Brook Kavanagh

Brook Kavanagh first began working with food as a butcher's apprentice at the tender age of 14.  His fascination with all that may be eaten led to a formal culinary education at Toronto's George Brown College, and an apprenticeship at the Rosewater Supperclub.  His style of cooking stems from an appreciation of the importance of all that goes into creating a dish.  The infinite variables one might control in the journey from seed selection to mouth injection.  From the variety of beet the farmer chooses to plant, to the soil in which it is grown, to the care taken in its harvest, the quality of its storage, and the procedure by which the cook may make that particular beet taste best.  Though in order to try his food first hand it is best to eat at La Palette, the romantique bistro on Kensington's Augusta Ave.  Or get on his mailing list and be invited to one of his unique food tastings, such as the Local Organic Solar Picnic he created in June with the Guerrilla Gourmet, or the seven course tasting of the local harvest meal he made and served this past September.  To get on the list email This e-mail address is being protected from spambots. You need JavaScript enabled to view it.

Restaurant Description:

La Palette is a cosy bohemian bistro tucked away in the vibrant cultural mecca of Toronto's Kensington Market. The small room let's us put love & attention to detail into the dining experience and our 8 years here have won us great reviews & devoted regulars. The menu draws inspiration from French cuisine and features artisanal products from Ontario and Quebec. In addition to delights for the vegetarian and seafood lover alike, you will find comfort food classics like duck confit, steak/frites & horse tenderloin (!) as well as daily specials that feature great Canadian game like bison, elk, venison & wild boar. We also feature an everchanging selection of over a dozen wines by the glass in addition to an extensive cellar-list and over 50 rare beers from Europe and North America. We are open for dinner everyday, reservations recommended, and also serve brunch Saturday & Sunday.