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DTSTART;TZID=America/Toronto:20181015T160000
DTEND;TZID=America/Toronto:20181015T173000
DTSTAMP:20260501T031921
CREATED:20180910T232408Z
LAST-MODIFIED:20180910T232538Z
UID:58987-1539619200-1539624600@dev.thedepanneur.ca
SUMMARY:AFTER-SCHOOL WORKSHOPS: Chef Jr. by Charlotte Moffatt
DESCRIPTION:An after-school cooking camp for kids 7-14\nOct 15\, 22\, 29 & Nov 5 | 4-5:30pm\nChef JR is a four-week cooking workshop for kids between the ages of 7-14. These workshops will equip your child with the fundamental basics of cooking which will inspire them to start cooking and baking on their own at home. Along with learning about culinary techniques\, our young chefs will learn about hygiene and safety in the kitchen. At the end of every workshop\, our young chefs will be returning home with a few treats to share and will receive a recipe book at the end of the four week course. Kids will leave the course with a sense of pride surrounding their culinary accomplishments along with accumulating many valuable transferable skills such as teamwork\, organization\, planning and problem solving.\n—– \nOct 15 — Week 1: Perfect Pizzas\nWe will learn the basics of dough-making and we will practice safe knife handling skills while chopping up our pizza toppings. Kids can bring some extra pizza dough at home to share with the family! \nOct 22 — Week 2: Creative Crepes\nWe will be making sweet and savoury versions of crepes while practicing plating techniques since we also eat with our eyes! For our sweet crepe\, we will be making an apple-pear crepe with homemade Chantilly cream. The savoury crepe will be a feta and roasted vegetable crepe. Your family can create new and creative fillings at home to fill up all the extra crepes that your child will have. \nOct 29 — Week 3: Ricotta & Ravioli\nKids will be learning how to make both pasta and ricotta from scratch. Our pasta will be assembled into spinach-ricotta raviolis to be served over a simple sage brown butter sauce. \nNov 5 — Week 3: Creative Cupcakes\nWe will wrap up our workshops on a sweet note! Kids will have their choice to make either vanilla or chocolate cupcakes along with buttercream frosting. Ample time will be given to cupcake decorating to exercise our artistic talents.\n—– \n$125 + HST \n—–\nCharlotte Moffatt is an Ontario College of Teachers-certified educator who spent the last five years teaching\, travelling the world and discovering new cuisines. While teaching in Colombia\, she integrated food education into the fourth grade science and math curriculum and felt a deep sense of reward watching her students’ excitement and motivation to learn how to cook. Determined to spend more time teaching culinary skills\, Charlotte spent the entire summer running a culinary camp as head chef.\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/after-school-workshops-chef-jr-by-charlotte-moffatt/2018-10-15/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Chef-JR.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181015T183000
DTEND;TZID=America/Toronto:20181015T210000
DTSTAMP:20260501T031921
CREATED:20180917T011142Z
LAST-MODIFIED:20181008T212813Z
UID:59270-1539628200-1539637200@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-13/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/perogy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181016T183000
DTEND;TZID=America/Toronto:20181016T210000
DTSTAMP:20260501T031921
CREATED:20181008T212542Z
LAST-MODIFIED:20181008T213001Z
UID:60650-1539714600-1539723600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska
DESCRIPTION:Every 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-14/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/perogy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181017T180000
DTEND;TZID=America/Toronto:20181017T190000
DTSTAMP:20260501T031921
CREATED:20181012T131021Z
LAST-MODIFIED:20181012T133101Z
UID:60737-1539799200-1539802800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED October 17
DESCRIPTION:Fasolia bel Zait فاصولية بالزيت\n				\n			\n				\n			\n				\n				 Ejett Kousa عجة كوسا\n				\n			\n				\n			\n				\n				Salateh Naameh سلطة ناعمة\n				\n			\n				\n			\n				\n				Asawar El Sit (سوار الست)\n				\n			\n		\n\n\n[Beef + Lamb] Kebab Hindi كباب هندي\n\n\nLevantine cuisine has no shortage of kebabs – as Islamic culture spread across the world it brought with it many dishes\, and brought back many inspirations and influences. So it comes as no surprise that there are countless kebab dishes in India\, nor that Indian culinary ideas have also filtered back through to the Middle East. Kebab Hindi\, or “Indian-Style Kebab”\, is a long-standing traditional Syrian favourite\, even as cooking meat in a tomato and onion-based reduction is a common Indian technique. This dish features skewers of a combination of halal ground beef and lamb garnished with pine nuts and parsley\, and is served alongside Rez bel Shairieh (rice with vermicelli) .\n\n\n \n\n\n[Veggie] Fasolia bel Zait فاصولية بالزيت\n\n\nGreen beans and garlic slow-cooked in olive oil with tomatoes and garnished with tart pomegranate molasses; served with a slice of Ejett Kousa عجة كوسا\, a zucchini frittata with with green onion\, parsley\, garlic\, dried mint\, flour and eggs\, and a side of Rez bel Shairieh (rice with vermicelli)\n\n\n \n\n\nSalateh Naameh سلطة ناعمة\n\n\nThis “fine salad” can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice.\n\nAsawar El Sit (سوار الست)\n\n\nA traditional Aleppan baklava made from phyllo dough that has been rolled into a cylinder\, then again into the form of a ring (the name means “bracelet”). The small pastries are baked\, sprinkled with simple syrup\, and filled with finely chopped pistachios.\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-october-17/
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/kebab-hindi.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181018T180000
DTEND;TZID=America/Toronto:20181018T210000
DTSTAMP:20260501T031921
CREATED:20180929T204409Z
LAST-MODIFIED:20180929T220553Z
UID:60277-1539885600-1539896400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Healthy Russian Comfort Food by Doris Fin
DESCRIPTION:What happens when an award-winning chef with a knack for clean & healthy eating reaches back to her Russian roots for inspiration? A night of delicious Russian comfort food with a contemporary health-conscious twist!  #Vegan & #GF options available!\n\n\n \n\n\nBorscht $6 \n\n\nIn Russia\, there are more vegetables available than meat\, so one of the popular soups people eat all year round\, hot or cold\, is this beetroot soup with cabbage\, carrots\, onions\, dill and served with lemon\, sour cream and a wedge of dark Russian rye bread.\n\n\n#GF\, #Vegan sour cream available. \n\n\n \n\n\nMushroom Blintzes 2 for $7 \n\n\nFlour has always been easy to come by in Russia\, so generations of cooks have become adept at rolling out doughs into every shape\, texture and size imaginable. These thin crepes (blin) are filled with mushrooms\, cheese and potato\, and served with sour cream.\n\n\n \n\n\nChicken Kotleti $14\n\n\nClassic Russian kotleti — minced chicken patties made with\, eggs\, onions\, garlic & dill — are similar to meatballs\, but flavoured and shaped a bit differently. Lightly pan fried and served with mayo\, kotleti are the beloved “chicken nuggets“ of countless Russian children. Served with vinigret (Russian beetroot salad) and plov\, a Russian rice pilaf with carrots\, celery\, red peppers\, parsley\, garlic & onions cooked in a homemade veggie broth.\n\n\n#Vegan & #GF kotleti — jackfruit with chickpea flour — also available \n\n\n \n\n\nChef Doris’ Famous Bliss Cake $7\n\n\nLayers of creamy sunflower & coconut–based chocolate and vanilla creams\, with raspberries and maple-candied pecans. #Vegan & #GF\n\n\n \n\n\nPrix Fixe Menu $25 \n\n\nChoice of Borscht –or– Blintzes + Kotleti + slice of Bliss Cake\n\n\n—–\n\n\n \n\n\nChef Doris Fin is an award winning international chef based out of Toronto. She specializes in plant-based culinary arts\, teaches interactive culinary classes\, caters private events\, is currently working on a cookbook and traveling for her documentary film series featuring food of the world with top chefs and farmers. She loves to ignite the intuitive inner chef in you!   |   chefdorisfin.com\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-healthy-russian-comfort-food-by-doris-fin/
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/blintzes.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181020T193000
DTEND;TZID=America/Toronto:20181020T223000
DTSTAMP:20260501T031921
CREATED:20180910T230208Z
LAST-MODIFIED:20180915T014737Z
UID:58981-1540063800-1540074600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: At My Bahamian Table by KayGeni
DESCRIPTION:KayGeni is a musician\, singer\, and songwriter from the Bahamas who recently moved to Toronto. Tonight she shares with you some of her favourite family recipes\, dishes that evoke memories of growing up and her grandmother’s kitchen. Variations on these classic dishes can be found in almost every Bahamian home\, with every family giving them their own personal touch. In addition to sharing her food and stories — like the real Bahamian way to eat a fried snapper — Kay will be performing 2 songs from her latest album\, Indigo.\n—– \nChicken Souse\nBahamian-style chicken broth with chicken\, veggies\, potatoes and a hint of scotch bonnet pepper\, garnished with fresh lime; a favourite hangover cure on the island. \nJohnny Cakes\nA buttery\, dense bread with a hint of sweetness\, often baked in a skillet and found in bakeries and on tables throughout the Bahamas. \n  \nFried Snapper\nA family favourite of the chef\, whole fresh fish rubbed with a blend of peppers\, salt and lime and then fried until crispy on the outside and delicately flakey inside. \nPeas ‘n’ Rice \nA staple at most meals\, that every Bahamian family makes a little differently. There’s a base of tomatoes\, onions\, thyme and browning — a Caribbean condiment of caramel color\, vegetable concentrates and seasonings — that’s combined with pigeon peas and rice\, as well as bay leaf\, sweet peppers\, and often a dash of ham and/or bacon\, and a touch of scotch bonnet pepper for a bit of kick! \nBaked Macaroni\nAnother staple from my mother’s table that we lived for growing up. Macaroni\, cheddar cheese\, butter\, and cream\, mushroom\, sweet peppers\, a dash of paprika and seasoning salt\, baked in a deep tray and cut into squares. Delicious cheesy goodness! \nFried Plantains\nRipe plantains fried until golden and caramelized. \nCrab Salad\nA light salad of surimi (pollock or whiting processed and seasoned to resemble crab)\, tomatoes\, cucumbers\, and sweet peppers\, dressed with mayonnaise & fresh lime juice. \nPotato Salad\nWarm potatoes with hard-boiled eggs\, sweet peppers\, and fresh parsley in a mayo\, mustard and paprika dressing. \n  \nCoconut Tart\nA Caribbean favourite: tender cake dough folded around a rich filling of coconut\, cinnamon\, sugar\, and vanilla.\n—– \n$50 + HST \n—–\nKayGeni is a Bahamian-born singer-songwriter now living in Toronto and exploring the intersection of modern RnB\, neo-soul and pop. Listen and download KayGeni’s new EP\, Indigo at wsmusic.ca/kaygeni \nDan Gordon is a food entrepreneur with a background in gourmet\, alcohol-infused mustards. His brand\, Whisky & Spice\, now supports and promotes local\, independent musicians with resources and curated culinary events. Dan is a graduate of several of George Brown’s culinary courses and a certified Whisky Ambassador\, accredited by the Scotch Whisky Association. \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-at-my-bahamian-table-by-kaygeni/
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/fried-snapper-with-plantain.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181021T183000
DTEND;TZID=America/Toronto:20181021T210000
DTSTAMP:20260501T031921
CREATED:20180910T211018Z
LAST-MODIFIED:20180924T154448Z
UID:58965-1540146600-1540155600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Fall Pickles and Chutney by Camilla Wynne
DESCRIPTION:SOLD OUT — 2nd Night Added MONDAY\, Oct. 22\n\n\nJoin master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to transform the autumn harvest into delectable pickles and intriguing chutney\, bringing life to your holiday cheese plates and tangy foils to your winter comfort cooking.\n\n\n \n\n\nThe class covers all the basics of canning pickles and chutney\, from selecting your produce to proper sterilization to basic microbiology\, and we’ll sample some different styles and flavours. You will leave with a jar of each\, ready to tackle any vegetable canning project and able to safely modify recipes to suit your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale.\n\n\n \n\n\nIn this fun\, hands-on workshop\, participants will learn how to:\n\n\n\n safely prepare flavourful\, crunchy\, shelf-stable pickles\nsafely prepare delicious chutney\nmodify ingredients in any recipe to satisfy your creative urges\neliminate steps from the traditional canning process\n\n\n\n \n\n\n—–\n\n\n\n$60 +HST\n\n\n\n\n\n—–\n\n\nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves.\n\n\n \n\n\n—–\n\n\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-fall-pickles-and-chutney-by-camilla-wynne/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Camilla-lowres-0358.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
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