April 13, 2019

World Chaîne Day, Calgary Petroleum Club

 April 13, 2019

Ashley James – Vice-Chargée de Presse

Happy World Chaîne Day! Tonight we celebrated at the Calgary Petroleum Club, and what a night it was.

We were greeted in the McMurray Room with Bollinger Special Cuvée Champagne, poured from a 9-litre bottle, accompanied by an oyster station featuring West and East coast oysters. They were served with a selection of mignonette, Tabasco, charred lemon, and fresh horseradish.

The selection of passed canapes featured:
Foie gras torchon with apple butter and Maldon salt
Scallop crudo with Northern Divine Caviar, pickled shallot, and compressed cucumber
Alberta lamb tartare, egg yolk gel, roasted garlic crostini, and powdered porcini
Birch syrup glazed crispy sweetbreads, cauliflower puree, and mole sauce
Duck confit rillettes, blackberry port jam, on rye crisps.

 

Assembled guests then ascended the stairs for the Devonian room where a phenomenal dinner awaited us.

Baillie Toni-Marie Ion-Brown welcomed everyone to the Petroleum Club, we were reminded to keep our phone use limited but to make sure we tagged @calpeteclub @chainecalgary, and #worldchaineday as part of the pictures we shared after dinner had concluded.

Joe and Linda informed us of the results of the Young Sommelier Competition that had taken place in the afternoon. 

In first place Kevin Milne from the Fairmont Chateau Lake Louise. Second place Taylor Simpson from Teatro Group, and in third Julian Simard-Gillis from the Post Hotel Relais et Chateaux.

Menu

COURSE 1

Apple Gelée, Miso Cured Beet, Nasturtium, Honey Powder
Rothschild Rimapere 2016 Sauvignon Blanc
Marlborough, New Zealand

COURSE 2

Butter Poached BC Halibut
Pea Tendrils, Peas, Squid Ink Dentelle, Pea Nage,
Side Stripe Prawns, Prawn Chip
Hanzell Vineyards 2004 Chardonnay
Sonoma Valley, California

COURSE 3

Pastrami Spice, Sauerkraut Aïoli, Gruyere Cheezie, Aerated Rye Sponge, Fermented Cherry
Musar 2016 Jeune Rosé  
Bekaa Valley, Lebanon

COURSE 4

Kombu Cured Egg Yolk, Sweet Onion Soubise, Crispy Leeks
Bodegas Breca Garnacha 2011 – Breca Old Vines Garnacha
D.O. Calatayud, Spain

COURSE 5

Whiskey Sour
Kombucha, Whiskey Sorbet, Basil Meringue

COURSE 6

Alberta Beef Rib Eye
Braised Rib Cap, Beef Fat Fondant Potato, Charred Cippolini Onion,
Black Truffle Celery Root Purée, Glazed Carrot, Cold Pressed Canola
Marchesi Antinori 2010 Tignanello
Toscano IGT, Italy

COURSE 7

PB&J
Foie Gras Ice-Cream, Freeze Dried Strawberry, Peanut Butter Ganache,
Strawberry Creméaux, Dark Chocolate Soil, Graham Cracker Wafer,
Strawberry Sponge
Taylor Fladgate 1964 Very Old Single
Harvest Port
Portugal

COURSE 8

Selection of Cheese
Tête de Moine, Brillant Savarin, Balouchon, Preserves, Honeycomb,
Rosemary Pecan Crisp
Domaine Chiroulet 2016 Soleil d’Automne  
Côtes de Gascogne, France

The lights were dimmed for the grand finale, as a procession carried the Mignardises to each table. Lit from their base, over two feet tall, spectacular sugar sculptures, crafted in Chaîne colors, featured the Petroleum Club’s logo imprinted on a pair of teardrops balanced against each other, adorned with sugar flowers and bubbles. Created using clear sugar the base was ringed by fifteen perfect blue blossoms, appearing to support a platter of delicate petite fours. They were wonderfully intricate, any picture taken could not do it justice.

https://www.instagram.com/p/BwOLcWihpbM/

CPC Mignardises

Throughout the evening Steve Six delighted us with live piano music. He has been at the club for over 40 years.

Following the Mignardises, Jan Hansen gave the accolade for the evening. He highlighted the impeccable military precision service, the wide selection of wines, their varied origins, along with how perfectly each plate was presented. During the accolade Jan also noted how every detail was looked after, right down to the tulip arrangement in the men’s washroom.

,Following the accolade Toni-Marie and Jan announced the plate recipients for the evening. This is a Diner Amîcal tradition, one plate goes to a member from the front of house, and one plate goes to a member from the back of house.

Tonight the plates went to Grace deGuzman- Assistant Food and Beverage Manager, who has worked at the club for 24 years, this was her fifth Chaîne dinner.

Otto deNooij- Pastry Chef, who has worked at the club for 32 years, tonight’s dinner is his sixth Chaîne dinner, and he is retiring from the club in the fall.

In recognition of World Chaîne Day we gathered for a group photo.

The brigade was also assembled for their own group photo.

A special thank you to Executive Chef – Sean Cutler; Food and Beverage Manager – Frank Krsek; and Sommelier – Dave Amundrud for all of your efforts towards this evening success.

On behalf of Chaîne de Rôtisseurs thank you very much Calgary Petroleum Club for an unforgettable evening.

Vive la Chaîne

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