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 is a mix of local and seasonal products combined with international ingredients, and put together with the skill and sophistication one would expect from a veteran of some of Toronto’s finest restaurant kitchens.
Roast autumn vegetables with kohlrabi puree, smoked apple, black olive tapenade, garden oil, wildflower, herb gel.
Pan seared sea scallop atop dashi custard with sea asparagus, dried miso, wasabi tobiko, organic seedlings.
Berkshire pork cheek roasted on cedar bows with pine mushroom, pain epice couscous, confit celeriac, puffed amaranth, mulberry jus.
Vanilla creme brulee with fall fruit.
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 dinner party.
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