Over the last decade Chef Michael Kirkwood has developed an expressive and adventurous approach to cooking, using fresh, local and artisanal ingredients to explore the possibilities of contemporary Canadian cuisine.
This elegant menu showcases the first hints of spring produce, combining Japanese influences and Canadian ingredients with the skill and sophistication one would expect from a veteran of some of Toronto’s finest restaurant kitchens.
Pan seared scallop with lychee gazpacho, crispy leek, ricotta
White Pacific shrimp with fresh corn polenta, buttery new potato, chorizo, herb emulsion
Beef carpaccio with smoked egg yolk, daikon salad, pickled mushroom
Great Lakes pickerel with a fricassee of green and yellow beans, summer sausage, tarragon butter
Banana brulee tartlet with burnt marshmallow and chocolate ganache
Chef Michael Kirkwood grew up in Ajax, Ontario where his appreciation for food and local ingredients flourished at a young age. Inspired by his parents’ gourmet interests, he began working in local restaurants as a teenager where his passion for cooking grew. He then went on to study culinary arts in Toronto at George Brown College, and has since established his reputation in several of Toronto’s top kitchens, including Avalon, Toro, Opus, and Turf Lounge.
Michael is currently the Executive Chef of Holt Renfrew at Yorkdale where he continues to educate and inspire through his signature Luxury Canadian style, emphasizing local, seasonal ingredients with modern preparation and elegant presentation.
Chef Michael also runs the Birchwood Kitchen, a mobile culinary studio providing cooking classes for both children and adults, as well as private seasonal tastings and small event catering.
Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal BYOB dinner party.
Learn more about the Rusholme Park Supper Club
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