Pre-order online until TUE Aug 25, 10pm
Pick up on WED Aug 26, 6-7:30pm
Chef Greg Couillard’s culinary curiosity never rests; he has spent the last decade or so on the Pacific coast of Mexico, deepening his understanding of the regional cuisines there. Inspired by the ingredients, spices and flavours of his winter home, Greg brings his unique personal take on Mexican cuisine to the table with this exquisite dinner.
Sopa de Calabaza
Golden squash, white beans, zucchini and corn, oregano and thyme in tomatillo and chile infused broth.
Birria de Res a la Zacateca
Birria, a traditional Mexican slow-cooked braise of meat — goat, mutton or beef in a red chile broth — can be found everywhere from street carts in Jalisco, to weddings in Zacatecas. Greg braises beef chuck in a blend of pasilla and guajillo peppers, and chile arbol, along with tomatoes and the distinctive Mexican herb epazote. The result is a rich, deep red stew with tender meat and a complex, layered flavour, complemented by the classic toppings of onion, cilantro and lime.
Vegetable Medley Birria
Sweet potato, chayote, corn, pumpkin, and black beans in a rich, red tomato & chile broth.
Served with rajas — strips of poblano & red peppers, with fresh corn tossed in crema and topped with a crumble of cotija cheese — plus Mexican rice, and fresh corn tortillas.
Torta De Tres Leches Melocotón
Dense sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream, topped with fresh Ontario summer peaches and a drizzle of golden cajeta (goats’ milk caramel).
Beef, Vegetarian, or 1/2+1/2
Birria Dinner for 2 $48 • for 4 $90
Add Greg’s No Refund Hot Sauce — Triple Threat or Ted’s Here +$12
ORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS WED 6-7:30PM
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. Chef Greg’s latest project includes a new line of hot sauces called No Refund — Too Hot? Too Bad! — which can be purchased online at foxmarket.ca