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 bounty of the local vegetable harvest, combining international accents with the skill and sophistication one would expect from a veteran of some of Toronto’s finest restaurant kitchens.
Chilled spring pea soup with dungeness crab, sustainable caviar, creme fraiche.
Poached free range duck egg with crispy frogs legs, grilled baguette, garden emulsion, cattails.
Leek ash crusted scallop with fresh corn polenta, morels, asparagus tips, celery heart, sauce Americaine.
Pan seared magret of duck with “You got the beets!”, fennel puree, fiddlehead fritters, lemon beurre blanc, lovage.
Vanilla panna cotta, rhubarb, meringue and bee pollen, seasonal berries, crispy mint.
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.
Chef Michael now 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.
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