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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181022T183000
DTEND;TZID=America/Toronto:20181022T210000
DTSTAMP:20260501T092021
CREATED:20180924T154227Z
LAST-MODIFIED:20180924T154350Z
UID:60023-1540233000-1540242000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Fall Pickles and Chutney by Camilla Wynne
DESCRIPTION:Join 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$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-2/
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181024T180000
DTEND;TZID=America/Toronto:20181024T190000
DTSTAMP:20260501T092021
CREATED:20181019T205307Z
LAST-MODIFIED:20181019T205620Z
UID:61144-1540404000-1540407600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED October 24
DESCRIPTION:Fattayer S’baneh فطاير سبانخ\n				\n			\n				\n			\n				\n				Mutabal Kousa ( متبل كوسا)\n				\n			\n				\n			\n				\n				Salateh Malfouf سلطة ملفوف\n				\n			\n				\n			\n				\n				Mabrosheh bil mrabah مبروشة بالمربى\n				\n			\n		\n\n\n[chicken] Musakhan مسخن \n\n\n\nOver the last 60 years\, many people from the Palestinian diaspora have found their way to Syria\, bringing elements of their food and culture with them. Musakhan is a traditional Palestinian dish that has become very popular in Syria\, especially in the South. Very thin sheets of taboon flatbread are filled with cooked chicken\, onions that have been caramelized in olive oil\, and a generous helping of tangy sumac. They are rolled up into small cigars and baked in an oven\, and then dusted with more sumac and pomegranate molasses before serving.\n\n\n \n\n\n[vegetarian] Fattayer S’baneh فطاير سبانخ\n\n\nFatayer are a whole category delicious small baked treats that range from open-face\, pizza-like flatbreads to cute little baked turnovers\, with countless different shapes and fillings. Fatayer Sabaneh is a triangular pastry filled with spinach and onions cooked in olive oil\, flavoured with tangy sumac.\n\n\n \n\n\nMutabal Kousa ( متبل كوسا)\nA delicious meze dip made with fried zucchini\, tahini\, garlic and yogurt\, garnished with parsley and olive oil.\n\n\n \n\n\nMalfouf Salateh سلطة ملفوف \n\n\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint.\n\n\n \n\n\nMabrosheh bil mrabah مبروشة بالمربى\n\n\nSyrian jam squares; some recipes are nearly universal. Buttery cake base with apricot jam and a shredded streusel-like topping is a very old traditional and popular Arabic dessert\, but would also be a familiar sight in a Canadian bakery or holiday table.\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-24/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Musakhan.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181025T180000
DTEND;TZID=America/Toronto:20181025T210000
DTSTAMP:20260501T092021
CREATED:20181005T181530Z
LAST-MODIFIED:20181006T134338Z
UID:60537-1540490400-1540501200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Guatemalan Street Food by Mirelle Blassnig
DESCRIPTION:Come experience the vibrant flavours and vivid spices that are the hallmarks of Guatemalan cuisine. From an early age\, Mirelle would revel in the Latin flavours created by her Guatemalan mother. Along with the secret to great tamales\, Mirelle learned that this wondrous Central American cuisine is best served alongside animated dinner conversation with close friends and extended family. So c’mon down\, bring your friends and enjoy the offerings of this magical and delicious taste of Latin America.\n—- \nMango y Pepitas $3\nA typical street snack that marries the tartness of green mangoes and lime\, with the earthiness of toasted pumpkin seeds\, and a little kick of chile powder. \nTaquitos 2 for $7\nCrispy rolled tacos stuffed with chicken and spices topped with salsa roja (red sauce)\, curtido (pickled slaw)\, and crumbled cheese. \nTamales $7\nA masa (corn flour) parcel stuffed with turkey and peppers\, steamed in a banana leaf.\n(#vegetarian option available) \nRellenitos de platano $5\nSweetened mashed plantain\, stuffed with black beans and chocolate\, fried to a golden brown\, served with sweetened sour cream and dusted with powdered sugar. \nChampurradas 2 for $5\nA large\, sweet\, crispy cookie made with cornmeal and topped with sesame seeds. \nPrix Fixe Tasting Menu $25\nMango y Pepitas + Taquitos + Tamales + Rellenitos + Champurradas\n—– \nMirelle Blassnig is an avid home cook who loves to experiment with new flavours\, techniques and cuisines. At the heart of all of her kitchen adventures is her love of entertaining\, believing that the best meals are those shared with good company. Beyond her kitchen\, Mirelle has been shortlisted for MasterChef Canada twice – you could say that she is one of Toronto’s best kept secrets. Inspired by flavours both local and international\, whether she’s wandering a market in Asia or a farmer’s market in Toronto\, Mirelle is happiest when she is creating and sharing new dishes filled with the freshest ingredients and boldest flavours. Find Mirelle on Instagram @Cocina.de.Alvarez\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-guatemalan-street-food-by-mirelle-blassnig/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/taquitos_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181026T183000
DTEND;TZID=America/Toronto:20181026T210000
DTSTAMP:20260501T092021
CREATED:20180924T152234Z
LAST-MODIFIED:20180924T212729Z
UID:60015-1540578600-1540587600@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Chiles\, Chutneys & Hot Sauce with Greg Couillard
DESCRIPTION:Goyo’s Inferno – The Spicemeister Returns\nToronto culinary icon Greg Couillard is best known for his incredible facility with spices and an enduring love of tangy\, complex and fiery condiments — so much so\, he was once christened “The Spicemeister” by renowned food critic Joanne Kates. In this fun\, hands-on workshop\, will be sharing the recipes and techniques for some of his favourite chutneys\, hot sauces and salsas from around the world. \nThese intense flavour-bombs elevate any dish they accompany\, adding a kaleidoscopic burst of spice\, umami\, sweetness and tang. Whether on a cheeseboard\, alongside roasted meats or simple legumes and rice\, these versatile and long-lasting condiments are an adventurous cooks’ secret weapon. Participants will get to make and take home 4 of Greg’s signature condiments along with recipes\, and there will be plenty of opportunity for snacking in class.\n—– \nMumbai Mango Mamba\nA sweet & spicy Indian-style tangy mango chutney\, heady with star anise\, ginger and complex South Asian spices.\nServed with vegetarian samosas. \nMexican Casera Rojo and Salsa Verde \nGreg has spent the last six or so winters immersed in the cuisine of the Pacific coast of Mexico\, so these authentic salsas bring a true taste of the Mexican market to the table. A classic home-style red sauce showcases the variety & versatility of dried Mexican chilies: Pasillo\, Guajillo\, Pulla and Ancho chilies toasted and mixed with charred tomato and onion\, while the fast and fresh green salsa is bright with tomatillo\, Serrano chile\, cilantro and lime\, mellowed with creamy avocado.\nServed with corn totopos and fresh guacamole. \nCaribe Flambeau\nA very hot Caribbean-style hot sauce with the fruity heat of Scotch Bonnet peppers with the added kick of Carolina Reapers and Habaneros\, with notes of garlic\, thyme\, ginger\, citrus and honey.\nServed with Greg’s famous Jerk chicken\, coco bread\, and a cool\, creamy coleslaw\n—- \n$90 +HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted.\nAfter several years as Chef at a small boutique hotel in Mexico\, Chef Greg has returned to Toronto as the Executive Chef of Bellwoods Health Services Addiction Treatment Rehab Centre\, where his decades of experience contribute to a holistic approach to recovery and wellbeing.\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/master-class-chiles-chutneys-hot-sauce-with-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Chiles_3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181027T100000
DTEND;TZID=America/Toronto:20181027T150000
DTSTAMP:20260501T092021
CREATED:20181003T212400Z
LAST-MODIFIED:20181028T135525Z
UID:60486-1540634400-1540652400@dev.thedepanneur.ca
SUMMARY:CANCELLED — BRUNCH POP-UP: Parve AF Vegan Appetizings and Knisherie
DESCRIPTION:“Due to a series of unfortunate (but sure to make entertaining anecdotes to n the future) events\, tomorrow’s brunch at the Depanneur is cancelled. Many thanks to those who came out today\, and I hope to see you all next time.”\n— Emily Zimmerman\n\nPear and Pepper’s Parve AF Vegan Appetizings and Knisherie is s a Jewish brunch pop-up\, drawing on chef Emily Zimmerman’s long tenure as the Depanneur’s resident plant-based balabusta (home cook and homemaker supreme). \nEmily has been veganizing classic New York-style Ashkenazi dishes for years. Now these dishes\, based on both restaurant treats and family favourites\, are available for brunch! \nFeaturing Emily’s signature knishes — delicious\, flaky pastries with hearty\, savoury fillings — along with  brunchy delights like her fool-your-Bubby eggy tofu scramble with caramelized onions. And what would any appetizings menu be without a “dairy plate\,” or rather\, a non-dairy plate\, piled with the complete selection of sides\, salads\, spreads\, and schmeckens (little noshes). \n—–\nClassic potato and mushroom knish with two sides $12 \nBrick Lane bubble’n’squeak knish with two sides $12 \nTofu scramble with caramelized onion\, rye toast\, choice of side $12 \nParve platter: all the sides\, rye toast $12 \nAdditional sides $3 each \nSides $3\nPotato Salad with lots of dill and pickles\nI can’t believe it’s not Egg Salad\nJackfruit smoked “fish” paté\nCucumber and scallion salad\nSunflower seed Chopped “Liver” \n+ Coffee & pastries\n—– \nOct 27-28 | 10am-2:30pm | CASH ONLY\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.
URL:https://dev.thedepanneur.ca/event/surprise-brunch-pop-up/2018-10-27/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/knish.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181027T193000
DTEND;TZID=America/Toronto:20181027T220000
DTSTAMP:20260501T092021
CREATED:20180917T000941Z
LAST-MODIFIED:20180917T010110Z
UID:59246-1540668600-1540677600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Boeuf Bourguignon with Dali Chehimi
DESCRIPTION:Rustic French cooking lies deep at the heart of continental cuisine; much of the heritage of fine European cooking can find its roots in the traditional ingredients of the French countryside: beef\, aromatic vegetables\, herbs\, butter and wine. Join Chef Dali Chehimi for an elegant dinner of soul-warming classics from the French country kitchen\, including authentic boeuf bourguignon\, the dish Julia Child once called “certainly one of the most delicious beef dishes concocted by man”. \nMoules Mariniere\nSailor-style mussels with a savory white wine\, garlic and parsley sauce. \nSalade Verte\nA simple salad of tender butter lettuce with a classic French wine vinegar vinaigrette. \nBoeuf Bourguignon\nOne of the true classics of French cuisine\, this refined stew from Burgundy features large pieces of tender beef braised in that region’s famous red wine\, along with mushrooms\, carrots and small pearl onions. Served with roast garlic potato puree. \nGateau Basque\nThis simple yet refined cake features a crunchy\, almond-flour pastry crust with a rich crème pâtissière cream filling. \n$50 +HST \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 weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-boeuf-bourguignon-with-dali-chehimi-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/01/beef-bourguignon.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181028T183000
DTEND;TZID=America/Toronto:20181028T210000
DTSTAMP:20260501T092021
CREATED:20180917T004940Z
LAST-MODIFIED:20180926T142705Z
UID:59252-1540751400-1540760400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Secrets of Paella Valenciana by José Arato
DESCRIPTION:SOLD OUT — 2nd Night Added MONDAY\, October 29\n\nPaella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice\, saffron\, pimentón\, olive oil and a paella pan. Beyond that\, there are innumerable variations incorporating everything from shrimp\, clams and mussels\, to rabbit\, chicken and chorizo. An impressive and delicious party dish\, it’s remarkably easy to master with a little bit of help and knowledge. \nJosé Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this signature dish at Evergreen Brickworks Farmer’s Market. In this workshop\, José will lead participants through the history\, ingredients\, preparation\, serving – and eating! – of a classic chicken and seafood Paella Valenciana. There will also be some small tapas to nibble on while the paella finishes cooking. \n$60 +HST \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 experience Jose’s Mediterranean flavours every weekend. \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-secrets-of-paella-valenciana-by-jose-arato-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_346189372506489.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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