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X-WR-CALDESC:Events for The Depanneur
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DTSTART;TZID=America/Toronto:20241115T183000
DTEND;TZID=America/Toronto:20241115T210000
DTSTAMP:20260608T231751
CREATED:20241016T175522Z
LAST-MODIFIED:20241115T145015Z
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SUMMARY:[Offsite] SUPPER CLUB: Parsi Bhonu by Niloufer Mavalvala
DESCRIPTION:This event takes place at the author’s home in Mississauga\, near Mississauga Rd. & Burnhamthorpe Rd. (Address will be provided upon purchase of tickets)\nParsi Cooking Demonstration & Dinner\nParsis are a Zoroastrian community descended from Persians who migrated from Persia around 7th century\, with most settling on the west coast of India. Over the past 1300 years\, while it has adopted many Indian culinary ingredients and techniques\, Parsi food has remained a unique regional cuisine that still echos flavours and techniques from ancient Persia. \nNiloufer Mavalvala is the award-winning author of several books on Parsi cooking\, and our guide this evening she shares her home with us for an intimate cooking demonstration and family style meal of traditional Parsi dishes\, along with stories about the food and Parsi culture. This is a unique opportunity to dive into a rare and fascinating culinary tradition and learn about Parsi culture\, traditions\, customs\, and heritage.\n—– \nPatra Ni Macchi\nFish layered with green coconut chutney\, cooked in banana leaves. \nDhun daar nay jhinga no patiyo\nA trio of lentils and rice\, served with a side of prawns cooked in a stew that is thikku-khattu-mitthu (spicy\, sweet\, and sour). \nRavo\nA traditional semolina and egg pudding \nVegetarian option available on request \n \n—– \n$79 +HST \n—– \nNiloufer Mavalvala is an experienced home cook and an award-winning author\, who believes her passion has a purpose. Her passion is teaching cooking\, and her purpose is to spread ancient Parsi cuisine far and wide. She enjoys cooking for others\, having been influenced by her family of good home cooks\, particularly her mother and aunt. She was born and raised in Karachi and has lived in several cities\, including Dubai\, London\, and Toronto. Niloufer enjoys welcoming people from other cultures and cuisines because she feels that food connects us all and that breaking bread together is the easiest way to bond. Follow her on Instagram\, Facebook\, and her website\, Niloufer’s Kitchen. nilouferskitchen.com | @nilouferskitchen \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.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/offsite-supper-club-parsi-bhonu-by-niloufer-mavalvala/
LOCATION:Mississauga\, L5L 3N5\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20241116T183000
DTEND;TZID=America/Toronto:20241116T210000
DTSTAMP:20260608T231751
CREATED:20241014T191324Z
LAST-MODIFIED:20241116T203303Z
UID:140040-1731781800-1731790800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Night in Córdoba by Carole Nelson Brown
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nA Night in Córdoba is an intimate supper club experience that will transport you to the heart of Andalusia\, offering a taste of Córdoba‘s rich culinary heritage. Set in a cozy\, candlelit atmosphere\, the evening showcases traditional dishes that highlight the region’s blend of Moorish\, Jewish\, and Christian influences. \nThe menu begins with Salmorejo\, a chilled tomato soup with garlic\, olive oil\, and a garnish of hard-boiled egg and jamón. Next\, we will taste Berenjenas Fritas\, crispy fried eggplant drizzled with honey\, followed by the hearty and flavourful Rabo de Toro\, a slow-cooked oxtail stew infused with wine and spices. The vegetarian option will be Espinacas con Garbanzos\, a smoky brais of chickpea and spinach. \nThe evening is a culinary journey through Córdoba’s history\, rounded off with Pastel Cordobés\, a pastry filled with sweet pumpkin and dusted with sugar. Traditional Spanish music and warm hospitality create the perfect ambiance for this unique dining experience.\n—– \n\n\nA selection of tapas upon arrival \nSalmorejo\nCold tomato bread soup with egg and Serrano ham \nBerenjenas Con Miel\nBreaded and fried eggplant drizzled with honey \nRabo de Toro\nOxtail stew with fried potatoes \n–or– \nEspinacas Con Garbanzos\nBraised chickpea and spinach \nPastel Cordobés\nTraditional dessert of puff pastry with candied squash\n—– \n$79 +HST \n—– \n\n\nCarole Nelson Brown has a remarkable 40-year career as a professional makeup artist to the stars. Carole embraced a mid-life transformation that took her from enhancing faces to tantalizing taste buds. Her culinary journey led to recipe development\, enchanting chef pop-ups\, and sharing culinary wisdom through cooking classes. As a cannabis chef\, she explored new frontiers in the culinary world. She currently works in catering and as a private chef.\n@mamashack \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.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-a-night-in-cordoba-by-carole-nelson-brown/
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/2024/10/default.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20241117T100000
DTEND;TZID=America/Toronto:20241117T160000
DTSTAMP:20260608T231751
CREATED:20241016T175657Z
LAST-MODIFIED:20241107T144708Z
UID:140092-1731837600-1731859200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nOne of The Depanneur’s most popular workshops!\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—– \n$159 +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. This 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@mywindowtotheworld \nThe Depanneur is 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 Depanneur Cookbook. 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
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-6/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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