Pinebrook Golf & Country Club, Dîner Amical

December 21, 2024 

Ashley, Vice Chargée de Presse

This year’s holiday dinner was hosted by General Manager Ryan Woods and the Pinebrook Golf & Country Club, we couldn’t have wished for a more perfect evening, there was a gentle crispness to the air, and a sprinkling of snow.

We were welcomed to the club with Monterat Champagne, a pianist tickling the ivories, along with three hors d’oeuvres.

Beet Cured Tofino King Salmon Stilton, Fig and Mandarin on Endive Venison Tartare on Chocolate Toasts Smoked Scallops with Celeriac Puree & Pancetta Lardon

Following the reception we moved to the dining room, the Christmas tree looked stunning, and the blazing fire made for a cozy atmosphere. Joe Scorgie, Baili Régional, welcomed us to the club, he welcomed our guests for the evening, and reminded us of the rules of the table.

FIRST COURSE

Walla Wall Onion Consommé Gruyere Grissini 

Served with Vieux Donjon Chateauneauf du Pape Blanc 2023 – Clairette

 SECOND COURSE

Hazelnut-Crusted Sweetbreads Beluga Lentil Cassoulet, Sous Vide Baby Carrots, Gold Leaf 

Served with Domaine Rapet Les Vergerelesses Rouge 2022 – Pinot Noir

 PALATE CLEANSER

Plum Sorbet, Eau de Vie

THIRD COURSE

Warm Pear & Partridge Terrine Cognac Aspic, Cornichon & Brown Butter Brioche Crostini 

Served with Chateau Labgrange 2004 – Cabernet Sauvignon, Merlot

 FOURTH COURSE

Bison Tenderloin Saskatoon Berry Bordelaise, Fondant Potato Fave Beans & Porcini Mushrooms 

Served with Quintarelli Ca Del Merlo 2016 – Corvina, Rondinella, Corvinone, Cabernet

 FIFTH COURSE

Chocolate and Cherry Snow Globe Cake 

Served with Klein Contantia Vin de Constance 2020 – Muscat de Frontignan

Dinner having ended we had a surprise pin presentation; Peggy Perry received her 10-year membership pin.

Then it was time for the brigade to enter the dining room, as they arrived members and their guests stood, giving them a round of applause, taking pity on them Joe made sure to toast them first, so that they could enjoy their champagne. In Joe’s closing comments he highlighted the military style service, which was so organized it looked like a well choreographed dance at each table. Joe commented on the wines for the evening, expressing that they were ‘bonkers’ (in that Joe was delighted with each selection Ryan Kernaghan had made), including the live piano music for the reception, the smoked scallops, the tenderness of the bison, along with the time and dedication it must have taken to form each snow globe for the dessert.

By tradition two plates were presented as a token of our event in recognition of the exceptional efforts of two members of the Pinebrook Golf & Country Club’s staff, one from the kitchen brigade, or heart of the house, and another for the front of house brigade.

The plate for the front of the house went to Ryan Kernaghan, Food and Beverage Manager.

The plate for the heart of the house went to Scot Roger, Executive Chef.

Vive la Chaîne!