Stratford Chefs School Update
February 23 - 28 | 2016
Tuesday February 23 | Kieana Bergen
Canadian Guest Chef Sylvain Assié & Matt Duffy
Wednesday February 24 | Michelle Robinson
Canadian Guest Chef Arron Carley
Thursday February 25 | Erik Miller
Canadian Guest Chef Bryan Steele
Tuesday February 23
Blood Orange, Radish, Candied Kumquat, Dill, Celery
Celery Root Agnolotti
Chestnut, Celery, Mimolette, Black truffle, Brown Butter Sauce
Northern Pike Quenelle
Cognac Lobster Bisque, King Oyster Mushrooms
Grain Crusted Ontario Venision
Squash Puree, Roasted butternut Squash, Sunchoke, Kale, Red fife Spätzle, Cranberry
Aigre-Doux, Cocoa jus
Wednesday February 24
Life or Death
King Oyster Mushrooms seared and slow cooked in koji and wild ginger broth, cress & flowers atop, garnished with puffed wild rice
Spuds Under Snow
Slow cooked spuds, cowder, ramp powder, pickled ramps, peanut & onion soil, blue haze pudding, hop snow, herb jus
Trout & Rye
Rye cured and applewood smoked local trout, beets in green juniper, sea buckthorn fluid gel, dulse rye berries, beach sand
Bison, reindeer moss, charcoal carrots, celeriac, fermented Saskatoon berries, sassafras jus
Birch Butter Tart
Cedar jelly, ver jus ice cream, black peanut crumble, frozen birch peddles
Canadian Guest Chef 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 can be purchased 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.
Friday February 26
Sourdough Bread and vegetable butters
Rutabaga, turnip, leek and spruce
Beets, butternut, trout and mustards
Parsley, parsnip, radish and venison
J choke, beets, speculaas and blackcurrant
Dinner will be held at our venue parter The Prune Restaurant | 151 Albert St, Stratford, ON.
The cost per person is $85+ HST.
Wine pairings are included.
Saturday February 27
Sunday February 28
Curious about gala? Want to learn more? Read all about it here.
Thank you Chefs for taking the time out of your busy restaurants to share your skills with us.
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