Fort York

Hungry for Comfort: A Celebration of Food History
Saturday, February 24, 2018 from 8:30 a.m. to 3:30 p.m.

Early Bird Price (until February 9th): $65.00 +HST
Price (after February 9th): $75.00 +HST

Come together with fellow food enthusiasts to explore how different peoples survived and thrived in Canada’s bitter winter. This year, the spotlight is on the culinary stories of the First Nations, Metis, French and English, with speakers, demonstrations, workshops and tastings. On the day’s line-up is the annual baking competition, this year it's all about Apple Pie. The preserving competition again features marmalade in two categories, classic Seville, and other citrus fruit. New this year, is the Apple Chutney category. Pre-registration is required. Ticket price includes refreshments and lunch.

Please note: If you are purchasing multiple tickets on behalf of family/friends, please email after purchasing with a list of participant names for each workshop selected.

Please select 1 of the following workshops:

1./ Select your workshop
Traditional Indigenous Teas
Join Mark Sault (Migizi Gikino' amaage inini), knowledge keeper from the Mississaugas of the New Credit First Nation, as he explores how the Anishinaabe people survived winters of the past. Mark will share his knowledge of foraging and harvesting native foods, like wild rice, herbs, and nuts. Samples will be shared of traditional teas, made using local plants, including Labrador Tea, Cedar Tea, and Wintergreen Tea.

          Per Person
Sold Out     $75.00

Hungry for Apples
Apples were one of Catharine Parr Traill’s favourite foods, and it was the most common fruit in the backwoods. She loved apple pies. But why did she think Canadian apple pies tasted “sickly”? What did she prefer? Let your taste buds be judge and jury in a blindfold taste test of Canadian, British and American mid-19th century apple pie recipes. This workshop will be led by Fiona Lucas, Culinary Historian and co-editor of Catharine Parr Traill’s The Female Emigrant's Guide.

          Per Person
Sold Out     $75.00

Maple Syrup Memories
Join Virginia Barter, Metis historical writer and filmmaker, to learn how to make her mother's special recipe for maple cream candy while she shares her childhood memories from the sugar bush. Growing up on a farm in Southern Ontario, Virginia's family made maple syrup the old fashioned way. Each year, in the early spring with snow still on the ground, her father tapped the maple trees by hand. Sap was gathered in buckets and hauled with wood for the fire on a sled pulled by a horse. The sap was boiled there in the bush in large square pans over a big fire until it thickened into a deep dark syrup.

          Per Person

A Taste of Summer
In the past, fruits were seasonal and one of the ways to keep them all year round was to make them into jams and marmalades. Using receipts from late 18th and early 19th century British and American cookbooks, you will learn how these preserves would be used during the winter months. This workshop will be led by Mya Sangster, Culinary Historian and Volunteer Historic Cook at Fort York N.H.S.

          Per Person
Sold Out     $75.00

Chicken Soup with Barley and Herbs
In 18th century kitchens, the regular meal was made of one dish, including root vegetables, cereals, meat and garden herbs. Winter was a time when the soup pot was always on ready for the cold weather. Whatever was in the pantry could be included in the soup. A staple for those long cold winter days. Join Chantal Véchambre, author of French Taste in Atlantic Canada, 1604-1758, A Gastronomic History, for a demonstration exploring the warming winter dish, Chicken Soup. Samples included.

          Per Person
Sold Out     $75.00

Give Us This Day Our Great War Bread
Throughout history, bread has been a staple of life. It was so vital to the strength of a nation that by the 13th century it became highly regulated to ensure its quality and availability. One hundred years ago the First World War was disrupting food supply at home and overseas. Because of shortages, Canadians were asked to conserve wheat. Other ingredients were being used to replace some, or all, of the wheat in loaves. Learn how to make a War Bread and explore and sample other bread recipes from a century ago. This workshop will be led by Mark D’Aguilar, Culinary Historian and Volunteer Historic Cook at Fort York N.H.S.

          Per Person
Sold Out     $75.00

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