Open Kitchen Programs
April 26, 2017
Welcome to our Open Kitchen!
For the first time in the School’s 34 year history we are offering spring and summer cooking classes and learning experiences devoted to the dedicated home cook.
Trade Secrets
Intensive workshops focused on a cooking technique, dish or product. Subjects include Wine, Pastry, Butchery and more.
Get Cooking!
Intensive workshops focused on themed recipes. Subjects include Bistro, Vegetarian, and International Cuisine.
Boot Camps
A multi-day course focused on skill and knowledge development. Subject areas include Fermentation, Cookery, Pastry, Bread and Wine.
Team Building & Wellness
Social and educational hands on cooking events for groups of 15 to 30 allow guests to cook alongside friends and colleagues or break into teams and compete. Let us build a unique event to suit your team.
Learn more about your cooking instructor, Ian Middleton
Learn more about your wine instructor, Bob Latham
Unless otherwise noted in the workshop descriptions, classes are suitable for the beginner to intermediate home cook.
The 2017 Open Kitchen Program has been generously sponsored by
Dr. Dennis B. Nuhn and Laurie Nuhn
COMING UP!
April
Friday, April 28th | Trade Secrets | Fish and Chips
Join us for fish “fry day”! Learn how to make light and fluffy fish, crunchy fries and tartar sauce from scratch. Deep frying techniques and safety will be shown.
6:30 - 9:30pm | $60 + HST
Saturday, April 29th | Trade Secrets | Choux Pastry
Oh mon choux! Learn the techniques required to make Choux pastry, or pâte a choux, which is used to make éclairs, profiteroles, beignets, gougeres and many more sweet and savoury items.
2:00 - 5:00pm | $60 + HST
May
Monday, May 1st | Get Cooking! | Meatless Monday: Soups
Learn a variety of healthy vegetarian soups that are guaranteed to leave you and those you share your table with satisfied.
6:30 - 9:30pm |$60 + HST
Wednesday, May 3rd | Get Cooking! | Quick Breads
In this class breads that do not use yeast for rising are examined, including scones, Irish soda bread and muffins. This one’s “scone a be a lotta fun!”
6:30 - 9:30pm |$60 + HST
Friday, May 5th | Trade Secrets | Fish Butchery
Fish Fridays continue with a class that teaches the home chef what to look for when purchasing fish and how to properly fillet both round and flat varieties. As some knife skills are required, this workshop is best suited for the intermediate home chef.
6:30 - 9:30pm |$75 + HST
Saturday, May 6th | Trade Secrets | Burgers
Win your friendly neighbourhood burger war! This class dedicated to grill masters in the making demonstrates how to grind meat to make your own burgers and proper cooking techniques.
2:00 - 5:00pm | $75 + HST
Monday, May 8th | Get Cooking! | Meatless Monday: Salads
Do you have the iceberg lettuce blues? Learn a variety of hearty salads and tasty dressings in this class dedicated to the culinary art of eating your greens.
6:30 - 9:30pm |$60 + HST
Wednesday, May 10th | Get Cooking! | Bread
Do you have the need to knead? In this class the science of bread making is examined, as well as techniques that will enable the home baker to achieve a perfect loaf each time.
6:30 - 9:30pm |$60 + HST
Thursday, May 11th | Trade Secrets | Cookies
Are you a home baker who knows a cookie monster? Learn cookie dough basics and put your new knowledge into action baking a variety of cookies to take home with you!
6:30 - 9:30pm |$60 + HST
Friday, May 12th | Trade Secrets | Grilling
Calling all grill masters! In this class techniques for grilling meat, fish and vegetables are explored.
6:30 - 9:30pm |$75 + HST
Saturday, May 13th | Kids can Cook! | Mother's Day
Share some special time with mom (or grandma!) and learn to cook her a fabulous breakfast in time for Mother’s Day! 2 children per adult participant maximum. Children must be 9 years or older. Dads welcome, too!
10:00am - 1:00pm | $75 + HST (1 adult, 1 child) | $90 + HST (1 adult, 2 children)
Saturday, May 13th | Trade Secrets | Wholly COW!
Watch and learn! Guest instructor and SCS alumnus Ryan Donovan (Richmond Station, West Side Beef Co.) leads this demonstration focused on the techniques required to butcher an entire cow. Additional animal butchery techniques are also discussed. This class is offered in partnership with the Local Community Food Centre. All meat butchered will be used by LCFC food programs.
2:00 - 5:00pm | $50 + HST
Tuesday, May 16th | Trade Secrets | Fried Chicken and Butchery
In this class home chefs learn how to properly butcher a chicken. Students will then learn recipes and techniques required to safely fry a mouth-watering chicken meal.
6:30 - 9:30pm |$75 + HST
Thursday, May 18th | Trade Secrets | Taste Wine Like a Pro
Sommelier Bob Latham guides students through the theory and intricacies of how to best pair food with wine. Perfect for the beginner to intermediate wine enthusiast.
6:30 - 9:30pm |$60 + HST
Friday, May 19th | Trade Secrets | Patio Cocktails
Restaurateur Steve Walters guides students through ways of mixing perfect cocktails for those hot summer days and nights. Ideal for the beginner to intermediate amateur mixologist.
6:30 - 9:30pm |$75 + HST
Saturday, May 20th | Trade Secrets | International Grape Varieties I
Sommelier Bob Latham guides students through the intricacies of the grape varieties Riesling & Pinot Noir. Perfect for the beginner to intermediate wine enthusiast.
2:00 - 5:00pm |$60 + HST
Wednesday, May 24th | Trade Secrets | Ice Cream
We all scream for ice cream! Get ready for summer by learning how to make delicious ice creams for your family and friends.
6:30 - 9:30pm |$60 + HST
Thursday, May 25th | Trade Secrets | International Grape Varieties II
Sommelier Bob Latham guides students through the intricacies of the grape varieties Chardonnay & Cabernet Sauvignon. Perfect for the beginner to intermediate wine enthusiast.
6:30 - 9:30pm |$60 + HST
Friday, May 26th | Boot Camp | Sourdough Bread: Day 1
In this 2 part class sourdough techniques are examined and doughs prepared to be baked the following day. This course is best suited for the intermediate home baker.
6:30 - 9:30pm |see below for price
Saturday, May 27th | Boot Camp | Sourdough Bread: Day 2
This class is a continuation of the previous evening's class, where the final stages of sourdough production will be taught.
10:00am - 1:00pm | $100 for both classes
Saturday, May 27th | Trade Secrets | International Grape Varieties III
Sommelier Bob Latham guides students through the intricacies of the grape varieties Sauvignon Blanc & Merlot. Perfect for the beginner to intermediate wine enthusiast.
2:00 - 5:00pm | $60 + HST
Monday, May 29th | Get Cooking! | Meatless Monday: Entrees
In this class learn how to prepare and present tasty and hearty meatless main dishes.
6:30 - 9:30pm |$60 + HST
Wednesday, May 31st | Trade Secrets | Risotto
Take the fear and mystery out of risotto! Learn a variety of techniques and recipes.
6:30 - 9:30pm |$60 + HST
June and July events coming soon!
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Stratford Chefs School
Classrooms | 184 Ontario Street
Kitchens and Dinners | 136 Ontario Street
Email: admin@stratfordchef.com
Website: www.stratfordchef.com
Location: 136 Ontario Street, Stratford, ON, Canada
Phone: 519-271-1414
Facebook: facebook.com/StratfordChefsSchool
Twitter: @Stratfordchef