Stratford Chefs School Update

February 15 - 22 | 2016

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NEXT WEEK

Known for its rich dishes and picturesque hillsides, the Piedmont region has been cited as Italy's new food capital. Next week we welcome Gino Minacapilli our International Chef in Residence from this acclaimed region.


Chef Minacapilli, will be working alongside students in the kitchen preparing all of of next week's dinners. Lucky us!


Visit our website and be sure to follow us on social media for the latest updates.


Please note the office will be closed Monday February 15th for Family Day.

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Tuesday February 16

Sformato di cardi gobbi e pere con crema di Robiola di Roccaverano

Tajarin alle erbe aromatiche e ragù di carni bianche

Rollata di coniglio con salsa al basillico e verdure saltate

Mousse ai 3 cioccolati salsa allo zenzero


Wednesday February 17

Peperoni in campagnia con "bagna caoda"

Risotto carnaroli con crema di zucca e gorgonzola

Brasato alla Barbera con polenta ottofile

Panna cotta classica con pere al vino



Thursday February 18

Insalata di cruda di fassone piemontese con frutta e verdure croccanti

Gnocchi di patate al Castelmagno

Filetto di maialino al mirto con composta di mele

Tiramisù al moscato con frutti rossi e bugie



Friday February 19- Waitlist Only

Baccalà con salsa verde e acciughe fritte e pomodorini confit

Lasagnetta farcita con ragù di salsiccia e toma di Bra

Sfere di faraona con marmellata di cipolle rosse

Semifreddo al torrone con cioccolata calda


Saturday February 20 - Waitlist Only

Vitello tonnato con salsa ottocentesca

Ravioli con "plin" al tovagliolo

Carrè di vitello con funghi porcini

Torta di nicciole con zabajone al moscato


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. 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.

SCS LUNCH

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


Three course lunch menus are created entirely by the student chef and executed with help from their peers and instructor.


Friday February 19

Student Chefs: Eric Boisvert


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Goat Cheese Salad

Bistro Greens, Rye Croutons, Maple Walnuts, Radish, Pea Shoots

Burger & Chips


All Dressed Gaufrettes, Pork Belly, Apple-Fennel Slaw, Tomato, Boston Lettuce, Ketchup, Mustard, Pickled Red Onions, Smoked Cheddar


Rye & Ginger

Crown Royal Mousse, Canada Dry Reduction, Lime Sorbet, Gingersnap Straw


Saturday February 20

Student Chef: Steven Weibe


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French Onion Soup


Pork Belly, Confit Vegetables, Purple Potato


Pom Pom Pom


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.

SCS IN THE NEWS

Program director Meg Westley was quoted in the Toronto Star last week. Read the article here.

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