SAVE THE DATE TO CELEBRATE
our Graduating Class of 2022
**Friday March 11 **
Join us for a fun kitchen party soirée to toast the graduating Class of 2022 and celebrate the end of this school year. On Friday, March 11, we’ll take you around the world, with globally-inspired street foods and fun cocktails prepared by our graduating Class of 2022 and Chef Instructors.
Capacity is limited. Tickets will go on sale Thursday, February 24.
“As always, a magnificent imaginative meal… food as ART. Restores the body, mind and spirit. Bravo!!”
– Rosemary D., Dinner Guest on February 9, 2022
What’s For Dinner?
CANADIAN GUEST CHEFS Dinner Series
Final Two Weeks!
TUESDAY FEBRUARY 22
Canadian Guest Chef
ALONDRA GALVEZ
Class of 2003
El Cactus Taco Shop
MENU
Spicy Peanuts
Camarones (shrimp) Emborrachados
Ostiones (oysters) a la Diabla
Scallop Ceviche
Guacamole
Mr. Puffy Tacos: Grilled Lobster with Mango and Caviar Salsa
Pastel de Tres Leches with Grilled Pineapple
Student Chef Austris Silins
Dine In $70 | Dinner To Go $50
Wine Pairings Package (15 oz)
for Dine-In or To Go $20
WEDNESDAY FEBRUARY 23
Canadian Guest Chefs
CARL HEINRICH Class of 2005
HAYDEN JOHNSTON
Richmond Station
MENU
Lake Nipigon Whitefish
spiced buttermilk, dill pollen, kohlrabi, puffed wild rice & rosti, cultured cream, maplewood, roe
Tamarack Farm Pumpkin Macaroni
Monforte delilah, sucrine du berry squash, brussels sprouts, pangrattato
Duo of Tanjo Farms Duck
duck sausage, broccolini, crispy rice croquette, fermented black bean
Roasted Apple Pudding
providence ice cream, ontario valencia peanuts, birch syrup caramel
Student Chef Rudy Ménard
SOLD OUT
THURSDAY FEBRUARY 24
Canadian Guest Chefs
CARL HEINRICH Class of 2005
HAYDEN JOHNSTON
Richmond Station
MENU
Lake Nipigon Whitefish
spiced buttermilk, dill pollen, kohlrabi, puffed wild rice & rosti, cultured cream, maplewood, roe
Tamarack Farm Pumpkin Macaroni
Monforte delilah, sucrine du berry squash, brussels sprouts, pangrattato
Duo of Tanjo Farms Duck
duck sausage, broccolini, crispy rice croquette, fermented black bean
Roasted Apple Pudding
providence ice cream, ontario valencia peanuts, birch syrup caramel
Student Chef Noah Geene
Dine In $70 | Dinner To Go $50
Wine Pairings Package (15 oz)
for Dine-In or To Go $20
FRIDAY FEBRUARY 25
Canadian Guest Chef
THOMPSON TRAN
Wooden Boat Food Company
MENU
Wonton in Lemongrass Broth
Butter-Basted Beef Carpaccio with Fresh Bread Crostini
Crab Tomalley-Fried Rice with Peanut-Anchovy Crumb, Masago, and Scallion
Featherweight Cassoulet with 5-Spice Confit Duck Leg, Roasted Breast, Honey-Orange Gastrique, and Medley of Beans
Mango Baked Alaska, with Winter Spice-Poached Pear, Gingerbread-Coconut Crumble, and Basil Powder
Student Chef Arvin Pamoceno
Dine In $70 | Dinner To Go $50
Wine Pairings Package (15 oz)
for Dine-In or To Go $20
SATURDAY FEBRUARY 26
Canadian Guest Chef
STEV GEORGE Class of 1995
Olivea | Riva
MENU
Apristomaco:
Charcoal roasted beets, ricotta, country bread
Antipasto:
Grilled octopus, ceci, peperoncino
Pasta:
Orecchiette, broccoli rabe, pangrattato
Pesce:
Branzino, polenta cooked with whey, salsa verde, herb salad
Carne:
Veal neck, saffron risotto, bone marrow
Dolce:
Olive oil cake, pear, honey, rosemary, pine nuts
Student Chef Daniella Dafonte
Dine In $70 | Dinner To Go $50
Wine Pairings Package (15 oz)
for Dine-In or 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
“Perhaps some of the best food I have experienced from anywhere in the world. Bravo!“ -Jennifer C., Dinner Guest, December 18, 2021
IMPORTANT:
Review our current Safety Measures
https://www.exploretock.com/stratfordchefsschool/
QUESTIONS? Visit our Frequently Asked Questions (FAQ) page or email Admissions at: admissions@stratfordchef.com
Photography by Terry Manzo (SCS Class of 1985)