One of Greg Couillard’s favourite things about Toronto is its cornucopia of international supermarkets and ingredients. This summer Greg became enamoured with all the terrific Korean food and products available along Bloor and began to incorporate some of these flavours into new recipes, such as his Gangam Style braised beef short ribs featured at his latest Supper Club at The Dep.
This workshop, Greg’s last of 2013, has two parts: a fun and informative afternoon shopping trip through P.A.T. Central Market on Bloor, the biggest Korean supermarket in central Toronto, and a hands-on cooking workshop at The Dep in the evening.
The workshop menu includes:
Gangam-Style Korean Braised Short Ribs (Gal-Bi Jim).
Beef short ribs cooked in a sweet black rice vinegar glaze, jacked with garlic, chilis and hints of Sichuan spices. Served with steamed rice and a selection of kimchi and banchan (Korean pickles and appetizers).
Forbidden Rice Pudding
Greg turns black rice (a grain at one time eaten exclusively by the Chinese Emperor) into a rich, creamy and delicate dessert enlivened with a mix of exotic tropical fruits.
—–
Guided Shopping Trip (3pm): $25 +HST
Workshop (6:30pm): $40 +HST
Shopping Trip + Workshop Combo: $60 +HST
—–
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.
