Dinner with Chef Gabrielle Hamilton at Stratford Chefs School and Toronto's Richmond Station

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Celebrated author and New York Chef Hamilton will be in residence at Stratford Chefs School from January 11th to January 23rd, 2016.

The Gastronomic Writer in Residence program began in 2007 is named after Joseph Hoare, former food editor at Toronto Life magazine. The program is unique to chef training in Canada and allows students to broaden their knowledge of social media and food writing.

 Launching her Canadian visit on January 11th 2016, Chef Gabrielle Hamilton will be in conversation with fellow Joseph Hoare Gastronomic Writer In Residence and notable author Ian Brown at the Toronto Public Library Appel Salon Series. The two acclaimed authors will discuss Hamilton’s life as a chef and writer, exploring her award-winning memoir Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef and her cookbook, Prune. This event will be held at the Appel Salon in Toronto Reference Library.

While in residence at the Stratford Chefs School, Chef Hamilton will work alongside students for three dinners, bringing her Prune to Stratford’s Prune Restaurant (the school’s dinner venue partner). Dates include: Friday January 15th, Thursday January 21st and Saturday January 23rd. These exclusive four-course dinners, with wine pairings, are priced at $85.00 plus HST. Reserve your seat by calling the school or visiting the Stratford Chef School website.

 Sunday January 17th, Richmond Station is hosting a Stratford Chefs School pop-up dinner not to be missed. Alumni will get to collaborate with Chef Hamilton and Richmond Station co-owners, Carl Heinrich and Ryan Donovan, who are both 2005 Stratford Chefs School alumni. The highly praised Richmond Station is located in Downtown Toronto. Dinner will include four courses, wine and the opportunity to meet these culinary greats. Ticket price is $150. 

Richmond Station opened in 2012 and was a huge success from the start. "Committed to delicious food and excellent hospitality", Heinrich and Donovan have honed a team who appreciate quality local ingredients and thoughtfully crafted dishes. 

 


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