Toronto:20180603T210000
DTSTAMP:20260502T043311
CREATED:20180507T165102Z
LAST-MODIFIED:20180529T022934Z
UID:54359-1528050600-1528059600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Mexican Sopes and Tlacoyos by Erika Araujo
DESCRIPTION:SOLD OUT – 2nd Night Added Monday\, June 4\n\nMexican 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.\n\n\n \n\n\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.\n\n\n \n\n\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. \n\n\n \n\n\nParticipants will learn how to make the masa dough and form the sopes and tlacoyos\, along with the recipes for the refried beans\, green tomatillo & jalapeño salsa and nopales cactus salad. There will be plenty of toppings and garnishes for everyone to customize their own sopes and tlacoyos when the class sits down for a Mexican street food feast!\n\n\n—–\n\n\n\n$60 +HST\n\n\n \n\n\n—–\n\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim Toronto\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games\, where she was the only Mexican chef featured.\n\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-mexican-sopes-and-tlacoyos-by-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES: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:20180604T183000
DTEND;TZID=America/Toronto:20180604T210000
DTSTAMP:20260502T043311
CREATED:20180529T022138Z
LAST-MODIFIED:20180529T022138Z
UID:55323-1528137000-1528146000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Mexican Sopes and Tlacoyos by Erika Araujo (2)
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.\n\n\n \n\n\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.\n\n\n \n\n\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. \n\n\n \n\n\nParticipants will learn how to make the masa dough and form the sopes and tlacoyos\, along with the recipes for the refried beans\, green tomatillo & jalapeño salsa and nopales cactus salad. There will be plenty of toppings and garnishes for everyone to customize their own sopes and tlacoyos when the class sits down for a Mexican street food feast!\n\n\n—–\n\n\n\n$60 +HST\n\n\n \n\n\n—–\n\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim Toronto\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games\, where she was the only Mexican chef featured.\n\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-mexican-sopes-and-tlacoyos-by-erika-araujo-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/sopes_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180605T180000
DTEND;TZID=America/Toronto:20180605T210000
DTSTAMP:20260502T043311
CREATED:20180507T200819Z
LAST-MODIFIED:20180515T004508Z
UID:54388-1528221600-1528232400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Melanie Coates (aka BEEGrrl)
DESCRIPTION:Join Melanie Coates (aka BEEGrrl) to welcome in Spring with a talk about the Birds and the Bees… Over ten years ago\, Melanie\, along with Chef David Garcelon\, were the first in the world to install an urban apiary on the roof of a city centre hotel\, at Toronto’s Fairmont Royal York\, where Melanie remains the lead beekeeper.\n\n\n \n\n\nSince then there has been a global surge in interest in urban beekeeping\, and this informal chat will be exploring many of the fascinating aspects of raising bees: tales of mid-air mating\, urban forage\, and beecology\, along with a tasting of local and international honey varieties. \n\n\n \n\n\n—–\n\n\n+ Dinner by Len Senater\nIn keeping with the Birds & Bees theme\, I’ll be making Hot Honey Seared Chicken Thighs with jalapeño-infused local honey\, on Schmaltz-fried toasts with a fresh and colourful Spring coleslaw. For dessert\, there will be Burnt Honey & Sesame Ice Cream Sundae ($5)\n#vegetarian & #GF options available\n\n\n—–\n\n\n \n\n\nDoors open at 6pm\, talk starts at 7pm\n\n\nincludes dinner and coffee or tea.\n\n\n$25 (+HST)\n\n\n \n\n\nBook Now\n\n\n \n\n\n —–\n\n\nMelanie Coates is a long-standing member of the Toronto Beekeepers Collective\, a member of the Ontario Beekeepers’ Association\, and owner of Toronto’s BEEGrrl\, a honey and beekeeping supply store\, located a few blocks west of the Dep at 2003 Dundas Street West.\n\n\n \n\n\n—–\n\n\nThis Table Talk is presented in collaboration with Artery\n\n\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect.\n\n\n \n\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.\n\n\n \n\n\nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-melanie-coates-aka-beegrrl/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/Melanie-Coates-BeeGirl_23.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180606T180000
DTEND;TZID=America/Toronto:20180606T190000
DTSTAMP:20260502T043311
CREATED:20180601T202840Z
LAST-MODIFIED:20180606T195918Z
UID:55543-1528308000-1528311600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED June 6\, 2018
DESCRIPTION:Salateh Malfouf سلطة ملفوف\n				\n			\n				\n			\n				\n				Baloza بالوظة\n				\n			\n				\n			\n				\n				Fattayer S’baneh فطاير سبانخ\n				\n			\n				\n			\n				\n				Baba Ganoush\n				\n			\n		\n\n[Chicken] Musakhan مسخن\nOver the last 60 years\, many people from the Palestinian diaspora have found their way to Syria\, bringing elements of their food and culture with them. Musakhan is a traditional Palestinian dish that has become very popular in Syria\, especially in the South. Very thin sheets of “taboon” flat bread are filled with cooked chicken\, onions that have been caramelized in olive oil\, and a generous helping of tangy sumac. They are rolled up into small cigars and baked in an oven\, and then dusted with more sumac before serving. \n[Vegetarian] Fattayer S’baneh فطاير سبانخ\nFatayer are a whole category delicious small baked treats that range from open-face\, pizza-like flatbreads to cute little baked turnovers\, with countless different shapes and fillings. Fatayer Sabaneh is a triangular pastry filled with spinach and onions cooked in olive oil\, flavoured with tangy sumac. \nMutabal Batenjan متبل باذنجان\nOne of the most famous and popular Middle Eastern mezze dips — perhaps better known by it’s Egyptian name\, Baba Ganouj — this is a smoky eggplant dip with yogurt\, tahini & garlic. The Syrian version is often beautifully garnished with pomegranate molasses\, pomegranate seeds and parsley. \nSalatet 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 \nBalooza بالوظة\nA delightful and refreshing parfait that layers a silky orange-blossom infused milk pudding with a tangy fruit-based spread (often orange or apricot) and is topped with a sprinkling of pistachio and some seasonal fruit. We hope to make this with the first crop of local Ontario strawberries. \n\n$25 +HST\n\n\n \n\n\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 \n\nDeliveries take place between 6–7pm\n\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-wed-june-6-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/رولات-المسخن.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180607T180000
DTEND;TZID=America/Toronto:20180607T220000
DTSTAMP:20260502T043311
CREATED:20180528T233545Z
LAST-MODIFIED:20180531T200217Z
UID:55315-1528394400-1528408800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Iftar with Sayadieh by Mary Freij
DESCRIPTION:All around the world\, muslims are celebration the month of Ramadan with fasting\, prayers and fabulous late-night meals known as the ifthar (“break-fast”). Chef Mary Freij\, drawing on her Palestinian and Lebanese heritage\, has put together a delicious menu of Middle Eastern dishes that would be at home on many an Ifthar table. Join us for a taste of this delicious tradition.\n\n\n \n\n\nNOTE: This Drop-In Dinner will stay open until 10pm for those who are waiting until sunset (8:57pm) to have their meal. \n\n\n—–\n\n\n \n\n\nComplimentary Dates\n\n\nThe most traditional way to break one’s fast\n\n\n \n\n\nCarrot and Parsley Soup $5\n\n\nLight broths or shorbas are a popular way to ease into the evening meal.\n\n\n \n\n\nSayadieh $14\n\n\nA delicate but richly flavourful rice and fish dish rarely seen on restaurant menus. Tender\, flaky haddock cooked with caramelized onions over rice infused in Arabic spices\, topped with butter-fried pine nuts and a side of tahini sauce.\n\n\n#vegan option available with chickpeas and arnabeet maqli (fried cauliflower)\n\n\n \n\n\nFattoush $5\n\n\nColourful and refreshing salad of cucumber\, tomato\, lettuce\, chopped parsley\, spring onions\, radishes and crispy pita croutons\, tossed in a sumac\, lemon and olive oil dressing \n\n\n \n\n\nUmm Ali $5 \n\n\nAn Egyptian favourite: Arabic-style bread pudding made with pieces of pita bread cooked in a sweet cream\, topped with coconut and nuts 5$\n\n\n \n\n\nPrix Fixe\n\n\nSM: Sayadieh + Choice of 2: Soup\, Salad\, or Dessert $24\n\n\nLG: Sayadieh + Soup\, Salad\, and Dessert $28\n\n\n—–\n\n\n \n\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 flavours she has discovered through her travels\, combined and re-imagined in creative ways. \n\n\n \n\n\n—–\n\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.\n\n\n \n\n\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-iftar-with-sayadieh-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/2018/05/sayadieh_2-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180608T200000
DTEND;TZID=America/Toronto:20180608T230000
DTSTAMP:20260502T043311
CREATED:20180514T210508Z
LAST-MODIFIED:20180523T195709Z
UID:54768-1528488000-1528498800@dev.thedepanneur.ca
SUMMARY:Ramadan Ifthar — Dinner & Music — with Newcomer Kitchen
DESCRIPTION:Ramadan is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Muhammad; an annual event regarded as one of the Five Pillars of Islam. During Ramadan\, fasting begins immediately after the pre-dawn meal of Suhur and continues during the daylight hours\, ending with the evening meal of Ifthar (‘break fast’) at sunset. The spiritual rewards of fasting are also believed to be enhanced during Ramadan\, so this time often includes more prayers\, and an increase of good deeds and charity. \nBut beyond its religious and spiritual significance\, the Ifthar meal is a joyous celebration of family\, friends and — of course — fabulous food! Newcomer Kitchen invites you to join us for a traditional Syrian Ifthar dinner at The Depannuer\, prepared with love by some of our most talented cooks. This intimate evening will also include a performance of traditional Syrian music by Esmaeel Aboufakher and Rahaf Alaakbani. \nWe invite guests to join us at 8pm\, with a short musical programme starting at 8:30. Please keep in mind that no food or drink will be served until sunset (8:57pm)\, at which time dinner will be served. There will be some more music after dinner\, before dessert is served.\n—– \nWater & Dates\nThis is the traditional way to break the fast\, in emulation of the Prophet Muhammad \nShorabit Adas شوربة عدس\nThis yellow lentil soup flavoured with cumin\, onion\, Aleppo pepper\, black pepper and garnished with fresh coriander\, is probably the most popular soup in Syria. It is an essential and traditional dish during Ramadan\, when it is served hot with a slice of lemon. \nKibbeh Maklieh bil Lahmeh كبة مقلية باللحمة\nBulgur wheat\, finely ground halal beef and spices are combined and formed into small football-shaped dumplings to be stuffed with a spiced mixture of ground beef and toasted pine nuts. They are then fried to give them a crispy\, dark auburn exterior. \nFreekeh with Lamb\, Chicken and Nuts فريكة\nFreekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn\, not the seeds. In these controlled conditions\, the high moisture content of the seeds prevents them from burning\, but imparts them with a unique smoky flavour. Next\, the roasted wheat is threshed and sun-dried before being cracked into smaller pieces so they resemble a green bulgur. This Syrian freekeh recipe is seasoned with onion\, butter\, black pepper\, cinnamon\, and cumin\, topped with tender braised lamb and chicken legs\, and garnished with fried nuts. \nMaldoum ملضوم\nMany versions of Maldoum can be found in Levantine kitchens from Turkey to Lebanon; this is a more rustic\, summery and vegetarian version of the dish. All the sliced vegetables are traditionally arranged in attractive layered patterns in a large shallow round pan before being baked. \nKhyar Belaban خيار بلبن\nYogurt and cucumbers with a touch of garlic is popular combination throughout the Mediterranean\, but the addition of mint makes for an especially delightful\, cool and refreshing summer salad. \nTabbouleh تبولة‎‎\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nQatayef قطايف\nQatayef (or Katayef) is kind of sweet dumpling filled with cream or nuts commonly served during the month of Ramadan\, traditionally prepared by street vendors as well as households throughout the Levant and Egypt. A yeasted batter is used to make small round pancakes which are filled with ricotta cheese or a mixture of nuts and/or dried fruit before being drizzled with a fragrant sugar syrup. \nNammoura نموره\nOne of the most well-known traditional Syrian desserts; a simple cake of semolina\, butter\, sugar and yogurt drizzled with simple syrup scented with lemon. This version features a generous sprinkling of pistachios. \nCoffee or Tea \n—– \n$90 +HST\nProceeds go to the cooks\, musicians\, and to support Newcomer Kitchen \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/ramadan-ifthar-dinner-music-with-newcomer-kitchen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen,Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/Sofra-Dayma-Freekeh-with-Lamb-shanks.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180609T193000
DTEND;TZID=America/Toronto:20180609T223000
DTSTAMP:20260502T043311
CREATED:20180507T154355Z
LAST-MODIFIED:20180507T154913Z
UID:54339-1528572600-1528583400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Taste of Spring by Joachim Hayward
DESCRIPTION:This menu celebrates Chef Joachim Hayward’s favourite season\, and some of the wonderful produce\, flavours\, and smells that springtime evokes — freshly shucked peas from the pod\, the first strawberries of the season\, roast spring lamb and elderflowers — an evocation of the adage “What grows together\, goes together”. A collection of fresh spring ingredients in a showcase of culinary ideas\, recipes and techniques cultivated over the past few years working in restaurants around the globe\, presented in a simple\, convivial way. \n\n\n \n\n\n—–\n\n\nAmuse\n\n\nCompressed celery\, sunflower seeds\, grapes\n\n\n \n\n\nStarter\n\n\nQuail\, nduja\, peas\, young garlic\n\n\n \n\n\nFish\n\n\nCod\, baby gem\, new potatoes\, dashi emulsion \n\n\n \n\n\nMeat\n\n\nLeg of lamb\, carrots\, garlic miso\, merguez \n\n\n \n\n\nDessert\n\n\nStrawberry and basil mille-fuille\n\n\nElderflower pâte de fruit\n\n\n \n\n\n*vegetarian menu available on request; all courses except dessert are gluten free\n\n\n—–\n\n\n \n\n\n$50 +HST\n\n\nBook Now\n\n\n \n\n\n—–\n\n\nJoachim Hayward fell in love with cooking in high school in Vancouver over a decade ago\, and has since travelled the world working in kitchens from Australia to England. After chef positions at Campagnolo Roma in Vancouver\, and a stint in London at The Dairy\, under Masterchef Ireland’s Robin Gill \, Joachim and his wife moved to Toronto where he currently works at Brothers Food and Wine as Sous Chef under Chef Jonothan Nicolau. \n\n\n \n\n\n—–\n\n\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\n\n\n \n\n\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-a-taste-of-spring-by-joachim-hayward/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/Pop-up-Lamb-Pic.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180610T183000
DTEND;TZID=America/Toronto:20180610T210000
DTSTAMP:20260502T043311
CREATED:20180507T164502Z
LAST-MODIFIED:20180527T235159Z
UID:54352-1528655400-1528664400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Parisian Macarons by Justine Lam
DESCRIPTION:2ND NIGHT ADDED! Monday\, June 11\, 2018\n\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-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:20180611T183000
DTEND;TZID=America/Toronto:20180611T210000
DTSTAMP:20260502T043311
CREATED:20180514T000418Z
LAST-MODIFIED:20180522T214108Z
UID:54689-1528741800-1528750800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Parisian Macarons by Justine Lam (2)
DESCRIPTION:SOLD OUT — 3rd Night Added Tuesday\, Jun 12\n\n\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-2-2/
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_819164108255519.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180612T183000
DTEND;TZID=America/Toronto:20180612T210000
DTSTAMP:20260502T043311
CREATED:20180522T213850Z
LAST-MODIFIED:20180522T231311Z
UID:55044-1528828200-1528837200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Parisian Macarons by Justine Lam (3)
DESCRIPTION:3rd 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! \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$60 +HST \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—–\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/workshop-parisian-macarons-by-justine-lam-3-2/
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_819164108255519.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180613T180000
DTEND;TZID=America/Toronto:20180613T190000
DTSTAMP:20260502T043311
CREATED:20180608T212125Z
LAST-MODIFIED:20180613T143544Z
UID:55819-1528912800-1528916400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED June 13\, 2018
DESCRIPTION:Majaddarat Bulgur مجدرة برغل\n				\n			\n				\n			\n				\n				Salateh Jarjeer صلطة جرجير\n				\n			\n				\n			\n				\n				El-Madlouka  المدلوقة\n				\n		\n\n\n[beef] Mosakett Batinjan bil Lahmeh مسقعة باذنجان باللحمة\n\n\nEggplants and tomatoes are at the heart of many wonderful Levantine dishes. This dish\, a flavourful eggplant stew with green peppers\, chickpeas and beef meatballs is a relative of Greek Moussaka or Lebanese Maghmour. The vegetarian version of this dish is equally popular throughout Syria and Lebanon.\n\n\n \n\n\nBoth are served with Majaddarat Bulgur برغل مجدرة\n\n\nWell known in many Syrian villages\, this staple dish of bulgur\, lentils and onions is highly regarded for its nutritional value and health benefits. In Syria\, lentils\, with their high iron content\, are sometimes called the “meat of the poor” ( المجدرة الفقراء لحم )\, or “nails for your knees” (الركب مسمامیر المجدرة ) in the sense that they help keep you on your feet for a long time. In majaddarat\, brown lentils are boiled then bulgur is added to the broth; sliced onions slowly caramelized in olive oil\, until crispy and then the flavoured oil is added to the lentil-bulgur mix\, and the finished dish topped with the fried onions.\n\n\n \n\n\nSalateh Jarjeer سلطة جرجير\n\n\nA refreshing salad of peppery arugula with fresh pomegranate and onions\, with a apple cider & lemon vinaigrette.\n\n\n \n\n\nEl-Madlouka المدلوقة \n\n\nA sweet base of thick semolina cooked in milk and scented with rosewater\, topped with a rich combination of fresh cheese\, ricotta and/or clotted cream and garnished with pistachios.\n\n\n \n\n\n$25 +HST\n\n\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 \n\nDeliveries take place between 6–7pm\n\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-wed-june-13-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/Mosakett-.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180614T180000
DTEND;TZID=America/Toronto:20180614T210000
DTSTAMP:20260502T043311
CREATED:20180528T231706Z
LAST-MODIFIED:20180528T233638Z
UID:55310-1528999200-1529010000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mauritian Picnic by Marie Melanie Anthony
DESCRIPTION:A seaside picnic with friends and family is long-standing Mauritian tradition. A mini bus jammed full of friends and family\, snacking on finger food (gonaz)\, playing music and singing on the way to the beach is the stuff of cherished memories. Marie Melanie Anthony brings some of her favourite flavours of Mauritius to the Dep with this meal inspired by a classic Mauritian picnic. \n—–\nGonaz ek Gajak $7\nA mix of savoury street food snacks: Gram Bouilli (spiced brown chickpeas); Confit (a spicy jicama and mango pickle); Oeuf Roti (chinese-inspired eggs cooked in a rich soy sauce and 5 épices); Gateaux Piments (fried yellow split pea fritters)  #Vegan option available \nPoulet Roti $14\nMauritian-style roast chicken legs\, in flavourful marinade of cinnamon\, soya sauce\, cloves\, garlic\, and ginger\, served with Sauce Blanche Chouchou\, light chayote squash in a thick white herbed béchamel sauce. Served with a colourful\, tangy carrot and watercress salad\, and French baguette.\n– or –\nGratin Giraumon $14 (#vegan)\nPumpkin gratin in a rich\, savoury sauce with a vegan cheese topping. Served with a colourful\, tangy carrot and watercress salad\, and French baguette. \nOunde $5 (2 pcs)\nA popular Mauritian sweet\, a fudgy ball made from wheat semolina (Greo) and dried coconut. Served with Mauritian vanilla tea \nDelo Tamarin $2\nA refreshing and tangy tamarind beverage \nPrix Fixe $25\nappetizer + main dish + dessert\n—– \nFrom an early age Marie Melanie Anthony was her dad’s kitchen assistant and her mom’s food taster. She is inspired by her diverse\, multicultural upbringing on the tropical island of Mauritius and an abiding love for different cuisines from around the world. Now based in Toronto\, she is exploring many different culinary opportunities and blogging about them as Food is my BFF\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-mauritian-picnic-by-melanie-anthony/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/Chicken-Drumsticks.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180615T193000
DTEND;TZID=America/Toronto:20180615T223000
DTSTAMP:20260502T043311
CREATED:20180528T155431Z
LAST-MODIFIED:20180528T155431Z
UID:55267-1529091000-1529101800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Night of Polish Food & Music by Maria Rozynska
DESCRIPTION:Many delicious things may come to mind when you think of Polish cuisine; classics like pierogies\, borscht and kielbasa — but there is so much more to discover in this storied and diverse culinary tradition! \nMaria Rozynska grew up in a Polish household\, observing her mother\, grandmother and great-grandmother whip up consistently fabulous Polish dishes. Maria will cook up several traditional favourites from her childhood\, spanning several generations of family recipes. \nTo round out this evening of this evening of authentic Polish culture\, Maria will also sing traditional folk songs from the Polish Highlands accompanied by the ever-talented Ewelina Ferenc from Polky Village Band. \n—–\nSledzie (Pickled Herring) – The traditional starter at any Polish holiday meal\, served with fresh light rye bread \nŻurek (Soup) – Also known as ‘white barszcz’\, żurek —pronounced “zhu-reak” — is the most humble of all Polish soups\, and at the same time the most exotic. Sour\, salty and creamy\, it’s made with soured rye flour and served with small bits of smoked kielbasa\, potatoes and hard-boiled egg. Once you’ve tried it\, the taste of żurek will stay with you forever. \nGołąbki (Stuffed Cabbage) – Pronounced “goh-wom-kee”\, these little bundles of ground beef\, pork and rice\, wrapped in cabbage are named “little pigeons”! They’re topped with a generous amount of rich mushroom sauce using special dried borowiki mushrooms straight from the forests of Poland\, an elegant alternative to the more familiar tomato sauce. Comes with a side of creamy mashed potatoes to soak up all that lovely gravy. \nMizeria (Cucumber Salad) – Mandolin sliced cucumbers lightly pickled in salt\, vinegar and sugar\, mixed with sour cream and fresh dill for a cool and refreshing side dish. \nKremówka Papieska (Papal Cream Cake) – Pastry cream sandwiched between two layers of baked puff pastry. It became all the rage and appeared on shelves of all the local bakeries when in 1999 Pope John Paul II\, on his visit to his boyhood hometown of Wadowice\, made an offhand comment about a childhood memory of the sweet taste of these little creme cakes him and his schoolmates used to buy. The comment went viral and set off a huge dessert trend in Poland. \nKompot – A non-alcoholic sweet beverage prepared from several kinds of dried fruit.\n—– \n$60 +HST \n—–\nMaria Rozynska grew up in a Polish household filled with unbelievable food and authentic folk music that created a lifetime of cherished memories. With the passing of older generations\, and the knowledge and connections they embodied\, she felt compelled to help preserve those recipes and traditions. With her background in education\, and passion for cooking and singing\, Maria started Just Be Cooking\, a specialty school offering hands-on cultural cooking workshops with live heritage live music. Through her work\, she hopes to create and share more of those beautiful memories with others. \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 dinner party. \nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-a-night-of-polish-food-music-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/2018/05/golabki-cabbage-rolls-with-mushroom-sauce-e1527522854138.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180617T100000
DTEND;TZID=America/Toronto:20180617T160000
DTSTAMP:20260502T043311
CREATED:20180514T180520Z
LAST-MODIFIED:20180516T223449Z
UID:54745-1529229600-1529251200@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:NOTE: this workshop is NOT at The Depanneur!\n It will take place at Paintbox Catering and 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 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/offsite-workshop-full-day-breadmaking-intensive-by-leo-baduria/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_1996812403973643.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180617T183000
DTEND;TZID=America/Toronto:20180617T210000
DTSTAMP:20260502T043311
CREATED:20180507T192556Z
LAST-MODIFIED:20180514T004115Z
UID:54383-1529260200-1529269200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making 101 by Emily Zimmerman
DESCRIPTION:2nd NIGHT ADDED! Monday\, June 18\, 2018\n\nJust because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich\, melty cheese.\n\n\n \n\n\nEmily Zimmerman\, the Dep’s resident vegan chef\, will take you through a series of homemade vegan cheese recipes\, from quick rarebit sauce and parmesans to creamy\, tangy cultured cheeses. We’ll be using ingredients like cashews\, coconut\, hemp seeds\, tofu\, and seaweed\, and participants will learn how to make delicious\, dairy-free cheeses for any diet\, budget\, or schedule. There will also be discussion and demonstration of using plant based colours (like beet extract or achiote) and salts and alcohol to colour and preserve the cheeses.\n\n\n \n\n\nMid-way through the workshop\, we’ll have a quick meal of baked potatoes with all sorts of cheesy toppings\, caesar salad with “parmasanalogue”\, and creamy coconut creme brulee.\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nEmily Zimmerman is the lady behind Pear and Pepper; she works as a community kitchen coordinator by day\, fabulous vegan chef by night. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club.\n\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-vegan-cheese-making-101-by-emily-zimmerman-5/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/cashew-ricotta.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180618T183000
DTEND;TZID=America/Toronto:20180618T210000
DTSTAMP:20260502T043311
CREATED:20180514T000130Z
LAST-MODIFIED:20180514T000130Z
UID:54690-1529346600-1529355600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making 101 by Emily Zimmerman (2)
DESCRIPTION:Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich\, melty cheese.\n\n\n \n\n\nEmily Zimmerman\, the Dep’s resident vegan chef\, will take you through a series of homemade vegan cheese recipes\, from quick rarebit sauce and parmesans to creamy\, tangy cultured cheeses. We’ll be using ingredients like cashews\, coconut\, hemp seeds\, tofu\, and seaweed\, and participants will learn how to make delicious\, dairy-free cheeses for any diet\, budget\, or schedule. There will also be discussion and demonstration of using plant based colours (like beet extract or achiote) and salts and alcohol to colour and preserve the cheeses.\n\n\n \n\n\nMid-way through the workshop\, we’ll have a quick meal of baked potatoes with all sorts of cheesy toppings\, caesar salad with “parmasanalogue”\, and creamy coconut creme brulee.\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nEmily Zimmerman is the lady behind Pear and Pepper; she works as a community kitchen coordinator by day\, fabulous vegan chef by night. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club.\n\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-vegan-cheese-making-101-by-emily-zimmerman-2-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/cashew-ricotta.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180619T183000
DTEND;TZID=America/Toronto:20180619T210000
DTSTAMP:20260502T043311
CREATED:20180514T181506Z
LAST-MODIFIED:20180514T181506Z
UID:54754-1529433000-1529442000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making 201 by Emily Zimmerman
DESCRIPTION:For people with a bit of cheesemaking/fermenting under their belt\, or who’ve already taken Emily Zimmerman’s introductory cheesemaking course\, this is the advanced edition. We’ll be making new and more complex cheeses\, including a bleu cheese\, grate-able\, melty “cheddar”\, homemade spreadable vegan butter\, and delicious vegan ice cream. We’ll be learning some advanced methods of culturing\, preserving and ageing cheeses. At the end of the class\, we’ll share a dinner of soft tacos with all the fixings (including cheddar\, queso fresco\, and sour coconut cream) and our homemade vegan ice cream for dessert.\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nEmily Zimmerman is the lady behind Pear and Pepper; she works as a community kitchen coordinator by day\, fabulous vegan chef by night. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club.\n\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-vegan-cheese-making-201-by-emily-zimmerman-5/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/vegan-cheese-201.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180620T180000
DTEND;TZID=America/Toronto:20180620T190000
DTSTAMP:20260502T043311
CREATED:20180615T215126Z
LAST-MODIFIED:20180615T215126Z
UID:56031-1529517600-1529521200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED June 20\, 2018
DESCRIPTION:Tabbouleh  (تبولة‎‎ )\n				\n			\n				\n			\n				\n				Ka’ak el eid كعك العيد\n				\n		\n\nEid Mubarak to everyone from Newcomer Kitchen!\n\n[chicken] Kabsa كبسة‎‎\n\n\nKabsa is a family of rice dishes believed to have originated in Saudi Arabia\, where it is commonly regarded as a national dish. It can be found in most Arab states of the Persian Gulf (where it is also known as makbūs مكبوس‎‎)\, and also in Jordan\, Palestine and Southern Syria.\n\n\n \n\n\nThese dishes are usually made long-grain\, such as basmati\, meat – in our case halal chicken – some finely cut vegetables\, and a mixture of spices\, of which there are countless regional variations\, but might include black (dried) lime\, cloves\, cardamom\, saffron\, cinnamon\, black pepper\, bay leaves and nutmeg. This particular recipe also features the addition of tiny golden raisins and butter-fried almond.\n\n\n \n\n\n[vegetarian] Kabsa كبسة‎‎\n\n\nA vegetarian version of this dish\, garnished with green peas\, roasted peppers and carrots\, topped with butter-fried cashews and almonds\, golden raisins and hard-boiled eggs.\n\n\n \n\n\nTabbouleh تبولة‎‎\n\n\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt.\n\n\n \n\n\nKa’ak el eid كعك العيد\n\n\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.\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 \n\nDeliveries take place between 6–7pm\n\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-wed-june-20-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/Saudi-Kabsa.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180621T180000
DTEND;TZID=America/Toronto:20180621T210000
DTSTAMP:20260502T043311
CREATED:20180604T210116Z
LAST-MODIFIED:20180612T003055Z
UID:55639-1529604000-1529614800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: West African Yassa au Poulet by Chef Momo
DESCRIPTION:Chef Momo is back at The Dep with more traditional African favourites! Not to be missed! \nAccra $5\nA popular street food\, these are tasty savoury fritters of cod fish\, shallot\, tomatoes\, and peppers\, served with “Mom’s Sauce”\, a spicy homemade hot sauce made with peppers\, lemon\, ginger\, garlic & tomatoes. \nYassa au Poulet $14\nYassa is a spicy chicken dish originally from the Casamance region in the south of Senegal\, but has become a popular dish throughout West Africa. Chicken is marinated in a mix of onion\, lemon and spices\, grilled or fried\, and then slow-cooked in a sauce made with lots of onions. Depending on the cook and the region.\, sometimes peppers\, carrots and/or olives are also added. Served with white rice \nMadesu $12\nA traditional Congolese vegetable stew of red & white beans\, onions\, garlic\, turmeric\, bay leaves & herbs\, served with white rice. #vegan \nCombo Plate: Yassa + Madesu + rice $16 \nGâteau au Yaourt $5\nA classic\, moist French-style yogurt cake with apple and cinnamon. \nPrix Fixe $25\nAccra + Combo Plate + Gâteau\n—– \nChef Momo (Monique) is a foodie with a passion to make people happy through her cuisine. She left her native Congo to study in Europe and has since embraced Spanish\, French and Italian cultures and cuisines along with her African heritage. A newcomer in Canada\, Monique wants to showcase her talent and share her favourite dishes with her fellow Torontonians. \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-senegalese-yassa-au-poulet-by-chef-momo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/senegalese-braised-chicken-yassa.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180623T193000
DTEND;TZID=America/Toronto:20180623T220000
DTSTAMP:20260502T043311
CREATED:20180514T191058Z
LAST-MODIFIED:20180619T001658Z
UID:54759-1529782200-1529791200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Mauritian Sept Cari Cavadee by Vanesha Khadaroo
DESCRIPTION:Thaipoosam cavadee is one of many popular festivals celebrated by Indo-Mauritians whose ancestors originated from Tamil Nadu\, India; a ten-day celebration of fasting and devotion to Lord Muruga\, culminating in a grand feast. For many\, the highlight of any Tamil festival in Mauritius is the mouth-watering ‘Sept Cari’ (seven ‘currys’)\, a spread consisting of many delicious vegetable dishes served on fresh banana leaves along with hot rice. The sept cari in Mauritius goes beyond the actual meal itself\, summing up a journey of culinary traditions from Southern India to the festive tables of a vibrant islander Indian Diaspora. \nMauritian Chef and longtime Dep favourite Vanesha Khadaroo of La Marmite Mauricienne has offered to prepare this very unique\, authentic (and labour-intensive!) meal to share with us. The banquet begins with a glass of cool panakon at a table that has been covered in fresh banana leaves. The rice and seven curries are brought to the table and served directly onto the leaves\, where the meal is then eaten with one’s hands.\n—– \nDal Brinzel  A lentil-based stew with eggplant and tamarind \nPomme De Terre Masala  Curried potatoes in a blend of powdered spices called ‘Masala’ in Mauritius \nHaricots Masala  Green beans with a ‘Masala’ spice blend \nCari Banane  Raw plantain\, grated and sautéed with a blend mustard and turmeric \nZiromon Toufer  Pumpkin cooked with mild spices \nCari Zak  Green jackfruit cooked in the ‘Masala’ spice blend \nRasson  The Mauritian version of the South Indian ‘rasam’; a thin soup prepared with tamarind and spices\, eaten with rice or served as a warm drink with the meal \nSagoo & Applon  A sweet tapioca dish cooked with dried fruits and nuts\, and served with papadams\, a thin fried lentil cracker. \nPanakon  A refreshing drink prepared with water\, sugar\, lime juice\, cardamom and ginger powder. \nMenu is #vegan & #glutenfree \n—– \n$50 + HST \n—–\nChef Vanesha Khadaroo is the founder of La Marmite Mauricienne\, a catering company serving uniquely delicious Mauritian cuisine across the GTA.  \n\n\n—–\n\n\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\n\n\n \n\n\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-mauritian-sept-cari-cavadee-by-vanesha-kadaharoo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/Mauritian-cavadee-7-curries.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180624T183000
DTEND;TZID=America/Toronto:20180624T210000
DTSTAMP:20260502T043311
CREATED:20180522T203531Z
LAST-MODIFIED:20180522T203531Z
UID:55023-1529865000-1529874000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Croissants from Scratch by Leo Baduria
DESCRIPTION:Join 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 yeasted 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$50 +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 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/workshop-croissants-from-scratch-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/2018/05/croissants.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180625T183000
DTEND;TZID=America/Toronto:20180625T210000
DTSTAMP:20260502T043311
CREATED:20180522T203757Z
LAST-MODIFIED:20180522T203757Z
UID:55029-1529951400-1529960400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Croissants from Scratch by Leo Baduria (2)
DESCRIPTION:Join 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 yeasted 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$50 +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 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/workshop-croissants-from-scratch-by-leo-baduria-2-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/croissants.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180626T183000
DTEND;TZID=America/Toronto:20180626T210000
DTSTAMP:20260502T043311
CREATED:20180531T155223Z
LAST-MODIFIED:20180531T160307Z
UID:55500-1530037800-1530046800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Croissants from Scratch by Leo Baduria (3)
DESCRIPTION:Join 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 yeasted 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$50 +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 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/workshop-croissants-from-scratch-by-leo-baduria-3-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/croissants.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180627T180000
DTEND;TZID=America/Toronto:20180627T190000
DTSTAMP:20260502T043311
CREATED:20180622T152655Z
LAST-MODIFIED:20180622T153242Z
UID:56297-1530122400-1530126000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED June 27\, 2018
DESCRIPTION:Salatet Batata سلطة بطاطا\n				\n			\n				\n			\n				\n				Ayran (عيران) \n				\n			\n				\n			\n				\n				Torab el Melook  طراب الملوك\n				\n		\n\n[beef] Shamborak شمبورك\nby Dilsha\, in the style of Al Kamishli City\nProbably the ancestor of every meat pie in the Western world. Thin\, yeasted wheat flour dough is stuffed with a mixture of cooked onions and halal ground beef spiced with black pepper\, and then baked (or sometimes fried). It comes with a traditional accompaniment\, Ayran\, a tangy\, savoury yogurt drink garnished with dried mint. \n[vegetarian] Shamborak شمبورك\nWe’ll also be making a vegetarian version of the shamborak stuffed with a mix of spiced mushrooms\, green and red peppers\, corn and fried onion. \nSalatet Batata سلطة بطاطا\nCubes of tender potato combined with tomatoes and finely cut fresh mint leaves\, parsley\, green and white onion drizzled with olive oil. \nTorab el Molook تراب الملوك\nA cool\, creamy\, layered trifle of sorts\, perfect for a warm summer night. Vanilla custard and rich clotted cream with fresh pineapple and golden crumbled biscuits\, from which the dish likely gets its name (Sand of Kings) \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\nDeliveries take place between 6–7pm \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-wed-june-27-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/shamborak-e1529681104331.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR