Stratford Chefs School Update

February 8- 14

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NEXT WEEK

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.

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 12

Student Chefs: Erik Miller & Francois Giguère


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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


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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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