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DTSTART;TZID=America/Toronto:20250614T120000
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SUMMARY:MASTERCLASS: The Ritual Art of South Indian Kappi with Shilpa Kotamarthi
DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.\nExplore the traditional ritual practice of brewing authentic South Indian Filter Kaapi (coffee) with Shilpa Kotamarthi\, the founder of Madras Kaapi. She will share her deep knowledge of Indian Coffee\, its history and how filter kaapi is going through a movement globally. \nThe Indian coffee ritual is over 400 years old\, beginning in the 1600s under the Mughal dynasty. Legend has it that a Sufi saint named Baba Budan secretly secured 7 coffee beans to his chest (since the Arabs were fiercely protective of their coffee) on his way back from Mocha (modern day Mecca) to India. His discovery and love of qahwah (coffee) on his pilgrimage spurred him to plant the roots of coffee cultivation in the hills of South India. In the years to come\, the coffee industry developed in regard to flavor and infrastructure through British and Dutch colonial influence. After Indian independence\, the coffee culture stayed strong to its roots and grew in the hands of local farmers. \nThe Kaapi Ritual is a 90-minute ceremony\, and this will be a guided class in pairs to teach you the entire process of brewing kaapi. We will share beautiful stories and conversation during the brewing\, sipping and pouring process. In addition to learning the history behind the drink’s popularity\, you will learn about the equipment\, processes and brewing techniques needed to make the perfect cup at home. We will also discuss the importance of chicory to the process – lending an essential and signature woody & nutty flavour. \nAlong with our brews we will enjoy some paired cafe’ snacks\, including Muruku (lentil crisps)\, Pongal (a south indian breakfast rice porridge) and traditional sweets. Through this experience\, we hope to spread the joy of tasting Indian coffee and to learn the art of making your own cuppa Kaapi! \nPlease specify any allergies or alternative milk preferences at time of booking and we will do our best to accommodate!\n—–\nShilpa Kotamarthi is the founder of the amazing South Indian coffee startup\, Madras Kaapi which is Canada’s first South Asian Coffee brand. Their coffee beans are from the rich hills of south India\, and they roast them locally in Canada. She also runs Mystery Eats supper club and Paati on the Block\, a Toronto based South Indian pantry and meal kit club. \n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/masterclass-the-ritual-art-of-south-indian-kappi-with-shilpa-kotamarthi/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Master Class,Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20250614T183000
DTEND;TZID=America/Toronto:20250614T210000
DTSTAMP:20260607T050553
CREATED:20250527T004927Z
LAST-MODIFIED:20250527T164804Z
UID:144484-1749925800-1749934800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Malaysian Rice Table\, Pt 1 by Rocheller Batuigas (feat. Fat Rice)
DESCRIPTION:Back again after April’s off-the-chain Fat Rice supper club\, this dinner is Chef Rocheller Batuigas’ is a love letter to his experiences in Malaysia and discovering its huge culinary roots. From the street vendors hawking food at the markets and beautiful sea-side restaurants serving fresh fish and curries\, to the pasar malam night markets smelling of the intoxicating aroma of stinky tofu and durian\, this is an ode to Malaysia\, its people\, their cuisine\, and as well to his partner. A colourful\, contemporary mashup of contemporary Asian cuisine\, old-school nonya vibes\, and traditional rijsttafel flavours. Not to be missed.\n—– \nEagle and the Snake aka Yee Sang/Prosperity Toss Salad\nThis fresh and bountiful dish is often made for the lunar new year in Malaysia\, where it is a festive centrepiece to the family table. Each of its many ingredients has some sort of symbolism: carrots symbolize gold\, daikon for moving up in life\, cucumber for good returns\, scallions for fresh ideas\, and thin fried croutons represent gold bars. In modern dishes\, salmon is often featured to symbolize abundance\, and the plum dressing represents the sweet things in life. The holiday banquet begins when everyone simultaneously reaches in with their chopsticks to toss the salad together\, shouting their LNY wishes. The louder you shout and higher you toss\, the more prosperity and good fortune you will have in the new year! \nChef Roche’s version combines julienned carrots\, daikon\, cucumber\, mango\, green papaya\, green onion\, cabbage\, red onion\, fried taro\, crispy lumpia wrapper with a salted plum vinaigrette. It is served with salmon tartare\, marinated in dark soy\, gula melaka (coconut palm sugar)\, shallots\, calamansi\, finger chillies\, sesame oil\, grated ginger\, and fish sauce. It comes with crispy prawn crackers and sambal belacan\, a spicy\, slow-cooked shrimp & chili paste. \nNasi Ulam\nNorthern-style rice salad with grated fresh coconut\, galangal\, ginger\, chillies\, shallots\, market lime leaves\, lemongrass\, and fresh Asian herbs. \nBeef RenDANG\nCrazy soft lemongrass braised beef simmered in coconut fat and herbs and spices. Sweet\, savoury\, with an intense gravy. Garnished with fresh herbs. \nChicken Satay\nMarinated for 3 days with turmeric and spices. Grilled slowly and served with proper peanut sauce. Dip it with fresh cucumbers and ketupat (compressed rice cakes). \nKangkung and Brinjal\nStir fried morning glory and eggplant in a spicy shrimpy sambal. \nKuih Bingka Ubi\nRich & gooey cassava and coconut cake with ice cream and a gula melaka and pineapple rum butterscotch. \n—– \nRocheller Batuigas has worked as a chef for nearly 15 years working under Brad Long at Evergreen Brickworks at Cafe Belong and as well as the current Executive Chef at York University Student Centre. Currently traveling around the city on his days off with his friends and partner as FAT RICE\, a hilarious group of people who love food and sharing those experiences at your next market or pop-up. @fatrice.to\n—– \nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur \n 
URL:https://dev.thedepanneur.ca/event/supper-club-malaysian-rice-table-pt-1-by-rocheller-batuigas-feat-fat-rice/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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