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 selection of local and seasonal ingredients put together with the skill and sophistication one would expect from a veteran of some of Toronto’s finest restaurant kitchens.
Curried Cauliflower soup with cucumber and whipped yogurt, crispy naan.
Sautéed rapini with roasted garlic and balsamic.
12 hour-braised, artisan-raised beef cheeks with hint of chocolate, served over sautéed wild mushrooms.
Grilled corn, barley and okra fricassee.
Fresh Ontario strawberries, toasted pecans, shaved goats cheese, clover vinaigrette
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.