A Multitude of Chefs
Hotel Arts – February 28, 2016
Juergen Bahr, Vice-Chancellier Argentier Honoraire
The Hotel Arts has become one of Calgary’s favorite hospitality establishments. It rose like phoenix from the ashes of the New Noble Hotel, an establishment we would all rather forget. It is now a boutique hotel of the finest order with wonderful rooms and two outstanding restaurants, the Yellow Door Bistro and the Raw Bar. It was our luck that we were to experience the talents of the chefs of these two restaurants and the other restaurant, Chef Table, located in the sister hotel, the Riverside Kensington Inn. Leading this gallery of talented chefs was to be Jan Hansen, the executive chef of the Hotel Arts Group, that encompasses all of the before mentioned restaurants.
We met at the appointed hour in the Hotel Arts foyer for a wonderful reception of cocktails and bubbly served with an array of appetizers that set the tone for the night to come.
We were then invited to the beautifully decorated large dining space, filled with tables of excellent design and featuring the projected Chaine Logo on the feature wall. Bailli Mark Wilson then called us to order and asked us to take out place and listen to the opening remarks. Guests were introduced and then the culinary festivities begun.
Maple Cured Steelhead Salmon
Northern Divine Caviar, Confit Tomato, Compressed Korean Pear
Graham Beck Brut Rosé, South Africa
presented by Jinhee Lee, Chef de Cuisine, Raw Bar
Foie Gras Duo
Freeze Dried Yogurt, Sour Cherries, Roasted Macadamia Nuts
2013 Chai Du Grande Vaudasnière Vouvray, France
presented by Sean Cutler, Chef de Cuisine, Chef’s Table
Curried Lobster and Lin Cod Roulade, Leek Puree, Pickled Carrot, Cilantro Foam
2014 Devil’s Backbone Pinot Gris, Central Otago, New Zealand
presented by Peter Paiva, Chef de Cuisine, Hotel Arts Events
Roast Squab Breast
Ricotta Dumpling, Perigord Truffle, Smoked Sun choke
2011 Errazuriz Wild Ferment Pinot Noir, Chile
presented by Quinn Staple, Chef de Cuisine, Yellow Door Bistro
Eau Claire Gin Sorbet
Juniper Lemon Tuile, Brûléed Grapefruit
Alberta Lamb Saddle, Charred Octopus
Braised Belgian Endive, Wild Rice, Mustard Jus, Goat Cheese Drops
2005 Marqués De Riscal Gran Reserva Rioja, Spain
presented by Jan Hansen, Executive Chef
Devils Rock Creamery Blue, Avonlea Clothbound Cheddar
Mimolete, Fresh Fig
2005 Premiere Napa Valley, Paradigm Winery Lot No 115, USA
Milk Chocolate Mousse
Pear Gel, Spice Cake
Rivesaltes 5 Ans Ambré Vin Doux Naturelle, Languedoc-Roussillon, France
presented by Nicole Buckton, Pastry Chef
What a menu and what execution, and what service, timely, informed and discreet. Bailli Wilson rose and announced that the accolades would be presented this evening by Cindy Findlay, Baillie Honoraire.
Cindy Findlay accolades were knowledgeable and well received. She praised the food as well balanced and imaginative and best of all the flavors she praised the flavours of the dishes as excellent and being wonderful pairings with the wines. The service was described as smooth, timely and well executed. All in all, it was a wonderful evening of wine and food was had by all and we are already looking forward the next dinner at Rouge restaurant.
As it is the custom, two plates were presented. The kitchen plate went to Jan Hansen, executive chef; and the service plate went to Jim Yee, banquet manager; both of whom did a marvelous job making this a special dinner in a very special place.
Bailli Wilson then wished us a good evening and reminded that taxis and rooms are available if needed.