Last-minute surprise workshop!
With acclaimed Chef Greg Couillard preparing to leave for another over-wintering on the sunny beaches of Mexico, his Toronto fans were resigning themselves to another couple of months without a chance to try his inimitable food. But with a last-minute opening in The Dep calendar, Chef Greg has jumped in with one final hurrah, a fun, hands-on workshop making 3 distinctly different soups, a perfect combination for the fall harvest and the onset of chilly weather.
In this class participants will work with Chef Greg on 3 soups that reflect some of his favourite flavours: South Indian, Mexican and classic French.
Curried Pumpkin Dal – Kerala-inspired South Indian curry flavours light up this golden soup
White Bean Azteca – White beans and chicken in a complex, spciy tomato and leek broth, topped with crispy tortilla strips.
Potato & Watercress – An elegant French potage showcasing new crop Ontario potatoes, garnished with blue cheese.
Participants will get to make and taste all 3 soups, and take home additional servings to eat or freeze.
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 Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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