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DTSTART;TZID=America/Toronto:20181008T100000
DTEND;TZID=America/Toronto:20181008T160000
DTSTAMP:20260501T075833
CREATED:20180910T202457Z
LAST-MODIFIED:20180911T122710Z
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SUMMARY:WORKSHOP: A Day in the French Kitchen by Chantal Vechambre
DESCRIPTION:An all-day workshop on Thanksgiving Monday!\nIn this fun\, hands-on workshop\, Chef Chantal Vechambre will introduce some of the fundamentals of traditional French cuisine and a selection of classic recipes\, with a gourmet luncheon and delicious desserts to take home. \nAt the heart of French cooking are the “Mother Sauces”; a series of fundamental culinary building blocks upon which countless variations and dishes are based. You’ll start by learning how to make roux\, the essential base of the white Mother Sauces\, and then look at other dairy-based sauces like Béchamel and Mornay\, as well as the stock-based Velouté and it’s many variants such as Soubise\, Bercy & Poulette. \nThe sauces you make will be used to make a selection of classic French dishes for a fabulous lunch\, such as Croque Monsieur\, that most famous of French sandwiches\, and Talmouse en Tricorne\, small puff pastry tartlets with a creamy Mornay filling\, along with other classic French bistro dishes like Oeufs a la Tripe made with hard boiled eggs\, sauteed onions & bechamel (no tripe involved!) and Oeufs Chimay\, a sophisticated take on deviled eggs with mushrooms\, shallots & Mornay sauce. A fresh green salad rounds out lunch and provides a chance to learn how to make a classic French Vinaigrette as well. \nAfter lunch\, it’s back into the kitchen to learn how to make two of the most iconic french desserts: buttery Madeleines and creamy Creme Brulée with its magical\, shattering caramel topping. \n$125 +HST \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and pastry-chocolate. She spent 6 years in Atlantic Canada\, in part researching her award-winning book French Taste in Atlantic Canada\, A gastronomic history 1604-1758\, about the ingredients\, adventures and history of the Acadian people who lived at the Fortress of Louisbourg in Nova Scotia.  Now established in Toronto\, she pursues food writing and cooking ventures about French cuisine: supper clubs\, events\, private and corporate catering\, as well as ongoing research into Canadian and French culinary history.  |  www.chantalvechambre.com \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-a-day-in-the-french-kitchen-by-chantal-vechambre/
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:20181008T183000
DTEND;TZID=America/Toronto:20181008T210000
DTSTAMP:20260501T075833
CREATED:20180910T201426Z
LAST-MODIFIED:20180910T211659Z
UID:58951-1539023400-1539032400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Croissants from Scratch by Leo Baduria
DESCRIPTION:Join 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 yeasted 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 additional 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 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-croissants-from-scratch-by-leo-baduria-4/
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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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181010T190000
DTEND;TZID=America/Toronto:20181010T220000
DTSTAMP:20260501T075833
CREATED:20181008T132449Z
LAST-MODIFIED:20181008T132847Z
UID:60568-1539198000-1539208800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — Syrian Celebration Harvest Wednesday at the Gladstone Hotel
DESCRIPTION:Newcomer Kitchen will NOT be hosting its regular Wednesday-night Pop-Up at The Depanneur on WED Oct 10 \nNewcomer Kitchen is back at Gladstone Hotel for their fabulous Harvest Wednesdays dinner series. Join us for delicious family-style Syrian feast incorporating just-picked local produce from Chick-A-Biddy Acres\, a wine list curated by 86 Common Collective\, and live Syrian music performed by our own dear Esmaeel & Rahaf — with proceeds supporting Newcomer Kitchen! \nCheck out pictures or watch the delightful mini-video from our 2016 Harvest Wednesday Dinner at the Gladstone Hotel \n> BOOK HERE\nLabneh — Homemade pressed yogurt cheese\, rolled in cool dried mint\, hot Aleppo pepper\, or nutty crumbled walnuts\, served on endive or radicchio & drizzled with extra virgin olive oil \nFatayer Muhummara — Small baked pastries topped with a spicy and colourful spread of roasted red peppers\, tomato\, walnuts\, aromatic nigella seeds\, and Aleppo pepper. \nKibbeh — Small torpedoes of seasoned bulgur dough mixed with freshly cooked pumpkin then stuffed with a sauteed leeks\, chard and potato filling\, fried to a crispy deep mahogany and served on a bed of shaved watermelon radish.  \nMosakett Batinjan bil Lahmeh — Eggplants\, tomatoes and peppers are at the heart of many wonderful Levantine dishes\, and it’s extra special when made with just picked local vegetables from Chick-a-Biddy Acres CSA. A flavourful eggplant stew with tomatoes\, peppers\, cubes of local organic lamb and warm Arabic spices. Also available #vegan with chickpeas. \nMujaddarat — This staple dish of bulgur\, lentils and onions is highly regarded for its nutritional value and health benefits. Brown lentils are boiled then bulgur is added to the broth; sliced onions are slowly caramelized in olive oil until crispy and then the flavoured oil is added to the lentil-bulgur mix. The finished dish is topped with the fried onions\, and served with a garnish of fresh vegetables and a selection of pickles. \nSalata Shamander — A colourful beet salad flavoured with a hint of chives and coriander and a generous handful of roughly chopped flat leave parsley. \nKhyer Bil Laban — A creamy and cool cucumber\, mint and yogurt salad with a hint of garlic. \nQatayef — These sweet stuffed dumplings are a common sight throughout the Levant during the month of Ramadan. A yeasted batter is used to make small round pancakes which are filled with ricotta cheese and garnished with finely chopped pistachios before being drizzled in sweet rosewater syrup. Served with a selection of fresh fruit. \n> BOOK HERE
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-syrian-celebration-harvest-wednesday-at-the-gladstone-hotel/
LOCATION:Gladstone Hotel\, 1214 Queen Street West\, Toronto\, ON\, M6J 1J6\, Canada
CATEGORIES:Newcomer Kitchen
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20181011T180000
DTEND;TZID=America/Toronto:20181011T210000
DTSTAMP:20260501T075833
CREATED:20180924T224432Z
LAST-MODIFIED:20180925T143641Z
UID:60044-1539280800-1539291600@dev.thedepanneur.ca
SUMMARY:DROP-IN-DINNER: Popovers & Soup by Lisa Kates & Lora Bertolo
DESCRIPTION:For this perfect fall Drop-In Dinner\, Lisa & Lora\, long-time favourites of The Dep\, bring together their delicious specialties — Lisa’s fresh\, local & seasonal soups and Lora’s light and airy popovers make the perfect autumn pairing. \n—–\nMini Popover with Roasted Pepper & Feta $4\nA popover is a light\, hollow roll similar to a Yorkshire pudding\, filled with a savoury\, creamy roasted pepper & cheese spread. \nButternut & Apple Soup $12\nLocal butternut squash and apples cooked with savoury herbs and puréed with creamy coconut milk\, served with a plain mini popover and herbed butter.\nAdditional popovers $2 ea. \nDessert Popover with Pear Compote $6\nLight & buttery popover filled with sweet caramelized pears \nPrix Fixe $20\napp + main + dessert\n—– \nLisa Kates is now a partner with Building Roots but still considers herself Depanneur alumni because she used to make soups at The Dep every week. She still is a Food Gypsy at heart\, supporting local food and farmers.\n\nLora Bertolo is Popover Girl!  She has baked 1000’s of popovers at various markets and events in the city since 2011 and still believes they are a great versatile food that goes with just about anything.\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-popovers-soup-by-lisa-kates-lora-bertolo/
LOCATION:Ontario
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/soup-popovers.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181012T183000
DTEND;TZID=America/Toronto:20181012T210000
DTSTAMP:20260501T075833
CREATED:20180903T155437Z
LAST-MODIFIED:20181224T030306Z
UID:58623-1539369000-1539378000@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-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_1230124337120072.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181013T193000
DTEND;TZID=America/Toronto:20181013T220000
DTSTAMP:20260501T075833
CREATED:20180903T183849Z
LAST-MODIFIED:20180903T190522Z
UID:58639-1539459000-1539468000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Catalunya by José Arato
DESCRIPTION:Catalonia is a region bordered by Spain\, France and the Balearic Sea known for its distinctive language and food. Combining elements of French\, Spanish\, Basque and North African influences\, Catalan cuisine is a celebration of the Mediterranean terroir and millennia of cultural dialogue. Chef José Arato\, owner and Head Chef at Pimenton\, brings a handful of Catalan specialities to the table in this elegant meal of robust Mediterranean flavours.\n—– \nTapas\nCroquetas\nDelicate croquettes flavoured with the renowned Spanish ham\, Jamón Serrano\, a regional delicacy admired as far back as the days of the Roman Empire. These breaded and deep fried fritters of thick\, creamy flavoured bechamel are one of the most popular Spanish tapas\, and can be found in many flavours throughout Spain. Served with a garlicky aioli sauce. \nAceitunas\nThick and juicy Spanish Gordal olives marinated in garlicky\, spicy olive oil; perfect to whet the appetite. \nEnsalada\nEscalivada\nA Catalonian grilled vegetable salad named from the Catalan word escalivar\, meaning “to roast over ashes or embers\,” as it is traditional to cook the vegetables over open flame. A selection of Mediterranean vegetables — most commonly red peppers\, eggplants and onions — typically grilled in their skins and dressed with lots of garlic\, parsley\, lemon & olive oil. \nPlato Fuerte\nCordero a la Catalana \nLamb shanks\, marinated for 24 hours in cava\, a Spanish sparkling white wine\, then slow-cooked with garlic and herbs until it falls off of the bone. Served with patatas a la pobre\, (“poor man’s potatoes”) a classic Spanish dish of potatoes & onions cooked in olive oil\, and minted fresh green beans. \nPostre\nCrema Catalana \nThe most famous of Catalunya’s desserts is similar to French creme brûlée\, but cooked on the stove instead of the oven. Crema catalana uses citrus peel and sometimes cinnamon to flavour the custard\, and the crisp sugar crust is traditionally caramelized using a special small round hot iron made for this purpose. \n\n—–\n\n$50 +HST \n\n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and Moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can taste and experience the Mediterranean every weekend. pimenton.ca\n\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-catalunya-by-jose-arato/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/lamb-shanks_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181014T183000
DTEND;TZID=America/Toronto:20181014T210000
DTSTAMP:20260501T075833
CREATED:20180910T200350Z
LAST-MODIFIED:20181008T212958Z
UID:58940-1539541800-1539550800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska
DESCRIPTION:SOLD OUT – 3rd Night Added TUE Oct 16\nEvery culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll start the class with a warm borscht broth\, then dive into learning how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. There will also be a short presentation on Polish cuisine\, and maybe even a traditional folk song or two! You’ll get a chance to try all the pierogies in class with a sour cream and warm caramelized onion topping\, and extras can be taken home and frozen (if you can resist eating them on the way home). \n$60 + HST \n——\nA self-taught cook\, Maria Rozynska grew up in a Polish household observing her mother\, grandmother and great grandmother knead\, roll\, shape\, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking\, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her families recipes and traditions. A communal meal follows each of her workshops where guests can eat their creations while songs are sung and stories shared 🙂\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-polish-pierogies-by-maria-rozynska-12/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/facebook_event_364120774085085.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
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