Dinners - Stratford Chefs School

Dinners

ICR Dinner: Matias Aldasoro

Isabel Gantenbein

136 Ontario Street, Stratford, ON, Canada

Thursday, February 1st, 2018
at 6:30 pm

*Menu subject to change*

Cured trout with beet coloring, fingerling potato with ajillo, pickled shallots and aioli

Tuna tartar on a corn tortilla with different textures

Duck filet with baked quince and a mango and almond compote

Slow cooked beef ribs with a butterbean cream and morell juice

Spiced pears in chardonnay with ricotta cake and an almond tuille

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ICR Dinner: Matias Aldasoro

Thomas Maracle

136 Ontario Street, Stratford, ON, Canada

Friday, February 2nd, 2018
at 6:30 pm

*Menu subject to change*

Smoked eggplants, rabbit with Andean potatoes, homemade mayonnaise, and tender garlic

Toasted homemade bread with tomaticán from Argentina and poached free range eggs

Grilled black hake with pink grapefruit sabayon with bales of asparagus rolled in cured ham

Braised beef cheek with potato carbonara, bacon, mushrooms and parsley oil

Caramelized rice with milk with dulce de leche ice cream

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ICR Dinner: Matias Aldasoro

Eric Beddoe

136 Ontario Street, Stratford, ON, Canada

Saturday, February 3rd, 2018
at 6:30 pm

*Menu subject to change*

Scallop carpaccio with foie gras, mango and Green apple vinaigrette

Little lamb kidneys with toffee sauce and eggplant crystal

Citric crusted sole, tomato chutney and pomegranate vinaigrette

Duck confit with baked apple purée, asparagus, fresh figs and blueberry juice

Tasting of Argentine desserts: cornstarch alfajor, dulce de leche pancake and cheese with candied sweet potato

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CGC Dinner: Simon Briggs

Taylor Van Damme

136 Ontario Street, Stratford, ON, Canada

Tuesday, February 6th, 2018
at 6:30 pm

“Haggis, Neeps and Tatties”
Haggis fritter, potato, swede, pickled mustard seeds.

“Cullen Skink”
Smoked Haddock veloute, flaked smoked haddock, sour dough croutons.

“Scallops and Leeks”
Seared scallop, braised leek, celeriac puree, bacon, cumin foam.

“Venison”
Roast venison, pomme anna, carrot puree, skirlie, pickled bramble.

“Cranachan”
Scotch whiskey cream, oats, raspberries, black currant sorbet.

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CGC Dinner: Nuit Regular

Manuel Giraldo

136 Ontario Street, Stratford, ON, Canada

Wednesday, February 7th, 2018
at 6:30 pm

Mieng Goong
Baby shrimp and Thai condiments wrapped in a betel leaf

Yum Tua Plu
Wing beans, chili paste, peanut, and soft-boiled duck egg

Tom Yum Goong
Savoury, spicy and sour shrimp soup with lemongrass

Green Curry Beef with Rice Berry

Bua Loy Kai Wan
Sticky rice ball in sweet coconut milk with quail egg

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CGC Dinner: Arron Carley, The Bruce Hotel

Adam Murphy

136 Ontario Street, Stratford, ON, Canada

Thursday, February 8th, 2018
at 6:30 pm

Squash Tart, heirloom winter squash, black walnut, pine bud

Fogo Island Cod, parsnip, black garlic, whimsy vinaigrette

Venison, salsify, reindeer moss, fermented currant, juniper

Mysost, roasted celeriac, apple dye, pickled ramps

Sea buckthorn, Carrot, Buckwheat, chocolate, berries

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CGC Dinner: Francisco Alejandri

Taira DesRochers

136 Ontario Street, Stratford, ON, Canada

Friday, February 9th, 2018
at 6:30 pm

Cocktel de bienvenida
Welcome Cocktail
Clericot

Aperitivo
Amuse-bouche
Tostaditas de salpicon de res y crema
Mini flank steak salad tostada with crema

Para comenzar
Apetizer
Sopa de frijol estilo Tarasco con chorizo
Pinto bean and ancho chile soup with chorizo

Plato fuerte
Main
Albondigas de res y cerdo en salsa de chipotle quemado
Beef and pork meatballs in burnt chipotle sauce

Para limpiar el paladar
Palate cleanser
Fruto de la passion
Passion fruit

Postre
Dessert
Variaciones de chocolate
Chocolate variations
Francisco`s hot chocolate with orange crisp
Cheese and chocolate truffle
Chocolate sorbet with mariquitas

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CGC Dinner: Francisco Alejandri

Anika Pardy

136 Ontario Street, Stratford, ON, Canada

Saturday, February 10th, 2018
at 6:30 pm

Cocktel de bienvenida
Welcome Cocktail
Clericot

Aperitivo
Amuse-bouche
Tostaditas de salpicon de res y crema
Mini flank steak salad tostada with crema

Para comenzar
Apetizer
Sopa de frijol estilo Tarasco con chorizo
Pinto bean and ancho chile soup with chorizo

Plato fuerte
Main
Albondigas de res y cerdo en salsa de chipotle quemado
Beef and pork meatballs in burnt chipotle sauce

Para limpiar el paladar
Palate cleanser
Fruto de la passion
Passion fruit

Postre
Dessert
Variaciones de chocolate
Chocolate variations
Francisco`s hot chocolate with orange crisp
Cheese and chocolate truffle
Chocolate sorbet with mariquitas

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CGC Dinner: Benjamin Lillico

James Toynton

136 Ontario Street, Stratford, ON, Canada

Tuesday, February 13th, 2018
at 6:30 pm

Cornish Hen Terrine / Ebby Manor Milk / Celery / Apple

Variations of Parsnip / Agnolotti / Smoked Pine Dashi

Blackview Farms Goose / Fermented Blackberry / Squash / Beet

Nova Scotia Lobster / Radish / Sea Greens / Bisque

Venison Striploin / Carrot / Pave / Juniper / Rosemary

Chocolate Ganache / Heart Nut / Cocoa / Blood Orange

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CGC Dinner: Marc Chartrand

Erik Cholod

136 Ontario Street, Stratford, ON, Canada

Wednesday, February 14th, 2018
at 6:30 pm

Shrimp, brown butter, guanciale and squash

Short ribs, onions and champignons

Pickerel, potato, garlic

Coeur a la creme ‘revisite’

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CGC Dinner: Mike Booth

Cory Miller

136 Ontario Street, Stratford, ON, Canada

Thursday, February 15th, 2018
at 6:30 pm

Mortadella
Brioche, mustard

Bagels and Lox
Creme fraiche, pickled red onion

Scallop
Brussel sprouts, bacon, miso glaze

Blanquette de Veau
Breast of veal, mushrooms, endive

Xylem and Phloem
Blood orange, Celtuce, celery, black radish

Rice Pudding

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CGC Dinner: Melanie Blouin, Le Club Chasse et Pêche

Dan Wagner

136 Ontario Street, Stratford, ON, Canada

Friday, February 16th, 2018
at 6:30 pm

scallop ceviche
grapefruit espuma, fennel pollen, shiso

‘’chasse et pêche’’
crispy veal sweetbread and lobster surf & turf, winter radishes

pheasant 2 ways
savoy cabbage, spelt, hakurei turnips, sauce moscovite

maple syrup parfait glacé
chocolate pecan crumble, crème fraîche, berries

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Open Kitchen | 2019 Spring Explorer Course

A week long intensive sneak peek of the Stratford Chefs School’s

professional culinary arts program during March Break.

This hands-on intensive is perfect for anyone interested in examining a future career in the culinary arts. Successfully apply to the Stratford Chefs School after completing the Spring Explorer Course and have $400 applied towards the tuition for the Preparatory Course.

Monday, March 11 to Friday, March 15, 2019       10:00am – 2:00pm daily

Instructor: Eli Silverthorne        $400 per person (including HST)

Learn More & Register

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