Come to Stratford early and stay late! Construction delays may be significant in summer 2019 so be sure not to miss out on any fun!

Hwy 6 to Embro/401: Replacement of large culvert Aug-Nov

Expect delays but road will not be closed. Hwy 7 detour is suggested as above, if there is an overlap.

Hwy 8 between Stratford and Shakespeare: In progress

Beginning in early June, stretches of this road between the west end of Shakespeare and the east end of Stratford will be reduced on weekdays to a single lane, with flag people controlling traffic in both directions. Delays may be lengthy, so please allow additional time for your trip. (Both lanes are expected to be open on evenings and weekends.)

 
 

Open Kitchen | SCS Cooking Fundamentals | Braising&Stewing

Event Date: Sunday Jan. 12th, 2020

Event Time: 4:00 PM – 8:00 PM

Host: Stratford Chefs School

Contact: 519-271-1414
Email: admin@stratfordchef.com

Details:

Open Kitchen | SCS Cooking Fundamentals | Braising&Stewing

Every week Level One students at Stratford Chefs School tackle one of the ten foundational methods of cooking. This is your opportunity to explore these cooking techniques as taught in Stratford Chefs School's renowned professional culinary program. This 4-hour, hands-on intensive class is perfect for the more advanced home cook or for anyone interested in examining a future career in the culinary arts.

Week 7: Braising and Stewing

The primary diļ¬€erences between a braise and a stew are the size of the item stewed and the amount of liquid used. While braises generally involve larger cuts of meat (whole joints), stewing meat is normally cut into smaller pieces. Stews require more liquid than braises, unlike braises the items in a stew should be completely submerged by liquid. In addition, stews are normally cooked on top of the stove, uncovered, while braises are cooked in a covered container. With instructor Eli Silverthorne.

Recipes:

  • Sous Vide - theory
  • Lamb Shanks with Creamy Beans and Turnip Purée
  • Beef Short Ribs with Cauliflower Purée and Picked Mushrooms
  • Navarin Printanier
  • Blanquette de Veau

Safety regulations require students wear closed toe shoes when participating in any cooking class.

This class has a maximum capacity of 14 students.

Classes are for students 16 years and older.

Participants will be provided with an apron and all necessary tools and equipment.

Menus, recipes and instructors are subject to change as required.

 

Cost: $85/Per person + a service fee

Location: Stratford Chefs School Kitchens, Stratford, 136 Ontario Street, Stratford

GET TICKETS

Website: stratfordchef.com/open-kitchen/


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