Wabi Sabi: Imperfect Food In The Age Of Instagram
In traditional Japanese aesthetics, wabi-sabi is a concept that embraces and celebrates imperfection, whereas in our contemporary food culture, we are bombarded with lascivious #foodporn on Instagram while we discard tons of perfectly good food because it does not meet certain aesthetic criteria.
Join chef and writer Sang Kim for an exploration of the idea of imperfection in food, from Ugly Delicious to Misfit Markets, Imperfect Food to Rescued Meals, what the idea of wabi-sabi might have to teach us about a more sustainable future.
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Dinner by Len Senater
Can imperfect ingredients make perfect meals? Are the least photogenic dishes sometimes the tastiest? Len puts these questions to the test.
“Fridge Cleaner” Minestrone Soup
Soup is ultimately forgiving, welcoming unloved odds & ends in its generous embrace. A little love and patience transforms a fridge cleaning into a comforting warm bowl of autumn flavours.
Jamaican Brown Stew Chicken or Jackfruit
It is almost impossible to get a really attractive picture of this brown-on-brown classic Jamaican stew, but that does not make it any less delicious. Served with Coconut Rice & Peas, Plantain, and Coleslaw
Upcycled desserts by Bruized
featuring imperfect and waste-diverted ingredients
PB & Banana Nicecream, Strawberry Reduction, Coconut Confetti & Date Cookie
#GF #vegan options available
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Doors open at 6pm, talk starts at 7pm
Includes dinner and coffee or tea.
$35 (includes HST)
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This Table Talk is presented in collaboration with Artery
Every space is a stage. Artery lets anyone bring creative experiences to life, in places you may not expect.
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Sang Kim is an award-winning writer and chef. His third book, Woody Allen Ate My Kimchi, a food memoir, will be launched in 2020. He is the recipient of the Gloria Vanderbilt Prize for Fiction, Grain Magazine’s Short Story Contest, and been a finalist for the CBC Prize in both the fiction and non-fiction categories. He has been behind some of Toronto’s best known Asian restaurant concepts; is the creator of Sushi Making For The Soul, North America’s most popular hands-on sushi workshop; and been profiled in the NY Times #1 bestselling business book, Better and Faster, by Jeremy Gutsche for his innovative approach to food and restaurant marketing. He cooks and discusses Asian cuisine on two CTV shows, including The Social and Your Morning.
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Every month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.
