Dîner Amical

Fairmont Palliser

December 10, 2023

Ashley, Vice Chargée de Presse

A lovely December evening, we gathered in the foyer of the Fairmont Palliser, and nibbled on deviled quail eggs, truffle hummus, and salmon with caviar on a seaweed crisp.

It was delightful to see everyone, as we have not been together in months.

After the reception we took our seats and Bailli Joe Scorgie, reminded us of the etiquette of the table and introduced Baili Délégué Tony Catanese who joined us this evening to present Jori Guetg, Argentier with a Silver Star of Excellence. Jori has been a valued member of Chaîne since 1995, and we are very lucky to have him as part of our bailliage.

The tables were tastefully elegant. The table linens, and napkins were of a grey suede, I spent most of the night enjoying their texture.

Spiced Palliser Bread
Herb & Tallow Butter

First

Beef Tongue Pâté
Foie Gras, Cranberry Gel, Brioche
Blasted Church Syrah, Okanagan Valley, BC

Second

Apple & Pear
Stone Fruit Chutney, Herb Salad
Blasted Church Hatfield’s Fuse, Okanagan Valley, BC

Third

Torched Hamachi
Ponzu, Turnip, Caviar
Blasted Church Hatfield’s Fuse, Okanagan Valley, BC

Cleanser

Mulled Wine Granita
Orange & Cranberry

Fifth

Bison & Lobster
Striploin, Lobster Okonomiyaki, Squash & Cherry
Blasted Church Big Bang Theory, Okanagan Valley, BC

Dessert

Festive Ornament
Chocolate Mousse, Espresso Gelee, Chocolate Sponge
Glenmorangie Signet Scotch, Scotland

With the debris of smashing our festive dessert ornaments cleared away, coffee and tea served, Joe Scorgie delivered the accolade. He noted the foie as part of the first course, the unique way in which the beef tongue had been prepared, the crisp freshness of the salad, with hints of Holiday flavours, followed by the Hamachi, which was divine. Then onto the holiday mulled wine Granita, the fusion ‘surf and turf’ featuring bison with a Japanese lobster pancake, and dessert, the festive chocolate ornament that required a hammer to smash revealing a luscious chocolate mouse. The three wines of the evening were all from the same Okanagan Winery, Blasted Church, along with the Glenmorangie Signet Scotch which accompanied dessert.

The brigade for the evening joined us in the ballroom, they were complemented by a standing ovation. 

With the brigade assembled Joe Scorgie announced the plate recipients for the evening.

For the Heart of the House, Vinay Kumar, Executive Sous Chef

The Front of the House, Robert Gallagher, Banquet Supervisor

Vive la Chaîne!