That’s a wrap: ‘SHORT TABLE’ Dinner 2021
Dressed in signature white on white again this year, our many supporters stepped out on a rainy Sunday evening to meet, mingle and dine at our 2021 ‘Short Table’ Dinner.
We would like to extend our sincere gratitude for the wonderful support of those who attended our abbreviated Long Table Dinner again this year. Although we were smaller in numbers by Covid design, Rob and Lisa and the devoted staff of Stratford’s preeminent event space, Revival House were excellent hosts, and we thank them very much for all of the care and detail that went into this year’s dinner.
The annual Long Table Dinner event is historically a lead-in to the school year where we welcome our new Level 1 cohort and welcome back our Level 2’s for their final term. The Long Table is a sure sign that our Stratford Chefs School Dinner Series is also not far off. We are very excited to invite you back into our dining room at 136 Ontario Street, for another season of gastronomic delight.
We cannot thank our event sponsors enough for their generous contributions to such a successful evening. We would once again like to thank Lori Lupton and Pelee Island Winery for their donation of Secco bubbly which kicked off our event in grand style. New SCS Board member Amanda Bradley made possible the two wines to accompany the meal. Kindly provided by Nicholas Pearce Wines, they included Leaning Post Rosé and Pearce Predhomme Pinot Noir.
Special thanks as well to our Level 1 pastry instructor Erin Negus for the delicious take home cookies, to our recent graduate Maggie McHugh (Class of 2021) for her creation and execution of the salad course and finally to our Executive Director Kim Cosgrove for coordinating the event with the staff at Revival House.
We are excitedly looking forward to next year’s Long Table Dinner with the expectation that the table will be very long indeed!
Photography by Terry Manzo (SCS Class of 1985)
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Photography: Terry Manzo | Video Edit: Slater Manzo
Last Meal Kits of the Summer!
SCHNITZEL | 2 Course Finish at Home Meal Kit | Thursday, September 23
Menu
Alsatian Tart flambee
Pork Schnitzel with potato salad, green beans, house sauerkraut
$30 per person + HST | Chef Instructor Eli Silverthorne
Optional Add-ons:
Wine (750 ml bottle) $30
Par-baked Tart dough is available
STEAK | 3 Course Finish at Home Meal Kit | Friday, October 1
Menu
Wedge salad
Sous vide tenderloin (4 oz)
Twice baked potato, seasonal vegetable
Chocolate mousse, hazelnut, Chantilly
$40 per person + HST | Chef Instructor Eli Silverthorne
Optional Add-ons:
Shrimp Skewer $5
Mixed Mushrooms $5
Upgrade to 10 oz steak $15
Wine (750 ml bottle) $30
ULTIMATE BURGER | 3 Course Finish at Home Meal Kit | Saturday, October 2
Menu
Baguette crostini with house ricotta, herbed tomatoes & balsamic
House ground beef burger with homemade bun, full sour pickles, lettuce, tomato, onion
Potato salad
Grilled pineapple, chocolate, hazelnut and Chantilly cream
$40 per person + HST | Chef Instructor Eli Silverthorne
Optional Add-ons:
Bacon $1.50 each
Cheese $1.50 each
Gluten-free Bun $2.50 each
Wine (750 ml bottle) $30
SOURDOUGH STARTER KIT | Saturday, October 2
