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X-WR-CALDESC:Events for The Depanneur
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DTSTART;TZID=America/Toronto:20250417T183000
DTEND;TZID=America/Toronto:20250417T210000
DTSTAMP:20260608T122932
CREATED:20250323T215646Z
LAST-MODIFIED:20250417T171315Z
UID:143072-1744914600-1744923600@dev.thedepanneur.ca
SUMMARY:MASTERCLASS: The Past and Future of Maiz by Iván Wadgymar
DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.\nMaiz\, the staple grain of many pre-Colombian civilizations\, is now one of the most widely cultivated crops on Earth. But along the way\, so much of what made corn culturally central and sacred is under threat of being erased by industrial commodity products flooding the global market. In response\, artisanal producers like Iván Wadgymar are returning to heritage varietals and traditional processing techniques\, along with zero-waste agricultural practices. This produces a higher quality\, more authentic\, and far more delicious product that honours this precious gift of nature and culture. \nJoin Ivan for a journey into the origins of maiz in Mesoamerica and discover how millennia of skillful crop domestication created a foundational food for Pre-Columbian civilization that lived the centre of their cosmology. These sophisticated agricultural practices coevolved with the technologies like nixtamalization\, which transforms the nutritional profile of corn\, and creates the masa used in tortillas\, tamales\, and even the ubiquitous supermarket corn chips. The place maiz holds in Mexico’s socio-political-economic web has undergone dramatic changes from the colonial period until now\, and projects like Maizal help protect this unique cultural inheritance\, from seed to table.\n—– \nTonight’s tasting menu showcases the versatility of maize in Mexican cuisine\, featuring corn\, beans and herbs grown by Ivan himself. \nAtole (hot) & Tejuino (cold) – 2 maiz based beverages \nTamales de frijol – maiz dumplings\, stuffed with heirloom black beans\, wrapped corn husks and steamed (vegetarian) \nEsquites – a popular Mexican street food made with whole pozole (nixtamalized corn kernels) (vegetarian) \nPanuchos – A specialty of the Yucatán\, small tortillas stuffed with black beans before griddling\, topped with cochinita pibil (slow roasted pork with annatto and citrus) \nTotopos (fried tortilla chips) and homemade salsa will also be on the tables to snack on. \n—–\nIván Wadgymar has some unfamiliar job titles for a Torontonian: tortillero\, molinero\, and sembrador\, each one taking him deeper into the heart of an ancient culinary tradition. As a tortillero\, he runs Maizal Tortilleria making artisanal Mexican tortillas and totopos (aka tortilla chips) using locally grown organic corn. As a molinero he processes raw corn using the traditional nixtamal method that transforms it into the raw masa dough that is the foundation of much of indigenous Mesoamerican cooking\, making it more digestible and nutritious in the process. As a sembrador (sower)\, he grows his own heirloom varietals of corn and other vegetables\, herbs and spices in the sustainable permaculture tradition of the small milpa farms of Mexico. Together\, he connects land\, seed\, process and product in a way that is a celebration of both our local terroir and his hispanic heritage\, putting the culture back into agriculture. Along the way he both protects and reveals the unique flavours of a culinary tradition that is both ancient and very much alive.\n@maizalto \n\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-the-past-and-future-of-maiz-by-ivan-wadgymar/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/IVAN-in-the-corn-Large-e1753111965497.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250418T183000
DTEND;TZID=America/Toronto:20250418T210000
DTSTAMP:20260608T122932
CREATED:20250317T182317Z
LAST-MODIFIED:20250418T165527Z
UID:142941-1745001000-1745010000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Diasporist Third Seder & Cabaret by Emily Zimmerman
DESCRIPTION:Join The Dep’s resident vegan maven Emily Zimmerman (and her cabaret singer alter ego\, Goldie Luxemburg) for a Passover dinner to tell our stories\, comfort our hearts\, fill our bellies\, and remind us to keep fighting the good fight. \nThe first two nights of the Jewish holiday of Passover are celebrated with a seder: a ritual meal with symbolic food\, prayers\, songs\, activities for children\, and the telling of the story of the exodus from Egypt\, a millennia-old parable of liberation. These meals are shared with ones extended family and close friends. In modern times\, some Jews have started observing a Third Seder with members of their community\, guests\, and friends\, often to focus on the state of the world\, and how to use the Passover story as inspiration to fight for freedom and social justice in our own lifetimes. \nEmily’s annual vegan Third Seder was a mainstay of the Depanneur’s calendar for years. We even staged a virtual one during the worst of the COVID19 shutdowns\, with participants receiving delivered meals\, and eating together over a zoom channel. We’re delighted to be able to celebrate it in person to the new-and-improved Depanneur this year. In a time of increased instability and global tension\, can we grow stronger in hope\, in strategy\, and in our mission for justice\, in this millenia-old ritual of shared food\, song\, and storytelling? Expect delicious plant-based Jewish home cooking and playfully subversive performances.\n—– \nGolden Root Vegetable Soup\nwith hazelnut crema\, matzoh balls\, and crispy veggie gribenes. (Can be nut free on request.) \nManoomin (Wild Rice) Salad\nwith parsley\, mint\, lemon\, cranberries\, and local sumac \nPedder’s Pie\nCaramelized onions and mushrooms layered in seasoned mashed potatoes and broiled until the top is crispy. Served with a shallot and wild mushroom jus\, and lemony greens. \nRussian Tea and Cherries\nsmoked-and-spiced black tea and coconut milk custard\, with cherry compote\, and matzoh toffee. \n[menu is vegan and kosher for passover]\n—– \nPassover is about the idea of liberation\, and there can be no meaningful change\, or learning\, without joy\, hope\, and transgression. In that spirit\, there will be performances by local drag/burlesque/cabaret artists of Jewish and Palestinian backgrounds: Amuse Boosh\, Butt Mitzfa\, Chella Bella\, and Goldie Luxemburg. We’ll break (unleavened) bread together\, make art together\, and see how the ancient ritual of this holiday can help spur us on to needed change. \n \nGoldie Luxemburg is a wisecracking\, torch-singing\, leftist rabble-rousing performer of burlesque and cabaret. She takes the art form back to its roots in vaudeville and Yiddish theatre\, in Union Halls and Girlie shows. Call her the Revenge of the Red-Hot Mamas. @goldieluxemburg \nMeet Chella Bella\, Toronto’s half-Arab\, half-ghost\, burlesque extraordinaire! By day\, she gracefully floats through the air as a trained aerialist\, but when the sun sets\, she transforms into the frantically fabulous freckled feline of the city’s burlesque underworld. @chellachellabella \nAmuse Boosh serves up a “taste” of her journey of self-expression—a delectable blend of movement with meaning and resilience through joy. Through beauty and the spirit of liberation\, she invites everyone to savour the unity that binds us all. @amuse_boosh_ \nButt Mitzfa (they/them) is a Jewish genderqueer drag and burlesque performer and DJ who makes grrls\, bois\, theys and goys scream OY VEY. Join Butt Mitzfa on their coming (out) of age journey with glitter\, camp and Jewish lore that your Bubby didn’t teach you. Find them at @butt.mitzfa on Instagram. @butt.mitzfa\n—–\n \nEmily Zimmerman is a chef\, community worker\, food justice activist\, cooking up deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed\, pinko-commie\, Brooklyn Jews\, who relocated to Toronto 50 years ago\, but still root for the Mets.\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-third-seder-by-emily-zimmerman/
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/Mushroom-Shepherds-Pie-3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20250419T120000
DTEND;TZID=America/Halifax:20250419T143000
DTSTAMP:20260608T122932
CREATED:20250323T231815Z
LAST-MODIFIED:20250417T193242Z
UID:143068-1745064000-1745073000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Tamales by Iván Wadgymar
DESCRIPTION:Tamales are an essential and ancient Mexican dish – soft cornmeal masa (dough) stuffed with a flavourful filling\, wrapped in corn husks and steamed. Portable and self-contained\, tamales are a popular street food with countless variations found all across Mexico\, and a beloved part of many Holy Week and Easter celebrations. Join Iván Wadgymar of Maizal for a fun\, hands-on class where you will learn how to make delicious tamales from scratch using traditional\, freshly ground masa de maiz instead of the industrial maseca (dried corn flour) that many recipes call for. As a local grower\, miller and processor of artisanal Mexican corn\, beans and chiles Iván connection to Mexican culinary traditions runs much deeper than most. More than just recipes and techniques\, you will learn about the roots of the ingredients and traditions in Mexican and cuisine — literally what puts the culture in agriculture. You’ll be making Tamales de Rajas (Poblano Pepper) and Tamales Verdes (chicken in salsa verde)\, as well as a fresh Salsa Verde Cruda. There will be tamales to snack on in class\, and everyone gets to take home the tamales they make\, along with all the recipes.\n—– \nIván Wadgymar is a tortillero and molinero who runs Maizal\, a tortilleria that evolved from a Mexican restaurant into an end-to-end producer of artisanal corn masa\, tortillas & totopos. They grow heritage maize locally\, nixtamalize it in traditional ways and produce products that seek to reconnect to centuries of cultural tradition and wisdom.\n@maizalto\n—– \n\n\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/cooking-class-tamales-by-ivan-wadgymar/
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/2025/03/Chicken-Tamales-verde.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250419T183000
DTEND;TZID=America/Toronto:20250419T210000
DTSTAMP:20260608T122932
CREATED:20250331T195117Z
LAST-MODIFIED:20250418T020325Z
UID:143265-1745087400-1745096400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Tasting South India: Sadya by Shilpa Kotamarthi
DESCRIPTION:2025 South Asian Spotlight\nA sadya is a type of special traditional lunch from the state of Kerala in Southern India. It is typically served on religious holidays\, birthdays\, weddings and temple festivals\, and consists of a variety of traditional vegetarian dishes served on a banana leaf and eaten with one’s (right) hand. Around a centrepiece of rice (most often Keralan red rice)\, dozens of elements are artfully arranged: curries\, chutneys\, pickles\, sauces\, and sweets\, with the most elaborate versions clocking in at over 64 dishes! \nTonight’s host is Shilpa Kotamarthi\, a serial food entrepreneur who founded South Indian coffee brand Madras Kaapi\, as well as Mystery Eats\, a roving mystery dining experience\, and most recently\, Paati on the Block\, a new South Indian pantry essentials and meal kit project. She has put together a lovely selection of South Indian specialties not typically found in restaurants to bring the unique experience of the sadya to The Depanneur. \nIn addition to the full menu below\, and in the spirit of keeping the ‘mystery’ in ‘Mystery Eats’\, there will be some special items revealed only during the meal! \n—– \nGuntur Idlis \nSmall\, puffy and tender steamed cakes made from a fermented rice and lentil batter\, drizzled with ghee and spiced with guntur podi (a powder made from Guntur’s famous red chilies)\, served with a spicy peanut chutney. \nPanakam \nA traditional South Indian drink that serves as a palate cleanser\, made with jaggery\, black pepper\, and cardamom\, often used as a temple offering. \nThoran \nA dry spiced vegetable dish made with fresh shredded coconut. This version uses carrot and cabbage\, but other versions can include a multitude of vegetables and sometimes beans. \nVankaya Koora  \nEggplant simmered and cooked with a blend of ginger\, green chillies and coconut. \nKootu \nA popular\, slow cooked vegetable and lentil stew with roasted spices. \nBeetroot Pachadi \nGrated beets in a yogurt sauce\, seasoned with curry leaves and lentils. \nRasam \nA light\, tangy South Indian soup made with tomatoes\, pepper\, lentils. \nParupu Payasam \nA sweet pudding made with jaggery (unrefined sugar)\, rice and lentils and topped off with nuts and saffron \nSadhya is served with rice and ghee. It is traditionally eaten with your hands but cutlery will be provided as well. \n—– \nShilpa Kotamarthi the force behind Madras Kaapi and Mystery Eats\, is now launching Paati on the Block\, a Toronto based South Indian pantry and meal kit club. Paati on the Block is inspired by Shilpa’s Paati (grandmother) who is an amazing culinarian and has inspired her to bring the traditional flavours of South India to Toronto in the form of meal kits to help simplify weekday meals.\nshilpakotamarthi.com  | @paationtheblock  |  @kaapikween \n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-kerali-sadya-by-shilpa-kotamarthi/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:South Asian Spotlight,Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/sadya.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20250420T120000
DTEND;TZID=America/Halifax:20250420T143000
DTSTAMP:20260608T122932
CREATED:20250324T161851Z
LAST-MODIFIED:20250418T191433Z
UID:143096-1745150400-1745159400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: KFP Plant-Based Desserts by Emily Zimmerman
DESCRIPTION:Passover is a bit of a culinary contradiction: both a feast and a fast. Jews from all over the world remember their culture’s origin by gathering to eat lavish meals together\, but also by limiting their diets (sometimes quite a bit) for eight days. So how do we make delicious\, indulgent sweets for the celebration\, without many of the ingredients that usually go into a dessert? And what if you already can’t\, or don’t\, eat eggs and dairy? \nEmily Zimmerman\, The Depanneur’s OG plant-food maven\, will guide you through three matzah-centric\, kosher-for-passover desserts you’ll want to eat all year. Serve them at the family feasts on the first nights\, or use them at the end of the week with your last box of matzah. Each dish has its own history and background\, and delicious flavour profile. \nMatzah and Almond Milk Buñuelos\nThis Sephardic staple is brilliant for dessert or brunch. We’ll make our own almond milk\, and use it with broken-up matzah to serve up delicious kosher-for-passover doughnuts. \nMatzah Torte\nFrom Emily’s own French-Reform heritage comes this showstopper cake. Wine (or juice) soaked matzah layered with chocolate ganache and cherry jam\, and chilled until it’s fork-soft. We’ll prepare little ones to bring home\, and get to taste a variation made earlier. \nMatzah Toffee Crack\nThis has become an American-Jewish standard. Caramel and chocolate drizzled over matzah\, and allowed to harden deliciously. We’ll make a big batch to share\, and folks can add additional toppings of their choice. \nTea\, coffee\, and fruit will be available as we sample our delicious desserts.\n—– \nEmily Zimmerman is a chef\, community worker\, food justice activist\, cooking up deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed\, pinko-commie\, Brooklyn Jews\, who relocated to Toronto 50 years ago\, but still root for the Mets.\n—– \n\n\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/cooking-class-kfp-plant-based-desserts-by-emily-zimmerman/
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/2025/03/Matzo-Crack.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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