“As always, a magnificent imaginative meal… food as ART. Restores the body, mind and spirit. Bravo!!”
– Rosemary D., Dinner Guest on February 9, 2022
DIVERSE and DELICIOUS!
Only three weeks are left in our CANADIAN GUEST CHEF Dinner Series, and the School term!
It’s exciting to see our students working with a diverse group of inspiring and talented culinary entrepreneurs to present a unique multi-course menu each night for guests to enjoy. The mentoring that takes place with visiting chefs is invaluable, and can lead to future employment opportunities and more, after graduation.
A wide range of culinary styles, menu ingredients and cultural backgrounds are represented by the more than twenty Canadian Guest Chefs participating in our 2022 CGC Dinner series.
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Stev George -
Thompson Tran -
Alondra Galvez -
Nuit Regular -
Jon Rennie -
Daniel Holloway
Still to come in the series are Guest Chefs Jesse Way, Jon Rennie (BOX Wine and Provisions), Denis Hernandez (23 Restaurant Lounge), Daniel Holloway (Farmhouse Tavern), Alondra Galvez (El Cactus Taco Shop), Carl Heinrich and Hayden Johnston (Richmond Station), Thompson Tran (Wooden Boat Food Company), Stev George (Olivea and Riva Restaurants), Randi Rudner (The Prune), Nuit Regular (PAI Northern Thai Kitchen, Sabai Sabai, Sukho Thai, Kiin), Mike Booth (The Prune), and Matthew Sullivan.
Our final regular Dinner of the School term is on Friday, March 4, we hope to see you soon!
“Perhaps some of the best food I have experienced from anywhere in the world. Bravo!”
-Jennifer C., Dinner Guest, December 18, 2021
What’s For Dinner Next Week?
CANADIAN GUEST CHEFS Dinner Series
TUESDAY FEBRUARY 15
Canadian Guest Chef
JESSE WAY
MENU
Fresh bread – hand-turned butter – island honey
Seared scallop – charred romesco – charcoal roasted Chinese broccoli – smoked butter
Southern fried “Game bird“ – white gravy
Cheddar jalapeño biscuit
Wild Canadian venison rack – celery root purée – butter poached baby turnips – chimichurri
Country donut – Italian meringue
Student Chef Alexandra Campbell
Dine In SOLD OUT | Dinner To Go $50
Wine Pairings Package (15 oz) To Go $20
WEDNESDAY FEBRUARY 16
Canadian Guest Chef
JON RENNIE
BOX Wine and Provisions
MENU
Calvados / bay scallop / fennel pollen / pickled jalapeño / dill
Pickerel / yellow plum / hazelnut / Thai basil
Fenwood chicken thigh / marjoram / charred frisée / blood orange
Linton pasture pork brisket / charcoal finish / sherry vinegar, raspberry aigre-doux
Dry aged Esker Trail Farm ribeye / cherry braised beef shin / beef tallow thrice cooked potato / pearl onion / carrot
Cardamom marshmallow / star anise shortbread crumb / burnt honey & orange ice cream / shaved single origin chocolate
Student Chef Emily Hanson
Dine In $75 | Dinner To Go $55
Dine In Wine Pairings (20 oz) $25
To Go Wine Pairings (15 oz) $20
THURSDAY FEBRUARY 17
Canadian Guest Chef
DENIS HERNANDEZ
23 Restaurant Lounge
MENU
Slegers Greens Salad | White Bean Puree, Confit Tomato, Sherry Vinaigrette, Parmigiano, Duck Prosciutto, Cilantro Oil
Elk Terrine | Mushroom Ketchup, Leek Buttermilk, Tapioca Crisp
Roast Chicken | Shallot Puree, Squash, Scallop, Lobster Cream
Rack of Lamb | Herb Crust, Braised Carrots, Radicchio, Lentils du Puy, Pickled Onion Jus
Goat’s Cheesecake | Sesame Crust, Sea Buckthorn Curd
Student Chef Elijah Christou
Dine In $70 | Dinner To Go $50
Wine Pairings Package (15 oz)
for Dine-In or To Go $20
FRIDAY FEBRUARY 18
Canadian Guest Chef
DANIEL HOLLOWAY
Farmhouse Tavern
VEGAN MENU
Russia-Filipino
Cauliflower “Feta” and Dill Stuffed Moldovan Bread with Agre Dulce Yogurt and Pickled Chayote
Italian-Japanese
Oyster Mushroom Marsala on torched Yaki Onigiri, served with Balsamic-Soy Reduction and Steamed Bok Choy
Haitian-Scottish
Ode to “Finnan Haddie & Soupe Joumou”
Smoked Banana Blossoms served on handmade pasta with Roasted Squash, Lime, pickled shredded Cabbage and Ti Malice Sauce
Jamaican-German
Jerk Fried Aerated Tofu and Spätzle, Black Eyed Peas, Blackened Green Onion and Callaloo served with Papaya-Pepper Sauce
French-Indian
Vanilla Bean Crème Pâtissière, Café Gateau Crumb and Raspberry Jalebi
Student Chef Yvonna Budimlic
Dine In $70 | Dinner To Go $50
Wine Pairings Package (15 oz)
for Dine-In or To Go $20
SATURDAY FEBRUARY 19
Canadian Guest Chef
RYAN O’DONNELL
Mercer Hall
MENU
Fresh cabbage, Bonito mayo, Japanese pepper
Izakaya Trio: Karaage & Taco yaki skewer, Shrimp & Shiso Gyoza, Kaki Furri (fried oysters)
Miso Braised Mackerel, Japanese Pickles, Sesame greens, steamed rice
Ontario Wagyu “Baoger”, carrot & ginger wedge salad, Soy & Brown Butter Hollandaise
Frozen Yuzu Dango
Student Chef Liz Lagerwerf
Dine In SOLD OUT | Dinner To Go $50
Wine Pairings Package (15 oz) To Go $20
“It is always a pleasure to be at the Chefs School, delicious inventive food painstakingly prepared and presented. Makes one feel like royalty.”
-Rosemary D., Dinner Guest, December 1, 2020
Please note: As of February 1, 2022, indoor Dining returns at 50% capacity. In compliance with Government Protocols, all Dine-In guests must provide their QR code Vaccination Passport and Personal ID as proof of full vaccination, and wear a mask when not seated at their assigned table. TAKE OUT patrons must wear masks and maintain physical distancing when picking up their order at our facility. Click for more info / FAQ.
QUESTIONS? Visit our Frequently Asked Questions (FAQ) page or email Admissions at: admissions@stratfordchef.com
Photography by Terry Manzo (SCS Class of 1985)