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DTSTART;TZID=America/Toronto:20250405T183000
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DTSTAMP:20260608T171644
CREATED:20250309T205455Z
LAST-MODIFIED:20250310T153809Z
UID:142704-1743877800-1743886800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Filipino Kamayan with Maria Polotan
DESCRIPTION:Kamayan is a Tagalog word that translates to “by bare hand” and refers to a traditional Filipino style of communal meals. A typical kamayan meal — sometimes called a Boodle Fight\, a name it earned among the hungry soldiers of Filipino army mess halls — features a table covered in banana leaves upon which a large mound of rice is placed\, surrounded by a variety of meat and vegetable dishes\, condiments and garnishes. The meal is then shared by everyone at the table\, typically eaten by hand without plates or utensils.  Join Maria Polotan\, the Dep’s go-to authority on authentic Filipino cuisine\, for a fun hands-on foray into the unique culinary experience of kamayan.\n—– \nThis meal will be kamayan-style\, served communally on banana leaves over a mound of rice with a selection of condiments\, to be eaten with one’s hands.  \nLumpiang Hubad/Sariwa\nMany of you may already be familiar with lumpia\, the justly famous and addictive crispy little Filipino spring rolls. In this version of the dish the filling\, a melange of sautéed veggies like shredded green papaya\, carrots\, bean sprouts and herbs\, is the star. Called a hubad (naked) or sariwa (fresh) roll\, the filling is served separately alongside thin\, fresh wheat wrappers and crisp lettuce\, and diners are invited to make their own rolls to dunk in a flavourful peanut dipping sauce. \nGinataang Hipon\nAlmost like a dry curry\, this dish features whole\, head-on shrimp cooked in fragrantly spiced coconut milk until the sauce is almost completely dry\, the flavours have concentrated\, and the shrimp start to glisten in the coconut oil. A delightfully messy delicacy perfect for eating with your hands. \nHumba\nRich pork belly marinated is overnight in garlic\, miso\, fermented black beans\, soy sauce\, cane and black vinegars\, brown sugar\, chilies\, star anise\, black pepper\, and cilantro then slowly braised until fork tender\, earning it the name “sweet-smelling pork”. \nLangka Rendang (V)\nRendang is well known dish of the Maranao\, a predominantly Muslim Filipino ethnic group native to the region around Lanao Lake in the island of Mindanao. It is often made with meat\, but this version made with green jackfruit braised in a spicy coconut milk sauce\, is completely vegan. \nServed with steamed jasmine rice\, and acharang papaya\, a tangy pickle of green papaya\, carrot\, onion\, garlic\, ginger \nBibingkang Cassava (V\, GF)\nA rich\, sticky cassava cake made with cassava\, coconut milk and sugar. \nPaceincia\nA light\, sweet meringue cookie that is ubiquitous in nearly every panaderia (bakery) in the Philippines.\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 Lami by 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. @lamibymamalindas\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/cookbook-club-filipino-kamayan-with-maria-polotan-2/
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/kamayan.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20250406T120000
DTEND;TZID=America/Toronto:20250406T143000
DTSTAMP:20260608T171644
CREATED:20250311T014743Z
LAST-MODIFIED:20250311T014743Z
UID:142749-1743940800-1743949800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Syrian Brunch by Rahaf Alakabani
DESCRIPTION:In late 2016\, The Depanneur & Butler’s Pantry teamed up with the fabulous Syrian cooks from Newcomer Kitchen to host Canada’s first Syrian Brunch Pop-Up\, a sold-out event that reached as far as the pages of SAVEUR Magazine. Since then\, many people have expressed interest in learning some of these fabulous recipes. In this fun\, hands-on class\, talented cook\, musician and co-founder of Newcomer Kitchen\, Rahaf Alakbani will be sharing her favourite recipes and techniques. She will share stories and songs as you delve into a some of the most popular traditional Syrian brunch dishes\, and includes a sitting down to share a meal at the end of the class. \nThe class will focus on the following recipes: \nJazmaz\nThe Syrian version of Levantine shakshuka\, a popular dish of eggs poached in tomatoes\, onions and spices. \nFul\nThis dish of stewed fava beans is traditional breakfast throughout the Middle East\, \nQatayef\nDelicate little yeasted pancakes folded around a sweetened ricotta filling\, drizzles with a fragrant sugar syrup. \nThere will also be a demonstration of how to make labneh (a thickened yogurt-based cheese)\, and tamr mahshi (dates stuffed with walnuts). Brunch will served with za’tar bel zeit (thyme & sesame seasoning mixed with olive oil)\, mukhallal (pickles)\, zeitoun (olives)\, fresh bread\, and chay (tea).\n—– \n$79 +HST \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 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-syrian-brunch-by-rahaf-alakabani-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/2025/01/NEWCOMER-KITCHEN_DAY-2_DEPANNEUR-COOKBOOK_MARCH-2021-36.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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