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X-WR-CALDESC:Events for The Depanneur
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DTSTART;TZID=America/Toronto:20180917T183000
DTEND;TZID=America/Toronto:20180917T210000
DTSTAMP:20260501T145404
CREATED:20180827T182110Z
LAST-MODIFIED:20180827T182110Z
UID:58310-1537209000-1537218000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gnocchi by Laura Guanti (2)
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-2-2/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180919T180000
DTEND;TZID=America/Toronto:20180919T190000
DTSTAMP:20260501T145404
CREATED:20180914T193051Z
LAST-MODIFIED:20180919T192122Z
UID:59188-1537380000-1537383600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED September 19\, 2018
DESCRIPTION:We have LOTS of meals still available this week! \nPlease order yours ASAP so we can get the delivery info to foodora. Orders placed after 4pm can be for PICKUP ONLY. \nThanks and bon appetit! -LEN\n\n		\n		\n			\n				\n			\n				\n				Tabbouleh  (تبولة‎‎ )\n				\n			\n				\n			\n				\n				Zalabeh زلابية\n				\n		\n\n[chicken] Fatteh Djaj فتّة الدجاج\nFatteh (فتّة‎‎ meaning crushed or crumbs) is a broad category of Levantine dishes made with pieces of crispy flatbread layered with yogurt and other ingredients. It is popular across Egypt\, Palestine\, Lebanon\, Jordan and Southern Syria\, but uncommon further North. This dish is so closely associated with Syrian food that it is also known as shâmiyât (شاميات ) or ‘Damascene’. This recipe\, by Soheer J. from Sweida\, is notable for its use of golden\, turmeric-and-spice-infused basmati rice and its garnish of butter-fried walnuts. The dish is built up in layers of bread\, rice\, yogurt & tahini sauce\, chicken\, nuts\, and garnishes. We will be preparing this dish in parts – crispy bread (dry)\, rice & chicken (to be warmed) and sauce (room temperature) separately\, so they can be combined at the last moment for the best combination of flavours\, temperatures and textures. \n[vegetarian] Fatteh Hummus فتتة حُمُّص\nFatteh with crispy pita\, seasoned rice\, yogurt-tahini sauce and walnuts\, with chickpeas and Cauliflower. \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\, with parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nZalabeh زلابية\nDonuts are a universal language. Sticky sweet fried dough desserts can be found all over the world and this Syrian treat is right at the intersection of Greek loukoumades\, Mexican churros and Indian jalebi. Flour dough tinted with turmeric\, and flavoured with anise and mahlab (a almond-like spice made from cherry stones)\, fried until crispy and dunked in a wild honey syrup. \n$25 +HST \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 \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-19-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/facebook_event_610031232502099.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180920T180000
DTEND;TZID=America/Toronto:20180920T210000
DTSTAMP:20260501T145404
CREATED:20180805T232737Z
LAST-MODIFIED:20180805T232737Z
UID:58052-1537466400-1537477200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tunisian Lablabi by Dali Chehimi
DESCRIPTION:Join Dali Chehimi for a meal straight out of the lively souks of Tunis\, with all the fragrance\, spice and flavour of North Africa. \nDoigt de Fatima is a crispy Tunisian “spring roll” of light brik pastry wrapped around a delicious spiced chicken and potato filling flecked with onions\, capers & parsley\, and homemade harissa for dipping\n2 for $6 \nLablabi is the ultimate Tunisian comfort food\, served up piping hot in home kitchens and countless stalls throughout the countryside. This hearty\, warming dish consists of chick peas in a garlic and cumin-infused broth\, served over small pieces of crusty bread and garnished with a decadent runny egg. Dali’s deluxe version features capers and tuna (or optionally\, cracked green olives for vegetarians)\, along with his homemade harissa (tunisian hot sauce)\, olive oil\, parsley and a lemon wedge.\nLablabi $10 | Add tuna +$2 | Add poached egg +$2 \nFresh local macerated strawberries with rose water\n$4 | Add whipped creme fraiche +$2 \n#vegetarian\, #vegan & #glutenfree options available \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard 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 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-tunisian-lablabi-by-dali-chehimi-3/
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/Lablabi.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180922T193000
DTEND;TZID=America/Toronto:20180922T220000
DTSTAMP:20260501T145404
CREATED:20180806T163159Z
LAST-MODIFIED:20180806T164811Z
UID:58061-1537644600-1537653600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Sukkot To Me by Emily Zimmerman
DESCRIPTION:This lovely\, plant-based dinner party falls on the cusp of Sukkot\, the Jewish holiday celebrating end of summer and the harvest. It gets its name from the sukkah\, a traditional palm thatch hut built in the fields during the harvest. These are often recreated in urban settings during this holiday\, where holiday meals are eaten — stuffed foods are traditional; think horn-of-plenty feasting — and many people sleep inside the sukkah as well. \nJoin Emily Zimmerman\, The Dep’s resident vegan maven\, for a celebration of the abundant harvest\, the reward of a summer’s hard work. In the spirit of this holiday\, we hope to have this dinner al fresco in leafy Depanneur side garden (weather permitting). \n—–\nVegan Cheeseboard\nA selection of Emily’s homemade vegan cheeses — lemon-pepper brie\, cheddary kimcheese\, hazelnut miso\, with seasonal fruit\, red currant jelly\, homemade pickles\, crisp flatbreads\, and more… \nBaked Pumpkin Kibbeh\nA sweet and savoury Levantine treat\, a dough of bulgur wheat and onions is layered with a pumpkin and walnut filling before being decoratively scored and baked to a dark golden crust. \nPear & Fennel Slaw\nWith lacinato (Tuscan) kale\, olive oil and beer-smoked sea salt \nMushroom Kreplach\nA Jewish cousin of ravioli or pierogies\, these delicious pan-fried dumplings are stuffed with garlicky local mushrooms \nPoached Pears\nLocal pears poached in sweet wine\, filled with almond frangipane\, and served with fresh lemon custard.\n—– \n$50 + HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper; she works as a community kitchen coordinator by day\, fabulous vegan chef by night. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \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-sukkot-to-me-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/Vegan-Cheese-Board.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180923T183000
DTEND;TZID=America/Toronto:20180923T210000
DTSTAMP:20260501T145404
CREATED:20180806T190821Z
LAST-MODIFIED:20180806T190821Z
UID:58078-1537727400-1537736400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Japanese Tea by Momo Yoshida
DESCRIPTION:Join Momo Yoshida\, the founder of Momo Tea\, on a journey into the world of Japanese tea. In this fun\, hands-on workshop you will get to discover and savor the beauty and variety of Japanese teas. Momo will introduce you to a wide array of Japanese tea\, including Sencha\, Hojicha\, Genmaicha\, Gyokuro\, Matcha\, along with this year’s Shincha\, or the first-picked tea of the year\, which she has just recently brought back from Japan. \nThere will be ample opportunity to examine the particular characteristics and different flavor profiles based on growing regions\, while Momo gives a tea brewing demonstration\, sharing tips for making the perfect cup of tea at home. \nYou will also look into the art of “pairing” tea with food and utensils in the tradition of a Japanese Afternoon Tea. Food will be served with 3 Tier-Tray made by local potter Secret Teatime. Momo will present various sweets and few evening snacks such as tea-flavored Onigiri\, Scones\, Daifuku\, Macarons\, and more. \nAs a finale\, you will get a taste of the traditional Japanese tea ceremony. After getting a hands-on experience on whisking a bowl of matcha\, you will savor an exquisite cup of ceremonial grade Matcha paired with traditional sweets. It will be an unforgettable journey for all tea lovers.\n—– \n$60 +HST \n—–\nMomo Yoshida is the founder and owner of Momo Tea\, an online tea store based in Toronto. She selects high quality tea in her home country of Japan and offers them at affordable prices in Canada. \nMomo is serious tea lover. She is a certified Tea Sommelier with George Brown College and Tea Association of Canada. She is also a member of Tea Guild of Canada\, as well as belonging to the Urasenke school of Chanoyu (Tea Ceremony). \nMomo is actively participating in various tea events\, and Momo Tea is one of the primary exhibitors for of the annual Toronto Tea Festival. At this year’s festival\, Momo Tea’s Hojicha was awarded first place & her Genmaicha as second green tea for 2018. \nAs a tireless tea advocate\, Momo continues to share her passion and expertise in tea with all tea lovers. \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-intro-to-japanese-tea-by-momo-yoshida/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/japanese-tea_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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