Chef Michael Kirkwood is a 25-year veteran of some of Toronto’s top fine-dining kitchens. This early Autumn dinner reflects a personal vision of contemporary Canadian cuisine using the best local and seasonal ingredients.
Salted pork rillettes spread on a cinamon toast crunch topped with apple butter and pickled ginger
Three onion bisque with Alaskan King crab, grilled corn, sustainable Great Lakes caviar
Caprice du Chef — Chef’s Surprise
Trio of Rabbit — “Porchetta”, roasted rack, confit leg with braised Savoy cabbage, chanterelle mushrooms, petit vegetables, peach jus
Late harvest berries with vanilla pavlova, a meringue with a crispy crust and moist centre
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 The 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.