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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:20250626T183000
DTEND;TZID=America/Toronto:20250626T210000
DTSTAMP:20260608T002247
CREATED:20250523T142655Z
LAST-MODIFIED:20250626T160915Z
UID:144436-1750962600-1750971600@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.\n\nEarly Summer Edition:Berries: Saskatoon Berry\, ElderberryPlants: Ramps (wild leeks)\, Fiddleheads (fern tips)\, Stinging NettleSeaweeds: Salicornia (aka Sea Asparagus\, Glassworts)Mushrooms: Fresh Morels\, Black TrumpetTrees: Birch\, Haskap\, Balsam\, Spruce\, CedarNuts: 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-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Master Class,Workshops
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