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DTSTART;TZID=America/Toronto:20180926T180000
DTEND;TZID=America/Toronto:20180926T190000
DTSTAMP:20260501T104550
CREATED:20180922T001635Z
LAST-MODIFIED:20180924T162935Z
UID:59919-1537984800-1537988400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED September 26\, 2018
DESCRIPTION:Khyar Belaban خيار بلبن\n				\n			\n				\n			\n				\n				Baloza بالوظة\n				\n			\n		\n\n\n[Beef] Damascus-style Molokhia with ground beef ملوخية ع الطريقة الشامية باللحمة \n\n\nMolokhia is dish that goes by many names; I’ve come across at least half a dozen English spellings alone. While a popular dish throughout the Middle East\, it is virtually unknown in North America. It’s based on the leaves of the mallow or jute plant (the same one that produces jute fibre for rope & fabric)\, but known by many other names as well\, including West African sorrel\, bush okra and Jew’s mallow. This plant has been under cultivation in the Levant for millennia\, and was likely on the table of the ancient Egyptians.\n\n\n \n\n\nThe leaves are usually found dried and powdered\, but they are now in season\, so fresh\, green leaves can be used can be used to prepare Molokhia in a style popular in Damascus. This recipe cooks the fresh leaves with ghee\, garlic\, fresh coriander\, ground beef and lemon\, and served alongside with Roz bel Sharia\, rice and vermicelli\, and some homemade pickled cabbage.\n\n\n \n\n\n[vegetarian] Molokhia ملوخية‎‎\n\n\nThe same dish\, but topped with mushrooms\, also served with rice and vermicelli\, and cabbage pickles.\n\n\n \n\n\nKeyar bil Laban خيار باللبن\n\n\nIs a traditional middle eastern cucumber salad\, similar to Greek tzatziki\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially delightful\, cool and refreshing salad.\n\n\n \n\n\nBalooza بالوظة\n\n\nA delightful and refreshing parfait that layers a silky orange-blossom and vanilla-infused milk pudding with a tangy spread made from fresh oranges and orange juice\, and is topped with a sprinkling of pistachio.\n\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 \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \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-26-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/DamascusstyleMolokhiawithbeef-magic-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180927T180000
DTEND;TZID=America/Toronto:20180927T210000
DTSTAMP:20260501T104550
CREATED:20180909T175317Z
LAST-MODIFIED:20180927T155903Z
UID:58900-1538071200-1538082000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Flavours of Uttar Pradesh by Anjana & Neeti
DESCRIPTION:Uttar Pradesh is the most populous state in India\, with over 200 million inhabitants\, and home to some of India’s most famous landmarks\, like the Taj Mahal. The state’s rich culinary tradition reflects the many Hindu festivals where vegetarian specialities are enjoyed. Tonight expat engineers Anjana Meel & Neeti Gupta are bringing some of their favourite of the region’s festive foods to share with you at The Dep.\n\n\n—–\n\n\n\n\n\nDahi Vada $6\n\n\nChaats are a broad category of street food snacks in Northern India that artfully combine crunchy and creamy\, salty and sweet\, cool and spicy. Dahi Vada is a popular chaat which consists of fried savoury dumplings of urad dal (also known as black gram or black lentil) dunked in creamy yogurt sauce and garnished with spicy and sweet chutneys\, spices and fresh coriander\n\n\n\n\n\nFestive Uttar Pradesh Thali $14\n\n\nA selection of traditional UP favourites\n\n\nDubki Wale Aloo — a thin\, flavourful curry made with potatoes popular in Uttar Pradesh — dubki means “to swim”\, so it’s like potatoes are swimming in the curry.\n\n\nKadhu & Bedai — Sweet and spicy curry made with pumpkin and often served during festivals\, alongside a fried flatbread (Bedai) filled with urad dal and spices.\n\n\nBoondi Raita — Tender chickpea dumplings in a spicy yogurt sauce.\n\n\nVeg Tehri — an aromatically spiced one-pot rice & vegetable dish inspired by the Awadhi cuisine and dum (slow cooking) technique of the city of Lucknow.\n\n\n\n\nLAST-MINUTE ADDITION:\nKathal Ki Sookhi Maseledar Subzi — This dish of spicy green jackfruit is a traditional summer festive vegetable\, popularly known as vegetarian meat\, and unique to Uttar Pradesh. \n\n\n \n\n\nNEW DESSERT:\n\n\nPhool Makhana Ki Kheer $6\n\n\nPopularly made during fasting\, it is a healthy and nutritious pudding made using phool makhana (puffed lotus seeds)\, milk and sugar and topped with nuts\n\n\n\n\n\n\n\nPrix Fixe Menu $25\n\n\nChaat + Thali + Sweet\n\n\n—–\n\n\n\n\n\nAnjana Meel & Neeti Gupta are both engineers by profession\, but love to cook for family and friends. They enjoy researching and experimenting with the vast range recipes from their home country\, India\, as well as discovering dishes from around the world.\n\n\n—–\n\n\n \n\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.\n\n\n \n\n\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-flavours-of-uttar-pradesh-by-anjana-neeti/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/dahi-vada.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20180929T193000
DTEND;TZID=America/Toronto:20180929T223000
DTSTAMP:20260501T104550
CREATED:20180813T162512Z
LAST-MODIFIED:20180924T213314Z
UID:58154-1538249400-1538260200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Fado — Sounds & Flavours of Portugal by Paula Costa & Raízes e Ramos.
DESCRIPTION:Musical traditions\, much like culinary ones\, are often the result of the cultural fusion that comes about through conquest or migration. Fado is a perfect musical example; while evocative of Portugal it is spiced with hints of Brazil\, Mozambique\, Angola and Cape Verde. \nThe Afro-Brazilian musical tradition of Fado\, or ‘fate’\, dates back before the 19th century in Portugal where it’s signature rubato tempo and themes of the melancholic sea life of fisherman and the resignation of the poor were the soundtrack to the bohemian margins of society. \nWhen played in the local taverns or “Fado Houses” of Lisbon and Coimbra\, the experience of Fado is often intertwined with food —a few songs\, a few dishes\, a few more songs\, more food and drink — and so the night goes… \nTonight\, we seek to re-create this kind of experience\, highlighting the sensuous flavours and sounds of the Portuguese diaspora through a collaboration with chef and popular food blogger Paula Costa\, and local Fado trio Raízes e Ramos. \n—–\nMussels in Red Pepper & Lemon Vinaigrette\nThe bright flavours in these mussels will awaken your palette and are a lovely way to start a Portuguese meal. \n\nDrunken Roast Pork Loin\n\n\nThis is my favourite way to roast pork. The flavours in the 48 hour marinade are entirely Portuguese\, garlic\, paprika\, bay leaf\, piri piri\, marjoram\, orange\, and Vinho Verde (Portuguese green wine) and result in a moist and flavorful roast. I will serve it with a creamy potato puree and kale sautéed with garlic and Portuguese chourico.\n\n\n \n\n\nCarrot\, Pineapple\, Walnut & Coconut Cake with Vanilla Whipped Cream & Toasted Coconut\n\n\nThis flavourful and satisfying cake comes to us from the Portuguese island of Madeira where it is enjoyed for breakfast\, lunch and dinner… sometimes all three in the same day!\n—–\n\n$60 +HST \n—–\nPaula Costa started her blog\, Dragon’s Kitchen\, as a way to share recipes with friends and family\, but was pleasantly surprised when strangers began visiting the blog and leaving comments. It encouraged her to continue and expand how she used it. Social media has opened up an entire “foodie” world of new people and experiences for Paula. She finds that “each new meeting or outing expands my knowledge\, increases my passion and (I hope) makes my blog better.” \nRaízes e Ramos is a Fado musical group with Louis Simão\, a composer\, singer\, bassist\, accordionist and guitarist\, and pianist\, acting as one of the pillars of the Brazilian music scene here in Toronto\, and Jessica Lloyd\, singer\, with her classical training and performance experience is versatile with a capital V. \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-fado-sounds-flavours-of-portugal-by-paula-costa-raizes-e-ramos/
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/fado-e1534177679938.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180930T183000
DTEND;TZID=America/Toronto:20180930T203000
DTSTAMP:20260501T104550
CREATED:20180827T182008Z
LAST-MODIFIED:20180915T202219Z
UID:58308-1538332200-1538339400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Homemade Sauerkraut by Leor Israelski
DESCRIPTION:SOLD OUT! 2nd Night Added MON\, Oct 1\nIn this fun\, hand-on class\, you’ll be cutting\, mashing\, salting and stirring your way into a healthy and tangy naturally fermented cabbage sauerkraut as Leor Israelski guides you through the process of home fermentation. You’ll also learn about the many benefits of sauerkraut bacteria for your gut\, as well as how to supplement cabbage preserves with apples\, carrots\, beets\, burdock root\, ginger or garlic. \nEveryone will leave the class with a basic understanding safe canning practices and the important do’s and don’ts of fermenting\, along with copies of the recipes and jars of all the goodies made in class. You will take with you an understanding of the chemistry\, ingredients and steps necessary to make a killer kraut every time. \n—– \nLeor Israelski began fermenting cabbage seven years ago after some experimentation. He believes eating nutrient dense foods\, of which\, sauerkraut is a member is a great part of a healthy diet. \n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur \n  \n 
URL:https://dev.thedepanneur.ca/event/workshop-homemade-sauerkraut-by-leor-israelski/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/sauerkraut.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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