Comfort food: honest, delicious dishes cooked with love and without pretense. Even if it’s not what the style- and trend- conscious restaurant world tends to demand, it’s what many chefs actually prefer to make and eat themselves; Kurt Neumann is one of those chefs. Though Kurt had worked in kitchens for the last 13 years after formal training in the culinary management program at George Brown, he prefers rustic, home-style dishes like the red wine and tomato braised pork and lamb ragout he’ll be serving tonight. Served with creamy polenta and sauteed rapini.
There is also a #vegetarian option of tomato-stewed eggplant and garbanzo beans served with the same sides as the ragout.
Dessert: honey and almond panna cotta
#vegetarian #GF options
Every Friday The Depanneur invites a different guest cook to come down and make their favourite dish.
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