Pre-order online until TUE Jan 26, 10pm
Pick up on WED Jan 27, 6-7:30pm
Chef Greg Couillard has always had a particular genius for combining the familiar with the exotic. He brings global flavours to local ingredients and gives beloved comfort food classics a refreshing new spin. This menu is the perfect example: squash soup, meatloaf, mash & gravy would be at home on his Acadian grandmother’s table, but his masterful use of South East Asian spices creates a unique meal that would be just as recognizable in Vietnam.
Coconut Cream Squash Soup
The warmth of roasted squash with the luxurious richness of coconut cream, spiced with the subtle heat and sweetness of Thai massaman yellow curry, and the fragrant notes of lemongrass and lime leaf.
A flavourful ground beef chuck and pork blend spiked with birds eye chili and Thai basil, and finished with a glorious Asian mushroom gravy redolent with Vietnamese flavours. Served with coral yam mash and Szechuan dry sautéed green beans.
Also available #vegan, with a tofu and Beyond Meat veggie loaf.
Passion Fruit Chia Pudding
Chia seeds in almond milk and maple syrup; a luscious backdrop for tart passion fruit and sweet jackfruit.
Beef/Pork, Vegetarian or 1/2+1/2
Saigon Meatloaf Dinner — $48 for 2 • $90 for 4
ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP 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