Culinary Capers
December 2015| Newsletter
In This Edition:
We wind up 2015 with culinary gusto and get ready for delicious events in 2016.
International Chefs in Residence
Leondardo Pereira & Kiki Sontiyart are in the kitchen
The Season of Giving
Tasting Notes
Gabrielle Hamilton at Richmond Station
A pop-up dinner, not to be missed.
Faculty Spotlight
Food writer Andrew Coppolino joins our faculty
26th Annual Gala Fundraiser
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 detailsIs 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
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
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
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.
111C Queen Street East, Toronto
Slow Food Open During the Holiday
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
Like us to hear SCS news first
Share the latest happenings at SCS
Be sure to tag us in SCS photo's
Eat, Drink and Be Merry!
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
Email: admin@stratfordchef.com
Website: www.stratfordchef.com
Location: 68 Nile Street, Stratford, ON, Canada
Phone: 519-271-1414
Facebook: www.facebook.com/StratfordChefsSchool
Twitter: @StratfordChef