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.
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Green Chili and Cardamom Mango Chutney
A sweet & spicy Indian-style tangy mango chutney, heady with garlic, ginger and shallots simmered with green chili, Indian jaggery, cardamom, black and pink peppercorns. Served with veggie pakoras.

Indo-Mexican Tomatillo and Garlic Chutney
Sour green tomatoes, with a generous dose of garlic and garam masala, sweetened with demerara dark sugar and cayenne. Served curried lamb sopes (a kind of thicker, open face taco).

Black Plum Tandoori-Spice Chutney
Fruity and robust with accents of cumin, red chili and white balsamic vinegar. Served with crispy fish fingers.
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$90 +HST

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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.
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The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops and pop-up food events.

Learn more about The Depanneur