july-25-2021

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.

Dinner

first

prawn aguachile | mango salsa . lemon aioli . pomegranate seeds . tapioca crisps . micro salad

Ponzi Vineyards Pinot Gris 2018, Willamette Valley, Oregon

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second

pork al pastor | roasted pineapple & fennel . grilled corn mojo . fried yam . snap peas . cilantro

Noelia Ricci Sangiovese 2019, Emilia-Romagna, Italy

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third

lamb enchilada | ancho chile & mexican chocolate sauce . cherry toamtoes . queso fresco . pickled cabbage

Guardacaccia Cellars Garnacha & Carignan 2018, Terra Alta, Spain

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fourth

roasted duck breast | chipotle & maple carrots . parsnip purée . guava & mint reduction

Chatêau du Trignon Sablet 2014, Côtes du Rhône Villages, France

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Sorbetto | chili . lime & sea salt

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fifth

surf & turf | achiote marinated beef tenderloin . atlantic lobster & calabaza risotto . veracruz sauce

Ca’Momi Cabernet Sauvignon 2019, Napa Valley, California

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dessert

honey cake | honey comb toffee . white chocolate ganache . anglaise . vanilla gelato

Patricius Hetszolo Tokaji Aszu “6 Puttonyos” 2007, Hungary

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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

And

The Front of the House plate went to Roydon Mitton, Alloy’s Dining Room Manager.

We have been too long apart, and we look forward to our next dinner when we can be together again.

Thank you Alloy and your team for hosting us, we appreciate all that you do.

Vive la Chaîne!

 

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