november-13-2020

Diner Amîcal, Azuridge Estate Hotel

November 13 2020

Ashley James, Vice Chargée de Presse

 

Welcome back Chaîne Calgary! Our third and final event for 2020 has come and gone, with hopes of better days to come, and more events just around the corner.

 

 We were welcomed into the Tourmaline room at Azuridge.

          

 

 

As social distancing rules have changed in Calgary and area, we were seated for our reception.

RECEPTION

Torched Miso West Coast Oyster | Springbank House Smoked Trout on a Crêpe with Crème Fraîche + Beluga Caviar | Heirlom Caprese Endive Spoon with Pine Nuts
2017 Gustave Lorentz Riesling

~

 

DINNER

First Course

Alaskan King Crab Tempura & New Zealand Ora King Salmon
2018 Gerar Bertrand Domaine de L’Aigle Chardonnay

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Second Course

Autumn Harvest Wild Mushroom Soupe en Croûte
NV Boilinger Special Cuvée

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Third Course

Quebec Stuffed Duck Confit | White beans | Spinach | Tomato Jam
2018 Domaine Sautereau Sancerre

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Palate Cleanser

Green Apple and Lime Sorbet

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Main Course

– Carving Station –

Slow Roasted Albert Raised Black Angus Beef | Bouquetière of Vegetables | Yukon Gold Pave Potato
2005 Château Lafite Rothschild ‘Carruades de Lafite’

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Cheese + Salad Course

Goat Milk Brie | Fig | Arugula Emulsion | Walnut Tuile

&

Living Lettuce Bouquet | Kaki | Nashi | Candied Walnuts & Pecans | Grape Seeds Oil Vinaigrette

2005 Château Lafaurie-Peyraguey Sauternes

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Dessert

Tiramisu

Espersso Soaked Ladyfingers | Italian Mascarpone | Kahlua Chocolate Sauce | Fresh Raspberries
2005 Château Lafaurie-Peyraguey Sauternes

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Following dessert Toni-Marie gave the accolade for the evening, Chef Yoshi and his team were praised for their efforts towards this evening, given that they were not working with the same full brigade as they would otherwise. A few of the highlights were the sit down reception, the king crab, and beautifully prepared salmon, along with the croute on the mushroom soup. Also, the plates could not have been hotter, which was delightful. We saw Yoshi’s passion for ice presented with the palate cleanser.  It was noted that Willow Parks Wine and Spirits cohosted the event, and provided the wines for the evening, thank you Peggy Perry.

With the heart of the house and the brigade assembled it was time to announce the plate recipients for the evening. Please note for the next 2 pictures that Peggy, left, is wearing a clear face mask.

For the Heart of the House Yoshi Chubachi, Executive Chef.

And

The front of the house plate went to Jessica Kurtz, Food and Beverage Manager

Thank you so much to everyone at Azuridge!

Vive la Chaîne!

 

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