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DTSTART;TZID=America/Halifax:20250918T183000
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SUMMARY:TABLE TALK: Peter McClusky on Garlic
DESCRIPTION:Peter McClusky is a local garlic producer and the driving force behind the Toronto Garlic Festival. His book\, “Ontario Garlic: The Story from Farm to Festival” is a social\, scientific and cultural history of garlic’s journey from Central Asia to Ontario that weaves archival research with stories and anecdotes from farmers\, gardeners\, chefs and scientists. \nPeter will be discussing some of the topics covered in his book such as garlic’s origin in Central Asia 10\,000 years ago and how geography and adaptability to diverse growing conditions facilitated its adoption into cooking pots around the world. He will also talk a bit about garlic and the mechanics of human taste – how our mechanisms for tasting food plays a part in the real and perceived taste of garlic. \nHe will also give a bit of a sneak peak of what people can expect to see\, taste and do at the 2025 Toronto Garlic Festival\, coming up on Sept 28\, 2025 (on Spadina Rd from Davenport Rd to Dupont St.; admission is free!) \nSigned copies of Peter’s book will be available for purchase.\n—– \nDinner by Len Senater\nGarlic-cuterie board\nA selection of different kinds of pickled and preserved garlic products from around the world including: Czosnek Marynowany (Polish spicy pickled garlic)\, Yan Tang Suan (Chinese sweet garlic)\, Torshi Seer (Persian pickled garlic)\, Maneul Jangajji (Korean preserved garlic)\, Ninniku Zuke (Japanese soy sauce garlic) and Lahsun ka Achar (Indian garlic chutney)\, and classic French Confit Garlic\, served with fresh bread\, fresh yogurt cheese\, and crudité. \n“40 Cloves” roasted chicken -or- “40 Cloves” layered roasted vegetable tian\nMade with freshly-harvested Ontario garlic provided by the Toronto Garlic Festival. An old French bistro dish introduced to America by James Beard in the 60s\, remarked upon by Julia Child\, and popularized by Jane and Michael Stern’s 1991 cookbook American Gourmet. Served with potato & celeriac mash\, and steamed green beans with roasted almonds and a fresh lemon-garlic vinaigrette. \nDark chocolate mousse with black garlic ganache\nOriginating in Korea\, black garlic transforms the pungent raw bulb into a dark\, sticky-sweet ingredient through a long\, slow fermentation\, creating unexpected notes of caramel and balsamic vinegar. \n—– \nPeter McClusky has grown more than 48 varieties of garlic in Ontario over the last 15+ years. He is the founder of the Toronto Garlic Festival\, an event that attracts 4\,000 visitors and celebrates the cultural diversity of one of most widely used ingredients in the world. He is also the author of  “Ontario Garlic: The Story from Farm to Festival” (2015\, The History Press)\, that narrates the social\, scientific\, and historical account of Allium Sativum’s journey from Central Asia to Ontario. @torontogarlicfestival \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.
URL:https://dev.thedepanneur.ca/event/table-talk-peter-mcclusky-on-garlic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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