Chef Greg Couillard’s lifelong passion for international flavours earned him the nickname “The Spicemiester”. He has spent the better part of the last 5 years living in Mexico and immersing himself in the country’s rich culinary tradition first-hand.
Join Greg for a fun, hands-on workshop as he debuts new recipes inspired by his Mexican adventures. This class will explore the incredible variety and versatility of Mexican chiles – fresh, dried and smoked, from mild to fiery.
Pico de Gallo – a bright fresh salsa that’s quick and easy to make, using sweet, serrano and jalapeño peppers, and served with crisp corn tortilla chips
Enchiladas Verde con Pollo – a classic Mexican dish with twist. Chicken breast are first roasted with Greg’s signature mixed-chile dry rub using guajillo, pasillo, arbol, ancho and morito chiles. The shredded meat is combined with a green tomatillo Salsa Verde spiked with fresh poblano peppers, garlic, onion and cilantro, before being wrapped in fresh corn tortillas and baked.
Achocolypto – a decadent flourless chocolate cake spiked with cinnamon and smoky, hot chipotle chiles for a uniquely Mayan flavour.
It would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. 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.