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Newsletter


Upcoming Events

Dec 01

PICK-UP DINNER: A Greco-Jewish Hanukkah by Alissa Kondogiannis

December 1 @ 6:00 pm - 7:30 pm
(Sold out)
Dec 02

COOKING CLASS: Mexican Street Food with Erika Araujo (Sold Out)

December 2 @ 6:30 pm - 8:30 pm
Dec 03

PICK-UP DINNER: A Taste of Home by Syrian Sisters

December 3 @ 6:00 pm - 7:30 pm

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#ComingUp Next week at The Depanneur WED Dec 1 — PICK-UP DINNER: A Greco-Jewish Hanukkah by Alissa Kondogiannis Greek and Jewish cuisine is not an especially common fusion, which is actually kind of odd, given the thousand-plus years of coexistence that they shared in antiquity, stretching back to at least 400 BCE. Tonight’s dinner is a Greek-Jewish fusion, prepared by Alissa Kondogiannis, a Greek-Jewish mash-up herself, equally inspired by classic Hanukkah treats and the Mediterranean flavours of Greece. FRI Dec 3 — PICK-UP DINNER: A Taste of Home 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. SUN Dec 5 — OFFSITE WORKSHOP: Croissants from Scratch by Leo Baduria Join artisanal baker Leo Baduria to discover the secrets of one of French pastry’s most magical delights – the flaky, delicate butter croissant. You will learn the whole process of creating your own croissants, from the base yeasted brioche dough, to the techniques of butter lamination that creates the croissant’s signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat, cinnamon swirls, palmiers and more. There will be delicious fresh croissants to enjoy in class, and participants will be able to take additional dough to bake at home. Morning (10am-1pm) & Afternoon (2-5pm) Sessions Available
#LastChance FRI Nov 26 — Pick-Up Dinner: North A #LastChance FRI Nov 26 — Pick-Up Dinner: North African Tagines by Dali Chehimi Pre-order online until THU Nov 25, 10pm • Pick up on FRI Nov 26, 6-7:30pm Long-time Dep favourite, Chef Dali Chehimi brings a mix of traditional Tunisian and Moroccan favourites to the table for a delicious tour of North African cuisine. Complex spices, lush combinations of sweet, savoury and spicy, Mediterranean ingredients and a hint of French colonial influence make for an exquisite culinary adventure. —— Omek Houria & Salade Mechouia A sampler of two Tunisian mezzes; Omek houria is made with delicately sweet braised carrots blended with homemade harissa, caraway, garlic and olive oil. Salade mechouia features hot and sweet peppers stewed with tomatoes, onions and garlic. Both come garnished with capers, black olives, sliced hard boiled egg and tuna (either/both can be omitted on request) and extra virgin olive oil, along with fresh pita for scooping up all the deliciousness. Chicken Tagine with Apricots, Prunes & Chickpeas This dish features the classic North African combination of fruit, meat and aromatic spices. Tender chicken is braised along with dried apricots, prunes, carrots and chickpeas in a light tomato-flecked broth fragrant with fresh ginger, cumin, coriander, and cinnamon. –or– Spicy Moroccan Pumpkin Stew with Chickpeas & Lentils The combination of pumpkin, chickpeas and lentils in a rich, spicy, harissa-spiked tomato broth, with a aromatic base of onions, garlic, cumin, paprika, and coriander seed, makes for a hearty & satisfying vegan stew. Both dishes are served alongside bed of nutty, fine bulgur wheat garnished with toasted slivered almonds. Khobzet Hwé (Breeze Cake) This classic Tunisian dessert of crumbled butter biscuits drizzled with strong coffee and layered with rich buttercream and almonds evokes a tiramisu, and gets its whimsical name from the cool, breezy spots where the cake would be left to chill. ----- Chicken, Vegetarian, or 1/2+1/2 North African Tagine Dinner — $48 for 2 • $90 for 4 ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/pick-up-dinner-north-african-tagines-by-dali-chehimi/
#UpNext FRI Nov 26 — Pick-Up Dinner: North Afri #UpNext FRI Nov 26 — Pick-Up Dinner: North African Tagines by Dali Chehimi Pre-order online until THU Nov 25, 10pm • Pick up on FRI Nov 26, 6-7:30pm Long-time Dep favourite, Chef Dali Chehimi brings a mix of traditional Tunisian and Moroccan favourites to the table for a delicious tour of North African cuisine. Complex spices, lush combinations of sweet, savoury and spicy, Mediterranean ingredients and a hint of French colonial influence make for an exquisite culinary adventure. —— Omek Houria & Salade Mechouia A sampler of two Tunisian mezzes; Omek houria is made with delicately sweet braised carrots blended with homemade harissa, caraway, garlic and olive oil. Salade mechouia features hot and sweet peppers stewed with tomatoes, onions and garlic. Both come garnished with capers, black olives, sliced hard boiled egg and tuna (either/both can be omitted on request) and extra virgin olive oil, along with fresh pita for scooping up all the deliciousness. Chicken Tagine with Apricots, Prunes & Chickpeas This dish features the classic North African combination of fruit, meat and aromatic spices. Tender chicken is braised along with dried apricots, prunes, carrots and chickpeas in a light tomato-flecked broth fragrant with fresh ginger, cumin, coriander, and cinnamon. –or– Spicy Moroccan Pumpkin Stew with Chickpeas & Lentils The combination of pumpkin, chickpeas and lentils in a rich, spicy, harissa-spiked tomato broth, with a aromatic base of onions, garlic, cumin, paprika, and coriander seed, makes for a hearty & satisfying vegan stew. Both dishes are served alongside bed of nutty, fine bulgur wheat garnished with toasted slivered almonds. Khobzet Hwé (Breeze Cake) This classic Tunisian dessert of crumbled butter biscuits drizzled with strong coffee and layered with rich buttercream and almonds evokes a tiramisu, and gets its whimsical name from the cool, breezy spots where the cake would be left to chill. ----- Chicken, Vegetarian, or 1/2+1/2 North African Tagine Dinner — $48 for 2 • $90 for 4 ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/pick-up-dinner-north-african-tagines-by-dali-chehimi/
#CarpeDiem 2 last-minute tix avaiable for this sol #CarpeDiem 2 last-minute tix avaiable for this sold out workshop! WED Nov 24 — COOKING CLASS: Pakistani Dum Biryani by Nasir Zuberi Biryani is one of the most iconic dishes to emerge from the Mughal Empire, which spanned across Pakistan and Western India from the 16th to 19th Centuries. With roots in Persia, it blossomed in South Asia, and then travelled the world on the wings of diaspora, and now local variations be found everywhere from the UK to Africa, the Middle East to the Caribbean.  It is both essentially simple: a layered mix of rice, meat and spices, and beguilingly complex with sophisticated aromas and textures working in harmony. It also scales well, making it a popular choice for celebrations and festivals, or feeding the Mughal Imperial Army, where legend suggests it originated before being refined in the royal kitchens. Dum means to 'to keep food on slow fire' and refers to the sealed-pot, slow-cooking technique that infuses each grain of rice with the flavours of the ingredients and aromas of the spices it is cooked with.  Every region, sometimes even every household, has their own unique, distinctive blend of spices that defines its biryani. Nasir Zuberi, inspired by his mother’s kitchen, will walk you through all the steps to make a perfect dum biryani in this fun, hands-on class. He will share the recipes and techniques for his homemade spice blend used to make the chicken curry, cooked with onions and tomatoes, that is layered with basmati rice before being sealed and finished over low heat.  Nasir will also demonstrate a small vegetarian biryani, along with two simple side dishes — a cucumber, mint and yogurt raita, and onion, tomato and mint salad — which beautifully complements the biryanis’ rich aroma of saffron and spices. Participants will get to partake in the biryanis made in class, as well as take home a sachet of homemade homemade biryani masala.  ----- $60 + HST https://thedepanneur.ca/event/cooking-class-pakistani-dum-biryani-by-nasir-zuberi/
🤌🏼😘 WED Nov 24 - Filipino Pochero; FRI No 🤌🏼😘 WED Nov 24 - Filipino Pochero; FRI Nov 26 - North African Tagines; SUN Dec 5 - Croissants from Scratch; THU Dec 9 - Québécois Tourtière, & more…
#UpNext WED Nov 24 - PICK-UP DINNER: Filipino Poch #UpNext WED Nov 24 - PICK-UP DINNER: Filipino Pochero by Maria Polotan Pre-order online until TUE Nov 23, 10pm • Pick up on WED Nov 24, 6-7:30pm Like many middle-class families growing up in the Philippines, Maria Polotan’s family’s Sunday lunch centred around pochero — a hearty all-in-one meal based around a rich soup-stew of mixed meats and vegetables flavoured by chorizo or ham bones. The flavours speak to a strong colonial influence, a cousin of Spanish dishes like cocido Madrileno or Portuguese cozido, but the addition of saba (a cooking banana similar to plantain) as well as the accompanying berenjena (eggplant-garlic sauce) makes the dish uniquely Filipino. Bowls of the rich broth are served to start, followed by a big platter of the meats and vegetables neatly arranged, accompanied by a bowl of berenjena and, of course, rice. ----- Pochero Chicken, pork neck and chorizo, slowly brased with tomatoes, purple cabbage, carrots, chickpeas, saba (cooking banana), onions and garlic. Also available vegetarian with sweet potatoes, red beans, chickpeas, carrots, cabbage, and saba. Served with broth separately, along with tangy, garlicky berenjena and steamed rice Silvanas Fragrant almond dacquoise - a delicate, nutty meringue cookie similar to those used in French macrons — is the base of these popular Filipino treats, which are first sandwiched with buttercream, then slathered with more buttercream on the outside, before being rolled in cookie crumbs. ----- Pork & Chicken, Vegetarian, or 1/2+1/2 Filipino Pochero Dinner — $48 for 2 • $90 for 4 ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/pick-up-dinner-filipino-pochero-by-maria-polotan/ ----- Maria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others through her new catering project Mama Linda’s, offering traditional Filipino home cooking with quality local ingredients at pop-up events, catering and at Withrow Park Farmers’ Market in the summer. @mamalindasto
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