Weekly Update | November 4-10, 2021 • Stratford Chefs School

Weekly Update | November 4-10, 2021

JUST ANNOUNCED: Public Event Monday, November 15

An Evening with Chef & Author BOB BLUMER
2021 Joseph Hoare Gastronomic Writer-In-Residence

Join us for an evening with celebrity chef and author BOB BLUMER, our Joseph Hoare Gastronomic Writer-In-Residence for 2021, who will be speaking about his work, career, signing books and more!

One of the most whimsical and witty chefs on television.”
-Canadian Living Magazine

A professional “gastronaut” and eight time Guinness World Record holder, Bob Blumer is the creator and host of the television series Surreal Gourmet, and Glutton for Punishment, and a producer and host of World’s Weirdest Restaurants.His shows air on various networks in over twenty countries world-wide. He has also written six acclaimed cookbooks. We’re thrilled to have Bob coming to Stratford to work with our students. www.bobblumer.com
Where: SCS Kitchens, 136 Ontario Street, Stratford ON
When: Monday, November 15 from 5-7pm
Tickets are SOLD OUT!
About the JHGWIR Program: The widely loved Joseph Hoare, former food editor of Toronto Life magazine, was immensely supportive of young writers interested in food and gastronomy, writers such as James ChattoLucy Waverman and John Allemang. After Mr. Hoare’s death in 1997, his family chose to honour his lifelong passion for food and food writing by means of an endowment to the innovative Joseph Hoare Gastronomic Writer in Residence program at Stratford Chefs School.
The only program of its kind in Canada, the JHGWIR Program is now in its 14th consecutive year. Previous writers-in-residence include: James Chatto | Corby Kummer | Michael Symons | Ian Brown | Clotilde Dusoulier | James Oseland | Dianne Jacob | Lucy Waverman | Gabrielle Hamilton | Molly Wizenberg | Andrew George | Jane Sigal.
Special thanks to Elizabeth Baird for her generous support of the JHGWIR program since its inception.
Please note: All event guests must show proof of full Covid-19 vaccination and personal identification prior to entering our facility. Guests must also wear a mask in our facility when not eating/drinking/seated.

BOB BLUMER DINNERS

Bob’s stint at the School includes three dinners for the public! Tables are filling quickly, so if you want to join us, reserve soon!

INTERNATIONAL INSPIRATIONS DINNERS
Now Available to Book

Prix Fixe Menus with Wine Pairings for Dine-In and TO GO

Savour exquisite dishes inspired by some of the world’s best restaurants – like NOMA, The French Laundry and Attica, to name a few – right here in Stratford!
Our International Inspirations Dinner Series features four course menus from the restaurants of internationally renowned chefs interpreted and executed by the Level 2 Student Chef teams, under the direction of their Chef Instructors. This Series runs November 26 to December 18.

Next week’s DINNERS

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
TUESDAY, NOVEMBER 9 MENU:
Chicken Samosas with Charred Pepper Salsa
Tomato Egg Drop Soup, Smoked Butter Poached Shrimp
Duck Leg with Pot-au-Feu Vegetables and Potato Pavé
Warm Apple Charlotte
Student Chef: Taylor Carde
Chef Instructor: Scott Roberts
$55 per person Dine In
includes coffee or tea
Dinner To Go $45 per person
Add Wine Pairings Package (15 oz)
to Dine-In or To Go $20 per person

WEDNESDAY, NOVEMBER 10 MENU:
Chef Bob Blumer
Green Eggs & Sam
Kabocha Squash Ravioli
Lamb Cupcakes with Maple & Ginger-Glazed Carrots
Existential Eggs
$65 per person Dine In
includes coffee or tea
Add Wine Pairings Package (15 oz)
$20 per person

THURSDAY, NOVEMBER 11 MENU:
Chicken Liver Mousse with Pineapple Salsa
Striped Beetroot Salad with Smoked Cheddar, Beet Juice, and Raspberry Vinaigrette
Braised Short Rib, Burgundy-Style, with Pearl Onions and Bacon
White Chocolate Parfait with Pineapple and Lime
Student Chef: Anthony Liu
Chef Instructor: Randi Rudner
$55 per person Dine In
includes coffee or tea
$45 per person Dinner To Go
Add Wine Pairings Package (15 oz)
$20 per person

FRIDAY, NOVEMBER 12 MENU:

Warm Mussels with Marinated Vegetables
Frisée Salad Lyonnaise-Style
Roast Cod with Squid Ink Risotto
Crème Caramel with Marinated Oranges
Student Chef: Scott Featherston
Chef Instructor: Mike Booth
$55 per person Dine In
includes coffee or tea
Dinner To Go $45 per person
Add Wine Pairings Package (15 oz)
to Dine-In or To Go $20 per person

SATURDAY, NOVEMBER 13 MENU:

Consommé alla Milanese
Veal Pastrami with Horseradish and Celery Root
Pork Belly with Lentils    
Apple Confit with Popcorn Ice Cream and Miso Caramel
Student Chef: Daniel Cassar
Chef Instructor: Randi Rudner

Dine In SOLD OUT

Dinner To Go $45 per person

Add Wine Pairings Package (15 oz)
for To Go order $20 per person

The high quality food and diversity of the menus is like visiting a whole new restaurant each time!
A lovely evening.” Dinner Guest, February 27, 2020

Please note: In compliance with Government Protocols, all guests must show proof of full Covid-19 vaccination and personal identification before being seated in our facility. Guests must also wear masks when not seated at their assigned table. Click for more info / FAQ.

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)

What Sets Stratford Chefs School Apart

 

 

Innovative, World-class Program

Our unique program model is method-based, hands-on, experiential, work-integrated learning, safely adapted to Covid-19 protocols.

High Quality Program

An enriched, immersive curriculum with exceptional standards and small classes. Collaborative, experiential learning through practical classes, Dinner Labs, and Dinners To Go, with strict adherence to Public Health requirements.

Expert Instructors

Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

Not-for-Profit Model

Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.

Alumni

SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.

Applications are now open for our 16 Week Summer 2021 Diploma Program and our 32 Week Professional Diploma Program 2021-22!

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