November 14, 2015

Azuridge Confrerie de la Chaine des Rotisseurs Dîner Amical
November 14, 2015

 Juergen Bahr, Chargé de Presse

Photo: Thomas Higgins

Photo: Thomas Higgins

Azuridge Estate Hotel is situated just south of Calgary in a gentle wooded country side. This is a special place, owned by the Rose family, and superbly run by General Manager Clarence Macleod and his able brigade of butlers. Azuridge is a very small and exclusive property that provides an environment suitable for very memorable occasions. It was therefore with great anticipation that we assembled there to enjoy a Dîner Amical prepared by Chef Yoshi Chubachi and his team.

The evening begun with a wonderful reception featuring wonderful appetizers and a delightful bubbly. We were then individually invited table by table to the dining room by Clarence Macleod and escorted to our seats. The dining room, which is the former exotic car garage, was wonderfully decorated and provided an inspirational environment to sit and enjoy the delights to come.

 After the introductions by Bailli Mark Wilson the Dîner Amical begun. Azuridge uses as its theme the energy that precious and semi-precious stones are thought to possess. The menu was therefore divided into sections named after these stones rather that into traditional courses.

A Tribute to Pearls

Candied Walnut Crusted Alberta made Mini Goat Cheese with Micro Greens


The Amazing Amethyst

Franco Japonais Three Way
Encrusted Alaska King Crab Meat Cake Wrapped with Dover Sole Garnished with Sturgeon Caviar
Warm Ahi Tuna Sushi on Shiso Leaf
Sweet Miso crusted Sea Bass Garnished with West Coast Amaebi on a Bed of Tosaka


Tantalizing Topaz

Taber Corn Chowder with Wild Mushrooms


Succulent Sapphire

Roast Saddle of Rabbit Stuffed with Chestnuts & Cranberries Wrapped with Wild Boar Bacon
Served with
Kabocha Risotto, Herbs Marinated Local Baby Beets and Garnished with Crumbled Stilton


The Cleansing Garnet

Latin Inspired Sorbet
Tamarillo, Papaya, Calamansi, Port


A Diamond Rendition

Alberta Raised Wagyu Beef Tenderloin “Wellington” and Plum Wine Braised Bone-in Short Rib
on a Bed of Savoy Cabbage
Garnished with Saskatoon Berries, Azu Pave Potatoe & Seasonal Vegetables


Magnificent Moonstone

Caraway Lavosh with PEI Avonlea Cheddar
Grape Chutney


The Indulgent Emerald

Swiss Chocolate & Nuts Entremet
Ice wine infused Ricotta with Wild Rose Hip Jelly, Trio of Liquor Flavored Gelato


Finis! The dinner was finished and it was time to honour the service and kitchen brigade. Bailli Mark Wilson called both brigades to the dining room and presented the traditional and anticipated accolades. He highly praised the service brigade for their excellent and attentive service. He then made complimentary remarks about the courses, their construction and the wonderful flavours. He also mentioned the great wines and their affinity for the courses they were chosen for.

After his remarks it is customary to present plates to two individuals who have excellent in presenting this Diner Amical. The first plate was presented to Executive Chef Yoshi Chubachi and the second plate to Sous Chef Markus Wespy. Well done, an excellent evening.

Bailli Wilson then wished us a great evening and some members went home on the provided bus, while other stayed to take advantage of the extra ordinary rooms and service provided by Azuridge, a location truly luxurious and welcoming.

Thank you!