The Depanneur
1033a College St. m6h 1a8 Toronto, ON, Canada

Special Holiday Hours - Open Dec 25 & Jan 1!

Holiday decorating #done

I have a confession to make... I tipped in the last $3. Thank you all; I'll pick this up again tomorrow. L

FINAL DAY for The Dep Cookbook; DEC 22: Mushroom Pop-Up; DEC 23: Merry MeXmas by Greg Couillard; Gift Certificates on SALE; Brunch Holiday Hours - https://mailchi.mp/thedepanneur/2018-2600593

We did it 107% funded in 18 hrs Kickstarter "Project We Love" It's been quite a day

I think this might be the last post of this campaign; the Kickstarter ends tomorrow MON Dec 21, at 4pm my 50th birthday, the winter solstice and the once-in-a millenium celestial conjunction of Jupiter and Saturn; an auspicious day to say the least. The whole thing has been remarkable; an overwhelming cascade of support, enouragement and validation for the little project that I have dedicated the last 10 years of my life to. We are now at more than $55k raised, with just ...shy of 600 backers and more than 500 books pre-ordered... This translates to more than $2500 to be invested in Kiva microloans in women food entrepreneurs around the world. The last year has been really, really hard for so many people in so many ways; I have truly been one of the lucky ones. This project has become a manifestation of something stronger than adversity; the strength of a community of people united around a common goal. For this alone, I am profoundly grateful. The Dep set out to try and imagine a new, different, better way to connect people using food, and somehow it found its clumsy, imperfect way there. This new chapter begins with the support of so many amazing people, and the real possibility of finding a new, different and better way to share this story with the world. There are 18 hours left; you can pre-order a book, or a digital print of one of Dougie Kerr's great posters for pick up at The Dep on TUE or WED (or by mail as soon can Canada Post will get it to you). https://www.kickstarter.com/projec//the-depanneur-cookbook Thank you all, even though "thank you" doesn't really even start to get close.

#LastChance FRI Nov 20 Pick Up Dinner: Dhaba Bites by Ridhima Kalra Pre-order online until THU Nov 19, 10pm Pick up on FRI Nov 20, 6-7:30pm Located on the highways and in outskirts of villages and towns, and often operated 24-7, dhabas are the ‘diners’ of India; typically small, modest roadside restaurants found throughout the subcontinent. The food is wholesome, unpretentious, inexpensive and full of rustic flavour, with a homemade feel. Some dhabas have evolved into suc...cessful chains, others remain famous for perfecting a particular regional dish. Tonight Ridhima Karla of Raag recreates some of her favourite dishes that might be found on any one of countless dhaba menus. ----- Bread Pakora The snack is prepared by dipping triangular bread slices into a spiced gram (chickpea) flour batter and deep frying until crispy; served with fresh cilantro chutney. Chicken Tangri Masala Chicken legs marinated in yoghurt and slow cooked on the bone in a spiced tomato and onion gravy. or Subz Korma (vegetarian) A mixed vegetable curry of chopped beans, peas, potatoes, peppers, carrots, and cauliflower cooked in fragrant tomato and onion gravy. Both meals are served with Dal Fry, yellow lentils enriched with ghee, cumin and asafoetida (aka hing), an odiferous tree resin that is a widely used Indian spice, and imbues the dish with a complex, smoky flavour; Phulka, A soft and thin, puffed whole wheat flat bread, and pickled onions. Gulab Jamun Probably one of India’s best known and beloved sweets, these homemade fresh cottage cheese balls are fried and then steeped in a fragrant rose and saffron scented syrup. ----- Chicken, Vegetarian, or 1/2+1/2 Dhaba Dinner $48 for 2 $90 for 4 ORDER HERE https://thedepanneur.ca//pick-up-dinner-dhaba-bites-by-ri/ Ridhima Kalra is a banker by profession and baker by passion. Her journey in the kitchen started at very early age and remains an integral part of her life. You can follow her passion for food on Instagram @raag.to

I am so excited to share this with y'all... A huge thank you Ivy Knight & West End Phoenix for what I think may be the best article ever written about The Depanneur. https://www.westendphoenix.com/stories/in-lens-kitchen

#WOOT! Just a reminder that The Depanneur Cookbook Adopt-A-Recipe Kickstarter is launching today, and there are 20% Early Bird Discounts available for the first 24 hrs. https://www.kickstarter.com/projec//the-depanneur-cookbook... This is the first of many, many #ThankYou going out to everyone who has supported The Dep so far!

#LastChance! FRI Oct 30 Pick-Up Dinner: Boeuf Bourguignon by Dali Chehimi Pre-order online until THU Oct 29, 10pm Pick up on FRI Oct 30, 6-7:30pm Rustic French cooking lies at the heart of continental cuisine; much of the heritage of European ‘fine dining’ can find its roots in the traditional ingredients of the French countryside like beef, aromatic vegetables, herbs, butter and wine. Join Chef Dali Chehimi for an elegant dinner of soul-warming classics from the French c...ountry kitchen. ----- Celeriac Remoulade A classic French winter salad that strikes the perfect balance between tangy, earthy and creamy. The tragically underappreciated celery root (relative of the more common stalk celery) shines in this simple dish; julienned celeriac in a creamy Dijon mustard, mayo and lemon dressing. Served with crusty baguette. Boeuf Bourguignon One of the true classics of French cuisine the dish Julia Child once called certainly one of the most delicious beef dishes concocted by man. This refined stew from Burgundy features large pieces of tender beef braised in that region’s famous red wine, along with mushrooms, carrots and small pearl onions. Served with creamy mashed potatoes. #Vegetarian Mushroom Bourguignon also available. Gateau Basque This simple yet refined cake from the region along the Spanish frontier features a crunchy, almond-flour pastry crust with a rich crème pâtissière cream filling. ----- Beef, Vegetarian or 1/2+1/2 Bourguignon Dinner $48 for 2 $90 for 4 ORDER HERE https://thedepanneur.ca//pick-up-dinner-boeuf-bourguignon/ ----- A veteran Toronto restaurateur, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz, Sarkis and Avec, as well as running Casbah, a catering company specializing in Tunisian fare.

The Depanneur Cookbook Adopt-A-Recipe Kickstarter is LIVE! https://www.kickstarter.com/projec//the-depanneur-cookbook

Congrats to Dep alumni Anuja & Abhilash on the opening of their new College St. location of Thindi.

#ComingUp FRI Oct 30 Pick-Up Dinner: Boeuf Bourguignon by Dali Chehimi Pre-order online until THU Oct 29, 10pm Pick up on FRI Oct 30, 6-7:30pm Rustic French cooking lies at the heart of continental cuisine; much of the heritage of European ‘fine dining’ can find its roots in the traditional ingredients of the French countryside like beef, aromatic vegetables, herbs, butter and wine. Join Chef Dali Chehimi for an elegant dinner of soul-warming classics from the French coun...try kitchen. ----- Celeriac Remoulade A classic French winter salad that strikes the perfect balance between tangy, earthy and creamy. The tragically underappreciated celery root (relative of the more common stalk celery) shines in this simple dish; julienned celeriac in a creamy Dijon mustard, mayo and lemon dressing. Served with crusty baguette. Boeuf Bourguignon One of the true classics of French cuisine the dish Julia Child once called certainly one of the most delicious beef dishes concocted by man. This refined stew from Burgundy features large pieces of tender beef braised in that region’s famous red wine, along with mushrooms, carrots and small pearl onions. Served with creamy mashed potatoes. #Vegetarian Mushroom Bourguignon also available. Gateau Basque This simple yet refined cake from the region along the Spanish frontier features a crunchy, almond-flour pastry crust with a rich crème pâtissière cream filling. ----- Beef, Vegetarian or 1/2+1/2 Bourguignon Dinner $48 for 2 $90 for 4 ORDER HERE https://thedepanneur.ca//pick-up-dinner-boeuf-bourguignon/ ----- A veteran Toronto restaurateur, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz, Sarkis and Avec, as well as running Casbah, a catering company specializing in Tunisian fare.

#ComingUp FRI Nov 20 Pick Up Dinner: Dhaba Bites by Ridhima Kalra Pre-order online until THU Nov 19, 10pm Pick up on FRI Nov 20, 6-7:30pm Located on the highways and in outskirts of villages and towns, and often operated 24-7, dhabas are the ‘diners’ of India; typically small, modest roadside restaurants found throughout the subcontinent. The food is wholesome, unpretentious, inexpensive and full of rustic flavour, with a homemade feel. Some dhabas have evolved into succe...ssful chains, others remain famous for perfecting a particular regional dish. Tonight Ridhima Karla of Raag recreates some of her favourite dishes that might be found on any one of countless dhaba menus. ----- Bread Pakora The snack is prepared by dipping triangular bread slices into a spiced gram (chickpea) flour batter and deep frying until crispy; served with fresh cilantro chutney. Chicken Tangri Masala Chicken legs marinated in yoghurt and slow cooked on the bone in a spiced tomato and onion gravy. or Subz Korma (vegetarian) A mixed vegetable curry of chopped beans, peas, potatoes, peppers, carrots, and cauliflower cooked in fragrant tomato and onion gravy. Both meals are served with Dal Fry, yellow lentils enriched with ghee, cumin and asafoetida (aka hing), an odiferous tree resin that is a widely used Indian spice, and imbues the dish with a complex, smoky flavour; Phulka, A soft and thin, puffed whole wheat flat bread, and pickled onions. Gulab Jamun Probably one of India’s best known and beloved sweets, these homemade fresh cottage cheese balls are fried and then steeped in a fragrant rose and saffron scented syrup. ----- Chicken, Vegetarian, or 1/2+1/2 Dhaba Dinner $48 for 2 $90 for 4 ORDER HERE https://thedepanneur.ca//pick-up-dinner-dhaba-bites-by-ri/ Ridhima Kalra is a banker by profession and baker by passion. Her journey in the kitchen started at very early age and remains an integral part of her life. You can follow her passion for food on Instagram @raag.to

#SneakPeek Coming up next week at The Depanneur: MON Dec 21 #LastChance The Depanneur Cookbook Kickstarter ends at 4pm Be a part of the most-funded Canadian Cookbook EVER!... >500 books pre-ordered >$54K raised >$2500 in Kiva microloans for women food entrepreneurs Dougie Kerr Digital Prints still available in time for Xmas! https://www.kickstarter.com/projec//the-depanneur-cookbook TUE Dec 22 POP-UP: Holiday Truffle & Mushroom Mini Market by Marc's Mushrooms WED Dec 23 Pick Up Dinner: Merry MeXmas by Greg Couillard

#ActFast #LastChance! WED Oct 28 Pick-Up Dinner: Spanish-Filipino Fusion by Hannah Grace Medalla Pre-order online until TUE Oct 27, 10pm Pick up on WED Oct 28, 6-7:30pm The Philippines has storied and complex history: thousands of years of indigenous culture overlaid with centuries of colonial rule and a contemporary global cosmopolitanism that all finds expression in its diverse and delicious cuisine. This meal, like its chef, Hannah Grace Medalla, has roots in both Span...ish and Filipino traditions, and in the many dishes that connect Hannah to her 92-year-old lola (grandmother) in the Central Luzon region of the Philippines. ----- Butternut Squash Frittata A delectable autumn snack inspired by seasonal fall favours; fried butternut squash fritters in a light corn flour batter evoke both the classic Spanish tortilla and the traditional Filipino favourite okoy; served with a piquant ancho chile aioli. Filipino-Style Paella (Chicken or Vegetarian) Paella is one of the best known dishes in Spanish cuisine, and has long found a place on the Filipino table, where it is known as Arroz a la Valenciana. It has evolved to reflect the favours and ingredients of its new home, where it is made with a mix of glutinous and short-grained sushi rice instead of the more traditional Spanish bomba rice. It is also served quite a bit creamier, closer to risotto in texture, thanks to the added richness of coconut milk infused with the flavours of garlic, rosemary, tomato. Available with chicken or a mix of local vegetables (cauliflower, eggplant and roasted garlic scapes) and finished with roasted piquillo peppers and green peas. Comes with a small side of atchara, a tangy pickled salad of green papaya and pineapple vinegar. Maja Blanca A Filipino comfort food favourite, a delicate coconut milk pudding with sweet corn. ----- Chicken, Vegetarian or 1/2+1/2 Spanish-Filipino Fusion Dinner $48 for 2 $90 for 4 ORDER HERE https://thedepanneur.ca//pick-up-dinner-spanish-filipino-/

6 minutes well spent.

OCT 28: Spanish-Filipino Fusion by Hannah Grace Medalla; OCT 30: Boeuf Bourguignon by Dali Chehimi; CFCC's The Big Social, and more - https://mailchi.mp/thedepanneur/2018-2600161

#ComingUp! WED Oct 28 Pick-Up Dinner: Spanish-Filipino Fusion by Hannah Grace Medalla Pre-order online until TUE Oct 27, 10pm Pick up on WED Oct 28, 6-7:30pm The Philippines has storied and complex history: thousands of years of indigenous culture overlaid with centuries of colonial rule and a contemporary global cosmopolitanism that all finds expression in its diverse and delicious cuisine. This meal, like its chef, Hannah Grace Medalla, has roots in both Spanish and Fil...ipino traditions, and in the many dishes that connect Hannah to her 92-year-old lola (grandmother) in the Central Luzon region of the Philippines. ----- Butternut Squash Frittata A delectable autumn snack inspired by seasonal fall favours; fried butternut squash fritters in a light corn flour batter evoke both the classic Spanish tortilla and the traditional Filipino favourite okoy; served with a piquant ancho chile aioli. Filipino-Style Paella (Chicken or Vegetarian) Paella is one of the best known dishes in Spanish cuisine, and has long found a place on the Filipino table, where it is known as Arroz a la Valenciana. It has evolved to reflect the favours and ingredients of its new home, where it is made with a mix of glutinous and short-grained sushi rice instead of the more traditional Spanish bomba rice. It is also served quite a bit creamier, closer to risotto in texture, thanks to the added richness of coconut milk infused with the flavours of garlic, rosemary, tomato. Available with chicken or a mix of local vegetables (cauliflower, eggplant and roasted garlic scapes) and finished with roasted piquillo peppers and green peas. Comes with a small side of atchara, a tangy pickled salad of green papaya and pineapple vinegar. Maja Blanca A Filipino comfort food favourite, a delicate coconut milk pudding with sweet corn. ----- Chicken, Vegetarian or 1/2+1/2 Spanish-Filipino Fusion Dinner $48 for 2 $90 for 4 ORDER HERE https://thedepanneur.ca//pick-up-dinner-spanish-filipino-/

Food, Foraging & Mythology With Felicity Roberts & Lori McCarthy by Atlas Obscura WED 10/28: Dark harvest WED 11/4: Food for the dead WED 11/11: Wild woods, bright lights, and sacred cows... WED 11/18: Taking stock, giving thanks See more

So. Many. Thanks. I’m going to do a lot of thank-you-ing in the coming weeks, so let this be a little warm up The Depanneur Cookbook Kickstarter blew past $50K yesterday afternoon while I was busy helping two young chefs pack up 80 Haitian dinners The whole thing is really so far beyond my wildest expectations that it is hard to put it into words. ... In addition to the nearly >500 backers who have supported the project (thank YOU!), there's a whole slew of people helping make this possible behind the scenes: Thanks to all the people who listened to, advised and mentored me in the lead up to launch: John Hanna, PJF, Kir Hanson, Lisa Kates, Hilary McMahon, Lucy Waverman, Amy Rosen, Joshna Maharaj, and other patient, indulgent souls. Thanks to Ksenija Hotic & Buffy Childerhose for creative collaboration, Marisa Blankier for invaluable admin support, Yvonne Tsui for PR, and John Wojewoda for help with Facebook. Thanks to the writers & journalists who have taken the time to shine the light of their talent on this: Karon Lui, Ivy Knight, Amy Carlberg, Emma Waverman & Gill Deacon, Carole Nelson Brown, Ola Mazzuca, Jen McNeely, and all of you who took the time to share this with their friends on social media. Karma isn’t really the right word, but having spent 10 years devoting myself to the community that The Depanneur has become, it is very validating, reassuring and encouraging on a level much bigger than just The Dep that when the going gets tough, it all comes back in spades. If people take away one thing from this whole project, I hope this is it. Perhaps I’m jumping the gun here, as the Kickstarter campaign runs until Monday afternoon, at which time I’ll just want to thank everybody all over again, but I’m really feeling this gratitude right now, so wanted to take a second to express it. https://www.kickstarter.com/projec//the-depanneur-cookbook Thanks again, LEN @hey.johnny.johnny @peteforde @kirstenfood @lisa.a.kates @hilarymcmahon @lucywaverman @amyrosen @joshnamaharaj @khzen @mettatyrant @therealblankie @life_of_y @wojewodajohn @karonliu @ivyporkchopknight @ice.ice.bergy @emmawaverman @gilldeacon @mamashack @sonicfold @jenmcneely79

More worthwhile Sunday reading.

#ThankYou to blogTO for a last little boost as we head into the final weekend... The Depanneur Cookbook Kickstarter ends MON Dec 21 https://www.kickstarter.com/projec//the-depanneur-cookbook

If 10 years of The Depanneur has taught me one thing, it is that food is always about so much more than food.

#SneakPreview #ComingUp WED Oct 28 - Pick-Up Dinner: Spanish-Filipino Fusion by Hannah Grace Medalla FRI Oct 30 - Pick-Up Dinner: Boeuf Bourguignon by Dali Chehimi

Attention food peeps: MON, Oct 26, 7 PM FREE! Michael W. Twitty in conversation with Nam Kiwanuka presented by Koffler Centre of the Arts

#ThrowbackThursday One of the original inspirations for The Depanneur came from a fortune cookie. I taped it to my laptop while I worked through the challenges of those first few years. What is "enough"? How to get to it in the most fun, interesting and meaningful way?