Chef Michael Kirkwood, a 25-year veteran of some of Toronto’s top fine-dining kitchens, has recently launched The Birchwood Kitchen, a culinary project focussed on contemporary Canadian cuisine with an emphasis on the best local and seasonal ingredients. For this elegant menu, Chef Michael has sourced true local delicacies like fresh pickerel from Georgian Bay, young fiddleheads, wild leeks (ramps), foraged mushrooms, and spring rhubarb to feature in this delicious celebration of Spring in Ontario.
Pan seared pork belly atop barley and peas with wild leek pesto
Hand made orecchiette (Italian for ‘small ear’) pasta with wild forest mushrooms, asparagus, cavolo nero (Italian black kale), and smoked olive oil
Roast pickerel with beets, fiddlehead fritters, and Meyer lemon beurre blanc
Blood orange and vanilla panna cotta with strawberry and rhubarb compote
Chef Michael Kirkwood has honed his culinary skills in some of Toronto’s finest restaurants including Avalon, Toro, Opus, and Turf Lounge. Known for his “Canadian Contemporary” style, he’s committed to a quality food experience without compromising on using fresh, local and artisan style ingredients to create a clever fusion of flavors in his cooking. Now, as creator and founder of Birchwood Kitchen — a mobile culinary studio providing cooking classes for children and adults — he enjoys catering small events and seasonal tastings.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.
Leave a ReplyWant to join the discussion?
Feel free to contribute!