october-10-2020

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.

 

Dinner

TEXTURES OF THE SEASON
End of Summer Cured Salmon, Squid Ink, Sweet Pickled celery, Radish & Apple
Henrio Brut “Blanc de Blancs” NV
Reims, France

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 VENISON & ROOTS
Vension Tartare, Juniper, Thyme, Smoked Crème Fraîche, Dehydrated Root Vegetable, Pistachio “Soil”
Laughing Stock “Portfolio” 2017
Okanagan Valley, Canada

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 SUNCHOKE, GRAINS & EGG YOLK
Puffed Sorghum, Wild Rice, Black Garlic
Lunaria “Ramoro” Pinot Grigio 2018
Okanagan Valley, Canada

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RABBIT RAGU
Foraged Mushrooms, Cavatelli Pasta
Marchesi Barolo “Sarmassa” 2014
Piedmont, Italy

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ICE GLOBE
Spruce Tip & Gin Granité

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 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

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 LOST IN THE WOODS
Green Matcha Sponge, Chocolate Bark, Black Forest Cap with Pickled Cherry Coulant
Chateay Guiraud Sauternes 2011
Bordeaux, France

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WHISKY PAIRING
Nuts, Chocolate, Cheese
Rupert’s Whisky, Eau Claire, Distillery
Alberta, Canada

 

~

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

And

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!

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