Culinary Capers

December 2015| Newsletter

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In This Edition:

We wind up 2015 with culinary gusto and get ready for delicious events in 2016.

International Chefs in Residence

International Chefs in Residence Leonardo and Kiki are here and their dinners begin this week.


These renowned chefs work in Lisbon, Portugal, at the 5-star eco boutique hotel, Areias do Seixo,


This week's menus will reflect their vision of modern Portuguese cuisine with Nordic influence.


Tuesday December 1

Butternut Squash & Sea Fennel Tartlet, Sea Urchin, Bitter Almond & Codium


Squid, Button Mushroom, Pine Vinegar
Radicchio, Mackerel, Jerusalem Artichoke & Hazelnut Potato, Samphire Ash & Periwinkles
Aged Beef Coulotte, Periwinkles, Pickled Curry Plant


Passion Fruit, Endive & Turmeric

Carob & Eucalyptus Macaron


Wednesday December 2

Octopus Toast

Razor Clam, Black Radish & Kaffir Lime

Grilled Red Cabbage, Blackcurrant Leaf, Viili Artichoke, Veal Tendons & Roasted Yeast John Dory, Kohlrabi & Yuzu


Banana, Salted Hazelnut & Rue

Carob & Eucalyptus Macarron



Thursday December 3

Roasted Cauliflower & Savory Tartlet Turnip, Pickled Peach and Conpoy


Raw Shrimp, Persimmon & Nasturtium
Sheep ́s Milk, Celtuce & Green Walnuts
Potato, Samphire Ash & Periwinkles
Iberian Pork Neck, Blood Sausage, Mustard Leaf


Celery, Celeriac & Thai Tea

Carob & Eucalyptus Macarron



Friday December 4

Yam & Shiitake crunch Oyster, Ham Fat & Ice Plant


Sweetbreads, Brussel Sprouts, Pata Negra Ham Broth Milkcap Mushroom, Millet & Yarrow
Lamb, Collard Greens & Lemon Purée


Grilled Lemon & Buckwheat

Carob & Eucalyptus Macarron



Saturday December 5

Roasted Cauliflower & Savory Tartlet, Turnip, Pickled Peach and Conpoy


Raw Shrimp, Persimmon & Nasturtium
Sheep ́s Milk, Celtuce & Green Walnuts
Potato, Samphire Ash & Periwinkles
Iberian Pork Neck, Blood Sausage, Mustard Leaf


Beeswax
Carob & Eucalyptus Macarron


Dinners are held at our venue parter The Prune Restaurant | 151 Albert St, Stratford, ON.

The cost per person is $85+ HST.

Wine pairings are included and you are welcome to bring additional bottles with a $5 corkage fee will apply.


Reservations are required. Please call 519-271-1414 or email to book now!

Visit our website for more information anytime for more details and updates.

Dinner & Lunch Labs

Dinners from Tuesday to Saturday | December 1- 19

Seatings start at 6:30pm

Location:

The Prune | 151 Albert Street


International Chef in Residence | December 1-5

Learn about the guest chefs and menus above

$85 per person, wine pairings included


International Inspirations | December 8-19

Experience international chefs' renowned styles, interpreted by our student chefs

$55 per person, wine pairings included


Lunches on Friday and Saturday, with inspired three course menus conceived and created by Level 2 Student Chefs. December 4-19

$30 per person

Wines available by the glass or $5 corkage

Location:

Rene's Bistro| 20 Wellington St


Reservations required:

519.271.1414 or

myreservation@stratfordchef.com

Menus change daily, please check the website for details

Is there a foodie on your shopping list?

Stratford Chefs School gift certificates are available in any denomination and valid for lunch or dinner labs. They can be purchased by calling or visiting our office.


Our December reservations are filling in quickly but there still is some availability for large groups. Perfect for friends, family or colleagues. Sharing a delicious meal is always a good idea.

Gratuities Policy

Financial support is given to the school by everyone who chooses to dine with us.


For those who wish to help further, there are two meaningful ways to do so at the end of your meal. Donations in in any amount can be made to:


  • The Scholarship Fund, providing financial assistance for students.
  • The Operating Fund, enhancing the guest chef program, professional development and special events for students.


There is no minimum donation; your support of our students is very much appreciated!

And we thank you for your support in choosing to dine with us.

Tasting Notes from Bob Latham

The holiday season is upon us: so many wines, so little time! What to do, what to do…? Not to worry; there are delicious wines in every price range depending on your tastes and preferences.


French Champagne ($45+) is a classic for a reason, and works well from brunch through to appetizers to the big meal to dessert.


Less spendy but still tasty and worthy of a holiday celebration: an Ontario sparking wine, a lovely Spanish Cava, or perhaps a California sparkler from a French house all done in the method champenoise ($18-30).


If you are planning a traditional Christmas turkey a lightly oaked Chardonnay from the Niagara or a Pinot Noir if your preference leans toward a red wine would be excellent matches ($20-30).


If you are enjoying a roasted red meat a Cotes du Rhone or a soft and spicy wine from the Languedoc pair well.


After the meal a tawny Port with a farmhouse cheddar and/or an English Stilton served with whole walnuts or walnut bread would be a tasty treat.


A late bottle vintage Port with homemade fruitcake is another lovely pairing. After dinner chocolates call for a sweet Oloroso sherry or a decadent Pedro Ximenez sherry.


Best wishes for the season,

Santé,

Bob Latham

Richmond Station host Gabrielle Hamilton

Sunday January 17th the Stratford Chefs School is presenting a one-night-only culinary collaboration not to be missed.


Accomplished chef and author Gabrielle Hamilton will take over the kitchen at Richmond Station. Gabrielle is the 2015|16 SCS Joseph Hoare Gastronomic Writer in Residence.


Working along with her will be co-owners Carl Heinrich ('05), Ryan Donovan ('05) and team, Chef Hamilton will present a four-course meal.


Chef Hamilton is the chef-owner of Prune restaurant in New York's East Village and was named Best Chef NYC by the James Beard Foundation in 2011.


Richmond Station opened in 2012 and was a huge success from the start. "Committed to delicious food and excellent hospitality", Heinrich and Donovan and their team appreciate quality local ingredients and thoughtfully crafted dishes.


The $150 ticket price includes wine and an opportunity to meet these culinary greats.


Dinner starts at 7:00pm, we ask guests to arrive for 6:30pm.


Purchase tickets online or by calling the school 519-271-1414

Save the Date

International Chef Gino Minacapilli will be joining us February 16th through 20th 2016. Find out more about Gino and what to expect from his dinners here.

Andrew Coppolino

We are thrilled to announce food writer Andrew Coppolino has joined our faculty for the 2015|16 season.


A bit more about Andrew:

Born in Topeka, Kansas but grew up in Waterloo Region


He holds an M.A. in English Literature from the University of Waterloo and has a "sometimes crushing" 250 pages of incomplete PhD dissertation.


Andrew is the co-author of Cooking with Shakespeare (Greenwood Press). It is published in Canada the U.S. and the U.K and is available on Amazon.


Andrew can be heard on CBC-Waterloo Region radio 89.1 (Friday mornings at 7:40am), seen on Rogers TV Grand River Living and in his regular column can be read in the Kitchener Post newspaper. When not at the office or at the SCS he may be running with his two dogs, or coaching Kitchener Youth Soccer.


Factoid: Andrew spent a couple of years in the kitchen at Peter Martin's 20 King Restaurant in Kitchener. He applied and was accepted to SCS but "chickened out and went back to teaching at the University of Guelph".



What appealed to Andrew about joining the faculty at SCS:

"I have long been an admirer of what the school stands for and the unique programme it offers. I know several of the graduates and have worked with them in my journalistic capacity for many years. They have all proven to be great colleagues and friends. I simply love food – the history of it, how it is prepared and I love eating it. The context of Stratford and the SCS just makes it that much more delicious. I have also been a fan of the Stratford resto scene for decades, from The Prune and Rundles to Pazzo and Red Rabbit. It’s a unique and thoughtful food culture here that I just love.



At SCS, what I am enjoying – at least in these first few weeks! – has been working with cooks-in-training as they try to find their place in a very demanding industry but one with its share of unique (if not financial) rewards, as well as adapting writing/communications instruction to the food world and the restaurant context. I’d love if some of the students really embraced food writing in addition to cooking. That would make me feel quite satisfied.

Our Annual Gala Fundraiser is Quickly Approaching

Sunday February 28th prepare for a night to remember.


We look forward to your attendance as we bring together friends, supporters and alumni for a glittering evening of fine wine and food in support of the Stratford Chefs School.


Our students are front and centre of this event; behind the scenes preparing the splendid four-course menu, out front serving our patrons in fine style, and running the Gala Auction throughout the evening.


We look forward to presenting many new and intriguing curated auction lots, while ensuring we continue to offer tried-and-true favourites.


George Restaurant

111C Queen Street East, Toronto

Slow Food Open During the Holiday

Be sure to visit the Market during the holiday, say hello to Kim and all of the other incredible vendors.


Kim will be selling a selection of breakfast pastries prepared by our level one students and Chef instructor Simon Briggs.


Slow Food Winter Market is located in the Falstaff Family Centre at 35 Waterloo St. and is open from 10:00am - 2:00pm every Sunday.

THANK YOU TO OUR 2015|2016 SUPPORTERS

BOARD OF DIRECTORS

Ryan Donovan, Nigel Howard, Timothy J. Leonard, Dr. Dennis Nuhn


ADVISORS

Dan Donovan, Carl Heinrich, Eleanor Kane, Shelley Windsor, John Wolfe


PHOTOGRAPHY PARTNER

Terry Manzo


TECHNOLOGY PARTNERS

The Compudoc and Switch Wifi


VEHICLE PARTNER

Bustard Chrysler


WINE PARTNERS

Cave Spring Cellars, Hidden Bench, Le Sommelier, Malivoire, Rosewood Estates, The Vine Agency


EXECUTIVE CHEF $10,000+

BMO Financial Group

Metcalf Foundation


ESCOFFIER DONORS SOUS CHEF $2,500+

President's Choice

revel caffè


SAUCIER $1,500+

Sarah & Jason Bandey

Foodland Ontario


CHEF DE PARTIE $1,000+

David Lester


APPRENTICE $100+

Karyn Dirse

Karen Flemming

Lydia & Hans Habegger

Judith Horner & Hammond Bentall

Vicki & Max Lass

Sharon McKay

Rheo Thompson Candies Ltd
Susan & David Tamblyn
Sunlife Financial


GASTRONOMIC WRITER IN RESIDENCE DONORS

Elizabeth Baird

James Chatto
Catherine Galligan

Lighthouse Lemonade Inc.

Sandra & Jim Pitblado


SUPPORT A STUDENT CHEF DONORS
Nancy Allen
Elizabeth Baird

BMO Financial Group

Lynda & David Bowen

Dr. Robert Close

Sandra Collier & Thomas Verny

Carol Duncan

Kathryn Fleming

Gayle & Larry Folliott
Ann Gawman

Eleanor Gow
Paul Hellyer

Alison Howard

Eleanor Kane

Kikkoman
Ann & John Lang

Michael Lutzman
Connie & James MacDougall

Ross & Fran McElroy

Gary Miller
Ivey Richard
John Reed
Lawrence Sweet
Barbara Schubert
Stratford Tourism Alliance

Bertha Thompson
The Hillbrook Group

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Eat, Drink and Be Merry!

From all of us at the Stratford Chefs School, our warmest thoughts and wishes are with you for a wonderful holiday season and a peaceful happy new year.


Lunch and Dinners are closed for the holidays December 20 through to January 11.

The office will be closed: December 24, 25, 28, 31 and January 1.


We look forward to hosting you again soon.

Stratford Chefs School

The Stratford Chefs School is a world renowned, not-for-profit educational institution. It is now entering its fourth decade training young Canadian chefs through a unique, industry-driven program. Stratford Chefs School is supported by Service Canada and the Ministry of Training, Colleges and Universities.

Charitable No. 119199958 RR0001