Dinners - Stratford Chefs School


International Inspirations: Eric Ripert, Le Bernardin

Anika Pardy

Friday, November 17th, 2017
at 6:30 pm

Layered Crab, Avocado, and Potato with Yellow Aji Pepper Sauce

Albacore Tuna Poached in Extra Virgin Olive Oil with Potato Crisps and Light Red Wine Béarnaise

Crispy Braised Pork Belly and Baby Calamari Basquaise

Chestnut Parfait with Oven-Roasted Bosc Pear and Candied Orange Peel

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Order of Good Cheer

Group A Team Dinner

Saturday, November 18th, 2017
at 6:30 pm

Pig’s Head Terrine with “Split” Sauce Gribiche and Beet & Onion Chutney

“Three Sisters Soup” of Black Bean Salad, Corn Fritter and Squash Soup

Roasted Duck Galantine, Heirloom Carrots, Charred Cauliflower, Smashed New Potato and Purple Kale Chip

Maple Syrup Pie, Brown Butter Ice Cream, Glazed Cornbread and Honey Tuile

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Student Dinner Menu

Adam Murphy

Tuesday, November 21st, 2017
at 6:30 pm

Curry Squash Soup with Chickpea Fritter and Yogurt

Carrot Salad with Goat Cheese and Gingerbread

Pork Jowls with Sunchokes and Pear Chutney

Spice Parsnip Cake with Roast Pears and Sour Cream Ice Cream

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Student Dinner Menu

Taira DesRochers

Wednesday, November 22nd, 2017
at 6:30 pm

Fresh Ricotta Cheese Salad with cucumbers, horseradish, and fennel seed cracker

Beef Carpaccio, lemon garlic sauce, herb verde, and toasted pumpkin seeds

Slow-Roasted Pork on the Bone with horseradish cabbage, and root vegetable baeckeoffe

Crème Brûlée with deep fried chocolate

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International Inspirations: Alice Waters, Chez Panisse

Taylor VanDamme

Thursday, November 23rd, 2017
at 6:30 pm

Steak Tartare

Curly Endive Salad with Celery Root, Apples and Pecans

Chicken Ballotine with Mushrooms and Buttered-Herb Noodles

Caramelized Pear Tart with Late Harvest Riesling Ice Cream

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International Inspirations: Thomas Keller, The French Laundry

James Toynton

Friday, November 24th, 2017
at 6:30 pm

Soft Poached Quail’s Egg with Applewood-Smoked Bacon

Dungeness Crab Salad with Cucumber Jelly

Pan-Roasted Bass with Artichoke Ravioli

Braised Breast of Veal, Yellow Corn Polenta Cakes, Glazed Vegetables and Garlic

Ashed Chevreaux with Slow Roasted Yellow and Red Beets and Beet Vinaigrette

‘Candied Apple’ Crème de Farina with Poached Apples and Ice Cream

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International Inspirations: Ben Shewry, Attica

Erik Cholod

Saturday, November 25th, 2017
at 6:30 pm

Snow Crab

Purslane Branch, Cucumbers, Pumpkin Seeds

Pigeon, Licorice, Bitter Onion, Celery

Happy Fruits, Organic Almonds

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Student Dinner Menu

Cory Miller

Tuesday, November 28th, 2017
at 6:30 pm

Squash Soup with Citric Crème Fraîche

Carrot Salad

Crispy Pork Belly with Collard Greens and Potato Purée

Pecan Pie and Beer Ice Cream

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Student Dinner Menu

Anna Carroll

Wednesday, November 29th, 2017
at 6:30 pm

Socca with mushrooms
Poached quail egg, sage chip

Beet risotto with ruby chard
Black rice, candy cane beet

Chicken and Merguez sausage
Braised squash, roasted cauliflower, yogurt

Buckwheat chocolate cake
Buttermilk ice cream, pear chip

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International Inspirations: Christopher Kostow, Meadowood

Katy Chan

Thursday, November 30th, 2017
at 6:30 pm

Mushrooms, Herring Escabeche

Smashed Pumpkin, Mole Curds

Charred Bavette, Onions

Pea and White Chocolate Salad

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Open Kitchen | 2019 Spring Explorer Course

A week long intensive sneak peek of the Stratford Chefs School’s

professional culinary arts program during March Break.

This hands-on intensive is perfect for anyone interested in examining a future career in the culinary arts. Successfully apply to the Stratford Chefs School after completing the Spring Explorer Course and have $400 applied towards the tuition for the Preparatory Course.

Monday, March 11 to Friday, March 15, 2019       10:00am – 2:00pm daily

Instructor: Eli Silverthorne        $400 per person (including HST)

Learn More & Register

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