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DTSTART;TZID=America/Toronto:20181001T183000
DTEND;TZID=America/Toronto:20181001T210000
DTSTAMP:20260501T080146
CREATED:20180915T202021Z
LAST-MODIFIED:20180915T202129Z
UID:59225-1538418600-1538427600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Homemade Sauerkraut by Leor Israelski (2)
DESCRIPTION:In 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-2/
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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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181002T180000
DTEND;TZID=America/Toronto:20181002T210000
DTSTAMP:20260501T080146
CREATED:20180903T172144Z
LAST-MODIFIED:20180917T222357Z
UID:58628-1538503200-1538514000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Aruna Antonella Handa
DESCRIPTION:Voyage to the Anthropocene: rocking the future of food. \nThe Holocene is giving way to the Anthropocene\, the epoch of humans. What this means is that humankind is now the most impactful geological force on the planet. It will be official once geologists agree a start date and markers. 1950 is among the candidates for the start date; and you may be surprised to learn about some of the candidates for the “golden spike” or chief marker of the epoch. \nIn this discussion\, I raise topics we are exploring in our upcoming Future Food Salon Series: Voyage to Anthropocene\, among them\, the relationship between food and the planet’s geological record\, the strata of rock that will tell the story of humankind’s impact\, plastics and packaging\, dinner on Mars\, novel ways to tackle food distribution problems\, and thorny knots of opportunity for intrepid entrepreneurs. There may be surprises\, which I cannot yet reveal\, because surprises.\n—–\nDinner by Len Senater\nTonight I’m exploring what could/should/might we be eating in the Anthropocene? What would be on the table if we had to radically reimagine our present food systems? Can we make eating VERY low on the food chain desirable and delicious?\nJellyfish & Seaweed Salad\nAsian Mushroom Millet Risotto w/ Algae Pesto & Crispy Cricket Crumbs (Optional)\nHemp & Agar Panna Cotta w/ Aquafaba “Whipped Cream”\n#GF #vegan options available\n—–\nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$25 (+HST) \nBook Now\n—–\nAruna Antonella Handa\, PhD\, multimedia artist\, is the founder of future food agency Alimentary Initiatives and of the Future Food Salon (2011-present). In the Salons\, artists\, musicians\, chefs\, farmers\, inventors\, scientists contemplate ingredients she thinks we’ll be eating more of in the future. Menus\, compositions\, inventions and installations form the content of the Salons and the public is invited to join in the fun. The Salons have toured Toronto\, Montreal\, New York and Austin. The first two series focused on edible insects. Voyage to Anthropocene\, the coming series\, features fungi with algae and bugs playing support. \nIn addition to the Salons\, Voyage to Anthropocene offers classroom size workshops and an assembly performance for schools interested in themes of the future of food. Aruna performs with the Sirens\, and the ensemble\, Artists of the Aurora\, which performed her piece Have You Seen My Sister? a song cycle memorial to missing and murdered women\, as part of the official program of independent projects of Nuit Blanche 2017. Aruna has appeared in print and broadcast media in Canada\, the US\, Europe and Asia and is a featured expert in the documentary\, The Gateway Bug (2017). \nalimentaryinitiatives.com  |  futurefoodsalon.com  |  aruna.ca \nTwitter: @alimentary1  |  @arunaantonella  |  @futurefoodsalon \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-aruna-handa/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Aruna-e1535995281308.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181003T180000
DTEND;TZID=America/Toronto:20181003T190000
DTSTAMP:20260501T080146
CREATED:20180928T171328Z
LAST-MODIFIED:20180928T171435Z
UID:60252-1538589600-1538593200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED October 3
DESCRIPTION:Saltett hindbeh  سلطة هندبة أو هندباء \n				\n			\n				\n			\n				\n				Fatayer al tofah فطاير تفاح \n				\n		\n\n[chicken] Burgul behommos برغل بحمص\nBurgul (aka bulgur wheat)\, is a dried cracked wheat that is an ancient staple of the Middle and Near East. It is typically made from whole grain durum wheat that has been coarsely ground\, soaked\, steamed and dried\, a process that enhances its shelf life and nutritional profile. Compared to white rice\, bulgur has more fiber and protein\, a lower glycemic index\, and higher levels of most vitamins and minerals. \nBurgul behommos is very ancient dish in Syria\, and especially well known in the city of Lattakia. It is a festive dish which many Syrians take pride in cooking for family gatherings and celebrations. Chicken and chickpeas are boiled with spices and set aside. Then the burgul is cooked in the rich chicken broth\, before being re-combined with the chickpeas and topped with the deboned chicken and roasted almonds. It is traditionally served along with a selection of pickles. \n[vegetarian] Burgul behommos برغل بحمص بالخضار\nBurgul and chickpeas cooked in a vegetable stock\, topped with a generous portion of chickpeas\, with green peppers\, carrots\, and roasted almonds. \nSaltett hindbeh سلطة هندبة أو هندباء \nA salad of fresh dandelion greens with tomatoes\, onion\, mint\, garlic\, lemon & olive oil \nFatayer al tofah فطاير تفاح\nThese crescent-shaped cookies are a specialty of Ghada\, one of our talented cooks. She says they are originally from Turkey\, but are widely made in Syria where they are know under a number of different names. These attractive\, buttery cookies are stuffed with a delicious homemade apple jam; slits in the cookie reveal the filling. \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-october-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/Burgul-behommos_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181004T180000
DTEND;TZID=America/Toronto:20181004T210000
DTSTAMP:20260501T080146
CREATED:20180909T165022Z
LAST-MODIFIED:20180909T165022Z
UID:58895-1538676000-1538686800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Vegan Pie ‘n‘ Mash by Jacob Safra & Brenton Pedler
DESCRIPTION:Two talented vegan chefs — Brenton Pedler (Apiecalypse Now!) and Jacob Saphra (Brixton Grill) — join forces for an Anglo-Australian pub-fare mashup. Dig in mate!\n—– \nRoasted Butternut Squash Salad $6\nTopped with homemade cashew “goat’s” cheese and candied cashews\, on a bed of arugula with balsamic reduction \nAnglo-Australian Pie ‘n‘ Mash! $13\nA favourite in both Australia and The UK. Flaky\, buttery pastry\, filled with tender Seitan ‘Steak’ and Ale and a hearty helping of veggies within a thick ale-gravy. Served alongside creamy garlic mashed potatoes\, a pea puree and drizzled with some extra gravy for good measure! \nSticky Toffee Lamington $6\nA traditional Australian buttery chocolate-sponge cake\, rolled in desiccated coconut and drizzled with English sticky toffee style date-caramel\, served with a scoop of coconut whipped cream. \nPrix Fixe $24\nSalad + Pie ‘n‘ Mash + Dessert\n—– \nJacob Saphra was the mind behind Brixton Grill\, an all-vegan organic BBQ market stall and catering company\, which was active between 2012-2016. He is now a yoga teacher and plant-based nutrition consultant who has previously hosted sold out drop in dinners at the Depanneur. \nBrenton Pedler is an import from Australia. He has lived in Toronto for 7 years and has worked in many of Toronto’s most popular vegan restaurants. Most recent and most notable is his work in helping launch and manage Jennifer Bundock’s APieCalypse Now Vegan Bakery on Bloor St. W. He is a bake off professional plate winner and his cooking style is best described as home cooking favourites with a technical/vegan twist.\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-vegan-pie-n-mash-by-jacob-safra-brenton-pedler/
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/vegan-pie-mash.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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