SCS Upcoming Dinners: Weekly Update
February 28 to March 4, 2017
Week 15: February 28 - March 4, 2017
Tues. February 28 | Student Chelsea Stemmler
Wed. March 1 | Student Chef Nicholas Schroder
Thurs. March 2 | Student Chef Akeela R.
Fri. March 3 | Student Chef Meaghan Evely
Sat. March 4 | Student Chef Stephanie Brown
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Tues., February 28 | Canadian Guest Chef Series
Student Chef Chelsea Stemmler
Canadian Guest Chef: Simon Briggs
Mackerel, mango, chili, radish, cilantro, lime
Crispy duck gizzards, frisee, avocado puree, confit tomato, smoked tomato salsa, queso fresco, tortilla chips
Grilled octopus, chorizo, fennel, cucumber, pineapple, salsa roja, crema Mexicana
Grilled hanger steak marinated in adobo, confit fingerling potatoes, roasted root veg, sauce diable, chimichurri, crispy shallots
Cilantro cake, lemon curd, black olive crumble, cilantro gel, meringue, sour cream ice cream, cilantro sprouts, flowers
Includes wine pairing and coffee or tea
Wed., March 1 | Canadian Guest Chef Series
Student Chef Nicholas Schroder
Canadian Guest Chef: Fransisco Alejandri
Sikil p`ak
Lightly roasted pumpkin seeds, rehydrated with a tomato and habanero pure and finished with fresh coriander and chives. Served with Totopos
CALDO DE OSO
Bear`s broth or fish stew
A light fish and tomato broth, flavoured with star anise , cumin seeds and Mexican oregano. Served with tender morsels of pan seared halibut cheeks and sea scallops. Garnished with capers, olives and black garlic
TOSTADA DE TINGA DE POLLO
Tinga tostada
Shredded chicken, stewed in a tomato and chipotle sauce with cabbage and onions. Served on a tostada with refried black beans avocado, crema and macerated onions
AGUA DE HORCHATA
Rice and cacao agua fresca
Made with white rice and cacao beans and flavoured with canela and condensed milk
CHILE POBLANO RELLENO DE GUACAMOLE CON FRUTAS
Poblano pepper stuffed with guacamole chamacuero and served on a tomato and Mexican oregano sauce.
ARROZ DE CHOCOLATE CON LECHE Y HELADO DE AGUACATE
Rice pudding flavoured with dark chocolate, de arbor chile, canela and annatto seeds. Served with avocado ice cream
Includes wine pairing and coffee or tea
Thurs., March 2 | Canadian Guest Chef Series
Student Chef Akeela R.
Canadian Guest Chef: Fransisco Alejandri
OSTIONES EN ESCABECHE
Pickled Oysters
BC oysters lightly poached and served with escabeche of vegetables,
jalapeños and crackers
SOPA DE PORO, PEREJIL Y TORTILLA
Leek, parsley and tortilla soup
A light leek and parsley broth garnished with fresh parsley, queso
fresco, chopped egg whites and tortilla. Finished with parsley oil
TOSTADA DE CEVICHE
Fresh sea bream, macerated in lime juice with tomatoes, habaneros, and
fresh coriander. Served with avocado and finished with puya sauce
AGUA FRESCA DE FLOR DE JAMAICA
Red hibiscus agua fresca
Jamaica flowers, steeped in water and carefully balanced with fresh
orange juice and rose petal water
CHILE RELLENO DE GUACAMOLE Y FRUTAS EN CALDILLO DE JITOMATE
Poblano pepper stuffed with guacamole chamacuero and served on a tomato
and Mexican oregano sauce
DULCE DE CAMOTE CON HELADO DE MOLE
Roasted sweet potato, finish in a dark caramel, flavoured with dry
fruits, nuts, tequila and rum. Garnished with a delicate gelato made with
chipotle, chocolate, achiote and canela
Includes wine pairing and coffee or tea
Fri., March 3 | Canadian Guest Chef Series
Student Chef Meaghan Evely
Canadian Guest Chef: Aaron Carley
Bread Service: Wild Rice & Colts Foot Traditional Bannock. Served with Whipped Pork Fat and Pemmican
Kanata: Squash, Smoked Coco Bean, Pickled Corn, Popcorn, Chickweed
Foragers First: Pheasant, Sassafras, Mulberry, Juniper, Foraged Pickles, Black Trumpets
Homeland: Rye Kernels, Mead Braised Dandelion Greens, Dill, Wild Licorice, Seeds
The Journey: Giant Octopus, Chic Choc Rum, Sea Asparagus, Sea Buckthorn, Kombu Corral, Dulse
Hunt: Elk Striploin, Beet Fluid Gel, Charcoal Sunchokes, Sumac, Smoking Pine Jus, Reindeer Moss
Setting Roots: Cedar, Birch Cake, Smoked Maple Ice Cream, Spruce Snow, Cherry, Black Walnuts
Sat., March 4 | Canadian Guest Chef Series
Student Chef Stephanie Brown
Canadian Guest Chef: Eric Neaves
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
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2017 Dinner Lab Pricing
SCS Student Dinner Menu Series: $50
International Inspirations Series: $60
Canadian Guest Chef Series: $65
Celebrity Chef in Residence Series: $85
(Pricing is per person and includes wine pairing, and coffee or tea).
Corkage: $10 per bottle
Reservations required. Visit our website to book online. Alternately, call us at 519.271.1414 or email to book now!
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Book Your Personal Tour
A personal visit to the Stratford Chefs School can be as simple as a Q&A with Admissions, or as involved as becoming a guest chef in our kitchens for a day. Sign-up below and let us customize your visit to the SCS.
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Aspiring chefs will work in real kitchens with restaurant chefs, preparing recipes from the School’s actual curriculum. Each session is dedicated to a different aspect of cookery, working with special international menus.
TEEN Classes (ages 16-19): Monday to Friday, noon to 4:00pm
ADULT Classes: Monday to Friday, 6:00 to 10:00pm
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COST | $75 PER DAY includes instruction, recipes to take home and a Stratford Chefs School apron (limit 1 apron per student).
SIGN UP FOR ALL 5 DAYS AND SAVE $25 off the total cost of $375. Sample menus will be posted on our website as they become available.
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Stay Connected
/StratfordChefsSchool
@stratfordchefsschool #stratfordchef
@StratfordChef
Follow us on Facebook, Twitter and Instagram and receive first notice of menus and upcoming events, as well as an insider's look at the SCS!
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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