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DTSTART;TZID=America/Toronto:20240312T173000
DTEND;TZID=America/Toronto:20240312T210000
DTSTAMP:20260723T100232
CREATED:20240219T192207Z
LAST-MODIFIED:20240304T163236Z
UID:137101-1710264600-1710277200@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: DIY Mexican Tlacoyos with Ivan Wadgymar
DESCRIPTION:This event takes place at Society Clubhouse\, 967 College St.\nCOOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nThis event has two parts: from 5:30-6:30 we are open to the public; anyone can stop by to grab a drink\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. (Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book.) \nThen at 6:30\, the room will close and ticket holders will move to the back room for the workshop & dinner. (Optionally\, dinner guests can choose to pre-order a copy of the book with their tickets\, which entitles them to a $5 discount.) \nThis DIY event is a combination cooking class and dinner party. 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. \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. \nLen Senater is the founder of The Depanneur and author of The Depanneur Cookbook. For this workshop he is changing hats from simply hosting\, making an appearance as one of the instructors facilitating the evening’s cooking. \n\nPozole Verde\nLen shares his embarrassingly easy\, unabashedly gringo ‘cheat’ version of the otherwise time-consuming and labour-intensive Mexican hominy corn soup\, pozole\, made in mere minutes in the Instant Pot. Decorated with a range of colourful garnishes\, it’s a quick weeknight meal that masquerades as an impressive party dish.. \nEnsalada de Nopales\nSomewhere between a salsa and salad\, this delicious salad is made from the cactus paddles of same plant that produces the nopal fruit (aka prickly pear). \nGuacamole\nThe avocado spread that is now a global phenomenon\, made the authentic Mexican way\, served with Maizal’s artisanal totopos (tortilla chips) \nSalsa Verde\nTangy and bright\, this essential Mexican salsa is made with green tomatillos rather than tomatoes. \nTlacoyos de Maíz Azul Rellenos de Frijol \nTlacoyos are a quintessential Mexico City street food — thick\, pointed ovals shaped from Ivan’s homegrown organic blue corn masa\, and stuffed with organic black turtle beans. They are then griddled until crispy and flecked with spots of char\, and topped with the cactus salad\, fresh salsa and crumbled cotija cheese. \nFlan Napolitano\nMexican food also contains the legacy of Spanish food\, which shares influences from the rest of continental Europe. This classic flan\, a long-standing Mexican staple\, can trace its roots back as far back as the custards of the Roman Empire. \nBeer\, wine and non-alcoholic beverages are available for purchase on site.\n—– \n$79 + HST \n—–\nIn addition to running Maizal Tortilleria\, Iván Arturo Wadgymar is an avid food grower and plant caretaker\, a bicycle enthusiast\, avid reader and writer\, a runner and soccer player\, traditional dancer\, and more recently a blogger under the handle Masa Boy (a Latinx play on Ice Cube’s “dough boy”). @MaizalTO \n—– \nThis event takes place at Society Clubhouse\, a women-owned\, community-driven space that includes a taproom\, bottle shop\, artisan market\, and event space run by Erica Campbell and Jaime Dobbs co-founders of the Society of Beer Drinking Ladies. @ladiesdrinkbeer @societyclubhouse \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/cookbook-club-diy-mexican-tlacoyos-with-ivan-wadgymar/
LOCATION:Society Clubhouse\, 967 College Street\, Toronto\, Ontario\, M6H 1A6\, Canada
CATEGORIES:Supper Clubs,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/02/IVAN_TACOYOS_DEP-COOKBOOK_2021_KH-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240210T183000
DTEND;TZID=America/Toronto:20240210T210000
DTSTAMP:20260723T100232
CREATED:20240125T023611Z
LAST-MODIFIED:20240125T024040Z
UID:136314-1707589800-1707598800@dev.thedepanneur.ca
SUMMARY:DIY DINNER PARTY: Levantine Splendour
DESCRIPTION:Discover a unique Dinner Party experience curated by Len Senater of The Dep. \nAn inviting grazing table and well-stocked bar greets you on arrival to ease you into this fun\, hands-on workshop. Working in small groups and following detailed recipes\, you and your fellow guests will prepare and then indulge in a spectacular 8-course vegetarian feast inspired by Syrian and Levantine culinary traditions. All ingredients\, equipment and recipes are supplied and two expert facilitators are on hand to guide you through the whole process. It’s a fabulous way to meet new people\, learn new recipes and enjoy a delicious meal in a convivial & collaborative setting. \nLoved everything about last night\, it was just so perfectly executed. The act of preparing beautiful and delicious food where all the thinking was done for us\, and the feeling of connection from meal prep to sitting together was so comfortable and organic. Truly an amazing experience\, especially for someone like me who shies away from social situations in general. Thank you for this wonderful night! I would absolutely do this again!\n —Catherine Choi \n—– \nGrazing Table | spiced feta\, marinated olives\, fresh vegetables\, lavash crackers \nTurkish Red Lentil Soup | a luscious soup made using the Instant Pot \nHummus Shamandar | vibrant beet hummus \nMuhammara | classic red pepper and walnut dip from Aleppo \nBabaganouj | luxurious smoky eggplant spread \nHomemade Labneh | creamy yogurt cheese garnished with za’aatar and sumac \nWarm Puy Lentil Salad with Charred Radicchio\, Pecorino\, and Candied Pecans \nLebanese Village Salad with Apple & Mint \nBatheeth | Cardamom and ginger-scented date balls garnished with rose petals and pistachio \nServed with fresh pita courtesy of Parallel Brothers\, whose incredible house-made specialty tahinis are also be featured in the recipes. \nBeer\, wine and non-alcoholic beverages are available for purchase on site.\n—– \n$99 + HST \n—–\nThis event takes place at Society Clubhouse (at 967 College Street)\, a women-owned\, community-driven space that includes a taproom\, bottle shop\, artisan market\, and event space run by Erica Campbell and Jaime Dobbs co-founders of the Society of Beer Drinking Ladies. @ladiesdrinkbeer @societyclubhouse
URL:https://dev.thedepanneur.ca/event/diy-dinner-party-levantine-splendour/
LOCATION:Society Clubhouse\, 967 College Street\, Toronto\, Ontario\, M6H 1A6\, Canada
CATEGORIES:Supper Clubs,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/01/signal-2023-12-02-092727_002.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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