Goyo’s Inferno – The Spicemeister Returns
Toronto culinary icon Greg Couillard is best known for his incredible facility with spices and an enduring love of tangy, complex and fiery condiments — so much so, he was once christened “The Spicemeister” by renowned food critic Joanne Kates. In this fun, hands-on workshop, will be sharing the recipes and techniques for some of his favourite chutneys, hot sauces and salsas from around the world.
These intense flavour-bombs elevate any dish they accompany, adding a kaleidoscopic burst of spice, umami, sweetness and tang. Whether on a cheeseboard, alongside roasted meats or simple legumes and rice, these versatile and long-lasting condiments are an adventurous cooks’ secret weapon. Participants will get to make and take home 4 of Greg’s signature condiments along with recipes, and there will be plenty of opportunity for snacking in class.
Mumbai Mango Mamba
A sweet & spicy Indian-style tangy mango chutney, heady with star anise, ginger and complex South Asian spices.
Served with vegetarian samosas.
Mexican Casera Rojo and Salsa Verde
Greg has spent the last six or so winters immersed in the cuisine of the Pacific coast of Mexico, so these authentic salsas bring a true taste of the Mexican market to the table. A classic home-style red sauce showcases the variety & versatility of dried Mexican chilies: Pasillo, Guajillo, Pulla and Ancho chilies toasted and mixed with charred tomato and onion, while the fast and fresh green salsa is bright with tomatillo, Serrano chile, cilantro and lime, mellowed with creamy avocado.
Served with corn totopos and fresh guacamole.
A very hot Caribbean-style hot sauce with the fruity heat of Scotch Bonnet peppers with the added kick of Carolina Reapers and Habaneros, with notes of garlic, thyme, ginger, citrus and honey.
Served with Greg’s famous Jerk chicken, coco bread, and a cool, creamy coleslaw
It would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot, Stelle, Avec, Sarkis, The Spice Room and many others, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto, and foreshadowed the eclectic, international menus many now take for granted.
After several years as Chef at a small boutique hotel in Mexico, Chef Greg has returned to Toronto as the Executive Chef of Bellwoods Health Services Addiction Treatment Rehab Centre, where his decades of experience contribute to a holistic approach to recovery and wellbeing.
The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops and pop-up food events.
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