Join us for a hands-on masterclass where we explore three iconic East Asian savoury pancakes - from Japan, Korea and China - each with a rich backstory and showcasing distinct techniques, ingredients and flavours.
Join Ivan for a journey into the origins of maiz in Mesoamerica and discover how millennia of skillful crop domestication created a foundational food for Pre-Columbian civilization that lived the centre of their cosmology. These sophisticated agricultural practices coevolved with the technologies like nixtamalization, which transforms the nutritional profile of corn, and creates the masa used in tortillas, tamales, and even the ubiquitous supermarket corn chips. The place maiz holds in Mexico's socio-political-economic web has undergone dramatic changes from the colonial period until now, and projects like Maizal help protect this unique cultural inheritance, from seed to table.
What does it taste like to live in Ontario? Ontario is abundant with all manner of edible plants, mushrooms, herbs, nuts, fruits and vegetables, if you only know what to look for — and that is exactly what the Forbes family has been doing for decades. Dyson Forbes, following in the footsteps of his father Jonathan, have devoted themselves to making wild foraged native foodstuffs available to a broader Canadian audience through their company, Forbes Wild Foods. For this Masterclass, Dyson will be walking guests through a multi-course tasting session designed to showcase the unique flavours of a wide range of native foods, from teas, berries, and nuts to mushrooms, herbs, and seaweeds. These remarkable ingredients are available in variety of forms, from pickles and jams to powders and teas, making them available year-round. Dyson will speak to some of the overall considerations of Canadian foraging as well as sharing fascinating botanical, historical, nutritional and medicinal details of particular species.
Chef Taylor's sophisticated tasting menus celebrate local and foraged ingredients, and a deep connection to First Nations foodways, to our land and our shared heritage. Each meal showcases a range of wild ingredients native to Ontario. Weather, timing, season, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table, you can be assured that it will be crafted with remarkable skill and creativity of a veteran fine-dining chef.
Join artisanal baker Leo Baduria for a full-day, in-depth exploration of the fundamentals of Viennoiserie, the magical butter-laminated pastry that is at the heart of croissants and many other classic European pastries from France to Denmark. Creating croissants from scratch is a somewhat complex, multi-day process, but Leo has expertly constructed a full-day workshop that will cover the all the steps so that you can begin making them at home. You’ll learn how to make your own brioche dough, and the processes of mixing, kneading, rolling, rising, laminating and shaping required to make Croissants, Pain au chocolat, Pain aux raisins, Kouign aman, Chaussons aux pommes, Palmiers and Brioches.
