BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/New_York
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20180311T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20181104T060000
END:STANDARD
TZID:America/Toronto
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20180311T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20181104T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180212T183000
DTEND;TZID=America/New_York:20180212T213000
DTSTAMP:20260501T053223
CREATED:20171229T003313Z
LAST-MODIFIED:20180103T222705Z
UID:48823-1518460200-1518471000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska
DESCRIPTION:SOLD OUT – 3rd Night Added – TUE Jan 13\nNow with #glutenfree recipes too! \nEvery culture has their comfort food and warm\, hearty Polish pierogi are right up there with the best of them helping you get through these chilly autumn days. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading\, rolling\, filling\, shaping\, and boiling homemade pierogi from scratch. \nYou’ll start the class with a warm borscht broth\, then roll up your sleeves (literally) and dive into learning how to make several pierogi with fillings including: farmers cheese with potato\, savoury sauerkraut with mushroom and onion\, delicious dessert pierogi with sweet cherry filling. One half of the class will be working with gluten-free dough while the other with standard dough. \nSinging while making food\, or indeed during any work\, is a deeply Polish tradition. While we work guests enjoy a traditional folk song or two by Maria. There will also be a short presentation on Polish cuisine and you’ll get a chance to try all your pierogi (both gluten-free and standard) in class with a sour cream and warm caramelized onion topping. Extra Polish dishes pre-made by Maria are also served and extras can be taken home and frozen (if you can resist eating them on the way home 😉 \n$60 +HST \n——\nA self-taught cook\, Maria Rozynska grew up in a Polish household observing her mother\, grandmother and great grandmother knead\, roll\, shape\, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking\, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her families recipes and traditions. A communal meal follows each of her workshops where guests can eat their creations while songs are sung and stories shared 🙂\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-polish-pierogies-by-maria-rozynska-9/
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_528823904147427.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180213T183000
DTEND;TZID=America/New_York:20180213T213000
DTSTAMP:20260501T053223
CREATED:20180103T221844Z
LAST-MODIFIED:20180105T180813Z
UID:48927-1518546600-1518557400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska
DESCRIPTION:Now with #glutenfree recipes too! \nEvery culture has their comfort food and warm\, hearty Polish pierogi are right up there with the best of them helping you get through these chilly autumn days. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading\, rolling\, filling\, shaping\, and boiling homemade pierogi from scratch. \nYou’ll start the class with a warm borscht broth\, then roll up your sleeves (literally) and dive into learning how to make several pierogi with fillings including: farmers cheese with potato\, savoury sauerkraut with mushroom and onion\, delicious dessert pierogi with sweet cherry filling. One half of the class will be working with gluten-free dough while the other with standard dough. \nSinging while making food\, or indeed during any work\, is a deeply Polish tradition. While we work guests enjoy a traditional folk song or two by Maria. There will also be a short presentation on Polish cuisine and you’ll get a chance to try all your pierogi (both gluten-free and standard) in class with a sour cream and warm caramelized onion topping. Extra Polish dishes pre-made by Maria are also served and extras can be taken home and frozen (if you can resist eating them on the way home!) \n$60 +HST \n——\nA self-taught cook\, Maria Rozynska grew up in a Polish household observing her mother\, grandmother and great grandmother knead\, roll\, shape\, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking\, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her families recipes and traditions. A communal meal follows each of her workshops where guests can eat their creations while songs are sung and stories shared.\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-polish-pierogies-by-maria-rozynska-10/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_209105189666482.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180214T180000
DTEND;TZID=America/New_York:20180214T190000
DTSTAMP:20260501T053223
CREATED:20180209T200314Z
LAST-MODIFIED:20180209T202625Z
UID:50368-1518631200-1518634800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED Feb 14\, 2018
DESCRIPTION:Foul moukala فول مقلّى\n				\n			\n				\n			\n				\n				Salateh Naameh سلطة ناعمة\n				\n			\n				\n			\n				\n				Asawar El Sit (سوار الست)\n				\n		\n\nA romantic choice from the ladies of Newcomer Kitchen especially for Valentine’s Day… For this very unique dish from Aleppo\, I found this lovely summary by food blogger Corinne Mossati: \n“The people of Aleppo have a shared passion. Not only do they pride themselves in food that is steeped in culinary traditions and guard their recipes close to heart\, they undeniably affirm their cuisine as the best in the Middle East. As one of the world’s oldest inhabited cities\, Aleppo’s cuisine takes inspiration from the mosaic of cultures that have inhabited Syria over the millennia\, as well as more recent influences of the Ottomans and Armenians. \nTalk to Aleppians about food and they’ll sing a litany of delicacies culminating in one dish unique to their city. Kabab Bil Karaz is a cherry kabab made with minced lamb and wishna\, a small and sour black cherry that grows on the outskirts of the city… From the first taste I had in Aleppo\, I was completely taken with the perfect balance of sweet and sour flavours\, the unique presentation on triangular pieces of bread decorated with pine nuts and parsley.” \n[beef] Lahmeh bil karaz لحمة بالكرز\nLightly smoky\, spiced beef meatballs in a sweet & sour sauce made from sour cherries\, garnished with parsley and pine nuts\, and served over triangles of fresh flatbread. \n[vegetarian] Foul moukala فول مقلّى\nA delicious dish of fresh broad beans sauteed in olive oil with garlic and coriander (and a touch of sugar\, which helps preserve the lovely pale green colour of the beans)\, with colourful radishes & pickles\, and fresh flatbread. \nKobez bil foron خبز بالفرن\nSomewhere between pita and focaccia\, this thin\, homemade flatbread is perfect for mopping up delicious sauces. \nSalateh Naameh سلطة ناعمة\nThis “fine salad” can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. \nAsawar El Sit (سوار الست)\nA traditional Aleppan baklava made from phyllo dough that has been rolled into a cylinder\, then again into the form of a ring (the name means “bracelet”). The small pastries are baked\, sprinkled with simple syrup\, and filled with finely chopped pistachios. \nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup between 6–7pm from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) MAP \nFree 3km Delivery\nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore) MAP \nFlat Rate 6km Delivery\nIf you live outside the 3km free delivery zone\, foodora can deliver for a $10 within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore) MAP \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 “Guest Cook” spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Wednesday (10:30-4:30). We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can help the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nSupport Newcomer Kitchen \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-feb-14-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/02/facebook_event_1760634937335662.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180214T193000
DTEND;TZID=America/New_York:20180214T223000
DTSTAMP:20260501T053223
CREATED:20180122T232214Z
LAST-MODIFIED:20190122T011230Z
UID:49441-1518636600-1518647400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: The Saint Valentine’s Day Massacre by Mikiki
DESCRIPTION:Break some rules (and maybe write a few new ones) with this gender/genre-fluid Valentine’s Day dinner and cabaret with the fabulous Mikiki. An eclectic tasting menu of creative/high-concept fusion dishes + a an intimate performance; Mikiki will be hosting the evening in full drag. An unforgettable dining experience for adventurous lovers\, fb’s\, friends or fools at heart. \n89 years ago in Chicago\, seven men were gunned down in a warehouse in Lincoln Park on Chicago’s North Side. We gather on this date to eat an exotic meal themed around initiation\, sacrifice\, and ritual. Not quite in honour of their loss of life but to think more of our own fragility and vulnerability and the necessity of human connection and physical touch. These are dishes that make me happy and excited to eat\, and even more so to share with you. \n—–\nGusenberg – the Love that dare not speak its name.\nBraised tongue Shiso leaf wrap \nGusenberg II – Czarnina\nA Polish sweet and sour soup made with duck meat and blood. \nKachellek – The Freudian Massokra\nA fiery charred okra salad with cracked nuts. \nHeyer – Black Mirror to my Pudding\nA traditional blood sausage from the British Isles that I grew up gorging on in Newfoundland as a child; with sake sauerkraut and a multi-floral gelée. \nSchwimmer – Lamb dressed as Mutton dressed as Lamb.\nHarissa oil poached aged-lamb with olives\, peas and a dark secret; served with pearl couscous. \nWeinshank – Blood Sacrifice on a Plane.\nPaper Plane cocktail with a twist! Whiskey\, aperol & amaro — not for the faint-hearted. Prove your love\, or opt out and drink while you watch fools fall in love. \nMay – Lovers on the Verge of a Nervous Breakup.\nA remix of the famous knock-out gazpacho scene from Almodóvar’s classic film. Featuring the flavours of Michoacan gazpacho (jicama\, mango\, pineapple\, chili and queso fresco)\, with a spicy chocolate ganache.\n—– \n$60 +HST \n—–\nMikiki has been feeding friends and lovers in many kitchens across the country and now would love to feed you. They have worked with food as an artist and catered many gallery openings along with their day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). They like bold flavours and hope you do too. Mikiki will be preparing and serving this meal in full regalia. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-the-saint-valentines-day-massacre-by-mikiki/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_141054853366731.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180215T180000
DTEND;TZID=America/New_York:20180215T180000
DTSTAMP:20260501T053223
CREATED:20180122T232216Z
LAST-MODIFIED:20180123T001307Z
UID:49443-1518717600-1518717600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Dumpling Party by Carole Nelson Brown
DESCRIPTION:Dumplings\, noodles and hot spicy soup… what could be a better February dinner? Maybe add some matcha cheesecake! You got it! Join popular chef and food blogger Carole Nelson Brown for a pan-Asian dumpling party! \nSpicy Miso Soup\nHearty miso soup with gochujang (Korean chili paste)\, tteok (Korean rice cakes)\, kale and garlic-togarashi (Japanese chili) oil\n#vegetarian | contains soy milk\n$6 \n5-Spice Chicken Confit Potstickers\nserved with sesame oil/soy dipping sauce\n-or-\nCrispy Wasabi-Edamame Dumplings (#vegetarian)\nwith a yuzu kosho dipping sauce\n$6 \nGinger Scallion Noodles (#vegetarian)\n$6 \nMatcha Pocky Cheesecake Squares\n$6 \nPrix Fixe Menu:\nSoup + 5 Chicken + 5 Veg dumplings + Cheesecake\n-or-\nSoup + 5 Veg dumplings+ Noodles + Cheesecake (#vegetarian)\n$24 \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday dishes\, developing recipes for brands\, as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond. Carole has also developed a following teaching popular Instant Pot and Sous Vide cooking classes\, as well as completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!). Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \n—–\nEvery Friday 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-dumpling-party-by-carole-nelson-brown/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_446486272420834.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180216T193000
DTEND;TZID=America/Toronto:20180216T223000
DTSTAMP:20260501T053223
CREATED:20180128T201458Z
LAST-MODIFIED:20180215T144721Z
UID:49728-1518809400-1518820200@dev.thedepanneur.ca
SUMMARY:CLOSED for Private Event
DESCRIPTION:Content is protected.
URL:https://dev.thedepanneur.ca/event/supper-club-ultimo-couillard-return-jungle-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180217T193000
DTEND;TZID=America/New_York:20180217T223000
DTSTAMP:20260501T053223
CREATED:20180122T232218Z
LAST-MODIFIED:20180122T235103Z
UID:49445-1518895800-1518906600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Bouchon Lyonnais by Chantal Véchambre
DESCRIPTION:France is home to the concept of terroir – the taste of a specific place – the combination of geography and season\, history and culture\, tradition and food that give each region its unique specialties. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer us a glimpse into the diverse flavours of France. \nFor this meal\, Chantal focuses on Lyon\, a region very much at the heart of French gastronomic history. In the sixteenth century Catherine de Medici brought cooks from Florence to her court and they prepared dishes from the agricultural products from the regions of France. This was revolutionary\, as it combined the fresh\, diverse\, and indigenous nature of regional produce with the know-how of Florentine cooks. \nThe result was that regional specialities became elevated in status among royalty and nobility. Lyonnaise cuisine became a crossroads of many regional culinary traditions. A surprising variety of ingredients from many nearby places emerged: summer vegetables from farms in Bresse and Charolais\, game from the Dombes\, lake fish from Savoy\, spring fruits and vegetables from Drôme and Ardèche\, and wines from Beaujolais and the Rhone Valley. \nIn the nineteenth century\, middle-class women\, nicknamed the “Lyonnaise mothers\,” left their homes to work as cooks and created brand new culinary traditions incorporating their regional roots. In 1935\, the famed food critic Curnonsky did not hesitate to describe the city of Lyon as the “world capital of gastronomy.” In the twenty-first century\, Lyon’s cuisine is defined by simplicity and quality\, and is exported to other parts of France and abroad. With more than a thousand eateries\, the city of Lyon has one of the highest concentrations of restaurants per capita in France. \nThe Depanneur would like to dedicated this dinner to the late Chef Paul Bocuse who passed away last week. One of the greatest chefs of 20th Century\, and a renowned ambassador of French cuisine\, whose restaurant in Lyon was an exemplar of the fine art of French dining and culture.\n—– \nCervelle de Canut\nThe Canuts were an important family of silk traders in the Lyon; their exact connection to this dish is mysterious\, but the recipe is inescapable in Lyon\, as starter or on a cheese board. A delicate spread of soft cheese\, garlic and shallots with lot of fresh herbs and a touch of vinegar. \nSaucisson Brioché\nThe numerous sausages of Lyon are the result of a long tradition of artisanal butchery focusing on sophisticated and flavored blends of meats. For this dish\, Lyonnaise ‘Saucisson à Cuire’\, made from finely minced pork and often either truffles or pistachios\, (and traditionally sold uncooked\, so the sausage has to boiled before it is eaten; hence its name) is baked into a delicate brioche crust and sliced. \nSoupe Gratinée Lyonnaise aux Oignons\nThe nearly mandatory inclusion of onions as an ingredient in Lyonnaise cuisine is at the heart of this onion soup with melted cheese and croutons\, one of the most iconic of all French dishes. \nQuenelles de Brochet Sauce Nantua\nA very traditional regional dish\, quenelles are a delicate forcemeat somewhere between a meatball and a dumpling. Traditionally made from pike (aka pickerel) and served with a rich\, creamy Sauce Nantua (originally made from crayfish from the region of Nantua)\, but can be made with other shellfish such as crab or lobster. \nGratin de Cardons à la Moelle\nThis very regional and ancient dish traditionally features cardoon\, a very large relative of chard. The ribs are cooked until meltingly tender and then set in a in a light marrow bone sauce before broiling to a golden gratinée finish. \nSaladier Lyonnais\nThis hearty and traditional salad can be prepared using different ingredients from fish to meat. This evening’s salad will include roasted chicken livers\, lettuce\, garlic croutons\, soft boiled eggs\, and fresh herbs with a Dijon mustard and olive oil vinaigrette. \nBugnes Lyonnaises\nA treat you can find in every grandmother kitchen’s\, or at the annual « Fête des Lumières » carnival in Lyon. A kind of flattened doughnut with an irregular shape and delicate orange-blossom flavour\, just lightly dusted with sugar… Certainly a highlight in the memories of the local « gones » (“kids”\, in the Lyonnais dialect)\n—– \n$60 +HST \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 she began her own business as caterer. Her independent research in culinary history led her to the Fortress of Louisbourg (Nova Scotia)\, a National Historic Site of Canada\, where she developed new recipes for the site’s restaurant\, and culinary workshops to the public\, inspired by the 18th century recipes. She wrote the award-winning book French Taste in Atlantic Canada\, 1604-1758\, A Gastronomic History (CBU Press)\, featuring ingredients and recipes of the colonial period. Now established in Toronto\, she pursues food writing and cooking ventures about French cuisine: supper clubs\, events\, private and corporate catering\, as well as ongoing research into Canadian and French culinary history. www.chantalvechambre.com \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about the Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-bouchon-lyonnais-by-chantal-vechambre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_137585060375605.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180218T183000
DTEND;TZID=America/New_York:20180218T210000
DTSTAMP:20260501T053223
CREATED:20180105T223647Z
LAST-MODIFIED:20180212T210936Z
UID:48976-1518978600-1518987600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Dim Sum by Jackie Shiu
DESCRIPTION:SOLD OUT – 3nd Night Added Tuesday Feb 20\nDim Sum — a long-standing Cantonese culinary tradition of many small dishes served with copious amounts of tea — has become a lively and popular brunch activity the world over. Pan-fried dumplings\, pillowy steamed buns\, and crispy spring rolls are just some of the treats on offer. \nJoin Jackie Shiu for a fun\, hands-on evening of cooking as she shares her recipes and techniques for a number of classic dim sum dishes\, given a 100% plant-based makeover. The menu will feature favourites like Tofu and Veggie Potsticker Dumplings\, Vegan BBQ “Pork” Bao\, Crispy Vegan Spring Rolls and Sweet Red Bean Buns. \nAlong the way you’ll learn a host of great kitchen skills like: how to stuff & pleat dumplings\, how to make your own bao buns from scratch\, tips on using veggies and meat substitutes\, and an introduction to a range of traditional Chinese ingredients and cooking techniques. \n—–\n$60 +HST \n—–\nJackie Shiu is a food blogger and YouTuber who made the decision to go vegan in early 2016. After learning about plant-based cooking\, Jackie was inspired\, and with it fostered dedication to change her lifestyle. With a goal to take comfort food classics and add her own vegan twist to them\, she now shares new recipes with her viewers and readers on a weekly basis. You can find her blog and YouTube channel at The Jackfruit Vegan. \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-vegan-dim-sum-by-jackie-shiu/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_316821948827229.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR