September 25, 2017

The Glencoe Club, Diner Amîcal
September 25, 2017

Professional Photos courtesy of Jonathan Ferguson, Von der Rusch Photography

On September 25, 2017, The Calgary, Alberta, Canada Baillage was hosted by the Glencoe Club for the first Diner Amîcal of the Fall. The theme of the meal centred around the Tragically Hip with the food cleverly tied to specific songs and their underlying themes. The menu was presented as a CD and the accompanying insert highlighted how each song on the CD was tied to the associated dish.    

To begin the night, a nicely good selection of well-made hors d’oeuvres was accompanied by generous pours of Veuve Cliquot.

 

 

 

After a short time, we were asked to move into the dining room. Jan Hansen, Bailli Régional, then introduced of the evenings guests and outlined the rules and conventions to be followed at a Chaîne Diner Amîcal.  The room was festively decorated and with and tied to items evocative of the Tragically Hip’s last tour with music spanning their career playing in the background. The open kitchen allowed the attendees to see the kitchen brigade in action throughout the meal, preparing each course with focus. The food and wine parings provided for good conversation throughout the evening.

 

 

 

 

 

 

Course 1

 

 

 

Low and Slow Arctic Char
Confit egg yolk, lemon gel, tartare garnish, grilled gem lettuce, crispy skin, sunflower sprouts, lemon batter scraps|
PRA Soave Classico Staforte, Veneto, 2015

Course 2

 

 

 

Roulade of Capon with Foie Gras
French lentils, lightly pickled salsify, port-soaked celery, celery heart ribbons, pain d’epices, fresh peach|
Willm Gewürztraminer, Alsace, 2013

Course 3

 

 

 

Vichyssoise, which was delicately poured for the guests tableside
Watercress avocado crème, clams, mussels, smoked-out oyster, micro cress, Castelvetrano Olive and charred leek with pimento creama, scallion crumbs.
Marimar Estate Albarino Don Miguel Vineyard, Russian River Valley, 2016

Course 4

 

 

 

Veal Sweetbread and Morel Ragout|
Baked golden in butter puff pastry and presented with chanterelles, pumpkin crème purée, alpine herb syrup, red cabbage jus
Alchemy Carmenere, Chile, 2013

Course 5

 

 

 

Tart Nanking cherry pâté de fruit, sour cherry gin with Cointreau and orange bitters.
This course offered guests with a unique presentation and interpretation of a palate cleanser.

Course 6

 

 

 

Tenderloin of Bison
Slow-roasted with a pea croquette in wild rice crumb, crispy peas, purée of parsnip, mustard seed jus
Bellingham Bernard Series Bush Pinotage, South Africa, 2015

Course 7

 

 

 

Wheat Berry, Baby Kale & Sun-Dried Saskatoon Berry Salad
With reduction of Saskatoon vinaigrette
Grey Monk Odyssey Rose Brut, Okanagan

Course 8

 

 

 

Cheese Plate
Glazed nuts, laurel leaf white chocolate butter, pollen and honey
Churchill Dry White Port, Douro

Course 9

 

 

 

Crisp Meringue
Filled with Calvados Chantilly cream, pavé of caramel apple, white chocolate mousse and chestnut finished with candied chestnut syrup and fresh herbs
Field Stone Raspberry Fruit Wine, Alberta

After the meal, Jan Hansen, Bailli Régional, presented the accolades to the kitchen and service brigades and thanked them for the wonderful evening. 

 

 

 

Following custom two plates were awarded for the evening. To recognize the very heart of the house and the tremendous dedication and had work required not only for these functions but throughout the year, Dean Kanuit put forward Kitchen Steward Kalden Wand Chuck to accept the plate on behalf of the culinary team.

 

 

Server Debbie Shaw, accepted the plate on behalf of the service brigade for their fine execution throughout the meal.

 

 

The evening was very enjoyable with good company, interesting food and wine combinations accompanied by fine service which has set the bar for the remainder of the year.

Jan Hansen, then thanked our hosts and wished us all a good evening and reminded us to take care while getting home.

Vive La Chaîne!

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