Toronto culinary icon Greg Couillard is best known for his incredible facility with spices and an enduring love of tangy, complex and fiery condiments — so much so, he was once dubbed The Spicemeister by local food critic Joanne Kates. In this fun, hands-on workshop, will be sharing the recipes and techniques for some of his favourite chutneys.

Participants will get to make and take home 4 of Greg’s signature chutneys, and there will be plenty of opportunity for snacking in class: Tomatillo, garlic and garam masala; Mango, star anise and green chili; Tandoori plum, and Pear, mirin and clove.

These intense flavour-bombs elevate any dish they accompany, adding a kaleidoscopic burst of spice, umami, sweetness and tang. Whether on a cheeseboard, alongside roasted meats or simple legumes and rice, these versatile and long-lasting condiments are an adventurous cooks’ secret weapon.

$50 +HST

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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.

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Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.

Learn more about Workshops at The Depanneur