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DTSTART;TZID=America/Toronto:20250118T183000
DTEND;TZID=America/Toronto:20250118T210000
DTSTAMP:20260608T194746
CREATED:20241228T020205Z
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SUMMARY:SUPPER CLUB: At the Eritrean Table by Asmait Merhatsion
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nEritrea\, together with its neighbour Ethiopia\, are home to many ancient\, complex and diverse societies. Different ethnic groups inhabit ecosystems ranging from coastal Red Sea lowlands to fertile mountainous highlands\, arid deserts to sub-tropical rainforests\, each home to distinct ingredients and cuisines. More than 90 languages are spoken across the countries (some by only a few thousand people)\, primarily Amharic\, Tigrinya (in Eritrea and the North) and Afaan Oromo. \nFor those familiar with Ethiopian/Eritrean restaurant menus\, the names of dishes most often appear as Amharic transliterations (but can still vary a lot as there is no official system) regardless of the actual mother tongue of the business; we’ve added names in Tigrinya where possible [in square brackets]. \nTonight Asmait Merhatsion will share with us a homemade meal of traditional dishes together with an introduction to the coffee ceremony\, one of the most cherished social rituals of daily life in Eritrea. \nBonus: both myself (Len) and my colleague Neil Coletta have been long-time fans and collectors of Ethiopian music of the 70’s & 80’s\, and will put together a special playlist for tonight’s dinner.\n—– \nKitfo ክትፎ\nEritrean/Ethiopian ‘beef tartare’; finely chopped raw beef seasoned with korarima (Ethiopian black cardamom\, aka Grains of Paradise)\, mitmita (red chili powder)\, and nit’ir qibe [tesmi]\, clarified butter infused with a host of spices\, served with injera crisps \nKaye Sir ቀይሥር\nBeetroot salad\, served with injera crisps. \n— \nTypically a family meal features a large platter lined with homemade injera\, a slightly sour fermented flatbread made from teff\, a tiny\, highly nutritious grain endemic to Eritrea/Ethiopia\, topped with a colourful selection of different meat and vegetable dishes. The food is traditionally eaten by hand\, with guests sharing the communal platter (optional). \nDoro w’et ዶሮ ወጥ\nChicken in a rich\, onion-based sauce (kulet) infused with spicy *berbere (*a complex\, homemade spice blend unique to each chef)\, and topped with a hard-boiled egg. Often considered the national dish of Ethiopia\, and served on holidays or special occasions. \nTibs ጥብሲ [Tibsi/Qulwa]\nSmall cubes of beef\, fried in nit’ir qibe (spice-infused ghee) with onions\, tomato\, ginger\, garlic\, and other spices. \n— \nDevout Ethiopian Christians observe more than 200 fasting days\, during which they eat no meat and refrain from eating until noon; others may only fast during Lent. This tradition of t’som megeb (fasting food) provides a large selection vegetarian dishes. \nShiro ሽሮ\nA thick paste of chickpea flour cooked with a blend spices\, ginger\, garlic\, onion\, and tomato. It’s often called metin shiro\, where metin means measured\, suggesting that one must combine just the right amount of spices to create the perfect flavour profile. \nMisr W’et ምስር [Ades]\nMisr (red) stews tend to be spicy from the addition of the characteristic hot berbere spice blend. This is one of the most well known\, with red lentils\, onions\, cumin\, tomato\, garlic\, and ginger. \nKik Alicha ምስር [Tumtumo]\nAlicha (yellow) stews are made without berbere\, thus not spicy\, and are often made with turmeric to enhance the colour. This classic dish features yellow split pea\, stewed with onion\, ginger\, garlic\, turmeric\, and black cardamom. \nAtakilt W’et አታከልት [Kawlo]\nAtakilt (vegetable) is another classic combination of cabbage [kawlo]\, onion\, carrot\, potato\, turmeric\, garlic\, and ginger. \nGomen ጎመን [Hamli]\nGomen (greens) are a staple dish\, made with collards or kale braised with onion\, garlic\, ginger\, tomato\, and spices. \nSalata ሰላጣ\nA fresh green salad of lettuce\, tomato\, onion and jalapeño in a simple\, tangy lemon dressing refreshes the palate and brightens up the whole platter. \n— \nThe meal will close with an introduction to the traditional Habesha coffee ceremony. Typically performed by the woman of the household when hosting relatives\, neighbours\, or honoured guests\, it is more than just a coffee break\, it’s an intimate ritual of social\, emotional and spiritual connection. Green coffee is first roasted over an open flame in a pan; the aroma of the roasting beans is an important part of the experience\, and sometimes incense is also burned. The coffee is then ground\, often using a traditional wooden mortar and pestle\, then brewed in a traditional long-necked clay pot (jebena) with a spherical base and pouring spout. Served in small handleless cups\, the coffee is served alongside a small snack such as popcorn or peanuts. \nFor tonight’s dinner Asmait has prepared her signature teff cookies with orange and cinnamon. \n—– \n$79 +HST \n—– \nAsmait Merhatsion was born in Eritrea\, and moved to Canada with her family from Israel in 2022. She started to cook at home at a young age as was typical for girls in her community. When she lived in Israel\, a friend invited Asmait to start teaching cooking workshops with her. From then on she began to work with people from all over the world\, making dishes together every weekend as an extra income source for her family. Here in Canada\, she graduated from Newcomer Kitchen’s food entrepreneurship program\, and now hopes to continue to pursue her favourite thing — cooking — as a way to promote her culture and to start her own business.\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-at-the-eritrean-table-by-asmait-merhatsion/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
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DTSTART;TZID=America/Toronto:20250119T183000
DTEND;TZID=America/Toronto:20250119T213000
DTSTAMP:20260608T194746
CREATED:20241228T204856Z
LAST-MODIFIED:20250101T172442Z
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SUMMARY:DIY DINNER PARTY: Mexican Taco Party with Mariel González
DESCRIPTION:Our DIY Dinner Parties are a combination cooking class and dinner. Working in small groups and following detailed recipes\, you and your fellow guests will prepare and then indulge in a spectacular meal inspired by Mexican culinary traditions. All ingredients\, equipment and recipes are supplied and expert facilitators are on hand to guide you through the whole process. It’s a fun way to meet new people\, learn recipes and enjoy a delicious meal in a convivial & collaborative setting. \nJoin Mariel González\, the passionate cook and creator behind Catrina’s Kitchen\, for an immersive culinary experience that brings the vibrant flavours of Mexico to life. This is your chance to learn the foundation of authentic Mexican cooking while having a blast in the kitchen! \nIn this hands-on workshop & dinner\, you’ll learn how to make four authentic taco fillings (chicken\, shrimp and 2 vegetarian) along with an introduction to the art of crafting corn tortillas from scratch\, the secret of a truly amazing taco. You’ll discover a wide range of quick and easy traditional sides and garnishes\, and toast to your success with a homemade aqua fresca. We’ll end on a sweet note with Catrina’s Kitchen irresistible cookies and a cup of warm chocolate Champurrado. Whether you’re a seasoned foodie or a curious beginner\, this fun\, hands-on event will teach you new skills\, deepen your appreciation for Mexican culture\, and leave you with a full heart and stomach.\n—– \nChicken Mole: A beloved Mexican dish with pre-Hispanic roots\, mole combines a rich blend of chilies\, nuts\, seeds\, and chocolate for a complex and velvety sauce. It’s a celebration of Mexican culinary ingenuity and tradition. \nCamarones a la Diabla: Spicy\, bold\, and irresistible\, these shrimp are cooked in a fiery chili sauce. This dish showcases the balance of heat and flavor that Mexican cuisine is famous for. \nCalabacitas con Elote: A comforting vegetarian filling featuring tender zucchini and sweet corn. This dish highlights the vibrant flavours of humble ingredients and is a staple in Mexican home cooking. \nPastor Mushrooms: A plant-based twist on the iconic tacos al pastor. Meaty mushrooms are marinated in a blend of dried chilies\, pineapple\, and spices\, offering a flavorful and satisfying filling. \nFresh Corn Tortillas: Participants will learn how to make these from scratch\, embracing an essential Mexican tradition and the foundation of every great taco. \nSides & Garnishes: Frijoles de la Olla (Traditional Mexican-style beans)\, Guacamole\, Pico de Gallo\, Salsa Verde Cruda\, plus lots of extra goodies like: Totopos (fried tortilla chips)\, Grilled Pineapple\, Pickled Onions\, Lime Wedges\, Crumbled Cotija\, Chopped Cilantro\, and Catrina’s Kitchen Salsa Macha \nAgua de Jamaica: A refreshing hibiscus iced tea with a balance of tart and sweet\, a quintessential Mexican drink. \nPolvorones: Delicate Mexican shortbread cookies that melt in your mouth\, the perfect sweet ending to the meal. \nChampurrado: A warm\, chocolatey drink thickened with masa and infused with cinnamon\, offering a comforting and authentic finish to the experience. \n—– \n$89 + HST \n—– \nMariel González is the heart behind Catrina’s Kitchen\, blending the richness of her Mexican heritage with a passion for homemade goodness. For over 20 years in Canada\, Mariel has loved sharing her culinary creations with friends\, family. After becoming a mom\, she decided to pause her career as a cellist to follow her love for cooking and create Catrina’s Kitchen\, a purveyor of artisanal Mexican culinary products crafted with love\, care\, and the finest ingredients. From spicy salsas to sweet Mexican cookies\, every bite is a celebration of joy and indulgence. @catrinas.kitchen.ca\n—- \nThe Depanneur is 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. 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/diy-dinner-party-mexican-taco-party-with-mariel-gonzalez/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs,Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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