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DTSTART;TZID=America/Halifax:20250918T183000
DTEND;TZID=America/Halifax:20250918T210000
DTSTAMP:20260424T115416
CREATED:20250714T162037Z
LAST-MODIFIED:20250716T212052Z
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SUMMARY:TABLE TALK: Peter McClusky on Garlic
DESCRIPTION:Peter McClusky is a local garlic producer and the driving force behind the Toronto Garlic Festival. His book\, “Ontario Garlic: The Story from Farm to Festival” is a social\, scientific and cultural history of garlic’s journey from Central Asia to Ontario that weaves archival research with stories and anecdotes from farmers\, gardeners\, chefs and scientists. \nPeter will be discussing some of the topics covered in his book such as garlic’s origin in Central Asia 10\,000 years ago and how geography and adaptability to diverse growing conditions facilitated its adoption into cooking pots around the world. He will also talk a bit about garlic and the mechanics of human taste – how our mechanisms for tasting food plays a part in the real and perceived taste of garlic. \nHe will also give a bit of a sneak peak of what people can expect to see\, taste and do at the 2025 Toronto Garlic Festival\, coming up on Sept 28\, 2025 (on Spadina Rd from Davenport Rd to Dupont St.; admission is free!) \nSigned copies of Peter’s book will be available for purchase.\n—– \nDinner by Len Senater\nGarlic-cuterie board\nA selection of different kinds of pickled and preserved garlic products from around the world including: Czosnek Marynowany (Polish spicy pickled garlic)\, Yan Tang Suan (Chinese sweet garlic)\, Torshi Seer (Persian pickled garlic)\, Maneul Jangajji (Korean preserved garlic)\, Ninniku Zuke (Japanese soy sauce garlic) and Lahsun ka Achar (Indian garlic chutney)\, and classic French Confit Garlic\, served with fresh bread\, fresh yogurt cheese\, and crudité. \n“40 Cloves” roasted chicken -or- “40 Cloves” layered roasted vegetable tian\nMade with freshly-harvested Ontario garlic provided by the Toronto Garlic Festival. An old French bistro dish introduced to America by James Beard in the 60s\, remarked upon by Julia Child\, and popularized by Jane and Michael Stern’s 1991 cookbook American Gourmet. Served with potato & celeriac mash\, and steamed green beans with roasted almonds and a fresh lemon-garlic vinaigrette. \nDark chocolate mousse with black garlic ganache\nOriginating in Korea\, black garlic transforms the pungent raw bulb into a dark\, sticky-sweet ingredient through a long\, slow fermentation\, creating unexpected notes of caramel and balsamic vinegar. \n—– \nPeter McClusky has grown more than 48 varieties of garlic in Ontario over the last 15+ years. He is the founder of the Toronto Garlic Festival\, an event that attracts 4\,000 visitors and celebrates the cultural diversity of one of most widely used ingredients in the world. He is also the author of  “Ontario Garlic: The Story from Farm to Festival” (2015\, The History Press)\, that narrates the social\, scientific\, and historical account of Allium Sativum’s journey from Central Asia to Ontario. @torontogarlicfestival \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.
URL:https://dev.thedepanneur.ca/event/table-talk-peter-mcclusky-on-garlic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20250920T183000
DTEND;TZID=America/Toronto:20250920T210000
DTSTAMP:20260424T115416
CREATED:20250714T210248Z
LAST-MODIFIED:20250715T145322Z
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SUMMARY:SUPPER CLUB: Feast of the Parsis by Niloufer Mavalvala
DESCRIPTION:Parsis 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 a traditional 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.\n—– \nMalido & Sherry\nWith roots in the Persian plateau\, malido is a kind of sweet snack made by combining finely crumbled bread or whole wheat flour with ghee\, jaggery (raw sugar)\, dried fruits\, and nuts. It is very commonly featured at the holiday table; tonight\, paired with a nip of sherry\, it makes a lovely ‘amuse bouche’ to begin the evening and awaken the senses for the coming meal. \nSali Murghi\nSucculent chicken stewed in a richly spiced gravy sweetened with apricots. Served with sali (crispy potato straws) and crusty bread for soaking up the fabulous sauce! \nDhansak\nPerhaps the most famous Parsi dish — and for good reason! Families take great pride in their version\, and Niloufer’s is no exception. She declares her mother’s ‘the best\, hands down’\, so tonight she recreates these flavours and memories for us. A simmering cauldron of lentils\, lamb and spices is served over rice and a bed of caramelized onions\, accompanied by kachumber\, a refreshing\, finely chopped salad to offset the richness of the meal. Served in the traditional way\, on a banana leaf. \nLagun Nu  (Parsi Wedding Custard)\nA dessert with colonial roots but which has been assimilated and made traditional\, this sweet custard is a staple of Parsi wedding feasts. Created by tweaking an English-style custard towards Persian tastes\, fruits\, nuts and spices are added to deepen the flavour and turn a humble sweet into something layered and complex.\n—– \nNiloufer Mavalvala is an experienced home cook and a multiple “Best In The World” cookbook 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—– \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-feast-of-the-parsis-by-niloufer-mavalvala/
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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