Dinners - Stratford Chefs School

Dinners

ICR Dinner: Jenner Tomaska, Chicago

Julian Rey

136 Ontario Street, Stratford, ON, Canada

Saturday, February 1st, 2020
at 6:30 pm

Funnel Cake
rye, trout roe, anise
&
Soda
carrot, chamomile, chili

Royale
broccoli, truffle, apple

Chartreuse
cellar vegetables, huckleberry, duck

Salad
bitter greens, almond, mandarin

Mont Blanc
chestnut, honey, rose

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Simon Briggs | Keystone Alley (Stratford)

Erin Reece

136 Ontario Street, Stratford, ON, Canada

Tuesday, February 4th, 2020
at 6:30 pm

Canadian Guest Chef Simon Briggs

Gougère filled with chicken liver mousse

Frisée and endive salad, poached pear, pickled grape, toasted walnuts, and gorgonzola

Seared mackerel, smoked mussels, creamy vegetable ragoût, and crispy capers

Braised pork cheek, ham hock croquette, roasted root vegetables, parsnip chips, and jus

Lemon meringue parfait, white chocolate and orange sauce, and corn meal cookie

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Jonathan Naiman | The Red Rabbit (Stratford)

Matthew Burpee-Jones

136 Ontario Street, Stratford, ON, Canada

Wednesday, February 5th, 2020
at 6:30 pm

Canadian Guest Chef Jonathan Naiman

Buttermilk Biscuits with a Jar of Pimento Cheese

An Ontario Shrimp Taco | The last of Antony’s Corn & Tomatillos | Aylmer Shrimp & Tobacco

Meatloaf Steam Bun | Classic Ketchup Glaze

Red Curry Rice Balls & Brussels Sprouts in Gerard’s Taco Sauce

An Old Dairy Cow from Max we Baked into a Pie

Birthday Cake & Froot Loop Ice Cream

Maple Taffy over Snow

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Angela Murphy, Grace Restaurant (London, ON)

Dyson Smirle

136 Ontario Street, Stratford, ON, Canada

Thursday, February 6th, 2020
at 6:30 pm

Canadian Guest Chef Angela Murphy

Bread
Grace Foccacia
Roasted soy bean oil, and baco noir vinegar

First
Lemongrass and Almond Milk Broth
Fermented sweet onion, vegetable inks

Second
Guernsey Milk Ricotta
Charred pumpkin, malted barley soil, pumpkin powder, ginger gel, mint, basil

Third
Sunchoke Berlingots
Planet shrimp, carapace consomme, hot house cucumber, mizuna, chervil, white sesame

Fourth
Mcintosh Farms Duck Breast
Cocoa espresso crust, smoked pomme puree, Devil’s Rock snow, stout jus

Last
French Apple Cake
Cinnamon black pepper mousse, apple butter, turmeric ice cream, compressed apple

Petit Fours
Fermented orange pâte de fruit

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Mike Fry and Jesse Way, Cambridge Mill

Bailee Letman

136 Ontario Street, Stratford, ON, Canada

Friday, February 7th, 2020
at 6:30 pm

Canadian Guest Chefs Mike Fry and Jesse Way, Cambridge Mill

Sweet Potato Sabayon

Pan Seared Quail, Cold Pressed Canola Oil Sorbet, Sunflower Pesto,
Squash, Leek

Cured Salmon, Black Garlic Pepper Cracker, Whipped Monforte Goat Cheese,
Roe

Lamb, Hangi-Style Potato, Blackened Carrot, Rosemary Cream, Jus, Mint Oil

Cardamom cake, Orange Chocolate Ganache, ButterMilk Ice Cream, Chai Foam,
Pistachio

Earl Gray Lavender Macarons

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Stev George | Co-Owner Olivea (Kingston), Riva (Gananoque)

Fiona Johnston

136 Ontario Street, Stratford, ON, Canada

Saturday, February 8th, 2020
at 6:30 pm

Canadian Guest Chef Stev George

Tuscan chicken liver crostino

Tortellini in brodo

Mushroom lasagne

Salad of Endive, prosciutto and celery heart

Grilled salsiccia and pork ribs with the aromas of Chianti, white beans and broccoli rabe

Ontario pecorino and 25 year old balsamic vinegar

Panna cotta with citrus, fermented honey and fennel

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Carl Heinrich | Richmond Station (Toronto)

Eric Lavryssen

136 Ontario Street, Stratford, ON, Canada

Tuesday, February 11th, 2020
at 6:30 pm

Canadian Guest Chef Carl Heinrich, Richmond Station

Soybean Hummus
goat yogurt, roasted garlic, cumin, sourdough flatbread

Smoked Trout and Squash
georgian roaster, za’atar, tahini, pistachios

Pork Wellington
truffled mushrooms, carrot puree, roasted shallot

London Fog
orange blossom jelly, seabuckthorn, almond crumble

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Carl Heinrich | Richmond Station (Toronto)

Christian Schiller

136 Ontario Street, Stratford, ON, Canada

Wednesday, February 12th, 2020
at 6:30 pm

Canadian Guest Chef Carl Heinrich, Richmond Station

Chicken Fried Oyster Mushrooms
kewpie mayo, togarashi, japanese bbq sauce

Salt Baked Celeriac
almond and hazelnut romesco, garlic emulsion, parsley

Braised Grass-Fed, Organic Beef Shank
glazed rutabaga, charred onion, wild mushrooms, sorrel

After Eight
mint and cocao nib ganache, chocolate soil, peppermint ice cream, marshmallow

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Andrew Mavor | Hanks and Nowhere Restaurants (Victoria BC)

Arthur Hsieh

136 Ontario Street, Stratford, ON, Canada

Thursday, February 13th, 2020
at 6:30 pm

Canadian Guest Chef Andrew Mavor

Sablefish and radish crudo on fish skin crisp

Lightly smoked and cured trout pate, spruce tip and chive jelly, blueberry pickled shallot and wild rice cracker

Crispy bits salad – fried oysters and cheese nuggets, rustic greens, pinoykurat and sea asparagus

Smoked and roast pork belly, celeriac and root vegetable gratin, apple peel sweet and sour

Sour cream tart, beet ice cream, spiced honey and nuts

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Jamie Crosby

Wolfgang Young

136 Ontario Street, Stratford, ON, Canada

Friday, February 14th, 2020
at 6:30 pm

Canadian Guest Chef Jamie Crosby
SAME DAY RESERVATIONS AVAILABLE: CALL 519 271 1414 TO BOOK

Valentine’s Day Extravaganza:

MARINATED MUSSELS carrot, chili
BELGIAN ENDIVE pineapple, comté, macadamia
SOLE salsify, lemon, oyster sauce
OXTAIL celery, mushroom, raisin, lovage
BAY LEAF ICE CREAM orange, olive oil
BAKED POTATO PROFITEROLE

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Marc Chartrand, SCS Chef Instructor

Jaewon Choi

136 Ontario Street, Stratford, ON, Canada

Saturday, February 15th, 2020
at 6:30 pm

Canadian Guest Chef Marc Chartrand

Jaewon’s rainbow roll

McIntosh Farms egg, bacon, confit tomatoes, and Revel espresso

Sunchoke agnolotti, celery root, and ‘raclette’

Duck, potato, cabbage, and peppercorn jus

Monforte cheese course, raisins, and carrot

Lemon, puff pastry, and blueberry

Prix fixe includes wine pairings and coffee or tea.

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CGC Dinner: Eric Robertson & Daniel Hadida | The Restaurant at Pearl Morissette (Niagara)

Cory LeBlanc

136 Ontario Street, Stratford, ON, Canada

Tuesday, February 18th, 2020
at 6:30 pm

Canadian Guest Chefs Eric Robertson & Daniel Hadida, The Restaurant at Pearl Morissette

Whole Grain Sourdough Bread with Buttermilk Whipped Butter

Grilled B.C. Honey Mussels with Leek, Aspic, and Radish

Mahone Bay Scallop with Celeriac, Celery, and Caviar

Haddock with Cabbages and Pickled Flowers

Pork with King Oyster Mushrooms, Black Koji, and Nasturtium

Gooseberry Curd with Anise Tea Granita and Lavender Oil

Sunchoke Millefeuille with Roasted Apple and Apple Syrup

Prix fixe includes wine pairings and coffee or tea.

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Innovative Program

Our unique program model is method-based, hands-on, experiential, work-integrated learning.

High Quality Program

An enriched, immersive curriculum with exceptional standards and small classes.

Expert Instructors

Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

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Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.

Alumni

SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.

Applications are now open for our 16 Week Diploma Summer Program and our 32 Week Professional Diploma Program 2020!

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