Dîner Amical | Alloy

July 21, 2024

Ashley, Vice Chargée de Presse

Alloy welcomed us this evening on the patio with chilled crisp prosecco, and I won’t mince words, it was hot, but with the canopy of poplar trees, slight breeze and cover of Alloy’s patio it was sublime. We had three passed hors d’oeuvres and it was a treat to see everyone.

Tonight also we got to represent Erik Hansen, the winner of this years Jeunes Chef competition, with the newly engraved trophy. This trophy will stay on display at Alloy until next years compteition, and Erik will have the honour of representing Calgary at this years International Competition to be held in Calgary later this year.

Having taken our seats, Bailli Joe Scorgie reminded us of the rules of the table, and dinner began.

Amuse

foie gras pâté . raspberry gastrique . date chutney . pickled shallots . crostini Patricius Hetszolo Tokaji Aszu “6 Puttonyos” 2018, Hungary

First

seared scallops . Calabrian chili polenta . watercress . tomato bacon jam Jean et Sébastian Dauvissat “Saint-Pierre” Chablis 2022, Burgundy, France

Second

Pacific halibut . portobello & oyster mushroom demi cream . grilled asparagus . potato gnocchi Rocca di Montegrossi Rosato 2022, Toscana, Italy

Third

pineapple pork loin . rhubarb & gochujang BBQ sauce . yuzu bread pudding . kohlrabi slaw La Rioja Alta “Vina Alberdi” Reserva 2018, Rioja, Spain

Cleanser

blood orange sorbet . basil sugar

Fourth

beef short rib . coffee & ancho chili mole . sweet corn arepa . grilled corn salsa . queso fresco Ridge “Three Valleys” Zinfandel Blend 2021, Sonoma, California

 Dessert

dark & white chocolate ganache . fresh strawberries . short bread cookie

Milk & Cookies

Oreo Biscuit Distillate . Caramelized White Chocolate Liquer . Clarified Milk Syrup. Redistilled Franglico . Dark Chocolate Foam

Dinner having concluded Joe Scorgie delivered the accolade. He remarked on each course, highlighting the polenta, the halibut, and the beef short rib, a visit to Alloy without having their perfectly cooked short rib would have been a disappointment, seasoned to perfection and tonight with the twist of the coffee and ancho chili mole, Joe also noted the perfectly spherical ice cube which accompanied our Milk & Cookies dessert cocktail.

The brigade for the evening joined us in the dining room, welcomed by thunderous applause, and the plate recipients for the evening were announced.

For the Heart of the House, Colin Huckabay, Chef de Cuisine.

The Front of the House, Stephen Martinson, Alloys bartender.

Thank you, Alloy, for hosting us this evening, we are excited to return.

Vive la Chaîne!