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[Event] KULTURA 2013 - 08.11.2013 at 12:00 pm

by - August 04, 2013


The 8th annual Kultura Filipino Arts Festival is a 5-day event celebrating the Filipino culture in Toronto. The last day of the celebration takes place at the Artscape Wychwood Barns (located at 601 Christie St, Toronto, ON ) on Sunday, August 11, 2013, from 12:00 p.m. to 7:00 p.m. This is where the KULTURA’s Philippine Culinary Competition will be held at. Last year’s winner, Lamesa Filipino Kitchen, will be co-presenting at this year’s event. 

The main theme for this year’s event is Kain Kalye (Filipino Street Eats). So if you’re not familiar with the Filipino (food) culture, then I’d definitely recommend that you come out to experience it next weekend. There will be a wide selection of Filipino Street Eats, musicians, and a shopping area with products from Filipino artists and entrepreneurs. See you next Sunday =)


The Week's Events

Join KAPISANAN for KULTURA Filipino Arts Festival, Canada's only multi-disciplinary Filipino Arts Festival! FREE! FAMILY, FOOD, & FUN! TORONTO, ALL ARE WELCOME!

AUG 7 Bayanihan: an Interactive Art Installation 10am-7pm
Daniels Spectrum - 585 Dundas St E

AUG 8 ILUSTRADOS 7pm
Lamesa Filipino Kitchen - 669 Queen St W

AUG 9 CLUTCH Vol. 5 Art Opening 7pm
KAPISANAN - 167 Augusta Ave

AUG 11 Filipino Culinary Competition and KULTURA Live! 12pm-7pm
Artscape Wychwood Barns - 601 Christie St (Bathurst & Christie)

Background

The 8th Annual KULTURA Filipino Arts Festival celebrates the growing community of Filipinos in Toronto and Canada. From music, dance, theatre, visual arts, and of course, food, KULTURA is a celebration of Filipino culture within the context of Canada.

  • KULTURA Festival is KAPISANAN’s annual Filipino arts event. 
  • Since 2005, KULTURA has featured outdoor live music, spoken word poetry performances, and a marketplace with goods and services from Filipino-Canadian artists and entrepreneurs. 
  • KULTURA features curated visual arts exhibits, theatre readings and film screenings, all by Filipino-Canadian artists. 
  •  In 2012, KULTURA introduced the Philippine Culinary Competition. KULTURA is the first Filipino festival to highlight Philippine culinary arts. 
  • KULTURA is the first cultural culinary event held at Artscape Wychwood Barns. The successful pilot event resulted in bringing back the Philippine Culinary Competition to Artscape. 


Pictured: KULTURA 2012

Below is a recipe for Vegetarian Lumpia (Filipino Spring Roll) provided/created by Chef Gavin Vasquez.
  
Photo Credit: ansarap.net

Lumpia Filling

1 bunch of cilantro (washed and dried)
1 carrot (julienne)
1 stock of celery (julienne)
1 cup of bean sprouts
2 cloves of garlic (minced)
1 spring onion (julienne)
¼ tsp Sesame oil
¼ tsp Canola oil
1 tbs soya sauce
Salt and pepper to taste

1.      Sauté garlic in sesame and canola oil.
2.      Add in carrots and celery and cook until carrots are soft.
3.      Add bean sprouts and spring onions and deglaze with soya sauce.
4.      Add salt and pepper to taste.
5.      Add filling to a fresh crepe with a piece of cilantro and serve with lumpia sauce.

Crepe

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ tsp salt
2 tbs margarine, melted

1. In a large mixing bowl, whisk together the flour and eggs. Gradually add in milk and water, stirring to combine. When fully combined, add salt and margarine; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe.
3. Tilt the pan with a circular motion so that the batter coats the surface evenly.
4. Cook the crepe for approximately 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Lumpia Sauce

3 tbs soya sauce
½ cup sugar
3 tbs cornstarch
2 ½ cups water
½ teaspoon ground pepper
1 tbs peanut butter
1-2 cups peanuts, toasted and ground
4 cloves garlic, minced finely

1.      Mix all the ingredients together, excluding the peanuts and garlic.
2.      Cook over medium heat in a small saucepan until thick.
3.      Remove from heat and add minced garlic.
4.      Serve with ground peanuts over any fresh lumpia.

Recipe Credit: Chef Gavin Vasquez
Information/Press Release Credit:  Kirsten McNeill of Lotus Leaf

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