Diner Amîcal, Fairmont Jasper Park Lodge
October 10 2020
Ashley James, Vice Chargée de Presse
Two dinners in two days. What an exceptional weekend.
This evening we were again in the Clubhouse at Fairmont Jasper Park Lodge. We were greeted with bubbles a roaring fireplace, and all trying to navigate drinking our champagne while masked, and trying to remain socially distanced. Most of us have this figured out for our next excursion.
We walked into the main room of the clubhouse, and what awaited was a magical mist filled room, table centres of moss, the full moon projected on one wall, along with individual moons placed among the moss as a table centre.
Toni-Marie Ion-Brown welcomed us to dinner, and welcome us back, as we had not been together for a while. We also had visiting for this dinner Tony Catanese Bailli Délégué of Canada.
TEXTURES OF THE SEASON
End of Summer Cured Salmon, Squid Ink, Sweet Pickled celery, Radish & Apple
Henrio Brut “Blanc de Blancs” NV
VENISON & ROOTS
Vension Tartare, Juniper, Thyme, Smoked Crème Fraîche, Dehydrated Root Vegetable, Pistachio “Soil”
Laughing Stock “Portfolio” 2017
Okanagan Valley, Canada
SUNCHOKE, GRAINS & EGG YOLK
Puffed Sorghum, Wild Rice, Black Garlic
Lunaria “Ramoro” Pinot Grigio 2018
Okanagan Valley, Canada
Foraged Mushrooms, Cavatelli Pasta
Marchesi Barolo “Sarmassa” 2014
Spruce Tip & Gin Granité
DUCK, DUCK, GOOSE
Duck Jerky, Duck Breast, Buttermilk Potato, Goose Rillettes, Charred Carrots, Birch Syrup & Saskatoon Berry Jus
Belle Glos “Clark & Telephone” Pinot Noir 2018
Central Coast, California, USA
LOST IN THE WOODS
Green Matcha Sponge, Chocolate Bark, Black Forest Cap with Pickled Cherry Coulant
Chateay Guiraud Sauternes 2011
Nuts, Chocolate, Cheese
Rupert’s Whisky, Eau Claire, Distillery
Toni-Marie following dessert gave the accolade for the evening, chef and his team, were all highly praised with their theme, and the devotion towards autumnal flavours and how everything from table centres, to menu, and even the slab of stone, used in place of a charger, all made the evening a great success.
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 David Gibson, Executive Sous Chef Outlets
The front of the house plate went to Andreas Conte, Director of Food and Beverage
Thank you so much to everyone at Fairmont Jasper Park Lodge, the weekend was a wonderful success.
Vive la Chaîne!