Stratford Chefs School Update

February 8- 14

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We welcome Canadian Guest Chefs and prepare two of our favourite International Inspirations menus.

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.

Tuesday February 9

Canadian Guest Chef Yva Santini, Pazzo Taverna

Antipasti: Hand Stretched Burata, Quick Pickles, Red Peppers and Organic Greens

San Fransisco Inspired Ocean Wise Cioppino

Hand Made Pasta with Braised Beef and Gremolata

Mount Vesuvius; a Pistachio Mascarpone Ice Cream Wrapped and Torched in

Italian Meringue

View Yva in action on their video series here.

Wednesday February 10

International Inspirations - Inspired by Judy Rogers #2

Coppa with Celery Root

Beef Broth with Marrow Croutons and a Truffled Egg

House Cured Cod Braised with White Beans, Fennel and Tomato

Toasted Almond Panna Cotta with Saba and Butterscotch Batons

Donna Borooah was the student chef on our JHGWIR Gabrielle Hamilton's last dinner at the school. Read about it here.

Thursday February 11

Canadian Guest Chef Mike Angeloni, Grand Electric Toronto

Chips with Ash salsa

Beet Stained Albacore Tuna Aguachile, Buttermilk, Avocado, Serrano Chili, Chia Seed and Cilantro

Seared Rare Beef Tostada, Pickled Jalapeno, Egg Yolk, Chorizo Mayo and Pumpkin Seed

Oaxacan Black Mole, Roasted Crown of Chicken, Bitter Greens, Crema and Sesame Seed

Tres Leches Cake, Dulce de Leche Sauce, Pecan, Whipped Cream Cheese and Lemon

Haven't heard of Mike or Grand Electric. Read about them here, here and here ... to list just a few.

Friday February 12 - WAITLIST ONLY

International Inspirations- Inspired by Thomas Keller – The French Laundry #2

Soft Poached Quail’s Egg with Applewood-Smoked Bacon

Dungeness Crab Salad with Cucumber Jelly

Pan-Roasted Bass with Artichoke Ravioli

Braised Breast of Veal, Yellow Corn Polenta Cakes, Glazed Vegetables and Sweet Garlic

Ashed Chevreaux with Slow Roasted Yellow and Red Beets

‘Candied Apple’ Crème de Farina with Poached Apples and Ice Cream

Saturday February 13- WAITLIST ONLY

Canadian Guest Chef, Neil Baxter, Rundles Restaurant

Beggars Purses

Octopus and Fennel

Roasted Butternut Squash Tortellini

Halibut Cheeks and Cured Pork

Rabbit Leg, Chorizo and Mustard

Blood Orange, Olive Oil and Marjoram

Apple Crumble, Brown Butter Ice

With over 35 years as a chef and experience in Stratford and beyond, Chef Baxter's dinners are always a sellout.

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

Canadian Guest Chef Dinners are $65+ HST per person

International Inspirations Dinner are $55+ HST per person

Wine pairings are included. 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.


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 12

Student Chefs: Erik Miller & Francois Giguère


Spelt Grain Sour Dough with Hops Butter

Beer Braised Pork Butt Torellini with Beer Foam

"Black Swan" Strip loin with Rapini, Potato Pave & Pickle Salad

Vanilla Porter Ice Cream with Chocolate Chip Cookie and Strawberry Puree

Saturday February 13

Student Chef: Jose Matamoros


Avocado Cream, Plantain, Ajillo Vinaigrette

Bean and Chorizo Soup with Epazote Oil

Tacos al Pastor , Pork Neck, Pineapple, Cilantro , Corn Tortilla

Sweet Chilaquiles, Crema Ice Cream, Tomatillo Granita, Serrano Gel, Ricotta, Nixtamal

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.


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