MENU: Taylor Carde’s Cozy Winter Night
-Seeded Sourdough with Whipped Herb Butter
-Grilled Endive Salad with Bacon and Blue Cheese Ranch
-Butternut Squash Soup with Parsnip Chips and Basil Oil
-Slow-Roasted Brisket with Root Vegetables
-Warm Salted Brownie with Cookies n’ Cream Ice Cream and Candied Cocoa Nibs
-Bubble Gum Cotton Candy

Student Chef: Taylor Carde

Chef Instructor: Randi Rudner

Sommelier Jordan Mazzanti works with the evening’s student sommelier to select an appropriate wine pairing for each dinner course.

Take out Only! Dinner TO GO $40 per person.

Add Wine Pairings Package (15 oz) for $20 per person.

Please inform us of all food allergies.

Prices do not include HST or Gratuity.

Book PICK UP at: https://www.exploretock.com/stratfordchefsschool/

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.