Diner Amîcal, Alloy
July 25, 2021
Ashley James, Vice-Chargée de Presse
Our second gathering of 2021, took place 25 short days after Alberta re-opened, with no masks, and no restrictions. We were welcomed onto Alloy’s lovely outdoor patio for a reception, followed by dinner surrounded by Alloy’s iconic cherry blossom trees.
We had the honour of congratulating Jordan Beaton for his success in June with the modified Jeunes Chef competition and presented him with his trophy.
prawn aguachile | mango salsa . lemon aioli . pomegranate seeds . tapioca crisps . micro salad
Ponzi Vineyards Pinot Gris 2018, Willamette Valley, Oregon
pork al pastor | roasted pineapple & fennel . grilled corn mojo . fried yam . snap peas . cilantro
Noelia Ricci Sangiovese 2019, Emilia-Romagna, Italy
lamb enchilada | ancho chile & mexican chocolate sauce . cherry toamtoes . queso fresco . pickled cabbage
Guardacaccia Cellars Garnacha & Carignan 2018, Terra Alta, Spain
roasted duck breast | chipotle & maple carrots . parsnip purée . guava & mint reduction
Chatêau du Trignon Sablet 2014, Côtes du Rhône Villages, France
Sorbetto | chili . lime & sea salt
surf & turf | achiote marinated beef tenderloin . atlantic lobster & calabaza risotto . veracruz sauce
Ca’Momi Cabernet Sauvignon 2019, Napa Valley, California
honey cake | honey comb toffee . white chocolate ganache . anglaise . vanilla gelato
Patricius Hetszolo Tokaji Aszu “6 Puttonyos” 2007, Hungary
Toni-Marie Ion-Brown gave the accolade for the evening. The entire Alloy team deserved our praise and our thanks, for welcoming us to their restaurant so quickly after Alberta re-opened, as though Covid had never happened.
Highlights of the evening include all of the protein, cooked to perfection, the prawns to start that tasted of summer, the lamb you could cut with a butter knife, the duck breast with its perfect crust, along with the palette cleanser, that tasted reminiscent of margarita’s. Onto the main, the beef was so tender, with a wonderful jus and delicious risotto. To finish all the busy bees in the kitchen got together to create that perfect combination of honey cake and cinder toffee.
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 Colin Huckabay, Alloy’s Dining Room Chef
The Front of the House plate went to Roydon Mitton, Alloy’s Dining Room Manager.
Thank you Alloy and your team for hosting us, we appreciate all that you do.
Vive la Chaîne!