The Hawthorn Dining Room, Fairmont Palliser, Calgary

 Dîner Amical

April 27, 2025

 Ashley, Vice Chargée de Presse

What a treat, having a dinner in the Hawthorn Dinning Room on a Sunday evening. We were welcomed with Champagne and two delicious hors d’oeuvres.

Joe Scorgie, Baili Régional, welcomed us to the Hawthorn, and introduced our guests. We were reminded of the rules of the table, and then he presented four Commandeur pins, Linda Robinson, Jade Gandasubrata, Louie Marchesin, and Rosemary Bacovsky.

DINNER & WINE PAIRING

 Hawthorn Bread

Truffle Mushroom Butter

APPETIZER | DIEGO GORDILLO, BOLIVIA

 Lengua

Confit Beef Tongue, Pistachio Butter, Escabeche

Domaine De Colette Rosé, Beaujolais, FR

  PASTA | GREGOR DUNKI, SWITZERLAND

 Capuns

Spãtzle, Swiss Chard, Speck, Pickled Shallots, Cream Sauce

Domãne Wachau Grner Veltliner, Wachau, AT

 CLEANSER | ARIN HEIBERT, CANADA

 Raspberry Sorbet

 SEAFOOD | VINAY KUMAR, INDIA

Moilee

Barramundi, Mung Bean, Vegetable Kofta, Coconut Emulsion

Fournier Pouilly-Fumé Sauvignon Blanc, Loire Valley, FR

 POULTRY | RUPERT GARCIA, PHILIPPINES

 Inasal

Cornish Hen, Foie Gras, Onigiri, Ginger Jus

Burrowing Owl Merlot, Okanagan Valley, BC

 DESSERT | ARIN HEIBERT, CANADA

 Golden Orchard Tart

Almond Cream, Stone Fruit Mascarpone, Honey Oat Streusel

Inniskillin Reisling Ice Wine, Niagara on the Lake, ON

This evening’s dinner drew its creativity from flavours of the world, with each chef using their heritage as inspiration for their dish. As each course was served the chef responsible joined us in the dining room to explain where their inspiration originated. Diego spoke about the traditional tongue dishes that were created at home in Bolivia, then Executive Chef Gregor, spoke about his grandmother’s home-made spätzle, back in Switzerland. Vinay described how he used traditional Indian flavours to create his course, Rupert portrayed his Filipino heritage, and did a play on the traditional Inasal dish, but instead using Cornish hen. Last but never least Arin the Palliser hotels pastry chef told us about growing up in Canada and the fresh stone fruit stalls that pop up along the highways.

As the evening wound down it was time for the brigade to enter the dining room, members and their guests stood, giving them a round of applause, Joe made sure to toast them first, so that they could enjoy their Champagne. In Joe’s closing comments he highlighted the flavours of the dishes, and how well a brigade of fourteen looked after fifty attendees.

By tradition two plates were presented as a token of our event in recognition of the exceptional efforts of two members of the Fairmont Palliser Hotels staff, one from the kitchen brigade, or heart of the house, and another for the front of house.

The plate for the front of the house went to Sandhya Rayamajhi, Assistant General Manager.

The plate for the heart of the house went to Arin Hiebert, Pastry Chef.

Happy World Chaîne Day!!!

Vive la Chaîne!