The Post Hotel
Saturday, May 18, 2013
On the May long weekend, between snow season and summer season, The Post Hotel kindly hosted the Calgary Bailliage for a weekend of fine dining, fine wine, and luxury. From the Schwarz Family Tradition Lemon Guglehopf, fresh fruit and wine in the rooms, to the last delicious bite of the Dîner Amical, we were so fortunate to be guests in this Relais and Chateaux establishment. Beautiful Spring weather and gracious, professional staff greeted our arrival.
The reception for the Dîner Amical was held in the Library. Chaine members, including some of long standing, and their guests met and mingled, sampling delicious hors d’oeuvres while sipping Tattinger “Brut Reserve” Champagne.
We descended to the main-floor dining room to continue the evening. Fairy lights on white branches made a fantasy on the ceiling. White floral arrangements on embroidered tablecloths with accents of gold on the napkins and chair covers created an atmosphere of elegance.
Course after course was presented by efficient, professional servers, each announced with its accompanying wine. Throughout the evening, it was clear that a great deal of attention had been given to the pairing of wine and food, demonstrating the skill of both Executive Chef Hans Sauter and Sommelier Kristina Long, and the kindness and generosity of hosts George and Rosalie Schwarz.
Tartar of Wild BC King Salmon
Crème Fraîche and Canadian Sturgeon Caviar Garnish
Grüner Veltliner “Alte Reben” Bründlmayer, Kamptal, Austria, 2004
Sautéed New Zealand Scampi
On Creamy Leek
Chablis “Valmur” Grand Cru, Domaine Christian Moreau Père & Fils, Burgundy, France, 2009
Grilled Ahi Tuna on Black Vulcan Lentils
Pinot Noir Sauce
Pinot Noir “Baker Ridge Vineyard”, Thomas George Estates, Russian River Valley, California, 2009
Breast of Québec Guinea Fowl
on Sweet and Sour Chili Sauce, Japanese Burdock Root
Charmenere “Terrunyo-Block 27 Peumo Vineyard” Concha y Toro, Cachapoal Valley, Chile, 2008
Whole Roasted Northwest Territories Caribou Tenderloin
Porcini Game Sauce, Porcini Mushroom Ragoût, Pommes Fondant, Purée of Spring Peas
Palazzo, Merlot, Cabernet Franc, Cabernet Sauvignon, Napa Valley, California 2009
Cheese: Delice d’Argental, Sbrinz, Beaufort
Château de Fieuzal Cru Classé Graves, Bordeaux, France, 1996
Cassis Sorbet with Champagne Sabayon
Orange-Chocolate “doux et l’amer”
Riesling “Berncasteler Doctor” Auslese, Dr. H. Thanisch, Mosel, Germany, 1996
Coffee, Tea, Liqueurs
Almost overwhelmed by the bounty of the table, Bailli Regional Mark Wilson rose to praise all aspects of this wonderful event, from the choice of fine ingredients, to their use in elegant but understandable courses, and the variety and appropriateness of each wine to its particular course. Special mention was made of the exemplary service, both on this evening and at the l’Ordre Mondial event on the previous evening. Plates were presented to Exective Chef Hans Sauter, and Sous Chef Florian Lenjyel. A heartfelt toast to the brigade summed up the admiration of all in attendance for an outstanding evening of excellence.