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Thursday, November 8th, 2012

SAGE KARSON Student Chef

Mexican Inspired Small Plates

Classic Seviche Tostadas.

Spicy Mushroom Tamale.

Pozole Rojo.

Chilies Rellenos.

Dark and Spicy Mole with Chicken.

Pickled Red Onions.

Guacamole.

Green Poblano Rice.

Churros.  [Forgot to take a picture…  The churros were delicious, well made!]

Stratford Chefs School ‘Culinary Repertoire’ dinners are $30.00 per person. B.Y.O.B.: a $5.00 corkage fee applies.

Reservations: 519-271-1414

myreservation@stratfordchef.com

www.stratfordchef.com

Thursday, November 1st, 2012.

LYDIA TREIDLINGER Student Chef

Tapas Inspired Small Plates

Banderillas.

Spanish Omelet.

Garlic Mushroom and Ham Boats.

Mackerel Escabeche.

Salt Cod and Béchamel Fritters.

Pintxo of Crab with Ham.

Spicy Meat Turnovers.

Veal Meatballs in Spicy Tomato Sauce.

Potatoes with Capers and Dill.

Fresh Beets in Romesco Sauce.

Chorizo with Chocolate.

Stratford Chefs School ‘Culinary Repertoire’ dinners are B.Y.O.B.  A $5.00 corkage free applies.

Reservations: 519-271-1414

myreservation@stratfordchef.com 

www.stratfordchef.com

Stratford Chefs School: Stratford's best kept secret!

 

It is that time of year when we look forward to attending lunches and dinners at Stratford Chefs School, prepared by up-and-coming S.C.S. apprentices.

If you are planning a visit to Stratford this Fall or Winter, Tuesday thru Saturday, please do consider consulting the S.C.S. lunch and dinner calendar for the 2012-2013 academic season. 

Lunches are served Thursday thru Saturday, at Rene’s Bistro.

Dinners are served Tuesday thru Saturday, at The Prune Restaurant.

To make reservations, or, if you have any questions, please get in touch with S.C.S.:

Telephone: 519.271.1414

myreservation@stratfordchef.com

www.stratfordchef.com 

Cheers,

The Rundles Team

Amuse bouche: Vancouver Island Albacore Tuna Tataki with ponzu pearls + Butternut Squash Soup with curry oil.

Amuse: Vancouver Island Albacore Tuna Tataki with ponzu pearls + Butternut Squash Soup with curry oil.

Cold Smoked Lois Lake Steelhead with avocado salsa verde, spot prawn beignet.
Cold Smoked Lois Lake Steelhead with avocado salsa verde, spot prawn beignet.
Yarrow Meadow Duck Breast with foie gras boudin, celery root puree, sauce diable.
Yarrow Meadow Duck Breast with foie gras boudin, celery root puree, sauce diable.
Natural Pemberton Valley Beef slow cooked shortrib, sunchoke chips, house ricotta cheese, beef cheek ravioli.
Natural Pemberton Valley Beef slow cooked shortrib, sunchoke chips, house ricotta cheese, beef cheek ravioli.
Araxi Lemon Tart  with sweet pastry crust, crème fraiche ice cream, preserved raspberry coulis.
Araxi Lemon Tart with sweet pastry crust, crème fraiche ice cream, preserved raspberry coulis

Wonderful meal last night.  Thanks to Chef James Walt, whom is back in town visiting Stratford Chefs School, from restaurant Araxi, in Whistler, British Columbia.  (www.araxi.com)

Crisp Hens Egg, Braised Oxtail, Tarragon Foam.

Chicken Supreme, Chicken Livers and Bacon with Potato Dumplings, Savoy Cabbage.
Chicken Supreme, Chicken Livers and Bacon with Potato Dumplings, Savoy Cabbage.

Chocolate Jaffa Fondant, Orange Curd Ice Cream.

The Cheltenham Cheese Pudding was so good, whoops, forgot to take a picture of it…

From Monday, January 23rd thru Friday, January 27th, 2012, Chef Emily Watkins is visiting Stratford Chefs School as a ‘Resident Celebrity Chef’ for her first.  Emily and her husband own and run a small and recently refurbished English country inn, restaurant and bar called ‘The Kingham Plough’ (www.thekinghamplough.co.uk).  The inn is located in the romantic Cotswold region of England, and we cannot wait to visit and stay there, as their establishment looks quite charming, rustic yet refined.  In short, staying at The Kingham Plough would be a welcome escape from the larks of London!

We are looking forward to seeing what Chef Watkins and S.C.S. students cook up in the kitchens of the Old Prune the remainder of this week.  To see her acclaimed British dinner menus, please visit S.C.S.’s website:

http://www.stratfordchef.com/Portals/0/Stratford%20Chef%20School%20menus.pdf

Lobster with Sweet Peppers.

Pasta with Lamb Sauce.
Whitefish with Broccoli Sauce.
Meringue… What Passion!

 

What a brilliant way to end one’s culinary visit to Stratford Chefs School.  Pictures above say enough.

Thanks for visiting us, Paolo.  Enjoy Niagara Falls later today, and we wish you safe journey back to Siena!

 

Amusing Amuse.

Great Grissini.
Beef Carpaccio with Black Truffles.
Rice, Pecorino, Olive Oil and Balsamic Vinegar.
Rabbit Ragout, Artichokes and Potatoes.
Semifreddo with Smoked Sugar.
Lovely Chocolate Lollypops, and Tuile, as Petit Fours.

This week, January 16th thru 20th, 2012, Chef Paolo Lopriore is once again visiting Stratford Chefs School as an honoured ‘Resident Celebrity Chef’ (www.stratfordchef.com). 

Paolo’s cookery is definitely progressive in some degrees, yet, thoroughly grounded in classical Tuscan and Italian culinary roots.  He runs the kitchens of an acclaimed modern restaurant, Il Canto (www.certosadimaggiano.com/eng/the-art-of-the-table-at-the-restaurant-il-canto-in-siena.aspx).  The intimate, wonderfully designed and decorated restaurant is located just outside Siena, Italy, inside a historic country hotel that was once a monastery, Certosa di Maggiano (www.certosadimaggiano.com).   

Stratford is so fortunate to have Paolo visiting and sharing his passion and vision for Italian cookery with all of us.  I cannot wait to see what he prepares with S.C.S. students this evening!

Cin cin,

Richard Maloney

(P.S.: Il Canto is included in San Pellegrino’s ‘World’s 50 Best Restaurants’ list, www.theworlds50best.com/awards/1-50-winners/il-canto.)

BEETROOT AGNOLOTTI with Chives and Parmesan Butter.

BEETROOT AGNOLOTTI with Chives and Parmesan Butter.

BRAISED BEEF SHORT RIBS with Mushrooms, Polenta Fries, and Horseradish Cream.
BRAISED BEEF SHORT RIBS with Mushrooms, Polenta Fries, and Horseradish Cream.
APPLE CRISP TART with Cider Spiced Ice Cream.
APPLE CRISP TART with Cider Spiced Ice Cream.
 
Stratford Chefs School
Bistro Lunch Series 2011-2012
 
Wednesday, October 26th, 2011
Student Chef: Ms. Whitney VanMannen
 
MENU
 
Appetizers:
Local Pork Rillette with Crispy Poached Egg, Soiled Reputation Greens and Cornichon Relish
(or)
Beetroot Agnolotti with Chives and Parmesan Butter
 
Main Dishes:
Braised Beef Short Ribs with Mushrooms, Polenta Fries, and Horseradish Cream
(or)
Seared Sea Scallops with Du Puy Lentils, Carmelized Parsnips and Porcini Broth
 
Dessert:
Apple Crisp Tart with Cider Spiced Ice Cream
 
 

The S.C.S. luncheon menus are created and served by apprentice chefs, in conjunction with local producers.  (Included: appetizer, main dish, and dessert, with coffee/tea service.  For an additional charge, you can order espresso/cappuccino/latte.) 

Price per person is $28.50 + tax.

Seating begins at 11:30 a.m., and service will commence as patrons arrive.  Bring your own bottle of wine and pay a $5.00 corkage fee.

To make a luncheon reservation, please call the Stratford Chefs School: 1-(519)-271-1414
 
 
 

We thank all of our clients for visiting and dining with us this past 2011 season.  (We look forward to re-opening on Friday, May 25th, 2012.  We will close down again after services on Saturday, September 29th, 2012!)

NEW THIS COMING FALL + WINTER: 

The Stratford Chefs School will host luncheons at Sophisto-Bistro this coming academic season, served Wednesday, Thursday and Friday.  Seating begins at 11:30 a.m., and service will commence as patrons arrive.  The luncheon menu will cost $28.50 per person, featuring menus created by S.C.S. student chefs, in conjunction with local producers.  Bring your own bottle of wine and pay a $5.00 corkage fee.  To see the upcoming S.C.S. luncheon schedule, please visit:

http://www.stratfordchef.com/SUPPORTUS/DinnerClub/DinnerLunchCalendar/tabid/165/Default.aspx  

The actual S.C.S. luncheon menus will soon be posted here:

http://www.stratfordchef.com/SUPPORTUS/DinnerClub/DinnerLunchMenus/tabid/118/Default.aspx  

For reservations, please send an email to, myreservation@stratfordchef.com, or, please call the S.C.S. office, at: 519-271-1414

Caldo tlalpeno.

Simple yet sophisticated shredded chicken and vegetable soup.

Pescado en mole verde.
Beautifully moist whitefish in fresh green mole sauce.
Holy Water!
Bishop’s Water!

After a lot of disappointing Mexican restaurant visits on a recent sojourn in Chicago, I am now thoroughly convinced that Mexican cookery (outside of Mexico) is actually best in Toronto.  

Especially, after experiencing Chef Francisco Alejandri’s brilliant Stratford Chefs School dinner, this past Thursday, February 3rd, 2011:

http://www.stratfordchef.com/Portals/0/Menus/10-11/AYAMenuWeb.pdf

Chef Alejandri has just started up his gourmet “Mexican Soul Food” take-out joint in the heart of Kensington Market, called Agave y Aguacate

http://agaveyaguacate.blogspot.com/2010_06_01_archive.html

For sure, I am looking forward to checking this place out on my next ethnic food shopping trip to Kensington!  I think Chef Alejandri’s food stall is only open during the mornings thru late afternoons.  So, it is best to call/email ahead for hours. 

Agave y Aguacate, Kensington Market, Toronto   Tel.: 1.647.208.3091

aguagave@gmail.com  

Sincerely,

Richard Maloney

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