ONLINE AUCTION STRATFORD CHEFS SCHOOL '21 CLASS EAST COAST VIRTUAL KITCHEN BASH of ONE-OF-A-KIND EXPERIENCES & CULINARY GETAWAYS
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STRATFORD CHEFS SCHOOL
’21 CLASS EAST COAST VIRTUAL KITCHEN BASH
O N LI N E AU C TI O N
of ONE-OF-A-KIND EXPERIENCES
& CULINARY GETAWAYS
1 | Richmond Station Comes To Stratford!
Stratford Chefs School alumni Ryan Donovan and Carl
Heinrich, of Toronto’s Richmond Station are offering
a unique opportunity to enjoy a wonderfully arranged
charcuterie tasting with wine pairings to compliment the
experience.
Ryan and Carl will take over the SCS Kitchens on Thursday,
May 6, 2021. Participating guests may pick up their wine
and charcuterie kits that day at the SCS Kitchens between
1pm and 4pm. The boys will conduct the virtual tasting and
discussion at 5pm. Ryan and Carl are willing to provide an
unlimited number of these amazing packages so please,
share this opportunity with friends, family and colleagues
and let’s really get behind this truly unique experience.
Modifications cannot be made to the menu or wine offerings
to accommodate dietary restrictions.
Available for purchase now at:
www.stratfordchef.com/kitchen-bash-online-auction/
PRICE GENEROUSLY MADE POSSIBLE BY
$100 per kit for two Ryan Donovan and Carl Heinrich
Richmond Station
Stratford Chefs School
2 | Stratford Chefs School
Four for Four Dinner Series
On offer is a package of four Stratford Chefs School Dinners for four guests each visit.
The dinners may be booked for any of the School’s Dinner Series – such as Modern
Classics, Canadian Guest Chefs, Student-Designed Menus – late 2021/early 2022. What a
great way to treat family, friends or business associates to a fabulous dining experience!
Reservations to be made through the SCS Administration office.
All Dinners are for four persons and include wine pairings.
OPENING BID $800 GENEROUSLY MADE POSSIBLE BY
revel
Stratford Chefs School
3 | 13 Bottles of Carefully Curated
Fine French Wines by Sommelier
Amanda Bradley
Amanda Bradley’s passion for hospitality began with
humble beginnings; from McDonald’s, Pazzo Ristorante
and Stratford Chefs School in Stratford, Ontario, she
embarked on a journey that would see her excel in the
highest echelons of restaurant management. Her career
has involved the two Michelin starred La Grenouillere in
France, as well as co-founding Canada’s Best Restaurant,
Alo, and currently launching Vela, a restaurant located at
King and Portland in Toronto. She demonstrates a strong
and unwavering dedication to the art of hospitality. Behind
the scenes, she is continuously discovering the wonderful
world of wine. After her Sommelier education with the
International Sommelier Guild, Amanda decided to move
to France to explore French wine and culture. One of the
greatest highlights of her career to date was participating in
the grape harvest in Mercury, France, which is why her palate is naturally drawn to wines
of the Old World with minimal intervention practices.
Her philosophy is grounded in an understanding that for the most part, wine exists for our
senses and is assessed by our senses, and is therefore mostly subjective… so drink what
you like, when you like! Allow Amanda to take you on a Tour de France via the wonderful
world of French wine.
13 Bottle Collection
Jacquesson et Fils, Cuvée No. 743 Grand Vin Extra Brut, Ay, Champagne
2015 Domaine Duclaux, Châteauneuf-du-Pâpe Blanc, Rhone Valley
2018 Bernard Defaix, Chablis 1er cru, Côte de Lechet, Burgundy
2019 Joseph Mellot, Sancere La Chatellenie, Loire Valley
2019 Vincent Caillé, Mouton Noir, Muscadet Sevre et Maine, Loire Valley
2019 Domaine Jaeger-Defaix, Rully 1er Cru Clos du Chapitre, Burgundy
2019 Clos de la Roilette, Fleurie Cuvée Tardive, Beaujolais
2018 Hervé Souhaut Domaine Romaneaux-Destezet, La Souteronne, Rhone Valley
1998 Domaine de Viaud, Lalande de Pomeral, Bordeaux
2019 Château Barouillet, Bergecrac, Bergerac
2019 Domaine ‘Alzipratu, Fuimeseccu Rouge, Corsica
2005 Château Moulin des Laurets, Puisseguin Saint-Émilion
2001 La Fleur d’Or, Sauternes
OPENING BID $400 GENEROUSLY MADE POSSIBLE BY
Amanda Bradley
Sean Robertson
Jeffrey and Jessica Leney
4 | Curated Cases in Two Lots
by Jordan Mazzanti
Jordan Mazzanti is a Sommelier at Langdon Hall Relais
et Chateaux and a Service Instructor at Stratford Chefs
School. Jordan has spent his entire adult life in restaurants
and hospitality; his philosophy is that wine should be
accessible and approachable. He spends his spare time
educating new sommelier candidates and hospitality
professionals including his newest project and future junior
somm, his newborn son Leo!
Jordan has curated these cases and will provide written
tasting notes for each wine to the winning bidder. Build
out your cellar with this incredible collection which features a thoughtful selection of
both New and Old World wines of outstanding value, available to the general public only
through the exclusive boutique wine agency, The Vine Agency.
6 Bottle New World Selection
Glaetzer 2017 ‘Wallace’ Shiraz-Grenache, Barossa Valley, Australia
Loveblock 2018 Pinot Noir, Someone’s Darling Vineyard, Central Otago, New Zealand
Dutton-Goldfield 2017 Chardonnay, Dutton Ranch, Russian River Valley, California
Stoller 2018 Pinot Noir, Dundee Hills, Oregon
Whitehall Lane 2015 Cabernet Sauvignon, Napa Valley, California
Storybook Mountain 2015 ‘Eastern Exposures’ Zinfandel, Napa Valley, California
6 Bottle Old World Selection
Domaine Grossot 2018 Chablis, France
Hofstatter 2016 Gewürztraminer, Vigna Kolbenhof, Alto Adige, Italy
Château Pesquié 2017 ‘Quintessence’ (old-vine Syrah-Grenache), Ventoux, France
Bisci 2015 ‘Rosso Fogliano’ (Merlot-Sangiovese), Marche, Italy
Le Fonti 2015 Chianti Classico Riserva, Panzano, Tuscany, Italy
Virna 2015 Barolo ’Noi’, Piedmont, Italy
OPENING BID $300 GENEROUSLY MADE POSSIBLE BY
The Vine Agency
Jordan Mazzanti
5 | Pearce Predhomme Cuvée Collection
Assembled by Jordan Mazzanti, this 12 bottle collection of
incredible wines from a truly unique collaboration is a must-
have for anyone who enjoys great wines and a great story.
Pearce Predhomme is a union of like-minded individuals
from around the globe, founded with a mission to build and
import wines from our favourite appellations, while offering
an unequalled value/quality ratio for the sommeliers and
wine buyers of Ontario. A collaboration between Toronto
Sommelier and entrepreneur Will Predhomme and Ontario
wine importer Nicholas Pearce, the duo has partnered with
Radford Dale in South Africa and NorthWest Wine Co. in
Oregon to create these special cuvées.
12 Bottle Cuvée Collection
2019 Pearce Predhomme Stellenbosch, South Africa Chenin Blanc (3 bottles)
2019 Pearce Predhomme Willamette Valley, Oregon Pinot Gris (3 bottles)
2017 Pearce Predhomme Willamette Valley, Oregon Pinot Noir (3 bottles)
2018 Pearce Predhomme Stellenbosch, South Africa Syrah/Cinsault (3 bottles)
OPENING BID $250 GENEROUSLY MADE POSSIBLE BY
Pearce Predhomme
Jordan Mazzanti
6 | Lift Off With These Cave Spring
Verticals
Two of Cave Spring Winery’s best wines are on offer
featuring 3 vintage verticals of Riesling and Cabernet
Franc. Included are written tasting notes provided by
Jordan Mazzanti, Sommelier, Langdon Hall and SCS Service
Instructor.
6 Bottle Collection
2007 Riesling CSV
2012 Riesling CSV
2017 Riesling CSV
2007 Estate Cabernet Franc
2012 Estate Cabernet Franc
2017 Estate Cabernet Franc
OPENING BID $100 GENEROUSLY MADE POSSIBLE BY
Cave Spring Winery
Jordan Mazzanti
7 | All the World’s a Stage
Enjoy this unbelievable experience featuring a summer
Stratford backyard bbq hosted by Deanna Horton and
Eleanor Kane. The scene is Deanna Horton’s beautifully
manicured backyard garden where 8 guests will be
treated to an afternoon of gourmet food and wine catered
by the Stratford Chefs School’s chefs and students.
Your experience is only beginning as an afternoon of
entertainment unfolds, brought to you by Stratford theatre
troupe, Sidewalk Scenes, an ensemble of local theatre
actors who will bring a live theatrical performance to you on
this wonderfully unique afternoon. Wine provided includes
3L McManis 2018 Cabernet Sauvignon and 3L Costaripa
Rosamaria 2019 Rose.
This is an outdoor event with date to be mutually agreed
upon by purchaser and hosts, but will be honoured in
perpetuity by the donors.
OPENING BID $700 GENEROUSLY MADE POSSIBLE BY
Deanna Horton and Eleanor Kane
Stratford Chefs School
Amanda Bradley
The Vine Agency
8 | A Day on the Links at Ontario’s Most Exclusive Golf Club
Be part of an exclusive golf experience that very few get the opportunity to enjoy!
Redtail Golf Club is a luxury, private golf course in Port Stanley, designed by Donald
Steel and Tom Mackenzie. Membership is by invitation only and the late Sean Connery
was among the chosen few. You will enjoy 18 holes with your host for the day, Stratford
Mayor Dan Mathieson, followed by lunch and drinks at the elegant club house.
Arrangements to be made through the SCS Administration office once suitable dates have
been established.
This is an outdoor event with date to be mutually agreed upon by purchaser and host, but
will be honoured in perpetuity by the donors.
OPENING BID $750 GENEROUSLY MADE POSSIBLE BY
Dan and Carolyn Mathieson
9 | Dayna Manning Sings Again!
Juno nominated, Stratford performance icon and remarkable singer-songwriter Dayna
Manning is well known and admired by Stratford and area music lovers. Once again this
year, Dayna is providing an intimate performance concert in the home of Chefs School
Board member, David Stones and his wife Jean McLeod. This concert is for a party of 12
and will be staged indoors or outdoors, depending on timing. Excellent wine selections
and fine food lovingly prepared by Chefs School students and graduates will round out
a beautiful evening of fun and music for you and your guests. Bid fast and bid early, this
item sold well last year!
Timing/date to be mutually agreed upon by purchaser and host, but will be honoured in
perpetuity by the donors.
OPENING BID $1000 GENEROUSLY MADE POSSIBLE BY
David Stones and Jean McLeod
10 | Big Ol’ Texas BBQ
Break out the ribs, grilled wings, ol’ fashioned beans, slaw
and corn bread, ‘cause Texas BBQ is comin’ to town!
Stratford Chefs School Board members Nigel Howard
(Chair) and David Stones will be your hosts for this unique
BBQ event, with swingin’ western music, BBQ favourites
grilled before your eyes by Chefs School staff, alumni and
students, and wine selections from the private cellars of
Nigel and David. Get grilling and wine tips from the experts.
This outdoor event is for 8 guests; date to be mutually
agreed upon by purchaser and hosts, but will be honoured in
perpetuity by the donors.
OPENING BID $750 GENEROUSLY MADE POSSIBLE BY
Nigel and Ruth Howard
David Stones and Jean McLeod
11 | Private Lessons: An Exclusive
SCS Open Kitchen Evening for Ten
This package is perfect for anyone who loves food and hospitality! Start the evening
with a private, hands-on cooking class for ten guests taught by one of our expert Chef
Instructors that focuses on a cuisine of your choice. You and your guests will learn new
skills while you cook and laugh together. When the cooking is complete, move to the
dining room where you will sit down to enjoy the meal you have collectively created,
complimented by carefully paired wines. Each guest will also receive the class recipe
package and a copy of the cookbook Farm To Table: Celebrating Stratford Chefs School
Alumni, Recipes & Perth County Producers, by Andrew Coppolino, with photos by
Alumna Terry Manzo (Class of 1985), and a pound of revel fair trade coffee to take home.
Timing/date to be arranged through SCS, but will be honoured in perpetuity by the donors.
OPENING BID $800 GENEROUSLY MADE POSSIBLE BY
revel
Stratford Chefs School
12 | An Exclusive Experience for Eight at Stratford’s
Historic Annie MacPherson Home
One of Stratford’s most historic homes, known as the “Annie MacPherson Home” is now
proudly owned by Karon Bales and Charles (Chuck) Beall. This 1870 Italianate mansion,
located at 51 Avon Street, was designated in 1987 for its significant heritage value. An
important piece of Stratford’s architectural heritage, it is associated with Miss Annie
MacPherson who founded the Match Box Makers Mission for destitute children in London,
England in 1866, setting up homes in Galt and then Stratford and sending impoverished
children to live and work in Canada. Over 81,000 boys and girls lived at the home
between 1883 and 1919.
Karon and Chuck invite a party of eight guests to join them poolside in their luxurious
backyard for a special summer meal, including wine pairings, prepared and served by
Stratford Chefs School alumni.
Timing/dates to be arranged through SCS in conjunction with the hosts, but will be
honoured in perpetuity by the donors.
OPENING BID $900 GENEROUSLY MADE POSSIBLE BY
Karon Bales and Charles Beall
Stratford Chefs School
13 | A Most Welcome Cure for Covid Blues!
An Evening at Langdon Hall
Nestled within the Carolinian Forest on the outskirts of Cambridge Ontario, Langdon
Hall is one of 14 properties in Canada recognized by Relais & Châteaux for a standard
of excellence and is known for incredible Five-Diamond dining experiences, exquisite
accommodations and storybook architecture. Your one night getaway includes a bottle
of 2004 Dom Perignon to enjoy in your room upon arrival and dinner for two with wine
pairings. Explore all Langdon has to offer: the intimate pool, tennis court, and many acres
of grounds to explore. Spa and ancillary activities to be arranged by winning bidder for
additional cost, if desired.
Timing/dates to be arranged, but will be honoured in perpetuity by the donors. SCS will
gladly assist in coordinating arrangements with the winning bidder.
OPENING BID $800 GENEROUSLY MADE POSSIBLE BY
Langdon Hall
Mark Vandenbosch
Jordan Mazzanti14 | Treat Yourself to Toronto
We’ve been cooped up for far too long! Take this exciting opportunity to venture into
the city for an overnight stay for two, which begins with lunch at Pure Spirits, helmed by
SCS Alumnus and former School Instructor Chef Aaron Linley (Class of 1996). Enjoy all of
the shops, cafes and galleries the Distillery District has to offer, then venture uptown to
Dundas Street West for a gelato-making workshop and tasting at Death In Venice Gelato
Co., with Chef-Owner Kaya Ogruce, SCS Alumnus (Class of 2011) and former School
Instructor.
Dinner is served at Vela, Toronto’s most anticipated new restaurant, opening in spring
2021. The newest resto from Amanda Bradley, founder of Alo Restaurant and former SCS
Service Instructor, and her partner Robin Goodfellow, of Bar Raval fame, Vela is inspired
by grand hotel lobby bars around the world with a feel that is modern, sophisticated,
chic–- and sure to be a Toronto sensation! Your adventure will be made complete with an
overnight stay at the Grand Dame of Toronto Hotels, the Fairmont Royal York. You know
you deserve this!
Timing/dates to be arranged, but will be honoured in perpetuity by the donors. SCS will
gladly assist in coordinating arrangements with the winning bidder.
OPENING BID $950 GENEROUSLY MADE POSSIBLE BY
Amanda Bradley
Robin Goodfellow
Fairmont Royal York Hotel
Kaya Ogruce
Mat Rosenblatt, Distillery Restaurant Group15 | “Mastering your Mindset for Success in
Sales & Leadership” Workshop from
Danielle Amos Consulting Inc.
Danielle Brodhagen Amos has shared her passion for
culinary arts in the Stratford community and beyond for
many years. As culinary program co-ordinator with the
Stratford Tourism Alliance she was the founder and force
behind the celebrated Savour Stratford Perth County
Culinary Festival, named Ontario’s “Best Culinary Tourism
Experience.” Danielle joined the Ontario Culinary Tourism
Alliance team in 2013 after spending the previous five years
developing Stratford’s premiere Culinary Tourism Program.
She also served as the co-chair of Slow Food Perth County
and sat on the Terroir Symposium committee.
Much has changed in recent years, but Danielle’s focus and determination to succeed
has lead to the founding of Danielle Amos Consulting Inc., a multi-million dollar virtual
consulting firm working with entrepreneurs, athletes, actors and companies of all sizes,
such as New York Life Financial, Remax, property.ca and many more.
On offer is the “Mastering your Mindset for Success in Sales & Leadership” Workshop.
Perfect for a business of any size with a goal to increase revenue, the 60-90 minute
workshop is hosted virtually through Zoom and covers an introduction to mindset
principles, and includes practical tools to use in both business, as well as your personal
life. Danielle uses examples and scenarios from your industry to “speak the language”
of your team, gives a call to action to move your team closer to your goal, and if
appropriate, Danielle may recommend and include complimentary goal review and
strategy sessions by phone for your team. As a leader in business, don’t miss this chance
to treat your team to an incredible workshop experience.
Timing/dates to be arranged, but will be honoured in perpetuity by the donors. SCS will
gladly assist in coordinating arrangements with the winning bidder.
OPENING BID $1200 GENEROUSLY MADE POSSIBLE BY
Danielle Amos Consulting Inc.FINAL 5
16 | Summer’s Seasonal Bounty LIVE
Throughout his storied culinary career, Chef Jonathan Gushue has been a passionate
advocate of locally sourced, seasonal ingredients. From Langdon Hall, to The Berlin, Fogo
Island Inn and now The Elora Mill, Jonathan strived at each restaurant to celebrate the
terroir that each unique location possessed.
Soiled Reputation Farm near Stratford, Ontario has had a remarkable, longstanding
relationship with this gifted chef, through each stage of his career. We‘re celebrating this
friendship with a unique, intimate dining experience for a group of ten people at Soiled
Reputation Farm, with Chef Jonathan Gushue and SCS Chef Instructors Randi Rudner
and Mike Booth. The multi-course meal will feature the best seasonally available produce
from Soiled Reputation and other local suppliers, cooked outdoors over an asado at the
height of summer’s bounty.
Wines are included. Guests will have an opportunity to tour the beautiful gardens at
Soiled Reputation, and dine outside next to the chefs’ cooking station, overlooking the
farm fields.
Join us for a once in a lifetime opportunity to celebrate the friendship of one of Canada’s
premiere chefs and Soiled Reputation, through a remarkable meal at a stunning location.
Timing / date to be arranged through SCS, but will be honoured in perpetuity by the
donors.
OPENING BID $1250 GENEROUSLY MADE POSSIBLE BY
Antony John and Tina VandenHeuvel
Jonathan Gushue
Randi Rudner and Mike Booth
Cave Spring Winery
Stratford Chefs SchoolFINAL 5
17 | Pamper Yourself at The Elora Mill Hotel & Spa LIVE
SCS Alumnus Aaron Ciancone (Class of 1997), President of Pearle Hospitality, knows
great food and hospitality. Perched atop limestone cliffs overlooking a spectacular gorge,
The Elora Mill Hotel and Spa is a luxury getaway that is fast becoming one of the most
exciting destinations in the country. Spend a day exploring the enchanting village of Elora
and discover the art galleries, boutiques and food artisans that enrich the town’s magnetic
culture. Pamper yourself in the spa and enjoy the culinary adventures of the four course
Elora Taste menu with Sommelier-selected wine pairings. Your package includes a one
night stay for two in a premium guest suite, dinner for two with sommelier pairings,
gourmet breakfast, a $250 gift certificate for spa services, and two luxurious Elora Mill
bathrobes.
Timing/dates to be arranged through 2022.
OPENING BID $1250 GENEROUSLY MADE POSSIBLE BY
Aaron Ciancone
The Elora Mill Hotel & SpaFINAL 5
18 | A PEI Vacation Getaway LIVE
Wouldn’t you love to be stretched out on a beach in Prince Edward Island right about
now? Here’s your chance. Big Point Farm sits on the Northumberland Strait, 40 minutes
from Charlottetown and 10 minutes from the Wood Islands Ferry. This immaculate four
bedroom, two living room,150 year old restored farmhouse sports a private red sand
beach for hours of swimming, walking, kayaking and paddle boarding. The Point Prim
Chowder House and Rossignol Winery are just 15 minutes away, while Chef Michael
Smith’s renowned The Inn At Bay Fortune, the Colville Bay Oyster Company and Myriad
View Distillery are also close by. Wildlife from herons, eagles, ospreys, seals and foxes,
walking trails and a large screened porch for rainy days makes this the perfect family or
romantic getaway. September is Fall Flavours Festival time with food-oriented events
all over the island for you to enjoy. A $200 gift voucher for The Inn At Bay Fortune is
included.
One week / 7 night stay, dates to be mutually agreed on; no time limit or expiry date; in the
event of travel restrictions alternate dates will be arranged.
OPENING BID $1000 GENEROUSLY MADE POSSIBLE BY
Mel Athulathmudali (Class of 2016)
Philip LowryFINAL 5
19 | A Week in One of Europe’s Most Beautiful
Alpine Destinations: Zermatt, Switzerland LIVE
Enjoy a week in the fabled Alpine resort of Zermatt, Switzerland – home of the iconic
and arguably most famous mountain in the world, the Matterhorn. Zermatt is not just a
famous ski resort, but one of the most beautiful places in Switzerland, a country eternally
known for beautiful places. There are countless things to see and do. With over 400 km
of alpine hiking trails, Zermatt is an incredible place to explore during spring and summer.
There are 365 ski days with some of the best summer skiing in Europe. Zermatt is also
home to the highest open-air rail track in Europe, rising over 3000 metres above sea level.
A trip to the top offers stunning views from the Gornergrat Platform including the
beautiful Matterhorn, some 29 other mountain peaks and the Gorner Glacier, the second
largest in the Alps.
A beautiful two bedroom, two bathroom apartment will enchant you and make it difficult
to leave to explore the slopes, walking paths and the charming village itself. David Lester,
former proprietor of Stratford’s The Jester Arms, Pazzo, and current host-owner of
The Three Houses Inn, has lived and worked in Zermatt for more than 30 winters, and
knows the village intimately. For this trip of a lifetime, David will offer tips to his favourite
restaurants, quaint pubs, shops, walking tours and how to ski to Italy for lunch! Do not
miss out on this incredibly exclusive adventure to one of the most beautiful places in
Europe.
David has arranged and offers this incredible accommodation to SCS, assuring us it is a
lovely, charming and luxurious place to spend the week. This package also includes $1500
in Air Canada airfare travel vouchers.
Arrangements to be made during “off peak” travel periods in Zermatt. Stratford Chefs
School will coordinate a meeting for the winning bidder with David to arrange travel plans.
Timing/dates to be arranged, but will be honoured in perpetuity by the donors.
OPENING BID $2500 GENEROUSLY MADE POSSIBLE BY
David Lester
Marcel and Edith van Hulle
Chip and Barb Vallis
Marcia Matsui and Roger CottonFINAL 5
20 | A Whistler Culinary Adventure
with Chef James Walt LIVE
The legendary mountain resort of Whistler, BC is an international mountain sports mecca
and a wonderfully, down-to-earth mountain town. Two side-by-side mountains spanned
by the world-record-breaking PEAK 2 PEAK Gondola give access to Whistler Blackcomb’s
renowned alpine terrain, drawing hikers, skiers and mountain bikers in search of endless
adventure and spectacular landscapes. At lower elevations, sparkling glacier-fed lakes,
towering old-growth forests, waterfalls, beaches, parks and world class golf courses are
linked by a network of paved valley trails. The hub of Whistler is a compact, chalet-style
pedestrian village at the base of Whistler-Blackcomb mountains, filled with amazing
shopping, alpine spas and incredible dining. We are thrilled to feature in this package
three distinguished dining experiences from Stratford Chefs School Alumnus Chef James
Walt (Class of 1991).
James Walt is Whistler’s only chef to cook at the celebrated James Beard House in New
York where he has performed on four separate occasions. Walt has been voted best
chef in Whistler by Pique Newsmagazine and was inducted into the British Columbia
Restaurant Association Hall of Fame in 2011. One of the country’s leading chefs, a
celebrated cookbook author and “farm-to-table” pioneer, James Walt continues to inspire
his guests, creating compelling regional cuisine based on local, sustainable ingredients.
The winning bidder of this package will dine at three wonderful Whistler restaurants
where James Walt serves as Culinary Director and Executive Chef.
IL CAMINETTO Best new Whistler Restaurant, Best Sommelier – Gold Award Vancouver
International Wine Festival | You will enjoy Chef James Walt’s five-course Chef’s Tasting
Menu for two prepared using the freshest seasonal ingredients to create a modern take on
favourite Italian classics. Sommelier Wine Pairings will accompany this incredible dining
experience.
ARAXI Best Whistler, Gold Vancouver Magazine Restaurant Awards, Best Formal Whistler
Restaurant, Where Magazine “To Dine” Awards, Wine Program Excellence – Gold,
Vancouver International Wine Festival | You will enjoy a five-course Chef’s Tasting Menu
with emphasis on regionally sourced ingredients from local farmers, growers, foragers and
fishermen. Sommelier Wine Pairings will accompany this incredible dining experience.
BAR OSO Best Casual Restaurant, Where Magazine, Best Cocktail – Best of Whistler
Reader’s poll, Design Award-International Design Association | At Bar Oso you will be
treated to a selection of Spanish influenced small plates and tapas with handcrafted
cocktails to compliment your experience.
You will meet James and have an opportunity to discuss his illustrious career and his
beginnings and continued involvement at Stratford Chefs School. (continued)But wait, there’s more!
Also included are two lift tickets for Whistler Backcomb which will be valid for both a
winter or spring-summer experience. Arrangements will be made once a travel date and
time has been decided by the winning bidder.
Two tickets to Vallea Lumina (https://vallealumina.com/), an evening mountain excursion
that follows cryptic radio transmissions and lingering traces of two long-ago hikers, to
find the scenic trailhead where the real journey begins. This pathway leads toward a place
filled with beauty, and proof that the legends of Whistler are true.
Return airfare from Toronto to Vancouver on Air Canada will be included thanks to Jeff
and Jessica Leney. Some restrictions may apply, subject to Aeroplan availability.
A $500 gift card from whistler.com will allow the winner to book hotels, skiing, golf,
spas and many other Whistler-based experiences for a tailored holiday that best suits your
plans.
This package will be arranged according to a time most suitable to Chef Walt and the
demands of his restaurants. All arrangements to be coordinated through SCS. Valid
through March 2022.
OPENING BID $2500 GENEROUSLY MADE POSSIBLE BY
Chef James Walt
Stratford Chefs School
Jeff and Jessica Leney
FINAL 5 Lot numbers 16 through 20 are our exciting
LIVE FINAL 5 LIVE AUCTION ITEMS!
Final Bids for these five amazing packages will be accepted during
the live online Auction FINALE on Thursday, March 25, as part of
our ’21 Class East Coast Virtual Kitchen Bash online event.
See rule 3 on following page.
While all members of the public are invited to participate in the
online auction, to be part of the LIVE AUCTION FINALE you need to
purchase a ticket to our online Kitchen Bash!
Ticket info at stratfordchef.com/21-class-virtual-kitchen-bash/BIDDING FOR ALL AUCTION LOTS
opens on Monday, March 1, 2021!
stratfordchef.com/kitchen-bash-online-auction/
STRATFORD CHEFS SCHOOL ONLINE AUCTION RULES
1. This auction is a charity auction in support of Stratford Chefs School, which is a registered
not-for-profit and charitable organization in the Province of Ontario. One hundred per cent of
proceeds will be used in support of the School and its programs.
2. The online auction will commence at 10 am on March 1, 2021. Bidding on lots will close at 7
p.m. March 25, 2021, by use of a “soft close” whereby last second bids recommence a three
minute clock (note exceptions in #3 below).
3. Bidding on lots #16, 17, 18, 19, 20, as duly noted in the Auction catalogue as the “Final Five
Live” items, will be completed via a live auction event as part of a Stratford Chefs School’s “’21
Class East Coast Kitchen Bash” virtual broadcast on the evening of March 25, 2021. The highest
bid received for each of these five lots at the conclusion of online bidding “soft close” earlier in
the evening will become the opening bid for each lot at the start of the live auction segment.
4. All Bidders must be 19 years of age or older and a resident of Canada.
5. All registration information the Bidder provides to the Chefs School or the Auctioneer must be
current, complete and accurate.
6. As a Bidder you are responsible for any bids placed under your bidding number and password.
The security of your Bidder information is your sole responsibility. If at any time you feel
that your Bidder number has been compromised in any way, you must notify the Auctioneer
immediately.
7. Buyer acknowledges and agrees not to retract bids. The Highest Bidder shall be the Buyer. In the
event of any dispute the decision of the Stratford Chefs School will be final.
8. The Auctioneer and the Stratford Chefs School gather information about Bidders and Buyers for
the purposes of conducting this online auction only. No Bidder or Buyer information will be sold
or used for any other purpose.
9. All sales are final. The Stratford Chefs School has made every effort to describe and catalogue
items accurately and correctly, but neither warrants nor represents and in no event shall be
responsible for the correctness of descriptions, genuineness, authorship, provenance or condition
of the items. No statement made in the catalogue or online listing, or made orally during
the course of the auction or elsewhere, shall be deemed such a warranty, representation, or
assumption of liability.
10. Each person bidding assumes all risks and hazards related to the auction and items obtained
at the auction. Each Bidder agrees to hold harmless from any liability arising indirectly from
Stratford Chefs School, their elected or appointed officials, members and employees, the
auctioneer, the auction company and its agents and employees, the event organizers, sponsors,
and/or volunteers connected with the auction.
11. The Auctioneer will collect credit card and contact details of each Bidder as part of the
registration process. Following the conclusion of the auction, Stratford Chefs School will contact
each Buyer to process payment and arrange delivery of the lot package.
12. CRA regulations do not allow tax receipts for the purchase of auction items. No gift certificates
are redeemable for cash.THAN K YOU
to our Event Sponsors & Donors
EVENT SPONSORS
EXECUTIVE CHEF Sponsor CHEF DE CUISINE Sponsors
RE/MAX a-b Realty Ltd Orr Insurance and Investment
PWL Capital
SOUS CHEF Sponsors
Lori Belanger and Brian Cooper
Peter and Beverley Maranger
Famme & Company
AUCTION Sponsor
Brent Shackleton, Shackleton’s Real Estate & Auction Co.
AUCTION DONORS
Ryan Donovan (Class of 2005) Jeff and Jessica Leney Mark Vandenbosch
Carl Heinrich (Class of 2005) Ann Jasper Robin Goodfellow
Richmond Station Rob Groh Fairmont Royal York Hotel
David Lester The Vine Wine Agency Kaya Ogruce (Class of 2011)
Antony John Pearce Predhomme Mathew Rosenblatt
Tina VandenHeuvel Deanna Horton Aaron Ciancone (Class of 1997)
Soiled Reputation Eleanor Kane The Elora Mill Hotel and Spa
Cave Spring Winery Mayor Dan Mathieson Danielle Brodhagen Amos
Jonathan Gushue Carolyn Mathieson James Walt (Class of 1991)
Randi Rudner (Class of 2012) David Stones and Jean McLeod Mel Athulathmudali (Class of 2016)
Mike Booth (Class of 2006) Nigel and Ruth Howard Philip Lowry
Jordan Mazzanti Anne Campion, revel Roger Cotton
Amanda Bradley Karon Bales Marcia Matsui
Sean Robertson Charles Beall Chip and Barb Vallis
Vela Restaurant Langdon Hall Marcel and Edith van Hulle
SPECIAL THANKS
John Wolfe Peter and Beverley Maranger Eddie Matthews
Kristin Sainsbury Ryan Donovan (Class of 2005) SCS Graduating Class of 2021
Rick Orr Terry Manzo (Class of 1985) SCS Staff & Faculty
Graham Westmacott The Bookends SCS Alumni Association
Lori Belanger Creative Feats SCS Fund Development
Brian Cooper Michael Fisher, Stream Studio CommitteeYou can also read
