Dinners - Stratford Chefs School

Dinners

International Inspirations: David Kinch, Manresa

Sean Hannam

136 Ontario Street, Stratford, ON, Canada

Saturday, January 19th, 2019
at 6:30 pm

Garden Beignets and Crispy Leaves

Lightly Smoked Oyster with lemon Ice

Veal and Albacore Tartare, Cabbage and Capers

Assorted Potatoes, Soft and Crispy with Curds and Whey, a Norinade

Deer with Roasted Date and Brussels Sprouts

Milk and Chocolate

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ICR: Ryan Brown, Annabel's (London, England) | SCS Class of 2006

Mitchell Roy

136 Ontario Street, Stratford, ON, Canada

Tuesday, January 22nd, 2019
at 6:30 pm

Tuna Tartare, Yuzu Truffle Dressing, Vegetable Crisps
Aromatic Crispy Duck Salad

Chicken & Octopus Anticuchos

Steamed Bass, Banana Leaf, Black Bean
Baby Chicken, White Miso, Lime

Grilled Broccoli & Spicy Sweet Potatoes

Yuzu Granita

Matcha Cheesecake, Hibiscus & Raspberry

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ICR: Ryan Brown, Annabel's (London, England) | SCS Class of 2006

Ryan Morrison

136 Ontario Street, Stratford, ON, Canada

Wednesday, January 23rd, 2019
at 6:30 pm

Beef & Oyster Tartare, Grilled Sourdough

Smoked Eel, “Salad Lyonnaise”

Stone Bass “Mariniere”

Comté, Parsnip & Treacle Cake

Gianduja Palet, Grapefruit

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ICR: Ryan Brown, Annabel's (London, England) | SCS Class of 2006

Kate McDougall

136 Ontario Street, Stratford, ON, Canada

Thursday, January 24th, 2019
at 6:30 pm

“Nikkei” Guacamole, Vegetable Crisps

Japanese Aubergine, Labneh, Black Garlic

Cauliflower Curry, Moilee, Yoghurt & Spelt

Corn Tamale, Black Truffle & Wild Mushroom

Exotic Fruit Vacherin, Coconut

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ICR: Ryan Brown, Annabel's (London, England) | SCS Class of 2006

Jordan Clayton-Douglas & Alexander Pivnick

136 Ontario Street, Stratford, ON, Canada

Friday, January 25th, 2019
at 6:30 pm

Scallop Carpaccio, Caviar, Green Apple

Pumpkin Soup, Brioche

Potato Gnocchi, Black Truffle, Parmesan Foam

Steak Diane, Confit Onion, Black Truffle

Pistachio & Chocolate Tart, Fleur d’Oranger

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ICR: Ryan Brown, Annabel's (London, England) | SCS Class of 2006

Tanner Wituik & Christopher Bassel

136 Ontario Street, Stratford, ON, Canada

Saturday, January 26th, 2019
at 6:30 pm

Fried Chicken Royale, Tahini & Caviar

Stone Bass Aguachile, Avocado Tomato
Salmon Tiradito, Lemongrass & Panca Chilli

Braised Shortrib, Gochujang & Kaffir Lime
Grilled Black Cod, Thai Spiced, Fragrant Herbs
Miso Glazed Aubergine, Aji Amarillo & Arare

Hibiscus Granita

Crunchy Chocolate Mousse, Molle Pepper

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ICR: Carlo Coxon, Grain Store (Edinburgh, Scotland)

Nathan Graff-Rowe

136 Ontario Street, Stratford, ON, Canada

Tuesday, January 29th, 2019
at 6:30 pm

Grilled Oysters, Spinach & Hollandaise

Tuna Carpaccio, Fresh Herb Salad

Polenta, Pumpkin, Truffle, Parmesan Foam

Rack of Lamb, Braised Shoulder, Caramelised Garlic, Dauphinoise, Thyme

Chocolate Tart, Orange Crème Fraîche

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ICR: Carlo Coxon, Grain Store (Edinburgh, Scotland)

Jules Faulkner

136 Ontario Street, Stratford, ON, Canada

Wednesday, January 30th, 2019
at 6:30 pm

Gravadlax, Caper & Fennel Salad

Crab Ravioli, Vegetable Julienne, Bisque

Heritage Beetroots, Goats’ Cheese,
Orange, Chicory, Caramelised Walnut

Monkfish, Braised Oxtail, Horseradish, Potato Purée

Crème Brûlée, Rhubarb, Shortbread, Maple Syrup

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ICR: Carlo Coxon, Grain Store (Edinburgh, Scotland)

Cody Wideman

136 Ontario Street, Stratford, ON, Canada

Thursday, January 31st, 2019
at 6:30 pm

Poached Oysters, Cucumber & Ginger Beurre Blanc

Lobster, Tagliatelle, Caviar, Bisque

Truffle Gnocchi, Chestnut & Salsify

Smoked Pigeon, Puy Lentils, Hickory, Ardrahan Cheese

Apple Tart Tatin, Vanilla Ice Cream

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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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