BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Depanneur X-ORIGINAL-URL:https://dev.thedepanneur.ca X-WR-CALDESC:Events for The Depanneur REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Toronto BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20180311T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20181104T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180604T183000 DTEND;TZID=America/Toronto:20180604T210000 DTSTAMP:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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:20260502T020925 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 BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180628T180000 DTEND;TZID=America/Toronto:20180628T210000 DTSTAMP:20260502T020925 CREATED:20180611T213631Z LAST-MODIFIED:20180622T212709Z UID:55906-1530208800-1530219600@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: From the Streets of Kathmandu by Manish Paudel DESCRIPTION:Toronto a multicultural city need no introduction to foods from South Asia but authentic Nepali cuisine can be harder to find city. Manish Paudel is keen to introduce the city to the diverse dishes made by the many different ethnic groups found in Nepal\, starting with some of the most popular street food from the capital of Kathmandu. \nChana Chatpat (V\,GF) $6\nChana Chatpat is a colourful\, crunchy\, spicy anytime salad-snack hybrid can found for sale on pretty much every street corner\, in small newspaper-wrapped bundles\, every cook making it slightly differently. Manish’s recipe includes mung bean sprouts\, Bengal gram sprouts\, potato\, Asian pear\, pomegranate\, shallots\, Himalayan salt\, lime\, diced daikon\, fried sewai (vermicelli)\, and puffed rice\, in a homemade spicy mustard dressing\, served in a green cabbage cup. \nBuffalo Momo $6 (4pcs)\nEvery country has its dumplings\, and Nepal is no exception\, with small momo shops to be found all over the city. Similar to the momos of neighbouring Tibet\, these have their own distinctive flavour and hot sauce. It is illegal to slaughter cows in Nepal\, so beef dishes are not common\, but water buffalo is widely used. These momos are made with grass-fed Ontario water buffalo\, flavored with shallots\, ginger & scallion\, served with a sesame\, tomato & ancho sauce. \nGundruk-Masyura Bhat (V) $14\nGundruk is a popular ingredient enjoyed throughout Nepal. Leafy vegetables\, like mustard greens\, are fermented\, which gives them a tangy flavour and boosts their nutritional value\, then dried\, which preserves them so they can be enjoyed all year. Masyura is another characteristic Nepali foodstuff\, typically made up of black lentils (Maas) and taro leaves\, which are combined and then sun-dried for several days. Both of these special ingredients\, along with soy beans\, feature in this flavourful vegetarian stew\, which is served with rice\, a simple lentil dal\, pickles & a side of greens. \nDal Bhat Masu $14\nLentils (dal) and rice (bhat) are the staples of Nepali cuisine\, often served with a side of meat (masu) curry\, like this homestyle organic chicken curry. This also comes with a side of pickles and greens. \nGojia $6\nA favourite Nepali sweet\, this small empanada-shaped goodie is stuffed with dried coconut\, cashews & almonds\, with a light sugar coating and a garnish of pistachios. \nPrix Fixe Menu $24\nStarter + Main + Dessert\n—– \nManish Paudel is a classically-trained food entrepreneur who has travelled extensively and lived in Nepal\, India\, Australia\, Prague and USA. A committed foodie with love for street food from around the world\, Manish recently moved to Toronto to raise a family.\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-from-the-streets-of-kathmandu-by-manish-paudel/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/Momo.png ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180630T193000 DTEND;TZID=America/Toronto:20180630T220000 DTSTAMP:20260502T020925 CREATED:20180528T192116Z LAST-MODIFIED:20180630T222843Z UID:55281-1530387000-1530396000@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Our Home & Native Land - A First Nations Canada Day by Taylor Parker & Matthew Knight-Barton DESCRIPTION:Canada Day means many things to many people — a long weekend\, fireworks\, waving flags — but all too rarely does it reflect upon our intimate relationship to the land that sustains us and the people who first inhabited it. \nFor this elegant 4-course tasting menu\, Chefs Taylor Parker & Matthew Knight-Barton have teamed up to create a meal inspired by First Nations foodways\, that celebrates local ingredients and their deep connection to our land and shared heritage. \n—–\nVenison Carpaccio \nwith elderberry gastrique\, shaved beet and asparagus \n3 Sisters Salad \nash-cured lyed corn\, pickled and roasted squash\, beans and mixed seasonal greens with VQA vinaigrette \nWild Boar Stuffed Tomato \natop smoked mushroom and wild rice risotto \nApple Tartlet \nwith VQA crème anglaise and low-bush wild blueberries\n—– \n$50 +HST \n—–\nTaylor Parker is from Six Nations Native Reserve in Ontario where he inherited an extensive knowledge of native plants and foraged foodstuffs from his father. Taylor has spent much of his professional life working in a diverse range of professional kitchens. Currently working on returning our heritage crops back to tables with a handful of farmers in Montreal. \nMatthew Knight-Barton is originally from England and now based in Ontario. He has been cooking and managing kitchens\, venues and events for more than 16 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist\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-our-home-native-land-a-first-nations-canada-day-by-taylor-parker-matthew-knight-barton/ 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/venison-carpacio.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180701T183000 DTEND;TZID=America/Toronto:20180701T210000 DTSTAMP:20260502T020925 CREATED:20180528T201347Z LAST-MODIFIED:20180604T221701Z UID:55295-1530469800-1530478800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Preserving Strawberries & Rhubarb by Camilla Wynne DESCRIPTION:Join master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to transform Ontario strawberries\, one of the highlights of summer\, into a delicious strawberry lemonade jam\, as well as a canned in syrup with rhubarb\, a secret weapon pantry staple that will transform pancakes\, ice cream\, yogurt or pound cake. \nThe class covers all the basics of canning jams and fruits in syrup\, from selecting your produce to proper sterilization to the use of pectin\, and sampling some different styles and flavours. You will leave with a jar of each preserve\, ready to tackle any fruit canning project and able to safely modify recipes to your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale. \nIn this fun\, hands-on workshop\, participants will learn how to: \n• safely prepare pectin-free jams that taste like fruit\n• safely prepare delicious (and low- or no-sugar) fruits in syrup\n• modify the sugar or sweeteners in any recipe\n• eliminate steps from the traditional canning process\n• create recipes for jams according to your tastes\, whims & imagination \n—– \n$60 +HST \n—–\nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-preserving-strawberries-rhubarb-by-camilla-wynne/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/Strawberry-Rhubarb-e1527538819169.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180702T100000 DTEND;TZID=America/Toronto:20180702T160000 DTSTAMP:20260502T020925 CREATED:20180525T193643Z LAST-MODIFIED:20180604T204154Z UID:55205-1530525600-1530547200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Canada Day Syrian Brunch with Newcomer Kitchen DESCRIPTION:What better way to celebrate Canada Day Holiday Monday than with immersive\, all-day cooking workshop with Newcomer Kitchen on the delights of Syrian brunch? \nIn late 2016\, The Depanneur & Butler’s Pantry teamed up with the fabulous cooks from Newcomer Kitchen to host Canada’s first Syrian Brunch Pop-Up\, a sold-out event that reached as far as the pages of SAVEUR Magazine. \nSince then\, many people have expressed interest in learning some of these fabulous recipes\, so for this holiday Monday\, The Dep and Newcomer Kitchen are teaming up to offer a full-day\, hands-on workshop delving into a some of the most popular dishes\, as well as some new ones. The class will cover a number of delicious and traditional Syrian recipes\, and will include a light meze lunch and food to take home. \n— Morning —\nPrepare the dough for the saj bread\, and set it aside to rise. \nJazmaz — a stellar dish of eggs cooked in a delicious tomato sauce and garnished with awarma (optional) — a unique preparation of small cubes of salted halal beef confit — the Syrian answer to bacon bits! \nFoul mokhala — broad beans are a popular breakfast dish throughout the Levant. This delightful dish of sautéed broad beans with garlic and coriander is extra special when made with fresh young beans\, but is also easily made with readily-available frozen beans. \n— Lunch —\nA fabulous brunch spread of the fresh Jazmaz and Foul will be served along with some labneh\, pitta bread and a selection of Middle Eastern jams\, juice and coffee or tea. \n— Afternoon —\nYou’ll learn how to make 2 exquisite mezze dips\, as well as a chance to roll out and bake traditional Syrian flatbread on the domed saj oven. \nMuhammara — a rich\, complex and slightly spicy dip of roasted red peppers\, tomato\, walnuts\, pomegranate molasses and Aleppo pepper. \nM’tabbal Kousa — a light\, refreshing alternative to the more common baba ganoush\, made with zucchini in a light yogurt and tahini dressing with garlic and fresh herbs. \nThe day will wrap up with an afternoon coffee break and chance to enjoy your freshly-made mezzes and bread\, and take home any extras.\n—– \n$125 +HST \n—– \nNewcomer Kitchen is a new project that invites groups of Syrian newcomer women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide a source of revenue for the cooks. \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\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-canada-day-syrian-brunch-with-newcomer-kitchen-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/09/shakshuka_2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180703T180000 DTEND;TZID=America/Toronto:20180703T210000 DTSTAMP:20260502T020925 CREATED:20180604T230049Z LAST-MODIFIED:20180624T193302Z UID:55656-1530640800-1530651600@dev.thedepanneur.ca SUMMARY:TABLE TALK: Sujala Balaji DESCRIPTION:Is millet the new quinoa?\nSujala Balaji is a food scientist turned social entrepreneur committed to feeding the world sustainably by using ancient grain millets to address the need for sustainable and resilient food systems. With no need for pesticides/fertilizers\, requiring much less water to grow\, and their ability to help keep the soil healthy\, millets are being called the “smart foods” by ICRISAT (International Crop Research Institute for the Semi Arid Tropics). \nAfter working in the corporate world for over 10 years\, she recently launched a new start-up\, Kosha Foods\, that develops plant based food products using millet grains\, sourced directly from small scale farmers in India. Through her unique sourcing model\, she is also working on addressing global poverty and hunger as part of the UN’s Sustainable Development Goals. \n—–\nDinner by Len Senater\nRagi Pakoda – a crispy savoury fritter of toasted red millet flour\, onion\, ginger & spices\, with fresh coriander & mint chutney. Rainbow Bowl – colours & textures abound in this fresh grain bowl featuring steamed millet\, massaged kale\, red onions\, tomatoes\, beets\, carrots\, crispy chickpeas and choice of grilled haloumi or marinated firm tofu. Foxtail Millet Kheer – cool\, creamy millet pudding with saffron\, nuts & fruit.\n#GF #vegetarian options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$25 (+HST) \n>> BOOK NOW <<\n—–\nSujala Balaji is a food scientist on a mission to bring millets and millet-based foods into the culinary mainstream in North America through her new startup Kosha Foods. \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur URL:https://dev.thedepanneur.ca/event/table-talk-sujala-balaji/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Table Talks ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/Sujala-Balaj.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180704T180000 DTEND;TZID=America/Toronto:20180704T190000 DTSTAMP:20260502T020925 CREATED:20180629T221202Z LAST-MODIFIED:20180629T221356Z UID:56573-1530727200-1530730800@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — WED July 4\, 2018 DESCRIPTION:Salatet Alkhus سلطة خس\n \n \n \n \n \n Halaweh bel Jebn حلاوة بالجبن\n \n \n \n\n[Lamb] Yabrak  يبرق\nStuffed grape vine leaves can be found on tables all around the Eastern Mediterranean. This Syrian recipe\, by Khadija El Ebrahim from the city of Kamishli\, features a ground lamb and rice filling seasoned generously with garlic\, mint\, Aleppo pepper\, black pepper\, with a bit of pepper paste. The carefully stuffed and rolled leaves are interleaved with potatoes and lamb bones before being covered with lamb broth\, whole garlic gloves\, lemon\, and olive oil\, before a slow cooking that infuses the whole dish with an incredible depth of flavour. Served with fresh pita bread. \n[vegetarian] Yalanji  بالنجي\nThe equally popular vegetarian version features a seasoned rice filling flecked with parsley\, pomegranate molasses\, tomato\, onion\, garlic\, mint\, olive oil\, lemon\, black pepper\, and uniquely seasoned with a tiny bit of ground coffee. These are also cooked with along with some potato\, and served with fresh pita bread \nSalatet Alkhus سلطة الخس\nA simple green salad of romaine lettuce\, tomatoes\, cucumber and carrots\, radish with fresh mint and a lemon\, garlic\, olive oil\, seasoned with Sumac. \nHalaweh bel Jebin حلاوة بالجبن\nSyria is home to a wide variety of cheeses\, some of which make appearances in their delicious desserts. For this dish\, an outer layer is prepared with semolina\, sugar\, and a stretchy\, chewy cheese like mozzarella\, and then rolled around a cool milky cheese like ricotta. The soft cheese rolls are then drizzled with sugar syrup and decorated with crushed pistachios \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\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-july-4-2018/ 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/yabrak-copy.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180705T180000 DTEND;TZID=America/Toronto:20180705T210000 DTSTAMP:20260502T020925 CREATED:20180618T232606Z LAST-MODIFIED:20180618T232606Z UID:56105-1530813600-1530824400@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: The Ultimate Beef Sandwich by Adam Bendavid DESCRIPTION:Adam Bendavid is a devoted sandwich enthusiast who has spent countless hours in pursuit of the ultimate beef sandwich. This passion project has led Adam to a lean sirloin tri-tip roast seasoned in a homemade rub\, slow-cooked Sous Vide to perfect tenderness\, then seared on a cast iron skillet for colour and crust. The flavour profile is classic pulled BBQ brisket\, served with caramelized onions\, homemade creamy slaw\, sour pickles\, dijon mustard and homemade bbq sauce.\n\n\n \n\n\nFurther proof of Adam’s devotion to the sandwich feature on his menu as a delicious vegetarian cremini mushroom sandwich and even ice cream sandwiches for dessert!\n\n\n \n\n\n—–\n\n\nSpicy Curry Chickpea and Spinach Salad $5\n\n\n \n\n\nSous Vide Sirloin Beef Sandwich $14\n\n\nSirloin Beef\, Sautéed Onions\, Creamy Coleslaw\, Dijon Mustard\, Home Made BBQ Sauce + choice of 1 side\n\n\n \n\n\nCremini Mushroom Sandwich $14\n\n\nwith Spicy Curried Chickpea Salad \n\n\n \n\n\nSides $2 \n\n\nCole Slaw -or- Potato Salad \n\n\n \n\n\nHome Made Ice Cream Sandwiches $5\n\n\n \n\n\nPrix Fixe Menu\n\n\n$24 – Salad + Sandwich w/ 2 sides + Dessert \n\n\n—–\n\n\n \n\n\nAdam Bendavid is new to the food scene but has always been a sandwich enthusiast. His love for cooking started at a young age and has only grown stronger with his discovery of the Sous Vide technique. This passion motivated Adam to leave behind a career in sales/marketing and pursue his love of the sandwich. Adam pairs the modern cooking style of Sous Vide with his love for classic BBQ flavours to give you the ultimate meal served between two buns.\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-the-ultimate-beef-sandwich-by-adam-bendavid/ 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/The-Beef-Sandwich-.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT END:VCALENDAR