Stephanie Brown
Bio Forthcoming.
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Dinners
Student Dinner Menu
Stephanie Brown
Tuesday, January 31st, 2017 at 6:30 pm
$50 CAD
136 Ontario Street, Stratford, ON, Canada
Tuesday, January 31st, 2017
at 6:30 pm
Pickled mackerel with lemon creme fraiche and pickled vegetables
Cream herb soup with cheese potato croquettes
Stompott Borenkool with braised pork belly, kielbasa sausage, caramelized pear and almonds
Apple crumble with vanilla ice cream and salted caramel
Includes wine pairing and coffee or tea
International Inspirations
Alice Waters, "Chez Panisse" | Prepared by Student Chef Stephanie Brown
Thursday, November 24th, 2016 at 6:30 pm
$60 CAD
136 Ontario Street, Stratford, ON, Canada
Thursday, November 24th, 2016
at 6:30 pm
Steak Tartare
Curly Endive Salad with Celery Root, Apples and Pecans
Chicken Ballotine with Mushrooms and Buttered-Herb Noodles
Caramelized Pear Tart with Late Harvest Riesling Ice Cream
Includes wine pairing and coffee or tea
Canadian Guest Chef Series
Canadian Guest Chef Eric Neaves | Student Chef Stephanie Brown
Saturday, March 4th, 2017 at 6:30 pm
$65 CAD
136 Ontario Street, Stratford, ON, Canada
Saturday, March 4th, 2017
at 6:30 pm
Pretzel buns & breadsticks
chicken liver mousse, cipollini onion preserve
Cauliflower & brown butter soup, fried brussels
Caesar salad: romaine hearts, confit bacon, anchovy-parm dressing, croutons
Ravioli doppi: smoked sweet potato & goat’s cheese fillings, wine & butter sauce, baby arugula, fried capers, parmigiano
Pan-seared duck breast, braised duck leg & tomato sauce, savoy cabbage, white beans, celeriac purée, blood orange
deep-fried apple pie, oat & walnut crumble, maple-vanilla ice cream, sugar & spice
Includes wine pairing and coffee or tea
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.