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Upcoming Events

Wed 29

PICK-UP DINNER: Indo-Persian by Romina Arya

September 29 @ 6:00 pm - 7:30 pm
(Sold out)
Thu 30

COOKING CLASS: Knife Skills with Sonya Gammal (Sold Out)

September 30 @ 6:30 pm - 9:00 pm
Oct 01

PICK-UP DINNER: Anishinaabe Tacos by Chef Candace

October 1 @ 6:00 pm - 7:30 pm

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#ComingUp Next week at The Depanneur WED Sep 29 - #ComingUp Next week at The Depanneur WED Sep 29 - PICK-UP DINNER: Indo-Persian by Romina Arya Indian and Persian cultures have been intertwined for centuries, part of the migration of Islam Eastward through the Indian subcontinent, culminating in the Mughal Empire of the 16-19th C. Persian was the official language of most Indian Muslim dynasties, and was also the dominant aristocratic language of poetry and literature. Centuries of trade in spices, ingredients and ideas are evident in the cuisines of both cultures, and showcased in this Indo-Persian menu by Chef Romina Arya of Auth Foods. THU Sep 30 - COOKING CLASS: Knife Skills with Sonya Gammal Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife skills and kitchen fundamentals. In addition to learning about the knives themselves, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious meal. Chef Sonya will guide you through foundational skills such as: selecting, storing and handling knives, sharpening and honing, knife safety and tips, techniques for dealing with common ingredients like onions & garlic, classic vegetable and herb cuts such as julienne, brunoise, and chiffonade, and the easiest way to break down a whole chicken into 8 standard cuts. FRI Oct 1 - PICK-UP DINNER: Anishinaabe Tacos by Chef Candace Chef Candace — whose name is Nawatiin Kwe, meaning Calm Water Woman — is an Anishinaabe entrepreneur from Aundeck-Omni-Kaning on Mantoulin Island. Her passion for food started as a child, and continued to grow over the years as she helped prepare foods for lunches, events, and ceremonies in her community. An interest in wellness and nutrition, emerging from more than 10 years as a frontline worker, also informs her approach to sourcing and preparing healthy, local, seasonal and traditional foods and medicines, like her Cedar Tea kits. Chef Candace has prepared this meal to share with us, inspired by the traditional foods and connection to the land of her First Nation family.
#LastChance FRI Sep 24 — Pick Up Dinner: Tunisia #LastChance FRI Sep 24 — Pick Up Dinner: Tunisia la Douce by Zeyneb and Fatima Pre-order online until THU Sep 23, 10pm • Pick up on FRI Sep 24, 6-7:30pm The cuisine of Tunisia is a blend of Mediterranean and Berber culinary traditions. Its distinctive spiciness comes from the many civilizations which have ruled the land now known as Tunisia: Romans, Vandals, Byzantines, Arabs, Spanish, Turkish, Italians (Sicilians), French, and the native Punics-Berber people. Cousins Zeyneb and Fatima bonded in Toronto over their shared love of traditional Tunisian food, and are excited to share this classic couscous, a labour-intensive, time-consuming dish often reserved for special occasions and big family gatherings. ----- Slata Mfawra Literally ”steamed salad“, this is a kind of Mediterranean potato salad, a mix of cubes of steamed potatoes, carrots, green beans and peas, drizzled with olive oil and garnished with hard boiled eggs, olives, and parsley. Tunisian Couscous (halal beef -or- vegetarian) Probably the best known dish of Berber origin, popular throughout the Maghreb region of North Africa. Though now available in supermarkets worldwide, authentic, light, fluffy couscous still requires skillful preparation by steaming in a couscoussier, a specialize 2-tiered pot that cooks the grains in the fragrant steam of the bubbling stew below. This Tunisian recipe features the couscous served with large chunks of zucchini, carrot, potato and onion simmered with chickpeas in a broth infused with caraway, pepper and the complex heat of homemade harissa, made from smoked, sun-dried chiles. Served with or without cubes slow-cooked halal beef, which has been braised separately. Makroud A delicious, buttery date-filled semolina cookie cut into a characteristic diamond shape from which the name derives. The baked cookies are dipped in the a honey syrup scented with orange blossom water. ----- Beef, Vegetarian, or 1/2+1/2 Tunisian Couscous Dinner — $48 for 2 • $90 for 4 ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/pick-up-dinner-tunisia-la-douce-by-zeyneb-and-fatima/
The Toronto Food Film Fest is sharing important st The Toronto Food Film Fest is sharing important stories. Use promo code DepFansTFFF at checkout for 10% off TFFF General Admissions passes. @torontofoodfilmfest https://www.torontofoodfilmfest.com
#UpNext FRI Sep 24 — Pick Up Dinner: Tunisia la #UpNext FRI Sep 24 — Pick Up Dinner: Tunisia la Douce by Zeyneb and Fatima Pre-order online until THU Sep 23, 10pm • Pick up on FRI Sep 24, 6-7:30pm The cuisine of Tunisia is a blend of Mediterranean and Berber culinary traditions. Its distinctive spiciness comes from the many civilizations which have ruled the land now known as Tunisia: Romans, Vandals, Byzantines, Arabs, Spanish, Turkish, Italians (Sicilians), French, and the native Punics-Berber people. Cousins Zeyneb and Fatima bonded in Toronto over their shared love of traditional Tunisian food, and are excited to share this classic couscous, a labour-intensive, time-consuming dish often reserved for special occasions and big family gatherings. ----- Slata Mfawra Literally ”steamed salad“, this is a kind of Mediterranean potato salad, a mix of cubes of steamed potatoes, carrots, green beans and peas, drizzled with olive oil and garnished with hard boiled eggs, olives, and parsley. Tunisian Couscous (halal beef -or- vegetarian) Probably the best known dish of Berber origin, popular throughout the Maghreb region of North Africa. Though now available in supermarkets worldwide, authentic, light, fluffy couscous still requires skillful preparation by steaming in a couscoussier, a specialize 2-tiered pot that cooks the grains in the fragrant steam of the bubbling stew below. This Tunisian recipe features the couscous served with large chunks of zucchini, carrot, potato and onion simmered with chickpeas in a broth infused with caraway, pepper and the complex heat of homemade harissa, made from smoked, sun-dried chiles. Served with or without cubes slow-cooked halal beef, which has been braised separately. Makroud A delicious, buttery date-filled semolina cookie cut into a characteristic diamond shape from which the name derives. The baked cookies are dipped in the a honey syrup scented with orange blossom water. ----- Beef, Vegetarian, or 1/2+1/2 Tunisian Couscous Dinner — $48 for 2 • $90 for 4 ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/pick-up-dinner-tunisia-la-douce-by-zeyneb-and-fatima/
#LastChance ONLY 2 SPOTS LEFT! THU Sep 23 — COO #LastChance ONLY 2 SPOTS LEFT! THU Sep 23 — COOKING CLASS: Quick European Flat Breads with Leo Baduria Join artisanal baker Leo Baduria for this fun, hands-on workshop. Participants will learn the recipes and techniques for making traditional flatbreads found in Italy and France, such as Focaccia, Fougasse aux Olives, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch, how to handle it from kneading and resting to stretching and shaping, as well as tips on timing and temperature for baking. You'll get to enjoy the delicious breads made in class or take them home ----- $60 +HST ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/cooking-class-quick-european-flat-breads-with-leo-baduria/ ----- Leo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. His 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. ----- NOTE: This is our first series of post-lockdown, in-person, indoor events, and will be open to those who are double vaxxed. I am asking for participants to please submit via email and/or print out and bring their vaccination receipts – these are very easy to obtain online and are a prerequisite for attending. I understand that there may be some people who have been unable to get vaccinated for various legitimate reasons, but I would respectfully ask those people to please wait until we are in the clear before participating in this kind of group activity. In the event of a change in the local status of the COVID situation, we reserve the right to cancel this class at any time, in which case all participants will receive a full refund.
#LastChance - WED Sep 22 - PICK-UP DINNER: Greek S #LastChance - WED Sep 22 - PICK-UP DINNER: Greek Summer by Alissa Kondogiannis Pre-order online until TUE Sep 21, 10pm • Pick up on WED Sep 22, 6-7:30pm With thousands of years of culinary tradition to draw from, the cuisine of Greee has become a popular comfort food around the world. Alissa Kondogiannis shares some personal favourites for this tasty Greek feast! ----- Spanakopita Traditional spinach and feta pie wrapped in phyllo dough; served with homemade tzatziki, Greece’s justly famous thick yogurt, cucumber and garlic dip. Moussaka One of Greece’s best known meat dishes, with variations found throughout the Eastern Mediterranean. Layers of luscious eggplant and savoury ground beef topped with a creamy bechamel sauce, given a healthy twist with oat milk. Also available #vegetarian: just as satisfying as the original, with a tasty mix of local seasonal produce: zucchini, red pepper, eggplant! Greek Carrot Salad Slender batons of fresh carrots, marinated in and aromatic dressing of honey and thyme. Karidopita (Walnut cake) A very popular Greek dessert, this moist cake is made with lots of walnuts and topped with a fragrant orange and brandy syrup. ----- Beef, Vegetarian, or 1/2+1/2 Greek Summer Dinner — $48 for 2 • $90 for 4 ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/pick-up-dinner-greek-summer-by-alissa-kondogiannis/ ----- Although Alissa Kondogiannis is best known for her challahs, babkas and Friday-night Shabbat meals, she has been making delicious Greek food since she began her cooking career in the kitchen of a Greek restaurant in Johannesburg in the early 90’s. Today, you’ll find her running a small catering company in the north of the city and teaching challah and babka classes. Follow her on Instagram or Facebook @barnstarkitchen
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