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DTSTART;TZID=America/Toronto:20250530T183000
DTEND;TZID=America/Toronto:20250530T210000
DTSTAMP:20260607T093114
CREATED:20250506T135704Z
LAST-MODIFIED:20250512T202357Z
UID:144107-1748629800-1748638800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Herbal Alchemy: Mocktails\, Shrubs and Infused Vinegars by Olga Galperin
DESCRIPTION:Sophisticated and delicious non-alcoholic drinks are probably one of the biggest food trends going ; it is now possible to create healthy alternatives through creative substitutions of ingredients and techniques. Jump on board and learn how to elevate your beverage repertoire with these exciting new concoctions at this fun and friendly mocktail party! \nOlga Galperin of Nurtur Health\, purveyor of handcrafted beauty and wellness botanical products\, leads this workshop featuring three healthy and versatile preparations that will enhance your pantry or bar\, and also make unique gifts for friends and family. This hands-on class will guide through the process of creating herb-infused vinegars\, crafting flavourful fruit shrubs (fruit & vinegar-based syrups)\, and how to turn them into a range of delightful non-alcoholic cocktails and beverages. These artisanal products add depth and complexity to dishes and beverages\, elevating everyday meals and drinks while adding nutritional value\, supporting gut health and overall wellness. \nFive recipes will be demonstrated: a strawberry tops vinegar with hibiscus and rose hips\, a herb-infused vinegar glaze for drizzling\, a hawthorn strawberry shrub\, as well as 2 fabulous cocktails: a Strawberry Basil Smash and Mumbai Mule. Participants will take home 1 pre-made herbal vinegar and 1 shrub in provided jars. \nLet’s face it: Mocktails are almost as expensive as cocktails\, whether you’re purchasing at a bar or restaurant\, or buying bottles of ‘spirits’ for home mixology. Why not learn to make your own from scratch to save money\, boost your health and wow your guests?! \n—– \nOlga Galperin is the founder of Nurtur Health\, a botanical skincare brand that creates whole plant beauty\, self-care\, and apothecary products. She handcrafts herbal oil extracts using natural\, organic and locally wildcrafted plants and transforms them into products that honour nature\, efficacy and sustainability. With her background in education and herbalism\, she enjoys helping people build confidence in creating their own topical and culinary herbal preparations at home while fostering a deeper connection to natural wellness practices. @nurturhealth\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-herbal-alchemy-mocktails-shrubs-and-infused-vinegars/
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/2025/05/mocktail.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250531T183000
DTEND;TZID=America/Toronto:20250531T210000
DTSTAMP:20260607T093114
CREATED:20250512T191458Z
LAST-MODIFIED:20250530T201932Z
UID:144249-1748716200-1748725200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Nigeria — Motherland of Flavours by Beauty Obasuyi
DESCRIPTION:Nigeria is often referred to as the “Giant of Africa”\, being both the most populous and wealthiest nation on the continent. The combination of a long history\, diverse population and varied geography provides a fertile soil for a complex and varied cuisine\, but one sadly underrepresented in Toronto. Nigerian cuisine\, like West African cuisine in general\, is known for its richness and variety. Many different spices\, herbs and ingredients provide a broad pallet for deeply flavoured dishes\, often enlivened with a chilli pepper kick. Nigerian feasts are colourful and lavish; market and street foods are plentiful and varied. \nTonight the remarkable Beauty Obasuyi\, chef\, real estate maven\, philanthropist\, Guinness World Record holder and successful restaurateur behind Naija Jollof (with 5 locations around the GTA)\, will be our expert tour guide through some of the most popular dishes in Nigerian cuisine.\n—– \n—Small Chops—\nIn Nigeria\, quick finger foods for sharing are referred to as ‘small chops’\, and all different kinds can be found in the profusion of street stalls and market vendors. \nPuff Puff is a traditional snack beloved by children and adults alike across Africa. A yeasted dough is left to rise\, formed into small balls and deep fried\, and then sometimes dusted with sweet spices like nutmeg or cinnamon.. \nSpring Rolls Like in Canada\, Chinese immigrants and entrepreneurs in Nigeria introduced elements of Asian cuisine which have since become embraced and beloved by the population. A thin flour pastry rolled around diced vegetables\, and fried until crispy\, served with Naija Jollof’s signature African-Asian house sauce. \nZobo is the Hausa word for a beverage made of sorrel\, the dried flowers of the Hibiscus plant. Boiled with warm spices like ginger and tropical fruits such as orange and pineapple\, the result is a tangy\, refreshing libation. \n—Appetizer— \nRoasted Mackerel with Garden Egg Sauce is an thick stew of charred\, roasted mackerel pieces bathed in a red bell pepper and onion base and studded with hard boiled eggs. \nBoiled Plantains are a staple of many African cuisines and provide a savoury\, starchy accompaniment to many soups and stews. \nHoney Beans in Tomato – a variety of the more commonly known in the West black eyed pea\, the honey bean is a strain containing a higher natural sweetness. In Nigeria they are enjoyed in a variety of ways\, but most often cooked in palm oil down into a porridge of tomato\, onion and pepper (sometimes including scotch bonnet for kick). \n—Main— \nJollof Rice is perhaps the most singularly ubiquitous dish across West Africa and for good reason. Long grain rice is cooked with precise care in a broth of tomato\, chilis\, onions and sometimes other vegetables and/or meat depending on the particular chef or regional variation. Which country/city/locale makes the best versions is the topic of endless debate across West Africa\, resulting in a friendly rivalry known as the ‘Jollof Wars’ in 2010. \nSouthern Nigerian Grilled Chicken features a marinade of spices most commonly seen in the South\, closer to the sea. Ginger and garlic are mixed with spices and yaji (a mixture of ground peanuts and chiles). The meat is grilled at a high temperature to retain maximum juiciness while drawing out the complex smokiness of the spices. \nSuya Beef is another staple dish and popular street food consisting of grilled beef marinated in distinctive suya spices. Similar to yaji but with the addition of Kuli Kuli (a ground peanut paste)\, the flavour is so beloved that you’ll find it on everything from kabobs to French fries and even popcorn. As with ‘curry’ there is no set standard mixture of Suya\, allowing each cook or family to boast their own version. \nSide Salad of lettuce\, tomato and onion provides some cooling crunch to the savoury & spicy dishes. \n—Dessert— \nMacedonia Fruit Salad with Vanilla Ice Cream A chopped fresh fruit salad with homemade vanilla ice cream.  ‘Macédoine’ is a classical French culinary term that refers to fruits or veg cut into large dice (and/or a salad made with them)\, most likely connected to the large\, rustic cuts used in Greek-style salads.\n—– \nBeauty Obasuyi is a Nigerian chef\, entrepreneur\, philanthropist and author based in Canada. Beauty is the founder of called Naija Jollof\, a local chain of African restaurants in the GTA\n@naijajolloftoronto\n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-nigeria-motherland-of-flavours-by-beauty-obasuyi/
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/2025/05/Jollof_BeefSuya_CROP.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250601T120000
DTEND;TZID=America/Toronto:20250601T143000
DTSTAMP:20260607T093114
CREATED:20250512T160849Z
LAST-MODIFIED:20250527T141949Z
UID:144237-1748779200-1748788200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Roman Street Food by Erica Foffi
DESCRIPTION:Dive into the flavours of Rome’s most beloved street bites — humble\, honest\, and packed with flavour. This hands-on class brings together simple ingredients and traditional techniques to recreate the kind of food one might grab from a local bakery in Rome\, or snack on wandering through a Roman piazza. Join Italian cook Erica Foffi for this exploration of some of Rome’s most iconic street food dishes.\n—– \nSupplì al Telefono\nBeloved Roman rice croquettes filled with tomato and mozzarella. Erica will demonstrate how to prepare the risotto base\, and then guide you through shaping your own supplì to take home. \nPanzanella\nA refreshing bread salad with juicy tomatoes\, cucumbers\, onion and basil\, a summertime staple always present on Roman tables. \nFrittata di asparagi\nA seasonal Roman classic made with asparagus\, eggs\, and Parmigiano\, baked until golden and sliced to share. \nCiambelline al vino\nCrunchy Roman cookies made with wine and olive oil\, brought by Erica to end the class on a sweet note. \nAll dishes are vegetarian. Participants will work in pairs and small groups\, and leave with recipes and a full belly! \n—– \nErica Foffi was born and raised in Rome\, where cooking was part of daily life\, a way to connect\, celebrate\, and show love. After moving to Toronto\, she began inviting friends into her kitchen to share the traditional dishes she grew up with. What started around her table soon became a way to teach others about the richness of Italian home cooking and the joy of gathering together around good food. Erica focuses on simple\, honest food made with care\, from street food classics to handmade pastas\, and on creating a relaxed space where anyone can feel confident and inspired in the kitchen. \n@cookingwitherica_ \nhttps://ericaitaliancookin.wixsite.com/mysite \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-roman-street-food-by-erica-foffi/
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/2025/05/DSCN7084.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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