Stratford Chefs School Update

November 24 - 28, 2015

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NEXT WEEK

Next week we start our International Inspirations series.


Experience international chefs culinary styles as interpreted by our student chefs. Wine pairings are included in these memorable four-course meals.


You can view this week's menus here, there are still a few seats available for Thursday evening. And enjoy perusing next week's below.


A Reminder: International Guest Chefs Kiki Sontiyart and Leonardo Pereira are joining us the first week of December. Menu's are now online and reservations are booking up quickly.

NEXT WEEK'S DINNERS

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


Tuesday November 24

Student Chef | Marisa Verbeem


Recipes Adapted From: Michel Bras


Gargouillou of Seasonal Vegetables

Fried Bread and Albacore Tuna with Purslane, Arugula and Mache

Grilled Duck Breast with Spinach and Hazelnut Cream

Peanut Nougatine and Cream Millefeuille


Wednesday November 25

Student Chef| James Rosin


Recipes Adapted From: Frédéric Morin and David McMillan


Marrowbones Cultivateur

Seafood Smorgasbord

Lamb Paloise

Rum-Raisin Panna Cotta



Thursday November 26- SOLD OUT

Student Chef|Paul Smith


Recipes Adapted From: Judy Rogers

Beef Broth with Marrow Croutons and Truffled Egg

Watercress Salad with Beets and Tapenade-Goats’ Cheese Crostini

Roast Rib of Pork with Buttermilk Mashed Potatoes and Heirloom Carrots

Double-Crusted Blueberry Tart



Friday November 27

Student Chef |Erik Miller


Recipes Adapted From: Fernand Point


Oysters with Caviar

Foie Gras Terrine

Pheasant with Cabbage

Saint-Marcellin Cheese

Marjolaine


Saturday November 28

Student Chef |Tyler Cormier


Recipes Adapted From: Anne Sophie Pic


Our Producers’ Vegetables

Fresh Water White Fish

Chicken Pot-Roasted, Red Lemon Marmalade, Braised Chard and Razor Clams Brie De Meaux

Wild Blueberries with Tahitian Vanilla


The cost per person is $55+ 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.

NEXT WEEK'S LUNCHES

Lunches offer our Level 2 students a chance to exhibit their creativity and culinary influences. These three course menus are created entirely by the student chef and executed with help from their peers and instructor.


Menus will be posted online through our website and social media channels as soon as they are ready. Be sure to check back.


Lunches are held Friday and Saturday at Rene's Bistro | 20 Wellington St, Stratford, ON


Friday November 27

Student Chef: Joseph Kwan


MENU|


Truffle Mushroom Soup

Pan Seared Arctic Char with Seasonal Vegetable Medley and Sauce Beurre Blanc

La Parole Cookies and Cream



Saturday November 28

Student Chef: Nathan Layng


MENU|


Beet Salad.

Duck and Parsnips.

Apple Sorbet with Candied Cranberries.



The cost per person is $30+ HST. Wine available by the glass, bottle or we have a $5 corkage fee.


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.

LOOK FOR US AT THE SLOW FOOD MARKET

Every Sunday Level 1 Pastry Class under Chef instructor Simon Briggs will prepare a selection of breakfast pastries for sale. Be sure to visit the Market and come say hello.


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

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