Malcolm Hotel, Canmore, Dîner Amical

March 22, 2025

Ashley, Vice Chargée de Presse

A weekend away in Canmore in March, what a delight! At last, visiting the Malcolm Hotel! Everyone was so very pleased to be here.

Having checked in, I was informed there would be a knock at my door, low and behold there was, a delightful room amenity was delivered, comprised of chicken liver pate, cheese, bread, crackers, fruit, and nuts. That was savoured as I contemplated the matchless view over Spring Creek with the Rocky Mountains beyond.

We were welcomed to the Edinburgh Castle Room with champagne and two amazing cocktails, one a violet brandy delight, and the other a citrus crystalized ginger creation, both crafted in house. There was also a selection of hors d’oeuvres, salmon tartar, fig and triple cream brie, seared scallops, and an elegant square sushi.

Joe Scorgie, Baili Régional, welcomed us to the Malcolm Hotel, and warmly thanked our hosts. He presented Mark Wilson, Bailli Provincial of the Prairies, with his 20-year membership pin, welcomed our guests, and we were reminded of the rules of the table.

Sous Vide Egg
Brioche Bread,
Caviar Maison Chanzy Bourgogne Chardonnay Les Fortunés 2022

Lobster Roll
Chive Lobster, Lobster Roe, Popcorn Sauce
Simonnet-Febvre Chablis 2022

Foie Gras
Foie Glace, Peach Tart
Cedar Creek Estate Riesling 2022

Quail
Roasted Leg, Anise Smoked Breast
Louis Latour Bourgogne Pinot Noir 2022

Caramelized Onion & Merlot Sorbet

Beef Tenderloin Wellington
Sweet Breads, Spinach, Mushroom, Demi
CheckMate Silent Bishop Merlot 2020

Salad
Fresh Mozzarella, Balsamic Reduction, Micro Broccoli & Arugula
Liquidity Estate Viognier 2022

Chocolate Soufflé
Almond, Ruby Chocolate, Espresso Anglaise
Graham’s 20 Year Old Tawny Port

Next it was time for the brigade to enter the dining room, as they arrived members and their guests stood, giving them a round of applause, Joe made sure to toast them first, so that they could enjoy their champagne. In Joe’s closing comments he highlighted the military style service, of which about half of the brigade had done before, they were exceptionally well trained. Every course was a delight, well paired, and prepared to perfection. With a special note about the timing needed to make this many soufflés to appear from the kitchen at about the same time.

By tradition two plates were presented in recognition of the exceptional efforts of two members of the Malcolm Hotel staff, one from the kitchen brigade, or heart of the house, and another for the front of house brigade.