Delta Calgary South, Dîner Amical
April 22, 2023
Ashley, Vice Chargée de Presse
Happy World Chaîne Day!
This evening we were hosted by the Delta Calgary South, and what a memorable World Chaîne Day they gave us.
We were greeted with Veuve Clicquot Champagne and a delicious selection of hors d’oeuvres. The Delta had separated the dining area and reception area, which made for an exciting reveal of the stunning tablescapes when it was time to be seated.
Beef Carpaccio
Tuna Tartare
Chickpea Panisse
Roasted Mushroom
The evening began with opening remarks from Joe Scorgie, Baili Régional, Joe introduced our guests and reminded us of the rules of the table. We also had a surprise this evening. Susan was presented with her 20 year commandeur pin! Congratulations Susan!!! We are very lucky to have you.
BREAD
Apricot + rosemary sour, homemade butter, flowers
SCALLOP
Asparagus, tarragon, horseradish
2021 Willm Pinot Gris, Reserve, Alsace, France
BEETS
Lightly smoked, spiced yoghurt, orange, dill, birch
2021 Vigneti Radica Pecorino, Abruzzo, Italy
CHICKEN
Liver mousse, sorrel, seed cracker, pickled Saskatoon
2021 La Petite Perrier Pinot Noir, Sancerre, France
SORBET
Lemon, meringue, thyme
LAMB
“Ribeye”, hay butter, lamb shoulder, buckwheat carrots, lamb jus, agria potato
2017 Vigneti Radica Tullum Rosso DOCG, Abruzzo, Italy
CHEESE
Ash-ripened brie, Paris Brest, leek ash
2021 Gorgo Bardolino DOC, Veneto, Italy
CUSTARD
Goat milk, rhubarb, rose, shortbread
NV Hetszolo Tokaj, 3 Puttonyos, Hungary
The brigade entered the ballroom to a round of applause and we were amazed to learn that all 64 of us were so well hosted by a brigade of 12. Joe spoke to the military precision of the service, well paired courses, and how balanced the flavours were of every course.
By tradition two plates were presented as a token of our event in recognition of the exceptional efforts of two members of The Delta Calgary South’s staff, one from the kitchen brigade, or heart of the house, and another for the front of house brigade.
The plate for the front of the house went to Brent Stone, Manager and Sommelier.
The plate for the heart of the house went to Chris Broughton, Chef de Cuisine.
Vive la Chaîne!
