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DTSTART;TZID=America/Toronto:20250308T183000
DTEND;TZID=America/Toronto:20250308T213000
DTSTAMP:20260608T145325
CREATED:20250217T185234Z
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UID:142141-1741458600-1741469400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Lo Cubano by Chef Fayad Martin with live Cuban music by Papalote
DESCRIPTION:Cuba has a remarkable history. Consider that Havana was a diverse\, multicultural\, global capital of universities and opera houses back when New York City was little more than wooden village. Over 500 years Cuba developed a rich and sophisticated culinary tradition drawing influences from around the world\, from Spain and the Americas\, to Africa\, the Middle East & China. While more recent history may have hampered Cuba’s reputation as a culinary destination\, the fabulous home cooking prepared across the island and abroad remains stuff of legend. Tonight accomplished Cuban Chef Fayad Martin shares some of his favourite traditional Cuban dishes while talented local ensemble Papalote enchant guests with the seductive rhythms of Cuban Son.\n—– \nCrema de Vegetales\nA warming soup of vegetables reflecting Cuba’s mixed African and Spanish history\, seasoned with garlic\, onion\, cilantro and parsley. \nTostones & Pico de Gallo\nCrispy\, twice-fried plantains\, a Cuban classic\, served with a zesty pico de Gallo fresh tomato salsa. \nRopa Vieja\nOften considered the national dish of Cuba\, ropa vieja translates to “old clothes\,” evoking the long\, thin strips of pulled beef used in the dish. A resourceful use of cuts like brisket\, it’s slow-cooked in a tomato-infused sofrito with garlic and spices until very tender\, and often garnished with peppers or olives. \nMasas de Cerdo & Mojo Criollo\nChunks of marinated pork are fried until caramelized and slightly crispy. These rich\, succulent morsels highlighted by mojo criollo\, a bright\, tangy sauce of  naranja agria (sour orange\, a Cuban citrus fruit somewhere between an orange and a lime) with plenty of garlic\, herbs and onions. \nMoro Rice & Yuca Frita\nIn Cuba\, the classic combination of black beans and white rice earned the nickname Moros y Cristianos\, evoking the intertwined histories\, cultures\, and conflicts of the Moors and Christians in Andalusian Spain. Yuca (aka cassava or manioc) is a root vegetable native to South America and widely cultivated in tropical regions. A staple food source for many Indigenous peoples\, yuca also became a key ingredient in the cooking of enslaved Africans in Cuba. Fried until golden\, with a crispy exterior and soft interior\, they remain a popular snack and side dish throughout the Caribbean. \nCasquitos de Guayaba & Buñuelos Cubanos\nCasquitos means “little helmets” in Spanish\, referring to the appearance of the halved and hollowed guavas in this dish. This traditional Cuban recipe combined local ingredients with colonial Spanish techniques for preserving fruit by simmering in a sugar syrup with spices. The small\, sweet cups are filled with a cream cheese for rich and decadent dessert. Buñuelos Cubanos are delightful\, crispy donuts made from cassava & sweet potatoes flavoured with cinnamon and anise.\n—– \n$89 +HST \n—–\nFayad Martin is a professional Cuban chef with over 20 years of experience\, and is also a certified wine and cigar sommelier. Chef Martin hosted family-style dinners in Havana\, Cuba for many years\, and is now bringing his skills\, warmth and hospitality to Toronto through pop-up and private dining events across the GTA.\nhavanacheftable.com | @HavanaChefTable \nPapalote is a Toronto-based Latin music group that has created a unique sound and repertoire rooted in the Cuban tradition of Son Montuno\, with its seductive blend of folkloric poetry and complex rhythms\n@papaloteband\n—– \nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \n\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-a-lo-cubano-by-chef-fayad-martin-with-live-cuban-music-by-papalote/
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:20250309T120000
DTEND;TZID=America/Toronto:20250309T143000
DTSTAMP:20260608T145325
CREATED:20250210T163607Z
LAST-MODIFIED:20250210T163751Z
UID:141979-1741521600-1741530600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Home Canning - Red Onion Jam & Pickled Onions by Heather Kilner
DESCRIPTION:In this fun\, hand-on class Heather Kilner will introduce you to the fundamentals of home canning through and two delicious winter condiments: savoury-sweet red onion jam\, perfect for a cheese plate and amazing on a burger\, and tangy pickled red onions that will add zing to any taco or salad. Everyone will leave the class with a basic understanding of safe canning practices\, along with copies of the recipe and a jar of any the goodies made in class. You will take home an understanding of the mechanics of safe canning and the confidence to preserve your favourite foods at home.\n—– \n$79 + HST \n—–\nHeather Kilner is an experienced canner and food preservationist based in Parkdale. She has led numerous workshops on food preservation and gardening related topics with FoodShare and Not Far From the Tree\, and was the lead facilitator with Preserving Parkdale\, West End Food Co-op for 2 years.
URL:https://dev.thedepanneur.ca/event/cooking-class-home-canning-red-onion-jam-pickled-onions-by-heather-kilner/
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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DTSTART;TZID=America/Toronto:20250309T160000
DTEND;TZID=America/Toronto:20250309T183000
DTSTAMP:20260608T145325
CREATED:20250228T211816Z
LAST-MODIFIED:20250308T191640Z
UID:142510-1741536000-1741545000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Family Hamantashen with Alissa Kondogiannis
DESCRIPTION:NOTE: This is a family-friendly event – adults can bring kids for 1/2 price — but anyone and everyone is welcome to come and make delicious Hamantashen with us! \nHamantaschen are delectable little triangular filled pastries associated with the Jewish holiday of Purim\, a Jewish holiday that commemorates the saving of the Jewish people as told in the Scroll of Esther. The name refers to Haman\, the villain in the Purim story\, and translates loosely to Haman’s pockets\, hats\, or ears depending on the local tradition. They have become a beloved part of the Ashkenazi Jewish celebration\, along with songs\, stories\, dressing up in costumes and other festive activities. \nFor this fun\, family-friendly workshop Alissa Kondogiannis will show participants how to make the Vanilla sugar cookie dough which is then rolled\, cut and shaped into a triangles before being stuffed with jam\, or poppyseed (mohn)\, or chocolate (Nutella) filling. After being baked the Hamantaschen can be drizzled\, dipped\, and decorated in a variety of ways. There will be fresh-baked Hamantaschen to share in class\, and each participant goes home with several unbaked pastries to bake at home.\n—– \nAdults $79 +HST • Kids $39 +HST (must be accompanied by an adult) \n—–\nAlissa Kondogiannis loved eating challahs and babkas her whole life\, but it was only after travelling that she really got on the path of making her own breads from scratch. Her aim is to introduce everyone to the joys of making bread\, and show that people don’t have to be intimidated by yeasted doughs. She has been teaching babka classes for a number of years in Thornhill\, where she runs a small catering business\, Barnstar Kitchen.\n@barnstarkitchen \n\n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-family-hamantashen-with-alissa-kondogiannis/
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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