THINKING OF A CULINARY CAREER?
SUPPORT LOCAL | GET DINNER TO GO!
Feel like a gourmet chef 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 fabulous four course Student Chef Designed Dinners at home, with our Dinners TO GO. Menus are different every night, and reflect the passions, interests and backgrounds of our Level 2 Student Chefs.
All you need to do is 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.
What’s For Dinner?
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 11
MENU: Noah Geene’s Evening in Italy
Focaccia with Extra Virgin Olive Oil and Balsamic Vinegar
Artichoke and Radicchio Salad
Pumpkin Tortellini with Sage and Butter Sauce
Lamb Stew with Polenta and Grilled Peppers
Ricotta Cannoli with Lemon Confit, Amaretti, and Amaretto Ice Cream
Student Chef Noah Geene
Chef Instructor Scott Roberts
Dinner To Go $40 per person
Add Wine Pairings Package (15 oz)
To Go $20 per person
WEDNESDAY, JANUARY 12
Liz Lagerwerf’s Seinfeld-inspired Menu:
“The Rye” – Marble Rye
“No Soup for You” – Shrimp & Lobster Bisque
“The Big Salad” – A great BIG salad
“The Chicken Roaster” – Roast Chicken, Crushed Potatoes, Carrots & Cornbread
“The Dinner Party” – Chocolate Babka (the better babka), Caramel Jam, and Iced Coffee Double Cream
…and to finish, a Black and White Cookie
Student Chef Liz Lagerwerf
Chef Instructor Jonathan Kemeny
Dinner To Go $40 per person
Add Wine Pairings Package (15 oz)
To Go $20 per person
THURSDAY, JANUARY 13
MENU: Daniella Dafonte explores her family roots from Portugal to Sicily
Pane Consato – Toasted Focaccia with Herbs and Olive Oil
Arancine di Riso – Classic Sicilian Arancini with Ragù
Mussels Steamed with White Wine, Garlic, and Parsley
Piri-Piri Chicken with Crisp Potatoes, and Braised Collard Greens
Cassatelle (pastries filled with ricotta and chocolate) with Stracciatella Ice Cream and Sicilian Sabayon
Student Chef Daniella Dafonte
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 14
MENU: Rudy Ménard’s East Coast Extravaganza
Newfie Poutine Bread with Gravy Butter
Salt Cod Fritters with Tartar Sauce
Smoked Split Pea Tortellini in Broth
Jigg’s Dinner – Corned Beef with Cabbage, and Root Vegetables
Baba au Rhum and Coke
Student Chef Rudy Ménard
Chef Instructor Mike Booth
Dinner To Go $40 per person
Add Wine Pairings Package (15 oz)
To Go $20 per person
SATURDAY, JANUARY 15
MENU: Taylor Carde’s Cozy Winter Night
Seeded Sourdough with Whipped Herb Butter
Grilled Endive Salad with Bacon and Blue Cheese Ranch
Butternut Squash Soup with Parsnip Chips and Basil Oil
Slow-Roasted Brisket with Root Vegetables
Warm Salted Brownie with Cookies n’ Cream Ice Cream and Candied Cocoa Nibs
Bubble Gum Cotton Candy
Student Chef Taylor Carde
Chef Instructor Randi Rudner
Dinner To Go $40 per person
Add Wine Pairings Package (15 oz)
To Go $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
**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)