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STUDENT DESIGNED MENU | Student Chef Scott Featherston

Experience exquisite 4 course dinners featuring menus designed by our Level 2 student chefs, TO GO!
MENU: Scott Featherston’s Iberian Dream – Portugal and Spain in Stratford
-Broa de Milho: House-Milled Corn & Rye Sourdough with Butter
-Pot-Roasted and Grilled Octopus with Ajo Blanco, Grapes, Fingerling Potato
-Açorda Alentejana: Portugese Bread, Herb, and Egg Soup
-Roast Porchetta with Carrots, Caramelized Fennel, Salsa Verde
-Basque Burnt Cheesecake with Salted Brandy Caramel Sauce, and Orange Confit
Student Chef: Scott Featherston
Chef Instructor: Randi Rudner
Take out Only!
Dinner TO GO $40 per person
Add Wine Pairings Package (15 oz) for $20 per person
Sommelier Jordan Mazzanti
Please inform us of all food allergies.
Prices do not include HST or Gratuity.
Dinner Labs for the public are an essential part of our Students’ experiential training, enabling them to gain real-world experience in a Professional Kitchen and in various Front of House positions.

Date

Jan 20 2022
Expired!

Time

6:00 pm

Location

Stratford Chefs School Kitchens

Organizer

Stratford Chefs School
Phone
519-271-1414
Email
admin@stratfordchef.com
Website
https://www.exploretock.com/stratfordchefsschool/