Dinners - Stratford Chefs School

Dinners

ICR Dinner: Cristina Bowerman

Ashley Burnie

136 Ontario Street, Stratford, ON, Canada

Thursday, January 25th, 2018
at 6:30 pm

Everything by hand. A Romeo Chef & Bake Tasting Menu

Salad Bouquet

Liquorice Panino with Beef Liver, Mango Ketchup and Passito Mayonnaise

Tortilla with Mortadella, Parmesan and Crispy Prosciutto

Taco with Veal Heart, Avocado and Lettuce

Sandwich with Raspberry and Anise Panna Cotta and Frost Mint

Marshmallows

Coconut Finazieri

Liquorice Fudge

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ICR Dinner: Cristina Bowerman

Jessica Iveson

136 Ontario Street, Stratford, ON, Canada

Friday, January 26th, 2018
at 6:30 pm

Traditional menu, but… not too much. A Glass Hostaria Tasting Menu

Salad Bouquet

Ravioli del Plin Stuffed with Amatriciana Sauce, Pecorino, and Crispy Guanciale

Lamb, Tubers, Braised Red Onion, and Stilton

Sweetbreads and Sweet Soy Sauce

Condensed Milk, Espresso Jelly, and Bailey’s Ice Cream

Marshmallows

Coconut Finazieri

Liquorice Fudge

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ICR Dinner: Cristina Bowerman

Brian Goodman

136 Ontario Street, Stratford, ON, Canada

Saturday, January 27th, 2018
at 6:30 pm

Traditional menu, but… not too much. A Glass Hostaria Tasting Menu

Salad Bouquet

Ravioli del Plin Stuffed with Amatriciana Sauce, Pecorino, and Crispy Guanciale

Lamb, Tubers, Braised Red Onion, and Stilton

Sweetbreads and Sweet Soy Sauce

Condensed Milk, Espresso Jelly, and Bailey’s Ice Cream

Marshmallows

Coconut Finazieri

Liquorice Fudge

Read More

ICR Dinner: Matias Aldasoro

Katie Wong

136 Ontario Street, Stratford, ON, Canada

Tuesday, January 30th, 2018
at 6:30 pm

*Menu subject to change*

Vinagrette marinated tongue, toasted bread and alioli and parsely

Textures of potato, poached egg, and fried onion

Lamb sweatbread with mushroom ragú and fried leeks

Slow grilled ribeye with roasted vegetable and a creole sauce

Port bavaroise, olive crumble and salt with mascarpone ice cream

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ICR Dinner: Matias Aldasoro

Anna Carroll

136 Ontario Street, Stratford, ON, Canada

Wednesday, January 31st, 2018
at 6:30 pm

*Menu subject to change*

Chicken terrine with Apple chutney and baby carrots

Chopped meat empanada with creole sauce

Goat provoleta, grilled blood sausage and onion broth

Grilled steak, mashed potatoes, parmesan and sun dried tomato with chimichurri

Merengue rocks with dulce de leche and vanilla ice cream

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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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