The Glencoe Club, Dîner Amical
September 16, 2023
Ashley, Vice Chargée de Presse
Jonathan Ferguson, Von der Rusch Photography, All Photos
Being the annual general meeting we began in a separate room to hear each member of council report on the last twelve months. We then made our way to the next room for champagne and hors d’oeuvres.
Champagne, and a gorgeous day awaited, several attendees were sitting outside on the patio basking in the beautiful weather, I think it had been ordered specifically for us. Along with 3 passed hors d’oeuvres there was also a boat of freshly shucked west coast oysters.
Having enjoyed the reception, attendees moved into The Glencoe Clubs recently renovated dinning room. The well thought out table centres enhanced the room and the evening.
The evening began with opening remarks from Joe Scorgie, Baili Régional, Joe introduced our guests and reminded us of the rules of the table.
Warm Dinner Rolls & Roast Chicken Butter
First Course
YELLOW FIN TUNA
Heirloom tomato, pickled Taber corn, basil
Mirabeau Côtes du Provence 2022, Provence, France
Second Course
GRILLED BABY CARROT & FAIRWINDS FARM GOAT CHEESE TERRINE
Carrot salad, sundried grapes, frisée
Manoir de Mercey Mercury Red 2019, Burgundy, France
Third Course
BUTTER POACHED ARCTIC CHAR
Preserved lemon, aerated potato, crispy pork belly
Cambria ‘Julia’s Vineyard’ Pinot Noir 2018, Santa Maria Valley, California, USA
Fourth Course
ROAST BUTTERNUT SQUASH & APPLE PASTA CROWN
Brown butter, pumpkin seed, sage, aged pecorino
Cambria ‘Kathrine’s Vineyard’ Chardonnay 2020, Santa Maria Valley, California, USA
Fifth Course
SMOKED CHERRY GLAZED QUAIL
Confit leg rillettes, beets, puffed grains
Château de Montfaucon Côtes du Rhône 2017 – Rhône Valley, France
Palette Cleanser
CUCUMBER REFRESHER
Junmai sake, Tanqueray London dry gin, stoli cucumber vodka, honey syrup, lemon juice, traditional floral bitters
Entrée
ALBERTA LAMB TRIO
Roast saddle, lamb chop, braised shoulder, butter turnip, crispy polenta, pepper jam
Château Fontenil – Fronsac 2016, Bordeaux, France
Cheese
FINE CHEESES WITH ACCOUTREMENT
Morbier, tete de moine, delice Bourgogne triple cream, st agur, cendrillan ash goat
Whistle Viogner Ice Wine 2020
Dessert
CARAMELIZED BANOFFEE CAKE
Dulce de leche, espresso, chocolate ganache
Rosso Espresso Martini (decaf)
The brigade entered the dining room to a round of applause. In his closing comments Joe highlighted several of the amazing dishes, he told us that the palate cleanser was a version of a cocktail served at the club. The stemware, and cutlery were also a testament to the organizers of the event.
By tradition two plates were presented as a token of our event in recognition of the exceptional efforts of two members of The Glencoe Club’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 Ciara Glendon, Food and Beverage Manager.
The plate for the heart of the house went to Alyssa Holder, Banquet Sous Chef.
Vive la Chaîne!
*All photos of this dinner were taken by Jonathan Ferguson, Von der Rusch Photography, and provided to us for use on the website. We would like to thank The Glencoe Club for this addition to the evening.
