Annual General Meeting –

The Crossing at Ghost River

August 28 & 29, 2021

Ashley, Vice-Chargée de Presse

Our Annual General meeting for 2020 and 2021 was held at The Crossing at Ghost River, hosted by General Manager Jori Guetg and Chef Doug Ghanam.

On arrival at Ghost River I was greeted by Jori. I left some black pepper and truffle chips on the deck for all to enjoy prior to the meeting. Got my key for room 15 and trotted up the Ghost River’s set of delightfully creaky stairs.

We gathered for our meeting. Business over, we returned to the patio to enjoy Taittinger Brut Reserve – Magnum along with passed hors d’oeuvres.


With attendance being slightly lower this year dinner was hosted in the main lodge, instead of down by the river house.


There were three dinner stations, and once the main courses were cleared the sweet station appeared.


Cold Station

Local Greens
White Balsamic Vinaigrette

Bulgar, Lemon, Garlic, Onion, Mint Parsley

Curried Kohlrabi and Apple
Cider Vinegar, Greek Yogurt, Spices

Roasted Yam Salad
Orange, Pumpkin Seeds


Action Station

Sautéed Prawns, Scallops and Lobster
Prosecco, Heavy Cream, Fine Herbs



Hot Station

Roast Duck
Gin, Juniper Berries, Wild Sage

Braised Bison Short Ribs
Saskatoon Berries, Barrel Aged Beer, Herbs

Oyster Mushrooms and Steamed Grains

Creamy Mashed Yukon Gold Potatoes

Beetroots and Greens

Fresh Horseradish

Green Beans and Roasted Carrots


Sweet Station

White Chocolate and Bailey’s Mousse, Chocolate Sponge, Kahlua Milk Chocolate Sauce

Bread Pudding and Summer Berrie Compot

MacKay’s Haskap Berry Ice Cream
Brandy Snap

Round up the Evening

Cheese – Baguette and crackers


Joseph Drouhin Chablis Domaine de Vaudon 2018 – Magnum
Gerard Bertrand Cote des Roses Rose 2019 – Magnum
Paul Jaboulet Aine Crozes Hermitage Thalabert 2017 – Magnum
Taylor Fladgate Vintage Port 2017 – Magnum








Big Rock
Traditional – Grasshopper – Rock Creek Apple Cider

Grizzly Paw
Rutting Elk – Beavertail Raspberry – Powder Hound Blonde Ale – The Reveler


Before heading down to the riverside fire, we had an impromptu plate ceremony. General Manger Jori Guetg and Chef Doug Ghanam both received plates as a thank you for 2 wonderful weekends spent at Ghost River. The entire staff of Ghost River deserves a round of applause for making us so welcome.

After dinner we settled around the log fire, trading stories of how we first heard about the Chaîne, what drew us in, and some of us even shared the tales of how we ended up on council. It was a slightly cloudy evening when we walked down to the river, but the clouds cleared over our little group, and as we watched the flames dance, admiring the stars, I witnessed a shooting star burst through the heavens and made a wish The same as 2019, the big dipper watched over us, just out of reach.


Breakfast the following morning was a treat, floating down the stairs the amazing smell of grilled bacon, freshly brewed coffee and tea awaited us. We enjoyed bacon, sausages, and eggs benedict, accompanied by a variety of fruits, yogurt, porridge, roasted potatoes, scrambled eggs, French toast, and scones.


The Calgary Bailliage expresses our grateful thanks to The Crossing at Ghost River, General Manger Jori Guetg, Chef Doug Ghanam, along with their team for making our second AGM on the property so memorable. We hope to return! 


Vive la Chaîne!

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