Where else can you find such a fine spring offering than from Chef Michael Kirkwood.
BBQ Boneless Quail
Each quail is served with garlic jus, wild mushrooms and a fresh cauliflower caponata salsa comprised of fennel, onion, celery, cauliflower, currants, pine nuts, parsley, and olive oil
Shaved Spring Vegetable Salad
with a hearty offering of carrots, asparagus, zucchini, black kale, fiddleheads, artichoke puree, truffle vinaigrette, wild flowers, and herb gel
#Vegan, GF options
Chef Michael Kirkwood has honed his culinary skills in some of Toronto’s finest restaurants including Avalon, Toro, Opus, and Turf Lounge. Known for his “Canadian Contemporary” style, he’s committed to a quality food experience without compromising on using fresh, local and artisan style ingredients to create a clever fusion of flavors in his cooking. Now, as creator and founder of The Birchwood Kitchen — a mobile culinary studio providing cooking classes for children and adults — he enjoys catering small events and seasonal tastings.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.
Leave a ReplyWant to join the discussion?
Feel free to contribute!