Two acclaimed chefs go on a hunting and ice-fishing expedition. They talk food, share knowledge, soak in inspiration from the landscape and the terroir. They return to the city with their bounty, and use their combined skills to transform it into an unforgettable meal that evokes the story of their adventure and the land we all share. Join Chefs Taylor Parker & Mark Cutrara for unique dining experience that weaves together the spirit of the hunter and forager, the farmer and chef.
stuffed with seasonal vegetables, mushroom, rice
Honey Glazed Carrots
with medley of cooked, raw & pickled root vegetables
Lake Fish over Fingerling Potatoes
with soft egg, aioli and dill
selection of wild game (based on availability) with jus, served with wild rice & mixed mushrooms
Vanilla Panna Cotta
with rum-infused berries
Chef Taylor Parker is from Six Nations Native Reserve in Ontario where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens. Taylor currently runs MT Hospitality Ltd. where he enjoys bringing like-minded Chefs together to feed our neighbours.
Chef Mark Cutrara has been a critical figure in the evolution of Toronto’s food landscape. His acclaimed restaurant Cowbell was a foundational link in fostering the farm-to-table fabric across Southern Ontario. His commitment to local food and sustainable farming is clearly reflected in the food he butchers, cures, smokes, and pickles according to the seasons of local producers. Cutrara now spends his time consulting for restaurants, caterers and craft breweries.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.