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The Secret History of the McIntosh Apple
September 21, 2017, 7 p.m.
Campbell House, 60 Queen Street West, Toronto
Esteemed food writer Marion Kane will talk about the McIntosh apple, which appeared as a chance sport on a farm near Dundela, Ontario, and has become one of the world’s most cultivated fruits.
A Taste of the Life of Lucy Maud Montgomery
Saturday, August 12, 2017, 9 a.m. to 5 p.m.
Bus trip out of Toronto to Norval and Glen Williams, Ontario
A special trip to discover more about Lucy Maud Montgomery, beloved author of Anne of Green Gables, through her recipes and cooking.
The Why of Butter Chicken Pizza: Change as a Constant in Canadian Cuisine
Friday, May 26, 2017, 7 to 9 p.m.
George Brown College Chef School, 300 Adelaide St E, Room 253, Toronto
A talk about the search for a true Canadian cuisine by Lenore Newman, author of the newly released book Speaking in Cod Tongues: A Canadian Culinary Journey.
Vimy Ridge 100
Friday-Tuesday, April 7 to 11, 2017
CHC animated a presentation with demonstrations about food on the Canadian frontlines and Home Front in WWI and WWII as part of the observance of the 100th anniversary of Vimy Ridge.
“Can She Bake a Cherry Pie?”: Harvest Meals and Foodscapes of Plenty in Rural Ontario
Saturday, March 11, 2017, 1:3o to 3:30 | University of Guelph
A presentation by Professor Catharine A. Wilson of the Department of History at the University of Guelph on the meals provided by host families at barn raisings and threshing days in 19th- and 20th-century Ontario. Plentiful and sumptuous repasts were an integral part of these events, a payback for the assistance neighbours freely gave. Hearty food attracted people to the job, kept them energized throughout the day, and made them happy to return. The offering up of food was also a performance: it entertained guests, expressed the host’s status in the community, showcased the talents of farm women and created long-lasting memories. Dr Wilson, who holds the Redelmeier Professorship in Rural History, is the founder and director of the Rural Diary Archive, a digital repository of more than 140 diaries.
To complement the talk, Melissa McAfee, Special Collections Librarian, and Kathryn Harvey, Head of Archival & Special Collections, introduced the CHC to the University of Guelph’s renowned Culinary Arts Collection.
10th Annual Mad for Marmalade, Crazy for Citrus!
Saturday, February 18, 2017, Fort York National Historic Site, 250 Fort York Blvd (Toronto): The 10th and final edition of the sensationally popular marmalade event co-hosted by CHC at Fort York. Among the presenters were Joel MacCharles, author of Batch, and Camilla Wynne, founder of Preservation Society and author of Preservation Society Home Preserves: 100 Modern Recipes. Workshops, a marmalade competition, a marketplace and a citrus-themed lunch rounded out the day.
Great War Cooking Demonstrations
Tuesday, February 7, 11 a.m. to 4 p.m., Montgomery’s Inn, 4709 Dundas St W (Etobicoke, Ontario): Before the CHC embarks to France for the Vimy Centennial commemorations in April, we were testing and demonstrating dishes from the home front and field kitchens of the Great War in the Inn’s Historic Kitchen. Join us as we set up a small cooker (sterno) for a World War One Mess Tin to explore how soldiers cooked in the trenches. There may even be some samples to taste!
Admission: Free with regular admission to the Inn
Chinese New Year Dim Sum Dumpling Class
Saturday, January 21, 2017, 1 to 3 p.m., Ralph Thornton Centre, 765 Queen St E (Toronto): Chef and instructor Vanessa Yeung of Aphrodite Cooks helped participants celebrate Chinese New Year with a hands-on dumpling making cooking class. They learned some of the traditional recipes with modern day-adapted flavours. The menu included Ginger Chicken Potstickers, Siu Mai (steamed pork and shrimp dumplings), Vegetarian Water Dumplings and Fried Sesame Balls. Admission: $45-$65.
Baking for the Victorian Christmas Table
Sunday, December 11, 1 –4:30 p.m., Montgomery’s Inn, 4709 Dundas St W (Etobicoke): CHC and Montgomery’s Inn presented a hands-on early Victorian cooking class led by Sherry Murphy with Sarah Hood. Participants assisted in preparing three authentic historic recipes in the Inn’s 1840s-era kitchen using historic equipment and techniques beside the hearth fire. Samples to take home and a tour of the Inn, decked out for Christmas, were included. Admission: $45-$55