For this special Supper Club, Chef Greg combines traditional flavours and ingredients with unexpected twist, re-envisioning classic Italian dishes through an authentic if unorthodox Mexican lens.
For the last few years, from his outpost at a small boutique hotel on Mexico’s Costa Alegre, Chef Greg Couillard has been immersing himself in the many delights of Mexican regional cuisine. The local markets, spices and techniques have been a rich trove for his insatiable culinary curiosity, and The Dep is excited to be a showcase for Chef Greg’s discoveries.
Hot Tamale Strata with Creamy Corn Elote
This dish combines traditional Mexican ingredients: fresh corn tortillas, peppers, sweet potato, beans, fresh & dried chiles, and cotija cheese with Chef Greg’s renowned flair for spices into a multi-layered “lasagna”, topped with a creamy corn and serrano chile “elote” sauce – a decadent touch that evokes the sweet-spicy flavours of this Mexican street-food favourite.
Zapotecan Osso Buco, Mexican Polenta and Sauteed Chard
Slow-braised beef shank simmered in complex blend of spices, Guajillo & Pasilla chiles typical of southern Mexico, served with a rich polenta spiked with serrano chiles, queso fresco, parmesan and basil, and a side of fresh sautéed chard.
Cajeta Crème Brûlée
A specialty Guanajuato and Jalisco, Mexican cajeta is a luxurious caramel akin to South American dulce de leche, but made from goat’s milk. Its unique flavour is highlighted in the this decadent crème brûlée with bananas and piloncillo rhum butter.
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 dinner party.