Petroleum Club Dîner Amical – April 11, 2015
“Fables, Fairytales & Nursery Rhymes”
A Culinary Tale
Juergen Bahr, Chargé de Presse
It is the special time of the year again, the magical time we get to spend at the Calgary Petroleum Club, a time of whimsical thoughts and fairy spirits, a time spend in a culinary storybook world created by Liana Roberecht and Frank Krsek that takes us away and elevates us to a Cinderella world in which we all again believe in the impossible helped no doubt by glass slippers filled with delicious vintages.
As we entered the McMurray room for the reception we were greeted with a delicious glass of Le Mesnil, Blanc de Blancs, Grand Cru and then presented with appetizers that honored the Frog Prince and the mysteries of the Black Forest. But what drew us all was the Calgary Petroleum Club Signature Oyster Bar, not often seen anymore, a table of assorted iced pearls of the sea beautifully supported by wonderful sauces.
We were then asked to ascent to the Devonian room where we were seated on beautiful arranged tables. Bailli Mark Wilson then rose and welcomed us and introduced the guests. The Magical Carpet tour was about to begin and what a delectable ride it was to be.
The menu book was beautifully arranged and divided into individual chapters of fairy tales. So let us proceed and let the food tell us the stories.
The Princess and the Pea
Pea Puree, Scallop, Pork Belly
Truffled Brioche Bricks, Club-Smoked Salmon, Egg Yolk
Domaine Latour-Giraud-Mersault Cuvée Charles Maxime-2008
The Fisherman & His Wife
Monkfish, Mussel, Clam & Calamari, Tomato Broth
Purple Hands-Pinot Noir – Willamette Valley – 2013
The Goose That Laid The Golden Egg
Goose Pâté and Goose Liver Parfait, Cassis “Leather”
Château Belgrave- 2003
Palate Cleanser of Iced Apple
Beauty & The Beast
Wild Boar Tenderloin, Cauliflower Purée & Rose Petals
Clos des Brusquierés – Chateauneuf-du-Pape – 2009
The Cow Jumped Over the Moon
Billy Goats Gruff
Little Boy Blue
Avonlea Clothbound Cheddar, Le Tuyau de Poêle, King Island Dairy- Roaring Forties Blue
Graham’s- 1977 Vintage Port
Chocolate Dipped Blondie Cake “Hay Stack”, Spun Gold Sugar
Chateau de Montifaud, Vieux Pineau des Charentes
Jack & The Bean Stalk
Friandises by Otto & Courtney
Chocolate Swan, Chocolate Bailey Egg, Macaroon Bean, Butterfly on Chocolate Log, Ruby Chocolate,
White Chocolate Coffee, Hazelnut Chocolate
Often it is best to let the authors of a culinary work have the last word. Here is their story.
From childhood, Fables, Fairytales and Nursery Rhymes shape our imagination. These stories have helped inspire our creativity, from pretending to slay the dragon at the castle gates to dancing at the ball as Cinderella.
Thank you for taking part in a culinary journey inspired by our favorite childhood stories.
After our Magic Carpet Ride had ended Bailli Wilson invited the kitchen and service brigade to enter which they did to thunderous applause. Accolades were then delivered by Bailli Wilson, who described the meal as a well-crafted story containing all the elements required, the wonderful service, the outstanding combinations of wine and food, the excellence of the kitchen and the divine whimsical imagination that made this Diner Amical so special.
As it is the custom of the Chaîne plates were presented to deserving members of the kitchen and service brigade. Sous chef Gabriela Neda , representing the kitchen, received a plate to celebrate this excellent Diner Amical.
This was followed by a special plate presentation to Rod Thomas, outgoing manager of the Calgary Petroleum Club, for his long and excellent service to the Club and to Calgary. He was joined by other members of the Petroleum Club team for the group photograph representing the whole service brigade.
Bailli Wilson then thanked again the Calgary Petroleum Club for this wonderful Diner Amical. After reminding the members of the next event, Mark Wilson wished us all a Good Night and safe drive home.
Before leaving each guest was presented with a special sweet treat box from Pastry Chefs Otto DeNooij and Courtney Thomas to take home and enjoy later. Thank you!