Annual General Meeting Dinner
Selkirk Grille, Heritage Park
November 8, 2012
Attendance at the Annual General Meeting of the Calgary Bailliage is rewarded with an opportunity to share a relaxed meal. This year, as the first true snow of winter fell softly, Executive Chef Jan Hansen and his staff entertained us with winter fare in the Selkirk Grille at Heritage Park. The experience was as gracious and refined as any of the Diners Amîcals we have ever enjoyed.
The tables were set with great care and attention to detail. Service throughout the evening reflected an outstanding level of proficiency. The silent precision of the service by a notably youthful staff was a tribute to excellent training and practiced execution. By all standards of measurement, this was fine dining indeed.
The reception featured elegant, cheery Ruby Negroni, accompanied by hors d’oeuvres of gravalax on Ole’s rye bread with a tangy mustard dill sauce, and a special treat of roasted bone marrow on toasted ciabatta with fried capers and parsley salad, a savory and delicious mouthful.
The first course was colorful Kabocha squash soup, garnished with a perfect dainty cabbage roll filled with veal sweetbreads and Berkshire pork. 2010 Mayer Family Gerwurztraminer from Okanagan Falls in British Columbia was an excellent match.
Crisp-skinned pan-seared Mediterranean black bass on golden beet risotto was graced with a delicious silken sea urchin velouté, and accompanied by 2010 Meric-Laroche Sauvignon Blanc-Semillon from Bordeaux.
As the snow continued to fall, we enjoyed perfectly roasted Muscovy duck breast on a smooth parsnip puree with roasted salsify, partnered with a diver scallop wrapped in smoky Valbella bacon. A shining veal jus surprised the diners with bursts of flavor from Morello cherries. 2009 Foppiano Vineyards Petite Sirah from Russian River Valley, California, richly colored and full-flavored, complimented the course.
To crown the meal, dessert featured a rich and satisfying fig and pistachio chocolate paté, and a warm banana spoon bread, reminiscent of a soufflé. Delicious 2010 Sauvignon Blanc Late Harvest, a Chilean wine from Errazuriz Casablanca Valley, rounded out the flavors. An artisanal cheese board with crisps and compote brought an end to a perfect winter’s evening.
Outgoing Bailli Cindy Findlay, and Incoming Bailli Mark Wilson presented plates to Executive Sous-Chef Leighton Smyth, and Director of Banquets Drago Krsmanovic .
On an evening preluded by terrible traffic and the trials of first snowfall, we were all glad we had come to enjoy the warmth of fellowship and gracious hospitality at Heritage Park.
