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SUPPER CLUB: Cassoulet de Los Altos de Jalisco by Greg Couillard

July 14, 2013 @ 7:30 pm - 10:30 pm

Greg Couillard is arguably one of the most influential forces in the history of Toronto’s fine dining scene, a rouge chef whose prescient embrace of this city’s multicultural ingredients and influences was a revelation to staid the surf’n’turf sensibility of the day. Greg’s insatiable culinary curiosity and remarkable talent have not diminished in 30+ years in the kitchen, and we could not be more delighted to have him back at the Rusholme Park Supper Club.

Greg has been living in Mexico for the past few years, immersing himself in one of the richest and most varied culinary traditions in the world. A source of nearly limitless inspiration, the influence of Greg’s Mexican experiences are clearly felt in this Latin-inspired menu.

Huachinango & Mango Ceviche Colombiano
Red snapper and tropical fruit bring enliven this dish of raw fish “cooked” in lime juice.

Cassoulet de Los Altos de Jalisco
Slow cooked Peruvano white beans baked in Terra Cotta with Duck Confit, Chorizo, and Chicken and spiced with Guajillo, Ancho, Arbol, Pasillo and Morita Chilies.

Cajeta and Banana Creme Brulee
Cajeta, a Mexican dulce de leche made from goat’s-milk, adds a unique twist to one of Greg’s signature desserts.

$40 +HST

This event is SOLD OUT.
Please contact us if you’d like to be put on a waiting list in the event of a last-minute cancellation.

Details

Date:
July 14, 2013
Time:
7:30 pm - 10:30 pm
Event Category:

Venue

The Depanneur
1033a College St.
Toronto, Ontario m6h 1a8 Canada
Phone:
416-828-1990
Website:
https://thedepanneur.ca/

Organizer

The Depanneur
Phone:
416-828-1990
Email:
info@thedepanneur.ca
Website:
http://www.facebook.com/TheDepanneur
3 replies
  1. Alan Gardner
    Alan Gardner says:

    Len,
    The reservation form on Paypal has TWO errors.
    The date is wrong (?) shows 13th
    The description is wrong (shows the S African event).
    I’ve reserved anyway assuming the above info is correct.

    Alan

Comments are closed.