Recipe Archives - Stratford Chefs School

Recipe

July Recipe of the Month: Chilled Cucumber Gazpacho

Enjoy this Chilled Cucumber Gazpacho with Crème Fraiche on a hot summer day!

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Alumni Feature: Summer JL Baird | Owner, The Hintonburg Public House , Ottawa | SCS Class of 1998

I always knew I wanted to own my own business. One of my early jobs was working in a small café in Stratford, where I grew up. I worked there before and after school throughout high school and fell in love with…

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June Recipe of the Month: Melanzane Parmigiana

The first vegetarian entrée that Chef Yva Santini put on a menu that was not a pasta! Using Pam Rogers’ organic produce (Kawthoolei Farm Organics) to make this dish was exciting and yielded a result most delicious…

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Alumni Feature: Yva Santini | Pazzo Taverna, Stratford | SCS Class of 2009

I began working in kitchens as a young teenager, my first job being a dishwasher in Bryan Steele’s kitchen at The Old Prune. It was my experience at The Old Prune that opened my mind to what exceptionally prepared food tastes like,…

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May Recipe of the Month: Black Bean BBQ Sauce

Perfect for Barbecue Season, try this recipe from SCS Alumni, Chef Sean Collins (Chef/Co-Owner of Stratford’s The Red Rabbit, Old Man & Son, Okazu 85 Downie)!

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Alumni Feature: Sean Collins | The Red Rabbit, Old Man & Son, Okazu | SCS Class of 2008

I remember cooking alongside my grandmother as a child and feeling very at home in the kitchen. She would cook soups from scratch and hand-make pierogies all afternoon. I apprenticed at The Old Prune with Chef Bryan Steele and over the past…

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April Recipe of the Month: Young Jackfruit Salad (Goi mit Chay)

Chef Cameron Stauch (SCS Class of 1999) recommends this recipe as an intro to his book “Vegetarian Viet Nam”. It’s bursting with fresh herbal flavours, crunchy textures and a sweet chili dressing. Most of the ingredients can be found at major grocers…

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March Recipe of the Month: Grilled Sardines with Ajo Blanco and Fingerling Potatoes

Try this recipe from Chef Mike Booth, SCS Alumnus, SCS Instructor and Sous Chef at The Prune.

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February Recipe of the Month: Fresh Goat Milk Custard with Farm Fruit

Here’s a delicious dessert recipe from SCS Alumnus and one of this month’s Canadian Guest Chefs, Eric Robertson, of The Restaurant at Pearl Morissette. Perfect for that special Valentine…

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SCS Long Table Dinner 2019

Mark your calendar for our signature event!

SUNDAY SEPTEMBER 8, 2019

 

You are invited to a magical fundraising evening to be held at a NEW secret historic Stratford location! Inspired byDiner en Blanc, guests dressed all in white gather around a long table to enjoy a four-course dinner of incredible local food and complemented by top VQA wines.

 

An exceptional experience you won’t want to miss!

EARLY BIRD TICKETS on sale now $135 each*

Call or visit the SCS Administration office to purchase.

519.271.1414 | 192 Ontario Street, Stratford

 

BUY NOW | LIMITED SEATING

Regular tickets available for purchase on line starting August 1, 2019 for $150* each.

(*$50 tax receipt will be issued).

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