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DTSTART;TZID=America/Toronto:20250314T183000
DTEND;TZID=America/Toronto:20250314T210000
DTSTAMP:20260608T145319
CREATED:20250223T210921Z
LAST-MODIFIED:20250224T005535Z
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SUMMARY:MASTERCLASS: Discovering Chai by Malav Naik
DESCRIPTION:Move over “Chai Tea Latte”!\nIt’s time to learn what really makes a proper cup of Chai. \nIn the last few years corporate chains and trendy cafés have taken the complex flavours and aromatic spices of Indian “Chai” and marketed them into a mainstream\, worldwide phenomenon. But along the way they’ve lost sight of the deep roots and remarkable diversity of tea as it is enjoyed in India. Born as an act of revolt against colonial arm twisting\, this delicious\, storied beverage is complex in flavour and rich in history. And there are a million and one ways to make it! Every region in India has its own special way; each with slight changes in the spice mix\, brewing technique and use of sweeteners. \nJoin chai fanatic and enthusiastic culinary historian Malav Naik for a tea party like no other: a deep dive into the history of chai and its customs. You’ll discover a variety of easy ways to make delicious\, fresh\, authentic chai at home! The workshop will also feature tutorials on how to make some popular\, traditional chai time snacks. Along with the hands-on tutorial\, you will also get a chai making kit to take home and a compilation of delicious recipes. \nIntro to Chai \nWhat is Chai?  • History of Chai • Chai in contemporary South Asia • Chai in Indian pop culture \nSNACK BREAK! \nChai Making 101: Introduction to the Chai Flowchart\nAdvanced Chai Making Tutorial: Ginger & Lemongrass Chai  • Irani Chai • Iced Chai\nGroup Activity • Q & A \nSNACK BREAK! \nIntroduction to chai snacks\nRecipe demonstration • Q & A  • Chai Kit distribution\n—– \nSNACKS \nButter Biscuits – crisp\, buttery cookies with a signature flaky texture and rich\, savory flavor.\nChai Rusks – crisp\, twice-baked bread slices perfect for dunking\, with a light\, crunchy texture and a subtle sweetness.\nMawa Cake – Mawa Cake is a rich\, cardamom-scented tea cake with a dense\, buttery crumb made from reduced milk.\nAll the biscuits (cookies) and cakes mentioned here are some of the bestsellers at Dotiwala Bakery\, a Surat institution with a 200 year history. I grew up eating these\, especially with chai. My family would always have a jar of Dotiwala cookies or cakes in the pantry that was enjoyed with afternoon chai. Dotiwala Bakery was started by a Parsi family who took it over from the Dutch. It has a rich history of inventing unqiue baked goods that are famous worldwide. \nMaska Bun & Bombay Grilled Sandwich\nMaska Bun — a soft\, fluffy bun slathered with rich butter — is synonymous with the ‘kitli’ culture of Ahemdabad\, Gujarat. ‘Kitli’ or ‘Chai Kitli’ are roadside tea stalls that are omnipresent in the city of Ahemdabad. Each street has one or sometimes multiple kitlis that serve piping hot chai all day long. Along with chai\, they also have other snacks and often sell loose cigarettes as well!\nThe Bombay Grilled Sandwich is a grilled\, buttery toastie is layered with spiced potatoes\, chutney\, veggies\, and melted cheese; it is not always a chai time snack but extremely popular and loved nonetheless! \nGaram Nashto\nHandwo is a savory\, spiced Gujarati cake made from fermented lentil and rice batter\, with a crispy crust and soft\, flavourful interior. Gujaratis love their tea time snacks\, a mark of the famed Gujju hospitality. Whenever we would have guests over\, my mother would insist on making some ‘garam nashto‘ for them with chai. Literally translated\, it means ‘fresh hot snacks’. She’d make the distinction as she wouldn’t want to serve readymade biscuits from the market with her chai… that’s way too basic 😉\n—– \n$79 +HST \n—–\nMalav Naik is a marketing strategist\, artist and activist based in Toronto\, ON. Growing up in the food-obsessed city of Surat has shaped their hedonistic outlook towards cooking and eating. They are also a food history enthusiast\, always finding ways to impart cultural and historical knowledge with every dish they serve. @the_khalnaik \n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/masterclass-discovering-chai-by-malav-naik/
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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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250315T120000
DTEND;TZID=America/Toronto:20250315T143000
DTSTAMP:20260608T145319
CREATED:20210918T142607Z
LAST-MODIFIED:20250213T161404Z
UID:127737-1742040000-1742049000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to Knife Skills with Sonya Gammal
DESCRIPTION:Knowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife skills and kitchen fundamentals. In addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious meal. Chef Sonya will guide you through foundational skills such as: selecting\, storing and handling knives\, sharpening and honing\, knife safety and tips\, techniques for dealing with common ingredients like onions & garlic\, classic vegetable and herb cuts such as julienne\, brunoise\, and chiffonade\, and the easiest way to break down a whole chicken into 8 standard cuts. \nDuring the class you will be preparing a light meal of chicken/veggie masala curry with basmati rice and a fresh salsa\, and take home these terrific recipes.\n(vegan + gluten-free options available).\n—- \n$79 +HST \n—– \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of working in a kitchen\, allowing all participants to have fun and learn new skills.\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-intro-to-knife-skills-with-sonya-gammal/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250315T183000
DTEND;TZID=America/Toronto:20250315T213000
DTSTAMP:20260608T145319
CREATED:20250222T213045Z
LAST-MODIFIED:20250314T140540Z
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SUMMARY:SUPPER CLUB: The Bologna Pasta Project by Peter Roberts
DESCRIPTION:By now everyone’s familiar with Ragu Bolognese — it has become on of the best known pasta dishes in the world — but there are so many more unique\, local recipes in the region that are equally remarkable. Dotted around Bologna\, in a few small shops\, home kitchens and restaurant kitchens\, you will still find sfoglini rolling pasta by hand\, according to tradition. They are the makers of sfoglia\, what Bolognese call their egg pasta dough and it is the foundation for one of Italy’s most beloved regional cuisines. For one city\, Bologna’s cuisine is an embarrassment of riches. \nMany years ago\, Peter Roberts fell in love with the city of Bologna and its marvellous food. Since then\, he’s been back almost every year to study with a family of master pasta makers in the city to learn the traditional techniques and recipes. This is where he truly began to appreciate how the quality and texture of handmade pasta cannot be replicated by machine. Tonight he showcases several of the region’s unique\, local pasta dishes in an homage to the food and people of Bologna.\n—– \nTortellini in Brodo\nBologna’s most iconic dish\, but one that’s difficult to find outside the city. Delicate meat filled pasta\, floating in a rich\, flavoursome broth that takes about 16hrs to prepare. Sublime. \nRagu Bolognese with hand-rolled Tagliatelle\nA slightly modified version of my teacher’s ragu recipe. The tagliatelle are made from free range eggs and organic Italian soft wheat flour. An absolute classic for a reason. \nBalanzoni\nA lovely shade of green from fresh spinach\, this large filled pasta is stuffed with ricotta\, mortadella and various seasonings. Dressed in a butter sauce and parmesan\, this is a much adored dish that’s Bolognese to the bone. \nTiramisu\nA very good\, very classic version using a secret I got from the chef at my favourite tavern in Bologna.\n—– \n$79 + HST \n—–\nWhen not running a small woodworking shop called Gute\, Peter Roberts heads up the Bologna Pasta Project\, a pop-up passion project showcasing the artisan pastas of Bologna\, making handmade pasta by special order\,\nbolognapastaproject.com | @bologna_pasta_project \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur \n\n 
URL:https://dev.thedepanneur.ca/event/supper-club-the-bologna-pasta-project-by-peter-roberts/
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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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250316T120000
DTEND;TZID=America/Toronto:20250316T143000
DTSTAMP:20260608T145319
CREATED:20250223T224607Z
LAST-MODIFIED:20250224T012308Z
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SUMMARY:COOKING CLASS: Maple Butter Tarts & Scones by Alan Zelcovitch
DESCRIPTION:Maple sap starts to run in mid-February\, so what better way to celebrate this quintessentially Canadian milestone than two delicious maple recipes: Maple Butter Tarts and Maple Scones. Let 20-year cookie biz veteran Alan Zelcovitch walk you through creating delicious maple syrup butter tarts — they are so much easier to make than you might imagine — and you may never want to buy another butter tart again! You will learn the secrets of a beautifully flaky crust\, and exactly how to make the perfect maple filling as well. As a bonus\, you’ll  be shown a great trick to easily remove them from the pan. Building on these pastry skills\, you’ll also get other make some fabulous Maple Scones as well. These flakey\, layered scones can be frozen in raw\, and baked off as you need them\, so you are always ready to enjoy freshest scones\, warm from the oven.\n—– \n$79 +HST \n—–\nAlan Zelcovitch started a successful online cookie company in 2004. In the two decades since then\, he has amassed a wealth of knowledge and experience in cookie-making as well as other kinds of pastries and desserts. Five years ago he graduated from the Chocolate Academy in Montreal and has been a professional Chocolatier ever since.\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-maple-time-maple-butter-tarts-scones-by-alan-zelcovitch-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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DTSTART;TZID=America/Toronto:20250316T120000
DTEND;TZID=America/Toronto:20250316T180000
DTSTAMP:20260608T145319
CREATED:20250122T160448Z
LAST-MODIFIED:20250122T160448Z
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SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\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-9/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250316T180000
DTEND;TZID=America/Toronto:20250316T210000
DTSTAMP:20260608T145319
CREATED:20250221T183741Z
LAST-MODIFIED:20250312T003110Z
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SUMMARY:DIY Syrian Iftar with Rahaf Alakbani
DESCRIPTION:Our DIY Dinner Parties are a combination cooking class and dinner. Working in small groups and following detailed recipes\, you and your fellow guests will prepare and then indulge in a spectacular meal inspired by Syrian culinary traditions. All ingredients\, equipment and recipes are supplied and expert facilitators are on hand to guide you through the whole process. It’s a fun way to meet new people\, learn recipes and enjoy a delicious meal in a convivial & collaborative setting. \nRamadan is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Muhammad; an annual event regarded as one of the Five Pillars of Islam. During Ramadan\, fasting begins immediately after the pre-dawn meal of Suhur and continues during the daylight hours\, ending with the evening meal of Iftar (‘break fast’) at sunset. The spiritual rewards of fasting are also believed to be enhanced during Ramadan\, so this time often includes more prayers\, and an increase of good deeds and charity. But beyond its religious and spiritual significance\, the Ifthar meal is a joyous celebration of family\, friends and — of course — fabulous food! \nThe Depanneur invites you to join us in the making and sharing of a traditional Syrian Iftar dinner\, prepared with love by Rahaf Alaakbani\, the talented cook and musician who helped The Dep establish Newcomer Kitchen in 2016. \nNote: Please keep in mind that no food or drink will be served until sunset (7:30pm)\n—– \nWater & Dates\nThis is the traditional way to break the fast\, in emulation of the Prophet Muhammad \nShorabit Adas شوربة عدس\nThis red lentil soup flavoured with cumin\, onion\, Aleppo pepper\, black pepper and garnished with fresh coriander\, is probably the most popular soup in Syria. It is an essential and traditional dish during Ramadan\, when it is served hot with a slice of lemon. \nMaqluba مقلوبة [chicken & beef]\nMaqluba is a traditional dish from the Levant that includes meat\, rice\, and fried vegetables layered in a pot\, which is then tipped over before serving\, hence the name which translates literally as “upside-down”. This Syrian version of the recipe includes tomatoes\, eggplant\, poached halal chicken and spiced ground beef\, with a garnish of butter-fried nuts. \nKhyar Belaban خيار بلبن\nYogurt and cucumbers with a touch of garlic is popular combination throughout the Mediterranean\, but the addition of mint makes for an especially delightful\, cool and refreshing salad. \nS’fouf  صفوف\nA light\, delicate semolina cake\, made golden with turmeric and fragrant with anise\, vanilla\, and coconut\, studded with black sesame seeds and topped with pistachio\, served with coffee or tea. \n—– \n$89 +HST\n—– \n\nRahaf Alakabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children.\n@the_rahaf_kitchen | @haneen_choir_ca\n—– \nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur
URL:https://dev.thedepanneur.ca/event/diy-iftar-with-rahaf-alakbani/
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/2017/09/maqulba-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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