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X-WR-CALDESC:Events for The Depanneur
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200708T180000
DTEND;TZID=America/Toronto:20200708T193000
DTSTAMP:20260504T203301
CREATED:20200630T171750Z
LAST-MODIFIED:20200708T022519Z
UID:115685-1594231200-1594236600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Filipino Kamayan by Maria Polotan
DESCRIPTION:Pre-order online until TUE Jul 7\, 10pm\nPick up on WED Jul 8\, 6-7:30pm\nKamayan is a Tagalog word that translates to “by hand” and refers to a traditional Filipino style of eating—communally\, and without plates or utensils. A typical kamayan meal features a table covered in banana leaves which is then artfully arranged with a variety of traditional Filipino dishes served rice\, condiments and garnishes. Maria Polotan of Mama Linda’s has taken the fun culinary experience of kamayan\, and packed it up to go in a delicious meal showcasing the flavours and traditions of Filipino cuisine. \nThis menu is Gluten Free\n—- \nMeat Kamayan \nChicharron\nCrispy pork served with spicy vinegar \nChicken Inasal\nGrilled chicken skewers of dark meat marinated in garlic\, ginger\, chili\, lemongrass\, coconut sap  vinegar and brown sugar. \nHipon sa Gata\nShrimp cooked in latik (coconut oil that oozes out of coconut milk after a long simmer) flavoured with ginger\, garlic and chilies. \nPata Tim\nPork hocks braised in garlic\, onion\, ginger\, soy\, black vinegar\, dark brown sugar\, black pepper\, bay leaf and shiitake mushrooms. \n–or– \nVegetarian Kamayan \nPinais na Kabute\nFresh mushrooms with ginger & green onions\, wrapped in banana leaf and steamed to cook in its own juices. \nEnsaladang Ampalaya\nBitter melon\, cucumber\, ginger\, green onions in a sweet-sour dressing \nMongo Guisado\nMung beans braised in tomatoes\, garlic\, ginger\, onion\, green chilies; topped with cilantro and Asian greens \nAll Kamayan dinners come with white rice and: \nEnsaladang Talong\nGrilled eggplant\, tomatoes and green onion dressed in lime-ginger-garlic vinaigrette. \nGinataang Kalabasa\nAsian squash simmered in coconut broth flavoured with garlic\, ginger\, onion\, lemon grass\, Thai basil \nAcharang Papaya\nA tangy pickled of green papaya\, carrot\, onion\, garlic\, ginger \nMaja Blanca\nA delicate custard of young coconut juice and meat\, coconut milk\, corn\, milk\, sugar\, and cornstarch; a light dessert to end the perfect kamayan meal.\n—- \nMeat\, Vegetarian or 1/2+1/2 (for 4 p only)\nFilipino Kamayan by Maria Polotan\n$48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30pm\n\n\n\n\n\n\n\n\n\nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others through her new catering project Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering and at Withrow Park Farmers’ Market in the summer.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-filipino-kamayan-by-maria-polotan/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/06/Maria-P-kamayan_1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200710T180000
DTEND;TZID=America/Toronto:20200710T193000
DTSTAMP:20260504T203301
CREATED:20200630T191823Z
LAST-MODIFIED:20200710T015914Z
UID:115716-1594404000-1594409400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Pique-Nique Provençal by Chantal Véchambre
DESCRIPTION:Pre-order online until THU Jul 9\, 10pm\nPick up on FRI Jul 10\, 6-7:30pm\nA picnic is a near-universal delight; to enjoy an informal meal outdoors\, with friends in a tranquil setting\, is one of life’s little treasures. Chef Chantal Véchambre has put together a selection of specialities of Provençe\, the warm\, sunny region of the South of France\, that will make for a lovely meal whether at your table on a blanket.\n—– \nPissaladiere  \nFrench flatbread with caramelized onions and topped with black olive and a sliver of anchovy. \nPalmiers Tapenade \nLittle pastry puffs rolled around a mix of Provençal olives & capers \nRatatouille \nA classic Provençal dish of summer vegetables — peppers\, eggplants and zucchini — lightly cooked together in a tomato sauce with olive oil and herbs. \nSalade Verte\nA generous fresh green salad with cucumber\, peppers\, green beans\, sun dried tomatoes\, and herbs in white wine vinegar & olive oil dressing\, topped with skewers of chicken breast –or– hard boiled eggs \nHomemade “Boursin”\nA mix of fresh cream cheese & chevre with garlic and herbs. \nBaguette\nThe iconic symbol of French cuisine\, each dinner comes with a baguette to share. \nPanna Cotta\nA light mousse of soy and coconut milk\, set with agar agar\, topped with fresh strawberries and coconut flakes.\n—– \nChicken\, Vegetarian or 1/2+1/2\nPique-Nique Provençal by Chantal Véchambre\n$48 for 2  •  $90 for 4 \nORDERING IS CLOSED FOR THIS EVENT. PICK UP IS FRI 6-7:30PM\n\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg\, where she developed recipes and culinary workshops inspired by the site’s 18th century recipes\, culminating in an award-winning book: French Taste in Atlantic Canada\, 1604-1758. Now established in Toronto\, Chantal pursues food writing and culinary adventures\, and professional catering through her company My Creme Caramel.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-pique-nique-provencal-by-chantal-vechambre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/06/chantal-collage.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200715T180000
DTEND;TZID=America/Toronto:20200715T193000
DTSTAMP:20260504T203301
CREATED:20200705T215116Z
LAST-MODIFIED:20240622T105829Z
UID:116255-1594836000-1594841400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: AfroFeast by Afrobeat Kitchen
DESCRIPTION:Pre-order online until TUE Jul 14\, 10pm\nPick up on WED Jul 15\, 6-7:30pm\nChef Victor Uguweke grew up in a restaurant family in Lagos\, and went on to work in kitchens here\, in London (UK)\, and Beijing. Now he is proudly reclaiming his culinary heritage with his latest project\, Afrobeat Kitchen\, a mash-up of authentic recipes from the motherland with flavours and techniques acquired around the world.\n—– \nPlantain Kelewele\nFried plantains tossed with fresh thyme\, cinnamon and chilli flakes\, served with an addictive spicy aioli dipping sauce \nParty Jollof\nSmoky\, spicy paella-style rice cooked in a sofrito base spiked with African aromatics like fragrant lemongrass\, umami-rich smoked crayfish and dawadawa (fermented locust beans)\, that adds a deep\, earthy\, almost chocolaty note. Served with a cool cabbage\, carrot & fennel slaw in a creamy & tangy dressing topped with sesame seeds. \nO.G. Ayilata Chicken\nChef Victor’s signature take on “peppered” chicken\, a West African favourite\, has whole split chickens marinated for 48h in citrus\, ginger and cloves before roasting. \n–or– \nAkara Honey Bean Fritters (vegetarian)\nHoney Beans are a relative of black eyed peas\, but with a subtle sweetness that shines in these crispy fritters\, seasoned with chilli\, ginger\, shepherd pepper\, and nutmeg\, and served with tomato & caramelised onion relish \nPineapple Upside Down Cake\nCaramelized pineapple tops golden pound cake infused with a captivating hint of orange blossom. \n\nChicken\, Vegetarian or 1/2+12\nAfroFeast Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30pm\nAfrobeat Kitchen is Chef Victor Uguweke’s exciting new private chef/catering project. It is a mash-up of authentic recipes\, ingredients from the motherland\, diaspora dishes and global ideas that come together to reimagine a Modern African cuisine. Dancing in the kitchen is how he gets extra ‘faaji’ (the pleasure from having a good time) in all his food. As a family cook & dad of two\, his menus are also kid-tested for adventurous eaters. Connect with him @naked.sol.food \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-afrofeast-by-afrobeat-kitchen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200717T180000
DTEND;TZID=America/Toronto:20200717T193000
DTSTAMP:20260504T203301
CREATED:20200705T231434Z
LAST-MODIFIED:20200717T020348Z
UID:116273-1595008800-1595014200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tun Up & Nyam — Trini Flavours by Chef Billy Bass
DESCRIPTION:Pre-order online until THU Jul 16\, 10pm\nPick up on FRI Jul 17\, 6-7:30pm\nWhen the weather gets hot\, it makes sense to look to the tropics for culinary inspiration. Avery Billy — aka Chef Billy Bass — has pulled some ‘cutters’\, popular snack foods often found in bars on the islands of Trinidad & Tobago\, to put together a tasty summer menu. Sit back\, Tun Up (have a good time) and Nyam (eat)!\n—– \nMango Chow Salad\nSpring mix & baby kale tossed in a mango vinaigrette & topped with Trini-style mango chow\, a tart slaw of seasoned green mango and shado beni (aka chadon beni or culantro\, a broad-leaf herb with a coriander-like flavour). \nGeera Pork\nCubes of pork are marinated overnight in “green seasoning”\, a blend of herbs\, shallots\, garlic and peppers. It is then fried with a generous amount of toasted cumin\, followed by slow braising until most of the water has evaporated\, resulting in almost a confit-like tenderness & richness. (Cumin\, known as geera in India\, reflects the strong Indian influence in Trinidadian cuisine; it is also the second most popular spice in the world after black pepper!)\n–or–\nGeera Jackfruit (vegetarian) \nServed with a side of golden turmeric rice\, studded with carrots\, celery & raisins\, and boiled plantain\, another Trinidadian staple. \nCoconut Tart\nA home-style classic\, a rich pastry turnover stuffed with spiced toasted coconut filling \n\nPork\, Vegetarian\, or ½+½ \nTrini Dinner — $48 for 2 • $90 for 4 \nORDERING IS NOW CLOSED FOR THIS EVENT. PICK UP IS FRI 6-7:30pm\n  \nAvery Billy — aka Chef Billy Bass — is a young\, ambitious professional cook with a passion for creating unique culinary experiences that reflect his Caribbean roots along with his love for international cuisines. \n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-tun-up-nyam-trini-flavours-by-chef-billy-bass/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/geera-pork.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200720T180000
DTEND;TZID=America/Toronto:20200720T193000
DTSTAMP:20260504T203301
CREATED:20200713T154412Z
LAST-MODIFIED:20200713T181157Z
UID:116989-1595268000-1595273400@dev.thedepanneur.ca
SUMMARY:SPECIAL EVENT: Newcomer Kitchen Syrian Picnic Pop Up
DESCRIPTION:The Dep welcomes back Newcomer Kitchen for a Syrian Picnic Pop-Up\nNewcomer Kitchen\, a non-profit project that started at The Depanneur in 2016 to help newly-arrived Syrian women engage through food\, has been quietly evolving into robust organization that offers a variety of entrepreneurial training & programs to a range of newcomers. After a year-long hiatus\, we’re delighted to welcome back a group of talented Syrian cooks for a Pick-Up Pop-Up: The Flavors of al-Shaam. \n\n\n➡️ Menu & Order Here ⬅️
URL:https://dev.thedepanneur.ca/event/special-event-newcomer-kitchen-syrian-picnic-pop-up/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/Screen-Shot-2020-07-13-at-11.39.37-AM.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200722T180000
DTEND;TZID=America/Toronto:20200722T193000
DTSTAMP:20260504T203301
CREATED:20200715T010251Z
LAST-MODIFIED:20200722T021620Z
UID:117178-1595440800-1595446200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: 卤菜粉 Guilin Rice Noodle by Cheng Feng
DESCRIPTION:Pre-order online until TUE Jul 21\, 10pm\nPick up on WED Jul 22\, 6-7:30pm\nJoin guest cook Cheng Feng for a taste of the signature spicy\, sour & savoury flavors of Guangxi. Guilin is a mid-sized city (only 4.7 million people!) at the top of South China’s Guangxi Zhuang Autonomous Region\, and a popular local tourist destination for its fragrant osmanthus forests and dramatic limestone karst formations. Like many Chinese cities\, it has a few culinary specialities\, and Guilin’s rice noodles\, mi fen\, are probably its most famous local dish. Popular for breakfast\, lunch\, or dinner\, there are tens of thousands of rice noodles stalls\, shops & restaurants in the region. The noodles can be prepared a a variety of ways\, but the most common is “Dry” or “Gravy” Noodles (卤菜粉 lu cai fen /loo-tsigh-fnn)\, with a savoury sauce base and variety of toppings.\n—– \nSpicy and Sour Lotus Root\nA cool dish of crunchy slices of lotus root\, tossed in a spicy\, tangy dressing of vinegar & chili oil \nGuilin Noodles with Crispy Pork Belly –or– Braised Tofu\nA warm\, brothless dish built on a bed of soft yet resilient round rice noodles\, flavoured with a concentrated stock infused with Chinese five spice (star anise\, cinnamons\, cloves\, fennel seeds and Sichuan pepper). It is topped with crispy\, roasted pork belly –or– braised tofu\, plus a soft boiled\, soy-marinated egg\, pickled long beans\, peanuts and green onions. \nGrass Jelly with Red Bean Paste\nGrass jelly is delicately flavoured jelly popular in desserts in China and Taiwan. It is derived from the Chinese Mesona plant\, whose leaves and stems are processed much like tea; it is considered to be quite healthy\, with strong antioxidant qualities. Served chilled\, with sweetened red bean paste\, it is a cool\, fresh and lightly sweet dish\, perfect for summer.\n—– \nPork\, Vegetarian or 1/2+1/2\nGuilin Rice Noodle Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\n\nCheng Feng was born and raised in the province of Guangxi in the South-western part of China\, where his grandparents taught me how to cook when he was very young. Cheng came to Canada about 6 years ago\, and works in the food and hospitality industry. \n“I have not been able to find much of the amazing food that I grew up with in the many local restaurants I have tried in Canada\, so it is my hope to share some of this genuine Southern Chinese home cooking with my new friends in this land that I am now proud to call home.” \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-guilin-rice-noodle-by-cheng-feng/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/Cheng-Feng-Guilin-Noodles-.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200724T180000
DTEND;TZID=America/Toronto:20200724T193000
DTSTAMP:20260504T203301
CREATED:20200716T210219Z
LAST-MODIFIED:20200724T000459Z
UID:117368-1595613600-1595619000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Salsiccie! Artisanal Italian Sausage by Luciano Schipano
DESCRIPTION:Pre-order online until THU Jul 23\, 10pm\nPick up on FRI Jul 24\, 6-7:30pm\nThere was a time when nearly all things like bread\, cheese\, sausage\, pickles and preserves were homemade. But with the ubiquity of industrial food and the supermarket\, there are now so many foods that we rarely ever get to taste the way they were originally made: by hand\, at home\, from scratch. \nTonight’s dinner takes you back to the basics — simple dishes\, carefully made with fresh\, local ingredients — but with the skills of master Italian Chef like Luciano Schipano.\n—– \nChilled Minestrone\nLike the well-known Spanish gazpacho\, Italian summer minestrone can also be served chilled\, for a refreshing starter. This cold soup showcases fresh local vegetables like zucchini\, celery\, carrot\, onion\, and mushroom\, with beans and orzo pasta in a light tomato broth. \nSalsiccie \n2 grilled homemade Italian sausages\, made with organic Ontario pork\, fennel and scamorza (smoked mozzarella) \n–or– \nGrigliata di Verdure\nA colourful selection of grilled fresh summer vegetables — zucchini\, eggplant\, peppers\, onions & mushrooms \nBoth served with roasted rosemary potatoes\, grilled corn salad with green beans & carrots\, and a dollop of Luciano’s mom’s secret BBQ sauce! \nFragole all’Aceto Balsamico\nThe absolutely perfect summer dessert: a light salad of fresh Ontario strawberries drizzled with a balsamic reduction.\n—– \nPork\, Vegetarian\, or ½ + ½\nItalian Sausage Dinner  $48 for 2  •  $90 for 4 \nORDERING IS CLOSED FOR THIS EVENT. PICKUP IS FRI 6PM-7:30PM\n\nChef Luciano Schipano has a serious passion for the culinary arts. A Red Seal certified Chef\, Luciano is President of Slow Food Toronto\, as well as the director Director of the Italian Federation of Chefs\, and an active member of the Canadian Culinary Federation. He loves to share his knowledge of Italian cuisine though teaching\, both in Canada and Italy\, as well as via TV appearances and culinary tours. He is a passionate food advocate\, working with projects like Jamie Oliver’s Food Revolution and Soupalicious\, as well as an accomplished personal chef\, executive chef\, teacher and food consultant. Chef Luciano also organizes Culinary Tours in Italy\, Calabria\, offering a unique opportunity to enjoy food and culture directly with farmers\, producers and local chefs.  |   lucianoschipano.com \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-salsiccie-artisanal-italian-sausage-by-luciano-schipano/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/grilled-sausages-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200725T180000
DTEND;TZID=America/Toronto:20200725T193000
DTSTAMP:20260504T203301
CREATED:20200719T160509Z
LAST-MODIFIED:20200805T191644Z
UID:117675-1595700000-1595705400@dev.thedepanneur.ca
SUMMARY:POP-UP: Frozen Fincicles by Chef Doris Fin
DESCRIPTION:Raspberry Fincicle\n				\n			\n				\n			\n				\n				Peanut Butter Chocolate Fincicle\n				\n			\n				\n			\n				\n				Pistachio Fincicle\n				\n		\n\nPre-order online until FRI Jul 24\, 10pm\nPick up on SAT Jul 25\, 6-7:30pm\nLuscious & decadent yet healthy & wholesome — these vegan frozen treats are simply Fintastic!\nChef Doris Fin introduces Finscicles\, a deliciously luxurious plant-based frozen ‘ice cream’ bar made from 100% pure\, organic ingredients —  sunflower seeds\, maple syrup\, almond milk\, coconut oil\, local fruits and fair trade Chocosol chocolate — with no artificial flavours\, sweeteners\, or preservatives. \nOrganic • Gluten-free • No refined sugar • Vegan\nCoated in ChocoSol’s organic 65% Vanilla Sea Salt Chocolate\n10 flavours to choose from — $15 for 2 • $28 for 4 • $40 for 6\nPre-order online for pickup on SAT Jul 26\, 6-7:30pm\nSome Fincicles will also be available for walk-up/individual purchase on SAT night\, but selection and quantities will be limited \n\nORDERING FOR THIS EVENT IS CLOSED. PICK-UP IS SAT 6-7:30pm\nTo order for SAT Aug 8\, please go here \n  \n\nChef Doris Fin is an award winning international chef based out of Toronto. She specializes in plant-based culinary arts\, teaches interactive culinary classes\, caters private events\, is currently working on a cookbook and traveling for her documentary film series featuring food of the world with top chefs and farmers. She loves to ignite the intuitive inner chef in you!  chefdorisfin.com \n\n 
URL:https://dev.thedepanneur.ca/event/pop-up-frozen-fincicles-by-chef-doris-fin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/Peanut-butter.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200729T180000
DTEND;TZID=America/Toronto:20200729T193000
DTSTAMP:20260504T203301
CREATED:20200716T213547Z
LAST-MODIFIED:20200729T022357Z
UID:117395-1596045600-1596051000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Trop Trop Tropical by Greg Couillard
DESCRIPTION:Pre-order online until TUE Jul 28\, 10pm\nPick up on WED Jul 29\, 6-7:30pm\nBurma is situated in between Thailand\, China and India\, with long historical connections to those cultures\, so it’s cuisine naturally reflects a fusion of these influences.  Add in a stretch as a Victorian British colony\, and you get a whole other dimension. It’s that kind of Southeast Asian fusion that’s inspiring Chef Greg Couillard’s singular culinary imagination for this colourful and eclectic summer meal.\n—– \nMandalay Mango Salad\nEnglish Coleslaw meets Thai mango salad meets Indonesian Gado Gado… A summer bowl of crunchy cabbage\, shredded choy\, cucumber\, daikon\, cilantro and green onions\, topped with crispy shallots\, roasted peanuts and shredded coconut\, in a spicy tropical dressing made with Chef Greg’s signature No Refund Mango Mamba Hot Sauce. \nRangoon Lemongrass Chili Chicken\nRoasted chicken legs & thighs marinated in tropical Asian aromatics — citrus\, honey\, lemongrass\, lime leaf\, tamarind\, ginger & chili — and finished with a creamed coconut curry sauce. \n–or– \nSurabaya Stir Fry\nA lavish tofu and Asian veggie stir fry\, also featuring Greg’s spicy\, aromatic lemongrass & citrus glaze and a splash of rich creamed coconut curry sauce. \nBoth served with Fried Black Rice \nSticky Date Empire Cake\nDark & sticky “toffee pudding” — date cake glazed with a salted caramel sauce \n—– \nChicken\, Vegetarian\, or ½ + ½\nTrop Tropical Dinner  $48 for 2  •  $90 for 4 \nNo Refund Hot Sauce (Mango Mamba –or– Triple Threat) 125ml bottle • $12 \nORDERING IS CLOSED FOR THIS EVENT. PICKUP IS WED 6-7:30PM\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. Chef Greg’s latest project includes a new line of hot sauces called No Refund — Too Hot? Too Bad! — which can be purchased online at foxmarket.ca \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-trop-trop-tropical-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/mango-and-cabbage-salad-with-lime-and-jalapeno-dressing-110578-1.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200731T180000
DTEND;TZID=America/Toronto:20200731T193000
DTSTAMP:20260504T203301
CREATED:20200724T231751Z
LAST-MODIFIED:20200731T021134Z
UID:118156-1596218400-1596223800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Barbacoa! by Erika Araujo
DESCRIPTION:Pre-order online until THU Jul 30\, 10pm\nPick up on FRI Jul 31\, 6-7:30pm\nBarbacoa is an ancient form of cooking meat in Mexico\, Central America and the Caribbean. Despite being the origin of the word “barbecue”\, barbacoa does not cook on a grill directly over hot coals; rather the traditional method involves meat — often whole goats or sheep — wrapped in leaves and cooked in a hole in the ground for a long time. The result of this long\, slow\, moist cooking is meat that is essentially steamed until meltingly tender. \nIn contemporary Mexico\, barbacoa it still generally refers to meats slow-cooked over an open fire\, although the interpretation is loose. It is a popular taco filling and is much prized for its rich fat content and intense flavour.  Stuffed into a fresh corn tortilla\, topped with a little onion\, cilantro and squeeze of lime\, it is one of the true treasures of Mexican cuisine — one that Chef Erika Araujo is delighted to share with you tonight!\n—– \nCauliflower Ceviche\nA cool\, modern twist on ceviche (more commonly made with seafood)\, made with fresh cauliflower\, cucumber\, peaches\, tomato\, onion\, cilantro and a bit of jalapeño in a tangy lime dressing\, served with crispy corn tostadas. \nBeef Barbacoa Tacos\nErika’s beef brisket barbacoa is seasoned with flavourful but not intensely spicy Mexican guajillo and pasilla chile peppers\, and slow cooked until it literally falls apart. Served with the classic accompaniments of chopped onion\, fresh cilantro and a wedge of lime\, as well as a zesty salsa borracha (drunk salsa) made with smoky chipotle peppers and a splash of beer. \nSoft\, fresh corn tortillas from artisanal molinero Maizal are the perfect companion\, and come alongside for you to assemble your tacos. The meal also comes with a side of Erika’s homemade guacamole\, and Mexican rice flecked with a tomato sofrito. \nAlso available vegetarian with Barbacoa Mushrooms. \nOrange Apricot Cake\nLight orange-scented sponge cake spread with apricot jam and a Swiss butter cream garnish.\n—– \nBeef\, Vegetarian\, or ½ + ½\nBarbacoa Dinner  $48 for 2  •  $90 for 4 \nBONUS: Erika’s famous tamales — chicken w/ salsa verde -or- serrano chile w/ tomato and cheese — (frozen) 6 for $22 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\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\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-barbacoa-by-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/Slow-Cooker-Barbacoa-Beef-16.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200805T180000
DTEND;TZID=America/Toronto:20200805T193000
DTSTAMP:20260504T203301
CREATED:20200730T131553Z
LAST-MODIFIED:20200805T032414Z
UID:118772-1596650400-1596655800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Classic Pakistani Curries by Nasir Zuberi
DESCRIPTION:Pre-order online until TUE Aug 4\, 10pm\nPick up on WED Aug 5\, 6-7:30pm\nNasir Zuberi\, a long-time Karachi resident and caterer\, has put together a delightful summer menu of authentic Pakistani dishes that showcase the cosmopolitan history of Pakistan’s role in the spice trade.\n—– \nEggplant Bourani\nA very old dish that can trace its history through Afghanistan and on to Persia along the ancient trade routes of the Silk Road. Slices of fried eggplant soaked in yogurt raita topped with a sizzling splash of hot oil in which cumin seeds\, curry leaves\, and garlic have been tempered; served with toasted pita bread. \nBeef Kofta Salan\nThe Pakistani take on classic meatballs & gravy. Halal beef meatballs are seasoned with fresh coriander\, mint\, green chilli & onion\, and cooked in a mild tomato\, onion and yogurt curry seasoned with coriander\, turmeric\, and cumin\, and finished with the warm aromas of whole garam masala spices. \n–or– \nLauki ka Dalcha\nBottle gourd (aka snake gourd\, long squash or calabash) is an underappreciated ingredient in Western cuisine\, despite being one of the most ancient cultivated vegetables in the world. A common staple in Africa and Asia\, in Pakistan it is often cooked with pulses for protein\, like in this mild curry made with red lentils. They are simmered together in a tomato and onion based curry gravy with turmeric\, chilli & cumin\, and then finished with a tempering of ginger\, mustard seeds & onion seeds and garnished with caramelized fried onions. \nBoth curries are served with an aromatic basmati rice\, scented with cinnamon\, green cardamom and saffron\, along with a small side of achaar\, a spicy-sour traditional Pakistani “pickle”; an intensely flavoured condiment made from mangos\, limes\, or mixed vegetables preserved in oil with lots of spices. \nSheer Khorma\nAnother Pakistani favourite\, this rich & creamy vermicelli pudding is cooked in sweetened milk with green cardamom\, and garnished with nuts & dates.\n—– \nBeef\, Vegetarian\, or ½ + ½\nPakistani Dinner  $48 for 2  •  $90 for 4 \nORDERING IS CLOSED FOR THIS EVENT. PICKUP IS WED 6-7:30PM\n\nNasir Zuberi was born in Karachi\, and successfully ran a catering business there during the 1990s. He’s now based in Toronto and launching a new catering business\, Enze’s Meals (enzesmeals.ca coming soon). He has passion for food and traditional home-style recipes. He uses fresh ingredients and fresh home made spices. \nNasir’s extensive travelling across the Middle East\, Africa\, CIS and Indian sub-continent as a Product & Business Development professional has exposed him to many different cuisines\, but his favorite remains traditional Pakistani food. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-classic-pakistani-curries-by-nasir-zuberi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/beef-kofta-.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200807T180000
DTEND;TZID=America/Toronto:20200807T193000
DTSTAMP:20260504T203301
CREATED:20200731T153818Z
LAST-MODIFIED:20200807T020014Z
UID:118802-1596823200-1596828600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Baxter’s Road\, Barbados by Shem Barker
DESCRIPTION:Pre-order online until THU Aug 6\, 10pm\nPick up on FRI Aug 7\, 6-7:30pm\nIn Bridgetown\, the capital of Barbados\, the countless restaurants\, food shops\, street vendors and markets that line Baxter’s Road have been drawing locals and tourist to eat Bajan fare for well over 100 years. As a child growing up on Baxter’s Road\, young Shem would take in all the tastes and aromas of this bustling marketplace. Men ran the many rum shops and women sold food — fishcakes\, fried fish\, chicken and chips were the preferred fare — known as “liver cutters”\, served to compliment and buffer the cold beer & strong rum. \nToday Baxter’s Road is a cosmopolitan urban center offering everything from Caribbean street food to international fine dining\, where Chef Shem Barker cut his teeth after graduating from the Barbados Hospitality Institute. Tonight he brings some of the flavour of Bridgetown Road to The Dep — traditional Bajan dishes with his own personal and creative twist.\n—– \nBajan Fishcakes\nGolden brown salt cod fritters\, seasoned with scallions\, thyme & red pepper\, are a classic Bajan street food; served with Shem’s signature dipping sauce. \nBaxter’s BBQ Chicken\nYou’ll encounter the mouth-watering smell of chicken cooking over coals in pretty much every corner of Barbados. Juicy roasted chicken leg quarters in tangy\, sweet BBQ sauce with a touch of heat and hickory smoke.\n–or–\nOistins Frizzle\nOistins is a coastal town just southeast of the capital\, famous for its Friday night Fish Fry – a lively night market of full food & drinks\, music & dancing. Braised salt cod with onions\, tomatoes and sweet peppers scented with garlic and thyme. \nServed with \nCalypso Rice\nColourful Caribbean-style fried rice with corn\, carrots\, broccoli & sweet pepper\, seasoned with thyme\, garlic & green onions — served in a pineapple dish! \nBajan Macaroni Pie\nWho doesn’t love a good Mac ‘n’ Cheese? Barbados certainly does! Baked Macaroni Pie\, with its crispy golden top\, is an island favourite and one of Shem’s most requested dishes. \nCreamy Coleslaw\nCool & creamy\, a little tangy and a little sweet; shredded cabbage & carrots in a light mayonnaise & vinegar dressing. \nGrilled Pineapple\nThis is how we have all those pineapple bowls! Slabs of fresh\, juicy pineapple\, roasted until well caramelized\, dusted with cinnamon and served with a dollop of whipped cream. \n—– \nChicken\, Fish\, or ½ + ½\nBajan Dinner  $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\n\nChef Shem Barker immigrated to Toronto from his native Barbados in 2018. A graduate of the Barbados Hospitality Institute\, Shem has had the opportunity to work closely with award-winning chefs who encouraged him to explore his creativity and give his Barbadian cooking an international flare. \nHe is the owner of Shem’s Kitchen which features Shem’s unique style\, a cuisine inspired by the food\, festivals and culture of the Caribbean. For more information on Shem’s Kitchen\, follow him online at @shembarker \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-baxters-road-barbados-by-shem-barker/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/shem-barker-roast-chicken.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200808T180000
DTEND;TZID=America/Toronto:20200808T193000
DTSTAMP:20260504T203301
CREATED:20200801T142002Z
LAST-MODIFIED:20200808T020509Z
UID:118848-1596909600-1596915000@dev.thedepanneur.ca
SUMMARY:POP-UP: Frozen Fincicles by Chef Doris Fin
DESCRIPTION:Raspberry Fincicle\n				\n			\n				\n			\n				\n				Peanut Butter Chocolate Fincicle\n				\n			\n				\n			\n				\n				Pistachio Fincicle\n				\n		\n\nPre-order online until FRI Aug 7\, 10pm\nPick up on SAT Aug 8\, 6-7:30pm\nLuscious & decadent yet healthy & wholesome — these vegan frozen treats are simply Fintastic!\nChef Doris Fin introduces Finscicles\, a deliciously luxurious plant-based frozen ‘ice cream’ bar made from 100% pure\, organic ingredients —  sunflower seeds\, maple syrup\, almond milk\, coconut oil\, local fruits and fair trade Chocosol chocolate — with no artificial flavours\, sweeteners\, or preservatives. \nOrganic • Gluten-free • No refined sugar • Vegan\nCoated in ChocoSol’s organic 65% Vanilla Sea Salt Chocolate\n9 flavours to choose from — $15 for 2 • $28 for 4 • $40 for 6\nVANILLA • CHOCOLATE • RASPBERRY• CHOCOLATE VANILLA • VANILLA RASPBERRY • CHOCOLATE RASPBERRY •  CHOCOLATE PEANUT BUTTER • CHOCOLATE MOCHA • PISTACHIO \nPre-order online for pickup on SAT Aug 8\, 6-7:30pm\nSome Fincicles will also be available for walk-up/individual purchase on SAT night\, but selection and quantities will be limited \n\nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS SAT 6-7:30PM\n\nChef Doris Fin is an award winning international chef based out of Toronto. She specializes in plant-based culinary arts\, teaches interactive culinary classes\, caters private events\, is currently working on a cookbook and traveling for her documentary film series featuring food of the world with top chefs and farmers. She loves to ignite the intuitive inner chef in you!  chefdorisfin.com \n\n 
URL:https://dev.thedepanneur.ca/event/pop-up-frozen-fincicles-by-chef-doris-fin-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/Peanut-butter.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200809T180000
DTEND;TZID=America/Toronto:20200809T190000
DTSTAMP:20260504T203301
CREATED:20200725T203414Z
LAST-MODIFIED:20210615T171448Z
UID:118273-1596996000-1596999600@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Spain — Jose Arato
DESCRIPTION:Pre-order online until FRI Aug 7\, 10pm\nPick up on SUN Aug 9\, 6-7:30pm at The Bentway\n> ORDER HERE < \nPart of The Depanneur + The Bentway’s new Communal Picnic series\nPaella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain rice\, saffron\, pimentón (smoked paprika)\, olive oil and a paella pan. Beyond that\, there are innumerable local versions incorporating everything from seafood to snails to rabbit. José Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this classic dish at Evergreen Brickworks Farmers’ Market.\n—– \nEscalivada\nA Catalonian grilled vegetable salad named from the Catalan word escalivar\, meaning “to roast over ashes or embers\,” as it is traditional to cook the vegetables over open flame. A selection of Mediterranean vegetables — most commonly red peppers\, eggplants and onions — typically grilled in their skins and dressed with lots of garlic\, parsley\, lemon & olive oil. \nPork & Chicken Paella \nOne of José’s signature dishes\, this delicious paella features fresh chicken and tender cubes of pork shoulder\, with onion\, garlic\, tomatoes & peppers cooked with short-grain rice in a saffron-scented chicken stock.\n–or–\nVegetarian Paella\nLima & green beans along with onion\, garlic\, tomatoes & peppers cooked with short-grain rice in a saffron-scented vegetable stock \nTarta de Santiago\nA speciality of Galicia; rich\, fragrant almond cake with hint of lemon zest and dusting of powdered sugar. #GF \n—–\nChicken & Pork\, Vegetarian\, or 1/2+1/2\nSpanish Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS SUN 6-7PM AT THE BENTWAY\n\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend. \n\nThe Depanneur + The Bentway’s Present: Communal Picnic \nOn Sundays in August & September\, The Depanneur will curate a selection of 6 meals prepared by a diverse group of local chefs\, packaged for contactless pickup. A new kind of collective experience that can be enjoyed safely and responsibly at the unique The Bentway site. > MORE INFO \n> ORDER HERE <
URL:https://dev.thedepanneur.ca/event/communal-picnic-spain-jose-arato/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2020
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/jose-@-bentway.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200812T180000
DTEND;TZID=America/Toronto:20200812T193000
DTSTAMP:20260504T203301
CREATED:20200804T212058Z
LAST-MODIFIED:20200810T225515Z
UID:118923-1597255200-1597260600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Surasang — Korean Royal Feast by Sam Kim
DESCRIPTION:Pre-order online until TUE Aug 11\, 10pm\nPick up on WED Aug 12\, 6-7:30pm\nSince at least the 14th Century\, the Korean royal court was renowned for its tradition of surasang: elaborate meals featuring dozens of small dishes\, with wide range of flavours\, ingredients\, techniques and textures\, reflecting the bounty of the Korean kingdom. This legacy can still be found in the array of banchan\, or small appetizers\, that precede most Korean meals. \nTonight Chef Sam Kim recreates a more modest version of this ceremonial “Royal Feast” for you to enjoy in the comfort of your own home. Discover nine unique dishes that will showcase the remarkable diversity of Korean cuisine.\n—– \nBossam (pork –or– tofu)\nThick-sliced pork belly/firm tofu wrapped in flavorful brined Napa cabbage\, with crunchy marinated daikon \n\nYangnyeom (chicken –or– cauliflower)\nCrispy Korean-style fried chicken/cauliflower\, smothered in a deliciously sticky\, garlicky and spicy gochujang sauce \nGalbijjim (beef –or– tofu)\nTender braised beef cheeks/firm tofu\, simmered with carrots and daikon\, in a rich sauce of soy sauce\, Asian pear\, rice wine and sesame oil \nOi Sobagi\nRefreshing cucumber kimchi stuffed with fresh chives and a sprinkle of chili flakes \nZucchini Jeon\nGolden-brown battered Korean zucchini fritters \nKimchi-buchimgae\nA savory\, pan-fried pancake flavoured with kimchi for a medley of chewy\, crunchy\, salty and spicy flavors \nGamja Jorim\nSticky\, sweet soy-glazed potatoes \nJapchae\nSavory\, slightly sweet and chewy “glass” (sweet potato starch) noodles with mixed vegetables \nMiyeok-muchim\nSoft\, lightly sweetened seaweed tossed in rice wine vinegar and sesame oil \nServed with fresh medium grain white rice \n\nHotteok\nSweet Korean pancake with a gooey\, sugary center\n—– \nMeat\, Vegetarian or 1/2+1/2\nKorean Dinner  $48 for 2  •  $90 for 4 \nSORRY\, THIS EVENT IS SOLD OUT. ORDERING FOR THIS EVENT IS CLOSED. PICKUP IS WED 6-7:30PM\n\nChef Sam Kim hails from Seoul\, South Korea via Vancouver. After earning his culinary chops working in multiple award-winning establishments across Canada\, Sam launched his own catering company to blend his professional and personal passion. Defying expectations of Asian cuisine as a cheap or unhealthy indulgence\, Sam believes in showcasing authentic Korean cuisine\, prepared using the same refined skills and quality ingredients expected of European tradition. Connect with him @cookingsamwise \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-surasang-korean-royal-feast-by-sam-kim/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/Surasang-03.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200814T180000
DTEND;TZID=America/Toronto:20200814T193000
DTSTAMP:20260504T203301
CREATED:20200806T160325Z
LAST-MODIFIED:20200814T020152Z
UID:119021-1597428000-1597433400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Kalí Óreksi! Greek Night by Alissa Kondogiannis
DESCRIPTION:Pre-order online until THU Aug 13\, 10pm\nPick up on FRI Aug 14\, 6-7:30pm\nWith thousands of years of culinary tradition to draw from\, Greek cuisine has become a popular comfort food around the world. Alissa Kondogiannis shares some personal favourites for this tasty Greek feast!\n—– \nSpanakopita\nTraditional spinach and feta pie wrapped in phyllo dough; served with homemade tzatziki\, Greece’s justly famous thick yogurt\, cucumber and garlic dip. \nChicken Souvlakia\nSkewers of cubed chicken breast\, marinated in lemon\, oregano\, and olive oil\, and grilled to perfection.\n–or–\nRoasted Vegetable Moussaka\nThis vegetarian version of the famous Greek dish is just as delicious and satisfying as the meat version. Made with roasted eggplant\, zucchini\, andred peppers\, with onions\, garlic\, and fresh thyme\, and topped with a layer of Greek yoghurt and feta cheese. \nPilafi Me Domata\nPilafi is the Greek name given to savory rice dishes\, and tomatoes are a popular addition. This tomato pilaf is a great side to both meat and veg. \nHoriatiki Salad\nClassic Greek salad with tomatoes\, cucumbers\, red onions\, kalamata olives and crumbled feta with oregano and an olive oil drizzle; comes with fresh sesame pita bread. \nRizogalo\nThis creamy rice pudding has hints of lemon and cinnamon. In Greece\, it is always served cold\, and is often eaten for breakfast as well as for dessert.\n—– \nChicken\, Vegetarian\, or ½ + ½\nGreek Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\n\nAlthough Alissa Kondogiannis is best known for her challahs\, babkas and Friday-night Shabbat meals\, she has been making delicious Greek food since she began her cooking career in the kitchen of a Greek restaurant in Johannesburg in the early 90’s. Today\, you’ll find her running a small catering company in the north of the city and teaching challah and babka classes. Follow her on Instagram or Facebook @barnstarkitchen. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-kali-oreksi-greek-night-by-alissa-kondogiannis/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/Chicken-souvlaki-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200816T180000
DTEND;TZID=America/Toronto:20200816T190000
DTSTAMP:20260504T203301
CREATED:20200731T183030Z
LAST-MODIFIED:20210615T171212Z
UID:118819-1597600800-1597604400@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Indonesia — Elita Rocka
DESCRIPTION:Pre-order online until FRI Aug 14\, 10pm\nPick up on SUN Aug 16\, 6-7:30pm at The Bentway\n> ORDER HERE < \nPart of The Depanneur + The Bentway’s new Communal Picnic series\nWith more than 17\,000 islands populated by more than 300 different ethnic groups\, Indonesian cuisine has incredible breadth\, depth and variety. Home of the original “Spice Islands”\, Indonesia has been a culinary destination for centuries\, sharing spices like nutmeg and clove with the rest of the world while absorbing and reimagining Indian\, Chinese\, Arabic\, Thai and Dutch influences. Indonesian food boasts many unique flavours\, textures and ingredients worth exploring\, and tonight Javanese Chef Elita Rocka shares a few distinctive and authentic Indonesian recipes.\n—– \nSalad Mangga \nA cool\, refreshing mango salad with red onion\, bell pepper and cilantro dressing \nAyam Gulai –or– Tempe Tahu Gulai\nChicken thighs –or– a mix of tempeh and tofu cooked in a spicy gulai sauce\, a rich\, curry-like gravy popular in Sumatra. The multitude of spices slowly simmered in coconut milk — turmeric\, coriander\, black pepper\, galangal\, ginger\, chilli pepper\, shallot\, garlic\, fennel\, lemongrass\, cinnamon and caraway — speak to Indonesia’s centuries-old history in the spice trade. \nNasi Uduk\nFragrant Traditional Indonesian coconut rice — jasmine rice cooked in coconut milk with tropical aromatics like pandan leaf\, lemongrass\, and galangal — served with a garlicky stir-fry of shredded green cabbage\, carrots\, and green beans. \nJagung Bakar Pedas Manis \nGrilled corn on the cob\, Indonesian style\, lacquered with a spicy sweet chili sauce \nSingkong Lumer\nSweet cassava pudding made from grated cassava cooked with palm sugar\, pandan leaf and topped with creamy coconut milk sauce\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nIndonesian Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDER FOR THIS EVENT IS NOW CLOSED. PICKUP IS ON SUN 6-7PM AT THE BENTWAY.\n\nElita Rocka is a gifted chef and accomplished baker from Jakarta\, Indonesia. Blessed with a family of cooks\, she learned her craft from generations of chefs; her grandmother created a noodle restaurant in Central Jakarta that has been a local favourite for over 3 decades\, and now also owns a noodle factory in Indonesia. Her mother continued the restaurant business with Elita constantly at her hip\, always tasting everything her mother made. Those hands-on skills and indelible memories are the foundation from which Elita strives to create authentic Indonesian meals in her new Canadian home. \nNow\, Elita has become a food entrepreneur\, working full time with a vegan food project\, as well as catering for the Indonesian Consulate.. She was recently selected to be a participant in Kedai Indonesia\, a pop-up food event hosted by the consulate that brings together the very best in Indonesian food around Toronto. You can follow her on Instagram at padi.padi2019 and royce.cakes. \n\nThe Depanneur + The Bentway’s Present: Communal Picnic \nOn Sundays in August & September\, The Depanneur will curate a selection of 6 meals prepared by a diverse group of local chefs\, packaged for contactless pickup. A new kind of collective experience that can be enjoyed safely and responsibly at the unique The Bentway site. > MORE INFO\n> ORDER HERE <
URL:https://dev.thedepanneur.ca/event/communal-picnic-indonesia-elita-rocka/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Bentway 2020
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/AYAM-GULAI-copy-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200819T180000
DTEND;TZID=America/Toronto:20200819T193000
DTSTAMP:20260504T203301
CREATED:20200811T020431Z
LAST-MODIFIED:20200819T020024Z
UID:119192-1597860000-1597865400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Jerk Chicken Sammich by Chef Billy Bass
DESCRIPTION:Pre-order online until TUE Aug 18\, 10pm\nPick up on WED Aug 19\, 6-7:30pm\nAfrican traditions\, Indian spices\, tropical ingredients all go into making Jamaican food a culinary treasure that is beloved around the world. Chef Billy Bass brings his Caribbean roots to the table with this hearty meal of Jamaican-inspired recipes.\n—– \nCallaloo Crostini\nA Caribbean-fusion take on spinach dip: a rich\, cream cheese and sour cream spread mixed with chopped callaloo and island seasonings. Served with toasted slices of “spice bun”\, a kind of Caribbean fruitcake with loaded with spices like nutmeg\, mace\, cinnamon & cloves. \nJerk Chicken on Coco Bread\nJerk remains one of the most loved and iconic of Jamaican dishes; a Jamaican spice blend that typically features allspice\, thyme and spicy scotch bonnet peppers\, and every island cook has their own secret recipe. Boneless chicken thighs glazed with Chef Billy’s signature jerk sauce\, nestled in coco bread — a buttery Jamaican bun made with a coconut milk — with Boston lettuce\, tomatoes\, Havarti cheese and jerk aioli. Served with pineapple slaw and crispy plantain chips. \nAvailable #vegetarian with jerk tofu \nRum Raisin Parfait\nCreamy mascarpone mousse studded with rum-soaked raisins and a crunchy granola bottom. \nChicken\, Vegetarian\, or ½ + ½\nJamaican Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\n\nAvery Billy — aka Chef Billy Bass — is a young\, ambitious professional cook with a passion for creating unique culinary experiences that reflect his Caribbean roots along with his love for international cuisines. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-jerk-chicken-sammich-by-chef-billy-bass/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/jerk-chicken-sandwich.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200821T180000
DTEND;TZID=America/Toronto:20200821T193000
DTSTAMP:20260504T203301
CREATED:20200807T195823Z
LAST-MODIFIED:20200821T032144Z
UID:119060-1598032800-1598038200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tunisian Chicken & Apricot Tagine by Dali Chehimi
DESCRIPTION:Pre-order online until THU Aug 20\, 10pm\nPick up on FRI Aug 21\, 6-7:30pm\nLong-time Dep favourite\, Chef Dali Chehimi brings his traditional Tunisian favourites to the table for a delicious taste of the Casbah! Tunisian cuisine features all the hallmarks of delicious North African food: complex spices\, lush combinations of fruit and meat\, Mediterranean ingredients and a hint of French colonial influence. Tagines\, the flavourful stews that range from Morocco to Egypt\, get their name from the characteristic conical dishes of the same name that they are most often cooked in.\n—– \nOmek Houria\nThis beloved Tunisian recipe — the name literally means your mother (omek)\, the fairy/angel (houria) — is a popular dish to break the Ramadan fast. A spicy starter\, somewhere between a salad and a dip\, it is made with sweet braised carrots combined with homemade harissa (a piquant North African chili paste)\, caraway\, garlic and olive oil\, and garnished with capers\, black olives\, sliced hard boiled eggs and tuna; served with pita. \nChicken & Apricot Tagine with Chickpeas \nThis dish features the classic North African combination of fruit\, meat and aromatic spices. Tender chicken braised in a tomato broth fragrant with fresh ginger\, cumin\, coriander\, and cinnamon\, garnished with slivered almonds and served on a bed of fluffy couscous. \n– or – \nSweet Potato & Kale Tagine with Chickpeas\nA healthy\, modern take on Tunisian flavours\, spiced with cumin\, ginger\, nutmeg\, and a hint of curry. \nBaklawa\nDelicate phyllo\, nut and honey pastry.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nMoroccan Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\n\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, a catering company specializing in Tunisian fare. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-tunisian-chicken-apricot-tagine-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/chicken-tagine-with-chickpeas-and-apricots-005.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200822T180000
DTEND;TZID=America/Toronto:20200822T193000
DTSTAMP:20260504T203301
CREATED:20200812T173803Z
LAST-MODIFIED:20200822T020744Z
UID:119226-1598119200-1598124600@dev.thedepanneur.ca
SUMMARY:POP-UP: Frozen Fincicles by Chef Doris Fin
DESCRIPTION:Raspberry Fincicle\n				\n			\n				\n			\n				\n				Peanut Butter Chocolate Fincicle\n				\n			\n				\n			\n				\n				Pistachio Fincicle\n				\n		\n\nPre-order online until FRI Aug 21\, 10pm\nPick up on SAT Aug 22\, 6-7:30pm\nLuscious & decadent yet healthy & wholesome — these vegan frozen treats are simply Fintastic!\nChef Doris Fin introduces Finscicles\, a deliciously luxurious plant-based frozen ‘ice cream’ bar made from 100% pure\, organic ingredients —  sunflower seeds\, maple syrup\, almond milk\, coconut oil\, local fruits and fair trade Chocosol chocolate — with no artificial flavours\, sweeteners\, or preservatives. \nOrganic • Gluten-free • No refined sugar • Vegan\nCoated in ChocoSol’s organic 65% Vanilla Sea Salt Chocolate\n11 flavours to choose from — $15 for 2 • $28 for 4 • $40 for 6\nCHOCOLATE • CHOCOLATE VANILLA • CHOCOLATE RASPBERRY •  CHOCOLATE PEANUT BUTTER • CHOCOLATE MOCHA • NEW CHOCOLATE HAZELNUT • VANILLA • VANILLA RASPBERRY • NEW VANILLA LAVENDER • RASPBERRY• PISTACHIO \nPre-order online for pickup on SAT Aug 8\, 6-7:30pm\nSome Fincicles will also be available for walk-up/individual purchase on SAT night\, but selection and quantities will be limited \n\nORDERING IS NOW CLOSED FOR THIS EVENT. PICKUP IS SAT 6-7:30PM\n\nChef Doris Fin is an award winning international chef based out of Toronto. She specializes in plant-based culinary arts\, teaches interactive culinary classes\, caters private events\, is currently working on a cookbook and traveling for her documentary film series featuring food of the world with top chefs and farmers. She loves to ignite the intuitive inner chef in you!  chefdorisfin.com \n\n 
URL:https://dev.thedepanneur.ca/event/pop-up-frozen-fincicles-by-chef-doris-fin-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/Peanut-butter.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200823T180000
DTEND;TZID=America/Toronto:20200823T190000
DTSTAMP:20260504T203301
CREATED:20200725T203943Z
LAST-MODIFIED:20210615T171457Z
UID:118280-1598205600-1598209200@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Nigeria — Victor Ugwueke
DESCRIPTION:Details coming soon…
URL:https://dev.thedepanneur.ca/event/communal-picnic-nigeria-victor-ugwueke/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Bentway 2020
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/chicken-jollof_5.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200823T180000
DTEND;TZID=America/Toronto:20200823T190000
DTSTAMP:20260504T203301
CREATED:20200805T181429Z
LAST-MODIFIED:20210615T171235Z
UID:118956-1598205600-1598209200@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Nigeria — Victor Uguweke
DESCRIPTION:Pre-order online until FRI Aug 21\, 10pm\nPick up on SUN Aug 23\, 6-7:30pm at The Bentway\n> ORDER HERE < \nPart of The Depanneur + The Bentway’s new Communal Picnic series\nChef Victor Uguweke grew up in a restaurant family in Lagos\, and went on to work in kitchens here\, in London (UK)\, and Beijing. Now he is proudly reclaiming his culinary heritage with his latest project\, Afrobeat Kitchen\, a mash-up of authentic recipes from the motherland with flavours and techniques acquired around the world.\n—– \nPlantain Kelewele\nFried plantains tossed with fresh thyme\, cinnamon and chilli flakes\, served with an addictive spicy aioli dipping sauce \nParty Jollof\nSmoky\, spicy paella-style rice cooked in a sofrito base spiked with African aromatics like fragrant lemongrass\, umami-rich smoked crayfish (shiitake mushroom for vegetarian orders)\, and dawadawa (fermented locust beans)\, that adds a deep\, earthy\, almost chocolaty note. Served with Tribe Slaw — a cool cabbage\, carrot & fennel salad in a creamy & tangy dressing topped with sesame seeds. \nO.G. Ayilata Chicken\nChef Victor’s signature take on “peppered” chicken\, a West African favourite\, has chicken legs marinated for 48h in citrus\, ginger and cloves before roasting. \n–or– \nAkara Honey Bean Falafel (vegetarian)\nHoney Beans are a relative of black eyed peas\, but with a subtle sweetness that shines in these crispy fritters\, studded with shepherd peppers\, zucchini and corn. \nShayo Chocolate Cake\nLocal Indie Ale House Porter makes a decadent chocolate stout cake\, intensely flavourful\, airy and delicious. \n\nChicken\, Vegetarian or 1/2+1/2\nNigerian Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDERING IS NOW CLOSED FOR THIS EVENT. PICKUP IS SUN 6-7PM AT THE BENTWAY\n\nAfrobeat Kitchen is Chef Victor Uguweke’s exciting new private chef/catering project. It is a mash-up of authentic recipes\, ingredients from the motherland\, diaspora dishes and global ideas that come together to reimagine a Modern African cuisine. Dancing in the kitchen is how he gets extra ‘faaji’ (the pleasure from having a good time) in all his food. As a family cook & dad of two\, his menus are also kid-tested for adventurous eaters. Connect with him @naked.sol.food \n\nThe Depanneur + The Bentway’s Present: Communal Picnic \nOn Sundays in August & September\, The Depanneur will curate a selection of 6 meals prepared by a diverse group of local chefs\, packaged for contactless pickup. A new kind of collective experience that can be enjoyed safely and responsibly at the unique The Bentway site. > MORE INFO\n> ORDER HERE <
URL:https://dev.thedepanneur.ca/event/communal-picnic-nigeria-victor-uguweke/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2020
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/jollof_2-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200824T180000
DTEND;TZID=America/Toronto:20200824T193000
DTSTAMP:20260504T203301
CREATED:20200818T144557Z
LAST-MODIFIED:20200818T144806Z
UID:119344-1598292000-1598297400@dev.thedepanneur.ca
SUMMARY:POP-UP: Syrian Picnic & DIY Qatayef Kit by Newcomer Kitchen
DESCRIPTION:Pre-order online by SAT Aug 22\nPick Up MON Aug 24\, 6-7:30pm\nSince branching out on their own\, Newcomer Kitchen has been busy training newcomer women to be food entrepreneurs. With funding support from the IRCC\, teams of 4-6 women are spinning out their own small businesses. The first cohorts\, The Flavors of Al-Shaam and Dreamer’s Kitchen\, have put together 2 exciting food projects: a Syrian Pick Up Picnic & a DIY Qatayef Kit. \n➡️  MENU & ORDER HERE  ⬅️\n\n 
URL:https://dev.thedepanneur.ca/event/pop-up-syrian-picnic-diy-qatayef-kit-by-newcomer-kitchen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/NK-Aug-25-Collage-FB.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200826T180000
DTEND;TZID=America/Toronto:20200826T193000
DTSTAMP:20260504T203301
CREATED:20200818T213200Z
LAST-MODIFIED:20200826T021214Z
UID:119371-1598464800-1598470200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Birria a la Zacateca by Greg Couillard
DESCRIPTION:Pre-order online until TUE Aug 25\, 10pm\nPick up on WED Aug 26\, 6-7:30pm\nChef Greg Couillard’s culinary curiosity never rests; he has spent the last decade or so on the Pacific coast of Mexico\, deepening his understanding of the regional cuisines there. Inspired by the ingredients\, spices and flavours of his winter home\, Greg brings his unique personal take on Mexican cuisine to the table with this exquisite dinner.\n—– \nSopa de Calabaza\nGolden squash\, white beans\, zucchini and corn\, oregano and thyme in tomatillo and chile infused broth. \nBirria de Res a la Zacateca\nBirria\, a traditional Mexican slow-cooked braise of meat — goat\, mutton or beef in a red chile broth — can be found everywhere from street carts in Jalisco\, to weddings in Zacatecas. Greg braises beef chuck in a blend of pasilla and guajillo peppers\, and chile arbol\, along with tomatoes and the distinctive Mexican herb epazote. The result is a rich\, deep red stew with tender meat and a complex\, layered flavour\, complemented by the classic toppings of onion\, cilantro and lime.\n–or–\nVegetable Medley Birria\nSweet potato\, chayote\, corn\, pumpkin\, and black beans in a rich\, red tomato & chile broth. \nServed with rajas — strips of poblano & red peppers\, with fresh corn tossed in crema and topped with a crumble of cotija cheese — plus Mexican rice\, and fresh corn tortillas. \nTorta De Tres Leches Melocotón\nDense sponge cake soaked in three kinds of milk: evaporated milk\, condensed milk\, and heavy cream\, topped with fresh Ontario summer peaches and a drizzle of golden cajeta (goats’ milk caramel).\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nBirria Dinner for 2 $48 • for 4 $90 \nAdd Greg’s No Refund Hot Sauce — Triple Threat or Ted’s Here +$12 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS WED 6-7:30PM\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. Chef Greg’s latest project includes a new line of hot sauces called No Refund — Too Hot? Too Bad! — which can be purchased online at foxmarket.ca \n\n  \n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-birria-a-la-zacateca-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/BeefBirria.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200828T180000
DTEND;TZID=America/Toronto:20200828T193000
DTSTAMP:20260504T203301
CREATED:20200818T205341Z
LAST-MODIFIED:20200828T021236Z
UID:119354-1598637600-1598643000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Xinjiang BBQ by Robert Yee
DESCRIPTION:Pre-order online until THU Aug 27\, 10pm\nPick up on FRI Aug 28\, 6-7:30pm\nFrom familiar American-style BBQ\, to the remote mountains of China’s Xinjiang province\, meat cooked over a fire remains probably one of the most fundamental and universal of all culinary traditions. The Xinjiang Uygur Autonomous Region (XUAR) — China’s largest province — is located in the country’s extreme northwest. For centuries\, the Silk Road trade routes ran through the territory\, connecting the Far East with Central Asia\, the Middle East and Europe. As a result\, there are myriad ethnic influences in the local culture and the population remains predominantly Muslim. \nRobert Yee draws inspiration from this remote but cosmopolitan cuisine to showcase a less familiar approach to BBQ\, one that represents a fusion of cultures at the intersection of East & Central Asia .\n—– \nPai Huang Gua — Smashed Cucumber Salad\nFresh cucumber is chopped and lightly ‘smashed’ to facilitate more thorough absorption of a tasty dressing of garlic\, soy sauce\, black rice (chinkiang) vinegar\, sesame oil\, and sugar. \nXinjiang Yang Rou Chuan — Lamb –or– Tofu skewers\nProbably the most iconic of Xinjiang dishes would be the ubiquitous lamb skewers found in street stalls and markets throughout the region. Halal lamb\, potently seasoned with cumin\, coriander seed\, chili powder\, and salt\, and typically grilled over hot coals. \nServed with fresh Chinese greens (Yu Choy or Gai Lan) stir-fried with garlic\, fresh jasmine rice\, and a small side of Northern-style pickled bamboo shoots preserved in chili oil. \nXing Ren Do Fu — Almond Jelly with Osmanthus Syrup\nA delicate dessert made from Chinese “almonds” (technically sweet apricot seeds)\, whose milk is bound into a light jelly with sugar and agar\, and then garnished with a syrup in which fragrant osmanthus flowers have been steeped.\n—– \nLamb\, Vegetarian\, or 1/2+1/2\nXinjiang Dinner for 2 $48 • for 4 $90 \nORDERING IS NOW CLOSED FOR THIS EVENT. PICK UP IS FRI 6-7:30PM\n\nRaised by his grandmother’s cuisine\, Robert Yee has always had a strong interest in the culinary arts. A software developer by day\, he trained in the Culinary Arts program by night\, with a focus on global cuisines. A traveller who “eats the world”\, he brings back inspirations and techniques from local artisans as well as Michelin starred restaurants. You can follow his culinary adventures on Instagram and Facebook @superbgourmand. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-xinjiang-bbq-by-robert-yee/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/muslimbeefskewers.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200830T180000
DTEND;TZID=America/Toronto:20200830T190000
DTSTAMP:20260504T203301
CREATED:20200811T010315Z
LAST-MODIFIED:20210615T171257Z
UID:119149-1598810400-1598814000@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Philippines — Maria Polotan
DESCRIPTION:Pre-order online until FRI Aug 28\, 10pm\nPick up on SUN Aug 30\, 6-7:30pm at The Bentway\n> ORDER HERE < \nPart of The Depanneur + The Bentway’s new Communal Picnic series\nKamayan is a Tagalog word that translates to “by hand” and refers to a traditional Filipino style of eating—communally\, and without plates or utensils. A typical kamayan meal features a table covered in banana leaves which is then artfully arranged with a variety of traditional Filipino dishes served rice\, condiments and garnishes. Maria Polotan of Mama Linda’s has taken the fun culinary experience of kamayan\, and packed it up to go in a delicious meal showcasing the flavours and traditions of Filipino cuisine.\n—- \nEmpanaditas\nThese “little empanadas” are a favourite hand pie in the Philippines\, one can find them everywhere from street food vendors to elite social gatherings. This version features a thin\, baked wheat pastry filled with fresh Ontario corn and black beans stewed in fresh tomato sauce with garlic\, onion\, cilantro\, cumin and lime\, and served with a cilantro and Thai basil dipping sauce. \nMeat Kamayan (pork\, chicken\, fish)\nHumba — Fragrant pork belly marinated for 24 hours in garlic\, soy sauce (GF) coconut vinegar\, salted black beans\, miso\, bay leaves\, brown sugar and anise. Slowly baked for hours until fork tender. \nAdobo sa Gata  — chicken braised in garlic\, coconut and sugarcane vinegars\, black pepper\, bay leaf\, and coconut milk. \nEscabeche — Fish cooked in oil and vinegar is an ancient technique for preparing fish so it can be preserved without refrigeration\, and remains popular in seaside communities. Fresh whole fish is lightly fried then marinated overnight in a sweet\, sour and tangy dressing made with vinegar\, orange juice\, garlic\, ginger\, chilies\, sweet peppers. \nGising-Gising — Green beans in spicy coconut milk sauce flavoured with garlic\, ginger\, onion\, lemon grass\, chilies\, fish sauce \nVegan Kamayan\nGinisang Mungo — Mung beans braised in onion\, garlic\, ginger and tomato sofrito \nAdobong Kangkong at Tokwa — Tofu and morning glory (aka water spinach) stir-fried in an adobo sauce of garlic\, coconut and sugarcane vinegars\, black pepper\, bay leaf\, and coconut milk. \nGinataang Langka — Thin slices of young jackfruit simmered in coconut milk sauce spiced with garlic\, ginger\, onion\, lemon grass and fresh turmeric. \nEnsaladang Ampalaya  — Young bitter melon\, radish & green onions in sweet-sour dressing of coconut sap vinegar\, muscovado sugar\, ginger and garlic \nAll Kamayan Dinners come with \nFresh white rice \nPinoy Salad — Steamed Asian veggies: Malabar spinach\, sweet potato greens\, eggplant\, & okra\, in a lime\, ginger\, garlic\, & honey dressing \nAcharang Papaya — A tangy pickle of green papaya\, carrot\, onion\, garlic\, & ginger \nMaja Blanca\nA delicate custard of young coconut juice and meat\, coconut milk\, corn\, milk\, sugar\, and cornstarch; a light dessert to end the perfect kamayan meal.\n—- \nMeat -or- Vegetarian\nFilipino Kamayan Picnic for 2 $59 • for 4 $109 • for 6 $159 \nNote: this meal is packaged in for 2 in a pizza box lined with banana leaves. We are unable to offer a mix of Meat & Vegetarian in a single order for 2\, but can offer 1/2 + 1/2 for orders of 4 only. \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS SUN 6-7:30PM AT THE BENTWAY.\n\nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others through her new catering project Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering and at Withrow Park Farmers’ Market in the summer. \n\nThe Depanneur + The Bentway’s Present: Communal Picnic \nOn Sundays in August & September\, The Depanneur will curate a selection of 6 meals prepared by a diverse group of local chefs\, packaged for contactless pickup. A new kind of collective experience that can be enjoyed safely and responsibly at the unique The Bentway site. > MORE INFO\n> ORDER HERE < \n\n\n\n\n\n\n\n\n 
URL:https://dev.thedepanneur.ca/event/communal-picnic-phillipines-maria-polotan/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2020
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/maria-kamayan-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200902T180000
DTEND;TZID=America/Toronto:20200902T193000
DTSTAMP:20260504T203301
CREATED:20200822T233520Z
LAST-MODIFIED:20200902T025253Z
UID:119442-1599069600-1599075000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Turkish Gül Manti by Tuba Tunç
DESCRIPTION:Pre-order online until TUE Sep 1\, 10pm\nPick up on WED Sep 2\, 6-7:30pm\nTurkish cuisine emerges from a mix cultures and traditions spanning more than 70 civilizations who have lived in the region and under the vast umbrella of the Ottoman Empire. Chef Tuba Tunç showcases a selection of traditional Turkish dishes.\n—– \nManca Salatasi\nA classic Turkish mezze; roasted eggplant mixed with roasted red peppers\, chopped tomatoes\, garlic\, vinegar\, olive oil\, lemon juice and parsley\, and served with pita bread. \nGul Manti (4pc)\nEvery culture loves its dumplings\, and the Turks are no exception. Manti are the general name for a wide range of dumplings found in Turkish cuisine; gul (“rose”) manti get their name from their elegant spiral shape. They are made from thin yufka pastry stuffed with beef\, onions\, and spices before being rolled & baked. They are then finished with a combination of sauces and toppings: garlic yogurt\, tomato sauce\, paprika-infused butter\, and a sprinkling of dried mint\, chili and sumac. \nAlso available #vegetarian with a filling of green lentils\, onions\, parsley\, and cumin. \nPortakalli Sekerpare\nSemolina cookies perfumed with orange zest\, soaked in an orange simple syrup and garnished with crushed pistachio.\n—– \nBeef\, Vegetarian or 1/2+1/2\nTurkish Manti Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\n\nTuba Tunç was a marketing professional in Istanbul for 10 years\, but her true passion has always been cooking. Through countless dinner parties for friends and family\, she came to realize that she needed to follow this passion and turn it into a career. Since graduating from the Culinary Management Program at George Brown College\, she has worked in various positions at restaurants including managing Anatolia\, one of the oldest Turkish Restaurants in Toronto. Tuba has recently founded LokumEats\, where she showcases Turkish & Ottoman cuisine\, as well as her take on international cuisines. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-turkish-gul-manti-by-tuba-tunc/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/gul-manti.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200904T180000
DTEND;TZID=America/Toronto:20200904T193000
DTSTAMP:20260504T203301
CREATED:20200829T195042Z
LAST-MODIFIED:20201010T215957Z
UID:119575-1599242400-1599247800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Dinner for Beirut by Mary Freij & Sana Daoud
DESCRIPTION:Pre-order online until THU Sep 3\, 10pm\nPick up on FRI Sep 4\, 6-7:30pm\nChef Mary Freij\, who ran The Dep’s popular Mazeh brunch in 2018-19\, joins forces with Lebanese Chef Sana Daoud for a meal of classic Lebanese comfort food as a fundraiser in support of the citizens of Beirut as they work to rebuild in the aftermath of the devastating explosion in early August. \nThe chefs will be donating all proceeds to relief efforts coordinated by Ahla Fawda\, and The Dep will also contribute 10% its revenue.\nWhen people in North America think of quintessential “Middle Eastern” food – things like hummus\, falafel\, shawarma – they are usually thinking of the food of the Levant\, the region of the Eastern Mediterranean than ranges from Egypt through Lebanon\, Jordan and Syria. One of the oldest culinary traditions in the world\, it features dishes dating back from the time of Egyptian pharaohs and biblical figures to the Ottoman Empire right through to the present day; in many ways it is the foundational cuisine of the Western world.\n—– \nHummus \nProbably the best known of all Levantine dishes\, hummus (“chickpea” in Arabic) has become a truly global phenomenon\, as readily available in a Toronto supermarket as a Middle Eastern bazaar. A creamy\, smooth dip of chickpeas and sesame tahini\, seasoned with garlic and lemon\, and drizzled with olive oil; served with fresh pita bread. \nFattoush \nA colourful summer salad of tomato\, lettuce\, cucumber\, radish and onions\, with fresh mint and a pomegranate molasses dressing\, with crispy baked pita chips. \nOuzi \nA classic Levantine pilaf; short grain Egyptian rice cooked in a flavourful chicken stock and garnished with seasoned ground beef\, shredded chicken and toasted almonds.\n–or–\nMujadara (vegetarian)\nAn ancient and hearty pilaf traditionally made with rice\, lentils\, and caramelized onions\, a staple of peasants and kings alike. \nBoth come with a side of Khyar bi Laban\, a combination of cool yogurt with garlic\, cucumbers\, and a touch of mint. \nNamoura\nA classic Levantine dessert\, a rich buttery semolina and yogurt cake\, garnished with almonds and drizzled with an orange-blossom infused syrup.\n—– \nBeef & Chicken\, Vegetarian or 1/2+1/2\nLebanese Dinner for 2 $48 • for 4 $90\nUse the “ADD A TIP” feature on the product page or checkout to donate to support this fundraiser. 100% of all tips will be donate to relief efforts in Lebanon.\nORDERING IS NOW CLOSED FOR THIS EVENT. PICK UP IS FRI 6-7:30PM\n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-dinner-for-beirut-by-mary-freij-sana-daoud/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/ouzi.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200905T180000
DTEND;TZID=America/Toronto:20200905T193000
DTSTAMP:20260504T203301
CREATED:20200831T181217Z
LAST-MODIFIED:20200905T023809Z
UID:119613-1599328800-1599334200@dev.thedepanneur.ca
SUMMARY:POP-UP: Frozen Fincicles by Chef Doris Fin
DESCRIPTION:Raspberry Fincicle\n				\n			\n				\n			\n				\n				Peanut Butter Chocolate Fincicle\n				\n			\n				\n			\n				\n				Pistachio Fincicle\n				\n		\n\nPre-order online until FRI Sep 4\, 10pm\nPick up on SAT Sep 5\, 6-7:30pm\nLuscious & decadent yet healthy & wholesome — these vegan frozen treats are simply Fintastic!\nChef Doris Fin introduces Finscicles\, a deliciously luxurious plant-based frozen ‘ice cream’ bar made from 100% pure\, organic ingredients —  sunflower seeds\, maple syrup\, almond milk\, coconut oil\, local fruits and fair trade Chocosol chocolate — with no artificial flavours\, sweeteners\, or preservatives. \nOrganic • Gluten-free • No refined sugar • Vegan\nCoated in ChocoSol’s organic 65% Vanilla Sea Salt Chocolate\n12 flavours to choose from — $15 for 2 • $28 for 4 • $40 for 6\nCHOCOLATE • CHOCOLATE VANILLA • CHOCOLATE RASPBERRY •  CHOCOLATE PEANUT BUTTER • CHOCOLATE MOCHA • CHOCOLATE HAZELNUT • VANILLA • VANILLA RASPBERRY • VANILLA LAVENDER • RASPBERRY• PISTACHIO • NEW HONEY LAVENDER (contains honey) \nPre-order online for pickup on SAT Sep 5\, 6-7:30pm\nSome Fincicles will also be available for walk-up/individual purchase on SAT night\, but selection and quantities will be limited \n\nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP WILL BE SAT 6-7:30PM\n\nChef Doris Fin is an award winning international chef based out of Toronto. She specializes in plant-based culinary arts\, teaches interactive culinary classes\, caters private events\, is currently working on a cookbook and traveling for her documentary film series featuring food of the world with top chefs and farmers. She loves to ignite the intuitive inner chef in you!  chefdorisfin.com \n\n 
URL:https://dev.thedepanneur.ca/event/pop-up-frozen-fincicles-by-chef-doris-fin-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/Peanut-butter-Fincicle.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200906T180000
DTEND;TZID=America/Toronto:20200906T193000
DTSTAMP:20260504T203301
CREATED:20200816T180242Z
LAST-MODIFIED:20210615T171001Z
UID:119287-1599415200-1599420600@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Mexico — Erika Araujo
DESCRIPTION:Pre-order online until FRI Sep 4\, 10pm\nPick up on SUN Sep 6\, 6-7:30pm at The Bentway\n> ORDER HERE < \nPart of The Depanneur + The Bentway’s new Communal Picnic series\nPuebla\, right in the heart of Mexico\, has a storied history. The territory has settlements reaching back to 10\,000 BCE\, and a pre-Hispanic agricultural history contemporaneous with ancient Egyptians. The city of Puebla was founded by the Spanish in 1531 to secure the trade route between Mexico City and the port of Veracruz\, and became a state after the Mexican War of Independence in the early 19th century. The victory of the Battle of Puebla is still celebrated on May 5 as a regional holiday\, which has since evolved into “Cinco De Mayo“\, a pan-Mexican cultural holiday in the United States. \nFrom the rich history of Puebla\, and borrowing from the nearby Veracruz and Mexico City\, comes this menu of classic Mexican dishes prepared by Chef Erika Araujo of Ixiim.\n—– \nCoctel de Camarones\nInspired by the big\, fresh seafood cocktails served from countless stalls near the ocean in Veracruz\, this refreshing chilled summer dish features sweet shrimps swimming in a tangy sea of tomato\, red onion\, cucumber\, jalapeño\, lime and garlic\, topped with avocado and served with classic saltine crackers. \nAlso available #vegetarian with cauliflower \nTinga de Pollo\nA classic recipe from Puebla; shredded chicken in a smoky\, spicy sauce of tomatoes\, onions and chipotle en adobo — whole ripe red jalapeño chiles that have been smoked and then preserved in vinegar with spices and salt. It is served in traditional Puebla fashion\, with crispy corn tostadas\, to be smeared with a smooth spread of frijoles (“refried’ beans)\, and garnished with a sprinkle of shredded lettuce\, crumbled cotija cheese and a drizzle of crema\, alongside Mexican rice flecked with a tomato sofrito. \nAlso available #vegetarian with a jamaica (hibiscus flower) and soya tinga. \nTorta de Tres Leches\nA popular dessert in Mexico City: rich golden sponge cake soaked with evaporated and sweetened condensed milk\, topped with whipped cream and fresh berries. \n\nChicken\, Vegetarian or 1/2+1/2\nMexican Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP WILL BE 6-7:30PM AT THE BENTWAY\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\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games. \n\nThe Depanneur + The Bentway’s Present: Communal Picnic \nOn Sundays in August & September\, The Depanneur will curate a selection of 6 meals prepared by a diverse group of local chefs\, packaged for contactless pickup. A new kind of collective experience that can be enjoyed safely and responsibly at the unique The Bentway site. > MORE INFO \n> ORDER HERE <
URL:https://dev.thedepanneur.ca/event/communal-picnic-mexico-erika-araujo/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2020
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/chicken-tinga.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VCALENDAR