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DTSTART;TZID=America/Toronto:20250321T183000
DTEND;TZID=America/Toronto:20250321T210000
DTSTAMP:20260608T144034
CREATED:20250302T231226Z
LAST-MODIFIED:20250320T191509Z
UID:142558-1742581800-1742590800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Sephardic Shabbat by Alissa Kondogiannis
DESCRIPTION:For thousands of years Jewish people have been gathering around the table on Friday nights to celebrate a humble but ancient ritual\, the sabbath meal. The lighting of candles\, the singing of simple blessings and the breaking of bread have been the unifying thread that has connected Jewish life across centuries and continents. In this multi-dinner series\, Alissa Kondogiannis explores Shabbat dinners as they have evolved in Jewish communities around the world\, e.g. Ashkenazi in Eastern Europe\, Sephardi in Spain and North Africa\, Mizrahi in the Middle East and Central Asia. \nIn North America\, the majority of Jews come from the Eastern European Ashkenazi tradition; reasonable as they make up more than 80% of Jews worldwide. Unsurprisingly\, this has informed many ideas of Jewishness in popular culture: things like Yiddish\, Klezmer music\, delicatessens\, or the black garments of Orthodox Jews. Yet there is a whole other experience of Judaism much less familiar\, the Sephardic Jewish traditions of Spain and Portugal. The Spanish Inquisition and the expulsion of Jews from the Iberian peninsula in the 15th Century created a geographic diaspora of Jewish people\, sending many north and east into Europe\, and others south into North Africa and the Middle East. Over time this led to a divergence in culture\, dress\, language\, traditions\, and of course\, food. Yet the fundamental Jewish rituals remained\, including that of Shabbat\, the Friday night dinner marking the beginning of the Sabbath\, the day of rest. \nSephardic food still hews to the tenets of Kosher law\, but reflects the cultures and ingredients of the Mediterranean and the its cultures. Vibrant colours\, piquant flavours\, and complex spices mark a Jewish food very different than the kind that was imported from places like Poland\, Ukraine and Russia; a cuisine where hummus and couscous is as familiar as bagels or brisket. This is food close to Alissa’s soul\, the food that she craves when she eats out and that she makes for herself at home\, that evokes the Mediterranean flavours of the Greek side of her family. Join us for a lovely meal showcasing the diversity\, richness and vibrancy of the Sephardic tradition.\n—– \nMoroccan Carrot Salad\nShredded raw carrot\, with the tang of lemon\, the fire of harissa\, and the complex aromas of cumin\, paprika\, cinnamon and coriander. \nHummus\nEven though it has now become a global supermarket staple\, the authentic\, homemade version of this light\, creamy chickpea and tahini dip cannot be beat. \nMatbucha\nA slow roasted North African dip made with sweet peppers and hot peppers\, tomatoes and garlic. \nGreen Schug (Zhoug)\nA spicy condiment made of cilantro\, green chilies and cardamom especially popular in Yemen. \nHomemade Challah\nAlissa’s speciality\, and frankly\, worth the price of admission \nSlow-Roasted Chicken with Preserved Lemons and Olives \nEvoking the fragrant tagines of Morocco\, this chicken is marinated with onions and preserved lemons\, ginger\, turmeric and ras-el hanout then slow cooked with plump green olives.\nVegetarian: Roasted Cauliflower  \nJewelled couscous\nFine couscous studded with dried fruits\, seeds and nuts \nHawaij-spiced Roast Sweet Potatoes\nA fragrant Yemeni spice blend\, hawaij starts with cumin\, black pepper\, turmeric and cardamom\, but has countless variations. It pairs beautifully with the sweetness of the potatoes\, then garnished with earthy tahini and silan (sweet date syrup). \nMa’aroud\nRolled semolina cookies filled with a sweet mixture of dates and cinnamon and scented with rosewater. Served with dried fruit\, nuts\, and fruit tea.\n—– \n$79 +HST \n—– \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 weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-sephardic-shabbat-by-alissa-kondogiannis/
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/2025/03/04KITCH-superJumbo.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250322T120000
DTEND;TZID=America/Toronto:20250322T143000
DTSTAMP:20260608T144034
CREATED:20250302T215627Z
LAST-MODIFIED:20250313T172506Z
UID:142552-1742644800-1742653800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to Sourdough with Sonya Gammal [2]
DESCRIPTION:Join Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours\, you’ll learn about the history of sourdough and its health benefits\, how to create and maintain a starter\, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful\, hand-crafted artisanal — and very tasty — sourdough loaf. \nWe’ll start out by preparing and baking off 2 large loaves using the Dutch Oven method\, that everyone will get to share at the end of class\, accompanied by a bowl of warm butternut squash soup\, and some cheese & nuts. While the loaves are baking in the oven\, participants will prepare their own sourdough starter and dough\, and everyone will leave with their own loaf to finish baking at home\, all the recipes\, and an unforgettable culinary experience!\n—- \n$79 +HST \n—–\nSonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids\, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to cooking aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that they can easily do on their own or can be shared with family and friends. \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-sourdough-with-sonya-gammal-2/
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/2019/03/sourdough.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250322T183000
DTEND;TZID=America/Toronto:20250322T213000
DTSTAMP:20260608T144034
CREATED:20250205T194734Z
LAST-MODIFIED:20250212T131006Z
UID:141943-1742668200-1742679000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Luca by Chef Dave Mottershall
DESCRIPTION:After many years racking up accolades in top kitchens across the country (2012 PEI Chef of the Year for one)\, Chef Dave Mottershall blazed a trail through Toronto a decade ago with his widely acclaimed pop-up Loka Snacks and first-of-its-kind\, Kickstarter-backed Loka on Queen Street. Along the way he became a regular fixture at The Dep with his popular charcuterie workshops and imaginative dinners. Now after several year back out East\, he has returned to Ontario and is gearing up to launch Luca\, a new\, high-octane Italian restaurant in downtown Barrie with dishes inspired by Calabria\, Emilia-Romagna\, and Tuscany. Drop by for an exciting sneak preview of what this fabulously talented chef and his team have in the works.\n—– \nAntipasti\nYellow fin tuna tartare\, shaved house cured beef bresoala\, tuna tonnato sauce\, allumette potato frites\nVegetarian: Beet tartare\, sun dried tomato aioli\, pickled peppers\, allumette potato frites \nPrimi\nSeared ‘nduja\, hand-rolled leek ash cavatelli pasta\, Tuscan kale\, basil pangrattato\nVegetarian: Carrot with Calabrian chili\, cavatelli pasta\, Tuscan kale\, basil pangrattato \nSecondi\nRoasted bavette steak\, green peppercorn emulsion\, fingerling potatoes\, garlicky broccolini\nVegetarian: Roasted cauliflower steak\, green peppercorn emulsion\, fingerling potatoes\, garlicky broccolini \nDolce\nHazelnut gelato\, amaretti cookie \n—– \n$99 (+HST) \n—– \nChef Dave Mottershall is an award-wining Chef known for his dedication to supporting the farm-to-table food movement. After more than a decade working in kitchens coast-to-coast\, he landed in Toronto in 2014\, where he hosted a run of popular pop-ups and charcuterie workshops at The Dep. Shortly thereafter he launched Loka\, Canada’s first Kickstarter-funded restaurant (The Dep was a backer!)\, which went on to be named Best New Restaurant (NOW). Dave has since returned to PEI for a stint working alongside Chef Michael Smith\, and most recently has been teaching culinary students at Georgian College while he gears up to launch an exciting new contemporary Italian concept\, Luca\, in Barrie with The Common Hospitality Group. @Chef_Rouge
URL:https://dev.thedepanneur.ca/event/supper-club-luca-by-chef-dave-mottershall/
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/2025/02/chef_rouge-tuna-tataki-copy.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250323T120000
DTEND;TZID=America/Toronto:20250323T143000
DTSTAMP:20260608T144034
CREATED:20250213T161601Z
LAST-MODIFIED:20250302T232443Z
UID:142102-1742731200-1742740200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to Sourdough with Sonya Gammal
DESCRIPTION:SOLD OUT – 2nd Class Added SAT Mar 22\nJoin  Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours\, you’ll learn about the history of sourdough and its health benefits\, how to create and maintain a starter\, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful\, hand-crafted artisanal — and very tasty — sourdough loaf. \nWe’ll start out by preparing and baking off 2 large loaves using the Dutch Oven method\, that everyone will get to share at the end of class\, accompanied by a bowl of warm butternut squash soup\, and some cheese & nuts. While the loaves are baking in the oven\, participants will prepare their own sourdough starter and dough\, and everyone will leave with their own loaf to finish baking at home\, all the recipes\, and an unforgettable culinary experience!\n—- \n$79 +HST \n—–\nSonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids\, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to cooking aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that they can easily do on their own or can be shared with family and friends. \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-sourdough-with-sonya-gammal/
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/2019/03/sourdough.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250323T160000
DTEND;TZID=America/Toronto:20250323T183000
DTSTAMP:20260608T144034
CREATED:20250213T160844Z
LAST-MODIFIED:20250302T215533Z
UID:142098-1742745600-1742754600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Hand-Shaped Pastas of Southern Italy with Chef Anthony Sestito
DESCRIPTION:Join Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a selection of traditional eggless pastas and shapes typical of Southern Italy. You’ll ease into the class with a beautiful spread of antipasto on arrival\, and then dive into learning how to make a simple and versatile fresh pasta dough from scratch\, with an emphasis on choosing the right flours and the importance of resting the dough. Then Chef Anthony will walk you through some classic shapes and styles of pasta made focusing on classic hand-shaped pastas such as Cavatelli\, Orecchiette\, Fileja\, and Lorighittas. There will be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light meal of Orecchiette with Sausage & Rapini. (Veg/Vegan option available on request). Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends!\n—– \n$79 + HST \n—– \nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker).  @_pastaio_\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-hand-shaped-pastas-of-southern-italy-with-chef-anthony-sestito/
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/2024/03/broccoli-rabe-and-sausage-pasta-10.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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