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X-WR-CALDESC:Events for The Depanneur
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DTSTART;TZID=America/New_York:20180122T183000
DTEND;TZID=America/New_York:20180122T213000
DTSTAMP:20260501T095602
CREATED:20171220T135843Z
LAST-MODIFIED:20171227T020828Z
UID:48339-1516645800-1516656600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Knife Skills by Amira Eskenazi
DESCRIPTION:3rd Night Added!\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-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/12/facebook_event_418371491912323.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180123T183000
DTEND;TZID=America/New_York:20180123T213000
DTSTAMP:20260501T095602
CREATED:20171227T020229Z
LAST-MODIFIED:20171227T020655Z
UID:48674-1516732200-1516743000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Knife Skills by Amira Eskenazi
DESCRIPTION:3rd Night Added!\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 | http://www.valisfoodcraft.com \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-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/12/facebook_event_1992712281000702.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180125T180000
DTEND;TZID=America/New_York:20180125T210000
DTSTAMP:20260501T095602
CREATED:20171219T042035Z
LAST-MODIFIED:20180118T143516Z
UID:47924-1516903200-1516914000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Finnish Meat Pies by Mama Raty
DESCRIPTION:Mama Raty’s Finnish Meat Pies are the evolution of the traditional Finnish meat pies popular on the streets of Helsinki. The handheld pies consist of a savoury beef and rice filled centre wrapped in a light\, fluffy dough and fried to perfection. They are often served with mustard and a boiled weiner. \nMama Raty’s Meat Pies $10\nTwo pies served with mustard + choice of salad\nRossoli – Finnish beetroot salad\nKaalisalaatti – coleslaw\nAdd a Nakki (boiled weiner) + $2 \nMama Raty’s Pancakes or “Lettus” are similar to the ones found at every outdoor weekend market in Finland. The light\, thin crepe-like pancakes have delicious crispy edges and are served with whipped cream and berry jams. \nMama Raty’s Finnish Pancakes $6\nThree pancakes served with whipped cream and choice of strawberry jam or maple syrup\nAdd Finnish Cloudberry Jam + $1 \n—–\nMama Raty’s Food Co. was founded in 2015 to bring the flavours of Finland to the streets of Toronto. Having recently emigrated from Finland\, a young Mama Raty spent the 1960s working in her mother’s restaurants in Thunder Bay\, Ontario. From serving meat pies and pancakes to the hungry bush workers then to now introducing them to Torontonians some 50 years later\, these Finnish staples have stood the test of time. \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-finnish-meat-pies-by-mama-raty/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/12/facebook_event_523528024694459.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180127T193000
DTEND;TZID=America/New_York:20180127T220000
DTSTAMP:20260501T095602
CREATED:20171219T042037Z
LAST-MODIFIED:20171219T044559Z
UID:47926-1517081400-1517090400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Tunisian Lamb Shank Tagine by Dali Chehimi
DESCRIPTION:Tagines are a diverse range of North African braises that get their name from the unique earthenware casseroles with tall\, conical lids in which they are traditionally cooked over a charcoal brazier. They often feature the hallmarks of delicious North African food: complex spices\, combinations of fruit and meat\, Mediterranean ingredients and a hint of French colonial influence. All of these will be on the table in abundance in this indulgent Tunisian-inspired menu by veteran restaurateur Dali Chehimi. \n—–\nDoight de Fatma\nTunisian “spring rolls” stuffed with tuna\, feta\, potato\, onions\, parsley & capers\, with homemade spicy harissa for dipping \nStuffed Calamari\nTender squid stuffed with minced octopus\, calamari tentacles\, rice\, fennel seeds\, harissa & parsley\, and braised in tomato sauce \nLamb Tagine\nSucculent lamb shanks\, slow-cooked with a fragrant Tunisian “ras el-hanout” blend of spices\, with chickpeas\, tomatoes\, fresh mint\, black olives and preserved lemons. Served with couscous (or rice on request)\, and sautéed green beans & rapini with olive oil\, garlic and hint of anchovy. \nSamsa\nRustic phyllo baklava stuffed with almonds\, walnuts and hazelnuts\, drizzled with honey and rosewater. Served with a classic Tunisian dish of dates stuffed with butter\, roasted almonds and dipped in sugar.\n—– \n$50 +HST \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\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery weekend The Depanneur invites an amateur or professional 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-tunisian-lamb-shank-tagine-by-dali-chehimi-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/12/facebook_event_901363243373118.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180128T183000
DTEND;TZID=America/New_York:20180128T213000
DTSTAMP:20260501T095602
CREATED:20171219T042039Z
LAST-MODIFIED:20180122T154747Z
UID:47928-1517164200-1517175000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Gut Health by Keisha Luke
DESCRIPTION:This class is SOLD OUT – 2nd NIGHT ADDED Monday\, Jan 29!\nThough many holistic nutritional practitioners have long emphasized the importance a healthy gut\, modern nutritional science is only now beginning to discover the complexity and importance of the role of the digestive microbiome in everything from our immune system to overall well being. Holistic Culinary Nutritionist Keisha Luke has studied a broad range of holistic health practices\, and combined with her own experience of profound personal healing\, has developed a passion for helping people improve their well being through optimizing their gut health. \nIn this fun\, hands-on workshop\, Keisha will be sharing the remarkable story of how she overcame her own health issues and obstacles through improved whole food nutrition. There will be discussion of the nature of the digestive process\, factors in digestive health and how to maintain a healthy gut ecosystem. \nOther topics covered include: whole food nutrition\, foods that harm vs. foods that heal\, an understanding of fibre\, fats\, probiotics\, greens\, and their role in the body\, exploring the relationship between our minds and our digestive system (aka that “gut feeling”)\, and ways to collaborate with holistic health practitioners to help accelerate and elevate your health. \nThese approaches can be especially beneficial for those struggling with symptoms like: gas\, bloating\, inflammation\, constipation\, diarrhea\, acid reflux\, indigestion\, or conditions such as: irritable bowel syndrome (IBS)\, crohn’s\, colitis\, diabetes and more. \nParticipants will learn recipes and get to make and sample different kind of gut-friendly foods such as Keisha’s famous sweet potato\, carrot & ginger soup\, herbed chicken gluten-free Caesar salad wraps\, as well as easy & delicious gluten-free and vegan apple banana muffins. There will also be some of Keisha’s Qrazy Quinoa power balls and Digestive Warrior Tea from Keisha Teas Collection\, as well as\, Keisha’s high fiber juices to sample in class: Green Machine\, Beet Berry & Mango Tango from her Juice-It-Up collection. \n—– \n$60 +HST \n—–\n“She may be small in stature\, but she’s big in ideas.” \nKeisha Luke is a wild woman in the kitchen\, who brings digestive healing to your gut and digestive clarity to your cupboards. As a Holistic Culinary Nutritionist\, she strongly believes in promoting optimal health and well- being through foods that we prepare and consume via her many in-home cooking/ classes\, catering\, retreats\, workshops\, lunch & learns\, and many other social events. \nShe is also a Certified practitioner of Holistic and Complementary Care\, as well as a Certified Aromatherapist\, Aromatherapy Bodywork Practitioner\, Nutritional Consultant\, and Reflexologist. She has also been Certified with Honors as a Culinary Expert from the Academy of Culinary Nutrition. \nHealth is Wealth ♡\nKeisha Luke Nutrition & Catering\nInstagram @keishanutrition\nTwitter @keishaluke \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-gut-health-by-keisha-luke/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/12/facebook_event_1692390284180811.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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