Stratford Chefs School Update
February 1 - 6
NEXT WEEK
We are really excited to welcome our first round of Canadian Guest Chefs into the kitchen and we hope you are too!
Visit our website and be sure to follow us on social media for the latest chef bio's and menus.
February 2 | Amanda Van Brenk
February 3 | Kevin Donkers
February 4 | Allie Mercer
February 5 | Alex Kemenian
February 6 | Kari Bauman
Level 2 Students in Pastry Class
CANADIAN GUEST CHEF SERIES
Tuesday February 2 | Amanda Van Brenk
CGC Ryan Crawford, Backhouse
snacks
prosciutto on a wire
trout caviar macaroon
beef tartare
chicken liver mousse
whey brioche | bitter apricot
bread & butter
wood-fired sourdoughs | house cultured butter
backhouse burrata
preserved tomato | fried milk
braised beef ravioli
roast shallot broth | charred root cellar leaves
wood fired onion
smoked aioli | burnt apple| salsa verde
45 day dry aged beef
cabbage | smoked sprouted rye risotto | beef reduction | j choke
icewine float
unfermented icewine | icewine martini
preserved summer berries
panna cotta | black walnut
wood fired marshmallow
Wednesday February 3 | Kevin Donkers
CGC Ryan Crawford, Backhouse
snacks
prosciutto on a wire
trout caviar macaroon
beef tartare
chicken liver mousse
whey brioche | bitter apricot
bread & butter
wood-fired sourdoughs | house cultured butter
backhouse burrata
plum chutney | fried milk
coal roasted celeriac puree
smoked jackson trout | parsnip | beet
wood fired carrot
charred onion puree | baby carrot puree | frawn emulsion
45 day dry aged beef
salt baked rutabaga | beef reduction | creamy white beans
icewine float
unfermented icewine | icewine martini
black swan drunken pear
spent grain crumble | hop tuile | wort caramel icecream
wood fired marshmallow
Thursday February 4| Allie Mercer
CGC Ryan Crawford, Backhouse
snacks
prosciutto on a wire
trout caviar macaroon
beef tartare
chicken liver mousse
whey brioche | bitter apricot
bread & butter
wood-fired sourdoughs | house cultured butter
backhouse burrata
pear chutney | fried milk
radish puree
fermented broccoli | fermented radish | radish sprouts
wood fired wakefield cabbage
canola | verjus | ontario peanuts
45 day dry aged beef
charred leek | wood fired celeriac ravioli | beef reduction
icewine float
unfermented icewine | icewine martini
carrot cake
monforte goat cheese frosting | black walnut
wood fired marshmallow
Friday February 5| Alex Kemenian
CGC Gilad Rozenberg & Ian Middleton, Stratford Chefs League
Soiled Reputation Vegetables
McIntosh Farms Duck
Church Hill Farm Lamb
Revel Caffe Coffee
Saturday February 6| Kari Bauman
CGC Justin Dafoe, Baker Street Station
Shrimp Cracker with Scallop Mousse
Rice Cakes with Corn, Cheese, Chongqing
Pickled Cantaloupe, Cucumber Radish Kimchi Salad with Scallion Ginger Vinaigrette
Baker Street Ramen
Tofu Tiramisu, Death in Venice Turkish Coffee Gelato, Soy Chocolate Sauce
Dinners are held at our venue parter The Prune Restaurant | 151 Albert St, Stratford, ON.
The cost per person is $65+ HST.
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.
February 5 | Eric Boisvert
SCS Lunches
February 6 | Penny Appleton
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 5
Student Chef: Eric Boisvert
MENU|
Corn Chips
Green Papaya-Mango Sala
Pulpo Carnitas Taco
Coffee Infused Tres Leches
Saturday February 6
Student Chef: Penelope Appleton
MENU|
Popcorn
Crispy Pickerel and Onion Ring Skewer
Chicken Cacciatore, Orecchiette, Garlic Bread, Salad
Key Lime Beignet and Salted Cantaloup Sorbet
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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Stratford Chefs School
Email: admin@stratfordchef.com
Website: www.stratfordchef.com
Location: 68 Nile Street, Stratford, ON, Canada
Phone: 519-271-1414
Facebook: facebook.com/StratfordChefsSchool
Twitter: @Stratfordchef