Calgary Golf & Country Club
Diner Amîcal

April 29, 2018

Jeff Merrin, Chargé de Presse

On April 29, 2018, the Calgary Bailliage was hosted by Maître Rotisseur, Vincent Parkinson, at the Calgary Golf & Country Club (CGCC). This much anticipated event, surpassed everyone’s expectations as Executive Chef, Vincent Parkinson and Front of House Manager, Gennadiy Michalowski, out did themselves with the ambiance, food, and wine chosen for the evening. Over the years, Chef Parkinson has mentored many of Calgary’s and Canada’s finest chefs and his skill in the kitchen was on full display this evening.

For the Reception, guests were served Taittinger Champagne and given the choice of four lovely Hors D’oeuvres.



The dinner bell was then rung and guests were ushered into the main ballroom of the CGCC where they were met with a display of item donated by the Baekeland family. These items included a number of Chaîne plates from previous dinners and Roger Baekland’s original Ordre Mondial and Chaîne ribbons. The Calgary Bailliage would like to Thank Linda Baekeland for this remarkable memorabilia. The Order Mondial Ribbon, will be used in the future as the award for the winner of the Jeune Sommelier Competition held by the Bailliage.


 Bailli Regional, Jan Hansen then welcomed everyone to the impeccably set tables and provided the attendees with a brief history of the donated items and welcomed the guests to the event. The menu, courses, and paring were very well thought out and expertly presented for each course.




Course 1


A Composition of Clam Chowder
Chilled with Pork Rillette
Baguette, Lard, Kalamata Olive, and Sun-dried Tomato Butters
Sichel le ‘G’ de Chateau Guiraud, 2016, Bordeaux, France

Course 2


Hamachi with Asian Pear and Grapefruit
Graved Lax Salmon
Scallop with Pomegranate
Pop 300 Rose, 2017, Oakville, California


A limited production of 300 bottles was produced for this wine. Chef Parkinson brought enough back from his latest trip to California for this dinner.

Course 3


Hand-Rolled Gnudi with Exotic Mushrooms
And Maple Blossoms
Joseph Drouhin Chablis, 2016, Domaine de Vaudon, AOC, 2016, Burgundy, France


Course 4


 Foie Gras Torchon and Fresh Hearts of Palm Salad
With Kumquat and Puffed Wild Rice
Pierre Sparr Riesling, Schoenenbourg Grand Cru, 2013


Course 5


 Iced Cold Tomato Consommé with Orange Zest and Gin Mist
prepared at an action station in the dining room


Course 6


Roast Alberta Beef Tenderloin with Spinach
Potato with Braised Calotte Liquid Centre
Jaboulet Crozes Hermitage Thalabert , 2015, Magnum Cote du Rhone, France

Chef Parkinson carved the beef table side for this course

Course 7


Yuzu Posset
London Fog Ice Cream
Chocolate Sea Salt Caramel Cake
Jaboulet Muscat Beaumes de Venise, 2014, Rhone, France


Course 8


 Cheese Sideboard
Taylor Single Harvest Vintage Port, 1968


A wonderful selection of fine cheeses from around the world

Course 9


 The Country Club Mignardise
And a selection of Thomas Keller-Armando Manni chocolate


The meal was a testament to the skill and professionalism of the CGCC service and kitchen brigades.


At the end of the meal Bailli Regional, Jan Hansen asked the service and kitchen brigades into the dinning room and proceeded with their well deserved accolades for a wonderful evening. In his remarks, Jan noted that Vincent Parkinson’s daughter Kira was a part of the brigade that night making the evening more special for the attendees.


 As usual, two plates were awarded to a member of the service and culinary teams:

Chef de Partie, Tierra Walter, received the plate for the kitchen brigade.


 While Server, Audrey Bonayao, received the plate for the Service team.


 Over the years, Chef Parkinson has had many of the city’s best chefs through his kitchen. After the meal many of these chefs joined Chef Parkinson and previous chefs of the CGCC for a few multi-generational photos to highlight the influence Chef Parkinson has had on the culinary industry over his career.



Vive la Chaîne!


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