Dîner Amical, Delta Calgary South

November 6, 2021

Ashley, Vice Chargée de Presse

 ***As per current COVID-19 guidelines in Alberta, The Restriction Exemption Program, all guests attending this dinner were required to provide proof of double vaccination, or a negative COVID test, upon entering the private function room at the Delta South.***

 Our third gathering of 2021, and what an evening it was. This was a prestigious evening for everyone involved, the hotel, Chef Michael, Thomas Hill (Banquets Manager), and the team of cooks, and wait staff, were all involved in their very first Chaîne dinner.

We are looking forward to next time.

From the moment we entered Thomas, or one of his team, greeted us with Champagne. The excitement was bubbling off Mr. Hill the entire evening as he went table to table with every wine explaining its story, and why it had been paired with the course that was about to follow. 






Red fife soda bread,
homemade cultured butter, lava salt



Vanilla poached, celery root purée,
brioche croutons, Acadian caviar,
Sage + Co. dill

Pairing: Noble Ridge Reserve Chardonnay, 2017



Waterford Farms Lions Mane, Mushroom
caramel, roasted apricot, puffed rice

Pairing: Cable Bay Viognier, 2019




Alberta elk tartare, spiced carrot puree,
roasted bone marrow, pickled carrots,
crispy kale, grilled sourdough

Pairing: LAN Rioja Gran Reserva, 2011



Granny smith apple, cheddar crisp



Duo of roasted tenderloin + braised cheek,
natural jus,
Agria potato doughnut, baby turnip,
creamed spinach

Pairing: Tolaini Picconero, 2016



Le Guillaume Tell, Farmhouse Clothbound
Cheddar, la Belle-Mère,
Délice de Bourgogne, Devils Rock Blue
ginger marmalade, buttermilk cracker

Pairing: Tolaini Picconero, 2016



Earl Grey + white chocolate, roasted pumpkin
caramel, spiced cookie crumbles,
tonka bean Chantilly

Pairing: Hetszolo Tokaji Aszu 5 Puttonyos, 2008



“Old Fashioned” chocolate bon bon, sea salt
Devon Toffee, spiced pear frangipane


Bailli Toni-Marie Ion-Brown gave the accolade for the evening. The small but mighty brigade of merely 10 people, Chef Michael, with 2 chefs, and Thomas, with 6 front of house staff, pulled off an evening that will be remembered by everyone in attendance for a long while to come. It is not often a room full of people goes into raptures over the bread, the meal had barely begun, but murmurs of try the bread could be heard throughout the room. Which set the standard for the rest of the evening.

With the heart of the house and the brigade assembled it was time to announce the plate recipients for the evening.

For the Heart of the House Michael Frayne, the Delta South’s Executive Chef


The Front of the House plate went to Thomas Hill, The Delta South’s Banquets Manager

Vive la Chaîne!

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