December 22, 2019

Hyatt Regency, Diner Amîcal

December 22, 2019

Ashley James, Vice Chargée de Presse

 

T’was three nights before Christmas when we gathered in our finery for the final dinner of 2019.
The stemware was polished laid out in a row, glistening, gleaming, all a glow.
We were greeted with bubbles and hors d’oeuvres in the Thomsons Restaurant at the Hyatt and then dinner followed in the recently renovated main dining room.

 

Hors d’oeuvres & Bubbles

Grilled Cheese Sandwiches with Beet Ketchup
Veal Sweetbreads
Raspberry point Oysters
Spot Prawn Tarts
Alberta Lamb Tartare

 To start off dinner we were surprised with an impromptu Commandeur pin ceremony. Toni-Marie presented two pins. The recipients were Monica Vryenhoek and Robert Flatt.

We were then welcomed to enjoy our holiday dinner.

Dinner

ORA KING SALMON CRUDO
Golden beet borscht, boen broth crème fraiche, keta caviar
Sichel Pellehaut Chardonnay 2017

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 BISON TONNATO
Wine poached Alberta bison tongue, BC albacore sauce, colatura di alici, caper berry, cured egg yolk, urfa biber, fried sage
Joseph Drouhin Beaujolais Villages 2016

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LOBSTER BISQUE
Lobster croquette, mirepoix vegetables, chervil
Sartori Marani Bianco 2017

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 DUCK BREAST TRANCHE
Pickled haskap, caramelized shallot jus, foie gras, coffee salt, canola oil breadcrumbs
Château d’Angludet 2013

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SAZARAC SORBET
Rye whisky, cognac, herbsaint, peychauds bitter, lemon

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 BEEF
90 day dry-aged Alberta striploin, 50 day aged Holstein striploin, grass fed beef cheek chou farci, kale marrow butter, roasted pumpkin puree, Madeira jus
Bodegas Weinert Tonel Unico Cabernet Franc 2013

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 CHEESE CANNOLI
Tiger blue mousse, walnut tuile, apple celery chutney
Château d’Orignac Nectar á l’Orange

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 BÛCHE DE NOËL
Fernet branca, valrhona manjari chocolate, cola caramel, blood orange
Taylor Historic Limited Edition Reserve Tawny

 

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Toni-Marie following dessert gave the accolade for the evening, chef was praised with the fore thought to dry-age the beef striploin for 90 days along with highlighting the foie gras, and the stunning plateware that was selected for this evenings dinner.

With the heart of the house and the brigade assembled it was time to announce the plate recipients for the evening.

For the Heart of the House Chef Geoffery Miller

and
The front of the house plate went to Food and Beverage Manager Bruce Duchesneau-Russell.

Thank you so much to the Hyatt, and to everyone involved in making the evening a success.

Also this evening we would like to present to you your Calgary Council for 2020!

Vive la Chaîne!

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