Diversity at the Calgary Glencoe Club – January 18, 2015
Juergen Bahr, Chargé de Presse
We are used to great Diner Amicals at the Chaine des Rotisseurs Bailliage of Calgary. That is the culture of our organization and the foundation of what we believe and have supported world wide over the last 60 years. But sometimes we encounter an experience which is extraordinary and special. We live in a time of conflict of cultures and beliefs which often saddens and discourages us and therefore it is doubly relevant that Chef Kanuit picked the theme of diversity, to quote him: “The state of having people who are of different races or different cultures in a group or organization” and “Without my brigade, I am one person standing alone.”
The evening began with an assortment of hors d’oeuvres, exciting and diverse, ably paired with a glass of Henry of Pelham Cuvee Catherine Brut, NV VQA.
The Dining Room of the Glencoe Club was splendidly decorated in a muted and instantly comfortable style. Baillie Mark Wilson provided some introductory remarks and introduced the guests. He thanked Valli Arlette for her years of service as Chargee de Presse and presented her with a Chaine plate. He announced that Juergen Bahr will be the new Charge de Presse. As we were seated we noticed on the program a picture of the kitchen brigade, a mirror of Canadian ethnic diversity.
After that we gladly savoured 9 courses of a variety of taste and texture that one rarely encounters.
Indian Masala Cured Salmon with cardamom and saffron kulfi,savory jalebi pistachio, coconut, chana, mango and yogurt, a dish that combines the essence of Canada with the spices and textures of the Far East. The wine match, outstanding, was a Terravista “Figaro” Rousanne, Viognier, Marsanne 2012, Naramata Bench, BC VQA.
Next a little Canadian Japanese adventure. Wild Mushroom & Smoked Duck Ramen with seared foie gras, fresh perigord truffle, edamane, enoki, ouster and shitake mushrooms,shiso and shichimi togarashi. Equisite fragrance of the dish paired with a Chapoutier Tavel Beaurevoir 2013, Rhone. This rose melted into the flavours of the dish.
Third, Chilean Sea Bass, ethically harvested, with Pebre seared in a sea urchin and lardo crouton, tomato transported us into the far reaches of the Southern Oceans. Fitting that it should be matched with a Miguel Torres Las Mulas Organic Sauvignon Blanc 2014 from Chile.
Lechon Liempo with Chicharoon, pinoy style with sweet and sour kalamansi, fresh heart of palm and pickled onions married Phillipino pork with pork rind made in Spanish and South American style was a pacific pot pourri of flavours. The Yalumba Old Bush Vine Grenache 2012/13 from Australia supported beautifully.
Followed by a palate cleaner with attitude, Moscow Mule, a concoction of vodka, lime, Cock ‘n’ Bull ginger beer and spiked crystalized ginger.
Back to Canada, the meat course quintessential Canadian, Alberta Prime Beef Tenderloin with Atlantic Scallop and a exquisite Lobster Globe supported by a morel mushroom sauce, pea puree, carrots, brussel sprouts, turnips and baby potatoes. A journey from West to East along the transCanadian trail. A Culmina Hypothesis 2012 VQA from the Okanagan provided the required gravitas to keep the train rolling. Oh Canada!
What is better than an Asian infused salad to follow such an impressive meat course. Dragon Crystal & Thai Herb Salad dressed in a beautiful man kaeo and galanga vinaigrette, New Zealand shell fish and Thai ginger flavours matched the Pewsey Vale Countour Riesling 2008 from Australia perfectly.
Lech Walensa was asked once why, now that he was famous, he did not emigrate to Germany or the USA, his answer was typical of him. Why would I leave, I have everything here? And that must have included the cheese. Grand Radamer, a blue Rokpol, and a tilsit style Tylzycki, all famous Polish cheeses supported by dill, red cabbage and bruleed beet, how more Polish does it get? Along a great 20 year old Tawny Port from Fonsecca in Portugal!
We end our diverse journey in a German Konditorei, elderflower cream filled Berliner, Rumtopf mousse, chocolate kirsch, Weisbier Eis, Pretzel Nougat and a parsnip and white chocolate ganache, all of that served with a Jagermeister Spice, wunderbar!!!
Today we tasted diversity, we experienced diversity and we were served by diversity. The attention of the service staff was immediate, knowledgeable and very timely. Every question was answered immediately and accurately.
Baillie Mark Wilson then delivered the accolades. He was very generous in his praise of kitchen and service staff. He, assisted by Valli Arlette, then presented the plates. It is the custom of the Chaine to present two plates to two individuals who were nominated by Chef Kanuit and Baillie Wilson to be recognized to have made a important contribution to the success of the dinner.
The first plate was presented to Jordan Cameron who represented the kitchen brigade. The second plate was presented to Marc Badorek who represented the service brigade. Bravo to them and all who they represented.
With that the Dinner Amical at the Glencoe Club came to an end and we are all looking forward to our next gastronomical adventure at the Highwood Dining Room at SAIT.