THANK YOU
MERRY CHRISTMAS
The School’s success and longevity would not be possible without the enduring support of our generous community. Over the years, strong bonds have been built between the School and local businesses, organizations, and individuals. These contributions have helped keep the Stratford Chefs School and the richness of our educational program a reality for more than 800 graduates. Thank you!
The SCS Board, Staff and Faculty wish all of you a very happy, bright, safe holiday and a new year filled with good health and prosperity – and of course, delicious dining experiences shared with loved ones.
Merry Christmas!
Photo: Lights On Stratford
SPOTLIGHT: Student Designed Menus
January 11-29, 2022
Prix Fixe Dinners for Dine-In and TO GO
The new year – and new term – will kick off with our exciting Student Designed Menu Dinner Series, featuring four course menus designed and executed by our Level 2 Student Chefs.
You’ll enjoy themed menus of fabulous dishes from the culinary imaginations of our Student Chefs. Every night is different and unique! Book in now for your preferred dates in January, seating is limited. More menus will be announced soon. We look forward to having you join us!
YEAR END DONATION APPEAL
The Stratford Chefs School is a registered charity and non-profit career college. Your support will help maintain an unparalleled standard in contemporary gastronomy and hospitality, support students through Bursaries and Scholarships, enhance curriculum and allow the School, and by extension our community, to thrive.
What’s For Dinner? **
“A remarkable evening – memorable food and staff and students. Perhaps some of the best food I have experienced from anywhere in the world. Bravo!” -Jennifer C., Dinner Guest, December 18, 2021
Student Designed Menus
TUESDAY, JANUARY 11
MENU: Noah Geene’s Evening in Italy
Focaccia with Extra Virgin Olive Oil and Balsamic Vinegar
Artichoke and Radicchio Salad
Pumpkin Tortellini with Sage and Butter Sauce
Lamb Stew with Polenta and Grilled Peppers
Ricotta Cannoli with Lemon Confit, Amaretti, and Amaretto Ice Cream
Student Chef Noah Geene
Chef Instructor Scott Roberts
$55 per person Dine In
includes coffee or tea
Dinner To Go $45 per person
Add Wine Pairings Package (15 oz)
to Dine-In or To Go $20 per person
WEDNESDAY, JANUARY 12
Liz Lagerwerf’s Seinfeld-inspired Menu:
“The Rye” – Marble Rye
“No Soup for You” – Shrimp & Lobster Bisque
“The Big Salad” – A great BIG salad
“The Chicken Roaster” – Roast Chicken, Crushed Potatoes, Carrots & Cornbread
“The Dinner Party” – Chocolate Babka (the better babka), Caramel Jam, and Iced Coffee Double Cream
…and to finish, a Black and White Cookie
Student Chef Liz Lagerwerf
Chef Instructor Jonathan Kemeny
DINE-IN SOLD OUT
Dinner To Go $45 per person
Add Wine Pairings Package (15 oz)
To Go $20 per person
“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
THURSDAY, JANUARY 13
MENU: Daniella Dafonte explores her family roots from Portugal to Sicily
Pane Consato – Toasted Focaccia with Herbs and Olive Oil
Arancine di Riso – Classic Sicilian Arancini with Ragù
Mussels Steamed with White Wine, Garlic, and Parsley
Piri-Piri Chicken with Crisp Potatoes, and Braised Collard Greens
Cassatelle (pastries filled with ricotta and chocolate) with Stracciatella Ice Cream and Sicilian Sabayon
Student Chef Daniella Dafonte
Chef Instructor Randi Rudner
DINE-IN SOLD OUT
Dinner To Go $45 per person
Add Wine Pairings Package (15 oz)
To Go $20 per person
FRIDAY, JANUARY 14
MENU: Rudy Ménard’s East Coast Extravaganza
Newfie Poutine Bread with Gravy Butter
Salt Cod Fritters with Tartar Sauce
Smoked Split Pea Tortellini in Broth
Jigg’s Dinner – Corned Beef with Cabbage, and Root Vegetables
Baba au Rhum and Coke
Student Chef Rudy Ménard
Chef Instructor Mike Booth
$55 per person Dine In
includes coffee or tea
Dinner To Go $45 per person
Add Wine Pairings Package (15 oz)
to Dine-In or To Go $20 per person
SATURDAY, JANUARY 15
MENU: Taylor Carde’s Cozy Winter Night
Seeded Sourdough with Whipped Herb Butter
Grilled Endive Salad with Bacon and Blue Cheese Ranch
Butternut Squash Soup with Parsnip Chips and Basil Oil
Slow-Roasted Brisket with Root Vegetables
Warm Salted Brownie with Cookies n’ Cream Ice Cream and Candied Cocoa Nibs
Bubble Gum Cotton Candy
Student Chef Taylor Carde
Chef Instructor Randi Rudner
DINE-IN SOLD OUT
Dinner To Go $45 per person
Add Wine Pairings Package (15 oz)
To Go $20 per person
“The high quality food and diversity of the menus is like visiting a whole new restaurant each time!
A lovely evening.” –Dinner Guest, February 27, 2020
**Please note: In compliance with Government Protocols, all guests must show proof of full Covid-19 vaccination and personal identification before being seated in our facility. Guests must also wear masks when not seated at their assigned table. Capacity is limited to 30 seated dinner guests (50% capacity). Click for more info / FAQ
QUESTIONS? Visit our Frequently Asked Questions (FAQ) page or email Admissions at: admissions@stratfordchef.com
Administration Office Holiday Hours:
Open Thursday December 23: 1-5pm
Closed December 24-28
Working remotely by EMAIL December 29-30: admin@stratfordchef.com
Closed December 31-January 3/22
Open January 4-7: 1-5pm
Photography by Terry Manzo (SCS Class of 1985)