BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Depanneur X-ORIGINAL-URL:https://dev.thedepanneur.ca X-WR-CALDESC:Events for The Depanneur REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Toronto BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20180311T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20181104T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181126T100000 DTEND;TZID=America/Toronto:20181126T130000 DTSTAMP:20260501T051607 CREATED:20181015T234547Z LAST-MODIFIED:20181123T164159Z UID:60928-1543226400-1543237200@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Cooking the Seasons with Doris Fin DESCRIPTION:Toronto is situated in a rich and abundant agricultural region providing us with plentiful\, fresh\, and local ingredients to inspire and savour. With the change of each season we find a bounty of colours and new flavours and Chef Doris Fin‘s fun\, hands-on class shows you how to transform these gifts into a delicious\, seasonal\, vegetarian meal. Every class covers making a hearty soup\, a fresh salad with a complimentary dressing\, and a luscious dessert showcasing local and seasonal flavours and products. \nAlong the way\, Chef Doris is happy to share her abundant knowledge of plant-based cuisine\, nutrition and versatile cooking techniques. You’ll leave with lots of tips and tricks to stock your pantry and fridge\, take advantage of the seasons and inspire your inner chef. Participants will be provided with all the recipes as well as a list of resources to excite your culinary imagination. \nClass includes a lunch of all the seasonal dishes you learned to make! \n—– \n$75 +HST \nSPECIAL OFFER: Book this class on AirBnB and save $15!*\n—–\nChef Doris Fin is an award winning international chef based out of Toronto. She specializes in plant-based culinary arts\, teaching interactive culinary classes\, catering private events\, and is currently working on a cookbook and a 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—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur \nSPECIAL OFFER: Book this class on AirBnB and save $15!*\n*HST is included in the price URL:https://dev.thedepanneur.ca/event/lunch-learn-cooking-the-seasons-with-doris-fin/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/basket_of_veggies.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181126T183000 DTEND;TZID=America/Toronto:20181126T210000 DTSTAMP:20260501T051607 CREATED:20181008T135514Z LAST-MODIFIED:20181016T190347Z UID:60576-1543257000-1543266000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Gifting Kimchi by Chef Sang Kim DESCRIPTION:http://www.galleriasm.com/\n \n \n \n \n \n http://www.food4ukimchi.ca/\n \n \n \n \n \n http://www.koreafood.ca/\n \n \n \n\n\nKimchi is an incredibly healthy and delicious category of Korean fermented vegetables. During this time of year\, after the nappa cabbage harvest\, kimjang is held throughout Korea\, where people from the community come out to prepare kimchi together for every household. The most common type of kimchi is cut from whole cabbages— the red\, chili-infused found on every Korean table. However\, the techniques and ingredients for this traditional Korean dish can vary tremendously\, and provide an entry point to the fascinating and diverse world of Korean cuisine.\n\n\n \n\n\nBut can kimchi help make the world a better place? Toronto celebrity chef Sang Kim thinks so. In 2018 Chef Sang launched the #GiftingKimchi campaign\, dropping off homemade kimchi to people who are positive forces in the community\, and the response has been incredible. So now Chef Sang is leveling up\, offering this hands-on workshop on classic nappa cabbage (poggi-style) kimchi— so that you can make\, enjoy and share kimchi of your own!\n\n\n \n\n\nAnd to make this class even more special\, Chef Sang\, will be using authentic Korean ingredients sponsored by Galleria Supermarket\, the largest Korean-owned supermarket chain in Canada. And to cap it all off\, FOOD 4 U will be offering free jars of their famous Canadian-made cut cabbage kimchi for you take home with you. \n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\nSang Kim is an award-winning chef\, restaurateur\, writer\, speaker\, educator\, and animating force behind some of the most iconic modern Asian restaurants in Toronto\, including Blowfish\, KI Modern Japanese\, KOKO! Share Bar\, and Yakitori Bar.\n\n\n\nHe operates Canada’s most popular sushi making school\, Sushi Making For The Soul\, with over 18\,000+ “graduates” since its inception in 2010. Sang is the award-winning author of two books\, and his third book\, Woody Allen Ate My Kimchi\, a memoir about his restaurant journey\, will be released in Spring 2019. His own cooking talk show\, Dishing It with Chef Sang launches in Summer 2018 on TAG TV. \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-gifting-kimchi-by-chef-sang-kim-4/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/Kimchi1-e1528144195430.png ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181127T183000 DTEND;TZID=America/Toronto:20181127T210000 DTSTAMP:20260501T051607 CREATED:20181031T154242Z LAST-MODIFIED:20181031T154421Z UID:62042-1543343400-1543352400@dev.thedepanneur.ca SUMMARY:WORKSHOP: Gifting Kimchi by Chef Sang Kim DESCRIPTION:http://www.galleriasm.com/\n \n \n \n \n \n http://www.food4ukimchi.ca/\n \n \n \n \n \n http://www.koreafood.ca/\n \n \n \n\n\nKimchi is an incredibly healthy and delicious category of Korean fermented vegetables. During this time of year\, after the nappa cabbage harvest\, kimjang is held throughout Korea\, where people from the community come out to prepare kimchi together for every household. The most common type of kimchi is cut from whole cabbages— the red\, chili-infused found on every Korean table. However\, the techniques and ingredients for this traditional Korean dish can vary tremendously\, and provide an entry point to the fascinating and diverse world of Korean cuisine.\n\n\n \n\n\nBut can kimchi help make the world a better place? Toronto celebrity chef Sang Kim thinks so. In 2018 Chef Sang launched the #GiftingKimchi campaign\, dropping off homemade kimchi to people who are positive forces in the community\, and the response has been incredible. So now Chef Sang is leveling up\, offering this hands-on workshop on classic nappa cabbage (poggi-style) kimchi— so that you can make\, enjoy and share kimchi of your own!\n\n\n \n\n\nAnd to make this class even more special\, Chef Sang\, will be using authentic Korean ingredients sponsored by Galleria Supermarket\, the largest Korean-owned supermarket chain in Canada. And to cap it all off\, FOOD 4 U will be offering free jars of their famous Canadian-made cut cabbage kimchi for you take home with you. \n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\nSang Kim is an award-winning chef\, restaurateur\, writer\, speaker\, educator\, and animating force behind some of the most iconic modern Asian restaurants in Toronto\, including Blowfish\, KI Modern Japanese\, KOKO! Share Bar\, and Yakitori Bar.\n\n\n\nHe operates Canada’s most popular sushi making school\, Sushi Making For The Soul\, with over 18\,000+ “graduates” since its inception in 2010. Sang is the award-winning author of two books\, and his third book\, Woody Allen Ate My Kimchi\, a memoir about his restaurant journey\, will be released in Spring 2019. His own cooking talk show\, Dishing It with Chef Sang launches in Summer 2018 on TAG TV. \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-gifting-kimchi-by-chef-sang-kim-5/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/Kimchi1-e1528144195430.png ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181128T180000 DTEND;TZID=America/Toronto:20181128T190000 DTSTAMP:20260501T051607 CREATED:20181108T174800Z LAST-MODIFIED:20181126T190138Z UID:62479-1543428000-1543431600@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN @ The Depanneur — WED Nov 28 DESCRIPTION:Salata Na’ameh سلطة ناعمة\n \n \n \n \n \n Roz bel Haleeb رز بحليب\n \n \n\n[beef]  Bulgur Bandoura  برغل ببندورة\nBulgur\, whole wheat that has been parboiled\, dried and then cracked is one of the very nutritious staple grains in Syrian cuisine. It comes in a range of colours\, from pale yellow to dark brown\, and grinds\, from very fine to coarse. In this classic dish\, bulgur is cooked with tomatoes (bandoura)\, onions and olive oil to give it a rich\, tangy flavour and a moist texture almost approaching a risotto. It is topped with small cubes (suqaar) of halal beef\, that has been braised in a seasoned broth (which is also used to cook the bulgur)\, and garnished with some chickpeas\, parsley\, and pickles. \n[vegetarian]  Bulgur Bandoura  برغل ببندورة\nThe vegetarian version will be cooked in seasoned tomato juice with extra chickpeas\, and will come with a homemade labneh ball – a tangy salted and pressed fresh yogurt cheese that is formed into small balls and rolled in za’atar (a Middle Eastern spice mix of ground dried thyme\, oregano\, and marjoram\, mixed with toasted sesame seeds and salt)\, and cured in olive oil. \n\n\nSalata Na’ameh  سلطة ناعمة\nA colourful salad made of finely (na’ameh) chopped cucumbers\, tomatoes\, onions and parsley dressed with olive oil\, garlic\, lemon juice\, and dried mint. \n\n\n\nRoz bel Haleeb  رز بحليب\nWherever you find rice\, you’ll probably find a version of rice pudding. This creamy version is scented with cardamom\, vanilla and rosewater\, and garnished with some fresh Ontario fruit.\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-the-depanneur-wed-nov-28/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/bulgur-bandoura.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181129T180000 DTEND;TZID=America/Toronto:20181129T210000 DTSTAMP:20260501T051607 CREATED:20181112T015735Z LAST-MODIFIED:20181112T015735Z UID:62584-1543514400-1543525200@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Cleveland Soul by Avaughn Wells DESCRIPTION:Chef Avaughn Wells brings a taste of Cleveland to The Dep with this smoky BBQ menu of American Soul Food classics. \n“When my grandparents traveled North to Ohio\, they brought their Southern flavours with them. My mother would have made some of these items; others were from my grandmother. This menu is my own twist on food that I grew up on.”\n—– \nBBQ Chicken Tacos (2) $8\nBarbecue braised chicken\, cayenne aioli and pickled red onions on a flour tortillas \nCleveland Brisket Dinner $15\nOpen pit smoked brisket\, baked jalapeno macaroni with cheddar cheese sauce\, smoked turkey-wing collard greens\, and succotash cornbread pudding. \nVeggie Dinner $10\nBaked jalapeno macaroni\, collard greens & cornbread pudding \nButter Cake $7\nwith lemon sour cream glaze \n—–\nChef Avaughn Wells began cooking in 1992 as a highschool student in Cleveland\, Ohio. Over the next 24 years\, Chef Avaughn worked his way up through various hotels and upscale restaurants to the helm of such kitchens as The Amsterdam Brewhouse\, Real Sports Bar & Grill\, Rec Room and Coq of the Walk\, as well as consulting and pop-ups through his own culinary brand\, ONYX Hospitality \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-cleveland-soul-by-avaughn-wells/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/11/Smoked-Brisket.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181130T100000 DTEND;TZID=America/Toronto:20181130T130000 DTSTAMP:20260501T051607 CREATED:20181016T010552Z LAST-MODIFIED:20181125T225058Z UID:60954-1543572000-1543582800@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Paella Valenciana with José Arato DESCRIPTION:Paella 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—– \n$75 +HST \nSPECIAL OFFER: Book this class on AirBnB and save $15!\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 \nSPECIAL OFFER: Book this class on AirBnB and save $15! URL:https://dev.thedepanneur.ca/event/lunch-learn-paella-valencia-with-jose-arato-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_346189372506489.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181201T193000 DTEND;TZID=America/Toronto:20181201T220000 DTSTAMP:20260501T051607 CREATED:20181029T163743Z LAST-MODIFIED:20181029T234451Z UID:61670-1543692600-1543701600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Temps des Fêtes by Chantal Véchambre & Mélyssa Rose DESCRIPTION:Christmas has long been one of the central festivities in France\, rich with culinary and musical traditions. The Dep is delighted to reunite Chef Chantal Véchambre and singer Mélyssa Rose for a celebration of the Temps des Fêtes\, with a selection of authentic French food and music. Chantal brings some of her favourite French holiday dishes to the table\, and Mélyssa pays homage to French musical legend Charles Aznavour\, along with a selection of classic Noël songs. \n—–\nFoie Gras Chantilly\nDelicate mousse of duck liver on slivers of homemade pain d’épices (gingerbread) \nVelouté de Panais\nA luscious\, creamy parsnip soup with cider\, topped with buttered scallops\, roasted mushrooms and a dash of white truffle oil \nSalade d’Endives\nCrisp\, delicate and slightly bitter fresh endives\, garnished with juicy pear\, toasted walnuts and crumbs of blue Roquefort cheese\, in a classic French vinaigrette. \nRôti de Dindonneau aux Pommes\nDeboned turkey breast rolled around a breadcrumb stuffing of fresh and dried fruits\, onions\, warm holiday spices and herbs\, served with creamy baked polenta and glazed apples. \nBûche Noël\nThe most famous and traditional French Christmas dessert. the bûche (Yule Log) is made from delicate sponge cake rolled around chestnut cream and decorated with rich chocolate icing to resemble a branch of a tree. A sweet tribute to the original “Yule Log” which would be burnt in the fireplace on Christmas Day — lit with the remains of the previous year’s log\, which had been kept the whole year for good luck.\n—– \n$60 +HST \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg\, where she developed recipes and culinary workshops inspired by the site’s 18th century recipes\, culminating in an award-winning book: French Taste in Atlantic Canada\, 1604-1758. Now established in Toronto\, Chantal pursues food writing and culinary adventures\, and professional catering through her company My Creme Caramel Catering. \nBorn and raised in France\, Mélyssa Rose moved to New York City at the age of thirty years old to pursue her dream of becoming a jazz singer. After one year in New York City where she performed in bars\, French restaurants and jazz clubs\, Mélyssa moved to Toronto. Specializing in French music from the 1950s\, Mélyssa interprets and tells stories\, uncovering the secrets of the songs in her repertoire. The singer also lends herself to American jazz standards\, but always with a Parisian esthetic. Minuit a Paris\n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party. \nLearn more about the Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-temps-des-fetes-by-chantal-vechambre-melyssa-rose/ 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/roti-de-dindonneau-aux-pruneaux.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20181202T183000 DTEND;TZID=America/Toronto:20181202T213000 DTSTAMP:20260501T051607 CREATED:20181022T225042Z LAST-MODIFIED:20181022T230922Z UID:61296-1543775400-1543786200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Holiday Chocolates & Truffles by Emily Zimmerman DESCRIPTION:Just in time for the holidays\, Emily Zimmerman is offering this fun\, hands-on workshop introducing basic techniques for chocolate and truffle making. Participants will leave with a box full of delicious handmade chocolates made with organic\, fairly-traded and locally processed ChocoSol chocolate\, as well as a recipe pack\, and the skills and inspiration to make all kinds of fabulous sweets of your own. \nIn this class you’ll learn how to make decadent chocolate truffles as well as delicious and attractive chocolate bark incorporating a range of sweet\, salty\, crunchy\, chewy or spicy toppings that you can customize to your taste. You’ll learn how to make white chocolate from scratch\, as well as fondant and ganache to fill your truffles\, and how to temper chocolate for a long-lasting\, glossy finish. We’ll also whip up a quick and easy batch of delicious roses-des-sables\, crunchy chocolate “haystacks” made with cornflakes. All recipes are #vegan and #glutenfree \n$60 +HST\n(quality chocolate is expensive\, yo)\nKids under 12 can attend for 1/2 price! \n—– \nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop.\n—–\nEvery Monday\, 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-holiday-chocolates-truffles-by-emily-zimmerman-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_965603286910686.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT END:VCALENDAR