Stratford Chefs School Update

February 1 - 6

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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.

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.

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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