January 10, 2010

Dîner Amical – Glencoe Club – January 10, 2010

Menu (PDF)

Our initial event of the year 2010 was held at the Glencoe Club with host Ron Adlington presiding over the dining room proceedings and co-host Dean Kanuit presiding over the kitchen.

Invalid Displayed Gallery

Our evening started in the Gallery with a glass of Graham Beck Brut (South Africa). Several hors d’oeuvres were served.  These were:

Smoked Ahi on a curried Rice Krispie square with Meyer Lemon Compote
Lamb Rillete on Gaufrette Potato with Port Cranberry & Sweet Pea puree
Oestra Caviar with Crème fraiche on Brioche with Gala Apple Hazelnut
Seared Divers Scallop on Creamed Cauliflower, Fried Capers & Sherry Raisins

We then moved into the Grille Room for the dinner itself.  This room features an open kitchen, so much of the evening’s food preparation was held in front of our attendees.  The tables were set in a simple but elegant fashion.  Two candles brought one’s eyes to the table centerpiece – a wood parchment wine bottle holder in which the flower arrangement was placed.

Chef Dean decided that the theme of the evening would be “Generation by Generation” – a celebration of the chefs who have influenced the styles and tastes of what has become known as “Modern Cuisine”.  The first dish was an adaptation of James Beard’s Cioppino Terrine – a marvelous fish dish served with a glass of Big Rock Alberta Genuine Daft with house made clamato juice and served in a classic ALCB draft glass.

Julia Child’s artistry was saluted with a rendition of Beef Bourguignon and served with a Chanson Gevrey-Chambertin Burgundy – both delicious.  Next featured was Paul Bocuse’s Black Truffle & Wild Mushroom Soup en Croute.  The aroma and taste were too much for your Vice Chargé de Presse, as he dove into the bowl before taking the requisite picture.  Unfortunately, so did everyone else at his table, so there were no untouched samples for the picture gallery.

The Granite was inspired by Marcel Kretz and was a Quebec Maple Gastrique Sorbet – at various tastes – tart, tangy and sweet.  Course five was the main event – Breast of Muscovy Duck carved onto a tart cherry and liquorice essence seared foie gras and served with pomme puree, of course, a la Joel Robuchon.  A delicious Jordan Cabernet Sauvignon from California’s Alexander Valley was served alongside.

The sixth course came via Thomas Keller – a Salad of Ruby Beet “Cuites Sous Vide”.  It was marinated beet root slow cooked “sous vide”, chilled and served with orange “supremes” and “alanea” Hawaiian sea salt.  It was served with Big Rock’s Rock Creek Dry Cider.

The cheese course was inspired by Ferran Adria, one of the founders of molecular cuisine and interpreted by Jordan Cameron.  It was Manchego, Almond, honey, quince and Thyme put together in two dumplings shaped similar to fried eggs and served with a beautiful bold Faustino I Grand Reserve Rioja.

The finale was a Chocolate Crackle after Chef Grant Achatz. It was chocolate which had been warmed to 94 degrees and served with a red raspberry “crackling” and liquefied caramel corn.  It was accompanied by a champagne flute filled with Black Queen Sparkling Shiraz with a few cubes of Shiraz.

Our plates of appreciation were presented to Ron Alington, who announced his retirement at the function and to Executive Chef Dean Kanuit.

> Back to photographs