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Learn how to safely and skillfully prepare raw or cured protein dishes. Examine the principles behind non-heat related cooking, curing, and preserving. Practice how to safely handle and successfully use salts, acids or smoke to enhance the delicate flavours and textures and shelf life of fine cuts of meat, fish and shellfish. Enjoy your creations at the end of class with a glass of Prosecco. Perfect for the dedicated home cook.
- Beef Tartare, Grilled Bread, Egg yolk
- Tuna Tataki, Pickled Cucumber, Melon
- Peruvian Ceviche & Plantain Chip
- Trout Gravlax Crostini
- Smoked Trout Latke with Crème Fraiche
- Oysters & Mignonette Sauce
When: Friday Jul. 10th, 2020
Where: Stratford Chefs School Kitchens, Stratford
Cost: $85/Per person + a service fee
Brad Canning -- With roots in country gospel, Brad plays genres such as blues, pop, rock, folk, etc.