Christmas Side Dishes with Red Seal Chef Alyssa Dignard Saturday, November 24 1-4pm Stratford Town Centre Kitchen

Christmas Side Dishes with Red Seal Chef Alyssa Dignard

Saturday, November 24 

1:00pm-4:00pm                                                   

Stratford Town Centre Kitchen

*Green Bean Casserole with Mushroom Sauce & Crispy Onion

*Honey Parmesan Roasted Carrots

*Roasted Brussel Sprouts with Bacon Aioli

*Puff Pastry Christmas Tree with Pesto Filling

Cost $20/ adult 16+ Limited to 10 participants maximum & 5 minimum.

Pre-registration & payment required. To Register-www.townofstratford.ca

call 902-569-1995 (with a credit card) or

in person Mon-Fri 8am-4pm Town Centre

Chef Alyssa Dignard

Originally from Ottawa, and moved to PEI in 2010 to attend the Culinary Institute of Canada.

Graduated in 2012 and attained her Red Seal Certification in 2014.

Worked at Le Caveau at the Grand Pre Winery which was a top 20 Restaurant winery in the world.

Since being in PEI her latest achievements were working at Sims Steak House and mastering butchery technique.

For the last 2 years, Alyssa has been at HopYard learning about new flavor combinations and craft beer.

Alyssa placed in the Shell fish festivals Chowder Competition and she loves competing!!

 

 

Christmas Side Dishes with Red Seal Chef Alyssa Dignard Saturday, November 24 1-4pm Stratford Town Centre Kitchen

Christmas Side Dishes with Red Seal Chef Alyssa Dignard

Saturday, November 24 

1:00pm-4:00pm                                                   

Stratford Town Centre Kitchen

*Green Bean Casserole with Mushroom Sauce & Crispy Onion

*Honey Parmesan Roasted Carrots

*Roasted Brussel Sprouts with Bacon Aioli

*Puff Pastry Christmas Tree with Pesto Filling

Cost $20/ adult 16+ Limited to 10 participants maximum & 5 minimum.

Pre-registration & payment required. To Register-www.townofstratford.ca

call 902-569-1995 (with a credit card) or

in person Mon-Fri 8am-4pm Town Centre

Chef Alyssa Dignard

Originally from Ottawa, and moved to PEI in 2010 to attend the Culinary Institute of Canada.

Graduated in 2012 and attained her Red Seal Certification in 2014.

Worked at Le Caveau at the Grand Pre Winery which was a top 20 Restaurant winery in the world.

Since being in PEI her latest achievements were working at Sims Steak House and mastering butchery technique.

For the last 2 years, Alyssa has been at HopYard learning about new flavor combinations and craft beer.

Alyssa placed in the Shell fish festivals Chowder Competition and she loves competing!!

 

 

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