Get spooky with Toronto culinary icon Greg Couillard at this New Orleans-inspired dinner, smoking with cajun spices and Greg’s unique brand of evil genius.
Succulent snow crab meat, scallions, chili and peas in a golden crispy panko crust with hot & sweet red pepper sauce.
Louisiana Maque Choux
Roasted corn and cauliflower salad with blackened shrimp
Molasses, peach & bourbon-glazed pork backribs
Ribs that will haunt your dreams
Deep Soul Sides
Collard greens, Buttered grits, and black-eyed peas
Shoo Fly Pie
The South’s molasses-y answer to the butter tart, with a dollop of cool whipped cream.
Chef Greg Couillard has forged a life-long reputation as a fearless culinary innovator, a kind of super-collider of food ideas, smashing them together with incredible force, producing novel and exotic new dishes for a few lucky diners to marvel at. After more than 5 decades in the kitchen, 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.
Learn more about the Supper Clubs at The Depanneur
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