The Post Hotel, Diner Amîcal
May 19, 2018

Joe Scorgie, Vice-Conseiller Gastronomic

Our evening began outside this year on the terrace just outside the private dining room.  This was a real treat to be able to enjoy the fine weather Lake Louise was experiencing in May this year.

Our reception was fueled by plenty of Taittinger Champagne and Caviar canapés as well as some delicious smoked salmon canapés.  The generosity of both wine and food during the reception was excellent.  I am not sure the last time I had seen such generous portions of caviar presented as a canapé.





The service brigade was excellent during the reception especially considering how many people were on the terrace this evening.





When we finally moved into the dining room for dinner we were taken aback by the elegance of the room, no detail was missed. The tables were beautiful; the flowers around the room and the centerpieces were spectacular.





The dinner started with opening remarks from the Baillie Jan Hansen and the introduction of guests, some who had traveled from Toronto specifically for this dinner alone.

We always look forward to the food and wine pairings set forth by Chef Hans Sauter and Post Hotel proprietor George Schwartz.  George’s knowledge of wine and uncanny ability to pair it with any meal is a treat for us each year.  We also look forward to Chef Hans’ menu knowing we will be in for journey that showcases his traditional techniques combined with Asian influences.  Tonight’s meal was spectacular and the wines are still on my mind as I write this.

Hors d’Oeuvres

Balik Salmon on Rye
Black River Caviar on Fingerling Potato
Wine Taittenger Champagne

First Course





Carpaccio of U-10 Deep Sea Diver Scallop
Asian Emulsion

“Wehlener Sonnenuhr” Riesling Kabinett 2014
Koh. Jos. Prum
Mosel, Germany

Second Course





Sautéed Atlantic Lobster in Creamy Thai Curry Sauce
Ramen Noodles

Chateauneuf-du-Pape, Chateau La Nerthe 2015
Rhone Valley, France

Third Course





Braised Alberta “Olson Ranch” Bison Short Rib
Jerusalem Artichoke Puree

Brunello di Montalcino, Castello Banfi 2012
Tuscany, Italy

Fourth Course





Whole Roasted Northern Quebec Deer Tenderloin
“Wellington Style”
Porcini Mushroom Farce
Game Sauce with Yukon Jack
Pea Puree, Heirloom Carrots

“Mason” Cabernet Sauvignon, Lewis Cellars 2014
Napa Valley, California

Cheese Course





Alfred, Aged Gruyere, Taleggio, Pierre Robert

Chateau Lucia, Grand Cru, Saint-Emilion
Bordeaux, France

Palate Cleanser





Rhubarb Sorbet
With Strawberry Sabayon






Dark Chocolate and Coconut Mousse
With Coconut Crème and Caramelized Pineapple

Dolce, Napa Valley Late Harvest Wine
Semillon/Sauvignon Blanc

Coffee, Tea and Madeleines 

As both brigades entered the room they were greeted by a well deserved standing ovation from our members.  Jan Hansen gave the accolade for the evening, and it was a testament to not just the fabulous meal we had all just shared but to the exceptional experience the Post Hotel had provided for us the entire weekend. We certainly hope to be invited back again and again!

As is our tradition two plates were presented as a memento of our event and recognition of exceptional effort by two members of the Post staff, one from the kitchen brigade another for the service brigade. 





The plate for the kitchen brigade went to Enid Drummond.





The plate for the service brigade went to Miesun Bu, the new Sommelier at the Post.





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