Dinners - Stratford Chefs School

Dinners

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

David Monkhouse

136 Ontario Street, Stratford, ON, Canada

Friday, February 1st, 2019
at 6:30 pm

Chicken, Chilli, Lime & Coriander ‘Shooter’
Confit Chicken Bon Bon

Scallop, Maple Syrup Glazed Pork Belly, Apple & Watercress

Sweet Potato & Spinach Rotolo, Beurre Noisette

Venison, Salsify, Cavolo Nero, Brambles

Plum & Almond Tart, Pedro Ximinéz, Crème Anglaise

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

Mark Dickey

136 Ontario Street, Stratford, ON, Canada

Saturday, February 2nd, 2019
at 6:30 pm

Halibut Ceviche, Lime, Jalapeño, Chervil

Octopus, Heritage Potato, Aioli

Pumpkin Ravioli, Chestnut & Sage

Rib Eye of Beef, Ox Cheek, Crispy Tongue,
Parmentier Potatoes, Oyster Mushrooms

Chocolate Fondant, Maple Syrup, Crème Fraîche

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International Inspirations: David Chang, Momofuku

Thomas Noftall

136 Ontario Street, Stratford, ON, Canada

Tuesday, February 5th, 2019
at 6:30 pm

Roasted Scallop with Pickled Chantrelles and Nori

Cured Hamachi with Horseradish-Edamame Purée

Marinated Hanger Steak Ssäm

Fried Apple Pie

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International Inspirations: Frank Pabst, Blue Water Café

Trent Gadbois

136 Ontario Street, Stratford, ON, Canada

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

Kusshi Oysters with Pickled Vegetables and Horseradish Foam

Sesame-crusted Scallops with Japanese Eggplant

Smoked Black Cod with Beluga Lentils

Hazelnut Financiers with Vanilla-Poached Pears

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International Inspirations: Eric Ripert, Le Bernardin

Jessica Johnston

136 Ontario Street, Stratford, ON, Canada

Thursday, February 7th, 2019
at 6:30 pm

Layered Crab, Avocado, and Potato with Yellow Aji Pepper Sauce

Albacore Tuna Poached in Extra Virgin Olive Oil with Potato Crisps and Light Red Wine Béarnaise

Crispy Braised Pork Belly and Baby Calamari Basquaise

Chestnut Parfait with Oven-Roasted Bosc Pear and Candied Orange Peel

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International Inspirations: Gordon Ramsay, Restaurant Gordon Ramsay

Barbara Langford

136 Ontario Street, Stratford, ON, Canada

Friday, February 8th, 2019
at 6:30 pm

Butternut Squash Velouté with Sautéed Cèpes, Scallops, Parmesan Crisp, and Mushroom-White Truffle Tortellini

Seared Loin of Tuna with Poached Veal Fillet and Caper Dressing

Roast Saddle and Leg of Rabbit, Cauliflower, Haricot Blanc and Young Lettuce

Apple Parfait with Honeycomb, Bitter Chocolate and Champagne Foam

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International Inspirations: Pascal Barbot, L'Astrance

Kassandra Smart

136 Ontario Street, Stratford, ON, Canada

Saturday, February 9th, 2019
at 6:30 pm

Sesame | Tomato-Red Currant | Banyuls Vinegar

Crab | Avocado Ravioli | Sweet Almond Oil

Pork | Cockle | Treviso

Lamb | Black Curry | Eggplant

Vacherin | Citrus | Ricotta

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International Inspirations: Hiro Sone, Terra

Travis Matt

136 Ontario Street, Stratford, ON, Canada

Tuesday, February 12th, 2019
at 6:30 pm

Tuna Tartare with Spicy Lemon-Ginger Vinaigrette

Petit Ragout of Sweetbreads, Mushrooms and Prosciutto

Medallions of Lamb with Anchovy-Black Olive Sauce and Artichoke Fritters

Orange Risotto in Brandy Snaps with Passionfruit Sauce

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International Inspirations: James Walt, Araxi | SCS Class of 1991

Martin Hernandez

136 Ontario Street, Stratford, ON, Canada

Wednesday, February 13th, 2019
at 6:30 pm

Salmon Tartare with Seaweed

Seared Scallops with Cauliflower Tempura

Crispy Duck Confit with Lentils and Honey-Roasted Carrots

Pineapple Upside-Down ‘Tart’

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CGC Dinner: Neil Baxter

Dexter Kiriopoulos

136 Ontario Street, Stratford, ON, Canada

Thursday, February 14th, 2019
at 6:45 pm

*We ask that all guests please arrive for 6:45PM*

Menu TBA

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CGC Dinner: Jon Rennie

Zachary Phillips

136 Ontario Street, Stratford, ON, Canada

Friday, February 15th, 2019
at 6:30 pm

Menu TBA

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CGC Dinner: TBA

Jacob Confurius

136 Ontario Street, Stratford, ON, Canada

Saturday, February 16th, 2019
at 6:30 pm

Menu TBA

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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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