Eric Beddoe
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Dinners
Student Dinner Menu
Eric Beddoe
Tuesday, November 14th, 2017 at 6:30 pm
$55 CAD
Tuesday, November 14th, 2017
at 6:30 pm
Parmegianno-Regianno Custards with Anchovy Dressing and Romaine Heart
Nicoise Tart
Skate Wing with Braised Cabbage and Mustard Sauce
Chocolate Cakes with Walnuts and Beets
International Inspirations: Nobu Matsuhisa, Nobu
Eric Beddoe
Saturday, January 20th, 2018 at 6:30 pm
$65 CAD
136 Ontario Street, Stratford, ON, Canada
Saturday, January 20th, 2018
at 6:30 pm
New Style Sashimi
Grilled Octopus with Miso Anticucho Sauce
Beef Onglet with Baked King Oyster Mushrooms
Yuzu Soup with Mango Sorbet
International Inspirations: Jean-Georges Vongerichten
Eric Beddoe
Thursday, December 14th, 2017 at 6:30 pm
$65 CAD
136 Ontario Street, Stratford, ON, Canada
Thursday, December 14th, 2017
at 6:30 pm
Shrimp Dumplings in Fragrant Lemongrass Broth
Crunchy Fried Squid Salad
Charred Sirloin with Soy, Garlic, Coriander and Steamed Spicy Eggplant
Coconut Panna Cotta
ICR Dinner: Matias Aldasoro
Eric Beddoe
Saturday, February 3rd, 2018 at 6:30 pm
$85 CAD
136 Ontario Street, Stratford, ON, Canada
Saturday, February 3rd, 2018
at 6:30 pm
*Menu subject to change*
Scallop carpaccio with foie gras, mango and Green apple vinaigrette
Little lamb kidneys with toffee sauce and eggplant crystal
Citric crusted sole, tomato chutney and pomegranate vinaigrette
Duck confit with baked apple purée, asparagus, fresh figs and blueberry juice
Tasting of Argentine desserts: cornstarch alfajor, dulce de leche pancake and cheese with candied sweet potato
CGC Dinner: Carl Heinrich, Richmond Station
Eric Beddoe
Thursday, March 1st, 2018 at 6:30 pm
$70 CAD
136 Ontario Street, Stratford, ON, Canada
Thursday, March 1st, 2018
at 6:30 pm
Lardo Toast
honey, fried rosemary
Fried Sunchokes
marinated pickles, capicola
Blue Hubbard Squash
pancetta, apples, mostarda
Cod and Parsley
spaetzle, garlic, hazelnuts
Mushroom Agnolotti
parmesan, walnuts, swiss chard
Pekin Duck
golden turnips, kalettes, mustard seeds
Hawker Centre
pandan sorbet, fish sauce rocks, sesame brittle
What Sets Stratford Chefs School Apart
Innovative, World-class Program*
Our unique program model is method-based, hands-on, experiential, work-integrated learning, safely adapted to Covid-19 protocols.
High Quality Program*
An enriched, immersive curriculum with exceptional standards and small classes. Collaborative, experiential learning through practical classes, Dinner Labs, and Dinners To Go, with strict adherence to Public Health requirements.
Expert Instructors
Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.
Not-for-Profit Model
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.
*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.