Cinco de Mayo (May 5) is a Mexican holiday that commemorates the Mexican Army’s victory over the French at the Battle of Puebla on May 5, 1862. (In the US, where Cinco de Mayo has become a much bigger holiday than it is in Mexico, it is sometimes mistaken for Mexico’s Independence Day, which is actually on September 16). In any case, any excuse is a good one to have amazing Mexican food!
Toronto culinary icon Chef Greg Couillard has been spending the last six or so winters on the Costa Allegre, on the Pacific coast of Mexico. Inspired by the ingredients, spices and flavours of his winter home, Greg brings home a dazzling new Mexican cuisine to the table with this fabulous dinner — spiked with his own idiosyncratic blend of French, Italian and even Asian flair.
Sopa Azteca Primavera
A quintessentially Mexican soup based on a rich chile and tomato infused chicken stock brimming with tender local spring asparagus and crispy corn tortilla shreds, toothsome giant hominy corn and cool, creamy queso fresco; a delightful combination of flavours, textures and temperatures.
Coctel de Aguachile
Gorgeous layers of sweet beet, crunchy jicama, tropical mango and bright pink grapefruit, topped with bay scallops in a spicy salsa verde!
A tip-to-tail celebration of Ontario spring lamb; braised lamb neck, ribs and shank in a rich red Mexican casera (home-style) sauce, emboldened with Greg’s unique blend of sweet, smoky and complex Mexican chiles. Served with canario (mayocoba) beans and collard greens, and Mexican arroz verde.
A ridiculously indulgent baked chocolate dessert that combines the best of both cake and flan.
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.
Every weekend The Depanneur invites a guest chef to host a fun, informal BYOB dinner party.