WEBINAR | Sunday, January 23
Industry-leading SCS Alumni who have gone on to exciting and vibrant careers in hospitality will speak about what sets the Stratford Chefs School apart, and the many possibilities that come with a classical culinary education.
SUPPORT SCS | GET DINNER TO GO
Enjoy Fine Dining at Home, without the Cooking!
We can’t serve you in our Dining Room right now, but you can still support the School and enjoy one-of-a-kind four course Student Chef Designed Dinners, TO GO.
It’s a pleasure to see the culinary passions and heritage of our Level 2 students reflected in the unique, diverse Dinner menus of their own design.
Next week we have Emily Hanson’s ‘Warm Summer Evening on a Cold Winter Night’ menu, Alexandra Campbell’s menu ‘A Few of Ali’s Favourite Things‘, Yvonna Budimlic’s ‘Serbian Extravaganza‘, Elijah Christou’s ‘A Visit to Sunny Greece‘, and ‘A Baltic Menu Inspired by Austris’ Many Years Living in Latvia‘ from Austris Silins.
Which Menus Will You Try?
Book online for easy pick up, lay the table and enjoy a fine dining experience at home. Sommelier-selected wine pairings are available to add to your Take Out order for $20 per person.
“Perhaps some of the best food I have experienced from anywhere in the world. Bravo!” -Jennifer C., Dinner Guest, December 18, 2021
What’s For Dinner Next Week?
Student Designed Menus
Available for Take Out only**
“Our dine-at-home dinner was just right. Everything was labelled and ready to serve. You made us look like gourmet chefs! Thank you.”
-Barb V., Dinner To Go Guest, December 8, 2021
TUESDAY, JANUARY 25
MENU: Emily Hanson’s “Warm Summer Evening on a Cold Winter Night”
Baguette with Butter
Cold-Smoked Trout Salad with Lemon Vinaigrette, Dill Powder, and Fried Capers
Butternut Squash Tortellini with Brown Butter, Crisp Sage, and Toasted Hazelnuts
Prosciutto-Stuffed Chicken Roulade with Potato Purée, Roasted Vegetables and Sauce Chasseur
Smoked Bittersweet Chocolate S’Mores Tart
Student Chef Emily Hanson
Chef Instructor Scott Roberts
Dinner To Go $40 per person
Add Wine Pairings Package (15 oz)
To Go $20 per person
WEDNESDAY, JANUARY 26
MENU: ‘A Few of Ali’s Favourite Things’
Sour Cream Dinner Roll with Chive Butter
Tomato Soup with Parmesan Mousse and Fried Polenta
Swiss Custard Tart with a Carrot “Rose”
Hanger Steak and Potatoes with Onion Strings
Bourbon and Brown Butter “Mango-misu” (a tropical take on the traditional tiramisu!)
Student Chef Alexandra Campbell
Chef Instructor Jonathan Kemeny
Dinner To Go $40 per person
Add Wine Pairings Package (15 oz)
To Go $20 per person
THURSDAY, JANUARY 27
MENU: Yvonna Budimlic’s ‘Serbian Extravaganza’
Mama’s Kifle: Croissant-type rolls with whipped Butter
Burek: Cheese-filled phyllo parcels with Budimlic Roasted Red Pepper Dip
Čorba with Flekice: Serbian Chicken Soup with Egg Noodles
Sarma: Cabbage Rolls with Parsley Root Purée
Walnut Reform Layer Torta
Chocolate-filled Coconut and Hazelnut Padobrance
Student Chef Yvonna Budimlic
Chef Instructor Randi Rudner
Dinner To Go $40 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
FRIDAY, JANUARY 28
MENU: Elijah Christou’s ‘A Visit to Sunny Greece’
Pita with Taramasalata (Carp Roe Dip)
Spanakopita with Tzatziki
Fassoulada: Bean Soup with Anchovies, Lemon, and Herbs
Grilled Lamb Sirloin and Keftedes (Lamb Meatballs) with Smoked Eggplant, Bulghur, Mint Chimichurri, and Mastic Cream
Lemon-Olive Oil Cake with Orange Frozen Yogurt, Burnt Honey Sauce, and Pistachios
Student Chef Elijah Christou
Chef Instructor Mike Booth
Dinner To Go $40 per person
Add Wine Pairings Package (15 oz)
To Go $20 per person
SATURDAY, JANUARY 29
MENU: ‘A Baltic Menu Inspired by Austris’ Many Years Living in Latvia’
Rupjmaize: Buttermilk Rye Bread
Pīrāg: Latvian Bacon & Onion-Filled Yeasted Bun
Ķimeņu Maize: Caraway Butter Roll
Rutabaga & Basil Salad with Hemp Omelette and Buckwheat-Coriander Dukkah
Bukstiņu Putra: Apple-Braised Pork Cheeks with Barley, Potato, Quince-Herb Horseradish
Kliņģeris: Saffron Chiffon Cake with Raisin-Preserved Grapes, Saffron-Honey Apricot Sauce, and Pine Nuts
Student Chef Austris Silins
Chef Instructor Randi Rudner
Dinner To Go $40 per person
Add Wine Pairings Package (15 oz)
To Go $20 per person
**IMPORTANT: Please note: As of January 5, 2022, Dine-In is temporarily unavailable to help stop the spread of COVID-19. In compliance with Government Protocols, all TAKE OUT patrons must wear masks and maintain physical distancing when picking up their order at our facility. Click for more info / FAQ
QUESTIONS? Visit our Frequently Asked Questions (FAQ) page or email Admissions at: admissions@stratfordchef.com
Photography by Terry Manzo (SCS Class of 1985)