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X-WR-CALDESC:Events for The Depanneur
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DTSTART;TZID=America/Toronto:20181105T100000
DTEND;TZID=America/Toronto:20181105T130000
DTSTAMP:20260501T064123
CREATED:20181015T212140Z
LAST-MODIFIED:20181105T201458Z
UID:60900-1541412000-1541422800@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Mexican Street Food with Erika Araujo
DESCRIPTION:ON SALE!\nMexican street food goes way beyond tacos\, but we rarely see any of the other amazing delicacies featured on Canadian menus… In this fun\, hands-on workshop Erika Araujo will introduce you to two popular Mexican favourites\, sopes and tlacoyos\, along with recipes for the delicious fillings and salsas that make these dishes shine. \nSopes are a traditional Mexican dish originating in the central and southern parts of Mexico. Like an extra thick tortilla\, this circle of fried corn masa has raised\, pinched sides to help it hold a wide variety of toppings like black beans\, crumbled cheese\, lettuce\, onions\, salsa verde and sour cream. \nTlacoyos are an oval-shaped pre-Hispanic Mexican dish also made from corn masa. Somewhat torpedo-shaped\, they are fatter than tortillas and often stuffed with cooked ground beans\, cheese or other ingredients before being fried or griddled. These tlacoyos will be served with nopales cactus salad and salsa. \nParticipants will learn how to make the masa dough and form the sopes and tlacoyos\, along with the recipes for the refried beans\, green tomatillo & jalapeño salsa and nopales cactus salad. There will be plenty of toppings and garnishes for everyone to customize their own sopes and tlacoyos when the class sits down for a Mexican street food feast!\n—– \n$75 +HST \nSPECIAL OFFER: Book on AirBnB and save $20!\n—–\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim Toronto\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games\, where she was the only Mexican chef featured. \n—–\nEvery Monday\, 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/lunch-learn-mexican-sopes-and-tlacoyos-with-erika-araujo/
LOCATION:Ontario
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/sopes_2.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181105T183000
DTEND;TZID=America/Toronto:20181105T210000
DTSTAMP:20260501T064123
CREATED:20180929T220327Z
LAST-MODIFIED:20181105T003717Z
UID:60289-1541442600-1541451600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Fish & Seafood Cookery by Nicole Di Nardo
DESCRIPTION:Adding more fish and seafood to your diet can be a healthy and sustainable choice\, but many people remain intimidated around how to best select and prepare them. In this fun\, hands-on class Chef Nicole DiNardo will share with essential techniques for selecting\, preparing and cooking the freshest sustainable fish and shellfish. \n\n\n \n\n\nWith a focus on health & nutrition\, this class will be filled with tips on how to marinate and prepare fish fillets\, cooking and deboning whole fish\, and selecting\, preparing and cooking shellfish. You’ll leave with ideas & inspiration galore!\n\n\n—–\n\n\n \n\n\nSavoury Steamed Mussels\n\n\nMussels are fast\, easy\, local\, affordable\, sustainable and delicious\, but still many people have not discovered for themselves how easy they are to prepare. Nicole will walk you through selecting and cleaning mussels\, and a quick & easy recipe for Moules Mariniere with shallots\, garlic\, white wine & tomatoes.\n\n\n \n\n\nMiso-Glazed Mackerel\n\n\nMackerel is an under-rated and delicious fish\, more popular in Japan than here. This richly satisfying Asian-inspired recipe with miso\, honey\, chilli & orange shows off this great fish to its best advantage.\n\n\n \n\n\nWhole Body Salt Baked European Seabass \n\n\nA spectacular way to prepare whole fish is baked in salt crust. You’ll learn this elegant but surprisingly easy Mediterranean technique for sea bass\, seasoned with grapefruit\, sage and olive oil\, that is guaranteed to impress.\n\n\n—–\n\n\n \n\n\n$60+HST\n\n\n \n\n\n—–\n\n\nNicole Di Nardo is a holistic nutritionist and therapeutic chef on a mission to spread awareness on the importance of home-cooked meals. She believes healthy food does not have to be costly and takes inspiration from her Sicilian ancestors. She cooks rustic ‘Cucina Povera’ dishes to create recipes from humble ingredients that are flavourful and simple. She hosts cooking classes\, conducts corporate wellness seminars and caters at wellness retreats all around Ontario. \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\nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-fish-seafood-cookery-by-nicole-di-nardo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/intro-to-seafood-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181106T180000
DTEND;TZID=America/Toronto:20181106T210000
DTSTAMP:20260501T064123
CREATED:20181008T190612Z
LAST-MODIFIED:20181022T233034Z
UID:60632-1541527200-1541538000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Shauna Kearns
DESCRIPTION:For millennia\, in cultures around the world\, the communal oven was the center of community life. Shauna Kearns looks at how the ancient tradition of wood-fired bread baking is helping transform communities in modern-day Pittsburgh \nShauna Kearns is a founder and co-facilitator of the Braddock Community Oven in Braddock\, PA. In this engaging talk\, Shauna will explore how the Braddock Community Oven came to be built\, and the role it plays in Braddock\, touching on issues embedded in outsider-driven community food work\, oven access and community ownership. You’ll discover how the Trade Institute of Pittsburgh is utilizing the power of brick ovens and bread to create innovative job training opportunities for formerly incarcerated men and women.\n—– \n \nDinner by Len Senater\nWith a bit of luck\, this dinner will be made largely in a wood-fired oven! \nFire Roasted Fall Vegetable Potage  with Wood Oven Bread\nBlistered Tomatoes with Roasted Garlic & Smoky Collards on Cheesy Polenta + Grilled Sausage or Portobello\nSeasonal Fruit Pies by Leslie Lindsay \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—–\nShauna Kearns is the founder and co-facilitator of the Braddock Community Oven in Braddock\, PA\, and a consultant at The Trade Institute of Pittsburgh. She is currently working with the Trade Institute of Pittsburgh to build a Baking Program for formerly incarcerated women. She holds a Master’s in Food Studies from Chatham University and a Bachelor’s of Commerce from McGill University. She learned to bake at St John’s Bakery at Queen and Broadview. \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-shauna-kearns/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Shauna-Kearns_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181107T180000
DTEND;TZID=America/Toronto:20181107T190000
DTSTAMP:20260501T064123
CREATED:20181028T215535Z
LAST-MODIFIED:20181028T230958Z
UID:61595-1541613600-1541617200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN @ CSI — WED Nov 7
DESCRIPTION:Tabbouleh  تبولة‎‎\n				\n			\n				\n			\n				\n				Qatayef قطايف\n				\n		\n\n[chicken] Freekeh فريكة\nFreekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn\, not the seeds. In these controlled conditions\, the high moisture content of the seeds prevents them from burning\, but imparts them with a unique smoky flavour. Next\, the roasted wheat is threshed and sun-dried before being cracked into smaller pieces so they resemble a green bulgur. This Syrian freekeh recipe is seasoned with onion\, butter\, black pepper\, cinnamon\, and cumin\, topped with a quarter chicken and garnished with fried nuts. \n[vegetarian] Freekeh فريكة\nThe vegetarian version of freekeh is made with chickpeas\, green peas\, and local squash. \nTabbouleh تبولة‎‎\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad\, with parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nQatayef قطايف\nQatayef (or Katayef) is kind of sweet filled with ricotta\, clotted cream\, fruit and/or nuts\, commonly served during the month of Ramadan\, traditionally prepared by street vendors as well as households throughout the Levant and Egypt. A yeasted batter is used to make small round pancakes which are are folded into little bundles (or sometimes deep-fried) before being drizzled with a honey or sugar syrup. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS \nThis week’s meals are available for pickup from CSI Annex\n720 Bathurst Street (between Bloor & Harbord) between 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx. Symmington to Sherbourne\, St. Clair to Lakeshore)\nMAP \nFlat Rate 6km Delivery \nIf you live outside the 3km free delivery zone\, foodora can deliver for $10 within a 6km radius\n(approx. Runnymede to Jones\, Glencairn 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-csi-wed-nov-7/
LOCATION:CSI Annex\, 720 Bathurst Street\, Toronto\, Ontario\, M5S 2R4\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/freekeh-e1540761848826.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181108T180000
DTEND;TZID=America/Toronto:20181108T210000
DTSTAMP:20260501T064123
CREATED:20181008T190550Z
LAST-MODIFIED:20181008T195023Z
UID:60631-1541700000-1541710800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Enchiladas Verde by Erika Araujo
DESCRIPTION:Join Chef Erika Araujo for a meal that will transport you to Mexico City — from the crunchy strips of tortillas to tangy green tomatillos\, these classic recipes showcase the flavours and textures of authentic Mexican cuisine. \nSopa Azteca $5\nA rich and hearty soup full of red tomato and beans\, with chunks of creamy feta cheese and crisp tortilla strips. Garnished with sour cream and smoked pasilla pepper. \nEnchiladas Verde con Pollo  $13\nCorn tortillas rolled around a filling of pulled chicken and cheese\, covered with deliciously tangy\, lightly spicy green tomatillo sauce\, served over a fine layer of refried beans and garnished with sour cream and fresh cheese. #Vegetarian option also available\, stuffed with potato and cheese. \nChocoflan $5\nAlso known as “Impossible Cake”\, this decadent combination of chocolate cake on the bottom and creamy vanilla flan on top\, drizzled with cajeta caramel sauce. \nPrix Fixe $22\nSopa Azteca + Enchiladas Verde + Chocoflan \n—–\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim Toronto\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games. \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/mexican-enchiladas-with-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/20181003_021619.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181109T100000
DTEND;TZID=America/Toronto:20181109T130000
DTSTAMP:20260501T064123
CREATED:20181015T222213Z
LAST-MODIFIED:20181108T221142Z
UID:60909-1541757600-1541768400@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Gnocchi with Laura Guanti
DESCRIPTION:ON SALE!\nGnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, start with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi\, a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin — gnudi — where potato is replaced with fresh ricotta cheese. \n—– \nSPECIAL OFFER: Book on AirBnB and save $20!\n$75 +HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\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/lunch-learn-gnocchi-with-laura-guanti/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/How-to-make-gnocchi3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181110T193000
DTEND;TZID=America/Toronto:20181110T220000
DTSTAMP:20260501T064123
CREATED:20181001T210434Z
LAST-MODIFIED:20181001T210537Z
UID:60365-1541878200-1541887200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Franco-Africaine by Chef Momo
DESCRIPTION:Facing each other across the Mediterranean\, French and North African culinary traditions have been intermingling for centuries… Dishes like couscous have become bistro staples in France\, and the influence of French cooking can be found in restaurants from Morocco to Tunisia and beyond.\n\n\n \n\n\nFor this Moroccan-inspired menu\, Chef Momo draws on both her African roots and her European experiences to share a meal of delectable dishes that span the Mediterranean and combine French and North African influences.\n\n\n—–\n\n\n \n\n\nFeuilleté \n\n\nDelicate and buttery puff pastry filled with chicken\, spinach\, and red pepper in a creamy béchamel sauce.\n\n\n \n\n\nSalad Niçoise\n\n\nA Provençal classic: green salad with tomatoes\, olives\, eggs\, tuna\, and green beans\, topped with a colourful melange of peppers and onions and a traditional French vinaigrette.\n\n\n \n\n\nCouscous Agneau\n\n\nA luxurious Moroccan-inspired lamb stew\, with whole lamb shanks slow-cooked in a fragrant spiced gravy\, along with chickpeas\, pepper\, carrots\, zucchini\, tomatoes and raisins\, served over a bed of delicate turmeric-infused golden couscous.\n\n\n \n\n\nGâteau à l’Anana\n\n\nBorrowing a technique from the classic French Tarte Tatin\, this buttery\, cinnamon-scented pineapple “upside-down” cake develops a gorgeous caramelized pineapple surface at the bottom of the pan that is revealed when it is turned out onto the plate in a moment of high culinary drama!\n\n\n—-\n\n\n \n\n\n$50 +HST\n\n\n \n\n\n—–\n\n\nChef Momo (Monique) is a foodie with a passion to make people happy through her cuisine. She left her native Congo to study in Europe and has since embraced Spanish\, French and Italian cultures and cuisines along with her African heritage. A newcomer in Canada\, Monique wants to showcase her talent and share her favourite dishes with her fellow Torontonians.\n\n\n \n\n\n—–\n\n\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\n\n\n \n\n\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-franco-africaine-by-chef-momo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/couscous_lamb.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181111T183000
DTEND;TZID=America/Toronto:20181111T210000
DTSTAMP:20260501T064123
CREATED:20181001T201102Z
LAST-MODIFIED:20181107T232007Z
UID:60351-1541961000-1541970000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making 101 by Emily Zimmerman
DESCRIPTION:Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich\, melty cheese.\n\n\n \n\n\nEmily Zimmerman\, the Dep’s resident vegan chef\, will take you through a series of homemade vegan cheese recipes\, from quick rarebit sauce and parmesans to creamy\, tangy cultured cheeses. We’ll be using ingredients like cashews\, coconut\, hemp seeds\, tofu\, and seaweed\, and participants will learn how to make delicious\, dairy-free cheeses for any diet\, budget\, or schedule. There will also be discussion and demonstration of using plant based colours (like beet extract or achiote) and salts and alcohol to colour and preserve the cheeses.\n\n\n \n\n\nMid-way through the workshop\, we’ll have a quick meal of baked potatoes with all sorts of cheesy toppings\, caesar salad with “parmasanalogue”\, and creamy coconut creme brulee.\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\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.\n\n\n \n\n\n—–\n\n\nEvery Monday\, 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-vegan-cheese-making-101-by-emily-zimmerman-6/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/cashew-ricotta.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
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