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DTSTART;TZID=America/Toronto:20241207T120000
DTEND;TZID=America/Toronto:20241207T143000
DTSTAMP:20260608T215050
CREATED:20241116T220945Z
LAST-MODIFIED:20241124T195935Z
UID:140898-1733572800-1733581800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Holiday Biscotti by Alan Zelcovitch
DESCRIPTION:This event takes place at the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nJust in time for the holiday season\, this fun\, hands-on workshop covers two different kind of festive holiday biscotti\, the crunchy\, twice-baked Italian cookie that has become an ever-popular café staple the world over. Let 20-year cookie biz veteran Alan Zelcovitch walk you through the process of creating colourful Vanilla Funfetti and decadent Chocolate Candy Cane biscotti. You’ll enjoy freshly-baked cookies in class and leave with recipes and ready-to-bake cookie dough to share with your friends & family. (Or not 😉). \nSince biscotti needs to be baked twice\, each participant will learn how to make the raw dough for both types of biscotti\, which they will take home to bake. Both flavours of already-baked biscotti will also be provided to cut up and be baked a second time before decorating.\n—– \n$79 +HST \n—–\nAlan Zelcovitch started a successful online cookie company in 2004 that he recently sold. Over those two decades\, he amassed a wealth of knowledge and experience in cookie-making as well as other kinds of desserts. 5 years ago he graduated from the Chocolate Academy in Montreal and has been a professional Chocolatier ever since. \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—–\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-holiday-biscotti-by-alan-zelcovitch/
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/2024/11/biscotti-collage.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20241207T183000
DTEND;TZID=America/Toronto:20241207T210000
DTSTAMP:20260608T215050
CREATED:20241111T192646Z
LAST-MODIFIED:20241124T200102Z
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SUMMARY:SUPPER CLUB: Traditions of the Filipino Kitchen by Maria Polotan
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nA Filipino may denationalize himself but not his stomach. He may travel over the seven seas and the five continents and the two hemispheres and lose the savor of home and forget his identity and believe himself a citizen of the world. But he remains ― gastronomically\, at least ― always a Filipino. For\, if in no other way\, the Filipino loves his country with his stomach. \n― excerpt from “Where’s the Patis?” by Carmen Guerrero Nakpil \nImage credit: Carinderia\, Illustration by José Honorato Lozano (1847)\, Biblioteca Nacional de España. \n—– \nThe cooking methods of the Philippines have been defined not just by its geography\, but also through centuries of trading and colonization. Traditionally souring agents – like vinegars or the multitude of sour fruits and vegetables found in the Philippines – provide not only one of the quintessential flavours but also one of pillars of cooking. Without using any heat\, vinegar can be used to ‘cook’ food\, often done with seafood\, which is called kinilaw. Vinegars and other souring agents can also be used as the foundation of stews and broths – like the adobo and paksiw\, or sour broths like sinigang. Filipinos also love to kinulob (steam)\, inihaw (grill) and ginisa (stir fry) – methods incorporated from neighbours or colonial powers over more than 1000 years of cultural exchange. \nJoin Maria Polotan of Mama Linda’s for a thoughtful and authentic dive into the techniques and traditions of the Filipino kitchen — a delicious celebration of the diverse cuisine of the Phillippines.\n—– \nKinilaw na isda\nKinilaw or cooking with a souring agent like vinegar is one of the oldest method of cooking in the Philippines. Fish just caught are cleaned and gutted\, then quickly dressed with juice of any sour fruit\, abundant in the islands\, or vinegar\, plus spices and aromatics. This version features fresh fish “cooked” in sukang tuba (coconut toddy vinegar)\, with lime juice\, ginger\, onions\, and fresh chilies. \nBatangas kaldereta\nKaldereta is derived from the Spanish word caldereta\, meaning “cauldron\, and refers to a popular kind of slow cooked meat stew\, and can be found served at just about every town fiesta. Chunks of beef\, usually brisket\, are braised for hours in equal amounts of onions\, garlic and spiced until fork tender. Maria’s favourite version of this popular dish eschews the usual additon of tomatoes\, instead finishes the dish with a touch of liverwurst and butter for a creamy\, rich texture. \nInsarabsab\nAs old as kinilaw\, inihaw (grilling)\, is another go-to cooking method in the Phillippines. Meats\, fish\, vegetables are cooked directly over the glowing embers of coconut husks creating an enticing\, smoky aroma. This is a killer version; grilled pork belly\, chopped then tossed with with red onions and chilies\, cane vinegar. \nBihon guisado (v)\nLong before Europeans accidentally landed in the islands\, Filipinos traded extensively with Chinese\, Malay and Hindi merchants creating the perfect opportunity to learn a thing or two about their food and ways of cooking. The Chinese influence in Filipino cuisine is most evident in stir frying as well as the many noodle dishes (pancit) popular throughout the country. A staple in any celebratory table\, bihon (thin rice noodles\, usually dried in the sun) are stir fried (guisado) with lots of garlic\, ginger and onions and full bodied broth\, topped with a with a melange of fresh vegetables like carrots\, cauliflower\, celery\, carrots\, cilantro and green onions. \nBulanglang (v)\nBraising in a pot with lots of liquid (often just water) is another thing adopted from the Chinese. A pot of this soup is a standby dinner for peasant families in Northern Philippines – slices of vegetables (usually picked from the garden) are added to simmering broth fragrant of lemongrass\, ginger\, onions and tomatoes\, and viola\, supper in a few minutes. Usually spooned over a bowl of rice and eaten with some fried or grilled salted fish. \nDinner is accompanied by achara (v) – from achar\, the South Indian word for pickled vegetables — a tangy\, homemade pickled green papaya condiment\, and steamed jasmine rice. \nMalagos Chocolate Cupcakes\nAmerican influence in Pinoy baking is undeniable. Every small town will have at least one bakery producing the quintessential “tasty” the local term for the loaf bread introduced by American soldiers\, along with the cookies and cakes. These fudgey cupcakes are topped with chocolate ganache made from cacao grown in the Philippines. \nPuto (v\,gf)\nHindi influence in Filipino cooking is low key but well entrenched; many rice-based sweets and snacks are of Hindi origins. Puto\, steamed cakes made from ground up rice grains\, a close cousin to the sanna and idli \n—– \n$79 +HST \n—– \nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering\, and at Withrow Park Farmers’ Market in the summer. @mamalindasto | @lamibymamalindas\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-traditions-of-the-filipino-kitchen-by-maria-polotan/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20241208T100000
DTEND;TZID=America/Toronto:20241208T160000
DTSTAMP:20260608T215050
CREATED:20241029T183651Z
LAST-MODIFIED:20241107T144708Z
UID:140379-1733652000-1733673600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Croissants & Viennoiserie 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 Viennoiserie\, the magical butter-laminated pastry that is at the heart of croissants and many other classic European pastries from France to Denmark. Creating croissants from scratch is a somewhat complex\, multi-day process\, but Leo has expertly constructed a full-day workshop that will cover the all the steps so that you can begin making them at home. You’ll learn how to make your own brioche dough\, and the processes of mixing\, kneading\, rolling\, rising\, laminating and shaping required to make Croissants\, Pain au chocolat\, Pain aux raisins\, Kouign aman\, Chaussons aux pommes\, Palmiers and Brioches. \nWorking with some pre-made doughs\, as well as making your own dough from scratch\, will give participants a chance to get hands-on experience with every step of the croissant-making process\, an opportunity to make a variety of classic pastries that will be baked off in class\, as well as prepare additional dough to be taken home to be finished\, baked or frozen.\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\n—– \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-croissants-viennoiserie-intensive-by-leo-baduria-2/
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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