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DTSTART;TZID=America/New_York:20180120T193000
DTEND;TZID=America/New_York:20180120T223000
DTSTAMP:20260501T100811
CREATED:20171219T042031Z
LAST-MODIFIED:20171222T221831Z
UID:47920-1516476600-1516487400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: The Persian Table by Sonbol Zand & Shirin Tavasoli
DESCRIPTION:Iran is home to one of the world’s oldest culinary traditions and has had a profound influence on cuisines from the Middle East to India. Discover the unique flavours of traditional Iranian home-cooking with this elegant selection of authentic dishes made by a passionate Persian cook. \n—–\nDoogh\nA savoury yogurt drink infused with dried herbs that complements the flavours of the meal. \nBademjoon Kebab\nEggplant stuffed with walnuts\, pomegranate paste and herbs topped with pomegranate syrup and served with Persian bread. \nKoofte Ghelgheli\nLamb meatballs with pistachios\, glazed with pomegranate sauce and garnished with fresh pomegranate seeds\n–\nBaghali Polo\nA complex pilaf of fine basmati rice\, green fava beans\, fresh dill topped with pieces of tender beef braised in tomato sauce with turmeric & saffron. Served with exquisite shards of Tahdig\, the crispy golden crust from the bottom of rice pot\, and Torshi\, classic Persian pickles\, a combination of pickled eggplant\, carrots\, garlic and other vegetables. \nSalad Shirazi\nCrisp and refreshing salad of cucumbers\, tomato\, onion and dried mint with a lemon and olive oil dressing\, the perfect complement to the rich rice and meat.\n–\nSholeh Zard\nSaffron rice pudding scented with rosewater and cardamom\, topped with pistachios\, almonds and cinnamon.\n—– \n$50 +HST \n—–\nSonbol Zand’s passion for cooking has become a favorite hobby\, a sanctuary after long hours at work as an IT manager. It has has led her to courses at George Brown College and in Bordeaux\, France. Growing up in an Iranian home\, Persian dishes are among her favorite to prepare and share with others. \nShirin Tavasoli has many years experience cooking homemade Persian foods. She loves cooking her grandmother’s and mother’s recipes\, and sharing the unique taste of Persian cuisine. \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-the-persian-table-by-sonbol-zand-shirin-tavasoli/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/New_York:20180121T183000
DTEND;TZID=America/New_York:20180121T213000
DTSTAMP:20260501T100811
CREATED:20171219T042033Z
LAST-MODIFIED:20171220T140757Z
UID:47922-1516559400-1516570200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Knife Skills by Amira Eskenazi
DESCRIPTION:This class is SOLD OUT\n2nd Night Added — Monday\, January 22\nThis fun\, hands-on workshop\, veteran professional Chef Amira Eskenazi will help you develop the fundamental knife skills that will make all your cooking quicker\, easier and safer. \nChef Amira will lead participants through a recipe for a delicious classic chicken stew\, while making a versatile chicken stock from all the leftovers and off-cuts. While the stew simmers\, you’ll practice your new knife skills preparing a refreshing Mediterranean salad. \nThe workshop will include an overview of the main types of knives and their uses\, proper grip and handling\, and a rundown of the basics of knife safety\, storage\, maintenance and purchasing. If you have knives of your own\, feel free to bring them you as there will be a hand-on sharpening demonstration as well. \nFrom here you will dive into fundamental knife techniques\, like how to butcher a whole chicken into parts – an invaluable and money-saving kitchen skill. The class will also cover slicing\, chopping and basic vegetable cuts like macedoine\, julienne\, and brunoises. You will cover specific techniques for working with tomatoes\, peppers\, onions\, garlic and fresh herbs\, as well as tips for segmenting citrus and strawberry garnishes.\n—– \n$60 +HST \n—–\nAmira Eskenazi is a veteran international chef having worked on a number of continents over the past 2 decades. She was Head Chef on tour with Cirque du Soleil for 5 years and then she spent 7 years as a private yacht chef in the US\, Caribbean and Europe. Her passion\, expertise and enthusiasm are a great combination and assure guests have an enjoyable and educational experience. VALIS foodcraft \n—–\nEvery Sunday\, 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-intro-to-knife-skills-by-amira-eskenazi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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