A Glorious Gala
What an incredible night! The School capped off another year with the annual GALA Dinner and Auction at the Elora Mill on Sunday, March 8. Our biggest fundraiser of the year did not disappoint! It was a fabulous, feel-good event with exquisite food and drink, and outstanding Auction results. Thank you to all our sponsors and guests for joining us and supporting the School.
Cocktail Reception
Gala guests were welcomed to the Granary at the historic Elora Mill Hotel with bubbly and a wonderful assortment of exquisite hors d’oeuvres during the cocktail reception, including a raclette station and a seafood station offering freshly shucked oysters and shrimp, prepared and served by our Student Chefs. In addition, Niagara’s own Chef Ryan Crawford (Class of 1999) and his team served up some amazing canapés featuring house smoked salmon. Our fabulous reception sponsor Nickel 9 Distillery shook up some amazing (and popular) cocktails!
Guests included Chefs School co-founder emeritus Eleanor Kane and Gala co-sponsors Bill and Maureen Henderson, Courtney and Chris Teahen of Teahen Construction and Plumbing Limited, Stratford, and John Wolfe and Kristin Sainsbury. Thank you for your support!
The Auction
The live Auction action was brisk and the bids went high, with lots of laughs and friendly competition! Some highlights from the twelve one-of-a-kind packages on offer included: ‘The Master and the Apprentice’ lot, made possible by Alumni Association Chair Elizabeth Kerr (Class of 2021) and Chef Neil Baxter; ‘A Glorious Taste of Liguria in Stratford for Sixteen’, made possible by David Lester and Uku Vastopa of The Three Houses Inn and Alumnae Kim Cosgrove and Randi Rudner; and of course ‘Summer’s Seasonal Bounty for Twelve’, made possible by Bill and Maureen Henderson and Chefs School Alumni Mike Booth, Kim Cosgrove, and Randi Rudner, was in high demand, and sold to two lucky winners, thanks to our generous auction lot donors. Chef Ryan Crawford was also on hand to tell guests about ‘Wine and Dine in Niagara-on-the-Lake for Twelve,’ a dining experience made possible by Chef Crawford, Stratus Vineyards and Stratford Chefs School.
Combined with the Silent Auction of sixteen unique lots and our Fund-A-Need speed donation round, Auctioneer Brent Shackleton skillfully helped raise more than $68,000 for the School, a thrilling result! Congrats to all the Auction winners and thank you so much for your generous support.
The Dinner
An exquisite three course seated dinner, with curated wines from Wine sponsor Nicholas Pearce Wines, was the centerpiece of the evening! Roxanne Sourdough bread service by Chef Ryan Crawford and Shiso-Cured Albacore Tuna with Daikon, Kohlrabi, Snow Peas, Umeboshi Vinaigrette, and Grilled Cream, created by the Stratford Chefs School team, led by Chef Randi Rudner, launched the dinner.
Wellington County Beef Striploin with Mushroom Vol-au-Vent, Squash and Tasty Root Jus was the main course, prepared by the Elora Mill team, led by Executive Chef Dacha Markovic.
The gorgeous dessert of Citrus Meringue with Raspberries and Pistachio Custard, which inspired the florals for the evening by Wildwood Floral and Event Design, was composed by the Chefs School Team. Petits Fours from the pastry kitchens of both the School and Elora Mill for guests to take home, were the sweet finale.
The Chefs
The Gala is a collaboration between the Stratford Chefs School and the Elora Mill, whose CEO Aaron Ciancone is an SCS graduate. The Chefs School team is comprised of Chef instructors Randi Rudner and Mike Booth with the Class of 2026 Student Chef Apprentices and the Elora Mill back of house team, led by Executive Chef Dacha Markovic.
Front of house is also a team effort, with Chefs School faculty joining forces with the Elora Mill FOH team to provide excellent service to Gala Guests.
The annual Gala closes out the School year, and marks the completion of the program for our second year students, who will return in June for graduation.
The Finish Line
The evening’s closing remarks included passionate words from Board of Directors Co-Chair Dr. Dennis Nuhn, who has been a member of the Board and, along with his wife Laurie, a dedicated supporter of the School for many years.
Gala guests jumped to a huge standing ovation after Dr. Nuhn made a surprise announcement that he would top up the night’s fundraising to an incredible $100,000!
THANK YOU Dennis and Laurie Nuhn for your unwavering commitment and generous support.
Our small School is a registered charity and not-for-profit; the success and longevity of our culinary program would not be possible without the ongoing support of a generous community. Funds raised at the Gala will support the continued excellence of the School’s curriculum and training of the next generation of culinary leaders without compromise.
Complete Photo Gallery
Photos by Terry Manzo (Class of 1985)
So Many People To Thank
Venue Partner: Elora Mill Hotel & Spa
Co-Sponsors
Bill and Maureen Henderson
Teahen Construction and Plumbing Limited
John Wolfe and Kristin Sainsbury
Reception Sponsors
Elora Mill
Nicholas Pearce Wines
Nickel 9 Distillery
Ryan Crawford (Class of 1999)
Itty Bitty Farm Co.
Wine Sponsor: Nicholas Pearce Wines
Beer Sponsor: Elora Brewing Co.
Auction Sponsor: Brent Shackleton | Shackleton’s Real Estate and Auction Co.
Decor Sponsor: Hilary Rigo | Wildwood Floral + Event Design
SPECIAL THANKS
Neil Baxter
Mark Brown (Class of 2009)
Kathy Bell (Class of 1985)
Mike Booth (Class of 2006)
Christopher Cantlon
Kim Cosgrove (Class of 2003)
Ryan Crawford (Class of 1999)
Alexandra Evans
Heidi Holdsworth
Terry Manzo (Class of 1985)
Dacha Markovic
Jocelyn Maurice
Erin Negus (Class of 2014)
Jennifer Otter-Leaney
Randi Rudner (Class of 2012)
Conor Scully
Wild Honey Concierge Services
SCS Graduating Class of 2026
AUCTION DONORS
Rocco Agostino (Class of 1998)
Artage Portrait Studio
Svetlana Atcheva
Summer Baird (Class of 1998)
Neil Baxter
Jennifer Belanger
Lesley Biehn
Mike Booth (Class of 2006)
Amanda Bradley
Mark Brown (Class of 2009)
Erica Brugel
Cambridge Mill
Peggy Capitan
Aaron Ciancone (Class of 1997)
Doug Cooper (Class of 2010)
Kim Cosgrove (Class of 2003)
Ryan Crawford (Class of 1999)
Death In Venice Gelato
Ryan Donovan (Class of 2005)
Matthew James Duffy (Class of 2008)
Elora Mill Hotel & Spa
Flavors of the World
Jill Fisher (Class of 2004)
Foster’s Inn
Garland Canada
The Gate
George Restaurant
Vern Goudy
Scott Gurney
Jonathan Gushue
Daniel Hadida
Carl Heinrich (Class of 2005)
Bill & Maureen Henderson
Olivia Hinchberger (Class of 2021)
The Hintonburg Public House
Inn on Britannia B & B
INNERchamber
Itty Bitty Farm Co.
Jordan Station Loft
The Judge
Alex Kastner
Elizabeth Kerr (Class of 2021)
Arakua Lamptey
Tim Leonard
David Lester & Uku Vastopa
Lady Glaze Doughnuts
Libretto Restaurant Group
Lighthouse Lemonade
Lorenzo Loseto
Michael Lutzmann
Kav Maharaj
Jocelyn Maurice
Kevin McMillan
Mercer Kitchen | Beer Hall | Hotel
Dennis Nuhn
Ryan O’Donnell (Class of 2010)
Kaya Ogruce (Class of 2011)
Jennifer Otter-Leaney
Pearl Morissette Winery
Pearle Hospitality
Pilates Colours
Provenance Wine Bar
The Prune Restaurant
Restaurant Pearl Morissette
Richmond Station
Eric Robertson (Class of 2011)
Rogers & Company
Randi Rudner (Class of 2012)
RPM Bakehouse
Megan Smith-Harris
Carrie Stevens
Stratford Chefs School
Stratford Festival
Stratford Film Festival
Stratus Vineyards
The Three Houses Inn
Kathy Vassilakos
Verity Group of Properties
Whistle Bear Golf Club
Windsor Hospitality Inc.
Shelley Windsor
Bill Windsor
Word Squirrel Books
FUND DEVELOPMENT COMMITTEE
Amanda Bradley
Bill Henderson (co-Chair)
Alex Kastner (co-Chair)
Elizabeth Kerr (Class of 2021)
Kim Cosgrove (Class of 2003)
Learn More
Learn more about Sponsoring School Events and Dinners.
Learn more about our Enriched Cook Apprenticeship 32 week program.
Learn more about our Open Kitchen Cooking Classes, Dinners, and other events.
Do you have questions about our Program?
Contact us by email admin@stratfordchef.com or call 519.271.1414