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Diverse & Delicious | Weekly Update Feb 10-16, 2022

“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.
Guest Chef Jamie Crosby works with Level 2 Student Bridget MacMillan during our CGC 2022 Dinner Series. (Photo Terry Manzo)
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.
Still to come in the series are Guest Chefs Jesse WayJon 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.

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QUESTIONS? Visit our Frequently Asked Questions (FAQ) page or email Admissions at: admissions@stratfordchef.com


Photography by Terry Manzo (SCS Class of 1985)

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