Fairmont Jasper Park Lodge, Dîner Amical
October 8, 2022
Ashley, Vice Chargée de Presse
This evening’s reception and dinner were held in the Beauvert Ballroom, which was elegantly sectioned off from the main dining area.
The main dining area was revealed to us, filled with a gentle mist, as if we walked into a winter wonderland. It was spectacular.
The evening began with opening remarks from Joe Scorgie, our new Baili Régional, he introduced our guests and reminded us of the rules of the table.
Winter at the Park
Summer Truffle & Foie Gras Ice Cubes
Savoury Meringue, Honey, Fig,
Goat Cheese Snow, Brioche
Chai Du Grand Vaudasniere Vouvray Demi Sec
Park Gin Arctic Char Gravlax, Crème Fraîche,
Pink Peppercorn Crumble, Indigenous Tea Mist,
Juniper & Dill Gels, Bloody Dock,
Pine Nut Sponge
Cloverhill Sparkling Rosè
Lemon, Thyme & Smoked Consommé, Goose Confit,
Micro Vegetables, Chioggia & Golden Beetroot,
Micro Carrots, Micro Turnip
Cloudy Bay Pinot Noir
Haskap Granite, Mint Notes
LAND TO OCEAN
Alberta AAA Ribeye Spinalis & Lobster Pinwheel,
Wine Preserved Chanterelle, Rosemary Crosnes
Sunchoke Tartiflette, Stuffed Cabbage, Sea Asparagus,
Brown Butter Bèrnaise
Shafer Red Should Ranch Chardonnay
WINTER TO SPRING
Meringue, Jasmine Ice Cream, Pistachio Butter Cake,
Forest Berries, Autumnal Potions
Henry Of Pelham Late Harvest Vidal
As both brigades entered the room, they were greeted by a round of applause. Joe Scorgie gave the accolade for the evening, highlighting how everything came together with the Autumn reception, transforming to winter as we entered the dining room. Along with how the theme for the decoration of the room was then translated into the table décor and further into the food. We were delighted and surprised when we ate dessert beneath a gentle dusting of ‘snow’ was revealed hopes of spring with the green pistachio cake.
As is our tradition two plates were presented as a keepsake of our event in recognition of the exceptional efforts of two members of the Fairmont Jasper Park Lodge’s staff, one from the kitchen brigade, or heart of the house, and another for the front of house brigade.
The plate for the service brigade went to Andrea Conte, Director of Food and Beverage.
The plate for the heart of the house went to Steven Fernandes, Executive Sous Chef.
Vive la Chaîne!