Events for May, 2013 | The Depanneur

Calendar of Events

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Mon	Tue	Wed	Thu	Fri	Sat	Sun
		1 WORKSHOP: Low Sugar Canning with Christine Manning DROP-IN DINNER: Asian Sesame Salad with Sliced Fish & Homemade Focaccia by Quinn Cruise DROP-IN DINNER: Asian Sesame Salad with Sliced Fish & Homemade Focaccia by Quinn Cruise May 1, 2013 6:00 pm – 8:30 pm A big colourful salad of mixed greens, tomato & avocado topped with thinly sliced cod or haddock (we’ll see what’s best at the market) in a sesame & soy dressing,…	2 DROP-IN DINNER: Asian Sesame Salad with Sliced Fish & Homemade Focaccia by Quinn Cruise DROP-IN DINNER: Filipino Pork Belly Sliders by Kenneth Envidia & Jordan Cabal DROP-IN DINNER: Filipino Pork Belly Sliders by Kenneth Envidia & Jordan Cabal May 2, 2013 6:00 pm – 8:30 pm Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College. (more…)	3 DROP-IN DINNER: Filipino Pork Belly Sliders by Kenneth Envidia & Jordan Cabal DROP-IN DINNER: Peruvian Chicken Sous Vide with Quinoa Risotto by Robin “Squiggy” Dutt DROP-IN DINNER: Peruvian Chicken Sous Vide with Quinoa Risotto by Robin “Squiggy” Dutt May 3, 2013 6:00 pm – 8:30 pm A recent trip to Peru introduced Robin “Squiggy” Dutt to some novel dishes using quinoa, an incredibly healthy grain that has been an important part of the Peruvian diet for…	4	5 DROP-IN DINNER: Peruvian Chicken Sous Vide with Quinoa Risotto by Robin “Squiggy” Dutt SUPPER CLUB: Voodoo Haggis by Daniel Holloway SUPPER CLUB: Voodoo Haggis by Daniel Holloway May 5, 2013 7:30 pm – 10:30 pm Chef Daniel Holloway raises the bar for culinary creativity at the Rusholme Park Supper Club with this inventive fusion of Scottish and Haitian culinary traditions. This playful and unique menu…
6 SUPPER CLUB: Voodoo Haggis by Daniel Holloway WORKSHOP: Aushak – Afghan Dumplings Workshop by Shayma Saadat WORKSHOP: Aushak – Afghan Dumplings Workshop by Shayma Saadat May 6, 2013 6:30 pm – 9:00 pm Have you ever heard of Afghan dumplings? The dumpling finds itself in kitchens all over the world – so many cultures have their own version – the Chinese have their…	7 WORKSHOP: Aushak – Afghan Dumplings Workshop by Shayma Saadat DROP-IN DINNER: Killer Pulled Pork by Len Senater DROP-IN DINNER: Killer Pulled Pork by Len Senater May 7, 2013 6:00 pm – 8:30 pm I love pulled pork. There I said it. Last year we were fortunate to be able to feature the amazing traditional BBQ pulled pork of Jason Rees and the Pork Ninjas…	8 DROP-IN DINNER: Killer Pulled Pork by Len Senater DROP-IN DINNER: Shrimp Mazesushi & Miso Soup by Quinn Cruise DROP-IN DINNER: Shrimp Mazesushi & Miso Soup by Quinn Cruise May 8, 2013 6:00 pm – 8:30 pm Mazesushi (“mixed sushi”) is a classic Japanese dish that is more of a home-style meal than a delicate restaurant appetizer. It features the same lightly-seasoned short grain rice used in…	9 DROP-IN DINNER: Shrimp Mazesushi & Miso Soup by Quinn Cruise DROP-IN DINNER: Picnic! Goat Cheese & Seasonal Veg Fritatta, Potato Salad & Chilled Cucumber Soup by Abby Jamieson DROP-IN DINNER: Picnic! Goat Cheese & Seasonal Veg Fritatta, Potato Salad & Chilled Cucumber Soup by Abby Jamieson May 9, 2013 6:00 pm – 8:30 pm Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College. Abby is an aspiring chef inspired by the sunny afternoons playing frisbee in…	10 DROP-IN DINNER: Picnic! Goat Cheese & Seasonal Veg Fritatta, Potato Salad & Chilled Cucumber Soup by Abby Jamieson DROP-IN DINNER: Risotto Cakes w/ Smoky Tomato Sauce & Sautéed Greens by Lisa Kates & Katie Rosenberg DROP-IN DINNER: Risotto Cakes w/ Smoky Tomato Sauce & Sautéed Greens by Lisa Kates & Katie Rosenberg May 10, 2013 6:00 pm – 8:30 pm Just in time for Mother’s Day, the talented mother-daughter duo of Lisa Kates of Afoodgypsy and Katie Rosenberg of MettaMeals.com take over the Dep kitchen for this delectable spring menu. Crispy…	11 DROP-IN DINNER: Risotto Cakes w/ Smoky Tomato Sauce & Sautéed Greens by Lisa Kates & Katie Rosenberg SUPPER CLUB: Colombian Bandeja Paisa for Mother’s Day by Cookie Martinez SUPPER CLUB: Colombian Bandeja Paisa for Mother’s Day by Cookie Martinez May 11, 2013 7:30 pm – 10:30 pm The gold standard for any comfort food has long been “how Mom used to make it”. For many of us, food is the thing that connects us to our mothers.…	12
13 SUPPER CLUB: Colombian Bandeja Paisa for Mother’s Day by Cookie Martinez SUPPER CLUB: Colombian Bandeja Paisa for Mother’s Day by Cookie Martinez WORKSHOP: Kids in the Kitchen II with Kate Leinweber – WEEK 1 WORKSHOP: Kids in the Kitchen II with Kate Leinweber – WEEK 1 May 13, 2013 4:00 pm – 5:30 pm Another installment in her popular Kids in the Kitchen workshop series, where Holistic Nutritionist Kate Leinweber uses local ingredients to teach kids 9-12 about food, nutrition, kitchen safety and healthy… WORKSHOP: Gluten Free(dom) by Mary Hulbert & Sara Kuntz WORKSHOP: Gluten Free(dom) by Mary Hulbert & Sara Kuntz May 13, 2013 6:30 pm – 9:00 pm You’ve decided to go gluten-free either due to a health concern or out of curiosity. So where do you start? This workshop will outline how to embrace your new gluten-free…	14 WORKSHOP: Gluten Free(dom) by Mary Hulbert & Sara Kuntz DROP-IN DINNER: Herb & Wild Leek Buttermilk Alfredo with Grilled Chicken & Ramp Pesto by Len Senater DROP-IN DINNER: Herb & Wild Leek Buttermilk Alfredo with Grilled Chicken & Ramp Pesto by Len Senater May 14, 2013 6:00 pm – 8:30 pm Ramps (wild leeks) are a really special Ontario delicacy – found only in the wild and available only for about two weeks a year, they are a sure sign of…	15 DROP-IN DINNER: Herb & Wild Leek Buttermilk Alfredo with Grilled Chicken & Ramp Pesto by Len Senater DROP-IN DINNER: Tonkasu – Japanese-Style Crispy Panko-Crusted Pork Cutlet by Quinn Cruise DROP-IN DINNER: Tonkasu – Japanese-Style Crispy Panko-Crusted Pork Cutlet by Quinn Cruise May 15, 2013 6:00 pm – 8:30 pm Tonkatsu is an old-school fusion cuisine dating from the late 19th century when Japanese cooks were experimenting with their own versions of European cuisine – a style known as yōshoku.…	16 DROP-IN DINNER: Tonkasu – Japanese-Style Crispy Panko-Crusted Pork Cutlet by Quinn Cruise DROP-IN DINNER: Kapoon – Laotian Red Curry Noodle Soup by Jean Niravong DROP-IN DINNER: Kapoon – Laotian Red Curry Noodle Soup by Jean Niravong May 16, 2013 6:00 pm – 8:30 pm Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College. (more…)	17 DROP-IN DINNER: Kapoon – Laotian Red Curry Noodle Soup by Jean Niravong DROP-IN DINNER: Tuscan Spring – Ribollita and Crostini by Wes Allen DROP-IN DINNER: Tuscan Spring – Ribollita and Crostini by Wes Allen May 17, 2013 6:00 pm – 8:30 pm Tuscan food is known for its robust flavours and simple, high-quality ingredients – it is the exalted peasant food of Italy. One of Tuscany’s most exemplary dishes is rebollita, a…	18	19 DROP-IN DINNER: Tuscan Spring – Ribollita and Crostini by Wes Allen SUPPER CLUB: Vintage Vegan Victoriana by Emily Zimmerman SUPPER CLUB: Vintage Vegan Victoriana by Emily Zimmerman May 19, 2013 7:30 pm – 10:30 pm We’re gonna party like it’s 1899! Vegan chef and food history geek Emily Zimmerman is back with her unique take on Victoria Day: a 5-course Victorian-inspired dinner party, re-imagined as…
20 SUPPER CLUB: Vintage Vegan Victoriana by Emily Zimmerman WORKSHOP: Kimchi & Banchan Holiday Class & Dinner with Jonna Pederson WORKSHOP: Kimchi & Banchan Holiday Class & Dinner with Jonna Pederson May 20, 2013 3:00 pm – 7:00 pm This special Victoria Day workshop is on Monday afternoon, ending with a fun, communal dinner where participants get to enjoy the fruits (and vegetables) of their labours. In this intensive and…	21 WORKSHOP: Kimchi & Banchan Holiday Class & Dinner with Jonna Pederson DROP-IN DINNER: Spicy Thai Sloppy Joes w/ Asian Slaw by Len Senater DROP-IN DINNER: Spicy Thai Sloppy Joes w/ Asian Slaw by Len Senater May 21, 2013 6:00 pm – 8:30 pm Spicy ground meat on a bun comes in many delicious forms… (more…)	22 DROP-IN DINNER: Spicy Thai Sloppy Joes w/ Asian Slaw by Len Senater DROP-IN DINNER: Rhubarb Chicken with Chard & Wild Leeks by Quinn Cruise DROP-IN DINNER: Rhubarb Chicken with Chard & Wild Leeks by Quinn Cruise May 22, 2013 6:00 pm – 8:30 pm Quinn’s dinner is inspired by the first lovely Spring flavours in Ontario – rhubarb, ramps & asparagus. (more…)	23 DROP-IN DINNER: Rhubarb Chicken with Chard & Wild Leeks by Quinn Cruise DROP-IN DINNER: Smoked Pork Tenderloin with Minted Quinoa by Jordan Cabal and Abby Jamieson DROP-IN DINNER: Smoked Pork Tenderloin with Minted Quinoa by Jordan Cabal and Abby Jamieson May 23, 2013 6:00 pm – 8:30 pm Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College. (more…)	24 DROP-IN DINNER: Smoked Pork Tenderloin with Minted Quinoa by Jordan Cabal and Abby Jamieson DROP-IN DINNER: Fire Smoked Organic Chicken Breast with “Grove Market” Vegetable Medley and Yukon Potato Latkes by Daniel Holloway DROP-IN DINNER: Fire Smoked Organic Chicken Breast with “Grove Market” Vegetable Medley and Yukon Potato Latkes by Daniel Holloway May 24, 2013 6:00 pm – 8:30 pm Spring is in the air and Ontario produce is now in full swing! For this menu, Chef Daniel was inspired by Dufferin Grove Farmer’s Market where he selected this season’s…	25	26
27 DROP-IN DINNER: Fire Smoked Organic Chicken Breast with “Grove Market” Vegetable Medley and Yukon Potato Latkes by Daniel Holloway DROP-IN DINNER: Fire Smoked Organic Chicken Breast with “Grove Market” Vegetable Medley and Yukon Potato Latkes by Daniel Holloway WORKSHOP: Kids in the Kitchen II with Kate Leinweber – WEEK 2 WORKSHOP: Kids in the Kitchen II with Kate Leinweber – WEEK 2 May 27, 2013 4:00 pm – 5:30 pm Another installment in her popular Kids in the Kitchen workshop series, where Holistic Nutritionist Kate Leinweber uses local ingredients to teach kids 9-12 about food, nutrition, kitchen safety and healthy eating. This course… WORKSHOP: Low Sugar Canning with Christine Manning WORKSHOP: Low Sugar Canning with Christine Manning May 27, 2013 6:30 pm – 9:00 pm Understanding the role of sugar in preserving is an important first step to understanding how you can reduce the sugar in your jam without sacrificing quality and taste. In this…	28	29	30	31