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.
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Dinner
BREAD
Red fife soda bread,
homemade cultured butter, lava salt
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LOBSTER
Vanilla poached, celery root purée,
brioche croutons, Acadian caviar,
Sage + Co. dill
Pairing: Noble Ridge Reserve Chardonnay, 2017
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MUSHROOM
Waterford Farms Lions Mane, Mushroom
caramel, roasted apricot, puffed rice
Pairing: Cable Bay Viognier, 2019
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ELK
Alberta elk tartare, spiced carrot puree,
roasted bone marrow, pickled carrots,
crispy kale, grilled sourdough
Pairing: LAN Rioja Gran Reserva, 2011
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SORBET
Granny smith apple, cheddar crisp
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BEEF
Duo of roasted tenderloin + braised cheek,
natural jus,
Agria potato doughnut, baby turnip,
creamed spinach
Pairing: Tolaini Picconero, 2016
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CHEESES
Le Guillaume Tell, Farmhouse Clothbound
Cheddar, la Belle-Mère,
Délice de Bourgogne, Devils Rock Blue
ginger marmalade, buttermilk cracker
Pairing: Tolaini Picconero, 2016
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CREMEAUX
Earl Grey + white chocolate, roasted pumpkin
caramel, spiced cookie crumbles,
tonka bean Chantilly
Pairing: Hetszolo Tokaji Aszu 5 Puttonyos, 2008
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MIGNARDISES
“Old Fashioned” chocolate bon bon, sea salt
Devon Toffee, spiced pear frangipane
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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.
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For the Heart of the House Michael Frayne, the Delta South’s Executive Chef
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And
The Front of the House plate went to Thomas Hill, The Delta South’s Banquets Manager
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Vive la Chaîne!