Loghan Chambers
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Dinners
Student Dinner Menu
Prepared by Student Chef Loghan Chambers
Wednesday, December 7th, 2016 at 6:30 pm
$50 CAD
136 Ontario Street, Stratford, ON, Canada
Wednesday, December 7th, 2016
at 6:30 pm
Red and Golden Beet Salad with Goat’s Curd and Pumpkin Seeds
Curried Sweet Potato, Carrot, and Red Lentil Soup
Seared Duck Breast with Roasted Garlic Risotto, Red Wine Reduction, and Cremini Mushrooms
Walnut Cake with Maple Ice Cream
Includes wine pairing and coffee or tea
International Inspirations
Gordon Ramsay, "Restaurant Gordon Ramsay" | Prepared by Student Chef Loghan Chambers
Thursday, February 9th, 2017 at 6:30 pm
$60 CAD
136 Ontario Street, Stratford, ON, Canada
Thursday, February 9th, 2017
at 6:30 pm
Butternut Squash Velouté
Seared Loin of Tuna with Poached Veal Fillet and Caper Dressing
Roast Saddle and Leg of Rabbit
Apple Parfait with Honeycomb
Includes wine pairing and coffee or tea
Canadian Guest Chef Series
Canadian Guest Chef Paul Boehmer | Student Chef Loghan Chambers
Tuesday, March 7th, 2017 at 6:30 pm
$65 CAD
136 Ontario Street, Stratford, ON, Canada
Tuesday, March 7th, 2017
at 6:30 pm
…to begin
a shot of ice cold cheapest whiskey chased with a lychee caramel, sour mango with chili salt and pandan water. served with our nuts, bolts and bugs.
1st course.. trio of laarb.
chiang mai style pork laarb with garnishes to be wrapped in a betel leaf
bison laarb, traditional lao garnish wrapped in bison carpaccio with nam prik pao
rainbow trout laarb, chopped fresh trout , grilled makreua puang, traditional northern thailand garnish served in bamboo boat
2nd course…laksa assam
earthy spicy and sour broth with laksa noodle, mahi-mahi and halibut ball roulade and ‘penang’ garnish
main course…nasi padang
bagar rusa..rich, dark and aromatic sauce with tournedos of venison
gulai kancah, bukittinggi curry of veal liver and chicken heart
buyung kacil, ‘pop’ marinated and confit deboned quail
ikan bilis, crisp fried smelts
gulai telur, padang curry quails egg
sambal terong, eggplant sambal
sambal merah, tomato sambal
sambal hijau, green sambal
kengkung goreng, fried water spinach
nasi merah, nasi putih, red rice, white rice
dessert…
cake sale, jackfruit semifreddo, jasmine rice crumble, butterfly peaflower crème anglaise
petit four…
a selection from chef Ian Kittichai issaya, siamese club
Includes wine pairing and coffee or tea
Acknowledgement and thanks to Duongporn Songvisa and Dylan Jones, Bo.Lan restaurant, David Thompson, Nahm restaurant, Henrik Yde-Anderson, Sra Bua by Kiin-Kiin, all the food hawkers that I have studied and who feed me late at night, all the grandmothers who cooked for me and showed me in Indonesia especially in Bukittinggi and all the kitchen staff and friends in Bali and Canada who I cannot do without.
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.