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DTSTART;TZID=America/Toronto:20241019T120000
DTEND;TZID=America/Toronto:20241019T143000
DTSTAMP:20260609T002510
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SUMMARY:COOKING CLASS: Venezuelan Arepas by Luis Manuel Cordoba presented by AluCine
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nIt’s Arepa Party time! aluCine Latin Film+Media Arts Festival is thrilled to bring you this delicious and authentic Venezuelan experience!\nMexico has its tacos\, and Central America loves its pupusas\, but in Venezuela and Colombia\, it is all about the arepa. An arepa is a pre-Columbian dish originating in the northern part of South America more than 3000 years ago: a thick patty of cooked masa (nixtamalized cornmeal) griddled or fried until crispy on the outside but still soft and moist in the centre. What’s great about arepas is that they are fast\, cheap\, easy to make\, gluten-free and can be stuffed or topped with just about anything. \nAlthough modern Colombians and Venezuelans eat arepas daily\, they enjoy them somewhat differently; Colombians like them thinner and a bit sweeter\, commonly made with only cheese or egg\, whereas in Venezuela arepas are split open and piled high with a huge range of different fillings. In this workshop\, we celebrate the Venezuelan arepa and two of its classic fillings: Pabellon and Reina Pepiada.\n—– \nArepas\nYou’ll learn the whole process of preparing arepa dough from dried masarepa (a.k.a areparina or arepa flour)\, salt\, and water\, through shaping and cooking them on a hot griddle. \nVeggie Pabellon \nWe will make a vegetarian version of the classic arepa pabellón\, which has platano maduro (sweet plantain)\, cheese\, and caraotas (black beans). \nReina Pepiada \nReina Pepiada means ‘the Queen of Happiness’\, and you’ll understand why after your first bite of these delicious arepas stuffed with a creamy chicken and avocado salad.\n—– \n$59 +HST \n—– \nGet ready for the 24th edition of the aluCine Latin Film+Media Arts Festival\, which will run from Wednesday\, October 16th\, to Saturday\, October 19th\, 2024! Join us as we celebrate the rich tapestry of Latin American cinema and culture through a unique blend of film screenings\, panels\, culinary experiences\, food-making workshops\, and thought-provoking discussions. @alucineto\n—– \nLuis Manuel Cordoba is a Venezuelan Chef from Maturin City who opened his first restaurant in 2001 in Mérida\, a culinary hub in Venezuela. Later\, he joined forces with his brother\, also a chef\, to establish a corporate catering company before moving to Toronto with his family in 2010. He quickly found himself working as the chef of Arepa Café\, Toronto’s premier purveyor of authentic Venezuelan arepas. In 2015\, they launched The Arepa Republic\, an award-winning food truck that serves delicious Venezuelan dishes at events across the GTA. @theareparepublic\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur\n—–\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-venezuelan-arepas-by-luis-manuel-cordoba-presented-by-alucine/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/09/REINAS-P.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20241019T183000
DTEND;TZID=America/Toronto:20241019T210000
DTSTAMP:20260609T002510
CREATED:20240826T180753Z
LAST-MODIFIED:20241107T144710Z
UID:139364-1729362600-1729371600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Late Harvest by Chef Michael Kirkwood
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nPlease join us in welcoming back Chef Michael Kirkwood to the Dep for an evening of inspired comfort food with his signature elegant and creative twists. The early fall is Chef Michael’s favourite time to cook\, and this evening’s menu is a celebration of the Ontario late harvest\, drawing from the last crops of the season and the new vertical farms\, sourced directly from local farmers and growers where possible. A stunning mix of elegantly plated dishes and family-style shared courses\, tonight’s dinner promises to be thoughtfully conceived\, expertly crafted\, and beautifully executed — hope to see you at the table!\n—– \nSeared Sea Scallop\nRoasted cauliflower\, parsnip puree\, parsnip crisps \n‘Guts and Glory’\nHeirloom and cherry tomato\, buffalo bocconcini\, olive powder\, tomato consommé\, basil\, chopped balsamic \nBraised Beef Short Rib\nButternut squash\, leek and wasabi hash\, roasted foraged mushrooms\, Indonesian style BBQ Sauce \nChocolate and Chestnut Bread pudding\nVanilla creme anglaise\, bourbon caramel\n—– \n$85 +HST \n—–\nChef Michael Kirkwood grew up in Ajax\, Ontario where his parents’ gourmet interests inspired an appreciation for food and local ingredients. A young age he began working in local restaurants before graduating from George Brown College’s Culinary Arts program. He has since established his reputation through a long career working in many of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, Turf Lounge\, and Bramble Gastropub. Over his career\, Micheal has refined his contemporary Canadian culinary voice\, emphasizing local\, seasonal ingredients with modern preparation and elegant presentation. \nChef Michael also runs the Birchwood Kitchen\, a mobile culinary studio providing cooking classes for both children and adults\, as well as private seasonal tastings and small event catering. He has also enjoyed working on shows such as “Chef Worthy”\, “Daytime Toronto”\, “Breakfast Television”\, “Fire Masters” and CW networks “Recipe for Disaster”.\n@chefmichaelkirkwood \n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.
URL:https://dev.thedepanneur.ca/event/supper-club-late-harvest-by-chef-michael-kirkwood/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/08/Braised-Short-Ribs.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20241020T120000
DTEND;TZID=America/Toronto:20241020T140000
DTSTAMP:20260609T002510
CREATED:20241007T154144Z
LAST-MODIFIED:20241107T144710Z
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SUMMARY:COOKING CLASS: The Art of Challah by Alissa Kondogiannis
DESCRIPTION:Challah — a golden\, egg-enriched bread that is often braided\, and typically eaten on ceremonial occasions such as Shabbat or Jewish holidays — has adorned tables since biblical days. It is an easy\, forgiving bread to make; a versatile yeasted dough that can be made sweet or savoury. Ideal for French toast and bread pudding\, challah is also the perfect bread with dips like hummus\, to mop up soups and stews or just to eat hot and tender\, straight out of the oven. \nIn this class\, participants will learn how to make a quick\, simple\, and forgiving yeasted dough and the art braiding bread. Each participant will will make and braid their own challah to take home with them. In addition\, there will be demo of shwarma-spiced roasted cauliflower and an easy to make hummus to be a shared as a light lunch with your oven-fresh challah.\n—– \n$79 +HST \n—–\nAlissa Kondogiannis has been eating challah her whole life but it was only after a travelling experience that she really got on the path of challah making. Her aim is to introduce everyone to the joys of bread making and and show that people don’t have to be intimidated by yeasted doughs. For the past several years she has facilitated challah making classes and has a small catering business of her own. @barnstarkitchen \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-the-art-of-challah-by-alissa-kondogiannis-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
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