BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Toronto
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20250309T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20251102T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250411T183000
DTEND;TZID=America/Toronto:20250411T210000
DTSTAMP:20260608T024124
CREATED:20250310T174228Z
LAST-MODIFIED:20250323T215314Z
UID:142720-1744396200-1744405200@dev.thedepanneur.ca
SUMMARY:MASTERCLASS: Discovering Wild Foods by Dyson Forbes
DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.\nWhat does it taste like to live in Ontario? This is a tricky question to answer for two reasons. Firstly\, although we grow a lot of things\, most of what is cultivated here is not native to Ontario. The vast majority of food crops are essentially an invasive species that that been introduced and have taken over our local ecosystems. Secondly\, most of the food plants that are indigenous to Ontario are not grown commercially nor available for purchase in stores. The only products actually native to Ontario one is likely to find in a supermarket might be maple syrup\, blueberries and wild rice. So we find ourselves deeply disconnected from our terroir\, seasons and natural environment\, as well as sustainable First Nations food traditions that reach back thousands of years. \nBut it doesn’t have to be this way. Ontario is abundant with all manner of edible plants\, mushrooms\, herbs\, nuts\, fruits and vegetables\, if you only know what to look for — and that is exactly what the Forbes family has been doing for decades. Dyson Forbes\, following in the footsteps of his father Jonathan\, have devoted themselves to making wild foraged native foodstuffs available to a broader Canadian audience through their company\, Forbes Wild Foods. Working with specialized teams of foragers — rural Indigenous people\, women\, youth\, retirees\, farmers\, and professional pickers — they carefully and sustainably harvest abundant wild foods\, and help propagate rare plants by reintroducing them to lands that need remedial attention\, such as overgrazed woodlots and pastures. \nFor this Masterclass\, Dyson will be walking guests through a multi-course tasting session designed to showcase the unique flavours of a wide range of native foods\, from teas\, berries\, and nuts to mushrooms\, herbs\, and seaweeds. These remarkable ingredients are available in variety of forms\, from pickles and jams to powders and teas\, making them available year-round. Dyson will speak to some of the overall considerations of Canadian foraging as well as sharing fascinating botanical\, historical\, nutritional and medicinal details of particular species. \nBerries: Skunk Currant\, Cloudberry\, Saskatoon Berry\, Elderberry\nPlants: Cattail\, Sweet Fern\, Sweetgrass\, Labrador Tea\nSeaweeds: Dulce\, Sea Asparagus\, Sea Truffle\nMushrooms: Lobster\, Chanterelles\, Candy Cap\nTrees: Birch\, Haskap\, Balsam\, Spruce\, Cedar\nNuts: Beech Nuts\, Heartnut\, Black Walnut\, Chestnuts\, Hickory \n(Exact items will depend on availability) \nA simple but extensive tasting menu has been prepared in collaboration with Chef Taylor Parker\, the man behind the popular Indigenous Food Lab dinner series. This will be a unique opportunity to sample a broad range of rare flavours and ingredients that are a connection to our Canadian landscape. Dyson will also have a selection of wild food products for sale at the end of the event\, so you can take home some of the amazing new flavours you have discovered.\n—– \n$79 +HST \n—– \nWith more than twenty years of experience in the food industry\, and over twenty five years in film\, television\, and content creation\, Dyson Forbes has a unique set of skills well suited to food marketing and education. He has worked with Forbes Wild Foods almost from the start. As well as marketing wild foods\, Dyson leads foraging trips for small parties\, and does presentations to chefs\, student chefs\, and organizations with an interest in food. He is involved in several on-line initiatives about food trends\, farming and resource management\, and cultural development.\n@forbeswildfoods \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-discovering-wild-foods-by-dyson-forbes/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/dyson2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250417T183000
DTEND;TZID=America/Toronto:20250417T210000
DTSTAMP:20260608T024124
CREATED:20250323T215646Z
LAST-MODIFIED:20250417T171315Z
UID:143072-1744914600-1744923600@dev.thedepanneur.ca
SUMMARY:MASTERCLASS: The Past and Future of Maiz by Iván Wadgymar
DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.\nMaiz\, the staple grain of many pre-Colombian civilizations\, is now one of the most widely cultivated crops on Earth. But along the way\, so much of what made corn culturally central and sacred is under threat of being erased by industrial commodity products flooding the global market. In response\, artisanal producers like Iván Wadgymar are returning to heritage varietals and traditional processing techniques\, along with zero-waste agricultural practices. This produces a higher quality\, more authentic\, and far more delicious product that honours this precious gift of nature and culture. \nJoin Ivan for a journey into the origins of maiz in Mesoamerica and discover how millennia of skillful crop domestication created a foundational food for Pre-Columbian civilization that lived the centre of their cosmology. These sophisticated agricultural practices coevolved with the technologies like nixtamalization\, which transforms the nutritional profile of corn\, and creates the masa used in tortillas\, tamales\, and even the ubiquitous supermarket corn chips. The place maiz holds in Mexico’s socio-political-economic web has undergone dramatic changes from the colonial period until now\, and projects like Maizal help protect this unique cultural inheritance\, from seed to table.\n—– \nTonight’s tasting menu showcases the versatility of maize in Mexican cuisine\, featuring corn\, beans and herbs grown by Ivan himself. \nAtole (hot) & Tejuino (cold) – 2 maiz based beverages \nTamales de frijol – maiz dumplings\, stuffed with heirloom black beans\, wrapped corn husks and steamed (vegetarian) \nEsquites – a popular Mexican street food made with whole pozole (nixtamalized corn kernels) (vegetarian) \nPanuchos – A specialty of the Yucatán\, small tortillas stuffed with black beans before griddling\, topped with cochinita pibil (slow roasted pork with annatto and citrus) \nTotopos (fried tortilla chips) and homemade salsa will also be on the tables to snack on. \n—–\nIván Wadgymar has some unfamiliar job titles for a Torontonian: tortillero\, molinero\, and sembrador\, each one taking him deeper into the heart of an ancient culinary tradition. As a tortillero\, he runs Maizal Tortilleria making artisanal Mexican tortillas and totopos (aka tortilla chips) using locally grown organic corn. As a molinero he processes raw corn using the traditional nixtamal method that transforms it into the raw masa dough that is the foundation of much of indigenous Mesoamerican cooking\, making it more digestible and nutritious in the process. As a sembrador (sower)\, he grows his own heirloom varietals of corn and other vegetables\, herbs and spices in the sustainable permaculture tradition of the small milpa farms of Mexico. Together\, he connects land\, seed\, process and product in a way that is a celebration of both our local terroir and his hispanic heritage\, putting the culture back into agriculture. Along the way he both protects and reveals the unique flavours of a culinary tradition that is both ancient and very much alive.\n@maizalto \n\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-past-and-future-of-maiz-by-ivan-wadgymar/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/IVAN-in-the-corn-Large-e1753111965497.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR