Hyatt, Calgary | Chapitre

December 21, 2025 

Ashley, Vice Chargée de Presse

The intronization having concluded, we went downstairs to Thomson’s where we were greeted with Prosecco and Hors D’oeuvres:

Confit Canadian Duck Leg & Celeriac Croquette, Yuzu Jam Grilled Aubergine, Charred Cascabel Oil, Crispy Polenta Date Macaron, Foie Gras Red Wine Braised Bison Cheeks, Confit Cauliflower, Miso.

Bailie Regional Joe, welcomed us to dinner, then introduced Toni Cantense who had some commraderie pins to present for 10, 20, and even 30-year memberships along with a Silver star for Linda Robinson, Échanson du Canada.

We were then reminded of the rules of the table and dinner commenced.

Bread
Butternut Squash & Bone Marrow

 Amuse Bouch
Elk & Saskatoon Berry, Pickled Walnut
Drusian Cartizze, Valdobbiadene Superiore di Cartizze, Italy

 Cold Starter
Octopus, Roe, Roasted Pepper
Bodega Garzon, Reserva Albarino, Uruguay 2024

 Soup
Chestnut, Maple Syrup, Granny Smith Apple, Pancetta, Watercress
Hugel Classic, Pinot Gris, Alsace, France 2023

 Fish
Sablefish, Duck Fat, Carrot, Fennel, Buttermilk
Jospeh Drouhin, Pouilly Fuisse, Burgundy, France 2022

 Sorbet
Gin & Tonic

Main
Veal Duo, Rutabaga, Tuscan Kale, Parsnip, Jus
Hartford Court, Pinot Noir, Russian River Valley, California 2022

 Dessert
Persimmon & Salted Caramel
Hetszolo, Tokaj, Domaine Imperial, Hungary 2017

Dinner having concluded Joe shared the highlights of the evening. Starting with the foie gras macarons, the finely cut octopus, was astounding, someone had taken so much time to get those perfect. The buttery softness of the sablefish that melted in your mouth, along with gin jelly and tonic sorbet. Then onto the veal duo that was cooked to perfection, it was such a change to see rutabaga. To finish the unique duo of persimmon and salted caramel, and who doesn’t love ending a meal with a Tokaj?

The whole team took such amazing care of us; it was a perfect way to celebrate the home stretch to Christmas.

As per our tradition two plates were presented in recognition of the exceptional efforts of two members of the Hyatt Regency’s 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 Srbo Tambic, Maître d’hôtel.

The plate for the heart of the house went to Jason Pederson, Chef de Cuisine.

Thank you, Hyatt.

Vive la Chaîne! 

Our next dinner is on Thursday, January 22, 2026, at The Nash.