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DTSTART;TZID=America/Toronto:20180611T183000
DTEND;TZID=America/Toronto:20180611T210000
DTSTAMP:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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:20260502T005404
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180706T190000
DTEND;TZID=America/Toronto:20180706T220000
DTSTAMP:20260502T005404
CREATED:20180625T171027Z
LAST-MODIFIED:20180625T171027Z
UID:56399-1530903600-1530914400@dev.thedepanneur.ca
SUMMARY:Nurture x Calica Studio 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 long-distance textile collaborative\, Calica Studio .\n• Creative presentation by Meghan Macdonald & Rebecca Horwitz\, founders\, showcasing the ups and downs of their creative journey building Calica Studio.\n• Community and connection with people up to amazing creative things. \n**Allergies and food sensitivities wholeheartedly embraced with advance notice.** \n>> GET TICKETS HERE <<\nAbout Calica Studio:\nCalica Studio is a collaboration between Rebecca Horwitz and Meghan Macdonald. We met in 2007 while studying textiles at Sheridan College in Oakville\, Ontario\, Canada. \nWith each collection we gather and scan personal photographs and found objects. Our toolboxes explode with brushes\, dyes\, oil pastels\, mylar and wax. Manipulating images with our hands and computers\, we work collaboratively to create a final design. Our artwork is then digitally printed onto soft wool and cashmere\, woven in cotton or painted by hand onto pottery. Our process is small scale and sustainable. \nAbout Nurture:\nNurture tells stories and creates community through thoughtful\, nourishing food experiences and retreats – a safe\, delicious space to show up exactly as one is. \nCover photo by Lauren Kolyn
URL:https://dev.thedepanneur.ca/event/nurture-x-calica-studio-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/2018/06/‎Nurture-x-Calica-Studio-Harvest-Table-Dinner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180707T193000
DTEND;TZID=America/Toronto:20180707T220000
DTSTAMP:20260502T005404
CREATED:20180604T220822Z
LAST-MODIFIED:20180705T145243Z
UID:55647-1530991800-1531000800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Ooh\, Mami! by Greg Couillard
DESCRIPTION:Chef Greg Couillard has forged a life-long reputation as a fearless culinary innovator\, a kind of supercollider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for a few lucky diners to marvel at. \nThe Dep could not be more delighted to have Chef Greg back in the kitchen after a 5-month hiatus with this signature mashup of Latin and Asian flavours. \n—–\nSummer Watermelon Gazpacho\nwatermelon / sweet heirloom tomatoes / agave / chili-grilled shrimp / avocado / white balsamic \nSoba Noodle Salad\nbuckwheat soba / charred waygu beef / toasted sesame / green onion / green goddess anime miso dressing \nSticky Icky Chicky \ncrispy mango-glazed chicken / pomegranate rice / gai lan\, garlic and black bean wok fry \nGinger Chocolate Panna Cotta \nwith black cherries\n—– \n$60 + HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \nAfter several years at a small boutique hotel in Mexico\, Chef Greg has returned to Toronto as the Executive Chef of Bellwoods Health Services Addiction Treatment Rehab Centre\, where his decades of experience contribute to a holistic approach to recovery and wellbeing. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-ooh-mami-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/soba-noodle-salad-with-beef.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180708T183000
DTEND;TZID=America/Toronto:20180708T210000
DTSTAMP:20260502T005404
CREATED:20180604T203016Z
LAST-MODIFIED:20180616T154224Z
UID:55627-1531074600-1531083600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gifting Kimchi by Chef Sang Kim
DESCRIPTION:SOLD OUT – 2nd Night Added MON July 9\nKimchi is an incredibly healthy and delicious category of Korean pickled vegetables\, the most commonly known being poggi\, the red\, chili-infused fermented nappa cabbage found on almost every Korean restaurant table. However\, the techniques and ingredients for this traditional Korean dish can vary tremendously\, and provide an entry point to the fascinating and diverse world of Korean cuisine. \nBut can kimchi help make the world a better place? Toronto celebrity chef Sang Kim thinks so. In 2018 Chef Sang started a #GiftingKimchi campaign\, dropping off homemade kimchi to people doing positive things in the community\, and the response has been incredible. So now Chef Sang is leveling up\, offering this hands-on workshop on both classic nappa cabbage kimchi\, as well as a more contemporary watermelon radish kimchi — so that you can make\, enjoy and share kimchi of your own! \nAnd to make this class even more special\, Chef Sang\, using authentic Korean ingredients sponsored by P.A.T. Supermarket\, will be donating all proceeds to the #TorontoStrong Fund to support victims of the North York van attack.\n—– \n$60 +HST \n—–\nSang Kim is an award-winning chef\, restaurateur\, writer\, speaker\, educator\, and animating force behind some of the most iconic modern Asian restaurants in Toronto\, including Blowfish\, KI Modern Japanese\, KOKO! Share Bar\, and Yakitori Bar. \nHe operates Canada’s most popular sushi making school\, Sushi Making For The Soul\, with over 18\,000+ “graduates” since its inception in 2010. Sang is the award-winning author of two books\, and his third book\, Woody Allen Ate My Kimchi\, a memoir about his restaurant journey\, will be released in Spring 2019. His own cooking talk show\, Dishing It with Chef Sang launches in Summer 2018 on TAG TV. \n—–\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-gifting-kimchi-by-chef-sang-kim/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/Kimchi1-e1528144195430.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180709T183000
DTEND;TZID=America/Toronto:20180709T210000
DTSTAMP:20260502T005404
CREATED:20180611T162156Z
LAST-MODIFIED:20180612T004451Z
UID:55870-1531161000-1531170000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gifting Kimchi by Chef Sang Kim (2)
DESCRIPTION:Kimchi is an incredibly healthy and delicious category of Korean pickled vegetables\, the most commonly known being poggi\, the red\, chili-infused fermented nappa cabbage found on almost every Korean restaurant table. However\, the techniques and ingredients for this traditional Korean dish can vary tremendously\, and provide an entry point to the fascinating and diverse world of Korean cuisine. \nBut can kimchi help make the world a better place? Toronto celebrity chef Sang Kim thinks so. In 2018 Chef Sang started a #GiftingKimchi campaign\, dropping off homemade kimchi to people doing positive things in the community\, and the response has been incredible. So now Chef Sang is leveling up\, offering this hands-on workshop on both classic nappa cabbage kimchi\, as well as a more contemporary watermelon radish kimchi — so that you can make\, enjoy and share kimchi of your own! \nAnd to make this class even more special\, Chef Sang will be donating all proceeds to the Toronto Strong Fund to support victims of the North York van attack.\n—– \n$60 \n—–\nSang Kim is an award-winning chef\, restaurateur\, writer\, speaker\, educator\, and animating force behind some of the most iconic modern Asian restaurants in Toronto\, including Blowfish\, KI Modern Japanese\, KOKO! Share Bar\, and Yakitori Bar. \nHe operates Canada’s most popular sushi making school\, Sushi Making For The Soul\, with over 18\,000+ “graduates” since its inception in 2010. Sang is the award-winning author of two books\, and his third book\, Woody Allen Ate My Kimchi\, a memoir about his restaurant journey\, will be released in Spring 2019. His own cooking talk show\, Dishing It with Chef Sang launches in Summer 2018 on TAG TV. \n—–\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-gifting-kimchi-by-chef-sang-kim-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/Kimchi1-e1528144195430.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180710T183000
DTEND;TZID=America/Toronto:20180710T210000
DTSTAMP:20260502T005404
CREATED:20180625T014133Z
LAST-MODIFIED:20180625T014147Z
UID:56379-1531247400-1531256400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gifting Kimchi by Chef Sang Kim (3)
DESCRIPTION:Kimchi is an incredibly healthy and delicious category of Korean pickled vegetables\, the most commonly known being poggi\, the red\, chili-infused fermented nappa cabbage found on almost every Korean restaurant table. However\, the techniques and ingredients for this traditional Korean dish can vary tremendously\, and provide an entry point to the fascinating and diverse world of Korean cuisine. \nBut can kimchi help make the world a better place? Toronto celebrity chef Sang Kim thinks so. In 2018 Chef Sang started a #GiftingKimchi campaign\, dropping off homemade kimchi to people doing positive things in the community\, and the response has been incredible. So now Chef Sang is leveling up\, offering this hands-on workshop on both classic nappa cabbage kimchi\, as well as a more contemporary watermelon radish kimchi — so that you can make\, enjoy and share kimchi of your own! \nAnd to make this class even more special\, Chef Sang will be donating all proceeds to the #TorontoStrong Fund to support victims of the North York van attack.\n—– \n$60 +HST \n—–\nSang Kim is an award-winning chef\, restaurateur\, writer\, speaker\, educator\, and animating force behind some of the most iconic modern Asian restaurants in Toronto\, including Blowfish\, KI Modern Japanese\, KOKO! Share Bar\, and Yakitori Bar. \nHe operates Canada’s most popular sushi making school\, Sushi Making For The Soul\, with over 18\,000+ “graduates” since its inception in 2010. Sang is the award-winning author of two books\, and his third book\, Woody Allen Ate My Kimchi\, a memoir about his restaurant journey\, will be released in Spring 2019. His own cooking talk show\, Dishing It with Chef Sang launches in Summer 2018 on TAG TV. \n—–\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-gifting-kimchi-by-chef-sang-kim-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/Kimchi1-e1528144195430.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180711T180000
DTEND;TZID=America/Toronto:20180711T190000
DTSTAMP:20260502T005404
CREATED:20180706T195216Z
LAST-MODIFIED:20180706T195952Z
UID:57134-1531332000-1531335600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED July 11\, 2018
DESCRIPTION:Baba Ganouj bil Khodra  بابا غنوج بالخضرا\n				\n			\n				\n			\n				\n				Asawar El Sit (سوار الست)\n				\n			\n		\n\n[chicken] Molokhia ملوخية‎‎\nMolokhia is dish that goes by many names; I’ve come across at least half a dozen English spellings alone. While a popular dish throughout the Middle East\, it is virtually unknown in North America. It’s based on the leaves of the jute plant (the same one that produces jute fibre for rope & fabric)\, but known by many other names as well\, including West African sorrel\, bush okra and Jew’s mallow. This plant has been under cultivation in the Levant for millennia\, and was likely on the table of the ancient Egyptians. \nThe leaves can be found fresh (only rarely in Toronto)\, frozen\, dried or powdered. For the Syrian version of this dish\, dried whole leaves are preferred for the best flavour; they are cooked with garlic\, coriander and lemon. The cooked greens are topped with shredded chicken that has been poached separately in a broth with onion and spices\, and served alongside basmati rice. \n[vegetarian] Molokhia ملوخية‎‎\nThe same dish\, but with mushrooms instead of chicken\, and also served with basmati rice. \nBaba Ganouj bil Khodra بابا غنوج بالخضرا\nA slightly different take on one of the most famous and popular Middle Eastern mezze dips\, this recipe comes from Fatma\, from the city of Edlib. Like most baba ganouj\, the eggplants are roasted in oven to give it a distincty smoky flavour\, then combined with with tahini\, garlic and lemon juice\, but this recipe also adds parsley\, white onion\, red & green pepper\, tomato\, and fresh mint\, and is finished with olive oil and pomegranate seeds. Served with fresh pita bread \nAsawar El Sit أساور الست\nA traditional Aleppan baklava made from phyllo dough that has been rolled into a cylinder\, then again into the form of a ring (the name means “bracelet”). The small pastries are baked\, sprinkled with simple syrup\, and filled with finely chopped pistachios. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\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-11-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/Molokhia.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20180712T180000
DTEND;TZID=America/Toronto:20180712T210000
DTSTAMP:20260502T005404
CREATED:20180625T190146Z
LAST-MODIFIED:20180625T190146Z
UID:56408-1531418400-1531429200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Summer Lovin' by Emily Zimmerman
DESCRIPTION:Emily Zimmerman\, The Dep’s favourite vegan maven is back in the kitchen serving up some of her fabulous plant-based goodness with this cool & refreshing summer meal. \n—–\nSummer Soup $6 (V\, GF)\nChilled cucumber\, strawberry\, and avocado\, with garlic\, basil\, lime juice & olive oil… it’s amazing! \nAppetizings Platter $13 (V\, GF)\nOne of Emily’s signature dishes\, a selection of cool salads inspired by classic Jewish bagel toppings: Potato salad\, Tofu “egg” salad\, and Jackfruit smoked :fish”\, with a side of light rye (optional). \nLeek and Mushroom Tart $13 (V)\nwith home made vegan cheese\, tomato-zucchini salad \nSour Cherry Cheesecake $6 (V\, GF)\nRich cashew and coconut cheesecake with sour cherry compote \nPrix Fixe Menu $24\nStarter + Choice of Main + Dessert\n—– \nEmily Zimmerman is the lady behind Pear and Pepper; she works as a community kitchen coordinator by day\, fabulous vegan chef by night. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club.\n—– \nEvery 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-summer-lovin-by-emily-zimmerman/
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/leek-mushroom-tart.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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