We are also able to accept donations via cheque.
Please contact us for more information
Summer Internship: Araxi
Favourite Food: Aglio e olio
Favourite Kitchen task/position: Calling board/meats
Career goals/aspirations post-SCS: To earn a Michelin star
Fun Fact: I’ve been working in kitchens since I was 12.
Tuesday, November 21st, 2017 at 6:30 pm $55 CAD
Tuesday, November 21st, 2017at 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
Saturday, January 13th, 2018 at 6:30 pm $65 CAD
136 Ontario Street, Stratford, ON, Canada
Saturday, January 13th, 2018at 6:30 pm
Crab | Avocado Ravioli | Sweet Almond Oil
Pork | Cockle | Treviso
Lamb | Black Curry | Eggplant
Sesame | Tomato-Red Currant | Banyuls Vinegar
Vacherin | Citrus | Ricotta
Friday, January 19th, 2018 at 6:30 pm $65 CAD
Friday, January 19th, 2018at 6:30 pm
Chinatown Clam Salad
Striped Bass with Truffles
Roasted Leg of Venison with Dates, Almonds, Potato Galette and Roasted Salsify
Caramel Bubbles with Apple
Friday, March 2nd, 2018 at 6:30 pm $70 CAD
Friday, March 2nd, 2018at 6:30 pm
Thursday, February 8th, 2018 at 6:30 pm $70 CAD
Thursday, February 8th, 2018at 6:30 pm
Squash Tart, heirloom winter squash, black walnut, pine bud
Fogo Island Cod, parsnip, black garlic, whimsy vinaigrette
Venison, salsify, reindeer moss, fermented currant, juniper
Mysost, roasted celeriac, apple dye, pickled ramps
Sea buckthorn, Carrot, Buckwheat, chocolate, berries
We are happy to announce that we will be holding a session of the Level 1 Program from June 4th, 2018 – September 21st, 2018.
For the first time, we will be opening the program up to International Applicants.
Click to the link to apply today!