February is CANADIAN GUEST CHEF Month!
It’s an exciting time at the School! Dine-in is back and February is Canadian Guest Chef month. More than twenty talented chefs, many of them SCS Alumni, will visit the School over the next five weeks. A different Chef will work with our Level 2 Students each night to present a unique multi-course Dinner menu for your dining pleasure!
Learn more about our Guest Chefs and their fantastic menus at the link below, and reserve your table or take-out!
ALUMNI return as CANADIAN GUEST CHEFS
It’s inspiring to see our graduates flourish in the hospitality industry, return to the School as Canadian Guest Chefs, and work alongside our students.
Next week’s roster includes these three Alumni Guest Chefs!
Above: Ashley Stock, Class of 2020 | A native of Stratford, Ashley’s path started in hospitality, stopped to pursue a financial sector career, and returned to hospitality. After graduating from SCS, she relocated to Toronto, and quickly advanced from entry level sweet and savoury positions at some of Toronto’s top restaurants including buca, to Executive Pastry positions at Ascari and most recently, Canoe. Ashley will work with Jonathan Williams, Chef de Cuisine, Park Hyatt Toronto to create their Menu on Tuesday, February 8.
Above: Julian Palmer, Class of 2020 | Originally from London, Ontario, Julian began his career washing dishes at a local diner and soon after moved to Toronto in search of exciting cuisine. Julian worked under notable chefs in many of the city’s fine dining establishments before moving to Stratford to further his knowledge of classical cookery at SCS. He and his wife loved Stratford so much they decided to stay, and Julian is now the Chef de Cuisine of Braai House and The Alley.
Above: Eric Robertson, Class of 2011 | An Ontario native, Eric cooked in some of Europe’s best kitchens before finding his way home to open The Restaurant at Pearl Morissette with friend and co-chef Daniel Hadida. Arural destination restaurant in Jordan Station (Niagara Region), they serve fresh, high quality ingredients from small-scale organic farms. Following rave reviews for an ever-changing multi-course menu, Pearl Morissette was selected as the #1 new restaurant in Canada for 2018 by Air Canada’s enRoute Magazine.
“Perhaps some of the best food I have experienced from anywhere in the world. Bravo!”
-Jennifer C., Dinner Guest, December 18, 2021
What’s For Dinner Next Week?
CANADIAN GUEST CHEF DINNERS
TUESDAY FEBRUARY 8
Canadian Guest Chefs
ASHLEY STOCK | Canoe
JONATHAN WILLIAMS | Park Hyatt
MENU
BC Spot Prawns
Habanada Pepper, Blood Orange, Lime
Sweet Potato
Memmolette, Malt, Stout
Trout
Toasted Hay, Hazelnut, Grapes
Bread & Butter Pasta
Sourdough, Cultured Butter
Venison
Cocoa, Spruce, Apple, Pretzel
Beets
Beets, Chocolate
Petit Fours
Student Chef Taylor Carde
Dine In $70 | Dinner To Go $50
Wine Pairings Package (15 oz)
for Dine-In or To Go $20
WEDNESDAY FEBRUARY 9
Canadian Guest Chef
ERIC ROBERTSON
Restaurant Pearl Morissette
MENU
Smoked Whitefish Roe, Grilled Radicchio, Beef Heart Crisp
Scallops, Mushrooms, Hay
Lobster, Sunchoke, Pecans
Celeriac, Bay leaf, Pears
Lamb, Fennel, Sweet Cicely
Seabuckthorn, Pine, Orange Thyme
Black Koji Mille Feuille
Student Chef Scott Featherston
Dine In $70 | Dinner To Go $50
Wine Pairings Package (15 oz)
for Dine-In or To Go $20
THURSDAY FEBRUARY 10
Canadian Guest Chef
JULIAN PALMER
Braai House | The Alley
MENU
Tea
Kombu, shitake, spruce
Suede
365 day miso, apple
Oyster
Tapioca, egg, charred lemon
Scallop
Buttermilk, lime, serrano, wild rice
Lions mane
Tasty sauce, nasturtium
Duck
Shio koji, Brassica, kimchi
Amazake
Thai basil
Mushroom
Candy cap, cedar, candied enoki
Student Chef Anthony Liu
Dine In $70 | Dinner To Go $50
Wine Pairings Package (15 oz)
for Dine-In or To Go $20
FRIDAY FEBRUARY 11
Canadian Guest Chef
DANIJEL DACHA MARKOVIC
Elora Mill and Spa
MENU
Oyster, apple mignonette | Cured albacore tuna, lemon gel | Crepe, fresh cheese, trout roe
Bread, honey, cultured butter, Soybean hummus
Suckling pig and Foie gras torchon. Charcuterie vinaigrette
Potato Vichyssoise, salt cod, sturgeon caviar, pickled shallots
Roasted Beef Ribeye, potato pave, watercress aioli, braised shallot, elderberry caper jus
Monforte Paradiso, stuffed with mushrooms, walnut cream, rye crisps
Mulled winter fruits with cinnamon ice cream and spiced cake
Petit fours
Student Chef Bridget MacMillan
Dine In $70 | Dinner To Go $50
Wine Pairings Package (15 oz)
for Dine-In or To Go $20
SATURDAY FEBRUARY 12
Canadian Guest Chef
NEIL BAXTER
MENU
Jerusalem Artichoke Purée with Vegetable Ratatouille
Rabbit and Foie Gras Rillette with Pistachio Yogurt, Violet Mustard, and Pickled Cherries
Scallops with Coonstripe Shrimp, Clams, and Sea Asparagus
Chinese-Braised Pork Belly, with Pear Purée and Dashi Eggplant
Apple Charlotte with Brown Butter Ice
SOLD OUT
Student Chef Daniel Cassar
“It is always a pleasure to be at the Chefs School, delicious inventive food painstakingly prepared and presented. Makes one feel like royalty.”
-Rosemary D., Dinner Guest, December 1, 2020
Please note: As of February 1, 2022, indoor Dining returns at 50% capacity. In compliance with Government Protocols, all Dine-In guests must provide their QR code Vaccination Passport and Personal ID as proof of full vaccination, and wear a mask when not seated at their assigned table. TAKE OUT patrons must wear masks and maintain physical distancing when picking up their order at our facility. Click for more info / FAQ.
QUESTIONS? Visit our Frequently Asked Questions (FAQ) page or email Admissions at: admissions@stratfordchef.com
Photography by Terry Manzo (SCS Class of 1985)