Dîner Amical, Ranchmen’s
June 27 2009
Mel Miners, Vice-Chargé de Presse
Our pre-Summer Break event was held at The Ranchmen’s Club on Saturday, June 28. Outgoing Manager Patrick McCann, incoming Manager David Houghton and Executive Chef Kenneth Titcombe were the hosts for our evening.
As we arrived, we discovered the Chaine flag flying from the staircase to the second floor where the evening was to unfold. The reception was held in the Samson Room. There we were treated to a glass of Marques de Gelida 2004 Brut Reserva. Several hours d’oeuvres were passed around. Some were Ranchmen’s favourites, while others were especially created for our evening’s pleasure.
At the entrance to the hallway leading to the Mary Dover Dining Room was a stunning ice sculpture of the Chaine Logo. Then we prepared ourselves for the evening feast. The tables were set with silver-grey tablecloths and a range of cutlery guaranteed to pique our culinary curiosity. The centerpiece was two-fold. A bouquet of flowers and a secondary “tree” of citrus slices were neatly arranged in the centre of the tables.
To start the main event of the evening, Madame Bailli, Cindy Findlay awarded a twenty year Commandeur status to Sam Bell.
The first course was a Carpaccio of Organic Black Angus beef – delicious itself, but with the R. Lopez de Heredia Vina Tordonia Rosé it was even better. This was followed by a Consommé of “Crystal” Magret Duck served with La Vieux Pin Perigee Pinot Noir. Indeed it was crystal – crystal clear. A Jorge Ordonez “Botani” Malaga was the perfect accompaniment for our third course – Navarin of Nova Scotia Lobster. The granite was presented on a horseshoe ice carving with a backdrop ice of the Chaine Logo. Tart and tasty, it was a great palate cleanser.
The main course was an Herb Roasted Rack of Alberta Lamb – a stunner of a course and served with a Bodegas Alto Moncayo Garnacha 2005 – a stunner of a wine. From there, we progressed to the cheese plate – a Trio of Spanish Cheeses, served au natural with Fig. A Ferreira LBV 2000 was the accompanying port. Again, a wonderful match. The dessert was a Quattro of Raspberries Delight, served with a shot of Hanger 1 Raspberry vodka to keep the raspberry theme.
The meal was finished with Café et Friandises. Alas, once more our venerable Vice Charge de Presse failed again. There was only one Friandise left on the plate by the time the photograph was taken – or perhaps it was because they were so good!
Our plates of appreciation were presented to Executive Chef Kenneth Titcombe and Maitre d’ Hasan Kaya. I would like to acknowledge the fine work of the kitchen brigade and the serving staff.
Lastly, I would like to apologize to David and staff for my being so late with posting the pictures and write-up.