We are also able to accept donations via cheque.
Please contact us for more information
meg’s egg | trout caviar | fried egg white mousse | confit yolk
student snack | student chef to select
smoked daikon radish | black garlic | ginger | verjus | mushroom
wood oven sourdough breads | stirling churn 84 & emerald grasslands butters
duck liver mousse | duc apricot | brioche
hot smoked saugeen ojibway whitefish | mushroom ragu | dillon’s vermouth | jerusalum artichoke
ontario harvest venison ragu | house extruded rigatoni | white bean | kale | fried sourdough
dry aged spit roasted linc farm pork loin | wood-fired “baby” cabbage | ontario peanut | raisin
ontario artisanal cheese | $12 supplement | $20 supplement with wine
icewine float | sorbet | sparkling unfermented gewürztraminer icewine
preserved summer berry cobbler | pawpaw
136 Ontario Street, Stratford, ON, Canada
The Stratford Chefs School is proud to announce 2018 Joseph Hoare Gastronomic Writer in Residence
is Jane Sigal, author of Bistronomy: Recipes from the Best New Paris Bistros.
Join Us for JHGWIR Events!