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DTSTART;TZID=America/Toronto:20250701T100000
DTEND;TZID=America/Toronto:20250701T123000
DTSTAMP:20260728T225403
CREATED:20250602T175941Z
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SUMMARY:OFFSITE: Canada Day Mushroom Hunting & Foraging Expedition with Puck's Plenty
DESCRIPTION:What better way to celebrate Canada Day and the country we call home?\nJoin us for The Depanneur’s first ever offsite foraging excursion! We’re taking the show on the road and bringing you directly to the source with an expert guide to educate us on the seasonal species of fungi available in our own backyard. We’ll respectfully take what we can from the land we all share and then return home to cook up our treasures! \nOur expert guide\, Danijela Pulcini from Puck’s Plenty\, has been foraging wild mushrooms and plants her whole life\, first in her native Serbia and since right here in Ontario. She will show us how to safely identify wild species and will discuss medicinal and culinary uses of what we find. For this time of year in\, our chosen location\, we will be looking primarily for Summer Oyster mushrooms\, Turkey Tails\, Angel Wings and perhaps some members of the Bolete family. \nWe will meet at 10am sharp (please do not be late) at the Barrie Community Sports Complex in Minesing\, about 15 minutes North of Barrie. Once you pass the first gate\, take the first right into the parking lot and we and Danijela will be waiting there. Once everyone has arrived we will head directly into the woods! \nRecommended items to bring: \n\nsmall knives\ngarden spade\nbasket or mesh bag\nassorted bags (both paper and plastic)\nwater bottle\ninsect repellent\nback pack\n\nParticipants should wear either running shoes or hiking boots as well as long pants. Note: dogs are welcome to join! \n—–\nPuck’s Plenty was established in 2010 by Peter Blush\, who has become a renowned wild mushroom expert here in Ontario after years as a military news correspondent and novelist. Featured for his mushroom expertise on The Oprah Network’s ‘Fearless In the Kitchen’\, The Global Network’s Morning News and many others\, he now delights in taking groups of intrepid foragers into our wooded spaces to enjoy the natural spoils of the land we all share. pucksplenty.com \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/offsite-canada-day-mushroom-hunting-foraging-expedition-with-pucks-plenty/
LOCATION:Barrie Community Sports Complex\, 2100 Nursery Rd\, Minesing\, ON\, L0L 1Y2
CATEGORIES:Pop Up
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250704T183000
DTEND;TZID=America/Toronto:20250704T213000
DTSTAMP:20260728T225403
CREATED:20250605T143318Z
LAST-MODIFIED:20250703T145114Z
UID:144241-1751653800-1751664600@dev.thedepanneur.ca
SUMMARY:Mercari x The Dep — InFusions: An Elevated Dinner by Carole Nelson Brown
DESCRIPTION:A sophisticated dining experience crafted with thoughtful and precise cannabis infusions featuring Orchard Cannabis and Token Naturals\nJoin Mercari at The Depanneur for an elegant infused dinner party with culinary cannabis alchemist Carole Nelson Brown. Carole combines years of catering and recipe development with her deep expertise crafting precise cannabis infusions to create a truly one of a kind culinary experience. Chef Carole will infuse an exquisite\, multi-course\, Peruvian-inspired menu with a unique blend of terpenes and cannabinoids to enhance and elevate your meal. Sauces and condiments will be infused with precise dosages so every guest is fully in charge of their own experience. \nWelcome Mocktail\nInfused Peach Bellini (non-alcoholic) \nCeviche\nPeru is famous for its fresh\, bright and exciting ceviches. Fresh raw fish ‘cooked’ in lime juice\, spiked with garlic\, onion\, chiles and cilantro\, served with tender sweet potato and crunchy cancha\, a uniquely addictive kind of Peruvian popcorn.\n[Vegetarian option: Heart of Palm Ceviche] \nBeet\, Orange and Fennel Salad\nA crispy\, colourful composed salad that masterfully combines the deep earthiness of beets with the crispy aromatic of fennel\, the sweet juiciness of oranges\, and the fresh\, peppery bite of arugula\, in a luscious citrus vinaigrette. \nPollo a la Brasa \nPeruvian roast chicken is simply next-level; if you have never tried it\, it is a total game-changer. It is deeply seasoned with a unique mix of spices\, herbs and chiles like here: aji panca\, aji amarillo and huacatay\, before roasting\, and then served with a spectacular\, vibrant aji verde sauce that makes for an unforgettable flavour combination. Served with crispy roast potatoes.\n[Vegetarian option: Seasoned Crispy Tofu with Aji Verde] \nAlfajores\nThese rich shortbread cookies stuffed with dulce de leche caramel are beloved across South America; Carole’s are dipped in dark chocolate for an extra luxurious touch. \n—– \nAfter a remarkable 40-year career as a professional makeup artist to the stars Carole Nelson Brown embraced a mid-life pivot that took her from famous faces to tantalizing taste buds. Her culinary journey led to recipe development\, enchanting chef pop-ups\, and sharing culinary wisdom through cooking classes. She currently works in catering and as a private chef. \nIn addition to her work as a private chef and caterer\, Carole has spent the last decade developing cannabis-infused gourmet products and teaching others how to cook with precision and purpose. What began as a way to help a family member manage cancer symptoms evolved into a passion for creating delicious\, discreet\, and microdosed edibles—like her signature vegan\, nut-free chilli crisp. Carole was an active part of the founding of Social Sessions\, a culinary cannabis project rooted in community\, and she continues to explore how food and cannabis can elevate both health and pleasure.\n@mamashack\n—–\n \n \n  \n  \nMercari Agency works with cannabis companies to help their brands come to market across Canada. @mercariagency \n \n  \n  \n \n  \n  \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/mercari-x-the-dep-infusions-an-elevated-dinner-by-carole-nelson-brown/
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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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250705T183000
DTEND;TZID=America/Toronto:20250705T210000
DTSTAMP:20260728T225403
CREATED:20250602T184315Z
LAST-MODIFIED:20250804T215317Z
UID:144660-1751740200-1751749200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: The Georgian Feast with Chef Zura
DESCRIPTION:An ancient myth posits that while creating the world\, God took a break for supper\, but became so involved with the meal that God tripped over the high peaks of the Caucasus mountains\, spilling a little of everything from the plate onto the land below. So it was that Georgia came to be blessed with such riches\, the table scraps from Heaven. \nThe foods of Georgia have roots in the many countries and cultures that have intersected with the land historically\, however what has evolved is a food and wine culture unlike anywhere else in the world. Boasting the world’s most ancient viticultural and vinicultural practices (the world’s first winemakers)\, as well as developing some of the most fascinating (and\, frankly\, fun) rituals of the table. With toasts\, poetry and elation at the forefront of the dining experience\, Georgians simply know how to live and they know how to eat. \nThe cuisine is as creatively delightful as it is balanced\, with a wide swath of vegetables transformed into soups and stews\, spreads and medleys sitting next to baseball-sized dumplings\, boat-shaped cheese breads and some of the finest barbecue in the world. Simplicity and freshness are priorities\, the spices are simple but distinct. Tonight we dine like true Georgians with a multi-course feast representing many of the cuisine’s most iconic dishes.\n—– \nPkhali Duo\nTraditional Georgian vegetable spreads made from a base of garlic\, walnuts and spices – one featuring spinach and the other with beetroot\, contrasting bright green and pink\, respectively. Balancing the salt/sugar/vinegar ratio by hand is essential to creating these delights and they should taste sharp and bright but never vinegary. \nNigvziani Badrijani\nTender strips of eggplant rolled around a blend of creamed walnuts and traditional spices. Often garnished with a Persian influence\, such as pomegranate seeds. \nMchadi\nGeorgian-style cornbread – crisp on the outside and meltingly tender within. Traditionally this flatbread would have been made from native Georgian millet\, however with the introduction of corn from the New World – a cheap\, hearty and nutritious foodstuff – many countries from Eastern Europe and The Caucasus to the Mediterranean took to implementing the crop into everyday cuisine\, where it continues to shine today. \nChakhokhbili\nOne of the most iconic dishes the Georgian table is this tender\, homestyle chicken dish (once more commonly made from pheasant)\, cooked slowly with tomato\, onions\, garlic and herbs with no liquid added. As scholar Darra Goldstein notes\, “Just as Georgian boys were once judged by their skill in cutting mtsvadi sticks (bbq skewers)\, so Georgian girls were deemed marriageable according to their ability to cut up chicken for chakhokhbili. The most traditional recipes call for seventeen precise pieces\, although today a mere ten will suffice.” \nLobio\nRed kidney beans slow cooked with Georgian spices\, fresh herbs and aromatics. Often served with tkemali\, a Georgian plum sauce that lends a deep and sweet richness. \nTonis Puri-Inspired Bread\nA freshly baked\, puffed bread designed for sharing\, scooping and absorbing the juices from the accompanying dishes. Traditionally baked in a tone\, similar to a tandoor oven\, it is a staple at celebrations such as Easter\, Christmas and New Year’s Day. \nSweet Rice with Dried Fruits\nThe sweetness of white rice is brought out and infused with honey\, cinnamon\, clove and a traditional accompaniment of dried fruits\, lending a soft and aromatic end to the evening! \nNOTE: Georgia is among the oldest (many say the oldest) wine culture in the world\, with over 500 native varietals represented across a relatively small landmass. Georgian food and wine are nearly inseparable to locals who will insist that the two must go together. In the spirit of BYOB you can source rich and complex Georgian (red) wines such as Saperavi and Mkuzani at select LCBOs or at the newly opened Georgian House\, just down the street from The Dep!\n—– \nChef Zura grew up in Georgia’s capital\, Tbilisi\, where food was and is a celebration of life\, story and community. Immersed in generations of Georgian cooking from a young age\, Zura worked as an architect for many years before the calling of the kitchen drew him towards study at a culinary academy where he honed his skills and desire to bring Georgian traditional foodways to life. Today he runs a personal chef service – Zurbistro – specializing in Georgian dishes as well as Romanian hand-crafted grill and barbecue delicacies. @zurbistro \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-the-georgian-feast-with-chef-zura/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250706T100000
DTEND;TZID=America/Toronto:20250706T150000
DTSTAMP:20260728T225403
CREATED:20250609T182309Z
LAST-MODIFIED:20250622T190112Z
UID:144810-1751796000-1751814000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to Whole Animal Butchery by Chef Taylor Parker
DESCRIPTION:Breaking down a whole animal is not only more cost-effective than buying pre-cut parts\, but it give you much more control over the resulting cuts\, allowing you to optimize them for specific dishes. Join Chef Taylor Parker for an in-depth introduction to whole-animal butchery. This hands-on\, day-long workshop will cover the techniques and cuts for three primary types of animal encountered in the kitchen: quadrupeds\, fish and fowl. \nWe’ll start with an introduction to butchering whole chicken. Everyone will get hands-on experience learning how break down a chicken into it’s component parts\, and there will be a demonstration of some more advanced techniques like deboning\, Frenched breasts\, and wing lollipops. We’ll follow up with a fish butchery demonstration with an opportunity for everyone to learn how to fillet and debone a whole fish. We’ll then break for lunch made from some of the fresh chicken and fish we’ve just prepared. \nAfter lunch we head back to the work table to break down a whole animal (either a whole deer\, lamb\, or pork\, depending on availability; the same techniques apply to all). You’ll learn all the main primal and sub-primal cuts\, as well as some more specific types of cuts. There will be demo and discussion of the best applications of different cuts\, from steaks and roasts to ground meat and sausage\, as well as more advanced techniques like removing silver skin\, Frenching ribs\, and preparing scallopini. \nAll participants will take home generous\, vacuum-sealed portions of the meats they prepared in class\, along with notes and recipes.\n—–\n \nTaylor Parker is of the Mohawk Nation\, Bear Clan\, from Six Nations of the Grand River. \nTaylor is a proud father\, chef\, forager\, gardener\, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes\, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share\, educate\, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. He also heads up The Depanneur’s monthly  Indigenous Food Lab dinner.. \nTaylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs MT Hospitality focused on unique hunt\, fished and foraged First Nations inspired events and dinners\, and is also the co-owner of For4ged Candle Company in Brantford\, Ontario. @turok_parker \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \n\n\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-intro-to-whole-animal-butchery-by-chef-taylor-parker/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250712T183000
DTEND;TZID=America/Toronto:20250712T210000
DTSTAMP:20260728T225403
CREATED:20250426T141846Z
LAST-MODIFIED:20250704T200529Z
UID:143869-1752345000-1752354000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Parsi Ghambar by Niloufer Mavalvala [Offsite]
DESCRIPTION:2025 South Asian Spotlight\nParsi Cooking Demonstration & Dinner\nParsis are a Zoroastrian community descended from Persians who migrated from Persia around 7th century\, with most settling on the west coast of India. Over the past 1300 years\, while it has adopted many Indian culinary ingredients and techniques\, Parsi food has remained a unique regional cuisine that still echos flavours and techniques from ancient Persia. \nNiloufer Mavalvala is the award-winning author of several books on Parsi cooking\, and our guide this evening she shares her home with us for an intimate cooking demonstration and family style meal of traditional Parsi dishes\, along with stories about the food and Parsi culture. This is a unique opportunity to dive into a rare and fascinating culinary tradition and learn about Parsi culture\, traditions\, customs\, and heritage. \nThis special meal is one of six annual Ghambars – seasonal Zoroastrian festivals celebrating nature’s blessings and the creation of the world through communal feasting and sharing. The emphasis of the Ghambar is on gratitude\, the spirit of community\, a sense of belonging and\, most importantly\, the ideal of equality despite one’s class or financial status. \nIn addition\, as we will be dining during peak mango season in our area\, a special educational emphasis will be directed towards gaining insight into this heavenly fruit\, its variations and the seasonal art of the mango pickle. We will discuss the many variations in taste and texture that can occur throughout the lifecycle of the fresh mango. \nThis event takes place at the author’s home in Mississauga\, near Mississauga Rd. & Burnhamthorpe Rd. \n(Address will be provided with purchase of tickets)\n—– \nGhambar nu papayta ma gos\nTypically using either lamb or mutton (we will be using Halal Ontario lamb) with potatoes braised with a blend of Persian and South Asian spices and enjoyed with warm rotis or crusty bread. \nJhinga ni khichri\nA one pot lentil\, rice and prawn concoction. Considered a comfort food and increasingly a go-to for health-conscious diners in the West who are relatively new to the perfectly balanced dish. This is generally spiced with a garam masala and served with Dahi ni Kudhi. \nDahi ni kudhi\nThis sauce can accompany just about anything on the Parsi table\, but traditionally a must have with Jhinga ni khichri. A delightful combination of yoghurt \, curry leaves\, chillies\, turmeric\, fried onions and garlic which is served warm. \nKeri nu buffenu\na special pickle prepared with ripe sweet whole mangoes\, skin on\, eaten as a condiment alongside the main meal. \nThis family style meal will be served with sides of papadam\, radishes and carrots\, providing a clean\, fresh\, palate-cleansing crunchiness to contrast the rich and savoury elements. \nFresh mango ice cream\nWe will be enjoying the peak of mango season during this meal and what better way to highlight the magic of this fruit than with ice cream? Our newly gained education in all things mango from Niloufer will help us to especially appreciate the finale of this celebratory meal.\n—– \n$79 +HST \n—–\nNiloufer Mavalvala is an experienced home cook and an award-winning author\, who believes her passion has a purpose. Her passion is teaching cooking\, and her purpose is to spread ancient Parsi cuisine far and wide. She enjoys cooking for others\, having been influenced by her family of good home cooks\, particularly her mother and aunt. She was born and raised in Karachi and has lived in several cities\, including Dubai\, London\, and Toronto. Niloufer enjoys welcoming people from other cultures and cuisines because she feels that food connects us all and that breaking bread together is the easiest way to bond. Follow her on Instagram\, Facebook\, and her website\, Niloufer’s Kitchen. nilouferskitchen.com | @nilouferskitchen \n \n—–\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/offsite-supper-club-parsi-ghambar-by-niloufer-mavalvala/
LOCATION:Mississauga\, L5L 3N5\, Canada
CATEGORIES:South Asian Spotlight,Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250713T120000
DTEND;TZID=America/Toronto:20250713T143000
DTSTAMP:20260728T225403
CREATED:20250605T135532Z
LAST-MODIFIED:20250605T135532Z
UID:144695-1752408000-1752417000@dev.thedepanneur.ca
SUMMARY:MASTERCLASS: The Savoury Pancakes of East Asia by Diana Chu & Bomi Choi
DESCRIPTION:Join us for a hands-on masterclass where we explore three iconic East Asian savoury pancakes – from Japan\, Korea and China – each with a rich backstory and showcasing distinct techniques\, ingredients and flavours. \nIn this class\, you’ll make flaky\, chewy Cong You Bing (scallion pancakes) from scratch — a beloved street food with roots in Northern China that dates back centuries. As we mix\, knead\, roll\, and pan-fry\, you’ll learn the surprisingly refined technique behind this humble dish: how to laminate dough without butter\, fold in layers for flakiness\, and master that golden\, crisp crust. Scallion pancakes are an excellent and tasty way to learn the fundamentals of dough\, including kneading\, gluten formation\, resting\, and shaping! \nWhile your dough is resting\, we’ll demonstrate and taste two other classic pancakes from Asia and their accompanying condiments! \nIn Japan\, these savoury pancakes are called Okonomiyaki. They’re umami\, savoury\, sweet and tangy\, typically made with cabbage\, egg\, and pork\, our version will include cabbage and bacon. This post-war Japanese dish literally means “grill what you like” and is popular in Osaka and Hiroshima. In Hiroshima the ingredients are layered and the pancakes often include yakisoba noodles. In this class we’ll demo and taste Osaka-style pancakes\, where ingredients are mixed together and then cooked like a pancake. We’ll also show you how to make the sticky sweet and tangy sauce that makes these pancakes next level\, and garnish the pancakes with umami-packed bonito flakes (fermented\, smoked\, and shaved skipjack tuna) and furikake (a popular Japanese seasoning and topping). You’ll definitely wow your next dinner party guests! \nWe’ll also demonstrate for you Kimchi Jeon\, a savoury pancake from Korea. This pancake packs a punch of flavour. Typically made with over-fermented kimchi\, this pancake is bold\, spicy\, and crispy. It’s a beautiful example of everyday cooking that turns waste into flavour. We pair this pancake with a signature dipping sauce made with common Korean pantry items like scallion\, soy sauce\, rice vinegar\, and gochugaru (a type of Korean chilli that’s mild\, sweet\, and slightly smoky). \nFrom scarcity and survival to street food innovation\, you’ll learn new techniques\, flavour combinations\, and dipping sauces to try at home. Whether you’re here to cook\, connect\, or snack with us\, this class invites you to experience food as a way of learning history\, heritage\, and craft. \n\n \nFriends from culinary school\, Diana Chu and Bomi Choi co-lead this hands-on masterclass that brings together their experiences growing up\, as avid home cooks\, and in the culinary industry. Both career changers\, this duo started in other industries before finding friendship in culinary school at George Brown College. \nBomi Choi is a multidisciplinary artist with a background in graphic design\, ceramics\, fiber arts\, and culinary arts. She thrives at the intersection of creativity and strategy. Her experience spans branding\, digital marketing\, prop and food styling\, photography\, and merchandising\, allowing her to craft compelling visual narratives that engage and inspire. For more information about her work and services\, check out: @bommgachi/ bommgachi.com \nDiana Chu is an ex-public policy consultant with a love for food and the stories behind it. As a social scientist\, cook\, researcher and writer\, her work explores how food can be used as a tool for cultural border crossing and deepening understanding of Toronto’s diverse communities. Currently\, she designs and hosts food-based events\, writes\, and runs food tours. You can follow her work at: @TheGatheringSpot416 and dianachu.substack.com \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-savoury-pancakes-of-east-asia-by-diana-chu-bomi-choi/
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/2025/06/Asian-pancakes-collage.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250718T183000
DTEND;TZID=America/Toronto:20250718T210000
DTSTAMP:20260728T225403
CREATED:20250628T194818Z
LAST-MODIFIED:20250718T220052Z
UID:145053-1752863400-1752872400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Classic Mexican Tamales by Chef Erika Araujo
DESCRIPTION:Interesting tidbits of Mexican culture and history are just a part of this fun\, hands-on workshop with Chef Erika Araujo\, who will walk you through the traditions and recipes of two traditional dishes at the heart of Mexico’s cuisine: tamales and champurrado. \nTamales are an essential and ancient\, pre-Columbian Mexican dish – soft corn meal dough (masa) stuffed with a flavourful filling\, wrapped in corn husks or banana leaves and steamed. Portable and self-contained\, tamales are a popular street food with countless variations found all across Mexico. \nBut making tamales that are light and tender is a special skill. Erika will be sharing her recipes and demonstrating her techniques for 4 kinds of tamales popular around Mexico City: chicken tamales with salsa verde or a rich chocolate-infused mole sauce\, a vegetarian tamale of rajas (a julienne of green peppers) with cheese and red salsa\, and a sweet dessert tamale with pineapple. \nErika will also introduce you to champurrado\, a hot\, creamy beverage made with toasted corn flour\, raw piloncillo sugar\, Mexican chocolate and spices that is a popular accompaniment for tamales\, especially around the Christmas season. \nThere will be lots to taste\, learn and do in this fun\, hands-on workshop. In addition to using the familiar Maseca dry corn meal\, there will also be an opportunity to cook with\, taste and compare an artisanal fresh masa prepared by local molinero Iván Wadgymar of Maizal. Participants will get to try samples in class\, make tamales and atole in class\, enjoy a meal of the tamales they’ve made and take home extras and recipes. \n—–\nChef Erika Araujo is a Mexican-born chef who immigrated to Canada 18 years ago\, and now works as an educator\, restaurant consultant\, and executive chef in Calgary\, AB. A passionate promoter of traditional Mexican cuisine and culture\, Erika also serves as an ambassador for Agua Santa Mezcal and Chocosol Traders. Erika has traveled across Canada\, showcasing her heritage through gastronomy\, and has appeared on TV\, in podcasts\, and international publications. Originally trained as a nurse in Mexico\, Erika found her culinary calling after completing the program at Humber College. She believes that when you honour your roots\, amazing things can happen. @cheferikaaraujo \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-classic-mexican-tamales-by-chef-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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