BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:The Depanneur
X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Toronto
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20250309T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20251102T060000
END:STANDARD
TZID:America/Halifax
BEGIN:DAYLIGHT
TZOFFSETFROM:-0400
TZOFFSETTO:-0300
TZNAME:ADT
DTSTART:20250309T060000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0300
TZOFFSETTO:-0400
TZNAME:AST
DTSTART:20251102T050000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250510T183000
DTEND;TZID=America/Toronto:20250510T210000
DTSTAMP:20260607T092529
CREATED:20250421T185353Z
LAST-MODIFIED:20250425T161056Z
UID:143645-1746901800-1746910800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: "Pure Non-Veg" — Hidden Gujarat by Malav Naik
DESCRIPTION:2025 South Asian Spotlight\nNo\, Not all Gujaratis are strictly vegetarian\nGujarat’s reputation as a strictly vegetarian haven isn’t the whole truth. Vegetarianism here has become deeply tied to ideas of purity and morality\, especially with the growing influence of Hindu nationalism originating from Gujarat itself. Sadly\, this has led to food-based segregation for generations. Non-vegetarian communities face stigma\, discrimination\, and even exclusion from housing. Those familiar signs shouting “PURE VEG” are everywhere\, making it clear who’s welcome and who’s not. \n“Pure Non-Veg” is my playful jab at this rigid mindset\, serving as a reminder that Gujaratis have been enjoying delicious meat dishes for centuries. This dinner event isn’t just about amazing food; it’s about recognizing Gujarat’s authentic\, rich non-veg culinary heritage that often goes unnoticed or deliberately ignored. The name is also inspired by a Facebook group founded by a friend and culinary enthusiast from Ahmedabad. This group emerged as a response to Gujarat’s rigid culinary mindset\, creating a welcoming space where epicures and food lovers could freely share recommendations for restaurants and hidden gems serving delicious non-veg dishes—without judgment or discrimination. \nCome hungry for bold flavors\, captivating stories\, and dishes cooked straight from my heart (and my memories!). Because guess what? Gujarat isn’t purely vegetarian\, and it’s high time we celebrate that delicious fact! \n*The meal will also be hosted by an expert on Gujarati and Parsi cuisine\, award-winning author Niloufer Mavalvala. She will help to bring context to the foods and will be available to answer any of your questions!  \nBera Samosa\, Chicken Dana & Bun\nBera Samosa\, a beloved specialty from Bhatiyar Gali in Ahmedabad’s Old City\, are bite-sized mutton samosas bursting with juicy minced mutton\, spring onions\, and subtle spices. Accompanied by Chicken Dana—crispy\, spiced chicken bites evocative of Japanese karaage\, yet deeply Gujarati in character—and served with a soft bun\, this trio captures the vibrant street-food soul of Ahmedabad. \nPatra Ni Machhi\nA signature Parsi delicacy featuring tender Pomfret coated in a vibrant\, aromatic green chutney of coriander\, garlic shoots\, and lavangya marcha (Thai green chilies)\, wrapped delicately in banana leaves and steamed until succulent. The Parsi community (who primarily speak a dialect of Gujarati) are one of the most prominent minority groups in the state and have some incredible non-vegetarian dishes. \nKachi Keri no Baflo \nSince the menu is rich in spices and fatty foods I thought It would be nice to break up the courses with a non-alcoholic palette cleanser. This is a traditional Gujarati summer drink made with tart raw mango pulp\, aromatic saffron\, earthy roasted cumin\, and caramel-sweetened jaggery. \nTapelu and Puri\nSurat’s iconic Khatri community dish\, tapelu\, is succulent mutton slow-cooked to aromatic perfection in a rich gravy of caramelized onions\, garlic\, ginger\, and the distinctive ‘tapelano masalo.’ Paired with small\, fermented golden puris\, this dish is both a celebration and comfort food. Unlike many dishes\, Tapelu remains community-centered—rarely found in restaurants\, enjoyed typically only if you’re lucky enough to know a Khatri family or\, like me\, fortunate to grow up next door to them. \nZarda / Biranj\nZarda\, or Biranj\, is an aromatic sweet rice preparation\, gently cooked with saffron-infused milk\, sugar\, and studded with raisins\, pistachios\, and almonds\, crowned with shimmering silver foil.\n—– \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. @the_khalnaik \n\nNiloufer Mavalvala is an experienced home cook and an award-winning author\, who believes her passion has a purpose. Her passion is teaching cooking\, and her purpose is to spread ancient Parsi cuisine far and wide. She enjoys cooking for others\, having been influenced by her family of good home cooks\, particularly her mother and aunt. She was born and raised in Karachi and has lived in several cities\, including Dubai\, London\, and Toronto. Niloufer enjoys welcoming people from other cultures and cuisines because she feels that food connects us all and that breaking bread together is the easiest way to bond. Follow her on Instagram\, Facebook\, and her website\, Niloufer’s Kitchen. nilouferskitchen.com | @nilouferskitchen \n 
URL:https://dev.thedepanneur.ca/event/supper-club-pure-non-veg-hidden-gujarat-by-malav-naik/
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/2025/04/MAY-10-Non-Veg-Gujurati-w_Malav.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20250511T100000
DTEND;TZID=America/Halifax:20250511T120000
DTSTAMP:20260607T092529
CREATED:20250425T150350Z
LAST-MODIFIED:20250509T173918Z
UID:143792-1746957600-1746964800@dev.thedepanneur.ca
SUMMARY:[10am] MOTHER'S DAY BRUNCH: Filipino Fiesta by Maria Polotan
DESCRIPTION:10am & 12pm SOLD OUT – a few tickets left for the 2pm seating\nMaria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep\, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep\, and then to Lami\, her East end brunch pop-up. All I can say is if you have not had the chance to try silog\, the classic Filipino brunch of garlic fried rice with a fried duck egg\, topped with Maria’s homemade savoury-sweet\, Pinoy-style sausage or hash\, you want to get on that ASAP. (Note: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from Sanagan’s\, and uses gluten-free soy sauce throughout.)  Since this has become one of my all-time favourite brunch meals\, and Mother’s Day is the quintessential brunch day\, it only makes sense to bring these things together at The Dep with three 2-hour family-style seatings: 10am\, 12pm and 2pm.\n—– \nWelcome Drink: Calamansi Mimosa\nA Filipino twist on the Mother’s Day classic: sweet orange and tangy calamansi (Philippine lime) juice mixed with sparkling wine. (Also available non-alcoholic) \nSilog Platter \nStart with a big platter of garlic fried rice garnished with cilantro drizzle\, garlic vinegar and homemade achara (pickled green papaya) for the table \nserved with \nLonganisa Bisaya \nLightly sweet homemade skinless pork sausages in Visayan (central Philippines) style (Maria’s local version uses maple syrup!) \nCorned Beef Hash \nHomemade corned beef brisket sautéed with garlic\, yellow and green onions and potatoes \n–or– \nVegan Adobo\nTofu\, mushrooms and greens in a savoury-sweet garlic soy braise. \ntopped with  \nSunny Duck Egg\nor 2 regular eggs (optional) \nand then finish off with  \nBiko\nA sticky and sweet rice cake topped with latik\, a gooey coconut-caramel glaze. \nBottomless coffee or tea included \n—– \n$39 +HST\n(Kids under 12 eat for 1/2 price!) \nSeatings available at 10am\, 12pm\, and 2pm \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 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. @mamalindasto | @lamibymamalindas \n—– \n\nThe Depanneur is a place 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 forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. 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.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/10am-mothers-day-brunch-filipino-fiesta-by-maria-polotan/
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/2024/10/Mama_Lindas_Corned_Beef_Hash_20211101-Large.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20250511T120000
DTEND;TZID=America/Halifax:20250511T140000
DTSTAMP:20260607T092529
CREATED:20250425T150648Z
LAST-MODIFIED:20250509T173859Z
UID:143800-1746964800-1746972000@dev.thedepanneur.ca
SUMMARY:[12pm] MOTHER'S DAY BRUNCH: Filipino Fiesta by Maria Polotan
DESCRIPTION:10am & 12pm SOLD OUT – a few tickets left for the 2pm seating\nMaria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep\, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep\, and then to Lami\, her East end brunch pop-up. All I can say is if you have not had the chance to try silog\, the classic Filipino brunch of garlic fried rice with a fried duck egg\, topped with Maria’s homemade savoury-sweet\, Pinoy-style sausage or hash\, you want to get on that ASAP. (Note: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from Sanagan’s\, and uses gluten-free soy sauce throughout.)  Since this has become one of my all-time favourite brunch meals\, and Mother’s Day is the quintessential brunch day\, it only makes sense to bring these things together at The Dep with three 2-hour family-style seatings: 10am\, 12pm and 2pm.\n—– \nWelcome Drink: Calamansi Mimosa\nA Filipino twist on the Mother’s Day classic: sweet orange and tangy calamansi (Philippine lime) juice mixed with sparkling wine. (Also available non-alcoholic) \nSilog Platter \nStart with a big platter of garlic fried rice garnished with cilantro drizzle\, garlic vinegar and homemade achara (pickled green papaya) for the table \nserved with \nLonganisa Bisaya \nLightly sweet homemade skinless pork sausages in Visayan (central Philippines) style (Maria’s local version uses maple syrup!) \nCorned Beef Hash \nHomemade corned beef brisket sautéed with garlic\, yellow and green onions and potatoes \n–or– \nVegan Adobo\nTofu\, mushrooms and greens in a savoury-sweet garlic soy braise. \ntopped with  \nSunny Duck Egg\nor 2 regular eggs (optional) \nand then finish off with  \nBiko\nA sticky and sweet rice cake topped with latik\, a gooey coconut-caramel glaze. \nBottomless coffee or tea included \n—– \n$39 +HST\n(Kids under 12 eat for 1/2 price!) \nSeatings available at 10am\, 12pm\, and 2pm \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 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. @mamalindasto | @lamibymamalindas \n—– \n\nThe Depanneur is a place 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 forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. 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.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/12pm-mothers-day-brunch-filipino-fiesta-by-maria-polotan/
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/2024/10/Mama_Lindas_Corned_Beef_Hash_20211101-Large.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20250511T120000
DTEND;TZID=America/Halifax:20250511T140000
DTSTAMP:20260607T092529
CREATED:20250425T151405Z
LAST-MODIFIED:20250510T212443Z
UID:143807-1746964800-1746972000@dev.thedepanneur.ca
SUMMARY:[2pm] MOTHER'S DAY BRUNCH: Filipino Fiesta by Maria Polotan
DESCRIPTION:Maria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep\, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep\, and then to Lami\, her East end brunch pop-up. All I can say is if you have not had the chance to try silog\, the classic Filipino brunch of garlic fried rice with a fried duck egg\, topped with Maria’s homemade savoury-sweet\, Pinoy-style sausage or hash\, you want to get on that ASAP. (Note: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from Sanagan’s\, and uses gluten-free soy sauce throughout.)  Since this has become one of my all-time favourite brunch meals\, and Mother’s Day is the quintessential brunch day\, it only makes sense to bring these things together at The Dep with three 2-hour family-style seatings: 10am\, 12pm and 2pm.\n—– \nWelcome Drink: Calamansi Mimosa\nA Filipino twist on the Mother’s Day classic: sweet orange and tangy calamansi (Philippine lime) juice mixed with sparkling wine. (Also available non-alcoholic) \nSilog Platter \nStart with a big platter of garlic fried rice garnished with cilantro drizzle\, garlic vinegar and homemade achara (pickled green papaya) for the table \nserved with \nLonganisa Bisaya \nLightly sweet homemade skinless pork sausages in Visayan (central Philippines) style (Maria’s local version uses maple syrup!) \nCorned Beef Hash \nHomemade corned beef brisket sautéed with garlic\, yellow and green onions and potatoes \n–or– \nVegan Adobo\nTofu\, mushrooms and greens in a savoury-sweet garlic soy braise. \ntopped with  \nSunny Duck Egg\nor 2 regular eggs (optional) \nand then finish off with  \nBiko\nA sticky and sweet rice cake topped with latik\, a gooey coconut-caramel glaze. \nBottomless coffee or tea included \n—– \n$39 +HST\n(Kids under 12 eat for 1/2 price!) \nSeatings available at 10am\, 12pm\, and 2pm \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 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. @mamalindasto | @lamibymamalindas \n—– \n\nThe Depanneur is a place 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 forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. 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.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/2pm-mothers-day-brunch-filipino-fiesta-by-maria-polotan/
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/2024/10/Mama_Lindas_Corned_Beef_Hash_20211101-Large.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250511T120000
DTEND;TZID=America/Toronto:20250511T180000
DTSTAMP:20260607T092529
CREATED:20250414T141145Z
LAST-MODIFIED:20250414T141145Z
UID:143487-1746964800-1746986400@dev.thedepanneur.ca
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-11/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/01/bread_page_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
END:VCALENDAR