Wednesday, October 20, 2021
Dumplings! What makes a good dumpling? How do they connect to us, our cuisines, and our cultures? In this one hour fold-along, chefs (royalty, even!) will share their techniques, their stories, and their love of dumplings. You will be sent a variety of filling recipes with sourcing suggestions, so you can be ready to fold on the night. Dumpling folding is a communal activity, so come sit at the table with us!
$75 ticket - Includes $25 tax receipt, partial ingredients, and beverages for two. Pickup on October 19th from 4:00 pm - 7:00 pm at the Italian Cultural Centre, 3075 Slocan St, Vancouver.
$20 zoom-only ticket - Includes virtual access (no beverages/ingredients).
Guests will receive a bottle of wine from Mission Hill Family Estate, partial ingredients, recipes, and stories from Chefs Karima Chellouf, Matthew Murtagh-Wu, and Trixie Ling.
SPECIAL GUESTS
Karima Chellouf, Certified Nutritional Practitioner
Karima is a chef, nutritionist, and educator at Hey Have You Eaten X.
The best advice I can give a child who wants to become a chef is: Be curious about the ways that we can take care of food, and the ways that food and the people who grow it are taking care of us.
I realized I wanted to become a chef when: I learned that the keys to making substitutions/adaptations in recipes were about science and numbers, which made cooking/baking both a creative and a data-driven process. I love math.
My favourite food memory when I was a kid is: Sitting on a little stool in front of the oven with my mom, and watching the bread bake, like a TV show.
If I could have any superpower it would be: To control the weather like Storm from X-Men. Climate change is seriously messing up agriculture (among many other things) and our farmers are struggling.
Trixie Ling, Founder & Executive Director, Flavours of Hope
Flavours of Hope is a non-profit social enterprise that empowers refugee newcomer women through cooking, storytelling, and entrepreneurship.
The best advice I can give a child who wants to become a chef is: Learn about local ingredients and dishes from different cultures and cook together with people.
My favourite meal to cook for myself is: I love making stir fry rice with whatever vegetables I have in my fridge - it's comfort food!
My favourite food memory when I was a kid is: Eating snacks with my Poh Poh (Grandma) while playing Chinese Checkers.
If I wasn't cooking for a living, I would be: I love being a storyteller, a social activist, and an educator! I co-host a podcast which creates space and opportunities for BIPOC voices and stories to be amplified in our community! I believe programs like Growing Chefs are important because: I believe that we have a collective responsibility to nourish and educate kids about food, land, systems, and build relationships with each other through eating together.
Matthew Murtagh-Wu, Owner, The Dumpling King
Matt is and owns The Dumpling King, a local handmade, Chinatown-sourced frozen dumping producer, based out of East Vancouver. His frozen dumplings can be found all over the Lower Mainland, in cafes, at grocers, and online.
My favourite local ingredient is: Pork Belly from Dollar Meats.
The best advice I can give a child who wants to become a chef is: Chase experiences, not paychecks. You don't need to work in a restaurant to become a chef.
I realized I wanted to become a chef when: I saw Iron Chef Japan on Food Network when I was a young boy. Also, watching Anthony Bourdain's first TV series A Cook's Tour. I was in awe of the technical skill and versatility of the chefs on Iron Chef Japan, and was drawn to the prose of Bourdain and the way he approached his life and food.
The one kitchen tool I couldn't live without is: CCK Grade 2 Carbon Steel vegetable cleaver (and an excellent wooden butcher's block).
I believe programs like Growing Chefs are important because: These programs lay the foundation, plant the seed of possibility and accessibility for the next generation of cooks, chefs, food makers, and creators. You are the vanguard of change and innovation we need in this industry!
Ingredient Highlight
Their biggest dream is for tempeh to achieve the same familiarity and presence tofu has in North America. Tempea Natural Foods hopes to help catalyze the green movement and become the leading supplier of tempeh and related products in B.C. They operate in a dedicated gluten-free commercial kitchen in North Vancouver.
Kwantlen Polytechnic University (KPU) Sustainable Agriculture Program
It’s not just about training farmers. KPU’s sustainable agriculture program encourages students to connect their passions to whatever they want to do. From science and engineering to policy and business, knowing the challenges of our food system makes you a powerful force for creating a new, sustainable one.
