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Weekly Update | February 24-March 2, 2022

Around the World with the Class of 2022

Celebrate on Friday, March 11

Join us for a fun kitchen party soirée to celebrate the graduating Class of 2022 and toast the end of this school year! 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. It’s happening on Friday, March 11, we’d love to see you there!

Tickets on sale now! Limited capacity.

Where: SCS Kitchens, 136 Ontario Street, Stratford
When: Friday, March 11
Time: 6-9pm
Tickets: $150 each*

*$50 charitable tax receipt issued for each ticket purchased.
Drink Pairings included | Cash Bar available.

“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 Week!

TUESDAY MARCH 1

RANDI RUDNER
Class of 2012
The Prune | Stratford Chefs School

MENU

Wonderbread™ with Roasted Potato Cream & Caviar

Endive Feuilletée, with Hazelnuts, Mushroom-Black Garlic Liquor & Deep-Fried Saltines

Doubled Cappellacci, with Caramelized Cabbage, Monforte Meme-olette & SCS Ham

Potato-Scaled Sablefish (after Paul Bocuse), with Sauce Saint-Malo à la Cancalaise

Bergamot Parfait, with Petitgrain Pop Rocks, Lime Namelaka, and Flint Corn Ice Cream
Yuzu & Mandarin Cotton Candy

Student Chef Scott Featherston

SOLD OUT


WEDNESDAY MARCH 2

Canadian Guest Chef
NUIT REGULAR
PAI Northern Thai Kitchen, Sabai Sabai, Sukho Thai, Kiin (Toronto) 

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Som Tum / Papaya Salad

Poh Tag / Spicy and Sour Seafood Soup with Holy Basil Leaves

Gaeng Keaw Wan Gai / Green Curry Chicken
served with steamed jasmine rice
Sakoo Ma Prow Oon / Tapioca Pearls with Young Coconut

Student Chef Taylor Carde

SOLD OUT


THURSDAY MARCH 3

Canadian Guest Chef
MIKE BOOTH
Class of 2006
The Prune | Stratford Chefs School

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Fish & Chips
Tempura Skate Wing, AJ’s Potatoes, Brown butter, Lime Pickle

BBQ Duck Consommé
Dumplings, Edamame, Bok Choy, Green Onion

Celery Root Pastrami
Celtuce, Danish Rye, Mustard
Seed Crusted Venison Leg
Root Vegetables, Cippolini, Mole Jus

Apricot Parfait
Burnt Honey, Pistachio Gelato, Kataifi

Student Chef Bridget MacMillan

Dine In SOLD OUT

Dinner To Go $50
Wine Pairings Package (15 oz) $20

FRIDAY MARCH 4

Canadian Guest Chef
MATTHEW SULLIVAN
Class of 2007

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TBA

Student Chef Anthony Liu

Dine In $70 | Dinner To Go $50
Wine Pairings Package (15 oz)
for Dine-In or To Go $20

Perhaps some of the best food I have experienced from anywhere in the worldBravo!  -Jennifer C., Dinner Guest, December 18, 2021

IMPORTANT:
Review our current Safety Measures
https://www.exploretock.com/stratfordchefsschool/ 


LEARN MORE ABOUT OUR PROGRAM

READ ALUMNI PROJECT PROFILES

READ ALUMNI TESTIMONIALS


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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