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DTSTART;TZID=America/Toronto:20181203T100000
DTEND;TZID=America/Toronto:20181203T130000
DTSTAMP:20260501T090050
CREATED:20181106T000124Z
LAST-MODIFIED:20181202T172503Z
UID:62283-1543831200-1543842000@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Mexican Street Food with Erika Araujo
DESCRIPTION:Mexican 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—– \nSALE $55 — regular $75 (+HST) \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-street-food-with-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/sopes_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181203T183000
DTEND;TZID=America/Toronto:20181203T213000
DTSTAMP:20260501T090050
CREATED:20181105T191801Z
LAST-MODIFIED:20181121T231345Z
UID:62232-1543861800-1543872600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Holiday Chocolates & Truffles by Emily Zimmerman (2)
DESCRIPTION:2nd Night Added! \nJust 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-2/
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181204T180000
DTEND;TZID=America/Toronto:20181204T210000
DTSTAMP:20260501T090050
CREATED:20181112T182615Z
LAST-MODIFIED:20181121T182314Z
UID:62609-1543946400-1543957200@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Thu Nguyen
DESCRIPTION:Thu Nguyen is organizes Karma Kitchen in Moss Park\, a monthly pay-it-forward delicious experiment in generosity. Our all-volunteer team makes vegetarian banh mi with fresh ingredients from Building Roots and spend the afternoon sharing our gifts with the residents of Moss Park. The guests are get a $0 bill at the end of their meal and invited to pay it forward to someone they don’t know next month. Thu was inspired volunteering at the original Karma Kitchen in Berkeley where the gift economy model has proven sustainable for over a decade and has since spread to over 30 cities around the world. \nThu will talk about how Karma Kitchen and its global experiment in movement — of enabling small shifts in the guests from isolation to community\, from transaction to trust\, and from scarcity to abundance. The volunteers experience a ripple effect by having the opportunity to cultivate generosity and the guests get a beautiful expression of human dignity. You’ll hear stories of the serendipity\, human dignity and hope that happens at Karma Kitchen and be inspired by how food + small acts of kindness builds community. \nThu Nguyen is the author of My Quest for Yummy Banh Mi\, and has reversed diabetes and cancer through cooking\, mindfulness and small acts of kindness. \n—– \n\nDinner by Len Senater\nGỏi Cuốn\, cool\, fresh rice paper rolls with stuffed with herbs & noodles\, and served with a hoisin based dipping sauce. Bo Kho\, a fragrant and warming beef stew with lemongrass\, star anise\, fennel\, cinnamon\, served with baguette\, a mix of complex Southeast Asian flavors and a touch of French influence. For dessert\, Kem Flan\, aka Creme Caramel\, a French import that’s become a local staple\, sometimes embellished with a topping of strong black coffee.\n#GF #vegan options available \n—–\nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea; dessert available a la carte\n$25 (+HST) \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. \nBOOK NOW\n—–\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-thu-nguyen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/11/IMG_20180825_135251_01.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181205T180000
DTEND;TZID=America/Toronto:20181205T190000
DTSTAMP:20260501T090050
CREATED:20181116T162523Z
LAST-MODIFIED:20181205T182321Z
UID:62833-1544032800-1544036400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN @ CSI — WED Dec 5
DESCRIPTION:Fasolia bel Zait فاصولية بالزيت\n				\n			\n				\n			\n				\n				Salateh Malfouf سلطة ملفوف \n				\n			\n				\n			\n				\n				Knafeh Nabulsia كنافة نابلسية\n				\n		\n\n[fish] Sayadieh صيادية\nFish and seafood is something of a rarity in Syrian cuisine\, but it does appear in the specialities of areas along the Mediterranean coast in the East. In this dish (roughly translated as “fisherman’s dish”)\, white fish (tilapia) is delicately seasoned with a blend of warm spices (baharat)\, and served atop long grain rice cooked in a flavourful\, rich brown caramelized onion and fish stock. It is garnished with fried almonds\, pine nuts and crispy fried onions\, and served with lemon & tahini sauce known as Taratour. \nThis week\, Mayada Khalas who hails from Lattakya on the Mediterranean coast of Syria where seafood is very popular\, and something of an expert in this dish\, is going to be leading the cooking. \n[vegetarian] Fasolia bel Zait فاصوليا بالزيت و رز بالشعرية\nGreen beans and garlic slow-cooked in olive oil with tomatoes and garnished with tart pomegranate molasses; served with a side of Rez bel Shairieh (rice with vermicelli). \nSalateh Malfouf سلطة ملفوف\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint. \nKnafeh Nabulsia كنافة نابلسية\nThis version of knafeh\, a dessert with a base of mild white cheese (known as Nabulsi) topped with a crispy shredded pastry surface\, doused with a scented sugar syrup\, originates in the Palestinian city of Nablus as far back as 10th century\, but variations spread with the Ottoman Empire to include much of the Middle East. \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-dec-5/
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/sayadieh_2-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181206T180000
DTEND;TZID=America/Toronto:20181206T210000
DTSTAMP:20260501T090050
CREATED:20181119T231026Z
LAST-MODIFIED:20181204T010545Z
UID:62952-1544119200-1544130000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Zimbabwean Pies by Evis Chirowamhangu
DESCRIPTION:Evis Chirowamhangu crafts delicious Zimbabwean-style hand pies with locally sourced ingredients. Her company\, Mnandi Pies\, has been featured on CBC’s Here and Now\, CBC Metro Morning\, The Pay Chen Show\, Toronto Star\, Now Magazine and BlogTO. Evis is on a mission to feed Canadians unique and authentic foods inspired by the Southern African Cuisine of her childhood. \n—–\nRoasted Vegetable & Garlic Soup $5\nwith white kidney beans \nZimbabwean-style Pies $10 for 1 – 2 for $16\nwith a side green salad\nSteak & Onion – Ontario Steak and sauteed onions in delicious gooey gravy\nChicken & Mushroom – Farm raised chicken\, onions and cremini mushrooms white gravy seasoned with chicken spices from Zimbabwe\nBeef & Kale – A popular dish in Zimbabwe\, stewed beef mixed with kale\, cooked in a flavorful tomato gravy\nCarrot & Kale – A Canadian twist to a popular vegetable dish in Zimbabwe\, carrots and kale cooked in a mixture of fresh tomatoes and onions (v)\nChakalaka – A very popular South African relish of  Bell Peppers\, tomatoes\, onions\, carrots & beans in a curry sauce (v)\nCherry Cheesecake $5\nGraham cracker crust & cherry topping \nPrix Fixe Menu $25\nSoup + 2 Pies + Cheesecake \n—–\nEvis Chirowamhangu is the owner and food experimentalist at Mnandi Pies\, a company that produces Zimbabwean Style Pies in Toronto.  Born and raised in Nyanga\, Zimbabwe\, Evis moved to Toronto in 2005 where she immediately recognized the lack of anything that looked like a Zimbabwean Pie on the Toronto Market. Through a series of food experiments\, she finally nailed the perfect “Zimbabwean Pie”. \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 \n\n 
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-zimbabwean-pies-by-evis-chirowamhangu/
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/U1A6064.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181208T193000
DTEND;TZID=America/Toronto:20181208T220000
DTSTAMP:20260501T090050
CREATED:20181027T133751Z
LAST-MODIFIED:20181203T204635Z
UID:61529-1544297400-1544306400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Wesołych Świąt! Polish Christmas by Maria Rozynska
DESCRIPTION:Wesołych Świąt! Christmas Eve or Wigilia is the most festive holiday in Poland celebrated in the company of those dearest to us. An unforgettable evening of food and song\, guests will dine on traditional Polish Christmas dishes\, learn about old Polish customs while tapping their feet to the tune of classic Polish folk music and carols performed live by host Maria Rozynska and accompanied by the ever-talented Ewelina Ferenc from Polky Village Band. \nGuests will enjoy traditional Polish Christmas Eve recipes passed down from Maria’s family. As per tradition\, wafers (opłatetki) are divided between guests\, who exchange greetings and well wishes. Most of the dishes served are cooked only once a year\, specifically for this special day; this is a unique opportunity to experience a truly authentic Polish Christmas dinner\, \n—–\nŚledzie (Smoked Pickled Herring) – Slowly marinated in olive oil with chopped onions\, garlic and bay leaves\, it’s the traditional starter at any Polish holiday meal\, served with fresh light rye bread \nChristmas Red Borscht (Beetroot Soup) – Christmas Eve dinner often starts with red borscht and requires a sour base (kwas) which is made a few days in advance. Flavorful and slightly sweet\, this beet and cabbage broth is served over freshly made uszka\, or mini dumplings\, filled with traditional wild Polish borowik mushrooms straight from the forests of Poland. \nChristmas Fried Carp – The tradition of carp farming in Poland is at least 700 hundred years old but only became a prominent part of Polish culinary traditions after World War II. Today it is the Christmas Eve must-have for many families. Brined to add plumpness and marinated in a lemony sauce\, the carp is then fried on high and served over a bed of arugula and roasted baked potatoes with a splash of dressing. \nBraised Sauerkraut with White Beans – Polish Christmas Eve is redolent with the smell of sauerkraut since it’s an absolute must-have on the holiday table\, whether in a filling for pierogis or on its own as a delicious side dish. Cooked for several hours with the addition of dried forest mushrooms and tiny white beans\, this sauerkraut recipe is true Polish soul food. \nKutia – This sweet wheat berry\, poppy seed and honey pudding with toasted walnuts and almonds was perceived as a special holy dish and eaten only on special occasions. Nowadays\, it’s prepared only for Christmas Eve. \nKompot – A non-alcoholic sweet beverage prepared from several kinds of dried fruit \n  \n—– \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. \nPolky Village Band is professional Polish folk band in Toronto performing traditional Polish folk songs and dances using traditional Polish instruments at numerous cultural events in the GTA. Their repertoire\, comprised of songs that singer Ewelina Ferenc learned growing up in Poland\, can move just about anyone to dance — even those with two left feet!\n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party. \nLearn more about the Supper Clubs at The Dep
URL:https://dev.thedepanneur.ca/event/supper-club-wesolych-swiat-polish-christmas-by-maria-rozynska/
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/carp.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181209T100000
DTEND;TZID=America/Toronto:20181209T123000
DTSTAMP:20260501T090050
CREATED:20181114T171520Z
LAST-MODIFIED:20181210T155100Z
UID:62714-1544349600-1544358600@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Syrian Mezze Dips with Newcomer Kitchen
DESCRIPTION:NOTE: These workshops are NOT at The Depanneur!\nThey are at the FIDO Kitchen at Evergreen Brick Works\n550 Bayview Avenue\, Toronto\, M4W 3X8 > MAP\nOver the last two years\, Newcomer Kitchen has tapped into the tremendous culinary talent in the newcomer Syrian community to create exciting economic and social opportunities. In that time\, many people have expressed interest in learning some of their fabulous recipes. \nSo this December\, in collaboration with Evergreen Brick Works’ Winter Village\, Newcomer Kitchen is offering a fun\, hands-on workshops exploring several traditional Syrian dips\, typical of the spread of “mezze” appetizers that make up the start of many Middle Eastern meals. \nHummous Shmander\nA traditional beet-based meze dip popular in Syria\, especially in Aleppo. A colourful relative of hummus\, it’s made with beets\, chickpeas\, tahini and parsley seasoned with a bit garlic\, and garnished with pomegranate molasses\, lemon\, za’atar and walnuts. \nM’tabbal Koussa\nSimilar to baba ganoush\, this light zucchini-based dip is cool and refreshing\, made with combination of thick yogurt and tahini\, seasoned with a bit garlic\, lemon and cumin. \nMuhammara\nA rich\, complex and slightly spicy dip of roasted red peppers\, tomato\, walnuts\, pomegranate molasses and Aleppo pepper. Originally from Aleppo but can now be found in countless variations throughout the Levant. \nParticipants will get to enjoy their dips for lunch along with pita bread and fresh vegetables. \n$60 +HST \n—–\nNewcomer Kitchen is a project that invites Syrian newcomer women 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. \nEvergreen Brick Works is a hub — a place where the world can experience sustainable ideas that enable flourishing cities of the future. In 2010\, Evergreen transformed a collection of deteriorating heritage buildings into a global showcase for green design and an award-winning public space. Open year-round\, Evergreen Brick Works welcomes more than 500\,000 visitors annually to experience its public markets\, participate in conferences and events\, enjoy outdoor learning and nature play\, and explore public art in the heart of Toronto’s ravine system. \nThe Depanneur is a unique food venue that hosts an eclectic range of food events. Learn more about the things we do\, check out our upcoming events\, or learn more about how you can get involved.
URL:https://dev.thedepanneur.ca/event/offsite-workshop-syrian-mezze-dips-with-newcomer-kitchen/2018-12-09/
LOCATION:Evergreen Brick Works\, 550 Bayview Avenue\, Toronto\, Ontario\, M4W 3X8\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/mezze-dips-collage_2.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181209T100000
DTEND;TZID=America/Toronto:20181209T160000
DTSTAMP:20260501T090051
CREATED:20181105T193031Z
LAST-MODIFIED:20190118T155029Z
UID:62237-1544349600-1544371200@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—– \nFull-Day Bread Making Workshop! \nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$125 +HST \n—–\nLeo 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/offsite-workshop-full-day-breadmaking-intensive-by-leo-baduria-4/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_539407853110297.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181209T133000
DTEND;TZID=America/Toronto:20181209T160000
DTSTAMP:20260501T090051
CREATED:20181114T183931Z
LAST-MODIFIED:20181203T151506Z
UID:62728-1544362200-1544371200@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Syrian Cookies with Newcomer Kitchen
DESCRIPTION:NOTE: These workshops are NOT at The Depanneur!\nThey are at the FIDO Kitchen at Evergreen Brick Works\n550 Bayview Avenue\, Toronto\, M4W 3X8 > MAP\nOver the last two years\, Newcomer Kitchen has tapped into the tremendous culinary talent in the newcomer Syrian community to create exciting economic and social opportunities. In that time\, many people have expressed interest in learning some of their fabulous recipes. \nSo this December\, in collaboration with Evergreen Brick Works’ Winter Village\, Newcomer Kitchen is offering a fun\, hands-on workshops exploring several traditional Syrian cookies\, typical of what would grace the family table at holiday or gatherings. \nMamoul\nRich\, buttery shortbread cookies stuffed with a date or walnut filling \, often pressed into decorative shapes in carved wooden molds. They also can be made by hand and ingeniously finished with tongs. \nKa’ak el Eid\nMany kinds of cookies are baked to celebrate Eid\, the festivities at the end of Ramadan\, each family with a recipe of their own. These delicious cookies are made with semolina and sesame seeds\, scented with anise and Mahlab\, a spice derived from cherry kernels that adds a marzipan-like almond aroma. \nBarazek \nA crisp\, buttery cookie studded with pistachio pieces and covered in sesame seeds\, barazek are one of the most famous sweets of Damascus\, and a popular gift often brought by people visiting from Syria. \nParticipants will get to enjoy some of their cookies with coffee or tea at the end of the class\, and there will be extras to take home (if you don’t eat them all!). \n$60 +HST \n—–\nNewcomer Kitchen is a project that invites Syrian newcomer women 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. \nEvergreen Brick Works is a hub — a place where the world can experience sustainable ideas that enable flourishing cities of the future. In 2010\, Evergreen transformed a collection of deteriorating heritage buildings into a global showcase for green design and an award-winning public space. Open year-round\, Evergreen Brick Works welcomes more than 500\,000 visitors annually to experience its public markets\, participate in conferences and events\, enjoy outdoor learning and nature play\, and explore public art in the heart of Toronto’s ravine system. \nThe Depanneur is a unique food venue that hosts an eclectic range of food events. Learn more about the things we do\, check out our upcoming events\, or learn more about how you can get involved.
URL:https://dev.thedepanneur.ca/event/offsite-workshop-syrian-cookies-with-newcomer-kitchen/2018-12-09/
LOCATION:Evergreen Brick Works\, 550 Bayview Avenue\, Toronto\, Ontario\, M4W 3X8\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/11/NK-Cookies-collage.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181209T183000
DTEND;TZID=America/Toronto:20181209T213000
DTSTAMP:20260501T090051
CREATED:20181022T234339Z
LAST-MODIFIED:20181022T234922Z
UID:61323-1544380200-1544391000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Parisian Macarons by Justine Lam
DESCRIPTION:Elegant and photogenic French macarons have become one of the most popular dessert trends of late\, but they have been made in Europe\, in one form or another\, for centuries. French pâtisserie Ladurée has sometimes been credited with helping Parisian-style macarons become so popular in recent decades. With their beautiful colours\, delicate\, melt-in-your-mouth texture and eclectic flavour possibilities\, it’s no wonder people love to make them\, bake them and — of course — eat them!\n\n\n \n\n\nIn this fun\, hands-on workshop with pastry chef Justine Lam\, you will learn the classic Parisian macaron recipe and techniques to make authentic and delicious tasting French macaron in your own home. Participants will learn how to colour and flavour macarons\, different types of fillings\, and even the best way to store them. You will get to sample some in class\, and there will be extras to take home.\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nJustine Lam is a self-taught pastry chef who discovered the art of French pastry while living in Paris\, developing a repertoire of patisserie specialties including croissants\, chocolate bread\, brioche\, and more. After her stint in Paris\, Justine came to Toronto and graduated from George Brown. In addition to being an avid home baker\, Justine also caters desserts for personal and corporate events in Toronto through her company\, Quintessence Cakes & Pastries.\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-parisian-macarons-by-justine-lam-4/
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_819164108255519.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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