February is CANADIAN GUEST CHEF Month!
It’s an exciting time at the School; second semester is well under way, and February is Canadian Guest Chef month! More than twenty of the best Canadian chefs, many of them SCS Alumni, will visit the School over the next five weeks. CGCs work with our Level 2 Students to present their unique multi-course Dinner menus for your dining pleasure!
No two dinners are alike, with a new Guest Chef and a unique menu every night, Tuesday through Saturday – for dine in and To Go.
Learn more about these Chefs and their fantastic menus at the link below, and reserve your table!
“Perhaps some of the best food I have experienced from anywhere in the world. Bravo!”
-Jennifer C., Dinner Guest, December 18, 2021
SCS INDOOR DINING RETURNS FEBRUARY 1st
Our Dining Room will re-open on Tuesday February 1st at 50% guest capacity with all health and safety protocols in place. Dinners TO GO are also available with wine pairings for those who prefer to enjoy at home.
“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
What’s For Dinner Next Week?
CANADIAN GUEST CHEF DINNERS
TUESDAY FEBRUARY 1
Canadian Guest Chef
SCOTT ROBERTS
MENU
Albacore Tuna
Sweet & Sour Mango, Green Chili & Lime Leaf
Nova Scotia Lobster
Avocado, Tomatillo, Corn, Aji Amarillo
Foie Gras Torchon
Elderflower, Abate Pear, Crab Apple, Gingerbread
Black Cod
Miso, Wild Rice, Gai Lan, Wasabi
Angus Beef Short Rib
Black Truffle, Shiitake, Buckwheat, Watercress
Meyer Lemon Tart
Student Chef Liz Lagerwerf
Dine In $70 | Dinner To Go $50
Wine Pairings Package (15 oz)
for Dine-In or To Go $20
WEDNESDAY FEBRUARY 2
Canadian Guest Chef
JONATHAN KEMENY
MENU
A contemporary tasting menu influenced by the flavours of Eastern Europe.
Rye Sourdough
Fresh Cheese
Duck Liver Pate
Plum + pickles
Paprikas Dumpling
Pork cheek + cabbage
Potato
Sour cream + onion
Aged Beef
Mushroom
Kremés
Almond cream + caramel
Student Chef Noah Geene
Dine In $70 | Dinner To Go $50
Wine Pairings Package (15 oz)
for Dine-In or To Go $20
THURSDAY FEBRUARY 3
Canadian Guest Chef
JAMIE CROSBY
MENU
Albacore Tuna Crudo
white beans, almond, pomelo
Leeks Vinaigrette
ginger, scallion
Sweet Potato Ravioli
‘nduja ragu, chili crisp, parsley
Grilled Lamb
broccolini, anchovy, mint
Chocolate
orange, star anise, black olive
Egg Tart
Student Chef Rudy Ménard
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
FRIDAY FEBRUARY 4
Canadian Guest Chef
SHU ZHANG
MENU
Raw prawns with garlic panna cotta, head juice and green garlic
Jerusalem artichoke (roasted and chips) with egg foam and grated truffle
Confit cod with charred cabbage, pil pil and crispy scallions
Kakuni with braised and fresh daikon
Mandarin and persimmon tart
Student Chef Danielle Dafonte
Dine In $70 | Dinner To Go $50
Wine Pairings Package (15 oz)
for Dine-In or To Go $20
SATURDAY FEBRUARY 5
Canadian Guest Chef
RAFA COVARRUBIAS
MENU
Fingerling Potato. Smoked White Fish & Dill Pickle
PEI Oyster. Jalapeno. Apple & Lime
Tartelette. Burnt Eggplant. Mimolette
Milk Buns
Fluke Crudo
Bosc Pear. Ginger & Turmeric Leche de Tigre
Lobster Tetela
Espelette. Crème Fraiche & Almond
Black Cod
Mole Blanco. Canellini Bean. Sikil Pak
Lamb
Merguez. Savoy Cabbage. Black Garlic. Sherry
Citrus “Basque Cheesecake”
Tangerine. Blood Orange
Student Chef Arvin Pamoceno
Dine In $70 | Dinner To Go $50
Wine Pairings Package (15 oz)
for Dine-In or To Go $20
“The take out service was pleasant and efficient. The food was especially tasty and very cute with the cotton candy. The whole experience brightened up a brutally cold January evening. Thanks!” -Constance S., Dinner To Go Guest, January 15, 2022
Meet SCS Lab Instructor and Canadian Guest Chef
SCOTT ROBERTS
Our first Canadian Guest Chef of 2022 is Scott Roberts. In his role of SCS Lab Cookery Instructor since 2017, Scott is helping to mentor the next generation of Canadian chefs.
Before joining the School, Scott spent many years abroad while working his way through some of the best restaurants in England, Australia, San Francisco and Chicago. His combination of western technique and eastern flavours reflects his training at Chicago’s L2O, a 3 Michelin starred modern seafood restaurant, his travels to Japan and Russia, and his upbringing in Markham, Ontario, home to one of Canada’s largest Asian communities.
Scott’s cuisine combines carefully sourced meats, seafood and vegetables, with delicate accents from wood and smoke, a style he fell in love with while cooking at San Francisco’s 3 Michelin starred Saison, and England’s Fera at Claridge’s. In 2016, Scott returned from two years spent in London, England, leading the groundbreaking wood-fired Thai BBQ restaurant, the Smoking Goat, to national and international acclaim.
Upon returning to Canada, Scott started a catering company and ran Cassia Northern Thai and Coral’s Lobster Rolls as pop-up restaurants and food stands. He has also served as a full-time private chef to notable Canadian business leaders and celebrities.
Join us for Chef Scott’s dinner on Tuesday, February 1.
Please note: As of February 1, 2022, indoor Dining returns at 50% capacity. In compliance with Government Protocols, all Dine-In guests must provide their QR code Vaccination Passport and Personal ID as proof of full vaccination, and wear a mask when not seated at their assigned table. 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)