Join Toronto culinary icon Chef Greg Couillard for an in-depth, all day workshop exploring authentic Mexican flavours, ingredients and recipes – complete with a full taqueria lunch and plenty of leftovers to take home
In this class Chef Greg, who has spent the last 5 years living on the Costa Allegre on the Pacific Coast of Mexico, will show you his delicious Mexican recipes for tender pork loin, hearty beef short ribs, and juicy brined pollo Mexicana. These will be combined with 5 different salsas: red home-style casera, creamy green tomatillo with avocado, fresh pico de gallo, and a spicy pineapple, serrano and blackbean. It will all come together in a spectacular taqueria luncheon along with tortilla chips, Greg’s heavenly guacamole and luscious refried mixed beans.
For dessert we’ll bake a volteado de pina with rum — a Mexican pineapple upside down cake!
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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