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DTSTART;TZID=America/Toronto:20240425T183000
DTEND;TZID=America/Toronto:20240425T203000
DTSTAMP:20260420T012221
CREATED:20240329T174759Z
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UID:137960-1714069800-1714077000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Eggless Pastas of Southern Italy with Chef Anthony Sestito
DESCRIPTION:This workshop takes place at Culinarium\, 1215 Weston Rd.\nJoin Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a selection of traditional 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. There is also a selection of wine\, beer\, and soft drinks available for purchase. Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends! \n$69 + 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_ \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 forthcoming 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-eggless-pastas-of-southern-italy-with-chef-anthony-sestito/
LOCATION:Culinarium\, 1215 Weston Rd.\, Toronto\, Ontario\, M6M 4P7\, 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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240411T183000
DTEND;TZID=America/Toronto:20240411T200000
DTSTAMP:20260420T012221
CREATED:20240319T220155Z
LAST-MODIFIED:20240320T173217Z
UID:137778-1712860200-1712865600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Egg Pastas of Central and Northern Italy with Chef Anthony Sestito
DESCRIPTION:This workshop takes place at Culinarium\, 1215 Weston Rd.\nJoin Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a selection of traditional egg-based pastas and shapes typical of central and Northern 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 egg 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 simple\, yet significant shapes and styles of pasta made with minimal tools\, focusing on classic handmade pasta shapes such as fettuccine\, pappardelle\, farfalle\, garganelli\, and soppressine. 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 Tagliatelle al Funghi\, a delicious creamy mushroom and parmesan dish. There is also a selection of wine\, beer\, and soft drinks available for purchase. Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends! \n$69 + 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_ \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-egg-pastas-of-central-and-northern-italy-with-chef-anthony-sestito/
LOCATION:Culinarium\, 1215 Weston Rd.\, Toronto\, Ontario\, M6M 4P7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/03/pcc-tagliatelle-ai-funghi-flo.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/New_York:20240324T120000
DTEND;TZID=America/New_York:20240324T143000
DTSTAMP:20260420T012221
CREATED:20240212T153915Z
LAST-MODIFIED:20240322T123850Z
UID:136874-1711281600-1711290600@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: Sunday Sugo by Luciano Schipano
DESCRIPTION:This event takes place at Culinarium\, 1215 Weston Rd.\nCOOKBOOK CLUB: This series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nChef Luciano first came to the Dep in 2019 to lead a series of sold-out Master Classes on the art of making fresh burrata\, together with Master Italian Cheesemaker Angelo Pelosi. He returned to do several other events\, including an unforgettable Communal Table dinner at The Bentway where he prepared risotto for over 100 guests in his giant pentolo\, the largest of its kind in Canada. There must have been some mutual inspiration\, as he went on to found Culinarium\, a multi-purpose space akin to The Depanneur that hosts a wide variety of Italian food events.  \nNOTE: This event has two parts: from 12:00-1:00 we are open to the public\, anyone can stop by to grab a pint and a little taste of Chef Luciano’s exquisite truffle risotto (included for ticket holders)\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book. Then at 1:00\, the room will close and ticket holders will be seated for dinner. Optionally\, dinner guests can choose to pre-order a copy of the book when they buy their tickets\, which entitles them to a $5 discount on the ticket.  \n©The Depanneur Cookbook 2024; Photo: Ksenija Hotic \n\nIn many Italian households\, Sunday means there’s red sauce simmering all day on the stove. It might be called sauce\, sugo or gravy\, and surely every family makes it their own way\, but the result is always a tomato sauce rich with meat. Chef Luciano Schipano shares this tradition with us alongside an elegant selection of other authentic Italian favourites.\n—– \nAMUSE BOUCHE \nRisotto al Tartufo Nero e Burrata: Black truffle risotto with burrata \nANTIPASTI \nPecorino crotonese DOP\, sheep ricotta\, prosciutto crudo di Parma\, cacciatore al tartufo\, grilled eggplant\, olive schiacciate\, walnuts and dried figs \nPRIMI \nFettuccine al Sugo: homemade fresh egg pasta\, served with a classic Italian sugo: a hearty “Sunday sauce” made with meatballs\, pork ribs\, lamb\, and Italian sausage that’s been slowly simmered with San Marzano tomatoes for 5 hours. Vegetarian option: eggplant parmigiana \nInsalata: Italian dressing with wine vinegar\, olive oil and salt. \nDOLCE \nBiscotti: crisp\, homemade cantucci cookies served with classic moka espresso \n—– \nChef Luciano Schipano has a serious passion for the culinary arts. A committed food advocate\, an accomplished personal chef\, executive chef\, teacher and food consultant\, Chef Luciano loves to share his knowledge of Italian cuisine\, both in Canada and Italy. In addition to running several Toronto venues specializing in Italian cuisine such as Culinarium\, Boccaccio\, and Caffé Cinquecento\, Chef Luciano also organizes Culinary Tours in Calabria\, Italy offering a unique opportunity to enjoy food and culture directly with farmers\, producers and local chefs. lucianoschipano.com | @lucianoschipano\n—– \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 forthcoming 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/cookbook-club-sunday-sugo-by-luciano-schipano/
LOCATION:Culinarium\, 1215 Weston Rd.\, Toronto\, Ontario\, M6M 4P7\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/02/Sunday-Sugo.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240225T130000
DTEND;TZID=America/Toronto:20240225T153000
DTSTAMP:20260420T012221
CREATED:20240130T015207Z
LAST-MODIFIED:20240212T170008Z
UID:136369-1708866000-1708875000@dev.thedepanneur.ca
SUMMARY:COOKING CLASSS: Classic Filled Pastas by Anthony Sestito
DESCRIPTION:This workshop takes place at Culinarium\, 1215 Weston Rd.\nJoin Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a wide range of traditional Italian filled pastas. You’ll ease into the class with a complimentary antipasto platter on arrival\, and then dive into learning how to make a simple and versatile fresh egg pasta dough from scratch\, with an emphasis on choosing the right flours and the importance of resting the dough. Then\, working with selection of delicious fillings such as spinach or butternut squash & ricotta\, as well as classic tortellini and Piedmontese meat fillings\, you will review a variety of filled pasta shapes and styles. There will be a discussion of the pairing of different shapes and sizes with their traditional fillings as you learn how to fill and shape classic Ravioli\, Cappelletti & Cappellacci\, Triangoli/Fazzolletti\, Balanzoni\, Tortellini\, and Agnolotti del Plin. The class culminates in a light lunch of Cappellaci Di Zucca\, with sage\, pine nut & pancetta\, with a selection of wine\, beer\, and soft drinks available for purchase. Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends! \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_
URL:https://dev.thedepanneur.ca/event/cooking-classs-classic-filled-pastas-by-anthony-sestito/
LOCATION:Culinarium\, 1215 Weston Rd.\, Toronto\, Ontario\, M6M 4P7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/making_ravioli.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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