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Upcoming Events

Wed 20

PICK-UP DINNER: Mughlai Treasures by Nasir Zuberi

October 20 @ 6:00 pm - 7:30 pm
Thu 21

COOKING CLASS: Moroccan Tea Party with Fatima Khlifi

October 21 @ 6:30 pm - 9:00 pm
Fri 22

PICK-UP DINNER: Flavours of Damascus by Syrian Sisters

October 22 @ 6:00 pm - 7:30 pm

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#UpNext THU Oct 21 - COOKING CLASS: Moroccan Tea P #UpNext THU Oct 21 - COOKING CLASS: Moroccan Tea Party with Fatima Khlifi In this fun, hands-on workshop, Fatima Khlifi offers a bit of both; a mix of old-world flavours and new-world convenience. The class will walk you through recipes and techniques for three traditional Moroccan treats: savoury m’semen and sweet baghrir, served with fresh Moroccan mint tea. As an added bonus, Fatima will show you some cool, time-saving techniques using her favourite state-of-the-art kitchen tool, the Thermomix TM6, that combines all the benefits of a food processor and a multi-cooker into an award-winning, all-in-one appliance. (Super helpful, but not at all required to make these dishes). M'semen is a traditional flatbread originally from the Maghreb, common to Algeria, Tunisia and Morocco. It can be served plain, maybe with a little honey for breakfast with a cup of tea or coffee, or as a heartier snack stuffed with spiced minced beef or a mix of carrots, peas, potatoes and cheese. Here the Thermomix is used to mix and knead the dough, which is then stretched out thin to be folded over the fillings and griddled. Baghrir is known as the “thousand-hole crepe“, a traditional Moroccan yeasted semolina pancake that is cooked only on one side, revealing a multitude of tiny holes on top, kind of like a crumpet — perfect for soaking up delicious toppings like butter and honey, jam, or amlou, a delicious spread of toasted almonds, argan oil and honey. For this recipe, the Thermomix is simply used as a blender, and the crepes are finished traditional way in a pan. The best companion for any Moroccan gathering is piping hot, traditional Moroccan mint tea, made with fresh mint leaves — and with it’s built-in heating functionality the Themomix can even help with this! ----- $60 +HST https://thedepanneur.ca/event/cooking-class-moroccan-tea-party-with-fatima-khlifi/ @faticookinmix_canada
#ComingUp Next Week at The Depanneur WED Oct 20 — PICK-UP DINNER: Mughlai Treasures by Nasir Zuberi The cuisine of the Mughal Empire emerged from a combination of Turkic, Persian, Central Asian, and Afghan influences that merged as Islamic culture spread eastward across the Indian continent. Fuelled by trade along the Silk Road, its legacy can be felt in the diverse foods found throughout Pakistan today, notably in their genenerous use of whole and freshly ground spices. Join Chef Nasir Zuberi on a culinary journey that stretches across Pakistan’s culinary landscape from Karachi to Khyber. Inspired by his mother’s kitchen, Nasir uses only fresh ingredients and homemade spice blends to bring you this unique menu of authentic Pakistani dishes rarely seen in Toronto. THU Oct 21 — COOKING CLASS: Moroccan Tea Party with Fatima Khlifi In this fun, hands-on workshop, Fatima Khlifi offers a bit of both; a mix of old-world flavours and new-world convenience. The class will walk you through recipes and techniques for three traditional Moroccan treats: savoury m’semen and sweet baghrir, served with fresh Moroccan mint tea. As an added bonus, Fatima will show you some cool, time-saving techniques using her favourite state-of-the-art kitchen tool, the Thermomix TM6, that combines all the benefits of a food processor and a multi-cooker into an award-winning, all-in-one appliance. (Super helpful, but not at all required to make these dishes). FRI Oct 22 — PICK-UP DINNER: Flavours of Damascus by Syrian Sisters In early 2016, shortly after hundreds of Syrian refugee families arrived in Toronto, The Depanneur reached out with an invitation to share our kitchen. From that small gesture of hospitality emerged Newcomer Kitchen, which evolved into a nonprofit organization dedicated to creating social and economic opportunities for newcomer women while enriching the culinary landscape of our city. Now, 5 years and thousands of meals later, a small group of the original participants have teamed up to form their own catering business, Syrian Sisters. Tonight’s menu features a selection of traditional Syrian dishes that were among my favourites from the Newcomer Kitchen project.
Authentic Trinidadian Ali’s Doubles coming toget Authentic Trinidadian Ali’s Doubles coming together for tonight’s pick up dinner by @_purplehibiscus
#LastChance FRI Oct 15 — Pick Up Dinner: Trini C #LastChance FRI Oct 15 — Pick Up Dinner: Trini Chula Flavas by Avé Dinzey Pre-order online until THU Oct 14, 10pm • Pick up on FRI Oct 15, 6-7:30pm Nearly a decade ago Chef Avé Dinzey created Purple Hibiscus in Winnipeg’s French Quarter to pay homage to the culture, people, and history of the Caribbean, and carry on the culinary traditions that have run in her family for generations. Now based in Toronto, she offers a unique taste of the islands with an illustrious pedigree. —— Ali’s Doubles “There’s Doubles, and then there’s Ali’s Doubles!” Ave's grandparents and their siblings founded Ali’s Doubles in Princes Town in 1936, a beloved food tradition born on the streets of Trinidad & Tobago. Legend has it that when brothers Asgar Ali and Ashraf Choat Ali were selling their baras (fried flatbreads) and channa (curried chickpeas) — for 6¢! — from their converted bicycle, hungry students would ask them to “double it up “ with an extra bara on top, and the name “doubles“ stuck around ever since. Based on Avé’s grandmother’s original recipes, this is a very rare opportunity to enjoy real Ali’s Doubles right here in Toronto. Warm channa nestled between 2 baras, topped with tamarind & coconut chutneys, cucumber, and hot peppa on the side. Geera Pork with Roasted Peppa Pumpkin Rice In this classic island dish, slow-cooked chunks of pork are infused with the aroma of geera, (cumin), a legacy of the Indian influence in Trinidadian cuisine. It is served with a savoury rice cooked with choka (fire-roasted) sweet peppers, pumpkin and coconut, as well as Green Bean Créolé cooked with choka tomatoes, and Multani, a spicy condiment of smashed choka hot peppers and veggies. Also available #vegetarian, with Geera Gandules (pigeon peas), a hearty legume with a subtle nutty flavour. Soursop Ice Cream Soursop, also known as guanabana and graviola, is a favourite fruit throughout the Caribbean; tangy, fragrant and tropical, it makes an exquisite ice cream. ----- Pork, Vegetarian, or 1/2+1/2 Trini Chula Dinner — $48 for 2 • $90 for 4 ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/pick-up-dinner-trini-chula-flavas-by-ave-dinzey/ @_purplehibiscus
#UpNext FRI Oct 15 — Pick Up Dinner: Trini Chul #UpNext FRI Oct 15 — Pick Up Dinner: Trini Chula Flavas by Avé Dinzey Pre-order online until THU Oct 14, 10pm Pick up on FRI Oct 15, 6-7:30pm Nearly a decade ago Chef Avé Dinzey created Purple Hibiscus in Winnipeg’s French Quarter to pay homage to the culture, people, and history of the Caribbean, and carry on the culinary traditions that have run in her family for generations. Now based in Toronto, she offers a unique taste of the islands with an illustrious pedigree. —— Ali’s Doubles “There’s Doubles, and then there’s Ali’s Doubles!” Ave's grandparents and their siblings founded Ali’s Doubles in Princes Town in 1936, a beloved food tradition born on the streets of Trinidad & Tobago. Legend has it that when brothers Asgar Ali and Ashraf Choat Ali were selling their baras (fried flatbreads) and channa (curried chickpeas) — for 6¢! — from their converted bicycle, hungry students would ask them to “double it up “ with an extra bara on top, and the name “doubles“ stuck around ever since. Based on Avé’s grandmother’s original recipes, this is a very rare opportunity to enjoy real Ali’s Doubles right here in Toronto. Warm channa nestled between 2 baras, topped with tamarind & coconut chutneys, cucumber, and hot peppa on the side. Geera Pork with Roasted Peppa Pumpkin Rice In this classic island dish, slow-cooked chunks of pork are infused with the aroma of geera, (cumin), a legacy of the Indian influence in Trinidadian cuisine. It is served with a savoury rice cooked with choka (fire-roasted) sweet peppers, pumpkin and coconut, as well as Green Bean Créolé cooked with choka tomatoes, and Multani, a spicy condiment of smashed choka hot peppers and veggies. Also available #vegetarian, with Geera Gandules (pigeon peas), a hearty legume with a subtle nutty flavour. Soursop Ice Cream Soursop, also known as guanabana and graviola, is a favourite fruit throughout the Caribbean; tangy, fragrant and tropical, it makes an exquisite ice cream. ----- Pork, Vegetarian, or 1/2+1/2 Trini Chula Dinner — $48 for 2 • $90 for 4 ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/pick-up-dinner-trini-chula-flavas-by-ave-dinzey/ @_purplehibiscus
#LastChance WED Oct 13 — Pick Up Dinner: Maurit #LastChance WED Oct 13 — Pick Up Dinner: Mauritian Legacy by Melanie Anthony Pre-order online until TUE Oct 12, 10pm • Pick up on WED Oct 13, 6-7:30pm Mauritian cuisine embodies the values of this remote island nation: family, community, and a heritage told through stories and recipes. Situated in the Indian Ocean at the junction of old Spice Routes, it blends diverse influences from Africa, Asia and Europe. This menu by Melanie Anthony showcases a combination of the tropical island’s best flavours: spicy and tangy, creamy and sweet. ---- Samoussa ek Baja Samoussa (the local version of the Indian samosa), is a triangular fried pastry of thin dough wrapped around a savoury filling of curried potatoes, and a popular gajack (appetizer) at family dinners. Baja is is another fried treat in Mauritius, made with besan (chickpea flour) mixed with wheat flour and deep-fried; they are both served with pima vert craze, a green chilli sauce. Roti ek Cari Poule Roti, thin, hand-rolled flatbreads, are an essential part of Mauritian cuisine; the secret lies in the multiple layers that keep it soft but creates bits of crispiness. Roti is best enjoyed to mop up a fragrant curry like Cari Poule (chicken curry), with pieces of chicken cooked with toasted curry massala (blend) imported directly from Mauritius, to which fresh herbs, tomatoes, and potatoes are added to enrich the thick, creamy sauce. Also available vegetarian with Masala Gros Pois (lima beans), also a very popular dish on the island. Both dishes are come with a crisp lettuce & cucumber side salad, and tomato chutney. Sagoo Mauricien This very old recipe uses it two ways, with soft chunks of cassava together with bouncy little sagoo (tapioca pearls), made from the starch extracted from the same plant, cooked together in creamy coconut milk. EXTRAS Handmade samoussas available frozen; deep fry or bake in the oven and enjoy! Samoussa | 6 pieces | $6 ----- Chicken, Vegetarian, or 1/2+1/2 Mauritian Legacy Dinner — $48 for 2 • $90 for 4 ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/pick-up-dinner-mauritian-legacy-by-melanie-anthony/
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