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DTSTART;TZID=America/Toronto:20241101T183000
DTEND;TZID=America/Toronto:20241101T210000
DTSTAMP:20260609T023020
CREATED:20241014T155524Z
LAST-MODIFIED:20241107T144709Z
UID:140019-1730485800-1730494800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Dia de Muertos by Iván Wadgymar
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nAccording to ancient traditions in Mexico\, at the beginning of November the barrier between the living and the dead worlds become blurry\, and the souls of the dead have the chance to come back\, and be celebrated by their families and friends. Ritual foods are prepared and offered to the souls of the dead in colourful altars\, providing an opportunity for families to bond around the shared memories of those that are no longer with us. \nAlthough most strongly identified with Mexico\, Dia de Muertos is celebrated throughout Latin America and in many places with a Latino population. It has its origins in both Aztec tradition and Catholic observance of All Saints Day (Nov 1) and All Souls Day (Nov 2). Imagery of calacas (skeletons)\, calaveras (skulls) and Catrinas (a specific type of calavera: well-dressed\, wealthy women in the fashion of the early 20th century) are the well known visual symbols of the holiday. Sweets\, such as pan de muertos (bread of the dead) and spun-sugar candies like the famous calaveras de azucar (sugar skulls)\, are eaten or left for the dead in ofrendas (small\, personal altars) or gravesites; the sweets offering a balance to the bitterness of death. Dia de los Muertos celebrates death as a part of the human experience. Tradition holds that the dead would be offended by grieving and sadness\, so festivities honour them with laughter and joy. \nAs a local grower\, miller and processor of artisanal Mexican corn\, beans and chiles\, Iván Wadgymar of Maizal has  connection to Mexican culinary traditions that runs much deeper than most. Join Iván for a traditional holiday dinner and a deep dive into the foodways of  Dia de los Muertos\, delving into the ancient roots of the ingredients and traditions in Mexican and cuisine — the culture in the agriculture. The menu features a range of authentic ingredients grown by Ivan himself\, and processed by hand in the traditional manner.\n—– \nSopa de Tortilla\nTortilla soup is a popular Mexico City variant of the traditional Mexican sopa Azteca. A rich\, chile-infused tomato and onion broth is seasoned with epazote\, a distinctive Mexican herb\, and ladled over crispy strips of fried corn tortilla and served with a variety of garnishes like pasilla chiles\, chicharrón\, avocado\, queso panela\, lime\, and Mexican crema. \nTamales (turkey or vegan)\nTamales are an essential and ancient 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. These tamales come filled with with turkey mole\, mushrooms with salsa verde\, or beans\, and showcase the beautiful heritage corn that Iván grows and nixtamalizes himself\, \nFrijoles Refritos\nMistranslated as “refried beans”\, this traditional dish is made by mashing and reheating cooked beans along with additional seasonings. The result is a rich and luscious dip that features the organic black turtle beans that Ivan grows on his farm. \nEnsalada de Nopales\nThe nopal is an indigenous Mexican cactus that produces the pink\, sweet fruit known as tuna (prickly pear). The paddles are also widely used as a vegetable\, such as in this cool\, tangy salad with onion and tomato. \nAtole Champurrado\nAtole is an ancient\, pre-Columbian beverage made with toasted corn flour. When mixed with Mexican chocolate\, raw piloncillo sugar\, and spices it’s known as champurrado. This hot and creamy drink is commonly served alongside tamales at holiday gatherings or from street food carts and stalls early in the morning. \nPan de Muerto\nThis ‘Bread of the Dead’ is one of the most iconic of the Dia de Muertos traditions. A sweetened soft bread\, perfumed with anise and shaped like a bun\, they are sometimes decorated with bone-shaped pieces to represent the deceased\, or with a baked tear drop to represent goddess Chīmalmā’s tears for the living. \n—– \n$79 +HST \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—–\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/supper-club-dia-de-muertos-by-ivan-wadgymar/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241102T183000
DTEND;TZID=America/Toronto:20241102T210000
DTSTAMP:20260609T023020
CREATED:20241007T163343Z
LAST-MODIFIED:20241107T144709Z
UID:139894-1730572200-1730581200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Culinary Journey by Diana Chu
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nExploring Identity Through Food:\nA Culinary Journey of Heritage\, Resilience\, and Being Canadian\nStep into an evening where food transcends its role as nourishment\, becoming a lens through which we explore identity\, culture\, and history. In this supper club\, Diana brings her lived and professional experiences to the table. Her menu invites you on a culinary adventure that explores her upbringing in Canada — a place often portrayed as a land of opportunity and discovery — and her roots in India\, Vietnam\, and China. Personal reflections and realizations about being Canadian accompany each course. Food-wise\, you can expect the aromatic spices of India\, layered with the fresh\, vibrant tastes of Vietnam\, and the delicate\, comforting traditions of Cantonese cuisine. Together\, we’ll utilize these dishes to explore themes like the harms of implicit biases\, power structures embedded within our food cultures and systems\, and the resilience of cultures navigating change. More than just a meal\, this evening intends to spark dialogue and reflection on how food connects us to our roots while shaping our identities in the present. Join us for a night of storytelling\, flavours\, and connection—where the past meets the present and our shared understanding of the role of food evolves. \nJiaozi and Pakoras\nWe begin the evening with a two-part starter that draws on influences from Chinese and Indian culinary traditions. Juicy Chinese-style dumplings and crisp aromatic pakoras are served along-side\, featuring spices and seasonings reminiscent of both worlds. \nSoy-braised Chicken and Stir-Fried Greens\nOur main course takes you to Canton. Cantonese cuisine is known for its lightness and simplicity\, with a focus on showcasing an ingredient’s essence. Chicken is braised in a soy-based master stock alongside stir-fried greens. Both are comforting no-fuss dishes that remind Diana of her parents’ love. Dishes are served with white rice. \nRed Bean and Tapioca Tong Sui\nThe evening finishes with a childhood favourite – sweet adzuki bean and tapioca tong sui. Tong sui is an umbrella term that describes sweet soups originating from parts of China. \n—– \n$79 +HST \n—– \nDiana Chu was born and raised in Toronto. Her father is Chinese born and raised in Calcutta\, India and her mother is Chinese\, born and raised in Vietnam. An ex-policy consultant\, Diana leaped into the food industry in 2022. She has since completed her Culinary Management diploma at George Brown College and worked in a variety of food-based settings including fine and upscale dining\, a sandwich shop\, and business development at a food delivery start-up. A social scientist at heart\, she’s an avid observer of the role of food in shaping culture and community. Special thanks to Gary Hinds\, Diana’s life partner and the best listener in the world\, and Alex Chen for his culinary knowledge and chops.\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. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-a-culinary-journey-by-diana-chu/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/jiaozi-pakora.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20241103T120000
DTEND;TZID=America/Halifax:20241103T143000
DTSTAMP:20260609T023020
CREATED:20241014T144607Z
LAST-MODIFIED:20241107T144709Z
UID:140013-1730635200-1730644200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Dia de Muertos Tamales by Iván Wadgymar
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nAccording to ancient traditions in Mexico\, at the beginning of November the barrier between the living and the dead worlds become blurry\, and the souls of the dead have the chance to come back\, and be celebrated by their families and friends. Ritual foods are prepared and offered to the souls of the dead in colourful altars\, providing an opportunity for families to bond around the shared memories of those that are no longer with us. \nAlthough most strongly identified with Mexico\, Dia de los Muertos is celebrated throughout Latin America and in many places with a Latino population. Dia de los Muertos has its origins in both Aztec tradition and Catholic observance of All Saints Day (Nov 1) and All Souls Day (Nov 2). Although trick-or-treating has become more common on Dia de los Muertos\, the holiday actually has nothing to do with Halloween\, which is a Northern European tradition. \nImagery of calacas (skeletons)\, calaveras (skulls) and Catrinas (a specific type of calavera: well-dressed\, wealthy women in the fashion of the early 20th century) are the well known visual symbols of the holiday. Sweets\, such as pan de muertos (bread of the dead) and spun-sugar candies like the famous calaveras de azucar (sugar skulls)\, are eaten or left for the dead in ofrendas (small\, personal altars) or gravesites; the sweets offering a balance to the bitterness of death. Dia de los Muertos celebrates death as a part of the human experience. Tradition holds that the dead would be offended by grieving and sadness\, so festivities honor them with laughter and joy. \nJoin Iván Wadgymar of Maizal for a fun\, hands-on exploration of 2 quintessential Dia de los Muertos foods: savoury meat and vegetarian tamales and sweet pan de muertos. As a local grower\, miller and processor of artisanal Mexican corn\, beans and chiles Iván connection to Mexican culinary traditions runs much deeper than most. More than just recipes and techniques\, you will learn about the roots of the ingredients and traditions in Mexican and cuisine — literally what puts the culture in agriculture. \n—– \n$79 +HST \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 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/cooking-class-dia-de-muertos-tamales-by-ivan-wadgymar/
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
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