Dîner Amical

Queens Breakfast Cocktails

February 23, 2023

Ashley, Vice Chargée de Presse

Tonight we dined at the stunning Queens Breakfast Cocktails restaurant on Edmonton Trail, hosted by Chef Jenny, Michael, and their remarkable team.

On arrival we were greeted with a choice of Baron de Rothschild Champagne, a White Negroni, or a Wakey Wakey Eggs & Bakey cocktail. Along with a fun selection of hors d’oeuvres to nibble on while we chatted prior to dinner.

The weather for those not in Calgary was a crisp -32°C, no one was deterred by the weather. It just shows that you can’t keep any of us away from an amazing dinner.

The evening began with opening remarks from Joe Scorgie, Baili Régional, he introduced our guests and reminded us of the rules of the table.

Cocktail Reception

-White Negroni, Burwood Gin, Lillet, elderflower foam
– Wakey Wakey Eggs & Bakey, Makers Mark bourbon, maple, egg white, candied bacon
– Champagne, Baron de Rothschild

– Fresh Sun Seeker Oysters, yuzu shoyu
– Cotton Candy, duck foie gras pate
– Truffles in the Forest (Black truffle arancini)
– Smoked Sockeye Salmon, fish cookie, caper aioli

Antipasti

 Salsiccia di Bra, mortadella mousse, porcini tart

Gavi – Tenimenti Rossi Cairo La Raia, Piedmont 2021

 First 

Scallop & Prawn Seviche, Northern Devine Caviar
Vermentino Blend – Tenuta Montechiesi, Tuscany 2021

 Second

Lobster Ravioli, tomato chutney, lemon vinaigrette 
Raneis – Ceretto Langhe, Piedmont 2016

Third

Crispy Poached Egg, porcini ragu, parmigiano Reggiano crema, shaved truffles
Barolo – Fontanafredda Serraglunga d’alba, Piedmont 2011

Fourth

Alberta Lamb Chops A La Plancha 
Left & Right Bank
Chateau Leoville Bartpn, St. Julien 2010 & Chateau Canon, St. Emilion 2010

Dessert

Hazelnut Semifreddo Roche
Moscato di Asti – Rinaldi, Piedmont

 “Welcome to my Heart!” Chef Jenny

As both brigades entered into the bar area, they were greeted by a round of applause. Joe Scorgie gave the accolade for the evening, highlighting how this evening came together with the holy trinity of Chaîne dinner menus, getting Foie Gras, Caviar, and Lobster. Not forgetting everything else that we were treated to, truffles, oh the truffles, lamb, oysters, the list goes on.

Jenny diplay a little trick on us all this evening. For dessert we were presented with a single purchased Ferraro Roche chocolate…this led to mumblings around the dining room of: ‘Did something go wrong with dessert?”, “Is this a joke”, “What is she playing at.”, “This can’t be right?!?”. We were then brought a cake stand with crème puffs and spun sugar for the table to share, along with a question to the servers about what we were doing with a Ferraro Roche??? They smiled, being in on the joke, and left us wondering until at last we were brought our charming Hazelnut Semifreddo Roche, the Ferraro Roche being a little pre-dessert for us all, and a fun trick from Jenny.

As is our tradition two plates were presented as a keepsake of our event in recognition of the exceptional efforts of two members of Queens staff, one from the kitchen brigade, or heart of the house, and another for the front of house brigade. 

The plate for the service brigade went to Jody Polowich

The plate for the heart of the house went to Frankie Chan.

Thank you to everyone at Queens for a most memorable evening, the décor is magnificent.

Vive la Chaîne!