STUDENT DESIGNED DINNER SERIES
Book Now for January
Prix Fixe Dinners for Dine-In and TO GO
The new year – and new term – will kick off with our exciting Student Designed MenuDinner Series, featuring four course menus designed and executed by our Level 2 Student Chefs.
You’ll enjoy fabulous dishes inspired by the culinary imaginations of SCS Student Chefs. Book in now for your preferred dates in January, seating is limited. We look forward to having you join us!
OPEN KITCHEN RETURNS
Open Kitchen | Cooking Fundamentals | 12 Class Series
Stratford Chefs School’s Open Kitchen will return in the new year with a 12-Class Series perfect for the cooking enthusiast on your holiday gift list (or for yourself)!
Learn foundational cooking methods as taught in our Professional Program. This is your opportunity to explore cooking techniques through a series of twelve 4-hour hands-on, Sunday evening classes, beginning January 9, 2022. These intensive workshops are perfect for the advanced home cook who is looking to hone their dinner party skills!
Chef Instructor: Eli Silverthorne
THANK YOU FOR YOUR SUPPORT ON
WE ARE GRATEFUL to all who donated to our GivingTuesday campaign. Your support will help the School maintain an unparalleled standard in contemporary gastronomy and hospitality, support students, enhance curriculum and allow the School – a registered charity – and our community, to thrive.
#THANKYOUTHURSDAY
Next week’s International Inspirations Dinners
“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
TUESDAY, DECEMBER 7
MENU: DANIEL BOULUD, Daniel
Mussel and Cauliflower Velouté
Nova Scotia Lobster with BC Sea Urchin, Sturgeon Caviar, Chayote Squash, Avocado and Fennel pollen
Veal Tenderloin & Brisket Blanquette with Sweetbreads, Polenta, Italian Alba Truffles, Chanterelle Mushrooms & Jerusalem Artichoke
Ruby Red Grapefruit, Bergamot Honey Parfait, Candied Pomelo & Earl Grey Tea Ice Cream
Student Chef Anthony Liu
Chef Instructor Scott Roberts
$65 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, DECEMBER 8
MENU: ALICE WATERS, Chez Panisse
Poached Cod with Pickled Vegetable Relish
Bread and Onion Soup with Red Wine
Roast Chicken with Wild Mushrooms en Papillotte and Garden Salad
Caramelized Pear Tart with Late Harvest Riesling Ice Cream
Student Chef Bridget MacMillan
Chef Instructor Jonathan Kemeny
$65 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
THURSDAY, DECEMBER 9
MENU: RENE REDZEPI, Noma
Sweet Shrimp and Frozen Red Currant Juice
Pickled Vegetables and Smoked Bone Marrow
Breast of Lamb with Many Lettuces
Walnuts and Dried Berries
Student Chef Daniel Cassar
Chef Instructor Randi Rudner
$65 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
FRIDAY, DECEMBER 10
MENU: FREDERIC MORIN and DAVID MACMILLAN, Joe Beef
Marrowbones Cultivateur
Seafood Smorgasbord
Lamb Paloise
Rum-Raisin Panna Cotta
Student Chef Alexandra Campbell
Chef Instructor Mike Booth
DINE-IN SOLD OUT
Dinner To Go $45 per person
Add Wine Pairings Package (15 oz)
To Go $20 per person
SATURDAY, DECEMBER 11
MENU: ANNE SOPHIE PIC, Maison Pic
Our Producers’ Baby Vegetables
Butter-Poached Icelandic Cod with White Turnip & Lemon
Roast Duck Breast with Celery, Maiitake Mushrooms, Peas, & Duck Consommé
Pale Ale and Cinna
Student Chef Emily Hanson
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. Click for more info / FAQ.
HOLIDAY GIFT IDEAS
for the foodie on your list!
COOKBOOKS
Farm To Table: Celebrating Stratford Chefs School Alumni, Recipes & Perth County Producers
by Andrew Coppolino | Photos by Terry Manzo
Flavorbomb: A Rogue Guide to Making Everything Taste Better
by Bob Blumer
Bistronomy: Recipes from the Best New Paris Bistros
by Jane Sigal
GIFT CERTIFICATES
Redeemable for SCS Dinners, an Open Kitchen Cooking Class or a Cookbook!
Available in any $ amount | Will not expire.
Purchase at the SCS Administration Office | 192 Ontario Street, Stratford
admin@stratfordchef.com | 519.271.1414
QUESTIONS? Visit our Frequently Asked Questions (FAQ) page or email Admissions at: admissions@stratfordchef.com
Photography by Terry Manzo (SCS Class of 1985)