Join Andrew Coppolino, author of Farm To Table, at this unique and intimate dinner experience. Andrew met one-on-one with Stratford Chefs School alumni chefs and producers while writing Farm To Table and will be joined by chef Eli Silverthorne and producer Erin McIntosh from McIntosh Farms to share stories and insights from the book that was named one of the most anticipated cookbooks of the year from Canadian Food Bloggers. Attendees will not only have the chance to listen to this unique conversation and enjoy a 3-course meal with wine pairings inspired by Andrew's book, but they will also have the opportunity to ask Andrew questions and pick up— and have signed—a copy of Farm To Table.
The Measure of My Powers by Jackie Kai Ellis is the story of one woman's search to find herself—something to which many of us can relate. Join us for a 3-course dinner with wine pairings at the Stratford Chefs School as Jackie shares her story of empowerment, self-discovery, and the importance of a life well-lived—through good food, through self-love, and through the desire to find meaning.
Join Jane Sigal, the 2018 Joseph Hoare Gastronomic Writer in Residence at the Stratford Chefs School, at this unique and intimate dinner experience. Jane will share stories from her impressive career as a writer, editor, recipe developer, translator, and journalist. Attendees will not only have the chance to listen to her speak and enjoy a 3-course meal with wine pairings inspired by Jane's books, but they will also have the opportunity to ask Jane questions and pick up — and have signed — a copy of her latest book, Bistronomy: Recipes from the Best New Paris Bistros.
David Wolfman has been called the Godfather of Indigenous Cuisine. An internationally recognized expert in traditional Indigenous cuisine and a classically trained chef, he is known for his innovative approach to cooking. Enjoy a 3-course meal with wine pairings inspired by his book, Cooking with the Wolfman, while David shares details of his approach and talks about what traditional Indigenous cuisine and today’s focus on local, sustainable foods have in common.