Tag: recipe

Alumni Feature: Tara Blasman | Bread Baker | Fogo Island Inn | SCS Class of 2015
Alumni, Blog
Alumni Feature: Tara Blasman | Bread Baker | Fogo Island Inn | SCS Class of 2015
September 4, 2019

I remember watching my brother and his friends come home after a busy shift in the kitchen and just rave with passion, it ignited my interest and drive. From there it was game on…

September 4, 2019
July Recipe of the Month: Chilled Cucumber Gazpacho
Alumni, Blog, Recipe
July Recipe of the Month: Chilled Cucumber Gazpacho
July 10, 2019

Enjoy this Chilled Cucumber Gazpacho with Crème Fraiche on a hot summer day!

July 10, 2019
Alumni Feature: Yva Santini | Pazzo Taverna, Stratford | SCS Class of 2009
Alumni, Blog, Recipe
Alumni Feature: Yva Santini | Pazzo Taverna, Stratford | SCS Class of 2009
June 12, 2019

I began working in kitchens as a young teenager, my first job being a dishwasher in Bryan Steele’s kitchen at The Old Prune. It was my experience at The Old Prune that opened my mind to what exceptionally prepared food tastes like, and the power great cuisine can have on evoking emotion. Steele is a chef that inspires beyond precise culinary skill. He encourages awareness of the big picture…

June 12, 2019
May Recipe of the Month: Black Bean BBQ Sauce
Alumni, Blog, Recipe
May Recipe of the Month: Black Bean BBQ Sauce
May 2, 2019

Perfect for Barbecue Season, try this recipe from SCS Alumni, Chef Sean Collins (Chef/Co-Owner of Stratford’s The Red Rabbit, Old Man & Son, Okazu 85 Downie)!

May 2, 2019
April Recipe of the Month: Young Jackfruit Salad (Goi mit Chay)
Blog, Recipe
April Recipe of the Month: Young Jackfruit Salad (Goi mit Chay)
April 3, 2019

Chef Cameron Stauch (SCS Class of 1999) recommends this recipe as an intro to his book “Vegetarian Viet Nam”. It’s bursting with fresh herbal flavours, crunchy textures and a sweet chili dressing. Most of the ingredients can be found at major grocers (Vietnamese coriander may require a trip to Chinatown)…

April 3, 2019
March Recipe of the Month: Grilled Sardines with Ajo Blanco and Fingerling Potatoes
Blog, Recipe
March Recipe of the Month: Grilled Sardines with Ajo Blanco and Fingerling Potatoes
March 7, 2019

Try this recipe from Chef Mike Booth, SCS Alumnus, SCS Instructor and Sous Chef at The Prune.

March 7, 2019
February Recipe of the Month: Fresh Goat Milk Custard with Farm Fruit
Blog, Guest Chefs, Recipe
February Recipe of the Month: Fresh Goat Milk Custard with Farm Fruit
February 1, 2019

Here’s a delicious dessert recipe from SCS Alumnus and one of this month’s Canadian Guest Chefs, Eric Robertson, of The Restaurant at Pearl Morissette. Perfect for that special Valentine…

February 1, 2019
January Recipe of the Month: Vegetable Bayaldi
Blog, Recipe
January Recipe of the Month: Vegetable Bayaldi
January 10, 2019

Our 2019 International Chef in Residence Ryan Brown (Class of 2006) still uses this recipe from his SCS days!

January 10, 2019
December Recipe of the Month: Potato Latkes
Blog, Recipe
December Recipe of the Month: Potato Latkes
December 6, 2018

Latkes (potato pancakes) are a delicious reminder of the Hanukkah story, and have origins in the eastern European countries of Germany, Austria, Russia and Poland as a peasant food. Potatoes were cheap, plentiful and easy to store, making them a staple and necessitating inventive potato recipes…

December 6, 2018
August Recipe of the Month: Zucchini Pasta
Faculty/Staff Posts
August Recipe of the Month: Zucchini Pasta
August 13, 2018

This Zucchini pasta is a nice alternative to a traditional pasta noodle. This dish is a light, fresh, and flavourful option for those hot summer nights. Serve as an appetizer, or add a light protein, like chicken or fish (shrimp would be a great choice!), and serve as a main.

August 13, 2018
May Recipe of the Month: Spring Mix Risotto with Ramp Pesto
Faculty/Staff Posts
May Recipe of the Month: Spring Mix Risotto with Ramp Pesto
May 8, 2018

Foraging season has begun and ramps, or “wild onion”, are beginning to sprout up all over. Growing in large patches where the sunlight breaks through the forest’s tree canopy,  you can almost find them from smell alone. The aroma of onion and garlic is fairly pungent on these tender spring onions. If you go out ramp hunting, make sure you follow foraging procedure by only picking five percent of what’s available (or what you can process within three days, as they go off quickly).

May 8, 2018
April Recipe of the Month: Chinese Pork Steam Buns
March 28, 2018

These pork buns are a staple on any Dim Sum menu, and can also be quite filling. I recommend hosting a Dim Sum pot-luck party to disperse the labour of all the little bites, but they also make a great meal on their own with some sautéed Chinese greens drizzled with Oyster sauce alongside. 

March 28, 2018
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