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DTSTART;TZID=America/Toronto:20180910T183000
DTEND;TZID=America/Toronto:20180910T210000
DTSTAMP:20260501T151459
CREATED:20180813T163140Z
LAST-MODIFIED:20180820T164250Z
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SUMMARY:WORKSHOP: Quick & Easy Chinese Dumplings by Kelly Dunwell (2)
DESCRIPTION:Chinese dumplings make delicious and quick meals loved by the whole family. They’re simple to make and freeze well for a rainy (or busy) day. In this fun\, hands-on workshop\, lifelong dumpling-maker Kelly Dunwell will teach you how to make two types of filling: a more traditional pork and cabbage dumplings with ginger and chives\, and a modern\, kid-friendly recipe with chicken\, spinach and a touch of garlic. You will learn several folding techniques\, as well as how to boil or pan fry them to a crispy bottom. There will be a selection of different condiments on hand to make delicious dipping sauces to compliment your fresh dumplings. \nWe’ll finish up with a big dumpling feast and participants can take any leftovers dumplings home to freeze. \n$60 +HST \n—–\nKelly Dunwell is founder and host of Purple Workbench creative retreats: weekends that motivate individuals to make time for hobbies. She cooks meals from scratch using local ingredients celebrating Ontario’s seasons. Kelly has been folding dumplings since she was a young child: they are now a staple in retreat menus as well as her freezer at home. As an engineer and mother of two\, Kelly is a strong advocate for speed and efficiency. \n—–\nEvery week\, 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-quick-easy-chinese-dumplings-by-kelly-dunwell-2/
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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DTSTART;TZID=America/Toronto:20180912T180000
DTEND;TZID=America/Toronto:20180912T190000
DTSTAMP:20260501T151459
CREATED:20180907T145745Z
LAST-MODIFIED:20180914T193440Z
UID:58809-1536775200-1536778800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED September 12\, 2018
DESCRIPTION:Salatet El Fijil (سلطة الفجل)\n				\n			\n				\n			\n				\n				Saltah Horania (سلطة حورانية)\n				\n			\n				\n			\n				\n				Tamaria (تمرية)\n				\n		\n\n  \nPICK UP ORDERS ONLY AFTER 4PM\nKibbeh\, a dish of bulgur wheat dough wrapped around flavourful fillings\, is one of the the most famous of all Syrian dishes… I’ve been told that there are more than 30 types of kibbeh — over 20 kinds in Damascus alone — some eaten raw\, others baked\, fried or grilled. Tonight we’re making a round kibbeh popular in the coastal region of Lattakia. \n[Meat] Kibbeh Mishwiyeh كبة مشوية\nBulgur wheat\, finely ground halal beef and spices are combined and formed into a round\, domed shape\, stuffed with a spiced mixture of fried onions\, ground beef\, pomegranate molasses and toasted pine nuts. In Lattakia\, these are often grilled over an open fire — the name translates to ‘grilled kibbeh’ — but these can also be brushed with butter and then baked with a piece of charcoal to lend it a smoky flavour. \n[Vegetarian] Kibbeh Mishwiyeh\nThis vegetarian version of Kibbeh Mishwiyeh is made with a bulgur and potato dough\, and a filling of mozzarella cheese and mushrooms. \nBoth Kibbeh come with Salatet El Fijil (سلطة الفجل)\, or “Radish Salad”\, a popular side dish accompaniment\, though it more of a dip like baba ganoush or hummus than a salad. It is made of grated radishes mixed with tahini\, garlic\, yogurt and lemon juice. \nSalatah Horania سلطة حورانية\nNow that local Ontario tomatoes are in season\, it’s the perfect time for this delicious Syrian tomato salad. It gets it name from Horan\, a broad highland plateau in Southwestern Syria that includes the cities of Daraa and Sweida\, that has a good climate for garden vegetables. This refreshing salad is made with fresh tomatoes\, white and green onions\, parsley\, garlic\, fresh mint\, olive oil\, apple cider vinegar & lemon. \nTamaria تمرية\nA broad term for a range of sweets made from dates (“tamar” is date)\, this attractive cookie is made with a spiral of of date paste in a buttery cookie-crumb filling\, scented with spices and decorated with crushed pistachios. \n\n$25 +HST\n\n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore)\nMAP \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).\nMAP\nDeliveries take place between 6–7pm \nPICK UP ORDERS ONLY AFTER 4PM\n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer 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 a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \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 support 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!\n—– \nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-september-12-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180913T180000
DTEND;TZID=America/Toronto:20180913T210000
DTSTAMP:20260501T151459
CREATED:20180827T211147Z
LAST-MODIFIED:20180827T211147Z
UID:58329-1536861600-1536872400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Keto Kitchen by Katie Krelove
DESCRIPTION:I’ve never been a follower of fad diets (or any diets really)\, but after hearing many rave reviews\, I decided to give Keto a try. After just a few weeks\, I’m already happy with the results! \nThe Keto diet is based around good fats and proteins and low low low carbs and sugar. The idea is to train your body to burn fat for energy more efficiently\, and once you’ve done that\, you can cycle in more carbs. One great side-effect: it has given me a chance to get creative in the kitchen\, especially with this summer’s incredible garden and farm harvest! \nCome enjoy some of my favourite keto friendly dishes as well as the bounty of my tomato crop! Whether you’re interested in the Keto diet or not\, I promise\, you won’t miss the carbs a bit! \n—–\nKeto Bites $7\nA selection of keto-friendly small bites — deviled egg\, grape-leaf wrapped goat cheese\, eggplant\, beef short rib \nKeto BLT $14\nBraised pork belly\, tomatoes\, avocado\, homemade mayo and lettuce with crispy chicharron and pickled cucumbers \nButter Poached Trout $14\nwith crispy skin\, warm greens\, toasted walnuts and cauliflower rice \nGoldenberry coconut cream panna cotta $5 \nPrix Fixe\napp + main + dessert $25 \n—–\nKatie Krelove is a food-lover\, gardener\, outdoor eco-educator and keen urban forager. She has cooked a variety of tasty meals at The Dep in the past\, from a Mexican Torta Drop-in to a foraged foods Supper Club. \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-keto-kitchen-by-katie-krelove/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/brown-butter-poached-fish.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180915T193000
DTEND;TZID=America/Toronto:20180915T223000
DTSTAMP:20260501T151459
CREATED:20180805T222809Z
LAST-MODIFIED:20180805T224234Z
UID:58045-1537039800-1537050600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Fiesta Mexicana by Greg Couillard
DESCRIPTION:Chef Greg Couillard has forged a life-long reputation as a fearless culinary innovator\, a kind of supercollider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for a few lucky diners to marvel at. \nGreg has spent the last six or so winters on the Costa Allegre\, on the Pacific coast of Mexico. Inspired by the ingredients\, spices and flavours of his winter home\, Greg brings home a dazzling new Mexican cuisine to the table with this fabulous dinner. \n—–\nSopa de Calabeza y Frijoles\nWhite bean\, squash and tomatillo soup with serrano chili\, cilantro and spinach \nBaja Taquito de Camarone\nCrispy rolled tortillas stuffed with spiced shrimp\, with tri-colour tomatoes\, pineapple salsa and black beans. \nChamorra de Cordero\nLamb shank braised in a Zacateca regional red chili sauce over camote (yam) mash \nRajas de Poblano y Elotes \nFresh corn and poblano peppers with cream \nPay de Platano con Cajeta\nMexican banana cream pie with goats’ milk dulce de leche caramel\n—– \n$60 + HST \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. \nAfter several years as Chef at a small boutique hotel in Mexico\, Chef Greg has returned to Toronto as the Executive Chef of Bellwoods Health Services Addiction Treatment Rehab Centre\, where his decades of experience contribute to a holistic approach to recovery and wellbeing. \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-fiesta-mexicana-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/Chamorra-de-cordero.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180916T100000
DTEND;TZID=America/Toronto:20180916T160000
DTSTAMP:20260501T151459
CREATED:20180813T164828Z
LAST-MODIFIED:20180910T180409Z
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SUMMARY:OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—– \nFull-Day Bread Making Workshop! \nJoin artisanal baker Leo 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 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 week\, 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/offsite-workshop-full-day-breadmaking-intensive-by-leo-baduria-2/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180916T183000
DTEND;TZID=America/Toronto:20180916T210000
DTSTAMP:20260501T151459
CREATED:20180805T213734Z
LAST-MODIFIED:20180805T213734Z
UID:58039-1537122600-1537131600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gnocchi by Laura Guanti
DESCRIPTION:Gnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, start with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi\, a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin — gnudi — where potato is replaced with fresh ricotta cheese.\n—– \n$60 +HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\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-gnocchi-by-laura-guanti-5/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/How-to-make-gnocchi3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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