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DTSTART;TZID=America/New_York:20180219T100000
DTEND;TZID=America/New_York:20180219T170000
DTSTAMP:20260501T070103
CREATED:20180120T184443Z
LAST-MODIFIED:20180219T142608Z
UID:49303-1519034400-1519059600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:FULL DAY BREAD MAKING WORKSHOP! \nJoin artisanal baker Leo J. Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$125 +HST \n—–\nLeo J. Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-full-day-breadmaking-intensive-by-leo-baduria-4/
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_539407853110297.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180219T183000
DTEND;TZID=America/New_York:20180219T210000
DTSTAMP:20260501T070103
CREATED:20180106T174442Z
LAST-MODIFIED:20180107T184205Z
UID:49024-1519065000-1519074000@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-2/
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_1953006341688699.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180220T183000
DTEND;TZID=America/New_York:20180220T210000
DTSTAMP:20260501T070103
CREATED:20180107T164838Z
LAST-MODIFIED:20180107T171707Z
UID:49083-1519151400-1519160400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Dim Sum by Jackie Shiu
DESCRIPTION:Dim 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-3/
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_871107143062573.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180221T180000
DTEND;TZID=America/New_York:20180221T190000
DTSTAMP:20260501T070103
CREATED:20180216T163234Z
LAST-MODIFIED:20180216T163843Z
UID:50616-1519236000-1519239600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED Feb 21\, 2018
DESCRIPTION:Roz bel Shairia\n				\n			\n				\n			\n				\n				Tabbouleh  (تبولة‎‎ )\n				\n			\n				\n			\n				\n				Ma’amoul el eid ( معمول العيد )\n				\n		\n\n[beef] Bamieh bi lahmeh بامیة باللحمة\nA traditional Middle Eastern dish\, this light stew of okra and beef cubes can be found in countless variations in different countries and regions. The Syrian recipe features sauteed garlic and onion in a lightly spiced tomato gravy\, generously garnished with parsley and coriander\, and served alongside Rez bel Shairieh (rice with vermicelli) and a selection of pickles. \n[vegetarian] Bamieh bil ziet بامیة بالزیت\nThe vegetarian version of this dish is also very popular\, and well regarded for its health benefits. Cooked with generous splash of olive oil and squeeze of lemon\, it is equally delicious warm with rice\, or served at room temperature as a mezze to be scooped up with pita bread. \nTabbouleh تبولة‎‎\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nMa’amoul bil tamer معمول بالتمر\nAn ancient Arab dessert\, these delicate pastry cookies are filled with dates. They may be in the shape of balls\, domed or flattened disks\, decorated by hand or be made in specially carved wooden molds\, often passed down in families for generations. \n$20 +HST \n—–\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-21-2018/
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_152209332154325.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180222T180000
DTEND;TZID=America/New_York:20180222T210000
DTSTAMP:20260501T070103
CREATED:20180122T232220Z
LAST-MODIFIED:20180208T195520Z
UID:49447-1519322400-1519333200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chik'n and Waffles by Kellie Asante
DESCRIPTION:When Kellie Asante discovered vegan eating and nutrition\, she was captivated\, but found one of the biggest hurdles was that the food did not taste like “home”. She decided that there was a need for vegan\, Afro-centred restaurants\, cooking classes\, and products in the Greater Toronto Area — and so Afrobeets was born! \nGearing people up for what’s to come for summer 2018\, Kellie will be serving her signature\, flavour-packed Chik’n and Waffles. A vegan take on an African/American comfort food staple\, Kellie’s chik’n and waffles are a marriage of flavours from vast culinary traditions of Africa and beyond that are 100% plant-based. \nYendidi (let’s eat)! \n—– \nChik’n & Waffles $15\nA fluffy homestyle waffle with 2 piece Chik’n (crispy battered oyster mushrooms) on top.\nEach chik’n & waffles combo comes with your choice of tater tots or coleslaw\, and smoky-tangy maple syrup. (#vegan) \nClassic — Good old battered\, fried and golden. \nYahji BBQ — Chik’n tossed in a west african inspired savoury and spicy peanut bbq sauce \nApple Honie — Chik’n tossed in a sweet and zesty house-made apple honie sauce \nSweet Potato Pie $4\nDecadent sweet potato pie served\n—– \nAfrobeets is a company on a mission to shake up the perception of vegan food by creating mouthwatering food that excites\, broadens\, and inspires your palate and mind. With its roots grounded in the cuisines of Africa and Diaspora and it’s inception sparked by the needs and imaginations of real people\, Afrobeets provides contemporary Vegan-Africana cuisine that is both innovative and necessary. Through curated food events\, providing catering services\, and crafting devourables\, Afrobeets makes wholesome delicious food that makes you taste the rhythm. \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-chikn-and-waffles-by-afrobeets-kellie-asante/
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_2027927074114265.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180223T183000
DTEND;TZID=America/New_York:20180223T213000
DTSTAMP:20260501T070103
CREATED:20180130T003748Z
LAST-MODIFIED:20180223T190833Z
UID:49827-1519410600-1519421400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Japanese Soba Master Class by Ted Iizuka
DESCRIPTION:Noodles are an iconic part of Japanese cuisine and culture. Ramen\, with its bold\, loud flavours is like a crowded street corner in Tokyo’s Shinjuku\, full of colour and noise and bright light; soba is more like the quiet and subtle beauty of a Zen monastery. The Depanneur is honoured to invite Ted Iizuka\, Canada’s only Soba Master\, to share an intimate and in-depth exploration of the making and enjoying of this traditional Japanese delicacy. \nSoba was originally a working person’s food — simple\, humble and nourishing — made to be enjoyed with hearty slurping. Soba in Japanese refers not only to buckwheat but also the noodle made from it. Buckwheat is not\, in fact\, a form of wheat or even a grain (it is technically a seed). There is no gluten present in buckwheat\, making it ideal for those on gluten-free diets\, but that presents unique challenges in the kitchen. \nWithout gluten’s binding quality\, which makes wheat flour elastic\, buckwheat flour falls apart easily and requires a skilled touch. A soba chef in Japan has to apprentice for over 5 years to learn the requisite skills\, and three of those are spent just learning how to make the dough. The most common soba today is called Ni Hachi\, (“two-eight” or 20% wheat flour and 80% buckwheat flour); the addition of wheat makes the dough easier to work and gives a smoother texture that is popular. \nIn Japan\, soba is a good nutritional addition to a diet reliant on white rice and wheat flour. Thiamine\, missing from white rice\, is present in soba; eating thiamine (vitamin B1) can help prevent the disease beriberi. Soba contains all eight essential amino acids\, including lysine\, which is lacking in wheat flour. \nThe preparation of soba takes place in three stages. First is Kibachi\, where the buckwheat flour is mixed in a large\, distinctive\, red lacquer bowl. The quantity of water to flour and the handling are critical in the mixing. Then comes Noshi\, where the dough is rolled into a large square using a cylindrical rolling pin. Great hand skill is required here\, and in Japan\, some of the rolling pins are reputed to have magical powers. Finally\, the rolled dough is carefully folded into layers and cut into noodles about 1.3-millimetre square. An impressive\, specialized knife\, made with the ancient skills of the swordsmith\, is used for the cutting. \nSoba noodles have a subtle nutty flavour\, and the purest way to eat them and enjoy their flavour is called zaru soba —the noodles served chilled on a bamboo wicker plate with a simple topping and a dipping sauce\, shiru\, made from bonito flakes and soy sauce. \nTed will prepare and serve zaru soba with all hand-prepared\, organic ingredients. He personally selects the buckwheat in the fields of Northern Manitoba and mills it at home between massive stones. He shaves flakes from a block of dried bonito from Japan to make the shiru. The soba noodles will be topped with a homemade oboro tofu\, unfamiliar to most of us in North America. It has a custard-like texture and a subtle flavour that you won’t find in commercial tofu. Ted extracts the milk from organic soybeans\, which is gently cooked to make the finished tofu. \nJoin us for this unique and rare opportunity to share in the preparation and eating of a traditional Japanese meal with a true master craftsman.\n—- \n$90 +HST \n—–\nIizuka Tetsuya is the formal name of Ted Iizuka\, Canada’s only Soba Master. We call him Ted-san; in Japanese the suffix -san is a mark of both respect and affection. Ted was a successful shipping executive\, posted in offices throughout the world\, including Toronto. When he was ordered back to headquarters in Tokyo\, he realized that the freedom of life in Canada would allow him to pursue his heart’s passions: soba-making and fishing. So\, he threw off suit and tie\, put on his chef’s apron and stayed in Toronto. We are lucky to have his presence here\, not for his introducing us to particular disciplines and pleasures of Japanese food\, but also for his work with the farmers of Northern Manitoba to bring the world’s highest quality buckwheat to the world.\nhttp://www.sobacanada.com/\n—– \nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events \nLearn more about The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-japanese-soba-master-class-by-ted-iizuka/
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_1230124337120072.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180224T193000
DTEND;TZID=America/New_York:20180224T223000
DTSTAMP:20260501T070103
CREATED:20180122T232222Z
LAST-MODIFIED:20180123T000119Z
UID:49449-1519500600-1519511400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Caribbean Heat by Winslow Taylor
DESCRIPTION:Jamaica’s national motto is “Out of many one people”\, and this is very much reflected in Jamaican cuisine — African\, Asian and European influences can all be found in the diverse food of the island. \nChef Winslow Taylor invites you on a culinary voyage through many classics of Jamaican cuisine. Come explore the island’s unique flavours though spices and fresh ingredients\, and showcasing his popular line of award-winning Brawta Caribbean sauces.\n—– \nJamaican Rum Punch\nA classic Jamaican cocktail of citrus fruits\, pineapple juice\, strawberry syrup and lime — we’ll provide the base\, feel free to add your own rum! \nSpicy Corn Soup\nA rich and spicy vegetable chowder with dumplings and ground provisions (yellow yam)\, spiced with scotch bonnet pepper and pimento seeds. \nBraised Oxtail Stew\nStewed oxtail\, slow-cooked in a rum-infused braise with garlic\, onions\, scotch bonnet peppers and Jamaican allspice for a luscious and deeply-flavoured gravy. Served with an island-style coleslaw of shredded cabbage\, carrots with a sweet vinaigrette dressing. \nCouscous and Peas\nA play on traditional Jamaican rice and peas; couscous cooked with kidney beans\, coconut milk and spices. \nPlantain and Avocado Salad\nLightly dressed ripe plantains\, soft avocado\, black beans and ripe tomato. \nVanilla Rum Cake\nA Jamaican classic – soft vanilla sponge infused with Appleton rum and drizzled with a butter rum sauce\, served with Spice Mango ice cream — Spice Mango is a type of island mango sought after for its soft pulp and sweetness.\n—– \n$50 +HST\nBook Now \n—–\nWinslow Taylor is a native of rural Jamaica and the creator of Brawta Caribbean. The word “Brawta” is a Jamaican Patois word that means ‘A bit more than the ordinary’. Brawta Caribbean’s all natural sauces and spices take average\, everyday food and elevate them to the next level\, helping home cooks who want to eat healthy without sacrificing flavour. In 2013\, Winston competed on CBC’s Recipe to Riches in which he won the entree round with his Jammin’ Jamaican Lobster Bisque. His mission is to bring those wonderful Caribbean flavours to your home in the healthiest and most natural way possible. \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-caribbean-heat-by-winslow-taylor/
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_153959288724410-e1516665615971.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180225T183000
DTEND;TZID=America/New_York:20180225T210000
DTSTAMP:20260501T070103
CREATED:20180120T192553Z
LAST-MODIFIED:20180223T224902Z
UID:49312-1519583400-1519592400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Croissants from Scratch by Leo Baduria
DESCRIPTION:The last time this class was offered it sold out in record time. It’s a tasty one! Get your spots right away!!\n—– \nJoin artisanal baker Leo Baduria to discover the secrets of one of French pastry’s most magical delights – the flaky\, delicate butter croissant. You will learn the whole process of creating your own croissants\, from the base yeated brioche dough\, to the techniques of butter lamination that creates the croissant’s signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat\, cinnamon swirls\, palmiers and more. There will be delicious fresh croissants to enjoy in class\, and participants will be able to take addtional dough to bake at home. \n$60 +HST \n—–\nLeo J. Baduria’s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur\nhttp://thedepanneur.ca/workshops/
URL:https://dev.thedepanneur.ca/event/workshop-croissants-from-scratch-by-leo-baduria-2/
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_169858126964338.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
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