june-25-2017

Diner Amîcal, Kensington Riverside Inn
June 25, 2017

Jeff Merrin, Chargé de Presse

This past June 25, 2017, The Calgary Bailliage attended their last Diner Amical before the summer break at the Relais and Chateau property the Kensington Riverside Inn, in their newly renovated Oxbow restaurant.

The evening began on the patio where guests were served a fantastic variety of well prepared hors d’oeuvres, Taittinger Champagne, and house made cocktails inspired by the Bow River.

 

 

After the reception, Toni-Marie Ion-Brown, Vice-Chancellier, invited the attendees into the dining room, introduced the guests, and reminded us that there are certain rules and conventions to be followed at a Chaine Diner Amical. The room was intimately set and provided a wonderful view into the kitchen allowing attendees to follow the preparation of each course. The meal was modern, original, and presented the diners with a delightful progression of flavours.

 

 

Course 1

 

Hamachi Crudo
Smoked Red Pepper Emulsion, Charred Lime and Basil

Course 2

 

Butter Poached White Asparagus
Confit Egg Yolk, Northern Divine Caviar, King Crab, Citrus Beurre Blanc, and Fresh Peas

Course 3

 

Trio of Agnolotti
Green Garlic Velouté and Burgundy Truffle

Course 4

 

Venison Tatare
Pickled Ramps, Aioli, Grilled Sourdough, and Beet Horseradish

Course 5

 

Foie and Espresso Torchon
Brioche Crouton, Bourbon Peach Compote, and Rhubarb

Course 6

 

Strawberry Sorbet
Kombucha and Fennel

Course 7

 

Seared Duck Breast
Duck Confit and Lentil Crépinette, Cashew Crusted Carrot, and Sour Cherry Gastrique

Course 8

 

Orange Creamsicle
Brown Sugar Cake and Charred Lemon

Course 9

 

Cheese Table
NV Alvear Solera 1927 Pedro Ximénez Sherry, Montilla-Moriles, Spain

After the meal, Toni-Marie Ion-Brown, Vice-Chancellier gave well-deserved accolades to the culinary and service brigades for their skillful preparation and wonderful service of the meal. 

 

Following custom two plates were awarded for the evening. Sean Cutler accepted the plate on behalf of the culinary team.

 

Matthew Holy accepted the plate for the service brigade.

 

It was a very enjoyable evening filled with camaraderie, wonderful food and wine, and superb service.

Toni-Marie Ion-Brown, Vice-Chancellier, then thanked our hosts and wished us all a good evening and reminded us to take care while getting home.

Vive La Chaine!

 

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