A Thanksgiving Turkey like nothing you’ve never seen!
Chef Greg’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 a dazzling new Mexican cuisine to the table with this unique and unforgettable take on the classic Thanksgiving turkey dinner.
Sopa de Chayote
Luscious deep red fall soup with roasted squash, chayote and white beans in a four-chili and tomato casera broth.
Tostada con Ceviche de Vieiras
Chopped bay scallops cold-cooked in fresh lime and red onion over sea-salted mini toasted corn tortilla and topped with tomato and corn salsa.
Pavo Rellenos con Mole
Boneless turkey breast stuffed with cornbread and chorizo stuffing with a complex cacao and chile-infused Puebla-style mole gravy; served with coral yam mash, buttered beans and cranberry chutney.
Chili Chocolate Truffle Mousse
Exactly as decadent as it sounds.
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!
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.