Around the World with the Class of 2022
Celebrate on Friday, March 11
Join us for a fun kitchen party soirée to celebrate the graduating Class of 2022 and toast the end of this school year! We’ll take you around the world, with globally-inspired street foods and fun cocktails prepared by our graduating Class of 2022 and Chef Instructors. It’s happening on Friday, March 11, we’d love to see you there!
Tickets on sale now! Limited capacity.
Where: SCS Kitchens, 136 Ontario Street, Stratford
When: Friday, March 11
Time: 6-9pm
Tickets: $150 each*
*$50 charitable tax receipt issued for each ticket purchased.
Drink Pairings included | Cash Bar available.
“As always, a magnificent imaginative meal… food as ART. Restores the body, mind and spirit. Bravo!!”
– Rosemary D., Dinner Guest on February 9, 2022
What’s For Dinner?
CANADIAN GUEST CHEFS Dinner Series
Final Week!
TUESDAY MARCH 1
RANDI RUDNER
Class of 2012
The Prune | Stratford Chefs School
MENU
Wonderbread™ with Roasted Potato Cream & Caviar
Endive Feuilletée, with Hazelnuts, Mushroom-Black Garlic Liquor & Deep-Fried Saltines
Doubled Cappellacci, with Caramelized Cabbage, Monforte Meme-olette & SCS Ham
Potato-Scaled Sablefish (after Paul Bocuse), with Sauce Saint-Malo à la Cancalaise
Bergamot Parfait, with Petitgrain Pop Rocks, Lime Namelaka, and Flint Corn Ice Cream
Yuzu & Mandarin Cotton Candy
Student Chef Scott Featherston
SOLD OUT
WEDNESDAY MARCH 2
Canadian Guest Chef
NUIT REGULAR
PAI Northern Thai Kitchen, Sabai Sabai, Sukho Thai, Kiin (Toronto)
MENU
Som Tum / Papaya Salad
Poh Tag / Spicy and Sour Seafood Soup with Holy Basil Leaves
Gaeng Keaw Wan Gai / Green Curry Chicken
served with steamed jasmine rice
Sakoo Ma Prow Oon / Tapioca Pearls with Young Coconut
Student Chef Taylor Carde
SOLD OUT
THURSDAY MARCH 3
Canadian Guest Chef
MIKE BOOTH
Class of 2006
The Prune | Stratford Chefs School
MENU
Fish & Chips
Tempura Skate Wing, AJ’s Potatoes, Brown butter, Lime Pickle
BBQ Duck Consommé
Dumplings, Edamame, Bok Choy, Green Onion
Celery Root Pastrami
Celtuce, Danish Rye, Mustard
Seed Crusted Venison Leg
Root Vegetables, Cippolini, Mole Jus
Apricot Parfait
Burnt Honey, Pistachio Gelato, Kataifi
Student Chef Bridget MacMillan
Dine In SOLD OUT
Dinner To Go $50
Wine Pairings Package (15 oz) $20
FRIDAY MARCH 4
Canadian Guest Chef
MATTHEW SULLIVAN
Class of 2007
MENU
TBA
Student Chef Anthony Liu
Dine In $70 | Dinner To Go $50
Wine Pairings Package (15 oz)
for Dine-In or To Go $20
“Perhaps some of the best food I have experienced from anywhere in the world. Bravo!“ -Jennifer C., Dinner Guest, December 18, 2021
IMPORTANT:
Review our current Safety Measures
https://www.exploretock.com/stratfordchefsschool/
QUESTIONS? Visit our Frequently Asked Questions (FAQ) page or email Admissions at: admissions@stratfordchef.com
Photography by Terry Manzo (SCS Class of 1985)