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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190121T100000
DTEND;TZID=America/Toronto:20190121T130000
DTSTAMP:20260501T151723
CREATED:20181214T154309Z
LAST-MODIFIED:20190111T032827Z
UID:64279-1548064800-1548075600@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: French & Italian Flatbreads with Leo Baduria
DESCRIPTION:Join artisanal baker Leo Baduria for this fun\, hands-on workshop where participants will learn the recipes and techniques for making traditional flatbreads found in Italy and France\, such as Focaccia\, Fougasse aux Olives\, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch\, how to handle it from kneading and resting to stretching and shaping\, as well as tips on timing and temperature for baking.\n—– \n$60 + 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 Cooking Classes at The Dep
URL:https://dev.thedepanneur.ca/event/lunch-learn-bread-baking-with-leo-baduria/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/tarte-flambee.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190121T183000
DTEND;TZID=America/Toronto:20190121T210000
DTSTAMP:20260501T151723
CREATED:20190102T154220Z
LAST-MODIFIED:20190117T191840Z
UID:65123-1548095400-1548104400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Brewing Kombucha by Rebekka Hutton (2)
DESCRIPTION:SOLD OUT! 3rd Night Added Tuesday Jan 22nd\nKombucha\, a tea-based\, naturally fermented beverage\, is the product of a Symbiotic Culture of Bacteria and Yeast (aka SCOBY)\, and is considered by some to be an ‘elixir of life’. The fermentation process creates beneficial nutrients\, enzymes and acids that improve digestion\, increase energy and boost immunity. Join master fermenter Rebekka Hutton for an informative and delicious evening delving into the secrets of this healthy and delicious beverage. \nMaking your own Kombucha is fun and rewarding\, and it gives you total control over the ingredients; it is also much cheaper than buying it from the health food store and you can be more confident in the therapeutic properties of your own brew. \nDuring the workshop there will be an opportunity to do a comparative taste-testing of 3 different tea bases — organic green tea\, jasmine tea and a non-caffeinated chamomile & nettle blend — as well as several different flavours of finished kombucha. There will be a full brewing demonstration\, and plenty of opportunity to discuss the finer points of home fermenting and the health benefits of kombucha. \nParticipants will leave with detailed instructions and recipes to brew their own kombucha\, as well as their choice of tea and enough live starter to grow their own SCOBY at home. \n$60 +HST \n—–\nRebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. With over 15 years in the hospitality industry\, and extensive experience in the tourism\, non-profit\, and environmental sectors\, Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable\, healthy food in order to help grow the good food movement in Canada. Her experience as a cook\, program facilitator\, fundraiser\, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. \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/cooking-class-brewing-kombucha-by-rebekka-hutton-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/kombucha-e1545066036926.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190122T183000
DTEND;TZID=America/Toronto:20190122T210000
DTSTAMP:20260501T151723
CREATED:20190110T184412Z
LAST-MODIFIED:20190115T204251Z
UID:65323-1548181800-1548190800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Brewing Kombucha by Rebekka Hutton (3)
DESCRIPTION:Kombucha\, a tea-based\, naturally fermented beverage\, is the product of a Symbiotic Culture of Bacteria and Yeast (aka SCOBY)\, and is considered by some to be an ‘elixir of life’. The fermentation process creates beneficial nutrients\, enzymes and acids that improve digestion\, increase energy and boost immunity. Join master fermenter Rebekka Hutton for an informative and delicious evening delving into the secrets of this healthy and delicious beverage. \nMaking your own Kombucha is fun and rewarding\, and it gives you total control over the ingredients; it is also much cheaper than buying it from the health food store and you can be more confident in the therapeutic properties of your own brew. \nDuring the workshop there will be an opportunity to do a comparative taste-testing of 3 different tea bases — organic green tea\, jasmine tea and a non-caffeinated chamomile & nettle blend — as well as several different flavours of finished kombucha. There will be a full brewing demonstration\, and plenty of opportunity to discuss the finer points of home fermenting and the health benefits of kombucha. \nParticipants will leave with detailed instructions and recipes to brew their own kombucha\, as well as their choice of tea and enough live starter to grow their own SCOBY at home. \n$60 +HST \n—–\nRebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. With over 15 years in the hospitality industry\, and extensive experience in the tourism\, non-profit\, and environmental sectors\, Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable\, healthy food in order to help grow the good food movement in Canada. Her experience as a cook\, program facilitator\, fundraiser\, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. \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/cooking-class-brewing-kombucha-by-rebekka-hutton-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/kombucha-e1545066036926.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190123T180000
DTEND;TZID=America/Toronto:20190123T190000
DTSTAMP:20260501T151723
CREATED:20190118T164823Z
LAST-MODIFIED:20190119T182219Z
UID:65732-1548266400-1548270000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN @ The Depanneur — WED Jan 23
DESCRIPTION:Rez bel Shairieh\n				\n			\n				\n			\n				\n				Salateh Malfouf سلطة ملفوف\n				\n			\n				\n			\n				\n				Ras el abid bil smead راس العبد بالسميد \n				\n		\n\nAnd we’re back with the first Newcomer Kitchen meal of 2019!\n[Beef] Shishbarak شيش برك\nAlmost every cuisine in the world has their comfort food dumplings\, and Syria is no exception. Similar to the tortellini-like dumplings known as manti in neighbouring Turkey\, this traditional dish is popular in both the North and South of Syria. Each city has their distinctive way to make it; this recipe is typical of Damascus. \nA soft dough is made from flour\, salt and water\, and small dumplings are hand-filled with a mixture of cooked onions\, halal ground beef\, “seven spices” (baharat) and black pepper before being baked. A thick\, tangy yogurt sauce is prepared by cooking strained yogurt with starch\, which is then spiced with aromatic fried garlic. The dumplings are added to the warm sauce\, which is then garnished with fresh coriander and toasted pine nuts\, and served with Rez bel Shairieh (rice with vermicelli). \n[Vegetarian] Shishbarak شيش برك\nThese delicious dumplings are filled with a mix of chickpeas\, onions and walnuts\, spiced with baharat\, an arabic mix of seven spices. The are also served in yogurt sauce alongside Rez bel Shairieh. \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. \nRas el Abid bil Smead راس العبد بالسميد \nIn this traditional sweet popular in Homs city\, semolina is cooked with milk\, cocoa & coconut\, then flavoured with vanilla and orange blossom water. When it has cooled down\, it is shaped into balls and rolled in coconut\, cocoa or crushed pistachio. \n\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-jan-23/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/shish-barak-with-yoghurt.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190124T180000
DTEND;TZID=America/Toronto:20190124T210000
DTSTAMP:20260501T151723
CREATED:20190115T202841Z
LAST-MODIFIED:20190121T171313Z
UID:65481-1548352800-1548363600@dev.thedepanneur.ca
SUMMARY:DROP IN DINNER: Palestinian Musakhan by Mary Freij
DESCRIPTION:For this dinner\, Chef Mary Freij of the fabulous Mazeh Brunch at The Depanneur will be bringing her childhood memories to life by sharing some of her favourite dishes from childhood that are unique to Palestine. She will be using family recipes that have been passed over generations to bring an authentic tasting experience. Mary’s main dish\, Musakhan\, utilizes a significant amount of the spice sumac\, which is interestingly native to Canada as well. Join us on a night of tasty new flavors! \n—– \nLentil soup $5\nMiddle Eastern soup made from orange lentils cooked with onions and lemon and topped with fried pita bread \nMusakhan — Quarter chicken $10  |  Half chicken $16\nA Palestinian dish made of roasted chicken baked with onions\, sumac\, and fried pine nuts. served on a taboon bread.\n*vegetarian version made with cauliflower will also be available* \nKunafah Nabilsi $6\nFresh cheese and semolina dessert topped with crunchy kataifi strands and drenched in an orange blossom syrup.\n—– \nMary Freij is a food entrepreneur who has traveled the world in search of amazing culinary experiences. Also a passionate cook\, she has recently decided to follow her passion full time working as a cook and hosting pop-up food events\, including the Mazeh Brunch at The Depanneur. Her menus feature foods that reflect the varied cuisines and flavors she has discovered through her travels\, combined and re-imagined in creative ways. Inspired by dishes she tried in her recent trip to Spain\, she brings a menu that blends simple ingredients together to bring new flavors to your palate. \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/palestinian-musakhan-by-mary-freij/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/01/musakhan.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190125T183000
DTEND;TZID=America/Toronto:20190125T213000
DTSTAMP:20260501T151723
CREATED:20181224T030550Z
LAST-MODIFIED:20181224T030818Z
UID:64909-1548441000-1548451800@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Japanese Soba Master Class by Ted Iizuka
DESCRIPTION:Noodles are an iconic part of Japanese cuisine and culture. Ramen\, with its bold\, loud flavours is like a crowded street corner in Tokyo’s Shinjuku\, full of colour and noise and bright light; soba is more like the quiet and subtle beauty of a Zen monastery. The Depanneur is honoured to invite Ted Iizuka\, Canada’s only Soba Master\, to share an intimate and in-depth exploration of the making and enjoying of this traditional Japanese delicacy. \nSoba was originally a working person’s food — simple\, humble and nourishing — made to be enjoyed with hearty slurping. Soba in Japanese refers not only to buckwheat but also the noodle made from it. Buckwheat is not\, in fact\, a form of wheat or even a grain (it is technically a seed). There is no gluten present in buckwheat\, making it ideal for those on gluten-free diets\, but that presents unique challenges in the kitchen. \nWithout gluten’s binding quality\, which makes wheat flour elastic\, buckwheat flour falls apart easily and requires a skilled touch. A soba chef in Japan has to apprentice for over 5 years to learn the requisite skills\, and three of those are spent just learning how to make the dough. The most common soba today is called Ni Hachi\, (“two-eight” or 20% wheat flour and 80% buckwheat flour); the addition of wheat makes the dough easier to work and gives a smoother texture that is popular. \nIn Japan\, soba is a good nutritional addition to a diet reliant on white rice and wheat flour. Thiamine\, missing from white rice\, is present in soba; eating thiamine (vitamin B1) can help prevent the disease beriberi. Soba contains all eight essential amino acids\, including lysine\, which is lacking in wheat flour. \nThe preparation of soba takes place in three stages. First is Kibachi\, where the buckwheat flour is mixed in a large\, distinctive\, red lacquer bowl. The quantity of water to flour and the handling are critical in the mixing. Then comes Noshi\, where the dough is rolled into a large square using a cylindrical rolling pin. Great hand skill is required here\, and in Japan\, some of the rolling pins are reputed to have magical powers. Finally\, the rolled dough is carefully folded into layers and cut into noodles about 1.3-millimetre square. An impressive\, specialized knife\, made with the ancient skills of the swordsmith\, is used for the cutting. \nSoba noodles have a subtle nutty flavour\, and the purest way to eat them and enjoy their flavour is called zaru soba —the noodles served chilled on a bamboo wicker plate with a simple topping and a dipping sauce\, shiru\, made from bonito flakes and soy sauce. \nTed will prepare and serve zaru soba with all hand-prepared\, organic ingredients. He personally selects the buckwheat in the fields of Northern Manitoba and mills it at home between massive stones. He shaves flakes from a block of dried bonito from Japan to make the shiru. The soba noodles will be topped with a homemade oboro tofu\, unfamiliar to most of us in North America. It has a custard-like texture and a subtle flavour that you won’t find in commercial tofu. Ted extracts the milk from organic soybeans\, which is gently cooked to make the finished tofu. \nJoin us for this unique and rare opportunity to share in the preparation and eating of a traditional Japanese meal with a true master craftsman.\n—- \n$90 +HST \n—–\nIizuka Tetsuya is the formal name of Ted Iizuka\, Canada’s only Soba Master. We call him Ted-san; in Japanese the suffix -san is a mark of both respect and affection. Ted was a successful shipping executive\, posted in offices throughout the world\, including Toronto. When he was ordered back to headquarters in Tokyo\, he realized that the freedom of life in Canada would allow him to pursue his heart’s passions: soba-making and fishing. So\, he threw off suit and tie\, put on his chef’s apron and stayed in Toronto. We are lucky to have his presence here\, not for his introducing us to particular disciplines and pleasures of Japanese food\, but also for his work with the farmers of Northern Manitoba to bring the world’s highest quality buckwheat to the world.\nhttp://www.sobacanada.com/\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-japanese-soba-master-class-by-ted-iizuka/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_1230124337120072.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190126T100000
DTEND;TZID=America/Toronto:20190126T160000
DTSTAMP:20260501T151723
CREATED:20190118T154951Z
LAST-MODIFIED:20190122T005835Z
UID:65720-1548496800-1548518400@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Full-Day Sourdough 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-6/
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_1920541871596195.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190126T193000
DTEND;TZID=America/Toronto:20190126T220000
DTSTAMP:20260501T151723
CREATED:20181210T174409Z
LAST-MODIFIED:20181217T182432Z
UID:63842-1548531000-1548540000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Cucina Povera - Sicilian Cuisine by Nicole Di Nardo
DESCRIPTION:Sicily is a culturally rich and diverse island with so many unique flavours to be explored. Being a major port to the mainland of Italy\, Sicily has embraced and celebrated it’s diversity through a truly unique cuisine. Remnants of Islamic rule in the 10th century can be seen in the flavours from pistachio and couscous to raisins and citrus. \nCucina povera\, a term often used to describe the peasant cooking of southern Italy\, is food of the poor. Often the most creative dishes come from times of scarcity as bold flavours are used to uplift humble ingredients. Join Chef Nicole Di Nardo as she shares the flavours of her childhood. \nCaponata e crostini\nThis antipasto is a classic dish found on many Sicilian family tables before the main meal. It is exemplary of Sicilian cuisine; Arabic inspired flavours\, humble ingredients\, masterfully combined. It consists of golden fried eggplant\, celery\, tomatoes\, capers\, pine nuts\, red onion and olives tossed in an agrodolce (sweetened vinegar) dressing. Each ingredient is cooked separately to maintain the integrity of flavour\, then combined at the end. Served with toasted sourdough drizzled in quality olive oil and flake Sicilian sea salt. \nCavatelli Pasta con Piselli e Ricotta\nFresh ricotta cheese is a common ingredient in Sicilian cooking as sheep milk is plentiful. Highlighting the subtle creaminess of this cheese\, this pasta dish lets it shine with fresh green peas to compliment the herbaceous quality of sheep milk. Homemade cavatelli pasta served on a bed of pea puree and finished with ricotta salata. \nSarde Ripiene\nBeing an island\, fish is an integral aspect to Sicilian cooking. This is truly a ‘cucina povera’ dish as the small\, plentiful sardines are amped up with strong humble flavours. Stuffed with capers\, salted breadcrumbs (the Sicilian “parmigiano”) and fresh herbs\, rolled then skewered. Cooked in a fresh cherry tomato sauce and served with crusty sourdough bread. \nInsalata di Finocchio e Arance\nFresh crispy fennel shaved thin and tossed with orange segments\, good olive oil and sea salt. Simple. \nCannoli\nNo Sicilian meal would be complete without a cannolo to finish it off. Crispy pastry shells filled with sweetened fresh ricotta and crushed pistachio. \n$60 +HST \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.  |  nicoledinardonutrition.com \n\n\n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/cucina-povera-sicilian-cuisine-with-nicole-di-nardo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/stuffed-sardines-e1545071061996.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190127T183000
DTEND;TZID=America/Toronto:20190127T213000
DTSTAMP:20260501T151723
CREATED:20181203T235805Z
LAST-MODIFIED:20181215T232540Z
UID:63576-1548613800-1548624600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to the Vegan Kitchen by Emily Zimmerman
DESCRIPTION:2nd Night Added MON\, Jan 28\nMany people want to shift their diets to be more plant-based\, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire\, have more options for dinner guests\, or discover new ingredients and techniques\, this class will give you a versatile toolkit for making amazing vegan meals. \nThe Depanneur’s resident vegan maven\, Emily Zimmermanwill share various techniques including manipulating texture\, tricks for marinating\, braising\, steaming\, poaching\, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry. \nAnd what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour\, turmeric\, black salt\, nutritional yeast\, agar\, and arrowroot. \nAlong the way you’ll meet affordable\, versatile and high-protein ingredients like dried yuba (tofu skin)\, which with the right smoky-sweet marinade\, makes a fabulous vegan bacon. \nYou will also learn how to make a tasty vegan sausage with kasha\, sun-dried tomatoes and mushrooms\, both as braised patties made with gluten flour\, pan-fried with potato starch\, and a yuba-wrapped\, steamed sausage. \nYou’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt. \nParticipants will leave with tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home. \n$60 +HST \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. Other times she can be found working with the fine folks at ChocoSol.\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-intro-to-the-vegan-kitchen-by-emily-zimmerman-5/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_206287320135363.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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