Sundays March - May 11am - 2pm Local Community Food Centre, 612 Erie St. Stratford, ON
Meet some of Ontario's renowned chefs at The GE Café Chef Series in six entertaining and interactive cooking classes, share some delicious dishes and take home some innovative culinary ideas and techniques to enhance your kitchen skills. The GE Café Chefs Series runs from March to May and offers hands-on culinary skills development workshops around modern culinary topics in a fun and informative atmosphere where the guest can easily translate the experiences to their home kitchen!
Classes are $75* per person or $210* for 3 workshops of your choice (* plus service & handling fee and plus HST, deductions will be applied during order processing.)
Ticket includes beverages, food, GE Cafe gift and take-home recipes. Dietary restrictions will be accommodated as much as possible with sufficient notice.
Please call 1-800-561-7926 for further information.
May 25, 2014 Chef Jordan Lassaline - The Local Community Food Centre, Stratford | Stratford Chefs School graduate
Chef Jordan Lassaline arrived in Stratford ten years ago to study culinary arts. Over the years that followed, he was fortunate to work with and learn from some of the area's great chefs and restaurateurs at Revel Caffè, The Prune Restaurant, Bijou and as an instructor at the Stratford Chefs School where he once studied. His dedication to food security grew in 2009 when he trained volunteers on an organic farm in Sri Lanka in cooking and bread making. He now manages the community kitchen at the Local Community Food Centre, offering free cooking classes and meals to the community. Pairing with wines from Rosehall Run Vineyards. Menu: Ricotta/Lemon Dumplings with Pea Shoots, Mint, and Radishes; Salad of Smoked Trout, Fennel, Beets and Horseradish; Crispy Church Hill Farms Pig's Head with Cauliflower, Mustard, Wild Leeks, and Capers; and Rhubarb Strudel with Almond, and Ginger Ice Cream.
March 23, 2014 Chef Robert Rose - Canadian Grub To Go, Stratford | Recently on Chopped Canada
After completing culinary school Chef Robert Rose worked at multiple 4 and 5 CAA Diamond restaurants including Langdon Hall located in Cambridge, ON.
Chef Rose opened Canadian Grub To Go restaurant in August 2012 and has
watched his take-out only business grow to a 30 seat lunch eatery and
now a 14 seat private dining room where he currently showcases his
Chopped Canada menu (he was a contestant on the 4th episode of the Food
Network's new hit show) as well as an all-Canadian tasting which he uses
only ingredients grown in Canada. Chef Rose will be creating his
Award Winning dish from the 2013 Savour Stratford Perth County Culinary
Festival (best vegetarian dish) with his ‘Ontario grains Arancini'. A
similar dish with the same ingredients got Chef Rose ‘Chopped' on his TV
experience which was taped prior to the Culinary Festival but Chef Rose
knew it was a winner and luckily he will let us in on the secrets!
Pairing with wines from Southbrook Vineyards. Menu: Salad with Oyster Dressing, Quail, Pastry with filling.
6, 2014 Chef Yva Santini - Pazzo Taverna, Stratford | Graduate of the
Stratford Chefs School and presenter at the Savour Stratford Festival in
Chef Yva Santini has spent fourteen seasons in the kitchens
of Stratford and reached the Chef position at twenty- five. Chef
Santini is looking forward to her seventh season at Pazzo Taverna to
continue her exploration of the endless flavours of Italian cuisine as
she strives to create authentically delicious food that satisfies, much
like the rustic meals she enjoys in her family's village of Calabria.
Raised in an Italian-Canadian family, Chef Santini always had a passion
for cooking and an understanding of seasonality. Chef Santini is eager
to be a guest Chef at the Stratford Chefs School in February. Pairing
with wines from Cave Spring Vineyard. Menu: Hand Stretched Burrata
with Spring Sprouts and Crostini (Blanc de Blanc, Traditional Method,
Sparkling Wine); Fresh Tagliatelle Pasta Baked with Peas, Soft Onion,
Bacon and Besciamella (2012 Chardonnay 'Estate'); Puff Pastry Mille
Feuille with Maple Pastry Cream (2011 Indian Summer Riesling).
April 27, 2014 Chef Lora Kirk, Ruby Watchco, Toronto | Head Chef, awarded a Michelin Star while in New York City
influenced on her grandparent's farm, after Algonquin College's
culinary program Chef Lora Kirk moved to London and worked with Chefs
Gordon Ramsey and Angela Hartnett. Under her leadership, the Toronto
Four Seasons Hotel twice received the Five Diamond award. As Chef de
Cuisine at Allen and Delancey in NYC, Chef Kirk received the New York
Times Top 10 New Restaurants award and a Michelin Star. Chef Kirk also
ran the kitchen at SOHO House, NYC and is now the Chef at Ruby Watchco,
Toronto. She will compete on Top Chef Masters Season Five - "Battle of
the Sous Chef". Pairing with wines from Muskoka Lakes Winery. Menu: Three fish varieties & three techniques:
Olive OIl Poached Black Cod with Candied Eggplant
Pan Seared Rainbow Trout with Orange, Pickled Red Onion & Olive Pan Sauce
Salt Baked Salmon with Caper Lemon Aioli
Don't forget to bring your shopping bags to the cooking class! The Slow Food Market will have several vendors selling amazing items. This is your last
chance to purchase items at the indoor market. The Slow Food Market will be moving to Market Square on May 4.
May 4, 2014 Chef Joshna Maharaj, Ryerson University, Toronto | Named 1 of 12 to watch in 2012 by the Toronto Star
Chef Joshna Maharaj's strong social justice and sustainability ethics flourished during her time at The Stop where she built innovative and delicious community food programs. Chef Maharaj is working with hospitals to reconnect good, wholesome food with wellness, and create new models for institutional food procurement and production. Now the Assistant Director of Food Services & Executive Chef at Ryerson University, she is working on new campus food strategies with a focus on offering more sustainably sourced, wholesome, affordable food. A regular guest chef on CBC's Steven & Chris and one of Toronto Star's people to watch for 2012. Pairing with wines from Lailey Vineyard Winery. Menu: Joshna hopes we can enable home cooks to maximize use of the local harvest and be able to more easily navigate the farmers market. The plan is to source as much from the Slow Food Market as possible!
Spring Greenhouse Salad
Wild Rice Pilaf with Safe
Blueberry Eon Mess
** some ingredients (vegetables) may change based on market availability
May 18, 2014 Chef Dennis Tay - Richmond Station, Toronto
Born in Windsor, Ontario, Chef Tay began his cooking career at the age of twenty seven after trying to make it as a break dancer in Toronto. From George Brown College, he worked and trained in Italy at two Michelin star restaurant "La Tenda Rossa" in Cerbaia, Chianti, Tuscany. In Toronto he took a position at Splendido Restaurant under Chef Victor Barry before becoming opening Sous Chef at aboriginal-influenced Keriwa Cafe, where he worked when competing on Top Chef Canada Season 3. Chef Tay now works alongside Top Chef Canada Season 2 winner Chef Carl Heinrich at Toronto's Richmond Station.Pairing with wines from Tawse Winery. Menu: Molasses-cured whitefish, pickled Saskatoon, Red Fife cracker and sprouts; Roast Ontario lamb, charred leek, wild mushroom, compressed grapes, cedar jus; and Elderberry Pecan Pie.
Stratford Tourism Alliance
47 Downie Street
Stratford, ON N5A 1W7