Where The Best Chefs Train

Beggar’s Purse with Smokey Vegetables

Panisses with Mango Chutney

Wedge Salad with Buttermilk Dressing, Barley and Sprouts

Roasted Cauliflower Steak with Potato Gnocchi and Ginger Vinaigrette

Pineapple Fritters with Piña Colada Sauce

Spanish Small Plates!

Banderillas
Spanish Omelet
Mackerel Escabeche
Salt Cod Fritters
Spicy Empanadas with Romesco
Veal Meatballs in Smoked Tomato Sauce
Burst Fruit with Churros, Warm Ganache, and Beet Sorbet

Appetite for Words | Sustainable Farm to Table: A Literary Dinner
Featuring: Andrew Coppolino

BOOK TICKETS
Call SCS Admin office 519.271.1414 or book at www.stratfordwritersfestival.com/tickets

Menu:

Brassicas with Charred Onion, Potato Purée, and Olive Oil

Roasted Squash Soup with White Beans, Smoked Crème Fraîche, and Crisp Bacon

Leg of Lamb “Cleopatra” wth Harissa and Couscous

Little Carrot Cakes with Raisins, Cajeta, and Warm Sabayon

Appetite for Words | Farm to Table: A Literary Dinner
with Andrew Coppolino

BOOK TICKETS
Call SCS Admin office 519.271.1414 or book online at www.stratfordwritersfestival.com/tickets

Menu:

Pozole Rojo with Hominy we nixtamalize ourselves

Celery Root Bagna Cauda

Coq au Vin, with Latkes and Roasted Carrots

Quince Tarte Tatin with Parsnip Ice Cream

Shrimp Dumplings with Fresh Kimchi and Soy Vinaigrette

Arugula, Spinach Salad with Grilled King Oyster Mushrooms

Grilled Pork Tenderloin with Smokey Peanut Mole

Lindsey’s Chocolate Cake with Sicilian Sabayon

Chicken Samosas with Charred Pepper and Galangal Salsa

Tomato Egg Drop Soup, Smoked Butter Poached Shrimp

Duck Leg with Pot au Feu Vegetables and Potato Pavé

Warm Apple Charlotte

Beggars Purse with Soy-Cured Trout and Citrus Sauce

Striped Beetroot salad with Smoked Cheddar, Beet Juice and Raspberry Vinaigrette

Grilled Chicken Breast with Peppercorns and Sesame Vinaigrette, Bok Choy and Bacon

Apple Crumble Tart with Champagne Foam, Hazelnut Ice Cream

Scallop Empanadillas with Cucumber Sauce

Garlic Fish Stew

Grilled Chicken with Chili Sauce, Roast Cauliflower and Chickpea Fritters

Poached Pear, Fresh Cheese, Passion Fruit Caramel, Hazelnut Cake

Pan-Asian Small Plates!

Vegetable Spring Rolls
Pot-Stickers
Shao Mai
Steamed Pork Buns
Green-Wrapped Flavour Bundles
Shrimp in Hot Lime Leaf Broth
Vietnamese Salad Plate with Pickled Bean Sprouts
Thai-Style BBQ Chicken
Steamed Sticky Rice
Sweet Corn Fritters

Yakitori Skewers

Chicken and Coconut Soup

Oyakodon: ‘parent-and-child’ donburi

Crème Caramel with Caramel Corn and Plums

Curried Potato and Pickled Eggplant Tart

Grilled Cauliflower with Green Mango and Butter Gravy

Goat Cheese, Leek and Potato Gratin with Beet Juice

Tortellini with Smokey Eggplant and Bell Pepper Broth

Broken Dried Fruit Pudding, Cajeta, Brown Butter ice

Pork Satay with Peanut Sauce

Smoked Trout with Jerusalem Artichokes, Green Sauce and Rice “Poofs”

Tortellini of Veal, Spinach, and Parmesan cheese

Caramel Apricot Brioche Pudding with Late Harvest Riesling Ice Cream

Spinach Gnocchi, Cauliflower and Saffron Vinaigrette

Crispy Cod Cakes with Preserved Lemon and Coriander Oil

Twice Cooked Pork Belly, Beans and Green Mole

Armagnac and Caramelized Walnut Parfait, Prunes and Red wine

Grilled eggplant and pesto tart

Cauliflower Soup with Pan-Seared Scallops

Pan-Fried Arctic Char with Ratatouille

Double Lemon Tart

Chicken liver Mousse with Pineapple-Black Peppercorn Salsa

Vegetables a la Grecque, Shaved Mushrooms

Poached Trout with Brown Butter Sauce

Hazelnut Financiers with Vanilla Poached Pears

Grilled Black Pepper Shrimp on a Stick

Leeks Vinaigrette with Anchovies and Eggs

Lamb and Butternut Squash Couscous

Chocolate and Coffee Tart with Condensed Milk Ice Cream

Thai Small Plates!

Grilled Chicken Skewers
Bean Sprout and Potato Fritters with Pineapple Nam Prik Sauce
Hot and Sour Soup
Green Papaya and Crispy Pork Salad
Thai Red Duck Curry
Table Sauces
Fruit Sundae in a Wine Infusion, Coconut Sorbet

Empanada with Chorizo and Romesco Sauce

Roast Beetroot Terrine with Arugula, and Goat Cheese Croquettes

Cured Pork Loin with Fennel Gratin, Caramelized Onion and apple relish

Red wine Poached Figs, Little Financier and Blue Cheese

Charred Chili-Rubbed Beef Skewers with Thai Basil Dipping Sauce

Grilled Sweet Potato, Shaved Fennel, Goat Gouda, Lemon and Dill

Duck Confit with Japanese Braised Eggplant, Crushed Potatoes and Chimichurri

Passion Fruit Baba, Coriander, Green Apple Ice

Duck Confit Samosas with Mushrooms, Burnt Bread Sauce

Striped Beetroot with Smoked Cheddar, Beet Juice and Raspberry Vinaigrette

Poached Trout with Provençal Vegetables and Sauce Maltaise

Chocolate Tart

Panisses with Smoked Crème Fraîche and Pickled Apple

Seafood Posole with Ceviche

Chicken Breast, Steamed Leeks, Green Vinaigrette

Blueberry Crumble Tart, Sweet Potato Sauce, Brown Butter Ice

Charred Tandoori Shrimp Cocktail, Apple and Mango

Butternut Squash Tortellini with Carrot Juice and Smoked Butter, Toasted Sunflower seeds

Roast Duck Breast Tagine and Israeli Couscous

Passion Fruit Panna Cotta, Mango Sorbet and Mango Wafers

Little Mushroom and Tomato Tarts with Taleggio

Grilled Spicy Bean Curd, Peanuts and Thai Basil

Roast Sweet Potato Salad, Cabbage and Kohlrabi, Corn Granola

Pea and Cauliflower Chickpea Pancakes, Green Vinaigrette

Roast Pears, Gingerbread Cake, Piña Colada Sauce, Almond Ice

Warm Mussels with Marinated Vegetables

Frisée salad, Lyonnaise-style

Roast Cod with Squid Ink Risotto

Crème Caramel with Marinated Oranges

Spanakopita with Syrian Zucchini Dip

Parsnip Soup with Chorizo and Almonds

Coq au Vin with Crisp Chicken Skin, Potato Latkes, and Roasted Vegetables

Spice Cake with Caramel Ice Cream

Shrimp Dumplings in Fragrant Lemongrass Broth

Crunchy Fried Squid Salad

Charred Sirloin with Soy, Garlic, Coriander and Steamed Spicy Eggplant

Coconut Panna Cotta